Baking with Titanium Chef Baker White XL, is a real pleasure with direct to bowl weighing and The digitally controlled motor that cleverly adjusts to whatever I’m making. So it makes even lighter work of heavy doughs.
@kenwood_ireland@kenwoodworld
Chocolate Hazelnut Brioche Buns Recipe in the Comments👇
Flower Chocolate Cupcakes Recipe 🌻
Ingredients:
200g all purpose flour
40g cocoa powder
200g caster sugar
1 1/2 tsp baking powder
Pinch of salt
85ml sunflower oil
240ml whole milk
3 eggs
1 tsp vanilla extract
1 tsp instant coffee
To decorate:
Buttercream icing
Yellow gel food colouring
Milk Chocolate chips
Steps:
Heat oven to 180C. Line a cupcake tray with cupcake cases.
In a large bowl mix together the flour, cocoa powder, sugar, baking powder and pinch of salt.
In another bowl whisk together the milk, eggs, oil and vanilla extract.
Add the egg mixture into the flour mixture, mix until fully combined and smooth.
Use an ice cream scoop to equally spoon the mixture into the prepared cupcake cases until approximately two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Remove from the oven and let cool to room temperature before decorating with butter cream and toppings.
Add a few drops of the yellow food colouring to the butter cream, mix until you reach the desired yellow hue.
Add the buttercream to a pastry bag fitted with a small French star nozzle.
Pipe two rows of the icing on top of each cupcake to creat the “flower petals” leaving an empty circle in the middle. Add the chocolate chips in the centre of the buttercream. Serve and enjoy.
✨Naturally Dyed Eggs ✨
Ingredients:
Hard-boiled white eggs, room temperature
Water
Blue:
1 cup chopped purple cabbage per cup of water
Blush:
1 cup shredded beets per cup of water
Yellow:
2 tablespoons ground turmeric per cup of water
White vinegar (1 tablespoon per cup of strained dye)
Deep bowls
Natural shapes:
Flowers
Carrot leaves
Flat Parsley leaves
Coriander leaves
Any plant or herb with a nice shape
Clear tights, cut into pieces
Rubber bands
vegetable oil
Paper towels
INSTRUCTIONS:
Place the prepared the vegetable or spice in a sauce pan with the water and bring to a boil then simmer for about 20 minutes. Increase the simmer time if you want even deeper hues.
Strain the liquid through a fine stainer into a deep bowl.
Add the vinegar to the solution and let cool to room temperature before adding the eggs.
Cut the plants and herbs to sizes appropriate to the eggs.
Place the plant material on the egg and put them it one hand, then take a strip of tights socks in the other hand.
Put egg with the plant on tight sock, then pull the it firmly to wrap them, making sure everything is still in place, and secure it with a rubber band or a piece of string.
Repeat for all the eggs, changing the plant you place on it to achieve different ingredients patterns.
place the wrapped eggs in the dye solution in the fridge for 8 hour, or overnight for rich colours.
Remove the eggs from the bowls and cut the wrapping. Dry the eggs gently with paper towels.
Gently wipe dry dyed eggs with vegetable oil to give eggs an extra sheen.
Upside-down Blush Orange Cake 🍊
Ingredients:
For the Carmelized blush oranges:
2-3 blush oranges, sliced
1 cup caster sugar
1/2 cup water
For the Cake:
½ cup unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
zest of one blood orange
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sour cream
Steps:
To make the caramelised blush oranges:
Preheat the oven to 180C (350 F) Line a 9 inch cake pan with baking paper.
In a medium saucepan over medium-high heat, add the sugar and water, stir until the sugar is completely dissolved.
Turn up the heat to high and Add the blush orange slices, cook for about 10-12 minutes, stirring frequently until the orange peel is translucent.
Remove the oranges to a tray lined with parchment paper and let cool to room temperature.
Turn down the heat to medium low and Continue to simmer the remaining sugar syrup until thickened, about 3-4 minutes.
Remove from the heat and set aside to cool to room temperature.
Add two tablespoons of the reduced sugar syrup to the cake pan, spread it with a spoon. Arrange the caramelised orange slices in the cake pan over the sugar syrup.
To make the cake batter:
In a medium bowl sift together the flour, salt and baking powder. Set aside.
In a large bowl cream together the softened butter and the sugar until light in colour.
Add in the eggs one at a time, mix until incorporated.
