Steve's Health Care - Homega

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Sfincione (Sicilian Christmas Pizza)

INGREDIENTS:
For the dough:
520 gr all-purpose flour
3 Tbsp oil plus more for greasing the pan and your hands
1 tsp sugar
2 ¼ tsp active dry yeast
470 ml warm water
¼ tsp salt

Tomato sauce:
2 Tbsp oil
2 large sweet onion diced
1 tsp red pepper flakes
1 Tbsp tomato paste
1 tsp dried oregano
9 anchovy fillets packed in oil
450 gr marinara sauce
salt to taste

Cheese:
85 gr mozzarella cheese grated
85 gr aged provolone cheese grated

Bread crumb topping:
90 gr fine bread crumb
100 gr pecorino romano finely grated
2 Tbsp oil from anchovy fillets

INSTRUCTIONS:
Prepare the dough:
1 ) You do not want to prepare this dough by hand. It is an extremely wet and sticky dough. Put all ingredients in a bowl of a stand mixer fitted with a dough hook attachment. Start kneading on lowest speed for 1-2 minutes so the flour won't be flying all over the place, then increase to speed 4 and knead for about 7 minutes. The dough will be smooth, stretchy, EXTREMELY wet and sticky. It's normal

2 ) Remove the hook, cover the bowl and let the dough proof at a warm place until it doubles in size

Prepare the tomato sauce:
1 ) While the dough is rising, let's prepare the sauce. Preheat oil on a large pan. Saute onion until they are soft and lightly charred, about 4-5 minutes. Add red pepper flakes, tomato paste, oregano, and anchovy fillets (leave this out if you want to leave the anchovies in whole pieces). Continue cooking for 2-3 minutes and use your spatula to mash the anchovy fillets at the same time so they are evenly distributed. Add the marinara sauce and stir to combine. Have a taste and adjust by adding salt and pepper if needed. Set aside to let it cools down

Prepare the bread crumb topping:
1 ) Mix the fine bread crumbs with pecorino romano and the oil that comes with the anchovy fillets. Stir everything to combine

2nd proofing:
1 ) Very generously oil the pan on all sides. I'm using a half-sheet pan (18 x 13 inches). Oiled your hands generously and "pour" the dough out onto the pan. The dough is extremely elastic and smooth now. Start stretching and pulling the dough out to fit the pan. The dough may resist (because of gluten). You can stop for a few minutes and then try to stretch and pull again. So do this a few more times until the dough fits corner to corner of the pan and is evenly distributed

2 ) Leave it aside for about 1 hour at a warm place to let it puff up again

Assembling:
1 ) 15 minutes before the end of proofing time, preheat oven to 450 F (232 C) for a conventional oven. If you use whole anchovy fillets, distribute the fillets on top of the dough, carefully try not to deflate the dough. Gently spoon the tomato sauce all over, leaving about 1/4 inch gap on all sides. Top with grated aged provolone and mozzarella. Finely top with bread crumb topping all over. Then drizzle with a generous amount of olive oil on top

2 ) Place the pan on the middle rack and let it bake for about 30-35 minutes or until the bottom crust is cooked through and the top is nicely golden brown. The bottom crust should come off easily if it is done cooking, if it doesn't, you need to bake a bit longer

3 ) Remove from the oven. To prevent the bottom crust from getting soggy, transfer the pizza to a cooling rack to let it cool down a bit and then slice and serve

Credit to https://whattocooktoday.com/sfincione.html

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For more info about HOMEGA, feel free to contact/whastapp:
📞 012-7181042 (Steve) https://wa.link/xexblf

Old-Fashioned Christmas Gingerbread Layer Cake

INGREDIENTS:
113 gr butter unsalted, softened
150 gr dark brown sugar
120 gr unsulfured molasses
1 tsp vanilla extract
2 large eggs (room temperature)
120 ml whole milk
14 gr vinegar

Dry ingredients:
210 gr cake flour
6 gr baking powder
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp cloves
¼ tsp salt

Mascarpone cream frosting:
340 gr mascarpone cheese or you can use cream cheese
30 gr butter softened
30 gr icing sugar
170 gr heavy cream

