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Baking- Steps

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vanilla cake
1. whisk flour, baking powder, and salt in a bowl until combined
- beat butter and sugar in a large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes
- reduce the mixer speed to medium; beat in the eggs, one by one
- beat in vanilla
2. mix water with cream in a liquid measuring cup or bowl
- beat flour mixture into butter mixture in 3 batches, alternating w/cream mixture, beginning and ending with flour
3. bake at 350 for 25-30 min.
vanilla cupcakes (12)
1. whisk flour, baking powder and salt together in medium bow
2. in another medium bowl, beat eggs and sugar with electric mixer until light and foamy, about 2 minutes
- while beating, gradually pour in butter and then vanilla
3. while mixing slowly, add half dry ingredients
- then add milk and follow with rest of dry ingredients
- take care not to overmix batter
4. bake at 350 for 18-20 min.
devil's food cake
1. in medium bowl, whisk together flour, baking soda, baking powder, and salt
2. in stand mixer w/ paddle attachment, beat butter at medium speed until smooth, about 2 minutes
- increase speed to medium-high and slowly add sugar
- continue beating until light and smooth, about 4 minutes
- turn mixer off and scrape down sides
- add cocoa powder and vanilla and beat at medium speed for 1 minute
- with mixer running at medium-low speed, add eggs, one by one, beating for 1 minute between each addition
- scrape down sides of bowl
3. combine water and milk in a saucepan and bring just to a boil; remove from heat
4. with the mixer at low speed, add flour mixture, about by 1/4 cup
- carefully pour the hot liquid into the batter
- remove bowl from mixer and, using large rubber spatula, finish combining batter until smooth
5. lightly drop each pan onto counter to settle batter
6. bake at 350 for 30-35 min on middle rack
coconut cupcakes
1. in the bowl of electric mixer w/ paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes
- with the mixer on low speed, add eggs, 1 by 1
- add the vanilla and almond extracts and mix well
2. in separate bowl, sift together flour, baking powder, baking soda, and salt
- in 3 parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with dry
- mix until just combined
- fold in coconut
3. bake at 325 for 25-35 min.
cream-cheese coconut frosting
1. in bowl of electric mixer w/ paddle attachment, on low speed, cream together cream cheese, butter, and vanilla and almond extracts
- add the confectioners' sugar and mix until smooth
cannoli cupcakes (2 dozen)
1. combine flour, orange zest, baking powder and salt in bowl
- in stand mixer, cream sugar and butter on medium speed until light and fluffy, 4 to 8 minutes
- slowly add eggs one by one
- add vanilla extract and orange oil to mixer
- on low speed, gradually alternate adding flour mixture and milk, beginning and ending with dry ingredients, and mix until smooth
bake at 325 for about 15 min.
cannoli cupcakes- filling
1. with a large wooden or metal spoon, mix ricotta, sugar, chocolate, and orange peel in medium bowl until combined
cannoli cupcakes- ganache
1. place chocolate in a medium heat-proof bowl
- in small saucepan over medium heat, bring heavy cream and sugar to a boil ensuring sugar is completely dissolved
- pour cream and sugar mixture over chocolate and let sit 5 minutes
- gradually whisk until smooth
cannoli cupcakes- cream
1. in a stand mixer w/ whisk attachment, beat cream, sugar and almond paste until cream is firm enough to pipe on cupcakes but not too stiff and buttery

assembly- http://www.foodnetwork.com/recipes/cannoli-cupcakes-recipe.html
chocolate espresso cupcakes (2 dozen)
1. in medium saucepan, combine butter, cocoa powder, chocolate, and espresso powder
- cook over low heat, stirring constantly, until chocolate melts and mixture is smooth
- let cool for 20 minutes.
