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NEW HOME - BRIOCHETTE.COM

10/1/2014

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I'VE MOVED TO WWW.BRIOCHETTE.COM

I'VE MOVED TO WWW.BRIOCHETTE.COM


I'VE MOVED TO WWW.BRIOCHETTE.COM


I'VE MOVED TO WWW.BRIOCHETTE.COM

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Caramel apple buns (Dulche de Leche buns)

9/28/2014

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I have a slight French obsession. The thought of a little Parisian apartment, with a cute little kitchen, provincial styling, a boulangerie across the road where I could buy croissants and olive bread all day. That's the dream, at least it might be once my French progresses past "Un croissant s'il vous plait. Merci". 
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What could be more French than baked goods, brioche and beautiful flowers? I've adapted this recipe from Rachel Khoo's Dulche de Leche buns. I didn't quite have all the ingredients and I'm an obsessive tinkerer. The brioche is so wonderful and soft, and the dulche de leche is the perfect level of sweetness to offset the tartness of the apples. I added walnuts for that extra crunch. 
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Start this recipe the night before. I had this wonderful idea to wake up early on a Sunday morning to let them rise then bake them after we had woken up. This was ruined by unexpected early morning family visits, but hey, I ate them in the end and still got my Sunday morning breakfast in the sun. Seriously, do your self a favour and make these! 
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Ingredients (makes 6 buns)

Buns:
75gm butter, melted
50ml milk
5gm dried yeast
250gm plain flour
50gm castor sugar
Pinch of salt
1 egg (plus 1 extra for egg wash)
1 tablespoon sour cream
1 tsp vanilla extract
Rind of 1 small orange

Filling:
200gm Dulche de Leche (or Top 'n' Fill Caramel - you'll find this next to the sweetened condensed milk in the supermarket)
2 Granny Smith apples - small cubes
100gms walnuts (roughly chopped)
What to do

  1. Heat butter and milk together on stove until just combined. Set aside until it is just warm then add the dried yeast (it shouldn't be hot or it will kill the yeast). 
  2. In a bowl mix together flour, sugar and salt.
  3. Add yeast mix, egg, sour cream, vanilla and rind to the flour and mix well. You will need to knead this for a couple minutes until it is well combined.
  4. Wrap in cling wrap and leave in the fridge overnight or for at least 6 hours to prove. 
  5. Remove dough from fridge and knead for about 5-10 minutes.
  6. Roll out into a rectangle - it should be about 1/2cm thick
  7. Spread the caramel (leave a small border around the edge clean), sprinkle the apple and nuts and pat down. 
  8. Roll into a sausage shape and cut into 6 equal portions. 
  9. Line a 25cm cake tin with baking paper and arrange the buns. Brush the egg wash over the buns. Leave in a warm place for 1-2 hours or until they have risen to twice their size. (If you can't find anywhere warm, put your oven on for 5 minutes on high, turn it off and place the buns in there. 
  10. Preheat your oven to 160 degrees Celsius, give the buns a second brush with the egg wash and bake for 35-40 minutes. Enjoy! 
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Very very vanilla cupcakes

9/25/2014

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Never turn up empty handed, that's what I was always told. So when I go to someone house, I always bake. I was wracking my brain trying to think of some amazing cupcake flavour! Sometimes I get so seduced by all the crazy flavour combinations out there I forget about the classics. Vanilla on vanilla is such a perfect combination. Light and fluffy buttercream on top of an equally light cake with not a hint of dryness. 
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I know these will go down a treat because I've already eaten two today (it might be 2 1/2 and some cheesecake..). Don't judge me! I went to gym.
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Ingredients:
(Makes 12 cupcakes)

Cupcakes
3/4 cup self-raising flour
3/4 cup plain flour
125gms unsalted butter
1 cup castor sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract

Frosting
125gms unsalted butter (softened)
3-4 cups of icing sugar
2 tablespoons milk
1 teaspoon vanilla extract
What to do:

  1. Preheat oven to 180 degrees Celsius (350F)
  2. Cream butter and sugar together until fluffy (5-10 minutes) with an electric mixer.
  3. Add eggs one at a time and vanilla, beating well after each addition.
  4. Sift dry ingredients and add a third to the sugar mixture, along with a third of the milk and mix well (do not over beat.)
  5. Continue adding flours and milk to the sugar mixture until fully combined.
  6. Use a scoop to evenly fill 12 cupcake liners.
  7. Bake for 20 minutes or until a toothpick is inserted and comes out clean.
  8. For the buttercream, beat sugar and butter together with vanilla until fluffy. Add more icing sugar as needed and colour as desired. Use at room temperate (it will set in the fridge). 

