CreamCheese Brownies

* Lớp creamcheese:
– 226g creamcheese để mềm ở nhiệt độ phòng
– 42g đường trắng
– 1 quả trứng
– 1tsp vanilla extract
 
Cách làm:
– Bật lò khoảng 160 độ trước 10′.
– Trộn đều bột + cocoa + cà phê + muối + bột nở .
– Cho bơ vào nồi nhỏ đun gần sôi, bắc xuống bếp, cho đường vào khuấy cho tan bớt đường
– Cho từng quả trứng vào, dùng phới đánh cho tan rồi mới cho tiếp quả trứng khác.
– Rây bột vào hỗn hợp trứng bơ, trộn cho hỗn hợp nhuyễn và bóng mượt (không cần kỹ quá),cho thêm vani trộn đều.
– Cho hỗn hợp vào khuôn bánh dàn đều, chừa lại 1 muỗng canh cho vào bao bbk để tạo vân trên mặt bánh.
– Dùng phới đánh creamcheese cho mịn, cho đường, vanilla, trứng và đánh thành nhuyễn rồi đổ lên trên lớp brownie.
– Bóp hỗn hợp brownie trong túi bbk lên lớp cream cheese theo đường thẳng or tuỳ thích rồi dùng đầu tăm nhọn đi các đường uốn lượn tùy thích để tạo vân.

Brownie trà xanh

brownie trà xanh

Dạo gần đây mình thực sự mong muốn có thêm thời giờ để nghỉ ngơi, để làm những món ăn và loại bánh mình muốn được thử nghiệm, để viết blog về những món ngon mình tâm đắc chia sẻ với mọi người. Tìm tòi và thử nghiệm làm những món mới luôn đem đến cho mình rất nhiều sự hứng thú. Nhưng cuộc sống không phải lúc nào cũng như ta mong muốn. Rất nhiều khó khăn, rất nhiều vấn đề phát sinh, công việc thì rất nhiều và mình thì phải làm việc để vun đắp cuộc sống gia đình. Mỗi khi mình làm được một món gì mới thực sự là phải tranh thủ lắm, vì lâu lâu không có món gì mới để viết blog thì mình cứ cảm thấy tội nghiệp “ngôi nhà nhỏ” này, vì blog này đã giống như một đứa con tinh thần của 2 vợ chồng mình trong suốt 3 năm qua.

Lần này mình giới thiệu món bánh brownie trà xanh, một món bánh mình tâm đắc ngay từ lần thử làm đầu tiên. Trong khi làm mình cũng có khá nhiều băn khoăn vì hỗn hợp brownie và cả hỗn hợp creamchese đều rất đặc, đặc hơn rất nhiều so với loại bánh creamcheese brownies mà mình đã giới thiệu trên blog này từ rất lâu rồi. Hỗn hợp trộn xong vừa đặc, vừa dính, khiến cho thao tác rất chậm và có chút khó khăn. Thời gian làm bánh cũng lâu ở các bước làm, đặc biệt là luôn phải ghi nhớ quấy trộn rất kĩ và mạnh tay. Công thức này sử dụng hoàn toàn bột cacao cho phần brownies mà không có tí socola nào, tuy nhiên khi ăn bánh thì phải nói rằng nó rất tuyệt vời. Thành phẩm quả thực rất xứng đáng với công sức bỏ ra để làm nên những miếng brownies xinh xắn này.

 

brownie trà xanh

Nguyên liệu:

* Phần brownie:

– 140g bơ nhạt, để mềm

– 180g đường

– 120g bột cacao

– 1/4 tsp muối

– 1/2 tsp vanilla extract

– 2 quả trứng to

– 65g bột mì đa dụng

* Phần trà xanh:

– 225g creamcheese, để mềm ở nhiệt độ thường

– 3/4 tsp bột trà xanh

– 50g đường

– 1 lòng đỏ

Cách làm:

– Bật lò ở 325F (162C). Lót giấy nướng bánh lên đáy và thành 1 khuôn vuông 20cm.

