Soda And Salt | eastwestbakery.com

Posts Tagged ‘Soda And Salt’

Citrus and raspberries

Jan 26, 2011 Cupcakes Bakery

This week, a friend of mine was telling me the recipe for a vinaigrette. One of the ingredients was orange syrup made from fresh oranges. All I could think of while he was explaining how to do this was: “I’m sure I can find a better use for this orange syrup than some silly vinaigrette!”. And I sure did. I also thought that if oranges could to this all citrus fruits could be reduced to a syrup. So I got a some lemons, lime, oranges, blood oranges and grapefruits and tried it. The blood oranges gave the syrup a vibrant red colour, which turned the dough pink. What’s strange is once the cupcakes where baked, the cakes were white. I still haven’t figured out why baking the dough took all of the colour out.

Last week I was talking about how baking soda reacts to acidic elements to create air bubbles in the dough and make it rise. I could very easily see this chemical reaction this week when the dough started to rise even before I scooped it into the cupcakes cup. You can see all the air bubbles in the dough in the picture at the bottom.

Here is the recipe for 16 cupcakes:

cake:
- 3 lemons
- 3 limes
- 3 oranges
- 3 blood oranges
- 2 grapefruits
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 1/2 tsp almond extract
- citrus syrup
- 2 cups of flour
- 1/2 tsp of baking powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 1/2 cup of milk

method:
- sift the juice squeezed out of the lemon, limes, oranges, blood oranges and grapefruits and bring to a boil
- reduce to a syrup (this may take a while)
- preheat the oven to 350
- start by beating the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- add the almond extract and citrus syrup and beat until combined
- sift the flour, baking powder, baking soda and salt together and combine with the butter/sugar mix
- line a cupcake pan with paper cups
- bake for 20 minutes

icing:
- 2 egg whites
- 10 tbs of sugar
- 8 tbs of water
- 1 1/4 cup of butter cut in 1 inch cubes
- 1/4 cup of raspberry puree

method:
- beat the egg whites up in snow adding 1 tbs of sugar midway
- put the rest of the sugar and the water together in a pot and bring to 116 degrees celsius (soft ball state)
- add the sugar syrup to the egg whites while still beating at slowest speed
- beat on high until cooled, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating
- beat until you get a nice fluffy texture
- add the raspberry puree

Enjoy!

Tags: 2 Eggs, Air Bubbles, Baking Powder, Baking Soda, Blood Oranges, Boil, Chemical Reaction, Citrus Fruits, Cup Sugar, Cupcakes, Flour, Grapefruits, Lemons, Limes, Orange Syrup, Paper Cups, Red Colour, Soda And Salt, Sugar Mix, Tsp

German Sweet Chocolate Cake Recipe

Dec 19, 2010 General

Ingredients:
1 pkg. (4 oz.) Baker’s German’s sweet
chocolate
1/2 c.
boiling water
2 c.
sugar
1 c.
butter or margarine
4 egg
yolks
1 tsp.
vanilla
2 1/2
c. sifted Swans Down Cake Flour
1 tsp.
baking soda
1/2
tsp. salt
1 c.
buttermilk
4 egg
whites, stiffly beaten

Directions:
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition, until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost as desired.

Tags: Baking Soda, Boiling Water, Bottoms, Butter Or Margarine, C Butter, C Sugar, Chocolate Cake Recipe, Chocolate Mixture, Chocolate Recipe, Cream Butter, Egg Whites, Egg Yolks, German Sweet Chocolate, Pkg, Recipe Ingredients, Soda And Salt, Swans, Swans Down Cake Flour, Tsp Salt, Vanilla

German Chocolate Cake And Coconut Pecan Frosting Recipe

Nov 15, 2010 General

Ingredients:
1/2 c. water
4 oz.
sweet cooking chocolate
2 c.
flour
1 tsp.
baking soda
1/2
tsp. salt
1 c.
All-Bran or Bran Buds
1 c.
margarine
2 c.
sugar
4 eggs,
separated
1 tsp.
vanilla
1 c.
buttermilk or sour milk
Heat oven to 350 degrees. Boil water, add chocolate, stir until
melted. Set aside to cool. Sift flour, soda and salt. Mix with All-Bran. Measure margarine and sugar, beat until fluffy. Add yolks, one at a time, beating well after
each. Add chocolate and vanilla; mix
well. Add dry ingredients alternately
with buttermilk, mixing to combine after each addition. Beat whites until stiff. Fold into chocolate. Pour into 3 greased and floured 8 inch pans.
Bake in 350 degree oven for 35 minutes.
Cool – frost with Coconut Pecan Frosting.COCONUT PECAN FROSTING:
1 c.
evaporated milk
1 c.
sugar
3 egg
yolks
1/2 c.
butter
1 tsp.
vanilla
1 c.
flaked coconut
1 c.
chopped pecans

Directions:
Combine milk, sugar, yolks, butter and vanilla in pan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; add coconut, pecans. Beat until cool and thick.