TORTA DI RICOTTA (義大利Ricotta 乳酪蛋糕)

TORTA DI RICOTTA (義大利Ricotta 乳酪蛋糕)

成份:
2 磅ricotta
6 個蛋, 室溫
1 個杯子糖
1/3 杯子麵粉
1 tsp 鹽
1 tsp 桂香
1 tsp 肉豆蔻
1 tsp 杏仁精
一個檸檬熱心
一個桔子熱心
1 個杯子敬酒了杏仁裂片
1 杯子巧克力片

方向:
油膏和麵粉9\"springform 平底鍋。 預先加熱烤箱對325℉。 在攪拌器, 敲打ricotta 直到光滑和蓬鬆。 加蛋, 一次一個, 允許\早先蛋被合併在增加下之前。 加麵粉, 糖, 桂香, 肉豆蔻, 杏仁精和熱心。 混合直到結合。從攪拌器去除和摺疊在堅果和巧克力片。 傾吐入準備的平底鍋。 烘烤1 個小時並且10 分鐘或直到乳酪蛋糕是金黃和牢固的在中部

混合\’ n \’ 比賽:
對面吸引您帶來Torta di Ricotta 和明亮的酸度早餐\混合, 有機陰涼地增長的墨西哥和Decaf 一起遮蔽增長的墨西哥。更加充分bodied 的金沿海混合與這個濃點心並且配對很好。 酥脆和氣味強烈的筆記在咖啡savor 乳脂狀的點心從上顎沒有擊敗它。

Posted in 芝士蛋糕 | TORTA DI RICOTTA (義大利Ricotta 乳酪蛋糕) 已關閉迴響。

Hazelnut Biscotti

HAZELNUT BISCOTTI

Ingredients:
3 cups of flour
3 eggs
1 cup of sugar
1/4 tbsp salt
1/3 cup of oil
1 1/2 tsp baking powder
1/2 lemon, juiced
1/4 tsp vanilla
1 cup of chopped hazelnuts
Melted chocolate to dip

Directions:
Mix flour, salt, baking powder in a large bowl. In a separate bowl, beat eggs until well mixed, then add to the dry ingredients. Add oil, juice and vanilla, and nuts and stir until just combined. Allow dough to rest 10 min. Shape dough into two long rolls, approximately 1” in diameter and place on a cookie sheet. Press each roll to flatten on top, brush with a little beaten egg. Bake 30 min at 350° F. Remove from oven and allow to cool slightly (just enough to handle). With a serrated knife, cut the loaves on a diagonal into bite-size slices. Place the slices back on the sheet pan and toast until golden brown, about 5-8 minutes. Allow cookies to cool completely before dipping in melted chocolate.

Mix \’n\’ Match:
Coffees with nutty nuances such as Colombia Narino Supremo and House Blend team up well with toasty nuts and cocoa flavors. The savory chocolate-dipped hazelnut biscotti creates an uninhibited chemistry between the pairs.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

Posted in 曲奇 | Hazelnut Biscotti 已關閉迴響。

Chocolate Hazelnut Torte

CHOCOLATE HAZELNUT TORTE

Ingredients:
5 1/2 oz hazelnuts, toasted and skinned
5 1/2 oz bittersweet chocolate, finely chopped
2 tsp orange zest
2 tsp almond extract
6 eggs, separated
1/2 cup of sugar
9\" round pan with parchment

Directions:
Place the nuts, chocolate and zest in a food processor and pulse until nuts are finely ground. In a mixer, beat egg yolks, almond extract and sugar on high for 3 minutes, until fluffy and light yellow. Decrease the speed of the mixer to low and add the nut mixture. Mix until just combined. In a separate bowl, whip the egg whites until they reach soft peak stage. Add remaining sugar and whip to stiff peaks. Gently fold the whipped egg whites into the nut mixture (this is best done in two additions). Pour the batter into the cake pan and bake at 350° F for 25 minutes or until a tester comes out clean. Cool completely and dust with powdered sugar.

