I thought I have lost it....
I have taken a long break from blogging. It has been months since I last baked something. Even a brand new oven failed to tempt me. It was left cold, seating in the cabinet for 2 months since it was installed. It was left untouched most of the time, except for the occasional visitors...without fail, anyone who came to visit my newly renovated kitchen would open the oven door to take a peep ;)
Baking is the last thing I had in mind for the past few months. I was left alone to tackle the humongous task of packing, unpacking, shifting...not forgetting the endless 'cleaning sessions'. The entire process, has reunited me with every single corner of my house! I have also been taking my own sweet time to unpack the 30 over boxes of stuff. It could take me one whole morning to find the 'right home' for each single item in just one box. I spent quiet moments, looking through all the keepsakes which I have been keeping over the years. I am also suffering from the 'new house syndrome'...being over zealous in trying to keep the house pristine clean. I hope I am able to get over it really really soon!
All the cleaning, scrubbing, and endless chores has taken its toll on me. I was in no mood to bake anything and nothing seems to inspire me. I even harboured the idea of giving up blogging altogether. Leaving the blogosphere as quietly as I have entered it four years ago.
It was one of those spur-of-the-moment thingy when I gave the new comer a thorough clean up. Once I turned on the oven for the first time, the 'sparks' that I have been waiting for has finally ignited my passion for baking.
Eat and Be Happy, except that mine is a far cry from hers ;)
The next time I were to make this again, I would use more strawberries, I only used slightly half a punnet, stingy me! See, there is always a 'next time'. I believe it is this exact 'next time' mentality that keeps me going. There is always something I could improve upon and done better the next time.
125g plain flour
50g wholemeal flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
113g unsalted butter, cold, cut into small cubes
2 tablespoons ice water
1 punnet (250g) strawberries
2 tablespoons granulated white sugar
1 teaspoon corn starch
1 egg plus1 tablespoon water, lightly beaten
1 teaspoon granulated white sugar
1. Mix plain flour, wholemeal flour, sugar, and salt in a mixing bowl. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)
2. Add the ice water and mix until the mixture comes together to form a dough. Pat the dough into a round disc, place in a plastic bag or cover with cling wrap and leave it in the fridge for at least 1 hour to chill the butter and allow the gluten in the flour to relax.
3. Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.
4. To prevent the dough from sticking to work surface, roll out the chilled dough in between 2 plastic sheets or parchment papers to a 11" round. Transfer the pastry to a baking tray lined with parchment paper.
5. Layer the strawberries, overlapping each other in a circle on the dough, leaving a 1"~2" border. Fold the edges over the strawberries. Brush the dough with egg wash. Sprinkle with 1 teaspoon of sugar. Bake in preheated oven at 200degC for 20 to 25 minutes or until the crust is golden browned.
Recipe source: adapted from joyofbaking.com and very inspired by Eat and Be Happy.