EGGCITED: recipe

cara membuat

Resep Masakan Korea (Mini Kimbap)

9:50 AM

cake

Layer Cake on the Glass

4:24 PM

cake

Strawberry Pop Tarts - Sweet Sour Savory Tarts

3:36 PM

Cookin' Xperience...

Perhaps, you are boring to eat strawberry in the same way like me. Strawberry has tangy flavor that only a few people love with it. So, if you have lots of strawberry, you will need this recipe. Strawberry pop tart is a nice tasty cookie with pastry dough. if you are not a fan of cookie, do not be worry, because the dough of tart is a pie crust, so you will get savory buttery flavor.

It is a nice recipe because you will find lots of flavor on it; sweet, sour and savory pop tarts. pop tart is a great idea of cookie that combined with any kinds of sweet sour fruit like strawberry.

So, you can enjoy strawberry in great flavor. Here is the recipe:

homemade strawberry pop tarts

Shortcrust Pie Pastry:
230 gr of all purpose flour
Pinch of salt
100 gr cold butter
2 tbsp castor sugar
2 tbsp cold water

Fresh Strawberries

Strawberry Jam:
Fresh strawberries
Sugar
vanilla
water
Instructions:Make a pastry crust:
first of all, you have to mix flour with cold butter with your clean hand until become a nice butter flakes. then, add sugar, salt and water into a mixture. Mix and knead the dough until mixing well (don't over knead). after that, wrap it with plastic wrap and then chilled the dough into a refrigerator for about 30 minutes.

Make a Strawberry jam:

Strawberry jam

Heat a stove into a low heat. Put all strawberries into a sauce pan, add water, sugar and pinch of powdered vanilla. Cook them into a low heat until strawberries become soft and then smash it with fork until become a smooth strawberries. Once all strawberries are completely smashed, you should make the mixture until right consistency. It should be thick enough, just like a jam

Make pop tarts:

Strawberry jam on tartlet

Preheat an oven to 165 degree Celsius. Take a crust pastry dough from refrigerator, then roll it up to a coin thickness. After that, you can make it in any shapes that you like, now I made a round pop tarts. Mold a sheet or pastry into a round shape with round cake cutter. Then, put it on a baking tray which has covered with baking sheet.

Strawberry jam on tartlet

then, place a teaspoon of strawberry jam into a pastry, brush on the edge of pastry with egg wash then cover it up with other round pastry dough. crimp around the edge with a fork to make it closed tightly. Then, make hole with your fork above the pastry. This way will give an access of steam inside cookie during a baking process. Lastly, you can brush it with egg wash. Put it on oven for about 15 minutes until nice and cook.

Make a melting chocolate:

Melt bar of dark milky chocolate with a tablespoon of butter. Finely chopped chocolate place in a heatproof bowl that fits snugly in a saucepan. Half fill saucepan with water and then bring to a simmer. place bowl on top and making sure it does not touch water. Stir it wit metal spoon gently and add butter once the chocolate melts well. Butter can add glossy look on your melted chocolate.
Once all pop tarts has been cooked. Cooling down it until a room temperature before adding melted chocolate. Put melted chocolate into a piping bag and then pipe it on the pop tarts as you like. Chocolate will add nice sweet on your buttery pastry. Then, serve it up. You can even store it in a cookies jar. For more tasty pop tarts, you should cool it in refrigerator and eat it. Yummy!

bread

Bread Butter Pudding

5:06 PM

Roti tawar umumnya kita buat menjadi roti bakar, atau yang paling sederhana hanya dengan mengoleskan selai diatasnya. Terkadang roti yang disimpan di kulkas berhari-hari membuat roti menjadi agak keras. Alih-alih di makan dengan secangkir kopi, kadang dibuang begitu saja. Sayang kannn....

Resep bread butter pudding ini bisa jadi pilihan untuk menyantap roti sisa ataupun keras. tapiiiiii....yaaa yang paling enak adalah menggunakan roti yang fresh.

Bread butter pudding merupakan makanan yang berasal dari negara Inggris. Resepnya sudah dibuat atau ditemukan dari tahun 1723 oleh John Nott. Roti yang digunakan pun bisa bermacam-macam, mulai dari brioche, croissant, dan lain-lain. Taburannya pun bisa divariasikan, seperti keju, coklat chips, messes, raisins,dll sesuai selera. Here we go, let's cooking !!

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You'll need :

8 - 10 cups of bread cubes, cut into bite sized pieces

Note: Breads to use - French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones.

Custard:

4 large eggs

1 cup (200 grams) granulated white sugar

1 1 /2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

4 tablespoons (57 grams) unsalted butter, melted and cooled

4 cups (960 ml) of either half & half cream (10-18% butterfat), milk, light cream (18-30% butterfat) or a combination thereof

cheese or chocolate chips

Method :

Bread Pudding: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.

Place the bread cubes and fruit (if using) in the baking dish.

Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon). Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and half and half (light cream).

Assemble:Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.

Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.

Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.

Makes one 9 x 13 bread pudding (serves about 8 - 10 people)

Enjoy with a cup of tea or coffee...

Bon Appetit !!