Showing posts with label dairy recipe. Show all posts
Showing posts with label dairy recipe. Show all posts

Monday, December 9, 2019

Yule Log (Cake) Recipe With Ingredients

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Yule Log is a traditional dessert served near Christmas, made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roll.

The original Yule log recipe is traditionally made from a genoese, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache that It is made from chocolate and cream and icings flavored with espresso or liqueurs exist.

Yule Log 
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.


Course: Dessert
Cuisine: French
Prep Time: 2 hr 30 min
Cook Time: 35 min
Total Time: 3 hr 5 min
Servings: 8 people

Ingredients:

For the cake:
  • 9 egg yolks
  • ⅔ cup caster sugar
  • 5 egg whites
  • ⅔ cup flour , sifted
For the chocolate buttercream:
  • 1⅓ cup unsalted butter , softened
  • 4/5 cup caster sugar
  • 2 eggs
  • 2 egg yolks
  • 3½ oz. chocolate (50% cocoa or more, to taste)
  • ¼ cup water
For the syrup:
  • 2 cups water
  • 1 cup caster sugar
  • ⅓ cup liquor (rum or kirsch, and/or flavoring of choice)

How To Make Yule Log (Cake) :

Cake
  1. Preheat oven to 450 F.
  2. Separate egg yolks from white. In a bowl, whisk the yolks with 1/3 cup of caster sugar until they turn white and are firm.
  3. In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
  4. Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
  5. Spread the batter in a rectangle baking sheet of about 12 x 16 inches covered with parchment paper. Bake for 5-6 minutes.
  6. Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.
Chocolate Buttercream
  1. Melt chocolate in double boiler and set aside at room temperature.
  2. Beat the whole eggs and yolks with electric mixer for 4 minutes.
  3. In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244 F. Soak quickly the bottom of the pan in cold water to stop the cooking.
  4. While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
  5. With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
  6. Finish by gently incorporating the melted chocolate.
  7. Separate chocolate buttercream in two portions of ⅓ and ⅔.
Syrup
  1. Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
  2. Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60 F. When cool, add liquor and/or selected flavor extracts.
Assembling
  1. Brush cake with syrup.
  2. Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
  3. Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
  4. Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
  5. Using a pastry comb or fork, make streaks to imitate the bark of the wood.

Notes:

Optional: Add decorations as per you wish, including mushroom meringues or candies.


Keyword: butter, chocolate, egg, flour, rum, sugar
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Saturday, November 16, 2019

Pina Colada Recipe With Ingredients | How to Make Pina Colada

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'Pina Colada' the name literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
Pina Colada is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both.

PINA COLADA

A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal.

Prep Time: 5 Mins
Servings: 2
Type: Mixed drink
Served: Blended with ice (frozen style)
Standard garnish: Pineapple slice and/or maraschino cherry
Standard drinkware: Poco Grande glass

Ingredients:

  • 1 1/2 cup ice
  • 1/2 cup diced pineapple, frozen
  • 2 ounces pineapple juice
  • 2 ounces Coco Lopez coconut cream
  • 1 1/2 ounces white rum
  • 1 ounce dark rum
  • Pineapple slices

How To Make Pina Colada:

  1. Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender.
  2. Blend until smooth and frosty.
  3. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

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