Saturday, 24 September 2016

Summer Peach Pie

It was a baking day
Peach Pie, Blueberry Crumbles and Focaccia
In spite of the heat, I did some summer baking in July. The peaches and blueberries were in season and I couldn't resist. I needed to invite a few friends over to eat all of this food though!!

The recipe for the blueberry crumbles is here.  I haven't posted the focaccia recipe but I am sure you can find an easy one online.

Feel free to substitute with a pre-made crust if you are in a hurry.

Dough
175 grams flour
90 grams cold butter
25 grams almond powder
70 grams powdered sugar
Pinch of salt
35 grams eggs

1. Sift the flour into a bowl. Cut butter into small cubes and mix with the flour using a pastry cutter (use a food processor if you have one). Butter should be well mixed with the flour.

2. Add the almond powder, powdered sugar, egg, sugar, salt and mix. Put dough on a smooth surface and knead gently until it is soft and well mixed.


3. Cover in plastic wrap and put in the refrigerator for at least 1 hour before using. Roll the dough out quickly since it will become soft fast


Peaches
4 large pieces
50 grams sugar
20 grams butter (room temperature)
20 grams peach liquor

 1.       First step, in a pot of boiling water, blanch the peaches for 3 to 4 minutes. Cool under cold water and then remove the skin. Cut the peaches in quarters.
 
2.       Melt sugar in a frying pan until just starting to become caramel  color then add the butter and liquor and stir until well mixed then add the peaches. Cook together for about 10 minutes on medium heat.

3.       Drain well and cool.

 Almond Cream
50 grams almond powder
50 grams powdered sugar
50 grams soft butter
5 grams flour
1 egg

1. Mix the butter and powdered sugar. Add the egg and mix. Add the almond powder and flour. Mix well.

  
Crumble
25 grams butter
15 grams sugar
40 grams flour
1. Mix the softened butter with whisk then add the sugar and mix well. Then add the flour and finishing mixing.

Putting the pie together:

 1.       Roll out the dough to fit the pie pan. Spoon the almond cream on the bottom of the pie and then layer the peaches on top. Sprinkle the crumble on top. Bake at 180 degrees Celsius for 40 – 50 minutes.
 
This pie pan is 24 cm

Definitely need the vanilla ice cream for this pie!
 

Thursday, 22 September 2016

Scrumptious Pear Praline Cake

Delicious Praline & Pear Cake

This is an easy and delicious cake to make in the fall when pears are in season. The cake includes a praline and the recipe below explains how to make it. However, in some speciality baking goods shops you may be able to find the praline ready made. If you can find it, buy it and skip this step.

Homemade Praline:
125 grams whole hazelnuts
125 grams whole almonds
160 grams caster sugar
20 grams water


1.    Place the water and sugar in a sauce pan and heat to about 118 ° C. Next add the hazelnuts and almonds and mix with the sugar. Gradually, they will be covered with a white film.

2. Next crush the almonds and hazelnuts in a food processor then put them in a blender with the water and mix until it becomes smooth like a paste. Add a little more water if needed while blending if needed.

Cake Ingredients:
180 grams praliné
130 grams butter
80 grams sugar
80 grams brown sugar
5 eggs
50 grams flour
2 pears (peeled and cut into bite size pieces)
To Make the Cake:

  1. Melt the butter and praline paste in the microwave or double boiler. Mix until the dough becomes smooth. Add sugar, brown sugar, then the eggs one at a time, mixing well after each addition. Lastly, sift in the flour.
 
  2. Place the and place the cut pears into the bottom of a buttered pan (about 22 cm diameter). Pour the batter over the pears. Bake for about 40 minutes.

3. Cool for about 15 minutes then turn the cake upside down on a platter for serving.
 
 

Fluffy Milk Rolls

Serve with beef, chicken or fish!
These rolls are soft and delicious and tasty for either dinner or breakfast with jam.

This bread has one unique step which is to make the starter. This starter is made on the stove top and only takes a few extra minutes.



Starter
  43 grams water
 43 grams whole milk
       14 grams bread flour

         1. For the starter, combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

        2. Transfer the starter to a small mixing bowl and let it cool to room temperature.
 
     Dough
         298 grams bread flour
        7 grams nonfat dry milk
        30 grams sugar
        1 teaspoon salt
        1 tablespoon instant dry yeast
        113 grams milk (room temperature)
        1 large egg
        57 grams butter (softened
 
        1. To make the dough, combine the starter with the remaining dough ingredients (don't add the butter yet), then mix and by hand until a smooth dough forms. Place on a flat board and knead until soft and let sit for 10 minutes covered with plastic. Lastly, add knead in the butter.
 
         2. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 minutes.
 
         3. Gently deflate the dough, divide it into 40 gram pieces, and shape each piece into a ball.
 
         4. Place the rolls into a lightly greased round bun pan and brush lightly with an egg wash. Cover the pan, and let the rolls rest for 40 to 50 minutes.
 
          5. Preheat the oven to 190 degrees C. Bake for 20 - 30 minutes, until golden brown on top.

Leave a small space between rolls to bake
 
          6. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
I bake the rolls on a flat silpat sheet
                   Yield: about 15 rolls.