2. in large bowl, beat sugar and eggs at medium-high speed with mixer until fluffy
3. in medium bowl, combine flour, salt, baking powder and baking soda
- gradually add to sugar mixture, beating until combined
- add chocolate mixture, stirring until smooth
- stir in the sour cream
4. bake at 350 for 12-14 min.
creamy espresso frosting
1. in large bowl, combine cream and espresso powder, stirring until espresso powder dissolves
- add butter and beat at medium speed with mixer until creamy
- gradually add confectioners' sugar, beat until smooth
cream cheese frosting (24)
1. in large mixing bowl, beat cream cheese, butter and vanilla together until smooth
- add sugar and on low speed, beat until incorporated
- increase speed to high and mix until light and fluffy
vanilla buttercream frosting
1. place butter and shortening into bowl of stand mixer and, using paddle attachment, cream on high until light and fluffy, approximately 3 to 4 minutes
- add egg and beat until well combined, approximately 1 minute
- turn off mixer and add 1/2 cup of the sugar; mix on low until combined
- repeat until all of sugar has been incorporated
- add vanilla and continue to beat until frosting is smooth and light, approximately 2 to 3 minutes
2. use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week
- bring to room temperature before using
chocolate ganache frosting
1. place heat-proof bowl over pot of simmering water, and whisk together chocolate, cream, and espresso powder (if using)
- continue whisking until chocolate is melted and mixture is thick, about 4 minutes
- remove from heat and let stand for 5 minutes
sugar cookies
1. whisk egg and vanilla in small bowl
2. with hand mixer in large bowl, cream butter until fluffy
- add sugars, and beat until light, 2 to 3 minutes
- add egg mixture, beat about 1 minute
- sift salt with flour
- reduce mixer to a low speed then add flour mixture, mixing just until blended
3. turn dough out of bowl
- divide dough in half and place each half between 2 pieces of lightly floured parchment or wax paper
- use rolling pin to flatten dough into 1/4-inch thick disk
- slide dough/parchment sheet onto flat cookie sheet, or on back of rimmed baking sheet
- refrigerate until firm, about 2 hours or overnight
4. evenly space racks in the oven and preheat to 325 degrees
- place 1 disk of cookie dough on clean work surface and peel off top sheet of paper. Cut cookies with round or decorative shaped cookie cutter directly on parchment
- use spatula to transfer cookies to parchment-lined or non-stick baking sheet, space about 1-inch apart
- repeat with other sheet of dough
- any excess dough can be re-rolled, refrigerated, and cut.
5. bake until edges of cookies are light golden, about 15 minutes
sugar cookie icing
1. whisk confectioners' sugar with just enough milk to make thick icing
- add food coloring (if using)
- transfer icing to small plastic bag or piping bag
- let cookie sit out for about 1 hour to let icing harden
chocolate-chip cookies
1. evenly position 2 racks in middle of oven and preheat to 375 degrees
- on convection setting if you have it
- line 2 baking sheets with parchment paper or silicone sheets
2. put butter in microwave safe bowl, cover and microwave until melted
- cool slightly
- whisk sugars, eggs, butter and vanilla in large bowl until smooth
3. whisk flour, baking soda and salt in another bowl
- stir dry ingredients into wet ingredients with wooden spoon; take care not to over mix
- stir in chocolate chips
4. scoop heaping tablespoons of dough onto prepared pans
- wet hands slightly and roll dough into balls
- space about 2-inches apart on pans
5. bake, until golden, but still soft in the center, 12 to 16 minutes
rocky road cookie bars
1. make chocolate-chip cookie batter
- fold in 1 cup chopped walnuts with chocolate chips
- spread batter in prepared pan
2. bake at 375 until the edges are light brown and the batter sets, about 45 minutes
- cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips
- broil at least 8 inches from heat until marshmallows turn golden brown, about 2 minutes
peanut butter cookies
1. grease a baking sheet
2. in large bowl, cream together sugar and butter
- beat in egg
- mix in peanut butter and vanilla until smooth and creamy
- stir in salt, baking soda and flour until well combined
3. roll dough into 1 inch balls, then roll in sugar
- place on baking sheet and flatten with fork
4. bake at 375 for 12-15 min.
