Archive for the ‘kbb’ Category

Strawberry Jam Pinwheel, KBB#9 – Classic Puff Pastry (Pate Feuilletee)

Thursday, January 29th, 2009

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It turns out that puff pastry is not hard to make at all! Wohooo. Now, you can expect loads and loads of puff pastry coming out my kitchen :-) . Thanks KBB!

Source: King Arthur Flour 200th Anniversary Cookbook

1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour)

1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature
1 – 2 tsp salt (1 for sweet, 2 for savory)

1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)

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*Dough:
———
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

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*Butter
———

Take the remainder of the butter and the reserved flour and mix the two together until they’re well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won’t decide to ‘flow’.

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Rolling-Folding
—————-

Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don’t have to be obsessive about the dimension but be pretty close.

Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.

When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).

If you’ve successfully rolled it out and folded it twice, you’ve completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

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*Chill
——–

When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.


*Shaping
———-

After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.


*Freezing
———–

Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it’s well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.

Shaping the pinwheel puff pastry:
Cut the puff pastry in equal-sized squares (you dont have to be obsessive about the measurements).
Cut along the two diagonal lines, but leave the middle part intact (you’ll end up with 4 ‘leaves’ of dough).
Take every side of the ‘leaf’ and pin it to the middle
Drop the jam on the middle part.
Heat the oven 200 degrees celsius. Bake until it turns into a light golden brown, decrease the temperature to 190 deg celsius. Bake until it is done.

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KBB #8: Bitter Chocolate Peppermint Biscuits

Sunday, November 30th, 2008

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“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”
James Beard

I was a bit skeptical upon receiving this recipe from KBB. I am not entirely crazy about cookies. I am more like pies and cakes kind of person. What really turns me off about cookies is that they require to be cut up one by one; and, it does not help if you have a very small oven. For this recipe, I had to bake the cookies n four batches!

Anyway,instead of having an elaborate description of the baking process, I’ll just give my thoughts about this recipe in bullet points:

- I couldn’t find any peppermint flavoring. So, what I did was: I took 3 mentos (yes, that mentos), crushed them, and dissolved them in a small amount of water. I substituted both the flavoring and 2 tbs of water with the dissolved mentos. It worked wonderfully :)

-I only sandwiched two cookies, instead of three.

-I used the wrong kind of cream for the chocolate mixture. I used heavy cream. Next time, I should use a lighter one.

-I added one more cup of flour to give more consistency to the batter.

-As far as the taste goes, it tasted better than the store-bought cookies. But, I am not sure if I want to make them again.

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Bitter Chocolate Peppermint Biscuits
serves: +-20
Source: Donna Hay for Canvas, NZ Herald.

185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour (I used 3 cups)
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavoring
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Directions:
Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three (I used 2) biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

Happy baking!

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Bahasa Indonesia
Bitter Chocolate Peppermint Biscuits
Tingkat kesulitan: Sedang
Porsi: +-20 potong
Sumber: Donna Hay for Canvas, NZ Herald.

185g mentega, lunakkan (di suhu ruang)
1 cup gula kaster
1 btr telur
2 cups tepung terigu (Saya pakai 3 cups)
½ sdt baking powder
1 cup gula tepung
1 sdt peppermint flavouring
2 Tbs air
200 g dark chocolate (70 per cent cocoa)
1 cup krim

Cara:
Panaskan oven, suhu 180C. Letakkan mentega dan gula di dalam mangkuk mixer dan kocok hingga ringan dan creamy, tambahkan telur dan kocok rata. Ayak tepung dan baking powder di atas adonan telur dan aduk hingga tercampur rata.

Uleni adonan dengan lembut supaya adonan tercampur rata. Gilas adonan di antara dua baking paper hingga tebalnya berukuran 2mm. Diamkan di kulkas selama 30 menit. Potong-potong persegi panjang dengan ukuran 36 x 7 x 5cm. Letakkan ke atas loyang biskuit yang dialasi baking paper dan panggang selama 5-6 menit atau hingga kecoklatan. Biarkan dingin di atas loyang tersebut..

Campur gula tepung, peppermint flavouring dan air, aduk hingga licin. Sisihkan. Campur coklat dan krim di atas panci dengan api kecil dan aduk hingga coklat leleh dan licin tercampur rata. Sisihkan.

Rapatkan tiga lembar (saya pakai 2) biskuit dengan peppermint icing. Ulangi dengan sisa bahan. Olesi rak tipis2 dengan margari/mentega dan letakkan di atas loyang. Letakkan biskuit di atas garpu, celupkan ke dalam adonan coklat, letakkan ke atas rak dan dinginkan di kulkas selama 2 jam atau hingga mengeras.

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