3 recipes - stainless steel swizzle sticks
If you're craving a damp, rich chocolate cake that you need in addition to a cup of cold milk, that's it.
Better yet, it's basically dumping and stirring.
After the cake is covered, it will be kept for 24 hours before serving.
After cutting, pack the remaining slices separately and store them at room temperature for more than 4 days.
Made in advance: Frost needs to be refrigerated for 1 hour in a cold water sink or refrigerator and for 6 hours.
Frosted cakes can be covered and kept at room temperature for 24 hours.
The remaining slices packed separately can be stored at room temperature for 4 days.
Adapted from "BraveTart: Iconic American dessert" by Stella Parks "(W. W.
Norton, August 2017). 24 tablespoons (3 sticks)
1 1/2 cup of salt-free butter (12 ounces)
Coffee or black tea such as assam1 Cup (3 ounces)Dutch-
1 1/4 cup of processed cocoa powder (6 ounces)
Chopped dark chocolate, 2 cups in loose packaging about 72 percent (16 ounces)
Brown sugar 1 tablespoon vanilla extract 1 teaspoon Jewish salt 6 large eggs taken directly from the refrigerator plus 3 tablespoons (1 1/2 ounces)egg yolks (
About 3 big eggs)2 cups (9 ounces)
3/4 cup (1 tablespoon) grilled soda3)20 ounces)
Chopped 35% milk chocolate (see headnote)3 cups (24 ounces)
Heavy cream of cake/4 teaspoons of Jewish salt: Preheat the oven to 350 degrees. Line three 8-by-3-
Inch anodized aluminum cake plate with parchment paper and cooking oil spray;
If you don't have three pots, the remaining batter can be kept for 90 minutes at room temperature. (
Cake won't be in 2-inch pans. )
Put butter, coffee or tea in 5-
Low heat quart stainless steel pan.
After the butter melts, remove it from the fire, add cocoa and chocolate, and then add brown sugar, vanilla extract, and salt.
Mix the whole egg and egg yolk.
Sift through flour (
If the cup size is used, insert the spoon into the cup with a knife and level it before screening)
And baking soda.
Mix well and then separate in the prepared cake pan (
20 to 23 ounces per ounce). Bake (lower-
Middle position of rack)
Even though your fingers will leave an impression on the fluffy crust, until the cake is hardened for about 30 minutes.
A toothpick inserted into the center will have some crumbs that are still attached.
About 90 minutes until there is no warmth.
Icing: Place the chocolate in a bowl of a stand mixer.
Heat cream with 3-Stainless steel
Medium fire fried steel pot.
Once the edges bubble hard, pour on the chocolate;
Stir with your hands until smooth, and stir in salt.
Until the mixture is no longer steamed, let it cool.
Cover and refrigerate for 6 hours or until thick and cold around 45 degrees. (
Alternatively, cool in a sink filled with ice water, stirring and scraping from time to time with a flexible spatula, for about 1 hour. )
Stir attachment, stir mixture on medium
High to thick to silky.
This can take 75 to 120 seconds, so watch carefully.
It is best to use icing immediately;
The yield is about 1/2 cups, all of which will be used for this cake.
When you are ready to assemble the cake, loosen the layer with a knife, reverse it to the wire rack, peel off the parchment paper and flip it over to the original top.
Trim the top shell of the cake with a jagged knife.
Place a layer on the upper board and cut the side up.
Cover with a cup of icing and spread it evenly with the back of the spoon.
Repeat with the second and third layers and cut edges.
Finish the top and sides of the cake with the remaining icing sugar.
Nutrition | per serving: 800 calories, 10 grams of protein, 75 grams of carbohydrates, 55 grams of fat, 33 grams of saturated fat, 215 mg of cholesterol, 390 mg of sodium, 3 grams of dietary fiber, sugar-55g--
The key lime takes a lot of time to prepare (
When you can find them);
However, by making your own sweet condensed milk for this recipe, you can use the plain lime and still achieve the perfect balance of pie flavors.
Traditionally, homemade sweet condensed milk needs to be super
Low heat, stirring continuously for 6 hours.
Pastry chef Stella Parks adds a lot of cream to prevent burning and finish the heating in about 45 minutes.
Made in advance: sweet condensed milk can be refrigerated for 1 month.
In addition to the top, the pie needs to be refrigerated for at least 4 hours, up to 3 days.