shortbread cookies
1. in bowl of an electric mixer fitted with paddle attachment, mix together butter and 1 cup of sugar until just combined
- add vanilla
2. in medium bowl, sift flour and salt, then add to butter-and-sugar mixture
- mix on low speed until dough starts to come together
- dump onto surface dusted with flour and shape into a flat disk, about 1-inch thick
- wrap in plastic and chill for 30 minutes, until firm but still pliable
3. roll dough 1/2-inch thick on lightly floured surface and cut with 3-by-1-inch finger-shaped cutter. Place cookies on ungreased baking sheet and sprinkle with sugar
4. bake at 350 for 20 to 25 min.
5. melt chocolate to dip
rice krispies
1. place pot on stove on low heat
- melt butter
2. add marshmallows
- stir with wooden spoons until all melted and combined
3. stir in rice krispies
4. spray baking pan with baking spray
- pour in mixture; spread out evenly
- cover with piece of wax paper
5. place in fridge for 30 min.
Italian buttercream
1. put the egg whites in the large bowl of stand mixer fitted with whisk attachment
- whip egg whites at high speed until soft peaks form
- with motor running, gradually add 1/2 cup sugar, continuing to whip until medium peaks form
2. put 1 1/2 cups sugar and 1/2 cup water in heavy saucepan and bring to boil over medium to high heat
- bring to soft ball stage (240 degrees F), 4 to 7 minutes
3. when sugar water reaches 240 degrees F, raise speed to high and gradually add in sugar water to egg whites in thin stream to avoid cooking egg whites
- leave mixer on high for 2 minutes; then reduce speed to medium until mixture has cooled to room temperature, 5 to 8 minutes
4. once cooled, add butter in increments, scraping sides of bowl with rubber spatula
- add in vanilla and whip
buttercream
1. in large mixing bowl, whip eggs until light and fluffy
2. in small saucepan bring sugar and corn syrup to boil
- lubricate inside of metal baster with small amount of vegetable oil and dispense it completely
- then use this to drizzle sugar mixture into mixing bowl with eggs
- mixer should be on low speed until you finish drizzling in all of sugar mixture
3. once entire mixture of sugar is incorporated, slowly add butter pieces
- only add more butter when you can no longer see previously added pieces
- it will go fast at first and then slow down
- continue to whip until mixture is creamy
whipped cream
1. place metal mixing bowl and metal whisk into freezer for 10 to 15 minutes
2. place sugar into mixing bowl and add whipping cream
- whisk just until cream reaches stiff peaks
3. store any unused portion in airtight container for up to 10 hours
- when ready to use, re-whisk for 10 to 15 seconds
green tea cupcakes (24)
1. preheat the oven to 350 degrees F
2. in large bowl, mix together flour, sugar, baking powder and salt until thoroughly blended
3. whisk together milk and oil, and add to dry ingredients
- beat for 2 minutes on medium speed
- add matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed
4. pour batter into pans; fill three-quarters full
- bake until cakes test done, about 15 minutes
chocolate cake
1. preheat oven to 350 degrees F
2. whisk cocoa powder and 1 1/2 cups boiling water in medium bowl until smooth; set aside
2. whisk flour, sugar, baking powder, baking soda and salt in large bowl until combined
- add eggs, vegetable oil, sour cream and vanilla and beat with mixer on medium speed until smooth, about 1 minute
- reduce speed to low; beat in cocoa mixture in steady stream until just combined, then finish mixing with a rubber spatula
3. bake 30 to 40 minutes
sponge cake
1. preheat oven to 350 degrees F
2. in small saucepan, warm milk and 2 teaspoons butter together over medium-low heat
3. with electric mixer fitted with wire whip, beat eggs and 1 cup sugar on medium-high speed in large mixing bowl until mixture is pale yellow, thick, and tripled in volume, about 8 minutes
- with mixer on low speed, beat in warm milk mixture
4. sift flour, baking powder, and salt into small mixing bowl
- add half flour mixture to egg mixture and blend thoroughly until smooth
- repeat with other half
- add vanilla and mix gently
5. grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter
- sprinkle evenly with remaining 2 tablespoons sugar
