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。

Welsh Cookies

Welsh Cookies
From Food Network Kitchens

These unique cookies are great when cooked on a griddle.
Similar to a sweet scone with currants, they\’re perfect for an impromptu tea.

Recipe Summary
Yield: About 2 1/2 dozen
Prep time: 25 minutes
Cook time: 14 to 18 minutes
Inactive prep time: 1 hour
Ease of preparation: Easy

Ingredients
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick),
cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking

Instructions
Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl.
Rub in the butter with your fingertips until the mixture looks sandy.
Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together.
Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry.
Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Roll the dough on a floured workspace into a piece about 1/4-inch thick.
Cut into 2 to 3- inch rounds.

Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter.
Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side.
Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

Cook\’s Notes
• You can re-roll the trimmed pieces to make more cookies,
but take care not to overwork the dough or they\’ll come out tough.

Posted in 曲奇 | Welsh Cookies 已關閉迴響。

Ribbon or Swirl Cookies

Ribbon or Swirl Cookies
From Food Network Kitchens

A great make-ahead freezer dough that will impress all your guests throughout the holiday season.

Recipe Summary
Yield: Approximately 6 dozen cookies
Prep time: 1 hour
Cook time: 14 to 16 minutes
Inactive prep time: 3 hours
Ease of preparation: Intermediate

Ingredients
Vanilla Dough:
1/2 cup granulated sugar
2 tablespoons confectioners\’ sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour

Chocolate Dough:
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour

Instructions
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl.
In another small bowl, whisk the egg and mint extract and set aside.
With a hand held mixer beat the butter until smooth in a large bowl.
While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy,
about 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth.
Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half.
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
Roll into a 10 by 12 by 1/4 inch rectangle.
Slide the sheets of dough/parchment sheets onto a baking sheet,
and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough:
Whisk the sugar, cocoa, salt in a medium bowl.
With a hand held mixer beat the butter until smooth in a large bowl.
While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth.
Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half.
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets
onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For a spiral cookie:
Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment.
Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace,
and remove top sheet of paper. Using the bottom piece of the paper to lift the dough,
place the vanilla dough on top of the chocolate dough.
Take care to line up the edges of the 2 doughs and trim as needed.
Lightly press to smooth and seal the doughs together. Remove the top piece of paper.
Brush the surface of the dough lightly with cold water.
Position the sandwiched doughs with the long edge facing you.
Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide.
Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Evenly position racks in the oven, and preheat to 325 degrees F.

Slice the dough crosswise into 1/4-inch thick cookies.
Lay about 1/2-inch apart on parchment-lined baking sheets.
Bake until just golden – not too dark you\’ll lose the definition of the spiral, about 14 to 16 minutes.

Cook\’s Notes
• For the perfect spiral, make sure the first roll is very tight.
If there are gaps, they will show up in the final cookies.
If the dough gets too soft, simply refrigerate until malleable but not so dry that it cracks.

Posted in 曲奇 | Ribbon or Swirl Cookies 已關閉迴響。

Mango Marshmallow Cake (附圖)

Mango Marshmallow Cake
This is my SG net friend, LeeLee\’s recipe but I did a little modifications.

Ingredients for Base:
200 gm digestive biscuits
80 gm melted butter

Method:
1. Crushed digestive biscuits and mix well with melted butter.
2. Press into a 8” cake pan.
3. Refrigerate for 30 minutes for later use.

Ingredients Marshmallow filling:
250g marshmallow
150ml milk
300ml whipping cream
2 tsp of gelatine powder

Method:
1. Put all the ingredients into a pot.
2. Doubleboil over small fire until gelatine is dissolved.
3. When it is a little cooled, pour it into cake base.
4. Chill it for 10 minutes, then add the shaped mango pieces. Put it back into the refrigerator to chill for another 15 minutes.

Ingredients Jello topping:
1 pkt of mango Jello
400 ml of water
2 tsp of gelatine powder

Method:
1. Boil all ingredients until dissolved.
2. Pour cooled mango jelly solution gently onto marshmallow layer by big tablespoon.
3. Chill in the refrigerator for 3 hours till jelly is set before serving.

Notes:

You can also arrange some sliced fresh mangoes on the biscuit base just before pouring in the marshmallow and also on top of the marshmallow layer. You can also add in diced mango pieces into marshmallow mixture. I shaped the mango pieces with a cookie cutter.

wendy618 :溶綿花糖時是否有技巧????gelatine powder 是否魚膠粉?? 啫喱粉一盒夠嗎 ?
wlteef  :將綿花糖ingredients放在一起隔水煮溶就得啦,無特別技巧。 啫喱粉一盒夠了,我用 Robertson Mango Jelly。

Posted in 款式蛋糕 | Mango Marshmallow Cake (附圖) 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。