Chef Wan Sweet Treats

Chef Wan

Description

From Malaysia's most popular food ambassador Chef Wan comes this compilation of over 200 dessert and pastry recipes. This exciting collection ranges from delectable tarts and muffins to fragrant breads and puddings. Choose from all-time favourites like Chocolate Brownies, English Trifle and All-American Pie, and innovative delights such as Foccaccia with Red Onion and Rosemary, Persimmon Cake and Durian Cheesecake. With Chef Wan's delightful recipes, entertaining personal anecdotes and baking secrets, this fun and informative book will inspire anyone who enjoys creating special treats for family and friends.

Sujets

• TV
• Desserts
• Televisión
• Television

Informations

• Publié par: MarshallCavendishM
• Date de parution: 01 janvier 2012
• Nombre de lectures: 0
• EAN13: 9789814435055
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

chef
WAN
sweet treats

chef
WAN
sweet treats
The Publisher wishes to thank Kitchen Culture Sdn Bhd for the use of their premises for the photos on cover and page 9 ; Metrojaya Berhad, Malaysia; Tangs Department Store Kuala Lumpur, Malaysia; Manja Restaurant, Bangsar Baru, Malaysia; Anne Rozario; and Christine Chong for the loan of their crockery and utensils.
All photographs by Jenhor Siow, except for photos on cover and page 9 by Pacino Wong of You Studio
1998 Times Editions Pte Ltd 2000 Times Media Private Limited 2004 Marshall Cavendish International (Asia) Private Limited This edition with new cover 2012 Reprinted 2013
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone] Fax: [phone] E-mail: [e-mail] Website: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board Singapore Cataloguing in Publication Data
Wan, Chef, 1958- Chef Wan s sweet treats. - Singapore : Marshall Cavendish Cuisine, 2012, c2004. p. cm. Includes index. ISBN : 978 981 4435 05 5
1. Pastry. 2. Cookies. 3. Desserts. 4. Cake. I. Title.
TX773 641.86 - dc22 OCN761359817
Printed in Singapore by KWF Printing Pte Ltd

What s on the Plates?
8 10 12 44 60 88 116 136 170 186
Preface Weights Measures Tarts Pies Muffins Scones Cheesecakes Cookies Bread Cakes Desserts Index

Preface
B
aking has been one of my favourite pastimes since I was nine. I remember
how I moulded and baked my first cookie at that young age. During the Hari Raya festive season, I was always proud and happy to tell all my friends and their mothers how many cookies my family had made so far.
My mother s kitchen was always like a kilang biscuit, or biscuit factory. There are seven of us in the family. I am the eldest and, of course, loved to boss my siblings around. It was like an assembly line in a cookie factory. My mother prepared the dough, two of my sisters took charge of cleaning, and the others took turns to mould the cookies, brush them with egg glaze and decorate them with glace cherries. My mother put the prepared cookies in the oven and, once they were baked and allowed time to cool, I gladly stored them in containers. Needless to say, some of the cookies found their way into my stomach!
On a normal day, we also helped our mother sell the kuih kuih (cakes and cookies) at the Royal Malaysian Air Force Camp. While most other children were out in the
playground, I was usually in the kitchen trying to perfect the shape of my curry puff, of which we made hundreds each day. Pastry- making is unlike preparing a savoury dish. It takes time to master the skill and only practice can perfect it.
Although I love baking, I have never aspired to become a professional pastry chef. have always been happy with being a home chef . With a bit of reading, observing how things are put together and with a big heart and lots of practice, I am proud to be where I am today.
If you look at my recipes or have followed some of my baking shows on television, I have always projected a quick and easy style of baking. It fact, it has always been my contention that foods that have been fussed over too much before they are photographed come out looking a bit unreal. That is why some of my pastries may not look picture- perfect but I assure you they are easy to prepare and taste heavenly. It is my hope that the down-to-earth quality that I am projecting will encourage all those among you who are
a little doubtful about your cooking abilities to get started; you can be just as successful as I am in turning out delicious sweet treats!
Many of my recipes have been gathered through the generosity of my wonderful friends worldwide and this book is dedicated in memory of Neil Monahan, San Francisco. My special thanks go to Mrs Maria Bischoff in Zurich and Evelyn in Melbourne. I also thank Christine Chong in Kuala Lumpur and Jamilah Mohd Hassan in Singapore for their efforts in seeing this project through even though there were times when I found it almost impossible to keep to editorial deadlines due to my hectic working schedule.
To Tuck Loong, I say a big thank you for his outstanding work on the creative aspects of this book, and I thank Jenhor Siow for his wonderful pictures. I also want to acknowledge the contribution put in by my loyal, faithful and kind-hearted assistant, Anne Rozario, who has given me so much of her time and life over the years. She is the best! Finally, I acknowledge my gratitude to all my fans who have made me what I am today.

