When I got there he was in the middle of baking a gelatin-type cake. He prepared the ingredients on a scale like last time. Weighing out the grams of each ingredient. He put the glucose and strawberry purée together and put it on a simmer then he added the sugar/apple pectin mixture after 5 minutes. He mixed it extremely well so there were no lumps. Then after he put more sugar into the mixture. Then mixed that well. Then he used a thermometer because the mixture needed to reach 220℉. After it reaches that temperature, he adds the water and acid mixture with is the final thing. Then as soon as it was done he poured it into these small round molds right away, or else it would have hardened.
Lemon cake:
Then we did the lemon cake recipe. We halted the recipe because it was pretty big. He asked me which mold I liked better and I picked the rectangular one. He sprayed the bottom of the pan before putting the parchment paper and sprayed it after. Then I zested some lemons, to a total of 40 grams. 5-6 lemons. Then we put that into a sugar and salt mixture and combined it in an electric mixer. Then I measured out the grape seed oil. We didn’t have enough for 650 grams but we added a little bit of another oil to compensate. Then we measured and added the following ingredients into the bowl being mixed. We strained the flour as usual. But we made sure to not over-mix. The mixer was too strong so we manually mixed the flour into the mixture. Then we put them into the pans and put them into the oven at 325℉ for 25 minutes. But when we looked at it it still wasn’t ready so we waited another 10 minutes. Then it still wasn’t ready so we added another 10 minutes. Then we turned the oven on low and put it for another 12 minutes. Then take out and let cool for 10-15 minutes. Then you can add powdered sugar, or icing to the top if you want, but it’s delicious with or without! I will probably put powdered sugar on top of my lemon cake loaf that I brought home!
Monkey bread:
We first weighed out the yeast on the scale. The recipe says 120 grams of milk but we put 240 instead because Jesus said it needs to be more fluffy and light. We combined the yeast, 3 eggs, and milk. Then we waited 3-5 minutes before combining the rest of the ingredients into the mixture, so the yeast can rise. Then we measured the butter, sugar, vanilla, salt, and both flours. We mixed it all together with the yeast mixture in an electric mixer except the butter for 1 minute. Then we added small pieces of the butter into the dough mix. He said when u hear a pop in the mixer then it’s ready. We waited 10 minutes for it to mix fully together. Then we saw that it wasn’t ready yet so we waited another 6 minutes. Then Jesus took the bread out of the bowl and transferred it into a bowl that he sprayed with cooking spray. Then he sprayed the top of the dough, then put plastic wrap on top, and put it on top of the oven to rise for 1-2 hours. Then Jesus cut up a banana on small slices and put it into a small bowl. Then he combined sugar with cinnamon. Then he floured the counter and kneeled the dough adding a little bit of flour to the dough to not make it sticky. Then using a floured rolling pin he flattened the dough. Then he cut small square pieces of the dough and put them into the cinnamon sugar. Then tossed them with the sugar, and put them into little molds. Then he put the bananas and chocolate sauce on top, then put another layer of the bread pieces and repeat one more time. The final layer is the bread pieces. Then let it sit for 30-60 minutes. Then Jesus whisked 2 eggs and a tablespoon of milk together then strained it then lightly brushed the tops of the monkey bread containers with the mixture. Then put in the oven for 10 minutes at 325℉. Then take out and let cool for a few minutes. You can put powdered sugar on top, caramel sauce, chocolate sauce, cinnamon, whatever! Best served with ice cream!
- 6 eggs
- 1 teaspoon vanilla (paste or extract)
- 16 ounces buttermilk
- 16 ounces of coffee
- 8 ounces of melted butter
- 800 grams of sugar
- 400 grams of AP flour
- 200 grams of cacao powder
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon calloowa
Chocolate Mousse Cake recipe:
Ingredients:
Cake part:
Steps:
We first measured out the wet ingredients and weighed them on the scale. We mixed the buttermilk coffee and calloowa together. Then added the eggs to the mixture. Then we added the vanilla paste. Then we combined the dry ingredients. Flour, cacao powder, baking powder, salt, and sugar. Then we slowly added the dry ingredients to the wet ingredients and slowly added the melted butter. We whisked by hand. Then transferred it to a sheet pan. Then we put it in the oven at 325℉ on low for 10 minutes. Then take out and put in the freezer.
Chocolate mousse part:
Ingredients:
- 14 grams of gelatin
- 16-18 eggs
Steps:
Put gelatin in cold water and put it to the side. Take out of the water after 8 minutes. Combine milk and sugar and salt. Mix heavy cream with an electric mixer at medium speed. Put on high for a minute until smooth and at a whipped cream texture. Separate the egg yolks. Then we measured the milk chocolate pieces. Boil milk and sugar mixture. Then whisk the milk mixture into egg yolks. Then put the mixture back on the stove and mix consistently till it reaches 110℉. Then take off stove and put gelatin in then add chocolate pieces. Then put in a blender or use a handheld mixer. Jesus used a handheld. Wipe down sides as needed. Then we strained it into a new larger bowl. Then put in a freezer for 10 minutes or put in an ice bath till it cools down to room temperature or colder. (Colder is better but not too cold) Jesus used an ice bath and consistently mixed it for a few minutes. Then mix the heavy cream mixture into the chocolate mixture until fully combined. Scrape down sides as needed. Then take out the chocolate cake from the freezer, then cut out a piece to fit into the desired mold. We used a large donut mold. Make sure to spray the mold with cooking spray. (only a little) we purée the mousse first into the mold, make sure to even out. Then we put the cake cut out on top. Then Jesus poured a little more mousse on top of the cake on the edges and used a spatula to spread it across the top. Then he put it in the freezer for 30-60 minutes.
Then we made a chocolate glaze for the top of the chocolate mousse cake. We combined and measured out all the ingredients. Make sure to dry gelatin on a paper towel. Combine everything after boiling milk with an electric hand mixer. Add oil little by little. When you can see your face in the glaze then it’s perfect. Then put in an ice bath or freezer till it’s cold (not too cold but colder than room temperature). I left without the chocolate mousse cake because it wasn't solid enough to take out of the mold. On Thursday 4/29, I came into Yuca Bar in the morning to pick up the beautifully decorated cake.
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