"Is it safe to eat food made by a sick person?"
Unlike what seems to be the standard course of action of a COVID-19 patient, I wasn't exactly resting for the entirety of my positive state. I attempted dance and pilates (from which an excruciating headache was triggered), moved about the house (masked, of course), and reviewed notes from vacations past (still in progress). It was evident that I was keen to rejoin society and partake in the activities I enjoyed and wished to enjoy once again.
Baking was not omitted from this roster of hobbies, for being at home meant readily available tools and ingredients for crafting.
Unlike what seems to be the standard course of action of a COVID-19 patient, I wasn't exactly resting for the entirety of my positive state. I attempted dance and pilates (from which an excruciating headache was triggered), moved about the house (masked, of course), and reviewed notes from vacations past (still in progress). It was evident that I was keen to rejoin society and partake in the activities I enjoyed and wished to enjoy once again.
Baking was not omitted from this roster of hobbies, for being at home meant readily available tools and ingredients for crafting.
1) New York Cheesecake
One of these projects was a classic New York Cheesecake. Originally to be undertaken as part of the Apple Mania series, a last-minute realization of cream cheese sparsity led me to repurpose the graham crust in the direction of an Apple Mousse Cake.
That one was excessively creamy, given that I had emptied an entire carton of heavy whipping cream to form a filling. This New York Cheesecake was constructed from 200g from graham crackers and a whopping 900g of Philadelphia cream cheese - that's nearly 4 blocks!! - then baked in a water bath for over sixty minutes.
One of these projects was a classic New York Cheesecake. Originally to be undertaken as part of the Apple Mania series, a last-minute realization of cream cheese sparsity led me to repurpose the graham crust in the direction of an Apple Mousse Cake.
That one was excessively creamy, given that I had emptied an entire carton of heavy whipping cream to form a filling. This New York Cheesecake was constructed from 200g from graham crackers and a whopping 900g of Philadelphia cream cheese - that's nearly 4 blocks!! - then baked in a water bath for over sixty minutes.
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The result was a gratifying one of exceptional creaminess. With its surface appearing lacquered with a golden sheen and its interior buttery and indulgent, remarks affirming my opinion were received all around.
On the first day, I hadn't removed the foil wrapping from the pan before transferring it to the fridge to cool. This led to condensation pooling on the underside of the crust, consequently leading to a soft, pliable centre. Thankfully, the circumference remained dry, emitting a delicate crunch. I also hadn't let the cake chill for its required minimum of eight hours before removing the first slice; the top was rigid and centre basque-like. On the second day, however uniformity was witnessed throughout the cross-sections.
Word of warning: Do not consume slices greater than half-inch thickness in one sitting. The satiation levels are tremendous.
On the first day, I hadn't removed the foil wrapping from the pan before transferring it to the fridge to cool. This led to condensation pooling on the underside of the crust, consequently leading to a soft, pliable centre. Thankfully, the circumference remained dry, emitting a delicate crunch. I also hadn't let the cake chill for its required minimum of eight hours before removing the first slice; the top was rigid and centre basque-like. On the second day, however uniformity was witnessed throughout the cross-sections.
Word of warning: Do not consume slices greater than half-inch thickness in one sitting. The satiation levels are tremendous.
2) Banana Chocolate Chunk Muffins
For weeks, I had desired Banana Chocolate Chunk Muffins. But what's a baking enthusiast to do when SK is filled with banana loaf recipes instead of banana muffin ones?
Once my body could handle text, calculations, and work (ugh) again, my mind began trailing, contemplating the proper conversion sequence as opposed to reviewing the drawings at hand.
Once my body could handle text, calculations, and work (ugh) again, my mind began trailing, contemplating the proper conversion sequence as opposed to reviewing the drawings at hand.
A 2:2:1:1 ratio was discovered. I set out to validate this ratio, comparing the flour, fat, liquid, and egg quantities by mass in SK's tried-and-true Marbled Banana Bread and Double Chocolate Chip Muffins. These were two recipes I had enjoyed greatly, and I was eager to revisit the experience through bananas and chunky chocolate comprisals.
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For the most part, the ratio had held true. However, the result was far denser than preferred. I kept all-purpose flour instead of cake, for I believed the gluten content necessary for structure, and added baking powder for volume. The compacted cross-section was met with disappointment.
Flavours hadn't been compromised drastically, but moistness and banana-yness had seemed to disappear, letting chocolate take the spotlight. The sleepy polar bear and friend enjoyed the creations as an early breakfast, extending thumbs ups in my direction.
But I was not satisfied. Future attempts shall possibly see the reduction of flour, reduction in eggs (from 2 to 1), and partial replacement of butter with oil. I'm still not keen on cake flour, as the output was too crumbly and tender.
