1.Gingerbread
Material:
- 420g wheat flour
- 15g Ginger powder
- 5g cinnamon powder
- 110g brown sugar
- 180g corn oil
- 150g light butter
- 1 Chiken eggs white
- 110g sugar
- 1 teaspoon of vani
How to do it:
- Put 180g of corn oil and 110g of brown sugar in a saucepan and simmer over low heat until the sugar has melted and turn off the heat
- Put 150g of light butter in a saucepan and stir quickly until butter melts. Next, put 15g of ginger powder and 5g of cinnamon powder in a saucepan and stir your hands evenly. Then, slowly sprinkle 420g of flour into the mixture and knead the dough into a flexible, smooth and homogeneous mass.
- Let the dough rest for about 20 minutes, then spread the stencils down on a clean plane and proceed to roll the dough. Note that the maximum thickness of the dough is only about 2mm.
- Prepare cookie molds and shape them. After shaping, remove the excess dough and take a piece of stencil shaped like cookies and place it in a baking tray.
- Turn on the oven at about 150 degrees Celsius before about 10 minutes and then add the cake tray to bake for about 15 minutes. When you see the yellow-brown cakes, the cake is cooked.
- Separate the egg whites into a bowl, then place the bowl in a pot of boiling water and use a whisk to water the whites until foamy, then add powdered sugar and vanilla to beat together to obtain a smooth soft paste.
- Put icing in an ice cream catcher bag and cut 1 small hole and proceed to decorate on the cakes
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2. Yule log
Material:
- 13 eggs
- 430g Sugar
- 40g coaca powder
- 200g cake dough
- 2g salt
- 2g baking soda
- 15g gelatine
- 40g butter
- 300g white chocolate
- 400g black chocolate
- 900ml Whipping Cream
- 600ml milk
- 100ml cooking oil
How to make it:
- First separate the 13 yolks and egg whites into two separate parts. Use a whisk to whisk 10 egg whites along with 200g of sugar until the mixture is combined.
- Continue to whip 10 yolks along with 200g of sugar. Then, mix the above 2 mixtures well together and beat your hands well.
- Mix the mixture of 40g of cocoa powder and 200g of cake flour together, use a sieve to make the mixture smoother. Add 2g salt and 2g baking soda to the flour mixture. Continue to add 200ml of fresh milk and 100ml of cooking oil to stir together
- Then mix all 3 types of mixture above and stir to combine. Pour the mixture into a mold lined with baking stencils and coat the mold evenly. Put in the oven and bake at 180ºC for 15 minutes. After the cake is cooked, gently peel off the stencil from the cake.
- Soak 15g of gelatine in ice water for 10 minutes to soften. Remove the Gelatine and gently drain it and put it in a water bath with 200ml of fresh milk until dissolved.
- Next, add the remaining 3 egg yolks along with 30g of sugar and beat your hands over the heat but do not leave for too long as the mixture will cook and reset. Then mix and beat the above 2 mixtures together to combine.
- Bain-marie heat 300g of white chocolate and 200ml of fresh milk until the mixture dissolves and thickens. Place 500ml of Whipping Cream in a bowl and place on an ice basin and whisk until thick. Mix the above 2 mixtures well together to form 1 cream mixture for cakes.
- Next is to sew the cake roll to shape a log, line 1 sheet of baking stencils under the cake and spread the cream mixture evenly on the cake, then use lined stencils to gently roll the cake and put it in the freezer for about 4 hours to put the cream layer back.
- Melt butter by brain-marie boiling 40g butter and 400ml Whipping Cream. Continue to heat 400 dark chocolates to melt, then put in a mixing bowl with the mixture above to form 1 chocolate cream mixture.
- In the final stage of baking, take out the cake, cut the 2 ends of the cake to create aesthetics and gently pour the chocolate cream mixture on the cake. After coating the cake with all the chocolate, it is done.
3. Pavlova cake
Material:
- 4 egg whites, leave at room temperature
- 1 a little salt
- 1/4 cup + 2 tablespoon icing sugar
- 2 teaspoon corn starch
- 1 teaspoon white vinegar
- 1/8 teaspoon vanilla essence
- Half of a leamon juice
- 1 cup heavy whipping cream cold
- Strawberry
How to do it:
- Preheat the oven to a temperature of about 180 degrees Celsius. Line the baking tray with paper.
- Use a whisk to beat the egg whites with salt until a soft top. Add 1/4 cups of sugar to the eggs, just a little bit of sugar to the eggs
- When our egg mixture is firm and fluffy like marshmallow cream, sift the cornstarch, add vinegar and vanilla and mix through to make the mixtures evenly together.
- Ladle the eggs onto a baking sheet, skillfully forming cubes
- Put the cake in the oven and immediately lower the oven temperature to 150 degrees Celsius. Bake the cake for an hour and then turn off the oven and leave it in the oven until it is very cool before removing it (about 2 hours)
- Cut the strawberries into four. Mix strawberries with lemon juice and the remaining 1 tbsp of sugar. Cover the strawberries, refrigerate or room temperature for the strawberries to infuse while we finish the cake.
- Beat heavy cream with 1 tbsp sugar until the cream is firm. Spread the cream on the top, spread the freshly prepared strawberry on top and place the other fruits on top.
Source: TCTTT
