Apple pie

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

AppleFilling:

2 1/2 pounds (1.1 kg) apples(about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 1/2 tablespoons (15 grams) cornstarch(corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the apples

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to55 minutesor until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie

Banana Cream Pie / Banofee pie.

Step By Step Banana Cream Pie / Banofee pie.

Banoffe ( know as banana with toffe/ caramel )

This Time im trying my own way and its more easy ,From previous one i made.
this pie can make in any time cos its Banana ( anytime available right)..and yang pasti ga Mahal bisa dibeli kapan aja. kaau buah lain kan musiman dan seperti keluarga bery tiidak mudah didapat dinegara asia... ada tapi mahal .. so ini boleh dijadikan desrt andalan juga nech kalo ada tamu istewa dan mau menyajikan sesuatu yang istemewa..for the loves one.
Diresep ini jga aku pake cara yang paling simple buat karamelnya.. karena biasanya dioriginal toffe/ caramel takes hour to make it... so resep yang ini simple dan bisa kita kurangi ato tambah kadar gulanya.
ada juga yang buat karamelnya pake susu kental manis , saya tidak pilih resep itu karena its so swettt... i dnt like it.

Ingredient

Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
1/2 cup Gula
½ cup of air
2 sdm cup Light Corn Syrup / 2 sdm date essential/madu
¾ cup Heavy Cream* aku pakai fresh cream/ whippe cream cair/ susu kental manis.
2 sdm Butter suhu ruang

Pastry Cream
Custard powder ( read follow the instructions in package ) just add the milk as in the package required.


Shortbread Crust : Im using 1-1/2 recepis cos im using bigger pie pan
1 1/2 cup (195grams) tpung serba guna
2/3 cup (70 grams)gula halus/bubuk (powdered or icing)
1/4 sdt garam
3/4 cup (170 grams) unsalted butter setengah beku potong kecil2

* 5-7 ripe pisang ambon/sunripe (kupas dan iris menurut selera)di sesuaikan kebutuhan.
* 1 cup whipped cream (kocok whipe cream sampai hard peak )
* 1 Sdm coklat bubuk untuk taburan.


To make the caramel,
siapkan Panci , masukkan gula, air dan corn syrup/madu.
masak dengan api kecil sampai seluruh bahan tercampur rata. JANGAN DIADUK!! cukup goyang memutar pancinya saja.!kemudian besarkan apinya, biarkan sampai berbusa dan berubah warnanya sampai agak coklat keemasan kurang lebih 10 menit tergantung kompor masing 2.
Kecilkan api dan masukkan heavy cream/ cream / SKM.
aduk pelan2 sampai semua tercampur rata.
ketika semua sudah tercampur rata . masukkan butter sampai butternya mencai rata. sisihkan . diginkan.


Pastry Cream:
Kali ini aku memkai tepung custard.
**Noted : hasil akhirnya 1- 1/2 cup( 360ml)
Follow the instructions on the package. let it cool.

Shortbread Crust:
kali ini berhubung buat 1-1/2 resep food processornya kecil jadi aku pake cara tradisional pake garpu aja alatnya.
1. Campur terigu, gula bubuk dan garam. Aduk rata. butter beku, proses dengan menggunakan pisau pastry atau dua buah garpu hingga adonan berbutir-butir.
2 lalu Aduk rata dengan spatula sampai terlihat mulai menyatu adonannya.
3. pindahkan Adonannya di dalam pie Pan yang sudah olesi butter terlebih dahulu. gunakan jari untuk menekan kepinggir dan bawah pie pan samapai rata menutupi iseluruh area pan . tusuk2 bagian bawah nya dengan garpu .
4. tutupi crusnya dengan plastik/ alumunium foil , masukkan dalam dalam frezer selama 15 menit.
5.panaskan oven 220 derajat C.letakkan raknya si tengah .
6. panggang crustnya 13-15 menit samapi glden brown.
biarkan dingin seluruhnya sebelum assemble.


*Assemble*
To Assemble:
1. sipkan crust yang sudah dingin . tuang 3/4 dari caramel/ toffe.
2. tata pisang yang telah diiris diatasnya caramel.
3. Tuang pastry cream/custard cream diatas pisang yang sudah ditata. ratakan ! pastikan menutupi seluruh pisang.
4. tuang dan ratakan whipped cream / ato boleh di masukan ke spuit dan di hias sesuai selera.
5. Taburi dengan coklat bubuk/ parutan coklat kopi bubuk. ( optional)
Sebaiknya di simpan didalam kulkas minimal 2 jam sebelum disajikan.

sajikan degan sisa caramel .



Noted:
- Must chose the good ripe banana but not to much ripe
- Jangan mengaduk adonan dengan tangan langsung. Panas dari tangan akan membuat hasil pienya menjadi keras
- Adonan diistirahatkan dalam lemari es bertujuan untuk melunakkan gluten dalam terigu dan mendinginkan butter dalam adonan. Jadi hasil pienya renyah dan tidak keras.dan mencegah menyusut ketika dipanggang.
- Pastikan pisang tertutup rata dengan passtry ceam / whipped cream . ( karena pisang mudah berubah warna setelah dikupas)
Step By step ada difoto yang satunya.
Happy baking.

