• Woman making chocolate

Silicone cake mould for Christmas style

        Christmas cakes are eaten because in ancient France, on Christmas Eve, every family went to the forest to cut off a piece of a spruce trunk, symbolizing fertility, and burn it in the chimney. The longer it burns, the better it brings good luck for the coming year. After the fireplace has disappeared, log pies are baked at Christmas in honor of this tradition.
        “In addition to the log pie that the French eat and the English fruit pie with wine from ancient Rome, the Germans will make Stollen muffins for Christmas. Stollen comes from Austria and tastes a bit like bread. ; Italians make “panettone” for Christmas, which is a soft, dome-shaped cake, a cross between pie and bread, usually star-shaped, boiled with sugar, oranges, lemon zest, raisins, etc.
        Guo Jinli is the pastry chef and co-owner of Champignon Confectionery. After graduating from the Bakery Academy, he worked as a pastry chef in local and star hotels in Macau, and studied and specialized in French desserts from pastry chefs from Germany and France. for many years. “After four or five years of learning French desserts with a French master, I felt it was time to return to China to start my own business, so I started a business with my colleagues in Macau.”
        How are German desserts different from French desserts? “German desserts will have authentic German ingredients such as German cheese (cottage cheese) added to them, but can actually be classified as European desserts or modern French desserts. Our desserts are more French desserts, but we will add local ingredients in terms of raw materials. “Today, Guo Jinli specially designed a chestnut Christmas cake with a unique flavor. Readers who want to bake attractive and delicious Christmas cakes for their family and friends can show off their craft.
        Mont in “Mont Blanc” means white and Blanc means mountain. I named this dessert “Snow Mountain” because in France and Italy the famous Mont Blanc will be covered with snow every Christmas. . I use chestnut jam with blackberry jelly because the chestnuts will be sweeter if soaked in syrup, and the sour blackberries can neutralize the sweetness of the chestnuts well and make the taste richer. “
       Place the chestnut paste, water, and vanilla bean in a saucepan and cook over medium heat, stirring, until the mixture is combined, then refrigerate until ready to serve.
        Put blackberry jam in a saucepan and boil, mix sugar and agar-agar powder evenly, add fruit puree and boil. Remove from heat and add lemon juice. Pour into silicone molds and chill.
       2) Place a baking mat on a baking sheet, squeeze out the required amount (drop) into method 1 and bake in the oven at 90°C for three hours.
        1) Mix butter and powdered sugar well, add flour, salt and chopped almonds, mix well, add eggs to make a dough. Put the dough in the refrigerator for three hours.
       2) Roll out the dough with a rolling pin to a thickness of 3 mm, then cut into small pieces with a knife, put on a baking sheet, bake at 160 ° C for 10 minutes, until golden brown.
       2) Pour the blackberry jelly into the mousse, then add the meringue, and finally a little chestnut mousse, smooth and refrigerate for three hours.
       4) Place the chestnut paste in a piping bag, fill the surface of step 3 with the chestnut paste, then decorate with meringue and gold leaf.
        SOS Cakery was founded by Zeng Jingying. She mainly makes fondant cakes and teaches fondant art courses such as: sugar dolls, fondant figurines (fondant figurines), sugar flowers (rubber paste flower), and icing cookies (royal icing cookies). ), etc.
        With almost eight years of experience making fondant cakes, she noted that fondant originated in the UK. There are three types of fondant, one fondant is used to cover the surface of cakes, and the other is closer in texture to the skin. human color.Used to make doll fondant.There is also fondant flower making fondant.It has better ductility and can be rolled very thinly.
        “Fudge is like an edible ‘clay’ that can be molded into almost any shape. More and more people in the market are accepting fondant cakes with high unit price and rich designs. One of the highlights of any holiday event. or a private banquet.
        During the Crusades, “ginger” was an expensive imported spice. Only on important holidays, such as Christmas and Easter, ginger was added to cakes and biscuits to enhance the taste and have the function of protecting from the cold. Over time, ginger became a festive dish. Merry Christmas snack. Today, Zeng Jingyin introduces the Gingerbread Cupcakes (Gingerbread Cupcakes) gingerbread cake to readers. It is suitable for Christmas and is easy to prepare. I hope readers enjoy it.
        250 g self-rising flour, 1 tsp. baking soda, 2 tsp. ginger powder, 1 tsp. cinnamon powder, 1 tsp. English spice blends
       2) Place Ingredients B in a small saucepan, mix well and heat (just boil the butter and brown sugar until dissolved, do not boil).
       5) Mix all the ingredients until a homogeneous mass without particles is obtained, then pour into a cake mold, put in a preheated oven and bake for 20-25 minutes or until ready.

Post time: Jun-29-2023