Simple syrup to brush on the cake:
1 Tbsp sugar
1 Tbsp hot water

For decoration:
Lebkuchen cookies
unsweetened desiccated coconut

INSTRUCTIONS:
Things to prepare before you start preparing the cake batter:
1) Mix milk with vinegar to make a "buttermilk". Let it sit for 5 minutes. You will see some small curds after that

2) Preheat the oven at 350 F (180 C) for a conventional oven. For convection oven, you may need to lower temperature by 15-20 degrees

3) You can bake this cake in 3 6-inch cake pan, or 2 6-inch cake pan, or one 6-inch cake pan. Oil your pan and then lightly flour them and shake off excess flour, for easier release later. You can also use a non-stick spray with flour

4) Please make sure the butter,eggs, and milk are at room temperature. Butter should be soft but not melty

Prepare the cake batter:
1) Mix all the dry ingredients and set aside

2) Place butter and sugar in a mixing bowl. I use a stand mixer fitted with a paddle attachment. Cream the butter and sugar until creamy and fluffy on medium speed. Add the molasses and vanilla and continue to beat for another 30 seconds and gradually add in eggs, in 4-5 addition. Make sure it's well-combined before adding more

3) Switch to a low speed and add 1/3 of the flour mixture and alternate with 1/3 of the homemade buttermilk. Stop the mixer. The batter won't be fully combined yet, but that's ok. Use a spatula and manually fold everything to combine. Take care not to overmix. As long as you don't see any more pockets of flour, the batter is ready

4) Divide the batter equally into the prepared pans if you use multiple pans. I recommend using a scale to weigh each pan after that to see if you divide the batter equally, if not, you can always transfer some batter around to make sure they have roughly the same amount. Smooth the batter after that and give them a few tap on the counter to pop any large bubbles inside the cake batter

Baking:
Place them on the middle rack and bake for 20-35 minutes if you bake in 3 pans, 40-45 minutes if you bake in two pans, and about 60 minutes if you bake in one pan or until a cake tester inserted into the cake comes out clean with no wet crumbs

Cooling down:
Let the cakes cool down in the pan for 15 minutes and then invert them out onto a cooling rack to let them cool down completely. If you are not assembling the cake on the same day, wrap each cake with cling wraps to prevent them from drying out. They can be kept at room temperature for no more than 2 days

Assembling:
1) Prepare simple syrup by dissolving sugar in hot water

2) Mascarpone is soft and doesn't need to be softened at room temperature. If you use cream cheese, it needs to be softened at room temperature

3) Add mascarpone, softened butter, icing sugar in a mixing bowl. Use a hand mixer or stand mixer to cream them until combined. Add the heavy cream and whip until just firm. Do not overbeat the heavy cream or it will turn grainy. Cover and keep in the fridge while you prepare other things

4) If you bake in one pan, trim off the dome top and then slice the cake horizontally into three slices, same thickness. Use a cake leveler to help you if you have one

5) Put a bit of the frosting on a cake stand or whatever you are using to display the cake. Put the first layer of cake. Brush the cake with some simple syrup. Spread some cream on top with an offset spatula and then top with the second layer and repeat the same step until you lay the third layer. Cover with some cream on top and the side of the cake. Use the offset spatula to "tidy up" the cream. I'm not fully frosting the entire cake to get that semi-naked look

6) Use the lebkuchen cookies to decorate the side of the cake. Transfer the remaining cream into a piping bag fitted with a nozzle of your choice and pipe around the edge of the cake. Sprinkle with desiccated coconut on the center of the cake. Chill in the fridge for about an hour before serving

Credit to https://whattocooktoday.com/gingerbread-cake.html

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📲 012-718 1042 (Steve) https://wa.link/xexblf
📲 012-718 1042 (Steve) https://wa.link/xexblf

BUTTER CAKE (THE BEST!)

