#Raw Caster Sugar

[autistickaitovocaloid]

Just tried to make a pound cake now I don't have high hopes because things kind of went wrong but lets hope it's okay.

[rmm-1f]

[thatnonameuser]

Soooo, I had an idea about the love potion maybe??? Like, it seems super OP and I figured that maybe it wasn't ACTUALLY a "fix-all-solution". Just hear me out for a second pls...

What if the love potion actually heightens someone's positive feelings for someone else? Since love is CLEARLY the strongest emotion, at least in your AU, it's considered a love potion because of that.

BUT there are warnings against using said love potion on a Darling that HATES their yandere because it heightens THOSE emotions instead or a depressed Darling because that could lead to them throwing a toaster into their own damn bath or smth.

And so, they try to plant the "seed of love" by being nice and shit before finally using the potion. Ofc, at least half the school will probably make the mistake, mostly first years, before curing us.

You inspired me.

But I did adjust your idea a little.

Let's say there are a variety of love potions, but many of them don't last forever. Say they last a week at most, and yanderes have to constantly force these potions down their throats.

All except one. An elixir of love that lasts till death, one that can never be broken or undone. But it can be beaten.

Not by hating the caster, but by being completely indifferent. Because there's a fine line between love and hate, but indifference is stronger than the two.

I had to write an imagine for this.

Imagine....

Sweetness.

Sickening, pungent sweetness that feels like it's rubbing sugar right into your brain. It smells like honey mixed with raw sugar, and topped with enough sweet syrup to cause diabetes.

That's what a love potion smells like.

Horrible stomach-churning sweetness.

Professor Crewel had given you a facemask to protect yourself from the cauldron of sweetness that he was teaching you to make. He'd be using what he's instructing you to make as an example for a class you weren't allowed to sit in on.

"Ugh..."

"Bear with it pup. The suffocating smell means you're making it right." Crewel drops two long swan feathers into the bright pink brew. "Now mix."

You comply, watching the colour lighten. You'd been attending these extra classes for a while now. And by seven, were they a god-send. Professor Crewel had been more than willing to break the law to teach you about the stuff you had been forbidden from learning in his tutoring sessions. Platonic yanderes were also a god-send. Professor Crewel, teaching you everything about protecting yourself from your schoolmates.

But from what he told you, why were you making this? "But why do I have to make this in the first place. You told me darlings can't cast love spells."

"That's correct, pup. I believe I also told you why?"

"Because darlings can't feel love strong enough to produce un-dying love?"

"Correct again, pup." Ruffling your hair as his magic levitates a vial of something into the boiling vat. "As to why I'm teaching to make this, is because those mutts outside, " He scowls as he mentions the seemingly endless number of yanderes chasing after you, "will use this against you to keep you to themselves forever."

You gulp nervously, "Professor, what kind of love potion is this."

"A permanent one."

"B-But I thought-" That it was impossible. Love potions don't last forever because the love of the caster will eventually fade. They only tend to last a week at best, and usually have to be taken frequently to keep the darling in love with the yandere. That was what Crewel had taught you.

"Most love potions don't last forever. But this is the Elixir of Eternity. The most powerful love potion to ever been created." You take a uneasy step back, your stomach churning in worry. "So what the difference between regular love potions and the elixir?" You ask as you tighten your grip on the mixing paddle.

He ladles out some of the bubbling potion into a crystal glass, the pink liquid shimmers and glitters in the crystal, and holds it out to you. "It would be best to just show you. Take a deep breath, pup. What does it smell like?"

You lean forward and take a deep breath. The sweetness burns your nose. "Ugh. Sugar, just sugar. Like just smelling that is going to give me cavities."

Crewel chuckles, "The sweetness is in all love potions, pup. All potions meant to mimic love all have to be as sweet as possible, just like love it fakes. Now pup, drink it."

"What." You say, completely dumbstruck. "Um, why should I drink it? I'll fall in love with you, won't I?" You really hope that you haven't made a terrible mistake agreeing to be tutored by Crewel, because if you misunderstood his attention and affection for parental affection when it was actually romantic then you need to run.

"Don't worry pup. It's incomplete, nothing will happen to you. I wouldn't have taught you about this if I planned on tricking you." He places the glass in your hand, and pushes it toward you. "Now drink."

