St. Louis Butter Cake

Total Page：16

File Type：pdf, Size：1020Kb

St. Louis Butter Cake Ingredients Bottom Layer 2 tblsp. whole milk lukewarm (about 100˚) 1 tsp. active dry yeast 3 tblsp. unsalted butter, softened 1 tblsp. granulated sugar ½ tsp. salt 1 egg, room temperature 1 cup cake flour Filling Layer 7 tblsp. cake flour 1 tblsp. cornstarch ¼ tsp. salt 6 tblsp. unsalted butter, softened ¾ cup granulated sugar 2 tblsp. light corn syrup 1 tsp. vanilla extract 1 egg, room temperature 2 tblsp. whole milk Powdered sugar for garnish Preparation Prepare 8x8 or 9” round pan with butter or shortening. Add warm milk to small bowl and sprinkle with yeast, let sit for 5 minutes then stir to dissolve. In mixing bowl beat together butter, sugar and salt until creamy. Beat in egg for another minute. Scrape down bowl. On low speed add 1/3 of flour mixture until combined, then add ½ of milk until mixed, 1/3 flour until combined, then other half of milk, mix well then finish with flour. Beat for 2 more minutes until dough is smooth. Flour your hands and stretch dough evenly to cover bottom of prepared pan. Cover and place in warm spot to allow dough to rise for 2 hours. When dough has risen, preheat oven to 350˚. Sift flour and cornstarch together and stir in salt. In mixing bowl beat sugar, butter and corn syrup until light and creamy, about 2-3 minutes. Add egg and vanilla and beat for another minute. With mixer on low speed add some of the flour and half of the milk, more flour, then milk and finish with flour mixture. Mix for 2 minutes until creamy. Spread filling evenly over dough leaving about 1/8-inch border around edges. Bake for 20-25 minutes until top and edges are golden brown. Let cool completely. Sprinkle with powdered sugar before serving. .

Copy Link

Recommended publications

Big-Fish-Premium-Bakery.Pdf
Basic Flavors 8” Round- $40 | 10” Round- $55 tier Cakes 1/2 Sheet - $80 | Full Sheet - $150 BIG FISH Round cakes are 3 layers. $ Half & full sheets are 2 layers. 2- Tiered Cakes ~ 275 Premium Baker y Chocolate or Vanilla ~with chocolate or *serves up to 50 vanilla buttercream Pink Lady~vanilla cake, raspberry jam, vanilla butter cream 3- Tiered Cakes ~ $375 Lemon Berry~lemon cake, raspberry jam, vanilla lemon butter cream *serves up to 100 Carrot Cake~with or without nuts with cream cheese icing $ Sheet Cakes Chocolate Mousse~chocolate cake, 4- Tiered Cakes ~ 475 mocha mousse, chocolate ganache *serves up to 150 Chocolate or vanilla cake w/chocolate or Coconut Cake~ coconut cake, toasted vanilla buttercream w/basic decorations. coconut, coconut butter cream Half - $65 | Full - $120 Red Velvet~ cream chese icing Basic Flavors & Decorations Tres Leches~dulce de leche filling, Flavored Sheet Cakes cinnamon whipped cream topping Chocolate or Vanilla Cake Half - $85 | Full - $160 (not available in half or full sheet) Mousse & Fillings $ Chocolate or Vanilla Extra 15/half sheet Specialty Flavors 8” Round- $45 | 10” Round- $60 Buttercream Flavored cakes are an additional $25/tier. 1/2 Sheet - $100 | Full Sheet - $190 Banana | Coconut | Spiced | Orange | Rum Lemon | Carrot | Red Velvet Sand & sea shells or Half & full sheets are 2 layers. Flavored Buttercream Frostings are an Chocolate Peanut Butter or Nutella~chocolate cake, rose buds with leaves additional $15/tier. peanut butter or Nutella mousse, chocolate ganache Rum Cake~rum soaked butter cake, vanilla mousse Cream Cheese | Coconut | Spiced | Espresso filling, roasted almonds, whipped cream Chocolate Ganache | Orange | Lemon | Caramel Strawberry Shortcake~vanilla cake, Flavored Mousse or Fruit Fillings are whipped cream, fresh strawberries an additional $30/tier.
