The Fast and easy Way How To Make Black Forest Cake

[Article]

Black Forest Cake

Ingredients
For the cake:

5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil

For the syrup:

2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar
For the cherry filling:
1 quart fresh cherries, pitted and halved
1 cup cherry brandy

For the Pastry Cream:

1 1/3 cups milk, divided
1/3 cup sugar, divided
4 tablespoons cornstarch
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
For the whipped cream topping for frosting:
1-pint heavy cream
3 tablespoons sugar
Chocolate shavings for garnish

Directions

Preheat the oven to 375 degrees F.

For the cake:

Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt, and vanilla and combine. Set the bowl in the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.

Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.
Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.

For the syrup:

Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.

For the cherry filling:

Place cherries in a small sauce pot and add brandy, stirring to coat cherries. Heat over medium-low heat until most of the liquid evaporates, then remove from heat and let cool.

For the pastry cream:

Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine.

 Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.

Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.

For the cream topping:

Whip the heavy cream and sugar with an electric mixer to a medium peak.
Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place the second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.

Total Time:
3 hr 40 min
Prep:
1 hr
Inactive:
1 hr 30 min
Cook:
1 hr 10 min
Yield:2 (6-inch) round 3 layer cakes, 8 servings
Level: Advanced   

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                    How to bake like a pastry chef at home

                    
                   “Want To Bake Like a Pastry Chef At Home?”

When was the last time you served a cake and your friends looked at each other, smiling, then turning to you asking… 

Wouldn’t it be wonderful if you could make cakes and desserts with a professional look and perfectly balanced taste? Cakes that make your friends and family wonder whether you turned into a French patisserie overnight?

Imagine what your friend’s reactions will be when you present a professional cake next time. Not an expensive cake you bought in the patisserie… a professional and delicious cake that YOU made all by yourself!

Read what members say about keikos-cake.com and watch the example video below. I’m looking forward to welcoming you as a new member of my exclusive pastry community.

Happy baking!

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CHOCOLATE MUD CAKE
Ingredients

• 1 1/2 cups hot water
• 250 g butter
• 200 g dark cooking chocolate
• 1/4 cup cocoa powder
• 2 cups caster sugar
• 2 eggs lightly beaten
• 2 tsp vanilla essence
• 1 1/2 cups self-raising flour

Method

• In a saucepan over low heat melt together, butter, cocoa, chocolate, sugar, vanilla and hot water.
• When cooled add flour and eggs and mix well. The mixture will be very runny.
• Pour into a lined 30 cm cake tin and bake at 150 C for 1 hour and 15 minutes.
• Allow cooling for 5 minutes before turning out.
• When cool sprinkle with icing sugar.
• May be served re-heated in the microwave or cool with cream or ice cream.

the fast and easy way how to make a Pizza Dough

[Article]

Pizza Dough

Ingredients

7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water
ADD CHECKED ITEMS TO GROCERY LIST

Directions

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr
Yield:6 to 8 medium-sized thin pizza bases

PIZZA

•  Pizza Sauce:
• 1/2 (12 ounces) Tomato Paste
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

•  Pizza Crust:
• 3 1/4 cups all-purpose flour, or more as needed
• 2 (.25 ounce) Pizza Crust Yeast or Yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees F to 130 degrees F)
• 1/3 cup oil
• Toppings:
• 1 (6 ounces) package Pepperoni
• 1 cup shredded mozzarella cheese, or more to taste
• Add all ingredients to list

Directions

For sauce:

1.  Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making the crust. Freeze remaining paste.

For crusts:

2. Combine 2 cups of flour with the dry yeast, sugar, and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
3. Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. If you are using Yeast, let the dough rest, covered, for 10 minutes.)
4. Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.

For pizza:

5. Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni, and cheese.
6. Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between the top and bottom oven racks halfway through baking.

ENJOY.

The fast and easy way how to make sweet potato casserole

[Article]

Ingredients

Casserole:

2 1/2 pounds sweet potatoes (about 3)
1 orange, zested and juiced
1 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup milk
1/2 cup diced dried apricots

Topping:

1/2 cup oatmeal
1/4 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into pea-sized pieces
1/2 cup chopped walnuts

Directions

How to make this recipe:

Preheat the oven to 375 degrees F.
Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!

While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.

Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes

Total Time:

1 hr. 35 min
Prep:
20 min

Cook:

1 hr. 15 min
Yield:6 servings
Level: Easy

Apple & Bread & Butter Pudding

Ingredients

o    1 loaf brown bread, lightly toasted and buttered

o    1 cup(s) raisins

o    1 can(s) evaporated milk

o    1 can(s) condensed milk

o    1 whole nutmeg, grated

o    2 tablespoon(s) vanilla essence

o    3 medium eggs, beaten

o    1 bottle(s) rum cream (200 ml)

o    2 cup(s) water

o    3 tablespoon(s) Grace Margarine

o    2 large American Apples, sliced

o    1/2 cup(s) pancake syrup

o    1/8 teaspoon(s) cinnamon powder

Apple & Bread & Butter Pudding Directions

Tear bread into pieces and place in a large bowl, add raisins.

In another bowl combine evaporated milk, condensed milk, nutmeg, vanilla, eggs, rum cream and water.

Add bread along with raisins and allow to soak for about 5 minutes.

Grease baking dish with 1 Tbsp. Grace Hello Margarine and scrape in the pudding mix.

Arrange slices of apples on top and glaze with a mixture of pancake syrup flavoured with cinnamon powder.  Finish with small dollops of Grace Hello Margarine.  Drizzle on additional pancake syrup, if desired.

Bake in a pre-heated oven at (350°F) 180°C for about 35 minutes.

Method Note:

Dollop - a lump or blob of something.
Otahetie Apples may be substituted for American Apples.

To Serve: Can be served warm with vanilla ice cream (optional).

Preparation time: 20mins

Cooking time: 40mins

the easy and fast way how to make bread

[Article]

How to Bake Bread

Baking bread is a lot easier than it seems. It's possible to get lost in the scientific reasons for why certain breads end up certain ways — but it’s also possible to have a delicious homemade loaf without worrying about the whys.

Bread baking is its own world, different from baking cookies, cakes or pies. Its unique combination of ingredients — flour, yeast, water, salt and, most importantly, time — requires you to approach it differently.

First and foremost, bread is alive. Its characteristic texture comes from fermentation, which is the basic activity of yeast, a single-celled fungus (the good kind, not the scary kind). Yeast reacts with the sugars in flour to create carbon dioxide (among other things), which leads to the airy, bubbly texture and the taste we associate with bread.

If you get really into bread making, you can delve deeply into the art and science of the perfect loaf. There's no limit to the level of obsession passionate bread bakers can have
Equipment.

The equipment and ingredients needed to bake bread aren’t a huge up-front investment. Chances are your pantry is stocked with enough to get started right now.

Plastic dough scraper (left): This flexible, inexpensive little guy is a super-useful tool. Use it to gently ease dough out of a bowl and off work surfaces. It also doubles as a counter scraper for clean-up.

Baking stone: Baking stones absorb and radiate heat and help give your loaves that hard, crackly bottom crust. The thicker the stone is the better. There are also good aluminium and cast-aluminium options.

Dutch oven: Baking bread in a covered Dutch oven traps in moisture, simulating hearth baking. (This is essential for the no-knead method; see below.)

Digital scale (left): This is not necessary, but it's likely worth the investment. Though most American published cookbooks offer only standard volume measurements, some also include weight. Weighing is more accurate, and often is actually easier than fiddling with measuring cups. Just tare the scale (reset it to zero) with the empty mixing bowl, then add ingredients.

Loaf pans: Great for baking sandwich breads. Available in various sizes.

Measuring cups and spoons: See note on measuring flour below.

Mixing bowls: A variety of sizes are handy; you’ll need at least one large one for mixing.

Expert extras: To name a few: bannetons (proofing baskets to give your loaves a professional look), a cloche (works like the Dutch oven), couched (proofing linens that help loaves keep their shape as they rise) and a peel (a wooden or metal paddle to transfer dough to and from a baking stone).

Ingredients

Yeast

Active dry: You'll usually see this in small packages in the dairy section. It needs to hang out in warm water (110 degrees F) for a few minutes before you use it — this wakes the yeast up and gets it ready for your recipe. Check expiration dates on these, and keep your packets in a cool, dry spot.

Rapid-rise (sometimes called instant or bread machine yeast): This is a hardy strain of yeast, and does not need to be hydrated before using. While it doesn't actually rise more rapidly than any other yeast, you get to skip the step of hydrating, making the process a couple of minutes faster. It is also more concentrated than active dry yeast, so you'll get a fuller rise in some recipes than with the same amount of active dry yeast.

