5 Interesting Trivia about desserts

Did you know that chocolate chips were invented after chocolate chip cookies? Or that s’mores were invented by girl scouts? Here are some interesting facts about baking and desserts that you can take on and impress your friends.

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1. Chocolate chips were invented after the chocolate cookie.

The famous story of chocolate chip cookie goes way back to 1930. The baker Ruth Wakefield improvised by chopping the chocolate chip and added to the cookie dough hoping that it would melt and become the chocolate cookie. However, the chocolate chip did not melt but instead each of the chocolate chip retained their form, softened the dough and gave moist sweetness. It became the first chocolate chip cookie. Ruth’s recipe for the chocolate chip cookie is the famous recipe that is still printed on back of the Nestle’s chocolate chip bag.

Click here for the Ruth’s chocolate chip cookie recipe.

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2. Croissant weren’t created in France

You probably think that because of the name, croissant is created by French. However, the delicious, soft, and flakey pieces of buttery croissant is actually made by Austrian. Austria had simpler version of the croissant and August Zang took the idea who founded Viennese bakery in France.

Click here fore the croissant recipe.

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3. S’mores were invented by girl scouts

S’mores is a traditional nighttime campfire treat consisting of a layer of chocolate and fire-roasted marshmallow and graham cracker at the top and bottom. S’mores is a contraction of the phrase “some more” that people asked more and more since it was so delicious. The first recipe was from girl scout while they having a summer camp. Girl scout seems to be our pioneer of sweet desserts.

Click here for more creative s’mores recipes.

4. Marshmallow is actually a plant, and was used as an herbal remedy for sore throats

Traditionally marshmallow is from the plant called “Althea officinalis“. It is called marshmallow plant. The leaves and roots were used as herbal remedy for sore throats. It goes way back to the ancient Egyptians using it as herbal remedy with mixture of nuts and honey. In 1800s France took the sap from marshmallow plant and combined it with egg whites and sugar. Now the modern marshmallow consists of sugar, water and gelatin which is a soft candy.

5. The chocolate river in Willy Wonka & The Chocolate Factory was real chocolate river

I love the movie Willy Wonka & The Chocolate Factory that was released in 1971. Not only it successfully portrayed the wonderland with desserts but also they were real about it. The chocolate river inside the factory contained 150,000 gallons of water mixed with chocolate and cream. You could have actually drunk it! However, it did not take long to spoil that it is told that the smell was quite awful.

Click here for more trivia of Willy Wonka & The Chocolate Factory.

 

 

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Review: Galaxy Mirror Cake

One of my favorite Youtuber, Rosanna Pansino made this amazing “Galaxy Mirror Cake“. The mirror cake was one of the trend throughout the baking community that it has very reflective glaze covering the cake. Ro added the galaxy theme since her audiences requested and when I first saw the thumbnail I immediately shared with my friends.

I love Ro’s Youtube channel because her creative works based on baking are so innovative. She always has a theme for it and she call it “nerdy” because she is fan of many movies and dramas. She gets idea from it and apply to her baking such as making death star cake from the Star Wars. I noticed that the audiences who are fan of that specific topic gets so excited and  empathize with other audiences which only makes comment section full of joy.

Back to the “Galaxy Mirror Cake”, Ro explains the process very clearly and shows the steps in the video to make it understandable. I appreciate how she specifically instructs and does not miss details where people can easily make mistake. She always gives an opportunity to the viewers to create their own design by giving the wiggle room in the process such as in this case color design. I think as a creator it is always appreciative and thoughtful to share the work and provide another options for it.

Without further ado if you want to check out and witness this amazing galaxy mirror cake process, here is the video:

Only 3-ingredients Cheesecake

Hello!

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Personally, I love everything about cheese. I think cheese makes the food so delicious. When it is melt and stretches ‘ugh’ it looks amazing. Now with the baking, I adore cheesecake! It looks very basic but I wanted explore and find out if the process is also basic. This week I was interested in any Japanese style baking and I saw this 3-ingredients cheesecake from Epicurious! I successfully made it and it was pleasantly simple process. I am happy I can introduce this recipe to our baking beginners so here it goes!

 

Ingredients:

  • 7 egg yolks / 7 egg whites (Room temperature)
  • 10 ounces white chocolate
  • 9 ounces cream cheese (Room temperature)
  • 9″ round cake pan

 

Recipe:

  1. Line bottom of 9″ cake pan with the parchment paper. First the round bottom and the rim of the cake pan should be higher than the cake pan. It could be difficult for the beginners so you can calculate the circumference of the cake pan and use the ruler before you cut. Then foil up the pan over the sides to prevent water entering pan.
  2. Put the white chocolate and cook with double boiler. (Check the “Homemade Tiramisu” post if you are not familiar with double boiler.)kakaotalk_20170303_182757386-horz
  3. Add the cream cheese to the melted white chocolate and mix it well.kakaotalk_20170303_182813715
  4. If the 3. batter is hot then cool it and add egg yolks.
    kakaotalk_20170303_182825900-horz
  5. Use the hand mixer with the high speed and whip the egg whites. Make it fluffy like a cloud.kakaotalk_20170303_182834442
  6. Add a small portion of egg whites toe the mixture and stir. Fold remaining egg whites in 2 additions.kakaotalk_20170303_182838783
  7. Pour the mixture to the cake pan. Place the pan to another bigger pan like the picture and add warm water to halfway of the pan. kakaotalk_20170303_182850442kakaotalk_20170303_182857853
  8. Bake the cheesecake in 350F degrees for 40-45 minutes. When it is done, turn the oven off and leave pan in oven 15 minutes. This was the result.kakaotalk_20170303_185711296
  9. Remove cheesecake from pan, and move it to another any flat pan and chill until cold. You have to wait at least 4 hours so I recommend to put it in the fridge overnight.

