Cinnamon-Streusel Coffee Cake

Ingredients
Topping
1 cup (198g) granulated sugar
1/4 teaspoon table salt, (if you use unsalted butter)
1 cup (120g) King Arthur Unbleached All-Purpose
Flour
1 tablespoon cinnamon
6 tablespoons (85g) butter, melted

Filling
1 cup (213g) dark brown sugar or light brown sugar,
packed
1 1/2 tablespoons cinnamon
1 teaspoon unsweetened cocoa, Dutch-process or
natural

Cake
12 tablespoons (170g) butter, at room temperature,
at least 65°F
1 teaspoon table salt, (1 1/4 teaspoons if you use
unsalted butter)
1 1/2 cups (298g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar,
packed
2 1/2 teaspoons baking powder

2 teaspoons King Arthur Pure Vanilla
Extract
3 large eggs, at room temperature
3/4 cup (170g) sour cream or plain
yogurt, at room temperature
1 1/4 cups (283g) milk, anything from
skim to whole, at room temperature
3 3/4 cups (450g) King Arthur
Unbleached All-Purpose Flour

Method:

Preheat the oven to 190°C. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.

Make the topping by whisking together the sugar, salt, flour, & cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.

Make the filling by mixing together the brown sugar, cinnamon, & cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, & vanilla until well combined & smooth.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the sour cream or yogurt & milk till well combined. You don’t need to whisk out all the lumps.

Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.

Sprinkle the filling evenly on the batter.

Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling & batter thoroughly; just swirl the filling through the batter.

Sprinkle the topping over the batter in the pan.

Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, & a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.

Remove the cake from the oven & allow it to cool for 20 minutes before cutting & serving. Serve cake right from the pan.

Tips from our Bakers

Dress it up for guests: Make a glaze with 1/2 cup (57g) confectioners’ or glazing sugar & 1 tablespoon milk; drizzle glaze over the cooled coffee cake.

Since butter & sour cream are both key ingredients in this cake, we encourage you to use the best quality you can get. We highly recommend Cabot, a superb Vermont brand available nationally.

It’s easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.

Want to prepare this coffee cake the night before, then bake in the morning? It’s easy; simply cover the unbaked cake with plastic wrap, & refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you’ll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

Sour Cream Coffee Cake

Ingredients

Cake
113gms unsalted butter, softened
200gms sugar
2 large eggs, at room temperature
240gms all-purpose flour

Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
227gms sour cream or plain yoghurtat room temperature

Topping
1/2 cup (99g) granulated sugar
2 tsp cinnamon
2 tsp vanilla extract
1/2 cup chopped walnuts, optional

Method:

Preheat the oven to 350°F. Grease & flour a 9 1/2″ tube pan, or a 9″ x 9″ pan.

To make the cake: Beat together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda, & salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly.

Spread half the batter in the pan, & sprinkle with half the topping mixture. Repeat with the remaining batter & topping.

Bake the coffee cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Glass pans may take an additional 5 to 10 minutes to bake through completely.

Remove the cake from the oven; if you’ve baked it in a tube pan, wait 10 minutes, loosen the edges, & carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve. If you’ve baked the cake in a 9″ x 9″ pan, just serve it right from the pan.

Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, & store at room temperature for several days; freeze for longer storage.

Ginger Lemon Curd Coffee Cake

Ingredients

Crumbs
180gms All-Purpose Flour
100gms sugar
28gms icing sugar, sifted
1/2 tsp table salt
1/2 tsp ginger
1/2 tsp cardamom
128gms unsalted butter, cut into cubes; at room temperature
1 1/2 tsp vanilla extract
40gms diced ginger

Cake150gms All-Purpose Flour
100gms sugar
zest of 1 lemon
1 1/4 tsp baking powder
1/2 tsp table salt
1/4 tsp baking soda
1/4 tsp cardamom
1/4 tsp ginger
71gms unsalted butter, cubes; at room temperature
2 large eggs
1 tsp lemon paste, optional

1/2 tsp vanilla extract
113gms sour cream or plain Greek yogurt
170gms lemon curd

Glaze
85gms icing sugar, sifted
1 tbsp ginger syrup
1 to 2 tsp water

Method:
Preheat the oven to 350°F. Prepare an 8″ square pan with a parchment sling or reusable silicone liner, then lightly grease the sides of the pan. Alternatively, line a 9″ cake pan with a round piece of parchment or round reusable liner & lightly grease the sides.

To make the crumbs: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, sugars, salt, & spices. Add the butter & vanilla; toss to combine. Using a bowl scraper, a fork, or your fingers, work in the butter until crumbs form & no dry spots remain. The crumbs should be irregular, ranging in size from a pea to walnut.

Add the diced ginger & toss until incorporated. Set aside.

To make the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, lemon zest, baking powder, salt, baking soda, & spices. Add the butter & mix at low speed using an electric hand mixer or the flat beater attachment of the stand mixer, until the mixture looks sandy, about 1 to 2 minutes. (This mixing method is called reverse creaming & is also known as the paste method.)

Beat in the egg, lemon paste, & vanilla, then mix until no dry spots of flour remain. Stop the mixer & scrape the bowl & beater(s) as needed; the mixture will be thick.

Add the yogurt or sour cream all at once before starting to mix. Stir until the batter is smooth. Stop to scrape the bowl & then mix again at medium-low speed for 30 seconds to 1 minute; this final mix is key to ensuring the best texture so don’t skip it.

To assemble & bake the lemon coffee cake: Transfer the batter to the prepared pan & spread it evenly all the way to the edges. (A small offset spatula is a helpful tool here.)

Spread the lemon curd evenly over the top of the batter.

Sprinkle the crumbs evenly over the lemon curd & gently press to adhere.

Bake the lemon coffee cake for 42 to 46 minutes, until it’s set in the middle & the crumbs are golden brown. The middle of the cake will be firm to the touch with no evidence of uncooked batter. (Use these cues for doneness rather than testing with a toothpick or paring knife, as the lemon curd will remain fluid & may look like uncooked batter.)

Remove the lemon coffee cake from the oven & allow it to cool in the pan for 20 minutes. If making the glaze, prepare it while the coffee cake is cooling.

To make the glaze: In a small bowl, stir together the glaze ingredients until smooth, starting with smaller amount of water. Add additional water as needed until the glaze is the consistency of molasses.

Remove the lemon coffee cake from the pan using the overhanging edges of parchment as handles to gently lift it out. (If you used a silicone liner or parchment round, run a nylon spreader or dull knife around the edges of the pan to loosen the cake & then gently tip it out.) Place the lemon coffee cake, still on the parchment or liner, on a wire rack to cool slightly.

Drizzle the glaze over the lemon coffee cake, or finish by dusting with non-melting sugar or icing sugar

Carrot Cake w/ Cream Cheese Frosting

Ingredients

Cake
248gms vegetable oil
400gms sugar
1 tsp table salt
4 large eggs
1 tbsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 1/2 tsp baking powder
1/2 tsp baking soda
240gms All-Purpose Flour
325gms carrots, finely grated
170gms chopped walnuts, toasted

Frosting
113gms unsalted butter, room temperature
227gms cream cheese, room temperature

1/4 tsp table salt
2 tsp vanilla extract
283gms icing sugar
1 tsp milk or heavy cream, optional

Method:
To make the cake: Preheat the oven to 175°C. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.

In a large bowl, beat together the oil, sugar, salt, eggs, spices, baking powder, & baking soda.

Weigh & sift the flour; add to above ingredient & stir to combine.

When a recipe specifies a “cup or tablespoon measurement” always consider that all is not equal.

Cup: an American cup is approximately 237mls, while an Australian cup is 250mls.

Tablespoon: An American tablespoon is 15, ls, while an Australian tablespoon is 20mls.

These differences are small, less than a tablespoon: however, baking is a science where precise measurements can determine the success of a recipe. The difficulty is further complicated, where imperial & metric measurements ate included in the recipe: determining the origin of the recipe can be a point of conjecture.

In addition, most cup measurements are inaccurate: certainly, there are reputable manufactures but after testing numerous brands, the discrepancies between what it represents & what is actually is can be alarming.

if you haven’t already, invest in a set digital scale that can measure in milligrams. You won’t be disappointed, anything else is an estimation at best.

Add the carrots & nuts, & mix until just blended. Pour into the prepared pan(s).

Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the Centre comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, & place them on a rack to cool.

To make the frosting: In a large bowl working with a hand mixer or in the bowl of a stand mixer, beat the butter & cream cheese together until smooth. Add the salt & vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.

Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, & frost the top & sides of the cake. For helpful tips, see our blog post: How to assemble & frost a layer cake.

Refrigerate the cake. An hour or so before serving, remove it from the refrigerator & bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.

The Classic Australian Lamington

Ingredients

83gms plain flour
40gms corn flour
5 eggs
150gms caster sugar
60gms butter, melted
3 tbsp cocoa powder
375gms icing sugar
1 tbsp butter, softened
2-3 tbsp boiling water
500gms desiccated coconut

Method:
Step 1: Preheat oven to 180ºC. Line a 20cm x 30cm lamington tray with greaseproof paper.

Step 2: Sift together the flours & set aside.

Step 3: Using an electric mixer, beat the eggs & sugar until a foam forms & the mixture doubled in size. Gently mix through the flour making sure it’s well incorporated.

Step 4: Pour the butter in slowly & fold carefully through.

Step 5: Pour mixture into the prepared tin & bake for 20 minutes, until soft & spongy to touch. Leave to cool in tin for 10 minutes. Transfer to a cooling rack & cut sponge into 5 cm cubes.

Step 6: Stir together the cocoa, icing sugar & butter. Add enough boiling water to make a runny icing. Place the coconut in a tray. Pierce the sponge cubes with a fork & dip into the chocolate icing. Dip sponge in the coconut. Place onto greaseproof paper & leave to dry.

The use of corn flour in lamingtons, or any other baked goods, can vary based on the recipe and the desired texture of the final product:

Soft Crumb: Corn flour, also known as corn starch, can make the cake crumb softer and result in a lighter sponge cake. This is because corn flour has a finer texture and lower protein content than all-purpose flour.

Unique Flavour and Colour: Corn can add a unique flavor and a yellow color to the baked goods.

However, it’s important to note that corn flour does not have the same properties as wheat flour. For instance, it lacks gluten, which gives structures to the dough. Therefore, when used in baking, the dough will not rise as much and will have a higher density. This is why corn flour is often used in combination with other flours, rather than as a direct substitute.

The Choice to use corn flour in lamingtons of other recipes depends on the specific texture & flavor desired.

