Tuesday 29 May 2012

easy and best Danish Pastry recipe,Easy and quick desert recipe

danish pastry is a Viennese origin, which has become a delicacy of Denmark and Scandinavian countries. Danish pastry is made of laminated yeast-leavened dough, making layered texture similar to croissants. I am going to share one of the best recipe for making authentic Danish pastry.

Ingredients for making easy and best Danish Pastry :

  • 2 tsp (1 sachet/7g) dried yeast
  • 1 tbs caster sugar
  • 1/2 cup (125ml) warm milk
  • 1 1/2 cups (225g) plain flour
  • Pinch of salt
  • 1 egg, lightly whisked
  • 100g butter, chopped, softened slightly
  • 1 granny smith apple, peeled, cored, finely chopped
  • 1/2 cup (90g) sultanas
  • 2 tsp ground cinnamon
  • 50g butter, softened, extra
  • 1/2 cup (100g) brown sugar
  • 1 cup (150g) icing sugar mixture
  • 1 tbs milk, extra

Directions to make best Danish Pastry :

  1. Combine yeast, caster sugar and milk in a bowl. Set aside in a warm draught-free place for 5 minutes or until foaming.
  2. Place the flour and salt in a large bowl and make a well in the centre. Add the milk mixture and egg and use a round-bladed knife to stir until combined. Turn onto a lightly floured surface and gently knead for 2-3 minutes or until smooth.
  3. Roll dough out to form a 20 x 30cm rectangle. Dot the butter over two-thirds of the dough. Fold dough into thirds to enclose the butter. Turn dough clockwise 90 degrees. Roll dough into a 20 x 30cm rectangle. Repeat folding, turning and rolling. Fold into thirds. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
  4. Continue this rolling and folding process 2 more times. Cover and rest in fridge for 15 minutes. Continue process one more time. Cover with plastic wrap and place in fridge for 30 minutes to rest.
  5. Preheat oven to 200°C. Line an oven tray with baking paper. Combine the apple, sultanas and cinnamon in a bowl. Combine the extra butter and brown sugar in a bowl. Roll the dough into a 25 x 35cm rectangle. Spread the butter mixture evenly over the dough. Sprinkle with the apple mixture. Starting at a long end, roll dough Swiss-roll style to form a log. Use a small, sharp knife to cut log widthways at 2.5cm intervals into 12 discs. Place discs, cut-side down, on the lined tray, leaving room for spreading. Set aside in a warm draught-free place for 15 minutes to rise. Bake in preheated oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside on the tray to cool.
  6. Combine the icing sugar and milk in a small bowl to make a smooth paste. Place in a plastic bag. Snip the end and drizzle evenly over the Danish pastries. Set aside for 15 minutes to set. Serve.

Sunday 27 May 2012

best moist french friand cake recipe

friand is a small french cake. Friand is a light, moist cake, usually in almond flour,crushed or ground almonds. The cake base is brown butter,egg white, powdered sugar. i am going to share our family best recipe for friand.

Ingredients (serves 12) for making best moist french friand cake recipe :

200g butter, chopped
2 cups pure icing sugar
2 tablespoons plain flour
1 1/2 cups almond meal (ground almonds)
6 eggwhites
150g blueberries
pure icing sugar, to serve

for making best moist french friand cake recipe :

Preheat oven to 230°C. Grease twelve 1/2-cup capacity friand pans or muffin holes.

Melt butter in a small saucepan over medium-low heat. Simmer, swirling pan occasionally, for 4 to 5 minutes or until light golden. Remove from heat. Set aside for 15 minutes to cool.

Sift icing sugar and flour into a large bowl. Stir in almond meal. Make a well in the centre. Gradually add eggwhites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Stir in berries. Three-quarters fill friand pans with mixture.

Bake friands for 5 minutes. Reduce oven to 200°C and bake for 12 to 15 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pans for 10 minutes. Turn onto a wire rack to cool completely. Dust with icing sugar. Serve.

Friday 25 May 2012

best lemon pie tart pastry

lemon tart is a dessert dish, a type of a tart. They have a normal pastry shell, while the filling is a lemon paste.
These mini-pastries are made in three different shapes . One way is to have a half-spherical pastry, and lemon filling, while the second way is to have a spherical pastry with lemon filling inside, and the third way, is to have a half spherical pastry, with cream and lemon inside. Lemon tarts may vary, such as they may be sweet or sour.

