In lesson 6, I baked apple strudel and durian strudel. The layered effect of the strudel is made by folding and rolling out the pastry together with butter several times before baking. For the fillings of apple strudel, I cooked a diced apple together with some cloves, cinnamon and butter till softened. When cooled, spoon the apple mixture on top of the custard cream and top it up with the puff pastry. Sprinkle some icing sugar to decorate. For the durian strudel, just mix some good quality durian with the custard cream and pipe it onto the puff pastry.
I also made breads with basic dough, added fillings like red bean paste, chicken and mushrooms and etc. Topped the buns up with puff pastry of different designs. Pineapple tarts were made too.
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