I am the baker boy

Paul Hollywood’s Chelsea Buns recipe

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I am not putting the recipe for these here since you can find them here and here. I simply followed everything Paul instructed in the video for these. (I think I am becoming a really big fanboy!) The only difference is the lack of dried cranberries which I substituted for with more raisins and apricots.

The basic idea is to make an enriched dough, prove it, roll it out, put the filling, roll up like you would for a cinnamon roll, cut, second proving, make icing, bake, spread jam, drizzle icing and serve.

The results are mouth-watering. Simply mouth-watering. I mean just look at that apricot jam glaze. So tempting.

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I am the baker boy

Paul Hollywood’s Bloomer

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Okay like the bloomer above, I haven’t been in the best of shape. Honestly, a bloomer isn’t that difficult to do. The only reason why it’s burnt and weird-shaped is because I was in a foul mood that day and what I really wanted to do was to vent my frustration by kneading some dough. Really, the recipe is dead simple.

I don’t know about you but I guess my mood just translates into my baking. The saddest part about this bloomer is that no one ended up eating it and it just went stale after a couple of days.

I managed to salvage it by preparing bostock though. Sigh.

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I am the baker boy

Key Lime Tart recipe

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On Your Mark. Get Set. Bake.

I guess I really have been watching too much The Great British Bake Off. After watching Ryan churn out his Key Lime Pie, I was tempted to do something limely too so thus, here you have it. A first collaboration with Sis. Key Lime Tart.

The idea is pretty simple. It’s a simple shortcrust pastry recipe from Eugenie’s Kitchen and the filling from Sally’s Baking Addiction’s Key Lime Pie Squares. Just combine the two.

INGREDIENTS : 

(for filling)
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup key lime juice
2 teaspoons lime zest

RECIPE : 

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BEAT cream cheese on high speed until smooth.
BEAT in the egg yolks 
BEAT
in the sweetened condensed milk, lime juice, and lime zest until combined.
POUR
into the warm crust.

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POUR into tart shell and bake for 15 mins (180C)
CHILL for at least 2 hours

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SERVE and consume.

The result turned out to be better than I thought. I have tried eating it cold and warm and I have found that it tasted better warmer. On first sight, it is reminiscent of the traditional portugese egg tart. However it packs a punch with it’s key lime pie filling which surprisingly goes well with the crust.

Perhaps a sweet crust could have been used to help balance out the sourness of the key lime filling. Do you prefer the traditional gingersnaps base and having it served cold? Well. Time to get this sorted.

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I am the baker boy

Apricot and Chocolate Brioche recipe

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Well there you have it. SORTED – Chocolate and Apricot Brioche with a The Great British Bake Off Season 4 Technical Challenge Episode 6 Technical Challenge glaze. My first collaboration with Yvonne. Perfecto.

INGREDIENTS :

(for brioche)
250 g of plain flour
80 g of butter, room tempature
2 eggs
1 tbsp instant dried yeast
2 tbsp caster sugar
80 ml of warm milk
pinch of salt
1 extra egg for glazing
large handful of dark chocolate chips
large handful of dried apricots, chopped

(for glaze)
50 g of apricot jam
100 g of icing sugar 
25 g of toasted flaked almonds

RECIPE : 

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DISSOLVE
 
the yeast into the warm milk by whisking together in a bowl.

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MIX the flour, eggs, butter, salt and sugar together in a mixer with a dough hook until combined and dough like.

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SPLASH in the milk and continue to knead until smooth and elastic. It will be very sticky.
TRANSFER to a bowl and cover bowl with Clingfilm or a clean tea towel.
LEAVE to rest in a warm place for 1-2 hours until it doubles in size.

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CUT chocolate and dried apricots (I didn’t have chocolate chips!)

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ADD chocolate chips to half and the apricot pieces to the other, using a little flour dusted on a work surface.
PLACE the chocolate half into the bottom of a 900g loaf tin (lined if it isn’t non stick).
LAY the apricot half on top of that, then cover again and leave to rise for 30mins.
PREHEAT an oven to 180˚C
BRUSH the risen dough with the egg wash.
BAKE for 30mins.

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ADD splash of water to apricot jam, heat up and stir.
ADD splash of water to icing sugar and stir till thick and consistent

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GLAZE by spreading apricot jam over, spamming flaked almonds and drizzling icing sugar

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SLICE and bon appetit.

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The result is a very light fluffy loaf which you can pull apart. It tastes part-bread, part-cake. The moment you sink your teeth, the sweet jam glaze hits you with the soft crust followed by an explosion of apricot and dark chocolate. The two simply complement one another in terms of flavor but the glaze does it’s magic by balancing the sweetness and bitterness of this brioche. The texture is exquisite and amazing, it tastes good, what more can I ask for?

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Bake Sale #1 Summary

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I must thank all of you who made this bake sale so successful! 1000 Thank Yous!

For those of you who were wondering what was the purpose of this sale, it was to raise funds for my India mission trip. Although the amount made wasn’t exactly big, I had a glimpse of what it meant to bake commercially and in copious amounts.  I thank you all for giving me this experience! I look forward to developing more recipes and baking more food for you fellas.

Speaking of bake sales, there is a charity bake sale coming up soon! Any aspiring amatuer bakers interested?

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Time to start developing recipes for this.

And speaking of bake offs, I am a passionate fan of The Great British Bake Off and for those of you who have never seen the show, you really ought to catch season 4 off Youtube while it’s still up there! Enjoy!

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