Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Sep 21, 2018

Pinya Macapuno Open-Faced Pie

September 21, 2018 baking , dessert 0 Comments

Achi has been making crostatas and galettes these past few weeks, and it reminded me of when we were younger, we used to have pineapple and sweetened coconut strings pocket pies for merienda.

As you take a bite of the freshly baked pie, the crispy pastry and the combination of pineapple and sweetened coconut just melts in your mouth and it tastes just heavenly.

Today, I asked Achi if she could make her pastry crust from the Tomato-Ricotta Crostata and I made a filling combining macapuno and pineapples.

The filling was a bit sweet but not bad for a first try.



PINYA MACAPUNO (PINEAPPLE COCONUT SPORT)
OPEN FACED PIE


For the pastry
1 ½ cups all-purpose flour
2 tbsp granulated sugar
150g salted butter, cubed, cold
¼ cup very cold water

Filling & Assembly
1 can macapuno, drained
1 can pineapple slices, drained
1 can pineapple chunks, drained
1 tbsp sugar
1 egg, beaten
Maraschino cherries, halved

Pastry instructions
Combine flour, sugar and butter in a large mixing bowl. Add butter, and using a pastry cutter, work the butter into the dry ingredients. Sprinkle the ice water over the mixture and stir just until moistened and very crumbly. Transfer to a clean work surface and knead into a cohesive ball. Shape dough into a disk. Using a rolling pin, roll dough into a circle about 10 inches in diameter. Transfer the dough to a parchment-lined baking sheet and refrigerate for about 15 minutes

Assembling
Place drained macapuno and pineapple chunks into a mixing bowl and combine gently.

Take dough from fridge and place the parchment paper with the dough onto the work surface. Roll the dough, directly on the parchment paper, into a 15-inch circle. Place the parchment and dough back on the baking sheet. Spread the macapuno-pineapple mixture into the center of the dough leaving 2-3 inches border. Arrange the pineapple slice on top. Fold the edges of the dough over the filling, working your way around and creating pleats as you go, pressing gently to seal the edges.

Brush the pleated dough evenly with the beaten egg. Sprinkle sugar over the top crust. Chill the pie in the fridge for 15 to 20 minutes while preheating the oven at 350oF.

Bake until the filling is bubbly and the crust is golden brown, about 60 minutes. Transfer to a cooling rack.

Decorate with halved maraschino cherries.

Serve hot.

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Sep 9, 2018

Coffee Crumble Cake

September 09, 2018 baking , cake 0 Comments

When I was a teenager, my mother would make this super light chiffon sponge cake frosted with whipped cream and topped with crumbled coffee candy.

Now, I should impress on the fact that my mother made her coffee candy without a candy thermometer. She could tell the candy was at the perfect hard-crack stage just by looking at it. Now that ability has deterred me from making my own candy. Until today.

Today I was craving Coffee Crumble Cake, and God help anyone who stands in the way of me and my sweet-tooth cravings.

I made the chiffon cake as I always have since I was 11; the coffee flavored whipped cream was a breeze; and tackled the task of making the perfect coffee candy.

I was prepared to fail and use broken bits of Kopiko candy, but mine turned out unexpectedly good.



COFFEE CRUMBLE CAKE


For the cake
1¼ cup cake flour
1½ cups sugar, divided
½ tsp salt
6 eggs, separated
¼ cup water
1 tsp cream of tartar
1 tsp vanilla
1 tbsp fresh lemon juice
1 tsp fresh lemon zest

For the frosting
2 cups whipping cream
1 cup sugar
2 tsp instant coffee granules

For the coffee candy
Vegetable oil for greasing pan
1 tbsp baking soda, sifted
¼ cup strong brewed coffee
1½ cups sugar
¼ cup sugar syrup

Cake instructions
Preheat oven to 350oF.

In a mixing bowl, combined flour, 1 cup sugar and salt and make a well in the center and add egg yolks and water. Mix until just incorporated.