Fresh yeast: More prevalent in professional bakeries. We don't recommend it for our recipes, because it's hard to find and needs to be used up pretty quickly once you buy it. If you do have access to fresh yeast, substitute 0.6 ounces of it for each packet of active dry yeast called for in any given recipe.

Starter (aka wild fermentation): This mix of flour, water and sugar gives sourdough its tangy and complex flavor. Starters rely on the atmosphere to become populated with microscopic friends, and thus turn into an active culture you can use in your bread. Starters need time and some attention but are totally worth the effort.

Flour
For the most-accurate way to measure, use a fork to lightly mix up your flour in its bin or bag. Then use a scoop to pour flour into measuring cups and a straightedge to level off any excess flour.

All-purpose: Choose unbleached.
Bread: Also go for unbleached and preferably between 12 percent and 13 percent protein.
Gluten-free: Thanks to some great gluten-free bread baking cookbooks, you don’t have to rely on store-bought goodies anymore. And there is also a wonderful new family of gluten-free flours to experiment with, like teff, buckwheat and sorghum.
Sprouted: This is made from grains that are allowed to sprout; once the shoot appears, they are then dried and milled into flour. It's still very much a special-order item; look for it online.

Salt
Table salt and kosher salt are not evenly interchangeable in bread baking, so be sure to use whatever the recipe calls for. To be even more precise, if a specific brand of kosher salt is called for, then try to use that; crystal size and weight can vary depending on the brand. Salt sharpens and brightens the flavor in baked goods and helps prevent staleness.

Water
This is water for mixing (and not activating yeast). It should be around 80 degrees F. Some recipes will call for spring water, because certain minerals in tap water can have a negative effect on yeast fermentation.

Time
This is perhaps the most-important ingredient for the success of any loaf of bread. Take care not to rush the fermentation and proofing of dough. The longer the dough has to rest, the more flavorful it will be. (See cold fermentation below).

Butter, eggs and milk
These are found in enriched breads like brioche and challah. Most recipes will call for unsalted butter, large eggs and whole milk. These three can contribute to the hydration, tenderness, flavor and color of bread.

Dusting
Use a light hand when dusting your work surface with flour; use a quick sideways flick of the wrist to create a light powder coating. Too much flour on the kneading surface can lead to dry bread.

Kneading
Kneading incorporates the flour and liquid ingredients while helping create the gluten structure that establishes the bread's final texture.

Traditional kneading: This is done in a mixer with a dough hook or by hand. Don't push so hard that you tear the dough, or knead so long that the dough gets taut. Soft and supple is the way to go.

Stretch-and-fold (shown left): This is the method of choice for many professional bakers and cookbook authors. The dough is first under-mixed into a shaggy mixture, which rests and is then gently strengthened, to develop gluten, with a series of stretches, folds and rests.

Fermentation and Proofing
As your dough sits, all the action happens: yeast and friendly bacteria convert starches into sugars, creating flavor and producing the carbon dioxide that’s responsible for the light and airy crumb (inside) of bread.

When it’s done proofing, your dough should look fuller and doubled in size. If it's tight and dense, let it proof longer; if it's airy and about to collapse, then it's gone too far.

There are two temperature options for proofing and fermenting bread.

Warm: In a warm — but not hot — spot, about 70 to 80 degrees F. Generally, the kitchen counter is fine. If your kitchen is drafty, then inside the turned-off oven or the microwave works too. If it's too warm in your kitchen, find a cooler room.

Cold: Putting the dough in the fridge slows the rise, which helps develop flavor. If you get called away for some reason when proofing dough, refrigerate it until you get back.
Forming
Use a gentle hand — if dough gets overworked, it can be tough to form. If the dough starts to feel taut, cover with a towel and let the dough relax for about 10 minutes.
Baking:
Look: For loaves of un-enriched bread, golden brown isn’t quite enough. You’ll want to go a few shades darker; deep, dark brown means more flavor.

Feel: A properly baked loaf of bread will feel light and hollow when tapped on a counter-top.

Smell: Your bread should smell toasted and nutty.

Temperature: Though it may seem odd, you can also take the temperature of bread to check for doneness. Look for 190 degrees F with an instant-read thermometer. The more you bake, the more you’ll be able to rely on look, feel and smell to determine when your bread is ready.

Cooling
It’s important to let most bread rest until cool for a creamy crumb. Transfer loaves to a cooling rack or just use the grates on your stove-top. Some loaves of bread will even talk to you while they cool — listen closely for the “crackle, crackle."