Showing posts with label English Tea Party. Show all posts
Showing posts with label English Tea Party. Show all posts

Thursday, April 17, 2014

FLANKY BUTTERMILK BISCUITS


Bagi yang meminati English Tea...scones atau biscuits ini adalah salah satu daripada menu utamanya. Bahan yang sentiasa ada digerobok dapur dan mudah disediakan. Dengan penggunaan teknik yang betul kita dapat menghasilkan scones yang berlapis dan nyata sedap.

Cukup sedap dihidang bersama mentega sejuk...jem dan juga krim.





Flaky Buttermilk Biscuits/Scones
Prep time

Cook time

Total time

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
1 Tbs. granulated sugar
2-1/4 tsp. baking powder
3/4 tsp. kosher salt

1/4 tsp. baking soda
4 oz. (8 Tbs.) very cold unsalted butter
3/4 cup very cold buttermilk

Mix the dough:
Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.


Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.


 @PATYSKITCHEN, All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite.

Monday, August 05, 2013

FRENCH MADELEINES - MY FIRST TRY


French Madeleine
I've seen these in a few blogs, and wanted to do this so much until one fine day when my sister bought me the mold. Ha...ha...I was thrilled...it's not that complicated...easy to prepare and these mini sponge cake is just like our own "kuih bahulu". Delicious and soft. Perfect for Tea. Madeleines are delicious when eaten just from the oven and cooled until barely warm.  They will keep for a day or two in an airtight container.
 
Some context about these mini sponge cake from Wikipedia:-

The madeleine (French pronunciation: ​[mad.lɛn], English /ˈmædleɪn/ or /ˌmædlˈeɪn/[1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

What You Need
Adapted from -http://www.thekitchn.com/how-to-make-classic-lemon-madeleines-cooking-lessons-from-the-kitchn-187109
 
Ingredients
4 oz (1 stick), plus 3 tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 tablespoon lemon juice
1 tablespoon lemon zest
Powdered sugar (optional)

Instructions
Melt the butter.  Melt the butter in a small sauce pan.  If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color.  Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container.  Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.

Prepare the dry ingredients and the wet ingredients in separate bowls.  In a medium bowl, whisk together one cup of the flour and the sugar, and set aside.  In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

Combine the dry and wet ingredients.  Add the eggs to the flour. Using a spatula, stir until just combined.  Add the 4 ounces of melted butter and continue to stir.  It may take a minute for the butter to blend into the mixture but do not over mix.

Rest the batter.  Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.

Prepare the pans.  Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine.  Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated.  Place the pans in the freezer for at least an hour.

Preheat the oven and fill pans.  Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer.  Fill each well in the madeleine pan with 1 tablespoon of the batter.  Remove the other pan and fill in the same way.

Bake the madeleines.  Place both pans on a baking sheet for easy handling and place in the oven.  Check after 8 minutes and rotate plans.  Check again 5 minutes later.  The madeleines should be browning around the edges and puffed up a little in the middle.

Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
Cool and dust with sugar.  Remove the madeleines from the oven and let cool for 2 minutes.  Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel.  Once cool, dust lightly with powdered sugar and serve.  If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.



To store.  Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months.  Let the cakes defrost before dusting with sugar.



Monday, January 16, 2012

BREAKFAST SCONES - CRANBERRY SCONES


What I love about scones is that it's easy to prepare with simple ingredients. Sometimes when I'm craving for something sweet I just bake a small batch of scone. Serve with butter, jam or cream. Perfect for breakfast or tea. You can add anything in, raisins, cranberry, chocolate chips, any dried fruits. It's lovely. I do add some oats for crunchiness. For this cranberry scones I used dried cranberries. The perfect scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor. So this recipe from Martha Stewart has that texture.

The scone is a small Scottish quick bread especially popular in the United Kingdom, the United StatesCanadaAustraliaNew ZealandBelgium andIreland, but are also eaten in many other countries. They are usually made of wheatbarley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea. - excerpted from Wikipedia


Membuat scones ini macam membuat cucur udang aje..main campak aje semua bahan. Kalau sudah pakar tak perlukan recipi lagi boleh agak-agak basah tepung. Biasanya scones dibuat dua cara, satu dengan bulat2kan kecil dan satu lagi dibentuk dan dipotong macam pizza. Ikut selera masing-masing. Scones yang baik sepatutnya ranggup diluar dan lembut di dalam. Scones cranberry dari martha Stewart memiliki ciri itu. Sedap  makan panas-panas bersama butter, cream ataupun jam

Next Post - Yogurt Souffles

Thursday, January 12, 2012

VICTORIA SPONGE CUPCAKE



This is a mini version of Victoria Sponge Cake. I love this little cupcake it has a layer of jam inside, dusted with powdered sugar. It’s a light and fluffy, afternoon tea cake. Without heavy frosting and toppings, it’s a sweet you can indulge in the afternoon.

