Baking Academy of Ireland Recipe: Meringues
The ideal dessert and easy to make - Derek O'Brien, Master Baker.
You will need to following equipment:
Bowl; Electric Whisk; Weighing Scales; Jug; Spatula; Baking Tray; Baking Parchment;
Ingredients:
Egg White: 120gr
Caster Sugar: 125gr
Icing Sugar: 125gr
VERY IMPORTANT: It is essential that the mixing bowl and whisk is grease / fat free. To achieve this wash both in boiling water.
Method:
- Place in mixing bowl and whisk until stiff peaks form.
- Mix to two types of sugar together.
- Add 200gr to the whipped egg white and whisk again until the mixture thickens.
- Using a spatula fold the remainder of the sugar into the mixture.
Preparation Instructions:
- Make up the meringue as described above.
- Pipe or spoon the mixture onto baking parchment covered baking tray.
Bake:
Place in the oven at 130°C and bake for 35 to 60 minutes – depending on size.
Finishing:
When the meringues are cool place them on a serving plate and decorate with whipped fresh cream and strawberries.
Baking Academy of Ireland Recipe: White Soda Bread
A traditional Irish soda bread and really simple to make and bake - Derek O'Brien, Master Baker.
You will need to following equipment:
Mixing Bowl; Weighing Scales; Flour Sieve; Jug; Spatula; Baking Tray; Baking Parchment;
Ingredients:
Plain Flour: 250gr
Bakers Flour: 250gr
Salt: 8gr
Bread Soda: 10gr
Cream of Tartar: 15gr
Butter (soft): 125gr
Caster Sugar: 10gr
Butter Milk: 425gr
You will also need extra flour for dusting.
Method:
- Sift flour, salt, soda and cream of tartar well together.
- Rub the butter through the flour by hand.
- Dissolve the sugar in the butter milk.
- Add to the flour / butter crumble and mix to a dough.
Preparation Instructions:
- Make up the dough in a mixing bowl.
- Empty on to a floured work surface.
- Gently knead the dough but do not toughen.
- Hand up into a rounded ball and place onto baking tray.
- Lightly dust the dough surface with white flour. Cut a X in surface.
Bake:
Place in the oven at 200°C and bake for 35 to 40 minutes.
Baking Academy of Ireland Recipe: Cookies for the Kids
This recipe is easy to make and is a winner with everyone - Derek O'Brien, Master Baker.
You will need to following equipment:
Mixing Bowl; Weighing Scales; Flour Sieve; Jug; Spatula; Rolling Pin; Pastry Cutters; Baking Tray; Baking Parchment;
Ingredients:
Plain Flour: 500grs
Butter (soft): 250grs
Caster Sugar: 125grs
Milk: 65grs
You will also need Jam and Icing sugar for dusting.
Method:
- Pinch / rub the butter into the flour until the mixture resembles breadcrumbs.
- Dissolve the sugar in the milk.
- Add to the flour / butter crumble and mix to a paste
Preparation Instructions:
- Make up the pastry and place it in a plastic bag. Refrigerate for 30 minutes.
- Pin / Roll out the pastry with the rolling pin - use a little dusting flour to prevent the pastry sticking to the work surface.
- Try to ensure the pastry is even in thickness - about 2.5mm
- Using the pastry cutter (round or square) cut out as many pieces as possible - try to ensure you create the minimum amount of trimmings. The trimmings may be re-worked but use as little dusting flour as possible.
- Using a smaller pastry cutter cut a hole in 50% of the cookies. Place on the papered (baking parchment) baking tray.
Bake:
Place in the oven at 180°C and bake for 15 - 20 minutes.
Finishing:
When the cookies are cool spoon jam onto the bases and using the spoon spread it out towards the edges. Place the cookies with the hole on top. Finally sprinkle lightly with Icing Sugar - enjoy.
Baking Academy of Ireland Recipe: Porter Cake
The original comfort food cake. Derek O'Brien, Master Baker.
You will need to following equipment:
Bowl; Sauspan; Weighing Scales; Jug; Spatula; Baking Tray; Baking Parchment;
Ingredients:
Stage 1:
Butter: 100gr
Milk: 100gr
G Currants: 150gr
Raisins: 150gr
Sultanas: 70gr
Glace Cherries: 150gr
Mixed Peel: 70gr
Golden Syrup: 170gr
Place the ingredients in the saucepan.
Gently heat to melt the butter and then bring to the boil.
Simmer gently for 5 minutes and remove from heat.
Stage2:
Bottled stout: 85gr
Add to boiled fruit mixture and allow to cool.
Stage 3:
Egg: 70gr
Add the egg and mix in.
Stage 4:
Bread Soda: 1gr
Plain Flour: 150gr
Baking Powder: 3gr
Mixed Spice: 3gr
Sift together well. Add to the mixture and mix in
Method:
Make up the recipe in the stages as described above.
Preparation Instructions:
- Pour mixture into a 20cm (8 inch) baking parchment lined baking pan.
Bake:
Place in the oven at 150°C and bake for 90 to 120 minutes – depending on size.