♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Plum #Cobbler, Friend's recipe

I got this recipe from one of my foodie friend, Ping from Ping's pickings. Ping has nice page with many great recipes and pictures, in fact I bookmarked some of them ^,^
and this is one of her recipe I've been tried in my kitchen, Plum Cobbler, check on her nice page so you can find some great recipes also, who knows you might try some


Well, here what you need for making plum cobbler:
Yield 4 individual ramekins


For Filling:
  •  5 plums, washed, pitted and sliced- I don't know how's the size in this recipe but my plums are small, so I pitted and chopped some plums (15 plum with diameter around 7 cm). I use 1 cup chopped plum.
  • 3/4 cup brown sugar- Since I have sour plum, I add 1/2 cup sugar more
  • 3/4 tbs cornstarch (you can reduce this to 1/2 tbs, I like my filling gooey)- I use 3/4 tbs
  • 1/2 tsp pure vanilla extract
Topping
  • 1 cup flour
  • 1  1/2 tbs sugar
  • 1/4 tsp salt
  • 1/2 tbs baking powder
  • 1/8 tsp ground cinnamon
  • 2 oz cold butter, diced
  • 1 egg yolk
  • 1/4 cup cream
  • 1/2 - 1 tsp grated lemon peel
Dusting:

1/2 tbs sugar
1/8 tsp ground cinnamon

Brushing:
1 tbs cream

Making process:

For filling:

Toss together all filling ingredients. Place in a deep dish and bake in a 180˚C oven for 30 mins.

For topping

I mix and put all together flour, sugar, salt, baking powder, grated lemon peel,ground cinnamon and diced cold butter in food processor, then pulse few times to perform resembles breadcrumbs.
In other small bowl, whisk together egg yolk and 1/4 cup cream. Then I Pour egg+cream mixture slowly through the food processor funnel and pulse few times more until just combined.
My note: the dough slightly flabby and soft, I have no idea is it suppose to be like that? Ping, what do you think?
Refrigerate until the filling is ready.
Remove filling from the oven, give it a stir , I spooned the filling into 4 individual ramekins, rolled the dough into thick ropes and coiled them around the top.
My Note: I had difficulty in this part, since my dough was flabby and soft, the dough sink inside ramekins, so my cobbler was't as pretty as Ping's :( 

Brush with cream. Sprinkle with mixture of 1/2 tbs sugar and 1/8 tsp ground cinnamon.
Bake in oven for about 20 - 25 mins until golden browned.
My Note: I bake on 180 deg C about 30 mnts.

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6 comments:

  1. That looks like something I'd like to try right now, I bet it didn't last long!

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  2. I love plums. I'll bet it's really good in a cobbler.

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  3. Hi Citra! I'm so happy you liked it. The filling looks great! The topping dough is suppose to come to a ball when you add the cream and egg yolk mixture... similar to making shortcrust pastry. So maybe you didn't need to put in all of the cream (maybe my egg yolk was smaller)... just enough to hold the crumbly mix together. But I believe the traditional cobbler topping is like yours. It's suppose to be dropped by the spoonfuls on top of the filling. So you did great! I just had to make mine a little different so it's a little stiffer than the usual :D I hope you'll try it again.

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  4. This is beautiful! I wish I had one for breakfast ;)

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  5. I love cooked plums, sweet and sharp together. Dough can vary due to flour types in different countries and the way people measure them. Here are a couple of articles that you may find interesting. Ps I love Pings site too especially her profile :-) pic, great to share recipes too.

    http://www.thefreshloaf.com/node/10182/french-and-american-flour-123-formula

    http://www.cookingforengineers.com/article/63/Wheat-Flour

    ReplyDelete
  6. @Pauline thank U so much for the info Pauline :)
    yes, I love Ping's page too.. so many thing inspired me there ^,^

    ReplyDelete

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