Pies and Tarts Baking Class with Chef Kevin

Had a nice class with Chef Kevin again at 08/04/2012.
We made 2 tarts and 2 pies.(Missed out to snap the photo of Mirliton tarts)

The Chicken Pie(Left) and Walnut Raisin Pie(Right)
I love the Walnut Raisin Pie, it's so rich to have it. A very nice taste pie.
The Chicken Pie was not bad though, need to be salty and add some black soy sauce to
made it more tasty look. 

The Pine Seed Tarts

Sweet Potato Fatt Guo

This is my first attempt of Fatt Guo since the few years back of failure attempts. I was so glad that the Fatt Guo I made today are so beautiful(as for my view). ^^ Happy on the result because this is first time I try this recipe from recipe book of Chef Andrew Kow. Made this Fatt Guo for Qing Ming Festival to bring it pray for Grandparents.

Love to see they are "smiling". ^^

Recipe:

Ingredient A

Dried Yeast   1 tbsp

Castor Sugar 1 tsp

Flour             2 tbsp

Water            60ml

Ingredient B

Mashed Potato  200g

Coconut Milk    200ml

Flour                 300g

Castor Sugar     180g

Double-Action Baking Powder   2tsp

(I used Crescent Baking Powder)

Egg                   1 no

Method:
1. Mix well Ingredient A, rest for 30min for proving. Then, add in Ingredient B, mix evenly
and rest for another 30min for proving again.
2. Boiled the water for standing by in the steamer wok. Lined the cup with the papercup 
pour in the batter to the level of almost full(to make it crack nicely when filled in almost full)
steam for 20-25min in high level of heating. 
3. Remove the cake onto the rack after cooked. Leave it cool.