Tag: Pastry

Costa Rican Tres Leches Cake

by D McPhersonPastry Recipe

Ingredients:

● 1 cup all-purpose flour
● 1 tsp baking powder
● 1/2 cup unsalted butter, room temperature
● 1 cup granulated sugar
● 5 eggs
● 1/2 tsp vanilla extract
● 1 can (12 oz) evaporated milk
● 1 can (14 oz) sweetened condensed milk
● 1 cup heavy cream
● 1/4 cup sugar
● Whipped cream or sliced strawberries for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, mix together the flour and baking powder. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Slowly add the flour mixture to the butter mixture, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick
    inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool completely.
  8. In a medium saucepan, combine the evaporated milk, sweetened condensed milk, and
    heavy cream. Heat over medium heat, stirring constantly, until well combined.
  9. Once the cake has cooled, use a fork to poke holes in the top of the cake. Slowly pour the
    milk mixture over the cake, making sure that the liquid is absorbed evenly.
  10. In a separate mixing bowl, beat the 1/4 cup sugar and cream until stiff peaks form.
  11. Spread the whipped cream over the cake and refrigerate for at least 2 hours or overnight.
  12. Garnish with whipped cream and sliced strawberries (if desired) before serving.

Note: You can also add some vanilla extract to the whipped cream for extra flavor.

Tagged : / /

Colombian Pandebono

by D McPhersonPastry Recipe

Ingredients:

● 2 cups of masarepa (pre-cooked corn flour)
● 2 cups of warm water
● 1/2 cup of grated queso fresco or mozzarella cheese
● 1/4 cup of butter, melted
● 2 tablespoons of sugar
● 1 teaspoon of salt
● 1/4 cup of cornstarch (for dusting)

Instructions:

  1. In a large mixing bowl, combine the masarepa, sugar, and salt. Mix well.
  2. Slowly pour in the warm water, stirring constantly to prevent lumps from forming.
  3. Once the dough is well mixed, add the melted butter and grated cheese. Mix until well
    combined.
  4. Dust a clean work surface with cornstarch.
  5. Knead the dough for about 5 minutes, until it becomes smooth and elastic.
  6. Form the dough into small balls, about the size of a golf ball.
  7. Place the balls on a baking sheet lined with parchment paper.
  8. Preheat the oven to 375 degrees F (190 degrees C).
  9. Bake the pandebonos for 25-30 minutes or until they are golden brown and sound hollow
    when tapped.
  10. Remove from the oven and let them cool for a few minutes.
  11. Serve warm or at room temperature. These are best served with a cup of hot coffee or
    hot chocolate.

Enjoy your delicious Colombian Pandebono!

Tagged : /

Chinese Mooncake Recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 2 cups all-purpose flour
● 1/4 cup sugar
● 1/4 cup vegetable oil
● 1/4 cup lukewarm water
● 1/4 cup lukewarm milk
● 1/2 teaspoon baking powder
● 1/4 teaspoon double acting baking powder
● 1/4 teaspoon salt
● For the filling:
● 1 cup lotus seed paste
● 1/4 cup sugar
● 2 egg yolks
● 1 teaspoon vegetable oil
● 1/4 teaspoon vanilla extract (optional)
● 1/4 cup salted duck egg yolk

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, double acting
    baking powder, and salt. Mix well.
  2. Slowly add the vegetable oil, lukewarm water, and lukewarm milk to the dry ingredients,
    stirring constantly to form a dough.
  3. Knead the dough for about 10 minutes, or until smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for about 2 hours.
  5. In another mixing bowl, combine the lotus seed paste, sugar, egg yolks, vegetable oil, and
    vanilla extract (if using). Mix well until well combined.
  6. Divide the dough into 16 equal pieces. Roll each piece into a ball.
  7. Flatten each ball of dough and place a small amount of filling in the center.
  8. Gather the edges of the dough to enclose the filling and roll it into a ball again.
  9. Place the ball of dough on a baking tray lined with parchment paper.
  10. Press a salted duck egg yolk in the center of the dough ball to make a depression.
  11. Preheat the oven to 350°F (180°C).
  12. Bake the mooncakes for 18-20 minutes or until golden brown.
  13. Remove the mooncakes from the oven and let them cool completely before serving.

