INTERMEDIATE PASTRY &BAKERY

TOPIC

MARZIPAN 

Week 5

28 February 2018 (Wednesday)

What is Marzipan ? Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding cakesand Christmas cakes.  Marzipan paste may also be used as a baking ingredient, as in stollen or banket. 

On the same day but different product. In this topic, in my intermediate class, this topic only produce 1 product, which is Chocolate cupcakes with Chocolate cream. 

Chocolate cupcake

Ingredients

Cake flour - 200 grams

Soft flour - 150 grams

Sugar - 150 grams 

Vanilla extract - 1 tsp

Baking soda - 1/2 tsp

Salt - 1 tsp

Egg - 2 nos

Baking powder -1/2 tsp 

Unsweetened cocoa powder - 1 cup

Milk - 100 ml

Baking process:

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Chocolate Buttercream 

Ingedients

Soft butter - 300 grams

Powdered sugar - 350 grams

Cocoa powder - 150 grams

Dark chocolate - 200 grams

Vanilla Extract - 1 tsp

Baking process:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

2. Cream together butter and cocoa powder until well-combined.

3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

4. Add vanilla extract and combine well.

5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.