SISHUIGUFANG: Desserts

Tampilkan postingan dengan label Desserts. Tampilkan semua postingan

Selasa, 31 Mei 2022

Best VideosCreme Fraîche Pound Cake with Blackberries and Raspberries SISGUFANG

Homemade Creme Fraîche

The silky creme fraîche, a richer, thicker and sweeter French version of sour cream, not only adds a right amount of delicate tang but the added moisture, richness, and acidity gives you an ultra-flavourful, moist and tender cake that’s just irresistible. We enjoy the cake simply dusted with powdered sugar and some extra berries, but it’s as equally as delicious topped with a yummy glaze.

Creme Fraîche made with Buttermilk	Cake Batter, adapted from here
250 g 30-32% Heavy cream 2 tbsp Buttermilch	360 g Plain flour A large pinch of fine sea salt 1/3 tsp Baking soda (or up to 1 tsp if you prefer the cake airier and softer) 225 g Unsalted butter, softened 300 g Sugar (or up to 600 g if you have a sweet tooth) 6 Large eggs, separated, at room temperature 2 tsp Vanilla extract 230 g Creme fraîche (homemade or store-bought), at room temperature 125 g Fresh blackberries 125 g Fresh raspberries

Mix the cream with the buttermilk in a bowl and cover with a cheesecloth or kitchen paper with a piece of string or rubber band. Leave at room temperature for approx. 12-24 hours until the mixture has reached a thick consistency. Then chill for 6 hours before using for the recipe.
Preheat the oven to 180C/350F. Thoroughly butter and flour a 10-inch / 28cm bundt cake pan. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside. Use 1 tablespoon of flour mixture to coat the berries.
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well between additions. Beat in the vanilla extract.
With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula.
In another bowl and with a clean beater, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in flour-coated berries.
Scrape the mixture into the prepared pan and smooth the top. Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Senin, 02 Mei 2022

Best VideosJumbo Strawberry Buttermilk Muffins SISGUFANG

Bursting with fresh, plump and sweet local strawberries, these fruity oversized muffins are soft, tender and make a perfect summer dessert or a delightful breakfast treat with coffee. They bake tall and moist just like the ones you get at your favourite local bakery. Buttermilk adds pleasant tanginess to baked goods, and like yoghrt and sour cream, it also helps tenderize gluten, giving baked goods a softer texture and more body. For an easy substitute of buttermilk, measure one tablespoon of lemon juice into one cup of milk and let sit for 5 minutes.

If you don't have a jumbo muffin tin, then use a regular 12-cup muffin pan and adjust the baking time to 15-18 minutes. You can substitute the strawberries for any seasonal fruit, or even chocolate chips!

Best VideosEasy Melt&Mix Date Bars with Macadamia Nuts and Mahlep SISGUFANG

This quick and delicious treat is perfect for an afternoon snack, a breakfast bite or an indulgent but healthy dessert. A classic melt and mix date bars recipe made with date syrup (or golden syrup), coconut sugar (light brown sugar is a good substitute), butter (or coconut oil if you prefer), macadamias (or nut of your choice), and dates, of course. The real star of these cookie bars is mahlep.

Mahlep, Mahalepi or Mahlab, used mainly in holiday breadmaking, cookies and pastries in the Middle East countries, is an aromatic baking spice made from the seeds of the mahaleb cherry, aka rock cherry, prunus mahaleb, and St. Lucy's cherry. Mahlep tastes a bit like cherries, bitter almond with a hint of rose and vanilla. Once baked, it becomes fruity and rich, but subtle. The seeds either have to be ground or boiled as an infusion and strained to obtain the most flavor. You can find it in Greek and Middle Eastern food shops or Amazon. (I got mine from a local Turkish store), As it comes from a seed, powdered mahlab is more vulnerable to get rancid and spoiled, so it’s best to buy it in small quantities, and store it in a cool, dry place. Whole mahlab whole seeds store well in the freezer for a very long time. Grind it just before using for best results.

Best VideosHazelnut and Clementine Frangipane Tart SISGUFANG

Made with gorgeous frangipane filling this clementine tart is a best served with a dollop of whipped cream or ice cream. With seedless, juicy and sweet clementines, this fruity bake is a perfectly tasteful treat to finish off your weekend dinner or a delightful afternoon treat with friends and family or for when you need an impressive dessert that's sure to please a crowd. You can use any kind of citrus fruit for this cake. Next time I'll change up the fruit and nuts for a different twist.

Tart	Hazelnut Frangipane
150 g Plain flour 40 g Hazelnut meal 50 g Icing sugar 125 g Chilled butter, chopped 1 Egg yolk 1 tbsp Iced water 5-6 Clementines 1 tbsp Hazelnuts, chopping 1 tbsp Orange marmelade	100g Butter, softened 110 g Caster sugar 1 Egg, medium 120 g Hazelnut meal 35 g Plain flour

Place the flour, hazelnut meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Shape into a log and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 3mm-thick round. Line the base and sides of an 24cm / 8inch tart pan, with removable base, with the pastry. Trim the edges and place in the fridge for a further 30 minutes to rest.
Preheat oven to 200C/400F. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice and bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180C/350F.
To make the frangipane filling, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal and flour and stir until combined.
Spread the frangipane evenly over the crust. Arrange the nectarines over the frangipane and sprinkle with chopped hazelnuts. Bake for 30-35 minutes or until the frangipane filling is golden and firm to touch. Set aside to cool.
Microwave the orange jam on highfor 30 seconds or until jam melts. Strain through a fine sieve. Brush the hot jam evenly over tart. Cut into slices to serve, with whipped cream or ice cream.