Flourish. Flour ish

14/12/2021

25/09/2021

Practise definitely makes perfect and I’m a little rusty! 😅
It’s been so tricky fitting in more elaborate or, at least time consuming, bakes in and these certainly took longer than I anticipated!
They’re not quite the visual I had in mind and the designs needs finessing but they’re a start.
Pink Lemonade Cake with lemon curd, jam & mascarpone filling
Victoria sponges with Swiss meringue buttercream vs English Buttercream

02/07/2021

New recipe : you like macaron ? I want to share italian meringue macaron recipe :

Italian Meringue macaron base :
150 gr almond flour
150 gr confectioners’ sugar
50 gr egg whites
150 gr granulated sugar
50 gr water
50 gr egg whites

Mix in the food processor together the confectioner's sugar, and almond flour and sifted. Add the first addition of egg whites (50 gr) to form a paste and set aside.
Place the water and sugar in a small pot on high heat. Place the 50 gr of egg whites in the bowl of the stand mixer with a whisk attachment. When the sugar reaches 114˚C, remove from the heat. Turn your mixer to high speed, and once the egg whites reach a medium stiff peak, turn the mixer to 2nd speed and slowly add the sugar in a steady stream down the side of the bowl. As soon as all of the sugar has been added, turn the mixer to high speed and whip until the mixture is stiff but still creamy and has slightly cooled to warm to touch. Place the meringue in a separate bowl to cool.
Add 1/4 of the meringue into the paste and mix well. Remove from the mixer and add 1/4 of the meringue at a time for 3 additions. Fold until the peaks are gone and the batter flows nicely. On a sheet tray covered in parchment, pipe the macarons into even macarons.
Rest for 20-30 minutes.
Bake at 280F /150C in a convection oven for 13-15 minutes depending on your oven . From this photo which is your favorite ? 1. Chocolate hazelnut 2. Strawberry lychee 3. Pistachio , the most favorite flavor I will post the recipe of the ganache !! …. photo by .usa

17/04/2021

hawaij coffee donuts!!

https://mynameisyeh.com/mynameisyeh/2015/11/hawaij-coffee-donuts

04/04/2021

Now you've stuffed your faces with Easter chocolate, here's the science behind it! https://www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/

29/03/2021

28/03/2021

Spiced Easter biscuits

Traditionally baked at Eastertide, these buttery biscuits are lightly spiced and studded with currants and also suitable for vegetarians.

Ingredients
(Makes around 18 -24)
100g unsalted butter, softened
75g golden caster sugar, plus extra for sprinkling
1 unwaxed lemon, zest
1 egg yolk
200g plain flour, plus extra for dusting
¾ tsp mixed spice
¾ tsp ground cinnamon
75g currants
1-2 tbsp milk

Method
1. Preheat the oven to 180ºC/Gas 4. Line 2 large baking trays with baking parchment.
2. Using a wooden spoon, beat together the butter, sugar and lemon zest until light and fluffy.
3. Stir in the egg yolk followed by the flour, spices, currants, a pinch of salt and enough milk to form a dough.
4. Knead briefly to bring together, then lightly flour the work surface and roll out to about 0.5cm thick.
5. Cut out the biscuits with a 6cm circular cutter or any easter shaped cutter. Re-roll the trimmings to cut out more biscuits.
6. Put the biscuits on the lined trays and sprinkle with a little caster sugar.
7. Bake for 12-15 minutes, until pale golden.
8. Carefully transfer to a wire rack to cool.

Store in an airtight container for up to 3 days.

28/02/2021

We have free online food safety courses.

Take your pick from:
★ Allergen training
★ Labelling training
★ Root cause analysis training
★ Traceability training
★ Vacuum packing training

Start one today and kickstart the next phase of your food safety career: https://www.food.gov.uk/business-guidance/online-food-safety-training

19/02/2021

03/02/2021