Wednesday, August 31, 2016

Calamansi brulee tart with diy matcha chocolate ganache layer

When life gives yocalamansi ? Make some refreshing calamansi juice ?!

Nah , make some calamansi tarts lol 

Calamansi is the local version of lime or lemon and back home in the Philippines , in Visayas region , we called it calamonding . We usually use it to season fish , chicken , pork and beef . It is also widely use as a condiment in dishes such as arroz caldo (congee ) , pancit canton or bihon or added to soy sauce as a dipping sauce . Of course , it is just delicious as a refreshing drink , healthy , too , that is , if I don't add too much sugar !

These tarts may look a bit too time consuming to make but once you get past making the pate sucree , it will be a breeze .

The pate sucree recipe below will fit in an 18-cm round tart pan and the curd recipe will nicely fill four 6-mm pastry rings . I doubled the recipe of the pastry dough so as curd . Don't throw the scraps , use a cookie cutter or just cut it with a knife and bake them , they taste really , really good ( see the last 2 photos below ) ! The diy matcha chocolate ganache is optional so as the caramelized top but if you have time in your hands , make them . The contrast of each layers is just delicious !

If you only want to try the calamansi curd , really great on its own or as a bread spread , use less butter and no need to add gelatin  and also cook longer . The recipe below will yield about 190 grams , less if you reduce the butter .

If you love lemon tart , you'll gonna swoon over this version ! 

Recipe adapted from washoku guide

Pate sucree : 

1 grams fine sea salt 
50 grams icing sugar
30 grams ground pistachios 
110 grams cake flour
60 grams unsalted butter , softened 
1 egg yolk

* In a mixing bowl , sift in the salt , sugar , pistachios and cake flour ; if there are some lumps of nuts that sit on the sieve , tip it into the bowl . Add in the butter and use a spatula or your fingers to mix everything together . Add in the yolk , use the spatula and mix until just combined . Knead gently , about 4 times and pat dough into a small rectangle . Wrap in a  plastic wrap and chill for at least an hour .

* Preheat oven to 180ºC .

* Place dough between 2 sheets of plastic wrap or parchment paper or you can lightly flour the work surface , roll the pastry dough into 3 mm thick . Use a round pastry cutter to cut out circles . Press dough into a lightly-buttered tart tin , trim overhang and use the tines of the fork to poke holes all over the dough . I doubled the recipe and made four 8-cm and four 7-cm tarts . Don't throw the scraps .

* Place tins in the freezer for about 10 minutes to harden a bit before lining the tarts with small round parchment then fill each tin with dried beans or pie weights . 

* Bake for 15 minutes , take out tins from oven and carefully take out the beans . Return tins into the oven and bake for another 10 minutes or until tarts are lightly golden .

* Roll scraps into 3 mm thick , cut out into desired shape , chill in the fridge until needed . Bake for 12 minutes . 

* Place tins on a wire rack and let cool completely .

* Remove tart cases from the tins . Spread 10 grams of ganache into 6 tart cases and leave 2 pieces as they are ,  set aside .

Diy matcha white chocolate ganache : optional 

80 grams white chocolate chips
15 grams cream
1 teaspoon matcha powder

* Place chocolate and cream in a bowl and place it on top of a small saucepan with barely simmering water . Stir until chocolate starts to melt , take out bowl from the heat . Continue stirring until mixture is smooth , sift in matcha powder and stir until well combined . Set aside .

Calamansi curd : Makes about 190 grams 

55 grams calamansi juice
60 grams vanilla sugar
50 grams unsalted butter
1 large egg
2 grams gelatin sheet

* Soak gelatin in ice water for 10 minutes .

* In a small saucepan , place juice , sugar and butter . Cook over medium heat until butter is melted .

