baker daphna rabinovitch shares classic recipes

Almost overnight, the weather changed from eternal summer to rain and sweater season.
During the warm season, many home chefs and bakers avoid the kitchen heat for outdoor dining.
But now I suspect many of us are eager to come up with a baking sheet and a muffin plate to fill the house with fresh aromasbaked goods.
This desire to bake is at the heart of Daphna Rabinovitch, a classic-trained pastry chef, personal chef, Canadian life test kitchen director, TV gourmet personality and a naturally baked
During her career, the petite blonde has tested and supervised over 500 recipes
A few books have been written-and now celebrating her splendor, taste --
Inject recipes, Baker\'s me (Whitecap). It is the must-
There are baking books for the season-rich in details, gorgeous in color, wonderful food stories, not to mention steps --by-
The step-by-step instructions in Rabinovitch\'s book will certainly help those in the spirit of holiday baking create unforgettable memories.
In a recent Q & A, a passionate Rabinovitch talked about her obsession with creating snacks that will definitely pass on from family to family.
Q: What is the core of your book?
A: baking is A science-there is A reason for this step --by-
Step description.
The butter of butter and sugar is so important for a reason.
Once people understand a certain amount of scientific knowledge behind baking, it gives them a lot of confidence.
The more you know about the science of recipes, the less dependent you are on recipes.
Q: What is your motivation?
I\'m the kind of person who\'s telling the truth?
Another recipe?
There are too many cooking books, but I was encouraged to share my experience.
I started my pastry chef career, but deep down in my heart was a family Baker.
Some mornings I wake up and say, \"I just need to bake ! \"
Q: Who is your focus? A: share my knowledge and tell my story.
I have my own picnic area-I am a serious baker and I take the rules seriously.
I believe creativity flows once you absorb these rules.
Q: Favorite memories?
A: I remember the white cake my mom made at dinner on Friday night.
Today, 35 years later, I think of the goose.
The softness of white cake crumbs, the way it melts in your mouth.
In fact, of all the modesty, I think I can recall every sweet thing I have eaten!
My Baker is now available at your favorite bookstore and online.
Look at facebook. com/The-Baker-In-Me-by-Daphna-
Rabinovitch and enjoy the following recipes
Daphana was picked from her book classic shortbread. The use of rice flour or corn starch is common for shortbread.
The protein content of these flour is low, ensuring that the shortbread melts-your-mouth tender.
It\'s a cookie that you can add almost anything, though it doesn\'t need any touch-up. Ingredients:1-1/2 cups (375 mL)all-
1/2 cup (125 mL)
Rice noodles or corn kernels in Salt1 Cup (250 mL)
Unsalted butter, softened (8 oz/250 g)2/3 cup (160 mL)
Sifted icing (
Or sugar)1 Tbsp (15 mL)
VanillaPreheat oven to 300F (150C).
Arrange two biscuits with parchment paper; set aside.
Stir the flour and salt together; set aside.
In a bowl of a vertical mixer with paddle accessories, or by hand-
Hold the mixer and Stir the butter for 1 minute.
2 minutes of sugar.
Scrape the dough down
Season with vanilla
Remove the bowl from the bracket.
Stir the flour mixture in two parts with a wooden spoon and stir until the dough is formed.
Transfer the dough to the working surface of a little flour.
Roll the dough out 1/4 with a light flour rolling pin-inch (6 mm)thickness.
Use the scallop cookie cutter to cut out the cookies.
Transfer to the prepared cookie list.
Refrigerate for 30 minutes.
One at a time ,(
Keep another piece of paper (s)refrigerated)
, Bake in the center of the preheated oven until a slight yellowing starts around 25-30 minutes.
Cool on the cookie chip on the wire rack for 2 minutes.
Transfer the cookies to the wire rack for complete cooling.
Repeat with frozen cookie shape. (
Cookies can be stored in closed containers for up to 5 days at room temperature)
Change: ginger shortbread: Add 3 tablespoons (45 mL)
Chopped Crystal ginger, stir butter and sugar.
Orange Chocolate Shortbread: 2 tablespoons (30 mL)
1/2 cup with sugar to butter (125 mL)
Mini chocolate chips with flour.
Espresso Cake: Add 2 tablespoons (30 mL)
Ground coffee beans.
Rat plum shortbread: add 2 teaspoons of dried pieces (not ground)
Eat with flour.
Rosemary lemon shortbread: 1 tablespoon (15 mL)
Peel lemon with sugar, butter and 11/2 teaspoon (7 mL)
Dry rosemary, crumbled with flour.
