AT 10 PM. . . . . .

To celebrate special occasions with food, especially with my delicious home cooking and sharing it around. That's an honest gesture loved by my family and all.

The good news on the evening of the eleventh of June.

It's almost ten o'clock, I have time to bake scones, for tomorrow morning tea while we are breaking the good news, the birth of baby Elanora Esmée our new granddaughter.
A large batch of sweet scones I did and my plan was they will be dressed differently, Petit Pretty Pink.

It was not the traditional scone to be served, but the idea worked well.  To add the sweet scones, they were mini cakes as well.

Sweet Scones and Momi Cakes

The Baking

At ten pm for perfect ten, indeed it was alright, the baking was taking place very quickly as we were free, no plan but resting.  Busy cooking for Elanora was what I choose to be doing.

The recipe is a standard sweet scones' recipe but adds one egg for a more luxurious texture.  Here are the preparation and baking.

Cutting the Scone's Dough

On a baking tray and ready for baking

Fresh Baked Scones

Whipped cream, was one of the fillings. 

The scones filled with jam and cream and topped with pink icing,
slivered almond and with love heart sprinkles

The Mini Cake

Filled with jam and topped with pink icing, macadamia nuts and love heart sprinkles

It was excellent and efficient work, the kitchen was cleaned and closed at eleven, the dressing for scones and cakes were in the following morning.

Home baking, fresh scones are delighted, us all. There are times that we may have to stir away from dieting and enjoy the sweet treat.

Now, it is a different story, what other cooking you do at 10 pm.

It is brioche baking.  It starts at ten o'clock pm, preparing the dough, proof in two hours.  Refrigerated, followed by shaping and baking in the morning.  That is what I do for brioches.

Preparation of the Brioche, a rich and buttery bread based on French bread.
Recipe: To make brioche dough, please look on my older post, simply type brioche to search.

Pictures

The Brioche Dough

The end result of proofing the brioche dough.
-  From this dough, punch the dough down, then keep the dough in the refrigerator overnight for the second proofing.




The brioche dough after second proofing overnight in the refrigerator.
-  This brioche dough is the base for other cooking of pies, fruit brioche, brioche with fillings etc.


The brioche dough freezes well, when you need it, simply take the dough out from the freezer, and defrost it in the refrigerator for overnight.  Shape the brioche as you wish, place on a baking tray, let it rise well, before baking.


The sample of brioches with the dough prepared the night before and baking it in the morning.

Mini Brioche   à tête

These brioches are excellent for breakfast served with jam and freshly brewed black coffee.

Stuffed chicken rolled in Brioche

Delicious savoury brioche - rolled meat wrapped in brioche.
Suitable for lunches, or serve it as a part of a banquet.

Brie in Brioche

What a treat having brie cheese wrapped in brioche, served after dinner with other cheese collection instead of sweet dessert.

There are a few Javanese cooking that is suitable to be prepared the night before and can be finished on the following day.

Arem: Savoury rice roll filled with spicy meat and vegetable and wrapped with an omelette.

(Steamed in the morning, let it cool, slice when it is warm, and serve at room temperature)

Cooked Arem Arem

Unwrapped,  arem arem

Pretty looking arem arem

A platter of Arem Arem

Traditionally Arem Arem is served at room temperature,  it is popular food for snacking in Java. Keep in the refrigerator for a few days, warm up to reach room temperature before serving.

Until Next Post

Susy