The Baking Diaries since March 30th, 2011
Name's Bianca. 16. Hong Kong. This page is dedicated to the food i make! my flickr page: www.flickr.com/photos/bakingexplosion. people here since May 26 2012!
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Lemon Meringue Cupcakes
Makes 12
1c flour
1tsp baking powder
pinch salt
75g butter
2/3c sugar
1 1/3 egg
1.5tbsp lemon zest
2tsp lemon juice
1/3tsp vanilla
1/3c milk
Curd:
1 egg lightly whisked
50g butter
2tsp lemon zest
1/4c lemon juice
1/2c sugar
180C. Beat butter and egg until creamy. Add eggs, vanilla, zest. Add flour mixture in three batches, alternating with 2 additions of milk and lemon uice.
Divide among cupcake liners. Fill to THREE QUARTERS FULL (seriously)
Bake for 25 minutes.
CURD:
Combine egg, butter, lemon zest, juice, and sugar in saucepan. Cook at low heat and stir for 5 minutes until boil and thicken. (if u think its too sour add some milk- it’ll still thicken later, just mix it in)
Remove from heat, strain through sieve. Cover with cling wrap, make sure cling wrap touches surface of curd to prevent skin forming. Put in fridge to cool and thicken
MERINGUE:
3 egg whites
some sugar, 1/4 tsp cream of tartar
Beat egg whites until foamy, add cream of tartar. Beat more, add sugar, beat until stiff peaks (super glossy). If you over beat it’ll look really foamy again. YOU DONT WANT THAT.
Put meringue in piping bag with a nozzle (or no nozzle, u choose)
Assembling cupcakes:
Use knife to cut small hole out of cupcake surface (on top). FIll hole with lemon curd (that has been thickened, left in fridge for a while) to the top. Then use some crumbs to sprinkle on top of curd to kinda cover it.
Pipe meringue on top. Afterwards you can either put it in an oven that is heated for approx 5 minutes until meringue slightly golden brown, with lots of white colour of the meringue showing. I used 180C, u can use higher temperature, but just make sure you take them out earlier.
(Source: Flickr / bakingexplosion)
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Lemon Meringue Cupcakes
Makes 12
1c flour
1tsp baking powder
pinch salt
75g butter
2/3c sugar
1 1/3 egg
1.5tbsp lemon zest
2tsp lemon juice
1/3tsp vanilla
1/3c milk
Curd:
1 egg lightly whisked
50g butter
2tsp lemon zest
1/4c lemon juice
1/2c sugar
180C. Beat butter and egg until creamy. Add eggs, vanilla, zest. Add flour mixture in three batches, alternating with 2 additions of milk and lemon uice.
Divide among cupcake liners. Fill to THREE QUARTERS FULL (seriously)
Bake for 25 minutes.
CURD:
Combine egg, butter, lemon zest, juice, and sugar in saucepan. Cook at low heat and stir for 5 minutes until boil and thicken. (if u think its too sour add some milk- it’ll still thicken later, just mix it in)
Remove from heat, strain through sieve. Cover with cling wrap, make sure cling wrap touches surface of curd to prevent skin forming. Put in fridge to cool and thicken
MERINGUE:
3 egg whites
some sugar, 1/4 tsp cream of tartar
Beat egg whites until foamy, add cream of tartar. Beat more, add sugar, beat until stiff peaks (super glossy). If you over beat it’ll look really foamy again. YOU DONT WANT THAT.
Put meringue in piping bag with a nozzle (or no nozzle, u choose)
Assembling cupcakes:
Use knife to cut small hole out of cupcake surface (on top). FIll hole with lemon curd (that has been thickened, left in fridge for a while) to the top. Then use some crumbs to sprinkle on top of curd to kinda cover it.
Pipe meringue on top. Afterwards you can either put it in an oven that is heated for approx 5 minutes until meringue slightly golden brown, with lots of white colour of the meringue showing. I used 180C, u can use higher temperature, but just make sure you take them out earlier.
(Source: Flickr / bakingexplosion)
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Peanut Butter Chocolate Cupcakes
Recipe: makes 12 cucpakes
3g cocoa
68ml hot water
128g butter salted softened
156g sugar
95ml sour cream
135g flour
3/8 tsp baking powder and baking soda
1/2tbsp vanilla
1 1/2 egg
180C.
Combine butter and sugar in saucepan over low heat until melted. Remove from Beat mixture until cooled, around 4-5 minutes, add eggs and vanilla, beat until combined.
Add 1/3 of the flour, and alternate with sour cream, ending with flour.
Beat in chocolate paste.
Divide mixture into 12 cupcake liners until half full, add one mini reese cup to centre, spoon in remaining until ¾ full. Bake for 30 minutes. Take out and cool.
Chocolate Swiss Meringue
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons unsweetened cocoa powder
10 ounces bittersweet chocolate, melted and cooled
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine
Chocolate Pouring Sauce:
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
Frost cooled cupcakes. Chill until frosting hardened a bit around 1hr. Pour chocolate pouring sauce on top. Add sprinkles, and top with a mini reese cup. I didn’t have it so i just used maltesers instead.
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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
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Happy Father’s Day!
Chocolate Blueberry Meringue Roulade
credits
7g flour,5g cocoa (depends how chocolatey u want) 1 1/2tbsp cornstarch, 2 eggs, 1/4 yolk, 45g caster sugar
blueberries
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 and cocoa. 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 blueberries, 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.
(Source: Flickr / bakingexplosion)
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Yeasted Meringue Coffee Cake- with bananas and walnuts
Recipe: makes 2 10in diameter coffee cakes. i made 1 only so half the recipe!
