It’s time for Chicken Farm Bakers’ Project again, for this month my friend Aummy, want us to bake for some one special “Chicken Farm Bakers’ Project # 17:Bake for someone special for his or her’s special day”.
There are so many special day in one’s life, birthday, wedding day or etc., but for me only thinking about the chance that we have to know people and have friends is making everyday in life special. So, I want this chance to cerebrate the day that we know each other and this buns is for all of my friends.
I got the recipe of the choux pastry from someone who live so far away from me, and we’ll never know each other if I didn’t start writing blog. I really like the idea of using microwave for making the pastry (it’s very easy to use this method).
Actually it’s like boiling the ingredients but you just pour the ingredients into the cup (or bowl), it’s quicker and it’s really good in a hot day, ^ ^.
This Maria Buns is an adaptation from the book:(if you remember that there was the project: Bread baking around the world that I had to make Scandinavian bread, so I bought some books on Scandinavian baking, this book is from that time, too).
The Maria bun is a mix of the choux pastry with a cookie dough and fill with cream, when sprinkle with an icing sugar, it looks like a snow ball.
So, let me give this lovely bun as a gift for all my friends, because you are special and hope everyday of your life is a special day.
Maria BunsMakes 15
| Cookie dough | |
| 100g | All-purpose flour |
| 3tbsp | Sugar |
| 75g | Butter |
| Choux pastry | |
| 120ml | Water |
| 60g | Butter |
| 2tbsp | Sugar |
| A pinch of salt | |
| 85g | Pastry flour (or cake flour), sifted |
| 120-140g | Eggs (3 Medium egg) |
| icing sugar for dusting |
Combine the flour and sugar, add the butter and cut it into the dry ingredients, kneading lightly. Warp in the plastic and refrigerate for at least an hour.
Make the choux pastry:
Preheat the oven to 200 °C Line baking sheet with waxed or parchment paper.
Pour the water, butter salt and sugar in the microwavable bowl.
Heat the mixture for 2 minutes, or until boil, then pour the flour over the water mixture and stir to combine.
Put the mixture bake into the microwave and heat for another 1 minute.
Take the bowl out and stir until there is no steam coming out of the mixture, add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
Pipe the pastry on the prepared sheet pan.
Roll the cookie dough to a 3 mm thick sheet, and cut out 6 cm circle.
Place one cookie on each choux pastry.
Bake for 20 minutes or until lightly golden and hollow.
Reduce the temperature to 150°C and bake for another 5 minutes.
Make the cream filling:
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2cup
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whole milk
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4
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egg yolks
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4tbsp
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corn flour, sifted
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4tbsp
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Sugar
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1tsp
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Vanilla bean paste
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1cup
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Whipping cream
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2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).
4) Scrape the pastry cream into a small bowl and set it in an ice water bath to stop the cooking process.
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