Apple tart in rose

I got some apples left in the fridge... hmmm... let me turn them into something beautiful and tasty :)
This rose decoration is from a photo that I saw on internet, not in cupcake size but bigger size! As I wanted to make something for my husband's colleagues, so I tried to make one.... it turns out nicely, yay :)

Now let me share my observation and things to be careful when you make this rose apple tart.

I think the most important thing to be careful is to cook the apple slices, so that they won't break when you make them in rose shape.

Ingredients (11" ring mould)
3.5-4 medium size apples

2tbsp cane sugar
1tbsp honey
3tbsp water
cinnamon or nutmeg (add more or less according to your flavor)

300g Short crust pastry

*6" mould needs about 2-2.5 apples

Instructions
1. Roll out the pastry flat and evenly, place it on a ring mould or any tart mould
Use a fork to pinch some holes on the dough surface
Store in the fridge for the moment

2. Cut the apples into half, trim the top, bottom and the middle part of the apples, do not peel off the skin :)
Carefully cut them into thin slice, I tried to slice them into about 0.1-0.2cm in average... but don't worry, once they are cook, they become soft. Try to slice them as thin as you can

3. In a pan, put the 2/3 sliced apples (all small & medium slices should be cooked), sugar, honey and water
Bring it to boil, then keep it at low heat, let it cook for 3-5mins or until they are soft => you can tell by the texture and color

ATTENTION: you'll notice they are in different sizes, try to sort them into different sizes, for example, place the same size on the same plates

Note 1: using a pan is better than a pot because you can spread them out instead of stacking all together, you will find it less chance to break them

Note 2: the thinner slices are easier to cook, so when they are cook, remove them from the pan, I used chopsticks to help, I think better not to use fork to pinch them, you might use a clip... 

4. Once you take out all the apple slices from the pan to a plate, you'll notice water remains on the pan, do not throw it away, you can add some honey, stir constantly and let it cook until you start seeing many small bubbles start popping out, turn the heat off immediately => then you make the topping (to glaze the apple tart at the end)!

Cover it and set it aside 

Note: If you found the topping is rather sticky, you can add water: drop by drop! otherwise it will become watery again

5. When the apple slices are cooled down or you are able to touch it without burning your fingers, you can start laying the slices on the tart dough

6. We start the rose from the middle and spread it outward
We start with the small size (but not the smallest one, keep them until the end), take one slice and roll it tightly, hold it, take another one to cover the first one tightly
Repeat the same process until you can't hold the rose any more, you can try to place it in the middle of the dough, normally it will stick to one another nicely

7. Each time you add one more slices, make sure you overlap the previous one, at least half of the size of the previous one, so that they look nice

8. When you lay the fresh apple slices, you might find it difficult to stick to the previous slice, but be patient, try to overlap more to the previous one and use a hand to hold it and another hand grab slices and lay them

When you come to the last big slice on the dough, you will notice that there will be only the smallest ones left
You can now place them on the edge and hide them

You might also notice that the slices are all standing up straight especially the outer part around the tart, if that's the case, gently press down the fresh slices towards the edge, it looks more natural like the flower is blooming

 This is how it looks before baking

9. Now you can put the tart back to the fridge for 1-2hours to let the dough relax

10. After 1-2hrs, preheat the oven at 180°c, when it's ready, put the tart into the oven and bake for:
Medium size (6") = about 25-30mins
Large size (11") = about 40mins

If you think the tart edges are not in golden color but the apple starts looking burn, you can:
i/ Turn the oven function to "heat only at the bottom". If you don't have this function, you might need aluminium foil to cover the surface, but I am afraid that would stick on the surface. When you remove the foil, you might pull out the slices as well...

ii/ Remove the ring and put it back to the oven until you see the edge turns golden color

11. When the tart is cooled down, remember the topping, glaze the top with a brush - to keep the tart shiny and look nice. Also it adds some sweetness especially to the fresh apple slices at the outer part of the tart

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Q: You might also encounter this problem - You finish laying all the apple slices but you don't have enough apple slices to lay on the rest of the dough. What should you do?

A: Do not panic. Take out 1 fresh apple or more if you think you need more, repeat step 2 cut them into slices. In this case, you won't cook them but try to slice them thin so it won't break easily.

If you can fit the small ones between the layers or at the edge, go ahead and do it, or you can eat them all :)

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Q: You might find 1/2 apple or more left, what to do with them?

A: 1. You can eat them fresh
2. If they are not cook, make detox water - put them in a jar with cinnamon stick (ONLY, not powder) OR with other fruits such as lemon slices... fill the jar with 1L water and let it sit for few hours before serving!

Enjoy!

Roasted black sesame powder

Why we take a step more to prepare the black sesame? Why don't we just grind it into powder?

Sesame releases its flavor and aroma through heat, it smells stronger after roasting the black sesame.

