ALMOND PUFF FINGERS

Oh OK, tomorrow is my birthday.........I'm going to gain another year of wisdom and another countless strands of grey hair........and even maybe a few tiny 'crow's feet at the corner of my eyes. *Sigh* .........hehe

Kidding!! I'm not at all worried about that......but well, that's normally what a woman would be thinking on their birthday right.......in fact, I have been very 'rajin' nowadays with my beauty regime, I make sure I apply my night cream before I hit the sack every night, no matter how tired I am, unlike those days, when I just hop right into bed and worry about that later......*tongue*

Then I have invested quite a packs on face masks and making sure I scrub my face at least twice a week to remove dead skin and to refine my pores. Ya, ya, Hubby have been questioning me on why the sudden urgency in pampering my face.....kekekeke......."your wife knows that growing old is something I can't stop, but at least I wanna grow old in a 'pretty' way", that's what I answered him *wink*

Enough of my babbling on mask and scrubs and growing old, it happens every year at this time, LOL......bear with me ya! So, coming back to what's happening in the kitchen........well, I decided to not bake a cake for myself this year, nor a cupcake like last year. Enough of cakes and cupcakes..........why not something simple, something that I can just dunk into my morning coffee and still feels the 'satisfaction' of a good 'wake-up call' early in the morning!!??

Yeah!! I got what I wanted to bake........and I have it in my fridge from the leftovers from last week.........hehe, are you thinking what I'm thinking? Yes, the 'ready-made' packet of puff pastry!! I still have a packet in there and I 'd better use it before it expires! I collected this recipe from here and haven't actually had the chance to bake it, so today is defintiely 'D~day!!'

Here's the recipe, it's super easy if you are using 'ready-made' puff pastry, but I would agree that if you attempt to make your own puff pastry, that would be even better :)

ALMOND PUFF FINGERS

1 pack of  'ready-made' Puff Pastry

2 Tbsp of Egg white

2 Tbsp of Castor sugar (i)

80gm Almond flakes ( mine are lightly toasted already)

2 Tbsp Castor sugar (ii)

Method:

1. Take out your Puff pastry from the freezer and thaw for about 8-10 minutes. 
2. Roll it out to about a thickness of 5mm on 2 sheets of parchment paper or Clingwrap.
3. Mix egg white with castor sugar (i) and stir until sugar is dissolved.
4. Peel upper sheet of plastic or parchment paper and spread egg white mixture evenly on top of puff pastry.
5. Sprinkle almond flakes evenly on top of the pastry. Place the parchment paper or plastic back on top and lightly roll over with a rolling pin to press the almond flakes onto the pastry.
6. Remove the  parchment paper or plastic sheet , and sprinkle remaining castor sugar (ii) over the almond flakes.
7. Put the pastry into the freezer for about 30 minutes to let the topping set.
8. Preheat the oven to 180 degree Celsius (fan-base oven) or normal over to 200 degree Celsius for about 15 minutes.
9. Cut the pastry into finger size and then place them onto non-greased baking sheet.
10. Bake at 180 degree Celsius for about 12 minutes and then turn the temperature down to 140 degree Celsius and bake for another 30 minutes.

Remark:  Kindly monitor the outcome, as what Wendy said , the further baking is actually to make it more crunchy, but different oven temperature might varies the outcome of the puff fingers, if yours starts to brown to quickly, maybe a lower temperature like 130 degree at a longer time would be better.

Lastly, I would say, I like this snacks, and it really makes my coffee break more tasteful and I suggest you give it a try.........till then, cheers to more baking!!

Happy "Almond Puff Fingers" baking!!

ANGRY BIRDS project

As some of you would know that I have a side-small home-business taking orders for cupcakes, cakes and cookies as part of my passion for baking........it's called "Cupcakes Fairytale". I have started this little small scale home biz since last year September, and with the support from friends and family, it's been doing pretty well........and with their constant support and encouragement, I haven't stop baking ever since *wink* . I will continue to bake and create what I was commissioned to by my customers, and will constantly improve my skill through the days.

Presently, the 'talk of the town' is this game called "ANGRY BIRDS" and I wouldn't believe you if you tell me you have not heard of them, LOL. My Hubby downloaded the game to his Tab and ever since, Angel was obsessed with the game and also the 'Red bird'........don't ask me why the red one......LOL

With the town now talking about these 'birds', I made an attempt to make a batch of them in Sugar Cookies with fondant of the birds design. Cupcakes Fairytale has created "Sugar Fondant Cookies" as one of their popular party favors amongst kid's parties.......and I'm sure this creation theme would also make a hit.

There you go, I have created the whole gang of "Angry Birds" and also not forgetting the 'Pig'.....LOL

Are you game for Angry Birds??

 

Vol~au~Vent.......mini but presentable

Wow, I'm trying hard to keep up, and no doubt that time can really flies when you are busy, hehe. This whole week, I was busy attending school fairs and exhibitions from Monday until Saturday. I was at SM La Salle on Monday, SM Lok Yuk on Tuesday, SM All Saints on Wednesday, KK High School on Thursday, Institut Sinaran on Friday and Sabah Tshung Tsin Secondary School on Saturday. However busy I was, I'm trying to take time out to bake something to keep up with my blogging....as promised.

Therefore, today I'm going to share with this mini little puff pastry that is 'mini' but very 'presentable' if you are serving it at a high-tea party. I saw this 'Vol~Au~Vent' picture sometime back when I was on a business trip in a in-flight magazine. Immediately , it caught my attention and I told myself that I will make this one day. Then, one day when I was in Popular Bookstore, I bumped into 'it' again , and this this time, with the recipe too. of course, without hesitation, I bought the whole cookbook without even flipping through to check on the rest of the book's content........well, that's me......I can go all out just to get a page of what I want in a 100 page book ! haha.........