Raspberry Lemon Cake

Ingredients
130gms unsalted butter, at room temperature
200gms sugar
zest of 1 lemon
3 large eggs, separated
1 tsp vanilla extract
250gms all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
280mls plain Greek yogurt
350gms frozen raspberries

Lemon Buttercream
230gms unsalted butter, at room temperature
600gms sugar, sifted
4 tbsp fresh lemon juice

Method:
Preheat oven to 175ºC Butter & flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.

Cream the butter, sugar, & lemon zest together until light & fluffy, scraping down the sides of the bowl. Fold in the egg yolks, one at a time, along with the vanilla.

In a separate bowl beat the egg whites until soft peaks form. Whisk together the flour, baking powder, salt, & baking soda.

Add the dry ingredients to the butter mixture alternately with the yogurt & mix until well combined. Scrape down the bowl.

Fold in the whipped egg whites, & when no white streaks remain & incorporate the berries.

Spread the batter evenly between the two cake pans & even out the tops with an offset spatula.

Bake for about 30 minutes on bottom rack, or until the centre springs back when touched & the edges are just starting to turn golden. Let the cakes cool for 10 minutes before turning out & cooling completely on a rack.

To make the frosting, cream the butter, sugar, adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth & creamy.

Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer & finish frosting top & sides.

The Variables of Cup Measurement
You’re correct that 1 US cup is approximately equal to 236.6 grams1 of water. However, the conversion from cups to grams depends on the density of the substance you’re measuring. For granulated sugar, 1 US cup is approximately 200 grams23. This is because sugar is denser than water. So, while a cup of water weighs more in grams, a cup of sugar weighs less.

Chocolate Cake with Vanilla Buttercream & Chocolate Fudge

Ingredients:
1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons unsweetened Dutch process cocoa powder
1/2 cup hot black coffee
1/2 cup canola oil
1 cup buttermilk
1 1/2 teaspoons baking soda.
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2 large eggs, lightly beaten.
3/4 cup dark brown sugar, firmly packed
3/4 cup white sugar
2 cups all-purpose flour

For the Buttercream Frosting:
1/4 cup unsalted butter
1/4 cup vegetable shortening
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

For the Pourable Fudge Frosting:
1/2 cup buttermilk, room temperature
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup sugar
1/3 cup unsweetened Dutch process cocoa powder
1/3 cup dark corn syrup
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into tablespoon-sized pieces

Method:
Set oven rack to the middle position & preheat oven to 190°C. Grease a 9- by 13-inch pan or baking dish with butter. Add 2 tablespoons cocoa powder to pan & shake & tap pan gently until the butter is completely coated in cocoa. Discard excess.

In the bowl of a stand mixer, combine ½ cup cocoa & coffee, beat on medium speed for 30 seconds. Add oil, beat for 30 seconds; add buttermilk, beat for 30 seconds; add baking soda, beat for 30 seconds; add salt, beat for 30 seconds; add vanilla, beat for 30 seconds; add eggs, beat for 30 seconds; add sugars, beat for 30 seconds. Add flour & beat about 5 minutes to remove any lumps. Batter may begin to bubble.

Pour batter into prepared pan & use spatula to smooth top. Bake until cake tester comes out clean, 35 to 40 minutes. Transfer to a rack & allow to cool for at least 30 minutes. Transfer to the freezer for at least an hour & up to overnight.

For the Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter & shortening on medium speed until light & fluffy, about 3 minutes. Add icing sugar & mix to fully incorporated, about 1 minute. Add vanilla extract & mix until blended, about 30 seconds. Transfer frosting to a piping bag fitted with a large round tip. Refrigerate for at least 15 minutes to firm up frosting.

Pipe frosting crosswise into seven 1-inch-wide lines spaced 1-inch apart (each “bump” should run the length of the cake, 9 inches long). Return cake to freezer for at least 30 minutes to set the frosting.

For the Fudge: In a large bowl, whisk together buttermilk, icing sugar, & vanilla & set aside. In a medium saucepan, combine sugar, cocoa, corn syrup, salt, & 1 stick of butter. Stir occasionally to fully incorporate butter as it’s melting then bring mixture to a boil over medium-high heat.

Cook until mixture registers 116°C on a candy or instant-read thermometer (a small amount dropped into cold water should form a soft, malleable ball), then remove from heat. While whisking constantly, add hot mixture to buttermilk mixture. Add remaining butter pieces & continue whisking until fully incorporated & mixture has cooled (frosting must be only slightly warm).

Remove frosted cake from freezer & pour cooled frosting over the cake in long strokes to cover buttercream rolls completely. Note: Frosting will be thin & sauce like. Working quickly & evenly you’ll be able to completely cover the bumps with a thin layer of frosting, while “frosting runoff” will create fudgy pockets along the surface beside the bumps that will firm up in the freezer. Return cake to freezer for at least 30 minutes more to set. A smaller, paring knife is most effective for cutting while maintaining the cake’s unique look. Serve chilled & store leftovers in refrigerator or freezer.

Dessert Sauces

Apple Bread Pudding

Ingredients:
500mls whole milk
500 mls heavy cream
¾ cup sugar
1 ½ tsp each of ground ginger & cinnamon
½ tsp ground clove
4 whole eggs
4 egg yolks
1 ½ tsp vanilla extract
¼ tsp salt
1 brioche loaf (or challah bread), cut into cubes
2 medium Granny Smith apples, cut into a medium dice
cooking spray

Method:
Preheat the oven to 170˚C. Place the milk, cream & half of the sugar into a medium saucepot & heat until scalding.

Whisk the other half of the sugar & spices in a separate bowl. Add the eggs, yolks, vanilla & salt to sugar-spice mixture & whisk until well-combined.

Temper the egg mixture with the hot liquid.
Place brioche cubes in a bowl, leaving enough space to toss with the bread pudding mixture. Add the apples & custard mixture, & toss all the components together to make sure the bread gets coated well.

Place mix into a 9-by-13-inch casserole dish coated with non-stick cooking spray. Spread the bread pudding mixture evenly in the dish. Bake in oven until the top is golden in colour, 30 to 45 minutes. Remove from oven & cool before cutting.

To serve, ladle reserved whiskey anglaise into a bowl, & add a portion of bread pudding. Top with an apple crisp.

Whiskey Crème Anglaise

Ingredients:
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar
9 egg yolks
¾ tsp kosher salt
¾ tsp vanilla extract
1 ½ ounces whiskey

Method:
Place the milk, cream & half the sugar into a sauce pot & bring to a boil; heat until scalding.

Meanwhile, place the yolks, other half of sugar, salt & vanilla purée into a separate bowl & whisk together to combine.

Carefully temper the yolks with the hot liquid. Cook until slightly thickened & can coat the back of a spoon or rubber spatula. Add whiskey & stir to combine. Strain & cool in an ice bath; reserve until use.

Sticky Toffee Pudding

Ingredients:
250gms, pitted dates
225mls, water
110mls, unsalted butter
250gms, castor sugar
1 tsp baking soda
250gms, cake flour
1 tsp, baking powder
salt, pinch
200mls, whipping cream
2 whole eggs

For the sauce:
100gms, butter
125gms, light muscovado sugar
1 tbsp, treacle
300mls, heavy cream
1 tsp, vanilla extract

Method:

For the pudding:
Rinse pitted dates well, then cook with water till the combination becomes a thick paste.

Add baking soda, baking powder & salt to the flour, then sieve.

Mix castor sugar & butter on medium speed using aa hand mixer. When it takes on a pale white colour, pause the beater to scrape down the sides of the bowl & add eggs at low speed, & mix well.

Alternate the addition of flour mix & whipping cream, scraping down the sides each time one of these ingredients are added to the bowl. Lastly, add the date paste.

Lightly brush the moulds with butter & fill with the pudding mixture.

Pre-heat oven to 180ºC, place filled moulds on baking tray & bake for 15-20 minutes at 165ºC.

For the sauce: Pour sugar, treacle & half the heavy cream into a saucepan. Stir over a low heat at 180 degrees Celsius until the sugar has caramelized, remove & add the remaining heavy cream, butter & vanilla extract.

Plating: Serve puddings immediately out of the oven, & pour 2 tablespoons of freshly made sticky sauce over each one. Top each of them off with favourite ice cream & berries.

Peach Melba (Classic)

Ingredient:
For the Raspberry Sauce:
454gms frozen raspberries
120mls raspberry juice
90gms castor sugar
5mls fresh lemon juice

For the Peaches:
960mls water
300gms castor sugar
60mls honey
60mls fresh lemon juice
5mls vanilla paste
ripe peaches (about 6 medium peaches)
1 pint vanilla ice cream

Method:
For the Raspberry Sauce: In a medium saucepan, combine raspberries, water, sugar, & lemon juice over medium heat. Simmer for 10 to 12 minutes, stirring occasionally, until sugar is dissolved, raspberries are broken down, & sauce is slightly thickened. Using a fine-mesh sieve, strain sauce into a medium bowl; discard solids & set sauce aside.

For the Peaches: In a large saucepan or Dutch oven, bring water, sugar, honey, lemon juice, & vanilla paste to a boil over high heat. In a large bowl, set up an ice bath by filling it halfway with cold water & ice. Set aside.

Using a sharp paring knife, score a small X at the base of each peach; set aside. Lower peaches into boiling syrup with slotted spoon, reduce heat to a simmer, & poach peaches, turning halfway through, until flesh is tender when pierced with a knife, about 6 minutes, Using a slotted spoon, transfer peaches to the ice bath & let stand until cool enough to handle, about 5 minutes. Reserve poaching liquid. (See make-ahead & storage.)

Working with 1 peach at a time, scored X on the base of peach &, using a paring knife, peel back & remove loosened skin from peach. Discard skins & repeat with remaining peaches. Cut each peach in half through stem & remove pit. Slice peeled peach halves into thirds.

To serve, place a scoop or two of vanilla ice cream in a bowl & top with peach slices & raspberry sauce.

Alternatively, source a high quality jar of raspberry jam & create a syrup or sauce to desired consistency by heating over low heat in a pan, & adding a liqueur of choice until you arrive at the consistency you want. You can still make the raspberry coulis/sauce independent of the raspberry jam & include once pureed & strained, but exclude the sugar as you still want a contrast of fresh & sweet & tart. We just don’t tell Augustus Escoffier!