Your hands tremble as you place the glass against you lips. He's watching so maybe you can't pretend that you actually drank it. "I'm waiting, pup."

You take the tiniest sip possible from the glass and the sweetness burns against your tongue. You wince, it's vile. It's like being force fed a 15 pound bag of powdered sugar. You swallow roughly and then choke, as you force the glass down on a nearby table and cough.

"Oh, that was awful...." Crewel hands you a handkerchief, which you spit into.

"How do you feel?"

"Like someone tore off my tongue and dipped it in molten sugar!" You yell.

"Anything else?"

"No..." Wait. "No. You feel fine otherwise. "But, why didn't I-"

"I told you nothing would happen to you, pup." He reassures you, taking that horribly sweet liquid away from you. "As for why it didn't do anything, that is today's lesson."

"So what went wrong, why didn't that work?"

"Love potions can be very strong tools, but to you, as you know, they are your greatest enemy. However, they are not without the Elixir is not without its flaws. As the only permanent love potion, it needs help to last as long as it does. It needs the darling to feel any love for the caster."

"So the potion won't work if I hate them?"

"Not exactly. To the Elixir, indifference is their biggest weakness." Crewel explains ," It needs a strong emotion to feed of off, and love, platonic or romantic, is a strong feeling, that the potion will use to produce more strong emotions."

"Is there any other way to cure it?" You aren't completely indifferent to your classmates. Ace and Deuce may have started invading more of your boundaries after the tart incident, Jack might have gotten very possessive during the full moon and sure you thought everyone else was being a little more invasive lately but you still cared about them, at least a little.

"That's your problem pup. There isn't." You feel an ice cold chill engulf you. Even when you're so close to the flames the potions simmering on, you feel like Crewel just dropped you into ice.

The first years were learning this tomorrow and the second and third years already had. There was no cure, you're screwed.

"T-Then how can I...?" You trail off, now trembling.

Crewel takes the paddle from you, "Pup, breathe." He embraces you with one arm and you can feel the strands of his coat tickle your face. "Remember the very last thing I want to do is endanger you. And while I am bound by law to teach it this to those filthy mongrels, I would never leave you in harms way."

You sniffle, burying your face deeper into his coat. He's not lying, he's told you about the love spell antidotes he has in reserve for you."So can you make me immune to it or something?"

"The only way to protect you from the elixir is up to you pup."

"W-What?"

"Remember, the spell feeds off strong emotions, what beats love and hate?" You can't come up with an answer. In this world, those two are forces to be reckoned with.

"Pup, it's indifference. You must feel nothing for them, as you should considering those strays wish to rut against you till the end of time, but you must not care about them in any way, as a lover, as a friend or as an acquaintance. No matter what they do you cannot show any sign that you care."

"But what if I do care about them, even a little?" You try to reason. You don't think that you would be completely unfazed if they lived or died, they still did nice things when they weren't completely obsessed with you, though that wasn't as common now.

"Then pup, you'll be forced to love them with all your heart. Whether you like it or not."

[aggieharkness]

i want the cookie recipes from ur Lilia fic now

Hi!!! Since you didn't specify which of the two batches I'm going to give you both and the recipe for the icing.

Chocolate Chip Cookies:

280g of all-purpose flour

1 tsp of baking soda

A pinch of salt

170 g of melted butter (let it cool a bit before using)

150g brown sugar (you can use regular if you don't have it)

100g granulated sugar

1 large egg and 1 yolk

2 tsp of vanilla essence

225 g of chocolate chips (or as much as your heart desires)

You mix all the dry ingredients in one bowl, the wet ingredients in another and then mix it all together. It must be smooth but thick, then add the chocolate and bake at 170ºC for around 13 minutes, you can add a couple more if you feel like they are still raw, but not too much or they'll get hard once they've cooled.

Sugar cookies/Christmas cookies:

225 g of melted butter (same thing, let it cool a bit)

1 cup of caster sugar if you want them real smooth, regular sugar if you don't care if they are slightly lumpy.

1 and a half tsp of vanilla essence

1 large egg

3 cups of flour

A pinch of baking soda and salt.