– Cho bơ, đường, bột cacao, và muối trong 1 tô inox, đặt tô trong 1 nồi nước nóng đem đun cách thuỷ đến khi bơ tan hết, đường tan và hỗn hợp rất nóng, trong lúc đun liên tục quấy cho hỗn hợp nhuyễn mượt.  Lúc này lấy ra, để cho hỗn hợp nguội bớt đến khi còn âm ấm.

– Cho vanilla vào hỗn hợp trên, ngoáy đều. Cho từng quả trứng vào, ngoáy mạnh tay và kĩ để trứng quện đều vào hỗn hợp. Cho tiếp bột vào, quấy kĩ đến khi không còn nhìn thấy màu trắng của bột nữa, sau đó tiếp tục ngoáy thật mạnh tay và kĩ, lưu ý bánh này càng trộn kĩ càng tốt. Đổ hỗn hợp vào khuôn, dàn phẳng.

– Trong 1 tô khác, đánh creamcheese và đường cho quện, khoảng 2 phút. Cho lòng đỏ vào và đánh cho quện. Lấy ra khoảng 1/2 cup creamcheese  để cho bột trà vào trộn cùng. Như vậy ta được 2 hỗn hợp creamcheese 2 màu. Cho phần creamcheese này lên trên phần brownie 1 cách tuỳ ý để tạo ra những “hoạ tiết” tự nhiên.

– Đặt khuôn ở vị trí thấp nhấp trong lò, nướng 20-25 phút, xiên thử que tăm vào bánh ra rút ra thấy tăm hơi ẩm và dính chút xíu bánh là được. Lấy bánh ra để nguội hẳn rồi cắt thành những miếng nhỏ.

Fr http://kokotaru.com/vn/2011/11/brownie-tra-xanh/

Orange Curd Recipe

Orange Curd Recipe

makes 3 jars, vegetarian

  • grated zest & juice of 4 oranges
  • 4 eggs
  • 300 gr caster sugar
  • 230 gr room temperature unsalted butter
  • 2 tsp cornflour

Lightly whisk the eggs in a medium saucepan, add the rest of the ingredients and put on a medium high heat. Whisk continuously until thickened (about 5-8 minutes). Lower the to minimum and simmer, still whisking for another minute. Remove from the heat and pour into hot sterilized jars (Just put them through the dishwasher). Seal immediately, leave to cool then store in the fridge.

Orange Curd Tart Recipe

  • orange curd (see recipe above)
  • baked sweet tart shell/cases see my recipe here or buy one/some
  • icing sugar
  • orange zest curls

Bake the tart shell/cases until golden, leave to cool slightly then pour/dollop in the orange curd. Spread it about evenly and chill in the fridge. Best eaten on the same day as filling the case. When ready to serve, dust with a little icing sugar and top with some orange zest curls.

http://foodblogandthedog.wordpress.com/2011/02/13/orange-curd-and-little-tarts/

Cara Cara Orange Curd Tarts

By sally, on January 17th, 2011

It’s safe to say that winter is not my favorite season.  Short and dreary days are just not my thing.  Perhaps it is my Southern California upbringing—where I experienced mostly mild weather—that has made me a wimp when it comes to cold.  I realize that Bay Area winters are a breeze compared to some places, but in the midst of it, I still find myself longing for warmer days.

One of the things I do love about winter though is that it’s citrus season!  It seems odd that these bright and cheerful fruit would make their appearance in winter, but whatever the reason they are certainly a highlight for me.  Those yellow and orange orbs of sweet-tart goodness are fantastic on their own or can brighten up all sorts of recipes.

Given my love for citrus, I was especially excited to find four little Cara Cara oranges in our CSA box this week.  From the outside, Cara Cara oranges look just like navel oranges (they are in fact related), but on the inside the flesh has a beautiful pinkish-reddish hue.   The flavor of the Cara Cara is very sweet and some people claim, more “complex” than a normal navel.  While my palate may not be refined enough to taste the “notes of berry” that others have detected, I knew I had to make something special with these fantastic fruits.   Since I am a big fan of citrus desserts, I thought some tarts would be perfect and would certainly help us get through another cold winter’s day.