Peach Melba (Modern)

Ingredients:

French Vanilla Ice Cream
Milk 227gms
Cream 227gms
Sugar 113gms
Egg Yolks 128gms
Vanilla Bean, split & seeded ½ each
Pinch Salt

Raspberry Sauce
Yield: 138gms
Raspberry Puree 114gms
Sugar 29gms
Cornstarch 3.5gms

Poached Peaches
Yield: 4 portions

Sugar 170gms
White Wine 340gms
Water 170gms
Fresh Peaches 2 only

Method:
French Vanilla Ice Cream: Prepare ice water bath. Scald milk, cream & vanilla bean; seeds & pod. Cover & steep for 5 minutes, bring mixture back to a scald. Place yolks, sugar & salt in a medium sized bowl & whisk together. Once liquid has returned to a scald, slowly temper milk into yolks using a whisk by adding ¼ of the mixture at a time to the yolks. Once tempered, return mixture to the pot & cook on low heat, stirring constantly with heat resistant spatula until mixture reaches 80ºC, strain & cool over ice immediately.

Once cooled, Freeze in ice cream machine according to manufacturer’s directions.

Raspberry Sauce Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree & sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture & boil for one minute. Remove from heat & cool before using.

Poached Peaches Place sugar, water & white wine in a medium sauce pot & heat to dissolve the sugar. Meanwhile, slice peaches in half & remove the pit. Once the sugar has dissolved, place the peach halves in the liquid & cover with a piece of parchment or cheesecloth & bring to a gentle simmer, keeping a close eye not to boil the mixture.

Check the peaches after 10 minutes using a paring knife or cake tester. The paring knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Remove peaches from the liquid & cool on an ice bath.

To Plate: Mise en place is everything! Prepare all the components prior to plating & have readily available.

Using a pastry brush, brush the raspberry sauce up the side of wine glass. Add poached peaches & a quenelle of vanilla ice cream. Finish with a sugar nest. Serve immediately.

Apple Turnovers

Ingredient
4 Granny Smith apples
2 tbsp butter
3 tbsp brown sugar
1 tsp ground cinnamon
1 tsp cornflour/cornstarch
2 sheets frozen or chilled puff pastry
1 egg beaten for egg wash
powdered (icing) sugar, to serve

Method:
To make apple filling
Peel, core & dice apples.

Add apples to a frying pan along with butter, brown sugar & cinnamon & place on a low heat. Stir until the butter is melted & all ingredients are combined & beginning to show signs of breaking down. A high heat is not necessary, the sugars in the apple will break down rapidly with only minimal heat applied.

1. Caramelization: This is a process that occurs when sugar is heated to a certain temperature. The heat causes the sugar molecules to break down & then re-form into compounds that have a characteristic colour & flavour. In the case of apples, the natural sugars (fructose) caramelize during the cooking process, which contributes to a deeper, sweeter flavour.

2. Fruits contain natural pectin; apples are no exception. Even a low heat causes the pectin to gelatinize, or set up, which can contribute to the thickening of the apple mixture, such as in apple pie filling; however, in this instance, we will add an additional binder in the form of cornstarch to help hold the mixture firm, as Granny Smith apples contain in excess of 84% water

Continue to cook on a low simmer until just tender.

Mix cornflour/cornstarch with 2 teaspoons water & add slowly to the apple mixture adjusting consistency to a firm bind as the apples will have a tendency to break down further during the final bake. Remove from heat & cool.

To assemble Apple Turnovers: Preheat oven to 200°C & line two baking trays with baking paper.

Defrost puff pastry until pliable & cut each sheet of pastry into quarters

Divided apple filling over half of each square & brush edge of each square lightly with egg wash. Fold pastry over apples encasing the filling & press the edges well to seal.

Transfer finished pastries to lined baking tray & with a sharp knife score the top of each assembled pastry. Brush tops with egg wash & bake for 25-30 minutes until golden brown & crispy. Remove from oven & cool on wire rack. Dust with icing sugar to serve.

Baklava or baclava (μπακλαβα)

Ingredients:
17 phyllo sheets
180 g shelled pistachios
180 g almonds
180 g walnuts
250 g clarified butter, or soft butter
3 tbsp sugar
2 tsp cinnamon
2 tbsp rose water or similar

For the syrup
250mls water
220gms caster sugar
100gms honey
juice of 1 lemon
3 tbsp rose water

For the topping
100 g shelled pistachios

Method:
Syrup: Boil water & sugar for 5 minutes to dissolve the sugar. Turn off the heat & add the honey, lemon juice & rose water. Set aside.

Roast all the nuts separately & grind to coarse powder.

Set aside (100g) of shelled pistachios for the topping.

Mix all the remaining nuts. Stir in 4 tablespoons (50 g) of butter, rose water or orange blossom, cinnamon, & sugar. Mix well & set aside.

Cut all the filo sheets in half & adjust the size according to the size of the pan (to get 34 sheets).

Butter the pan. Using a pastry brush, coat 15 sheets with melted butter & accurately place them one above the other. Spread half of the nut filling.

Butter 10 more sheets one by one & place them exactly on top of one another. Spread over the remaining filling.

Finally, butter 8 leaves & deposit them accurately one above the other. Butter the last sheet & use to fill the edges if necessary. Coating the entire surface of the baklava with butter.

Preheat oven to 180˚C.

Pre-cut the baklava into squares or diamonds.

Bake for 30 minutes, & then 30 minutes at 150˚C.

Drizzle warm baklava syrup immediately after removing from the oven. Let stand at least 8 hours before serving. Sprinkle with ground pistachios before serving.

Rose or Blossom water
To make rose or blossom water is a simple process.

Collect 2-3 cups of fresh rose petals. Rinse & clean the petals. Add your clean rose petals to a pot or saucepan & add distilled water to just cover the petals, too much water will dilute the blossom water flavour. Bring to a low simmer for 30–45 minutes to infuse the water & petals lose their colour.

Apart from rose petals, there are several other types of flower petals that can be used to make blossom water:

Orange Blossoms: Orange blossom water is a flower water made from the blossoms on orange trees1. It has a wonderfully floral, citrus flavor & is often used in baked goods, salads, & drinks.

Water Lilies: Water lilies can produce white, purple, pink, blue, yellow, orange, red, & peach blooms. They are some of the first aquatic flowers that people think of & for good reason. These well-loved flowers come in a wide range of varieties, with some considered hardy & some considered tropical.

Remember, the key to using any flower water is to not overdo it. These waters add a lovely flavor to a dish, but they are deceptively strong. To keep your dish from being overly floral, use a small amount of blossom water & taste as you add it to make sure it’s not overpowering the dish

Gâteau Invisible (Invisible Apple Cake)

Method:
For the Cake: Grease an 8 ½- by 4 ½-inch loaf pan & line with a 8- by 13-inch sheet of parchment paper so that parchment hangs over long sides of pan, forming a sling.

Grease exposed sides of parchment paper, then dust with flour, making sure to lightly coat bottom & sides; carefully tap out excess flour. Adjust oven rack to middle position & preheat to 190°C.

In a small bowl, whisk flour & baking powder until well combined, at least 30 seconds; set bowl aside.

In a medium bowl, whisk miso & butter until miso is broken up. Whisk in roughly 2 tablespoons of milk until mixture is smooth & no lumps remain, about 30 seconds. Whisk in remaining milk until smooth; set aside.

Using a stand mixer fitted with whisk attachment, whisk eggs & sugar at medium speed until pale & glossy, 60 to 90 seconds. (Alternatively, beat eggs & sugar in a large mixing bowl using an electric handheld mixer or a whisk, about 90 seconds for the electric mixer & 2 minutes for the whisk.)

Whisk in half of flour mixture until just combined. Whisk in milk mixture, followed by remaining flour mixture, until no lumps remain.

Using a large rubber spatula or wooden spoon, stir apples into batter until evenly coated.

Arrange apple slices in prepared loaf pan in an overlapping pattern, making sure flat sides of apples are flush with edges of pan (as you work, reserve largest, nicest apple slices for top layer; you’ll need roughly 40 to 50 slices for it). Continue arranging apples in even layers until apples are ½ inch from top; press apples down to evenly distribute.

Arrange final layer of apples in horizontal, shingled pattern.

Scrape remaining batter into pan, making sure to leave ¼ inch space from top; gently tap pan to knock out air pockets & distribute batter.

Set loaf pan on middle rack of oven & slide a rimmed baking sheet on rack underneath to catch any drips. Bake until top is golden brown & domed & a cake tester or toothpick inserted into center meets little resistance & comes out clean, 65 to 75 minutes; rotate pan one time halfway through baking.

Transfer cake to wire rack & cool for 10 minutes; loosen sides with butter knife or offset spatula. Cool cake in pan to about 60°C, about 2 hours. Then lift loaf using overhanging parchment & transfer to a cutting board. Let cake cool completely before slicing, about 1 hour longer.

Meanwhile, for the Caramel: In a 3-quart stainless steel saucier, combine water & sugar over medium heat. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 5 minutes, shaking & swirling as needed to ensure even caramelization. Continue cooking until syrup is light to medium amber, about 1 minute longer.

White Wine Poached Pears w/ Frangipane Paste

Ingredients:
6 pears

Poaching Liquid
2 cups white wine
3 ½ cups water
1 cinnamon stick
1 vanilla bean, or ½ tsp vanilla extract
1 tsp lemon zest
1 tsp freshly squeezed lemon juice
2 cups granulated sugar

Frangipane/Almond Paste
85gms unsalted butter, room temperature
100gms granulated sugar
Salt, pinch
100gms almond flour
25gms all-purpose flour
1 large egg, at room temperature
2 tsp almond extract

Method:
Frangipane/Almond Paste
Mix all the ingredients in a bowl until you have a smooth, thick paste but still pliable.

To core the Pears
Using a apple corer, break the skin on the base of the pear & slowly rotate applying minimum pressure as you move up the core of the pear. Continue to rotate & moving up the stem of the core until it breaks off. Discard the core & wash pear to remove any pips that remain.

Poaching Liquid
To prepare the poaching liquid, in a large, deep saucepan, stir together the white wine, water, cinnamon, vanilla bean, lemon zest, & lemon juice. Bring the mixture to a simmer over a low heat.

Poached Pears
Packham Triumph

Pears are one of the best fruits to poach because the flesh stays firm & their shape is still recognizable after poaching. With so many pear varieties available, try different kinds of this sweet fruit to achieve diverse textures & flavors. Packman Triumph are readily available almost year round & like Beurré Bosc, they retain their shape & firmness once poached.

Add the pears to the poaching liquid, standing upright in the pan. The liquid should cover most of the pears’ height.

Poach the pears, uncovered for approximately 6-7 minutes. The pears should still be firm but with the addition of the frangipane/almond paste, it is necessary to finish the cooking process in a low to medium oven.

Monitor the poaching process closely as you do not want the pears to overcook. Remove the pears from the poaching liquor with a slotted spoon, cool & refrigerate to firm.

Return the poaching liquid to a slow simmer & reduce until you achieve a syrupy consistency. Remove from heat & bring to room temperature until required.

