remember the "kouign pudding amann" that mokoyama made in the yakitate!! JAPAN episode where the two neighbouring bakeries competed in the tv special?
well there's a recipe for a kouign amann online! clicky here (david lebovitz site)
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, December 31, 2010
Monday, November 22, 2010
totally baked links
look at the amazing creations of Diamonds for Dessert!
(she also has drawn step-by-step instructions on how to make the shapes!)
and i can't wait to try out these recipes from eat make read
pecan butter + dark chocolate chip cookies
(have been craving for pecans ever since i had my first pecan tart from la banette)
peach brown butter shortbread
(she also has drawn step-by-step instructions on how to make the shapes!)
and i can't wait to try out these recipes from eat make read
pecan butter + dark chocolate chip cookies(have been craving for pecans ever since i had my first pecan tart from la banette)
peach brown butter shortbreadFriday, October 1, 2010
citizenship, butterbeer.
well, i am Australiaaaan~
so how did the ceremony go? say four lines worth of words, and ta-dah! "you are now Australian citizens."
(plus of course more babble)
also, i got a plant.
anyway,
look!! for people who can't travel all the way to orlando, maybe this will satisfy your harry potter cravings:
(from mugglenet.com)
Butterbeer
time to make: 1 hour
serves: 4
the recipe creator described the original taste as "a whipped shortbread cookie", and tried to recreate that.
Ingredients
- 1 cup light or dark brown sugar
- 2 tbsp water
- 2 tbsp butter (28.35g)
- 1/2 tsp cider vinegar
- 1 cup heavy cream (divided into 1/2 cups)
- 1/2 tsp vanilla extract
- 1/8 tsp pumpkin pie spice (to taste)
- four 12-ounce bottles cream soda (12-ounce is about 350ml)
Directions:
1. Combine brown sugar & water in a small saucepan. Over medium heat, bring to a gentle boil, stirring often, until mixture reads 240F (115C) on a candy thermometer.
2. Stir in butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refrigerator until cool.
4. In a medium bowl, combine 2 tbsp of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Beat with an electric mixer until thickened.
To serve: Divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
if anyone makes this, please tell how it tastes XD!
so how did the ceremony go? say four lines worth of words, and ta-dah! "you are now Australian citizens."
(plus of course more babble)
also, i got a plant.
anyway,
look!! for people who can't travel all the way to orlando, maybe this will satisfy your harry potter cravings:
(from mugglenet.com)
Butterbeer
time to make: 1 hour
serves: 4
the recipe creator described the original taste as "a whipped shortbread cookie", and tried to recreate that.
Ingredients
- 1 cup light or dark brown sugar
- 2 tbsp water
- 2 tbsp butter (28.35g)
- 1/2 tsp cider vinegar
- 1 cup heavy cream (divided into 1/2 cups)
- 1/2 tsp vanilla extract
- 1/8 tsp pumpkin pie spice (to taste)
- four 12-ounce bottles cream soda (12-ounce is about 350ml)
Directions:
1. Combine brown sugar & water in a small saucepan. Over medium heat, bring to a gentle boil, stirring often, until mixture reads 240F (115C) on a candy thermometer.
2. Stir in butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refrigerator until cool.
4. In a medium bowl, combine 2 tbsp of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Beat with an electric mixer until thickened.
To serve: Divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
if anyone makes this, please tell how it tastes XD!
Wednesday, December 30, 2009
ugly cupcakes
looked into the oven when they were nearly done, and ALL the cakes overloaded in such weird shapes T__T like boobs or cones (though one was a perfect dome hehe)
anyway. these are Chocolate Graham Cracker Cupcakes from martha stewart. the base is the normal biscuit/butter/sugar and then a layer of chopped dark choc then the cake. but since i had to put the cake mixture aside for a while to do some other stuff...some of the ingredients decided to separate in the bowl and i didn't mix them back well enough (ie. didn't ahahhahaha) i only stirred the tops lol so when i thought i finished dividing the cake batter, there was quite a lot of chocolate-y materials stuck to the bottom of the bowl ahahhahah so basically most of the choco material was poured separately into the cake paper case things. probably why they turned out a weird shape. the taste is quite good actually! though when i lifted them onto a wire rack to cool migod they were heavy (yes that's not a taste) the cake itself is not that sweet -but then again it's me saying this, and my sweet perception is very very tolerant. if that makes sense- so when u eat it with the biscuit bottom & the choc layer it's yumoooo! i didn't bother eating it neatly by the end though so i bunched it in my fingers and they seem to make a nicer tasting food-stuff that way! so yea i guess would be good to make cake pops like bakerella's!
