How to Make Candied Mint Leaves

How to Make Candied Mint Leaves.

Candied mint leaves are an old-fashioned treat to be served at afternoon tea or as a snack. They can also serve as excellent garnishes on cakes, drinks, and ice cream. The traditional recipe calls for egg white, but not everyone can eat egg white; fortunately, there is a vegan option as well, although it is less traditional.

Ingredients Traditional Candied Mint Leaves :1 large egg white, 12 fresh mint leaves, ¼ cup (55 grams) superfine sugar.
Ingredients Vegan Candied Mint Leaves : 2 tablespoons (30 milliliters) corn syrup, ¼ cup (55 grams) superfine sugar, 12 fresh mint leaves.

Method 1 Making Traditional Candied Mint Leaves.
1. Prepare the mint leaves. Pull the leaves off the stalk, and be sure to leave the stems. This will make them easier to handle, and you can always trim the stems off at the end. Rinse the mint leaves in cool water and gently pat them dry with a paper towel.
If you are planning on using these leaves to decorate a cake, choose ones that look nice. Don't use any bruised or torn leaves.
2. Beat the egg white in a small bowl until it turns frothy. You can do this using a fork or a small whisk. If you are worried about Salmonella, use pasteurized egg whites or dried egg whites instead. If you are going to use powdered egg whites, mix them with about 1 tablespoon (15 milliliters) of water first.
3. Brush the egg white mixture onto the mint leaves as thinly as possible. Make sure that both sides are evenly coated, or the sugar won't stick. If the mixture is too runny after you have brushed it on, wait 1 minute before proceeding. This will allow the egg white to solidify a little.
4. Coat both sides of the mint leaves with sugar. You can do this simply by tossing them in a bowl of sugar, or holding them by the stems and sprinkling sugar over them. You can also spread them out, cover them with sugar, flip them over, and cover them with more sugar.
5. Transfer the leaves onto a parchment-lined baking sheet. Make sure that the leaves are not touching or overlapping, or they will stick together when they dry.
6. Wait 24 hours for the leaves to dry, and don't cover the leaves while they are drying. Once the leaves are dry, you can store them in an airtight container or use them as a garnish.
7. Use the leaves. You can eat them as a treat, or use them to garnish drinks, pastries, cakes, or even ice cream.

Method 2 Making Vegan Candied Mint Leaves.
1. Prepare the mint leaves. Pull the leaves off the stalk, making sure to leave the stems on the leaves. This will make the leaves easier to handle; you can always trim the stems at the end. Rinse the leaves in cool water and lightly pat them dry with a paper towel.
If you going to decorate a cake with these, choose ones that look nice. Don't pick any that are bruised or torn.
2. Warm the corn syrup until it becomes thin. You can do this the microwave or over the stove. This will make the corn syrup easier to brush on.
3. Brush the corn syrup over the leaves and let them dry for 1 minute. This will help make the corn syrup stickier and less likely to slide off. When brushing the mixture on, try to do it as thinly as possible. You don't need a lot for the sugar to stick.
4. Spread the leaves on a flat surface and cover them with half of the sugar. Coat them as evenly as possible, and don't worry if the sugar layer appears thick. You will be shaking the excess off at the end.
5. Transfer the leaves to a parchment-lined baking sheet, sugar-side down. Make sure that the leaves aren't touching or overlapping, or you won't be able to coat them evenly.
6. Cover the leaves with the rest of the sugar. Don't re-use any of the sugar from the first round. It will be damp from the corn syrup and clump up. Also, don't shake off any of the excess sugar; let it sit on the leaves.
7. Let the leaves dry for 24 hours. Don't cover the leaves with anything while they are drying.
8. Gently shake off the excess sugar and use the leaves. You can eat them as a treat, or use them as a garnish for cakes, drinks, pastries, or even ice cream.

Community Q&A.

Question : Can I dry the candied mint in the refrigerator? I can't leave anything out on my counters for 24 hours.
Answer : Yes, you can. I placed my leaves in the fridge for less than an hour, and soon they were hardened and dried, and had a lovely crunch to them. Just remember that if you leave them in the fridge for a while, they will be cold.
Question : How long can I store them?
Answer : You can store them and use them for about 3-4 weeks.
Question : Where can I get superfine sugar?
Answer : You can find it at most grocery stores, as well as "big box" superstores that also carry groceries.
Question : I want crystallized peppermint leaves. Can I do that?
Answer : Sure, that sounds delicious. Just followed the rest of the instructions and you should be fine!

