Mascot Design - From Scratch to 3D Modelling

Thinking about my Hankerie's mascot, finally selected little penguins as my official Mascot yesterday. (Malaysia's Independence day, Hankerie's independence day too). You can see from my exclusive scratch drawing into 3D modelling below.

Twisted Cranberries Loaf with Poppy Seed

If you are like me - love everything that has poppy seeds in it, then this is definitely a recipe to try. These blue, beautiful poppy seeds are bursting with bold, nutty flavor and adding both flavor and texture to the bread. It is nicely blend with red dried cranberries. For this basic bread recipe, kindly refer to my previous post titled "Yam Paste Swirl Bun", substitute the yam paste with 1/2 cup of dried cranberries and sprinkle the bread top with poppy seed. About the twisted shape, just divide the dough into 3, braid it together and bake. Enjoy!

I'm submitting this recipe to Food palette series

French Ratatouille Tart

Ratatouille! One of my favorite Disney movies before. This isn’t a classic ratatouille, which is a traditional French vegetable stew. But it reminded me of the one on the movie, with its pretty layers of vegetables. And with the puff pastry and fresh tomatoes and cheese, it’s kind of like a vegetable pizza. An incredibly tasty vegetable pizza (I even ate all the egg plants and zucchini). This recipe is really pretty simple to make! If you're lazy to make your own crust, you may just grab the ready made crust from store.

This recipe is adapted from World's Kitchen - France Cook Book

Ingredients

For crust:

150 g flour
60 g butter
1 teaspoon salt
3-4 tablespoons cold water

For the filling:
1 eggplant
1 zucchini
1 cup cherries tomato
1/4 cup onions
black pepper
100 g mozzarella
1 Tbsp Vinegar
6 tablespoons oil

Method

1. Put the flour, butter, salt and 3 tablespoons cold water in the food processor (or by hand) and pulse them until a ball of dough is formed. 
2. Remove dough from bowl and wrap it in plastic wrap. Put in refrigerator at least 30 minutes. 
3. Sprinkle the table with flour and stretch the dough until it's big enough to cover the tart tray Place the dough in the tray, pressing well on the edge to obtain a nice shape. With a fork pierce the bottom of the crust from place to place. 
4. Bake the crust 15 minutes.
5. Slice all vegetables. Heat a little oil and fry the eggplant and zucchini slices on both sides until slightly softened. Put them in the half baked tart crust. Place alternating slices of vegetables, eggplant, zucchini, onions, Cherries tomatoes. Sprinkle black pepper. Add Mozzarella cheese. 
6. Bake tart in heated oven to 180 C, for 30 minutes (or until golden) 
7. Allow tart to cool slightly (10 minutes) in the pan, then remove, to cool completely. 

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Heart-Shaped Strawberry Pie

For all the berries lover, don't you just love strawberries? I could eat them each and every day but too bad they're so expensive in Malaysia. Apart from tasting simply delicious or for decorating purposes, strawberries as well have beneficial effects on our health. So if it isn't just for the enjoyment itself, it score highest nutrient in most of the fruits. Hence, whenever I see it selling on supermarket's rack, I do not hesitate to buy it.

The recipe is quite similar to my previous post Pâte sucrée (French sweet pastry) - Strawberry tart except its shape and cream. I am using the first cream to match with strawberry this round. Best served with cafe latte, its bitterness match with strawberries sweetness.


Based on this bake, this heart-shaped crust is much more difficult to shape it if compare to the basic tart shape. See the closeup of half heart-shaped Strawberry Pie below and enjoy...

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

French Quiche Lorraine - comes from NZ

Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice and easy picnic/party dish and goes well with a salad. The recipe is extremely easy to make, and yet the most delicious savory pastries that I ever tasted (perhaps maybe due to the bacon and cheese inside). Believe me, you will love it too!

