Showing posts with label kumquat. Show all posts
Showing posts with label kumquat. Show all posts

Monday, April 20, 2015

Candied Kumquat Crumble Buns

candied kumquats crumble buns

This recipe from Wendyinkk with some modifications.
I don't have strawberries in hand but made a huge portion of candied kumquats the other day.
Maybe next time will try it with strawberries.

With the candied kumquats , the buns smells really good and awesomely delicious.


Dough :
250 gm plain flour (I used high protein flour)
40 gm sugar
1/4 tsp salt
40 gm butter
1 egg
120 gm milk
1 tsp instant yeast

Crumble :
40 gm flour
1/2 tsp vanilla extract
30 gm cold butter
30 gm sugar

Topping :
200 gm strawberries( I used candied kumquats )
more milk for brushing

Sugar Drizzle :
Icing sugar + water(add enough wateruntilit's pipeable)
( I used my left over pastry cream)

Combine ingredients for dough and knead til smooth.
Cover and proof til double.
Make 12 portions, form each portion into a patty about 1 cm thick.
Proof for 30 minutes.
Make crumble by rubbing all the ingredients together. Keep chilled.
Preheat oven at 180 C.
Press proofed dough pieces with a glass( flour the base) and make a dent.
Place candied kumquats /strawberries in the dent.
Brush with milk and sprinkle crumble.
Bake for 15 minutes on middle rack or until golden .
Pipe sugar dizzle over if preffered.

candied kumquats crumble buns

Before baking...... 

candied kumquats crumble buns
After baking.....

candied kumquats crumble buns

Piped some pastry cream, or some sugar drizzle......

candied kumquats crumble buns

candied kumquats crumble buns


Saturday, April 18, 2015

Candied/Preserves Kumquats

preserves kumquat

Kumquat season is over, but lucky me still manage to get some about 2 kilos from Longtan Lake at Yilan County, Taiwan. Yilan County is well known for their kumquats , spring onions and hot springs.
I turn all of this precious gems into candies/preserves. Why candies/preserves not jam? Simply because I like to use it for baking, my family loves when I bake some of this tea cakes with chunks kumquat preserved not pureed.Also made some buns with it, which I'll share in another post.

After some reading here and there from nets about this candies/preserves,I got the idea from here ,came out this simple ratio of sugar ,water and this little gems.

If you want to  turn it into jam , you can refer to wendy's blog. Few years back I made some from her blog and it taste awesomely good too.

Here's the recipe from here with some modifications.

1 kg kumquats
500 gm water
500 gm sugar

Wash and cut kumquats into half.
Remove seeds.
Place kumquats in a large pot of boiling water.
Boil  for 5 minutes and drain.
Combine water and sugar. Heat until sugar has dissolved.
Add kumquats, bring to a simmer until kumquats are soft and translucent and the syrup is slightly thick. 
Spoon into a sterilized jar and seal tightly.

kumquat preserves

Lucky me , still manage to get 2 kilos of kumquats although the season is over....

kumquat preserves

It is better to cut it into half than into can get the petals shape...;)

kumquat preserves

Friday, April 13, 2012

Kumquat Rolls

I still have some pureed kumquat compote in my fridge , the leftover from Kumquat Almond Tea Cakes.
I love the soft texture of the rolls .
And I made the rolls again....hehehe , but just changed the filling, I use kumquat compote as the filling, and it turned out great!
I like the sweet and tangy taste of these rolls ...yumyum, and  not forget the topping too.Don't skip the topping.
The rolls and Kumquat Compote originally from Wendy.

250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Some butter
Some Pureed Kumquat Compote

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use square pan & lined the bottom)
When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread butter over the dough, then spread some Kumquat Compote over and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans .
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.

 Waiting for it to rise...

Ready to go into the oven, like the color, very nice..

After baking....

Soft rolls with the sweet and tangy filling...yumyum with the topping ;)

Monday, March 19, 2012

Kumquat Almond Tea Cakes

Finally! Ya, finally I get to taste this wonderful kumquat almond tea cakes from Wendy .

JeannieElinluv  and Quay Po also made this!! Mouthwatering lor...

I can't find any kumquat from super market,so have to wait for my kumquat to ripe,don't worry, I had this kumquat tree for 2+ years I waited, waited and waited and finally those kumquats ripen.....yay!!!

I really enjoy these cakes, so delicious!!! I made twice.The first batch I used ground almond,and for the 2nd batch  I ran out of ground almond, so I used ground hazelnut. But, still the ground almonds is the besttt!!!

The picture above is the 1st batch, which I used silicon rose mould to bake.I got 5 roses, and when its cooled down, we ate 3 of it and left 2 for my

My kumquat tree, not many fruits, but still enough for my cakes....still got balance

Here's the recipe from Wendy.

35 gm all purpose flour
50 gm ground almond
1/2 tsp baking powder

60 gm butter
50 gm caster sugar
2 eggs (grade B)
60 gm kumquat puree (recipe below)

18 pcs poached kumquat halves (recipe below)

If you're using tart tins,prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter.I used silicon mould, and I didn't grease, luckily it didn't stick to the mould.
Sift flour and baking powder. Mix with ground almond, set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one by one, beating well after each addition.
Put in flour mixture in 2 additions, mixing well after each.
Mix in kumquat puree.
Divide batter equally into prepared tins and top with a kumquat half
Bake for 12 mins (2 inch) or longer for larger tins.

Kumquat compote

20 kumquats

Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)

Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be eaten like jam.

 Kumquat compote, very additive, once you lick it from the spoon, you'll find it very hard stop !!!!!
This is the 2nd batch, which I used ground hazelnut, and tart tins.
Wendy, if you read this, I understand why you lazy to grease the tins,me too...hahaha, and it's a very tedious job to wash the tins too...;)