Japanese Cheese Cake

Hello there, Today I had made a Japanese cheese cake that with the recipe by https://www.youtube.com/watch?v=HbaP5MoLIHk  with the instructions step by step. you might also get detracted by the adorable dog as well.

Probably one of the best cakes I have ever tasted in my life. very light and fluffy, not such a sweet cake where it is overpowering yet still great to eat as any dessert. what I find pretty awesome about this cake is how you can actually eat it plain. like, out of the oven or cooled down plain. Even though in the recipe it says it goes best with apricot jam after it is not so hot, (not a fan) it still taste great in my opinion.

What made me really want to make this cake was because I have always liked food culture in Japan, and Tend to read about alot of little snacks and desserts that are popular there. Turns out that one the the most popular treats is this wonderful goodness, the cheese cake. I recommend this to everyone who loves desserts that are light and not too strong in sweetness.

Here is my Final baked cake and what it turned out to be

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Definitely does not look like the one that is like the recipe looks like. how ever the taste is still there. still light and fluffy and not too sweet. Some mistakes happen. how ever I will most likely make this cake many more times this month in march because its just that good.

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Social Media in the Pastry World

It is undeniable that social media has become our main source of communication nowadays. This is a fantastic opportunities for businesses or individuals to jump on the bandwagon and try going viral with their creations and attract new customers.

In the span of a few seconds we can see customer reviews for any place we are thinking of going; the first thing I do when trying a new place is google it and see what comes up. Between TripAdvisor, Yelp, Facebook, and google reviews, I can get a snapshot first impression of a place before even clicking their website or Instagram page. This can be dangerous for some businesses, especially if one bad review taints their image. However I strongly believe having such harsh, revealing critics online at all times will put pressure on businesses to uphold a high standard of quality goods and services. We must respect the power of social media and use it to help us succeed.

Whenever I travel and we’re looking for somewhere to eat, I always google “best restaurant/cafe/bakery near me” and it’s amazing how fast you can get an idea of what’s popular. I like to use TripAdvisor while traveling because it seems to have the most honest reviews. As an example, when we search bakeries in Edmonton and sort by ranking, we get a list of great bakeries with honest reviews, Duchess being in the #1 slot.

Many people use social media as a way to discover new trends in the pastry world. For example, when mirror glaze cakes peaked in popularity, Instagram user Olganoskovaa gained a huge following for her gorgeous cakes.

Home bakers are constantly finding inspiration in gifs and videos all over Facebook, with the most popular being Tasty by BuzzFeed. These sped up, easily digestible videos are popular because of their visual representation of recipes in a short time frame.

My all time favourite social media platform in the pastry world is YouTube. I love watching how-to videos that are detailed and commentated with great visual aids. I watch them for learning and on my free time. YouTube is especially useful for cake decorating videos, a few of my favourite channels are Rosie’s Dessert SpotCupcake Jemma, and Greggy’s Digest. Having a YouTube channel as a part of your business is a brilliant marketing strategy; good quality videos with likeable personalities will spike curiosity about the business and gain a worldwide customer base. Cupcake Jemma has been so successful with her shop that they recently opened a new location, and I believe their YouTube channel success had a big role in growing their business.

Social media will undeniably be a huge part of our future, and as aspiring pastry chefs we can take advantage of it to help advance our careers.

Happy websurfing!

~ Tierany

Baking Without

Although Celiac disease does not result in fatalities…not like a peanut allergy…it has a devastating effect on an individual’s health. It is for this reason that many, many chefs, books, blogs, recipes, etc…are devoted to gluten free diets. After all, who wants to live with a permanent belly ache?

When the body doesn’t tolerate gluten, but it is still continually consumed, the gluten destroys the lining of the intestines so that the body can’t attain the nutrients and vitamins that are essential to good health.

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http://www.glutenfreecert.com/

logo   www.celiac.ca

 

 

These are two of the online places to visit for ALL things about gluten-free… all things except for baking, that is.

Which is why I’m here!! I will tell you all there is to know about baking without gluten!! …well, not everything; however, I will share with you some GF recipes that are a big hit with my customers…

First of all, we need to start with a flour blend so…here it is:

ALL-PURPOSE GLUTE-FREE FLOUR BLEND

1296c234_milletflour_f_1800millet flour    400g

rice floursweet rice flour  300g

1444c244_potatostarch_f_1800potato starch  300g

Combine the three flours in a cambro, shake it up (make sure you put the lid on!) and…ta da!!!! You have your gluten-free flour-blend. This all-purpose blend can be substituted into any recipe that calls for an all-purpose blend.