- pour cake batter into pan, spreading it evenly
6. bake until cake springs back when touched, about 15 minutes
chocolate sponge cake
1. preheat oven to 350 degrees F
2. in small saucepan, heat milk and 2 tablespoons butter together
- use electric mixer fitted with wire whip, combine eggs and 2 cups sugar together
- beat on medium-high speed for about 8 minutes, or until mixture is pale yellow, thick and has tripled in volume
- with machine running slowly add heated milk
3. in mixing bowl sift flour, cocoa powder, baking powder, and salt together
-fold flour mixture into egg mixture and mix thoroughly so there are no lumps and mixture is smooth
- fold in vanilla
4. grease a 1/2 sheet pan with 2 teaspoons of butter
- sprinkle with 2 tablespoons of sugar
5. bake for about 25 minutes, or until the cake springs back when touched
lemon cupcakes (12)
1. preheat oven to 350 degrees F
2. combine flour and almonds in food processor and pulse until almonds are finely ground, about 1 minute
- add baking powder, baking soda and salt and pulse to combine
3. whisk eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in large bowl
- add flour mixture and whisk until just combined
4. fill three-quarters of the way
- bake about 16 to 18 minutes
lemon frosting
1. combine 2/3 cup sugar and 1/4 cup water in small saucepan
- cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes
2. beat egg whites in large bowl with mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes
- sprinkle in remaining 1/4 cup sugar and beat until stiff peaks form, 3 minutes
- with mixer running, slowly pour in sugar syrup and beat until cool and glossy, 8 to 10 minutes
3. add butter little at a time, beating until incorporated
- beat in food coloring, then add lemon zest and juice and beat until smooth, 2 more minutes
snickerdoodle cupcakes (24)
1. preheat oven to 350
2. in medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt
3. in large bowl, beat shortening with electric mixer on medium speed for 30 seconds
- gradually add sugar
-add eggs, one by one, beating well after each addition
- beat in vanilla extract
4. slowly add flour mixture and milk, mixing until just combined
- DO NOT OVER MIX!
5. pour batter about 3/4 the way full
- bake for 18 to 20 minutes
cinnamon buttercream frosting
1. mix softened butter on medium speed with electric or stand mixer
- beat for 30 seconds until smooth and creamy
- add powdered sugar, heavy whipping cream, ground cinnamon, and vanilla extract
- increase to high-speed and beat for 3 minutes
- add more cream if needed for spreading consistency
white-chocolate macadamia nut blondies
1. preheat the oven to 350 degrees F
2. place 1/2 pound of butter and brown sugar in bowl of electric mixer fitted with paddle attachment
- cream butter and sugar on medium speed until smooth batter is formed
- while machine is running, add eggs and vanilla extract, until incorporated into batter
3. sift together 3 cups flour and baking powder
- slowly add flour mixture to batter and mix on low speed until a dough is formed
- very gently, by turning mixer on and then off, fold chips and nuts into dough
4. once dough is all blended, grease a 9 by 9-inch baking pan with remaining butter and dust with 1 tablespoon of flour
- pour batter into pan and place in oven
- bake for 25 to 30 minutes
fudgy brownies
1. in large bowl, cream butter and sugar until light and fluffy
- beat in eggs and vanilla
2. combine flour, cocoa and salt; gradually add to creamed mixture
3. spread into greased 13-in. x 9-in. baking pan
- bake at 350° for 25-30 minutes
super moist brownies
1. preheat oven to 350 degrees F
- line an 8x8 or 9x9 inch pan with parchment paper and let hang over two sides
2. in medium bowl, sift together flour, cocoa powder, and salt; set aside
3. in large saucepan, heat butter on low and stir until butter has melted
- add chocolate, and stir constantly until mixture is smooth
- remove from heat and stir in both sugars until combined
4. whisk in eggs and vanilla to chocolate mixture until fully combined
- add flour mixture to batter and stir just until combined
- stir in chocolate chips
5. bake for 20-25 minutes
caramel sauce (upside down cake)
1. melt butter in a medium skillet over medium heat
