給BeverLy's Secret和Pinkster的食譜。

今天在電視看到的節目,知道妳們喜歡弄cupcake,於是把節目錄下,同一時候也在網上找到了食譜,希望妳們會喜歡。 我想同一時候有視像和食譜,應該會容易多了吧? Cocoa Wafer Cookies [+/-]讓我看看食譜。 Yield:24 Ing...

今天在電視看到的節目,知道妳們喜歡弄cupcake,於是把節目錄下,同一時候也在網上找到了食譜,希望妳們會喜歡。

我想同一時候有視像和食譜,應該會容易多了吧?



Cocoa Wafer Cookies

[+/-]讓我看看食譜。


Yield:24

Ingredients:

Cocoa Wafer Cookies

3/4 cup unsalted butter, room temperature
1 cup icing sugar
6 tbsp Dutch process cocoa powder
1 tsp vanilla extract
1 egg yolk
1 tbsp milk
1 1/2 cups all purpose flour
dash salt
dash baking powder
icing sugar, for garnish

Directions:

Cocoa Wafer Cookies

1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.

2. Reheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into desired shapes and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet. Cookies can be dusted with icing sugar to finish.

3. Cookies will keep in an airtight container for 2 to 3 weeks.

4. Yield: 2 to 3 dozen cookies




Cocoa Cupcakes with Sorbet

[+/-]讓我看看食譜。


Yield: 24

Ingredients:

Cupcakes

1 1/3 cups dark brown sugar
1/3 cup milk6 tbsp regular cocoa powder (not Dutch process), sifted
9 tbsp unsalted butter, room temperature (1/2 cup + 1 tbsp)
1 tsp vanilla extract
2 eggs
2/3 cup all purpose flour
2/3 cup pastry flour
1 tsp baking soda
1/2 tsp salt
1/4 cup milk

Glaze

3/4 cup whipping cream
6 oz semisweet chocolate, chopped
1/4 cup unsalted butter, room temperature

Chocolate Sorbet

1 cup milk
1 cup water
3/4 cup sugar
4 tbsp Dutch process cocoa powder, sifted
3 tbsp corn syrup
1 tbsp lemon zest
dash salt
7 oz bittersweet chocolate, chopped

To Assemble

1. CUPCAKES: Preheat oven to 375° F and line muffin tins with paper cups. Stir together 2/3 cup brown sugar, 1/3 cup milk and cocoa powder over medium heat until well blended. Remove from heat. With a hand mixer, beat softened butter and remaining 2/3 cup of brown sugar into cocoa mixture until fluffy. Add eggs and vanilla and blend. In a separate bowl, sift together flour, baking soda and salt. Add alternately with ¼ cup milk until all ingredients have been incorporated. Spoon into paper cups, filling halfway. Bake for 18 to 20 minutes, until a tester inserted in the centre of a cupcake comes out clean. Allow to cool.

2. For glaze, heat cream to just below a simmer and pour over chopped chocolate. Let sit for one minute then stir to smooth out. Stir in butter to melt in and thicken glaze. Pour over cupcakes while glaze is warm to fill to edge of cups.

3. Serve with Chocolate Sorbet (directions follow).

4.Yield: 2 dozen cupcakes

5. SORBET: Whisk together milk, water, sugar, cocoa, corn syrup, lemon zest and salt in a saucepot over medium heat until sugar is dissolved. Add chocolate and continue stirring until melted. Keep chocolate just below a simmer and stir until mixture is smooth, and visible chocolate grains dissolve away. Remove from heat and chill.

6.Pour sorbet base into ice cream maker following manufacturer's instructions*. Scrape sorbet into a container and freeze for at least 2 hours before serving.

7.* If you don't have an ice cream maker, freeze sorbet until solid, then pulse in food processor or blender until smooth and return to freezer again until firm.

8.Yield: approximately 1 quart




Chocolate Mint Cookies

[+/-]讓我看看食譜。


Yield: 24

Ingredients:

Cookies

3/4 cup unsalted butter, room temperature
1 cup icing sugar
6 tbsp Dutch process cocoa powder
1 tsp vanilla extract
1 egg yolk
1 tbsp milk
1 1/2 cup all purpose flour
dash salt
dash baking powder
icing sugar, for garnish

Filling

1 egg white
1 3/4 cups icing sugar, sifted
2 drops to 3 drops peppermint extract

To Assemble

1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.

2. Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into 1 ½-inch circles and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet.

3. For filling, put egg white in a bowl and beat in icing sugar, a few tablespoonfuls at a time, until a soft dough forms. Turn dough onto a surface dusted with icing sugar. Knead in remaining icing sugar and peppermint extract, until dough is no longer sticky.

4. To fill cookies, roll a teaspoon of dough into a ball and flatten a little. Sandwich between 2 cookies and press together to push icing to edges. Continue until all cookies have been filled.

5. Cookies can be glazed with chocolate to finish or dusted with icing sugar.

6. Yield: Approximately 2 dozen cookies


我特意把節目轉換成mpg檔案,妳們可以下載,然後一邊看一邊製作,必要時可以暫停。

http://theangelxiang.blogdirection.com/movie/sugar-cocoa.mpg,這個檔案215MB大。

食譜來源:

Food Network Canada



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一個人的雜誌: 給BeverLy's Secret和Pinkster的食譜。
給BeverLy's Secret和Pinkster的食譜。
http://www.foodtv.ca/DMM/C/O/Cocoa_Wafer_Cookies_002.jpg
一個人的雜誌
http://www.1man.info/2008/05/beverlys-secretpinkster.html
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