Adding the Frangipane Paste
Spoon the frangipane paste into the chilled pear hollows & pack tightly. Transfer to a baking tray

Presentation
The options are numerous, poached pears lend themselves to being served hot or cold. Consider the following:

Poached Pears & Chocolate: This pairing is often used in various classic French desserts, Poires belle Hélène is an excellent example which features poached pears with chocolate sauce.
A chocolate ganache drizzled over the cold pears offers a unique contrast & certainly enhances the presentation. The mild, sweet flavor of pears contrasts nicely with the rich, bitterness of chocolate, creating a balanced & delightful taste experience

Vol Au Vent cases: a poached pear sitting in an appropriately sized vol au vent case with the poaching syrup or coulis drizzled over the pear offers a eye catching presentation while the vol au vent case is an ideal vessel for the syrup or coulis.

Individual chocolate Genoise sponge:
Ingredient

Combine butter & chocolate over a double boiler to melt. Add white sugar, cocoa powder, beaten eggs, vanilla, & salt.

½ cup cocoa powder
3 eggs beaten
1 tsp vanilla
¼ tsp salt

Individual Chocolate Cake
100 g chocolate
½ cup butter
¾ cup white sugar

Pour the batter into a greased individual springform cake tins & cook at 170ºC for appropriately 25-30 minutes, turn oven off & let cool with door just ajar.

Remove from cake tins & store in an airtight container until ready to plate.

Apple & Walnut Bread Pudding

Ingredients:
113gns walnuts, chopped
3 only Granny Smith apples, peeled, cored & diced
4 to 4 ½ cups (198g to 283g) cubed bread
4 large eggs
2oomls full cream milk
250gms heavy cream
175mls condensed milk
50gms brown sugar
½ tsp nutmeg
½ tsp cinnamon or 1 only quill

 

Butterscotch Sauce
354gms light brown sugar, packed
354gms dark brown sugar, packed
227gms unsalted butter, at room temperature

1 vanilla bean, split lengthwise, optional
4 cups (907g) heavy cream
1 to 1 ½ kosher salt
1 ½ tsp flaky sea salt
1 tsp pure vanilla extract

Method:
Hand-cut bread is cubed & soaked in cream & condensed milk with the right amount of vanilla & cinnamon. Combined with apples & walnuts, it’s then topped with a decadent butterscotch caramel sauce. Perfect on its own but even better served with vanilla ice cream!

Butterscotch Sauce:
In a heavy based saucepan over medium heat, combine the sugars & butter & cook just until the sugar is melted. Raise the heat to medium-high, & add the vanilla bean.

Add the cream in four additions, bringing the sauce to a simmer & allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over.

Once all the cream is added & the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat & add the salts & vanilla. Cool completely before using.

Mousse's Egg Custards & Bavorois

Traditional French Chocolate Mousse

The science involved in successfully making a chocolate mousse, essentially using just three ingredient to make such a decadent dessert is indeed extensive; however, it truly emphasizes the role food science plays in cooking.

Understanding the principles of why & how is

In cooking, food science plays a crucial role in understanding the chemical & physical changes that occur during cooking & how they affect the quality & safety of food

Ingredients:
14 oz. dark pastry chocolate, between 60 & 70% cocoa
8 large eggs, at room temperature

Method:
Melt the dark chocolate in a bain-marie. Then set it aside until it cools.

Separate the egg yolk from the whites.

Add the egg whites to the bowl of a stand mixer & whisk on low speed until you see a foam starting to form. Add castor sugar gradually until fully incorporated prior to adding additional; you can include Cream of Tartar during the first sugar addition & whilst the egg whites are still a foam.

As discussed below, sugar & Cream of Tartar or some form of acid all act as a stabilizer due to their denaturing ability of the proteins in the egg whites, which assists the stability of the foam

Once the chocolate is cool, add the egg yolks & beat vigorously with a whisk for 2 minutes.

Incorporate the whipped egg whites into the chocolate mixture in 2 or 3 batches, lifting & folding gently but under no circumstances consider whisking the whites as the peaks will collapse

Pour the mousse into ramekins or cups, & leave to rest in the refrigerator for a minimum of 2½ hours before serving.

The percentage of cocoa solids in chocolate used for making mousse can affect the texture, flavour, & sweetness of the final product. Chocolate with a higher percentage of cocoa solids, such as 60-70%, is preferred for making mousse because it has a more intense chocolate flavour & less sugar than milk chocolate

The sugar content of dark chocolate with 60-70% cocoa solids can vary depending on the brand & recipe. Dark chocolate with 70-85% cocoa solids typically contains approximately 24.23 grams of sugar per 100gms. However, this amount can vary considerably & it is always recommended that you read the manufacturers nutritional values on the packet.

Fresh egg whites will whip up quicker & be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature. Separate the eggs when they are cold & let the whites come to room temperature prior to whipping to a soft peak.

You can pasteurize fresh eggs by following these steps:

1. Use fresh eggs that are free of cracks & have not passed their expiration date.

2. Bring a pot of water to a temperature of 60°C

3. Carefully place the eggs in the water & maintain the temperature at 60°C for 3 minutes.

4. Remove the eggs from the water & rinse them with cold water.

5. Alternatively, you can use a sous vide machine to pasteurize eggs. Preheat the immersion circulator to 57°C, submerge the eggs in the water, & cook for 75-80 minutes.

Cream of tartar is an acidic byproduct of fermenting grapes. When added to egg whites before beating, cream of tartar helps stabilize the tiny air bubbles in the egg whites by preventing the egg proteins from sticking together. This speeds up the egg white whipping process & contributes to a stable, glossy meringue.

Lemon juice, freshly squeezed or otherwise, is also acidic & can be used to stabilize egg whites in the same way as cream of tartar 1. The citric acid in lemon juice helps denature the egg proteins, which allows them to form a stable foam

When making meringue, it is recommended to add sugar gradually, a little at a time, instead of all at once. This is because adding sugar slowly ensures that the sugar gets absorbed into the egg whites & eliminates a gritty texture. Adding sugar to the egg whites coats the bubbles, preventing them from continuing to expand & potentially overwhipping & collapsing. Sugar also stabilizes the mixture, making it less likely to collapse either during or after mixing

Chocolate Mousse

Ingredients:
(140g) semisweet chocolate or bittersweet chocolate, finely chopped
2 large egg yolks, at room temperature
50gms granulated sugar
pinch table salt
284gms heavy cream, cold; divided
¾ tsp pure vanilla extract

Topping
60mls heavy cream, cold
mini chocolate chips or chocolate bar, for garnish

Method:
To make the chocolate mousse: Place the chopped chocolate in a large heatproof bowl. Position a fine mesh sieve over the top.

In a medium saucepan off the heat, whisk the egg yolks. Add the sugar & salt & whisk until well combined. Gradually add 113gms of the heavy cream & whisk until fully incorporated, being sure to reach the creases of the pan. Set over medium heat & cook, whisking constantly, until the mixture reaches 70ºC when measured with a digital thermometer (it will be thick enough to coat the back of a metal spoon).

Pour the mixture through the sieve into the bowl with the chocolate. Add the vanilla & espresso powder. Discard any of the solids that collect in the sieve.

Gently whisk the chocolate mixture until smooth, then let it cool to room temperature, stirring occasionally to promote even cooling, 20 to 30 minutes.

In the bowl of a stand mixer fitted with the whisk, beat the remaining ¾ cups (170g) of the heavy cream until you reach stiff peaks (a peak should support itself without drooping over). Whisk 1/3 of the whipped cream into the chocolate mixture to lighten it, then add the remaining whipped cream & gently fold until no white streaks remain.

Transfer the chocolate mousse to a large serving bowl or to individual ramekins, small glasses, or jars. Cover & chill the chocolate mousse until set, at least 6 hours.

To make the topping: When ready to serve, whip the cream to soft peaks using your favourite method: beating with an electric hand mixer or stand mixer fitted with the whisk, shaking a Mason jar, or whipping by hand with a whisk. Serve the chocolate mousse with a dollop of whipped cream on top, garnished with a sprinkling of mini chocolate chips or shavings from a chocolate bar.

Storage information: Store covered chocolate mousse, without any toppings, in the refrigerator for up to 4 days. Freeze for longer storage & enjoy as a frozen treat.

The percentage of the chocolate you use will affect how firmly the mousse sets; we have found that the best results are made with chocolate with a cocoa content between 60 & 66%. Chocolate with a higher percentage will make mousse that we consider too firm, whereas milk chocolate produces mousse that is too soft to properly set. Use a blend of higher & darker percentages at your discretion, being sure to keep the average cocoa content close to 60% for best results.

Crème Brûlée

Ingredients:
1 ½ cups (355ml) heavy cream
1 ½ cups (355ml) whole milk
1 vanilla bean, split lengthwise & scraped
¼ tsp kosher salt; for table salt, use half as much by volume
7 large egg yolks (98g)
½ cup (100g) granulated sugar
Just-boiled water, for the water bath
Raw or granulated sugar, for topping

Method:
In a saucepan, combine heavy cream, whole milk, vanilla bean & seeds, & salt. Bring to a gentle simmer over medium-low heat, then remove from heat, cover, & let stand 1 hour.

Adjust oven rack to middle position & preheat oven to 163ºC. In a large bowl, whisk yolks with granulated sugar until smooth (do not combine the sugar & yolks until you are ready to add the dairy; if left to stand before adding the dairy, the sugar will absorb moisture from the yolks & leave behind hard, clumpy bits, commonly referred to as “burning” the yolks).

Set a fine-mesh strainer over yolk mixture & pour cream mixture through; discard vanilla bean. Whisk custard base until thoroughly combined.

Set six 125ml ramekins in a large baking dish. Divide custard base evenly among the ramekins, filling them to just below the rim.

Pour just-boiled—but not boiling—water into baking dish until it comes 2/3 of the way up the ramekins; Carefully transfer baking dish to middle rack of oven & bake until custards are just set (they should jiggle
slightly in the middle & register 79ºC to 81ºC on an instant-read thermometer inserted in the centre), about 35 minutes.

Remove from oven & carefully transfer ramekins to a cooling rack. Allow custards to cool to room temperature, & refrigerate until set.

To finish & serve, let custards stand for 20 minutes at room temperature. Right before serving, top the surface of each custard with an even layer of raw sugar (about 2 teaspoons per ramekin), swirling the ramekins to distribute the sugar evenly. Working in a circular motion, use a butane blowtorch to pass a flame over the top of each crème brûlée, just above the surface of the custard, until the sugar has caramelized & melted into a glossy, crackling sheet & turned golden brown.

(how closely & how long you should torch your custards will depend on the strength of your blowtorch; watch the sugar carefully as you pass the torch over the surface of the custard to avoid scorching your crème brûlées).

Cool slightly for 1 to 2 minutes, then serve immediately.

