Renee K
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Posts posted by Renee K
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Dorie, I've just discovered your blog and I love it! Hope you don't mind me sharing it here.
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Wow! Dystopiandreamgirl, those are beautiful log cakes! I love the white chocolate/tangerine one. Just beautiful.
How did you shape those cute acorns?
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Ling, that's really beautiful! Great job!
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Thanks Rodney. I guess now it's just for me to get off my toosh and go experiment with this a little.
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Thanks Rodney & Dailey.
Rodney, this may be a very dumb question, but thus far, buttercreams have not been kind to me... they do have a tendency to break up on me
Do you think it would work if I made a very liquid ganache with your suggested 4-6 oz choc and the cream in the recipe... and just put it through the whole process with the rest of the ingredients i.e. food processor then the mixer? Would it break up on me even more?
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any ideas on how I could do a chocolate version of this recipe?
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Ling,
Here are 2 jelly roll (Swiss rolls to us
) recipes. One has an additional chemical leavener on top of the rising action of the eggs. Sorry the recipes are in metric only...
Swiss Roll I
200g eggs -- separated
120g caster (superfine) sugar
125g cake flour
1/2 t baking powder
40g oil
sift flour and baking powder together twice
whisk egg whites till foamy, and gradually add the sugar.
at soft peaks, add the yolks gradually and continue whisking to ribbon stage
fold in the dry ingredients, followed by the oil
pour into 28cm x 36cm (11 x 14 inch) or 25 x 36cm (10 x 14 inch) swiss roll pan
bake at 200C (ummm... I think that's about 400F??) for about 8-10 minutes, depending on oven. Do not overbake
Swiss Roll II
200g eggs
85g caster (superfine) sugar
90g cake flour
55g oil
sift flour twice
whisk eggs and sugar together until ribbon stage
gently fold in the flour, followed by the oil
pour into 10 x 14 inch swiss roll pan
bake at 200C (400F) for about 8-10 minutes. Do not overbake.
Personally, I actually prefer working with a sponge mix (flour with added emulsifiers)... I find that gives a very nice, soft and fluffy texture... and is very easy to work with in the rolling department. But I'm not sure if you can get hold of sponge mix flours there. If you like, I can dig up that recipe too.
[ps. I'll be posting the recipes in recipegullet too... just as soon as I go off now to find out how to do that
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Thanks Lumas for the great link. The brownies do indeed sound good. That's gone on my (already very long) to try list. I have tried her low fat fudgy brownies, made with prune puree. Not sure which book that one came from... found the recipe on the Net. That was good. Was a little wary about the prune thing... but it worked out find... and was nice and fudgy.
I think I"m going to place an order for More Great Good Dairy-Free Desserts Naturally... like the sound of her recipes. Have been looking for vegan recipes lately. Thanks again.
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Jelly Roll Sponge II
- 200 g eggs
- 85 g caster (superfine) sugar
- 90 g cake flour
- 55 g oil
sift flour twice
whisk eggs and sugar together until ribbon stage
gently fold in the flour, followed by the oil
pour into 10 x 14 inch swiss roll pan
bake at 200C (400F) for about 8-10 minutes. Do not overbake.
unmold onto a wire rack.
once cool, spread with desired filling and roll up.
Keywords: Dessert, Cake
( RG1811 )
- 200 g eggs
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Jelly Roll Sponge I
- 200 g eggs
- 120 g caster (superfine) sugar
- 125 g cake flour
- 1/2 tsp baking powder
- 40 g oil
sift flour and baking powder together twice
whisk egg whites till foamy, and gradually add the sugar.
at soft peaks, add the yolks gradually and continue whisking to ribbon stage
fold in the dry ingredients, followed by the oil
pour into 28cm x 36cm (11 x 14 inch) or 25 x 36cm (10 x 14 inch) swiss roll pan
bake at 200C (ummm... I think that's about 400F??) for about 8-10 minutes, depending on oven. Do not overbake.
unmould immediately onto a wire rack
once cool, spread with filling and roll up
Keywords: Dessert, Cake
( RG1810 )
- 200 g eggs
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Oh, what a fun thread! I'm lovin' it...