[the cost for this flour blend would be $177.40 for a 20-kg bag!)

Grain-free flour blend

almond flour              350 g

buckwheat flour      250 g

arrowroot   flour      150 g

potato starch            150 g

flaxseed meal           100 g

Combine the five flours in an air-tight container. Store in the refrigerator

(the almond flour may go rancid; cooler storage is a bright idea)

          NOTE: I use Bob’s Red Mill gluten free flours for convenience but buying in bulk is less  expensive.

And NOW….the fun begins!

Walnut Banana Bread

Dry blend the following ingredients:

Grain-free flour-blend     210

Baking soda                         6

Cinnamon                            5

Salt                                         3

In separate bowl combine and whisk vigorously:

          Pure maple syrup              150

          Egg                                         100

          coconut oil                          80

vanilla                                   8

banana                                 365

  (ripe, mashed)

  • Combine the two mixtures (do not over-mix)

Fold in:

Walnuts                                75

TOTAL            1002

  • Deposit into a 1 pound loaf pan or 3 mini loaf pans.
  • Bake at 375F (190C);
  • Bake until loaf is springy to the touch, the edges pull from the pan, and the top is browned; 45 to 60 minutes.

(Shauna Ahern “Walnut Banana Bread” www.glutenfreegirl.com )

 

gluten-free BROWNIES

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  • 298g sugar; Baker’s Special Sugar or superfine sugar, if you have it
  • 113g butter
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free vanilla extract
  • 64g Dutch-process cocoa or baking cocoa; we prefer the flavor of Dutch-process (“European-style”)
  • 3 large eggs
  • 113g King Arthur Gluten-Free Multi-Purpose Flour or 3 3/8 ounces brown rice flour blend*
  • 1 teaspoon baking powder
  • 170g chocolate chips, optional
  • 113g chopped nuts, optional
  • *See recipe for this blend below.

Instructions

  1. Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.
  2. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
  3. If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
  4. Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you’re using them.
  5. Pour the batter into the prepared pan, spreading it to the edges.
  6. Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
  7. Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.
  8. Yield: 16 brownies.
  9. *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

(“the bakers” Almond Flour Brownies www.kingarthurflour.com )

Now for the beloved loaf of…<drum roll>…BREADREALLY?! without gluten? I’ve just spent a whole year studying about GLUTEN!

It is possible though. A “dough” made with gluten free flours is more like  a batter so it is treated like a quick bread. It does need to be proofed though because there is yeast in the batter.

Richard Coppedge, a renowned professional Pastry Chef, the author of “Gluten-free Baking” and instructor at the Culinary Institute of  America. He has devoted his web page to Gluten Free….

www.glutenfreeeasy.com

Although I haven’t tried those particular recipes yet, I have tried other recipes of his…with success! So, I challenge you to make GLUTEN FREE BREAD (that’s bread without gluten, you know?)  …and tell me about it, ok?

Baking with Sugar Alternatives

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NO SUGAR? NO PROBLEM!

Whether to add new ingredients to your repertoire as substitutes for sugar, or trying to cut down the sugar intake from baked goods, there are over a dozen reasons as to why one could switch to alternative sweets rather than refined sugar for baking. Just to name a few, ingredients like honey, molasses, and, maple syrup could serve as perfect substitutes for your baking product (Bon appétit). 

Here are few sugar alternatives that you could incorporate in your baking!

 Honey

 

Honeycomb

 

Honey has many roles in baking beyond its use of alternative sweetness. In baking, honey decreases the tendency for your product to crack, and also retains moisture for long periods of time, making it less susceptible for your product to dry out fast. Honey is also good for keeping your product fresh for extended periods of time, by preventing mold growth on your product (Baking Business).

Honey is generally good for moist cakes, ice creams, and gelatos, however you can find more recipes using honey by clicking here

Molases

 

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Molasses is the byproduct of extracting sugar from sugarcane or sugar beets. After extracting it, it can be boiled up to three times to extract three different kinds of molasses: Barbados, dark and blackstrap (Whole Foods Market). Molasses is about two-thirds as sweet as sugar and its strong taste is suited to particular recipes. The general advantages of molasses ranges from giving you nutritional benefits (offering Vitamin B-6, thiamine and low fat content), to advantages related to health such diabetes, where blackstrap molasses helps in stabalizing blood sugar levels. 

