Went to pie demo in Sin Chew Jit Poh by the famous Taiwanese dessert master: 孟老师

Tasted the pie in the demo and it is really delicious, went to buy the pie plate with exact measurement in Publika.

Ingredients for pie pastry: unsalted butter, icing sugar, egg, cake flour and almond meal

done, wrap in saran wrap and ready for resting in fridge

now for almond filling: dark brown sugar, butter, egg, almond meal and 2 teaspoon of cake flour

pie pastry lined into pie plate, almond filling ready to be filled into pie

filled, the mixture is not very emulsified, the butter the slightly separated, but i guess it will be ok

time for the walnut raisin topping, with egg and sugar added in as well to allow the mixture to slight stick to each other when baked, and sugar to offset the bitterness of rum

Pie baked with almond filling

topped with raisin walnut  mixture

grate leftover pastry which is frozen onto top of pie, sorta like crumble pie, but here it look like cheese eh?

done

cross section

pie

Just like what 孟老师 said, this kind of aluminum pie plate doesn’t conduct heat well, resulting in bottom of pie which is not browned nicely. Option would be to remove pie from plate and further bake with direct heat from bottom of oven.

This is a nice pie for sharing, just a small piece will suffice to enjoy the fragrant of almond meal and walnut crunch. Not sure if i oversoaked the raisin, i soaked for almost a week, and it tasted slightly bitter, and that also i think i might have reduced the sugar of the walnut raisin mixture by 5 – 10g.

Easy peasy popsicles, economical as well. “Recipe” from The Hazel Bloom

Just pluck a chopstick into a small jar of yogurt, and you get an icy treat for hot days

I tried using yogurt brand: Anlene’s and Emmy as there are the smaller kind, unless your mouth is super big. Anlene is just right, try their mango flavor

Pluck chopstick into yogurt, put into freezer

when ready, dip into hot water to loosen up the sides and voila, yogurt ice cream treat

Emmy’s brand is a bit too wide for the mouth

Emmy’s grapefruit flavor, a bit bitter

Been wanting to make curry puff with butter instead of all those yucky stuff: shortening, margarine

Finally found a recipe from Sam Tan’s kitchen which uses all butter

Oil dough covered in water dough and roll to thin sheet

roll it up

turn it 90 degree, roll it flat again and roll it up again

Then cut it up, see the layers?

11 puffs all together

looking yummy

Tasty but it turn soft the next day, just can’t stay crispy like those made with shortening :S

Recipe from Two Peas & Their Pod, would be nice as frosting for a banana cake.

Recipe as below:

400g sugar ( i used 380g)

170g unsalted butter ( i used 140gg salted butter)

250g cream

1 tablespoon fleur de sel ( didn’t put this as already using salted butter)

ingredients

just sugar, heat it up gently and you would be surprise it will melt into caramel colour

like this

after added cream and butter

Recipe taken from The Life & Loves of Grumpy’s Honeybunch

First off, i think the recipe has too much liquid, i only notice if midway into baking when i already added 210g milk into the liquid mixture, and it looks like too much liquid. There and then, i realized than normally recipe would state 1/2 or 1 1/2 etc of liquid instead of 1.2 cup of milk, perhaps it is typo mistake, perhaps it should be 1/2 cup milk which is only 125gm

dry and liquid ingredients to be mixed

Have a confession to make, i bought serbuk kas kas which looks like poppy seed, upon checking i think it is not poppy seed which are usually black in colour, but this kas kas powder is white  and black mixture.

failed.

The bottom sticks, could be due to below

1) i used individual tart shell put on top of baking sheet which block heat from bottom of oven. Muffin tin are available for a reason! This doubly bottom layer of mine caused the muffin not be cooked even already in oven for more than 30 minutes

2) I reduced the oil due to already soo much liquid from milk