INGREDIENTS:
7 oz. (200 g) cake flour or all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (225 g) unsalted butter, at room temperature
7 oz. (200 g) sugar
4 large eggs
1 teaspoon vanilla extract
4 tablespoons plain yogurt (preferred) or full milk

INSTRUCTIONS:
1. Preheat the oven to 375°F (190°C).

2. Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.

3. Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.

4. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.

5. Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk

6. Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.

7. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.

NOTES:
Add 2 tablespoons more butter to the recipe (a total of 250g butter) if you want extremely buttery cake.

You may use powdered sugar or brown sugar.

Other than plain yogurt or full milk, you can also use sour cream, whipping cream or evaporated milk.

Depending on the oven and the pan you use, it may take only 30 minutes to bake the cake.

To prevent the top of the cake from browning too fast, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set, about 30 minutes.

Credit to https://rasamalaysia.com/recipe-butter-cake/

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For more info about HOMEGA, feel free to contact/whatsapp:
📞 012-7181042 (Steve) https://wa.link/xexblf

Small Batch Triple Coconut CAKE

INGREDIENTS:
3/4 cups (90 grams) all-purpose flour
1/4 cups shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100 grams) sugar
6 tablespoons whole-milk coconut Greek yogurt
1/4 cup coconut oil or vegetable oil
1 large egg
1/4 teaspoon coconut extract, optional

INSTRUCTIIONS:
1) Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

2) In a bowl, whisk together the flour, coconut, baking powder, and salt.

3) In another bowl, whisk the sugar together with the yogurt, oil, egg, and coconut extract.

4) Fold the dry ingredients in, just to blend.

5) Pour the batter into the prepared pan and bake for 50 minutes to an hour, or until the top is golden brown and a skewer inserted into the center comes out clean.

6) Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

Credit to:
https://iamafoodblog.com/small-batch-triple-coconut-loaf/

Small Batch Triple Coconut Bread · i am a food blog A moist and sweet triple coconut bread with coconut yogurt, coconut milk, and shredded coconut. Coconut lovers rejoice!

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✔️ High intake of butter-based foods and fatty meats.
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✔️ Adding salt to your meals for more flavor.
✔️ Smoking 20 ci******es every day.
✔️ Drinking more than 2 standard drinks per day.

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For more info about HOMEGA, feel free to contact/whatsapp:
📞 012-7181042 (Steve) https://wa.link/xexblf

Steamed Rainbow Tapioca/Cassava Kuih (Kueh Ubi Kayu)

INGREDIENTS:
900 gr grated tapioca see notes
200 gr granulated sugar
450 ml thick coconut milk
¼ tsp salt
25 gr cooking oil
35 gr tapioca starch

INSTRUCTIONS:
Prepare the batter:
1 ) I used frozen grated tapioca. Thaw before using and squeeze out excess water as much as you can

2 ) If you use fresh tapioca root, you may want to start with about 1 to 1.2 kg of the root before peeling. Grate the tapioca and then squeeze out excess water as much as you can

3 ) Mix the grated tapioca with the rest of the ingredients and stir to combine. It will be a wet batter

4 ) Divide the batter into 6 equal parts and put a few drop of food gel or food coloring of your choice. For rainbow I use pink/red, orange, yellow, green, blue, and purple. The intensity of the color depends on how many drops you put. I just want a nice pastel color, nothing too intense

Layering:
Bring the water in the steamer to a boil. Oil the pan on all sides. Line the bottom of the pan with parchment paper. Spread the first layer, which is pink/red and use the back of the spoon to make it level. Gently spoon the second layer, take care not to press or pack it down, just gently spread it on top and level the surface out with the back of the spoon. Continue with the third layer up to the sixth layer

Steaming:
Put the pan in the steamer and steam over medium heat for 1 hour. The cake will appear to be very soft. Let it cools down completely in the pan. Do not attempt to cut until it has cooled down completely, which may take 3-4 hours

Serving:
Loosen the sides of the cake and then carefully remove from the pan and cut into the size you want using a plastic knife or knife rubbed with some oil to prevent sticking

Store:
The tapioca kuih can be stored in an air-tight container for 1-2 days at room temperature if it's not humid where you are. If humidity is high, keep them in an air-tight container in the fridge for up to one week. They may harden after refrigeration because of the coconut milk. Simply reheat in a microwave for a few seconds until just warm

NOTES
If you are using fresh tapioca root, be sure to get about 1000-1200 grams of tapioca. The 900 gr weight is for already peeled and the hard cores removed.

