Saturday, April 22, 2017

Baked Three-Cheese Tarts

Hokkaido Baked Cheese Tarts
Hokkaido Baked Cheese Tarts
Hokkaido Baked Cheese Tarts

Originating from Japan's island of Hokkaido, the most raved about Hokkaido Baked Cheese Tart is a crispy, and buttery shortcrust pastry base filled with a top-secret mix of three types of cheese produced in Hokkaido.  However what we are getting in Australia is a close replica, made with local quality dairy product. Today I decided to try my hands on making Meg's HBCT recipe.  And I was over the moon when my tarts came out from the oven - they were simply beautiful and bursting with cheesy aromas. Thank you Meg for sharing the recipe!



Tart Pastry:
100g plain flour
20g caster sugar
50g cold salted butter, cut into cubes
1 egg yolk
1/2 tsp fresh milk

  • Place flour, sugar and butter into a large mixing bowl.  Rub the butter into the flour with your fingertips until mixture resembles fine breadcrumbs.  Add in egg yolk and milk and mix until the dough binds together.  Knead the dough gently into a ball and wrap it in clingfilm. Refrigerate the dough for about 1 hour.
  • Remove dough from the fridge.  Take a small amount of dough and press down gently with your fingers so that the dough is centred in the well. Prick the bottom of the crust with a fork.  
  • Bake tart shells in 180°C fan-forced oven for 10 minutes.  Remove from oven and place on a wire rack to cool. After tart shells are cooled slightly, remove them from the moulds and cool completely before use.


Cheese Custard:
(A)
150g cream cheese
50g mascarpone cheese
20g parmesan cheese
30g salted butter
100g fresh milk

(B)
30g icing sugar
12g corn starch

(C)
1 whole egg
1/2 tbsp lemon juice
1/2 tsp vanilla extract
1/4 tsp sea salt

  • Bring a small saucepan holding a couple of inches of water to a simmer over very low heat. Place a heatproof bowl on top of the saucepan ensuring that the bottom of the bowl does not touch the water (you only want the steam from the simmering water to gently warm the bowl).
  • Place all ingredients (A) into the bowl and stir occasionally until all the cheese have melted.
  • Sift in all ingredients (B) and stir to combine.  
  • Add in all ingredients (C) and continue to stir until well blended.  The mixture will thicken.
  • Strain the cheese custard through a fine mesh strainer to get a velvety and smooth texture.  Leave the custard to cool completely before using.
cooking cheese custard over double-boiler
cooked cheese custard



To fill the tart shells:

Glaze - 1 egg yolk, beaten
  • Preheat oven to 230°C (fan-forced).
  • Fill the cheese custard into a piping bag with a nozzle and pipe custard into the cooled tart shells.  Brush the top of the custard with beaten egg yolk.
  • Bake the cheese tarts for 7 minutes.
  • Remove tarts from oven and place on a wire rack to cool.

Note:  I managed to make 8 mini tart shells but didn't use up all the cheese custard. 

Saturday, April 15, 2017

Potato Pizza


Recipe adapted from Sydney's Bourke Street Bakery: The Ultimate Baking Companion

Ingredients:
600g bread flour
15g sea salt
10g dried yeast
15g milk
410g water
20g olive oil

Topping:
1 large Desire potato
salt & pepper
chopped rosemary
  • Combine everything in a mixing bowl.  Using a hook attachment, mix on low speed for about 3 minutes.  Then increase the speed to high and mix for another 7 minutes or until dough comes away from the sides of the bowl and has a silky, smooth texture.  Place the dough into a lightly greased bowl, cover with plastic wrap and set aside to prove until doubled in size.
  • Lightly grease two 36 x 26 cm rectangular oven trays.  Divide the dough into two portions and use a rolling pin, roll each dough out to create two 40 x 30 cm rectangles, about 3mm thick. (Do this in stages to allow the dough to rest and relax between rolls). 
  • Gently transfer to the prepared trays, trimming the sides to fit the tray and set aside for about 15 minutes or until risen by half.
  • Meanwhile, dissolve about 2 tsp salt in about 1 litre of lukewarm water. Using a mandolin slice the potatoes very thinly and put directly into the salted water, which will prevent oxidation and also helps to soften them. Soak for about 30 - 60 minutes. Then pat dry on paper towels.
  • Using a fork prick the base of the pizza, spread garlic oil over the base and sprinkle with cheese.  Arrange potato slices over the base and sprinkle with chopped rosemary, salt, pepper and cheese.
  • Cook in a preheated oven at 220°C for about 10 minutes.

Tuesday, April 11, 2017

Sweet Potato Bread Loaf

 


230g bread flour
30g caster sugar
1/4 tsp sea salt
4g (1 tsp) dried instant yeast 
100g mashed sweet potato
25g egg (lightly beaten)
140g fresh milk
20g coconut oil


  • Combine flour, sugar and salt together until well blended. Add in dried yeast and mix well. Add in mashed sweet potato, eggs and milk.    Knead until it forms a slightly sticky dough.   
  • Then add in coconut oil.  Knead until the dough is smooth and elastic.  
  • Shape dough into a ball and placed in a bowl covered with cling wrap.  Leave it in a warm place to rise until doubled.
  • Punch down to expel trapped air.  Divide into 4 equal portions.
  • Rest for 10 mins.  
  • Flatten the dough and then roll up like Swiss Rolls. 
  • Place the rolls on a lined loaf pan.  Cover with cling wrap and leave to proof until doubled.
  • Using a sharp knife, make a slash on the bread and place strips of butter into the incision.  Then sprinkle some raw sugar over.
  • Bake in a  preheated oven at 180°C for 35 minutes or until golden brown.  

the dough rose to more than double...

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