Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Saturday, August 11, 2012

Egg Tart


i have  lot of egg yolks...left over from the making of cornflakes meringue.

to utilise the yolks, i have made kuih bakar (easy), kek lapis (difficult) and now into egg tarts (moderate).

simple recipe for the egg custard.

1 can of evaported milk
1 can of the condensed milk
12 egg yolks
2 tsp essence vanilla.

mix to incorporated and sieve.
i'm using my pie crust for the tart shell/casing pie crust.


Friday, January 6, 2012

Pie crust / Apple pie


my recipe - for savoury and also sweet filling

250 g flour / 2 cups flour (can also added up 1 tablespoon corn flour)
125 g butter
1 eggs yolk
1/2  tsp salt
1 tbsp castor sugar (for sweet filling)
1/4 or 1/2 cup cold water ..depending on flour ....if too dry..more water, if still fresh..less water

- add salt /sugar into the flour
- make a bread crumbs from the flour and butter
- add in egg yolk
- add in cold water
- knead just enough to form a dough ( do not over knead, as it will not be crispy...)
- wrap with a plastic cling and keep refrigerated for 30 minutes to one hour
- prepare your pie as you like it
- bake your pie for 180/190 degree Celsius for 30- 40  minutes depending on oven.


VARIATION.
- to have a savory western taste - add 1 or 2 tsp dried crushed oregano leaves in the dough or filling,
- if it is for a savory filling better to have cheese in it....mozarella or cheddar or both.

make two flat round. one is bigger than the other.
pinch as per your preferences....
make sure you poke the pie so to have some air holes so hot air can escape....if you do not do that i believe your pie will just burst by the angry hot air....hehehe
and brush your pie with one beaten egg yolk mix with 1 tblsp water - so to get a nice pie color....
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SWEET filling.
Apple cinnamon filling.
for the above pie size - here is the recipe.

pictures from internet search.


4-5 apples peeled and cut into quater. deseed. and cut into thin slice (roughly about 4 or 5 cuts for every quater).
1/2 cup brown sugar packed (or 1/3 caster sugar)
1 tablespoon lemon or lime juice
1 tablespoon corn starch.
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1 tablesppon of butter (cold )

mix everything in and throw into your pie....scattered the cold butter on top of the filling...then covered by the top pie dough.

note:
- internet search advise -  mix different type of apple for the filling to yield a tasty filling
- jimmy oliver said mix cooking apple (Breamley) with the eating apple

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pictures from internet search.

eating/cooking apple: Granny Smith

eating apple: Gala 


eating apples: Braeburn (UK)


cooking apples: Breamley (UK)



don't know much about apples....
normally just get apples from TESCO as they will have bargain prices for the last stocks apples.....
.....

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Monday, October 3, 2011

Banoffee pie

Banana and Toffee = Banoffee
ada banyak resepi kat internet tuh....basically.....pie crust, toffee, banana and whipped cream.

resepi.

-250 grams oat cookies/ oat biscuits (digestive)
-125 gram butter - melted
-banana  (Cavendish type) - tak ingat berapa biji
-250 ml whipped cream- whisk until peak

cara2.
-cookies hancurkan dan dicampur butter cair. kacau sebati. tekankan kedalam bekas padat2. biarkan di peti sejuk 30 minit lebih kurang. so ini adalah pie crust.
- tuang toffee keatas cookies crust
- potong pisang dan susun dalam toffee
- hias dengan whipped cream
- sejukkan 2 jam.







Toffee/ Dulce de leche
- 1 tin susu pekat
- dipanaskan dengan susu tinggi hingga beberapa jam.
- warna susu akan berukar kewarna coklat....
picture from internet search.

ada dua cara nak buat toffee dari susu pekat ini.

cara pertama:
tuang susu pekat kedalam bekas leper. tutup dgn aluminium foil. bakar dalam oven panas 200 degree celsius selama 1.5 hingga 2  jam. bakar dengan cara 'bake bath' iaitu letak bekas kedalam bekas besar yang berisi air. sentiasa pastikan air tidak kering, tambah air menggunakan air panas supaya suhu sentiasa panas. susu akan mejadi warna coklat- this is toffee or dulce de leche.

cara kedua:
rebus tin susu pekat dalam periuk dimana air minutupi tin sehingga 1 inci lebih. Untuk keselamatan pastikan air sentiasa menutupi tin sehingga 1 inci (for safety: always make sure the tin is submerge).
panas kan selama 3 jam. tunggu hingga tin sejuk baru dibuka.
susu akan menjadi warna coklat- this is toffee or dulce de leche.


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