Banana Cream pie or Banoffee Pie

Banana Cream Pie / Banofee pie.

Banoffe ( know as banana with toffe/ caramel )

actually 'im bit sad cos all the pics i'd been take for the step by step are lost( cost my memories card corrupted:(( , Thanks to Allah i have copy this one pic to my computer .
im not banana eater.. but its very nice to have banana as pie.. with caramel, cream and whipped cream i love it ...sooo much....so... damn tasty....
1st time i eat this in the coffee shop in my husband hospital...then i started to ike it .. and find out how to make it...after go from blog to blog.. i found this best combinations...just love it... not even one hour it last...:))
and i make it not all in one day..one day i make caramel, one day make pastry cream and last make crust and assamble...

Iggridients

Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
¾ cups of Sugar
½ cup of Water
¼ cup Light Corn Syrup ( im using date essential)
¾ cup of Heavy Cream
2 tbsp of Butter at Room Temp

Pastry Cream ( I'm Taking from joy of baking) modified by me
1 1/4 cups (300 ml) milk (whole or 2%)
1/2 Vanilla  bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste ( I'm using 1 tsp vanilla powder)
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch(corn flour)
1 tablespoon rum (optional) ( i Skip)



Shortbread Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) Sugar
1/8 teaspoon salt
1/2 cup (113 grams)cold unsalted butter cut into pieces

* 3-4 ripe banana ( Pealed and sliced as u wish)
* 1 cup whipped cream (   beat the whipping cream and powdered sugar just until stiff peaks form.)


To make the caramel, in a large non stick pan combine the first 3 ingredients, cook over medium low until the sugar dissolve without stirring ever! Just swirl the pan around. Once the sugar ahs dissolved, turn the heat to high and let it bubble away until it turns a deep amber color, about 10 minutes. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.




Pastry Cream:In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Whisk the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean /vanilla powder just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick. Remove from heat and immediately whisk in the rum (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Shortbread Crust:Butter or lightly spray with a nonstick vegetable cooking spray, an8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 -15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

*Assemble*

To Assemble: Spread about 1/2 cup (120 ml) caramel evenly over cooled crust. Top with sliced bananas. again spread with caramel . spread with pastry cream over the banana and Spread the whipped cream over pastry cream. Can dust with cocoa powder, shaved chocolate or freshly ground coffee. Can be covered and stored in the refrigerator for several hours.
Serve with the remaining caramel sauce.

Noted: Must chose the good ripe banana but not to much ripe

Strawberry pie

Strawberry pie


teh vivi bener2 sukses membuatku termehek2 pengen
bikin raspberry pie apa boleh buat mauhall disini dan kebetulan aku punya banyak strawberry karena lagi season nya.. sooooo taraaaa!!! jadi dech strawberry pie ala Dian mayawati ..aku pake resep modifikasi aku sendiri...disesuaikan dengan keberadaan bahan tentunya..:P

Anakku bilang pas liat.. woww mama cibili (strawberry)cake

i saw most beautifull smile ever cos this her favorite fruit.

sdayangnya aku ga pake removable pan ..jadi aga takut mau angkat crustnya pas dah mateng. makanya aku tetep pake pannya pas decornya.. sayang kan kalo crustnya pecah .. heheheh...

padahal setelah aku potong.. teutep kokoh and crunchi banget crustnya kayak makan biskuit aja.


ingredients:
pie crust
1 cup /130 grams all purpose flour

1/3 cup /35 gram confectioners (powdered or icing) sugar

1/4 teaspoon salt

1/2 cup /114 grams cold unsalted butter, cut into pieces


Filling:
1/2 cup rasberry jam ( cos only left that much i measure 1/2 cup only :) )
can use also strawberry jam .
20 pcs - 30 pcs fresh strawberry as garnish (depends on the size of srawberry)
strawberry jelly gelatin or plain also can be use.


Pastry Cream:
1 1/4 cups /300 ml) milk

1/2tsp vanilla

3 large egg yolks

1/4 cup//50 grams granulated white sugar

2 tablespoons /20 grams all-purpose flour

2 tablespoons /20 grams cornstarch (corn flour)


directions :

Crust: Grease with butter, or a non stick cooking spray,) pie plate or tart pan

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When the pastry is completely chilled, bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Cream :
1. combine egg yolks with sugar in bowl.. whisk it . add the corn flour combine it well so theres no lump.
2. make hot milk in sauce pan with vanila until heat up
3. remove from stove or head add the egg mixture and wishking constantly so there is no lump put it back again in fire while wishking it . let itthicked and boil / pump up .. then its ready. let it cool before using.

filling:
1. make the jam hot in sauce pan until smooths set aside
2. properly wash or the strawberry.set aside ( i wash n dry with tissue before use it)
3. make the gelatin as per instructions in box. set aside.


*** assemble***

1. after the crust completely spread thin evenly the gelatin using brush the gelatin already cool down to all the area of the pie crust let it dry for sometime.
2. pour the cream on inside the crust. spread evenly.after that pour the jam and spread evenly.
3. decorate with strawberry as your desire then glaze the with the gelatin all the strawberry . pour all the left over of strawberry gelatin on top of strawberry .. let it cool in refrigerator.
ready to serve... very good eating with ice cream

happy baking.