The same process as with the other cookies, but when you mix them together they will get clumpy, it's exactly as it should be. Put the dough on a clean surface and knead it until combined then roll it until it's only like half a millimetre or a quarter of an inch and cut whatever shape you want. Bake at 180ºC for 10 minutes, you can add a few more if you think they are raw but be careful not to overcook them or they will be bricks instead of cookies.

Icing:

360 g of caster sugar/icing sugar/confectioners' sugar, however you want to call it.

The egg whites of two eggs

2 tsp of corn syrup (to make it glossy)

You mix the whites with the sugar and then add the syrup. Some people prefer to add water instead of syrup and a pinch of salt and vanilla. Whatever suits your taste. Once you've got the mix add whatever food colouring you want and start painting once the cookies have cooled or the icing will melt and end up ruined.

I hope you bake them. Let me know if they are any good. Happy Holidays!!!!

[dreamdripdistance]

mods are asleep post cinnamon roll recipe:

3/4 cup of warm milk (think like. bathwater temp)

packet of instant yeast

1 tsp of sugar

mix those bad boys together and let sit for a bit until the yeast foams up (i like to use a big measuring jug, saves me from washing another bowl)

1/2 cup sugar (i like to use brown or raw sugar but caster sugar works)

2 tbsp melted butter

1 whole egg (warm it up to room temp, i put it in a mug of room temp water to speed up that process)

chuck those bad boys into the yeast/milk mixture and mix again

in a separate bowl add:

2 1/2 cups of plain flour

1/2 tsp salt (change it around depending on the salt ur using)

and add the wet mixture to the flour and mix until it forms a dough, and then you gotta knead it until the dough starts to be smooth and "windowpane" (so like. 10 mins?)

cover it with cling wrap and let it rise for an hour, then roll it out into a rectangle thats about a centimetre thick.

coat with softened butter (leaving a lil gap at the top or bottom which youre gonna use to help keep the roll stuck together) and coat with:

1/2 tbsp cinnamon

1/2 tsp ginger (it adds some nice heat to it, but its not necessary)

1 tsp vanilla extract

1 cup brown or demerara sugar

roll over the dough with the mix on top to make sure the sugar doesnt go flying as soon as you start rolling, and slowly but tightly roll up the dough, using that lil gap of uncoated dough to seal the roll

slice into 10-ish pieces depending on how long the roll is (i use a relatively sharp knife and a sawing motion to cut through without crushing the rolls)

chuck in a dish lined with baking paper or oil and let them rest with cling wrap on top for another hour or so (when they've risen they should be touching eachother slightly, so dont put them too close or too far.....)

brush some melted butter over top of the risen rolls and bake for 15-20-ish minutes at 180c and theyre done!!!! add icing or whatever (i just do a simple icing with icing sugar, butter and a bit of milk but cream cheese is good too, just hard to make lol) and enjoy teehee

[funforahermit]

My first ever pavlova (that was last year or possibly the year before)

I gathered as much information as I could and was extremely stressed about it for several days beforehand

I think the meringue came out great

For some reason I thought it would be a good idea to use whipped cream from a spray can. That did not go well.

I didn't like the taste much in the end, especially the soft part in the middle which still smelled a bit of raw egg, at least to me. I'm weird about smells sometimes. I don't know if it's supposed to be like that.

My second ever pavlova (yesterday)

Completely different head space, not stressed at all, more like "eh whatever let's see what happens"

Couldn't remember what kind of sugar I used last time, normal or powdered, because the original NZ recipe says "caster sugar" and I think that's something in between that we don't have in Germany

Ended up using half and half, but it was both bad because the normal sugar didn't dissolve and the powdered sugar had clumps which also didn't dissolve lol

Next time I should definitely sift the powdered sugar. Ugh.

Baking the meringue went well, but then the whole thing collapsed in on itself afterwards

Made the whipped cream myself this time. Better.

Didn't have any strawberries, used kiwis all over

Taste test pending

[marhor9879]

Baghrir, Moroccan spongy pancake

Ingredients :

For about fifteen small pancakes with a thousand 12 cm holes (4.7 in)

The number of baghrir depends on the pan used.