Tips.

You can do with this other edible herbs and flowers, such as violets and basil.
You can make the leaves up to 1 day ahead and store them in an airtight container at room temperature.
Mint leaves are delicate. It might be a good idea to make some extra candied mint leaves, in case some become damaged during the process.
If you are in a hurry, place the leaves in a 175°F (79.5°C) oven for 20 minutes. Turn the leaves over, and bake another 30 minutes, or until the leaves are dry and the sugar is crystallized.
If you can't get superfine sugar, try grinding regular sugar in a food processor. Keep in mind that this may scratch up your food processor.
Be sure to use superfine sugar. Powdered sugar will turn into glaze, and granulated sugar will be too chunky.
For extra flavor, mix a drop of spearmint or vanilla extract into the sugar before sifting it over the mint leaves.
If you are worried about Salmonella, used pasteurized egg whites or dried egg whites instead.
When coating the leaves, try to coat them as thinly as possible; don't gloop the egg white or corn syrup on.
You can store the leaves in the fridge for up to 1 week.

Mei 25, 2020

how to making a giant cupcake cake without a mold

How to Making a Cupcake Cake without a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes one medium-sized cupcake cake. For a larger cake, double the measurements.

1 cup (240 mL) white sugar.

1⁄2 cup (120 mL) butter.

2 eggs.

2 teaspoons (9.9 mL) vanilla extract.

1 1⁄2 cups (350 mL) flour.

1 3⁄4 teaspoons (8.6 mL) baking powder.

1⁄2 cup (120 mL) milk.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Preheat your oven to 350 °F (177 °C). Let it warm up as you begin to make your batter.

2. Make your cake batter. Let the butter soften for a few hours, then use a mixer on a medium setting or a wooden spoon to combine it with the sugar until fluffy. Stir in the eggs one at a time, then add the vanilla. In a separate bowl, combine the flour and baking powder, then add it to the mixture and stir. Mix in the milk until the batter is smooth.

3. Pour your cake batter into five shallow mixing bowls. To make a giant cupcake cake without a special mold, you’ll need to bake five different cakes and stack them. The four base cakes will be smaller and flatter, about 9 inches (23 cm) across and 3 to 4 inches (7.6 to 10.2 cm) high, while the dome cake will be taller and more round. Divide your batter equally into four shallow bowls to make the base cakes. Use a layer of parchment paper to keep the batter from sticking. For the dome cake, simply fill the bowl a bit more.

You can use round baking pans or stainless steel bowls to bake your cakes.

If you don’t have four bowls of the same size, simply pour the batter into the same bowl one cake at a time.

4. Bake your cakes at 350 °F (177 °C) for 20-30 minutes. Check on your cakes every 7 minutes or so, adjusting the time as needed. They should get golden brown on top, but shouldn’t look burnt, and should feel springy to the touch.

You can check if your cake is done by sticking a toothpick into the center. Pull it back out and check to see if there is wet batter on it. If so, put your cake back in for 5 minute intervals, checking the toothpick each time. When it comes back dry, your cake is ready to go.

5. Remove the cakes from the oven and let cool. Let the cakes sit in the bowl for 10 minutes, then remove them and let them cool completely, for another 15-20 minutes, on a baking sheet.

6. Taper the edges of your first three layers. Stack your four flat cakes on top each other. Use a long knife to cut about 1⁄2 inch (1.3 cm) from the second layer and 1⁄4 inch (0.64 cm) from the bottom layer, leaving the top third and fourth layers intact. You’ll be cutting at a slant all around the circular cakes to achieve a cupcake-like base.

7. Cut off the rounded top of the top cake. The dome-like cake that will serve as the top of your cupcake should only be rounded on one side. Use a knife to carefully level off the top of the cake, leaving the bottom, the part molded from the bowl, intact. Lay it flat side down on top of the other four cakes, using a knife to trim the sides and give it a slanted look.

Put some cake scraps on the very top of the dome if you need to round it off.

8. Make your icing. Microwave the butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

9. Frost the top of each cake. Use the same icing recipe as above. Take down your stack of cakes and smooth a layer of frosting on top of each one, starting with your bottom cake. Stop when you get to the dome cake on top.

Level off any rounded tops to keep the cake stable. Trim away any pointy sides as well.

10. Frost the whole cake and let it set in the refrigerator. Use a large, flat knife to frost your cake completely. Put it in the refrigerator for at least 30 minutes to let the frosting harden.