VICTORIA SPONGE CUPCAKES


INGREDIENTS

1 1/2 sticks (12 tbsp softened butter)
1 cup sugar
3 large eggs
1 1/2 cup self rising flour
1 tbsp warm water
1 tsp vanila
1/4 cup raspberry jam 
Confectioner's sugar for dusting


  1. Adjust oven rack to lower-middle position and heat oven to 400 degress. Grease and flour a 12-cup muffin tin
  2. Beat butter and sugar till light and fluffy. Starting and ending with egg, 
  3. alternate adding eggs and flour, beating until each is throughly incorporated. beat in water and vanilla until just incorporated
  4. Spoon two heaping tablespoon of batter into each cup followed by 1 tsp of jam. Top with 1 heaping tbsp of batter, spreading to ensure jam is fully covered
  5. Bake until golden brown about 15 minutes. remove from oven, let cupcakes stand a couple of minutes, turn into wire rack to cool. When ready to serve dust with powdered sugar.



Saya memang cukup meminati kek ini, rasanya inilah kek pertama yang saya pelajari di sekolah, tetapi kalau berhajat dan hendak membuatnya kadang-kadang rasa sayang pula sebab kalau tidak ada yang makan membazir pula. Oleh itu saya search net dan jumpa version kecil ini. Victoria Sponge Cake dalam versi cupcake. Comel dan mudah menyediakan.Cupcake ini diisi dengan jam ditengah-tengah persis versi asal yang melapiskan kek dengan jam. Boleh juga dihidangkan bersama dengan krim jika mahukan keaslian kek ini.

Next Post - Breakfast Menu

Thursday, December 01, 2011

HONEY OATS SCONES



We always associate scones with HI-TEA party, but we don't really have to wait to be invited to tea party to have scones. Thought scones have been part of afternoon tea since the beginning of the 20th Century, they are very simple to make if you use fresh quality ingredients.
 
Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream. 
 

The success of scones depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and if you want to ensure your scones are light, fluffy and well risen have a look at these simple tips to making the perfect scone.

Here's the recipe from Chef Wan cookbook, I made a little tweak by adding some honey.


HONEY OATS SCONES
¾ cup milk / ¾ cawan susu
1 egg / 1 biji telur
3 tbsp brown sugar / 3 sdb gula perang
1 tsp vanilla/ 1 sdt vanilla
2 ½ cup flour / 2 ½ cawan tepung
1 cup oats / 1  cawan oats
1 tbsp baking powder / 1 sdb baking powder
½ tsp baking soda/ ½ sdt baking soda
½ sdt salts / ½ sdt garam
2 tbsp honey / 2 sdb madu
6 tbsp chilled butter – cubed / 6 sdb besar mentega sejuk didadu

PREPARATIONS
  1. Whisk egg, milk, brown sugar, honeyand vanilla. Set aside / Kacau susu, telur, gula perang,madu dan vanilla dan letak sebelah
  2. In another bowl combine all dry ingredients.  Add butter and pulsing until comine and mixture resembles bread crumbs./ Satukan semua bahan kering. Masukkan ke dalam processor dan masukkan mentega sehingga adunan menjadi seprti serbuk roti
  3. Add milk / Masukkan susu
  4. Roll and use cookie cutter to shape the dough / Canai dan terap menggunakan pemotong biskut
  5. Bakar for 15-18 minutes at 390F / Bakar selama 15-20 minit atau sehingga kekuningan pada suhu 390 F

_________________________________________________________________

Kita jarang buat scones di rumah kerana scones ni selalunya dikaitkan dengan English Hitea dan amalan hitea dimulakan zaman Queen Victoria lagi. Sudah menjadi kebiasaan kita akan terbawa-bawa kalau hendak buat scones ni hanya untuk hitea, sebenarnya kalau tekak sudah terasa hendak makan kita tidak payah tunggu sampai dijemput ke hitea baru nak buat scones, kerana membuatnya mudah, bahan yang digunakan pun mudah. Boleh diuat berbagai jenis dan bentuk. Sedap dimakan bersama krim atau pun jam.

Resipi scones ini saya ambil dari buku masak Chef Wan, cuma saya tambahkan madu untuk mendapatkan kelembapan.

