Brioche - attempt 2!/ Two cheese and onion quiche/ Chocolate 'party cake'
A beautiful day - the sun is shining and despite the chilly wind that is blowing off the coast, it is day when all the windows can be opened and loads of washing finds its way onto the washing line and manages to come in dry at the end of the day.
It is a spring cleaning and baking day, so I start early (-ish...it is the weekend after all!)
It was an exciting day yesterday because the brioche tins I had ordered, had arrived!
So, this morning, out came the next recipe I had discovered online, and it was time for another attempt at my own brioche, with a few little tweaks. The little tins looked a bit small, but I didn't really care, I would be able to use them for muffins if it didn't work.
Brioche (attempt 2!)
8 3/4 oz white bread flour (plus a further 2 heaped tablespoons, which I needed to use because the mixture was too runny)
2 3/4 oz soft butter, cut into small pieces.
2 eggs, at room temperature
1 packet of dry yeast (7g)
2 tbsp caster sugar
1/3 cup warm milk
pinch salt
1 egg yolk for the glaze
Using the dough hook on the mixer, mix the flour and yeast, then gradually pour in the milk.
Add the sugar, salt and butter, a little at a time, and waiting for each piece to be mixed into the flour mix before adding the next piece.
One by one, add the eggs.
At this point, I found the mixture very runny and it wouldn't be suitable for kneading, so I added the 2 tblsp of flour. After a couple of minutes the dough was firmer and was leaving the bowl clean.
Place the dough into a bowl (or leave it in the mixing bowl - I needed mine today), cover it with cling film and a teatowel and put in a warm place to rise. It will take about 2 hours to double in size.
Tip out onto an oiled or floured surface and knead again for 5 mins, before breaking into 6 pieces.
Knead these pieces lightly into a ball and place in the brioche tins.
Cover the tins with a tea towel and put back in the warmth to rise again and double in size - probably about an hour or more.
Preheat the oven to 200 C.
Carefully brush the tops of the brioche with egg yolk beaten with a tsp caster sugar.
Bake for 5 mins at 200 C, then turn the oven to 180 C and cook for a further 10 mins.
Cool out of the tins on a cooling rack.
The test, of course will be in the eating tomorrow morning - watch this space...
After morning coffee, I thought I should use the herby pastry I made earlier this week, so I blind baked it in a large loose bottom flan tin. This would be a quiche - now what to put in it...
In the fridge is the last of the Gorgonzola, which, to my surprise has lasted extremely well and, although naturally strong smelling, has not stunk out the fridge. That would be good in a quiche, perhaps with onion? After shopping I have some lovely big Spanish onions, which have a good flavour. I'll use these with the cheese and add a little mature cheddar too.
I fry the onions later, for Buttered Chicken (see below), in butter and oil for 10 mins. They are soft and have lost their strength, leaving a soft, sweet, buttery flavour that will compliment the cheese beautifully.
The 3 egg mixture contains creme fraiche, a splash of milk and a sprinkle of dried herbs.
Bake at 180 C for 30-35 mins.
Now the cake is ready to finish later this week. Into an airtight Tupperware cake store it goes. Time to start thinking about decoration...
It is a spring cleaning and baking day, so I start early (-ish...it is the weekend after all!)
It was an exciting day yesterday because the brioche tins I had ordered, had arrived!
So, this morning, out came the next recipe I had discovered online, and it was time for another attempt at my own brioche, with a few little tweaks. The little tins looked a bit small, but I didn't really care, I would be able to use them for muffins if it didn't work.
Brioche (attempt 2!)
8 3/4 oz white bread flour (plus a further 2 heaped tablespoons, which I needed to use because the mixture was too runny)
2 3/4 oz soft butter, cut into small pieces.
2 eggs, at room temperature
1 packet of dry yeast (7g)
2 tbsp caster sugar
1/3 cup warm milk
pinch salt
1 egg yolk for the glaze
Using the dough hook on the mixer, mix the flour and yeast, then gradually pour in the milk.
Add the sugar, salt and butter, a little at a time, and waiting for each piece to be mixed into the flour mix before adding the next piece.
One by one, add the eggs.
At this point, I found the mixture very runny and it wouldn't be suitable for kneading, so I added the 2 tblsp of flour. After a couple of minutes the dough was firmer and was leaving the bowl clean.
Place the dough into a bowl (or leave it in the mixing bowl - I needed mine today), cover it with cling film and a teatowel and put in a warm place to rise. It will take about 2 hours to double in size.
Tip out onto an oiled or floured surface and knead again for 5 mins, before breaking into 6 pieces.
Knead these pieces lightly into a ball and place in the brioche tins.
Cover the tins with a tea towel and put back in the warmth to rise again and double in size - probably about an hour or more.
Preheat the oven to 200 C.
Carefully brush the tops of the brioche with egg yolk beaten with a tsp caster sugar.
Bake for 5 mins at 200 C, then turn the oven to 180 C and cook for a further 10 mins.
Cool out of the tins on a cooling rack.
The test, of course will be in the eating tomorrow morning - watch this space...
After morning coffee, I thought I should use the herby pastry I made earlier this week, so I blind baked it in a large loose bottom flan tin. This would be a quiche - now what to put in it...
In the fridge is the last of the Gorgonzola, which, to my surprise has lasted extremely well and, although naturally strong smelling, has not stunk out the fridge. That would be good in a quiche, perhaps with onion? After shopping I have some lovely big Spanish onions, which have a good flavour. I'll use these with the cheese and add a little mature cheddar too.
I fry the onions later, for Buttered Chicken (see below), in butter and oil for 10 mins. They are soft and have lost their strength, leaving a soft, sweet, buttery flavour that will compliment the cheese beautifully.
The 3 egg mixture contains creme fraiche, a splash of milk and a sprinkle of dried herbs.
Bake at 180 C for 30-35 mins.
 |
| Two cheese and onion quiche |
After preparing some fruit for baking Bara Brith tomorrow, I get thinking about a cake for H's birthday. I really like the Party Cake recipe in my Jamie Oliver cookbook (Return of the Naked Chef), so get this out to check ingredients and measures. It is a chocolate sponge cake, which I could do without checking, but I like the way Jamie adds the cocoa to the mix, so I need to check this as it's been a while.
Chocolate 'Party Cake'
3 tblsp cocoa powder
4 tblsp boiling water
7 oz soft butter
7 oz caster sugar
3 large eggs
7 oz self raising flour
1 tsp baking powder
Measure out the cocoa into a mug and add the boiling water. Mix thoroughly and leave to cool.
Meanwhile cream the butter and sugar together until light and fluffy.
Add the cooled cocoa, followed by the eggs, one at a time.
Finally add the flour and baking powder.
Mix until smooth and light.
Split the mixture into two sponge tins, which have been prepared by greasing and with baking paper in the bottom.
Bake at 180 C for 20-25 mins, or until the centre of the cake bounces back when touched and it has very slightly come away from the sides of the tin.
Cool for 5 mins in the tin, before turning out onto a cooling rack to cool completely.
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