food at home

Raspberry Muffin

June 1,
2009

180 x 30 min.

1 1/2cups flour
1/2 rice flour
2 teaspoon baking powder
1/4teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
50g unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 yogurts, at room temperature
1 egg (50g), at room temperature
1 egg yolk (20g), at room temperature
80g blue berries,frozen
80g raspberries, frozen

Sift together the dry ingredients.
Mix the sugar, butter, milk, yohgurt, eggs and egg yolks until
well combined.
Pour the liquids into the dry ingredients,and fold gently
with a spatula just until the dry ingredients are mostly moistened.
Fill the tin using an ice scoop and drop the raspberries
and blue berries.
Bake until the muffins are golden brown.

notes

The butter will solidify if the wet ingredients are not room temperature.
Do not overmix to make the muffins tender. The batter should be lumpy.
Rice flour makes chewy texture.

May 31,
2009

pies
tarts

Pumpkin Pies

180 x 45 minutes
(20cm diameter tin)

200g pumpkin, baked until soft
40g cream cheese, at room temperature
40cc milk
140cc cream, boil with the milk; set aside
2 eggs (100g)
20cc maple syrup
40g granulated sugar
150g flaky pie dough;
bake blind at 180c for 15 minutes

Mix all ingredients in a blender.
Pour the filling into the baked pie shell.
Bake until golden brown.

about this recipe
:no spices, flour and brown sugar
:use maple syrup and cream cheese
:Allow the filling to rest for 15 minutes before filling the pie shell
to give the pumpkin absorb the liquid. It makes a smoother filling.
Other recipe is from baking books in North America.

May 30,
2009

morning goods

French Toast

1 egg
200ml milk
1 tbs maple syrup
1 pinch salt
5 slices bread

Whisk together all ingredients.
Slice the bread as desired.
Soak the bread into the batter.
Heat a pan and cook the bread until well browned.

notes:
It's sweet enough actually but eat with jam or ice cream if you want.

Line a tart shell

On a lightly floured surface, roll out the dough into 2.5-3-mm thick.
Keep moving and turning the dough as you roll it.

Roll the dough up and place the tart pan in front of the dough.
Unroll the dough over the pan.

Press sides and bottom tightly onto the pan. ; the floured surface up.
Trim away the excess dough with knife.
Prick the dough lightly to be sure trapped air can escape.

May 27,
2009

pies
tarts

Lemon Custard Pie

(tart tin 20cm in diameter)
2 eggs (100g)
50g butter
100ml lemon juice
5g corn starch
80g sugar
200g flaky pie dough or sweet paste;
bake blind at 180c for 15 minutes
for topping
100ml cream, whipped and chilled in fridge
10g sugar

To make the filling
1. Combine 2 eggs, sugar and corn starch in a bowl;set aside.
Place the lemon juice in a heavy-bottomed saucepan and bring to
a boil.

2. Pour the lemon juice into the egg mixture. whisk slowly and
strain it though a sieve. Pour the egg mixture back to the pan
and cook, Stirring constantly until it comes to a boil.

3. Remove from the heat and add the butter into it. Blend in a
blender if it lumps.Pour out into a clean bowl and let custard
cool on water bath immediately.

4.Whip the chilled custard until smooth. Place the custard in
the shell and spread it. Spread the whipped cream covering the
lemon custard.