Add in the orange zest, vanilla extract and sour cream, mix until just combined.
Mix the dry ingredients into the wet ingredients, scrape the bowl to make sure everything is combined.
Pour the batter over the oranges in the cake pan.
Bake in the preheated oven for 40-45 minutes until a toothpick inserted and comes out clean.
Remove from the oven and let cool in the cake pan at least 20 minutes before inverting.
Be sure to invert the cake after it’s baked while it’s still warm, so that the oranges won’t stick to the baking paper.
Serve warm with a drizzle of the remaining blush orange syrup.
Berries Dutch Pancake Recipe:
Ingredients:
Mixed Berries Sauce:
2 Tablespoons corn starch
2 Tablespoons water
3 cups fresh or frozen mixed berries
1/3 cup water
1/4 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the pancake:
3 large eggs, room temperature
1/2 cup all purpose flour
1/2 cup whole milk, room temperature
1 1/2 tablespoon sugar
1 teaspoon vanilla extract
3 tablespoons unsalted butter
1/2 cup fresh or frozen mixed berries
Topping:
Fresh Berries
Whipped cream
Steps:
For the mixed berries sauce:
In a small bowl, dissolve the cornstarch in the water.
In a medium saucepan over medium-high add the berries, sugar, vanilla extract, lemon juice and cornstarch mixture.
Stir constantly smashing the berries.
Bring to a boil then simmer for 4 minutes, stirring occasionally.
Remove from the heat then strain through a fine mesh strainer using the back of a spoon.
Cool the sauce to room temperature, then cover and place in fridge for at least 1 hour so it thickens up.
To make the pancakes:
Preheat oven to 180C. Place a cast iron or an oven safe skillet into the oven and preheat it for at least 10 minutes.
Meanwhile, in a large bowl, combine the eggs, milk, vanilla , sugar and flour and mix with a whisk until smooth.
remove the pan from the oven. Add the butter to the hot skillet and swirl to coat its bottom and sides.
Add the pancake batter to the skillet then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
remove the pan from the oven, dust with icing sugar, top with whipped cream and fresh berries, drizzle with berries syrup and serve, enjoy!
Sugar Lemon Cookies Recipe 🍋:
Ingredients:
Candied lemon slices:
2 cups (475ml) water
2 cups (450g) caster sugar
3 lemons, sliced into rounds, between
Sugar cookies:
1 1/4 cups (150g) all-purpose flour
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, room temperature
1/2 cup (115g) caster sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoons grated lemon zest
For the icing:
1 1/2 (195g) icing sugar
4-5 tablespoons freshly-squeezed lemon juice
Steps:
Candied lemon slices:
Ina a medium saucepan over medium heat add the sugar and water, stir them and bring to a boil. Add in the lemon slices, then lower the heat to medium low and let simmer until the slices are tender and translucent. Remove to a sheet lined with parchment paper and let cool down to room temperature.
Sugar cookies:
Whisk together the flour and salt in a small bowl.
Using an electric mixer, cream the butter in medium bowl until light in colour. Add in the egg, vanilla and lemon zest.
Add in the flour mixture and mix with a wooden spoon until incorporated.
Wrap the dough with plastic wrap and place in the fridge for at least 1 hours.
Preheat the oven to 180C, and line a baking tray with parchment paper.
On a lightly floured surface roll out the dough. Using a floured circle cuter or cup edge slightly larger than the lemon slices, cut out the dough into circles.
Place on the prepared baking tray and bake for about 15 minutes or until the edges of the cookie are slightly golden. Remove from the oven into a cooling rack and let cool completely to room temperature.
To make the icing:
In a small bowl mix together the icing sugar and the lemon juice until smooth and thick.
To assemble:
Dip the surface of each cookie into the icing, remove to a cooling rack to drip the excess icing. Top each cookie with a candied lemon slice, serve and enjoy.
Orange Bundt Cake Recipe 🍊
Ingredients:
Cake:
2 medium oranges, cut into slices
1 1/4 cup caster sugar
5 large eggs
1 teaspoon vanilla extract
1 cup sunflower oil
1 1/4 cup fresh orange juice
3 cups all purpose flour
3 teaspoons baking powder
2 teaspoons orange zest
Glaze:
1 1/2 cup icing sugar
3 tablespoons orange juice
1 teaspoon orange zest
Orange food colour (optional)
Steps:
Preheat the oven to 180C. Brush a 10 cups Bundt pan with butter and dust with flour, set aside.