Shortbread for M & M: add 1/2 cup mini M & M and flour.
Green tea shortbread: 1 tablespoon (15 mL)matcha (
Green tea powder)
And flour.
Historical tip: The Story of cookies and shortbread is one of the stories of evolution.
It is said that in the Middle Ages, the remaining dough was dried in the fireplace until it hardened and became more like rusk or hearty biscuits.
Later, the dough was baked once, placed in the warehouse, and then hardened again as a food for the sailor\'s long voyage.
Therefore, the word biscuit was born.
This word comes from bis in French (twice)and cuit (cooked).
Over time, butter replaces yeast.
Under the leadership of Queen Mary of Scotland16th century)
The Scot loved the small, thin, crispy butter cookies, and his affinity for them was born.
Caramelita barsi knows that mothers and authors should not play with their favorite bars, but this is one of my favorite bars if I am very honest.
There are about 2 cups of caramel in this recipe (500 m L).
Yes, of course, you can buy ready-made caramel as a replacement, but the homemade caramel is very luxurious and sublime.
Caramel: Ingredients: 2 cups (500 mL)
1 Tbsp of grain sugar (15 mL)
1/2 cup of light corn syrup (125 mL)water3/4 cup (175 mL)
Light cream at room temperature of 2 tablespoons (30 mL)
Unsalted butter, softened (1 oz/30 g)
Crust and toppings: 2 cups (500 mL)rolled oats (quick)1 2/3 cups (410 mL)all-
Use flour3/4 cups (175 mL)
1/2 teaspoon of light brown sugar packaged (2 mL)
Baking soda1/4 teaspoons (1 mL)salt3/4 cup (175 mL)
Melted and cooled salt-free butter (6 oz/175 g)1 cup (250 mL)
Cup of semi-sweet chocolate chips1 (250 mL)
Chopped walnutsMake caramel first: in heavy-
The bottom of the pan is set at low heat, with sugar and corn syrup and 1/2 cups (125 mL)water.
Cook gently until the sugar dissolves.
Increase the heat to medium-
High, Cook and Cook.
Reduce the heat to medium and boil without stirring, but brush the sides of the pan with a brush soaked in cold water until the mixture turns dark yellow for 5-8 minutes.
Avoid your face (
To avoid any caramel Splash)
Pour the cream into the pan. Add in butter.
Keep stirring until the mixture stops boiling and the caramel is smooth.
Remove from high temperature and cool at room temperature for at least 1 hour or until thickened.
Preheat the oven to 50F (180C).
13-slight grease side and bottom× 9-inch (33× 23 cm)metal cake pan.
Line up with parchment so the bottom is covered and there is a 2-inch (5 cm)
Two long sides stand out.
Crust and toppings: Put oats, flour, sugar, baking soda and salt into a large bowl.
Pour the melted butter on the dry mixture and stir with a fork until the mixture is completely moist and begins to gather together.
Transfer 1 cup (250+ mL)
Mix into a separate bowl; set aside.
Lay the rest of the oats mixture evenly at the bottom of the prepared cake tray.
Bake in the center of the preheated oven until the shell is golden for 20-25 minutes.
Remove the pot from the oven.
Without disturbing, sprinkle the cooled caramel on the base.
Sprinkle with chocolate chips and walnuts.
Sprinkle the retained mixture of oats on the surface.
Bake for another 15 minutes or until the top starts to turn yellow.
Let the bar cool in the pan on the wire rack for at least 2 hours.
Run a small peeler at the edge of the pan to relax.
Move out with parchment paper.
Cut into the bar for about three dozen.
Tips for bread: add corn syrup (
Or some lemon juice)
Caramel sugar helps prevent crystals.
This recipe is a great example of how other ingredients change the nature of caramel sugar.
Add some light cream and add the caramel sauce.
Add some butter and light cream and you can eat the cream sauce.
Tortillas pear bread ingredients: This fast bread is very unusual, very charming and an unexpected enjoyment.
Try to use only pear nectar, do not use juice, because its viscosity is indispensable to the recipe. 1 cup (250 mL)all-
1 cup (250 mL)
1/2 teaspoon of yellow corn (2 mL)
Baking powder of Salt1 Cup (250 mL)
Unsalted butter, softened (8 oz/250 g)1 1/4 cups (310 mL)
1 teaspoon of 4 eggs with sugar at room temperature (5 mL)
Vanilla1/4 cups (60 mL)
Pear honey, 2 cups at room temperature (500 mL)
Chopped peeled pear (about 2 pears)
Preheat the oven to 325F (160C). Grease a 9-× 5-inch (23 × 13 cm)loaf pan; set aside.