Before this, I do not know what is quiche until I went to New Zealand for my previous 1 year assignment there. I can find quiche in each of every cafe at New Plymouth, NZ. Its varieties make you almost can eat it for every lunch. Thanks to my best friend at New Zealand - Kirsten who actually passed me this wonderful Quiche recipe, and hence I improvised it with French method to put on the crust to make it easier to handle. And now, it become French Quiche Lorraine comes from New Zealand. Sounds good, right?

This recipe is adapted from Wech, Kirsten's original quiche recipe without shortcrust pastry.

Ingredients

1 ready made shortcrust pastry/or you may make it from scratch

3 eggs
¾ cup flour
4 teaspoons oil
1 cup milk
1 cup grated cheese
1 cup chopped mushrooms (optional)
4 rashers bacon – precooked and diced
1/2 cup crab stick (optional)
Few slices of fresh tomato
1 diced onion
Salt and pepper

Method

1. You may use ready made shortcrust pastry. Bake and cool down. 
2. Place all ingredients in a bowl, mix and pour into shortcrust pastry dish. If you do not like crust, you may omit the crust and put into quiche dish directly.
3. Bake at 180 deg C for approx 30 minutes (if you press them lightly with your finger they should spring back).
4. Ready for serving in party/picnic. Best served with fresh salad.

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

The Smurfs Return...

Followed by my previous cupcakes post (titled "Angry Bird Fever"), I've made another theme of the cupcakes in conjunction of "The Smurfs" movie which will be released in cinema on 1st September 2011.

Why this Smurfs idea came into my mind despite of the movie, it was actually memorable moments during my  Europe honeymoon trip few months ago, my husband and I went to BELGIUM - where the Smurfs origin from!!! I do not know that beforehand until we were there, what a great surprise! Since then, I only know the first Smurfs classic song was in Belgium language actually instead of English language.


In my childhood, the Smurf is my favorite classic cartoon series, those little blue creatures that live in mushroom houses in a forest inhabited mainly by their own kind and they love to eat sarsaparilla leaves. Seriously, I still do now know what is sarsaparilla leaves until now. The smurfs and villains characters are too many in the movie and its comic...to me, they all look the same except the Papa Smurf and Smurfette (female Smurf)!! Due to the limitation of time, I only managed to made 2 smurfs and 1 of their miniature home.

Hefty Smurfs – He has incredible strength to do all the hard work in the village.

Brainy Smurf – The most intelligent smurf, the papa smurf's assistant too. My brother-in-law claims that he looked like him!! LOL!

Mushrooms + flowers = Smurfs' village.

About "The Smurfs" movie summary (extraction)

While on a mission to retrieve one final ingredient for Papa Smurf's potion, Clumsy Smurf accidentally falls into the Cave of Wonders, a magical portal which transports him from Smurf Village into the modern world mistaken for a toy, Clumsy is taken to New Jersey where he befriends a new family. Meanwhile, back at the Smurf Village, everyone is up in arms over Clumsy's disappearance. The Smurfs rush to concoct a plan to bring Clumsy home and simultaneously avoid the devious wizard, Gargamel that is always plotting to capture the Smurfs. For the movie trailer, visit here.

Go green with Kiwi

Let's go green with Kiwi fruits today. These Kiwi fruit tarts are my subsequent creations, which continue from my previous blog post titled Pâte sucrée (French sweet pastry) - Strawberry tart.

I love Kiwi fruits especially those imported from New Zealand. They are unique bright green kiwi fruits, which naturally become fantastic toppings for any bakes. The color and the natural design of the fruit indeed look amazing, and it will taste even better when matches with fresh whipped cream, believe me.

The recipe is identical with my previous blog post titled "Pâte sucrée (French sweet pastry) - Strawberry tart". What you need to do is just change the topping (strawberries) with Kiwi Fruits instead, as easy as that.

You may make any design or arrangement with the Kiwi Fruits based on your own creativity. I prefer the big slice of kiwi surrounded with fresh whipped cream together. Anyhow, it's just my own liking. Enjoy!

