Pork and fennel puff rolls

When i posted up the chicken and bacon puff rolls, few blogger friends suggested me to try this Pork and fennel pull rolls. They said this pork roll is good and tempted me to make this pork roll at home. This was 1st time I tried pork roll as we could not easily find pork related bakery items selling in the bakery shop here due to Halal issue..I would say this pork roll taste is as good as chicken roll.

This time i even make my own puff pastry from Bourke stree bakery cookbook. It was tedious (took 2days to complete) and very difficult to handle in hot weather here..Anyway, the homemade puff pastry is so good, very buttery and nice aroma. I will not share the recipe here since the recipe is too long to write and also copyright issue and furthermore it is not nice for me to copy their whole recipe since they took so much of effort to write this book..You can anytime replace it with store-bought puff pastry..

Anyway, I will share with you the recipe of the filling ..

Pork and fennel puff rolls
(recipe source: largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 16 puff rolls

600g minced lean pork
75g celery, finely chopped
75g carrot, finely chopped
1 big onion, finely chopped
3 garlic cloves, finely chopped
3tbsp olive oil
3tsp ground fennel
1tsp dried thyme, you may replace with fresh thyme
20g breadcrumbs
1/2tbsp salt or to taste
A dash of white pepper

16pcs of puff pasty, about 4”x4” (store bought or homemade)
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Fennel seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Warm up olive oil in a pan, sauté garlic and onion till aroma.
3. Add in celery and carrot, continue stir and cook till fragrant. Set aside to cool.
4. Mix minced pork, cooled vegetables, breadcrumbs, salt and white pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle fennel seeds.
7. Reduce the oven temperature to 190c (with fan and middle rack) and bake for 30mins or until golden brown.

** I will be away from blogging for 1-2 weeks as I going to visit this country where the author of this book come from, ^_^ See you all soon...

Chicken and Bacon puff rolls

Yesterday i was reading through the Bourke street bakery book-the ultimate baking companion ( Christmas gift from my two lovely blogger friends Jane and Helena) and try to understand the tedious steps on how to make my own bread starter, also admiring the beautiful croissant in the book. After i spent quite some time and i still don't quite understand how to make the starter ^_^, so i gave it up and continue flipping thru the book and this chicken and bacon rolls was caught my attention. So i decided to make this for today lunch.

The original recipe call to prepare own puff pastry, but i use the store-bought puff pastry since i have one packet in the freezer for longer time. Anyway, next time i must try to make my own puff pastry.

This roll is really yummy, crispy skin and nice savoury filling, you have to try this!

Chicken and Bacon puff rolls
(recipe source: Largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 8 rolls

50g bacon, chopped (or replace with chicken ham)
1 big onion, chopped
2 garlic, chopped

250g minced chicken
10g bread crumbs
1/2tsp salt or to taste
A dash of white pepper
some chopped spring onion
8 sheets of store-bought puff pastry , 4”x4”
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Sesame seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Heat up 1tbsp olive oil in a pan, sauté garlic and onion till aroma.
3. Add in bacon, continue stir till brown and fragrant. Set aside to cool.
4. Mix minced chicken, bacon mixture, bread crumbs, chopped spring onion, salt and pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll store-bought puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle sesame seeds.
7. Reduce the oven temperature to 190c and bake for 30mins or until golden brown.

Butter cake tarts

This month's Aspiring Bakers#10-Easy as Pie just come in the right time, so I can practise the pie, tarts and quiches's recipes that i learnt from Academy of Pastry Arts, Malaysia.

This time, i would like to share with you this special tart recipe, a tart with butter cake filling. I'm not sure whether or you have eaten this kind of tart before. I had this long time ago when i received a box of baby full month package from a friend.

Butter cake tarts
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 20 x 2" flower tarts and 4 x 3" round tart
Sweet pastry
Adapted from Academy of Pastry Arts Malaysia’s recipe

250g all purpose flour
150g unsalted butter
1/4tsp salt
65g icing sugar ( I replaced with caster sugar)
50g egg (1-2 eggs)

Method
1. Combine flour, salt and sugar in a mixing bowl.
2. Cut butter into small pieces, add into flour mixture, rub the mixture by hand till reaches sandy texture.
3. Add eggs and lightly combine to form dough, do not over work.
4. Cover dough with cling film and keep in the fridge for 1hour.


Butter cake filling

100g butter
60g sugar
2 eggs, medium
200g self raising flour
1/2tsp vanilla extract
2tbsp milk

Method
1. Cream butter and sugar till light and fluffy.
2. Add egg one at a time, add in vanilla extract and combine well.
3. Fold in flour and milk, combine well

To make butter cake tart
1. Take out pastry dough from the fridge, cut into small pieces and mould into tart mould.
2. Fill in the butter cake batter into tart about 90% full.
3. Sprinkle (almond slices, melon seeds or raisin) on top of the tart.
4. Bake at pre-heated oven at 180c for 20-25 mins.

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink.

A fun day in Academy of Pastry Arts, Malaysia (Sweet Tarts)- Day 2

I have to quickly update what i learnt in Academy of Pastry Arts Malaysia in Day 2 since my memory still fresh..On the 2nd day, Chef Lejuene taught us on how to make the basic Sweet Pastry and Linzer dough, and few type of fillings-Ganache moelleuse, Almond cream, Lemon cream and Meringue Italienne.















Sweet pastry making,store in the fridge once done..

Preparing the lemon cream filling

We also learnt " Creme anglaise" and add chocolate into it, then it become Ganache moelleuse..

Chef showing us how to mould the tart

Chef showing us an example on how to decorate a Linzer tart.

This was my 1st time hold a culinary torch and Chef also taught us on how to operate this torch..After the class, immediately i look for one and I managed to found it. As i have been thinking to make creme brulee.

These are the tarts we learnt!

This is a box of sweet tarts prepared by one of the student here, so beautiful and tempting! I'm sure her family must be enjoyed very much when she brought these home.

I was caught by this poster, a very flexible sponge cake huh!

Here are some interesting classes that i personally hope to attend:-

Opera, Cream puffs and macaron on the 16th July -only RM 250

Croissant and danish on 30th July - only RM 250 ( I wanted to learn croissant long time ago, waiting for sponsor, hehehe...)

Modern cake (Opera cake, Raspberry chocolate cake, Cake with vanilla mousse and red fruit jelly) on 30& 31 Jul - only RM 500

For those who are interested to take out some courses here, check out the contact details here:-

Academy Of Pastry Arts Malaysia

Lot 2-A, 2nd Floor, WISMA THRIFTY,No. 19, JALAN BARAT,

46200 PETALING JAYA,SELANGOR DARUL EHSAN ,Malaysia

H/P: +60173252395

Tel: +603 7960 3846 / +603 7960 3848

Email: info@academyofpastryartsmalaysia.com

Website: http://www.academyofpastryartsmalaysia.com/web/

If you have not seen what i learnt on the day 1, check here.
Ya, you can also check out what the student learnt in this Academy, one of the student's blog via Crustz

Many Thanks to Jade ( Mustart Tree Communications) for the invite and Lejeune (Academy of Pastry Arts Malaysia) for the wonderful class. I promise i will try what i learnt from these 2 days class at home and hope to re-create with some new flavours.