Deny n Kay's Sweets By: Denyann A. Quinones Vega & Kayleann Sanchez Crespo
Macarons Ingredients
Ingredients 3/4 cup /100 grams icing sugar (aka powdered sugar) 3/4 cup/100 grams ground almonds (aka almond flour) 2 medium free-range egg whites Small pinch salt 1/4 cup/55 grams caster sugar (aka fine sugar) For the filling: 2/3 cup/150 grams unsalted butter (softened) 2/3 cup/75 grams icing sugar (aka powdered sugar)
Procedure Line 2 baking sheets with parchment paper. Sift together almond flour and powdered sugar twice. Set aside. In a clean medium bowl, beat the egg whites on low speed until foamy. Add cream of tartar and increase the speed to medium. Slowly add sugar one tablespoon at a time. Continue to beat the egg whites on high speed until hard peaks form. Stir in gel or powder food coloring, if desired. Sift almond flour mixture over whipped egg whites, and gently fold it with a spatula until batter is just combined. TIPS: Making french macarons is all about the technique. This is the most crucial step of all. Let me try to describe the folding motion as best as I can. Run the spatula clockwise from the bottom, up around the sides and cut the batter in half. I suggest to count every fold, I do about 50 folds, and then I start testing the batter on a small plate after every couple folds. To test, drop a small amount of batter on a plate. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold. Transfer the batter into a pastry bag with a round tip. Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven. While waiting, preheat the oven to 300°F (150°C). Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. The macarons are ready when they come off the sheet easily. Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely. To make the buttercream filling, in a medium bowl, beat the egg yolks slightly with a whisk and add sugar . Continue to whisk until the mixture is pale and sugar is mostly dissolved. Stir in the milk. Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like pudding, about 5 minutes. Transfer the mixture back to the bowl and bring it to room temperature. Stir in the butter in three batches. Add vanilla extract and continue to mix until smooth. To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.
Red Velvet cupcakes 1/4 CUP UNSALTED BUTTER, SOFTENED AT ROOM TEMPERATURE 3/4 CUP GRANULATED SUGAR 1 TEASPOON VANILLA EXTRACT 1 LARGE EGG 2-3 TABLESPOONS UNSWEETENED COCOA POWDER 2 TABLESPOONS GEL PASTE FOOD COLORING (ADD MORE IF NECESSARY) 1/2 CUP BUTTERMILK (OR 1/2 CUP MILK 1 TEASPOON VINEGAR MIXED TOGETHER AND SET ASIDE FOR A BIT) 1 CUP 2 TABLESPOONS ALL PURPOSE FLOUR 1/2 TEASPOON BAKING SODA 1/2 TABLESPOON VINEGAR FOR THE FROSTING: 8 OUNCES (225 GRAMS CREAM CHEESE AT ROOM TEMPERATURE 1/4 CUP UNSALTED BUTTER, SOFT AT ROOM TEMPERATURE 1 TEASPOON VANILLA EXTRACT 1 CUP CONFECTIONERS' SUGAR 1/2 TABLESPOON LEMON JUICE
Procedure Preheat the oven to 350 F or 180 C and line a 12-cup cupcake tray with paper liners. In a bowl, cream together the butter and sugar. Add the egg and vanilla and beat vigorously until pale yellow, light and fluffy. Add in the cocoa and salt, and mix well. The batter may resemble chocolate cake batter especially if you are using dark cocoa, but fear not because the food coloring will transform the batter into a deep shade of red. Stir in the food coloring, adding in more if you need to, until you get your desired shade of red. Now, pour in the buttermilk, alternating with the flour in three intervals, starting with the buttermilk and ending with the flour. Mix just until combined, as over mixing after the flour is added will result in a tough, dry cupcake. Finally, stir in the baking soda, making sure that it melts into the batter. Stir in the vinegar and watch the batter aerate slightly. Scoop the batter into the cupcake liners, about 2/3- 3/4 of the way full. You should end up with exactly 12 cupcakes. Bake for 20-25 min or until a toothpick inserted comes out clean and cool completely before frosting. To make the frosting: Blend the cream cheese, butter and vanilla until smooth. Add the confectioner's sugar gradually until you get soft peaks- at that stage, STOP! Finally, squeeze in the lemon juice. Pour the mixture into a piping/ziplock bag, snip off the end and pipe dollops of the frosting atop the cooled cupcakes. You can also just smear the frosting using a butter knife. Serve topped with colored sugar or crumbled up cupcake.
