Obviously autumn comes here in UK and it is getting colder outside.
Some summer fruits are disappeared from shops while those autumn fruits are coming in!
And that I have made tarts with figs, one of my favourite autumn fruit:) together with plums.
My friend indicated that its better to leave skin on figs, yes, that's true, that I will try it next time! The season of figs are not long, but there is still time to try;)-

Tart base <Pate sucure> is made with butter, icing sugar, egg, plain flour and ground almond.
I keep the recipe secret as this is not mine... while I recommend that you use some ground almond instead of just using flour.
The filling is made of creme de almond (almond cream), an ordinary recipe with ground almond, egg, butter and sugar, aaaaaaaand cut figs and plums are put on top.

Will continue with petit four next time!
Have a nice time in wherever you are...

My favourite bread

I made my favourite bread this morning, I don't know what is exactly called in English, I haven't even seen this being sold in UK and that I name it 'chocolate layered bread':)

I use a recipe of my basic bread dough's for this together with a 'chocolate sheet' which have been turned into the dough.
As I am not an bread making specialist but an enthusiast ONLY, I basically ignore the 'proper way' of the process and that do my own way that some of you think it wrong....
Anyways, I am at least happy to eat a home made bread for a breakfast when I have time:)


Basic bread dough

• 400g Strong flour
• 100g Soft plain flour
• 6g Dried yeast
• 30g Sugar
• 4g Salt (I use Maldon salt)
• 170cc Water
• 170cc Milk (lukewarm)
• 20g Butter

Chocolate sheet

• 15g Strong flour -sifted
• 5g Corn flour -sifted
• 10g Cocoa powder sifted
• 60g Sugar
• 60g Milk
• 70g Dark chocolate couverture
• 1 Egg white
• 10g Butter

<Part1 of  making bread dough>
D1. Put strong flour and soft flour into a large bowl and make a well in centre.
D2. Put yeast and sugar into the well, salt in outer side (so that yeast can grow properly)
D3. Pour water and milk (I boil the water and mix with the milk so that the liquid becomes lukewarm) into the bowl and mix all together with wooden spatula until it forms a mass.
D4. Take out the dough onto a flat surface, and knead about 12-15 minutes till the dough becomes silky smooth.
D5. Add butter little at a time to mix in the dough (3-4 batches)
D6. Shape the dough round with hands, place it in a lightly oiled bowl (the one being used for mixing can be used for this purpose), and cover with cling film, rest for and hour or so until the dough doubles the size.

<While the dough is risen, prepare the chocolate sheet>
CS1. Mix strong flour, corn flour, cocoa powder, sugar and milk in a pan and keep on whisking under medium heat.
CS2. Add chocolate couverture, wait till it melts by mixing softly.
CS3. Add egg white and whisk.
CS4. Add butter and whisk until the liquid becomes solid.
CS5. Remove from the heat and cool down.
CS6. Place onto 40x30cm cling film, fold it to make a 15x18 square and roll out evenly within the cling film square.
CS7. Keep in a fridge.

<Part2 of making bread dough>
D7. Punch the dough and take out from the bowl onto floured flat surface.
D8. Roll out to make 18x30cm square.
D9. Place the chocolate sheet on top of the dough and fold bottom up twice.
D10. Roll out horizontally and fold again and repeat this process three times.
D11. Leave it with cling film covered on top for about 15 minutes.
D12. Cut to your desired shape to place onto mould.
D13. Rest it to rise again until it doubles the size.
D14. Bake it for about 25 minutes (depending on the size of the bread) at 180 degree.

Oh well, it sounds complicated process, but it really doesn't if you get used to making a bread...
For a beginner, you might want to start with just making the white bread using this basic bread dough recipe.

Hope you will enjoy making it! till then, view the photos and imagine how it tastes...:))