Crème Brûlée Cheesecake

Ingredients:
Crust
500gms scotch finger biscuits
½ cup Butter melted
1 tbsp granulated sugar

Filling
750gms Cream cheese softened
250mls sour cream full fat
250mls culinary cream
1 cup granulated sugar
3 tsp vanilla extract
3 eggs
2 egg yolks
2 tbsp cornflour

Topping
1 tbsp granulated sugar

Method:
Prepare a 9-inch springform pan with parchment paper, & preheat an oven to 180c (350f).

Pulse scotch finger biscuits in a food processor until fine crumbs form.

Into a small to medium mixing bowl, add the biscuit crumbs, granulated sugar, & melted butter. Mix until the crumbs are evenly coated with butter.

Transfer the crumbs into a prepared spring form cake pan, pressing evenly & firmly into the pan.
Bake the crust in 180ºC preheated oven for 7-8 minutes. Remove from oven & cool to room temperature.

Lower the temperature to 140ºC. In a large mixing bowl, add the cream cheese, granulated sugar, & vanilla extract, & mix with an electric hand mixer until creamy.

Add the sour cream, eggs, & egg yolks & mix until well combined. Make a slurry of cornflour & 50mls of culinary cream & add to the sour cream/egg mixture until combined.

In another bowl, whip the culinary cream to stiff peaks & fold gently into the cream cheese mix & combine well.

Pour the cheesecake batter over the crust, & disperse air bubbles by gently tapping the pan onto a flat surface & bake at 140ºC for about an hour or until the edges of the cheesecake are set, but the middle still has a wobble.

Cool & refrigerate in an airtight container until required.

Using the same process as for crème brûlée, top the chilled cheesecake evenly with granulated sugar & using a butane blowtorch, apply heat just above the surface of the cheesecake to caramelized the sugar & form a firm crust

Layered Coffee Bavarois

Ingredients:
14gms gelatine
50 mls water

8 egg yolks
300gms caster sugar

300 mls espresso coffee
300 mls whole milk
500 mls whipping cream

Soak the gelatine in cold water to bloom.

In a large bowl, whisk egg yolks with the caster sugar until a foam forms.

Bring milk to a gentle simmer & add 50mls only to the egg yolks to temper, while continually stirring. Slowly add additional hot milk to the egg mixture in increments of 50mls until increasing to 100mls each addition.

The proteins in the egg yokls will begin to coagulate at 68.3c with the vascosity of the custard slowly increasing as you continue to cook: however, the proteins will become solid at 73.8c & using an infra-red digital thermometer is highly recommended to avoid curdgling. Remove from heat a full degree below 73.8c & stop the cooking process by placing in a ice bath.

Set up a water bath & bring to a boil, reduce to a simmer & add egg & milk mixture. Continue to cook until custard napes the back of a spoon. This is an indication that the custard has reached & possibly exceeded a temperature of 68.3ºC. Remove immediately as the egg yolks have started to coagulate & you need to stop the cooking process.

The Variables of Gelatine: Gelatine is a collagen used in cooking derived from either veal, beef or pork. Of course, there are gelatines which have a plant-based origin but I will address these in a separate module.

Gelatine will set completely at a temperature below 4ºC& will dissolves at 35ºC giving it a velvety mouthfeel
Gelatine is manufactured in 4 distinct grades, BRONZE, SILVER, GOLD & PLATINUM with each grade having a different strength or “bloom”.

The sheet size in which gelatine is manufactured is adjusted accordingly to determine strength. The bigger the sheet, the stronger the bloom. Sheet for sheet, all grades have the same setting properties.

One sheet will set approximately 100mls of liquid to a soft set. It is the most commonly use grade in commercial kitchens.

The setting properties of gelatine can be influenced by several factors:

1. Certain fruits, like pineapple, papaya, and banana, contain enzymes such as bromelain, papain, and amylases.

2. These enzymes can break down gelatine by hydrolysing its protein structure.

3. For example, canned pineapples (with active enzymes) can cause gelatine to “melt” in dishes like fruit salad.

4. The pH level of fruit samples also plays a role in gelatine denaturation.

5. Salt has an adverse effect on gelatine & will decrease it’s efficiency

6. Tropical fruits need to be cooked prior to adding gelatine, as they contain enzymes that will break down the gel.

Most sugars, milk & alcohol increases the strength of gelatine

When adding gelatine to a liquid, ensure that the liquid is not at boiling as this will weaken the set. Excessively high temperatures & gelatine are not a good match.

Add the bloomed gelatine to the expresso coffee.

The term “Bavarois” (Bavarian) comes from the French term “bavarois”, that implies the word pudding:

Coffee Bavarois

Ingredients:
3 egg yolks
½ cup castor sugar
1 ½ cups milk

1 tbsp gelatine
3 tbsp water

3 medium custard apples
300ml carton thickened cream
mixed berry, strawberries, black or blueberries for garnish
strawberry coulis
lemon or lime rind

Method:
Prepare strawberry coulis & refrigerate until required.

Whisk egg yolks & sugar in small bowl until thick & pale. Heat milk with lemon rind in saucepan to infuse; however, it is imperative not to boil milk when apply an acid for reasons mentioned below:

Lemon, like other acids, can curdle dairy products due to a change in pH. Let us investigate exactly why an acid will curdle milk.

1. Milk contains proteins, like casein, that are in a state of delicate balance. When milk is in its normal state, these proteins repel each other, allowing them to distribute evenly throughout the milk & giving milk its smooth texture1.

2. When an acid such as lemon juice is added to milk, it lowers the pH of the milk. This acidification causes the casein proteins to denature, or unwind. Once denatured, these proteins are free to interact with each other & clump together. This clumping of proteins gives the milk a curdled appearance.

3. So, when you add lemon or any other acids for that matter to milk, it changes the pH & causes the proteins to denature & clump together, resulting in curdling.

Houston, we have a problem: “How do we add an acid to milk or other dairy products without denaturing the proteins.” There are actually numerous ways to prevent an acid from curdling dairy products; below we discuss this & other influencing factors that can cause milk to curdle.

1. Heat it slowly over low heat & stir it frequently. Rapid heating can cause the proteins in the milk to denature & curdle.

2. Avoid adding acidic ingredients, such as lemon juice or vinegar, to hot milk. If you need to use an acid, add it after the milk has been heated.

3. Add a pinch of baking soda to the milk when heating1. The baking soda will help neutralize the acid, reducing the chances of your milk curdling.

4. Stabilize with a starch. Starches like flour or cornstarch help stabilize the milk emulsion, preventing it from separating.

5. Avoid strong acids. If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle.

6. Temper the milk. Do not add cold milk directly into a hot liquid. Instead, whisk small amounts of the hot liquid into the cold milk. When the milk is warm, then add it into the hot liquid.

7. Use cream instead of milk. Dairy products with higher fat content, such as whipping cream & heavy cream, are less prone to curdling.

8. Use pasteurized milk. Pasteurized milk has been heated to a specific temperature to kill off any harmful bacteria, which can also help prevent curdling.

9. Use full-fat milk. The higher fat content can provide more stability when exposed to heat or acidity

Remove rind, whisk egg yolk mixture into milk, stir over low heat until your custard starts to thicken & naps the back of a spoon, remove from heat & cool to room temperature

Sprinkle gelatin over water to bloom, & fold into custard mixture to distribute the gelatine evenly. Fold both the puréed custard apple flesh & whipped cream into your custard.

Pour into 6 lightly oiled ramekins or preferred moulds & refrigerate overnight to set.

To serve, de-mould onto serving plates, drizzle over strawberry coulis & position fresh mixed on or around the base of the bavarois

Custard apples (also known as “cherimoya”) have a somewhat deceiving name—they are not actually an apple at all, but a type of flavourful tree fruit that grows mostly in subtropical regions. However, their sweet, creamy flesh makes them worthy of the custard comparison.

How to prepare a custard apple:
Cut the custard apple in half: Slice the fruit open lengthwise, from the woody stem to the rounded bottom, then separate the two halves.

Scoop out the pale flesh with a spoon: Run the edge of the spoon around the underside of the skin to loosen the edible flesh. It should come out in large chunks. Unlike regular apples, custard apples should always be eaten without the skin.

Remove any seeds you find: Around the core of the custard apple there will be a cluster of small, dark seeds. Use the tines of a fork to dig out these seeds, or pick them out with your fingers.

You can enjoy the custard apple on its own or use it as a substitute for regular apples in your favourite recipes. They can be added to fruit salads, homemade pies, tea cakes, applesauce, fruit-based relishes, or even smoothies. You can also use a handful of finely-diced custard apples as a simple topping for pancakes, parfaits, or oatmeal.

How to cook a custard apple: Slice apples and remove the core & add the apples into a pan with a little water.

Cover and cook on a slow simmer for 20 minutes or until soft.

Using an immersion blender, blend until smooth.

Vanilla Custard

Ingredients:
¾ cup (150g) sugar
¼ cup (28g) cornstarch
¼ tsp kosher salt
6 large egg yolks
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
2 tbsp (28g) unsalted butter
1 tbsp vanilla extract

How To Make a Custard
At its most basic, custard is essentially a liquid thickened by eggs & heat. This custard uses egg yolks instead of whole eggs & heavy cream in addition to milk, making it smoother & richer.

It is cooked on the stove, rather than a baked custard, making it similar to a pudding or pastry cream. All in all, vanilla custard is pretty quick to prepare, just about 30 minutes of hands-on work. But it is important to keep in mind that it needs at least 3 hours to chill. It’s a great weekend recipe, or to make ahead during the week.

Whisked the egg yolks, cornstarch, & salt with the sugar in a medium mixing bowl. Milk & cream are combined in a heavy-bottomed saucepan & brought just to a simmer. The hot milk is slowly whisked into the egg yolks a splash at a time to temper them. This method heats the egg yolks slowly & gently, preventing them from cooking too quickly & curdling.

Then, the custard is poured back into the saucepan to cook again on medium-low heat until thickened. Once the custard is cooked, you can add extra flavor & richness by whisking in butter & vanilla extract.

To ensure the custard is velvety smooth, it’s poured through a strainer into a large bowl to work out any possible lumps. Then it’s covered with plastic wrap directly on the surface of the custard & cooled before serving.

How To Prevent Your Custard from Turning into Scrambled Eggs: Custard has a reputation for being finicky due to the risk of overcooking & curdling the eggs. But equipped with this recipe & these tips, I promise you will never end up with scrambled eggs & will always achieve a silky vanilla custard.

