Monday, October 3, 2011

Magnolia Bakery cupcakes, birthday cake

We're halfway through the year, and time is increasingly scarce!
So much so that my birthday cake by the end of the day.

Then, after seeing so many cupcakes on vacation , I decided it was time to have my own cake cupcakes, and what better than by me to my taste!
butter cream do not like. I admit that is colorful and very decorative, but definitely not for me.
And since this was "my" cake, I took out the map on the creamed butter.
And as it was "my" cake, had to have chocolate.
And why not , dulce de leche.
and glamor.
And wave.
And they had to cook fast!
and decorate even more.
So I get to work, and the Magnolia Bakery recipe, plus a jar of dulce de leche, a little chocolate, a pot of cream and some cookies dipped in chocolate, I decided to make the best birthday cake in the world!

To all this I had to add the basic ingredients of a cake, 2 dozen pirotines, two plates for muffins, and a couple of hours.

Surely the original recipe is not in the book publishing, or the ingredients of another country have differences, or the hand of the cook is not the same ... but all in all, were a success, and they were delicious. I can not really compare, never tried the original, despite my long walks through Manhattan. It must be that I never dared by the famous butter cream.

A recipe to adopt from now on, definitely.
And as it happens to be one of my favorites, take the opportunity to participate in the Whole Kitchen Anniversary Contest .

Vanilla cupcakes (recipe from Magnolia Bakery ) Ingredients: 2 3 / 4 cups flour 0000 1 heaping teaspoon baking powder 200 grams butter 2 cups sugar 4 eggs 1 cup milk 1 teaspoon vanilla Procedure: 1. Preheat oven medium (180 º C). Prepare pirotines then fill. Combine the dry and set aside. 2. Beat butter at low speed, until creamy. Add sugar and beat well. Add eggs one at a time, incorporating well. 3. Add the dry 3 times, alternating with the milk mixed with vanilla. Mix to integrate not over beat. 4. Pirotines Fill up 3 / 4 parts. To fill, place a tablespoon of dough, a teaspoon of dulce de leche pastry in the center and more mass above to complete the 3 / 4 of the mold. 5. Bake for about 20/25 minutes until it pierced with a toothpick comes out clean. 6. Remove from oven and let cool before decorating. For decoration (recipe Aran ) cream 100 grams 125 grams bittersweet chocolate Heat cream, and when it starts to boil, place the chopped chocolate. Let stand a few minutes, and mix well to incorporate everything. ganache to cool down about an hour, and beat a few minutes until it takes consistency. Decorate the cupcakes with the ganache cool topping and candy, grains, sugar flowers or whatever they happen!

Tuesday, July 12, 2011

muffins express

Saturday: 10AM. We woke up with CAI in the house of the grandparents, and after a juguito, mate (for me) and chocolate (for her), we were ready for something solid. But ... There started the problem: all he had in the refrigerator was a piece of a loaf of bread sliced, a little butter, and remaining dulce de leche ... share the crumbs, but the hunger was gone.
So we decided to do an express breakfast: muffins with what you have.

What he had was 1 egg, butter, half pot of cream cheese, milk and chocolate chips. I thought that half a pot of Finland did not amount to a yogurt, so my first idea was to make mini muffins, but when we went to look for patterns, these were the ones in sight, and of course you chose.
Finally we came 8 muffins, half of which for the 12 was gone.

After the square, eating, feeding Bonito, eating muffins remaining 4 and go to Alto to close focu , I went home, turned on the compu, just for mob went to see the statistics.

To my surprise there was an incredible peak of 18 hours. My statistics range from 0 to 30 visits, with a daily average of 150 visits. The peak in question was of 418 visits! day for a total of nearly 1000. I started researching where he had left so much traffic. Surely there is an easier way than that applied, but it was almost all my deductions. First of all, appeared a page you had never come to me exitoína . Once inside, I saw it was an entertainment page. My first reaction was that they had raised a note of some of the places I went, being fashionable or something, but everything I thought I was looking for zero response. I went back to the statistics, this time to see the traffic generated by twitter was not normal: about 400 people had arrived there. I went back to these two things together, and gave me that exitoína has the twitter of the famous minute. I went to that conversation, and well below found that a famous question : Anyone know where to get chicago style pizza baires? here is a recipe: my link . That is, because Fierito tweetie my recipe, I had about a thousand visitors for two days! In the end, I have to pay more attention to the blog of Gera, I think that maybe learn something! after 3 years, it was time!

