5/27/2010

The Daring Bakers May Challenge.

The Daring Bakers May Challenge
Piece Montée.

Well this is may challenge and my birthday, great challenge although I hurt my finger with hot caramel, I had a great time building this tower, my mom was so nervous so she was by my side with a bowl with iced water (mommies know everything…ooor she knows I am a mess) it was very useful when my accident happened.
It is raining cats and dogs here, in fact I think this is the universal deluge again, so my sister could not stop at the bakery to buy a cake but she said for Saturday we’ll celebrate, fortunately “I saved the day” with this tower..Mountain..Hill whatever, it was delicious and Michele helped me blew the magic candle .
Some pics are blurry because I am left handed and my left middle finger was so sore that it was difficult to take the pics ..and writing too .
Thank you cat for this challenge, it was great building this mountain of cream puffs, I hurt myself but I am a Daring Baker so I am strong …. Buuuu I want my mommy
Recipe here.





5/06/2010

Cortados.

This is another Venezuelan treat, it is made with papelón (raw hardened sugar cane juice) without refined sugar, this is my version because I use corn oil instead or margarine or shortening and I add grated carrot. I cannot describe the sent of this preparation, it is like sweet and spiced; once it is baked, the top looks like shiny and you may think it is sticky but it is not. This cortados, or cortaos as we colloquially call them, are eaten alone or with salty white cheese and milk as we do here in the eastern region of Venezuela.








Ingredients.

3 ¼ cups papelón syrup. (recipe below).

5 cups self raising flour.

4 eggs.

½ cup corn oil.

1 cup grated carrot.

2 tablespoons molasses. (optional, if the papelon is not dark enough)

½ teaspoon sodium bicarbonate.

¼ teaspoon grinded clove.

¼ teaspoon nutmeg.

¼ teaspoon allspice (guayabita pepper).

½ teaspoon cinnamon

½ teaspoon grinded anise seeds.

½ teaspoon grated lemon peel.

½ teaspoon grated orange peel.

½ tablespoon vanilla extract.

Papelón Syrup.

1 papelón of about 500 grams. (the square one)

Enough water to cover the papelon about 2 cups.

Place papelón in a saucepan and add the water boil at slow heat until all the papelón is melted, (if this syrup does not yield the amount asked in the recipe above add a bit more water) then add all the spices and turn off the heat, let cool room temperature. This syrup has a very dark color almost like molasses.

For the cortados place all the ingredients in a bowl and beat with a hand held mixer for about 5 minutes, place this mix in a jelly roll pan (very well greased and floured) bake until and inserted toothpick comes out clean, let cool and cut.