Mille Crepe With Vanilla Cream Custard

When I first came across this Mille Crepe in the website, I think it is really amazing and cool.  The crepes (to me I usually called it pancake) can be assembled up to become a cake itself. 

Though I have not really eaten this Mille Crepes before though alot of people has been raving how delicious it was.  So I got to try it out.  
  

MILLE CREPE WITH VANILLA CREAM CUSTARD
Adapted from Masam Manis

CREPE 
140g   Cake flour
20g     Corn flour
80g     Caster sugar
500g   Milk
30g     Butter
4         Egg yolks
1Tsp   Vanilla Essence
Pinch of Salt

1. Combine cake flour and corn flour in a bowl.
2. Add in 1/2 of quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.
3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Pour #3 into #2 bit by bit whilst whisking.
5. Add in melted butter and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes before using the batter.
8. Heat a non-stick frying pan with medium high heat.
9. Once the pan is throughly heated, reduce heat to medium low .
10. Melt 1 tbsp butter in the heated frying pan and wipe off excess with a kitchen tissue.
11. Using a ladle, spread pancake batter thinly onto the frying pan.
12. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
13. Place pancake on a clean flat plate. Repeat process with remaining batter. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool.


Vanilla Cream Filling
200ml whip cream
450ml milk
2 tbs flour
85g sugar
1 1/2 tbs cornstarch
4 egg yolks
2 tbs butter/margarine
vanilla essence

How-to (crepe)
1. Sift flour+baking powder together. melt butter and put aside.
2. In a separate bowl, mix eggs + 250ml milk + sugar well. add the flour mixture and amix well 
    until combined. add in vanilla and the rest of the milk,  combine.
3. Add in melted butter and mix again. cover and let the batter rest inside the fridge for   
    30 minutes- 2 hours.
4. Heat a nonstick pan and slightly oil the surface. wipe any excess oil. pour in a ladle full of your 
     crepe batter and spread evenly as thin as possible. cook for 30 seconds and flip the crepe upside 
     down and wait for 10 secs. remove your crepe from the pan and cover with a cling wrap to 
     keep it moist.
5. Repeat  until you finish all the batter. you should get around 20 crepes. put the crepes aside to 
    let them cool down.

How- to (filling)
1. make the custard.
   -using a heatproof bowl, heat milk in the microwave for 3 minutes. sift in cornstarch and flour, 
   add in sugar and quickly whisk well to avoid lumps . add the egg yolks gradually and combine. 
   Put back the bowl of mixture into the microwave and reheat until it gets bubbly. take out and 
   whisk the batter and reheat again. repeat this 3 times for a total of 5 minutes. take out the bowl, 
   and add in butter and vanilla and mix well. leave it to cool .
2. In another bowl, beat cream at medium speed until cream starts to thicken, continue to beat 
     until you get a soft peak.  Fold in the cream into the cooled custard until well combined.

Assembling the cake
lay one crepe on a cake base / flat plate and spread the custard filling evenly on the surface. (not to thick) cover the filling with another crepe and repeat until you have used all the crepe. put your cake in the fridge for 3-5 hours to let it set and serve it cool. 

Though it was not 'beautifully done', I just console myself, it is alright.  At least I have done it.  hee...hee....

It is quite tiring doing this Mille Crepes........... I can sleep soundly tonite. 

Curry Chicken With Roti Jala

Whenever I wanted to try something new that I have never eaten or cooked before, I always end up a mess in the kitchen.  And in the end I will take some time to clean up but it is okay to me as long as I love what I am doing.

There are many recipes that I wanted to try and when I have said this, you should know of the long list I have bookmarked.  I even have different folders created up of the recipes I intend to cook and bake.  But sometimes at home, we just have 2 or 3 person so it is difficult to cook for a small portion of dish.  So sometimes when I see a recipe which I intend to bake or cook, I usually have to calculate, reduce/half out the recipe to cook for small portion.

And today, my lunch is Curry Chicken with potatoes; and to go with Roti Jala instead of rice.