11. Roll out tubes of white fondant. The tubes should be about 1⁄2 inch (1.3 cm) thick and 4 inches (10 cm) long. Use your fingers to roll them and a knife to cut them to the right length.

You can buy fondant online or at baking stores, or make your own at home.

12. Place your fondant rolls vertically along the bottom of the cake. Leave about 1⁄2 to 1 inch (1.3 to 2.5 cm) of space between them and push them lightly into the surface of the cake. These will be the ripples at the bottom of your cupcake, which will look like the folds of a paper cupcake cup.

13. Stick a roll of colored fondant over the tubes. Roll it out flat with a rolling pin and cut the sheet in half. Press one half onto the cake at a time, using the heat of your hands to help stick it to the cake’s surface. The fondant may be a bit difficult to work with, so be patient and gently rub it into place. The fondant should only cover the bottom part of the cake, so trim away any extra with a knife.

For a cleaner look, use a spoon to indent the fondant around the tubes at the very bottom of the cake.

14. Frost the top of the cake. Use a piping bag and decorate the top of the cake however you want. You could use a rosette tip to cover the top in rose patterns, or spiral the frosting around the top. Decorate with sprinkles and enjoy!

Things You’ll Need.

1-5 shallow, stainless steel mixing bowls or pans.

Parchment paper.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Toothpick.

Baking sheet.

Knife.

Fondant, white and colored.

Rolling pin.

Spoon.

Sprinkles.

Desember 22, 2019

how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.

Desember 22, 2019

how to use cake flour to making cakes

How to Use Cake Flour to Making Cakes.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make a southern caramel cake. A southern caramel cake is a sweet cake made with layers of gooey and sweet. Serve this luscious southern caramel cake with tea and enjoy with your family or friends.

Preheat the oven to 350 degrees Fahrenheit. Use a hand mixer to mix 1 cup of butter, 1/3 cup of vegetable oil, and 2.5 cups of granulated sugar in a large mixing bowl. This will take about five minutes.

Add six eggs and two egg yolks to the bowl and continue mixing on medium for about two minutes.

Add 2 tablespoons of vanilla extract and continue mixing.

Slowly sift 3 cups of cake flour into the bowl. Alternate sifting the flour into the bowl with scooping spoonfuls of sour cream – 1 cup altogether – into the mix. For instance, sift a few spoonfuls of flour into the mixing bowl, blend it for a moment on low, then add spoonful or sour cream, and blend again. Repeat until all the flour and sour cream is incorporated.

Spray three 9-inch round cake pans with a nonstick spray. Pour the cake batter into the pans and bake them for about 25 minutes. Remove pans and let them cool.

Next, make the caramel icing. Mix 1.5 sticks of butter, 2 (12 ounce) cans of evaporated milk, and 2 cups of granulated sugar to a medium saucepan over medium heat. Leave in the saucepan, stirring occasionally. You can test if it’s ready by dipping a spoon in it. If it’s ready, it should stick to the spoon.

Add 2 teaspoons of vanilla extract to the caramel and mix it with a large spoon.

Finally, assemble your cake. Place one of the cake layers on a large plate, then spoon some of the caramel in an even layer of it. Repeat with the other layers of cake. Use a spatula to spoon some caramel over the sides, too.

2. Try an apple pie cake. An apple pie cake is the perfect marriage of apple pie and spice cake. A warm slice of apple pie cake is great in fall or winter, especially with a scoop of vanilla ice cream on the side.

Preheat your oven to 350 degrees Fahrenheit.

Mix 9 cups of peeled and chopped apples, 4 tablespoons of butter, 1 teaspoon of cinnamon, 1.25 cups of water, and 1/3 cup of sugar in a large mixing bowl. Once everything is evenly mixed and the apples have a nice cinnamon coat, pour the contents into a 13’’ x 9’’ glass baking dish.

In another large bowl, mix ½ cup of sugar, 1 teaspoon of salt, 8 tablespoons of butter, 2/3 cup of milk, and 4 teaspoons of baking powder. Use a hand mixer to blend everything for two minutes on medium.

Add 2 teaspoons of vanilla extract and 2 eggs. Mix for another two minutes.

Pour the batter over the cinnamon-apple mixture. Bake the cake for 35 minutes, or until golden brown.