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Black Bottom Cupcakes

You must be wondering what is "Black Bottom" cupcakes? Something black ingredients in it? Or black colour part at the bottom of cupcakes? In fact, they’re like rich fudge cupcakes at the bottom with cream cheese in the top middle. In order to participate TorviewTotonto's Black food palette's series event, I indeed cracking my head to think about what food or baking stuff is black?? Hence, I improvised this Black Bottom Cupcakes with charcoal powder mix with dark chocolate powder for this base cakes part. For your information, this original black bottom cupcake solely using cocoa powder as the base cake even though its name yields "Black"in it.

These cupcakes were dense, moist, very chocolaty and coffee taste (as I sprinkle some black coffee powder on top for decoration purposes). The filling was good too. It had more cream cheese and less egg than some other recipes, so the cream cheese  part of the cupcake was dense without being eggy.

My recipe is adapted one from Cook’s Country Cookbook

Filling:

12 oz cream cheese, not softened

1/2 cup granulated sugar

1 large egg

Cake:

1 3/4 cups flour

1/2 cup unsweetened cocoa powder

1 Tbsp charcoal  powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable oil

1 cup granulated sugar

1 cup buttermilk

2 teaspoons vanilla extract

1teaspoon coffee powder (decor)

Method

1. Preheat oven to 350 degrees F. Line 18 muffin tins with paper cups.
2. In a stand mixer, beat the cold cream cheese until fairly smooth. Add the sugar and beat until smooth. Add the egg and beat until incorporated.Set aside.
3. Combine the flour, cocoa, charcoal powder, baking soda and salt; mix well set aside.
4. In a mixing bowl, beat together the vegetable oil and sugar – I did this with a hand-held electric mixer, but a whisk would probably be fine. The mixture was kind of thick and grainy and didn’t hold a lot of air.
5. Mix the buttermilk and vanilla together in a cup, then add the flour mixture and the buttermilk mixture to the oil mixture alternately, stirring rather than beating, until flour is incorporated.
6. Divide the chocolate batter evenly among the muffins tins and top with a dollop of the cream cheese mixture, sprinkle black coffee powder as decoration.
7. Bake in preheated oven on center for 28-30 minutes. Cool at room temperature for about half an hour and then chill until very cold.

I'm submitting this recipe to Food palette series

Easy Peasy Portuguese Tart

Here are some basic background about Portuguese egg tarts. It is evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon.

When we talk about tart/pastries, we always refer to European styles'. In fact, in ASEAN countries, Macau is famous with its Portuguese Egg Tart. That's why today I choose to make this to participate Janine's hosted event. Seriously, I prefer to eat Portuguese egg tart rather than normal egg tart due to its layered crust. As such, I customized it to have more crust rather than custard filling, which is rather fattening and contains high cholesterol. Remember, eat healthy!


Below is the simple recipe for the Portuguese Egg Tart (Serve for 6)

Ingredients & Method

Pastry:

1 cup flour
2 tbsp caster sugar
4 tbsp butter
2 tbsp water

Filling :
3/4 milk
2 Large eggs
3 tbsp caster sugar

Method :
Mix the flour, sugar, butter and water.
Chill it while preparing the filling.
Beat the eggs. Add the milk and the sugar.
Preheat the oven at 180 degrees.
Divide the dough into 6 to 8 balls.
Flatten them into the pans.
Spoon the custard into the shells.
Bake for 30 mins or until set.

Enjoy!

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

{Giveaway} Win 12-Colorful Cupcakes Silicon Molds

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GIVEAWAY Closed!
The winner is Wai Leng. Kindly contact me at hankerie@gmail.com for shipping purposes. Thank you the rest for participation as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To all my Hankerie fans,  I would like to give some token of  appreciation  to my readers who are checking out my blog, some even on daily basis (with or without leaving any comments) ! I read each and every comment, and many of them make me smile, keep me going, produce more creative ideas on my baking each day.