Credit to https://whattocooktoday.com/kueh-ubi-kayu.html

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For more info about HOMEGA, feel free to contact/whatsapp:
📞 012-7181042 (Steve) https://wa.link/xexblf

CHINESE SWISS ROLL

INGREDIENTS
▢1/2 cup cake flour
▢1 tablespoon cornstarch
▢¼ teaspoon baking powder
▢3 eggs (separated)
▢5 tablespoons sugar (divided, plus 1 teaspoon)
▢2 ½ tablespoons vegetable oil (or canola oil)
▢2 tablespoons milk
▢1/3 cup cold heavy cream
▢2 tablespoons powdered sugar (optional)

INSTRUCTIONS
1) Preheat the oven to 350 degrees. Sift together the cake flour, cornstarch, and baking powder. Sift them twice. Sounds kind of fussy, but it’s a necessary step to making this cake light and airy.

2) In a large bowl, whisk together the 3 egg yolks and 2 ½ tablespoons sugar. Whisk in the oil and the milk until it’s light yellow and fully emulsified. Thoroughly fold in the sifted dry ingredients until there are no lumps. Set aside.

3) Using an electric mixer with the whisk attachment, whip the egg whites until you get soft peaks. Add another 2 ½ tablespoons of sugar to the egg whites and whip until you get stiff peaks.

4) Taking 1/3 of the egg white mixture at a time, fold it into the egg yolk mixture create a light and airy batter. Make sure everything is thoroughly combined. Line your baking pan with parchment paper. You can cut the four corners of the paper and overlap it to create smooth corners.

5) Pour the mixture in the pan and smooth it out so it’s completely even. It’s crucial that the batter be evenly distributed in the pan. Knock the bottom of the pan on a tabletop a few times (you can cover the table’s surface with a kitchen towel to make sure you don’t break anything) to get rid of any large air bubbles.

6) Place the pan onto a rimmed baking sheet and pour a cup of water into the baking sheet, so your pan is sitting in a shallow water bath. Place your whole apparatus on the middle rack of your oven and bake for 15 minutes.

7) Remove from the oven and let it just cool enough to handle . Flip the pan out onto another piece of parchment paper. Carefully peel off the parchment paper that the cake baked with.

8) In a mixer, whip the cream along with a teaspoon of sugar until you get stiff peaks. When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake.

9) To roll the cake up, taking out a rolling pin and place it underneath the parchment paper your cake is sitting on. Slowly roll the parchment paper onto the rolling pin one side as you roll up the cake on the other. Essentially, you’re using the rolling pin to push the cake forward as you roll. At the same time, you’re using the pin to roll up the loose parchment paper. Once rolled, dust with powdered sugar if you like, slice, and serve. It goes great with fruit!

Credit to https://thewoksoflife.com/chinese-swiss-roll/

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Soy Sauce Brined Five-Spice Oven-Roasted Chicken

INGREDIENTS:
2.3 kg chicken
2 inches ginger (thumb-size) sliced
Salt to exfoliate the chicken skin

Brine:
1 cup light soy sauce
¼ cup dark soy sauce
1 cup brown sugar
12 cup water
6 star anise

To rub on the chicken:
1 Tbsp cooking oil
1 Tbsp five-spice powder
1 tsp salt

Sweet and sour ginger garlic sauce:
45 ml soy sauce
50 gr brown sugar
15 ml rice vinegar
1 tsp grated ginger
2 cloves garlic minced
1 Tbsp red pepper flakes or more to your taste

INSTRUCTIONS:
Prepare the soy sauce brine:
Use a large pot that can accommodate the chicken and the brine. Put all ingredients for the brine in the pot and bring to a boil to dissolves sugar. Let it cools down completely, about an hour or so. The brine has to cool down completely before you put the chicken in 1 cup light soy sauce, 1/4 cup dark soy sauce, 1 cup brown sugar, 12 cup water

