Ingredients & Recipes
[Carrot cake]
15cm mold + 10 cupcake molds
☆225g cake flour
☆1 teaspoon baking powder
☆baking soda 1 teaspoon
☆cinnamon powder 1 + 1/2 teaspoon
☆1/2 teaspoon nutmeg
☆1 allspice (shaved)
3 eggs
125g brown sugar
150g vegetable oil
250 g carrots
70g hazel nuts
70g dried fruits
1.Put carrots, white sesame oil and eggs in a blender and blend until the carrots are finely chopped.
2.Add 1 to the millet sugar and mix.
3. Mix all the ☆ and sift.
4.Add 3 to 2 and mix with a rubber spatula.
5. When the mixture is no longer powdery, add the chopped hazelnuts and raisins and mix.
6.Pour the mixture into the mold.
7.Bake in the oven at 180°C for 30 minutes.
8.Cool at room temperature
[cream cheese frosting]
226g cream cheese
100 g powdered sugar
100 g unsalted butter
Add the powdered sugar to the room temperature cream cheese and butter and mix until smooth.
[Orange glazed carrots]
Carrots
200 ml 100% orange juice
40g honey
1.Boil carrots until a skewer goes through.
2.Add honey and orange juice and bring to a boil.
3.Let stand until room temperature, then refrigerate.
Decoration
Spread carrot cake generously with cream cheese frosting and garnish with carrots cooked in orange and chopped pistachios.
[Red velvet cake feat. beet root]
For 1 15cm cake pan
80g cake flour
1 tablespoon cocoa powder
100 g brown sugar
a pinch of citric acid
a pinch of salt 1
3 eggs
about 2 beets (250g)
30g melted butter
1.Wash red beets, drain and wrap in aluminum foil.
2.Heat in the oven at 180°C for 1 hour and leave in the oven until it comes to room temperature.
3. Chop the 2 ingredients, put them in a blender, add a pinch of citric acid, and mix them to make a paste.
4.Shake salt, flour and cocoa powder together.
5.Beat the eggs and light brown sugar with a mixer.
6.When the mixture becomes fine and mousse-like, add all the ingredients at once and mix gently with a rubber spatula.
7.When the mixture is no longer powdery, add 250g of the 3 ingredients at a time and mix gently with a rubber spatula.
8. When the mixture becomes uniform, add the melted butter (about 50℃) and mix quickly with a spatula.
9.Pour the mixture into a mold lined with an open sheet and bake in the oven at 160℃ for 45 minutes.
10. After baked and cooled, remove the paper and put it in the refrigerator.
[Yogurt butter cream]
3 tablespoons yogurt
30 g unsalted butter
60 g heavy cream
20 g powdered sugar
Decorate the cake
Divide the cake horizontally into thirds and spread the yogurt buttercream between and on top.
[Funfetti cake]
15cm mold + 12cm mold
☆cake flour 150g
☆1/2 teaspoon baking soda
☆baking soda 1/2 teaspoon
☆salt 1/2 teaspoon
145 g unsalted butter
150 g powdered sugar
40ml vegetable oil
2 eggs
1 egg whites
170ml milk
10ml lemon juice
1/2 tablespoon dark rum
70g rainbow sprinkles
0.Mix milk and lemon juice.
1.Beat butter and powdered sugar with a mixer.
2. Add thick sesame oil, egg, and egg white and beat with a mixer.
3. Add 0 and rum and mix with a mixer
4. Sift the ☆ and put them in a bowl.
5. Add 3 to 4 and mix with a whisk until powdery
6. Add the sprinkles and mix
Pour the mixture into a mold lined with a baking sheet and bake in a preheated oven at 180℃ for 25 minutes.
7. Remove and cool at room temperature.
8.Decorate with yogurt buttercream or whipped cream.
[S'mores tart]
18cm tart mold
Dough for the brisée
☆150 g flour
☆unsalted butter 90g
☆8g powdered sugar
☆5g salt
9g whole egg
55g cold water
1. Blend the butter with a mixer to make it smooth.
2.Add ☆ and mix with a mixer.
3.When the mixture comes together, add the whole egg and cold water and mix with a mixer.
4.Wrap in plastic wrap and refrigerate overnight.
5.Roll out the dough to 2mm and place in the freezer for 1 hour.
6.Fill the molds with the mixture and refrigerate for 1 hour.
7. Picket the tart, place the tart stone and bake in a preheated oven at 180°C (gas mark 6) for 30 minutes.
Chocolate dough
70 g chocolate
77 g egg
50 g brown sugar
8 g Dutch cocoa powder
2g corn starch
40g unsalted butter
Meringue
1 egg white
Half of the egg whites granulated sugar
1. Mix the eggs and granulated sugar and boil over hot water until the mixture is just below human skin.
2.Melt the chocolate and butter and adjust the temperature to 50°C (122°F).
3.Sift together the cornstarch and cacao powder.
4. Beat 1 with a hand mixer until there are just a few streaks left when the whisk is lifted. (It is best to use low speed for the last minute to get the texture right.)
5. Add 3 and mix gently with a rubber spatula.
6. When the mixture is no longer powdery, add 2 and mix with a rubber spatula, then break down the foam a little with a whisk.
7.Pour the mixture into the tart and bake in a preheated oven at 150℃ for 12 minutes + turn the tart upside down for 12 minutes.
8. Chill the mixture.
9.Make a meringue with egg whites and granulated sugar.
10. Spread the meringue on the 8, sprinkle with granulated sugar as desired, and roast over a burner.
29 сен 2024
