The Baking Diaries since March 30th, 2011

Viennese Cookies

Recipe:

• 250g  butter softened
• 55g icing sugar
• 225g plain flour
• 75g corn flour
• 300g dark chocolate

180C

Put butter, icing sugar, flour, corn flour in bowl. Mix with wooden spoon- do not beat with electric mixer. Or use paddle attachment.

Put in piping bag with a nozzle attachment (star). Pipe onto non stick baking sheet.

Bake for 15min until golden brown.

Once cooled, melt chocolate (the methods of doing so- microwave, set over hot water, simmer over hot water). Dip half of the cookie into chocolate.

Let it sit until cooled and set

ownedd

creme brulee tarts

Recipe: makes 6

173g flour

Pastry:

33g sugar

120g butter diced

2 1/4tbsp water

Filling: 3 yolks

38g sugar

300ml cream

3/4 tsp vanilla

Pastry:

rub flour and sugar until mixture resembles breadcrumbs. Add water and bring mixture together into soft dough, wrap in clingfilm and chill 30 min.

Divide dough into 6pcs. Roll out each piece and use it to line 6 10cm wide tins. Prick shells with form and chill for 20min.

190C. Line pastry cases with foil and baking beans and bake for 15min.

Remove foil and beans, cook for further 10min.

Filling:

beat yolks and sugar until pale. Heat cream and vanilla in saucepan until just below boiling point. Pour it onto egg mixture, whisk constantly (blanching)

Return mixture to saucepan and bring just below boil, stirring until thick.

Cool slightly, pour into tart cases, chill until set.

Sprinkle tarts with sugar, use blow torch to caramelise top.

Do not CHILL, eat immediately or sugar will become liquid.

banana creme brulee made at school

Creme Brulee credits!

Recipe makes 6 creme brulees (ramekins)

6 yolks

1/2c sugar

1tsp vanilla

2 1/2c cream

1 banana pureed

1 banana sliced for garnish

Whisk eggs and sugar. Don’t have to extreme whisk, just whisk, seriously.

Heat cream with vanilla until simmer, don’t boil.  Temper into egg mixture, (meaning slowly pour in, while whisking). Whisk together with banana puree.

Pour through sieve. Remove bubbles (by blow torch, just heat it, or use spoon)

Bake at 160C for 30 min.

Cool, then chill. When serve, arrange banana sliecs on top, sprinkle sugar on top and use blow torch to caramelise.

Viennese Cookies

Recipe:

• 250g  butter softened
• 55g icing sugar
• 225g plain flour
• 75g corn flour
• 300g dark chocolate

180C

Put butter, icing sugar, flour, corn flour in bowl. Mix with wooden spoon- do not beat with electric mixer. Or use paddle attachment.

Put in piping bag with a nozzle attachment (star). Pipe onto non stick baking sheet.

Bake for 15min until golden brown.

Once cooled, melt chocolate (the methods of doing so- microwave, set over hot water, simmer over hot water). Dip half of the cookie into chocolate.

Let it sit until cooled and set

pineapple upside down cake! 

Recipe:

425g canned pineapple pieces in fruit juices, drained, with juice reserved.

4tsp cornstarch

125ml water

grated zest of 1 lemon

30g brown sugar

4tbsp butter

sponge:

3 1/2tbsp oil

60gg brown sugar

150ml water

150g flour

1tsp ground cinnamon

2tsp baking powder

180C

Grease 7in round cake tin

mix juice from pineapple with cornstarch until it forms smooth paste.

Heat paste with sugar, butter until sugar has dissolved. Boil, until thickened. Cool.

Sponge:

Place oil, sugar, water in saucepan. Heat until sugar has dissolved.

Remove from heat, cool.

Sift flour, baking powder, cinnamon into bowl. Pour over the cooled oil and sugar mixture and beat to form a batter.

Place pineapple pieces and lemon zest in cake mould.

Pour over 4tbsp pineapple syrup. Spoon batter on top.

Bake for 35-40min.

Place plate over top and invert.Remove mould, serve with remaining syrup

spaghetti carbonara

Recipe: serves 4

450g dried spaghetti

1tbsp oil

225g bacon chopped

4 eggs

5tbsp cream

salt and pepper

4tbsp grated parmesan

Bring saucepan of salted water to boil. Boil spaghetti for 8-10 min until al dente

Heat oil in frying pan. Add chopped bacon and cook until cooked.