Anyway, this book that I bought was not a waste too, as the rest of the contents are as interesting as this one - "Vol~Au`Vent". The title of the book is 'Alex Goh - Irresistible Pastries'.

Here's the recipe, it's really easy if you are using 'ready-made Puff Pastry' like I did this time..........but will try another time with my own DIY Puff Pastry *wink*.

Ingredients :

1 kg ready-made Puff Pastry

Filling:

50gm butter

40gm flour

500gm milk

1 Bay Leaf

200gm Shrimps, shelled 

100gm Mushrooms, sliced

2 tsp parsley, finely chopped
Salt and pepper to taste

(For you information, I did not use the above filling, as I don't have any shrimps at home , so I substituted with a can of Tuna Mayonnaise as the filling).

Method:

1. Roll out the puff pastry to about 5mm thickness and cut into round shapes with a 4"inch fluted cutter.
2. Then, use a 2.5" inch round cutter to cut a hole in the centre of half of the puff pastries disc from Step 1.
3. Place the pastry disc without a hole onto a lightly greased baking pan as the base. Brush the edges with some eggwash and place the pastry with a hole on top of it and press lightly.
4. Brush the top with eggwash and allow to stand for 20 minutes.
5. Bake at 200 degree Celsius for 20-25 minutes or until the puff pastry are puffy and golden brown .

For the filling:

1. Melt the butter in a saucepan and add in the flour. Stir for 30 seconds and add in milk gradually. Stir until well blended.
2. Add in bay leaf and bring to boil, stirring constantly.
3. Add in mushrooms and shrimps and parsley and cook over medium heat until it thickens. Add seasoning .
4. Fill the baked pastry cases with the filling. Decorate and serve.

 Till then, happy baking and do try this out, it's really easy -peasy if you everything 'ready-made'.....;)

Orange Chiffon Cake ......to start it off

Hi! Hi! It's a normal Saturday for me, as usual, as I don't have a 5-days week like most of you do *sigh*. But, when you are used to it, it's kinda OK too, hehe. Waking up early at 6am today, slightly earlier than my normal Saturdays, as Angel , Ian and Daniel are going to attend their school's Computer Camp at 7am.

The night before, I was already working up late until 12.30am, trying to get my fondant work done for tomorrow's birthday cake order. No matter what, I still have to drag myself up, but thanks to Hubby for being my companion, hehe (I always felt better waking up with him, at least I know I'm not alone *tongue*).

Anyway, enough of what I did during the day, as the highlight is suppose to be this 'Orange Chiffon Cake' that I baked. I can't basically remember where I collected this recipe a year ago, as I always have this habit of collecting 'awesome looking' cakes' recipes and compiling them into my 'To Bake List', making a note to remind my self that I must make a day to bake it............but the list just keeps getting thicker, and sometimes, they were being forgotten..........Sorry!

 

But I can assure you that this Orange Chiffon Cake has a very fine and fluffy texture. Though I still find that the Orange flavor is not so noticeable (maybe because I did not add in the 'Cointreau'.......my bad, I don't have that in the pantry....must get a bottle). However, the cake was gone after half a day, so judge it by yourself, as all I can say is........I'm living under a roof , with a bunch a 'picky-eaters', kekekeke.....

Here's the recipe.....

ORANGE CHIFFON CAKE

Ingredients :

4 Egg yolks

80gm castor sugar

80ml Corn oil (I used Canola Oil)

160gm Cake flour

1/4 tsp salt

160ml fresh squeezed orange juice

1/2 tsp Orange zest

2 Tbsp Cointreau ( I omitted cos I don't have)

7 egg whites

60gm Castor sugar

Method:

1.  Pre-heat oven to 170 degree Celsius.

2.  In a mixing bowl, whisk egg yolks and castor sugar until all sugar dissolved and mixture pale in color.

3.  Add in corn oil (Canola oil) , orange juice, orange zest and salt and stir to combined.

4.  Sieve in Cake flour and stir until it's all fully combine. Set aside.

5.  Whisk egg whites until frothy, and add in castor sugar slowly in 3 addition. Whisk until just before stiff peak.

6.  Fold 1/3 of the egg whites into the yolk mixture. Then fold in the rest of the whites until fully combine.

7.  Pour into a 20cm tube tin and bake for about 50 minutes. 

So, a promise is a promise, you will be seeing me more from now on, and hope you have a great weekend!

Happy Chiffon Cake baking!

I'm back.......and promise to stay connected!!

It's been a long time.....and I've finally realized that I have not be updating my blog for eh.........a few months.......?? *tongue* Anyway, I'm back and guess what, I'm gonna make a promise to stay in and about from now onwards.......possible everyday or at least every other day, OK? Thanks for being there and still patiently checking in here with me, you guys are the best.......EVER!! Love ya *muaks*

Let's mark today, 7th July 2011....start of a new chapter in this blog of mine. I will not only post what I have bake, or cook.......but in addition, I will also include my family and my daily life's experience in here. Well, of course, I don't wish to bore you, but at least with the intention that you get to know me as a person more besides just my baking....hehe

Yeah !! It's the month of July and I always like July besides December, as this is the month where it marks the starting of the second half of the year, and also a reminder that I'm another year wiser.....hehehe...I mean 'older'......but hey, what's wrong with getting older, the most important is "we age gracefully" *wink* and every year passed was achieved with great satisfaction. I'm very contended and blessed and I always thank GOD for the very abundant blessings that he has given me....Amen!!

So, a promise is a promise, the next post will be in the house .....shortly........stay tuned!