Monday, December 9, 2019

Pain Aux Raisins- Raisin Bread

I've been wanting to bake this raisin bread for a while now even before I visited Paris. When I was in Paris, I bought a few to try and it was good. However,  I think it's even better baking and eating hot out of the oven. This bread is like a raisin custard crossaint, with flaky, buttery, soft and crispy on the outside. Glazed with orange marmalade syrup. Yummylious!πŸ˜‹








Recipe from Brunoskitchen.

Wednesday, November 27, 2019

Drinkable Yogurt Instant Pot

I am obsessed with homemade yogurt lately because they taste so good. Plus, my children are not drinking milk often so I need to find ways to get them to drink some. We always like yogurt drinks and I miss the one I drank many years ago when I visited Vietnam.  My favorite was the orange flavor but I could not find anything similar here. So I searched everywhere online to see if there's a recipe. I found one, yes...just one. And it looks good so why not try. The result is a bit thick compared to what I drank before but adding in some fresh orange or tangerine juice solves the problem. My youngest who doesn't drink milk at all drank and also loves the Vietnamese yogurt. Now next time I might just use 1 or 2% milk. This may make the drink thinner.



Recipe by➡️ foodisafourletter

Follow the recipe but you can use regular pasteurized milk. I just used whole milk any brand. 15 hrs incubation inside instant pot, then refrigerate until cool. I sterilized my glass jar before using. 

If want orange flavor or any other flavor, pour yogurt drink into a glass and add the juice. Stir and drink. I squeezed in 1 tangerine each time and it was delicious. Next time I'll try other flavors when I get the fruits.πŸ˜‹

Monday, November 25, 2019

Vietnamese Yogurt 2

Finished last batch of Vietnamese yogurt already so last night I made another batch. This time I followed recipe exactly. I have a lot of yogurts left free from stores and they are expiring soon too. The the yogurts I bought from store were plain or no sugar added. The taste of yogurt with no sugar is not my type and kids won't eat them either. So I used them for this batch to see if there is a difference in texture and taste or not. Result is using Greek yogurt does gives a firmer result. Using whole milk also gives a firmer texture too. Flavored yogurt smell nice too.πŸ˜‹



Using the can of the condensed milk to measure everything. Fill the can with one Greek yogurt and the other half with regular yogurt. I'm using a mixture of yogurts since I have a lot of both left. Can use only greek yogurt. Can reduce condensed milk to 2/3 can if doesn't want too sweet.

➡️Recipe



Sunday, November 24, 2019

Vietnamese Yogurt Instant Pot

I finally tried the Vietnamese yogurt using instant pot. But not sure what happened or how I read the recipe, I ended up using 2 cans of hot water instead of 1.πŸ˜… Maybe I am getting old, my memory not so good now. I will need to make sure to re-read everything before mixing next time...lol. Lucky for me the yogurt still set and yummy.

 after refrigerated

 after 12 hrs in instant pot








A lot of people using this recipe and sharing on fb and online but not sure who's the original creator.


Recipe

1 can condensed milk
1 can hot water
2 cans milk (for creamier us whole)
1 can plain yogurt with live cultures

Mix condensed milk with hot water. Then add in cold milk. Add in plain yogurt, making sure mixture not too hot or it will kill live cultures. Strain mixture and divide into moulds. (I was able to pour into 14 four ounces jar.)

Cover and place on trivet in instant pot to incubate. Add 1 cup water into pot. Set on yogurt mode and change to 11-14 hrs depending on how tart you want your yogurt.

Refrigerate after incubation.

Tuesday, November 19, 2019

Kouign-Amann Raspberry and Blueberry

I am still not over with French desserts as the list is long! Today I made the Kouign-Amann and it was super delicious even  though the shaping is not so neat.  I will definitely make this again. The outside is so crispy while the inside is soft and full of berries flavor. πŸ˜‹







Recipe for dough from➡️ Food Wishes. For the raspberry I cooked about 1/2 cup with 1 tbsp sugar and strain away the seeds. Then back to cook and add some cornstarch water to thicken the sauce a little bit. Cool before use.

Same for blueberries however, I used frozen. Smashing the blueberries a bit and add in cornstarch water (about 1/2 tsp plus some water) to thicken up a bit. Cool.

I didn't totally follow the instructions only the ingredients.  The difference between this dough and puff pastry dough is this have yeast. Folding wise is pretty much same as puff pastry dough. After a couple folds, I chilled the dough in refrigerator for 30 minutes then roll out and sprinkle sugar all over and try to roll sugar into dough. Then fold and roll out again. Repeat with sugar and roll back out.  Best to cover and chill a little before placing berries jam on as dough will be very soft.

Preheat oven 400F. Coat the muffin pan with some butter and sprinkle some sugar in. Cut the rolled dough and place into pan. Then sprinkle some sugar on top. All the sugar adding together, I used less than 1/2 cup for this recipe. Bake for 25 mins middle rack until golden.

Creme Brulee

Mom used all the egg whites for mayo shrimps and fried ribs. Now all the yolks left so I took them home to make creme brulee. Recipe needed 5 yolks but I have more than 10. So I decided to double the recipe but then I only have 2 cups of heavy cream. So I decided to use 2 cups of whole milk with the heavy cream. Still turn out delicious!πŸ˜‹


Recipe from cooking nytimes 

Sunday, November 10, 2019

Saint Honore Cake

Made another dessert I ate in Paris for my family and they loved it! I think this is even better than the one I tasted in Paris. πŸ˜‹






Recipe also from Brunoskitchen. I tried using the merginue and it tasted good but if can't finish same day then cream will deflate plus more work. So second time same recipe but I fold whipped cream to the chiboust cream instead. Pretty much same cream as Mille Feuille Napoleon and still delicious.

Monday, November 4, 2019

Mille-Feuille Napoleon

Paris was a fun trip especially when you get to try some of the beautiful tasty desserts! Since I couldn't bring any desserts back, I decided to make some of the one I liked for my family. First one is the Mille-Feuille Napoleon. I like this dessert as it is not overly sweet and pretty easy to make compared to others. The longest part is probably the inverted puff pastry which you can make a day ahead. Looking for recipes on the web, I decided to use Brunoskitchen. I only need half the inverted pastry and roll it very thin as thick pastry will be too heavy to support the cream. I also caramelized the top layers by sprinkling sugar and using a torch to burn the sugar. 


Tuesday, October 29, 2019

Paris Day 5

The 5th day is more relaxing as morning we visited Notre Dame then bought some desserts to eat at the beautiful park. Late afternoon we went to Dali for high tea and then shop around near the area. Tasted some macarons from the famous shop and the Ispahan is pretty fragrance. I like it not overly sweet at all. Overall I had a great time visiting Paris and best part is tasting delicious pastries. πŸ˜‹πŸ˜‹πŸ˜‹

































The end of my trip. The next day flew back home. Back to cleaning, cooking and baking.😴