Cara Cara Orange Curd Tarts

If you can’t find Cara Cara oranges, feel free to use naval oranges instead.  I ended up making two batches of the orange curd recipe to fill the six mini-tart shells that the graham cracker crust recipe yielded.   If you don’t have mini-tart pans, I would guess that two batches of curd would also be enough to fill a normal sized tart or piecrust.

To assemble the tarts place a few tablespoons of the orange curd in each completely cooled tart crust.  Garnish with a few slices of Cara Cara orange.

Cara Cara Orange Curd

Adapted from Farm Fresh to You

  • Juice from two Cara Cara oranges  (½ – ¾ of a cup)
  • Zest from one Cara Cara orange
  • 1 tablespoon Meyer lemon juice (or regular lemon)
  • 1 egg
  • 2 egg yolks
  • ¼ cup of sugar
  • 4 tablespoons butter (½ a stick)

Bring the Cara Cara orange juice to a boil in a small saucepan.  Remove the juice from the heat when it has reduced by half (a little more than ¼ cup remaining).  Add the lemon juice and the orange zest to the juice.

While the juice cools, lightly beat together the egg and egg yolks in a small bowl and then stir in the sugar.  When the orange juice has returned to room temperature slowly pour it into the egg mixture, stirring as you pour.

Put the mixture back into the saucepan and heat over a low flame, while stirring the mixture slowly and continuously.  When the mixture thickens to a pudding like consistency and coats the back of a spoon, remove from heat.   For a smooth curd, strain the mixture to capture the zest and any egg bits.

 

Graham Crack Tart Crust

Adapted from the Joy of Baking

To make graham cracker crumbs, use a rolling pin or a can to crush graham crackers that are locked in a re-sealable plastic bag.

  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt

Heat the oven to 350° and use butter to grease the bottom and sides of your tart pans.  In a medium bowl, mix together the crumbs and sugar.  Drizzle the melted butter over the mixture and stir until combined.   Press a few tablespoons of the mixture into the sides and bottom of each tart pan.   Put the tart pans on a baking sheet and bake for about 10 minutes or until the shells are golden.  Cool completely before adding filling.

lemon curd tart

http://www.crumblycookie.net/2010/07/25/lemon-curd-tart/

07/25/2010 By 15 Comments

After the lemon cream tart, I was pretty sure I was done with lemon cream. With thirty tablespoons of butter in the whole tart, there is no reasonably sized serving. And then there’s my favorite lemon tart, which uses the whole lemon, peel and all. But I was making this for my mom, and I had a feeling she wouldn’t enjoy the pucker of that one quite as much as I do. There’s a third option for lemon tarts, probably the most classic version, and that is filled with lemon curd.

The ingredients in all three are the similar – there are eggs, lemons, sugar, and butter, but the ratios and the method for combining the ingredients differ. Only the tartest lemon tart includes heavy cream, but the most important difference between the recipes aside from that is the amount of butter – 21 tablespoons in the filling for the lemon cream and 8 tablespoons in the tartest make the four tablespoons here (plus what’s in the crust of course) seem downright skimpy.

The lemon cream manages to hold 21 tablespoons of butter in only 4 eggs and ½ cup of lemon juice because it’s emulsified when the butter is slowly added to the other ingredients.  The tartest tart is the simplest, in that the ingredients are just thrown together and blended, then baked, like lemon squares. For the curd, the ingredients are mixed in a double boiler. (I seem to have added all the ingredients at once instead of slowly stirring the butter in after the other ingredients heated. It apparently worked.)

This curd reminds me of why lemon cream, to me, isn’t worth it. Yes, it’s smooth and balanced and so, so good, but this lemon curd tart is so, so good too. It’s different from the cream, yes, but not worse. My favorite lemon tart is still the tartest though – I love that bitter hint from the lemon peel. This, however, is a crowd pleaser.