Prepare the chicken:
Rub some salt all over the chicken and then rinse off with water. Pat dry. This will make the skin smooth and shiny

Brine the chicken:
1) Gently submerge the chicken, breast side down, into the brine. The top of the chicken may peek out a bit, not fully submerged, and it's not a big deal as long as the breast and the legs are all fully submerged in the brine

2) Cover the pot and put it in the refrigerator for at least 4 hours and up to 12 hours. I don't recommend going beyond 12 hours or the chicken may get too salty

3) After 12 hours, remove the chicken from the brine and rinse the chicken inside and outside with clean cold or room temperature water and pat the chicken dry with an absorbent paper towel. If you want to dry the chicken skin for crispier skin, proceed to the "dry the chicken" step below. If not, proceed to "rub the chicken" step

Dry the chicken (optional):
Place a tall jar that can support the weight of the chicken into the cavity of the chicken. So the chicken can stand right up. I place this inside the pot and put it inside the fridge overnight (about 8 hours) to let the skin dry

Rub the chicken:
Rub the skin with oil all over. Mix the five-spice powder with salt and rub this all over the chicken and inside the cavity. Place the ginger slices inside the cavity

Leave for 20 minutes:
Preheat oven to 425 F (218 C), use a fan mode if available. Place the chicken on a roasting pan with a rack and let it sit at room temperature for about 20 minutes so the chicken cooks more evenly

Roast the chicken:
Place the roasting tray in the middle of the oven and let it cook for 15 minutes and then lower the temperature to 350 F (180 C) and let it continue cooking for about 50 minutes to 1 hour. Check for doneness. The internal temperature at the joint between the leg and thigh should be about 175-180 F (79 - 82 C) or until juices are clear and no longer pink

Prepare the dipping sauce:
Put all ingredients for the sauce in a saucepan and bring to a simmer. Cook until the mixture is bubbly and sugar dissolves. Turn off the heat. The sauce will thicken further as it cools down. Once cools down completely, it can be kept in the fridge for up to one week

Rest the chicken before cutting:
Remove the chicken from the roasting rack on a platter. Cover with a foil and let it rest for 15 minutes. Save the dripping on the roasting tray to make gravy or other use

When ready to serve:
Cut the chicken into serving size and serve with the dipping sauce

Credit to https://whattocooktoday.com/five-spice-oven-roasted-chicken.html

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For more info about HOMEGA, feel free to contact/whatsapp:
📞 012-7181042 (Steve) https://wa.link/xexblf

Super Easy Holiday Chocolate Peppermint Fudge

INGREDIENTS:
453 gr 60% cacao bittersweet chocolate roughly chopped
2 Tbsp butter unsalted
397 gr condensed milk
½ tsp fine sea salt
½ tsp vanilla extract

Add ons:
½ tsp Maldon sea salt flakes
⅓ cup peppermint candy crushed
140 gr walnuts toasted, finely chopped

You will need:
Cooking spray
aluminum foil
8 x 8 inch square pan

INSTRUCTIONS:
1) Line an 8 x 8-inch baking pan with two sheets of aluminum foil, waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray and than dab off some excess with a paper towel
aluminum foil, 8 x 8 inch square pan, Cooking spray

2) Roughly chop the chocolate into smaller pieces on put inside a heat-proof bowl 453 gr 60% cacao bittersweet chocolate

3) Crush the peppermint candies into smaller pieces and set aside
1/3 cup peppermint candy

Melt chocolate over double-boiler (bain-marie):
1) Bring a water in medium-size saucepan to a simmer. Set a heat-proof bowl on top, not touching the water. Add butter and let the chocolate melt over low heat

2) Remove from the heat source and stir in condensed milk, salt, vanilla extract and nuts. Stir to combine 397 gr condensed milk, 1/2 tsp fine sea salt, 1/2 tsp vanilla extract, 140 gr walnuts

Transfer to pan:
Spread the fudge evenly on the prepared pan and smooth the top with rubber spatula. Top with crushed peppermint candies and flaky Maldon sea salt on the surface 1/3 cup peppermint candy, 1/2 tsp Maldon sea salt flakes

Refrigerate:
1) Refrigerate the fudge, uncovered, for at least 1 hour or until it sets.