* In a small bowl , whisk egg . Gradually pour the calamansi juice mixture into the whisked egg , whisking vigorously as you pour . Put back mixture into the saucepan and cook over low heat for about 3 minutes until it thickens , turn off heat . Take out gelatin from the ice water and squeeze gently to remove excess water . Add gelatin to the curd and mix thoroughly until dissolved . Strain curd into a bowl and place bowl into an ice water bath . Stir until it cools completely . Once cooled , immediately pour calamansi curd into the tart cases . Chill in the fridge until set , about an hour .

Caramelized topping : optional 

granulated sugar
kitchen torch

* Sprinkle sugar on top of each tart , caramelized top with torch . Serve immediately . 

Tuesday, August 2, 2016

Chia-green tea milk bread

This bread is almost similar to the popular Hokkaido milk bread sans tangzhong starter . Original recipe is called Hokkaido milk bread as it uses Hokkaido milk . Here , I've added green tea powder and chia seeds .

I love the floral notes that the Taiwanese green tea imparts in this delicious bread . I've added chia seeds because we have lots of it here lurking around , adding it in oatmeal seems can't make a dent on one pack and we still have one unopened pack . Of course , chia seeds are considered to be a superfood so , it doesn't hurt to add some to this bread and I also loved the texture contrast in every bite of this cotton-soft milk loaf . 

The texture is as soft as pillowy as the one with tangzhong due to its high amount of liquid . Cream instead of butter is used in this recipe . No cream on hand ? Use milk and just add softened unsalted butter , maybe 30 grams ?

The dough is quiet sticky to handle by hand so , a stand mixer or bread machine is highly recommended . But hand kneading is still possible , one is replacing some flours with whole wheat as it absorbs liquid well . Another trick is adding liquid gradually to dry ingredients as you knead the dough . Knead the dough until you can stretch it thinly without tearing , it's called window pane test , it's important if you want to have soft , pillowy and billowy bread !

Baking is not a science as some would think otherwise . You can add or reduce ingredients , within reason of course , just use common sense and you're on your way to make any bread or baking goodies that you can be proud of !

Recipe adapted from Mimi Bakery House via Sonia / Nasi Lemak Lover

Makes one 8 x 5 1/4 -inch loaf

1 egg / 54 grams ( weight without the shell ) , lightly whisked
150 grams Hokkaido milk
100 grams whipping cream
3 grams fine sea salt
30 grams caster sugar
15 grams milk powder
12 grams green tea powder
275 grams ( Casarine ) bread flour
30 grams all-purpose flour
3 grams instant yeast
35 grams chia seeds 

* Take out the tin from the bread machine , place the liquid first into the tin - egg , milk and cream . Add in all dry ingredients except the chia seeds . Put back the tin inside the bread machine and select the dough program . Add the chia after 15 minutes and let the machine do the work until the first proofing .

* Tip in dough into a clean work surface and knead briefly to release the air trapped within . Divide  or weigh dough into 3 equal pieces and form into small balls . My final dough is 697 grams .

* Cover the dough with tea towel and let sit for 15 minutes .

* Lightly-greased an 8 x 4-inch bread pan / tin and place it on the baking sheet . Set aside .

* Dust the work surface with flour so as the rolling pin , the dough is a bit tacky . Working with one piece of dough , roll dough into an oval or a rough rectangle . On the long side , fold about 1/3 of the dough and place it in the middle and do the same at the other side . Roll dough from the short side and gently seal the edge . Place it inside the bread pan , seam side down , cover with tea towel or plastic wrap and continue with the rest of the dough .

* Let dough rise for about an hour , depending on the ambient temperature , or until dough rises almost to the rim of the tin .

* Halfway through 2nd proofing , preheat oven to 200ºC . If using a tabletop oven , place the oven rack at the lowest part .

* Place tin inside the oven and immediately lower temperature to 180ºC . Bake for 35 to 40 minutes , if the top is browning too rapidly , tent top with foil . Mine browned less than 10 minutes , small oven problem . Never open the oven after 10 minutes of baking as this will affect the rising of the bread .

* Take out bread from the tin and place on the cooling rack to cool completely . Slice and serve , great on its own or with some jam .