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Tuesday, December 18, 2012

DURIAN CREPES @ DURIAN PILLOWZ


..this DC things is hilarious....
oops sorry those who dizlike Durian....syuh..syuhh.. main jauh jauh..... 


... Crepes are really versatile for many reasons because with a basic batter recipe you can do an array of both sweet and savory fillings ... for now.. i fill it with Durian .. 




Textures of crepe are really personal preferences - some like it thin and crispy, others like it soft and not too thin. For me.. its a kinda very much thin type of crepe.. I wanna it really look alike d' real durian... 



...  a smooth crepe filled with whipped cream and mashed durian. Pure heaven (I speak as a  durian          lovers)!
              the cream and durian are in distinct layers of about 50:50 ... mine..70:30  :-)



 ... you can try out making this awsome yummy ooh so OMaiGad mavelozz pillow
with few recipes ... some with 2 types of flours up to 7 types of flours ...
for better result..scroll down for my tippy ..    


Durian Pillows

160 gm  Hong Kong flour
350 ml fresh milk (coconut milk will tone down the durian flavor)
1/2 Tbsp butter, melted and cooled
pinch of salt
2 organic eggs* (to give the pancakes a bit of color.)

* an extra yolk will make the pancakes softer and easier to fold   to get thin pancakes, pour more than enough batter into the frying pan, swirl the batter to cover the
   whole pan and then pour the extra batter back into the bowl of batter.
.

1. Mix the pancake ingredients together. Pour batter over a sieve into a bowl to get a fine and smooth batter.

2. Lightly grease a non-stick frying pan with melted butter and pour in a small ladle (you'll have to find which size is best; try making a large pancake and cut that into half) of batter and swirl the batter around to get a very thin pancake. Cook over a low fire until the pancake is done. It takes less than 30 seconds. No need to turn over but if you do, turn over for two to three seconds only. Repeat until all the batter is done.

Filling:
300 gm fresh dairy cream (estimated)
2 cups durian flesh* (estimated)

1. Whip the cream until stiff. Chill
2.  Mash the durian  with a fork.
3. You can mix the cream with the durian or leave separate.

To assemble:
Put a heaped tablespoon of whipped cream onto the center of the pancake (smooth/unfried side facing plate), top with a level half tablespoon of durian flesh, and fold into a small, puffed rectangular pillow. If you have mixed the cream and durian, just plop a large tablespoon onto the middle of the pancake and fold. Chill very well before serving.


Durian is so strongly flavored that a little bit of it can jazz up a large amount of cream.
... once you cut them open you can separate the stinky part from the edible part, which is reportedly very sweet, nutty, and almost custard-like, and it's quite tasty




organic eggs* (to give the pancakes a bit of color.)


* an extra yolk will make the pancakes softer and easier to fold

  ** to get thin pancakes, pour more than enough batter into the frying pan, swirl the batter to cover the  whole pan and then pour the extra batter back into the bowl of batter..

Monday, December 17, 2012

Caramel Crisp ~BieNatta !

Okay, okay, I know I haven’t updated this blog in a long time . . . I’m busy! .. with my cooking things ...
                                                            but most of the time... im too lazy ..hihihihi..






well today i have this simple crunchy caramel crisp .. 
d'  Brittle.. super delicious and VERY addictive. Once you start eating them it is nearly impossible to stop .

how i made it ... simple jaaah...

you will need :-

1 part of Bienetta
1 part of Sliced Almonds
or Pumkin / Sunflower seed
...
Mix  Bienetta with the almonds, fill into baking ring or molds, and bake @ 170 degrees Celcius 350 F for approximately 8 minutes. After baking, remove the rings/molds while still warm.
                   You can also dip the Florentines in chocolate  or garnish as you desire.


or if you do have time ... try it from scratch :-)

Ingredients:

3 egg whites
1/4 cup or 32gm (all purpose) flour
1/3 cup or 67m sugar
2 tbsp oil
1 1/2 cup or 128gm almond flakes / sunflower seeds /pecan


Preheat oven to 170 degrees Celcius (350 Fahrenheit). Spread the above mixture thinly across a silpat or parchment paper. 


Bake on mid shelf for 16 minutes. The sides usually turn brown first. Cover the sides with aluminium foil, close the oven door and turn off the heat. Just leave the almond cookie crisps in the oven. Alternatively, you can break off the brown edges or cover it with strips of aluminum paper (shiny side out) and put the rest back into the oven, turn off the oven heat, and leave the almond brittel in the oven.


The brittle should break easily. If not, it is not dry enough



                                           Mak saya cakap rasanya umpama kuih bepang akak BePunk.



what is BieNatta ?

Bienetta is a dry mix to easily create Florentine Cookies and other crispy creations. Packaged in 6 x 2.2 lb bags, they can be purchased by the bag and are available at all baking outlet


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