The past week had been quite a blur, not so much in terms of busy days as it had been for big news, mainly with regard to matters of the heart.
The Chinese New Year weekend saw my sister decked in a lovely pink baju kurung, surrounded by close friends, taking a step closer to tying the knot. (God willing, I’ll gain me a new BIL for Christmas!) Somehow that started a wedding avalanche of sorts, with one of my varsity mates asking for my mailing address for an invite to her April wedding, another tying the knot in September, my friend F excitedly looking forward to her upcoming convocation-cum-meet-the-in-laws-to-be session, and of course, with all the excitement in the air, one can’t help but make little plans here and there as well.
And so as it stands, I find myself amidst brainstorms and nitty-gritty mad details of some wedding plans brewing. While I’m sure that it will be a whole different ball game when my turn comes aknocking, and I would highly likely find myself in those same shoes, one common ground that all these brides-to-be share is their trepidation and anxiety for the perfect wedding they had envisioned. From the most basic questions of wedding venue and gown, to the very minute details of handheld bouquets, it is only expected that nothing should be overlooked.
There is a Malay saying that goes “We plan, God decides”, and as preordained as that may sound, I believe it only emphasises the fact that regardless of how immaculately perfect the ideal wedding you have in mind, it can never come close to experiencing the day itself.
To all the nervous brides-to-be out there who are feeling a tad buried underneath a chaotic cacophony of plans, find solace in the fact that all the plans mapped out meticulously and patiently will manifest itself in the most perfect wedding you can ever imagine.
Just like wedding plans, these beignets require sufficient proofing time and a whole lot of patience. Don’t think of skipping the second proofing either. But trust me, you will be rewarded for your long hours with a perfectly fluffy beignet oozing warm creme patissiere with every bite.
I’m sending this over to Susan for this week’s YeastSpotting.
(adapted from here)
280g plain flour
1/2 packet dry yeast
30g caster sugar
1/2 tsp salt
1 egg + 1 egg yolk (lightly beaten)
100ml milk (room temperature)
30g unsalted butter (melted and cooled)
- Place the flour and the yeast in a bowl and lightly mix.
- Add the rest of the ingredients and knead for about 10-15 minutes until the dough gets smooth and shiny. Shape into a ball and cover the bowl, rest in a warm draught-free place for about an hour and a half (or until it doubles in size).
- When the dough is ready, let the air out gently and divide it into small evenly sized balls. Cover them and rest in a warm place for about half an hour.
For Creme Patissiere
(adapted from Donna Hay’s Modern Classics 2)
2 cups (480ml) milk
1 tsp vanilla essence
4 egg yolks
1/3 cup caster sugar
1/3 cup cornstarch
- Place milk and vanilla essence in a saucepan over medium high heat and bring to a boil. Set aside.
- Whisk together egg yolks and caster sugar in a bowl until thick and pale.
- Add in cornstarch and whisk to combine.
- Slowly pour in the hot milk, whisking continuously.
- Pour the mixture back into the saucepan over medium high heat while whisking constantly for 5 mins or until thick.
- Place a piece of non-stick baking paper or plastic wrap directly on the pastry cream and set aside to cool.
Heat the oil over a medium low heat, and deep fry until golden. When they are cool enough to handle, pipe in the pastry cream. If you would rather have them without filling, coat them with (cinnamon) sugar while still hot.