9/28/2011

Croissants: The Daring Bakers' september Challenge

Croissants: The Daring Bakers' September Challenge.

Thank you Sarah for this wonderful challenge. I made the original recipe and other using carob flour and filled them with quince, for the white ones without filling I garnished them with homemade guava in syrup and MORE butter.  Posted at last I think the problem is caused by the internet company and not blogger...well I am nor sure I'll keep traying to find the cause why I can't post or comment :(













They look like wet inside but they were not...

Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 ¾ cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash
Directions:
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag (Photos 1 & 2)
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size. (Photo 3)
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips. (Photo 4)
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm). (Photo 5)
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up) (Photos 6 & 7)
4
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag. (Photo 8)
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge (Photo 9)
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter. (Photo 10)
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat. (Photo 11)
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two. (Photo 12)
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm). (Photo 13)
23. Remove the butter from the board, and place it on the top half of the dough rectangle (Photos 14 & 15)
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges. (Photo 16)
25. Fold the top third of the dough down, and the bottom third of the dough up. (Photos 17 & 18)
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book). (Photo 19)
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm). (Photo 20)
28. Again, fold the top third down and the bottom third up. (Photos 21 & 22)
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. (Photo 23)
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm). (Photo 24)
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) (Photo 24)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles. (Photo 25)
5
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. (Photo 26)
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. (Photo 27)
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants. (Photo 28)
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

9/26/2011

COFFEE

COFFEE

Ok this is how a Faery does coffee, the entire realm here loves my coffee, I hope you like it too, one advise it is said that this kind of coffee pot are never washed with dish washing liquid (only outside and with time it will get browned no matter what you do), only rinse it with cold or hot water. Although I have a cappuccino machine this is how we prepare coffee everyday, with the cappuccino machine read the instruction and your coffee will be delicious all time. I think two girls in Waco and New York will like this recipe. Ok here we go:





 This a foam we make for coffee, but if publish this recipe my family will kill me...so I better don't :/



 The foam goes up soon

Homemade Guinness beer...naaa, hahaha COFFEE

COFFE:

1- Fill the cup (or filter) of your coffeepot until you reach the edge.

2- Press the coffee with a spoon until it looks very compact, DO NOT ADD MORE COFFE resist the temptation; otherwise you will make Chinese ink or a coffee that will keep awake for 72 hours and hyperactive. WE DON’T WANT THAT TO HAPPEN.

3- Add water until you reach the valve that is the bottom (water) reservoir of you coffee pot, NOT more, if you want more coffee then make two batches

4- Then close the coffeepot and heat it until the coffee is in the upper reservoir, turn off the heat serve and enjoy

Refreshing Coffee for a hot day: (my mom’s recipe)

1- In a blender add ice cubes, hot or cold coffee, very cold water, sugar and some drops of vanilla extract. Amounts are the ones you like best, more coffee or less coffee (I used 1 small cup of coffee, half cup of water and about 5 ice cubes)

2- Blend until it is very foamy and serve

3- Options: You may sprinkle cinnamon, cocoa, or add chocolate syrup or whisky your imagination is the limit

Note: it is very refreshing, I love it

9/15/2011

The Impossible Cake Is Sooo Possible

The Impossible Cake Is Sooo Possible
The impossible cake is so easy, a few days ago my depression began again, I was craving for chocolate and wanted something easy to make, so I decided to make a chocolatey cake and this came out of the oven...







Ingredients:


1 package super moist chocolate cake.

1 can sweetened condensed milk.

1 cup milk.

6 eggs.

1 tablespoon vanilla extract.

Sugar to taste.

1- Prepare the cake according to the package instructions

2- Blend the rest of the ingredients.

3- Spread about 3 tablespoons sweetened condensed milk (or more) on the bottom of the cake pan. You can add 1 or 2 tablespoons Irish cream to this before pouring it on the cake pan or use caramel milk (dulce de leche) to taste instead of sweetened condensed milk

4- Carefully add the chocolate.

5- With the help of the back of a spoon add the flan mix; slowly do not disturb the cake mix.

6- Bake at 180°C until a wooden stick inserted in the cake comes out clean.

7- Let cool, unmold and enjoy.

9/09/2011

Streusel Cookie or Crumble Cookie


Streusel Cookie or Crumble Cookie.
Finally…. I solved the problems I had with blogger I had no access to my own account and still don’t know if I can leave comments on other blogs, will see soon.

This is the “cake” I made for my mom’s birthday it was delicious and I had to cook with splenda because my mom can not eat sugar…well technically she can eat sugar but once she had a high level of sugar in her blood (I’m not a doctor so it I difficult to explain ) and she got scared so she decided to be very careful and NOT to eat sugar at all… only one (1) candied cherry , she loved her “cake” and told me “girl you are in big trouble..I want more of this” :D by the way I had to made this cake in the sawing room because we spend 7 hours without light (power) that day and the kitchen was dark and hot…next day we had a power cut of 24 hours… THAT is Venezuela today










Ingredients:

Bottom layer.

200 gr unsalted margarine.

150 gr ef raising flour.

6 tablepoons splenda or 100 gr white sugar.

¼ teaspoon powder cinnamon.

¼ teaspoon vanilla extract.

1 pinch salt

Filling.

1 jar sugar free jam or the regular one

Top layer.

325 gr self rasiing flour.

180- 200 gr margarine.

11 tablespoon splenda or 125 gr white sugar.

¼ teaspoon powder cinnamon.

¼ teaspoon vanilla extract.

A pinch salt

Bottom layer

1- sieve together all the dry ingredient

2- Add margarine and vanilla.

3- Mix all ingredients

4- Press this dough on a pie pan and let rest in the refrigerator for 15 minutes, meanwhile prepare the top layer

5- sieve together all the dry ingredient

6- Add margarine and vanilla.

7- Gently rub flour and margarine between your hands until it looks like wet sand, let rest in the refrigerator for about 10 minute… meanwhile open the jar of jam which lid is so tight that you’ll need muscle and a strong will to open it…K maybe yours is nicer that this one

8- Spread the jam evenly over the bottom layer and then sprinkle the top layer over the jam, then decorate with some candied cherries (drained) and some powder cinnamon .

9- Bake 190°C until it looks light brown on top layer