Slice two oranges into slices, then cut the slices into halves. Arrange the half slices into the bottom of the Bundt pan.
In a large mixing bowl, add the sugar, eggs and vanilla extract. Mix them with an electric mixture until light in colour.
Add the oil and the orange juice and continue mixing until fully combined.
In a large mixing bowl mix together the flour and baking powder. Gradually add the egg mixture and the orange zest to the flour and mix with a whisk until fully incorporated.
Pour the cake mix into the prepared Bundt pan over the orange slices. Bake for 45-50 minutes until the top is golden brown and when a toothpick inserted in the middle of the cake comes clean.
Remove from the oven and let cool for 10 minutes in the pan before inverting onto a large serving plate. Let cool down to room temperature.
While the cake is cooling down prepare the glaze. In a medium mixing bowl add the icing sugar, orange juice, orange zest and orange food colouring if using. Mix together until fully combined.
Pour the glaze over the cooled cake, slice, serve and enjoy.
Sugar Lemon Cookies:
Ingredients:
Candied lemon slices:
2 cups (475ml) water
2 cups (450g) caster sugar
3 lemons, sliced into rounds, between
Sugar cookies:
1 1/4 cups (150g) all-purpose flour
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, room temperature
1/2 cup (115g) caster sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoons grated lemon zest
For the icing:
1 1/2 (195g) icing sugar
4-5 tablespoons freshly-squeezed lemon juice
Steps:
Candied lemon slices:
Ina a medium saucepan over medium heat add the sugar and water, stir them and bring to a boil. Add in the lemon slices, then lower the heat to medium low and let simmer until the slices are tender and translucent. Remove to a sheet lined with parchment paper and let cool down to room temperature.
Sugar cookies:
Whisk together the flour and salt in a small bowl.
Using an electric mixer, cream the butter in medium bowl until light in colour. Add in the egg, vanilla and lemon zest.
Add in the flour mixture and mix with a wooden spoon until incorporated.
Wrap the dough with plastic wrap and place in the fridge for at least 1 hours.
Preheat the oven to 180C, and line a baking tray with parchment paper.
On a lightly floured surface roll out the dough. Using a floured circle cuter or cup edge slightly larger than the lemon slices, cut out the dough into circles.
Place on the prepared baking tray and bake for about 15 minutes or until the edges of the cookie are slightly golden. Remove from the oven into a cooling rack and let cool completely to room temperature.
To make the icing:
In a small bowl mix together the icing sugar and the lemon juice until smooth and thick.
To assemble:
Dip the surface of each cookie into the icing, remove to a cooling rack to drip the excess icing. Top each cookie with a candied lemon slice, serve and enjoy.
Orange Cake Recipe 🍊
Ingredients:
Cake:
2 medium oranges, cut into slices
1 1/4 cup caster sugar
5 large eggs
1 teaspoon vanilla extract
1 cup sunflower oil
1 1/4 cup fresh orange juice
3 cups all purpose flour
3 teaspoons baking powder
2 teaspoons orange zest
Glaze:
1 1/2 cup icing sugar
3 tablespoons orange juice
1 teaspoon orange zest
Orange food colour (optional)
Steps:
Preheat the oven to 180C. Brush a 10 cups Bundt pan with butter and dust with flour, set aside.
Slice two oranges into slices, then cut the slices into halves. Arrange the half slices into the bottom of the Bundt pan.
In a large mixing bowl, add the sugar, eggs and vanilla extract. Mix them with an electric mixture until light in colour.
Add the oil and the orange juice and continue mixing until fully combined.
In a large mixing bowl mix together the flour and baking powder. Gradually add the egg mixture and the orange zest to the flour and mix with a whisk until fully incorporated.
Pour the cake mix into the prepared Bundt pan over the orange slices. Bake for 45-50 minutes until the top is golden brown and when a toothpick inserted in the middle of the cake comes clean.
Remove from the oven and let cool for 10 minutes in the pan before inverting onto a large serving plate. Let cool down to room temperature.
While the cake is cooling down prepare the glaze. In a medium mixing bowl add the icing sugar, orange juice, orange zest and orange food colouring if using. Mix together until fully combined.
Pour the glaze over the cooled cake, slice, serve and enjoy.