3 cups sifted cake flour 1 pkt instant yeast ( 10 g ) 3 dessertspoons sugar if you prefer sweeter add an extra spoon 1/2 teasp salt 50 g melted butter + extra melted butter for glazing 1 1/2 cups of lukewarm water and milk mixed together, half and half heat until lukewarm in the micro 2 eggs lightly beaten 1/2 cup currants/raisins to be added after 1st rise
In a bowl, place yeast into the lukewarm water and milk mix with the sugar, let it froth for 5 mins. In another mixing bowl, sift flour, salt, add the melted butter and eggs and beat until the flour starts to come together. Add the yeast, water and milk mixture and beat further. You may add more flour if the dough is too runny.. Turn out onto floured surface and knead for 5 mins. Place in a warm place to rise for 1 hour covered in cling wrap. Knock back the dough add 1/2 cup currants to dough and knead a further 2 mins. Divide plough into 3 pieces. Plait your dough, place on baking tray lined with parchment paper. Cover and let rise again covered in a warm place for 30 mins. Before baking brush with egg wash. Preheat oven to 180 degrees (fan assisted 160 degrees) bake for 25 to 30 mins. Remove from oven and mix 3 tsp apricot jam diluted with a little hot water, brush over your raisin bread.
To make pastry Sift 3/4 cup icing sugar and 2 1/4 cups cake flour together, blitz with 1/2 cup baking margarine in a food processor until it resembles breadcrumbs. Continue to mix while adding 1-2 egg yolks ( add just enough egg yolk for mixture to come together ) shape pastry into a flat disc, wrap in clingfilm and rest in fridge for 30 minutes. Roll out on a floured surface to 3mm thickness and line a 23cm tart tin. Prick bottom of pastry, cover with baking paper, fill with baking beans and blind bake for 10 minutes. Remove beans and paper and bake for another 10 minutes until cooked through. Cool…
To make custard: Heat 2 cups of milk and 1/4 cup castor sugar together in a saucepan until steaming, mix 1/4 cup castor sugar, 4 egg yolks and 3 tbsp cornflour together, slowly pour milk into egg mixture while stirring.
Pour mixture back into clean saucepan and boil for 3-5 minutes. Cool and fill tart case with custard. Decorate with your favorite fruits… enjoy
4 sheets store-bought puff pastry, thawed 3 cups milk 3 cups single (pouring) cream – I used whipping cream, as I could not get single cream. 120g unsalted butter, chopped 4 teaspoons vanilla 300g caster sugar 50g cornflour 50g Custard powder 250ml water 12 egg yolks icing sugar, for dusting
Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. I added an extra ceramic bowl as extra weight. Bake for 20–25 minutes or until golden. Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to fit the pan you intend to use. Set aside.
Place the milk, cream, butter, vanilla and sugar in a medium saucepan over medium heat and cook until just boiling. Remove from the heat. Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks. Return to the heat, whisking, and bring to the boil. Cook, whisking, for 30 seconds – 1 minute or until thickened.
I lined my cake tin with tinfoil and made sure to have enough foil hanging over the sides of the tin in order to lift the slices from the tin after it has chilled.
Place 1 pastry sheet in the base of the cake tin, then top it with the custard and the remaining pastry sheet and press down gently. Refrigerate for 3–4 hours or until set. Dust with icing sugar and slice to serve.
I also tested by slicing the pastry in fingers, then baked it. Once done, spread with custard, and top with a second finger. Dust with icing sugar and serve.
So today I made these little treats.. hope you enjoy 🙂 🙂
INGREDIENTS 125 g butter or margarine, softened 250 ml (130 g) icing sugar, sifted 4 extra-large egg whites 250 ml (140 g) Snowflake cake wheat flour Orange filling 60 ml (30 g) Snowflake custard powder 30 ml sugar 500 ml fresh orange juice 10 ml grated orange rind 200 ml fresh cream fresh berries, chopped mint and lemon zest for garnishing
METHOD 1. Tuiles: Cream butter and icing sugar together. Add egg whites, one at a time, beating well after each addition until light and creamy. 2. Sift flour and add, mixing until just combined. Do not over-mix. Refrigerate for about 1 hour. 3. Filling: Combine custard powder, sugar and a little orange juice and mix to a smooth paste. Bring remaining orange juice to the boil in a small, heavy-based saucepan. Add custard mixture, whisking constantly, and cook until mixture is thick and smooth. Remove from heat and add rind. Leave to cool completely. 4. Spoon heaped teaspoonsful of tuile mixture onto a greased baking tray. Spread until about 10 cm in diameter. Leave enough space for spreading. 5. Bake in a preheated oven at 180°C for 5-7 minutes. Working very quickly and carefully, remove from baking tray immediately and place over the bases of small glasses or ramekins and press lightly to mould into a little basket. Leave to cool slightly. Place onto wire racks to cool completely. Continue to bake in batches. 6. Whip cream until stiff peak stage and fold into orange filling. Spoon filling into tuile baskets and garnish with berries, mint and lemon zest.
Description: Try our delectable bread recipe, the taste is sensational.
Ingredients: 4 cups cake flour 1 pkt yeast 1 teaspoon salt ¼ cups sugar 2 eggs ¼ cup oil ± 1 ½ cups lukewarm water Extra oil (± 2 tablespoons)
Method: 1. Mix dry ingredients together. 2. Sep beat up egg, oil and water. 3. Add the liquid to the dry ingredients. 4. Mix well and pat dough with extra oil. 5. Cover dish and allow dough to rise for +- 1 hour. 6. Divide dough into three portions, plait and place into greased loaf tin. Allow to rise for 10 minutes. Brush with egg wash and sprinkle with sesame/poppy/aniseed or sunflower seeds. 7. Bake at 180 degrees for 20-25 minutes