Kristygourmet Cook Book

Here's what I did. Ingredients for  pastry dough  : Dough (A) 300gm all purpose flour 1 TB  icing sugar 70gm cold butter, chopped 50gm  shortening 100gm  cold water Dough (B) 190gm  all purpose flour 120gm  shortening *500gm   homemade kaya jam   or kaya from  Yeo's brand *one jar of chunky peanut butter *egg glazing : 1 egg yolk mixed with 1/2 tspn milk Method : (1) in one bowl, combine ingredients (A) except water, rub shortening & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside. If possible extra flour for coating. (2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 4 portions. (3) at the same time, divide dough (A) into 4 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes. (4) for further rolling method, please refer here,  Chinese Pastry ,  or  here . (

And here's what I did. (Recipe adapted  from here ) Ingredients for  pastry dough crust  : 250gm  all purpose flour 50gm  cold butter, chopped 130ml  warm water 1 TB sugar a pinch of salt 100gm   margarine or shortening (I used shortening) * extra flour for working table For fillings :  one jar of peanut butter spread & one jar of kaya jam Egg glazing  :  one yolk mixed with 1 tspn milk some sesame seeds for topping (optional) Method : (1)  dissolved sugar & salt into warm water then set aside to cool. (2)  put together flour and butter then rub till became fine crumb. (3)  stir water mixture into flour mixture till soft dough is formed. (4)  wrap dough with plastic sheet and keep chilled for 15 minutes. (5)  now, roll dough to 1cm thickness and spread on 90gm of margarine then fold flat dough into half, seal the edges and chill for 30 minutes. (6)  again, roll chilled dough to 1cm thickness, make a single fold (no need to seal) then keep chi

Ingredients for bread dough : 255gm  all purpose flour 255gm  bread flour 2 tspn  yeast 3 TB  sugar 300ml  water 1 tspn  salt 60gm  cold butter, diced **1 cup  mushroom floss **125gm   cheddar cheese block ** 2 TB  cheese powder (optional) ~ it looks great on the rolls **2 TB  nori flakes Method  : (1) combine all the dry ingredients into a big mixing bowl. (2) slowly stir in water to form a soft dough, then add in butter & salt and knead till smooth. (3) set aside to rest for an hour or till dough double in size. (4) once it's ready, punch dough to release air and again knead till smooth. (5) next, place dough to working table and divide into 12 portions (about 78gm each) or 10 portions (about 100gm each). (6)  round them and again leave to rest for 10 minutes. (7)  once its ready, shape dough into the shape as shown as the above picture, with a big head on one end and sharp end on the other. (8)  then roll to flatten dough as picture shown the

Ingredients for  Matcha egg filling  : 140ml   full cream milk 75gm  sugar a pinch of salt 220ml   heavy cream 2 egg yolks 1 whole egg 1-1/2 TB  matcha/green tea powder Method : (1)  warm milk together with sugar till sugar dissolved, then stir in green tea powder till cooperated and set aside to cool. (2)  on the other hand, beat eggs and cream till well combined. (3)  next, sieve green tea mixture into egg mixture and beat till well cooperated. ** Pastry Puffs  : 5 pcs  8x8" sheets Method : (1)  roll one pastry sheet (8x8") into Swiss roll then continue roll another sheet to get a big Swiss roll, meaning 2 sheets to make one roll, then divide into 6 portions. So, 4 pcs to make 2 big roll then cut the final sheet into 2 portions and roll it up, where you can get 3 portions from the final sheet. You will have a total of 15 pastry cups. (2)  now, press each portion of pastry into individual baking tin till a cup sheet is formed. (3) finally, fil

( Inspiration from  here . and another one is from   Gregoire Mischaud .) Ingredients for  pastry dough crust  : 250gm  all purpose flour 50gm  cold butter, chopped 130ml  warm water 1 TB sugar a pinch of salt 100gm   margarine or shortening * extra flour for working table Method : (1)  dissolved sugar & salt into warm water then set aside to cool. (2)  put together flour and butter then rub till became fine crumb. (3)  stir water mixture into flour mixture till soft dough is formed. (4)  wrap dough with plastic sheet and keep chilled for 15 minutes. (5)  now, roll dough to 1cm thickness and spread on 90gm of margarine then fold flat dough into half, seal the edges and chill for 30 minutes. (6)  again, roll chilled dough to 1cm thickness, make a single fold (no need to seal) then keep chilled to set for 15 minutes. (7)  now, roll chilled dough to 1cm thickness for the final round, make a single fold (no need to seal) then keep chilled to set for 30

Ingredients for  pastry crust : 125gm   margarine 70gm    icing sugar 260gm  all purpose flour 2 TB     milk powder 1  whole egg, lightly beaten Method : (1)  combine sugar, flour & milk powder into a big bowl then mix well. (2)  add in margarine and rub till well cooperated with flour mixture. (3)  now, stir in egg till soft dough is formed. Let to rest for 30 minutes. (4)  then divide dough into 40-45gm each and press to muffin cups then prick the base of the pastry with a fork . Keep chilled for 30 minutes to set. Ingredients for  pandan coconut fillings  : 500gm   grated young coconut flesh 2 tspn    salt 50gm     butter at room temperature 3  small eggs 180gm   sugar 1-1/2 tspn  pandan extract / paste 2 TB  corn flour 1 tspn   concentrated pandan juice Method : (1)  cream butter, salt, sugar and eggs till well combined (2)  then stir in grated coconut and corn flour and mix well. TO ASSEMBLE : (1)  fill cold pastry with pandan coconut m

Ingredients for  pastry crust : Please refer to the previous pandan coconut tart recipe. Ingredients for  ginger egg fillings : 350ml  milk 150gm  sugar 3 eggs 1 TB  concentrated ginger juice (Bentong ginger highly recommended) 1 tspn   vanilla extract Method  : (1)  combine milk & sugar and simmer over medium heat till sugar dissolved then leave to cool completely. (2)  beat in eggs, ginger juice and vanilla till well cooperated. (3)  strain the egg mixture through a sieve and fill egg mixture into pastry cups. (4)  finally, bake at preheated oven 200'C for 5 minutes then 160-165'C for about 15-20 minutes on the middle rack, or till the center is set.

Ingredients for  pastry crust : 160gm  all purpose flour 10gm  ground almond 40gm  icing sugar 1/8 tspn  salt 90gm  cold butter, chopped 2 egg yolk Method :  (1)  combine flour, almond mealed, sugar, salt into a big bowl then stir well. (2)  add in butter and rub till fine crumb is formed. (3)  finally, stir in egg yolk and mix till soft dough is formed. (4)  take a small amount of dough and press it to a muffin cups then prick the base of the pastry with a folk. (5)  now,  keep chilled for 30 minutes and then bake at preheated oven at 170-175'C for about 10 minutes. Ingredients for  cheese filling  : (A) 220gm  cream cheese 1 TB   parmesan cheese powder 40gm  icing sugar 70ml  heavy cream 40gm  butter 20gm  evaporated milk ( I omitted ) (B) 1 egg 2 TB  corn flour 2 TB  lemon juice a pinchh of salt Method : (1)  melt ingredients (A) with a double boiler till mixture became creamy. (2)  then add in ingredients (B) and continued stirring ti