Neapolitan Mochi For the mochi 1 cup glutinous rice flour Ÿ cup granulated sugar 1 cup ice cold water 1 vanilla bean, seeded For the filling 4 oz. semi sweet chocolate chips ½ cup heavy whipping cream, almost boiling 12 small strawberries, stems removed Cornstarch, for molding and dusting
Procedure For the mochi 1 cup glutinous rice flour Ÿ cup granulated sugar 1 cup ice cold water 1 vanilla bean, seeded For the filling 4 oz. semi sweet chocolate chips ½ cup heavy whipping cream, almost boiling 12 small strawberries, stems removed Cornstarch, for molding and dusting
Crepe Cake For the mochi 1 cup glutinous rice flour Ÿ cup granulated sugar 1 cup ice cold water 1 vanilla bean, seeded For the filling 4 oz. semi sweet chocolate chips ½ cup heavy whipping cream, almost boiling 12 small strawberries, stems removed Cornstarch, for molding and dusting
In a bowl, beat the eggs, milk, yogurt, 1 teaspoon vanilla, red dye and oil. In another bowl, mix the dry ingredients. Add the dry ingredients to the liquid ingredients, whisking until a smooth dough forms. Set it aside for 30 minutes. Heat a frying pan greased with oil. Pour in some batter. When holes start to appear in the dough turn with a spatula. Repeat with remaining batter. While crepes are cooling, prepare the filling. In a bowl, combine the cream cheese, powdered sugar, milk and remaining vanilla extract to form a fluffy cream. Build the cake, alternating crepe layers with cream layers, finishing with a crepe on top. Sprinkle with powdered sugar and enjoy!o
Fudgy Marshmallow Brownies 40g plain flour 40g cocoa 150g castor sugar 150g butter 150g dark cooking chocolate 3 eggs Chocolate sauce to drizzle 300g white marshmallows
Marcador de texto
Procedure Preheat a fan forced oven to 175C (340F). Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth. Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined. Slowly add chocolate and butter mixture while mixing on low speed. Add batter to baking tin lined with baking paper. Bake for 30 min or until a pick comes out with moist crumbs. To make marshmallow layer add marshmallows to a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until melted. To avoid a complete sticky mess, spray your spatula with a little oil spray. Transfer marshmallow to brownie pan and use a spatula or tablespoon to spread evenly. Again, spray your spreading device with a little oil to make sure it doesn’t stick to the marshmallow. Chill for 1 hour. Drizzle with chocolate sauce and cut into 9 squares.
Hot Fudge Sundae Cake 1 cup all-purpose flour 1 cup granulated sugar, divided ½ cup unsweetened cocoa powder, divided 2 teaspoons baking powder ¼ teaspoon salt 1 cup milk ¼ cup unsalted butter, melted 1 teaspoon vanilla bean paste ½ cup packed light brown sugar 1 cup boiling water 1 quart vanilla ice cream, to serve Whipped cream, to serve Maraschino cherries, to garnish Sprinkles, to garnish
Procedure Pre-heat the oven to 350 degrees and grease a 9-inch round cake pan. In a large bowl, combine flour, ½ cup sugar, Ÿ cup cocoa powder, baking powder and salt. Add in milk, butter and vanilla paste and mix well. Transfer to the prepared cake pan and smooth out. In a separate bowl, combine brown sugar and remaining white sugar and cocoa powder. Pour over cake evenly. Pour boiling water on top and do not mix. Bake for 35 minutes. Serve warm with ice cream, whipped cream, cherries and sprinkles.
Cheesecake BrĂťlĂŠe Cheesecake batter: 1 cup vanilla ice cream, softened 1 cup cream cheese 1 egg Crust: 3 ounces biscuit cookies/graham crackers 3 tablespoons butter, melted Granulated sugar
Procedure Preheat oven to 340 degrees. Add biscuits to a large plastic ziptop bag and use a rolling pin to smash until crumbs. Transfer to a bowl and combine with melted butter. Press mixture into the bottom of a springform pan. In a mixing bowl, combine cheesecake batter ingredients. Pour into the pan and bake for 50 minutes. Remove and cool in the refrigerator to harden. After removing, sprinkle with the granulated sugar and use a kitchen torch to brulee.