For this month’s Baking Partner’s challenge, Divya Ashok of DD’s Bake shop suggested we try strawberry cake. Divya decorates cakes and you need to visit her site to look at her beautiful creations. For this challenge, we need to make the cake and do some basic decorations. As we don’t get strawberry at this time, I opted to make the cake with strawberry preserve. Every time I visit Nilgiris, I am tempted to buy a jar of the preserves, but looking at the price, I just move away. But this time, I gathered my courage and bought a small jar of strawberry jam which costed so much. But still I wanted to make this cake because I was skipping too many challenges in the past two months. Let me come back with this challenge. I made a two layer 7″ cake and filled it with strawberry buttercream and frosted with vanilla buttercream. And I also made a simple decoration with the strawberry buttercream and some silver edible balls.
Posts tagged BAKING PARTNERS
For this month’s Baking Partner’s Challenge, Reeni of Cinnamon Spice and Everything Nice selected a dessert with berries. The shorcake unlike the butter loaded ones is made with heavy cream. It was quite easy to make. The secret of getting a flaky short cake is the dough needs to be crumbly and not soft. You just need to pat together the dough and cut out the shapes. By doing this you get a flaky crispy shortcake. Usually chilled butter is used but for this heavy cream is used. I chilled it just like butter and used it to bring together the dough. I usually prepare any challenge recipe a week before but for the past two months, I have been preparing on the day of posting. So today at 4am I was making these short breads and while Sruti was getting ready for school, I was doing the photo shoot.
Scones are a type of quick breads which originated in Scotland. Baking soda is the leavening agent used. It can also be called as a pastry as it is somewhat similar to pastry in preparation. Cold butter is rubbed into the flour and buttermilk is used to bring together the dough. Scones are served as breakfast, brunch or with afternoon tea. English scones are round in shape and are similar to the American biscuits. There are so many variation you can make to a scone. Usually they are lightly sweetened and served along with clotted cream, jam or butter. Scones taste best when served warm.
6. Cut the roll into 12 equal pieces.7. Generously butter a muffin pan. 8. Place the slices in the moulds. 9. Cover with cling wrap and allow it to double for 30 mintues. 10. Meanwhile preheat oven to 180C. 11. Remove cling wrap from the muffin pan. 12. Divide the streusal topping into 12 equal portions. 13. Brush the top of the slices with milk and spread the streusel mixture on top of the slices. 14. Bake the muffins for 15- 20 minutes or until the top is nicely golden in colour. 15. Remove from oven and allow the temperature to drop. 16. Serve them warm or at room temperature. Mix together milk, sugar and yeast. Add milk and vinegar. Add it to milk along with flour and salt.
Add butter and knead.
Take it to counter.knead for 10 minutes. Cover and set aside until double. Mix together streusel ingredients. Mix to for a crumbly mixture. Grind the choco chips until crumbly.
Add sugar. Do not add butter. I made a mistake.
Pastry cream is usually made with a lot of eggs and is usually used as a filling in many pastries. As I don’t use eggs, I searched for a recipe with out eggs and got this recipe. I am having this recipe for long and I have forgot the original source of the recipe. This uses flour and milk along with sugar. You can add lemon juice and lemon zest to make lemon cream but I added vanilla and made vanilla pastry cream. As I used orange marmalade for glaze, the tanginess worked well with the sweet cream.
=&0=& Melt together cream and chocolate. Remove from the boiler. Whisk to make a shiny mixture Refrigerate. Beat until creamy. The Chocolate Sponge
Recipe Source: Artisan Vegan Life
Egg Replacer-1/2 cup
Flour/ Maida-1 cup
Cocoa Powder-1/3 cup
Baking Powder-1 tsp
1. Preheat oven to 150 C.
2. In a bowl mix together water and egg replacer.
3. With a mixer, beat until frothy and double in volume.
4. Add sugar and beat for 8 minutes until the volume is doubled.
5. Add in vanilla essence and beat.
6. In another bowl sieve together flour, cocoa and baking powder.
7. Add this to the egg replacer mixture and gently fold to incorporate.
8. Do not over mix.
9. Grease and line a sheet pan.
10. Pour the batter and spread it out as an even layer.
11. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
12. Let it cool on the pan for 15 minutes.
13. Flip it on another baking paper.
Mix dry ingredients.
Mix wet ingredients.
