Tuesday, September 6, 2011
Wednesday, August 24, 2011
The baking class for the week is TART!
Everything went pretty well.
Here is the Mushroom chicken tart recipe, enjoy!
Stainless steels bowl
Knife, Cutting board
Tart dough recipe
Chicken mushroom tart fillings:
Chicken breast 1.5- 2
Mushrooms 2 cups
Seasoned salt 1 tsp
Herbs 1/4 tsp
Oil 2 Tsp
Salt 1 tsp
1)Slice and Season the chicken breast with seasoned salt and herbs
2)Chop up mushrooms and onion
3)Pan fry the chicken, mushrooms and onion on high heat, let cool
4)Beat the eggs, add salt and the pre-cooked toppings, pour slowly into the pie shell
5)Bake 180’c (375’f) 15- 20mins
For this recipe, you will need,
Stainless steels bowl
Piping bag and tips
1) All purpose flour 180g, Butter 100g, Icing Sugar 45g, Milk powder 25g, Egg 1
2) Cream cheese 200g, Whipping cream 200ml, Sugar 70g, Fresh fruit
1)Cut the cold butter into small cubes, using the hand to mix it into flour, icing sugar and milk powder
2)Add 1 egg, to form the dough. Do not over work the dough
3)Wrap the dough in plastic wrap, let it rest 20mins
4)Roll the dough flat and fit it in the pie mold, use a fork to put holes on the pie shell
5)Bake 160’c (350’f) 25mins, let cool
6)Whip up the cream and sugar together, add room temperature cream cheese cubes, mix well
7)Fill the pie with cream cheese mixture and decorate with fresh fruits
Tuesday, August 16, 2011
I use buttercream for many of my cake, cupcake and even macarons!
What is Buttercream?
Buttercream (also known as butter cream, butter icing or mock cream) is a type of icing or filling, used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard. Colorings and flavorings are often added, such as cocoa powder or vanilla extract. Buttercreams are a popular topping for cupcakes, sponge cakes, butter cakes and other desserts.
American Buttercream Filling:
Icing sugar 1 cups (sifted)
Salted butter 25g (room temperature)
Vegetable shortening 50g
Vanilla extract 1/2 tsp
Food coloring a drop
Water 1 Tsp
1- Cut butter into small cubes, add shortening, whisk with a egg beater or hot plate
2- Add half of the icing sugar, continue mixing, when they are well combined, add the rest of it. Mix on low speed, scrap the bottom, make sure everything is mixed
3- When your butter cream is nice and fluffy, on high speed add vanilla, food coloring and water
Almond + Sugar.
Sooo sweet, sooo good.
I have to say I love my homemade macarons.
Making sure you read this - French Macarons with "Pied" to prevent any trouble while baking.
Basic French Macarons Recipe:
Egg white 65g
White sugar 25g
Almond powder 50g
Fine icing sugar 90g
Food coloring powder/gel a pinch/a drop
1-Sieve almond powder with icing sugar, twice. Set aside.
2-Whip up the egg white in a clean stainless steels or copper bowl, gradually sprinkle white sugar. Do not over whip the whites. Whip untill the egg white can form a peak without falling down.
3-Gently fold 1/4 of the almond icing mixture and the food coloring into the whites. Repeat the process for the rest of mixture.
4-Pipe the mixture with a 1cm round tip. Each about 3cm on parchment paper.
5-Leave the macarons tray in room temperature for about 30-45mins to dry. You may touch the surface, if the mixture does not stick on your finger, which means they are ready to bake.
6-Pre heat the oven to 350'F. Turn it down to 275'F before putting the macarons in the oven. Bake 15mins.
7-Let cool on the tray before removing the shells.
There are many type of fillings for Macarons.
A simple one is American buttercream.
Follow the links for the recipe.