here's the recipe:
Chocolate Graham Cracker Cupcakes
makes 2 dozen (i made half only)
2¼ cups + 2 tbsp caster sugar
1¾ cups plain flour
¾ cup + 1 tbsp cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt (didn't use this. couldn't go through the sieve anyway)
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1½ cup graham cracker crumbs (digestive biscuits)
76g unsalted butter, melted (why do american recipes measure butter using cups? anyway, here's a link with useful butter conversion measurements)
255g dark chocolate, finely chopped (i had tons left over.. maybe use 200g?)
1. preheat oven to 177 celcius (350 fahrenheit). line 2 standard muffin tins with cupcake liners.
2. sift 2 cups + 2 tbsp sugar, flour, cocoa powder, baking powder & soda, (salt) into large bowl & mix together.
3. mix together eggs, milk, oil, vanilla & add to flour mixture. beat on medium speed for 30 sec - i assumed 15 sec for half a recipe (?). scrape down sides of bowl. mix for another 2 min. add boiling water, stir to combine.
4. stir graham cracker crumbs, remaining ¼ cup sugar, melted butter in bowl until well combined.
5. place 1 tbsp of biscuit mixture into bottom of each cupcake cases. pack crumbs together using bottom of a small glass/spoon. put 2 tsp of dark choc into each case, into oven for about 5 min til 'edges of the biscuit base is golden' dunno how you do this since they're INSIDE the case -___-
6. remove from oven & fill with cake batter (make sure ingredients combined!) til cases are ¾ full. sprinkle tops with leftover (or make some more) biscuit crumbs & chopped chocolate. (i didn't put anymore choc on top in case they were too sweet)
7. bake again for 18-20 min til cake tester comes out clean when poked through centre. rotate halfway through baking.
8. transfer to wire racks when done to cool for 10 min.
Sunday, October 18, 2009
Saturday, July 25, 2009
cream puffs : )
finally finished making the cream puffs!
mixing the choux pastry was so tiring...paranoid that they would burn or something so was mixing like crazy.
the result: the tart dough on top looked more like a hat than a seamless crunchy attachment. but i thought it gave some extra sweetness which made the soft choux pastry taste better (even though it looked burnt, cos of the sugar granules, you couldn't taste the bitterness) and the filling had extra whipped thickened cream added to it so it was extra light and smoother than the usual choux cream recipes.
didn't fill all the puffs, since we decided pouring the cream on/into them just before la moment de manger (this french is probably very wrong) would be more satisfying x) hehe more creeeeam !
mmmm...
generously filled choux!
yea the tart dough on top looks really burnt, but i assure you they taste normal
ahhhh the soft and flaky pastry
here's the recipe - for 3 dozen or about 60 SMALL (look at the 2nd pic) cream puffs. i prefer bigger ones like the one in market city (called mr puff or something?)
Pastry Cream
makes about 2½ cups
2 cups whole milk
½ cup caster sugar
¾ tsp vanilla essence/extract
pinch of salt
4 large egg yolks
¼ cup corn flour/starch
28g unsalted butter, cubed
1. bring milk, ¼ cup sugar, vanilla and salt to a simmer in a medium saucepan over medium heat.
2. whisk egg yolks, cornstarch, and remaining ¼ cup sugar in a medium bowl.
3. whisking, slowly pour about ½ cup of hot milk mixture into yolk mixture (so to not cook the egg). Slowly add remaining milk mixture until incorporated.
4. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in centre and reaches 71 degree C, about 2 minutes. Remove from heat.
5. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
6. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes.
7. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.
Tart Dough
84g unsalted butter, softened
½ cup icing sugar
2 large egg yolks
1½ cup plain flour
¼ tsp salt
2 tsp thickened cream
1. Put butter and icing sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes.
2. Add egg yolks, and mix until combined, about 1 minute.
3. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, salt, and cream; mix until just combined, about 1 minute.