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spring onion (scallion) challah

9/20/2014

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Somethings been intriguing me for a while. It's the way that food has different English names in different countries. Eggplant/Aubergine, Coriander/Cilantro, Biscuit/Cookie, Chips/French fries (this one kills me! I had many a mishap in the US trying to order hot chips with my food only to be given a bag of chips [here's another! Chips/Crisps]). Oh man it's just all getting too confusing. This post is about one of these foods. It's spring onions, or green onions or scallions.  
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Lately Molly over at My name is Yeh has been posting crazy amounts of challah and it was intriguing me. I remember my friends mum (there's another! MOM!) always having a freshly baked loaf on the counter. I also got this delicious idea for Sunday breakfast in my head of slow cooked scrambled eggs and toasted challah. Thus forms my raging Saturday night.
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This was fantastic. It has just the right amount of sweetness to compliment the savoury of the spring onions. Not to mention being reminiscent of the green onion pancakes I became addicted to in Asia. The recipe is easy to make, I was surprised at the simplicity of it. I was worried at the amount of yeast, it seemed like too much for one loaf, but I kept true to the recipe and it was perfect.
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Lightly buttered and toasted challah with slow cooked scrambled eggs was an amazing start to my Sunday. Le Boyf gave the tick of approval too. Go to My Jewish Learning for the recipe. 
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Mocha cupcakes and a side of USA

9/16/2014

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We just booked tickets to the USA! I'm so excited! I've already been 3 times, but Duderino has never been, it's going to be so much fun I just can't keep it together. It's still a million years away (8 months...) but I'm going to be counting down. 
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In honour of booking tickets, The Dude decided to celebrate by making cupcakes. These are (were) amazing. Just the right amount of chocolate with bucket loads of coffee. Just don't eat too many of these before you go to bed!
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The dude has started getting into baking, which has made me happy! I get a helper in the kitchen to do all the measuring, which as you know is the most boring part. It's also great because he comes to me with a new recipe to try every so often. At least I know I always have someone to hoover up excess baked goods!
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Ingredients

Cupcakes:

1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 teaspoons espresso powder
1 teaspoon vanilla extract
½ cup unsalted butter
½ cup castor sugar
½ cup brown sugar
1 egg

Frosting:
3/4 cup unsalted butter
2 cups icing (powdered) sugar
1 teaspoons vanilla extract
1½ teaspoons espresso powder

What to do

Cupcakes
  • Preheat the oven to 180 degrees C. Line a cupcake tray with paper liners.
  • Mix the espresso powder into boiling water until dissolved; set aside to cool to room temperature (we used freeze dried coffee granules).
  • Mix together flour, cocoa powder, baking powder and salt.
  • Beat the butter and sugars together on medium-high speed until light and fluffy, about 5 minutes. 
  • Add the egg and beat until combined. 
  • Combine the milk, coffee mixture and vanilla. 
  • Add 1/3 of the milk mixture and 1/3 of the flour mixture to the butter mixture, mixing well before adding the next 1/3. Continue until everything is mixed together.
  • Divide the batter evenly between the liners. 
  • Bake for 17-20 minutes or until a skewer comes out clean.

Frosting

  • Mix the espresso powder and vanilla into hot water and set aside until cool.
  • Using a mixer, mix the butter and sugar on medium-high speed for 5 minutes
  • Add the coffee mixture and whip until light and fluffy.


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    I'VE MOVED!!!
    CHECK OUT WWW.BRIOCHETTE.COM

    Hello

    Welcome to One More Slice. As a philosophy, I believe that "Hungry bellies don't make for inquisitive minds". I'm Jess, I live in Melbourne and love making things.

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