Now, I'm giving you the chance to add these 12 colorful sicilicon cupcakes molds to your baking collection. If you're not bakers, it is always lovely to give this to someone else too.

To enter this giveaway, follow these 1-2-3 easy steps:

1. Step One - Click on "Like" button of my new Hankerie Facebook page, tell your friends about Hankerie website (http://hankerie.blogspot.com) by posting on your Facebook wall. 
2. Step Two - Tell me what type of cookies/pastries do you like as Christmas's gift? In what kind of packaging too?
3. Step Three - Leave any (minimum) 3 comments in any of my blog post (exclude this blog post comments). [Using anonymous without any names is not eligible for this giveaway, as well as comments in Facebook is not eligible too]. 

If you only finish 3 steps above, it is considered as 1 entry to this giveaway. The most entries of comments in my blog's commenter has extra 8 bonus entries.

*Bonus (You can gain additional double entries by doing the following:):

• Blog about this fun giveaway
• Add Hankerie to the blog links on your blog. Don't have a blog? Tweet about Hankerie. 
• Sign up as a follower of Hankerie in google connect.
• Sign up the email subscription of this blog

NOTE: After you've done all 3 steps above or with the bonus steps, please leave separate comments in THIS blog post's message. Any emails or FB private message send directly to me will not be eligible.

Due to shipping cost, this giveaway is open to ASEAN countries' residents only.
The deadline to enter is Wednesday, August 31st at 11.55pm (KL/SG time).
The winner will be announced on 1st September 2011 in my blog.

Good luck to all of you.

Cheers,
Han Ker

"Mad" about Macarons - Successful!

You might have noticed that I've tried several times of making macarons ("Mad about Macarons - Part 1 & Part 2 in my previous blog posts. This time, I've made it successfully in the end. I was in cloud nine when I saw the feet developed gradually after 5 minutes baking in the oven. Nicely feet developed as well as no crack at all, satisfied achievement. 

In order to reduce the sweetness of macaron, I made the sour taste lemon filling to match with my green tea flavour macarons. Enjoy these airy sweet treats with a cup of TWG Earl Grey tea; such a wonderful high tea combination. 

Angry Bird Fever

Followed by my first visit to Miri's Orphanage (see my previous post titled "Handmade Cookies Specially for Orphans" ), I've made another visit again today. Since my husband flew to Miri this weekend, I've time to bake the more challenging stuffs for the kids :).

Its Angry Birds fever everywhere now. A happy fever that spread so fast and entertained a big crowd all over the world seriously. I was a victim to its addiction too and enjoyed cracking level after level. The love for the cute game even made me create cupcakes for orphans, which themed "Angry Bird" design cupcake with fondant icing. At first, I'm quite doubtful the kids know about Angry Bird. To my surprise, they all were so exciting and fight to get the "red" angry bird!! I almost burst laughter but in the same time, few compliments that touched me are "If I eat this angry bird cupcakes, then I do not have this anymore!!". Some even said "You see, I eat the angry bird part by part, starts from ear, eyes, and nose". The way of the other kids amused me was he pulled out the angry bird, finished the whole vanilla cupcake and wallop the whole angry bird in a mouthful!!! Anyway, I really glad to see them enjoy my wholehearted creations, it makes me feel a huge success.


Fondant, in my initial thought, it's absolutely difficult for me especially I do not attend any baking classes or culinary training before. After this bake today, it proves my perception is totally wrong. Fondant is really easy to make from scratch !!!Below are my angry bird family close-up individually.

Red Bird – The most common bird and the most popular in Angry Birds.

Black Bird – One of the strongest birds in this game because this one is fat it tends to destroy things on where it lands and after that, Kaboom!

Yellow Bird – Our favorite, because of its lightning dash and absolute cuteness.

White Bird – a special type of bird because this one lay down egg on any unlucky target and after that it will burst.

Green Bird – Also known as the Boomerang Bird and it looked like a Toucan. It can destroy woods and glass easily but has a hard dealing with rocks.

