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  • 巧手做糕点 3 (Recipes of Cake, Cookies and Bread 3)

    日期:2009-02-23 | 分类:美食 (Delicious) | Tags:美食(Delicous)




    11. SATURDAY SCONES (星期六司空) 

    12. CASTAGNACCIA (托斯卡纳栗子蛋糕)



     (Serves 2) If you like raisins, feel free to scatter about ¼ cup’s worth in and around the croissants. If they are dry, soak them in rum for a while before incorporating and then add a generous spoonful of that rum to the custard mix.

    Cook Time: 20 minutes (Preheat oven to 350F/180C)


    2 Stale croissants (preferable large and quite flaky) OR 6 to 8 slices day-old baguette.

    1 cup (250ml) milk

    ½ cup (125ml) sugar (plus a bit more for finishing)

    2 teaspoons (10ml) vanilla

    3 egg yolks 


    Preheat the oven to 350F / 180C. Prepare a small gratin dish (with a capacity of about 3 to 4 cups).

    Tear the croissants into pieces and distribute them evenly in the dish.

    Heat the milk in a small saucepan with half the sugar ad the vanilla. Whisk to combine then bring to a boil.  Remove from heat. Meanwhile, whisk together – vigorously – the egg yolks and remaining sugar until pale yellow and creamy. Gradually whisk in the boiled milk until the mixture is well blended. Strain this custard cream over the croissants, being sure they all get moistened, and leave to soften for 10 minutes, gently turning the croissants over in the liquid from time to time.

    Sprinkle over a few large pinches or sugar, then place the dish in the oven and immediately reduce the oven temperature to 325F/160C. Bake for exactly 20 minutes, or until the liquid is just set. Let cool on a rack for a few minutes then serve with a drizzle of maple syrup. Devour.



    For best results, keep all these ingredients cold and use as light a touch as possible to avoid making a tough biscuit.

    Cook Time: 20 minutes (Preheat oven to 400F/200C)


    2 cups (500ml) all-purpose flour

    1 tablespoon (15ml) baking powder

    2 teaspoons (10ml) sugar (plus more for finishing)

    ½ teaspoon (2ml) salt

    6 tablespoons (90ml) cold unsalted butter, cut into very small pieces

    ½ cup plus 2 tablespoons (155ml) of 35% cream (plus more for finishing)

    1 egg


    Preheat oven to 400F/200C. Line a baking sheet with parchment paper.

    Lace the dry ingredients in a bowl and whisk together to combine. Add the butter and work into the flour mixture by either rubbing together with your hands, or mixing with the paddle attachment at low speed with a Mixmaster. Mix just until the largest butter pieces are the size of peas.

    In a measuring cup, whisk together the cream and egg, and then pour this mixture into the flour mixture and combine just until the dough is moistened. Turn out onto your work surface and knead a few times to make a smooth, but still slightly rough, dough.

    Lightly four your work surface and roll the dough to a thickness of about 1 ½ inches (if the dough is rolled too thin, the biscuits will not rise adequately). Cut out rounds using a 2 ½ inch cookie cutter. Gather any leftover scraps, knead lightly anew, roll again and keep cutting until al the dough is shaped.

    Brush the top of the scones with a slick of heavy cream (I use what’s left in the measuring cup mixed with a bit more cream) and turn upside down into a bowl of sugar to coat (this produces a nice crusty topping). Arrange the scones on the baking sheet in staggered rows. Place in the oven, turn the heat down to 375F/190C and bake until deep golden, about 20 minutes.

    Remove from oven, let cool about five minutes and eat while still warm.



    (Serves 10, from American cookbook author Sarah Foster)

    The brown sugar pecan filling can be made ahead. The cake freezes beautifully and is wonderful for brunch or tea.

    Cook Time: 50 minutes - 1 hour (Preheat oven to 350F / 180C)


    For the Filling

    1/3 Cup (75ml) firmly packed light brown sugar

    2 teaspoons (10ml) ground cinnamon

    2 teaspoons (10ml) all-purpose flour

    1 cup (250ml) coarsely chopped pecans

    For the Cake:

    3 ½ cups (875ml) all-purpose flour

    2 teaspoons (10ml) baking powder

    ½ teaspoon (2ml) baking soda

    ½ teaspoon (2ml) salt

    10 tablespoons (1 ¼ sticks / 138g) unsalted butter, softened

    1 cup (250 ml) sugar

    3 large eggs

    1 ¾ cups (425ml)sour cream


    For the Filling:

    Combine the brown sugar, cinnamon, flour and pecans in a bowl and stir until well mixed. Set aside or refrigerate in an airtight container until ready to use

    For the Cake:

    Preheat the oven to 350F / 180C. Grease and lightly four a 10-inch (25cm) Bundt pan and set aside.

    Sift together the flour, baking powder, baking soda and salt in a large bowl and set aside.

    Cream together the butter and sugar in a separate bowl with an electric mixer until light and fluffy, starting on low speed, then increasing to medium. Add the egg on at a time, beating well after each addition and scraping down the sides of the bowl after each addition.

    Add the flour mixture to the egg mixture, alternating with the sour cream, beating slowly, beginning and ending with the flour mixture. Scrape the side s of the bowl several times. Beat just until all the ingredients are well contained. Do not over-mix.

    Spoon half the batter into the prepared pan. Sprinkle evenly with the brown sugar-pecan filling. Spoon the remaining batter on top of the filling.

    Bake 50 minutes to 1 hour, until golden brown and a toothpick inserted in the centre of the cake comes out clean.

    Remove from the oven and cool in the pan for 10 to 15 minutes. Turn the cake out onto a baking rack to cool completely.


     CASTAGNACCIA (托斯卡纳栗子蛋糕)

    This rustic traditional Tuscan cake is made from chestnut flour. The recipe is from A Platter of Figs and Other Receipts (Artisan), by David Tanis, who is a head chef at Alice Waters’s Chez  Panisse in Berkeley, Calif.

     Cook Time: 20-25 minutes (Preheat oven to 425F / 220C)


    3 Cups (750ml) chestnut flour

    2 Cups (500ml) water

    Olive oil

    ½ Teaspoon (2ml) salt

    ½ Cup (125ml) raisins, plumped in warm water and drained

    ¼ Cup (50ml) pine nuts.

    A few sprigs fresh rosemary, leaves roughly chopped.


    Preheat oven to 425F / 220C. Put the chestnut flour in a large bowl. Whisk in the water and mix well to remove lumps. Stir in 3 tablespoons (45ml) Olive oil and the salt. The mixture will resemble thick pancake batter.

    Grease a 12-inch cast iron skillet generously with olive oil. Pour in the batter. Sprinkle the rainsins over the batter, then the pine nuts and the rosemary. Bake for 20 to 25 minutes, until the top is lightly browned and slightly cracked.

    Cool slightly, then carefully remove from pan. The cake tastes better slightly warm.



    1. BILL'S COCONUT BREAD (椰丝面包)

    2. ClAFOUTI (鲜杏克拉芙缇)

    3. Isobel's Basic Cupcake with Butter Icing(伊泽贝尔的奶油糖霜纸杯蛋糕)


    5. ALMOND SQUARE (杏仁酥)

    6. GINGER MOONS COOKIES (姜汁圆月曲奇)


    8. FRIENDSHIP BARS (果仁干果条)



    11. SATURDAY SCONES (星期六司空)

    12. CASTAGNACCIA (托斯卡纳栗子蛋糕)