3. Make a heavenly white cake. The heavenly white cake truly is a slice of heaven on earth. This cake is perfect for that weddings, baby showers, and anniversaries. To get started, preheat your oven to 350 degrees Fahrenheit.

Sift ¾ teaspoons of salt, 4 teaspoons of baking powder, and 2.75 cups of cake flour together.

Mix 4 egg whites in a mixing bowl until they are foamy. Gradually add ½ a cup of sugar. Continue to beat the mixture until soft peaks form in the mixture. This mixture is called “meringue.” Set aside for later use.

Next, beat ¾ cup of butter until it is smooth. You might need to warm it a bit for a few seconds in the microwave. Add 1 cup of sugar gradually, and mix until everything is fluffy.

Slowly add the flour and other sifted ingredients to the egg whites. Alternate adding the sifted ingredients with small spoonfuls of milk – 1 cup altogether. For instance, add a bit of the dry ingredients, mix together, then add a few spoonfuls of milk, and mix again until all ingredients are incorporated.

Mix in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Then, add the foamy meringue to the bowl and continue mixing.

Scoop the batter out into a 15’’ x 10’’ x 1’’ pan lined with parchment paper. Bake for 30 to 35 minutes. Remove and allow to cool on the rack.

How to Use Cake Flour to Creating Muffins.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Create a blueberry muffin. Blueberry muffins are one of the best kinds of muffins. Using cake flour to make the blueberry muffins gives them a bit more rise and a lighter flavor. This recipe makes 12 muffins.

Preheat your oven to 380 degrees Fahrenheit. Sift 1 teaspoon baking powder, a pinch of salt, and 12.5 ounces of cake flour.

In another mixing bowl, mix 1 cup of sugar, ½ a cup of vegetable oil, one egg, and 1 cup of yogurt.

Remove 1 tablespoon of the dry ingredients to a small cup or bowl and mix the remainder in with the wet ingredients. Stir the mixture vigorously for about 10 seconds.

Mix 1.5 cups of blueberries with the tablespoon of dry ingredients you set aside previously. Stir 1 cup of blueberries into the mix for three seconds.

Use an ice cream scooper, scoop the dough into a greased muffin pan. Top each muffin with a few of the remaining blueberries. Three berries per muffin should be adequate.

Place the muffin pan in the oven and raise the temperature to 400 degrees Fahrenheit. Bake for 20 to 25 minutes.

Remove from oven and allow to cool. Consume with friends.

Your muffins will stay good for two to three days in an airtight container.

2. Make a crumb cake muffin. Crumb cake muffins are a sweet treat you can share with friends. They taste great with a cup of coffee. And when you use cake flour, the flavor is even better.

Preheat your oven to 325 degrees. Line the muffin pan with baking cups.

Whisk together 1/8 teaspoon of salt, 1/3 cup of brown sugar, 1/3 cup of granulated sugar, and ¾ teaspoon of cinnamon.

Pour 8 tablespoons of melted butter over the cinnamon mixture and mix together. Add 1.75 cups of cake flour and mix until the ingredients turn into a thick dough. Set aside.

In a stand mixer bowl with a paddle attachment, combine 1.25 cups of cake flour, ½ a cup of granulated sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix on low speed.

Slowly add 6 tablespoons of butter in one-tablespoon increments.

Continue mixing for one or two minutes until the mixture looks like wet crumbs.

Add 1/3 cup of buttermilk or plain yogurt, 1 teaspoon of vanilla, one egg yolk, and one egg. Continue mixing everything until the batter is fluffy and light.

Remove the bowl from the mixer and use ¼ cup measure to scoop the dough into the muffin tin. Sprinkle the dry cinnamon mixture you prepared previously on top of each muffin.

Bake for 20 minutes or until the crumb topping is golden brown. Remove and let cool five minutes before serving.

3. Bake a carrot muffin. If you love carrot cake, you’ll love carrot muffins. To get started, preheat your oven to 375 degrees Fahrenheit and grease a muffin pan for later use. The following recipe makes 12 muffins.

Mix 2 tablespoons of rum with ¾ cup of raisins. You could use water instead of rum, but the muffin will be less flavorful. Stir them together so the raisins all get coated and microwave for 30 seconds.

Wait 30 minutes so the raisins rehydrate somewhat, then sprinkle them with sugar (superfine sugar, preferably).

In a large mixing bowl, combine ¼ cup of vegetable oil, 2 large eggs, 1 cup of applesauce, and 1 cup of brown sugar.

