Arts378: February 2019

This is going to be a long baking post so be warned...

More Cornets! Only this time they are snail

Recipe: https://artz378.blogspot.com/2018/09/chocolate-cornets-original-recipe-is.html

I tried to steam fry one of the dough balls to see what would happen. It was actually really good, apart from the fact that is was burnt. To make this version, add 2 tbsp of water in a frying pan (one that has a lid) and put on medium high heat. Place balls into the pan and cover for about 8 ish minutes each side (or until each side is a nice brown color). Make sure you don't open it too much, or else the dough will fall due to the loss of steam.

Mhhh, nothing better than a chunky lemon curd! Trust me though, the taste is amazingly good. Just make sure you do keep the mixture at a low temperature to keep the egg from cooking to quickly. Like this.
https://artz378.blogspot.com/2018/06/for-last-mothers-day-i-decided-to-make.html

For my B-day, my mom made me a cake from the Great British Baking Show. It didn't quite turn out how they made it, but it was still really yummy! This type of cake is like layered, broiled crepes. It is called Schichttorte.

Mochi

Successful Recipe: https://www.justonecookbook.com/how-to-make-mochi-with-a-stand-mixer/

Gosh, this was an EXTREMELY sticky recipe. As you will see here, the first try of the recipe was absolutely horrible and looked like a dog just came and shizzed right on top of the pan.

I used this recipe for the poops. https://www.youtube.com/watch?v=dzd2pDSDnL4&t=2s

I ran out of cornstarch (I know, I did not have
potato starch so I just gave it a go) and I used
Nesquick instead. They were chunky and tasted
like rice with chocolate! XD

This was the consistency while I was boiling the rice.

Enough of that. Let's get to the good stuff.

I made half the recipe, so that I do not waist a bunch of rice.

Ingredients

1 1/2 rice cups of sweet rice (I used Nishiki)

200 ml water

Potato Starch

Fillings (I used chocolate, young walnut preserve, and strawberry jam. The matcha did not taste very good.)

Directions

Put rice in a fine mesh sieve and wash thoroughly with cold water. About 3-4 minutes of mixing it with your hands. Put it in a rice cooker and cover with water. Cook on regular until the cycle is almost done (leave a few minutes so that you can prepare everything else). After the rice cooker is almost done, boil about 5 cups of water and place into your stand mixer bowl, a small bowl with the dough hook and cake head, and another tall cup for your spatula. Let each utensil heat up, it will allow the rice to do it's job correctly. Once the rice is ready, empty the water in your stand mixer bowl and knead using the dough hook for 3 minutes on speed 2. After 3 minutes, flip the rice with your spatula and knead again. Repeat these steps 4 times (12 minutes total). Next, replace the dough hook with the cake hook (go ahead and soak the dough hook in the sink so that you can wash it later. The rice is so sticky that if you skip this step you will have to throw away your hook due to the anger and frustration of not being able to wash it.) Beat the rice on speed 3 for 30 seconds. Once the time is up, try to remove as much mochi from the hook as possible and repeat. Repeat 4 times total (2 minutes total). Once finished, coat a pan GENEROUSLY with potato starch and empty the rice on top of it. Soak all of your utensils now. Next is shaping. to make a mochi with a filling. Pat potato starch all over your mochi mixture and your hands. Pull a ball out of it and flatten it into a small pancake. Brush off excess starch so that it will close and fill with a teaspoon of filling and pinch to close. Ta da! You are done! Repeat until you are out of mochi.

If you want to keep the mochi for later consumption, I recommend wrapping each one in plastic wrap and freezing. Not only will it keep it from drying out, but also make it really nice and soft when it is defrosted. Frankly, it tasted better defrosted than fresh!

For more thorough instructions, please visit the original recipe.

Whathashumanitycometo Brownies!

Original Recipe: https://www.youtube.com/watch?v=lIb_741_dIw

Just to make it clear, I dislike buttery and heavy foods. When I decided to try these 'Super fudgy brownies", I fully expected them to be soft and buttery, however, I did not expect people to actually like them. It was a major hit that the people I served them to gobbled down within 2 minutes.If you are looking for a party pleaser, you came to the right place.

I followed the recipe to the T, so there is not need to rewrite it.

Here is what I got.

Ready to take to the starved people of America.

Cat Cookies!!!

Original recipe: Here

This recipe gets a 10/10 from me. They are crispy, thin cookies that you don't feel bad eating.

Ingredients

100 g room temperature butter

80 g sugar

1 egg

200 g flour

1 tbsp cocoa powder (or until you reach desired color)

Directions

With a spatula, mush together the butter and sugar. Then mix in your egg and sift in your flour. Take half of your dough and refrigerate wrapped in plastic wrap for 30 minutes. With the other half, mix in the cocoa powder and refrigerate as well.. Once chilled, lightly flour your surface and roll out your dough. I made my dough very thin so that they become crispy and light. If you want a thicker cookie, follow the recipe above. Because I made my cookies so thin, I baked them for about 5-7 minutes at 350 f ( or until slightly browned). Multiple times. Let cool on a rack or eat hot. Do what your heart desires.

Matcha Rice Cooker Cake

Original Recipe: https://www.youtube.com/watch?v=ACln7RKd62U

This is cake is seriously easy, yummy, and soft. The fluffy texture makes it the ideal option for a tea time snack or dessert.

Ingredients

80 g White Chocolate

60 g Sugar

200 ml Warm milk (I used almond milk)

2 Eggs

200 g Flour

20 g Matcha powder

1 tablespoon Baking powder

Directions

Warm milk to an almost boil. Combine with the white chocolate and sugar. Mix in the eggs. Sift the flour, matcha, and baking powder. With a spatula fold the ingredients until mixed. Cook on normal setting for 1 hour. Let cool and top with white chocolate and berries if you want to give it that extra pzazz. I did not as it was just so darn good looking that I could barely take the pictures...

This is one of my experiments made with 2 separated eggs, 1/4 cup sugar, cream of tartar, and 1/2 cup flour. This is the first offspring of my imagination. Expect to see more. Eventually.