The most essential tip is to use gentle heat: Never set the stove higher than medium-low when making custard. If the heat is too high, all sorts of issues can arise. You could scorch the milk & cream right in the first step. The custard could overcook, curdle, & burn. It’s even less likely to thicken properly if it’s cooked too quickly. By slowing down the cooking process with low heat & whisking constantly, you lower the risk of curdling & make a much smoother, creamy custard.

This recipe has some preventative measures built right in as well: By whisking the egg yolks with the sugar & cornstarch ahead of time, you already protect the egg proteins in the yolks with two ingredients that slow down the coagulation process. And tempering the egg yolks (adding a small amount of the hot milk to the yolks before adding the rest of the milk) helps prevent the yolks from curdling as well. The small amount of milk whisked into the yolks in each addition gradually & gently raises the temperature of the yolks.

By only using low or medium-low heat, keeping a watchful eye, & whisking constantly, you’re sure to make a satiny smooth custard every time.

Method:
Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, & salt.

Whisk in the egg yolks: Add the egg yolks & whisk until the mixture is pale & smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.

Bring the milk & cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk & cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk & cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.

Temper the egg yolks: As soon as the milk & cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.

Cook the custard: Pour the custard back into the saucepan & cook over medium-low heat, whisking constantly, until the custard begins to simmer & thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.

Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted & completely incorporated. Stir in the vanilla extract.

Strain & chill: Pour the custard through a fine-mesh strainer into a medium bowl & cover with plastic
wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.

White Chocolate & Raspberry Purée Mousse w/ Irish Cream

Ingredients:
Raspberry Purée:
250gms frozen unsweetened raspberries, thawed
50gms sugar
50mls freshly squeezed lemon juice

1 tbsp cornstarch
3 tbsp cold water

White Chocolate Mousse

50mls cold water
14gms, unflavoured powdered or sheet gelatine

250gms white chocolate, finely chopped
80gms unsalted butter, room temperature
500mls heavy cream
80gms unsalted butter, room temperature
150mls Irish cream

Fresh raspberries & mint sprigs for garnish

 

Method:
Raspberry Purée: Add the raspberries, sugar & lemon juice to a small saucepan, set over a low simmer until the sugar has dissolved & the raspberries start to break down. Remove from heat & run through a fine-mesh strainer set over a bowl & press with a spoon to extract all juice, scraping the underside of the strainer. Discard remaining seeds.

Pour the purée back into the saucepan & set over low heat, slowing include cornstarch slurry & fold into the sauce. Remove from heat & chill until required.

White Chocolate Mousse: Heat 100mls of the heavy cream in a small saucepan, add white chocolate & stir to thoroughly incorporate & melt. Remove from heat, fold in butter & Irish cream & the bloomed gelatine & combine well. Cool ganache to room temperature.

Whish the remaining 400mls of heavy cream with the sugar to firm peaks & slowly fold into the ganache.

To Assemble: Pipe a layer of mousse into serving vessel & spoon chilled raspberry purée on top; repeat process alternating between mousse & purée until complete. Refrigerate until set.

Garnish each serving with fresh raspberries & mint.

Muffin's & Scones

Muffin Science

The muffin method mixing technique
The muffin method mixing technique below appears very simple; it is but it can still go wrong if you deviate in any way.

Dry in one bowl.
Wet in another.
Wet in dry.
Stir & bake.

What is the different between a muffin & a cupcake?

The main differences are that muffins:

• use liquid rather than solid fat (oil or melted butter)
• less fat than cupcakes
• less sugar than cupcakes
• can have lots of mix-ins
• are not necessarily frosted

If you try to use The Creaming Method to make a muffin recipe–to be clear, a muffin recipe written as a muffin, with relatively little fat & low-sugar, etc–you won’t be able to build up a viable batter because there is too little sugar & fat to cream together to have it hold onto the eggs & dry ingredients without breaking.

Muffin recipes that are written to be made using the creaming method will generally have more fat & sugar in them than traditional muffins.

This makes them cupcakes & not muffins. If you’re going to make a muffin, just make a muffin.

The “creaming method” has a place but there is no advantage using the technique when you want to make muffins. Let’s put the creaming method in the cupboard & focus on making lean, tender muffins the “right” way!

What other baking recipes can I use the muffin method for?
This is the right mixing method to use if:

• The fat content is relatively low & is in liquid form (oil or melted butter)
• The sugar content is relatively low
• The amount of liquid is relatively high
•Recipes that check those boxes are generally quick bread coffee cakes, pancakes, banana bread, & other classic quick breads like cornbread.

The muffin method mixing technique
The muffin mixing method is a basic baking technique that limits the amount of gluten production during the mixing process, resulting in light & tender quick breads. The procedure for this method involves combining the dry ingredients in one bowl, mixing the wet ingredients in a separate bowl, & then combining the two mixtures together. It’s important to stir until just combined & avoid excessive stirring to prevent toughness in the final product.

While stand mixers can be convenient for many baking tasks, using a stand mixer for muffin dough may result in overmixing. Place you stand or hand mixer in the same cupboard as the creaming method. A spatula is all you need

1. Whisk the dry ingredients–low-protein/gluten flour like cake flour together with salt, sugar, leavenings & any spices–together in a large bowl.

When it comes to baking muffins, the choice of flour can affect the texture & crumb of the final product. Cake flour & all-purpose flour are two common options. Here’s what you need to know:

Cake Flour: Cake flour is made from soft wheat & has a lower protein content (around 6%). This lower protein content results in a more delicate texture & a lighter, loosely-structured crumb. It’s ideal for baked goods that require a tender texture, such as delicate sponges, cupcakes, muffins, & pastries.

All-Purpose Flour: All-purpose flour is made from a blend of soft & hard wheat & has a higher protein content (around 10%). It provides more structure & produces baked goods with denser textures. While all-purpose flour can still be used to make muffins, it may result in a slightly chewier texture compared to cake flour.

In summary, both all-purpose flour & cake flour can make great muffins, but the choice ultimately depends on the specific recipe & desired texture. If you prefer a lighter & more delicate crumb, cake flour might be a better option. However, if you enjoy a slightly chewier texture, all-purpose flour can still yield delicious results.

Whisk your dry ingredients together very well. You are looking for even dispersal of the salt & leaveners. Sifting doesn’t necessarily do a great job of this, so whisk all the dry together thoroughly

2. In another bowl or a large liquid measure, combine all the wet ingredients–dairy (milk, cream, 1/2 & 1/2, sour cream, creme fraiche), eggs, liquid fat, liquid flavourings.

“Liquid fat” is one of the points where the muffin method differs from the creaming method which relies on creaming solid fat & butter together to help with leavening.

When you add the fat to the liquid, you want to make sure that all of the liquid ingredients are at room temperature.

You want the fat to be evenly dispersed throughout the batter. For this to happen, you’re going to have to have the rest of the wet ingredients warm enough that the butter won’t turn hard on you the moment you pour it in the measuring cup.

3. Pour the wet on top of the dry & fold them gently together.

You’re trying to mix a lot of water-type ingredients together with flour that hasn’t been coated with fat. Remember, in the two-stage mixing method, we coated our flour with a good amount of fat to inhibit gluten formation. Here, we don’t have that luxury.

In the muffin method, we are pouring a ton of wet ingredients on poor, defenceless flour. How do
keep from having dense, chewy muffins, then?

We’re using a low protein flour, so that’s a good thing–low protein equals less gluten formation.
When mixing wet into naked flour with the intention of producing a tender muffin, easy does it. You really just want to fold the ingredients together, making sure that you limit agitation as much as possible.

Fold the ingredients together until all the flour is off the bottom of the bowl & you don’t have any big pockets of flour floating around in your batter.

NOTE: Stir in your mix-ins before you get your batter completely mixed. This will help make sure you don’t overmix.

The batter will be somewhat lumpy, & it will be much thinner than a batter made with the creaming method.

At this point, if you are leavening with baking powder, you can let the batter sit for 15-20 minutes. This gives the flour time to properly hydrate.

It will sort of magically finish mixing itself. Double-acting baking powder gives some rise when it gets wet & then some more when it gets hot, so your muffins will still rise in the oven, even after sitting out for a bit.

If the recipe only calls for baking soda, skip the resting step, as the bubbles are all given up when the soda gets wet.

With recipes that only call for baking soda, you want to get those mothers in the oven as quickly as possible before the chemical reaction ceases.

4. Scoop your batter into well-greased (or paper-lined) muffin tins. Fill the cavities about 80% full.

5. Bake at a relatively high temperature–425F is a good place to start.

So, why this high temperature?

Muffins are defined by their crowns–their majestic peaks; in order to get this to happen, you have to bake at a high enough temperature that the edges of the muffin set pretty quickly.

Picture it as the batter setting in concentric circles, from the outside, in, & as each “band” of batter sets up, the remaining batter will continue to rise.

The last to set is the very peak. If you bake at a lower temperature, you will end up with something that looks more like a cupcake rather than a peaked muffin.

1. Remove from oven. Cool in pans for about ten minutes, & then turn out to cool completely–or not. You could just go ahead & eat one.

WHAT ABOUT MIX-INS?
One of the joys of a great muffin is the mix-in possibilities. They are pretty limitless, whether you want to add just one mix-in or a mixture of harmonious flavours &/or contrasting textures.

Here are some ideas for stand-alone additions as well as likely combinations of flavors.

Single Mix In’s
•  Nuts (peanuts, pecans, walnuts, cashews, etc)
•  Dried fruits (raisins, apricots, apple, dates, figs, etc)
• Small whole fruits (blueberries, raspberries, currants, etc)
• Diced fresh fruit (strawberries, large blackberries, apple, mango, pineapple, peach, etc)
• Chocolate chips (dark, milk, white, or chopped chocolate bar of any type)
• Other Chips (toffee, peanut butter, etc)

Combination flavours
• Nuts & chocolate
• fruit & nuts
• fruit & chocolate
• fruit, chocolate, & nuts
• chopped mandarin orange, chopped pineapple, & coconut
• chocolate chips & peanut butter chips
• chocolate chips & hazelnuts
• chopped fresh peaches & pecans
• apple (&/or pear) & walnuts
• chocolate & cherry
• a mixture of stone fruits (cherry, apricot, peach) & almonds.

Consider the below:
• The maximum amount of mix-ins per 12 standard sized muffins is about 2 cups. You don’t want any “mix in’s” to dominate the muffin mix, the intention is to complement.

• If you’re going to use nuts, toast them first, but consider that all nuts contain oil & they will continue to cook after you remove from the heat. As soon as they become fragrant, remove from heat immediately.

• Importantly, keep all nuts & fruit the same size, uniformity is necessary as you don’t want one component to dominate & this will enhance the appearance of the end result.

How to identify a good muffin
After you’ve baked your muffins, it time to assess the results of your labour.