Store:
Store in an air-tight container at room temperature for about 2-3 weeks. They can be kept in the fridge for up to about 1 month. The longer you keep them in the fridge, the drier the fudge will be

Credit to https://whattocooktoday.com/foolproof-holiday-fudge.html

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Some meatless protein alternatives incase you want to cut down on meat 😁

Canelé de Bordeaux (No Beeswax) - Assorted Flavor

INGREDIENTS:
500 ml whole milk (full-cream milk)
30 gr butter unsalted, plus more for brushing the mold
200 gr granulated sugar
125 gr bread flour
45 gr egg yolks about 2 yolks
50 gr whole egg (without the shell)
3 gr salt

For original rum vanilla flavor:
5 gr vanilla extract
5 gr rum extract
60 ml dark rum can be replaced with milk or other flavor of your choice

For pandan flavor:
60 ml coconut milk
1 tsp pandan extract

For ube flavor:
60 ml coconut milk
1 tsp ube extract

To coat the mold or muffin tins:
2 Tbsp butter softened

INSTRUCTIONS:
Prepare the batter:
1) Heat milk and butter until it just come to simmer and turn off the heat immediately. Do not let it boil over. Let it cools down to lukewarm

2) In another mixing bowl, whisk the egg yolks, whole egg with sugar and salt until well combined. Add the extract and rum or whatever flavor you are using. whisk again to combine. Sift in the flour and whisk to combine

3) Temper the eggs mixture with the lukewarm milk by pouring a bit to the egg mixture while whisking gently at the same time. Then continue to pour the rest and whisk to combine

Strain the batter:
1) Strain the batter through a mesh strainer to smooth out any lumps. I strained mine twice. Transfer to a container with a tight-fitting lid and put this batter in the fridge for at least 48 hours or up to 5 days. I won't go any longer than 5 days. 48 hours is the minimum

On the day you want to bake the caneles:
1) Bring the batter out and let it sit at the counter for at least 1 hour, 2 hours if you have the time. We want the batter to be at room temperature (room temperature is about 68 F/ 20 C)

2) Preheat oven at 450 F (230 C). My oven is conventional with only bottom heat. If you are using a convection oven (top and bottom heat). I would keep the same temperature but you may want to shorten the baking time.

3) Brushing the muffin tin or canele pan with softened butter evenly all over

4) Gently whisk the batter to mix as most of the flour may have settled at the bottom of the container. Do not whisk vigorously as we do not want to add too many air bubbles into the batter

5) Pour the batter into the mold, only about 3/4 full. You may think you need to fill up more, but don't be tempted to. If you fill it up too full, the caneles may rise too high and won't settle back in, creating that "mushroom" top, which we don't want

6) My muffin tin has about 80 ml capacity (3/4 full) and my canele mold has 65 ml capacity (3/4 full)

Baking:
1) Place the pan in the middle rack and bake at 450 F (230 C) for 15 minutes with a conventional oven and 10 minutes with a convection oven. Lower the temperature to 375 F (190 C) without opening the oven door. Continue to bake for 55-60 minutes or until the caneles have that deep brown color. The time is just for reference. You may need to experiment to get it right with your oven

2) It's normal that the caneles will start to rise at first, which is why you don't want to fill up too much

3) It continues to rise more, but it won't mushroom to the side and they will fall right back in when you cool them down later

Cooling down:
1) Once they are done baking, remove from the pan immediately onto a cooling rack. They feel soft and that's normal. Let them cool down for at least 1 hour. The outer crust will crisp up nicely for you

How to store:
1) Caneles are best eaten on the same day. You can keep them in a container in the fridge for about a week. The outer crust will soften.