Next Post - Spice Apple And Berry Slice

________________________________________________________________

Saturday, November 05, 2011

ANNA OLSON CINNAMON PROFITEROLES


Profiteroles are another version of cream puff. I learned to make this in my home science class way back in the 70's and when I saw Anna Olson TV program - Sugar, I was quite confused in the beginning...Anna named it profiteroles while I'm used to the name of cream puff. Basically both are the same, a pastry choux with cream or ice cream filling.

Profiteroles begin with a baked puffed shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower. Favourites fillings for this pastry are custard fillings, whipped cream fillings or even ice cream. Dust the pastry withicing sugar or drizzle with chocolate to have a better impact.

INGREDIENTS
1/2 cup milk / 1/2 cawan susu
1/2 cup water / 1/2 cawan air
7 tbsp usalted butter / 7 sdb mentega
1 tbsp sugar / 1 sdb gula
1 tsp ground cinnamon / 1 sdt serbuk kayu manis
1 tsp salts / 1sdt garam
1 1/2 cups flour / 1 1/2 cawan tepung
5 large eggs at room temperature / 5 biji telur ayam suhu bilik
cooking chocolate for topping / cokolat masakan untukhiasan


  1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. / Panaskan oven
  2. In a bowl sift together the flour, sugar and salt. Set aside. / Ayak semua bahan kering
  3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.  Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough. / Masukan mentega, susu dan air masak pada api sederhana. Alihkan dari api dan masukkan bahan kering. Kacau sehingga adunan tidak bergentel.Alihkan adunan kedalam mixer dan masukan telur sebiji demi sebiji. Pukul sehinggga benar-benar rata dan lincin. Masukkan adunan ke dalam pipping bag dan pipekan. Sapukan kuning telur diatas.
 
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. / Bakar pada suhu yang tinggi selama 15 minit dan rendahkan suhu dan bakar sehingga masak,


For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form. 


Whipped Cream:
1 cup (240 ml) heavywhipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated whitesugar

To Assemble:  Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.


_______________________________________________________________

Profiteroles dan krim puff adalah dua sajian yang sama. Saya mula membuatkrim puff ini ketika di sekolah menengah lagi, selepas itu tidak pernah membuatnya sehinggalah terpandang dalam progrm SUGAR - Anna Olson, tiba-tiba tekak teringinkan sesuatu yang manis, jadi saya gunakan resipi Anna Olson tetapi intinya saya gunaka whipped cream. Denga resipi yang sama anda boleh gunakan sos kastad atau punice cream. Hiaskan samada dengan taburan icing sugar atau picitan cokolat. Sesuai buat minum petang majlis HITEA.

Kepada semua pembaca PATYSKITCHEN saya mengambil kesempatan ini untuk menggucapkan SELAMAT MENYAMBUT ADIL ADHA semoga mendapat keberkatan semua.

Next Post - ADIL ADHA SPECIAL

______________________________________________________________

Monday, July 11, 2011

ENGLISH SCONES

The best that I had tasted was at the DOME - Penang Island Plaza. I used to have my evening tea there. Now that I am far...far.. away from Penang, I have to learn to make scones of my own.

Through the net I book marked a few scones recipe and here is my first scones which I made for the recent Tea Party. Scones are one of the English Tea favourite menu and it pairs well with Victoria Sandwich.
It's not that difficult to make, rub it butter method is applied here and everything else are combine together to form a dough. I was not so sure when I first made it and you can see that my scones was a little bit thin. Ideally it should be thicker as you need to cut the scones half to spread some butter and jam. So make sure you follow the instruction, make it more thicker if you want your scones to look more fluffy. So here's the recipe I adapted from bakewithme.blogspot.com.



Scones
  • 260 g all-purpose flour
  • 65 g granulated white sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 85 g chilled, unsalted butter, cut into pieces
  • 150 g fresh blueberries
  • 1 large egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup (120 ml) milk or cream

Instructions:
 Preheat oven to 205 degrees C.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.

Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough down.
Use a cookie cutter and cut out scones.
 
Place them on the baking sheet. Brush the tops of the scones with a little cream or milk.
 
Bake the scones until nicely browned, about 18 – 22 minutes or until a toothpick inserted in the center of a scone comes out clean.

Transfer to a wire rack to cool slightly.
 
Serve with cream and jam.


__________________________________________________________________

Ingin merasakan English Scones yang sedap dengan gaya English Hi-Tea, anda boleh menikmatinya di DOME, itulah kegemaran saya suatu ketika dulu, Kadang-kadang lepas balik kerja dan sebelum pulang ke rumah di situlah saya tenggek dahulu, menikamati hidangan petang. Kini semua itu sudah tiada kerana terlalu jauh dengan saya, sekali sekali kalau teringin kenalah buat sendiri.