Note: Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn
Festival. They come in a variety of fillings, such as lotus seed paste, red bean paste, and fruit
paste. The dough is typically made with wheat flour and is usually stamped with intricate
patterns or designs on top and a salted egg yolk in the center, representing the full moon. They
are usually quite dense and sweet. Traditionally, mooncakes are also pressed with a wooden
mold, giving them a distinct pattern on the surface.

Tagged : / /

Central African Republic: Chikwangue

by D McPhersonPastry Recipe


Ingredients:

● 2 cups cornmeal
● 1 cup all-purpose flour
● 1 teaspoon baking powder
● 1/2 teaspoon salt
● 2 cups warm water
● Oil for frying

Instructions:

  1. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
    Mix well.
  2. Slowly add the warm water to the dry ingredients, stirring constantly to form a thick
    dough.
  3. Heat oil in a large skillet over medium-high heat.
  4. Using your hands, shape the dough into small, flat discs about 1/2 inch thick.
  5. Carefully place the discs into the hot oil and fry for 2-3 minutes on each side, or until
    golden brown.
  6. Remove the chikwangue from the oil with a slotted spoon and drain on paper towels to
    remove excess oil.
  7. Serve hot and enjoy!

Note: Chikwangue is a traditional staple food in the Central African Republic. It’s a corn-based
dough that is fried into a flatbread and is typically eaten with a variety of stews, soups and
sauces. You can also add some grated cheese or diced vegetables to the dough for added
flavor.

Tagged : /

Canadian Butter Tarts

by D McPhersonUncategorized

Ingredients:

● 1 1/2 cups all-purpose flour
● 1/2 tsp salt
● 1/2 cup unsalted butter, at room temperature
● 1/4 cup granulated sugar
● 1 large egg
● 1/2 cup corn syrup
● 1/4 cup brown sugar
● 2 tbsp cream or milk
● 1 tsp vanilla extract
● 1/4 tsp ground cinnamon (optional)
● Pinch of nutmeg (optional)
● 1/2 cup raisins (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the flour and salt.
  3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the egg, corn syrup, brown sugar, cream or milk, vanilla extract, cinnamon and
    nutmeg (if using) until well combined.
  5. Gradually stir in the flour mixture until a dough forms.
  6. If using, fold in the raisins.
  7. Roll the dough into a ball and refrigerate for 1 hour or until firm.
  8. Roll the dough out to 1/4 inch thickness. Cut out circles of dough using a cookie cutter
    or a glass.
  9. Press the dough circles into a greased or lined muffin tin.
  10. In a small saucepan, combine the butter, corn syrup, brown sugar, cream or milk, vanilla
    extract, cinnamon and nutmeg. Heat the mixture over medium heat, stirring occasionally,
    until the butter is melted and the mixture is well combined.
  11. Fill each dough-lined muffin cup with the mixture, about 2/3 full.
  12. Bake the tarts for 15-20 minutes, or until the filling is bubbling and the crust is golden
    brown.
  13. Remove the tarts from the oven and let them cool for a few minutes before removing
    them from the pan.
  14. Serve the Canadian butter tarts warm or cold, garnish with chopped nuts if desired.

Enjoy your delicious Canadian Butter Tarts!

Tagged : / /

Cameroon Gateau (Cameroonian Coconut Cake)

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe

Ingredients:

● 2 cups all-purpose flour
● 1 tsp baking powder
● 1/2 tsp baking soda
● 1/2 tsp salt
● 1/2 cup unsalted butter, at room temperature
● 1 cup sugar
● 2 eggs
● 1 tsp vanilla extract
● 1 cup coconut milk
● 1 cup shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk,
    and mixing well after each addition.
  6. Fold in the shredded coconut.
  7. Pour the batter into the prepared cake pan, and spread it evenly.
  8. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out
    clean.
  9. Remove the cake from the oven and let it cool for at least 20 minutes before removing it
    from the pan.
  10. Serve the Cameroon Gateau as is or with a sprinkle of powdered sugar or frosting of your
    choice.

Enjoy your delicious Cameroon Gateau!