Stir in ½ teaspoon of vanilla extract, 1 can (8 ounces) of crushed pineapple, and 1.75 cups of grated carrots.

In another bowl, sift ¾ teaspoon of salt, ½ teaspoon of baking soda, 1.5 teaspoons of baking powder, ½ cup of oat bran, ¼ cup of buttermilk flour, and 2 cups minus 1 tablespoon of cake flour.

Add the dry ingredients to the wet. Add the raisins and ¾ cup of pecans or walnuts.

Scoop the dough into the muffin tins to a point just below their top edge.

Bake for about 23 minutes, or until a toothpick inserted into the muffin comes out clean.

If you want, you could drizzle some icing and nuts over the muffins. Serve with whipped cream cheese.

How to Use Cake Flour to Baking Cookies.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make chocolate chip cookies. Chocolate chip cookies are a classic. Rich and sweet, they taste great with a glass of cold milk. You can use different kinds of chocolate to mix up the flavor. Dark chocolate, for instance, has a somewhat bitter edge to it.

Sift 1.25 teaspoons of baking soda, 1.5 teaspoons of salt, 1.5 teaspoons of baking powder, 2 cups minus 2 tablespoons of cake flour, and 1.66 cups of bread flour into a mixing bowl.

Cream 1.25 cups of brown sugar, 2.5 sticks of butter, and 1 cup minus 2 tablespoons of granulated sugar together in a mixer with a paddle attachment. Add a large egg, then another after the first is well-mixed. Pour 2 teaspoons of vanilla extract into the bowl.

Reduce mixer speed to low and pour in the dry ingredients you sifted previously. Mix them for about five to 10 seconds.

Remove the mixer bowl from the mixer. Slowly add 1.25 pounds of bittersweet chocolate disks. Mix the disks carefully into the dough and try not to break them.

Scoop the dough out onto a sheet of plastic wrap. Wrap the dough in the plastic wrap carefully and refrigerate for a day or two. You can use the dough for up to 72 hours.

When you’re ready, heat your oven to 350 degrees Fahrenheit. Place parchment paper along a baking sheet and scoop small spoonfuls of dough onto the parchment paper. The spoonfuls should weigh 3.5 ounces each.

If you see any chocolate pieces poking out of the cookies, push them down into the cookie or turn them to a more horizontal orientation.

Bake the cookies for about 19 minutes. Remove and let cool for 10 minutes. Consume with your friends.

2. Bake some sugar cookies. As their name implies, sugar cookies are a sweet treat. You can use cake flour to make lots and lots of sugar cookies. If you want, you could also add a coat of frosting to your sugar cookies after they’re ready.

Mix 3 cups of cake flour, 3 teaspoons of baking powder, and ½ a teaspoon of salt. Set aside for the moment. Place the bowl somewhere safe so it won’t spill.

Place 1 cup of sugar and 2 sticks of room-temperature butter in your electric mixer. Stir until the two ingredients have creamed to take on a light and fluffy appearance.

Remove the mixing bowl. Add an egg, then another after the first has been thoroughly mixed into the cream. You can use a wooden spoon or wire whisk to mix the eggs in.

Finally, add 1 teaspoon of vanilla and 2 tablespoons of sour cream.

Gradually spoon the dry ingredients into the mix. Combine with a wire whisk or similar device.

Place the dough in the fridge for about one hour.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball, then flatten it with your hands to a thickness of about ½ an inch. Place the flattened disk on the parchment paper.

Continue adding the flattened cookie dough disks to the parchment paper. Space them about 2 inches apart.

Bake the cookies in the oven for 10-12 minutes. Remove and allow to cool for 10 minutes.

If you wanted to eat frosted cookies, you can whip up an easy frosting by combining 1 stick of butter and 3 cups of powdered sugar in an electric mixer. Add the sugar slowly as you use the mixer. When all the sugar is added, pour 1 teaspoon of vanilla and 3 tablespoons of milk. If you wanted colored frosting, you could add a few drops of your favorite color to the mixing bowl while the ingredients are being mixed.

3. Try some blueberry lemon cookies. Blueberry lemon cookies really let the cake flour shine through. You’ll love the fluffy, light texture of these slightly citrusy and sweet little cookies. Bake enough so your friends can try some too!

Place 1 cup of butter and 1 cup of granulated sugar in a stand mixer bowl. Use a wire whisk and beat until the mixture is fluffy.

