Recipe: Apple Strudel

My friends recently went to Europe and visited a number of countries. Apart from the usual souvenirs that we usually received, I received post cards from them reminding me not to forget to work hard on my baking skills. They told me they are going to bring back recipes to me.

Ok, they went to strudel show but not making any notes. They just brought back the Original Wiener Strudelshow's recipe. Afraid that I will lose the recipe, I decided to type it here and post it. But I did not know that Cafe Restaurant Residenz is so gracious and post a short clip of the show online with the recipe that my friends got for me!

Hence, I decided to share their video and recipe here. If you are visiting Austria, don't forget to pay them a visit! =) I will prepare myself and get into the kitchen to try this recipe out!

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Original Viennese Apfelstrudel recipe

(i) Strudel dough

250g plain flour, 2g salt, 50g eggs, 100g lukewarm water, 20g oil.

Knead all the ingredients into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.

(ii) Buttered breadcrumbs

100g breadcrumbs, 50g butter.

Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.

(iii) Cinnamon sugar

140g fine crystal sugar, 10g cinnamon.

Mix the dry ingredients.

(iv) Filling

150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.

Mix ingredients thoroughly.

Cooking

Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough. Cook on a buttered baking tray at 190 degrees centigrade until golden brown.

Tip:
Brush the strudel with butter after removing from the oven.

Recipe can be found on Cafe Restaurant Residenz

Recipe : Butter Cookies

Over the weekend, I finally walk into the kitchen and try out this new recipe. I have been wanting to do it for weeks and, yes, i did it... The process is pretty simple and I have all the necessary ingredients ready since I do bake once in a while. It wasn't a hard recipe for any new bakers but it does take a little bit of time on the sifting and if you do not have a electric mixer at home.

But not to worry, if you do not have an electric mixer, you can still use the recipe and do it. The only difference is that it may be a little bit of hard work and slightly longer 'Prep time'. I have to say that I love how it turned out. I love the texture of the cookies though I know I can do it better. But since this is such an amazing recipe, I decided to share it out.

Enjoy!

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Butter Cookies
(from Christine's Recipe)

Prep time: 30 mins
Cook time: 15 mins
Yield: 25 pieces

Ingredients:
•       150 g plain flour / all-purpose flour
•       30 g corn flour / corn starch
•       20 g custard powder
•       160 g butter, softened at room temperature
•       50 g icing sugar
•       1/4 tsp vanilla extract
•       1 tsp baking powder

Method:

1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve. Set aside.
2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract.
3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
4. Preheat oven to 180C / 356F. Line two baking trays with baking paper.
5. Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let hem sit for 5 minutes. Transfer to a wire rack until completely cool down.

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Notes:

• If you are using smaller oven, like me, do rotate the tray inside the oven to make sure that the tray of cookies are evenly cooked.
• Leave the mixture in the fridge (Step 3) longer so that you are able to slice it easily. 
• Do check out some other notes originally provided by Christine's on her recipe. 

說話的藝術

This is a something I find interesting when I was in my old company. I asked my friend to print out and I brought over to my new company. Facing it, I will read it once awhile. I find it pretty meaningful and hence decided to share with you all! =)

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說話的藝術

急事， 慢慢的說

大事， 清楚的說

小事， 幽默的說

沒把握的事， 謹慎的說

沒發生的事，不要胡說

做不到的事， 別亂說

傷害人的事， 不能說

不開心的事， 找對的人說

開心的事，看場合說

傷心的事， 不要見人就說

別人的事，小心的說

自己的事，聽聽別人怎麼說

尊長的事，多聽少說

夫妻的事，商量著說

孩子們的事，開導著說

Source : carrefourtelecom.pixnet.com