[Show full text]
{PDF} 200 Light Cakes & Desserts Ebook Free Download
200 LIGHT CAKES & DESSERTS PDF, EPUB, EBOOK Angela Dowden | 240 pages | 01 May 2015 | Octopus Publishing Group | 9780600628972 | English | London, United Kingdom 200 Light Cakes & Desserts PDF Book But no one will ever guess! Top that with the remaining tablespoon of sugar-free caramel topping; sprinkle lightly with sea salt. Excellent cookbook with tons of recipes that are simple to make. Baking for a Crowd: 4 Dozen and Up. Mocha Chiffon Cake. The distinction between these two broad categories of cake is in the fat content. There's no doubt about it — red velvet is a fan favorite. Because of its richness, pound cakes typically have light flavors and are served plain or topped with a basic glaze. Kahlua Fudge Cakes manage to pack a lot of rich chocolate flavor into a two-bite treat. It is important to remember when you are baking foam cakes that the batter needs to go in the oven as soon as it's ready in order to prevent the egg whites from deflating. Carrot Cake, like American-style butter cake, uses baking soda or baking powder for leavening. More filters. Get A Copy. The combination of the rich cream cheese icing and the warm spices makes for an irresistible dessert. By using this form you agree with the storage and handling of your data by this website. Low carb cinnamon roll cheesecake bars that will…. I love the lemon twist and, of course, their mini size is just adorable! Dark Chocolate Cake I. Spread the love. You agree to our privacy policy when you subscribe.
[Show full text]
Biblioasia Jan-Mar 2021.Pdf
Vol. 16 Issue 04 2021 JAN–MAR 10 / The Mystery of Madras Chunam 24 / Remembering Robinsons 30 / Stories From the Stacks 36 / Let There Be Light 42 / A Convict Made Good 48 / The Young Ones A Labour OF Love The Origins of Kueh Lapis p. 4 I think we can all agree that 2020 was a challenging year. Like many people, I’m looking Director’s forward to a much better year ahead. And for those of us with a sweet tooth, what better way to start 2021 than to tuck into PRESERVING THE SOUNDS OF SINGAPORE buttery rich kueh lapis? Christopher Tan’s essay on the origins of this mouth-watering layered Note cake from Indonesia – made of eggs, butter, flour and spices – is a feast for the senses, and very timely too, given the upcoming Lunar New Year. The clacking of a typewriter, the beeping of a pager and the Still on the subject of eggs, you should read Yeo Kang Shua’s examination of Madraschunam , the plaster made from, among other things, egg white and sugar. It is widely believed to have shrill ringing of an analogue telephone – have you heard these been used on the interior walls of St Andrew’s Cathedral. Kang Shua sets the record straight. sounds before? Sounds can paint images in the mind and evoke Given the current predilection for toppling statues of contentious historical figures, poet and playwright Ng Yi-Sheng argues that Raffles has already been knocked off his pedestal – shared memories. figuratively speaking that is. From a familiar historical figure, we turn to a relatively unknown personality – Kunnuck Mistree, a former Indian convict who remade himself into a successful and respectable member of society.
[Show full text]
Folate Content and Availability in Malaysian Cooked Foods
Mal J Nutr 18(3): 383Folate - 391, Content 2012 and Availability in Malaysian Cooked Foods Folate Content and Availability in Malaysian Cooked Foods Chew SC1, Khor GL2 & Loh SP1,3* 1 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 2 Department of Nutrition and Dietetics, Faculty of Medicine and Health, International Medical University, 57000 Kuala Lumpur, Malaysia 3 Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia ABSTRACT Introduction: Data on folate availability of Malaysian cooked foods would be useful for estimation of dietary folate intake; however such information is scarce. Methods: A total of 53 samples of frequently consumed foods in Malaysia were selected from the Nutrient Composition of Malaysian Foods. Folate content was determined using HPLC method hyphenated with a stainless steel C18 column and ultraviolet detector ( = 280 nm). The index of folate availability was defined as the proportion of folate identified as monoglutamyl derivatives from the total folate content. Results: Total folate content of different food samples varied from 30-95 µg/100g fresh weight. Among rice-based dishes, the highest and the lowest total folate was in coconut milk rice (nasi lemak) and ghee rice (nasi minyak), respectively. In noodle dishes, fried rice noodle (kuey teow goreng) and curry noodle (mee kari) had the highest folate contents. The highest index of folate availability was in a flat rice noodle dish (kuey teow bandung) (12.13%), while the lowest was in a festival cake (kuih bakul) (0.13%). Folate content was found to be negatively related to its availability.