300 g (10.6 oz )very fine or fine semolina (not couscous semolina)

125 g (4.4 oz )flour

630 ml (21.3 oz) warm water

a pinch of salt

1 level teaspoon fresh or dried baker's yeast

1 teaspoon caster sugar

2 baking powder of 7 g each or one of 11 g

Instructions :

Dilute the baker's yeast with a little water taken from 630ml (21.3 oz).

Pour the remaining water into a mixer and add the diluted yeast.

If using dry yeast, add it after the flour.

Add the semolina, salt, sugar and flour.

Blend well until bubbles form and you obtain a smooth batter.

Add the baking powder and give a final stir.

Strain through a fine sieve to remove any lumps if present.

Wait no longer than 10 to 20 min to start cooking.

You can bake them immediately after you have finished preparing the dough.

Heat your frying pan and pour in a small ladleful of paste.

The paster should just cover the surface of the frying pan (a thin layer)

Don't use too much batter or the baghrirs will be too thick.

I use a small 14 cm (5.5 in)frying pan.

These pancakes can only be cooked on one side.

When all the holes have formed and there's no more raw batter on top, your Moroccan spongy pancake is ready.

Put them on a towel or paper-towel to cool.

keep cooking your thousand-hole pancakes.

After every 3 pancakes, cool the pan under running water and continue cooking.

Even if it´s not necessary, it increases your chances of success. Baghrir is rather capricious, like macaroons but With this recipe, you won't fail.

[kimyoonmiauthor]

The worst recipe for Kimchi I've ever seen.

So I'm a food nerd, if the love of Anthropology of food isn't self-evident enough in the 50 page doc on the history of food and food Anthropology based on Subsistence. lol

And I'm a super food nerd when it comes to kimchi. I've tried almost all the varieties of vegetables one can kimchi and learned their mush points. And this, by far is one of the worst recipes of kimchi I've ever, ever read. And being a food nerd, I'll break it down for you.

Don't worry, it's not made by a Korean--it's made by someone white, but I am Korean. And before someone chases me down, "You're an adoptee" I grew up in Korea for the first 5 years and have been tracking down Eomma's kimchi recipe after I semi-remembered the flavor. TT Covid stopped me from going overseas to test it out.

I know when you think of kimchi, you most likely think of the spicy cabbage variety, but I'll inform you that I've made a lot of types of kimchi. I made the Dae Jang Geum Kimchi after a lot of research and digging around. I made kimchi in plastic that never turned out well. I've taken out ingredients and put them back in. I've made kimchi out of different vegetables, and I famously got cited by my own city for making Eomma's kimchi, which BTW, has raw clams and mussels in it.

I've made monk Kimchi too, and gave those tips off to Maangchi.

I'm like kimchi geek over here. I can tell you all different facets of kimchi. Maybe because I tend to hyper focus on things, and I definitely hyperfocused on kimchi.

So I definitely can say the above is not kimchi.

Let's define Kimchi:

Kimchi is an aerobic lacto-fermetation process that is usually balanced with a protein in order to preserve mainly vegetables/vegetation, but sometimes seafood or other seafood matter.

Why is this not a kimchi?

1 Chinese cabbage

3 garlic cloves, crushed

2.5cm/1in piece ginger, grated

2 tbsp fish sauce (optional)

2 tbsp sriracha chilli sauce or chilli paste (see below)

1 tbsp golden caster sugar

3 tbsp rice vinegar

8 radishes, coarsely grated

2 carrots, cut into matchsticks or coarsely grated

4 spring onions, finely shredded

Chinese cabbage is not the same as napa. Chinese cabbage is longer than napa. Does it look similar, yes. Have I attempted to make kimchi out of it yes. Did it have the same properties? No.

But forgive the white person for not knowing that. Chinese cabbage has more water content than your average large head of Napa.

3 Garlic cloves is laughable. It won't preserve for a year like kimchi is supposed to.

1 thumb of ginger? No. No. No. That's not enough.

The fish sauce is not optional. You need that to even out the lactobacilli. If you're not going to use fish sauce, then up the protein content with barley. I really do swear after messing up kimchi on purpose the fish sauce does have a FUNCTION not just a taste.