Add an egg. When it’s mixed into the mixture completely, add a second egg and mix it in thoroughly, too. Add zest of one lemon, juice of one lemon, and 2 teaspoons of vanilla.

In a separate bowl, mix ½ a teaspoon of salt, ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, and 3.25 cups of cake flour. Attach the mixing bowl to the stand mixer. Slowly add these dry ingredients to the fluffy mixture as the mixer combines the ingredients on low speed.

Remove the bowl from the mixer and fold in 1.5 cups of blueberries.

Allow the dough to chill for between 1 and 12 hours.

When you’re ready to bake, heat the oven 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spoon a spoonful of dough onto the parchment. Continue until you’ve filled the parchment paper.

Don’t place your cookies too close or they might get stuck together when they expand during baking.

Bake for 11-14 minutes. You’ll know they’re ready when the bottoms are slightly brown.

Desember 20, 2019

how to bake in a halogen oven

How to Bake in a Halogen Oven.

Halogen ovens use a special halogen heating element in the lid of the machine to heat the device faster than conventional ovens can, and a fan inside the machine promotes better air circulation and even cooking. Even though a halogen oven differs from a conventional oven in many regards, it is actually quite simple to bake nearly any standard dish in this handy machine.

Part 1 Understanding the Basic Operation.

1. Choose a baking dish that fits inside the machine. Before you begin to prepare your recipe, make sure that the baking dish or baking tray you transfer the food to will fit inside of the halogen oven.

Any ovenproof dish or tray should be fine, including most metal, silicon, and Pyrex dishes.

The halogen oven is smaller than a standard oven, so you will need smaller bakeware. Make sure that the bakeware you choose is smaller than the oven itself to make removal easier.

2. Follow your chosen recipe. Regardless of whether you use a halogen-specific recipe or a standard baking recipe, the preparation instructions can be followed exactly as written.

A halogen-specific recipe can be followed straight through, from start to finish.

For a non-halogen recipe, follow the preparation instructions but alter the baking temperature and bake time as needed.

3. Be careful when using foil. You can wrap foil over your baking dish if the recipe calls for it, but only do so if you can wrap the edges of the foil securely around the sides of the dish.

Aluminum foil can help prevent food from browning too quickly.

The fan inside of the halogen oven is very strong, however, and loose foil will be easily blown off. If the foil becomes loose, it could float around the inside of the machine and could damage the heating element.

4. Consider preheating the halogen oven. Set the temperature dial to the correct cooking temperature three to five minutes before placing the dish inside your halogen oven.

Many recipes will not mention a preheating step since the halogen oven takes such a short amount of time to reach a high temperature. Nonetheless, preheating your oven will still produce the best results.

Some machines have a preheat button. Pressing it will preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius) for six minutes. Other machines will require you to set your desired temperature to preheat them.

5. Put the dish in your halogen oven. Carefully place the baking dish onto the lower rack of the halogen oven. Once the dish is securely inside, close the oven lid.

Halogen ovens usually have a top rack and a bottom rack. Use the bottom rack for baking, roasting, defrosting, steaming, re-heating, and most other forms of cooking. Use the top rack for grilling, browning, or toasting.

Leave at least 1/2 inch (1 cm) gap in between the bakeware and the sides, bottom, and top of the machine. Doing so will provide better air circulation and ensure proper heating.

6. Set the time. Turn the timer clockwise until you reach the desired time. Push down on the safety handle after setting the time. A red power light should turn on.

Most halogen oven timers can be programmed for times up to 60 minutes.

Note that the oven will turn off as soon as the timer setting has been reached. As a result, a halogen oven is less likely to overbake or burn food than a normal oven if that food is left inside a little longer than intended.

7. Set the temperature to start the machine. Turn the temperature dial clockwise until you reach the desired temperature. If the timer is already set, the power light should turn green and the oven should automatically turn on.

Make sure that the lid is in position before turning on the machine.

Usually, the machine will not work unless the safety handle is set in its down position.

Removing the lid in the middle of the cooking process will usually stop the heater and the fan. To resume cooking, place the lid back on the machine and set the handle in the down position again.

8. Remove the finished dish carefully. Most halogen ovens are sold with a tool designed to help you lift food out when done. If you do not have this tool or if you cannot use it to get a good grip on your bakeware, use a set of long-handled tongs.

As with conventional ovens, the baking dish will be hot when you remove it. Wear oven mitts to protect your hands and wrists.

Place the hot dish on a towel, cooling rack or other heat-resistant base after removing it from the halogen oven.