Weights
Measures
All measures are level unless otherwise stated. (All measurements given are approxi mations only.)
MASS
30 grams 60 grams 90 grams 120 grams 150 grams 180 grams 210 grams 240 grams 250 grams 270 grams 300 grams 330 grams 360 grams 390 grams 420 grams 450 grams 480 grams 500 grams 600 grams 960 grams 1 kilogram
1 ounce 2 ounces 3 ounces 4 ounces 5 ounces 6 ounces 7 ounces 8 ounces 8 ounces 9 ounces 10 ounces 11 ounces 12 ounces 13 ounces 14 ounces 15 ounces 16 ounces (1 pound) 1 pound ounce 1 pound 4 ounces 2 pounds 2 pounds 1 ounces
LENGTH/WIDTH
2.5 cm 5 cm 7.5 cm 10 cm 12.5 cm 15 cm 30 cm
1 inch 2 inches 3 inches 4 inches 5 inches 6 inches 12 inches (1 foot)
VOLUME
30 ml 120 ml 240 ml 480 ml
1 fl oz 4 fl oz 8 fl oz 16 fl oz
CUP EQUIVALENTS
1 cup liquid (12 tablespoons) cup liquid (6 tablespoons) 1 cup flour 1 cup sugar/rice 1 tablespoon flour 1 rounded tablespoon sugar 1 rounded tablespoon butter
250 ml 125 ml 120 grams 240 grams 30 grams 30 grams 30 grams
OVEN TEMPERATURE
Always preheat the oven 15 minutes before use.
Description
C
F
Gas Regulo
Cool
Moderate Moderately hot Hot Very Hot
150 160 175 190 205 220
300 325 350 375 400 425
4 5 6 7 8 9

Tarts Pies
The Art of Baking Tarts and Pies, p14 1
Almond Apricot Tart, p16 2
Flaming Heart, p16 3
Lemon Custard Tart with Seasonal
Fruit, p16 4 All-American Apple Pie, p18
5 Boston Peach Cream Pie, p18 6
Clafoutis with Cherries, p20 7 Custard Lime
Tart, p20 8 Apricot Tart, p20 9 Cling Peaches and Almond Tart, p22 10 Apple and Pear Tart with Butterscotch Sauce, p22
11 Cointreau Pear Tart, p22 12 Pear Pie, p24 13 Lime Tart, p24 14 Frangipane Pineapple Tart, p24 15 Blueberry
Custard Tart, p26 16 Plum Tart, p26 17 Black Cherry Pie, p26 18 Date and Pecan Tartlet, p28 19 Peanut Butter
Chocolate Chip Pie, p28 20 Mango and Banana Custard Tart, p28 21 Honey Pumpkin Tart, p30 22 Peach Cheese Pie, p30
23 Tarte Danoise, p30 24 Fruit Tartlets, p32 25 Raspberry Lemon Tart, p32 26 Walnut and Honey Tart, p32 27 Lemon
Meringue Pie, p34 28 Lemon Tart, p34 29 Linzer Torte, p34 30 Pecan Pie with Chocolate Chips, p36 31 Walnut Tart,
p36 32 Coconut Cream Pie, p36 33 Tarte Alsacienne, p38 34 Chocolate Mousse Tart, p38 35 Almond Orange Tart,
p38 36 Dutch Country Pear Pie, p 40 37 Strawberry Almond Tart, p 40 38 Upside-Down Apple Tart, p 40 39 Warm
Chocolate Tart with Pistachio Sauce, p 42 40 Chocolate and Pecan Pie, p 42

The Art of Baking Tarts and Pies
S
weet tarts are irresistible jewel bright fruit tarts decked with luscious berries
and glazed with jam, or rich honeyed mixtures studded with nuts and thickly dusted with icing sugar. During my teen years, I enjoyed looking at the lovely tarts on sale at the pastry shops of the international hotel chains in town. I saved my pocket money during the week and as soon as the weekend came, I would buy some of the beautiful fruit tartlets I had admired and enjoy eating them down to the last crumb.
Good tarts and pies have a sweetness, tartness and freshness which distinguish them from other kinds of desserts. Over the years, I have developed my own variations of pastry crust and experimented with different custard and fruit fillings. In this book, I am sharing with you some of my delicious recipes that will not only tantalise your tastebuds but also introduce you to the art of baking tarts and pies.
To begin, we shall look at the difference between a pie and tart. In general, a pie uses a pastry crust as its base and is served in a dish with or without a top crust. A tart
is generally not as deep and is customarily removed from the baking dish before being served. A tartlet is simply a small tart.
PASTRY CRUSTS
Pastry used for tarts and pies is usually referred to as shortcrust pastry. Crisp, flaky and tender, it is made by combining fat (shorte