All Entries in the "Pastry" Category
Chrysanthemum Red Bean Pastries
Zoe also make a few Chrysanthemum Red Bean Pastries as an alternative for people who do not like salted egg yolk for health reason or just personal preference. You can make these pastries with lotus paste or green bean paste.
Ingredients
Refer to the ingredients in Salted Egg Yolk Red Bean Pastries entry but exclude the salted egg yolk.
Instructions
Refer to the instructions in Salted Egg Yolk Red Bean Pastries entry up to inserting the filing into the dough ball and flatten the ball.
Use a sharp knife to make incisions on the dough.
The incisions should be four deeper cuts and in between the four cuts, make another 2 less deeper cuts.
Finish with the egg wash and garnishing and they are ready for baking.
Zoe, thank you so much for showing us how to make these marvelous Chinese pastries. We look forward for more of such recipes.
Salted Egg Yolk Red Bean Pastries
Zoe made a marvelous Chinese pastry in the Caring Place Community Kitchen. The Salted Egg Yolk Red Bean Pastries were very flaky and the salted egg yolk complements the sweet red bean paste really well. A great dim sum dessert for tea time.
You can see the many layers of the pastry which make this dessert so flaky. You must check out the steps in the instructions below to see how it is done. It is a bit time consuming but worth all the effort. Zoe emphasized that many cooks will not spoil this recipe but many hands are needed to do the rolling.
Ingredients
Outer layer dough:
- 450g high gluten (bread) flour (in Canada, all-purpose flour will do)
- 180g water
- 180g lard or shortening
Inner layer dough (flaky dough):
- 300g low gluten (cake) flour
- 150g lard or shortening
Filing:
- 15 egg yolk from salted eggs, divided
- 2 lbs sweet red bean paste
Garnishing:
- 1 tablespoon toasted black sesame seeds (toast on dry frying pan until fragrant)
- 2 egg yolks
- 2 teaspoons syrup
- 1 teaspoon oil
Click on the link below for the instructions.
Baklava
Yvonne shared with us a simplified version of Baklava in the Caring Place Community Kitchen. This version is less sinful than the original version which is drenched with syrup.
Baklava is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia. It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry and sweetened with sugar or honey syrup.
Ingredients
- any nuts of your preference, Yvonne used a mixture of almond, walnut and pecan.
- granulated sugar
- a packet of phyllo dough
- melted butter or margarine
- honey or maple syrup
- a long bamboo skewer
Suanne’s Siew Pau
I had wanted to make the Seremban Siew Pau which Ben blogged about during his Singapore-Malaysia trip. But, I just can’t find the recipe from the internet. Finally, today I got down to create this recipe by combining a pastry dough which I learned from Jean and a char siew filling recipe which I have been using for my Char Siew Bao.
The result is quite satisfactory. The crust was very flaky and the filling is moist, exactly the way I wanted it. However, it does not look as appealing as it should.
To check out the recipe, just click on the above links on pastry dough and char siew filling. The Siew Pau did not turned out as brown as I wanted even though I did brush the top with egg wash. Perhaps, I should used only the egg yolk with some sugar for the egg wash. I baked the Siew Pau in a 350F preheated oven for 30 minutes.
Sour Cream Biscuit
The Richmond Community Kitchen resumed this week for the fall 2006 session. The Gilmore Park Church Community Kitchen had it’s first meeting on Wednesday.
Jean who is the leader of the Gilmore Park Church Community Kitchen has the honour to be the first to share her recipes. She shared her Sour Cream Biscuit and Apple Cabbage Coleslaw with us.
The Sour Cream Biscuit is a very simple and quick recipe to prepare. All the ingredients are easily available in our pantry or refrigerator. It took less than 30 minutes from start to end to make it.
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons baking powder
- 1 1/2 cups sour cream
- 1 teaspoon milk
- 1/4 cup parmesan cheese
- 1 cup raisins (if desired)
Click on the link below for the instructions.
Simple Stone Fruit Tart
I found this simple recipe from a newspaper and it’s a perfect dessert to enjoy the sweet taste of summer. You may use any stone fruit for this recipe like plums, cherries, apricots, nectarines, peaches, etc. All these stone fruits are high in fiber and rich in vitamins A and C and low in calories.
The Simple Fruit Tart is best served warm with ice-cream as a topping. The pastry is flaky and the taste is a mix of sourness (depending on the fruit) and sweetness. I think you will like this.
Ingredients
- 1/2 package frozen puff pastry, thawed
- 2 cups pitted and sliced stone fruit (you may mix the fruit)
- 1/4 cup sugar
- 2 teaspoons cinnamon powder, or to taste
- 2 tablespoons unsalted butter, melted
- turbinado sugar, such as sugar in the raw (optional)
Click on the link below for the instructions.
Potato Puffs
Zee came to my kitchen to show me how to make a simplified version of samosas. I am going to call it Potato Puffs. We only use potatoes as filings but you can make it with other filings like chicken, beef, fish, etc.
The Potato Puffs is crispy on the outside and the potato filing is soft and of the right spiciness. My family loves it, especially Arkensen. He ate the most of it.
It’s kind of like the curry puffs we find in Malaysia. The difference is that the curry puff in Malaysia is deep fried while the Potato Puffs is oven baked which is more healthy.
Ingredients
- 1 box of puff pastry from the frozen section of the groceries stores where you find pie crust, etc
- 3 medium potatoes
- 1 teaspoon cumin seeds
- 1/2 piece cinnamon stick
- 3 black cloves
- 6 whole peppers
- 2 white cardamon
- 2 bay leaves
- 1/4 teaspoon tumeric powder
- 1/2 teaspoon parsley and green chilie paste
- 1/4 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- salt to taste
- chilie powder to taste
- 1/2 teaspoon crush tomatoes
- 1/2 teaspoon tomato paste
- 1 egg
Click on the link below for instructions.