Ingredients

A package of black sesame (I used 200g)

1/2 tsp white sesame

Instructions

1. Wash and soak the black sesame for 20mins

2. On a wok or sauce pan, pour the black sesame, DO NOT put oil in it, fry at medium fire
Add in white sesame, it is to check if the black sesame is cook enough

3. Turn it to medium low fire, fry until you smell the aroma of the black sesame, you can also see the smoke, stir it regularly

After about 9-10mins, the black sesame should be ready, you can also tell by the golden color of white sesame
Turn off the heat, let it cool down

4. When it is cool enough, you can grind it into powder by food processor

5. Store it in a air-tight container
Now you can use it for different black sesame dessert! :)

Enjoy!

Utane method of making bread - create super soft texture

I have been making bread for a year, from the beginning that I knew nothing about making bread (no technique no skills), then knowing using the yeast, how to rise the dough, how to knead the bread.... after having lots of failures, I can say now I KNOW how to make bread! I'm so proud because I didn't take any class, I like self learning to discover new things lol

There are so things to learn on internet, I saw a method to make bread to make it softer - overnight dough - by putting the dough in the fridge a night before ... this summer, I found a better method to soften the bread! The texture is spongy & soft, it is the best method that I found until now.

So, let me share with you - Utane dough method. This method is from Japan - you must learn it if you like making bread!

The ingredients needed are flour & water, the portion is important
Water : flour = 5 : 1
For example: 50g water: 10g flour

Instructions:
1. Mix water and flour in a sauce pan, make sure the flour is well dissolved into the water, you can use a spetula to press the flour lumps => until there is no lumps left

2. Turn on the heat to medium at the beginning, when the mixture start being heat (you can start seeing a bit of steam), then reduce the heat to low.
Use a spetula to stir the mixture - KEEP stirring it so that no lumps formed (over cooked)

3. KEEP stirring... until the mixture becomes thickened
How to know when it is ready? when you stir the mixture, the stir trace/mark is shown clearly

4. Cool down the mixture, it is ready!

*You can watch this video to get a better picture - I would prefer using a spetula

Next time I will share the recipe of brioche - see the photos of my last post ;)

Cupcakes with icing - new test of white colorant

I have another sister of a bible study who will get married this coming Saturday. We celebrated the bridal shower last Friday after the meeting, to give a surprise to her :) so they asked me to prepare some cupcakes for her. That is why I need to make some white icing to match the wedding theme!

See, it is very white the icing! I'm so pleased! now I can make more professional icing haha!

I always see people making beautiful white icing on the cupcakes and I wonder why mine is always yellowish :( 

So I searched on internet and found that there is white colorant to whiten the icing..... I heard that people would use shortening to replace butter to make the icing whiter, but I prefer the smell of butter so I simply use white colorant to color it :)



I bought Wilton's white white colorant, which is liquid => it will soften the icing to become more liquid, so you might need to add more icing sugar or put the icing in the fridge to harden it a bit before you use.

How to make a perfect pie crust?

Some friends ask me why their pie crust is not successful. There are few factors and technics that you need to remember when you make it.

Q: Why finger tips to blend the butter into the flour?
A: Because finger tips are cold, which can keep the butter being not melted so quickly into the flour, so that you can blend evenly the butter into the flour.

Q: Quantity of water is important?
A: Yes indeed! Imagine the dough is too wet, you can't roll it out since it sticks on the working surface! The humidity of the environment affects the dryness of the dough, you can't strictly follow the quantity indicated in the recipe. That is why usually in the recipe they ask you to add the water little by little, NOT ALL AT ONCE!

Q: Why the crust is tough?
A: Mix the ingredients quickly, do NOT overknead the dough, do NOT roll the dough too much. That is why when you rework the trimmed dough off the pie pan, the crust becomes tough.
OR, when your dough is too wet, at this moment, you may want to add more flour to make it "dry", but that can make the crust becomes tough since the ratio is changed!

Q: Why the dough crazily stick on the working surface when rolling out?
A: Dough temperature is not right - too warm & soft.  In this case, you will need to add a lot of flour on the working surface and on the rolling pin, it can affect the texture of the crust when you bake it.
Solution - put the dough in the fridge for 1hour or more to relax the dough. You still need to slightly flour the working surface and the rolling pin.

Q: Why the dough shrinks when rolling out?
A: Because the dough is kneaded too much, specially you find this problem after you collect & combine/fold the leftover dough to make the 2nd batch... So try to just combine all the ingredients in the mixing bowl, when the dough starts to form & starts becoming non-sticky, place the dough on the working surface and roll it out immediately. It is especially the case when you use KitchenAid or other machines to form a dough. You will need patience to observe it.

Q: How to ensure the thickness of the dough is even?
A: When you roll out the dough, start towards 12 o'clock, when you roll out towards the edge, ease your force so that the edge won't become too thin. Then, pick the rolling pin up back to the center and roll it towards 6 o'clock. Repeat the same steps for 3 & 9 o'clock, 1 & 7, 2 & 8 o'clock etc. 
Also, turning the dough when you roll it out helps to even the thickness.

