27 heinäkuuta, 2009

DARING BAKERS: MALLOWS (SUKLAAKUORRUTETUT VAAHTOKARKKIKEKSIT)

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

When I first scanned through the July's DB Challenge and the Mallows recipe, I thought this one I'd have to skip. Because of the fact, that I 'm still on summer vacation and at the summer house where the baking equipment consists mainly of a few bowls and one cake tin. There you want to keep things easy and simple with the recipes. And the recipe of the homemade marshmallows I didn't find easy and simple enough.


But then I got to the part where it said, that you can also use the not-homemade marshmallows. However, I think that I must have had the marshmallows a bit too long in the oven, as they ended up so flat. The second problem with my Mallows was the chocolate & cocoa butter covering, which was fine when having the mallows straight out of the fridge, but after having them on the table (or outside in the sunshine to snap the pictures) it started to melt right away and then the fingers would get really messy. And I mean so messy, that to protect the whole inside of the house I couldn't let my kids have them!

Delicious were they anyway and thanks to the double challenge, the kids had enough of the Milan cookies to eat :)

Mallows
Serves: about 2 dozen cookies

3 cups (375grams/13.23oz) all purpose flour
1/2 cup (112.5grams/3.97oz) white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon

12 tablespoons (170grams/ 6 oz) unsalted butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
  1. In a mixer with the paddle attachment, blend the dry ingredients.
  2. On low speed, add the butter and mix until sandy.
  3. Add the eggs and mix until combine.
  4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
  5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
  6. Preheat the oven to 375 degrees F. (=190°C)
  7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
  8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
  9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  10. Line a cookie sheet with parchment or silicon mat.
  11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
  12. Lift out with a fork and let excess chocolate drip back into the bowl.
  13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree (170°C) oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup (168.76 grams/5.95oz) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1/4 teaspoon pure vanilla extract
  1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
  2. Sprinkle the gelatin over the cold water and let dissolve.
  3. Remove the syrup from the heat, add the gelatin, and mix.
  4. Whip the whites until soft peaks form and pour the syrup into the whites.
  5. Add the vanilla and continue whipping until stiff.
  6. Transfer to a pastry bag.
Chocolate glaze:
12 ounces semisweet chocolate (n. 300g)
2 ounces cocoa butter or vegetable oil (n. 50g)
  1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
ENG-FIN:
Välillä näinkin päin: Heinäkuun Daring Bakers -haasteena oli kaksi erilaista pikkuleipäreseptiä, joista piti tehdä ainakin toinen, mutta halutessa molemmat. Ensimmäinen on nimeltään Mallows, eli suklaakuorrutettuja vaahtokarkkikeksejä. Valitsin haasteen ohjeen salliman ohituskaistan, eli käytin valmiita, kaupasta ostettuja vaahtokarkkeja.

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