Curry Chicken With Potatoes

Ingredients

1 pack curry paste (about 100gm)

300gm chicken pieces

2-3 shallots

2-3 potatoes, cut into big pieces

1 tomatoes (optional)

1 lemongrass, white part and pounded slightly

2 tbsp oil

150ml water

100ml coconut milk or fresh milk

Some curry leaves

Method

Heat up a sauce pan and add in oil.  Saute the shallots till fragrant and lightly brown.  Add in the curry paste and fry till aromatic.

Add in the chicken pieces, lemongrass and curry leaves.  Stir fry about 1 – 2 minutes before adding in the water.  Cover and lower the heat to medium.  Once the chicken gravy comes to a boil, add in the potatoes and the tomato and simmer for about 20 minutes or till the chicken becomes tender.

Pour the coconut milk or milk in.  Once it comes to boil, off the heat.

Serve hot.

Roti Jala (Net Crepes)

Ingredients

1 cup all purpose flour

¾ cup water

¼ cup milk

1 egg

1/2 tsp tumeric powder

Pinch of salt

3 tbsp oil

Method

Mix all the ingredients together and combine till there is no lumps in the batter.

Sieve the batter and pour into the “Roti Jala mould”.  (I used the Japanese Mayo plastic bottle.

Place a non stick frying pan over medium heat.

Squeeze out the batter in vertical and horizontal over to the pan.  Once you see the batter is cooked, quickly fold the crepe and roll it up.

Repeat the process till the batter is finished up.

Potato And Caramelized Onion Tart

I loves to eat pies, tarts and quiches; be in sweet or savoury.  Just love it, love it, love it!
So, whenever I browsed and came across other's pies and tarts, just couldn't stop thinking about it.  

Potato and Caramelized Onion Tart 
Recipe adapted from Jo of Sugar & Everything Nice with slight adaption

Ingredients for the Pate Brisee:

250g all purpose flour
150g cold unsalted butter, cut into small pieces
1 tsp fine salt
1 medium egg
1 Tbsp cold milk

 

Method for the Pate Brisee:

1) Sift flour and salt into a bowl.

2) Add in the butter.

3) Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.

4) In a separate bowl, lightly beat the egg with the milk and drizzle it onto the flour mixture.

5) Using your hands, blend the mixture together and lightly knead to bring together. Try not to

     handle the dough too much.

6) Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45 

     minutes to an hour.

8) To line your tart tray, it is easier to roll the dough between two pieces of clingwrap plastic. Roll 

     to about 3" wider than the base of your tray. Remove the top wrap.

9) Lift the dough using the clingwrap plastic and gently flip it into your tart tray. Press the dough 

     onto the tray and trim off the excess.

10) Dock the base of the tart shell with a fork and then place it into the fridge for another hour.

11) Preheat oven to 190C. Bake the shell blind, for about 15 minutes. Then remove the parchment

      paper and bake for another 5 minutes. Remove from oven and let it cool before pouring in the 

      filling.

      (I did not bake my shell blind).

Ingredients for the Potato Filing :
35g unsalted butter
3 medium sized onions, sliced
¼ tsp brown sugar
3 medium potatoes, thinly sliced

¼ cup finely grated cheddar cheese
4 eggs, lightly beaten
½ cup thickened cream
1/2 tsp dried mixed herbs
2 tsp Worcestershire sauce

Salt and black pepper, to taste
 

Method for the Tart:

1) Grease the tartlet molds with removable base with oil spray or butter. Line the molds

     with Pate Brisee pastry. Trim off excess pastry and roll it back into a disk. Refrigerate

     for 20 minutes.  

     (I have used muffin pans for my tart instead).

2) Then heat butter in a large non-stick frying pan over medium heat. Add the onions

     and cook for 15 minutes. Add the brown sugar and potatoes and cook for a further 10

     minutes until the mixture is caramelised. Stir in dried mixed herbs, worchestershire sauce, 

     salt and pepper and set aside to cool slightly.

3) Preheat oven to 180°C. 

     Place the grated cheese, egg and cream in a bowl and whisk to combine. Divide the 

     potato/onion mixture between the chilled tartlet molds. Then spoon the egg mixture over the

     potato/onion.

4) Bake for 20 minutes or until set and golden on top. Serve warm or at room

     temperature.

 Delicious..... this is my lunch today..... and of course a cup of tea to go with it.  Satisfying!

