Lemon Brioche Croissants

That's lemon in them and this Lemon Brioche Croissants are so light and buttery, therewith slight tangy sweetflavor of the lemon pie filling in the center.


Ingredients

• 1 cupful all milk
• 1/4 cupful sugar
• 4 egg
• 3 1/2 - 3 3/4 cups bread flour
• 1 tablespoonful instant yeast
• 1 1/2 teaspoonful salt
• 1 1/2 cupfuls soft butter
• 1 1/4 cup lemon curd or pie filling
• 3 tablespoonful powdery sugar

Direction
Pour out milk into a saucepan and heat until lukewarm. In a large bowlful add up sugar and warm milk. Add together 1 cup of flour, blend until smooth. Add together lightly beaten eggs and mix all. Add together in instant yeast and some other cup of flour. Go on to mix.
Add in salt and a half a cupful of flour. Mix until the dough closes. Add a bit flour with a flat surface and decant the dough. Knead dough as three minutes appending just a little bit by flour at once. You need the dough to get on the sticky side.
The dough will stick to your hands a bit. Just add a little flour to your hands and continue to knead. The dough will became a little easier to handle as you knead. Place dough back into bowl.
Add a 1/4 of the soft butter to the and mix together by hand. At one time the butter is altogether comprised add some other 1/4 by butter, go on until all the butter is blended in.
Cover bowl on plastic wrap and place into fridge as four hrs or nightlong. Later on resting time sprinkle a bit flour on a flat surface and place dough on top. Cut dough in one-half and adjust one piece away.
Roll dough into a 15 inch diameter circle. Utilizing a pizza cutter, cut dough into 8 pieces. Add a heaping tablespoonful of pie filling or lemon cheese to the base of the triangle. Beginning by the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed. Place onto a parchment lined baking tray.
Repeat with early one-half of dough. Cover on plastic wrap as 45 minutes. Bake in a preheated 350F oven for 15-17 minutes. Admit to cool on a wire rack. And so sift a bit powdered sugar on top.

Varieties of Cake

Varieties of cake
German chocolate cake.
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Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.

* Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
* Cheesecakes use mostly some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour component (though it sometimes appears in the form of a (often sweetened) crust). Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
* Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise.
* Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

A large cake garnished with strawberries

Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake), contents (e.g. fruitcake or flourless chocolate cake), or occasion (wedding cake, birthday cake, or Passover plava, a type of Jewish sponge cake sometimes made with matzo meal).

Cakes may be small and intended for individual consumption (for example madeleines and cupcakes). Larger cakes may be made with the intention of being sliced and served as part of a meal or social function. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.

Particular types of cake may be associated with particular festivals, such as stollen (at Christmas), babka and simnel cake (at Easter), or mooncake.



Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. Such mixes are available under a number of brand names, including Betty Crocker, Duncan Hines, and Pillsbury; while the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.


Source: Wikipedia

Fourth of July Recipe – Flag Cake

By: Jill Seader

1 cup flour
1/2 teaspoon salt
3/4 cup ground almonds
6 eggs, separated
1 1/4 cup sugar
1/2 cup lemon juice
2 teaspoons grated lemon peel
1 1/2 cups heavy whipping cream
2 teaspoons confectioner’s sugar
1 teaspoon vanilla
1 pint of fresh strawberries
1 cup fresh or frozen blueberries

Sift the flour and salt together in a medium bowl. Add in the ground almonds and mix well. Put the six egg whites into a big mixing bowl and beat until foamy. Add in 3/4 cup of the sugar slowly. Beat the mixture until soft peaks form. Put the egg yolks into a small bowl and beat until they are very thick and have a lemon color. Slowly add in the rest of the sugar (1/2 cup). Put the lemon juice and lemon peel into the mixture and mix well. Beat the mixture for 1 minute. Fold the flour mixture in just until it is combined. Fold in the egg yolk mixture. Pour the batter into a 9 x 13 inch baking pan. Bake in a 350 degree oven for 35 minutes. Turn the pan upside down onto a wire rack and allow the cake to cool. Put the cooled cake onto a serving platter and cut it in half lengthwise. Put Lemon Filling (recipe follows) onto the bottom half of the cake. Put the top half back on top. Combine the heavy whipping cream with the confectioner’s sugar and vanilla. Take out 1/4 cup of this mixture so you can make the stars. Spread the rest of mixture onto the top and sides of the cake. Cut the strawberries in half and use them to make the stripes for the flag. Use the blueberries to make the area for the star field. Put the 1/4 cup cream mixture into a pastry bag and fit the top with a small star tip. Put stars on top of the blueberries. Use any remaining strawberries to decorate around the base of the cake.

Lemon Filling
1/2 cup sugar
1/8 teaspoon salt
1 egg
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 cup water
1 teaspoon butter
2 teaspoons grated lemon peel

Source: www.articlecity.com