Monday, March 16, 2015
Valentine’s Day Hearts 2.13.15
Most of these came out alright in the end, but it was one of those projects that seemed like one frustration after another. First of all, I forgot that a half batch isn’t enough to fill my 13 x 9 pan, so I made the first color (of 4 total), and it only filled the pan about ½ inch thick. So I made the next half batch, but decided to change the color anyway hoping for a two toned effect. I paired pink with purple, and blue with green. The hearts were difficult to cut out the next day. I think I pressed them into the pan too much. It would have been nicer if the treats were less densely packed, and they would have tasted better too. The royal icing presented some problems as well. The icing was too runny, so the letters started to pool together after piping. I even had to refrost some of them in a different color. I also tried to wrap them before they were dried and smashed a few of them. I’d really like to change it up next year, maybe try doing some heart shaped bon bons.
Chocolate Cream pie for the masses 2.2.15
This pie uses a store bought oreo crust, chocolate custard (recipe from Baking Illustrated), and topped with crème chantilly and chocolate shavings. The difficulty I had making the custard was getting the chocolate to melt just from the heat of the milk, so next time I’ll melt the chocolate to help facilitate smooth mixing.
Battenberg Cake 1.30.15
I made this cake using an almond cake recipe, but I tried using the creaming method instead of the direct method, so the batter came out looking separated and the cake turned out greasy. This recipe is from Food Network Canada. The almond paste I had was very dry, so I added some water to the marzipan to make it easier to work with. I made royal icing and brushed embroidery technique for the decoration.
Almond Macarons with Vanilla Buttercream 1. 11.15
Adapted from Martha Stewart recipe for Vanilla Bean Macarons
71 g almond flour (70 g)
117 g powdered sugar (118 g)
1 large egg whites (2 egg whites)
53 g granulated sugar
1 t vanilla bean paste
Combine almond flour and powdered sugar. Whisk egg whites and granulated sugar, then beat until stiff peaks. Add vanilla. Fold in dry ingredients. Batter should flow like lava. My batter came out a bit thick, maybe I used fewer egg whites.
71 g almond flour (70 g)
117 g powdered sugar (118 g)
1 large egg whites (2 egg whites)
53 g granulated sugar
1 t vanilla bean paste
Combine almond flour and powdered sugar. Whisk egg whites and granulated sugar, then beat until stiff peaks. Add vanilla. Fold in dry ingredients. Batter should flow like lava. My batter came out a bit thick, maybe I used fewer egg whites.
Buttercream
Adapted from Martha Stewart Swiss Meringue Buttercream
5 large egg whites
1 c plus 2T sugar (8oz?)
Pinch of salt
1 lb butter, cut into Tablespoons
1 ½ t vanilla paste
Combinge egg whites, sugar and salt in a bowl over simmering water and beat until warm to the touch (110?) and sugar is dissolved. Beat off the heat until completely cool. Mixture should become stiff and glossy. Add butter slowly, then add vanilla.
Very interested to try this variation sometime
http://aharmonyofflavors.blogspot.com/2017/04/making-macarons-with-less-sugar.html
Makes about 32 sandwich cookies
MACARONS:
7.2 ounces confectioners' sugar
0.8 ounce rice flour
4.4 ounces almond meal
0.2 ounce unsweetened cocoa powder (1 tablespoon)
3.75 ounces egg whites (3 - 4 egg whites), at room temperature
¼ teaspoon cream of tartar
3 tablespoons granulated sugar
GANACHE FILLING:
¼ cup whipping cream
2 ounces 65% bittersweet chocolate
1 ounce 85% dark chocolate
2 tablespoons unsalted butter, room temperature
http://aharmonyofflavors.blogspot.com/2017/04/making-macarons-with-less-sugar.html
Makes about 32 sandwich cookies
MACARONS:
7.2 ounces confectioners' sugar
0.8 ounce rice flour
4.4 ounces almond meal
0.2 ounce unsweetened cocoa powder (1 tablespoon)
3.75 ounces egg whites (3 - 4 egg whites), at room temperature
¼ teaspoon cream of tartar
3 tablespoons granulated sugar
GANACHE FILLING:
¼ cup whipping cream
2 ounces 65% bittersweet chocolate
1 ounce 85% dark chocolate
2 tablespoons unsalted butter, room temperature
Monday, March 9, 2015
Soft Pretzels with Dill mustard 1.1.15
My recipe from 2013
2 t active dry yeast (or 1 t instant yeast)
¼ c honey
1 t fine salt
3 c AP flour (16.5 oz)
1 c warm water (or ½ c water, ½ beer)
3T baking soda
Bake at 450 12-16 mins.
My recipe from 2014
2 ¼ t active dry yeast
½ c warm water
½ c beer
1 T barley malt
420 g bread flour
2T melted butter
2t coarse salt
This dough came out very stiff. Maybe next time I’ll try AP flour, or less flour. Less flour would increase the hydration, but hopefully retain the chewyness I'm looking for. I dipped the pretzels in a seed mix after boiling. It’s a challenge to get the seeds evenly distributed on all the bagels. The dill mustard was the best part.
Best dill mustard
¼ c mustard
½ c mayo
2 T fresh chopped dill
1 t honey
1/8 t black pepper
Subscribe to:
Posts (Atom)