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Archive for May 2011

Gâteau aux kumquats et au chocolat

with 4 comments

很早的时候在Lorraine那里见过她用semolina做蛋糕,就好奇是什么样的口感。这个看着挺省事的,就拿来做做。口感是挺紧实的那种,照片里也能看出来。原食谱用的是橙子,我用了金橘。为了刨出足够的zest擦了半天,挤金橘汁更是困难,挤了几十个才出来足够的汁水,建议大家还是用橙子吧,方便。

吃不惯lindt的Ecuador,尝过以后就丢在那里。这次本着废物利用把它扔进蛋糕里,没想到味道还不错,和金橘还蛮搭的。食谱可以做个8″的蛋糕,我double了一下,做了一个8″的和24个mini muffine size的。

Gâteau aux kumquats et au chocolat

40g  Dark chocolate ,chopped
20g  unsalted better, diced
120g sugar
1tsp vanilla
1tbsp Kumquat zest
2 large eggs
40g  flour
2g  Baking powder
175g  kumquat  juice
130g semolina

1.Preheat the oven 375°F.Butter and flour the cake pan,line the bottom with partchment paper.
2.Beat the butter and 90g sugar in the bowl,add the vanilla,kumquat zest,and eggs.
3.In another bowl,put semolina,100g kumquat  juice,flour,BP,chocolate together,use spatula mixing well.
4.Pour the semolina mixture in to the butter mixture, mix until just combined.
5.Pour in the pan,bake for 30 mins. cool for 10 mins,take the cake out and cool complete.
6.Make the kumquat syrup to brush the cake.Boil 75g kumquat  juice and 30g sugar together, until the sugar is dissolved. Brush the cake while the syrup still warm.

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Written by Faye

May 25, 2011 at 4:22 am

Posted in Pâtisserie

Blueberry muffin with cinnamon crumble topping

with 15 comments

妈妈特别喜欢有蓝莓的甜点,但是烤大蛋糕她又觉得太多吃不完。我就给她烤了muffin,一次一个刚刚好。我一直喜欢blueberry和cinnamon的搭配,就在上面撒了cinnamon crumble. 这次用的ceylon cinnamon味道很温柔,比一般的cinnamon闻起来更mild.烤的时候就很香,吃起来更香,自己都喜欢的不得了。

Blueberry muffin with cinnamon crumble topping

6Tbsp unsalted butter
1/2cup milk
1 large egg
1 large egg yolk
1Tbsp vanilla
1 1/2cup flour
3/4cup sugar
1 1/2Tsp Baking powder
1/2tsp salt
1cup fresh or frozen blueberries

Topping
2Tbsp butter
1/3cup flour
2Tbsp sugar
1/4Tsp cinnamon

1. Melt the butter,whisk in the milk,egg,egg yolk,vanilla.
2. Whisk together flour, sugar,BP,salt.
3. Add the flour mixture in to the milk mixture, stir until just combined.Do not overmix.
4. Preheat the oven 375°F. Fold in the blueberries.
5. Fill each muffin tin 3/4 full, rub topping togethe, add to the top.
6. Bake for 15 to 20 minutes or until a toothpick comes out clean. Makes 12.

Written by Faye

May 13, 2011 at 10:18 am

Posted in Pâtisserie