In this year’s DB Baking Competition, decided last month by an online community vote, bakers were asked to share a favourite family recipe that speaks to them of happy times.
Here’s your chance to meet the finalists and try their prize-winning bakes.
1st-Prize Winners
Daddy and daughter duo, Chris and Evie Lord.
CURLY WURLY BISCUITS
Makes 10 to 12
300g plain flour
100g sugar
150g softened butter
1 egg + 1 egg yolk
1tsp vanilla extract
1tbsp cocoa powder
50g Nutella or 2tbsp cocoa powder + 2tbsp milk
Preheat the oven to 170˚C.
Mix the flour, sugar, butter, egg and vanilla together until fully combined. Wrap half the mixture in cling film and chill.
To the remaining mixture, add the Nutella (or cocoa powder and milk) and mix to combine.
Then wrap in cling film and chill.
Once chilled, roll the two sets of dough into equal sized rectangles about 1cm think.
Place the chocolate rectangle on top of the vanilla rectangle and then roll tightly into a log.
Wrap in cling film and chill.
Once chilled, cut into 1cm discs and place on a baking tray.
Bake for 15 minutes.
1st runners-up
Husband and wife team, Selene and Alex
THAI GREEN CURRY CHICKEN PIES
Makes 12
For the dough:
400g soft flour
200g unsalted butter
1 egg + 2 egg yolks
For the filling:
½kg chicken thigh
100g Thai green curry paste
200g coconut milk
2 stalks lemongrass, chopped fine
3 bird’s eye chillies, chopped fine
20 leaves Thai basil, chopped
Preheat the oven to 180˚C.
Mix and knead the flour, butter, 2 egg yolks and 4 teaspoons cold water into a dough.
Wrap the dough in cling film and refrigerate for 30 minutes.
Then cook the chicken with the Thai green curry paste, coconut milk, lemongrass, bird’s eye chillies and Thai basil leaves.
Roll out the dough, and cut/ shape it into individual pie moulds which have been greased with oil.
Add the cooked chicken curry.
Cover each with a dough lid, brushed with an egg yolk wash.
Bake for 30 minutes.
2nd Runners-Up
Mother and son team, Cristal and Matthew Mills
FAMILY CUPCAKES
Makes 12
200g butter
200g sugar
¼tsp salt
3 eggs
200g plain flour
Preheat the oven to 180˚C.
Cream the butter, sugar and salt together until pale in colour.
Add 1 egg and a third of the flour alternately until all the ingredients are combined.
Divide the batter into three, colour as desired.
Distribute the batter across 12 cupcake liners.
Use a toothpick to create a ‘marbled’ effect.
Bake for 20 minutes rotating the tray once, halfway through.
Cool and decorate as desired with icing and sprinkles.
The three finalists have won cash coupons to spend at Auberge Discovery Bay Hong Kong:
1st-prize winners: Chris and Evie Lord, HK$3,500
1st runners-up: Selene and Alex, HK$2,500
2nd runners-up: Cristal and Matthew Mills, HK$1,500
