10/10/14

Pumpkin Ice Cream Sandwich


Ingredients:

Pumpkin Ice Cream
- 2 cups half & half
- 1 tsp. pumpkin spice
- 4 yolks
- 1 cup sugar
- 1 cup pumpkin puree

Gingerbread Cookies
- 3 cups all purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. ground black pepper
- 1/2 cup unsalted butter, soften
- 1/2 cup dark brown sugar
- 1 egg
- 2/3 cup molasses

Preparations:

Pumpkin Ice Cream
1. In a medium pot, bring half & half and pumpkin spice to a boil over medium heat.
2. In a medium bowl, whisk yolks and sugar to blend. Gradually whisk in hot cream mixture.
3. Return custard to a pot, stir over medium-low heat until it reaches 165 degrees.
4. Remove from heat, strain into a bowl that sit over an ice-bath.
5. Whisk in pumpkin puree.
6. Let cool completely, cover and chill overnight.
7. Churn.

Gingerbread Cookies
1. Sift all dry together. Set aside.
2. In a mixer with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy.
3. Add egg and molasses. Beat until well combined.
4. Gradually add dry ingredients, beating until incorporated.
5. Divide the dough into half, and wrap each half in plastic wrap. Chill overnight.
6. On a lightly floured surface, roll the dough into 1/4" thick. Use a 3" circle cookie cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet. Chill for 10 minutes.
7. Bake at 350 degrees for 10-12 minutes or until they are firm.








10/1/14

9/14/14

The Wedding Cake!



One of my friends from culinary school asked me if I could make her wedding cake, and I said yes. I was nervous even though I've made many cakes already, I've never made a wedding cake for anyone (except once while I was still in culinary school). Working on a wedding cake can be really stressful, luckily we had the same mind about how the cake should be and look. So she decided on the look, and I made it happen for her. I always set my goal high when I do something. When my friend is a pastry chef, the goal is even higher.

I've heard most people don't eat the cake because it's either tasteless or dry or both. So I wanted to make a beautiful wedding cake that people will enjoy and eat it too. I spent three days making this cake. I baked all the cakes on the first day, filling and icing on the second day, and covered them with fondant on the third day. Since the base was really thick and heavy, I decided to assembling the cake at the venue. Everything went well. I had two friends helping me at the dessert table. One friend made carrot cupcakes and lemon tarts. They were tasty.

The wedding was yesterday. It looked like everyone enjoyed the cake and dessert. My job was completed!










9/1/14

Happy Labor Day!



Different shades of blue


I've updated my calendar online from September to January. If you're looking for new classes, check it out Bonbini Baking Class.

For your information, the kitchen will be closing for a month in November.




8/15/14

Best Banana Bread Recipes

I've been baking banana bread for the past two months, and it comes down to these recipes that I'll keep them on hands whenever I need to bake a loaf of banana bread.

Although I do love walnuts and chocolate chips, I don't like them in the bread. So I only add them on top. These banana breads are moist, tender and not too sweet. They're slightly different amounts of ingredient and mixing methods, but the results are subtle in flavor and texture.

Here are the three different mixing methods:
1. Creaming Method. it's done with sugar beaten into butter, eggs are added. Then add flour alternately with the liquids.
2. Two-stage Method. The dry ingredients (including sugar) are mixed with fat, then eggs and then liquids.
3. Muffin Method. Mixing dry and wet ingredients in separate bowls, then combine them together.


Creaming Method

Recipe #1 Creaming Method

Ingredients:
makes 1 loaf

- 1 1/2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1 cup dark brown sugar
- 1/3 cup mascarpone
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp. vanilla extract
- 4 large ripe bananas, mashed
- 1/4 cup chopped walnuts

Preparation:

1. Preheat oven to 350 degrees. Lightly coat a loaf pan with nonstick spray and line with parchment paper. Leaving an overhang on long sides.
2. Sift flour, baking soda and salt together in a small bowl.
3. Using an electric mixer, cream sugar, mascarpone and butter together over medium speed until light and fluffy. Add eggs, one at a time. Add extract.
4. Lower the speed to low, add flour and mix until just combined.
5. Add banana and mix until just combined.
6. Pour batter into prepared pan and sprinkle with walnuts.
7. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 15 minutes. Remove bread from pan and cool completely before slicing.

NOTE: The baking time will be vary, depending on the size of the loaf pan you're using. My loaf pan is 8 x 4 x 2 1/2 inch (4 cups).


Two-stage Method

Recipe #2 Two-stage Method

Ingredients:
makes 1 loaf

- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened and cut into small cubes
- 2 large ripe bananas, mashed
- 1 large egg
- 1/4 cup buttermilk
- 1 tsp. vanilla extract
- 1/4 cup chopped walnuts
- 1 tbsp. chocolate chips

Preparation:

1. Preheat oven to 350 degrees. Lightly coat a loaf pan with nonstick spray and line with parchment paper. Leaving an overhang on long sides.
2. Sift all dry ingredients (including sugar) together in a medium bowl.
3. Using an electric mixer, add butter into dry ingredients and mix on low to moisten all the ingredients. Then beat on medium for a minute to develop the structure of the batter.
4. Add bananas, then egg. Mix until just combines.
5. Add buttermilk and extract. Mix for a few seconds.
6. Pour batter into prepared pan and sprinkle with walnuts and chocolate chips.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 15 minutes. Remove bread from pan and cool completely before slicing.

NOTE: The baking time will be vary, depending on the size of the loaf pan you're using. My loaf pan is 8 x 4 x 2 1/2 inch (4 cups).


Muffin Method 

Recipe #3 Muffin Method

Ingredients:
makes 1 loaf

- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 2/3 cup vegetable oil
- 1 tsp. vanilla extract
- 2 large ripe bananas, mashed
- 1/4 cup chopped walnuts

Preparation:

1. Preheat oven to 350 degrees. Lightly coat a loaf pan with nonstick spray and line with parchment paper. Leaving an overhang on long sides.
2. Sift all dry ingredients together in a small bowl.
3. Whisk all wet ingredients (including sugar and bananas) together in a medium bowl.
4. Add dry ingredients into wet ingredients and mix until just combined.
5. Pour batter into prepared pan and sprinkle with walnuts.
6. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pan for 15 minutes. Remove bread from pan and cool completely before slicing.

NOTE: The baking time will be vary, depending on the size of the loaf pan you're using. My loaf pan is 8 x 4 x 2 1/2 inch (4 cups).







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