Beat eggs with cream in bowl. Season with salt and pepper.

Drain pasta, and return it to saucepan. Tip in contents of frying pan, then add egg mixture and half of parmesan cheese to saucepan. Stir well. Transfer to serving dish. Serve immediately

Sprinkle with remaining parmesan cheese.

Chocolate cupcake with green sprinkles

“micro organisms”

owned by me

chocolate cookies

Recipe:

lamingtons

credits

Recipe:

2 cups (260 grams) flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) butter softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup (120 ml) milk

Chocolate Frosting:

4 cups (1 lb.) (454 grams) confectioners’ (powdered or icing) sugar, sifted

1/3 cup (30 grams) unsweetened cocoa powder

3 tablespoons (42 grams) unsalted butter

1/2 cup (120 ml) milk

Coating:

2 cups (480 ml) unsweetened desiccated coconut, finely ground

180C. Line 8x8 in square pan with baking paper.

credits

german cheesecake

credits

Raspberry Meringue Roulade, 

credits.Recipe:

Sponge Cake: 17g flour, 1 1/2tbsp cornstarch, 2 eggs, 1/4 yolk, 45g caster sugar

Cream Filling: really what i did was just pour cream straight into the bowl, no measurements required, then add a bit sugar when you beat it. But roughly 80ml? 100?

Coating: 2 whites 20g caster sugar

Oh and also raspberries- no defined measurement, it’s your choice really.

Preheat to 200C. Line 28x20cm pan with baking paper. Separate eggs. Add yolk to the yolks. Whisk together flour and cornstarch. Beat eggs at high speed with 1/4c sugar. Sift flour in, fold well. Beat whites until foamy add remaining sugar, beat until stiff. Fold into yolk mixture. Pour into pan. Bake for 8 minutes. Invert sponge cake into baking sheet with sugar, roll it, while its still hot. When cool, unroll, spread filling and with raspberries, roll, spread with coating. Then use blow torch and heat meringue until brown.

Filling: beat cream until soft peaks, add sugar, beat.

Coating: beat whites until foamy, add sugar, beat until stiff. Spread on top of roulade

Raspberry Roulade

credits

Recipe:

Sponge Cake: 17g flour, 1 1/2tbsp cornstarch, 2 eggs, 1/4 yolk, 45g caster sugar

Cream Filling: really what i did was just pour cream straight into the bowl, no measurements required, then add a bit sugar when you beat it. But roughly 80ml? 100?

Coating: 2 whites 20g caster sugar

Oh and also raspberries- no defined measurement, it’s your choice really.

Preheat to 200C. Line 28x20cm pan with baking paper. Separate eggs. Add yolk to the yolks. Whisk together flour and cornstarch. Beat eggs at high speed with 1/4c sugar. Sift flour in, fold well. Beat whites until foamy add remaining sugar, beat until stiff. Fold into yolk mixture. Pour into pan. Bake for 8 minutes. Invert sponge cake into baking sheet with sugar, roll it, while its still hot. When cool, unroll, spread filling and with raspberries, roll, spread with coating. Then use blow torch and heat meringue until brown.

Filling: beat cream until soft peaks, add sugar, beat.

Coating: beat whites until foamy, add sugar, beat until stiff. Spread on top of roulade

german cheesecake

Recipe: makes one 6in cake

Cake base:

82g crushed digestive biscuits

35g melted butter

Cheese:

190g cream cheese softened at room temperature

20g egg yolk

10g lemon juice

270g whipping cream

46g sugar

3.5pcs gelatin leaf

Decoration: 1pc chocolate stick

Base: mix crushed biscuits with butter, press into base of cake ring. chill

Put egg yolk and 10g sugar into bowl, set over a saucepan of bioling water, whisk until foamy and thick. Set aside

Beat cream until soft peak, set aside.

Beat cream cheese until smooth, add 26g sugar, and beat until combined. Pour in egg yolk mixture, beat.

Add in lemon juice, stir. 

Add in beaten cream, mix.

Prepare melted gelatin- soak until wet, drain. melt in 35g hot water OVER hot water. 

Add in 1/4 of cheese mixture to gelatin mixture, fold. Pour gelatin mixture into cheese mixture and fold quickly.

Pour into cake ring and chill 1 hr.

Brush cake with egg yolk (not included in ingredients). Burn surface with blow torch, decorate however you like, with berries, chocolate stick, whatever