Method 2 Using Correct Cooking Times and Temperatures.

1. Follow a halogen oven recipe as written. If you are following a recipe specifically designed for use with a halogen oven, you can follow the preparation guidelines, temperature setting, and baking time exactly as instructed.

For non-halogen recipes, you will need to alter the baking times and temperatures. Follow either the general recommended cooking specifications based on the type of baked good, or alter the specifications mentioned in the recipe based on the alteration guidelines.

2. Note the general recommended cooking times and temperatures. While each recipe can be different, there are a few guidelines to consider when baking certain types of food in a halogen oven.

Brownies: 18 to 20 minutes at 300 degrees Fahrenheit (150 degrees Celsius)

Buns: 10 to 12 minutes at 390 degrees Fahrenheit (200 degrees Celsius)

Layer cakes: 18 to 20 minutes at 300 degrees Fahrenheit (150 degrees Celsius)

Loaf cakes: 30 to 35 minutes at 300 degrees Fahrenheit (150 degrees Celsius)

Cornbread: 18 to 20 minutes at 350 degrees Fahrenheit (180 degrees Celsius)

Drop cookies: 8 to 20 minutes at 320 degrees Fahrenheit (160 degrees Celsius)

Rolled cookies: 10 to 12 minutes at 320 degrees Fahrenheit (160 degrees Celsius)

Muffins: 12 to 15 minutes at 350 degrees Fahrenheit (180 degrees Celsius, 150 if you have a strong halogen)

Pastries and pie crust: 8 to 10 minutes at 390 degrees Fahrenheit (200 degrees Celsius)

Pies with filling and no top crust: 25 to 30 minutes at 320 degrees Fahrenheit (160 degrees Celsius)

Pies with filling and two crusts: 35 to 40 minutes at 350 degrees Fahrenheit (180 degrees Celsius)

Bread rolls: 12 to 15 minutes at 350 degrees Fahrenheit (180 degrees Celsius)

Bread loaves: 25 to 30 minutes at 320 degrees Fahrenheit (160 degrees Celsius)

3. Adjust the baking temperature when using a non-halogen recipe. When adapting a non-halogen recipe for use in a halogen oven, lower the cooking temperature. If baked according to the original instructions, the outside will likely burn while the center may remain partially uncooked.

For cake recipes, lower the temperature by 50 degrees Fahrenheit (10 degrees Celsius).

For all other recipes, you will usually need to lower the temperature of uncovered dishes 70 to 100 degrees Fahrenheit (20 to 40 degrees Celsius) in your halogen oven.

Monitor the food as it cooks by looking through the glass bowl. Some foods may bake faster than instructed.

Tips

Note that the light in the halogen oven turns off once the oven reaches the programmed temperature. It will continue turning on and off during the baking process as needed to maintain a steady temperature.

Warnings

Do not use steel wool or abrasive cleaners when cleaning the machine.

Do not use the halogen oven outdoors.

Do not immerse the cord, plug, or lid in water or any other liquid. Doing so could cause electrical shock.

Do not use the machine if the cord, plug, or any other component has been damaged.

Supervise children around the halogen oven. The machine gets very hot, so children should not be allowed to play around the machine while it is on.

Things You'll Need : Halogen oven, Small bakeware, Long-handled tongs, Oven mitts.

Desember 09, 2019

how to upgrade a can of crescent dough

How to Upgrade a Can of Crescent Dough

A can of crescent roll dough is a versatile ingredient in the hands of the time-pressed cook. You can use it to make appetizers like pigs in a blanket or flatbread pizza. You can also make entrées like chicken potpie or a pizza braid with a can of crescent dough. You can also make a number of desserts, including doughnuts and dessert bars.

Method 1 Making Appetizers.

1. Cook pigs in a blanket. This quick and easy dish will make it easy to entertain guests with just a can or two of crescent dough. Simply unroll the dough, wrap the hotdogs in it, and then bake them for 10 to 15 minutes at 375°F (190°C) or until the dough is golden brown. Consider adding cheese or vegetables, like onions and peppers, for some extra flavor.

Serve the pigs in a blanket with ketchup, mustard, and relish.

For a tasty breakfast option, consider wrapping a breakfast sausage in a crescent roll.

2. Bake savory roll-ups. An easy way of upgrading your crescent rolls is to add extra ingredients when you roll them up. When you roll your normal crescent rolls, add meats and cheeses for a savory appetizer. Once they are rolled, bake the crescent rolls for 10 to 15 minutes at 375°F (190°C) or until they are golden. brown.

