molds

KINOKO NO YAMA (MUSHROOM MOUNTAIN) – Recipe

Posted on by misterbowtie


BISCUIT STICKS Ingredients:

  • 55g 4 tablespoons unsalted butter, at room temperature
  • 60g 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 150g 1 cup Plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons water, at room temperature

 

  1. Preheat the oven to 150C 300F. Line a large tray with baking paper.
  2. Beat together butter and sugar until creamy and smooth.
  3. Beat in the egg and extract till well combined.
  4. Whisk together in a separate bowl, the flour, baking powder, and salt.
  5. Beat in the flour on low speed, then the water until well combined.
  6. Transfer the batter to a small round nozzle fitted piping bag.
  7. Pipe 2cm long tubes, a little shy of 1cm in thickness and plumber, rounded on both ends. Repeat until batter is used up and you can pipe them relatively close as they do not expand sideways too much.
  8. Bake for 15-18 minutes, rotating the tray half way through or until the sticks are lightly golden brown and set.
  9. Cool completely before inserting into ganache filled molds.

 

DARK/WHITE CHOCOLATE GANACHE Ingredients:

  • 325g dark chocolate
  • 125ml thickened cream (For milk choc)
  • 75ml thickened cream (35% fat)
  • 275g white chocolate, finely chopped (For White Choc)
  1. In two separate bowl, add one type of chocolate to each, and respective amount of cream to them.
  2. Nuke in microwave gradually, stirring in between every 20-30 seconds until smoothly melted.
  3. Transfer to a squeeze bottle or jug for easier pouring and make different coloured chocolate ‘mushrooms’.
  4. Set your silicone molds on a tray for stability, and fill them a few mm shy from the brim and allow to set at room temperature just until firm enough to hold a biscuit stick in place.
  5. Freeze the mushrooms until very solid and firm.
  6. Unmold by peeling all edges of each mushroom outwards carefully, then invert and pop them out.
  7. Store them in an airtight container, at room temperature or chilled after 2 days – or if it is exceptionally hot.
  8. NOTE: If you were hoping to make layered colours, simply set your first layer just until it holds the second chocolate layer and you can warm it briefly in an oven at 100C for a minute or two so both layered melt. This way you can monitor the setting this round and insert the sticks to the depth necessary.
  9. piping tip

SCRUMMY BAKERS BAR – Recipe

Posted on by misterbowtie

MANGO MATCHA BAR Ingredients:

  • 200g Rolled Oats
  • 2 Ripe Banana / 1 Cup 256g Plain Greek Yogurt
  • 1/4 85g Cup Honey
  • Zest & Juice of 1/2 lemon/lime
  • 4-5 Tablespoons Flax Seeds / dried mangoes
  • Pinch of Salt
  • Matcha Powder (to dust) Or…
  • White sesame, toasted
  • Desiccated Coconut, unsweetened (to roll in)

 

METHOD:

  1. Toast sesame in a pan over medium heat, stirring frequently until brown and fragrant.
  2. In a bowl, combine oats, sesame, salt, chopped dried mangoes (bite size) and flax seeds.
  3. In another bowl, whisk together the yogurt, lemon juice and honey.
  4. Mix together with the dried ingredients until well combined.
  5. In a cling wrap or baking paper-lined pan, place the mixture in and press to compress into a bar of desired thickness and size.
  6. Freeze until firm enough to slice, remove from pan and slice into small bars of choice. Store in an airtight container and keep in the fridge till needed.
  7. Dust with matcha powder before serving for best presentation.

 

 

PEANUT BUTTER CHOCOLATE BITES Ingredients:

  • 40g 1/4 cup Cashew Nuts, toasted
  • 30g 1/4 cup oats
  • 100g cup natural Peanut butter
  • 20g honey
  • 2 Tablespoons Flax Seed
  • 35g Dried mulberries
  • Dark Chocolate, bittersweet 80%
  • Sea Salt

 

METHOD:

  1. Toast cashew nuts in a pan over medium heat until brown and fragrant.
  2. Add all ingredients except chocolate and salt into a processor.
  3. Blitz until a fine paste.
  4. Press into small bite sized molds, pressing firmly to ensure the mold is properly filled.
  5. Freeze until solid and pop out of the molds onto a lined tray. Allow to come to room temperature.
  6. Melt the chocolate in short 10 second intervals until smooth.
  7. Place some melted chocolate on top of each cube, and sprinkle a tiny pinch of salt over each one.
  8. NOTE: If you do it whilst the cubes are too cold, chocolate will set faster. I would recommend doing a few then adding the salt, and repeating with the rest.

 

SPICED COCOA BALLS Ingredients:

  • 100g Unsweetened Tahini
  • 70g Rolled Oats
  • 1/2 Tablespoon Ground Cinnamon
  • 1/2 Tablespoon Cocoa Powder, Unsweetened
  • 4-5 Tablespoons Uncrystallised Ginger, Chopped
  • 20g Honey
  • Extra Cocoa Powder for rolling

 

METHOD:

  1. Combine all ingredients and mix until well combined.
  2. Roll into bite sized balls and keep airtight and chilled until needed.
  3. Roll in cocoa powder, toasted sesame seeds or coconut.