A Sweet Af­fair

Read­ers learnt three easy-peasy dessert recipes at a re­cent Sim­ply Her work­shop. RACHEL XIE shares some tips.

Simply Her (Singapore) - - Bookends Event -

THE EVENT

A dessert work­shop in May at Tott, or­gan­ised by Sim­ply Her and of­fi­cial spon­sors Green­fields and Pana­sonic. Pas­try chef Lin Weix­ian of Bon­heur Patis­serie taught read­ers how to make Earl Grey panna cotta, blue­ber­ries-and-cream cup­cakes and grilled peach pizza with moz­zarella and iberico ham.

PIZZA DOUGH

You can make pizza dough eas­ily – just pop 280g bread flour, 15g but­ter, 12g sugar, 6ml fresh milk, 1 tsp salt, 190ml cold wa­ter and 1 tsp in­stant dry yeast into a Pana­sonic bread maker, which mixes and kneads the mix­ture, and the dough is ready in 45 min­utes. Cover with cling film and chill overnight be­fore rolling it out.

Af­ter rolling out the pizza dough into a cir­cle, drape it over your knuck­les, with your fists at the cen­tre of the dough and point­ing up­wards. Move your fists gen­tly away from each another to stretch the dough, and at the same time, ro­tate it as you go along.

CUP­CAKES

If your cup­cakes never turn out right, these tips could help.

Take vis­ual cues from the but­ter when beat­ing it with sugar. Stop beat­ing when the but­ter turns pale.

Fold blue­ber­ries (or chocolates or nuts) into your cup­cake bat­ter when the eggs and flour are al­most fully mixed into the but­ter and sugar, and not af­ter they are com­pletely mixed. Over­mix­ing can cause the cakes to turn out stiff.

Fill­ing cup­cake cases is eas­ier if you use a small ice­cream scoop in­stead of a spoon.

AND… THE PER­FECT CRUM­BLE

Try Chef Lin’s sim­ple recipe for a but­ter crum­ble that you can add to just about any dessert, like panna cotta or even ice cream!

Cream 100g un­salted but­ter with 100g sugar, then mix in 100g ground al­monds and 100g cake flour.

Bake the mix­ture in a sin­gle layer on a bak­ing tray at 180 deg C.

At 5min in­ter­vals, use a heat­proof spat­ula to break up and loosen the crum­ble. Do this over 20min or un­til the crum­ble is golden-brown.

Chef Lin shows how easy it is to jazz up a plain cup­cake with a dol­lop of whipped cream, and make a pizza dif­fer­ent from the usual by top­ping it with lightly grilled and caramelised peaches.

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