Mix \’n\’ Match:
Richer, fuller flavored coffees such as Caffe Verona®, Gold Coast blend, Guatemala Antigua, and Arabian Mocha Sanani need a rich, earthy dessert to hold up to their spicy, exotic flavors. A chocolate hazelnut torte, rich in cocoa and nuts, makes a wonderful partner to these hard-to-impress coffees.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix
http://www.epicurious.com/promo/starbucks/chtorte.html

Posted in 朱古力 | Chocolate Hazelnut Torte 已關閉迴響。

SACHER TORTE

SACHER TORTE

Ingredients:
1 cup butter
2/3 cup of granulated sugar
5 egg yolks
1 tsp almond extract
6 oz bittersweet chocolate, chopped
1 1/2 cups of ground hazelnuts
1 cup of self-rising flour
2 tbsp cocoa
6 egg whites
Icing:
4 tbs apricot jam
1/3 cup butter
6 oz chocolate

Directions:
Preheat oven to 325° F. Grease a 9” springform pan, covering the bottom with greased parchment paper. In a mixer, cream the butter with 1/3 cup sugar. Add the egg yolks one at a time, mixing well between each addition. Mix the chocolate and nuts and add to mixture. Stir in almond extract. Remove from the mixer and fold in the cocoa and flour. Whisk the egg whites until stiff, then add the remaining sugar and whip until stiff peaks are formed. Fold the egg white mixture into the batter. Bake for 60-70 minutes or until top is firm and tester comes out clean. Cool and remove from the pan.

Warm the apricot jam until liquid. Spread over the top and sides of the cake. Allow to cool and set slightly. Meanwhile, melt the chocolate and butter together. Place cake on a rack over a lipped cookie sheet. Pour the chocolate mixture over the top of the cake to coat evenly. Allow to cool until icing is set.

Mix \’n\’ Match:
Refined Starbucks® coffees such as Sumatra, Guatemala Antigua and Sulawesi are best paired with the classic sacher torte. Its rich, buttery texture compliments the chocolate undertones. Even more delicious is how the intensity from each coffee holds up to the fruity tang of the torte.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

http://www.epicurious.com/promo/starbucks/sacher.html

Black Forest Cake

BLACK FOREST CAKE

Ingredients:
1 cup of cocoa powder
1 1/2 cups of boiling water
3 eggs
1 tsp vanilla
3 cups of cake flour
2 cups of packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup of softened butter
Filling:
2 cups of frozen cherries, thawed
3 cups of whipping cream
1 cup of powdered sugar
1 cup of chocolate shavings

Directions:
Preheat oven to 350° F. Butter and flour two 9” cake pans. In a medium bowl, combine cocoa and water until smooth. Cool to room temperature. In another bowl, combine eggs, cocoa mixture and vanilla. In a large bowl, combine dry ingredients. Add butter and remaining cocoa mixture and mix on low for 30 seconds. Once combined, increase the speed to medium and beat for 2 minutes. Add the egg mixture in three batches, scraping between each addition and mixing until well combined before the next addition. Pour into the prepared pans, smoothing if necessary. Bake 20-30 minutes or until tester comes out clean. Cool 10 minutes, remove from the pans and allow to cool completely.

Whip the cream and powdered sugar until stiff peaks just begin to form. To assemble the cake, place one layer of the chocolate cake on a plate. Place 1/3 of whipped cream on top and spread evenly. Place half the cherries randomly in the whipped cream. Top with next layer and frost entire cake with remaining whipped cream. Arrange remaining cherries on top of the cake and garnish by sprinkling chocolate shavings over the cherries.

Mix \’n\’ Match:
Bold, intense flavors of Arabian Mocha Sanani and French and Italian Roasts need a strong dessert partner. The Black Forest takes the cake with equally bold attributes. The fruit in the dessert enhance the bold components in each of these coffees. Moreover, its rich chocolate, sweet cherries and light cream bring the powerful duets together in sumptuous harmony.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

Posted in 款式蛋糕 | Black Forest Cake 已關閉迴響。

Ginger Spice Cookies

Ginger Spice Cookies
From Food Network Kitchens

These crisp cookies, made with fresh ginger and molasses, are perfect for decorating.

Recipe Summary
Yield: About 3 dozen cookies, depending upon shape
Prep time: 1 hour
Cook time: 14 to 18 minutes
Inactive prep time: 2 hours 30 minutes
Ease of preparation: Intermediate

Ingredients
1-inch knob peeled fresh ginger or 2 tablespoons
prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum

Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners\’ sugar
Food coloring, sprinkles, candies, or colored sugars
as desired

Instructions
Puree the ginger in a mini food processor with 2 tablespoons water.
Squeeze and strain juice through cheesecloth or a fine mesh strainer.
Discard the ginger pulp. Reserve the juice.

Sift the flour, baking soda, salt and spices into a medium bowl,
then whisk in the pepper; set aside.

Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes.
Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes.
(Stir together with a spatula if needed.)
Gradually blend the dry ingredients on low speed into the butter mixture
until you have a crumbly mixture.
Bring the dough together by hand pressing and kneading lightly until moist, but not tacky.
Divide into 2 equal portions, press into disks about 1/2-inch thick.
Wrap in plastic and chill for at least 1 hour or overnight.

Position racks evenly in the oven and preheat to 350 degrees F.

Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick.
Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet.
Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.

For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth.
Gradually whisk in the confectioners\’ sugar to make a smooth icing.
For multiple colors divide the icing into batches
and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies.
Let rest on a rack until the icing sets, about 30 minutes.

Cook\’s Notes
• For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.

• Decorating holiday cookies is a great way to indulge your creative spirit while making something sweet.
Crushed candy canes and chopped nuts are perfect holiday stand-ins for sprinkles and dragees.

• When adding food coloring to royal icing, add it slowly, drop by drop.
Since it\’s potent stuff, your icing could quickly resemble a neon light.

• If you don\’t have a pastry bag and tip, use a plastic sandwich bag.
Drop icing into the bag, push it to the corner, and snip off the corner tip.

Posted in 曲奇 | Ginger Spice Cookies 已關閉迴響。

Stuffed Date-Orange Cookies

Maamoul: Stuffed Date-Orange Cookies
From Food Network Kitchens

A unique and tender cookie favored by both Jewish and Middle Eastern bakers alike.
Try making them with all three delicious fillings.

Recipe Summary
Yield: 20 cookies
Prep time: 45 minutes
Cook time: 25 to 30 minutes
Inactive prep time: 1 hour
Ease of preparation: Intermediate

Ingredients

Filling:
1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest

Dough:
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners\’ sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk

Instructions
Preheat the oven to 325 degrees F.

To make the filling:
Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners\’ sugar, and salt in the bowl of
food processor and pulse 3 to 4 times to mix.
Add the butter, oil, and milk pulsing until the dough just comes together.
Take care not to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls.
In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms
to make a smooth round ball.
Press gently to flatten the cookie slightly, then place them seamed side down on a
parchment-lined baking sheet. Repeat with the remaining dough and filling.
Gently prick the cookies with a fork or a wooden skewer in a decorative pattern
taking care not to pierce the dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just
beginning to turn slightly golden, about 25 to 30 minutes.
Dust generously with confectioners\’ sugar, cool and dust again.

Other fillings we love:

Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt

Puree in a food processor until evenly combined.

Quince-Walnut Filling:
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Puree in a food processor until evenly combined.

Cook\’s Notes• Take care not to overcook these cookies; the baked dough should be very pale and tender.

Posted in 曲奇 | Stuffed Date-Orange Cookies 已關閉迴響。

復 活 蛋 屋 (From Appledaily)

復 活 蛋 屋

用 料 :
黑 朱 古 力 600 克
白 朱 古 力 200 克
杏 仁 糕 少 許\
食 用 金 粉 / 銅 粉 少 許\

小 貼 士 :
1. 用 白 朱 古 力 做 圖 案 後 須 待 凝 固 才 可 倒 黑 朱 古 力 , 否 則 兩 者 會 混 合 失 去 效 果 。
2. 把 朱 古 力 從 模 中 褪 出 時 不 能 大 力 , 否 則 會 很 容 易 爛 。
3. 樹 紋 印 跟 玩 具 印 仔 一 樣 , 只 是 膠 質 專 用 作 烹 飪 用 。 每 個 $98 。 如 不 想 用 印 , 可 試 試 自 己 滴 出 圖 案 也 可 。

特 別 用 具 :


復 活 蛋 殼 模 每 個 $38 , 另 有 附 公 雞 轉 印 紙 的 蛋 殼 模 , 每 個 $60 。


朱 古 力 蜜 蜂 頭 是 現 成 的 , 2 個 $20 。

好 易 做 : 復 活 蛋 屋

1. 切 碎 並 隔 水 坐 溶 黑 、 白 朱 古 力 。 用 匙 或 鏟 蘸 白 朱 古 力 , 滴 在 蛋 殼 模 上 成 花 紋 , 待 凝 固 。 把 黑 朱 古 力 倒 進 模 內 , 左 右 搖 勻 並 反 轉 , 把 多 餘 的 朱 古 力 滴 出 。

2. 待 開 始 凝 固 時 , 用 刀 削 平 模 邊 朱 古 力 , 雪 20 分 鐘 。 凝 固 後 把 朱 古 力 從 模 中 褪 出 , 在 半 邊 蛋 殼 上 一 圓 窿 做 窗 , 用 熱 朱 古 力 把 蜜 蜂 頭 黐 在 窿 上 ; 搓 杏 仁 糕 成 手 狀 , 黐 在 頭 下 窗 邊 。

