CHOCOLATE MARSHMALLOW TEACAKES RECIPE – BBC FOOD
Equipment and preparation: You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere moulds. moules cookeo recettes.
Provided by: Paul Hollywood
Prep time: 30 minutes
Cook time: 2 hours
Yield: Makes 6
|400g/14oz dark chocolate with around 40% cocoa solids (such as Bournville)|
|50g/1¾oz wholemeal flour|
|50g/1¾oz plain flour|
|½ tsp baking powder|
|25g/1oz caster sugar|
|1 tbsp milk|
|3 free-range eggs, whites only|
|150g/5½oz caster sugar|
|6 tsp golden syrup|
|½ tsp salt|
|½ vanilla pod, seeds only|
- Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly – you can’t line the moulds if the chocolate is too runny.
- Preheat the oven to 170C/325F/Gas 3.
- To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball.
- On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter.
- Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.
- Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.
- Remove the biscuits from the oven and cool on a wire rack.
- Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin.
- Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine.
- Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper.
- For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped – you don’t want it runny.
- Spoon the marshmallow mixture into a piping bag.
- Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden.
- Peel the biscuits off the parchment and place them onto clean parchment, flat side down.
- Pipe the marshmallow into each chocolate-lined mould just up to the top.
- Snip a 2cm/¾in end off the piping bag with the chocolate in it.
- Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife.
- Leave the teacakes to set until completely cool and sealed together.
- Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome.
- Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine.
MELONPAN RECIPE (JAPANESE MELON-SHAPED BREAD COVERED WITH …
Provided by: Cooking with Dog
Total time: 90 minutes
Yield: 5 pieces
|140 g Bread Flour|
|25 g Johakuto or Powdered Sugar (see the note below when using regular granulated sugar)|
|1/3 tsp Salt|
|5 g Non-Fat Dry Milk Powder (if dry milk powder is not available, use lukewarm milk instead of the lukewarm water.)|
|3 g Instant Dry Yeast (a little less than 1 tsp (3g))|
|1 tbsp Beaten Egg|
|70 ml Lukewarm Water|
|15 g Butter|
|Bread Flour (for dusting)|
|25 g Unsalted Butter|
|35 g Johakuto or Powdered Sugar (see the note below when using regular granulated sugar)|
|25 g Beaten Egg|
|80 g Cake Flour (low gluten or protein flour)|
|1/4 tsp Baking Powder|
|Granulated Sugar (for glazing)|
|Bread Flour (for dusting)|
- Let’s make the cookie dough first. Whisk the butter until creamy. Gradually add the sugar, mix and dissolve in the butter.
- When the color turns to white, gradually add the beaten egg and mix. Do not add the egg at once, otherwise the butter will separate. Bring the butter and egg to room temperature (approx. 20°C/68°F) before use. This will make them easier to mix and the sugar will dissolve better.
- Add the baking powder to the cake flour and mix with a spatula. Sift the flour mixture into a bowl. Sift it again.
- Add one third of the cake flour to the butter mixture. Lightly mix with a spatula. Add another one third of the flour and lightly mix. Add the rest and stir until all the flour is thoroughly mixed. Be careful not to overmix the dough.
- Place the dough on the cooking tray covered with plastic wrap. Rub bread flour on your hands and shape the dough into a cylinder. Cover with the plastic wrap. Cool down the cookie dough in a fridge for over 1 hour.
- Let’s make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
- Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
- Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
- Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
- Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
- As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
- The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
- Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
- Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
- In the meantime, let’s shape the cookie dough into round sheets. Divide the dough into 5 pieces. Measure each piece and make sure they are equal in weight. Put a bit of bread flour on your hands and shape each dough piece into a ball.
- Place the ball on plastic wrap, cover with another wrap and press with the side of the scraper. Placing a 9 cm (3.5″) diameter drawing under the wrap will help you get an equal set of cookie sheets.
- Line up the cookie sheets on the cooking tray dusted with flour. Sit the tray in the fridge while the bread dough is resting. This will make the cookie dough easier to handle.
- Let’s shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
- Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
- Line up the Melonpan on the baking sheet covered with parchment paper.
- Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
- Let’s bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
ServingSize 1 serving, Calories 280 kcal, FatContent 8 g, SaturatedFatContent 4 g, UnsaturatedFatContent 1.4 g, CarbohydrateContent 46 g, SugarContent 12 g, FiberContent 1 g, ProteinContent 6 g, CholesterolContent 51 mg, SodiumContent 198 mg