2. add brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes
- carefully remove vanilla bean and pour caramel mixture into prepared baking dish
yellow cupcakes
1. preheat oven to 375 degrees F
2. in standing mixer fitted with paddle attachment, combine butter and sugar and mix on low speed until just incorporated
- raise speed to high and mix until light and fluffy, about 10 minutes
- (occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula)
3. in a medium bowl, whisk together flour, baking powder, and salt
- set aside
4. in small bowl, whisk milk and vanilla
- set aside
5. add egg yolks to creamed butter one at time, waiting for each one to be fully incorporated before adding next
6. reduce speed of mixer to low
- alternately, add flour mixture in 3 additions and milk in 2 additions, waiting for each to be fully incorporated before adding the next
- raise speed to medium and mix briefly until smooth batter is formed
- transfer batter to a large bowl
7. thoroughly clean bowl of mixer and put egg whites inside
- whip egg whites on high speed, using whisk attachment, until stiff peaks are formed
8. working in 3 batches, using a rubber spatula, fold egg whites into batter, until just incorporated
- divide batter evenly among the cups in the muffin pan
9. bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes
pie crust
1. cut butter in 1/2-inch dice and return it to refrigerator while you prepare flour mixture
2. place flour, sugar, and salt in bowl of a food processor fitted with steel blade and pulse a few times to mix
-add butter and shortening
- pulse 8 to 12 times, until butter is the size of peas
3. with machine running, pour ice water down feed tube and pulse machine until dough begins to form a ball
- dump out onto floured board and roll into ball
- wrap in plastic wrap and refrigerate for 30 minutes
4. cut dough in half; roll each piece on well-floured board into a circle at least 1 inch larger than pie pan, rolling from center to edge, turning and flouring dough so it doesn't stick to the board (you should see bits of butter in dough) 5. fold dough in half, ease it into pie pan without stretching at all, and unfold to fit pan
- with small sharp paring knife, cut dough 1 inch larger around than pan
- fold edge under and crimp edge with either fingers or tines of a fork
hummingbird cupcakes (12)
1. preheat oven to 350 degrees F
2. toss pecans, banana pieces and pineapple with 1/2 cup flour in small bowl
- set aside
3. whisk remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in medium bowl
4. beat eggs and granulated sugar in large bowl with electric mixer until thick and light, about 5 minutes
- while beating slowly, gradually add oil to egg mixture
- scatter dry ingredients over wet, and gently fold together to make loose batter
- gently fold in the nut mixture.
5. scoop batter into cupcake tins until about 3/4 full
- bake until cupcakes are firm to touch and toothpick is clean, 30 to 40 minutes
creme brulee
1. preheat oven to 300 degrees
2. in medium sauce pan, heat cream and vanilla to simmer
- remove pan from heat and let sit for 10 minutes
3. in a bowl whisk sugar and yolks until pale yellow
- whisk cream into egg mixture and pour into 6 custard dishes
4. place dishes in large baking dish lined with towel
- pour boiling water into baking dish so that it comes to half way up the custard dishes
5. bake for 30 minutes or until custard is firm but still wiggles
- chill for at least one hour
6. top with brown sugar in even layer and place under broiler until sugar melts and bubbles
- serve at room temperature
lemon bars
1. add butter to one bowl
- mix w/ mixer
- add sugar and mix
- add salt and mix while gradually adding flour
2. pour dough into sprayed pan
- pat down tight
- place in oven for 20 mins. at 350
3. zest one lemon and juice lemons
4. add sugar and flour to a bowl
- whisk together
- add all eggs and mix
- add lemon zest and lemon juice and mix
5. pour lemon mixture over crust
- bake for 20 mins. at 350
6. once done, place in fridge for 3 hours
- cut squares/small rectangles
hot fudge sauce
1. in heavy-bottomed pot on medium-low heat, melt butter and chocolate
- stir with wooden spoon
- slowly add sugar, milk, and salt
- continue mixing until thickens (10-15 mins.)
