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March Daring Bakers: Pan Dulce Café

March Daring Bakers: Pan Dulce Café

The challenge this month was a bun for coffee. ;-) To be more specific a sweet brioche dough filled meringue, nuts, chocolate and sugar, wrapped in a spiral and curved to form a roulade, then baked, of course .
I liked to redo something fresh yeast, and I have to say that the photos that appeared in the forum of the Daring Bakers also had a delicious pint :-)

is a fairly simple recipe to make, without complicated procedures. But it does have a few curious steps, first you have to make the dough and let it grow for the first time. After the meringue is done, extending this, with your favorite filling on the dough with a rolling pin previously issued. Then rolls up like a roly-poly, and placed on a baking sheet to form a roulade (and this is not easy, especially if you spend getting stuffed, like I did ;-)) and then allowed to grow again .
The result is really delicious, and if you eat it still warm ... Mmmm!
Of course, the bread dries out quickly the next day is still rather rich, but one day later it is a bit dry, so it is best to demolish the whole family directory (and if necessary, with all the neighbors on the street ;-).

I used two different fillings: first, who gave the challenge: cinnamon, chocolate, brown sugar cane integral chopped nuts (delicious!). The other bread I made with a filling of sugar (same type), lots of cinnamon, dried cranberries and diced apple, and was riquííííííísimo

:-) And here I put the recipe below :-)
Blog
checking lines: The March 2011 WAS Daring Baker's Challenge hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie Challenge The Daring Bakers to bake a yeasted
Coffee Meringue Cake.

The dough for fresh bread (for 2 pastries)
600 g flour 55 g

sugar 5 g salt
7 g of yeast for bread
180 ml of whole milk
60 ml of water
135 g butter 2 large eggs
(L) at room temperature


In a large bowl mix 230 g of flour, sugar, salt and yeast.
In a saucepan mix milk, water and butter and heat over medium heat just until the butter has melted.
With mixer at low speed incorporated the warm liquid to flour and yeast mixture until well blended.
then increase the mixer speed to medium strength and beat 2 minutes. Add eggs and beat two minutes. With a wooden spoon, add, stir the flour needed to form a good ground that is not crumbling.
We pour the mass on a floured surface and knead 8 to 10 minutes, until a nice dough, soft soft and elastic, keeping always floured surface and add the flour we need.
Place dough in a bowl well greased (I use olive oil), and cover it with plastic wrap and a warm damp cloth, and let it grow to double its size (45 - 60 minutes). The time required depends on the yeast used.

Filling
Merengue:
3 large egg whites (L)
1 / 4 teaspoon salt in
1 / 2 teaspoon vanilla 110 g
white sugar

In a very clean bowl, preferably plastic or metal (for the whites to adhere to the walls, because the glass slide), beat the egg whites with the salt, first at low speed for 30 seconds, then up the following maximum speed and beat until whites are mounted, being white and opaque. Add vanilla, then sugar, teaspoon in tablespoon, stirring constantly, until it is a very consistent merengue, glossy and peaks form.


Fill (to taste)
110 g of nuts
brown sugar 2 tablespoons cinnamon

170 g of black chocolate into small pieces
Note: this is for 2 stuffed pastries!






In a small bowl, mix the cinnamon and sugar for filling. Now you can add nuts, but it is easier then scatter over the remaining filling

prepare the dough and extend the top part:

prepare 2 sheets baking paper slightly overlapping covering a baking sheet. We
dough, knead lightly and divide into two parts.
On floured surface, extend one of the pieces of dough (keep the other wrapped in cling film). Must form a rectangle about 50 x 25 cm. We extend half the meringue over the dough rectangle, leaving about 3 or 4 cm free on each side.
Spread half the filling over meringue chosen (eg. Half the sugar with cinnamon and half the chopped nuts with half of chocolate).

Now roll the dough as an arm gypsy, from the long side. Pinch the end to leave the union sealed. And we get the "arm" gently until the tray with baking paper, where we put him with the "scar" down. After the ends bent to form a roulade, tucking one end into the other, and "pinching" to seal it.

With kitchen scissors or sharp knife (with scissors but it is easier), make cuts on the outside, at intervals of 2 to 5 cm. Can be made as mild or deep as you want, but cut without fear :-).
repeat the process with the other half of the ingredients (as I have mentioned, I used a different fill for the second half.)






roscones Covers both with plastic wrap and let rise again (again from 45 to 60 minutes).
Preheat oven to 180 ° C.
roscones Spread the top with beaten egg or milk. Bake for 25 to 30 minutes, until they have grown even more and have a golden color. The dough should sound hollow when you hit it with your fingers. And the result the chocolate is this :-)

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And the other bread with apple, cinnamon and cranberries.

The last picture is sliced \u200b\u200bbread with chocolate filling.
:-) I hope you enjoy your meal!

