Macaron Times

Ah.. I've always wanted my own macaron stack...

This is a post I've been meaning to do in a loooong time (But was just too lazy to). I have previously tackled the dreaded challenge that is the french macaron. Of course, having read absolutely nothing but the recipe, it was a failed attempt.
After a year or so's greiving, I finally managed the pluck up enough courage to try it again. I searched for help and hints from numerous websites and blogs and my research seems have paid off!

These were the babies in the oven! Developing beautiful feet, luckily. I feel such pride when I watch them rise. They're pretty darn cute as well, no?

Nice dry bottoms!

Where have the feet gone?? A mystery yet to be solved...

Macarons:

Ingredients:
225g icing sugar
125g ground almonds
110g egg whites
30g granulated sugar
A pinch of salt

Method:
1) Draw a template for piping the macarons on a piece of parchment paper. These should be circles measuring about 3cm in diameter.
2) Sift the ground almonds and icing sugar together. Set aside.
3) Whip the egg whites and salt on medium speed until foamy. Increase to high speed and gradually add the granulated sugar. Whip to almost stiff peaks (Don't overbeat)
4) Gently fold in the dry mixture to the egg whites until completely incorporated. The batter should flow like magma when it's done. However if you are unfamiliar with magma (as I am), drop some of the batter onto a plate. If the top flattens on it's own, it's ready.
5) Put the batter into a piping bag and pipe onto the parchment paper. Tap the underside of the baking tray on the countertop and let dry at room temperature for 30 minutes.
6) Bake at 160 degrees C for 10-12 minutes. Let cool before assembling. (Mine took about 15 minutes :S)

Chocolate Ganache

Ingredients:
60g heavy cream
80g bittersweet chocolate

Method:
1) Combine the two ingredients over low heat and stir until combined.
2) Let it cool until it is firm enough to put in a piping bag.
3) To assemble, pipe a blob of ganache onto a macaron shell (Be generous about it!). Sandwich with another shell of a similar size.

A Basic Loaf

Long time no blog, buds! And if anyone is expecting some kind of explanation (which they won't), my excuse is studying for my entrance exam. I sat the BMAT on Wednesday and could not believe how tight the time limit was! Luckily, this time round I finished all the questions... Even if a lot of them were guesses... (Ellipsis)

Anyways, during this long period of muteness I have started a slight craze in my household for bread-baking. Oh yes, I have unleashed the taboo that is yeast.
The photos in this post are of my first successful white bread. (Call it a loaf if you wish)
It's suprisingly simple to make and came out with a nice crusty crust. (hehe)


On the subject of a crusty crust.. Has anyone seen the recent radox advert on television? Featuring the awesome hooky hook? Youtube it. Seriously.

Basic White Bread

Ingredients:
500g bread flour
1tsp salt
10g fresh yeast
250-300ml warm water

Method:
1) Rub the fresh yeast into the flour until it looks like breadcrumbs.
2) Stir in the salt, then gradually add the water.
3) Knead the dough until it becomes smooth and elastic (about 10 minutes)
4) Place it in a lightly oiled bowl and cover with clingfilm/damp towel. Let the dough rise in a warm place for about an hour until it is doubled in size.
5) Punch out the gas in the risen dough and shape it. Cover and let rise for another 30-40 minutes.
6) Use a sharp blade to make slashes on the surface of the dough. Bake in a preheated oven at 200 degrees C for 15-20 minutes until golden brown. (For extra crustiness, spray the oven with water to produce a little steam before baking)
7) Take out the loaf. (duh) To check whether it is done, tap the underside. If it sounds hollow, it's done. Cool and dust with flour.