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World without choco (Cream O.o) Jackk n Jill

Jack n Jill

Choc0 Choc0

Mini dip dip PRETZELS

For order :)

Various flavour.. use the way you like your pretzel to be... 

Chocolate
Strawberry
Orange
Almond
Pistachio ...
And actually we will custom made for you....

50pcs - RM18
30pcs - RM12

Fruit Tart

Creme Caramel

Rainbow again

Mother's Day Order

cookie monster -thanks Ohara -

Summer Fruit tartlets Recipe

Hi dear all....today i would like to share with you guys a new recipe.... :)

Ingredients : 

• 200g of plain flour, leave extra for dusting
• 85g icing sugar
• 55g ground almonds
• 115g unsalted butter, dice and chilled
• 1 egg yolk
• 1 tbsp milk

for filling

• 275g cream cheese
• icing sugar,to taste,plus extra for dusting
• 350g fresh mixed berries,strawberry,blueberries..

So now come to the steps :

1. To make the pastry,sift the flour and icing sugar into a bowl, then stir in the ground almonds. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and milk and mix to form a dough. Turn out onto a lightly floured work surface and knead briefly. Wrap the dough in clingfilm and shill in the refrigerator for 30mins
2. Preheat the oven to 200 Celsius.
3. Roll out the pastry and use it to line 12 deep tartlet or individual brioche tins. Prick the pastry bases with fork. Press a piece of foil into each tartlet, covering the edges, and bake in the preheated oven for 10-15mins, or until light golden brown. Remove the foil and bake for another 2-3 mins. Transfer the pastry cases to a wire rack to cool.
4. To make the filling,mix the cream cheese and icing sugar together in a bowl. Put a spoonful of filling in each pastry case and arrange the berries on top. Dust icing sugar and serve immediately.

Fondant Icing Recipe

To all readers...today entry, I will share with you guys 'How to Prepare Fondant Icing', enjoy reading and baking guys...xoXo..

            

This fondant recipe produces a smooth, sweet candy that can be used as the basic for an endless variety of fondant creams and candies.

Ingredients :

• 2 cups granulated sugar
• 1/2 cup of water
• 2 tbsp light corn syrup

Preparation:

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.

3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.

4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.

5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.

8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.