Thursday, April 20, 2017

Lemon Mini Cupcake with homemade Limoncello 檸檬小蛋糕

With an abundance harvest of lemons, I have been searching for ways to make use of this citrus fruit: Lemon Bar 檸檬巴, Chicken pot with Preserved Lemon 惹味雞煲, Ginger and Lemon in Vinegar 八珍陳皮檸檬薑, Lemon Chiffon cake with Ginger Mousse 薑汁慕絲檸檬蛋糕, and Lemon Cream Tart 檸檬撻

This year with homemade lemon liquor, I made this refreshing treat.

Ingredients for 24 mini or 12 regular cupcakes:

Cake Batter:,
85g unsalted butter, room temp,
65g sugar
1 large egg
162g all purpose flour
1¼ tsp baking powder
114g whole milk
1 tsp vanilla extract
2 tsp limoncello, optional
1 tsp lemon zest
¼ tsp salt

Lemon Frosting:
114g heavy cream
18g powdered sugar
57g mascarpone
⅔ tsp gelatin
1 tsp lemon zest
2 tsp limoncello, optional

Limoncello: use the zest of 10-12 lemons. Pour in a bottle of Vodka and let it infuse for about a week. Strain in and add simple syrup (1:1 sugar to water) to your taste.

Lemon Cupcakes:

1)  Preheat oven to 350F. Line a 12 cup muffin or cupcake tin with paper liners or 24 mini cupcakes.
2)  In a small bowl, mix together the dry ingredients (flour, baking powder and salt).
3)  In another bowl, cream softened butter with sugar using either a handheld or stand mixer for a few minutes until creamy.
4)  Add the egg, vanilla extract, lemon zest and optional limoncello to the creamed butter and sugar. Beat until incorporated.
5)  Add half the dry ingredients to the batter and mix on low speed until no dry flour is seen.
6)  Add milk and mix until the batter is smooth.
7)  Add the rest of the dry flour and mix. Stop the mixer when there is no dry flour. Do not over mix.
8)  Pour the batter into the prepared muffin tin, each cup about ⅔ filled.
9)  Bake for 20-25 minutes for regular size cakes and 15-20 minutes for mini ones.
10) Let the cupcakes cool completely on a rack.

Lemon Frosting:

1) Whisk mascarpone cheese until creamy.
2) Sprinkle gelatin in a small bowl with 3 tsp of water. Let it bloom for a few minutes. Microwave it on low power until dissolve. Set aside.
3) In another bowl, beat heavy cream with powdered sugar until soft peaks formed.
4) Add mascarpone, zest and limoncello. Mix until incorporated.
5) Add dissolved gelatin and mix well.
6) Pipe onto cooled cakes. Refrigerate until ready to serve.

Saturday, April 1, 2017

Dill Bread using Tong Zhong 香草麵包

The recipe for this bread originates from a small Jewish community near Tunisia. I figured instead of making egg-related foods for Easter, I would make this bread. The aroma of onion and fresh dill is irresistible!

Recipe modified from: Breaking Breads: A New World of Israeli Baking by Uri Scheft . (The use of tong zhong is mine : ) )

260g all purpose flour
4g instant yeast
60g water
16g sugar
5g salt
1 tbsp milk powder
25g unsalted butter, room temperature

120g tong zhong (20g flour+100 water)
2 tbsp yellow onion, finely chopped
15g fresh dill fronds, finely chopped

1) Make tong zhong and let it cool to room temperature. (Click here for my recipe for tong zhong)
2) Put flour, yeast, water, sugar, milk powder and butter into the bowl of a stand mixer. Knead on low until a dough forms. Add salt and continue to knead for about 5 minutes.
3) Take the dough out and cut into ten portions so it's easier for the dill to be incorporated into the dough. Return to the stand mixer and knead the chopped onion and dill into the dough until they are fully incorporated.
4) Let it rise until it doubles in size.
5) Deflate the dough and shape it to your desire. For braiding: divide the dough into two or three equal portions. Roll them out and braid.

Be creative in shaping:

7) Let the dough rise again and bake at 350F for 20 minutes or until it is golden brown.

Related Posts Plugin for WordPress, Blogger...