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How To make Do Be Careful Teacakes
1/2 oz Dried yeast
1/2 c Warm water
3 1/2 c All-purpose flour
1 ts Salt
8 tb Sugar
3/4 c Melted butter
1/2 ts Grated nutmeg
4 Eggs, well beaten
Preheat the oven to 400'F. Mix yeast with water and 1 cup flour in a small bowl. Cover with a clean cloth and leave in a warm place for 10-15 minutes to form a sponge. Then add the yeast mixture to the rest of the flour, salt and sugar. Add in the other ingredients, mix well and turn out on a floured board. Knead until dough is smooth and elastic. Divide the dough into 16 balls. Place them on baking sheets and leave in a warm place covered with a damp cloth for 20 minutes to allow them to rise. Brush with beaten egg before putting them into the oven. Bake for 20 minutes, until nicely browned. Eat hot, and do be careful not to drip the butter on your clothes and not to eat too many, or indigestion will ensue.
How To make Do Be Careful Teacakes's Videos
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A step by step guide to how to properly break and loosen a compressed tea cake. Stick around until the end of the video to learn how to avoid common mistakes.
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Make your own Tea Cakes! Crunchy Biscuit, Chewy Mallow coated in Chocolate | Cupcake Jemma Channel
Tea time treats don't get better than this. These Tea Cakes may look small but they sure are mighty! They have every texture and flavour needed to create the perfect treat; Melt in the mouth buttery Shortbread biscuits, topped with bouncy light Marshmallow enrobed in perfectly tempered snappy dark Chocolate. YUM!
If you have a silicone mould you will be able to get a beautifully smooth finish on your Tea Cakes but don't worry it's not essential, you can pipe your Mallow directly on top on the Shortbread and they drizzle or dunk them in the melted Chocolate.
See below for the recipe or join our Bake Club to get a full downloadable and printable pdf of the recipe with instructions and photos.
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For the Shortbread
Preheat Oven to 170C (fan assisted)
75g Softened unsalted Butter
30g Caster Sugar
115g Plan Flour
1/2 tsp Salt
1/2 tsp Vanilla Extract
For the Marshmallow
12g Powdered Gelatine
60ml + 30ml Water
90g + 90g Glucose Syrup
75g Caster Sugar
1 tsp Vanilla Extract
For the Chocolate
500g good quality Chocolate
And remember to share photos of your bakes with us by tagging your Instagram posts with #cupcakejemma
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Mouthwatering Earl Grey shortcake with Earl grey ganache | Super detailed tutorial
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You will love this. It’s a perfect combo of Earl grey flavour and soft/tender Korean style shortcake.
▶Earl Grey Short Cake◀
15cm diameter (the height would vary quite a bit depending on how much you press it down/how much whipped cream you actually use etc)
⊙Earl Grey Genoise⊙
Pls refer to the following link.
⊙Earl Grey Syrup⊙
Water 85g
Sugar 35g
Earl grey leaves 1g
Cointreau 3g (optional but recommended)
Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain. Add in the Cointreau.
⊙Earl Grey Whipped Cream⊙
Heavy Cream (a) 80g
Earl Grey Tea Leaves 7g
Heavy Cream (b) 375g
Sugar 38g
Cointreau (orange liquor) 4g (optional but recommended)
① Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill in the fridge.
② Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need approximately 190g of insert, 190g icing and 120g of piping cream.
⊙Orange Peel (optional but recommended)⊙
I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per layer)
⊙Earl Grey Milk Ganache⊙
Milk Couverture Chocolate 25g
Heavy Cream 25g
Earl Grey Tea leaves 2g
1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves.
2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture chocolate which is also at 40℃~50℃.
3. Use this ganache at around 25℃
⊙Putting things together⊙
Pls refer to the video for this.
⊙How to store⊙
Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This cake must be refrigerated at all times, and it will be good up to 3 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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BASIC EGGLESS VANILLA CAKE VIDEO | HOW TO MAKE NO OVEN SPONGE CAKE | without condensed milk
#egglesscakerecipes #chritsmascakerecipes #egglessvanillaspongecake #newyearcakerecipe #newyearsweetrecipe
Todays recipe is MOST ASKED RECIPE in our channel - BASIC EGGLESS VANILLA SPPONGE CAKE ( eggless sponge cake without condensed milk , curd and butter ). Today is christmas day so do make this recipe for your family and have a good time. So do try this yummy recipe and share your experience in the comments section.
Christmas is about spending time with family and friends. It’s about creating happy memories that will last a lifetime. May this festive season sparkle and shine, may all of your wishes and dreams come true, and may you feel this happiness all year round. Merry Christmas and a Happy New Year 2019.
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MELT- IN -MOUTH WHIPPED CREAM CAKE / NO OIL, NO BUTTER CAKE / LIGHT, SOFT AND VELVETY CAKE
Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit. This is exceptionally moist and tender cake.
This old-fashioned dessert contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.
Whipping Cream Pound Cake Recipe is crusty on the outside and velvety smooth on the inside.
Both dense and moist, this Whipping Cream Pound Cake Recipe is a tried and true cake recipe that will become your family favorite!
This pound cake is very dense and moist. The batter is thick and it takes a long time to bake. It’s is worth the wait. The pound cake is ‘crusty’ on the outside and has a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer
INGREDIENTS -
ALL PURPOSE FLOUR - 2¼ CUP (272 gm)
BAKING POWDER - 2 TSP
WHIPPING CREAM - 1½ CUP (348 gm)
EGG - 3
VANILLA EXTRACT - 1 TSP
SUGAR - 1½ CUP
Note : It take me 30 min to bake but every oven is different. Check your cake after 30-35 min by piercing a wooden skewer. If it came out clean then your cake is ready but if not then you can bake for further 10-15 min and check again.
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I hope that you enjoy this MELT IN MOUTH WHIPPED CREAM CAKE recipe as much as I did. If you have some feedback, thoughts, variations, or anything else, then please don’t hesitate to leave a comment below or Reach me at :-
Email - artofcooking07@gmail.com
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Russian Tea Cakes
These delicious Russian Tea Cakes are a classic, easy to make holiday cookie filled with walnuts and coated in powdered sugar. Popular around the world with many different names, these Christmas cookies are an easy treat you can make in about 20 minutes.
RECIPE:
Russian tea cakes are simple buttery cookies packed with chopped nuts for a great crunch and depth of flavor. The cookies are not super-sweet so the powdered sugar on the outside actually provides the perfect balance. They are called MANY names around the world, let me know what you call them in the comments!
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