[Show full text]
Pound Cakes and Coffee Cakes Are Just As Delicious As Their Showier Layered Cousins
Cakes Cakes celebrate the ceremonies and milestones of our lives —birthdays, weddings, and almost any other festive occasion —and for good reason. No matter the variety —layer cakes, sheet cakes, Bundt cakes, cheesecakes —brought to the table at the end of the meal, a cake always elicits admiration. Cookies are delightful and pies are tasty, but no dessert is quite as impressive as a beautifully baked and finished cake. Cake recipes don't have to be fussy and difficult, however. Simple, unfrosted varieties such as pound cakes and coffee cakes are just as delicious as their showier layered cousins. In this primer, we'll explain the differences between the various types, as well as the basic steps that are common to nearly all cake recipes. If you're a novice baker, you can start with the simple pound and angel food cakes in the list below and move on to more complicated recipes as you gain confidence. And if you're already experienced, understanding the different categories of cakes and the various options for finishing them will give you a basis for experimenting and creating recipes of your own. Type of cakes There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit cakes,— which is helpful when you're trying to decide what to eat, but not as helpful when you're trying to understand how best to make a cake.) Depending on how the batter is prepared, you will find that the final texture (and color, if it is a yellow or white cake) varies.
[Show full text]
By the Slice Other Desserts Whole Cakes
BY THE SLICE LEMON ROSEMARY CAKE COCO TRES LECHES CAKE 2 Layers of lemon cake lightly infused with rosemary picked fresh 2 Layers of coconut cake steeped in coconut milk with butter from our garden, topped with lemon curd and cream cheese cream frosting, shredded coconut on top and toasted coconut on frosting 6.95 the sides 6.95 MOCHA FUDGE TORTE SLICE (GF) ITALIAN CRÈME CAKE Dense flour-less chocolate torte made with mocha and a touch 2 Layers of traditional Italian cream cake with walnuts, lightly of espresso. Served with raspberry puree and a heaping dollop flavored with Amaretto, topped with rich cream cheese frosting of whipped cream, topped with powdered sugar 9.95 and sprinkled with flaked coconut 9.95 DOUBLE GOOEY CHOCOLATE BUTTER CAKE CARROT CAKE Gooey chocolate cake with a mixture of chocolate, cream 2 Layer spice cake made with fresh peeled carrots, walnuts, and cheese and pecans. Served with house made vanilla bean ice pineapple chunks for a moist finish. Topped with butter cream cream 10.95 cheese frosting 9.95 NEW YORK CHEESE CAKE MAIDA'S CAKE (GF) Classic New York cheesecake. We make it with the best Lights flour-less chocolate cake filled with sweet vanilla cream ingredients. Pure and simple 9.95 and generously frosted with fluffy mocha mousse icing 9.95 KEY LIME PIE COCONUT CRÈME PIE Authentic key lime filling in a buttery graham cracker crust Creamy custard filling with sweet flaked coconut in a flaky crust. topped with a lime candy and whipped cream swirls 7.95 Topped with whipped cream swirls and toasted coconut 7.95 KAHLUA CRUNCH PIE Kahlua flavored chocolate silk pie, in a chocolate walnut crust, garnished with whipped cream, walnuts, walnuts and chocolate chips.
