Wednesday, 27 August 2008
Tuesday, 26 August 2008
Thursday, 21 August 2008
Unfortunately when I upgraded from a gas oven to fan-electric the timings and temperatures were not appropriate, and not wishing to waste vast amounts of chocolate in a fresh round of experiments I thought I'd try out a new recipe from Joy of Baking.
**UPDATE** though alright, I guess, as brownies go, for those who have not tasted my made up version these would do...but they were not as yummy, in my humble opinion, as my ones...the recipe for which I shall do a post of tres soon...
Tuesday, 19 August 2008
Sunday, 17 August 2008
Basic Recipe adapted from here....
1/2 cup cornstarch/cornflour
1/2 cup icing sugar
1 cup rice flour
3/4 cup (170g) butter, chilled and diced
1. Preheat Oven to 150C, 300F
2. Sift cornflour, rice flour and icing sugar together into a large bowl
3. Add chilled, diced butter and rub in to dry mix using fingertips
4. Bring dough together and refrigerate for 1 hour. NB - As I was making 4 different kinds of shortbread I split my dough into 4. To one I added grated orange zest, the second cinnamon, and the third and fourth I left plain. Before chilling I rolled each quarter into a 2" sausage so I could just slice them into cookies after an hour.
5. Remove from fridge and slice into 24 cookies, place on greased baking trays, pricking or scoring the tops with a fork. NB - To the ones I had left plain I added demerara sugar to the top of half and vanilla sugar to the remaining 6. Bake for 20-25 minutes, be careful not to overbake as they will crumble rather than crunch.
Friday, 15 August 2008
225 grams icing sugar
125 grams ground almonds
4 egg whites, aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
1. Sift the ground almonds and icing sugar into a bowl, and set aside.
2. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
3. With a flexible spatula, gently fold the almond/icing sugar mixture into the egg whites until completely incorporated. The mixture should be shiny and "flow like magma" :D . When small peaks dissolve to a flat surface, stop mixing. At this poiint, add colouring to the mixture...I divided the mix into two and added pink dye for the strawberry ones and left the other half plain.
4. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto lined baking sheets, to make 1 inch circles about 2 inches apart (pipe larger if you want bigger macaroons). If the cookies form peaks on their tops after piping you can flatten these with a wet fingertip. Tap the underside of the baking sheet to remove air bubbles. Leave dry at room temperature for 1 or 2 hours to allow skins to form...I did not have 1-2 hours and 20 minutes gave me accepatble surfaces, incase you don't wish to wait for your treats!
5. Bake in oven, at 160C, for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar (don't worry, mine did not start a fire - even with the exlamations of my mother!), and rotate the baking sheet after 5 minutes for even baking.
6. Remove macaroons from oven and transfer parchment to a cooling rack. When cool, remove from parchment using a metal spatula or pie slice.
7. Pair macaroons of similar size, and pipe about 1/2 tsp of the filling onto one of the macaroons. Sandwich macaroons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.