Pear tart Recipe

Forgot to keep this keeper recipe in my favourite things to cook. adapted from:
http://tinytearoom.com/pear-tart/

No Pastry Pear Tarts
Recipe adapted from Faking It
Makes 6 small tarts

180g unsalted butter
50g plain flour
180g pure icing sugar
100g almond meal
3 large free-range eggs, beaten
3 small pears, thinly sliced
icing sugar, to dust

Preheat the oven to 200°C. Lightly butter six 8cm round tart tins. Melt the butter in a small saucepan over medium heat until golden brown, do not allow it to burn. Set it aside to cool. Sift the flour and icing sugar into a bowl and gently stir in the almond meal, melted butter and eggs. Divide among the tart tins and place pear on top. Bake for 10 minutes. Reduce heat to 170°C and bake for another 5 minutes or until golden. Dust with icing sugar and serve with a cup of tea.

Best Dough Recipe for Bread/Buns

The best friend/God Ma to my son has helped translated this recipe into thermomix for me. Love her to bits.
This method uses the tang Zhong method and my bread has never been more fluffier and soft. I am also getting hooked into this bread making since.
This is the copy of her exact translation

[Ingredients]

375g bread flour

100g plain flour

35g milk powder(or replace water with milk)

50gm caster sugar

1 teaspoon salt

1 sachet (7g or 2 1/2 tsp) instant dry yeast

1 egg, lightly beaten

150ml (approx.) lukewarm water, adjust as necessary ( i use milk and cream mix if i have any cream)

40g butter, cubed

Water-Roux Paste (湯種) *:

25g (just under 2 tbsp) bread flour

125ml (1/2 cup) water

METHOD (FOR TANGZHONG)

Place all ingredients in the Thermomix and cook at 70°C, speed 2, 10-15 minutes until the mixture becomes a paste. Temperature for the paste should be about 65°C when it is done.

Leave to cool to lukewarm (can leave in the tmx, ready to add bread ingg)

Method For bread

Place milk, egg, butter, tangzhong, sugar, salt and milk powder at the bottom of TM bowl. Add the flour on top of the liquids, then the yeast on top of the flour. 

Press the turbo 2-3 times to mix the ingredients together.

Knead for 10 minutes on the knead setting. 

Add the butter and knread another 5-10 minutes on the knead setting until the dough is elastic.

Shape into a ball and place into a greased bowl, cover with a damp towel and allow to proof for about 30 -60 minutes until doubled in size. Maybe can leave in ur tmx bowl? Keep somewhere warm

Once risen, turn the dough out on to a lightly greased silicone mat and punch down to release the air.

I weigh dough into balls of 40-60 gm to maintain evenness. U can make bigger

 Proceed to shape the dough into rolls. This is when u put fillings

Set the shaped dough aside for another 40 minutes to 1.5 hrs to rise. 

To maintain optimum rise, i cover tray with teatowel, heat oven up to lowest temp and then turn off immediately. Put trays in oven (turned off but warm inside) with a cup of boiled water and clise oven door.

Before baking, glaze with the leftover egg or milk.

Bake at 180°C for 8-15 minutes -longer if u just stuffed into loaf. Watch the oven like a hawk from 8mins!!!

I tried this dough with my minced beef, cabbage, mushrooms,carrots stir fry into a dry filling. Once the dough has doubled the size, I divided them into 8 even pieces.

I spread 2 teaspoon of tomato paste, 2 tablespoon of my filling and topped it with shredded cheese.

I close the dough together and used some water to seal them.

I let it rise for another 40 mins and then bake

I need to keep and eye on the baking time. It baked for 20 mins and I think a good 15 mins will be enough

The bread is soft and light. Love it so much. Will be making another one soon