alunni della 2 B alunni della 2 C

alunni della 2 B alunni della 2 C Progetto a cura della professoressa De Scianni Sonia

Red Velvet

Red Velvet Cake TIME 1 hour This is similar to the original recipe that be an the red velvet craze. The original recipe, popularized in the 1940 s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting. English, Cake, Red Powder INGREDIENTS 1/2 cup / 113 grams butter, at room temperature, plus 2 tablespoons to prepare pans. 3 tablespoons/ 22 grams red powder, divided 1 1/2 cups/300 grams sugar 2 eggs 2 teaspoons/ 10 milliliters vanilla. 2 tablespoons/3 o milliliters red food coloring 1 teaspoon/ 6 grams salt 1 teaspoon/5 grams baking soda 2 1/2 cups/320 grams flour, sifted 1 cup/ 236 milliliters whole buttermilk 1 tablespoon/ 15 milliliters vinegar Strawberries, or other fluffy white icing

Preparation 1. Heat oven to 350 degrees. Prepare three 9 -inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted red powder, tapping pans to coat and discarding extra red. 2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla 3. In a separate bowl, make a paste of the remaining 2 red tablespoons and the food coloring. Blend into butter mixture 4. Sift together remaining dry ingredients. Alternating in 2 batches , . each, add dry ingredients and butter milk to the butter mixture. In ~ the last batch of butter milk, mix in the vinegar before adding to the batter. Mix until blended. 5. Divide batter among 3 pans-and bake for about 20 to 25 minutes. , Cool on a rack completely. (Can also be made in 2 cake pans. ) 6. To assemble, divide the cake from its container and place flat side 1 down on a serving platter. Drop about 1 cup of icing into cake and, using a flat spatula, spread evenly over top. Remove the second cake from its container. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Mince Pie

Recipe Mince Pie lngredients(for the batter) 300 gr. of flour 100 gr. of sugar A little bit of salt 2 eggs 120 gr. of butter 1 spoon of Vanilla’s essence Ingredients(for the stuffing) 1 apple 12 orange 30 ml of orange juice 70 gr of sugar cane 1 spoon of honey 100 ml of Rum 14 spoon of cinnamon 100 gr of raisin

Procedure For the stuffing: Peel the apple and cut it. Cut the orange and put it in a bowl with the apple, orange juice, raisin, sugar cane, honey , Rum and finally the cinnamon. Mix up and lay in the fridge for 24 hours. For the batter: Mix the flour, sugar and salt in a bowl Add eggs, butter and vanilla. Mix all and then move it on the countertop and knead until the batter is uniform. Put it in the fridge for 30 minutes. Lay out and cut it with a circle and small baking tray and put the » batter in it. Then fill with the stuffing. Use the remainder batter and cut it like a star. Put the star on top of the stuffing. Bake at 180°C for 30 minutes. You finished! P. S you can lay icing sugar on top!

Cupcakes Cookies

Preparation time less than 30 mins Cooking time 10 to 30 mins. Serves Makes 12 small fairy cakes or 9 larger cupcakes Ingredients 110 g4 oz butter or margarine, softened at room temperature 110 g/4 oz caster sugar 2 free-range eggs, lightly beaten 110 g/4 oz self-raising flour 1 -2 tbsp milk For the buttercream icing 140 g/5 oz butter, softened 280 g/10 oz icing sugar 1 -2 tbsp milk a few drops food colouring Method Preheat the oven to 18 OC/3 SOF/Gas 4 and line a 12 -hole muffin tin with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract. ‘ Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full. Bake in the oven for 10 -15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Add the food colouring and mix until well combined. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

M&M’s Cookies 2 cups (260 grams) all purposeflour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (170 grams) unsaltedbutter, room temperature 2/3 cup (130 grams) granulated white sugar 2/3 cup (140 grams) firmly packed light brownsugar 1 large egg yolk 1 1/2 teaspoons purevanilla extract 1 cup (200 grams) M&M's® or Smarties®candies M&M's®Cookies: Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. (If batter is soft, cover and refrigerate for 30 to 60 minutes or until firm. ) Using a 1/4 cup (60 ml), an ice cream scoop, or two spoons form batter into large balls Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6. 5 cm) round Completely cover the tops of the cookies with the M&M' s® or Smarties. Gently press the candles into the dough Bake the cookies for about 1417 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set around the edges. They will still seem a little soft in the center but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. makes about 15 large cookies.

Chocolate Muffins

Ingredients 70 g unsweetened cocoa powder 150 g butter 180 g whole milk 300 g 00 flour 100 g chocolate 6 g baking powder for cakes 300 g sugar 4 eggs 2 g bicarbonate

Procedure To prepare the muffins to the chocolate started pouring in the cup of the planetary one the ointment (that is very soft) butter and the sugar. You operate the whip and you allow to mix for a few minutes, until when a soft cream won't have become. If you don't have the planetary one you can use the electric whips or that to hand. Then you unite the temperature eggs environment and slightly beaten some to the time. In this way the mixture will amalgamate to the perfection, becoming a soft and homogeneous mass. In the meantime systematized a sieve in a container and you pour the flour and the cocoa then the yeast for sweets and the bicarbonate and you sieve. One spoon at a time, you , insert the dusts until when they won't be completely absorbed. you move then to a sac-a-few without mouthpiece. You systematize the wrappers in a muffin dripping-pan and you squeeze around 100 grams of I mix so that to get 12 E? ‘ twisted of them. i You cook in preheated oven and in static formality to 180° for 28 -30 minutes, making l the test fences for verifying its cooking (for this muffin the cooking is dissuaded ' ventilated oven since dry lands would become too much!). Once ready bake them and leave them to you to cool or if really you don't withstand, you still taste the muffins to the chocolate warm.

Chocolate cake

Ingredients digestive biscuits 180 g butter FOR THE STUFFING Nutella 500 g Fresh cheese spread 550 g TO DECORATE hazelnuts 30 g

Method To prepare the Cheese. Cake Nutella started preparing the base: Put to melt the butter in a saucepan over low heat, then leave to cool. Meanwhile pour the biscuits in the mixer, and then shake it up to obtain a powder and put them in a bowl; add the melted butter previously and left to cool slightly, mix well until you get a sandy mixture. Grease a cake pan of 24 cm diameter and line with parchment paper. Then pour the mixture inside of cookies and with the help of a spoon compacted well, so as to creat to biscuits base; refrigerate for 30 minutes. Meanwhile, devote yourself to the filling: in a bowl pour the cream cheese and add spoonful of Nutella, then mix well with a whisk or spatula. At this point, add the rest of Nutella and continue to stir with a whisk until smooth and creamy. Take back the cake pan from the refrigerator and pour the mixture of cheese and Nutella on the basis of already solidified biscuits, leveled the surface thoroughly with a spatula, cover it with plastic wrap and let harden for at least six hours, then transferred the cheesecake in a serving dish and decorated as desired with the hazelnuts. Serve the cheesecake with Nutella shows very cold! STORAGE: keep the cheesecake for three or four days in the refrigerator. Freezing is not recommended.

Cheesecake

Ingredients for a barries cheesecake whitout cooking of 22 cm For the base 100 gr of butter 220 gr di biscuits For the stuffed 500 gr creamy cheese like Phi. Iadelphia 220 ml of whipping cream