• Cut or break a muffin in half, right down the middle, from peak to bottom.
• Look at the crumb. It should be fairly coarse but moist.
• It should also be very uniform. If you have little tunnels running up through the muffins, you know that you were a little too exuberant in your mixing.
• The tunnels show the path of air bubbles as they passed through the batter and were caught by sheets of gluten. The gluten then sets in that bubble-path shape, a silent reminder of your enthusiastic mixing.
• Tunnels are a sure sign of over-mixing your muffin batter.

Muffin Method Q & A
What is the main challenge in the muffin method?
The main challenge of the muffin method is mixing the wet ingredients into the dry ingredients without activating too much gluten. This is especially challenging with traditional muffins which contain relatively little sugar and fat that would help tenderize gluten.

What makes muffins rise?
The main leavener agent in muffins is carbon dioxide bubbles which are produced by chemical leaveners: either baking powder and/or baking soda. Baking powder reacts with liquid and heat to create bubbles. Baking soda reacts with acids to create bubbles.

What does “make a well” mean in baking?
Making a well in the dry ingredients just means using a spoon or whisk to make sure that your dry ingredients are higher on the sides of your bowl and have a depression in the centre. This depression leaves a place for you to pour your wet ingredients. Then when you start folding the two together, the flour around the edges will naturally fall into the centre and on top of the wet ingredients. This helps you mix more quickly while still being gentle to inhibit gluten formation.

How should muffin batter look?
Muffin batter is generally fairly thick and can be somewhat lumpy. Not just from the mix-ins, but also from little pockets of flour. If your muffin batter is too smooth, it probably means you have overmixed it.

What happens if you over-mix muffin batter?

Overmixed muffins will bake dense and chewy. They may also have lots of little “tunnels” in them. The tunnels form as the bubbles in the batter work their way up and out of the batter during baking. The gluten ends up getting “pushed aside” and then holds the shape of the bubbles as they pass.

How long can muffin batter sit out?
If you are leavening your muffins with baking powder or a mixture of baking powder and baking soda, you can let the batter sit out for about 20 minutes. This will help make sure your flour is nice and hydrated before baking. If, however, the only leavener is baking soda, you need to get them in the oven as soon after mixing as possible so you don’t lose all the bubbles.

How full to fill muffin cups?
To fill muffin cups without making a mess, either mix the batter in a batter bowl with a spout or scrape your batter into a pitcher. Alternatively, you may fill your muffin cups with a portion scoop or an ice cream scoop.

How do you know when your muffins are baked?
You’ll know your muffins are done when they are firm and dry on top and have nice rounded peaks. They should be a lovely golden brown. If you take the internal temperature, you’re looking for about 195F.

How long should I leave the muffins in the pan after baking?
Allow muffins to sit about 5-10 minutes before removing from the pan to cool completely on cooling racks.

What’s the best way to get muffins out of the pan?
After allowing your muffins to cool for 5-10 minutes in the pan, I like to use a small, tapered spatula or even just a butter knife to lift up one side of the muffins so I can then grab them and remove them to a cooling rack.

Can you re-bake undercooked muffins?
No. All the bubbles from the leavener will have long since dissipated, so if you have a doughy centre, you’ll just end up with a dense, baked centre. To make sure your muffins are baked through, take the internal temperature. If they are browning too much before they’re done in the centre, loosely tent the muffins with aluminium foil during the last few minutes of baking.

Orange Date Muffins w/ Streusel Crumb

½ cup unsalted butter (114gms
⅓ cup granulated sugar (65gms)
⅓ cup brown sugar (65gms)
1 ½ cups cake flour (190gms)
¾ teaspoon cinnamon, optional
¼ teaspoon salt

1 ½ cups cut Medjool dates (225gms)
2 ½ cups cake flour (310gms)
¾ cup sugar (150gms)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
¾ cup butter (170gms)
⅔ cup buttermilk
2 tablespoons orange zest
2 teaspoons vanilla

Powdered sugar as needed.

Streusel Topping

Processor Method
Cut the cold butter into pieces. Keep cold.
Place all the dry ingredients in the processor bowl and pulse several times to mix.
Circle the cold butter over the dry ingredients and pulse the processor until crumbs form. Do not over process or a paste will form
Use at once, store in the refrigerator for up to a week or freeze for longer storage.

Mixer Method
The butter should be softened to about 18°C
Place the butter and both sugars in the mixing bowl. Cream until light.
Combine the flour and salt. Add to the mixer and mix on low to blend, then on medium to form crumbs. Do not over mix or a paste will form.

Be sure the butter is the correct temperature for whichever way the crumbs are being made. Softened for the mixer method, cold for the processor.

This crumb topping can be refrigerated for a week or frozen so they are always on hand whenever needed. To freeze them, spread them out on a tray, freeze and then bag. You can then use what you need and the rest can be kept frozen for several months.

Orange Date Muffins
Preheat the oven to 200°C. Spray muffin pans you are using. The recipe makes about 24 regular muffins, 12 Texas muffin cups or about 40 mini muffins.

Cut the dates in half and remove the seed. Cut the date into 4 lengthwise pieces. The easiest way to cut the dates are with scissors coated with flour to stop them sticking.

Stir a couple of tablespoons of flour from the measured flour into the dates and mix well. This will help keep them from sinking to the bottom.

In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk the eggs. Add the butter, buttermilk, orange zest and vanilla, mixing well.

Pour the wet ingredients over the dry ingredients & mix gently with a rubber spatula. Do not overmix. Some lumps are fine & stir in the dates.

Fill the Texas Muffin cups about ½ full with the batter. Top with ⅓ cup crumb mixture, pressing down lightly. Fill the regular muffin cups about ½ full. Top with a heaping soup spoon of crumbs, pressing them down lightly. The mini pans should be filled about half full. Top with crumbs to about the top of the pan.

Bake the mini pans 12 to 14 minutes or until a skewer comes out clean. Cool completely & store until required.

Bakels All In Muffin Mix

Group 1 KG

Ingredient
Water (Variable) 0.420
Bakels All-In Muffin Mix 1.000
Total Weight 1,420

Nutritional Information
Type Value
Energy (kJ) 1,770.00
Protein (g) 7.20
Fat- Total g 13.20
Fat – Saturated g 4.10
Carbohydrate (g) 67.90
Carbohydrate-Sugars g 33.60
Dietary Fibre g 1.80
Sodium mg 645.00

1. Place ingredients in mixing bowl.
2. Beat for 1 minute on low speed.
3. Scrape down.
4. Beat on second speed for 1 minute.
5. Scale as desired.
6. Oven temperature 220°C.
7. For muffins, deposit into standard muffin pans.

Jumbo Blackberry Muffins

Ingredient
Dry Ingredient
312gms all-purpose flour
198gms castor sugar
1 tbsp baking powder
¼ tsp baking soda

Wet Ingredient
170gms whole milk
85gms Greek yogurt
85gms canola oil
57 gms unsalted butter, melted
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1 tsp orange extract (or the zest of an orange)
3/4 teaspoon kosher salt (I use Morton’s)
¼ tsp ground cardamom
400gms blackberries

To Bake
2 Tablespoons coarse sugar

Preparation
Weight yogurt and milk and bring to room temperature together with the egg.
Place a rack in the centre of the oven and heat to 425F.
Rinse berries and pat dry. Reserve 10 or so for the tops of the muffins.

Melt the butter and cool to warm.
Spray a 6-cavity jumbo muffin tin with pan spray. Wipe off any overspray from the top of the pan. If baking standard-sized muffins, the yield will be between 16-18, depending on the size of the muffin cavities.

Making the Batter
In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
In a large liquid measuring pitcher or a medium bowl, combine milk, yogurt, oil, melted butter, eggs, vanilla, cinnamon, orange extract, salt, and cardamom.
Add the berries to the dry ingredients.
Pour in the wet ingredients and use a spatula to fold all the ingredients together until there is no loose flour. Do this fairly gently in about 25 folds, give or take.
Fill the muffin tin with batter. Use all the batter. Cavities will be almost completely full.

To finish & Bake
Cut the reserved berries in 3-4 pieces each and press 5-6 pieces onto the tops of each muffin.
Sprinkle 1 teaspoon coarse sugar evenly over each muffin.
Bake for 15-20 minutes until muffins are nicely peaked and golden brown.
Turn the heat down to 350F, tent the muffins loosely with foil, and bake an additional 10-15 minutes, or until the internal temperature of the muffins is 195-200F in the centre.
Remove to a rack. Let cool in the tins for 10 minutes, then carefully remove them to cool completely.

Variations
Switch up the type of fruit or mix-ins you use as well as the spices. For example, use ginger and almond extract with peaches or raspberries, lemon zest with blueberries, or use all vanilla and a touch of cinnamon for chocolate chip muffins.

Bakels Orange and Poppyseed Muffin Mix

1. Place Group 1 into mixing bowl.
2. Beat for approximately 1 minute on low speed.
3. Scrape Down.
4. Beat on second speed for 4 minutes.
5. Blend in Group 2 on low speed for approximately 1 minute.
6. Scale as required.
7. Oven temperature 215°C.
 
Group 1 KG
Ingredient
Bakels Orange and Poppyseed Muffin Mix 1.000
Water (Variable) 0.225
Egg 0.350
 
Total Weight : 1.575
 
Group 2 KG
Ingredient
Vegetable Oil 0.280
 
Total Weight 0.280
 

Scone Science

1. Work the butter
For the most tender scones, use very cold butter diced into 1/2″ chunks. Work the butter into the flour gently but thoroughly with your hands or a pastry blender. For flakier scones, flatten the chunks with your fingers as you go. The finished mixture should be unevenly crumbly, with some of the butter remaining in larger flattened piece.

2. Bring the dough together
Whisk together the eggs, milk, and vanilla, and pour over the dry ingredients. Using a bowl scraper or spatula, quickly but gently fold everything into a cohesive mass (with perhaps a few floury/dry spots). Avoid over-handling, which makes tough scones.

3. Shape scones
For wedge-shaped scones, divide the dough in half and shape into two 5″ to 6″ rounds about 3/4″ thick. Place rounds on a parchment-lined baking sheet; you’ll cut them later. For freeform (“drop”) scones, scoop 2″ balls of dough onto a parchment-lined baking sheet, spacing them at least 1″ apart. For details on both methods, see an easy way to shape scones.

4. Prepare scones for baking
For best browning, brush rounds (or drop scones) with milk or cream before baking. For added crunch and flavour, top with sugar or cinnamon-sugar. Cut each round into 6 or 8 wedges; a bench knife works well here. For soft-sided scones, leave wedges close together; for crispier scones, separate wedges slightly (about 1″ at their outer edge).

