The Brew Bake-Off Challenge is back for a second time and the team did not disappoint. With prizes to be claimed and the infamous Wooden Spoon Of Shame to be won, 14 bakes battled for top spot once again. Cue lots of thorough tasting, fierce marking, and a passionate demand for a recount - what a way to spend a Friday afternoon.
ON YOUR MARKS. GET SET. BAKE!
Each bake was scored against four different marking criteria:
- Presentation - is it tempting?
- Taste - how're those flavours?
- Texture - is it light and fluffy?
- How does it taste with a cup of English Breakfast?
After some serious competition, it was our resident graphic designer, Halah, who's baking skills reigned supreme.
Inspired by a recent trip to Milk Bar, a bakery in New York, Halah made a 'Milk Bar Pie'. Made famous by chef Christina Tosi, this buttery and gooey pudding won the vote of the people due to its rich, yet salty and sweet crust. Irresistible.
As the 'Milk Bar Pie' came joint first in the 'Best bake with a cup of English Breakfast' category AND went all the way to win first place overall, we decided we had to share the Momofuku recipe with you all.
FOR THE OAT COOKIE
- 115g salted butter;
- 75g dark brown sugar;
- 40g granulated sugar;
- 1 egg yolk;
- 80g strong bread flour;
- 120g rolled oats;
- A pinch of baking powder;
- A pinch baking soda;
- A pinch of salt.
FOR THE FILLING
- 300g granulated sugar;
- 180g dark brown sugar;
- 12g Ovaltine,
- 12g cornflour;
- 6g salt;
- 225g salted butter, melted;
- 180ml double cream;
- 1/2 teaspoons of vanilla extract;
- 8 egg yolks.
FOR THE PIE ASSEMBLY
- 15g dark-brown sugar
- 55g salted butter, melted, or as needed
- Icing sugar, for dusting
- 2 awesome Milk Bar Pies.
LET'S GET CRACKING
1. Preheat your oven to 180C degrees.
2. To make the oat cookie, combine the butter and sugars in a bowl and mix with an electric whisk for 2 - 3 minutes until fluffy and pale yellow.
3. Add the egg yolk and beat for a further 2 minutes, until the sugar dissolves and the mixture is pale white.
4. Next, add the flour, oats, baking powder, baking soda, and salt. Mix until the dough is fluffy.
5. Grease and line a baking tray. Put the cookie dough in the centre of the tray and spread until 1/4 inch thick. Bake for 15 minutes, until the cookie has caramelized on top and puffed slightly but is set firmly. Cool completely.
6. For the filling, start off by mixing the sugars, Ovaltine, cornflower and salt with a whisk until they're blended together.
7. Melt the butter then add it into the dry ingredients and mix together for 2 - 3 minutes until it's moist.
8. Add the cream and vanilla and continue to mix for 3 minutes, so any white streaks from the cream disappear.
9. Next, add the egg yolks and fold them in so you don't add any air to the mixture.
10. To construct the pie, put the oat cookie, brown sugar, and salt in a food processor or use your hands to crumble the cookie. Transfer the crumbs to a bowl, add the butter, and knead to form into a ball.
11. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers, press the oat cookie crust firmly into each tin. Use the pie shells immediately, or wrap in plastic and store.
12. Put both pie shells on a baking tray. Divide the filling between the crusts. Bake for 15 minutes. The pies should be golden brown on top but still be jiggly.
13. Open the oven door and reduce the oven temperature to 150C degrees. When the oven reaches 150C degrees close the door and bake the pies for 5 minutes more. The pies should be jiggly in the centre but not around the edges.
14. Take the pies out of the oven and transfer to a cooling rack then freeze for 3 hours.
15. When you're ready to serve, defrost for a minimum of 1 hour then sprinkle with icing sugar.