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Thursday, November 25, 2010
I still have to work with the moisture and the baking time, so get it perfect and maybe add some more sugar, as my taste tester found it not sweet enough. So as soon as we ate this panettone, I'll make another one, and then I'll put out the recipe so you all can bake your own.
Check back soon.......
Tuesday, November 23, 2010
I set out to make try and just use buckwheat flour for the dough, thought I might just be able to get away with it.. but yeah, NOT so MUCH! The color of the moistened flour already kind of threw me off.... it looked like mud, not good, but hey I kept on going, got it done and while the dough rested I sliced my apples and prepared the rest.
After letting the dough sit for 30 minutes, I rolled it out very thinly on a floured kitchen towel.. that's where the problems started... I could tell there was no way I would be able to stretch out the dough as thin as it needed to be. I guess the missing gluten does a job on the elasticity on the dough.
I rolled it as thin as I could and filled it... not to bad, but then it just started breaking everywhere... Totally uncool of the dough.. not what I wanted at ALL.
|what a mess.. dough breaking
Anyhow, I baked the thing and it actually tasted pretty good... the house smelled delicious, but yeah it was UGLY.. not appetizing to look at. Complete fail on the buckwheat dough for strudel, not going to happen.
Not to worry though... I'll try to do a traditional strudel next and save my gluten free flours for other stuff. Might try again with sweet rice flour and then add some xanthan gum to replace the gluten... maybe that'll work..
In the meantime, I'll eat my baked apple mess, still tastes good .
Friday, November 12, 2010
Just what I needed!
Pros: Distributes Heat Evenly, Durable, Solid, Easy To Clean
Best Uses: Baking, Assembly, Pastry
Describe Yourself: Avid Cook
This is really a great product, it adjust to all different sizes, so you don't have to get Pastry rings in every size under the sun. Great to bake the desired size of sponge cake and then use it to assemble the cake. It keeps fillings evenly distributed, without a mess, so you cake comes out with nice clear lines.
Great for layered cakes, terrines or charlottes. I will use it for years to come.
Thursday, November 11, 2010
100 g sugar, superfine
100 g butter, melted
100 g rice flour
4 tsp cocoa powder
1/2 tsp baking powder
2 tbsp of rum/amaretto
Melt the butter in a small sauce pan or in the microwave and set aside. In a bowl whisk the eggs, amaretto and the sugar until light and fluffy, continuing to whisk add the melted butter, the cocoa powder and then while mixing add the flour little by little. Fill in the prepared pastry ring (I opened it up to about 5,5 inches) and bake in the preheated 400F / 200C oven for about 20 to 25 minutes (it's good when a wooden skewer comes out clean). Remove from the oven and let cool, then slice into 3 layers.
While your sponge cake cools, prepare the filling:
16 oz Plain Yoghurt
8 oz Caramel Sauce
1 Envelope Knox Gelatine
In a bowl whisk the yogurt with the caramel sauce (or you could just buy caramel yogurt), dissolve the gelatin in a little bit of hot water and then combine well with the yogurt.
In the meantime your sponge should be cooled down and you can start to assemble the cake. Take a baking sheet then prepare a cake round ( I just cut out a circle that slightly bigger than the cake and covered it in aluminum foil). Set down the first layer and position the pastry ring around it so there is a little room between the ring and the cake. Pour some of the yogurt mixture over it and layer some raspberries, cover with the middle layer, repeat. Put on the top layer, cover with the remaining yogurt mixture, decorate with some nice raspberries and chill overnight.
Remove the pastry ring carefully and serve.......... voila, Gluten Free Caramel-Raspberry Yogurt Cake!
PS: I'd think you can make this cake with any kind of flavored yogurt and fruit of the season, like blueberries, blackberries, or coffee and chocolate. Just really depends on your taste!
I ordered my adjustable pastry ring 2 days ago and it's being delivered TODAY! How about that? Thank you thank you thank you CSN Stores! I'll recommend you to everyone I know!
Tuesday, November 9, 2010
|Wedge Welly Giraffe Rain Boot
I found just what I was looking for, the Paderno Word Cuisine adjustable Pastry Ring that I can use in conjunction with a baking sheet. With this great tool, I'll be able to make all kinds of sizes. Perfect! I had to have one!
|Paderno Adjustable Pastry Ring
I ordered and soon the friendly folks at www.csnstores.com will send it to me so I can play. Once I received and tested it, look out for my reviews! Can't wait to get it!
Wednesday, November 3, 2010
Harold and Belle's in Los Angeles, that they wanted to taste and test my cheesecake creations in their restaurant. It is such an honor to have them taste my cheesecake.
Check out their website Harold and Belle's and their ratings on yelp
So I'll be a busy bee tonight making fresh fruit coulis and mixing up my cheesecake fillings. I think I'll be going with 3 or 4 flavors
White Chocolate Caramel
Keep your fingers crossed!