5. Bake scones
Bake scones in a 220°C oven for 18 to 23 minutes, until they’re a very light golden brown. Don’t over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn’t appear doughy or wet, but should feel nicely moist. Remove scones from the oven and serve warm; or cool completely on a rack before topping with any optional glaze.

Ingredient selection
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.
For scone recipes that don’t already call for egg: create soft, muffin-like texture and an open crumb by replacing 1/4 cup (57g) of the liquid in the recipe with 1 large egg.
If you choose to make scones with lower-fat dairy (skim milk, low-fat yogurt), they’ll be slightly less tender than those made with whole milk or yogurt, half-and-half, or cream.

Personalizing
For scones with added flavour, stir nuts, chips, dried fruit, or Jammy Bits into dry ingredients before adding liquids. Use 1/3 cup mix-ins for every cup of flour in the recipe. For a collection of our favourite combinations, see Baking customized scones.
Beware of juicy mix-ins like fresh fruit; their extra moisture can make scones soggy. For tips on how best to handle and pair fruits, see summer fruit scones. Consider roasting or grilling fresh fruit to concentrate juices and flavour.
Scones made with cream (rather than butter) are rich and cake-like, while scones made with butter are tender and flaky. Based on your preference, make your favourite recipe using either butter or cream: Cream scones vs. butter scones.
Make dairy-free scones by replacing butter with vegan butter and replacing milk or cream with high-fat, unsweetened non-dairy milk (e.g. coconut or soy milk). Read more about dairy-free scones and other breakfast staples: How to make your morning meal without dairy.

Final touches
Brushing scones with milk or cream before baking yields a golden crust. For deeper colour and added shine, brush with egg wash: 1 whole egg mixed with 1 tablespoon water and a pinch of salt.
For added sweetness and an elegant look, try this simple glaze: 1 cup (113g) confectioners’ sugar plus 2 to 3 teaspoons milk, water, or juice, enough to make a thick but pourable glaze. Drizzle over room-temperature scones.

Enjoy scones in the traditional British fashion by serving with Double Devon Cream or Clotted Cream. Both spreads are made from thickened heavy cream; clotted cream is tangier than double cream.

Time savers
Need to take a short break? Place pan of shaped scones into the freezer for up to 30 minutes before baking. This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness.
Make scone dough up to three days ahead. Shape into 3/4″-thick disks, wrap in plastic, and refrigerate until ready to cut and bake.
To freeze unbaked scone dough, shape into individual drop scones or disks (cut into wedges but not separated). Place on a baking sheet, freeze, remove from baking sheet, and store airtight in plastic. When you’re ready to bake, place frozen scones on a baking sheet, and thaw at room temperature for 30 minutes or so, while your oven preheats. Bake according to your recipe directions. For details, read Freeze and bake scones. Mini scones may be baked directly from the freezer (no thawing needed); you may need to increase bake time by 2 to 3 minutes.

Traditions & history
Scones are a centuries-old tradition in Great Britain, where they’ve been enjoyed in one form or another since at least the 1500s. England, Scotland, Ireland, and Wales all have their own versions of this simple breakfast and teatime treat, which has evolved from a very plain mixture of barley or oats and water cooked on a griddle to its current much more elegant baked incarnation. The modern British scone is made with white flour, sugar, a leavener, butter, and milk. Similar to American biscuits (though less rich), it’s classically served with raspberry or strawberry jam and thickened cream (Clotted Cream or Double Devon Cream).

The American-style scone (rhymes with stone) features a greater variety of ingredients than its British cousin. Often enriched with egg, augmented with butter and/or heavy cream, and studded with anything from toasted nuts to chocolate chips, the American scone is an eclectic hybrid of biscuit, soft cookie, and cake. Topped with sugar, glazed with icing, and/or served with additional butter and jam, American scones have definitely forged their own New World path.

 

Bacon, Cheddar & Chive Scones

2 cups (240g) Cake Flour
1/2 teaspoon salt
1 tablespoon (14g) baking powder
2 teaspoons granulated sugar
4 tablespoons (57g) butter, cold
1 cup (113g) cheddar cheese, very coarsely grated or diced
1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part)
1/2 pound (227g) bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (198g) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 400°F with a rack in the centre. Lightly grease a baking sheet, or line it with parchment.

Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

Mix in the cheese, chives, and bacon until evenly distributed.

Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

Pat the dough into a smooth 7″ disk about 3/4″ thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

Brush the scones with a bit of cream; this will help their crust brown.

Bake the scones for 20 to 22 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

Triple Cinnamon Scones

Dough
330gms Cake Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
113gms unsalted butter, cold
142gns cinnamon chips
113gms half-and-half or evaporated milk
2 large eggs, lightly beaten
1 teaspoon Pure Vanilla Extract

142gms Baker’s Cinnamon Filling Mix
43gms water

Glaze
3 1/2 cups (397g) confectioners’ sugar
1 teaspoon cinnamon
7 tablespoons (99g) water

To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips or bits.

Whisk together 1/2 cup (113g) of the half-and-half or milk, eggs, and vanilla.

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add up to 3 additional tablespoons half & half or milk, if necessary, to bring the dough together.

Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

To make the filling: Mix together the Baker’s Cinnamon Filling and water. If you’re using the alternate filling described in “tips,” below, whisk together the ingredients; omit the water.

Spread (or sprinkle) the filling over the dough. Fold one edge into the centre and over the filling, as though you were folding a letter. Fold the remaining edge over the centre to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.

Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Separate the scones just enough to break contact between them.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. Once they’re cool, cut the scones along their demarcation lines and separate them.

Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

• No Baker’s Cinnamon Filling? Combine 1/2 cup brown sugar with 2 tablespoons cinnamon and 3 tablespoons cornstarch; don’t add the water. Sprinkle the mixture over the dough. You may finish the scones according to the recipe instructions, but we recommend cutting them into 12 larger (rather than medium or bite-sized) triangles. Cutting the scones any smaller will result in a lot of the sugary filling falling out of them.
• For a thicker, spreadable icing, mix together 3 cups confectioners’ sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.
• Interested in additional shaping options? Once the dough is cut into 3″ squares, cut each square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Or cut each square into nine 1″ squares, to make 54 bite-sized mini scones.

Blueberry Scones

2 cups (240g) Cake Flour
1/2 teaspoon salt
1/4 cup (50g) granulated sugar
1 tablespoon (12g) baking powder
6 tablespoons (85g) butter, cold, cut into pieces
1 cup (142g) blueberries
2 large eggs, beaten
1/4 cup (57g) yogurt, plain or flavoured
1 teaspoon Pure Vanilla Extract
1 tablespoon (14g) lemon zest (grated rind) or 1/4 teaspoon lemon oil
1/2 teaspoon almond extract
2 tablespoons (36g) sugar, for sprinkling on top

Preheat the oven to 180°C. Lightly grease a baking sheet, or line with parchment.

Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.

Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough is more moist than traditional scone dough; it should be soft and scoopable, like cookie dough.

Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.

Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar.

Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminium foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.

Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.

Hot X Buns

John Kirkwood’s Hot Cross Buns

Ingredients:
500gms (4 cups) all-purpose flour
75gms (1/3 cup) sugar
10gms (2 tsp) salt
10gms (2 tsp) ground cinnamon
5gms (1 tsp) ground nutmeg
10 gms (2 tsp) instant yeast
300mls warm milk
50gms (3 ½ tbsp) unsalted butter, softened
1 large egg
200gms mixed dried fruit (raisins, currants, sultanas)
zest of 1 orange

For the cross:
75gms all-purpose flour + water

For the glaze:
75gms apricot jam

Method:
In a large mixing bowl, combine all the dry ingredients; the flour, sugar, salt, cinnamon, nutmeg, dried fruit, orange zest & instant yeast.

Add the warm milk, softened butter, & egg. Mix until a sticky dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth & elastic.

Place the dough in a greased bowl, cover with a damp cloth, & let it rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 200°C.

Punch down the risen dough & divide it into 12 equal portions. Shape each portion into a ball.

Arrange the balls on a baking tray lined with parchment paper, leaving some space between them.

For the cross: Mix the flour with enough water to form a thick paste. Pipe a cross on top of each bun& bake for 20 minutes or until golden brown.

While still warm, brush the buns with apricot jam or for a shiny glaze.

King Arthur Hot Cross Buns

Ingredients:
¼ cup (57g) apple juice or rum
½ cup (78g) dried fruit
½ cup (78g) raisins or dried currants
1 ¼ cups (283g) milk, room temperature
2 large eggs, plus 1 egg yolk (reserve egg white)
6 tbsp (85g) butter, at room temperature
2 tsp instant yeast
53gms light brown sugar, packed
1 tsp cinnamon
¼ tsp cloves or allspice
¼ tsp nutmeg
1 3/4 tsp (11g) table salt
1 tbsp baking powder
540gms All-Purpose Flour

Topping
1 large egg white, reserved from above
1 tbsp (14g) milk

 

Icing
1 cup + 2 tbsp (128g) confectioners’ sugar
½ tsp vanilla extract
pinch of table salt
4 tsp milk, or enough to make a thick, pipeable icing

Method:
Lightly grease a 10″ square pan or 9″ x 13″ pan.

Mix the rum or apple juice with the dried fruit & raisins, cover with plastic wrap, & microwave briefly, just till the fruit & liquid are very warm, & the plastic starts to “shrink wrap” itself over the top of the bowl. Set aside to cool to room temperature.

Set the fruit aside. Weigh your flour; & mix together all of the remaining dough ingredients (including the eggs & the egg yolk from the separated egg). Knead the mixture, using an electric mixer or bread machine, until the dough is soft & elastic. It’ll be very slack, sticking to the bottom of the bowl & your hands as you work with it (greasing your hands helps). Mix in the cooled fruit & any liquid not absorbed.

Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

Divide the dough into 100gms each. Use your greased hands to round them into balls. Arrange them in the prepared pan.

Cover the pan, & let the buns rise for 1 hour, or until they’ve puffed up & are touching one another. While the dough is rising, preheat the oven to 190°C.

Whisk together the reserved egg white & milk, & brush it over the buns.

Bake the buns for 20 minutes, until they’re golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), & transfer them to a rack to cool.

Mix together the icing ingredients, & when the buns are completely cool, pipe it in a cross shape atop each bun.

Want to make these buns a day or so ahead of time? Try the tangzhong technique, a Japanese method for increasing the softness & shelf life of yeast rolls. Begin by measuring out the flour & milk you’ll be using in the recipe. Now take 3 tablespoons of the measured flour & ½ cup of the measured milk; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens & forms a thick slurry; this will take about 1 ½ to 2 ½ minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, milk, & other dough ingredients. Proceed with the recipe as directed. Well-wrapped & stored at room temperature, your finished hot cross buns should stay soft & fresh for several days.

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