KBB#15: Mud Cake Cookies Sandwiches

January 31st, 2010

I dont think I can eat more than one of these goodies in one day. They are so dang sweet. I did not deviate much from the original recipe, except fiddling around the number of eggs needed. I dont like having leftover egg whites. So, for the mud cake, I used 1 whole egg and 1 egg yolk; for the cookies, I used 1 egg white and 1 whole egg. Everything turned out fine..

Source: The AWW: Cupcakes, Cheesecakes, Cookies. 2008

Makes 24.

250g butter, softened

330g firmly packed brown sugar

2 eggs

450g plain flour

75g self-raising flour

50g cocoa powder

2 Tbs cocoa powder, extra

Chocolate Mud Cake

150g butter, chopped

100g dark eating chocolate, chopped coarsely

220g caster sugar

125ml water

2 Tbs coffee liqueur

150 gr plain flour

2 tbs cocoa powder

2 egg yolks

Combine butter, chocolate, sugar the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Divide mixture among pans. Bake about 25 minutes. Cool cake in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.

Chocolate Ganache

80ml cream

200g dark eating chocolate, chopped coarselyBring cream to a boil in small

saucepan; remove from heat. Add chocolate; stir until smooth.

Refrigerate until spreadable..

1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.

2. Make chocolate mud cake.

3. Make chocolate ganache.

4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. cover; refrigerate 30 minutes.

5. Preheat the oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.

6. Using 6.5mm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.

7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.

8. using heart template, dust cookies with extra cocoa.


Broccoli Cheese Souffle (KBB #12)

July 29th, 2009

taste-o-meter: 7/10
makes: 6 souffles (if using ramekins)

This was a dish that I have never eaten nor I know how to pronounce :) . I really wanted to say something about this challenge and make a good story out of it. But, I really cant. All I can think of ,right now, is my thesis. How I have been working hard on it; how the deadline is dangerously approaching; or how the professors gonna interpret my results. On top of that, I also need to think about sending my things back home, return the apartment, face the possibility of being homeless in October.

Ok, Let’s just stop the rambling. I am still in good spirit. I just need to keep trucking and keep spending those long hours in the lab.

Onto the challenge, It was not that hard to make these souffles. As the name points out, they tasted very cheesy. I added a couple of finely-chopped broccoli florets, which gave a nice break from the whole cheesy theme. Here’s the recipe for these souffles.

I just realized I forgot to make the step-by-step pictures. I’m sorry KBB admin.

(Broccoli) Cheese Souffles

Sumber:
The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients/Bahan-bahan:

* 100g unsalted butter / mentega tawar
* ½ cup plain (all-purpose) flour / tepung terigu
* 300ml milk / susu
* 1 cup grated cheddar / cheddar parut
* 2 Tbs / sdM freshly grated parmesan / parmesan parut
* ½ tsp Dijon mustard / mustard Dijon
* pinch / sejumput cayenne pepper
* 4 eggs / telur, separated / pisahkan
* I added a couple of finely chopped broccoli florets

Directions/Cara Pembuatan:

Preheat the
oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter
in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the
mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit ‘melemaskan’ adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.
Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.

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Milano Cookies (July’s Daring Bakers’ Challenge)

July 27th, 2009

taste-0-meter: 9/10

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I had a hard time to make perfectly round cookies. They turned out either disfigured or discolored (a.k.a uneven browning). What’s the secret? How one can produce perfectly round milano cookies? Despite their “(un)interesting” shapes, these cookies tasted very good. The kicker is the lemon extract. So, dont leave it out. As for the other recipe (marshmallow cookies), I was not able to make them due to not finding halal gelatin or other substitutes. Here are the recipes as Nicole wrote them:

Mallows (Chocolate Covered Marshmallow Cookies)

Recipe courtesy Gale Gand, from Food Network website
Chocolate Covered Marshmallow Cookies
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note:
if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:

• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies

Recipe courtesy Gale Gand, from Food Network website
Milan Cookies
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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