Mudah membuatnya, menggunakan rub in metod, di mana butter dipotong kecil-kecil dan digaul dengan tepung seperti habuk roti baru dimasukkan susu dan uli rata sehingga membentuk doh. Canai,terap dengan acuan, sapu telur di atas dan bakar. Mudah aje.. dan bahanya pula cukup ringkas.

dScone ini dimakan dengan jam dan butter seperti kita makan roti dan resipi ini cukup sinonim dengan Victoria Sandwich. Satu padanan yang cantik jika anda ingin menganjurkan Majlis English Hi-Tea.


Next Post - Carrot Cupcakes

_________________________________________________________________

VICTORIA SANDWICH

The first time I made this cake was in 1973, it's part of my home science class. Ever seen then, I have not eaten or even bake this cake until recently, when I planned to have an English Tea Party to welcome an old friends from abroad.

This home-made cake is always a treat. The classic Victoria cake uses equal quantities of butter, sugar, eggs and flour. Once you have mastered the basic techniques, there are endless variations to try. 

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A traditional Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream, just jam is referred to as a 'jam sponge' and most certainly not a Victoria sponge. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated.

This version is sandwiched with clotted strawberry jam. Recipe heavily adapted from Jamie Oliver cook blog. So here how I made my Victoria Sandwich


INGREDIENTS
200g very soft unsalted butter, plus extra for greasing/ 200 gm mentega lembut
• 200g golden caster sugar / 200 gm gula
• 4 large eggs / 4 biji telur
• 200g self-raising flour, plus extra for dusting / 200 gm tepung naik sendiri
• 1 rounded tsp baking powder / 1 sdp serbuk baking powder
• 2 tbsp rosewater, plus a splash extra / 2 sdb esen rose
• Caster sugar, for dusting / gula cator untuk taburan atas
 
Filling
• 1 cup strawberry or raspberry jam / 1 cawan jam strawberry atau rasberry

PREPARATION

Preheat the oven to 180C/gas 4. Grease two 20cm sandwich tins, line the base of each tin with greaseproof paper and dust sides lightly with flour. / Panaskan oven, siapkan acuan dua acuan pembakar, alas dengan kertas dan sapu mentega

Beat the butter with the sugar till light and fluffy. Add eggs one at a time, beating in each before adding the next, then fold in flour, baking powder and rosewater./ Pukul mentega dan gula sehingga putih dan gebu. Masukkan telur satu persatu. Kemudian masukkan tepung, baking powder dan esen rose.

Divide the mixture between the tins, spreading it evenly with a spatula. Bake for 20 minutes, until lightly golden brown. Stick a wooden skewer into the centre of the cake: if it comes out clean, it’s done; if it’s sticky, return the cake to the oven for a few minutes. / Bahagi adunan kepada dua bahagian, bakar selama 20 minit atau sehingga masak

Let cakes cool slightly then turn out onto a rack to cool completely./ Sejukkan

 2. Pick your prettiest cake and set aside. Take the second sponge and place it on your serving plate. Trim the top of the cake to make it flat, then spread it with jam. Scatter over some raspberries, top with the other cake and dust with caster sugar/ Lapiskan kek dengan jam dan taburkan gula caster di atas kek.

__________________________________________________________________

Kek ini adalah satu kemestian bagi yang ingin mempelajari teknik membuat kek. Rasanya sebab itulah kek ini diajari di sekolah. Saya mula membuatnya di sekitar tahun 1973... ha...ha.. ada yang masih belum dilahirkan lagi, wow... begitu lama wujudnya kek ini. Kek ini dinamakan sempena nama Queen Victoria yang amat menggemari kek ini. Merupakan menu popular jika anda ingin menganjurkan English Tea Party.

Menarik tentangg resipi ini sukatan bahanya sama, mudah diingat 200 gm mentega, 200 gm gula, 200 gm tepung naik sendiri dan 4 biji telur. Rasanya kalau sudah buat untuk membuat kali keduanya tidak payah rujuk buku lagi.

Sebaik-baiknya kek ini dilapiskan dengan krim putar, jam dan buah strawberry segar, tapi saya ambil jalan pintas aje, saya cuma menggunakan jam strawberry, cukup lah tak yah lemak.....lemak...Memang sedap dan cukup sesuai untuk juadah minum petang. Kalau sudah jemu dengan kuih talam atau serimuka , sekali sekala tu bolehla buat Victoria Sandwich untuk minum petang anda.

Next Post - English Scones



_________________________________________________________________
Related Posts Plugin for WordPress, Blogger...