Red Velvet Cake Tested Recipe

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowlsifttogether the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape downthe sides of the bowl.Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsaltedbutter, at room temperature

1 1/2 cups (300 grams) granulated whitesugar

2 largeeggs

1 teaspoon purevanillaextract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

ขั้นตอนการปอกเปลือกมันฝรั่งง่ายๆ !!

Spicy Salmon Salad, Thai Style(LAP SALMON-ลาบแซลม่อน)

Ingredients :

Grilled salmon 1.5 lbs.

Shallots, peeled and sliced thin 1 cup

Onion, sliced thin 2 tbsp.

Mint leaves 1/2 cup 

Toasted raw rice kernels, ground 3 - 4 tbsp.

Red chili powder 1 - 2 tbsp.

Fish sauce 1/4 cup

Fresh lime juice 1/3 cup

Red spur chili peppers, sliced 2 tbsp.

Chopped fresh galangal (optional) 3 tbsp.

(4 servings)

 

Method :

1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.

2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.

3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.

 Look Choup (ลูกชุบ) 

Ingredients:

200 grams Yellow
Bean 150 grams
Sugar 1 Teaspoon
Salt 100 milligram
Coconut Milk
Food Coloring

Ingredients for glaze
5 grams Agar Jelatin
150 Water
50 grams Sugar

Instructions:

1. Soak the yellow beans obernight, steam for 45 minutes
2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk
3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool
4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes, it's a good idea to use toothpicks and a block of foam to hold the shapes and paint them with the food colouring
5. Now to glaze, mix the agar with water and heat until the agar has fully dissolved
6. Leave it to cool slightly, but be careful not to let it set
7. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time

ธัญชนก ชวนตระกูล ม.6/2 เลขที่ 11

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