Whip egg whites with an electric mixer until frothy, then whisk in cream of tartar until soft peaks foam. Gradually add remaining ½ cup sugar until stiff, glossy peaks form. Whisk in vanilla, lemon juice and lemon zest.

Using a spatula, gently fold the egg yolk mixture into the egg white mixture.

Pour batter into a 10-inch springform. Bake for 35-40 minutes or until a toothpick stuck into the center comes out clean.

Cool for about an hour.

Coffee Candy instructions
Generously grease a large baking sheet with vegetable oil.

Combine coffee, sugar and sugar syrup in a heavy bottomed saucepan and place over medium heat, until sugar dissolves.

Increase heat to medium high and cook until candy mixture reaches 290oF, stirring occasionally to prevent it from scorching.

Remove from stove and quickly stir in the sifted baking soda. Pour immediately on oiled baking sheet and let cool for at least an hour. Crush into small pieces.

Frosting
Combine all ingredients in a stand mixer and beat on high speed until soft peaks form.

Assembly
Slice cooled cake into 2 equal layers.
Spread whipped cream on first layer and sprinkle crush coffee candy on top. Stack the second layer and spread remaining whipped cream over top and sides of cake. Generously sprinkle over top and sides with crumbled coffee candy.

Serve.


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Sep 1, 2018

Soft Pretzels Two Ways: Salted & Raisin with Sugar Glaze

September 01, 2018 baking , pretzels 0 Comments

I love soft pretzels. Ever since an aunt treated me to Auntie Anne’s soft pretzels in the early 2000’s, I’ve always looked out for them whenever I go to any mall: so far, I’ve had them in Manila, Bangkok, Houston, Dubai and Kuwait.

The first time I made soft pretzels, I didn’t have the patience to let them rise properly. I popped them into the oven after only a half hour of rising. They came out 2-3 times larger and fluffier than when I put them in with the outside a crusty brown and under-cooked on the inside. Since then, I’ve learnt to be patient when working with yeast.

The recipe I use is a slightly altered version of Alton Brown’s soft pretzel recipe. I made it slightly sweeter and I halve the dough to make two types of pretzels: Salted for Travis and Raisin with Sugar Glaze for Olga.


SOFT PRETZELS

Ingredients
Pretzel Dough
1½ cups warm water
1 tbsp granulated white sugar
4 tbsp soft brown sugar, packed
2½ tsp active dry yeast
4½ cups flour
50g unsalted butter, melted

For the water bath
10 cups water
2/3 cups baking soda

For the salted pretzels
Coarse sea salt

For the raisin pretzels
½ cup raisins
1½ tbsp. unsalted butter, melted

For the raisin sugar glaze
1 cup powdered sugar
½ tsp vanilla extract
2 tbsp milk

Instructions
·        Combine the water, white sugar, brown sugar and salt in a bowl and sprinkle the yeast on top. Allow to sit for 15 minutes or until the mixture begins to foam. Add flour and butter and mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 minutes. Remove the dough from the bowl, clean the bowl and then grease it well with butter. Return the dough to the bowl, cover with a damp towel and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
·        Once the dough has doubled in size, divide into two. One will be for the salted pretzels, the other, raisin.
·        For the raisin pretzels, take dough and mix with raisins. Place separately in a well-greased bowl and cover with a damp cloth while working on the salted pretzels.
·        Take the remaining dough and turn out onto a lightly floured work surface and divide into 8 equal pieces. Roll out each piece of dough into a 12-inch rope. 

Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan and let rest. Do the same with the raisin dough.
·        Preheat the oven to 400oF. Line 2 half-sheet pans with parchment paper and lightly brush with butter. Set aside.
·        Bring the 10 cups of water and the baking soda to a rolling boil in an saucepan.
·        Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture. Sprinkle the salt pretzels with coarse salt. Bake until dark golden brown in color, approximately 15 minutes.
·        Remove the pretzels from the oven, and brush the raisin pretzels thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up.
·        Transfer all pretzels to a cooling rack.
·        For the glaze, mix together powdered sugar, vanilla, and milk in a small bowl. Drizzle the icing over the warm raisin pretzels.


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