Generally molasses works best for gingerbreads and cookies, but additional recipes incorporating molasses could be found by clicking here

Maple Syrup

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Maple syrup has a beautiful consistency and an early sweetness. It is collected from the sap of maple trees, and is heated until a smooth syrup consistency has developed (Canadian Living). Maple syrup has a lot of benefits that run parallel to the benefits of molasses. For one, it just doesn’t only induce stable sugar levels in your body, but also carries traces of minerals such as zinc (important for inflammatory responses), and antioxidants (Dr. Axe). 

Maple Syrup is used best for caramels, candies, ice creams and puddings, but you could also find more recipes by clicking here

There are many other sugar alternative like fresh fruits, turbinado sugar, barley malt syrup, and coconut sugar. You could find out more options for alternative sugars by clicking here

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Whether you are looking for sugar substitutes, or just trying to cut back on the sugar you put in your baking, these substitutes can provide you good alternatives, and would also give you some unique taste in your baking! Don’t hesitate in trying and experimenting with some sugar alternatives.

Thank you all for reading the blog!

Hope you all have a sweet experience!

 

Teff: Traditional Uses

If you have never gone for Ethiopian or Eritrean food, I would highly recommend treating yourself to this immensely rich and flavourful combination of spices and textures. The national food of Ethiopia and Eritrea consists of round platter lined with Injera, a sourdough flatbread with a spongy texture, and a variety of stews (meat and veggie) and sometimes salads placed on top. 17554972_1245104535539172_637301226_n

Using one hand, traditionally your right hand, one tears a piece of injera and uses it to scoop the varying stews and salads. Essentially the injera is your plate and eating utensil. It makes for a rather fun dining experience — much more fun to eat with your hands. 🙂

Because of the way Ethiopian food is eaten, the meal is always a very close, lively event. With each person leaning in and using their hands, there’s no choice but to chat, make conversation, and laugh!

I’ve tried many different places that serve Ethiopian food but I’ve never had the opportunity to make it. But with my newfound interest in teff flour, I thought what better time to learn. I knew I could always search online on how to make injera. There’s nothing you can’t find on the internet anymore. But I really wanted to learn from someone who knows how to make injera authentically. So I set out to find somewhere or someone who could teach me.

It just so happens that on 86st and 118 Avenue, Edmonton, there is a small shop that wholesales their injera to local Ethiopian/Eritrean restaurants. It’s called Family Injera and Spices owned by an Ethiopian couple, Saadi & Mohammed. I called and set up a meeting so I could learn how they typically make injera.

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Every morning around 5 or 6 a.m., 3-4 women start their morning by turning on their round electric stoves, letting them heat up for a few minutes. Large buckets of injera mix are brought out, mixed the night before allowing it to ferment overnight. The mix includes teff, millet, wheat, barley, yeast and water. According to Saadi, depending on the weather here, she adjusts the amount of water and the temperature of water to make the mix more or less viscous. As well, you can see the addition of other flours take away the gluten free element but injera can be made with only teff flour, making it safe for celiacs.

Once the stoves are warmed and ready, the women take about 1.5 cups of mix and pour it in a circle, starting from the outside and working in a clockwise manner. I was told to pour the batter from up high, moving quickly and making sure to fill in any empty spots on the stove. The batter is left to bake for about 1-1.5 minutes, until bubbles appear, and then covered to complete baking. After about another 45 secs – 1 minute, the lid is removed, and injera is slid off the grill to table where it’s left to cool. Very similar to making pancakes or crepes. Now each woman is working 4 stoves at a time. So after 2 rounds of baking, or 8 injera rounds, and once cooled, the injera is packaged and ready to be sold. 17622570_1245100418872917_1400500887_o

So after watching Saadi making a couple, it was my turn to try. The first few, worked out fairly well but I kept running out of batter before completely filling in the circle. After a few more tries, I figured out the speed and motion and they turned out quite well. I mean, I’m not exactly a pro but practice makes perfect right? 🙂

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With a package of my own injera that I made and tummy full of chai tea, I went home thankful for the one of a kind experience. Saadi and the women that worked there were awesome teachers and I’m so very happy that I went to learn.

If you’re looking to try Ethiopian food, there are a couple of locations in Edmonton that I would recommend.

Langano Skies – (780) 432-3334

9920 82 Ave NW, Edmonton, AB T6E 1Y9

Blue Nile Restaurant – 780) 428-5139

11019 107 Avenue Northwest, Edmonton, AB T5H 3G2

Sources

https://www.exploratorium.edu/cooking/bread/recipe-injera.html

https://ethiopianfood.wordpress.com/2011/11/25/culinary-milestones-an-appetizing-history/

http://www.ancientgrains.com/teff-history-and-origin/