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Mazafond

Mazafond is a mixture of fondant and marzipan to cover decorated cakes. I always use my cakes because it's flavor is richer than the fondant alone, and it's less sweet. It is also the coverage we provided in our courses, so you can see how they work, the result given, and so you can taste test at home with the finished cake . must be said that opinions are always so positive and customers who order cakes, practically everyone (although there are exceptions, of course ;-)) you eat your entire piece of cake, and not as usual with the fondant, you pull people to eat only the rest

;-) And I have asked several times if I can write something about it, so here it is ;-)

mazafond I started using after about a year doing lead decorated cakes. Before always used pure marzipan (a special type to extend, extra white and low fat) to cover the cakes, as my family is crazy about marzipan. I had already tried once to do it with fondant, and as no one was excited, it made sense to continue with the marzipan. And also for the simple reason that it is very easy to buy online in the Netherlands ;-)

The main disadvantage is that marzipan is pretty consistent, and requires considerable physical force to coloring, kneading and stretching. Another disadvantage is that, of course, there are people who do not like, and do not eat it. And one drawback is that it is more expensive than fondant. On the other hand, has the advantage that stains better and offers more intense and vivid color the fondant, not being so white. This, of course, can also be a disadvantage, if you need a pure white or pastel shades.

Given these disadvantages, one day I was reading in the Dutch forum I read that some people mixed the two ingredients, marzipan (special type) and the fondant. In this way you get the benefits of both ingredients, and pretty easy to dye, as marzipan, and easy to knead and spread like fondant. And the mixture has a mild taste of marzipan, which is not dominant, and is appreciated even by people who do not like marzipan ;-) And as I said, it is far less sweet (or sweet) that fondant alone. So that I started working with mazafond, and since then I've never left ;-)

ratios
usually use 1:1, ie 50% and 50% marzipan fondant. I will wonder, and results in a paste consistency and ideal elasticity. With this ratio also ensures that the coarser pieces of marzipan look very little.
uasr If someone prefers less marzipan, no problem. It's a matter of proportions test, and see what serves you best. Or if you prefer to use only marzipan, there is no problem. Please note only that it is more difficult to obtain pastel shades.

What marzipan?
Marzipan I use ingredients has a ratio of 1:3, or 25% of almond and 75% sugar. In addition, the marzipan is produced by the method of Lübeck, which means it is heated, and then let it rest a while to cool, which extends the shelf life (which already is quite long). This marzipan is usually sold in large blocks, and is not soft, as are often found there.
The only brand I've found so far that does so is marzipan Zeeland, the Netherlands. Marzipan from the same brand, but purchased in Belgium or Spain, is completely different (it is also true that Zeelandia can also order the production to other manufacturers, so that the end result can vary widely). We've searched here in Spain, but the marzipan Zeelandia in Spain does not look like the Dutch, despite have the same proportions. A real shame ...

Below you have some photos that reflect the differences between marzipan. On the left is the flint of Zeeland in the Netherlands, and the other is to Zeelandia in Spain, both with 1:3 ratio. This photo is also appreciated that finer structure than the other. And far less yellow, which is important for dyeing.

As you can see in the picture below, the marzipan that I use (here I call marzipan Xtra White) extends well and you can see its fine structure. The other marzipan was impossible to pin out, sticking to everything, and was not a blade. When you try to lift the table break down into: S

Here is a photo of fondant and marzipan together into a ball (to be mixed in proportion 1:1) ...

And here you can see what it looks like the mazafond once mixed with a bone white shooting ... Also you can see that stretching really well.

In the next photo you can see two stained sheets. The blue is mazafond (granules can be seen more in her thick marzipan), and green fondant is pure. As you can see it does see the difference, but not so much that one gives a less beautiful than the other.

Below you also leave some of the most common questions about it. If you have others, let me know, and I'll add :-)

What proportion do you use to mazafond?
always 1:1 (50% 50% fondant and marzipan). For me it is the ideal combination, with a fine structure and easy to work.

"serves as the fondant to cover cakes?
Yes, the same principle is used, depending on the fondant you use normally. Mass is easy to spread, which can be raised either on the table rdoillo and covers well. A small difference is that the differentiated structure of the ingredients causes small cracks appear on the edge of the cake if you work with care: if you work quickly, the weight of the dough that hangs over the sides of the cake can cause these small cracks appear in the top of the sides. There are large cracks or terribly visible, but you may encounter. But this also happens with different brands of fondant, as always, a matter of taste and practice.

marzipan What do you use? "I can use any kind?
No, not just any gingerbread. You need a very thin, and very white, because if not, the mazafond is very yellow and it is difficult to dye the color you want. In addition, if heavy structure, it shows in the finished mazafond, and the cake, of course. To make matters worse, most part of the marzipan is too fat, and unfit to extend them with the roller.

Where I can buy the right marzipan?
Now you can buy the marzipan (Xtra White) in the online store Todotartas , following this link: 1:3 Marzipan White Xtra

Are there other marzipan I can use?
In England it is usual to cover the cake first with a layer of marzipan and then fondant. In this way we obtain finished cakes super well (although not necessary if you leave your well-greased pie and filled with care.) They also do it by taste, of course.
The problem is that you end up having a very thick, more than 1 cm, covering the cake, which I do not think edible. This marzipan is also special to extend, and you can use. On the other hand is more coarse and yellow that the Xtra White (because it is visible), so do not give a result so nice if you use it to make mazafond. :-)

Do you use always ? And if not, when not in use?
If someone wants a wedding cake superwhite you can not use mazafond. Xtra powder can whiten Sugarflair White, but the structure is never as smooth as the fondant. If you use other colors, the difference is not noticeable (see photo of blue and green blades, but in the case of white, comes across very well. In wedding cakes, unless specifically asked me the taste of marzipan Always use fresh fondant.
Below I leave a photo of a wedding cake made with mazafond (at the request of the bride). It is an off-white color, although not pure requeteblanco, with edible glitter is truly :-) precious

I hope this post I helps. And if you have questions, do not hesitate to raise them here. I'll add to the list :-)