Blue Bird – Small but definitely awesome this one is also known as the Replicate Bird.

Evil Green Pig with Crown

Classic Green Pig

For those who don't know what is Angry Bird - (doubt so)
Angry Birds is a puzzle video game developed by Finland-based Rovio Mobile. Inspired primarily by a sketch of stylized wingless birds, the game was first released for Apple's iOS. Since that time, over 12 million copies of the game have been purchased from Apple's App Store, which has prompted the company to design versions for other touchscreen-based smartphones, such as those using the Android Operating system, among others.

Pâte sucrée (French sweet pastry) - Strawberry tart

Pâte sucrée is a French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies. The shell is blind baked until entirely cooked with fresh fruit and pastry cream.

After reading my World Kitchen France cook book, few pointers that enlighten me. Most recipes don't explain in some ways, the dough starts to crumble, even practically disintegrate, when you try to lift it in the tart tin, you can use a patch method. Slide the base of a French tart tin underneath the dough, place the base inside the fluted outer ring; then take small pieces of dough and press them against the inside ring. The inside of the shell won't look as perfectly smooth as Martha Stewart's, but it will even out during baking and the exterior will look just fine. More importantly, the texture and taste of the baked crust will not be negatively affected at all.

This recipe is adapted from my French Cook Book "World Kitchen - France by Murdoch Books" pg 243
Ingredients


2 3/4 cups flour
small pinch of salt
150g butter
90g icing sugar
2 eggs
1 box of fresh strawberries

Method

1. Sift the flour and salt onto a clean work surface and make a well in the centre.
2. Put the butter in the well and work, using a pecking action with your fingertips and thumb, until it is very soft.
3. Add the sugar to the butter and mix together, then add the eggs and mix together.
4. Gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. 
5. Bring it together with your hands and then knead a few times to make a smooth dough. Roll into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour. Roll out the pastry into a circle on a lightly floured surface and use to line a tart tin, as directed in the recipe. Trim the edge and pinch up the pastry edge to make an even border raised slightly above the rim of the tin. 
6. Slide the tin onto a baking tray and rest in the fridge for 10 minutes.
7. Make custard jam, whip cream and arrange the fresh strawberries into the tart.

I prefer the strawberries arrangement just like the flower petals, which similiar to blossom soon :)

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Yam Paste Swirl Bun

After my masterpiece of my bread, I'm continue my bread journey. With knowing the basic knowledge of the soft bread dough, I've improvised it with different filling variety - self cooked yam paste.

My yam paste swirl bun's recipe:

Ingredients:

2-1/4 tsp active dry yeast
1 cup warm water
1 Tbsp sugar
1 tsp salt
2 medium eggs, divided
3-1/2 cups bread flour
Self cooked yam paste (for filling)

Preparation:

1. In large bowl, add yeast, warm water, sugar, and salt. Stir until dissolved. Add the egg white from 2 eggs (save some yolk part for brushing onto the rolls), and 2 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
2. Turn dough out onto floured board. Knead dough for about 6 minutes, adding more flour by the tablespoon, if necessary. Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour.
3. Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Roll dough out and shape it round. Wrap it with the yam paste, roll it and cut into pieces.
4. Preheat oven to 375 degrees F. Grease baking sheets. Set swirl bun on each baking sheets, cover with clean kitchen towel, and allow to rise in warm, draft-free place until double in size or for about an hour. Lightly beat the egg yolks. Brush egg yolk on top of rolls after they have risen. 
5. Bake rolls for about 20 minutes or until golden brown. Remove rolls from oven and turn out onto rack. 

Another exclusive recipe for your breakfast :)

Blue Chiffon Cake?

Chiffon Cake is my favourite cake among all the cake series. That's why I always use this chiffon cake method to apply to swiss roll as well in order to make it more spongy and soft. After my new creation of 3D blue blossom swiss roll which posted a while back, indeed it is my most popular post entries in my blog.