2) Caneles also freeze very well. I wrap each one in a cling wrap and then put inside a freezer bag, push all the air out and seal tightly. They can be kept in the freezer for 3 months. Though I tried to keep for one month for best result

How to recrisp caneles:
1) If you keep them in the fridge, simply reheat in the oven at 450 F for 5 minutes and then let them sit for 30 minutes or so to crisp back up

2) If the caneles are frozen, you don't need to thaw. Reheat at 500 F for 5 minutes or 450 F for about 8-10 minutes and then let then sit for 30 minutes or so to crisp back up

Credit to https://whattocooktoday.com/canele.html

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FLAKY APPLE PIE

INGREDIENTS:
FOR THE CRUST:
▢1 tablespoon sugar
▢1 teaspoon salt
▢2 tablespoons hot water
▢2 1/2 tablespoons cold water
▢8 ounces unsalted butter (8 ounces/225g = 2 sticks)
▢2 1/2 cups all purpose flour

FOR THE FILLING:
▢1 tablespoon unsalted butter
▢7-8 medium apples (about 2 ½ pounds/1130g; peeled, cored, and sliced into ½-inch thick slices)
▢1 teaspoon cinnamon
▢1 tablespoon lemon juice
▢1/2 cup sugar
▢1 1/2 tablespoons cornstarch

EGG WASH:
▢1 egg
(beaten with 1 tablespoon water)

INSTRUCTIONS:
PREPARE THE CRUST:
1) Dissolve 1 tablespoon sugar and 1 teaspoon salt in 2 tablespoons of hot water, and then add an additional 2 ½ tablespoons of cold water. Transfer to the freezer for 20 minutes.

2) Carefully grate the frozen butter using a box grater or the grating attachment on your food processor. You can also very finely chop it, taking care to minimize contact with your warm hands.

3) Add 2 1/2 cups all purpose flour to a mixing bowl, along with the grated butter. Combine the butter and flour quickly with your hands for a few seconds.

4) Drizzle the cold water solution evenly over the flour and butter, and work it with your hands quickly to squeeze it together into 2 balls roughly the same size. It will be a little dry and a tad challenging to ball together, but do your best. Place the dough in airtight reusable silicone bags (or wrap in plastic), and press the balls down into discs.

5) Transfer the dough discs to the fridge to chill for at least 1 hour (you can also make the dough a day in advance or freeze it if you’d like to make it further in advance).

MAKE THE FILLING:
1) While the pie crust is resting, make the filling. Melt 1 tablespoon of butter in a large saute pan over medium high heat. Add the apples, and cook for 3 minutes, stirring to prevent sticking.

2) Add the cinnamon, lemon juice, and ½ cup of sugar. Cook for 5 minutes, until the apples are somewhat softened. Turn off the heat.

3) Dissolve the cornstarch in 2 tablespoons of water, and off the heat, pour it into the apple mixture. Stir to thicken. Allow to cool completely—the filling shouldn’t be warm when you add it to the pie shell!

ASSEMBLE & BAKE:
1) Position a rack in the center of your oven and place a baking sheet on the rack. Preheat the oven to 400°F/200°C.

2) Remove the dough from the fridge and allow it to sit at room temperature for about 5 minutes to soften slightly, so it’s easier to work with. If one of your dough discs looks larger than the other, take the larger of the two, and roll it out into an 11-12 inch (30 cm) circle. Fold gently in half, and transfer to the pie shell. The dough will break easily, and that’s ok. Patch it and press it back together if needed.

3) Place the pie shell in the refrigerator while you roll out the top crust. Roll the top crust into a 10-inch circle. Take the pie shell back out of the fridge, and add the cooled filling in an evenly layer. Cover with the top crust, and flute the edges or crimp the edges with a fork.

4) Brush the crust with egg wash (1 egg beaten with 1 tablespoon of water), and cut vent holes in the top. Place the pie on the heated baking sheet, and bake for 20 minutes. Then rotate the baking sheet 180°, reduce the heat to 375°F/190°C, and bake for an additional 30-35 minutes. Cool for at least 2 hours before slicing and serving.

Credit to https://thewoksoflife.com/flaky-apple-pie-recipe/