Tagged : /

Num Ansorm (Cambodian Steamed Rice Cake)

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe

Ingredients:

● 2 cups glutinous rice
● 2 cups water
● 1/2 cup coconut milk
● 1/4 cup sugar
● 1/4 tsp salt
● banana leaves (for wrapping)

Instructions:

  1. Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for
    at least 2 hours, or overnight if possible.
  2. Drain the rice and place it in a large mixing bowl.
  3. In a separate small saucepan, combine the coconut milk, sugar, and salt. Heat the
    mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. Pour
    the mixture over the rice and stir until well combined.
  4. Cut the banana leaves into large squares, and use them to line a steamer basket.
  5. Spoon the rice mixture into the center of each banana leaf square, shaping it into a small
    round cake. Fold the edges of the banana leaf up and over the rice to create a little
    package.
  6. Place the steamer basket over a pot of boiling water and steam the cakes for 20-25
    minutes, or until the rice is fully cooked and tender.
  7. Carefully remove the cakes from the steamer and let them cool for a few minutes before
    unwrapping and serving. Num Ansorm can be eaten as a snack or a dessert.

Enjoy your delicious Num Ansorm!

Tagged : /

Cape Verde Gufong

by D McPhersonPastry Recipe

Ingredients:

● 1 cup gofio
● 4 cups of water
● 1/2 cup of milk
● 1/2 cup of sugar
● 1/2 teaspoon of salt
● 1/4 cup of raisins (optional)
● 1/4 cup of coconut milk (optional)

Instructions:

  1. In a medium saucepan, bring the water, milk, sugar and salt to a boil over medium-high
    heat.
  2. Slowly add the gofio, stirring constantly to prevent lumps from forming.
  3. Reduce the heat to low and simmer for 10-15 minutes, or until the gofio is thickened.
  4. Stir in the raisins and coconut milk (if using).
  5. Cook for an additional 5 minutes, or until the raisins are plump and the coconut milk is
    heated through.
  6. Serve the gufong warm, topped with some honey or sugar if desired.

Notes:

● You can adjust the consistency of the gufong by adding more water or gofio.
● Feel free to add more sugar or salt to taste

● If you can’t find gofio, you can use cornmeal or any other ground cereal instead.

Enjoy your Cabo Verde Gufong!

Tagged :

Bulgarian Banitsa recipe

by D McPhersonPastry Recipe

Ingredients:

● 1 lb of phyllo dough
● 1 cup of Bulgarian feta cheese, crumbled
● 1/2 cup of cottage cheese
● 1/2 cup of yogurt
● 1/4 cup of butter, melted
● 2 eggs, beaten
● 1/4 cup of chopped fresh parsley or dill
● 1/4 tsp of black pepper

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the feta cheese, cottage cheese, yogurt, eggs, parsley
    or dill, and black pepper. Mix well.
  3. Lay out one sheet of phyllo dough on a clean work surface and brush it with a
    little bit of melted butter.
  4. Repeat with another sheet of phyllo dough, lay it on top of the first sheet, and
    brush it with butter.
  5. Continue layering the phyllo dough and brushing each sheet with butter until you
    have used about half of the phyllo dough.
  6. Spread the cheese mixture over the phyllo dough, leaving a 1-inch border around
    the edges.
Tagged : /

Brunei Kuih Keria recipeIngredients

by D McPhersonPastry Recipe

● 2 cups of glutinous rice flour
● 1/2 cup of sugar
● 1/2 cup of water
● 1/2 cup of coconut milk
● 1/4 tsp of salt
● Oil for deep frying

Instructions:

  1. In a mixing bowl, combine the glutinous rice flour, sugar, salt, water and coconut
    milk. Mix well.
  2. Heat the oil in a deep fryer or a deep pan over medium heat.
  3. Take a small amount of dough and roll it into a small ball.
  4. Flatten the dough ball and make a small hole in the center of it.
  5. Carefully place the dough into the hot oil and deep fry until golden brown.
  6. Drain on paper towels to remove any excess oil.
  7. Serve hot or cold with your favorite dipping sauce.

Enjoy your homemade Kuih Keria!
Note: The dough can also be shaped into different shapes like a donut or a stick.
Kuih Keria is also commonly referred as Gula Melaka doughnuts or sugar doughnuts.

Tagged :