The word in dutch is “Appelbol.”
And I had practiced a bit before the exam like I said in my last post.
And as I probably had mentioned I also did these for the exam. (25 of them)
I thought I would be able to peel and get the seeds out within a normal range of hours.
Instead I was busy over 2,5 hours peeling,filling, wrapping in pastry dough, spray them and roll them through sugar.
I was only left with one hour to fill, decorate and finish the 2 fruit-tarts and make a total of 5 marzipan flowers.
Because of this I took out the apple dumpling out too soon and could not finish the flowers.
In other words I failed my second exam.
I knew I failed before they called me over for a talk and to be honest I was quite devastated that I knew it would happen and still couldn’t get it finished on time.
Oh well, I luckily can do it over and the teacher takes my side.
Because I only started last year (exactly) and have no further experience (unlike some other classmates) in the bakery.
And 25 apples are a lot!
Here is the recipe: basic pastry (somewhere shown in my later posts)
This amount should be enough for two or three apples.
50 gr almond paste (with a little bit of egg so you can easier plug the holes of the apple)
75 gram cinnamon sugar. (68 sugar, 5 citrus-sugar, 2 cinnamon powder)
First make the pastry, roll it and put aside for rolling out.
Peel the apples, drill a hole (get the seeds out)and make sure they are clean.
Roll out the dough to about +/- 2 mm (if you roll out by hand it is hard to measure) 14 cm wide and the rest just roll out.
For average big apples cut a piece of 14×14 cm out of the pastry.
Plug the sharper side of the apple with almond paste and put that part on top of the pastry.
Fill the apple with the sugar until just about full and softly close it off with almond paste. (or else you will ruin your pastry)
Moisten the pastry around the apple and fold 2 opposite sides to the middle of the apple, pick it up and fold the other two points to the middle.
Now you should be left 4 open folds. Take these softly between thumb and index finger and stretch until you can fold them to where the points are (The apple should not be visible anymore)
Spray or brush the unfold parts wet and roll them softly through sugar.
Place them on a baking sheet with the folds down and poke a little hole on top and bake them at 250 degrees celsius for a half hour.
I seriously thought I could skip one or two but instead of exactly 25 apples I got a full tray of apples too choose from.
The only time they give me enough is when I don’t want them to. :S
Filed under etc., Fruit, Sweet
Today I went shopping with my mother and as usual a trip to the music store.
But while searching for dvd’s to watch in the (rubbish) caravan, I found another asian movie.
One I already had seen actually … so I bought it together with a movie from Tim Burton…starts with a ‘C’.
Going to watch it again and will tell you how it went and such.
On the back it announces the actors and stuff and to be honest I already have seen 3 films with this main actor (see picture) Gang Dong Won even at a previous post he played one of the main characters. (Psychic and Duelist)
So many movies seen and still I haven’t talked about all of them, since I’m doubting if that is what the occasional reader of my blog would like.
But besides movies I also got to take something home from school.
Guess what this is!
If you don’t know what it is.
It is sugarcreme!
Mine has hazelnut flavour, but making the sugarcreme itself was a lot of work.
First I had to boil sugar and water to a certain degree and add that to whipped butter that almost looks white (little by little) after the sugar mixture was cooled down.
Just getting it to the right temperature was a long road and even though I got a compliment from the teacher that it looked and tasted great I felt quite unsatisfied with the fact I only made 2 sugarcreme hazelnut cakes in 4 to 5 hours.
Of course with a half hour break in between….. I could have done more if I had prepared myself better.
On my schedule was also marzipan flowers that I wanted to put on top, but that idea never got further than my mind.
Oh well maybe a next time it will go better.
And the difference with this type of creme and normal creme that is used for cakes is the sweetness.
Some classmates tasted it and tought that there was alcohol in it since it felt warm in the mouth like alcohol does.
Maybe that was because of the creme or just that it still was a little bit warm.
I would have loved to take also biscuit base with me from school, since I can’t use the cream, because I can’t bake at the moment.
My mom still loves the cream and eats it with pound cake. (not much, just for the flavour)
But I think that is a bit too heavy since in both product is a lot of butter.
Can’t wait until the day we move out of the caravan and into our home above the café, since that will be the day I can buy an oven.
Last time I talked about the cake in a cookiecup and that I couldn’t upload the pictures… now I can. ^^
With the recipe ofcourse for your ease. (I searched if this had an english name and apparently it is a typical dutch cookie so no english name.)
Gangmaker in dutch means like something that makes people at ease during a cup of tea or coffee so that the atmosphere becomes a bit lighter. ( I think :D)
First the dough:
Needed: 100 gram flour, 70 gram butter, 45 gram sugar, 4 gram water and 2 gram baking powder
Knead the butter with the sugar until the butter is smooth and mixed with the sugar.
Then ad the water and mix again. At last put in the dry ingredients and stir until you get lumps and that they become on piece of dough.
Let it rest for about an half hour in the fridge and knead it soft again.
Roll it out until thin (and don’t use too much flour! this makes your dough more fragile when rolling it out again)
and use something round to fill it into the mold. (there should be some edges)
Put in a teaspoon full of apricot jam (or any other kind you like) on the bottom. (no need to smear since this will happen while baking)
Needed: 100 gram flour, 1oo gram butter, 110 gram sugar, 2 eggs (about 100 gram)
Make from this your basic cake batter. (butter and sugar until white, egg in 3 parts added, adding flour while mixing it with a spatula)
Take a bag and fill it with the batter you just made.
Take off the tip of the bag to pour it into the dough cup with jam and fill it to just under the edge.
Let it bake at 210 degrees celsius ( 410 fahrenheit) for about 15 to 20 minutes and let them cool off.
In the supermarket here in the Netherlands they usually have a chocolate glaze on top and a raspberry jam filling.
And at home these are always quickly gone ^-^.
Oh and the reason they look like this is because I put 4 grams of baking powder in it instead of 1.
So they might look different when you do it. (I kinda like it this way)