For example, you can add pepperoni and mozzarella cheese to your crescent rolls to create a pizza roll-up.

You can add bacon, scrambled eggs, and cheddar cheese for a breakfast roll-up.

3. Make a flatbread pizza. Unroll a can of crescent dough and, instead of pulling apart the individual rolls, place the entire roll on a greased baking sheet. Then top the dough with your choice of toppings. This could include cheese, meat, and veggies. Once topped, bake the pizza for 13 to 17 minutes at 375°F (190°C). Let the pizza cool and pull apart at the perforations for triangular shaped slices.

For a healthy option, consider cooking the dough and then topping the pizza with hummus and fresh vegetables like carrots, cucumbers, and broccoli.

Method 2 Cooking Entrées

1. Bake a savory pie. If you are in a hurry and cannot make your own dough, a can of crescent roll dough can help you make a delicious savory pie. Pull apart the dough along the perforations and place them in a greased pie plate, with the narrow points meeting at the center and the wider ends towards the edge. Then fill the pie with your choice of filling and bake for 15 to 20 minutes at 375°F (190°C).

For a deep-dish pizza pie, add pizza sauce, pepperoni, onions, mushrooms, and mozzarella cheese.

For a chicken pot pie, add cooked pieces of chicken breast, peas, corn, and a can of cream of chicken soup.

2. Try a crescent ring with a savory filling. Unroll two cans of crescent dough and separate them into 16 triangles. Then arrange the triangles on a greased baking sheet. Create a sun-shaped ring by placing overlapping the wide ends of the dough in the middle of the sheet to create a roughly 5-inch (12.7 cm) circle in the center. Spoon your desired filling on the half of each triangle closest to the center. Finally, bring the tip of each triangle up over the filling and tuck it underneath the bottom layer of dough. Bake for 20 to 25 minutes at 375°F (190°C).

Add pepperoni, genoa salami, provolone cheese, and pepperoncini for a spicy Italian ring.

Try taco meat, refried beans, and cheddar cheese for a taco ring.

You can also add apples, brown sugar, butter, and walnuts for a take on the king cake.

3. Make a crescent braid with pizza toppings. Unroll one can of crescent roll dough onto a greased baking sheet. Pinch the seams together and then place your toppings down the middle of the dough. Then take a pizza cutter and cut strips in the dough on both sides of the toppings. Fold one strip up over the toppings and then fold one strip from the opposite side over it. Continue until you have braided the entire dough. Bake for 18 to 20 minutes at 375°F (190°C). Let the braid cool and then cut into small slices.

Add marinara sauce, mozzarella cheese, pepperoni, and mushrooms for a pizza braid.

Add peppers, onions, and cooked pieces of marinated chicken breast for a fajita braid.

Method 3 Baking Desserts

1. Cook a cronut. Heat oil in a deep fryer or heavy saucepan over medium heat to 350 degrees Fahrenheit (177 degrees Celsius). Separate the dough into four rectangles and press the perforations closed. Fold the dough in half widthwise and then use a 3-inch (7.62 cm) and a ½-inch (1.27 cm) biscuit cutter to cut the outer and inner edges of the doughnut. Place the dough in the oil and fry for about 1 ½ minutes on each side. Place the cooked doughnut on a paper towel to drain the oil and allow to cool for 5 minutes. Top the doughnut with powdered sugar or frosting.

After you cut your first doughnuts, be sure to roll the remaining dough into a rectangle and cut it to make a third doughnut.

2. Make dessert bars. Unroll a can of crescent dough and place it in the bottom of an ungreased 13x9-inch (33x23-centiment) baking dish. Press together the perforations in the dough. Add your choice of filling and bake for about 30 minutes at 350°F (176°C).

Add chocolate chips and cream cheese filling for chocolate cheesecake bars.

3. Bake fruit dumplings. Unroll a can of crescent rolls and pull them apart at the perforation. Then wrap each roll around a slice of fruit of the filling of your choice. Place the rolls in a greased 13x9 inch (33x23 cm) baking pan. Cover them with melted butter, sugar, and other spices, depending on the recipe. Bake for 35 to 40 minutes at 375°F (190°C).

Use apples and cinnamon for apple dumplings.

You could also try canned peaches with cinnamon for a different flavor, or canned cherries.

November 25, 2019