3. 把 兩 個 半 邊 蛋 殼 底 放 在 預 熱 平 面 板 如 煲 底 上 , 溶 邊 把 蛋 殼 合 上 成 屋 。 另 做 屋 底 。 把 熱 溶 黑 朱 古 力 倒 出 做 圓 塊 , 並 黐 上 蛋 屋 。 再 做 屋 頂 。 準 備 一 條 乾 淨 膠 條 , 倒 上 熱 溶 黑 朱 古 力 。

4. 用 樹 紋 印 碌 過 黑 朱 古 力 待 一 會 , 再 倒 白 朱 古 力 , 鋪 平 並 雪 約 20 分 鐘 至 凝 固 。 從 膠 條 褪 出 朱 古 力 , 裁 成 兩 片 2 吋 半 長 薄 片 , 用 熱 溶 黑 朱 古 力 貼 好 尖 頂 並 黐 在 屋 上 成 屋 頂 。

復 活 金 蛋

跟 蛋 屋 的 基 本 步 驟 一 樣 , 只 需 用 黑 朱 古 力 做 成 全 蛋 , 最 後 蛋 殼 面 掃 上 金 粉 即 成 。

Posted in 朱古力 | 復 活 蛋 屋 (From Appledaily) 已關閉迴響。

復 活 兔 媽 媽 (From Appledaily)

復 活 兔 媽 媽

特 別 用 具 :
兔 模 1 個

用 料 :
黑 朱 古 力 250 克
白 朱 古 力 少 許\

小 貼 士 :
1. 兔 模 約 手 掌 般 高 , 意 大 利 入 口 , 每 個 $45 。 另 有 朱 古 力 小 兔 裝 飾 , 每 個 $9 。
2. 如 兔 底 不 平 企 不 穩 , 可 把 它 放 預 熱 的 平 板 上 略 溶 突 出 的 朱 古 力 邊 即 成 。

好 易 做 :


1. 把 黑 、 白 朱 古 力 切 碎 , 隔 水 坐 溶 。 準 備 直 角 牛 油 紙 並 捲 成 唧 筒 模 樣 , 放 入 熱 溶 白 朱 古 力 , 唧 在 兔 模 中 的 眼 、 口 、 籃 等 位 置 , 待 凝 固 。


2. 均 勻 地 倒 黑 朱 古 力 於 兔 模 上 , 待 開 始 凝 固 時 , 用 刀 把 模 邊 突 出 的 朱 古 力 削 平 , 放 雪 櫃 約 15 至 20 分 鐘 至 凝 固 。


3. 把 朱 古 力 從 兩 個 兔 模 中 褪 出 , 以 模 底 放 在 預 熱 的 傳 熱 板 上 , 溶 邊 後 把 兩 邊 合 上 即 成 。

http://appledaily.atnext.com/template/apple_sub/art_main.cfm?art_id=4753327&sec_id=38165&showdate=20050322

Posted in 朱古力 | 復 活 兔 媽 媽 (From Appledaily) 已關閉迴響。

豆腐慕絲

豆腐慕絲

材料:

餅底:
消化餅 50g
牛油 25g
海綿蛋糕 一片

豆腐漿:
豆腐 200g
淡忌廉 183g
糖 30g
水 60g
魚膠粉 13g
朱古力 適量

做法 :
1. 將消化餅全部壓碎加入牛油, 拌勻造成餅底
2. 將餅底碎壓入餅模內, 將朱古力溶掉, 然後塗上海錦蛋糕上, 把海錦蛋糕黏在餅底, 備用
3. 用手動攪拌器將豆腐攪溶, 然後加入糖, 備用
4. 再用手動攪拌器快速將淡忌廉打至糊狀 (4-5 分鐘), 然後放入剛攪溶的豆腐中造成豆腐漿
5. 用熱水將魚膠粉開勻
6. 將魚膠粉水加入豆腐漿內拌勻
7. 把豆腐漿倒入餅模內
8. 最後放入雪櫃約 1 小時, 即成

注意:
要避免在混合魚膠粉水和豆腐漿時產生魚膠粒, 可先將部分的豆腐漿 (大約5-8匙) 放入魚膠溶液內先拌勻. 再把全部豆腐漿倒進, 這樣做可避免因為溫度相差太太而產生魚膠粒

Posted in Mousse | 豆腐慕絲 已關閉迴響。