One year ago: Casatiello
Two years ago: Soba Salad with Feta and Peas

Printer Friendly Recipe
Lemon Curd Tart
(adapted from Joy of Baking)

Serves 6 – 8

tart crust for a 9-inch pan, completely baked and cooled (I used Dorie Greenspan’s)
3 large eggs
⅓ cup fresh lemon juice (2-3 lemons)
¾ cup (5.25 ounces) granulated white sugar
4 tablespoons (½ ounces) unsalted butter, at room temperature and cut into small pieces
1 tablespoon lemon zest

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes.

2. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest, cover, and let cool to room temperature before filling the pastry crust. (Note: The lemon curd will continue to thicken as it cools. Covering the lemon curd with plastic wrap prevents a skin from forming on the surface.) Serve plain or with softly whipped cream and fresh berries.

Lemon Tarts

Lemon Tarts

by peasepudding on August 11, 2009

lemon-tart-blg

When preserving my lemons last weekend this lemon curd tart was always in the forefront of my mind, I adore lemon tart, it doesn’t matter whether it is baked or made from a curd. The good thing about the curd tart is that you can have your curd made well in advance, several weeks if you can manage to keep it that long stored in the jars. If you suddenly find you need to make a dessert for visitors or if you want to take a dessert to a dinner party, all you need to do is bake a pastry case and then add your prepared curd. Easy! I find it quite difficult to keep the curd very long  in jars as I have a weakness for it slavered on hot buttered toast. The tart can be decorated with the confit lemons of you could add some berries instead.

Ingredients – 6 small tarts or one 10 inch tart

Ingredients – Pastry

  • 110g butter
  • 200g flour
  • 60g icing sugar
  • 1 egg

Ingredients – lemon curd

  • 4 lemons, zest & juice
  • 200g castor sugar
  • 100g butter, melted
  • 4 eggs

Method – pastry

  1. Preheat oven to 180 degrees centigrade.
  2. Grease and flour a loose bottom tart tin.
  3. Place the flour, butter & sugar in a bowl.
  4. Work the ingredients together until the mixture looks like breadcrumbs.
  5. Add the egg and bring dough together.
  6. Rest dough in fridge for 15 minutes before rolling out.
  7. Roll out pastry to fit bottom & sides of tin.
  8. You need to bake the pastry case ‘blind’ so line the pastry case with greaseproof paper, bottom and sides, and then pour dried beans onto the greaseproof. This will hold the pastry in place on the sides and also stop it from getting air bubbles in the base.
  9. Bake in the oven for 25 minutes or until golden brown.
  10. Allow to cool before filling with lemon curd.

Method – Lemon Curd

  1. Whisk together the lemon juice, zest, sugar, melted butter and eggs until they are completely combined.
  2. Pour the liquid into a heavy bottom pan which distributes heat well.
  3. Cook on a low heat and stir continuously while cooking. Do not boil the liquid otherwise you will end up with lemon scrambled eggs! Do not leave the liquid while cooking and always stir, preventing it from sticking to the base of the pan.
  4. Once cooked pour the curd into the cooled pastry case, any curd you have left over pour into sterilised jars which can be kept for a few weeks in the fidge.
  5. Decorate tart with confit lemons or berries.

http://peasepudding.wordpress.com/2009/08/11/lemon-tarts/

CHOCOLATE BUCKWHEAT LIME CURD TART…Fresh & Exciting

CHOCOLATE BUCKWHEAT LIME CURD TART…Fresh & Exciting

 

Posted the07/07/2009 By Passionate About baking (Visit website) (5.00/5 – 1 vote)
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“When life gives you lemons, find someone who’s life gives them vodka. Then party.”

There is an old lady who lives nearby, one of the kindest souls around, who is very fond of me. She makes it a point to stop by our home on her morning walks, at least twice a week, to make sure all is well with me. Constantly spoiling me with sweets & chocolates, this time she sent me a bag of limes off her lime tree. I love anything & everything citrus, & I was overjoyed! The basket of limes sang to me & then, along came Judy twittering about lemon curd!!

