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Mexican Cooking Equipment





mexican cooking equipment







    mexican
  • (mexico) a republic in southern North America; became independent from Spain in 1810

  • a native or inhabitant of Mexico

  • of or relating to Mexico or its inhabitants; "Mexican food is hot"











Pastel de tres leches Recipe




Pastel de tres leches Recipe





from Hands on Gourmet : cooking party!

Pastel de Tres Leches with Fruit Poached in Almibar


Serves 8-10 people

Ingredients

For the Cake
2 cups flour
2 teaspoons baking powder
12 egg yolks (1 cup)
12 egg whites (1 1/2 cups)
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup water
2/3 cup vegetable oil
pinch salt

For the Tres Leches
3 1/2 cups milk
3 cups sweetened condensed milk (about two cans)
3 cups evaporated milk (about 4 cans)
2 vanilla beans, split and scraped

For the Whipped Cream Frosting
4 cups heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

For the Fruit Poached in Almibar
2 cups piloncillo (raw Mexican sugar)
2 cups water
2 sticks cinnamon
1/2 cup sherry
Seasonal diced fresh or dried fruit such as: figs, apples, cherries, apricot, pear


Instructions

For the Cake
Line a half sheet pan with parchment paper. Preheat the oven to 325 degrees.

Sift the flour and baking soda twice.

Combine the water, egg yolks, salt, vanilla and in a pitcher.

Whip the egg whites to soft peaks in an electric mixer. Once the whites reach soft peaks, slowly add 1 cup of sugar a little at a time and whip to stiff peaks.

While the egg whites are beating, combine 1/2 cup of sugar with the flour mixture in a large bowl. Whisk in the liquid mixture from the pitcher until smooth.

Fold one third of the whipped whites into the yolk mixture. Then fold in the rest.

Spread out on the sheet pan and bake for about 30 minutes, rotating pan half way through cooking time. Bake until set and golden.

Cool cake to room temperature, then cut the cake in half.

Soak the cakes in the tres leches mixture and chill.

For the Tres Leches
Simmer the milk and vanilla bean and seeds together for 10 minutes on medium low heat. Allow to steep for one hour. Strain and combine with the sweetened condensed and evaporated milk. Chill.

For the Whipped Cream Frosting
Combine all ingredients and whip to medium peaks. Chill.

For the Fruit Poached in Almibar
Combine the piloncillo and the water and simmer over low heat, stirring occasionally, until the piloncillo dissolves. Add the cinnamon sticks and continue to simmer until the syrup becomes thick. Mix in the sherry and simmer for another 5 minutes over low heat.

Pour over the diced fruit and allow to sit and cool to room temperature.

To Build the Cake.
Spread a layer of the vanilla whipped cream on top of the first half of the soaked cake. Top with the second half of the cake and cover in whipped cream. Chill for at least 30 minutes before slicing.

To Serve
Serve the cake sliced with some of the fruit in almibar.

Special Equipment
Stand Mixer
Flour sifter
Whisk
Offset spatula
9” Cake pans













Tres Leches with Strawberries & Whipped Cream




Tres Leches with Strawberries & Whipped Cream





Tres Leches with Strawberries and Whipped Cream!

Pastel de Tres Leches with Fruits

Ingredients

For the Cake
2 cups flour
2 teaspoons baking powder
12 egg yolks (1 cup)
12 egg whites (1 1/2 cups)
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup water
2/3 cup vegetable oil
pinch salt

For the Tres Leches
3 1/2 cups milk
3 cups sweetened condensed milk (about two cans)
3 cups evaporated milk (about 4 cans)
2 vanilla beans, split and scraped

For the Whipped Cream Frosting
4 cups heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

For the Fruit Poached in Almibar
2 cups piloncillo (raw Mexican sugar)
2 cups water
2 sticks cinnamon
1/2 cup sherry
Seasonal diced fresh or dried fruit such as: figs, apples, cherries, apricot, pear


Instructions

For the Cake
Line a half sheet pan with parchment paper. Preheat the oven to 325 degrees.

Sift the flour and baking soda twice.

Combine the water, egg yolks, salt, vanilla and in a pitcher.

Whip the egg whites to soft peaks in an electric mixer. Once the whites reach soft peaks, slowly add 1 cup of sugar a little at a time and whip to stiff peaks.

While the egg whites are beating, combine 1/2 cup of sugar with the flour mixture in a large bowl. Whisk in the liquid mixture from the pitcher until smooth.

Fold one third of the whipped whites into the yolk mixture. Then fold in the rest.

Spread out on the sheet pan and bake for about 30 minutes, rotating pan half way through cooking time. Bake until set and golden.

Cool cake to room temperature, then cut the cake in half.

Soak the cakes in the tres leches mixture and chill.

For the Tres Leches
Simmer the milk and vanilla bean and seeds together for 10 minutes on medium low heat. Allow to steep for one hour. Strain and combine with the sweetened condensed and evaporated milk. Chill.

For the Whipped Cream Frosting
Combine all ingredients and whip to medium peaks. Chill.

For the Fruit Poached in Almibar
Combine the piloncillo and the water and simmer over low heat, stirring occasionally, until the piloncillo dissolves. Add the cinnamon sticks and continue to simmer until the syrup becomes thick. Mix in the sherry and simmer for another 5 minutes over low heat.

Pour over the diced fruit and allow to sit and cool to room temperature.

To Build the Cake.
Spread a layer of the vanilla whipped cream on top of the first half of the soaked cake. Top with the second half of the cake and cover in whipped cream. Chill for at least 30 minutes before slicing.

To Serve
Serve the cake sliced with some of the fruit in almibar.

Special Equipment
Stand Mixer
Flour sifter
Whisk
Offset spatula
9” Cake pans










mexican cooking equipment







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