My immediate feelings about PUDC is that it's very much a 70s thing... ya know... Or at least in Asia it is. I remember that was when we started having more "Western" baking books etc here... and nearly everyone of them books had a PUDC recipe
And yeah, that red maraschino cherry is always present in the photo... but always just as a decoration / finishing touch / to add some color.Have to admit I never did like the PUDC cake. Just never appealed to me. So, I'm really looking forward to this updated version.
Ling, I like the jelly roll component. Just a thought... using a recipe that includes a little bit of oil (sort of in between a classic sponge and a chiffon) would make for better rollability I think.
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Ah, the joy of starting my fall semester of college. I haven't had much time to bake and when I have, I forgot to take pictures. Iv'e been trying a ton of recipes from Fran Costigan (A Vegan Baker).
Chocolate Chip Cookies:
Cookies were good, I should have added a little more flour, but the taste was good. Just a little too soft. Ugh, I also should not have rolled the cookies in sugar.
Lumas, those vegan CCCs look mighty good! May I know which Fran Costigan book the recipe came from? Thanks.
Ling, I really like that shot of the mooncakes! And the tart looks absolutely delish!
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I've found potato starch works great in pies. I read about it in Baking Illustrated and have used it ever since. Not gummy or gooey looking but firms up pies nicely.
My mother swears by potato starch and uses it to thicken everything - she even makes glazes with it. Much better results than corn starch.
Pam, if I wanted to use potato starch as thickener instead of cornstarch, would it usually be a straightforward 1-to-1 substitution?
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Maybe dipping the cut side in white chocolate would work?
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Well I have 6 bowls of chocolate frosting on the table right now waiting for my cousin to come over and help me taste-test
Sounds like you have quite a chocolate party going there
Can't wait to hear the results of the taste test.And oh... for the instant jellly, you can get it at Phoon Huat or any of the baking shops.
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Wow, Dan, those cupcakes sure look good! I like the sound of the chocolate frosting... the original malted version sounds especially good! I'm going to try that one out. Thanks so much for sharing.
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Hi Littleisland, glad you bumped this thread back up. Wow, you've been hard at work experimenting
Umm.... my recipe doesn't have any gelatine in it
It's instant jelly (very different from gelatine, with a completely different texture).Oh, btw, as for hoon kueh powder, I was just talking to a friend the other day, and I recalled what you said about the not liking the taste and texture, and we agreed that it can depend quite a bit on the brand of hoon kueh you use. I personally tend to use the one that comes in a small white paper roll (sold in the supermarkets). I've heard from several friends that the one sold in a huge pack bought from Phoon Huat doesn't work as well texture and taste wise. Hope that helps.
Do keep me posted on how things are going. Good luck!
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Wow, great job, LittleIsland! Congrats! So happy for you that all the hard work and experimenting paid off.
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Annie, I'm so glad to hear the good news. Warm wishes and congratulations!
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Thanks, Ling. I'm now feeling rather inspired to maybe try either a white chocolate mousse/mango gelee or coconut mousse/mango gelee cake. I just love the look of those swirls of gelee through the smooth whiteness. Thanks again for the inspiration.
Wow, HQ, that is one amazing cake. Beautiful! Yes, please do tell us more about the composition of the cake.
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Ling,
That mango gelee cake sure looks delicious! Is it a cream cheese based cake... or more a mousse cake?
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Thanks chefpeon and beccaboo!
I'm off to make some for myself now.
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I make my own "baker's grease" so that I don't have to go through the greasing and flouring
ritual. I mix equal parts flour, shortening and oil in a mixing bowl and whip for a few minutes.
Just spread it in your cake pan as you would butter, and you don't have to worry about tapping
any flour in.
Hi Chefpeon,
I followed a link from the Baking101 thread to your "recipe" for baker's grease. I'm completely intrigued and plan to try it out.
May I ask, "equal parts flour, shortening and oil"... is this equal parts by weight or volume?
Thank you.
Self-rising flour
in Pastry & Baking
Posted
Perhaps the recipe is trying to simulate self-raising whole wheat flour. I think the ballpark for self-raising flour is around 1 1/2 tsps baking powder per cup of flour (though it probably varies slightly between brands)... so I guess 1 1/2 c of whole wheat flour would give 2 1/4 tsps of baking powder... added on top of the plain self-raising flour.