[Show full text]
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
[Show full text]
Gooey Butter Cake Box Cookies
(314) 962-6015 LockwoodChiropractic.com 113 W. Lockwood Ave Webster Groves, MO 63119 GOOEY BUTTER CAKE BOX COOKIES 1 Box Betty Crocker SuperMoist Instructions: 1. Preheat oven to 375°F Yellow Cake Mix 2. Beat cream cheese & butter until smooth, ½ Cup Butter & stir in vanilla, egg. 3. Add cake mix and mix until well 1 Egg combined. 8oz Cream Cheese 4. Form teaspoon size balls and place on lightly greased cookie sheets 1” apart. ¼tsp Vanilla 5. Bake for 11-15 minutes RED VELVET CAKE BOX COOKIES 1 box Duncan Heinz Red Velvet Instructions: Cake Mix 1. Preheat oven to 375°F 2. Combine all ingredients & mix well 1/3 Cup Oil 3. Form teaspoon size balls and place on 2 Eggs lightly greased cookie sheets 1” apart. 4. Bake for 11-15 minutes 1 Cup White Chocolate Chips LEMON CRINKLE CAKE BOX COOKIES 1 box Duncan Heinz Lemon Instructions: Supreme Cake Mix 1. Preheat oven to 375°F 2. Combine all ingredients & mix well 1/3 Cup Oil 3. Form teaspoon size balls 2 Eggs 4. Roll balls in powdered sugar & place on lightly greased cookie sheets 1” apart. Powdered Sugar 5. Bake for 11-15 minutes PUMPKIN CHOCOLATE CHIP COOKIES 2 C All-purpose Flour Instructions: 1. Position rack in middle of oven & preheat oven to 1-1/2 tsp Baking Powder 325°F 1 tsp Baking Soda 2. Line 2 baking sheets with parchment paper and 1/2 tsp Salt butter the paper. Or use a silicone baking mat 3. Combine dry ingredients in a medium bowl and 1 tsp Ground Cinnamon set aside.
[Show full text]
College of Agriculture and Life Sciences Extension Publications
Boys' and Girls' Club Work: Second Year Baking Club Item Type text; Book Authors Brown, Frances L. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Download date 01/10/2021 11:18:00 Link to Item http://hdl.handle.net/10150/311724 College of Agriculture and Life Sciences Extension Publications The Extension Publications collections in the UA Campus Repository are comprised of both current and historical agricultural extension documents from the College of Agriculture and Life Sciences at the University of Arizona. This item is archived to preserve the historical record. This item may contain outdated information and is not intended to be used as current best practice. Current extension publications can be found in both the UA Campus Repository, and on the CALS Publications website, http://cals.arizona.edu/pubs/ If you have questions about any materials from the College of Agriculture and Life Sciences collections, please contact CALS Publications by sending an email to: [email protected] of Arizona COLLEGE OF AGRICULTURE, AGRICULTURAL EXTENSION SERVICE P. R. Ross DIRECTOR Cooperative Extension Work in Agriculture and Home Economics, the University of Arizona College of Agriculture, and the United States Department of Agricul- ture cooperating. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. TABLE OF CONTENTS Page Club Emblem 3 Club Pledge 3 Club Motto 3 Club Creed 3 Requirements for Second Year 4-H Baking Clubs 5 Requirements for Members 5 General Directions 6 General Information 7
[Show full text]
Cake Secrets
CAKE SECRETS :.:: :·:::··\:·:::.:·· ··:.:::· ··:::·: ...::.: ... ·.: : ...: : .. ·.:·... .. ·.::.· •...... : .......... ., .. ..... .. ... :.. ~: :::.. : CARNOL LIMITED 40 ST. URBAIN ST. MONTREAL, P.Q. LL the Cake Recipes in- this A booklet call for the use of "Swans Down Flour". All Recipes tested and approved by Mrs. Helen R. Farquhar, Cake Specialist and Director of Domestic Science De partment, lgleheart Bros., Evans ville, lnd. We are indebted to this firm for giving us permission to use these recipes in full. CAKE SECRETS A Complete Description of What They Are How did you make that beautiful cake? How often you hear this question asked at a luncheon or a dinner where delicious homemade cake is served. And although the hostess usually antr " wers her guest in a general way, you'll notice she seldom tells those "Cake Secrets.'' It has taken many years to find them out. First of all, remember there are only two kinds of cake - butter cake and sponge cake. Every cake is a variation of one of these two; every cake begins by being a butter or a sponge cake. Accordingly, we have made a division under these two head ings in this book. The basic recipe for butter cakes is on the opposite page, this being a plain white cake. From this basic recipe all butt-er cakes can be varied, as shown on the pages next following. Likewise, will be found basic recipe for sponge cakes, and its variations immediately after. Learn to make these two fundamental cakes, the simple !orm of butter cakes and that of sponge cakes, and it is easy to make any variation of either.
