Monthly Archives: June 2010

Cream Cheese Chocolate Cupcakes

Yield: 12 cupcakes Ingredients Batter 3 ounces (85 g) unsweetened cocoa powder 2.5 ounces (70 g) cake flour 6 ounces (170 g) unsalted butter, room temperature 8 ounces (225 g) granulated sugar 4.2 ounces (120 g) cup sour cream 3 … Continue reading

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Gluten Free Pumpkin Bread

Yield: 1 Loaf Ingredients 2.7 ounces (75 g) unsalted butter 10.6 ounces (30 g) granulated sugar 3 eggs 8 ounces (227 g) pureed pumpkin 1/3 cup (79 ml) water 5 ounces (142 g) white rice flour 2.4 ounces (68 g) … Continue reading

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Palmier

Yield: 45 cookies Ingredients 14 1/2 ounces (411 g) bread flour 14 1/2 ounces (411 g) cold unsalted butter 1 teaspoon salt 1/2 cup + 2 teaspoons water 8 ounces (225 g) granulated sugar Instructions Place the flour in a … Continue reading

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Gluten Free Cranberry Orange Scones

Yield: 20 large scones Ingredients 10 ounces cranberries Zest of one medium sized orange 1 pound 8 ounces (704 g) white rice flour 4 1/2 ounces (397 g) potato starch flour 4 1/5 ounces (118 g) tapioca flour 8 ounces … Continue reading

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Bl√łtkake

Yield: 10 servings Ingredients 1 1/2 ounces (43 g) blanched almonds 1 1/2 ounces (43 g) powdered sugar 3/4 ounce (21 g) sugar 3/4 ounce (21 g) water 1 tablespoon + 1/2 teaspoon light corn syrup 4 1/2 ounces (128 … Continue reading

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Fried Dough

In Bakeshop Skills Class this week we baked off product from all the doughs we made last week (see Laminated Doughs). We also fried some additional doughs we made in this weeks class. There was no lecture this week, so … Continue reading

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