Sunday, February 16, 2014

Pecan Pie

This is definitely not a diet food....
And this super sticky pecan pie is packed with buttery caramelised pecans which obviously will make you eat more than one slice...
This is my first time ate and made it and maybe you will ask " is this a perfect pecan pie ?" I cannot answer it but  surely which one bite in , change my life for the better....
for those who never taste it , I will suggest you to make it and surely you'll fall in love like I do..
I have found so many recipes and at last I choose recipe from Gimmesomeoven and I have tweaked a little bit and the results ... super owesome as it is less sweet which I liked... this recipe definitely a keeper

Pecan Pie
Adapted from: Gimmesomeoven

  • 1 pie crust- partially pre-baked ( I used recipe from Joy Of baking )
  • 1 cup granulated sugar ( I used 1/2 cup)
  • 1 cup light corn syrup ( I used 3/4 cup)
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter (113g)
  • 2 cups pecans (plus extras to line the top, if desired)


Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 175C

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

 My way of rewarding myself after hard day work( I mean house chores he..he..).... simply divine...

Thursday, February 13, 2014

Mint Tea Macarons

It's been a while I didn't make this little diva...
And because I have the leftover egg whites from icebox cookies making thus I decided to make it again...
The recipe was taken from my favourite book -Mad about Macarons by Jill Collona
and I have post the recipe here ...with the tutorial ...

Happy baking ^__^

Sunday, February 9, 2014

Pecan Brownies

If you like nuts, this fudgy brownie recipe is for you... it's so easy ,sweet and rich prepared to take a bow as these brownie will be the star ...he..he..
The recipe was adapted from ChantiqSweetTreats and of course with little modifications (biasalah kalau tak menderhaka itu bukanlah che Nurul ye..he..he..)

Pecan Brownies
Adapted from : Choc Chip brownie   ChantiqSweetTreats
 ( pan 12x12inch)
250gm butter
300gm chocolate
300gm sugar  ( I used 200g brown sugar)
5 eggs ( gred A) - masukkan last sekali bila all has melted and mix to combine...
All melted / double boil
250gm flour
1tsp salt
2 tsp vanilla
1tsp baking powder ( boleh leave out kalau tak nak brownie cakey but all chewy)
2tbsp cocoa powder
1 cup toasted pecan-chopped and plus for decorating
Masukkan (b) dalam (a), tuang dalam baking tray and bakar for 20min @ 150C....jangan lama sangat ....unless you want a dry brownie...
(I bake for 40 minutes instead of 20 minutes)

Saturday, February 8, 2014

Japanese Bread

Japanese Bread -Tangzhong method
Original recipe:
Prepare a 10.5cm(W)x 20.5cm(L) x10cm(H) loaf tin

Ingredients of tangzhong (The amount is enough to make two loafs):
  • 50gm/ 1/3 cup bread flour
  • 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
Ingredients of bread:
  • 350gm/ 2½ cups bread flour
  • 55gm/3tbsp+2tsp caster sugar
  • 5gm/1tsp salt
  • 56gm egg (equals to 1 large egg)
  • 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
  • 125ml/ ½cup milk
  • 120gm tangzhong (use half of the tangzhong you make from above)
  • 5 to 6gm/2 tsp instant yeast
  • 30gm/3tbsp butter (cut into small pieces, softened at room temperature)

Method of making tangzhong:
  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong
    to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. 

    Method of making bread:
    1-Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. (I used my KA to do all the hard work...easy peasy)

    2-Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.

    3-Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.( I divided into 3 portion instead of 4)

    4-Roll out each portion of the dough with a rolling pin into an oval shape.  Flatten the dough with your rolling pin. Then roll once again. The seals face down.

    5-Arrange the rolled-up dough in a greased or non-stick loaf tin . Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.

    6-Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.