But I was not satisfied. Future attempts shall possibly see the reduction of flour, reduction in eggs (from 2 to 1), and partial replacement of butter with oil. I'm still not keen on cake flour, as the output was too crumbly and tender.
3) Marbled Banana Bread
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Words are not needed in regards to the innumerous production counts of this item.
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4) Apple Dumplings
As the world gears up for Thanksgiving baking and cozy aromas of pie, I set out on a mission to simplify apple pie. The recipe in question was no other than SK's newest Apple Dumpling recipe.
Advertised as individual parcels of apple pie, the process seemed straightforward enough. All-butter pie crust would be used to encase apple halves along with fillings of brown sugar, cinnamon, and nutmeg - and a cold knob of butter.
As the world gears up for Thanksgiving baking and cozy aromas of pie, I set out on a mission to simplify apple pie. The recipe in question was no other than SK's newest Apple Dumpling recipe.
Advertised as individual parcels of apple pie, the process seemed straightforward enough. All-butter pie crust would be used to encase apple halves along with fillings of brown sugar, cinnamon, and nutmeg - and a cold knob of butter.
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I took to doubling SK's pie crust recipe the evening prior, entertaining the potential of making more dumplings (or even pies later on in the week). My hands and wrists ached, but the deed had been completed, Four doubly shrink-wrapped slabs rested in the refrigerator for my use.
The next morning, I obtained three Gala apples from our Apple Factory visit, gliding a ruler along their sides to ensure approximate 3-inch diameters. They were peeled, cored with a melon baller, and brushed liberally in lemon juice with a pastry brush (instead of being drizzled with the juice of half a lemon). The second modification imposed was incorporating butter directly into the brown sugar mixture and portioning the filling into spheres. Reluctant I had been to a messy assembly process where rock-solid butter would wobble atop a crumbly, uncompacted foundation of sugar, on top of an already wobbly apple base.
The next morning, I obtained three Gala apples from our Apple Factory visit, gliding a ruler along their sides to ensure approximate 3-inch diameters. They were peeled, cored with a melon baller, and brushed liberally in lemon juice with a pastry brush (instead of being drizzled with the juice of half a lemon). The second modification imposed was incorporating butter directly into the brown sugar mixture and portioning the filling into spheres. Reluctant I had been to a messy assembly process where rock-solid butter would wobble atop a crumbly, uncompacted foundation of sugar, on top of an already wobbly apple base.
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The dough was rolled to a rectangle estimating 12 inches by 13 inches, as fears of tearing crept up. Of course, the thicker pastry meant greater difficulty in sealing the apples shut. There were at least three instances of brown sugar-butter explosions amidst the baking process.
I griped about the additional effort in making individual portions, for equal distribution via eyeballing has never been my forte. Alas, the parcels tasted fantastic! The crust was flaky, the apple tender, and, where the bottoms had not torn away, wondrous buttery juices flowed from within.
That said, I'm thankful to have stuck with the original serving size of six. My three remaining pie dough slabs can now be reserved for the likes of pecan and apple pie.
That said, I'm thankful to have stuck with the original serving size of six. My three remaining pie dough slabs can now be reserved for the likes of pecan and apple pie.
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5) Apple Jam
Alongside the Apple Dumplings, I had also taken to peeling, coring, and finely chopping smaller Gala to form a jammy, cinnamon-laced filling. Substituting 2 tbsp of gelatin with 2.5 tbsp of glutinous rice flour, the emerging consistency was viscous, yet not entirely solidified. In hindsight, the quantity of brown sugar ought to have been scaled down proportionally to the compensate for Gala's innate sweetness: although 1 cup of packed brown sugar was ideal for Ginger Gold, I'd recommend lessening the amount by 30-35% for Gala, and possibly further for Fuji and Honeycrisp (but those are best reserved for eating).
Alongside the Apple Dumplings, I had also taken to peeling, coring, and finely chopping smaller Gala to form a jammy, cinnamon-laced filling. Substituting 2 tbsp of gelatin with 2.5 tbsp of glutinous rice flour, the emerging consistency was viscous, yet not entirely solidified. In hindsight, the quantity of brown sugar ought to have been scaled down proportionally to the compensate for Gala's innate sweetness: although 1 cup of packed brown sugar was ideal for Ginger Gold, I'd recommend lessening the amount by 30-35% for Gala, and possibly further for Fuji and Honeycrisp (but those are best reserved for eating).
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Uses for the jam are yet to be explored, but my primary intent had been for incorporation with porridge oats - Apple Cinnamon Oatmeal needs not be brewed from an instant packet!
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