Aspiring Bakers #8 : Bread Seduction (June 2011)

ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Wednesday, January 26, 2011

Rose Pineapple Tarts and Japanese Milky Madeleines

PART 2 baking of pineapple tarts on mon! i start right after i've recover from flu, cough and fever ): i LOVE pineapple tarts! so much to bake for friends, relatives and my siblings asking me to bake for them to share too. today, i just passed TEN good bottles of cny goodies for mummy's good friend (: so much more to go. okay, enough of rantings. i tried those roses shaped pineapple tarts again with more . . . daring spirit? and TADA! im more satisfied with it (:




also made JAPANESE MILKY MADELEINE adapted from keiko's OKASHI (: my bro asked me to bake something for him to bring to work to thank his colleagues for coming to my nephew's full month celebration. so i baked this (: and also, choc madeleine which i forgot to snap a photo of it. yes, is MADELEINE! i bought the pan!! soooo HAPPY!! (: (: anyway, those jap milky madeleine are really extremely yummy! however, despite reducing the sugar level, my mum found it a bit on the sweet side. so, i'll reduce bit more next time (:
MUST TRY IT!! (:



JAPANESE MILKY MADELEINES

(A)
120g Pastry flour
20g Cornflour
15g Milk powder
1/2 tsp baking powder

(B)
100g unsalted butter
50g heavy cream (at least 45% milk fat)
1 tsp vanilla extract

(C)
15g honey
1 tbsp hot water

140g eggs (approx 1 big egg)
a pinch of salt
Jap sugar or castor sugar

  1. Preheat oven to 170 degree C.
  2. Sift (A) together
  3. Combine (C) together in a small bowl
  4. Place (B) in a bowl and heat over a double boiler until butter is melted. Set aside
  5. In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix weel.
  6. When egg mixture is warm, use electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for about 1 minute. Add honey and mix well.
  7. Gently fold in sifted ingredients in (A) with a spatula. Add in cream and butter mixture and fold until just incorporated.
  8. Pipe batter into prepared cups. Bake for about 25 mins until madeleines are light golden in colour. Cool on wire rack.
  9. Store in airtight container at room temp for up to 5 days or up to 1 month in the freezer.

i've more cookies and pineapple tarts to bake! and need to get rid of those egg whites! sent pei hwa 2 of those good recipes that i like, besides macarons which could get rid of egg whites really fast. if you have keiko's book, they are DACQUOISE and FINANCIERS. hope that helps (:
sorry, i'll be busy in the kitchen again. shall blog again soon. HAPPY CHINESE NEW YEAR! (: (:
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13 comments:

  1. j3ss kitch3nJanuary 26, 2011 at 10:08 AM

    your tarts looks beautiful Jasmine! and the milky Madeleine as well!

    ReplyDelete
  2. love melody, love bakingJanuary 26, 2011 at 10:10 AM

    The pineapple rose tarts looks very nice :) after seeing some pictures of those, i went to get a cripmer as well, wanting to try... hehe! take care ya!

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  3. The SweetyliciousJanuary 26, 2011 at 10:19 AM

    thank you jess (:

    pei hwa, you must try!! although is tiring but is super fun!! well worth it (: thank you! you too take care (:

    ReplyDelete
  4. hanushiJanuary 26, 2011 at 2:18 PM

    Your rose pineapple tarts looks wonderful!!! :)

    ReplyDelete
  5. lenaJanuary 26, 2011 at 10:31 PM

    i also saw these japanese milky madeleine's in a magazine, i'm going to bake this too one of these days.happy baking, dear!

    ReplyDelete
  6. JanineJanuary 27, 2011 at 9:51 PM

    hello! stumbling across your blog from the links on jess' blog and both the tarts and madeleines look yummy! i tried one version of the madeleines which used almond flour, but this version using cream sounds super moist and yummy!

    just a question - we need 140g of egg? That's about 3 eggs right? The biggest egg I can get doesn't exceed 60g :/

    ReplyDelete
  7. The SweetyliciousJanuary 28, 2011 at 1:38 AM

    thank you hanushi (:

    lena, you must give it a try. is really YUMMY! thank you (: you too, enjoy baking (:

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  8. The SweetyliciousJanuary 28, 2011 at 1:42 AM

    hi janine (: thank you for stopping by (: yes, i read about the almond ones before but i give it a miss coz cny season, almond overdose. hahah. you're right, is moist and really yummy (:

    now i feel shocked. i remember weighing it and it read 140g when i use one egg. or maybe my eyes are playing tricks?? if yes, then im lucky to get those madeleines right (: i'll try weighing an egg again and post it (:

    ReplyDelete
  9. Kimberly PetersonJanuary 28, 2011 at 7:13 AM

    Hello sweetie, thanks for stopping by my blog :) You look like you've been baking your whole life! Your little cookies look decadent and beautiful, keep up the good work!

    ReplyDelete
  10. The SweetyliciousJanuary 28, 2011 at 12:18 PM

    welcome kim (: hahah. is only for the chinese new year season (: thank you! (:

    ReplyDelete
  11. dailydeliciousJanuary 30, 2011 at 7:12 PM

    If my sister see these she will tell me to try your madeleine recipe for sure.

    ReplyDelete
  12. The SweetyliciousMarch 17, 2011 at 12:14 PM

    thank you hanushi (:

    lena, you must give it a try. is really YUMMY! thank you (: you too, enjoy baking (:

    ReplyDelete
  13. Kimberly PetersonMarch 17, 2011 at 12:14 PM

    Hello sweetie, thanks for stopping by my blog :) You look like you've been baking your whole life! Your little cookies look decadent and beautiful, keep up the good work!

    ReplyDelete

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