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.

* Stretch a small portion of dough and check the window pane, if it's still tearing, do another dough cycle for about 15 minutes.

* 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 par.

* 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.