Friday, December 31, 2010
Monday, December 27, 2010
Merry Christmas everyone!!
This year, I decided not to make gingerbread men like I always do and try something different. My boyfriend really loves panettone, especially the chocolate chip one, so I tried making orange chocolate chip panettone! And to tell you the truth, I don't really consider what I made panettone, since it's supposed to be sort of fluffy and light on the inside and mine turned out a bit dense. Kind of like a cake :(
I'm still posting the recipe in case any of you want to give it a try. I made a few changes since I didn't want to add dried fruit. But I'm sure I did something wrong mainly because after the 15 hours of rising, my dough hadn't rised! I searched online to see what can be the cause and there were a few alternatives:
1) The yeast is dead (or expired).
2) Proofing is done in a cool place.
3) The dough wasn't kneeded enough.
I thought maybe my oven was too cool for the rising, so I preheated it a bit, let it cool and placed the dough inside for another 5 hours (first rising). It did rise a bit, but not even close to triple the size. I still decided to continue with the recipe and bake it to see the ending result. It wasn't bad at all, just not a panettone!
3-3/4 cups all purpose flour
1 tbsp warm honey
In the bowl of a mixer, combine flour, sugar, salt, yeast, orange zest and seeds of the vanilla bean and mix at low speed. In a small bowl, whisk together the eggs, 2/3 cup lukewarm water and the honey.
While the mixer runs at low speed, pour the egg mixture into the dry ingredients slowly. Increase speed to medium-high and continue mixing. Add the softened butter, 1 tbsp at a time, mixing completely after adding each tbsp. Increase speed to medium-high and mix until the dough is smoothe and elastic, about 8 minutes.
Melt the 1 tbsp of butter, let it cool and mix it into the mini chocolate chips. Stir the chocolate into the dough with a wooden spoon.
Place the dough in a large bowl, cover it with plastic wrap and let it rise in a cold oven with the door closed for about 12 to 15 hours, until the dough has nearly tripled in volume.
Rub your hands with flour, sprinkle the dough lightly with flour and turn it onto a floured board. Sprinkle a little more flour onto the dough. Fold the edges into the centre and place seams side down into the panettone mold. Cover with a damp tea towel and let it rise in a draft-free spot at room temperature for about 3 to 5 hours, until the dough is just above the top of the mold.
Place the rack in the lower third of the oven (closer to the bottom than the top) and preheat it to 370 degrees F. Place the mold with the dough onto a baking sheet. Use a serrated knife to score an X across the entire surface of the dough and place the 1 tbsp chilled butter into the centre of the X.
Bake for about 1 to 1-1/4 hours, until a wooden skewer inserted in the middle of the panettone comes out moist but not wet. The top of the panettone will be dark (but not burnt). (I covered it with foil paper after 1 hour in the oven so the top won't burn.)
Wednesday, December 22, 2010
Chocolate buttercream topped with purple flowers
Monday, December 13, 2010
December: the best month for baking. And how better to start the holiday baking than with another ice cream? I am obsessed, I know. I don't really like flavoring ice creams with extract, but since I found this Candycane ice cream on Simply Recipes inspired by David Lebovitz, I had to give it a try!
Saturday, December 4, 2010
Tuesday, November 30, 2010
Friday, November 19, 2010
It's increasingly difficult for me to find time to bake nowadays. Projects are due, finals are ahead and so is Cupcake Camp 2010!! I am so excited, I've been thinking of what cupcake to make for a long time. I can't wait to finally assemble it this weekend! By the way, Ricardo is supposed to be there... THE Ricardo from television! I think it's the first time I'll be seeing a celebrity chef in real life!
Saturday, November 13, 2010
Friday, November 5, 2010
Wednesday, October 27, 2010
There are a few things that I would change next time I make these. First I found the croissants to taste great right out of the oven, but when at room temperature, they were too sweet so I would decrease the amount of sugar. Also I didn't roll out the dough thin enough before cutting it into triangles so I only ended up with half the amount of croissants than I was supposed to. This is probably the reason why they didn't end up as light as the store-bought ones.
Making croissants wasn't very difficult, it just demands a lot of time. There's a lot of rolling and putting the dough in the fridge, then taking it out from the fridge. But the final result makes it all worth it.
Wednesday, October 20, 2010
Friday, October 15, 2010
Tuesday, October 12, 2010
Friday, October 8, 2010
Friday, October 1, 2010
Tuesday, September 28, 2010
These madeleines didn't require much time to make. In fact, I left them in the refrigerator overnight and baked them in the morning. I used to use cooking spray for the pans but they would stick a bit and it would ruin the whole shape! Butter and flour is the way to go!
Monday, September 20, 2010
Friday, September 17, 2010
Saturday, September 4, 2010
The doughs didn't require much time to make but I had to keep taking them in and out of the fridge. Cutting and assembling the dough (following the diagram from Baking Obsession) is easier when they are cold.
Saturday, August 28, 2010
Adapted and modified David Lebovitz's Vanilla Bean Ice Cream
Makes about 1/2 Liter (1/2 Quart)
3/8 cup (75 g) vanilla sugar
1 cup heavy cream
pinch of salt
1/2 tsp mastic resin crystals
3 large egg yolks