Chicken Farm Bakers' Project #5: Finger Food Party, Mini Strawberry Savarins

Another recipe from: Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. "Mini Strawberry Savarins" The recipe is an adaptation from ................ the magazine that I can't live my life without it, haha.

But for this time, I change the recipe a lot, because we are not allowed to use any kinds of the instruments except our fingers, (^_^). So from the sweet that most serve in the plate, I use the paper cup instead (the savarin had to soak up the syrup so it's not easy to pick it up with finger). And I use very simple syrup than the Champagne one, the reason is I don't have the Champagne at home, and anyone who don't drink (or not allowed to drink) alcohol, can enjoy it!
This bread is very easy to make, you don't have to knead anything, just put the ingredient in the bowl and stir to combine. I add a little bit of salt into the ingredients to round out the flavor and control the yeast, anyway the dough rise very quickly, it's good if you don't have so much time. You can use any kinds of fruits if you like, the sweeten cream and the savarin bread can be a good companion to many things up to your imagination.

Mini Strawberry Savarins
Makes 14 pieces (6.5cm savarin mould)

Savarin bread
50g	unsalted butter (melted and cool)
2	eggs
125ml (½ cup)	milk
7g	dried instant yeast
200g	plain flour
¼ tsp	salt
2tsp	sugar
Syrup
50 g	Sugar
50g	water
Crème Chantilly
100 ml	Whipping cream
2 tsp	Superfine sugar
½ tsp	Vanilla extract
Decoration
2tbsp	Strawberry jam
14	Small strawberries

Whisk eggs with 2 teaspoons sugar. Place milk in a small pan and heat to lukewarm, then stir in yeast.

Place flour and salt in a large bowl, whisk to combine, stir in egg and milk mixtures until just combined, followed by 50g melted butter (don’t overmix).

Cover bowl and leave in a warm place until dough doubles in size (about 30 minutes).

Preheat the oven to 180°C Using a piping bag with a plain nozzle, pipe dough into 6.5 x 6.5cm savarin moulds. Place moulds on an oven tray and bake for 12- 15 minutes or until risen and pale golden.

Make the syrup:

Place the sugar and water in a pan, and bring to boil.

Turn out savarins and place in the hot syrup until well soaked (or brush it heavily). Carefully remove and place on a wire rack over a tray to drain.

Assemble:

Pour the cream into a bowl, add the sugar and the vanilla extract. Using a balloon whisk or electric beaters, whip the cream until stiff peak forms.
Pipe the cream to fill the top of the savarin.

Put the jam in the microwave and heat for 40 seconds (or until melted).
Brush the strawberry with the jam and place the strawberry on top of the savarin.
Place the savarin in the paper cup.

Now the savarin is ready, ^ ^.

Chicken Farm Bakers' Project #5: Mini Strawberry Savarins

Chicken Farm Bakers' Project #5: Finger Food Party, Bite size blueberry crumble

I just got this book about 4 days ago from my dearest friend. We made a agreement that we have to stop buying cookbooks for 3 months (because we spend a very big amount of money every months, well, both of us love buying cookbooks, haha). But she broke the rule and bought this book, so she give me this book (instead of paying a fine, ^ ^ and it's a new year gift too).

After I got the book, I really want to try the recipe, and when I had to make something for the Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. This is the time for me. I turn the simple cake into bite size cakes, which you can eat it with your fingers.

Anyway if you don't want to make it so small like mine, you can use this recipe but bake it in the 8 inches round cake pan, and the baking time will be 30-35 minutes.

I really love the small size cake, it's cute and easy to eat too. Oh, and I forgot to say that this recipe is very easy to make, too.

Bite Size Blueberry Crumble
Makes 30 pieces (4 cm x 2 cm)

350g	Fresh or frozen blueberry
150	Self-rising flour(or 150g cake flour + ¾ tsp baking powder)
	Pinch of ground cinnamon
50g	caster sugar
1	Egg
30ml	milk
100g	Butter, melted and cooled
For the crumble topping
50g	plain flour
50g	Butter, cold and cubed
¼ tsp	ground cinnamon
	Icing sugar, for dusting (optional)

Note: if you using unsalted butter, add a pinch of salt to balance the flavor.

Preheat oven to 180°C

For the crumble topping:

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips (or use a scraper to cut the butter into the flour) to make a crumb-like mixture, set aside.

1 Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.

2 Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture.

3 Spoon the batter into the prepared tin and spread evenly.Scatter the blueberry over the mixture and gently press them in with the back of a fork.

4 Sprinkle the crumble over the cake.

Bake in the oven for 20 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.

5 Leave in the tin for about 10 minutes until cool enough to handle, then remove the cake from the tin. Allow to cool on a wire rack.

6 Dust with icing sugar, if you wish, and serve.

Chicken Farm Bakers' Project #5: Bite Size Blueberry Crumble

Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party

December is the month for party, Christmas and New year (and if you have a lot of friends the parties will be more, haha) This month, Chicken Farm Bakers' Project #5 is "Let's Celebrate Finger Food Party", so I will give you some idea for a party, ^ ^.

The theme of this month is "Finger food" which have only meaning that you don't need anything than your fingers to enjoy them, (and it will be great for the host to because you don't have to wash anything after a party, no fork or spoon).

I made three recipes for this time, one savory and two sweets. All of them can be prepared ahead, so no last minutes rush. The first is the bite size blueberry crumble, which is very easy to make and to eat too.

The second is mini strawberry savarin, which you can make the savarin bread two day before assemble. The last one is mini polenta muffins with prawns and dill mayonnaise, which can be prepared ahead too.

I think the party time is a good time for relaxation both for the hosts and the guests, so when you don't have to travel between the kitchen and the living room, the stress will be less.

Mini polenta muffins with prawns and dill mayonnaise















Bite size blueberry crumble



























Mini Strawberry Savarin




I will post the recipe one by one and update the links here.

I hope you will enjoy this series of finger food as much as I had a lot of fun making it.

Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party