2013年2月20日星期三

Earl Grey Apple Cake





Earl grey apple is adapted from Carol's blog, the recipe is here.
The texture of the cake is like pound cake, but taste is light and fresh since part of the butter which used to be in the pound cake is replaced by cream cheese. And it gives the cake more complex flavor. Moreover, I like the impulse between sour and sweet when I bite the part which has apple on top.  It is quite a unique cake for some unique events!
This is for my friend who's birthday is on Presidents day.
Happy Birthday:) 








2013年2月9日星期六

Croissant

 It's been a long time since last post. Although I keep baking once in one or two weeks, just lack of motivation to post what I have made.

I always like to bake rye and hearth bread, because I am fond of them. I used to be a person who doesn't like rich bread like Danish pastry or croissant. However, after I had a "almond chocolate croissant" from Bouchon bakery, I begin to try croissants from different bakeries. I like Bouchon's the most so far since their croissant is crispy and flaky. Some might say their croissant is not soft, but I just like the way what it is.



  After many store bought croissants, I decide to make my
own croissant. I used the recipe from Peter Reinhart's "ABED", and the result is quite satisfied for me. It is light, crispy, and smells like heaven! I'll definitely make it again and rolled in different filling next time!



2012年10月20日星期六

Opera Cake


Since someone in Zion has to go back to Taiwan, I decided to make one of my favorite cake, opera, to be a gift in the farewell party. 

This time I didn't use tempered chocolate to make the coating on the top and down the bottom of the cake, and I omitted the coffee syrup...reason? well...I'm lazy.


For the cake:(half sheet pan can make 2 cakes)
-240g almond flour
-180g powder sugar
- 60g bread flour
- 8 eggs +2 yolks
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- 6 egg whites
- pinch of salt
- 60g sugar
- 60g melted butter

Direction:
1. Beat the eggs until they get pale, stir in flour for a second.
2. Beat the egg whites with sugar to soft peak, then fold 1 into it.
3. Add melted butter, do not overmix.
4. Pour into sheet pan, bake 8~10 minutes at 475F.
5. Cool it completely before assembling.

for the coffee butter cream:
- 4 egg whites
- 40g suger
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- 160g sugar
- 50g water
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- 360g butter, room temperature
- 2T instant coffee

Direction:
1. Cook sugar and water, meanwhile, beat the egg white with sugar to stiff peak.
2. Then concentrate on cooking syrup. When the syrup is in "soft ball" stage, move from the heat, pour into egg whites and beat it until shiny.
3. Stir in butter.

for the chocolate ganache
- 300g heavy cream
- 300g chocolate

Direction:
1. Boil the heavy cream, then add in chopped chocolate, stir until it gets shiny.

Assembly:
1. Cut cake into 3 equal pieces, soak each with Kahlua.
2. Spread butter cream on the first layer, then put on second layer.
3. Spread butter cream on the second layer, then ganache.
4. Put on the last layer, repeat step 3.

Although it is lazy version of opera cake, I still spent a night on it...orz