This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Dear Fellow Daring Bakers,
i actually participated this month. aren't you proud? i had plans to make these a few times during the month... i thought of shaping fortune cookies for lau and then i thought maybe i could bake some up for Tết dinner... only i was too lazy when it came time for lau and i was too busy to even attend Tết dinner. furthermore, i had it in my head that the deadline was this coming Saturday, giving me some extra time to, you know... procrastinate.
what i liked most about this month's challenge was that the recipe calls for a reasonable amount of ingredients. i wasn't sifting like 5cups of flour and searching up some odd spice, which is a major plus in this downer of an economy. as a result of these plusses, i didn't even mind the minor pain i felt in handling the hot cookies as i folded them to my will. in my first attempt, i rolled a few to make cigars, to be filled with a sweet ginger cream cheese icing. the 2nd and last attempt, i made two butterflies and two fortune cookies. let's just say, artiste i am not. they tasted great tho. light, crisp and mildly sweet. honestly tho? not really worth all the effort. they don't even stay fresh for very long, it's best to be consumed the same day it's baked.
for more fantabulous creations that will cause you to lick your screen, hit the Daring Bakers Blogroll or even better, The Daring Bakers Foodgawker. until next month, keep those ovens warm.
from my rice paddy to yours,
love and sunshine,
from “The Chocolate Book”, by Angélique Schmeinck
Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch
65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.1/4 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
Oven: 180C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones.
Sweet Ginger Cream Cheese Icing
i made it up because it was in my fridge
a few tablespoons of soft cream cheese
a few teaspoons of ginger syrup
i don't have exact measurements. i just mixed it all together, making sure the cream cheese didn't get runny but i wanted it to be sweet.
it paired well with the light cookies. too bad once i put it all together, i was too busy eating it and didn't whip out the camera. i'll have to use this icing again.
Today's song: 112, U Already Know