2. allow to cool before adding vanilla
almond peach pie
1. preheat oven to 400
2. melt 2 tbsp. butter in microwave
- add wafers and almonds and stir; set aside
3. melt remaining 8 tbsp. in pot over low heat
- add sugar and flour
- beat in eggs and cook on low heat for 3-5 mins.
- remove from heat and stir in almond extract
4. arrange peaches in pie crust
- pour butter mixture over
-sprinkle wafer mixture over top
5. bake for 8 mins.
- reduce heat to 350; bake until filling bubbles and top is golden brown (about 45 mins.)
peanut butter fudge pie
1. preheat oven to 350
- grease and flour 8-inch pie pan
2. sift together sugar, 1 cup flour, and cocoa
- add melted butter; mix well
3. using mixer on low speed, mix in eggs and vanilla until just blended
- DO NOT OVERBEAT
4. stir in pecans
5. pour half of chocolate batter into prepared pie pan
- spoon peanut butter over batter; follow with remaining chocolate batter
- optional: swirl with knife to create patterns
6. bake until just set in center
- about 45-50 mins.
pecan pie
1. preheat oven to 350
2. in large bowl, mix corn syrup, eggs, sugar, butter, and vanilla
- stir in chopped pecans
- pour into pie crust
2. bake in middle rack until center is set
- about 1 hour
peach cobbler
1. preheat oven to 375
2. pour melted butter into 9x13 baking dish
3. combine 1 cup sugar, flour, baking powder, and salt
- stir to combine
- add milk and stir until dry ingredients are moistened
4. pour batter into baking dish
5. combine remaining 1 cup sugar, peach slices, and lemon juice in saucepan over high heat
- bring to a boil, stirring constantly
- remove from heat and pour over batter
6. bake until dough is golden brown and peach juice bubbles
- about 40-45 mins.
- sprinkle top with cinnamon sugar
pate a choux
1. preheat oven to 400
2. bring butter, salt and water to boil in small saucepan over medium-high heat
- add flour and cook, stirring, until mixture comes together to solid ball and leaves light film in bottom of pan
3. transfer dough to stand mixer fitted with paddle attachment
- set speed to medium
- add eggs 1 at a time and mix until each is fully incorporated
4. transfer dough to piping bag fitted with large star tip - pipe dough into 4-inch lengths on prepared baking sheets, leaving 2 inches between each
5. bake until pastry is puffed and deep golden (25 to 30 mins.)
choux nami filling
1. combine cream cheese, smoked salmon, dill, egg whites, mint and red onions in bowl of stand mixer fitted with paddle attachment
- mix on medium speed until completely combined
peppermint scone
1. preheat oven to 400 degrees
- line baking sheet with parchment paper
2. in bowl, combine flour, crushed candy canes, sugar, baking powder, salt and baking soda
- using 2 knives or pastry blender, cut in butter until butter is in small pieces but still visible
- stir in buttermilk
3. knead lightly just until dough holds together
- divide dough into 2 pieces
- form each piece into disc about 8 inches wide and 5/8 inch thick
- cut each disc into 6 wedges and place on prepared pan
4. bake until light golden (20 to 25 mins.)
white-chocolate peppermint ganache
1. in a pot, bring cream and corn syrup to a simmer, then remove from heat
- add white chocolate melts and peppermint oil and stir until completely melted
2. transfer to bowl if necessary for dipping
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