Ingredients (serves 8) for making best lemon pie tart pastry :
1 3/4 cups plain flour
1/2 cup almond meal (ground almonds)
1/3 cup icing sugar mixturea
175g butter, chilled, chopped
2 egg yolks
2 tablespoons chilled water
Whipped cream and strawberries, to serve
Lemon filling
5 eggs, lightly beaten
3/4 cup caster sugar
300ml double thick cream
2 teaspoons finely grated lemon rind
1/2 cup lemon juice (see note)

Directions for making best lemon pie tart pastry :
  1. Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.
  3. Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
  4. Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.

best and easy homemade french croissants recipe

A french croissant is buttery and flaky bread roll name for its unique crescent shape. croissants are made of layerd yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry
croissants are are staple of French cuisine. The word croissants brings to mind a flaky, buttery pastry often served with coffee, or perhaps filled with cheeses or meats in its savory incarnation. 
Ingredients for making best homemade french croissants :
1 cup milk 
1 Tbs. oil
1 Tbs. sugar
1/2 tsp. salt
1 (2 Tsp.) package dry active yeast
1/4 cup warm water (105 to 115 degrees)
2 3/4 to 3 cups flour
1 cup (½ pound) butter, softened

1 egg yolk
1 tsp. milk

Directions for making best homemade french croissants :
Heat milk, oil, sugar, and salt in a large saucepan; cool to lukewarm.
In a large bowl, dissolve yeast in warm water. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough.

Turn dough onto a floured surface. Continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes).

Shape dough into a ball and place in an oiled bowl. Turn and oil top of dough. Cover; let rise in a warm place until doubled in bulk (about 45 minutes).

Punch down the dough. Roll out on floured surface to form a rectangle about 1/4 inch thick.

Cut butter in slices (just soft enough to spread but not melted). Spread over center one-third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to prevent sticking. Fold in thirds again to make a squarish rectangle. Roll dough and fold again in the same manner.

Wrap dough in waxed paper. Chill 30 minutes.

Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes.

Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangles out of each strip to measure about 6x8x6 inches.

Roll up each triangle of dough from a 6-inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on un-greased baking sheet.

Cover. Let rise until double in bulk (30 to 45 minutes). Brush each roll with mixture of egg yolk and 1 tablespoon milk.

Bake at 425 degrees 15 minutes, or until brown. Remove from baking sheet and cool on wire rack.

best choco chip cookies recipe

choco chip cookie is originated in the United States and features choco chip  as its distinguishing ingredient. The authentic recipe combines a dough composed of butter and both brown and white sugar with semi-sweet choco chip. Variations include recipes with other types of chocolates or additional ingredients, such as nuts or oatmeal.

Ingredients to make choco chip cookies recipe :
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup C & H dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips

Directions choco chip cookies recipe :
  1. Preheat oven to 300° F.
  2. In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer blend the sugars at medium speed.
  4. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low to medium speed just until blended. Do not over mix.
  5. Add the flour mix and chocolate chips and blend at a low speed just until mixed. Do not over mix.
  6. Drop by rounded tablespoons onto an ungreased cookie sheet, two inches apart.
  7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.
Makes 30-36 cookies, depending on the size of your scoops.


best recipe for chocolate muffins

muffin is an American name for a quick bead that is baked in small portions. Many muffin types are like small cakes or cupcakes in shape, however they usually are not as sweet as cupcakes and generally lack frosting. They may be filled with sweet fillings, such as chocolate, toffee, lemons or blueberries.  They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.

Ingredients for making best recipe for chocolate muffins :

3 ounces (6 tablespoons) butter
4 ounces bittersweet chocolate, chopped
10 ounces (2 cups) all-purpose flour
7 ounces (1 cup) sugar
1 ounce (1/3 cup) cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10.5 ounces (1 1/4 cups) buttermilk
1 egg, room temperature
1 teaspoon vanilla extract

 Preheat the oven to 375 degrees Fahrenheit and grease a baking pan. Melt half of the chocolate and the butter together .Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl whisk whisk together the buttermilk, egg, vanilla and vanilla. Pour the liquid ingredients as well as the butter mixture over the dry ingredients and gently stir the mixture until it’s mostly blended. Stir in the remaining chocolate pieces.

Divide the batter among the muffin cups and bake for 20 minutes. Cool for five minutes before removing the muffins from the mold.

Thursday 24 May 2012

best double crust apple pie recipe, apple Pie

An apple pie is a pie or tart in the base filling ingredient is apple. It cab be served with whipped cream or ice cream on top. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face .

Ingredients for making best double crust apple pie recipe :

  • 2 1/2 cup(s) All-Purpose Flour
  • 1/2 teaspoon(s) Salt
  • 10 tablespoon(s) Cold Butter Or Margarine, cut up
  • 6 tablespoon(s) Vegetable Shortening
  • 6 1/2 tablespoon(s) Ice Water

  • Directions for 
    making best double crust apple pie recipe :

  • 2/3 cup(s) Sugar
  • 1/3 cup(s) Cornstarch
  • 1/2 teaspoon(s) Ground Cinnamon
  • 1/4 teaspoon(s) Nutmeg
  • 1/4 teaspoon(s) Salt
  • 3 1/2 pound(s) Granny Smith, Golden Delicious, And/Or Braeburn Apples, each peeled, cored, and cut into 16 wedges
  • 1 tablespoon(s) Fresh Lemon
  • 2 tablespoon(s) Butter Or Margarine, cut up
  • 1 large Egg White, lightly beaten
  • 1 teaspoon(s) Sugar

  • easy recipe for apple strudel pastry

    Apple strudel is an authentic Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-hungarian empire.Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooked apple (usually of a tart, crisp, and aromatic variety such as Winesap apples), sugar, cinnamon,raisins.

    Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.
    2 tablespoons sugar
    2 packages active dry yeast
    3 eggs
    6 cups flour
    2/3 cup milk, scalded
    1/2 cup sugar
    1 1/4 teaspoons salt
    6 tablespoons butter, melted
    2/3 cup water, warm
    9 apples, peeled and sliced
    1 1/2 cups cream
    1 1/2 cups sugar
    pour in Scald milk in a saucepan. Add butter. dilute yeast in warm water; add sugar and set aside to proof, about 10 minutes. When milk and butter mixture is between 100 and 110 degrees F. (warm to the touch), stir in the yeast mixture.
    whisk eggs well and stir in to combine.
    slowly add in 3 cups of flour, beating until smooth with electric mixer. add in remaining flour, or enough to make a soft dough (about 3 cups). Place in a greased baking tray, turning once to cover with oil. Cover and let rise until doubled in bulk, about 1-2 hours. Turn out onto lightly floured board and divide into three pieces.
    Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan. Press edges tightly against pan so that it doesn’t spring back. If dough is too elastic, place on counter, cover with a bowl so that it doesn’t dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will become more manageable.
    Peel and core apples and slice thinly. Arrange the apples lengthwise in rows across the strudel dough. Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk. Remove wrap. Into each of the three pans, pour 1/2 cup cream.
    Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or U-shape. Brush top with milk or cream and sprinkle with sugar.
    Bake in a preheated 350 degrees F. oven until lightly golden, about 35 minutes. Puncture bubbles.

    best pineapple upside-down cake recipe

    An upside-down cake is a cake basically  made in a pan. Once the cake is baked, turned over and allowed to set, the cake is eaten upside-down. Usually, chopped fruits such as apples,pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.i am going to share an authentic pineapple upside down cake recipe, we have been making from years. 

    Ingredients for making pineapple upside down cake :
    1 1/3 cups all-purpose flour
    3/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup vegetable oil
    3/4 cup milk
    1 teaspoon vanilla
    1 egg
    Grated rind from 1 lime
    1 tablespoon fresh lime juice
    1/4 cup butter (1/2 stick)
    1/2 cup dark brown sugar
    1 fresh, ripe pineapple, sliced, or one 20-ounce can pineapple slices
    15 pecans

    Directions for making pineapple upside down cake :

    Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
    In a cast-iron skillet over medium heat, melt the butter. Remove from the heat and sprinkle the brown sugar around the skillet. Arrange the pineapple slices and pecans on top. Pour the batter evenly over the top and bake for 45 minutes.
    Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.

    Wednesday 23 May 2012

    best Creme caramel custard or flan recipe

    creme caramel flan, or caramel custard is basically a custard dessert with a layer of soft caramel on top.

    Ingredients for making Creme caramel custard or flan recipe :
    Eggs 3
    Milk 3 cups
    Sugar 5 tbsp
    Vanilla essence ½ tsp
    5 - 6 tbsp sugar for caramel syrup 

    Directions for making Creme caramel custard or flan recipe :
    prepare the caramel syrup, preheat a pan, add sugar into it and on low heat caramelize till golden brown. Pour immediately into a flat bottomed mould.

    Beat the eggs lightly and add vanilla essence to it. Dissolve the sugar in milk, mix in the beaten eggs and blend well. After that, pour it into the caramel-lined mould and cove r with grease proof paper. Steam it in an appropriate vessel for about 30 minutes till the custard sets. Remove the vessel from fire and chill.

    To serve, loosen the edges of the custard with a sharp spatula and invert onto a suitable serving platter. Cut into wedges and serve.

    easy custard trifle pudding recipe

    Trifle pudding is a desert made from thick custard,fruits,white sponge cake, fruit juice and cream. each ingredient is in layers.

    Ingredients for making trifle pudding custard recipe :

    1/2kg Sponge Cake
    4 Kiwis (peeled and sliced)
    3 Bananas (peeled and sliced)
    12-15 Fresh Strawberries (sliced)
    1 cup Pineapple (sliced)
    4tsp Custard Powder
    4 tbsp sugar
    150ml Milk
    1 packet strawberry jelly and jam
    150ml Whipped Cream
    1 tsp vanilla essence
    6-8 candied cherries for decorating
    2 tbsp. icing sugar & chopped nuts

    Direction to make trifle pudding custard recipe :

    1. Cut sponge cake into two sandwiches. Drench the half the sugar syrup from tins and keep it in refrigerator for about 30 minutes.
    2. make strawberry jelly and leave to set in fridge.
    3. make custard and set aside.
    4. place the cake and lay it on the glass plate in which it will be served. Spread jam evenly over it.
    5. Pour half the custard over it and place half the chopped nuts, kiwis, strawberries, bananas and pineapple slices and small jelly pieces
    6. Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, fruits and cubed jelly all over again.
    7. Whip together the powdered sugar, whipped cream and the essence.
    8. Decorate with candied cherries.
    9. Chill for about 4-5 hours.