- For the yeast coffee cake dough:
- 4 cups (600 g / 1.5 lbs.) flour
- cup (55 g / 2 oz.) sugar
- teaspoon (5 g / ¼ oz.) salt
- 1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
- cup (180 ml / 6 fl. oz.) whole milk
- cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
- cup (135 g / 4.75 oz.) unsalted butter at room temperature
- 2 large eggs at room temperature
- For the meringue:
- 3 large egg whites at room temperature
- teaspoon salt
- teaspoon vanilla
- cup (110 g / 4 oz.) sugar
- For the filling:
- 1 cup (110 g / 4 oz.) chopped walnuts
- 2 Tablespoons (30 g / 1 oz.) granulated sugar
- teaspoon ground cinnamon
- 4 bananas, sliced
- Egg wash: 1 beaten egg
- Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes
InstructionsPrepare the dough:- In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
- In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
- With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
- Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
- Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prepare your filling:- In a small bowl, combine the cinnamon and sugar for the filling if using. add walnuts.
- Once the dough has doubled, make the meringue:
- In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Assemble the Coffee Cakes:- Line 2 baking/cookie sheets with parchment paper.
- Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (with the sliced bananas)
- Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal
- Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
- Repeat with the remaining dough, meringue and fillings.
- Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
- Preheat the oven to 350°F (180°C).
- Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
- Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
- Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.
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passion fruit banana meringue mess, credits
Recipe: makes one sheet (28x20cm) meringue
3 egg whites
75g sugar
3/4tsp cornstarch
1/4tsp cream of tartar
160ml cream
140ml passion fruit pulp
Banana slices
Beat egg whites until foamy, add cream of tartar, gradually add sugar, beat until stiff. Mix in cornstarch. Bake at 150C for 25min. Turn out onto baking paper, leave to cool for 10min. Beat cream until soft peaks, fold in passion fruit pulp. Spread on sheet, top with slice bananas cut into three long parts, roll each part up. Yes i know it sounds very much like a roulade. Drizzle with some pulp.
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devil’s food cupcakes with chocolate swiss meringue frosting
credits
devil’s food cupcakes with swiss meringue vanilla frosting
credits!
Recipe: makes 32 cupcakes
3/4c cocoa sifted
3/4c hot water
1tsp baking soda
2tsp baking powder
350g butter softened
4.5 eggs
2 1/3 cup sugar
1c sour cream
2tbsp vanilla
Swiss meringue frosting
5 whites
1c sugar
452g butter softened, cut into cubes
2 1/2c chocolate melted.
180C. Mix cocoa with hot water, stir until smooth paste. Set aside.
Sift baking powder, baking soda, flour together. Beat butter with sugar until soft, add eggs, vanilla. Beat in half of flour mixture, then alternately mix in the sour cream and beat in rest of flour mixture. Beat in cocoa paste. Fill cupcake liners. Bake 35 minutes.
Swiss meringue buttercream: Combine whites and sugar in bowl over simmering water, whisk until 65C. Remove from heat, beat until bowl is warm to touch, and whites are cool. Mixture should be very stiff and thick, gradually beat in few cubes of softened butter, then melted chocolate. Put in piping bag, pipe.
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devil’s food cupcakes with swiss meringue vanilla frosting
credits!
Recipe: makes 32 cupcakes
3/4c cocoa sifted
3/4c hot water
1tsp baking soda
2tsp baking powder
350g butter softened
4.5 eggs
2 1/3 cup sugar
1c sour cream
2tbsp vanilla
Swiss meringue frosting
5 whites
1c sugar
452g butter softened, cut into cubes
2tsp vanilla
180C. Mix cocoa with hot water, stir until smooth paste. Set aside.
Sift baking powder, baking soda, flour together. Beat butter with sugar until soft, add eggs, vanilla. Beat in half of flour mixture, then alternately mix in the sour cream and beat in rest of flour mixture. Beat in cocoa paste. Fill cupcake liners. Bake 35 minutes.
Swiss meringue buttercream: Combine whites and sugar in bowl over simmering water, whisk until 65C. Remove from heat, beat until bowl is warm to touch, and whites are cool. Mixture should be very stiff and thick, gradually beat in few cubes of softened butter, then finally beat in vanilla. Put in piping bag, pipe.
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chocolate bluberry meringue roulade credits
Recipe:
4 large eggs
1/2 egg yolk
1/3 cup sifted cake flour
2 tablespoons cornstarch
1/2 cup granulated sugar and 1tbsp of sugar divided
-1tbsp cocoa (can add more if you want more chocolatey taste)
Filling: cream (no amount, it depends on how much you want, but roughly 1/2c)
Meringue layer: 1 egg white teaspoon sugar
For Sponge Cake: Preheat oven to 450 degrees F. Line a 17x12 inch (43x30 cm) baking pan, with baking paper.
Separate 2 eggs. To the yolks, add the additional half yolk, and the two remaining eggs.Meanwhile, in a small bowl whisk the flour with the cornstarch and cocoa. Beat yolks on highspeed until thick and pale. Add vanilla. Sift in flour mixture. Beat egg whites until foamy, add 1tbsp sugar, beat until soft. Fold into batter. Pour into pan, bake 8 minutes.
Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.Filling: now i trust you all know how to make whipped cream?
Basically, beat cream on medium speed until soft peaks. That is it. really. now if you want it to be sweet, add sugar when its still foamy.
Then spread it on the roulade, add blueberries.
Meringue layer on top: beat egg whites until foamy, add sugar, beat until soft peak. Spread on roulade.