BTW, more than fish sauce goes into kimchi, though. Usually depending on the region you might get shrimp paste, mussels, clams, crab, octopus, squid, oysters. These pretty much ceviche in the liquid over time.

My favorite is Eomma's recipe with katuggi. ^^;; But I suppose that would anger both my parents. Hers I'm fairly sure had mussels, clams and maybe crab? And yellow corvina fish sauce.

Anyway... Sriracha is made up of red jalapenos, which do not belong in kimchi. Kochu is special. BTW, this already has sugar in it. Kochu is designed to stain on purpose. See the slurry portion below.

golden caster sugar isn't something that came about until industrialization.

rice vinegar is a totally different process of fermentation than kimchi. It won't render the same results.

European radishes don't belong in kimchi. Have I tried it? Yes. Did I regret it? 100%. TT There isn't really a substitute for Mu. Daikon is a distant second. European radishes are when you're dying in a desert and there is a gun to your head to make the kimchi with them and you have no other choice. Get this: Koreans who moved to Brazil, rather cut out the radish component completely, use European cabbages than use European radish. It's just nasty to bite into as a kimchi. Mu has less water content and is far denser than your average daikon and definitely over European radish. I'd choose watermelon radish over European radishes. (Have I made that into kimchi? Yes.)

Carrots do sometimes go into kimchi, but I don't think that's why it's there. This is more a Jeolla thing though.

You're not supposed to shred green onion for any dish I know... and I'm thinking of things like pajeon and green onion soup. Where is the slurry? ALL Korean Kimchi has a slurry, if it has sweet rice flour, whole wheat flour or Barley flour. It has to have a slurry. The slurry has a function. It's there to make sure the ingredients distribute evenly.

Lactobacilli aren't going to act in ONE day. This brings the health benefits of kimchi.

The food science:

Since the majority of Korean fermentation lives on the wild side and likes things like air and sun, often the "weird" ingredients in kimchi that foreigners hate are there to MAKE SURE YOU DON'T DIE when you eat it. Stop trying to cut it out without understanding its function.

Got it? Now stop doing this crap and actually understand the food science of things like the anti-bacterial properties of garlic. How lacto fermentation is good for you, so you don't leave it out for only one day.

Koreans boast their heads off about the health benefits of kimchi as passed down from our ancestors for thousands of years. Why mess with a good thing without understanding why our ancestors made it that way?

[brieftriumphgarden]

Spiced pear cake with butterscotch sauce

Ingredients:

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

>>Get a FREE EBOOK with 500 Heart-Healthy Recipes Here<<

Butterscotch sauce:

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

Directions:

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat 200g butter, softened and 1 cup raw caster sugar until light and fluffy. Add 4 eggs, 1 at a time, beating after each addition (mixture may curdle). Sift 2/3 cup plain flour, 2 tsp baking powder and 1 1/2 tsp mixed spice over butter mixture. Add 1 cup almond meal and 1/3 cup pecans, chopped. Fold until combined.

Step 2

Spoon mixture into prepared cake pan. Smooth top. Cut 2 ripe beurre bosc pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with 2 tsp raw caster sugar, extra. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3

Meanwhile, make Butterscotch sauce. Place 1 cup firmly packed brown sugar, 50g butter, 1 cup pure cream and 1 tsp vanilla extract in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.

....................................... Keep Reading .......................................

[sammierecipehome]

Spiced pear cake with butterscotch.

sauce

ingredients

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

>>>Get a Free 1001 Family Ebook Recipes Here<<<<

Butterscotch sauce

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

Directions

Step 1:Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture may curdle). Sift flour, baking powder and mixed spice over butter mixture. Add almond meal and pecans. Fold until combined.

Step 2:Spoon mixture into prepared cake pan. Smooth top. Cut pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with extra sugar. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3:Meanwhile, make Butterscotch sauce. Place sugar, butter, cream and vanilla in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.

..........................KEEP READING...........................

[marwan17]

Spiced pear cake with butterscotch sauce

Ingredients:

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

Butterscotch sauce

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

>>500 More delicious Recipes <<

Butterscotch sauce:

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

100g………………….click here to see

[laneskysalesthampyfoodfitness]

NiMy First Content Writing Instagram and Treads Kwork

✓  Chocolate baking

Eating chocolate is pure joy, cooking with it a delight, even smelling it bewitching, but buying it shakes my faith in human nature. 

