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Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts

Wednesday, May 27, 2009

Daring Bakers' Apple Strudel



Felt excited throughout the last 2 weeks … experimenting for Daring Bakers’ May Challenge: Apple Strudel. It was straight forward yet complicated - struggling to roll the dough as wide and thin as possible, making more flaky layers, developing solid filling and finally maintaining the flakiness long after it was baked.

Went through 5 rounds before finally managed to make Strudel with 5-6 layers. Crispy and flaky to the bites, sweet and fragrant to the taste. Wow, I had enough Apple Strudel for my breakfast straight from Monday to Friday throughout the entire 2 weeks. Good to put a break to it and settle for the posting. And again thanks to Courtney of Coco Cooks and Linda of make life sweeter for co-hosting this month’s May challenge, and Audax of Audax Artifex for lots of guidance!



The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers

APPLE STRUDEL
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers




Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

1. Strudel Dough

Ingredients:
- 1 1/3 cups (200 g) unbleached flour
- 1/8 teaspoon salt
- 7 tablespoons (105 ml) water, plus more if needed
- 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
- 1/2 teaspoon cider vinegar



Method:
- Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
- Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
- It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
- The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.



2. Apple Strudel

Ingredients:
- 2 tablespoons (30 ml) golden rum
- 3 tablespoons (45 ml) raisins
- 1/4 teaspoon ground cinnamon
- 1/3 cup plus 1 tablespoon (80 g) sugar
- 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
- 1 1/2 cups (350 ml) fresh bread crumbs
- strudel dough (recipe below)
- 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
- 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking).



Method:
- Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
- Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
- Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
- Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
- Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.



Tuesday, April 21, 2009

Tarte aux Pommes



How a dozen times I wanted to bake a classic apple pie with a well composed flower-like top appearance? Don’t know really why it took me so long to lay my hands on those Granny Smith apples that have been sitting in my fridge for a week now. Apparently these apples are so long lasting and they still look as good as the first day I bought them. Amazing!

So without any delay, I should stick to my decision to have a go on this Apple Tart and get it over with. Okay, let’s peel those apples before I change my mind.

APPLE PIE
Serves 10 persons

Note: Prepare almond cream 1 hour in advanced.



1. Crust
Prepare: 7 inch cake ring

Ingredients:
- All purpose flour > 125 grams
- Salt > 1 gram
- Icing sugar > 50 grams
- Almond powder > 18 grams
- Eggs > 28 grams
- Unsalted butter – room temperature > 88 grams

Method:
- Mix all ingredients together to form dough.
- Roll crust dough into a 0.3 thickness and press it at the base and sides of the tart mould.
- Leave aside.

2. Almond cream

Ingredients:
- Whipping cream > 84 ml
- Icing sugar > 134 grams
- Almond powder > 134 grams
- Corn flour > 13 grams
- Unsalted butter – room temperature > 100 grams
- Egg > 84 grams
- Rum > 2 tablespoons

Method:
- Combine icing sugar, almond powder, corn flour and butter in a mixing bowl. Whip moderately until smooth and free of lumps.
- Gradually fold in egg. Add whipping cream and rum and stir until batter is smooth.
- Pour into air tight container and refrigerate for an hour.



3. Green apples

Ingredients:
- Granny Smith apples – peel, core, slice with 0.3 cm thickness > 3
- Apricot gel > for glazing

Method:
- Soak apple slices into water mixed with lime or lemon juice to prevent decoloration.
- Preheat oven to 180°C.
- Fold almond cream into the crust dough and spread evenly with a spatula.
- Arrange apple slices on top of almond cream in a circular formation, overlapping one another.
- Bake at 180°C for 30 minutes or until crust turns golden brown and apple slices are cooked.
- Burn apple slices with a blow torch to create outstanding outlines.
- Serve warm or cold.



Friday, March 20, 2009

Bavarian



Crisp, juicy and tart, Granny Smith are excellent apples suitable for cooking, baking, and eating raw. Vivid light green is its color, the history brought it back to Australia in the year 1868 when Maria Ann Smith propagated a chance seedling and that was the time Granny Smith, followed the name of its propagator, was first cultivated.

Compared to other kinds of apples, Granny Smith is the most suitable for making apple pie due to its firm texture and sharp taste. Conveniently available in supermarkets throughout the year makes it a great choice for baking and cooking in any occasions.

BAVARIAN APPLE CHEESE PIE
Serves 8 persons

1. Crust

Prepare: one 7 inch cake ring, covered bottom and sides with aluminium foil.

Ingredients:
- All purpose flour > 105 grams
- Granulated sugar > 42 grams
- Butter - room temperature > 86 grams
- Egg yolk > 1
- Salt > 1/8 teaspoon
- Ice cold water > 1 1/2 tablespoons

Method:
- Combine flour, sugar, butter, and salt in a bowl and mix into a dough.
- Beat egg yolk and cold water with a fork until frothy.
- Add egg yolk mixture into dough. Mix well.
- Cover with plastic wrap. Refrigerate for half an hour.
- Preheat oven to 190 degree Celsius.
- Roll pastry dough into thickness of 0.4cm, enough to cover the base and sides of cake ring.
- Bake blind at 190 degree Celsius for 15 minutes. Leave to cool.



2. Filling

Ingredients:
- Granny Smith apples - thinly slice >2 big apples
- Cream cheese - soften > 160 grams
- Icing sugar > 21 grams
- Egg > 49 grams
- Granulated sugar > 64 grams
- Vanilla essence > 1 teaspoon
- Cinnamon > 1/2 teaspoon
- Nutmeg > 1/8 teaspoon
- Flaked almonds > 21 grams

Method:
- Preheat oven at 175 degree Celsius.
- Mix cheese cream, icing sugar, egg, and vanilla essence in a mixing bowl and beat until smooth.
- Fold into the baked crust.
- Mix sugar, cinnamon, and nutmeg in a bowl. Add apples and toss until spices cover apples thoroughly.
- Arrange apple on top of filling. Spread flaked almond.
- Bake at 175 degree Celsius for 1 hour and 15 minures or until the crust is brown and apples turn soft and cooked.
- Remove from oven and leave to cool on wire rack.



Wednesday, March 4, 2009

..... In Harmony



Can't resist strawberries, especially their shapes, textures, and colors. From all kinds of fruits I have ever used to decorate cakes, strawberries are doing the greatest magic to enhance their look and edibility. Regardless whether it is for cold or hot desserts, strawberries bring the beauty and attention under the spot light.

Strawberries also carry very strong taste and aroma. The reason why I think I could never get enough in combining it with a variety of fruits to discover new and interesting flavor. Recently I tried mixing it with apple and this was what I got... the feeling when everything is ......... in harmony.



IN HARMONY
Serves 2 persons

Ingredients:
- Stawberry - slice > 135 grams
- Fuji apple - peel, core, slice > 1
- Coconut milk > 1/4 cup
- Water > 1/4 cup
- Granulated sugar > 2 tablespoons
- Ice cubes > 1 cup
- Coconut white rum > 2 tablespoons

Method:
- Mix all ingredients in a blender and whiz till fine.
- Decorate with apple slice and add ice cubes as desired.
- Serve.