Steamed Vegetable Dumpling

Few months ago I saw Sonia posted her Steamed Vegetable Dumpling (Chai Kueh) and looking at the picture just make me drool as I always loves this steamed kuih very much and then few days ago, Jessie-Cooking Moments posted her version.  So I got no choice and gear up my hands to make this.  I was unsure whether I can really make this. 

My lunch usually is light lunch, and if I can try to avoid having rice for lunch.  I have this for my lunch today and should have a cup of chinese tea to go with it but.... I am more on English tea person.

I thought I wanted to give it a miss of posting this Steamed Vegetable Dumpling after I have finished steaming it......ooh.....well call myself lazy again of taking out the camera.  

Steamed Vegetarian Dumpling

Recipe source from Jessie-CookingMoments

Makes about 18 Dumplings

Filling Ingredients:

1 Medium Yam Bean@Sengkuang@Jicama (abt 200g), shredded

1 Medium Carrot, shredded

3g Cloud Ears, soaked, rinsed & shredded

1.5 – 2tsp Light Soy Sauce

1tsp Sesame Oil

Dash of White Ground Pepper

1tbsp Cooking Oil

1tbsp Parsley Leaves, chopped

Dumpling Skin Ingredients:

100g Wheat Flour@Tang Mein Flour

60g Tapioca Starch

Pinch of Salt

1tbsp Oil

220g Hot Boiling Water

Method:

1. To make the dumpling filling, heat the cooking oil into a frying pan. Add yam bean, carrot &

    cloud ears & stir & cook until soft.  Add light soy sauce, sesame oil & ground pepper to taste. 

    Remove from heat & let to cool down completely.  Stir in parsley leaves.

2. To make the dumpling skin, add wheat flour, tapioca starch & salt into a mixing bowl. Stir to 

    mix well.

3. With dough hook fitted, switch on stand mixer to medium high speed & let the dough hook to 

    mix the flour. Add boiling water into the flour & knead until a dough is formed.

4. Add oil & continue to knead until a smooth & elastic dough is formed, about few minutes. 

    Remove & very quickly, cover with a cling wrap. Let the dough to rest for 5 minutes.  

5. Oil 2 heat-proof plates.

6. Divide & cut the dough into 18 portions.  Roughly roll into balls. Roll out on a slightly floured 

    surface to about 2mm thickness. Use a 9cm cookie cutter to cut a circle.

7. Place some dumpling filling onto the centre of the dumpling skin.  Fold to seal the dumpling.

    Please go over to this site Table for 2 .... or more to view the tutorial picture on 

    how to fold and pleat the dumpling correctly.see how to fold a dumpling correctly.

8. Place the dumpling on an oiled plate. Repeat until all the dough is used. Remember to leave a

    gap between each dumpling.

9.  Steam the dumpling on high heat for 7 minutes. 

    (To remove the dumpling out to your serving plate, you can lightly brush the dumpling
    with some oil for easy removal so it does not stick to your chopstick or utensils).

     Eat is faster than making this!

Apple Crumble Pie

I've wanted to bake this Apple Crumble Pie for the past few months after I have bought a big bag of Granny Smith apples!  But the past few months I don't have the craving for Apple Pie so kept delaying and almost every alternate days my dad keep reminding me the apples going to get wrinkle soon.

So today is Apple Crumble Pie......... or else it is going to be Apple Smoothie instead...hee... hee.. 

I know some of you might not like to add in the cinnamon powder in apple pie, so it is okay to omit that out.

APPLE CRUMBLE PIE 
Recipe adapted from Rima of Bisous A Toi with slight changes

Ingredients

Crust

190g all purpose flour

40g sugar

¼ tsp salt

120g butter

2-4 tbsp ice water

Filling

5 apples, (I used Granny Smith), peeled and slice

25g butter

100g brown sugar

40g raisins

½ tsp cinnamon powder

2 tbsp plain flour

Crumble

150g all purpose flour

40g sugar

75g butter

¼ tsp salt

Method

1.  To Make Crust

     Combine and mix well the flour, sugar and salt.  Rub in butter till crumbs are formed.

     Add in 1 tbsp ice water at a time until you reach the consistency you are happy with!

     Form dough into a ball, wrap in plastic and chill for at least one hour.

