Sunday, 30 March 2014

Apple For My Tart

Can you find any straw in strawberry? or the the egg in the eggplants? or apple in pineapple? I found them, but only on their name haha. (Okay this is a fail prolog after all)

I will not discuss about how strawberry named strawberry and the rest of the word mention above. There is important stuff to talk about now. It's about apple. The fruit with sweet and slightly sour taste. The best match for my tart. The Apple for my tart. Oh did i already mention the apple for my tart? Okay I will mention it again. It is about the apple for my tart. Means apple tart.
The recipe actually called Butterscoth-apple Mini Galettes. But the last time i made them, i can't make the form of galettes or rustic-pie and ended with unfolded pie. The butterscoth flowed everywhere. It was messy but still delicious. So,this time i use tart mold to prevent any messy. And i success make the galettes but only one little galette. So we don't need to change the name into Butterscoth-apple Mini Tart.

The recipe originally from Bountiful by Todd Porter and Diane Cu shared by Bakerella. Bountiful totally on my wish list.
Butterscotch-Apple Mini Galettes

Servings: 4 mini galettes (I Made 4 mini tarts and 1 mini galette)

(wafa- halves the butterscotch recipe)
1/4 cup unsalted butter
1/2 cup packed brown sugar (wafa- palm sugar)
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1-2 tablespoons Scotch or Whiskey (wafa- omit it)
1/2 teaspoon salt

1 1/2 pounds apples, peeled, cored, and thinly sliced (wafa- 4 medium apple)
1/4 cup granulated sugar
1 tablespoon flour
1 tablespoon lemon juice (wafa- lime juice)

2 cups flour
1/2 cup cold unsalted butter, cut into small cubes (wafa- cold margarine)
1/2 teaspoon kosher or sea salt
1 tablespoon sugar
2 egg yolks
3 tablespoons ice water
heavy cream for brushing on crusts (wafa- egg yolk)


For the butterscotch:
  • In a medium saucepan, melt butter over medium-low heat. Before butter is completely melted, stir in both the sugars. Gently cook stirring occasionally for about five minutes, until the sugars transform from grainy to smooth.
  • Add the cream and whisk until completely combined. Increase the heat to medium and cook for 8 more minutes, whisking occasionally. Let cool for 10 minutes. Then stir in vanilla, salt and whiskey. Set aside.
For the filling:
  • In a bowl, combine the sugar, flour and lemon juice. Add the sliced apples and toss together until mixed evenly. Set aside. Preheat oven to 425 degrees and line two baking sheets with parchment paper.

For the crust:

  • In a medium bowl, use your fingertips to pinch together the flour, butter, salt and sugar until the mixture is crumbly. Make sure any large pieces of butter are flattened or broken apart.
  • In a small bowl, whisk egg yolks with ice water until combined. Add yolks to the flour mixture and incorporate until the flour binds together and forms a rough ball, kneading if necessary.
  • Divide dough into four equal pieces, flatten into disks and place in the freezer for 5-10 minutes to firm up.
  • Roll out dough into an 8-inch circle on a lightly floured work surface. Use a cake pan as a guide to cut a more perfect circle. Then transfer disk to one of the prepared pans. Pile apples in center of disk about 5 inches and wide and three layers deep in apples. Pour a couple of spoonfuls of butterscotch sauce over apples and spread evenly. Then fold dough up and over apples, creasing every inch or so. Repeat with three remaining dough disks. Brush crusts with a little heavy cream.
  • Bake for 20 minutes. Rotate sheet pans and reduce oven temperature to 350 degrees and continue baking for 15-20 more minutes or until crusts are golden brown. 

Note : I cook the butterscotch sauce for too long so it get darker color and i get around half cup of sauce. And i divide the dough into 5 equal size using digital scale.

Monday, 17 March 2014

Rich and moist chocolate banana bread

I made it in the early February but doesn't have time to blog it yet until today. Such a lazzy blogger. I bake many sweet desserts the take photos (a bunch of photos) but the photos just end up sitting nice and quiet in my hardisk. But now please let one of them share their little shy story. Please have a sit and enjoy your reading fellas.

At the first i was going to make this one for family gathering at my home, so i stocked up the ingredients. then the problem come. i bought the unripe banana which was taste not good. That was my fault because i have no idea which one was ripe and not. I just picked the nicest looking banana and voila! i should postpone baking this one. On the next day banana already ripe. I had no cause to postpone it anymore. Yay!

I started with one batch at first. But after i smell the goodness coming from the oven, i couldn't resist myself to make another batch. the first batch fit nicely with my 20x10cm loaf pan and for the second batch i used paper cup.

The cake prove its title literally. It has rich chocolaty taste, moist texture, tasty! Oh and i need to add glorious sweet-smelling of banana to its title. Yum Yum!

I got the recipe from Mba Hesti. I'm her silent reader since a long long time ago. hhee. The original recipe from Sweet Savory Life.

100gr salted butter (i use 100gr unsalted butter and 1/4tsp salt)
120gr sugar
1 egg
5 ripe medium banana, mashed (i use 21/2 large ripe banana)
1/2 vanilla extract
150gr cake flour
1 tsp baking soda
2 tbsp cocoa powder
1/4 cup sour cream (i use yoghurt)
1 cup chocolate chip (i use dark chocolate chip)

  1. Preheat oven to 350 Fahrenheit degrees
  2. Grease the pan with butter and flour it lightly
  3. In medium bowl beat(i use hand mixer in medium speed) butter and sugar until well-blended. Add egg, mashed banana, yoghurt and vanilla. Beat again until well-blended (i use hand mixer in medium speed). 
  4. Add flour, cocoa powder, and baking soda
  5. Beat until well-blended, don't overmix.(i use hand mixer in medium speed for 1 minute)
  6. Add the chocolate chip, fold it.
  7. Pour the batter to the pan then bake for 50-60minutes. Don't overbake.