Sheriff’s Office Makes Arrest of Unruly Rockford Man. On May 29th, 2017 deputies from the Mercer County Sheriff’s Office and officers from Coldwater, St. Latest celebrity news exclusives & the royals updates. Top daily entertainment, film & showbiz headlines. Fashion & beauty trends & more Hello! Find recipes for every meal, easy ideas for dinner tonight, cooking tips and expert food advice. Great British Bake Off recipes: How to make drizzle cake and mirror glaze cake. Try your hand at the tasks the contestants undertook in the tent this week. Twelve homebakers are tested on every aspect of their baking skills. The Great British Bake Off final: Candice Brown is crowned champion in farewell episode on BBC One. Celebrities: Latest news, pictures, exclusive interviews & features from HELLO! A look at the hottest celebrity relationships, pregnancies & break ups. Our new Great British Bake Off correspondent, series four contestant Howard Middleton, is poised and ready to take us through this year’s baking bonanza as it hits. Bake Off it isn't! Can six sweet-toothed celebrities survive a gruelling fortnight without any treats at Sugar-free Farm? Celebrities trying to shake their sugar. Immortalise your baking creations by uploading a photo to The Great British Bake Off website and see if your effort can rise to the top and become a Star Bake by. Celebrity & Royal News, Photos, Babies, Weddings, Style. Follow Prince William, Kate Middleton, Prince George and Princess Charlotte as they go on an offical family visit in Europe. Great British Bake Off recipes: How to make drizzle cake and mirror glaze cake. It's back! Paul Hollywood and Mary Berry have returned to the iconic tent in the British countryside for the seventh series of The Great British Bake Off. The popular baking contest, shown weekly on BBC One, returned on Wednesday, August 2. The BBC One show films 1. UK’s Best Amateur Baker. Each week contestants are faced with a different challenge, such as the signature bake, the technical bake or the showstopper bake. And, to celebrate the return, we've compiled the recipes from the three tasks contestants undertook during the first instalment of series seven. So, if you fancy trying your hand at drizzle cake, Jaffa cake and mirror glaze cake, continue reading below. If you have a photo to send us, feel free to e- mail us at news@coventrytelegraph. Tweet us at @covtelegraph. Alternatively, get in touch on Facebook at facebook. Read More. Lemon drizzle cake. Ingredients: 2. 25g unsalted butter, softened. For the drizzle topping: juice 1. Beat together 2. 25g softened unsalted butter and 2. Sift in 2. 25g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 2. Bake for 4. 5- 5. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 8. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3- 4 days, or freeze for up to 1 month. The 1. 2 Great British Bake Off hopefuls (Image: BBC)Jaffa cake. Ingredients: 2. 50g pack butter, softened, plus extra for greasing. For the orange jelly: juice 5 large oranges (about 5. For the chocolate ganache: 3. To finish: 2 tbsp apricot jamzest 1 orange. Read More. Method: First make the jelly. Grease a 2. 0cm round cake tin and line with cling film (you can use the 2. Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight. Heat oven to 1. 60. C/1. 40. C fan/gas 3 and line a 2. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 5. Cool in the tin for 1. Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 1. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly). To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 2. Watch: Nadiya Hussain opens up about horrific racist bullying that gave her anxiety disorder. Video Loading. Video Unavailable. The video will start in 8. Cancel. Mirror glaze cake. Method: For the g. Grease and line two 2. For the g. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain- marie). Make sure the bottom of the bowl doesn’t touch the water. Using a hand- held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in. Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 1. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely. For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1- 2 minutes to incorporate some air. For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of g. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 2. Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 2. For the chocolate glaze, add the cream, sugar, cocoa powder and 1. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 1. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 3. C before using. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. To decorate, make a caramel. Put the sugar and 1- 2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat. Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel . Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle.
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