DAILY ACTIVITY 15

Ok it's my second time in pastry team, today i handle to make Pizza Margherita, but of course i help too my team to finish they preparation. like make Rice Pudding, Bubuh injin, and Sachertorte. ok let me explain how to make them! here we go :

• Rice Pudding

Ingredients :

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins

Method :

1. Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2. Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3. Add tempered egg mixture back to rice mixture: Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).

Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

• Bubuh Injin

Ingredients :

1 cup black glutinous rice,  4 to 5 hours soaked before process or overnight
1/2 cup white glutinous rice
4 pandan leaves, torn and tie a knot
5-6 cups water, more cups if required
½ cup palm sugar ( gula merah ), shaved--substitute brown sugar,

or you may use regular custor sugar
1½ cups freshly squeezed thick coconut milk
Sea salt to taste

How to make coconut sauce

Place the coconut milk in a pot, add 3 pandan leaves *torn and tie a knot.
Cook over medium heats, stir continuously, seasons with salt.
When its almost bubble, remove from the heats and let it cool.
Transfers into a jar, keep refrigerated

Method : 

1. Wash properly and rinse both black and white glutinous rice well under running water, then soak overnight. Drain.
* i just soak the black glutinous rice overnight,
1 hour soaked for white glutinous rice before cooking process

2. Into deep pot place 5 cups of water and pandan leaves ,
add both type glutinous rice.
boil over high heat and lower the fire for shimmer for total timing approximately 30 minutes, adding more water if required.
* i like my Bubuh Injin have a slight bite into it hence 40 or 45 minutes should perfect timing to get the demand.

3. Add palm sugar and continue to shimmer until most liquid has evaporated
or a slight thicken for another 10-15 minuts, season with sea salt.
Remove from heat and allow to cool.

4. Serve either warm or chill, drench with coconut sauce

• Sachertorte

Ingredients

140g/5oz plain chocolate
140g/5oz unsalted butter, softened
115g/4oz caster sugar
½ tsp vanilla extract
5 free-range eggs, separated
85g/3oz ground almonds
55g/2oz plain flour, sieved

For the topping and the icing
6 tbsp apricot jam, sieved
140g/5oz plain chocolate
200ml/7fl oz double cream
25g/1oz milk chocolate

Method :

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.
2. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
3. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface.
4. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.
5. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
6. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.
7. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set.