Q: Why the dough still stick on the working surface even though it is slightly floured?
A: When you roll out the dough, you need to check regularly if the dough stick on the working surface, use a knife and put it underneath. If the dough becomes sticky, add some flour underneath; yet brush away the excess flour.

Q: What can we do to prevent the dough shrink while baking?
A: When the dough is cooled in the fridge, it becomes relax. When you roll it out, you can easily flatten it without shrinking back. However, when you put the cooled relax dough immediately in the oven, the hot environment makes the dough shrinks because of the big temperature difference... 
My suggestion is either: 
1. Let the dough slowly back to room temperature. After you place the dough in the mould, let it sit for like 30mins or 1 hour. When the dough becomes warmer, you can preheat the oven
OR
2. If the dough is not soft & sticky (probably during winter), you can skip the fridge step, just roll it out and place on the mould. When it's ready, bake in the oven

Q: Why the crust appears a lot of bubbles after baking?
A: Because there is no air pass through the dough when the heat is rising in the oven. What you can do it to making some some holes by using a fork. Pinch the dough regularly so the small holes are spread evenly over the dough.

OK... now you should be an expert of pie crust ;)

If you have any other questions. Please leave me a message, I will try to answer you :)

What mistakes to avoid when we make meringue?

Today I tried to make some meringue, I do it as usual - every time is successful! 

However, when I check the oven after 45 mins, I found that my meringues are deformed.... :(

So I check on internet to see what happened... and here are the points to notice:

Egg white
- When you separate egg white & yolk, ensure the egg white consists no egg yolk => it can affect the beating up process

- Let the egg white sits at the room temperature about 30mins before beating: egg white at room temperature expands in higher volume

Sugar
Better to use icing sugar, which is easier to dissolve in the egg white

Equipment
Do not under-estimate the equipment that you use!
- Using copper/glass/metal bowl other than plastic bowl, ideal: copper 
 => help to produce the fluffy & stable foam
Note: I use stainless steel bowl and it works well

- Before using it, make sure the bowl is clean, without any grease or fat 
*Reason: in plastic bowl, the fat may be retained in the scratched mark/gap
 => use salt with vinegar/ lemon juice & rinse with water

Weather condition
Humidity can take longer time to dry the meringue and keep it in dry condition 
 => avoid making meringue in rainy days



Reference:
http://www.marthastewart.com/266449/meringue-guaranteeing-success

Idea for breakfast: Corn bread - recipe & corn meal vs corn flour

My American friend stayed at my home for a while, one day she made me a corn bread. She said it is typical American food. 

She asked me to try - wow, it's wonderful! 
It is served hot, the texture is spongy. She recommended me to put butter and then honey on it. It is perfect for breakfast!

She said it can be eaten during a meal, like spaghetti, noodle, rice... What a fantastic discovery!

Unfortunately, we cannot find cornmeal in France. The only way to get it is to have friends brought it from the US. :(

Comparison between cornmeal & corn flour

So I tried to use the corn flour (yellow in color), you can buy it in bio (organic) shop.

When I finished cut it into piece, it looks almost the same as the one with cornmeal. 




Right: corn flour







However, when I taste it, it tastes the same but the texture is much finer than the cornmeal. 

The reason is that corn flour is much finer than cornmeal.




Left: cornmeal







Recipe
1-1/4cups all purpose flour
3/4cup corn meal or corn flour
1/4cup sugar
2tsp baking powder
1cup skim milk
1/4cup vegetable oil
2 egg whites or 1 beaten egg => I always use 1 beaten egg
Optional: 1/2tsp salt => usually I don't add it

Instruction
1. Pre-heat your oven to 200°c
2. Combine all dry ingredients, mix it
3. Stir in milk, oil and egg, mix it until the dry ingredients are moistened
4. Line a baking sheet or grease the pan, then pour the mixture to the pan
5. Bake 20-25mins or until light golden brown.

Enjoy!

One of my favorite cooking method - Steaming

Steaming - traditional Chinese cooking method, especially for dim sum :) I miss dim sum!

It can conserve better the nutritive value of food than other cooking method.

It is also healthier since you don't need to add oil.

Therefore, we decided to buy a steamer and make some Chinese dim sum (very excited).

In the Chinese supermarket we had 2 choices - plastic ones & bamboo ones... We decided to buy bamboo ones because I am not sure if plastic can have some negative effect to our health in long term... 











It is very simple to use - put the steamer on the top of a pot. The pot size should be exactly the same as the steamer or a bit smaller.

If you have never used it, you may want to read the following part.

There are some care instructions of using bamboo steamer:

1. If you want to use it for longer time, then you should line a baking sheet at the bottom each time you use it

2. During the steaming process, you need to be careful of the water level, do not let it dry up!

3. When the food is well cooked, turn off the heat, remove the steamer carefully, and then open the lid & lift it away from you - to avoid burning yourself...

4. Do not put the bamboo steamer in the dishwasher, just use hot soapy water and rinse well. Let it dry completely before you store it.

Reference: http://tipnut.com/bamboo-steamers/