Muffins Express (adapted from this recipe ) Ingredients 1 cup flour 0000 1 / 3 cup sugar 1 teaspoon royal 1 / 4 teaspoon baking soda 1 pinch salt salt 1 egg beaten boy 40 g melted butter 100 g cream cheese chocolate chips extra sugar Procedure Preheat oven to 180 degrees (medium). Grease or put the muffinera pirotines. Mix flour, sugar, royal, baking soda and salt. Form a crown and put the egg in the center, butter and cheese. Mix only until blended. Now the chips are added. Mix just until chocolate spread. pirotines Fill up a little more than 3 / 4 parts. Sprinkle each muffin with a spoonful of sugar. q Cook until golden brown, or intriducirles a knife comes out clean, about 25/30 minutes. If done at the time, it is best served warm ...

Sunday, June 12, 2011

meringue filled with thread

This month I returned to the challenge of DB . I believe this to rest once in a while is good, also the months go by so fast that sometimes came with the recipe.

But this time I had to knead! And I decided that 2011 will be a year of mixing: I love the smell of yeast dough, and hide when to look and see how it grew!

After the pizza left me even more eager to continue kneading, so the challenge came to me barbarian. The March 2011 Daring Baker's Challenge WAS hosted by Ria of Ria's Collection and Jamie of Life's a Feast . Ria and The Daring Bakers Jamie Challenged to bake a yeasted Coffee Meringue Cake.

The hosts of this month gave a recipe that she could be likened to many things: a brioche type dough, a filling thread, bread neutral flavor but with a twist: meringue filling.

The cake is moist is the part where the meringue with the mass melts, and the sweetness comes from there and the filling we use.
It turns out that Jamie found this recipe from the kitchen cutting his dad of the decade of 70: was a yellowish paper, handwritten, and no evidence of where it was copied or who had recommended. He liked the result when tested, who proposed the challenge, and we could try it!

It is a recipe that would follow if he found a book there, but my absence from last month + the desire to amass, made it the perfect choice.

Fill thread (coffee cake with yeast and merengue) medium for 2 threads Ingredients for the dough 600 grams of flour 55 grams sugar 3 / 4 teaspoon salt 1 package dry yeast (10 grams) 180 ml ​​of milk 60 milliliters of water 135 grams butter 2 eggs Ingredients for the meringue 3 egg whites Pinch of salt 110 grams sugar Ingredients for the filling (optional) 1 cup walnuts or almonds 2 tablespoons sugar + cinnamon (optional)  1 cup coarsely chopped chococolate 1 yolk beaten with a little milk for brushing the threads powdered sugar or cocoa for dusting the threads cooked (optional) Procedure for the mass Heat milk, water and butter until melted. Leave until lukewarm. Combine 230 grams of flour, sugar, salt and yeast. With mixer with dough hook and low speed, add the warm liquid to flour mixture, until it is integrated. Top speed and add the eggs and 150 grams of flour. Add flour until a spoonful of the formation of a bun. Remove from the machine and knead on a floured surface (use the remaining flour 600 grams of original). Knead for about 10 minutes until a soft dough xonseguir, soft and elastic. Place the bread in oiled bowl, cover with plastic wrap and a towel, and let stand one hour. merengue Procedure Beat egg whites with salt until foaming , adding sugar slowly until a firm, shiny meringue. Arming When the dough has doubled in volume, split in two, degassing, and stretching in a rectangular (50 x 25 cm approx.) Place half the meringue over the stretched dough, leaving a border with nothing. Sprinkle on sugar meringue, almonds, chocolate, or your choice of filling. Roll the dough like a swiss roll, hitting either the end and ends. Transfer to a plate rolled with parchment paper and thread shape, joining the ends. Using scissors, cut slits in the top of the thread, with about 4 cm apart from each other. Prepare the other threads of the same way. In this second version, before I put meringue pastry caramel, then the meringue, then chopped chocolate, and cookies dipped in chocolate to have something to bite durito. Coat the threads and let weigh an hour. Preheat oven to half (180 ° C). Brush threads with beaten egg yolk. Cook 30-40 minutes, until golden brown. Remove the wax paper and let cool on wire rack.
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