The Baking Diaries since March 30th, 2011

Viennese Cookies (no eggs!)

Recipe: this is the perfect amount, if u half it u end up with around 8 ^^

• 250g  butter softened
• 55g icing sugar (i used more around 65-70g)
• 225g plain flour
• 75g corn flour
• 300g dark chocolate
• pinch salt

180C

Cream butter until fluffy. Sieve in icing sugar. Beat

Sieve flour, cornflour, salt in, beat.

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 in saucepan, or just put the bowl of chocolate in the oven which is still hot for a while). Dip half of the cookie into chocolate.

Let it sit until cooled and set

(Source: Flickr / bakingexplosion)

photo is of the chocolate paillete feuilletine- by itself it takes exactly like the choco crisps you can buy in the supermarket

like these: http://www.marukaiestore.com/images/Product/medium/3259.jpg

Hazelnut Crunchy Cake

Recipe: 

Crunchy Base:

45g dark chocolate

10g vegetable oil

60g paillete Feuilletine

Hazelnut Sponge Cake:

150g egg

65g sugar

20g milk

20g oil

60g flour

40g ground hazelnut

1/2tsp baking powder

Hazelnut Custard Cream

250g whipping cream

100g instant custard powder

230g milk

140g praline paste

Decorate; toasted hazelnuts

Sponge Cake:

Beat eggs until foamy, add sugar, beat until thick and pale.

Sift in flour and baking powder and ground hazelnuts in 3 additions. Fold

Pour in milk and oil, mix.

Pour into 6x6in square mould. Bake 25-30min at 180C.

Cool

Make Crunchy Base:

Melt chocolate. Add oil, mix. Add to paillete Feuilletine. Mix. Press into bottom of 6x6in square ring with baking powder(cake is taken out by now and ring/mould is washed.)

Chill.

Make cream:

Beat cream until stiff peak.

Add milk to custard powder and beat until thick. Add cream to custard and fold. Add in praline paste and fold.

Assemble:

Cut sponge cake horizontally into 3 layers.

Place crunchy base on the bottom

Sandwich the hazelnut sponge cake with layers of hazelnut cream, so the layers are as following: crunchy base, cream, sponge, cream, sponge etc. When putting layers of cream, pipe it in thin rows.

Slice cake into a square. Spoon remaining cream into piping bag with round nozzle. Pipe cream on top of acke, sprinkle with toasted and chopped hazelnut.

raisin scones with apricot jam

recipe: makes 6 scones

2c SR flour

1 egg

1/2tsp salt

60g butter

1/2c milk

1/4c brown sugar

raisins

cream, jam

preheat to 190C

Sift flour & salt in bowl. Rub in butter until mixture resembles fine bread crumbs

Stir in sugar ( and any other choice of fillings like choc chip, raisins)

Lightly beat egg in separate bowl.

Add egg and milk to dry ingredients, mix to make a soft dough

Place on lightly floured surface and knead slightly

Roll out to 1in thick and cut into circles

Put on lightly greased oven tray, glaze tops with milk

bake 12-15minutes

When cooled, cut each scone in half, put dollop of whipped cream and jam, sandwich. eat.

Vanilla Swiss Roll with Vanilla cream

credits!

Recipe: makes 1 8x8 cake AND 1 27x20cm pan (which is what you want, 8x8 is just leftover)

120g egg white

60g sugar

80g yolk

20g sugar

60g oil

60g milk

80g flour

bking powder 1/2 tsp

1/4 tsp baking soda

vanilla cream: 200g cream, 20g sugar,1/2 tsp vanilla, 1/4 tsp rum

180C. Line pans with baking paper ,Beat whites until foamy, add 60 sugar, beat until soft peaks. Set aside

Beat yolks until foamy, add sugar, whisk until pale and yellow. Pour in milk and oil. Sift in flour, baking powder, soda. Fold in meringue. Pour mixture into 8x8 pan until you see the thickness is about 2cm. Leftover, pour in 27x20cm pan.

Separately (another occassion) if you want a more moist but not rollable and will break so not suitable for swiss roll sponge pour everything into 27x20cm pan. It is amazing, that sponge, suitable only for tea snacks.

Bake 15minutes. Cool. Do not roll or do anything with it.

Vanilla Cream: Beat cream until foamy, gradually add sugar, beat until soft peaks, add vanilla and rum, beat until stiff.

Spread cream on sponge. Roll. Decorate with melted chocolate.

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