I sprinkled the sugar powder on top and these were the slices of the cheesecake.kakaotalk_20170303_182913886-horzIt tasted so good! Yum Yum. It was so delicious and surprisingly not too sweet. There were lots of white chocolate but I could taste cream cheese more than white chocolate. It was very easy process and honestly, who could resist making cheesecake involving only 3 ingredients?! Make it and enjoy this lovely cheesecake.

Homemade Tiramisu

Baking takes time. But when you do not have enough time to bake you can make this delicious Tiramisu! Tiramisu does not need any oven baking. The bread fillings inside the Tiramisu can be any soft bread that you can buy at grocery store. I bought my Vanilla Loaf Bread at Payless Store in West Lafayette. I think large grocery stores like Walmart or Payless has great bakery station. Tonight is my friends birthday but I had no time to bake the cake and do all the decoration so I chose to do this Tiramisu. The Tiramisu is the king of moist dessert that breads are soaked in with the coffee. Then the bread is layered with lots of mascarpone cream cheese so I would say it is more hard to fail. I hope you can try at home too! (For more information about Tiramisu, click the link!)

Ingredients:

  • 4 egg yolks
  • 100g sugar
  • 2Tbs Coffee espresso
  • 200g heavy cream
  • 500g mascarpone
  • cocoa powder and sugar powder for dusting
  • Any soft bread
  • coffee syrup: 1cup espresso, 1Tbs sugar

Recipe:

  1. Mix the egg yolks, sugar and black coffee by cooking double boiler. (Pour proper amount of water into the pot so that when the bowl is on the pot the water won’t touch the bowl directly. Double boiler will melt the ingredient in the bowl by the heat of the steam.)kakaotalk_20170224_175723130
  2. The egg yolk mixture’s viscosity should be this much.kakaotalk_20170224_181321807
  3. I love mascarpone so I had this pretty shot. I have link of what you can make with this mascarpone cheese. Enjoy. kakaotalk_20170224_175718670.jpg
  4. Whip the mascarpone until light and fluffy. Add heavy cream and keep whipping.kakaotalk_20170224_175710430-e1487977464318.jpg
  5. Pour (1) egg yolk mixture into (2) mascarpone mixture.kakaotalk_20170224_175704304.jpg
  6. I will use this bread. It is very soft and has no flavor in it yet. kakaotalk_20170224_175714522
  7. Cool the espresso, add sugar and mix well. (I placed it between the container and the bread for the easy process.We will going to soak the bread with the coffee and plac it into the container. )kakaotalk_20170224_175659879
  8. First layer is mascarpone cream. Soak the bread in espresso and place in serving bowl. And add (3) mascarpone cream again. (This shot is only cream + soaked bread)kakaotalk_20170224_175655399
  9. layer the (3) cream and bread. Finally dust with cocoa powder and sugar powder.kakaotalk_20170224_175650457kakaotalk_20170224_175644975
  10. Voila!kakaotalk_20170224_175633089

Baking 101: The Measurement

Hello!

all-clad-stainless-steel-measuring-cups-and-spoons-cI would like to introduce one of the fundamentals of baking which is the measurement. Baking is not really forgiving. It is science. That was my impression after a numerous attempt of baking and wonder what went wrong. I was able to read the instructions and prepare the ingredients but eventually if I missed one of the measurement it became pile of failure. Even just one miss-measured tablespoon of flour can ruin everything! I struggled a lot that it almost stopped me there. But I kept tried and look for the tools for perfect measurement. Not like cooking food, you got to find a way to do exactly what it says in the recipe. Trust me. Do not trust your guts! Understanding the correct measuring technique for a particular ingredient will guarantee better baking results.

 

  1. Flour

Flour is the most common miss-measured ingredient. I had numerous attempt and spilling all the white powder on my kitchen. The best way to measure the exact amount of flour is using the digital kitchen scale. The reason why it should be ‘digital’ is for your convenience. The analog scale works too but it gets hard to measure detailed number of grams. If you do not have the scale, then you can use measure cups. For the dry ingredient like flour, baking powder or sugar, the instruction of using measuring cup would be the same. The measuring cup has labels of what size it is and has variety of measurements. The key instruction is that not scooping it with the measuring cup! Use the spoon and fill the measuring cup carefully. After you finish filling the cup, use the long stick like knife, back of the spoon or back of the fork to level off the top of the measuring cup. Just because the measuring cup looks like a big spoon, I was deceived and scoopedwith it and it was always ended up being miss-measurement.

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  1. Sugar

You can use same instruction as the flour since it is same dry ingredient. But I just wanted to add that sugar is more forgiving than flour. You can control the amount and control the sweetness level but still you should be careful. I have no scientific evidence but overusing sugar can break down other ingredient. Sugar aids proper browning and stabilization.

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  1. Liquid ingredients (oil, water, milk)

Remember that I said baking is science? It is because when you measure the liquid ingredients, just like in chemistry lab, they need to be measured at eye level. For all liquid ingredients, you will use the cup that has “ml” or “L” labels. You should bend down and make sure that the liquid is at the exact eye level.

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Those were the basic three key concept of measurements. Of course there are lot more different ingredients but I wanted to introduce the fundamental ingredients which could applied in many similar ingredients. I hope these tips were helpful to all my baking beginners! I would leave a link where you can find baking measurement tools and more fundamental tips.

Have a great day!