4. flatten dough with a rolling pin; wrap in plastic, and refrigerate 2 hours or overnight.
Choux Pastry
113g unsalted butter, cubed
1 tsp caster sugar
½ tsp salt
1¼ cups plain flour
4 large eggs (plus 1 large egg white, if necessary)
1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat.
2. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly (and quickly), until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute.
4. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
(finally, the actual) Cream Puffs
1 choux pastry recipe
1 tart dough recipe
granulated sugar, for sprinkling on tart dough
1 pastry cream recipe
¾ cup thickened cream
icing sugar, for dusting
PUFFS:
1. Line 3 large baking trays with baking paper.
2. Transfer pate a choux to a pastry bag fitted with a 1½cm plain tip, and pipe puffs about 5cm wide. Smooth peaks with a moistened finger, rounding tops to ensure even rising.
3. Freeze (i refrigerated. nothing bad happened) pastry puffs on baking sheets until firm, about 30 minutes.
4. Meanwhile, sprinkle a clean work surface with some granulated sugar, and place tart dough on top of sugar. Sprinkle some sugar over dough, and roll to a scant 1/3cm thick, coating both sides of dough with the sugar to keep it from sticking.
5. Using a 4cm cookie cutter, cut out rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes (didn't do this. again, nothing happened).
6. Preheat oven to 190.5 degree C.
7. Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks.
Puffs can be stored in an airtight container at room temperature overnight.
CREAM:
1. Put thickened cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form (quite a while).
2. Mix the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream.
3. Transfer to a pastry bag fitted with a 1¼cm plain tip. Insert tip into bottom of each puff, and fill. Dust with icing sugar.
(or more conveniently, keep the puffs and cream separate until you wanna eat/serve them!)
Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
some of the numbers are weird cos i changed them from the original (US) version from the martha stewart site:
Pastry Cream
Tart Dough
Choux Pastry
Cream Puffs
mixing the choux pastry was so tiring...paranoid that they would burn or something so was mixing like crazy.
the result: the tart dough on top looked more like a hat than a seamless crunchy attachment. but i thought it gave some extra sweetness which made the soft choux pastry taste better (even though it looked burnt, cos of the sugar granules, you couldn't taste the bitterness) and the filling had extra whipped thickened cream added to it so it was extra light and smoother than the usual choux cream recipes.
didn't fill all the puffs, since we decided pouring the cream on/into them just before la moment de manger (this french is probably very wrong) would be more satisfying x) hehe more creeeeam !
mmmm...
generously filled choux!
yea the tart dough on top looks really burnt, but i assure you they taste normal
ahhhh the soft and flaky pastry
here's the recipe - for 3 dozen or about 60 SMALL (look at the 2nd pic) cream puffs. i prefer bigger ones like the one in market city (called mr puff or something?)
Pastry Cream
makes about 2½ cups
2 cups whole milk
½ cup caster sugar
¾ tsp vanilla essence/extract
pinch of salt
4 large egg yolks
¼ cup corn flour/starch
28g unsalted butter, cubed
1. bring milk, ¼ cup sugar, vanilla and salt to a simmer in a medium saucepan over medium heat.
2. whisk egg yolks, cornstarch, and remaining ¼ cup sugar in a medium bowl.
3. whisking, slowly pour about ½ cup of hot milk mixture into yolk mixture (so to not cook the egg). Slowly add remaining milk mixture until incorporated.
4. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in centre and reaches 71 degree C, about 2 minutes. Remove from heat.
5. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
6. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes.
7. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.
Tart Dough
84g unsalted butter, softened
½ cup icing sugar
2 large egg yolks
1½ cup plain flour
¼ tsp salt
2 tsp thickened cream
1. Put butter and icing sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes.
2. Add egg yolks, and mix until combined, about 1 minute.
3. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, salt, and cream; mix until just combined, about 1 minute.
4. flatten dough with a rolling pin; wrap in plastic, and refrigerate 2 hours or overnight.
Choux Pastry
113g unsalted butter, cubed
1 tsp caster sugar
½ tsp salt
1¼ cups plain flour
4 large eggs (plus 1 large egg white, if necessary)
1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat.
2. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly (and quickly), until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute.
4. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
(finally, the actual) Cream Puffs
1 choux pastry recipe
1 tart dough recipe
granulated sugar, for sprinkling on tart dough
1 pastry cream recipe
¾ cup thickened cream
icing sugar, for dusting
PUFFS:
1. Line 3 large baking trays with baking paper.
2. Transfer pate a choux to a pastry bag fitted with a 1½cm plain tip, and pipe puffs about 5cm wide. Smooth peaks with a moistened finger, rounding tops to ensure even rising.
3. Freeze (i refrigerated. nothing bad happened) pastry puffs on baking sheets until firm, about 30 minutes.
4. Meanwhile, sprinkle a clean work surface with some granulated sugar, and place tart dough on top of sugar. Sprinkle some sugar over dough, and roll to a scant 1/3cm thick, coating both sides of dough with the sugar to keep it from sticking.
5. Using a 4cm cookie cutter, cut out rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes (didn't do this. again, nothing happened).
6. Preheat oven to 190.5 degree C.
7. Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks.
Puffs can be stored in an airtight container at room temperature overnight.
CREAM:
1. Put thickened cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form (quite a while).
2. Mix the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream.
3. Transfer to a pastry bag fitted with a 1¼cm plain tip. Insert tip into bottom of each puff, and fill. Dust with icing sugar.
(or more conveniently, keep the puffs and cream separate until you wanna eat/serve them!)
Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
some of the numbers are weird cos i changed them from the original (US) version from the martha stewart site:
Pastry Cream
Tart Dough
Choux Pastry
Cream Puffs
Friday, July 17, 2009
choc chip cookie brownie....
last night i was craving for the Kura fried prawn with tons of yummy rice and a huge mound of mayo so badly i couldn't sleep for like 10 min T___T me wanttt
anyway.
rediscovered the Bakerella blog!! and there was this droolworthy recipe: chocolate chip cookie dough brownie (with dark chocolate ganache) which is made up of *optus prepaid lady voice* the betty crocker mixes for brownie and choc chip cookie JOINED TOGETHER!!! now either open mouth and salivate or feel your throats closing up from all the richness x___x
from her site:
( ´￢`)
ps. eating sushi and watching HARRY POTTER tonight!!! *weeeeeeeeeee*
anyway.
rediscovered the Bakerella blog!! and there was this droolworthy recipe: chocolate chip cookie dough brownie (with dark chocolate ganache) which is made up of *optus prepaid lady voice* the betty crocker mixes for brownie and choc chip cookie JOINED TOGETHER!!! now either open mouth and salivate or feel your throats closing up from all the richness x___x
from her site:
ps. eating sushi and watching HARRY POTTER tonight!!! *weeeeeeeeeee*
Thursday, July 9, 2009
sooishi
some of my favourites from the new sooishi cuisine blog i linked
her pictures are SO nice and the borders around her photos are so pretty!
some others i like:
Nike gelo
gros macaron
lait grenadine
tartelletes au yuzu
also check out her recipes mmmmm (recipes = recettes)
her pictures are SO nice and the borders around her photos are so pretty!
some others i like:
Nike gelo
gros macaron
lait grenadine
tartelletes au yuzu
also check out her recipes mmmmm (recipes = recettes)
Friday, February 6, 2009
puffin muffin
TRIPLE BERRY MUFFIN recipe from BILL GRANGER
120g unsalted butter (at room temp.)
225g caster sugar
2 eggs
1½ tsp vanilla extract
170ml sour cream
210g self-raising flour
1¼tsp baking powder
sea salt
150g mixed berries - strawberry, blueberry, raspberry (tossed with flour so doesn't sink to bottom of muffin when baked)
1. preheat oven to 180 degrees celcius.
line 12-hole (probably more) muffin tin with paper cases.
2. cream butter and sugar using electric mixer until light and fluffy.
3. add eggs one at a time, mixing.
4. add vanilla, sour cream and mix.
5. sift flour, baking powder, pinch of salt and mix with wooden spoon until almost combined. (don't want to over mix in the next step)
6. add berries, gently fold.
7. put mixture into cases.
8. bake for 25 minutes or until golden.
seriously this is the best muffin recipe (according to me) ever since it's not too heavy, and you can really taste the fruits, and the slight sourness of the berries is OISHIIII. and plus the batter tastes like cookie dough before it's baked mmmmmmmmmmmm.
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