Put flour, corn flour, baking powder and salt into the bowl and stir until the dry material is fully mixed; set aside.
In a bowl of a vertical mixer with paddle accessories, or by hand-
Hold the mixer and Stir the butter for 1 minute.
As the machine works, sugar is gradually added to the fine flow.
Play for about 3 minutes until very light and fluffy.
One at a time, hit the egg, lay it after each egg, and then add it.
Season with vanilla
Remove the bowl from the bracket.
Stir half of the flour mixture with a wooden spoon.
Stir with pear honey.
Add the remaining flour mixture.
Fold gently with pears.
Turn the mixture into a ready pan and smooth the top.
Put on 2 baking pans.
Bake in the center of the preheated oven until the top pops back when gently pressing 65-75 minutes.
Put 30 minutes of cool cake in the pan on the wire rack.
Remove the bread from the pan and completely cool on the wire rack. Makes one loaf.
Fresh fruit pies and crispy pastries I have been making this very buttery pastry since I was a pastry chef.
Very easy, very tender and sweet.
Material: 1/2 cups (375 mL)all-
Use flour1/4 cups (60 mL)
Salt3/4 cups (175 mL)
Cold salt-free butter (6 oz/175 mL)2 tsp (10 mL)
1 cup of white vinegar pastry cream (250 mL)
1 large egg1/4 cups of room temperature milk (60 mL)
1 Tbsp of grain sugar (15 mL)all-
Flour2 teaspoon (10 mL)
2 tablespoons (30 mL)
Unsalted butter, sliced (1 oz/30 g)1/2 tsp (2 mL)
VanillaFruit cup of topping2-3 (500–750 mL)
Fruit of your chocolate bread pastry: in a bowl of a food processor with a metal \"S\" blade, or in a large bowl, stir flour, sugar and salt until it is mixed, slightly inflated.
Cut the butter into cubes and add it to the food processor or bowl.
Pulse in a food processor or cut with a pastry cutter (or 2 knives)
Until the flour is similar to butter-sized peas.
Pour the vinegar over it and stir it evenly until it is gently moistened.
The mixture does not turn into a ball but should remain fragile.
Use a few blends at a time and knead the dough with your hands until the face is reunited.
I know this is going to change in the process of making the pastry, because you basically use the heat of your hands to help the face get together, but because this pastry is more like a shortbread with a high fat ratio (
Butter in this case)
It won\'t harden.
Press the shortcake block evenly at 9-inch (23 cm)
Round French tart with removable bottom.
Chill for at least 40 minutes or up to 2 days.
Pastry Cream: Simmer milk in a pot with medium heat.
Mix together eggs, sugar, flour and cornstarch.
Gradually, stir constantly and pour hot milk into the egg mixture.
Return the mixture to the pan.
Cook with medium fire and stir constantly for about 5 minutes or until the mixture is thick.
Remove the pan from the fire.
Stir in the butter until the butter melts and the mixture is smooth.
Add vanilla.
Transfer the cream to a clean bowl.
Place the plastic wrap directly on the surface and refrigerate for at least 2 hours or up to 2 days.
Preheat the oven to 375F (190C).
Place the egg tart shell on the baking tray.
Put a piece of parchment in a pie can.
Fill it with pie weight.
Bake 20 minutes of egg tarts in the center of the preheated oven.
Carefully remove the weight of parchment paper and pie.
The bottom of the egg tart shell is full of spikes of forks.
Bake for another 10 minutes or until the pastry turns yellow.
On a metal rack, a cool pastry made entirely of egg tart tin.
Assembly: remove the sides of egg tart tin.
Put a knife between the bottom and the pastry and gently slide the pie shell onto the tablet.
As this may encourage the egg tart shell to break, the plate should not be trimmed or even bent up.
Scrape the frozen pastry cream into the baked egg tart shell and apply it evenly and smoothly.
Fresh fruit on top.
Refrigerate for at least 30 minutes or 6 hours.
Bring to room temperature 10 minutes before serving. Serves 8.
Baker\'s tip: any pastry titled \"short\" means it has a higher percentage of fat than the flaky dough.
Known as pte sable in French, it is more crisp, tender, and biscuit
It\'s like a typical pie dough.
In crispy pastry, the amount of fat added
Almost always butter
In fact, the gluten stocks are covered to prevent them from binding to other stocks, thus forming a long and close combination.
In this way, the butter \"shortens\" the gluten chain to ensure the dough is soft and fragile.