2.  To make the Filling

      Heat up frying pan and melt in the butter and sugar.  Add in apple slices and raisins.

      Stir fry the apples till tender and soft.  Add in the cinnamon powder and flour to

      thicken it.  Dish up and let cool.

3.  Remove dough from fridge and roll it to press into pie mould.  Trim off the edges and

      spoon in the apple filling.

4.  To Make Crumble

      Combine flour, sugar and salt.  Rub in butter until it resembles breadcrumbs.

      Sprinkle the crumble onto the apple filling.

5.  Bake the pie at preheated oven 180Celcius for about 25 – 30 minutes.

 Care for an apple?  ..... to keep the doctor away! 

五香眉豆糕 Steamed Black Eye Bean Cake (aka Steamed White Bean Cake)

Made something different today than the usual Steamed Yam Cake as black eye pea or black eye bean is used instead.

I usually used this black eye bean for boiling soup which is very nutritious.  After seeing Helena's Kitchen  made this the other day, I just got to try this out.

Steamed Black Eye Bean Cake
Recipe adapted from Helena's Kitchen
also from Agnes Chang (蓝赛珍) : Delightful Snacks & Dim Sum Cookbook

Batter：

300g rice flour

75g tapioca flour

1120ml water

1 tbsp chicken stock granules

1 tsp salt (or to taste)

2 tsp fish oil

¼ tsp pepper

½ tsp alkaline water (I omit this)

Ingredients:

4 tbsp oil

1 tbsp chopped garlic

4 tbsp dried prawns, soaked and chopped

5 mushrooms, soaked and diced

1 tbsp chopped preserved cabbage (I used preserved parsnip)

150g minced pork (I used 1 Chinese sausage, diced small)

½ tsp five spice powder

300g black eye beans  (soaked for 4 hours thereafter boiled 30 minutes

 until soft, drained)

Method:

1. Batter: Mix rice flour, tapioca flour with water. Strain and add in seasonings.

2. Heat up 4 tbsp oil, sauté chopped garlic until fragrant, add dried prawns and continue

     to fry until fragrant. Add in mushrooms and preserved parsnip,  diced sausage and

     five spice powder. Lastly, mix in the beans.

3. Reduce heat, pour in batter and continue to stir until the mixture has thickened. Pour

     into a greased 9” or 8” steaming tray (I used 8” square pan). Steam for 45 minutes to 1

     hour or until cooked. Cool completely before cutting.

4. Garnish with fried shallots, diced spring onion and chopped red chilli, served with

     chilli sauce or sweet sauce.

My favourite keeper's cakes & cookies

From day one I started my "Through The Kitchen Door", I have baked many types of cakes and cookies. Today I would like to reminisce my favourite posts. 

Below are my top ten favourite and shall be my keeper's.......in no particular order...

1) Strawberry Shortcake 

2) Carrot Cake 

3) Tish Boyle's Plainly Perfect Pound Cake 

4) Orange Poppy Seed Chiffon Cake 

5) Kumquat Almond Teacakes 

 

6) Hokkaido Chiffon Cupcakes 

 7) Pandan Layer Cake 

8) Steamed Fruit Cake 

9) Spongy Banana Cake 

 

10) Almond Cookies 

 You may have baked lots and lots so far and what about you?  What is your favourite and your keeper's cake?  Care to share what is your favourite cakes so far?

Vegetable Steamed Buns ("Choy Pau" 菜包)

This is my 2nd attempt making the pau dough.  The first time I made is Char Siew Pau and confidently thought after steaming everything will turn out as to be white pau.  

I thought pau only mah.....what so difficult, knead, add filling, send it to steam, that's it.  But OMG, after I lift up the steamer cover, the paus are all full of yellow spots!  But I have already make sure I dissolved well the baking powder....sigh, it is still not well done.

So I make it again,  but this time is Vegetable Buns.  Before I lift up the steamer cover, I just cross my finger,  at least this time is much better though there are still little yellow spots around.  Hmm.... maybe my third time be more better?  Well, we learned better each time after we tried and tried, isn't it?

