domingo, 27 de marzo de 2011

Cheesecake Rules II

This is the 2nd part of the rules I learned at my cheesecake class

I asked the chef a few questions that are important to keep in mind:

1.why does a cheesecake shrink? or reduce it´s size?
it´s because it´s overcooked or the oven was too hot

2.what effect has the butter in a cheesecake as I see some of the recipes we saw call for butter. The texture, they are cremier.

3.Some cheesecakes call for flour or cornstarch which is better? Purists or cheesecake gurus never use flour or cornstarch but ít makes a difference in consistency, and by flavor she advises to use
cornstarch, also they bake better.
4.which is better to use, sour cream or whipping cream?
it all depends on the quantity of grease the product has, but most of the recipes ask for sour cream.

5. what size do you recomend the molds ?
movable base, 22 or 24 cm diameter and 9 cm. height.
6.When you add chocolate or butter to the mix it has to be warm.

7. if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.


Cheesecake Rules I

I went to a master course of cheesecakes with a great chef, so I want to share simple rules to make great cheesecakes

cream cheese has to be of good quality
cream cheese has to be at room temperature
When adding eggs do not over mix, because air will get into the mix and the cheese cake will go up and break

Oven temperature is medium, if it´s too hot it will make cheesecake dry, and change texture.
Cheesecake finishes baking outside, you should take it out when it finishes the time stablished in the recipe, if you believe it´s underdone, leave it in the oven after turning it off.
Cheesecake molds are high, apply pam so you can release it from it easier.
If you are baking many cakes at the same time, put a mold in the oven with some water, so that cheesecakes bake with humidity

I hope that this simple rules that I learned  will help you

Apricot Walnut Chocolate Scones

I  really love scones, almost in all kinds, I find the texture and consistency great, a mixture between a cookie and a bisquet, they´re getting popular here in Mexico, so I hope you enjoy this recipe

280 grs. flour
66 grs. sugar
1 tsp. baking powder
Pinch of salt 
 90 grs. Good quality butter (frozen in small pieces) 
¾ cup buttermilk
2 egg yolks
1 Tbsp. vanilla 
 100 grs. white chocolate callets
100grs. Chopped walnuts
90 grs. Chopped dry apricot

Finely chop the walnuts and dry stir the egg yolk and buttermilk together.
Combine the flour, baking powder and salt and sugar together in a large bowl. Add the frozen butter cut in small cubes, pulse a few times the food processor until the mixture ressembles coarse crumbs.

Pour the liquid ingredients in the bowl and the apricot, walnuts and chocolate pieces and stir just until the dough comes together.I usually do everything by hand but you can use a spatula,Gently and quickly knead the dough and turn it onto a floured board. Roll out the dough to about 1 inch thick and cut in triangles

Place on a parchment paper lined baking sheet and bake for about 25 minutes

Preheat oven to 400.

lunes, 14 de marzo de 2011

Delicate Cookies

first time trying this recipe,turned out great! hope you like it

100 grs. butter
150 grs. shortening
3/4 cup powder sugar 
3 tsp cinnamon
3 cups of polenta flour
powder sugar for dusting
 Preheat oven to 350F
Cream shortening, butter, and sugar
add cinnamon
add flour continue beating
put the dough 15 in the refrigerator
Roll out the dough on a floured surface to 1/8inch.
Cut with cookie cutter
Place on prepared sheets.
Bake 25 min

When cooled dust with powder sugar
ready! enjoy!

Easter Cookies

I used my basic sablé recipe to make this easter egg cookies, they are easy, and delicious.

1-1/4 cups all purpose flour
pinch of salt
1/4 cup of sugar 
 1/2 finely ground almonds 
 1 Tbsp. vanilla or almond extract 
 1/3 cup butter,softened
2 egg yolks
 Mix powder sugar with a few drops of lemon juice, and 1 drop food coloring of whatever color you want to decorate with, soft colors would be fine in this case, yellow, orange, pink, green, purple and orange, your sugar icing is ready.
Stir flour, salt and sugar in medium size bowl
mix in almonds and vanilla or almond extract
 Cut in butter until mixture resembles fine bread crumbs.
Add egg yolks and mix to form a soft dough.
Roll out dough on a floured surface, using a Easter egg cookie cutter
 ut out the figures
Place slightly apart
Refrigerate unbaked for 30 minutes
Preheat oven to 350F,
Bake for 15 to 20 min or until light brown.
Remove, when cool, decorate with a pipe and the colored sugar icing.


Grease several baking sheets with butter.