Cheesecake, coconut, chocolate and chili! Can you guess we all had another day baking with Janine? Today we made lemon curd cheesecake, chocolate cheesecake, brownies and Lamingtons.
I have always made my dad's cheesecake recipe and still think it is the best. But the lemon curd was absolutely delicious on top of a plan cheesecake...hmmm my dad's recipe + lemon curd = a great possibility!!
Tips:
-We made miniature cheesecakes and learned that lining muffin pans with plastic wrap is a brilliant idea. Spray the pan, stick the plastic wrap in (harder than you think) and there you go. The plastic wrap will not melt in the oven.
-Make sure to use the right chocolate - sweetened chocolate will make the dough chewy.
-Always frost a cold cake
There are different types of cakes - yes there are terms for it!
-high fat/shortened cake
1. creamy method
- fat is beaten with a paddle until smooth and creamy
- add sugar and beat until light and fluffy
- add flavoring
- add eggs
- add dry ingredients
2. 2 stage method
- fat is beaten with dry ingredients - fat coats the flour preventing gluten from forming
- liquid is added last
3. 1 stage method
- place wet ingredients in bowl
- dry ingredients are sifted into the wet
-Low fat/foam cake
1. Sponge cake
- eggs and sugar are whipped to a foam
- sift dry ingredients into the wet and fold it in
2. Angel food cake
- egg whites are beaten to a soft peak, add salt and cream tartar and 1/2 of sugar
- flour and 1/2 of the sugar are added in separate bowl
- fold in egg whites
---chiffon method
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