Pour the wet ingredients mixture into the dry ingredients.
Add walnuts and mix.
Pour into a greased and dusted loaf tin.
Cool on wire rack.
Slice it up and serve.
Here are some of the cakes and cookies I tried without butter:
1. Eggless Mango Chocolate Marble Cake
2. Eggless Lemon Cupcakes
3. Eggless Rose Cookies
4. Eggless Dates and Pumpkin Seeds Cake
5. Eggless Chocolate Cake
6. Eggless Choco Beet Cake
Recipe Source: Kitchen Surfing
For The Kronuts:
For The Dough:
Flour/ Maida-1 1/2 cups + 1/3 cup
Milk-1/4 cup+1 tbs
Instant Yeast-1 1/4 tsp
Butter-1 3/4 tbs
Butter-1/2 cup+1/6 cup
Oil-For Deep Frying
For The Pastry Cream:
Corn Flour-1/8 cup
Vanilla Essence-1/4 tsp
Cinnamon- a pinch
Dark Chocolate -For Dipping Kronuts
Cinnamon Sugar-For Sprinkling on top
Eggless Pastry Cream:
1. Mix together milk, cinnamon, corn flour and sugar.
2. Bring it to boil and keep on stirring until the mixture becomes very thick.
3. Remove from flame, add vanilla essence and mix well.
4. Place a cling wrap to cover the cream touching the top to avoid formation of film.
5. Refrigerate until use.
For The Dough:
1. Mix together flour, salt, sugar and yeast.
2. In a sauce pan mix milk and butter and heat until butter melts.
3. Remove from heat and allow it to cool.
4. Add the curd and mix well.
5. Add this to the flour mixture and mix to form a dough. The dough will be crumbly at first. But when you start kneading, the sugar will start melting and the dough will become soft and smooth. So do not add water to make it soft. Then you will end up with a sticky dough.
6. Knead the dough for 10 minutes.
7. Place in a bowl, coat with oil and cover with cling wrap and let it double.
8. When double, punch the dough to degas.
9. Place it again in a bowl, coat it with oil, cover with cling wrap and refrigerate overnight.
Laminating The Dough:
1. Cut butter into 1/2 inch slices and form it into a rough square on a butter paper.
2. Cover with another butter paper and slightly beat it with a rolling pin to merge the pieces.
3. Now remove the top paper and slice the butter into a 4″ * 5″ rectangle. Place the cut out pieces on top and place the paper on it again.
4. Again press the butter with the rolling pin to make a rectangle block of butter.
5. Cover and refrigerate until firm.
6. Remove the dough from fridge and roll into a 10″ * 10″ square.
7. It will be very firm and you will have a tough time rolling it. Do not expect it to be smoother.
8. Now place the firmed butter in the centre of the rectangle.
9. Follow the pictures for clear instructions on laminating the dough.
10. Refrigerating the dough in between folds is very important as you don’t want to break the dough and butter oozing out of the dough.
11. The important point is that, both the dough and butter should be at the same consistency. If the dough is harder then it will tear and soft butter will ooze out of the dough.
12. So it takes time and a lot of practice to master this art. But still if you feel the dough is tearing rest it for some time before rolling it and if you feel the dough is very soft then refrigerate it before rolling.
13. Once folding 4 times is over, roll out the dough into a rectangle of 1/4″ thickness, place on a lined tray, cover with a butter paper and refrigerate for a day.
Frying, Filling And Finishing The Kronuts:
1. The next day, use a larger cap of bottle to cut the kronuts and a smaller cap for the centre of the kronuts.
2. Once cut, arrange on a tray lined with butter paper, cover with a towel and let it double for 45 minutes.
3. Now place it in refrigerator and leave it there for 1 hour or until firm.
4. Heat oil in a deep pan.
5. Deep fry the kronuts one by one until golden on both sides.
6. If you are just coating it with cinnamon sugar, then drop the hot kronuts in the sugar and roll to coat it completely.
7. Serve it warm.
8. If you opt for filling it, then allow it to cool.
9. Take the pastry cream in a piping bag with a pointed nozzle.
10. Insert the nozzle in the sides of kronuts and pipe some pastry cream into it.
11. Melt some chocolate in a double boiler, dip the filled kronuts into the chocolate and sprinkle the top with cinnamon sugar immediately.
12. Allow the chocolate to set.
13. Serve immediately and Enjoy!!!