With the same believe, I tried to use the blue pea flowers to dye my chiffon cake into blue but unfortunately it did not fulfill my right expectation. It becomes green at the point when mixed with the batter. From this, knowing that natural color differs from food colouring whereas food coloring will not get changed at all. To remedy this situation as I do not want it to become "Pandan Chiffon Cake", I combined 2 colours in the chiffon cake which makes it more unique. The bottom layer is filled with Van Houten cocoa flavour.

Enjoy with a cup of milo :)

More for kids....

Continue from the previous post titled "Handmade Cookies Specially for Orphans", this is the white series of those handmade cookies for orphans. I genuinely prefer ice in pale ivory and pastel shades, but the colours can be as bright as I like and most importantly this natural icing colour is non-artificial colouring.

Since I've made so much pinky love shapes for the girls already, it is time to to make some cute animals shape for the boys. Even it took hours to complete these 2 sets of cookies, it's totally worth it as all the kids love it very much, as least they feel my sincerity.


The photo below shows the sugar cookies before coating with icing; I love it so much as it looks so pure and cute on top of the baking paper. 

Handmade Cookies Specially for Orphans

Today I pay a visit to an orphanage which located in Miri (Sarawak), something I've never done in my life before. Indeed this is always my wish, hope I am able to do some charity physically but not only monetary basis. I've planned this visit since last week, thinking to bake something special for the kids. In the end, decided to do handmade painted cookies for them.

This orphanage is called "Methodist Children's Home", these children (aged between 8-20 years old) who are taken in will have a wholesome upbringing and growth with well equipped facilities and well trained carers. I am impressed about the way this orphanage is organized. There is a special rented bungalow house for these children and it's connected directly to their care takers' house (Mr Ling & his wife), they are such a lovely couples, introduced me and one of my colleague (Diana) to all these 18 kids. I passed all my handmade cookies to them and they are just in cloud nine. Seriously their compliments are more than anything, some of them even wants more but unfortunately I only baked for enough.


The photo below are my own creations specially for them, decorating with lovely packaging to ease the distribution. These are just simple sugar cookies, dipped in Royal Icing, allowed to dry naturally. I don't plan for specific theme, I just paint whatever comes into my mind at that time.

These lovely cookies are fun to create; it's also a chance to recall my childhood memories, and most importantly all the kids seems to love them. After this visit, I will definitely pay another visit again in future, perhaps bring my specially design cup cake for them! It's indeed a great great birthday present for myself, at least I did something meaningful & I really hope others can do the same too. :)

The "naked" sugar cookies without any coating yet!

Miri Methodist Children’s Home
美里福儿院

LOT 189, JALAN LIMAU 1, PUJUT 5B, MIRI.
Tel： 085-663072

Blueberry Cream Cheese Tart

Irresistible cream cheese tart!! I always love these blueberry cheese tart as they are indeed a tantalizing treat, be it match with a cup of fine tea or coffee. It never fails its combination taste. Been trying a few recipes but this one is extremely simple as well as delicious. Also, I've tried 2 different molds to come out different shapes as well.

Ingredients & Method

Pastry:
3/4 cup Butter
1/2 cup Sugar
1 tsp Vanilla 
2 Tbsp lightly beaten whole Egg
1 1/2 cup Flour

1. Beat butter and sugar until well combined. Add in egg, vanilla and salt
2. Add in flour and mix well till soft dough is formed.
3. Refrigerate for at least 30 minutes.
4. Press into tart mold. Prick some holes into the pastry.
5. Bake for 20 minutes or until golden brown in 350F preheated oven.
6. Set Aside.


Filling:
250 g Cream Cheese
1/3 cup Sugar
1 Tbsp butter
2 Tbsp lightly beaten whole egg

Extra: Blueberries jam

1. Mix the filling with the above ingredients. 
2. Pour a tablespoonful into the prepared tart shells.
3. Scoop a little bit of blueberries jam filling in the middle.
4. Make any shape pattern on top of the filling.

Bake for another 10-12 minutes

Enjoy!

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"