|Fondant was used to cover the house|
Tuesday, 11 December 2012
Saturday, 8 December 2012
|Let's start the Christmas season|
This chocolate cake has cinnamon and red wine in it which gives it a nice zingy taste.
The recipe is originally from Christine Ferber who is best know for her jams.
This cake is quite quick to put together - about 30 minutes total. You can either bake in two small pans or just one large one.
125 grams softened butter
125 grams sugar
5 grams cinnamon
75 grams dark chocolate (about 60%)
50 grams red wine at room temperature
125 grams flour
75 grams almond powder
5 grams baking powder
5 grams cocoa powder
125 grams egg
125 grams egg
1. Mix the softened butter with the sugar and cinnamon using a whisk. In a separate bowl, sift the flour, almond powder, baking powder and cocoa together.
|Wine and chocolate are ready to mix|
Use a small whisk to combine together
3. Add the egg to the chocolate in portions using a small whisk. Add in the butter mixture in portions. Add the flour mixture and mix together well with a spatula.
4. Put into pans that have been coated with butter and flour. Bake at 180 degrees Celsius for 20 - 25 minutes.
Use a Kugelhopf pan if you have one since the pan also makes a nice design for the cake.
|Cakes ready for the oven|
|Cake just out of the oven|
|Baked in a kugelhopf pan|
Sunday, 2 December 2012
|Bread is ready - bring on dinner!|
This roll is made with milk instead of water which gives it a rich flavor. Adding a whole egg to the recipe also adds the right amount of softness.
This recipe makes about 8 rolls of 50 grams each.
210 grams bread flour (sifted)
4 grams instant yeast
3 grams salt
22 grams butter
120 grams milk (room temperature)
extra butter for brushing on top
|Add the butter to the dough|
1. Mix the milk and egg together. In a bowl, combine the flour, yeast, & salt. Add the milk mixture and use a dough scraper to mix.
2. Put the dough on a flat surface to knead for about 10 minutes. Roll into a ball and cover with a bowl for about 10 minutes.
3. Remove the bowl and then add the butter to the dough. Use the dough scraper to cut the butter into the dough. Knead the dough until the butter is well mixed. Dough should be soft but not sticky.
4. If the dough feels stiff, add a little milk and knead again.
5. Roll into a ball and put in a bowl and cover with plastic wrap. Let rise in a warm place for about 90 minutes.
|Dough is ready to start the rising process|
7. Flatten & re-roll each ball. Put on a baking sheet. Brush each ball with butter. Cover with plastic wrap and put in a warm place.
8. Rise for 30 minutes. Bake at 200 degrees Celsius for 20 - 25 minutes or until browned.
|Measure all ingredients before starting|
|Brush with butter before the 2nd rising|
Use a small rolling pin to make a crease in the middle