Pai Ayam dan Cendawan

Sumber: Mat Gebu ( Sedikit penambahan dari Kim)

Bahan-bahan pastri:

300g tepung gandum

150g mentega sejuk, didadu kecil kemudian simpan di peti sejuk

Secubit garam (kalau jenis mentega bergaram tak perlu)

4 - 5 camca besar air ais (air dari airbatu )

Bahan-bahan inti:

150g dada ayam, didadu kecil

3 kuntum cendawan butang (saiz besar, kalau kecil, guna 4-5 kuntum), didadu kecil

3/4 camca teh serbuk lada hitam

1/2 kiub pati ayam

1/2 cawan susu segar

1 biji bawang holland, didadu

2 ulas bawang putih, dicincang halus

6 tangkai kuchai, dihiris halus ( guna mixed veggies )

1 helai bay leaf ( tak letak )

1 camca besar penuh tepung gandum

Sedikit serbuk buah pala (optional)

Garam secukup rasa

1 camca besar penuh mentega 

Sedikit gula jika suka

Untuk pastri:

Satukan tepung gandum, garam halus (jika guna) dan mentega sejuk.  Gaul ramas dengan hujung jari hingga mendapat teksture seakan-akan serbuk roti.

Masukkan air sedikit demi sedikit sambil digaul hingga menjadi doh yang tidak melekat di mangkuk adunan. 

Bulatkan doh, simpan dalam bekas bertutup dan simpan dalam peti sejuk 30 minit.

Untuk inti:

Panaskan mentega, biar cair.  Tumis bawang besar, bawang putih dan bay leaf, kacau rata dan masukkan ayam, kacau dan bila ayam berubah warna, tambah cendawan. Goreng sekejap.

Tuang susu dan masukkan kiub ayam.  Kacau rata dan biar mendidih.

Masukkan tepung gandum, kacau rata dan biar pekat.  Tambah garam secukup rasa, lada hitam serbuk, serbuk buah pala dan hirisan daun kuchai. Kacau rata.

Rasa dan jika ok boleh dimatikan api.  Biar sejuk.

Panaskan oven 180C.

Jika tiada acuan pie maker gunalah acuan bulat dan tekan pada doh yang telah dicanaikan.

Guna sudip untuk membuat pattern pada pie. Sebelum dibakar sapukan kuning telur di permukaan pie yang bahagian atasnya di potong sedikit. 

Chocolate Crepes with Strawberries and Cream Cheese

Source: Cruncy Creamy & Sweet - Anna / Slightly adapted from Julia Child

Ingredients:

1/2 cup cold water

1/2 cup cold milk

2 eggs ( I used grade C )

1/4 tsp salt

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup shaved chocolate ( not chocolate chips, optional )

4 tbsp melted butter or canola oil or coconut oil ( melted )

4 oz cream cheese

1/2 cup icing sugar ( powdered sugar )

1 tsp heavy whipping cream 

6 - 8 strawberries, washed and sliced

Method:

Place water, milk, eggs, shaved chocolate and salt in a blender and blend for few minutes until it all comes together.

Add flour and cocoa powder and blend again.

Drizzle in melted butter ( or oil ) and blend for 2 minutes.

Cover and chill the batter for at least 2 hours or refrigerated it overnight.

When ready to make crepes, preheat crepe pan.

In a medium mixing bowl, mix softened cream cheese until creamy.  Add powdered sugar and beat until comes together.  Add cream and beat again. Set aside.

Using 1/4 cup scoops of batter, fry crepes in the preheated pan.  Fry for about 1 minute on medium heat.  When you see the edges set, try to slide your spatula under the crepe.  If it tears, leave of for another 10 seconds and try again.

Flip the crepe and fry on the other side for 10 to 15 seconds.  Slide onto a plate. Repeat with remaining batter.

Spread each crepe with cream cheese filling.  Place strawberry slices only on half of the crepe.  Fold in half and then fold again.  Place on a serving dish.  Repeat with remaining crepes.

Dust with powdered sugar (icing sugar) and serve.

Notes:

Refrigerated the batter lets it rest and get rid of air bubbles.  The batter slightly thickens as it chills.  The crepes texture is quite delicate so be gentle when flipping them on the other side.

Usually, the first crepe won't work and will tear.  The second one usually works much better. 

Classic Red Velvet Cupcakes

Recipe source: Bakerella / On Sugar Mountain Recipes

Ingredients:

2 1/2 cups flour ( I used superfine flour )

1 cup castor sugar

1 tbsp cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs ( I used size C )

1/2 cup vegetable oil

1 cup buttermilk ( I used 1 cup fresh milk +1 tbsp vinegar, set aside it for 10 minutes ) 

1 tbsp vinegar

1 tsp vanilla

red food coloring

Method:

Preheat oven to 175C degrees and line 2 cupcake pans with paper liners.

In one large bowl, whisk together first 5 ingredients (flour through salt) until well combined.

In a separate, large bowl, whisk together the next 6 ingredients (eggs through food colouring) until well combined.

Pour wet ingredients over dry and mix on the lowest speed your mixer has until you reach a smooth consistency.

Pour 1/4 cup to 1/3 cup batter into each cupcake liner, filling them about 2/3 full.

Bake at 350F for 15-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool in pan for a few minutes before carefully removing to wire rack to cool completely

Cream Cheese Frosting:

Ingredients:

1 cup butter, at room temperature

8 oz cream cheese, softened

1/3 cup slightly less than 1/3 cup icing sugar

1 tsp vanilla

Method:

Cream butter and cream cheese until well combined. Add vanilla.

Working with 1 to 2 cups at a time, beat in the icing sugar.

Beat until smooth consistency is reached.