Vegetable Steamed Buns  ("Choy Pau" 菜包)
Recipe adapted from My Kitchen &   Minty's Kitchen

Dough Ingredients

150g Hong Kong Flour

50g wheat starch

30g icing sugar

4g instant dry yeast

80ml lukewarm water

¼ tsp white vinegar or lemon juice

15g vegetable oil or shortening

5g baking powder

5ml cold water

Dough

1. Sift the flours and icing sugar together in a large mixing bowl and make a well in the

    middle.

2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to

    dissolve the yeast then slowly bring together flour mixture.

3. Add in the oil and knead for 10-15 minutes until soft dough is formed. It should be

    smooth on the surface.

4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size.

5. Dissolve baking powder in cold water – (make sure it is really well dissolved to

prevent yellow spots on the finished buns), sprinkle over dough and knead until

well combined.

Divide dough into 7 or 8 (I made 7) equal portions and flatten with a rolling pin into

circle. Then place a heaped teaspoon of filling in the middle, wrap and pleat the dough

to seal. Place it on a ~6cm square piece of baking paper.

6. Preheat the steamer over a pot of rapidly boiling water. Spray water mist over buns,

     and place into the steamer basket and place the lid on for 12 minutes. Remove buns

     from steamer and cool on rack to prevent soggy bottom.

Filling Ingredients
250g jicama (yam bean), juliened
25g dried shrimps, chopped
2 cloves garlic, minced

Seasonings (to your taste)

Salt, white pepper, 5 spice powder (abt ¼ tsp), sugar
Some water

Some oil
 

Heat oil and saute the garlic and dried shrimps until aromatic.

Add in jicama, seasonings and some water and fry until soft.

Set aside to cool. 

Well, making pau at home is always more economical and healthier, isn't it.  So it doesn't 

matter it doesn't look perfect.

Rainbow Lapis Legit

Whenever I wanted to bake any cake that I have never baked before, I always start off reading the recipe carefully to avoid blunder later and sometimes after reading numerous times, it end up failure upon completion of my baked.  Well, even in baking, true to the facts that "practice makes perfect".

When Rima of Bisous A Toi posted this Lapis Legit Rainbow, I was so full of admire with the layers as well as the rainbow colours of the Kek Lapis!  I believe you will too!  I have never bake a kek lapis before because I was so 'scare' of the layers by layers that you need to attend to it.  And Rima has made me brave myself to go ahead to bake this for my first time as well as using such vibrant colours in my bakes.

Rainbow Lapis Legit

Recipe adapted from Rima

Ingredients

(A)

700g eggs (about 12 eggs)

450g sugar (I add in only 420g)

18g emulsifier

½ tsp vanilla extract

½ tsp milk paste (I don’t have this, so I put another ½tsp vanilla extract)

(B)

325g cake flour

(C)

400g margarine

300g butter

(D)

½tsp spekkeok powder

Prunes (I didn’t add in)

Colouring : purple, blue, green, yellow, orange, red

Method

Grease and line the bottom of pan only.

Whisk butter till creamy, and set aside.

Whisk ingredients (A) till fluffy.

Add ingredients (B) in and beat again till well blended.

Add ingredients ©, and beat till combined and blended.

Weigh batter, divide into 13 portions (number of layers).

Part 1 : (7 layers) – add spekkoek powder in.

Part 2 : (6 layers) – add the colors.

Once ready, pour about 156g spekkoek batter to baking pan (1^st layer).  Bake it for 10 minutes, then change it to grill mode.

Pour in the 2^nd layer (purple color).

This is how the layers should be :  plain, purple, plain, blue, plain, green, plain, yellow, plain, orange, plain, red, plain.

Add the prunes (if you are adding it) to last layer and bake it using grill mode for 5 minutes before changing to bottom heat for 5 minutes.

If you have baked kek lapis before, I believe you know how tasty and delicious a "Kek Lapis" (Layers Cake) is.   This is why to buy Kek Lapis is very costly. 

I nearly couldn't make it to the last layer, because my 8" pan is not deep enough.... Sigh....if I were to bake this again, looks like I have to get another baking pan..... my pantry no more space to put.......

See the top layer..... so thin layer.... 

Ooh.....I am so tired now........  only 13 layers I am calling tired.....Imagine to those who bake for 20 over layers!!

                       I am submitting this post to Malaysian Food Fest , 
                      Sarawak Month hosted by Sharon of Feats Of Feasts