The best chocolate is wonderful, but most is not worth buying and most People buy terrible stuff.

Good quality plain or dark chocolate will taste smooth not greasy, bitter not raw, intense not oversweet, with a long finish, not a cloying aftertaste.

But how do you know good quality?

Price is not a reliable guide - in fact supermarkets’ Own brands are usually excellent and are a good bargain when buying in bulk for cooking.

✓ The  quality and taste of chocolate is détermined by the quantity and quality of the Cocoa solids- the dry solids plus the added Cocoa butter- used in its production. 

The quantity of solids, at least, IS indicated on the packet.

Couverture chocolate, used for fillings and icings, usually has around 55 per cent Cocoa solids, bitter chocolate around 65 per cent, and Super amer or extra bitter, best for puddings, fine cakes and eating, is just over 70 per cent.

Some chocolates labelled’ for cooking ‘ Can contain as little as 30 per cent Cocoa solids: the rest is sugar, fats and flavourings.

✓  The raw material for Chocolate is the Cocoa bean, found in the large yellow-green fruits of the Theobroma cacao tree which grows only within 20 degrees north or south of the equator.

Each tree yields enough beans to make around 2,5 kg of chocolate each year.

The best chocolate is made From a blend of beans- each type has its Own individual character and colour ranging From pale coffee through to dark mahogany Brown.

Store chocolate well away From other foods in an airtight container in a cool,dry place, because it Can easily be tainted by other Flavours.

✓  Avoid storing chocolate below 13°C, or in the fridge, as beads of moisture will form when you bring it to room temperature.

Don’t store in a hot kitchen(30°C or above) or it will développant a White bloom as the Cocoa butter Comes to the surface. 

The bloom does not affect its taste however- it Can still used for cooking.

Chocolate begins melting at 30°C(that’s why it melts in the mouth) and Burns AT 110°C.

Melt it slowly and gradually as it easily becomes overheated and scorched, and turns into an unusable solid mass.

Chop it into evenly sized pieces so it melts at thé same rate. 

✓ Place in a shallow, heatproof bowl set over a pan of streaming hot, not boiling, water.

The water must not touch the base of the bowl, and no drop of water or Steam should touch the chocolate or it will seize up. 

Stir frequently, and remove from the heat as soon as it melts.

Chapitre 2

Chocolate Cakes:

Almond Chocolate Kugelhopf :

400 g strong white bread flour

½ teaspoon sea salt

15 g fresh yeast

60 g golden caster sugar

200 ml skimmed milk, lukewarm

3 medium eggs, beaten

100 g unsalted butter, softened

50 g slivered or flaked almonds

60 g plain chocolate, roughly chopped

Nut Coating :

25 g unsalted butter, very soft

50 g slivered or flaked almonds

icing sugar, for dusting

one 23 cm Kugelhopf mould

Makes 1 large Cake

To use easy-blend dried yeast, mix one 7g sachet with 140 g of the flour. Mix in the sugar and milk and let rise for 30 minutes.

Make a well in the remaining flour, add the salt, add the yeast liquid and eggs and proceed with the recipe.

✓ To make the nut coating, thickly butter the inside of the  Kugelhopf mould with the very soft butter, then press the almonds all around. Chill while preparing thé dough.

To make thé dough, mix the flour and salt in a large mixing bowl, then make a well in the centre.

Crumble thé yeast into a small bowl, then cream to a smooth liquid with the sugar and milk. Pour into the well, and work in enough flour to make a thick batter.

Cover with a damp tea towel, and leave at normal room temperature for 30 minutes. 

The batter should look bubbly.

Add the eggs to the yeast liquid, stir until combined, then gradually beat in the flour to make a soft and very sticky dough.

Beat the dough in the bowl with your hand or with the dough hook in an electric mixer for about 5 minutes or until it becomes firmer, smooth, very elastic and shiny.

Work in the soft butter until thoroughly incorporated, then the almonds and chocolate.

When evenly mixed, carefully spoon the soft dough into the prepared mould(it should be half full).