 

It’s been my first go at lemon curd (lime as in my case). I’ve drooled over Meeta @ WFLH ‘s fresh homemade lemon curd for long enough. It’s enticing & refreshing, as her posts always are, but have never had the courage to make it because of the ‘egg’ issues that I have. Egg yolk & me are not good friends, & I tend to associate eggy aromas with anything that uses egg yolk.Being a Daring Baker has made me use egg yolks more often than I would otherwise, & frankly, this has been a turning point in my baking obsession. I’ve yet to wander into eggy ice-creams which are equally tempting, but the Bavarian cream I did here made me change my eggy-huliar feelings to quite an extent. I gingerly tried a little bit & found that there was nothing too eggy there. Was twittering with Judy @ No Fear Entertaining the other day, exchanging notes on summer vacations, kids, beaches & food of course. She mentioned she had just made lemon curd off Meeta’s recipe & it was delish. She was thoroughly cross-twittered to make sure eggy aromas didn’t feature in the curd, & I was sold on the idea. I made fresh lime curd the next morning thanks to my haul of fresh limes…

Fresh Homemade Lime Curd
as adapted from What’s For Lunch Honey
Ingredients
8-10 limes, zest & juice (increase lime juice if you think it isn’t tart enough.Meeta used 4 lemons)
100g unsalted butter, cut into pieces
4 eggs, beaten
450g fine granulated sugar Method

Set a fine strainer over a medium bowl, then set aside.
In a medium sized saucepan whisk together the juice, zest, sugar and eggs until incorporated and the sugar has dissolved.
Place the saucepan over medium heat and gently cook the mixture, stirring with a wooden spoon, until steaming. Make sure the curd does not boil. Stir frequently and continue to cook until the curd has thickened and the curd coats the back of the wooden spoon – approx 3-7 minutes.
Take the curd off the heat and then add the butter, stirring to incorporate it to the curd. Pour the curd mixture through the prepared strainer to make sure there are no lumps in the lemon curd.
Pour into warm sterile jars , cover and seal. Allow to come to room temperature, then refrigerate.

With rich curd on hand, could dessert be far away? So much lime curd needed a destination. Thought I’d put it into an ice-cream as Judy had made, but currently suffer from freezer overload. Next thought ‘lemon shortbread bars’. One thing led to another, & I finally thought ‘TART’. How would ‘tart and rich’ fresh lime curd taste in a nice tart? LOL, pretty much talking to myself, I set off to make a regular plain tart, & then found my bag of buckwheat next to plain flour. A combination of random ingredients later, I ended up with a nice, crisp tart shell, inaugurating the flan/tart pan my sis had just got for me! The result was a nice dessert which we enjoyed with unsweetend whipped cream. INDULGENT!!Am sending this picture off to Jugalbandi for CLICK: July 2009. (Bi-Colour)
BUCKWHEAT CHOCOLATE TART SHELL
Ingredients:
1/2 cup buckwheat flour
1/2 cup plain flour
1/2 tsp baking soda
3T cocoa
3T vanilla sugar
2/3 stick (75gms)cold butter, cut into pieces (or grated)
1/8 cup olive oil
Method:

Preheat the oven to 180C.
Place the flours, baking soda, cocoa & vanilla sugar in food processor. Pulse for 30 seconds.
Add in chilled butter (I like to grate frozen butter directly into the processor), and pulse till the mixture forms breadcrumbs.
Add in the olive oil & process for a further 30seconds till it all comes together in clumps. Put into a bowl & gather into a ball of dough. Do not knead.
Take a loose bottom tart/flan tin, & spread the dough around evenly with your fingers to cover the bottom & sides. (You could even chill the dough for 30 minutes & roll it out I think).
Bake at 180C for 15-20 minutes. Cool in tart pan for 30 minutes.
To finish:
Cover the baked tart shell with the lime curd, sprinkle flaked almonds if you like, & bake at 180C for 30 minutes/until you can see the curd beginning to set. Lightly top with a sheet of foil if beginning to brown too fast.
Cool completely on rack & chill for 6-8 hours. Slice & serve with unsweetened whipped cream.