Adapted from "BraveTart. " 4 cups milk (
Any percentage of fat can be)
3/4 cup heavy cream cup sugar 1/8 teaspoon Jewish food 1/2 cup (5 ounces)egg yolks (
About 8 big eggs)
2 tablespoons of grated lemon peel (no pith)Add 3/4 cups (6 ounces)juice (
Lime from 6 to 9; see headnote)
1 home made or shop-
Bought graham crust (9 inches)1/4 cup (2 ounces)
SugarPinch Jewish salt3/4 cups (6 ounces)
Heavy cream of sweet condensed milk: mix milk, heavy cream, sugar and salt at 5-
Fire off the pot;
Cook, stir with heat occasionally
After about 12 minutes, help the sugar dissolve with a resistance spatula.
Continue cooking for 30 minutes and scrape continuously to prevent the formation of milk accumulation on both sides.
Once the milk is thick
The syrup suddenly began to bubble, almost fine.
Continue cooking until the foam fades and the dairy is condensed into two cups.
Pour into the closed container, Seal, prevent evaporation, and refrigerate for 1 month.
In order to simulate the consistency of canned milk, please adjust the temperature to room temperature before use.
You need everything for this recipe.
Pie: Put egg yolk, lemon peel, juice and two cups of sweet condensed milk into 3-quart pot.
Low heat, gently stir, for about 5 minutes, to form a steaming cream freeze.
Increase the heat to the medium;
Boil until the cream starts to bubble, about 5 minutes later. (
It doesn't look very thick. )
Pour into the prepared shell and refrigerate until at least 4 hours until the cold is firm. (
At this point, the pie is loosely covered in plastic and can be refrigerated for 24 hours. )
Toppings: Place sugar, salt and cream in a bowl of a standing mixer with balloons
Egg Beater accessories. Beat on medium-
Dissolve the sugar for one minute, then increase the speed to medium speedhigh;
Stir for about 5 minutes until the cream is thick to form stiff peaks.
Transfer to a pastry bag with a large tip;
Decorate the pipes on the pie.
Wipe the upper knife between the edges.
Nutrition of each food
Based on 12, not topping)
: 270 calories, 6g protein, 30g carbohydrate, 14g fat, 7g saturated fat, 155 mg cholesterol, 100 mg sodium, 0g dietary fiber, 21g sugar---
Pastry chef Stella Parkes introduces this recipe in her "BraveTart" recipe: "You can make the old one if you can fold the napkin --
No food processor, no knife, no vodka.
"The most important thing is not to crack or tear.
Make in advance: dough needs to be rested for at least 2 hours in the fridge or overnight.
Can be frozen for 3 months;
Unfreeze overnight in the fridge.
If your kitchen temperature can rise above 73 degrees, first refrigerate the roller and dry ingredients.
Use a bag of ice to relax in the working face if needed.
Adapted from "BraveTart.
1 3/4 cup plus 1 tablespoon (8 ounces)
Flour, add 1 tablespoon of sugar, 11/4 teaspoon of Diamond Crystal, 16 tablespoons of Jewish salt (2 sticks)
Salt-free butter, cut into 1/2-
1/2 cup (inch)4 ounces)
Sift the flour into a medium-sized bowl with cold water;
If the cup measures are used, scoop it into the cup with a knife and level it before screening.
Add sugar and salt, then butter.
Throw the pieces and flatten each cube.
Stir in cold water, knead into dough and gather together in a ball.
Sprinkle a lot of flour on the worktop.
Sprinkle the dough ball with more flour, then roll it into a 10x15 inch rectangle and add more flour as needed.
Slide an offset spatula under the dough as needed to loosen it and then every 10-
Close to the inches in the middle, so the edges meet and close the bag like a book.
Fold, top to bottom, and then divide.
At this point, if your kitchen temperature exceeds 72 degrees, you may want to refrigerate the dough for 15 to 20 minutes before proceeding.
Roll a portion of the dough into 14-inch round.
Brush off the excess flour and cover the dough at 9-
An inch of glass pie plate nestled in the corner.
Trim the excess to 1 1/2
The inches stand out and fold into the middle to form a 3/4-
Located at the inch border on the edge of the plate, make sure that the pie crust can accommodate a large amount of fillings.
No matter what decorative edges you like, pinch or press.
Repeat it with the remaining dough, or freeze it after wrapping it up.
Wrap the pie pan with plastic wrap, refrigerate for 2 hours, or overnight.
To bake the shell, preheat to 350 degrees.
Arrange the cooled pie crust in a row with a large square aluminum foil, flush it with the dough, and let the excess part hang on the side.
Full of sugar, no-
Alternatives to traditional foods such as rice or dried beans.
Put the pie plate on the baking tray; bake (lower rack)
About 1 hour until completely solidified and golden brown.
Lift the foil carefully;
Once cooled, sugar can be reused in any recipe.
If the sides of the pie skin look pale, go back to the oven and bake for another 10 minutes.
Let cool to room temperature;
Use immediately, or wrap with plastic wrap and store for 24 hours at room temperature.