Bake with Love

The other time, I baked a mushroom onion tart, my daughter mentioned, she like spinach mushroom quiche.

Decide to bake for her, going to places to hunt for frozen spinach, not easy to get only selected supermarket, I was lucky to get in Bedok today.

My previous mushroom onion tart was slightly saltish maybe due to the parmesan cheese and bacon that I have used and today, inorder to not to have too saltish, I use different cheese,cheddar cheese ane less salt this time.

I found today's baked product is slightly bland but my husband say nice... But I will keep note to taste first before baking. A lesson to be learn.

Sour Apples...

Feel like eating apple pie, especially those american ones. This morning, went to the supermarket bought some granny smith apples just to try out.

I don't have cinnamon powder, I used cinnamon stick to cook together with the cut apples, hoping that apple will absorb the flavour from the stick, I also add in some grated nutmeg and cook with some brown sugar and white sugar together with some cornflour.



I have problem in covering the top of the pie,the pastry keep on baking, I used some cut out patterns pastry to do a cover up,don't know whether it's the weather thats makes for the pastry harder to work on. Today is quite a humid day.

Finally taste tht pie, the apple is still sour, but it's still ok, especially for a after dinner dessert.

Savory Tart

Going through my recipes, came along a onion and mushroom tart recipe, bring back memories, when I try the sample, and I have been craving for quiche and has been pestering my friend, S to bake for me. Wow, I am really thick skin.

The recipe called for a 9 inch tart and I happen to have the mould, which haven't been used and that time I even bought 2, Boy! I am very ambitous, thought I can really bake but getting lazy at that time.

Bake the pastry first and cooked the filling in which I added onions, mushroom and bacon, add cream and egg and into the pastry and baked till cooked.



Hubby don't really liked to eat this, I cut a big wedge and give it to my neighbour.

Balance Butter

I am glad that I have finished the butter that my friend has given me. Egg tarts ia the item random pick today and when I saw how beautiful the tarts is in this blog, I just want to have a try, never did this before.

No regrets, despite of the crust is pale in colour and crumbly, I just loved the taste. Yay! just like the blogger, this is a keeper for me.

Her recipe uses melted butter, for me I use rub in method.

Below is the recipe from the blog

Egg Tarts~~ Weee~
Found this recipe from Ching and Mikko


This recipes yields around 21 - 22 tarts (standard size)

Ingredients for fillings:
140 g sugar (i used 120g which is ideal for my family cause they don't like sweet)
288g water
4 eggs
80g evaporated milk

Method:
1. Boil the water and stir in the sugar until melted
2. Let cool for about 5 minutes or so then add in beaten eggs and evaporated milk
3. Sieve the mixture for 3 times.
4. Set aside

Ingredients for dough:-
300g plain flour
8g custard powder
8g milk powder
8g sugar
1 egg
200g butter

Methods:-
1. Melt butter in double boiler. Let it cool for a while
2. Mix flour, custard powder, milk powder and sugar together in a bowl until combined
3. Add in beaten eggs and melted butter. Mix until just combined only (with a spoon)
* Do not overmix them
4. Divide dough into balls of 26g each
5. Press dough into tart moulds
6. fill the moulds with egg fillings
7. Bake in preheated oven of 160 degree celcius for about 20 mins or till egg custards are cooked.
8. Let the tarts cool for a while, turn over the tart and lightly knock them out of the mould.

Tips:
1. Baked tarts in lower tray to avoid overbaking the egg custards
2. If the egg custards started to puff up, open the oven door a few inches because the temperature may be a bit too high.

testing on a new toy

<
Still have raspberry puree and cream cheese and decided to make tarts using flexipan which I have bought recently. Did not purchase a cutter, I use plastic rings to make into a cutter, it just a temporarily solution because the ring is too soft. Back to the drawing board to make a new cutter if I wanna use the flexipan to make tarts again.
Quite satisfied with today's bake and my very first tart, the raspberry puree does give a little sourness and omph to the cheese cream mixture, I quite like it, if I am going to bake this again, I put in more raspberry puree. yum yum ,,,,,,,