师太的西点之旅-64楼更新：蛋糕中的经典代表作__Black forest

xiongniu

HEDENG 发表于 2013-5-28 22:18
第一个看上去好好吃啊，求做法

我把方子贴上去了。

kitcat

进步神速啊
小红好使吧，绝对投资了不后悔的

xiongniu

kitcat 发表于 2013-5-30 10:53
进步神速啊
小红好使吧，绝对投资了不后悔的

师太很满意机器，师爷很开心，仔细研究了你的帖子才买到称心满意的机器。谢谢你啊！
By the way,师太又对配套的压面机和其他东西长草了

kitcat

xiongniu 发表于 2013-5-30 11:01
师太很满意机器，师爷很开心，仔细研究了你的帖子才买到称心满意的机器。谢谢你啊！
By the way,师太又对 ...

得感谢熊猫大神啊，他先来放的毒~
配件现在贵了，澳币又不给力，等等吧=。=我想要压面，绞肉，灌香肠还有杯状那个fp

roseF

rita9594

求瑞士卷的做法

he275

学习

dotti

喜欢草莓的蛋糕和Swiss roll
好想吃啊

tuliplove

太厉害了

xiongniu

再接再厉师太之masterpiece -- Chocolate Chiffon cake with Mocha cream and chocolate glaze。
更新在22楼

fran

师太厉害！学习了。

小猪顾

Emma2012

师太好厉害！(monkey05) 能否传上买那个厨师机的链接啊？长草了。。。

大小可爱

我也想买那个神器啊

xiongniu

Emma2012 发表于 2013-5-30 18:19
师太好厉害！ 能否传上买那个厨师机的链接啊？长草了。。。

我是看了kitcat的帖子 买的，里面有AMAZAN购买的连结：

http://www.oursteps.com.au/bbs/f ... amp;highlight=mum86

Emma2012

xiongniu 发表于 2013-5-30 18:40
我是看了kitcat的帖子 买的，里面有AMAZAN购买的连结：

http://www.oursteps.com.au/bbs/forum ...

非常感谢！

everyday

开个面包房吧，我也好有机会品尝

MICHELLEKRUSIEC

师太厉害，对蛋白的打发程度和烘烤时间的掌握拿捏的很准啊。加油，继续给自己新挑战喔。

mia7

Nice!

vch123

  师太 真牛！

xiongniu

师太的泡芙工房：昨天是六一节，给家里的两个淘气包做泡芙庆祝一下，出于健康考虑，狗狗最后只吃到不涂奶油的泡芙，2个小家伙对于拍照后奶油泡芙立刻被收走表示非常不满意。

Choux Pastry:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Glaze:

1 large egg

Whipped Cream:

1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.

Makes 12 cream puffs.

xiongniu

51楼泡芙修复了图片，更新了配方

小猪顾

kitcat

xiongniu 发表于 2013-6-2 11:34
师太的泡芙工房：昨天是六一节，给家里的两个淘气包做泡芙庆祝一下，出于健康考虑，狗狗最后只吃到不涂奶油 ...

狗狗看起来好委屈，拍照时是不是下了命令不让吃？

xiongniu

kitcat 发表于 2013-6-2 20:58
狗狗看起来好委屈，拍照时是不是下了命令不让吃？

是滴，不能给她们吃甜食啊。所以她们很郁闷。

cindydundaszuji

中毒了，寻解药。。。又是美食又是神器的，这让俺纠结的哇。。。

kitcat

xiongniu 发表于 2013-6-2 21:12
是滴，不能给她们吃甜食啊。所以她们很郁闷。

狗狗还可以打打牙祭，猫就完全不行了。。。我家猫一开始还蹭我们cheesecake吃，后来狠心不给了，不是猫天然食谱里该有的东西。。。

xiongniu

一大早师太烤了个超完美漂亮的香橙戚风，作为礼物送给一个帮了我狠大忙的同事。自己烤蛋糕作为礼物送人，戚风不裂不缩不塌，轻如海绵，这在几星期前，师太从来没想到过也不敢想，真的狠开心。

Orange Chiffon Cake:

6 large eggs plus one additional egg white (30 grams)

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white sugar (caster sugar) (*See Note)

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons grated orange zest (outer orange skin)

1/2 cup (120 ml) vegetable, corn, canola, or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)

1 teaspoon pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

Orange Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan.

In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.

Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Serves 8-10 people.

Nepean

厉害！

xuemei

xiongniu 发表于 2013-5-29 09:08
很成功的瑞士卷___cocoa cream Swiss roll

这个Chocolate Chiffon cake太，太诱人了！能上个方子吗？

顺便问一下铝模哪儿有买？