Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
By Panaderia Canadiense
Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
Makes 40 cookies, 2 loaves.
50-60 g very aromatic olive oil
80 g honey
120 to 150 g sugar (I use 120 because I like it only gently sweet)
2 teaspoons of fine lemon zest, from apx 1 lemon
230 g flour
1 teaspoon salt
1 teaspoon baking powder
75 g lightly toasted peeled pistachios
50 g lightly toasted almonds (you can replace some with pine nuts)
Optional: a little rosemary or anise seed
Optional: more olive oil for brushing
Heat oven to 170 deg C.
In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform.
Separately mix together the flour, salt and baking powder.
Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix.
Add nuts and fold until well dispersed.
On a parchment lined baking tray, create two even loaves of dough.
With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long.
Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking.
Remove from tray and let chill slightly or completely.
Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices.
Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden.
Brush with extra olive oil, if desired. This will and more olive flavor.
Let chill completely before removing from tray.
Cookies keep well in a closed container and are best served with desert wines or herbal tea.
Recently Browsing 0 members
No registered users viewing this page.