"Easy Baking"

Show 151

The Aubergine Chef
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Jason Shriner - The Aubergine Chef

Shortbread Cookies
(Recipe makes 4.4 lb. Cookie Dough)

Ingredients:

1) 1 lb. 7 oz. Unsalted Butter at room temperature
2)   15 oz. Sugar
3)   4 oz. Egg Yolks
4)   1/4 oz. Vanilla Extract
5) 1 lb. 12 oz. Bread Flour
6)   1/8 oz. Salt

Preparation:
1)   Cream butter alone for 5 minutes.
2)   Add Sugar and continue for 2 minutes.
3)   Add yolks and vanilla.
4)   Sift dries and add to butter mixture.
5)   Portion into 1 lb. 1 oz. pieces and save what you don't use right away.
6)   Shape cookies: Roll out dough to about 1/4” thickness and cut out desired shapes.
7)   Bake at 350-400 degrees until lightly golden along the edges – should be slightly
       underbaked in the middle...about 6-9 minutes.
8) Rotate your pans – then bake 1 to 3 minutes more.

Storage:
1)   Baked – Room temperature: 3-5 days
2)   Dough – Fridge: 5-7 days
3)   Dough – Frozen: 12 months

Brown Butter Sage Cake with
Vanilla Swiss Buttercream Frosting
(Makes two 9" by 1.5" Cakes)

(The Cake)
Ingredients:

1)   4 3/4 oz. Large Egg Whites
2)   8 oz. Whole Milk
3)   9 Grams Vanilla
4)   10 1/2 oz. All-Purpose Flour
5)   10 1/2 oz. Granulated Sugar
6)   5 grams Salt
7)   6 oz. Unsalted Butter at room temperature
8)   10 to 15 Fresh Sage Leaves - some coarsely chopped
9)   1/2 tsp. to 1 1/2 tsp. Dry Ground Sage

Preparation:

1)   In a saucepan, combine the butter and all the sage and melt the butter over low heat.
2)   Once completely melted, increase the heat to medium and allow to brown without stirring.
3)   Once the butter has browned bits in the bottom and does make any noise set aside and
       allow to cool completely to room temperature.
4)   Whisk together the egg whites, 2 ounces (1/4 cup) milk, and the vanilla.
5)   In your electric mixing bowl, sift together the dry ingredients then mix on low speed with
       your paddle attachment for 30 seconds to blend.
6)   Add the egg white mixture and blend until incorporated.
7)   Remove the large pieces of sage.
8)   Add the egg mixture and the butter.
9)   Mix on low speed until the ingredients are moistened on low speed, then increase to medium
       speed and beat for 1 ½ minutes to aerate.
10) Slowly add in the remaining milk mixture scraping the sides as necessary.
11) Beat on medium for about 1 ½ minutes once all the milk is added.
12) Pour batter into prepared cake pans until they are filled about ½ to ¾ of the way up and bake
       at 300-350 degrees F for about 25-35 minutes or until a cake tester inserted into the center
       of the cake comes out clean.
13) Cool the cakes in the pans on wire racks for about 10 minutes then release them and allow
       them to cool on the wire racks completely.
14) Wrap tightly with plastic wrap.

Storage:
1)   2 days at room temperature
2)   5 days in the refrigerator
3)   2 months if frozen

(The Frosting - Makes 1 lb. 10 oz.)
Ingredients:

1)   5 oz. Granulated Sugar
2)   13 1/2 oz. Butter at room temperature
3)   3 1/2 oz. Powdered Sugar
4)   4 oz. Egg Whites (about 3 to 5 eggs)
5)   2 to 3 tbs. (1 oz.) Dutch Processed Cocoa Powder

Preparation:

1) Prepare a double boiler with a pot with 1-2 inches of water brought to a simmer.
2)   Use a stainless steel bowl (or your electric mixer bowl if it’s large enough) for the upper
       part of the double boiler.
3) Wipe out your electric mixer bowl, the stainless steel bowl, and whip attachment with
       a paper towel dampened with vinegar.
4)   Combine all of the egg whites and the granulated sugar in the bowl you are using for your
       double boiler.
5)   Whisk together gently just to combine.
6) Bring your sugar and egg white mixture to the double boiler and stir gently until it reaches
   150 degrees F.
7) Remove from the heat and place on the electric mixer with the whip attachment and whip
       to medium to stiff peaks.
8) Once the meringue has reached medium to stiff peaks add in the butter, starting on low
       speed and increasing to high speed until the icing comes together.
9) Carefully add confectioner’s sugar on low speed.

Storage:
1)   5 days room temperature
2)   10 days refrigerated
3)   6 months frozen

Good Eating!!!