[Show full text]
Microwave Dry Fruit Cake Recipe / Eggless Cake Recipe
Microwave Dry Fruit Cake Recipe / Eggless Cake Recipe Woohooo…It has been “4 years” since I started foodybuddy and it has been an amazing experience … I sincerely thank all my fellow bloggers, friends, foodies, casual visitors, family members and critiques as I progress in this virtual world of blogging …This certainly has enriched my life, added color and has certainly given me something useful to share back with the community . Besides sharing my recipes , I have also learnt a lot in cooking techniques and has enriched my knowledge in food photography and presentation skills …Finally it is certainly a feeling of joy and comfort to learn that the recipes you share is appreciated by folks from the far corners of the world and I do want to thank my husband and my family for their constant support and appreciation … Microwave Dry Fruit Cake Recipe / Eggless Cake Recipe is an easy, rich, eggless and no butter cake with lots of dry fruits in it. This eggless dry fruits cake can be made in less than few mins in microwave. Try this amazing 5 min cake, you will love it for sure. Here are some eggless microwave cake recipes 1. Vanilla Strawberry Mug Cake / Eggless Microwave Cake Recipe 2. SINGLE SERVING EGGLESS CHOCOLATE CAKE | MICROWAVE NO BUTTER CHOCOLATE CAKE 3. Eggless chocolate mayo mug cake 4. Eggless Microwave Brownie Microwave Dry Fruit Cake Recipe Microwave Dry Fruit Cake Recipe / Eggless Cake Recipe Save Print Prep time 10 mins Cook time 5 mins Total time 15 mins Microwave Dry Fruit Cake Recipe / Eggless Cake Recipe is a easy, yummy eggless cake can be made in less than few mins in microwave.
[Show full text]
Panettone Catalogo
96 Italian Christmas Cake Italian Christmas Cake 97 HIGH QUALITY ITALIAN ARTISANAL PANETTONE Passion, quality, care and attention for raw materials, selected ingredients, artisanal production, these are our values and mission. Simple ingredients like wheat flour, eggs, butter, sugar meet special cream fillings and surprising recipes: all our Panettones are the result of years of experience, love for tradition and also research of new trends. 98 Italian Christmas Cake Italian Christmas Cake 99 PANDORO Here comes Christmas and the chill of the December air in Florence is sweetened with the enticing aromas of artisan bakers making de’ Medici’s Bread, Pan de’ Medici. This famous Florentine Christmas cake, baked artisanally, is a plain, naturally yeast-leavened, sweet bread perfumed with vanilla. Many competing stories claim to reveal the origins of Pan de’ Medici. Some say a young baker invented the cake to impress his lover; others say the sweet cake was invented by a nun to impress her fellow sisters. Whichever it is, it is certainly a labour of love, as making such Cake is not a quick process. Pan de’ Medici can be toasted for breakfast, eaten with coffee, dipped in vin santo for lunch, enjoyed with prosecco for aperitivo, and served as the closer for dinner, along with amaretto. This rich in butter cake is very BDMP2101 BDMP2102 BDMP2103 versatile and can be used also in savory combination, PAN DE’ MEDICI PANDORO HAND WRAPPED CAKE PANDORO TIRAMISÙ CREAM FILLED such as truffle, salmon, foil gras or caviar. TRADITIONAL FLORENTINE CAKE 1 lb 10.4oz (750 g) 1 lb 10.4oz (750 g) Enjoy your own Pan de’ Medici this festive season.
[Show full text]