Cover the mould with a damp tea towel and let rise at normal room temperature until the dough has almost doubled in size and has risen to about 2.5 cm below the rim of the mould-about 1 hour. 

Bake in a preheated oven at 200°C(400°F) Gas 6 for about 45 minutes, or until the Cake is golden brown and a skewer inserted into the dough midway between the outer edge and inner tube comes out clean.

Leave to cool for 1 minute, then carefully unmould on to a wire rack and let cool completely.

Serve dusted with icing sugar.

Store in an airtight container and eat with 3 days or freeze for up to 1 month.

It can also be lightly toasted under a grill.

Variations:

Marbled Kugelhopf

Replace 50g of the strong white bread flour with 50 g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain chocolate with a similar quantity of white chocolate, roughly chopped. Proceed as in the main recipe.

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✓  Chocolate baking

Eating chocolate is pure joy, cooking with it a delight, even smelling it bewitching, but buying it shakes my faith in human nature. 

The best chocolate is wonderful, but most is not worth buying and most People buy terrible stuff.

Good quality plain or dark chocolate will taste smooth not greasy, bitter not raw, intense not oversweet, with a long finish, not a cloying aftertaste.

But how do you know good quality?

Price is not a reliable guide - in fact supermarkets’ Own brands are usually excellent and are a good bargain when buying in bulk for cooking.

✓ The  quality and taste of chocolate is détermined by the quantity and quality of the Cocoa solids- the dry solids plus the added Cocoa butter- used in its production. 

The quantity of solids, at least, IS indicated on the packet.

Couverture chocolate, used for fillings and icings, usually has around 55 per cent Cocoa solids, bitter chocolate around 65 per cent, and Super amer or extra bitter, best for puddings, fine cakes and eating, is just over 70 per cent.

Some chocolates labelled’ for cooking ‘ Can contain as little as 30 per cent Cocoa solids: the rest is sugar, fats and flavourings.

✓  The raw material for Chocolate is the Cocoa bean, found in the large yellow-green fruits of the Theobroma cacao tree which grows only within 20 degrees north or south of the equator.

Each tree yields enough beans to make around 2,5 kg of chocolate each year.

The best chocolate is made From a blend of beans- each type has its Own individual character and colour ranging From pale coffee through to dark mahogany Brown.

Store chocolate well away From other foods in an airtight container in a cool,dry place, because it Can easily be tainted by other Flavours.

✓  Avoid storing chocolate below 13°C, or in the fridge, as beads of moisture will form when you bring it to room temperature.

Don’t store in a hot kitchen(30°C or above) or it will développant a White bloom as the Cocoa butter Comes to the surface. 

The bloom does not affect its taste however- it Can still used for cooking.

Chocolate begins melting at 30°C(that’s why it melts in the mouth) and Burns AT 110°C.

Melt it slowly and gradually as it easily becomes overheated and scorched, and turns into an unusable solid mass.

Chop it into evenly sized pieces so it melts at thé same rate. 

✓ Place in a shallow, heatproof bowl set over a pan of streaming hot, not boiling, water.

The water must not touch the base of the bowl, and no drop of water or Steam should touch the chocolate or it will seize up. 

Stir frequently, and remove from the heat as soon as it melts.

Chapitre 2

Chocolate Cakes:

Almond Chocolate Kugelhopf :

400 g strong white bread flour

½ teaspoon sea salt

15 g fresh yeast

60 g golden caster sugar

200 ml skimmed milk, lukewarm

3 medium eggs, beaten

100 g unsalted butter, softened

50 g slivered or flaked almonds

60 g plain chocolate, roughly chopped

Nut Coating :

25 g unsalted butter, very soft

50 g slivered or flaked almonds

icing sugar, for dusting

one 23 cm Kugelhopf mould

Makes 1 large Cake

To use easy-blend dried yeast, mix one 7g sachet with 140 g of the flour. Mix in the sugar and milk and let rise for 30 minutes.

Make a well in the remaining flour, add the salt, add the yeast liquid and eggs and proceed with the recipe.

✓ To make the nut coating, thickly butter the inside of the  Kugelhopf mould with the very soft butter, then press the almonds all around. Chill while preparing thé dough.

To make thé dough, mix the flour and salt in a large mixing bowl, then make a well in the centre.

Crumble thé yeast into a small bowl, then cream to a smooth liquid with the sugar and milk. Pour into the well, and work in enough flour to make a thick batter.

Cover with a damp tea towel, and leave at normal room temperature for 30 minutes. 

The batter should look bubbly.

Add the eggs to the yeast liquid, stir until combined, then gradually beat in the flour to make a soft and very sticky dough.

Beat the dough in the bowl with your hand or with the dough hook in an electric mixer for about 5 minutes or until it becomes firmer, smooth, very elastic and shiny.

Work in the soft butter until thoroughly incorporated, then the almonds and chocolate.

When evenly mixed, carefully spoon the soft dough into the prepared mould(it should be half full).

Cover the mould with a damp tea towel and let rise at normal room temperature until the dough has almost doubled in size and has risen to about 2.5 cm below the rim of the mould-about 1 hour. 

Bake in a preheated oven at 200°C(400°F) Gas 6 for about 45 minutes, or until the Cake is golden brown and a skewer inserted into the dough midway between the outer edge and inner tube comes out clean.

Leave to cool for 1 minute, then carefully unmould on to a wire rack and let cool completely.

Serve dusted with icing sugar.

Store in an airtight container and eat with 3 days or freeze for up to 1 month.

It can also be lightly toasted under a grill.

Variations:

Marbled Kugelhopf

Replace 50g of the strong white bread flour with 50 g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain chocolate with a similar quantity of white chocolate, roughly chopped. Proceed as in the main recipe.

Sultana Kugelhopf 

Replace 50g of the strong white bread flour with 50g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain Chocolate with a similar quantity of sultanas or raisins. Proceed as in the main recipe.

Note: both cocoa variations of this recipe are delicious toasted and spread with peanut butter.

This pretty, yeast coffee-time cake is made in a traditional earthenware mould, a tube pan or non-stick ring mould. Serve it either plain or toasted.

Sultana Kugelhopf 

Replace 50g of the strong white bread flour with 50g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain Chocolate with a similar quantity of sultanas or raisins. Proceed as in the main recipe.

Note: both cocoa variations of this recipe are delicious toasted and spread with peanut butter.

This pretty, yeast coffee-time cake is made in a traditional earthenware mould, a tube pan or non-stick ring mould. Serve it either plain or toasted.

[jennyrich]

Spiced pear cake with butterscotch sauce

Ingredients

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

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Butterscotch sauce

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

Directions

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture may curdle). Sift flour, baking powder and mixed spice over butter mixture. Add almond meal and pecans. Fold until combined.

Step 2

Spoon mixture into prepared cake pan. Smooth top. Cut pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with extra sugar. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3

Meanwhile, make Butterscotch sauce. Place sugar, butter, cream and vanilla in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.

........................... Keep reading ............................

[awardedmaster]

Spiced Pear Cake With Butterscotch Sauce

Ingredients

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

Butterscotch sauce

1 cup firmly packed brown sugar

50g butter1 cup pure cream

1 tsp vanilla extract

Click here to get " Hazelnut and chunky chocolate self-saucing pudding"

Directions

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture may curdle). Sift flour, baking powder and mixed spice over butter mixture. Add almond meal and pecans. Fold until combined.

Step 2

Spoon mixture into prepared cake pan. Smooth top. Cut pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with extra sugar. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3

Meanwhile, make Butterscotch sauce. Place sugar, butter, cream and vanilla in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. 

.....keep reading......

[recipesbyamad]

Spiced pear cake with butterscotch sauce

INGREDIENTS:

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

<< GET A FREE EBOOK WITH MORE THAN 300 RECIPES HERE >>

BUTTERSCOTCH SAUCE:

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

DIRECTIONS:

Step 1:

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture may curdle). Sift flour, baking powder and mixed spice over butter mixture. Add almond meal and pecans. Fold until combined.

Step 2:

Spoon mixture into prepared cake pan. Smooth top. Cut pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with extra sugar. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3:

Meanwhile, make Butterscotch sauce. Place sugar, butter, cream  and vanilla in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.

...............................................Keep Reading..................................................