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Christmas baking ideas from Mary Berry's irresistible Christmas dessert recipesChristmas comes but once a year! Desserts are an essential part of Christmas eating and pleasure. I always say that Christmas just isn’t Christmas without a traditional trifle, and I’ve included my favourite trifle recipe here. And of course, you just have to finish off with some delicious mince pies... Christmas Chocolate Log Serves 10 – 12 An easy Yule log, with a delicious filling and icing. The apricot jam helps the icing to stick to the cake, and is delicious too

. You don’t need to wait until Christmas, though: the cake can be made at any time of the year for a special occasion. Chocolate Christmas: The Yule log Read MoreRelated ArticlesHow to make Mary Berrys Christmas cake recipe Ingredients: Chocolate sponge 4 large eggs 100g (4 oz) caster sugar 65g (2 oz) self-raising flour 40g (1 oz) cocoa powder Ingredients: Chocolate icing and topping 2 x 200g (7 oz) bars Bournville chocolate , in small pieces 600ml (1 pint) double cream 4 tablespoons apricot jam Icing sugar for dusting Preheat the oven to 200C/Fan 180C/Gas 6. Lightly grease a 33 23cm (13 9 in) Swiss roll tin, and line with non-stick paper or baking parchment, pu

shing it into the corners. Read MoreRelated ArticlesChristmas dinner recipes: Mary Berrys roast trimmings from turkey gravy to roast potatoes

and homemade stuffing For the sponge, whisk the eggs and sugar using an electric hand whisk in a large bowl until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a metal spoon, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture.) Pour into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes until pale golden and the sides are shrinking away from the edge of the tin. Place a piece of baking parchment

bigger than the Swiss roll on the work surface. Invert the cake on to the paper and remove the bottom lining piece of paper. Trim the edges of the cake with a sharp knife and make a score mark 2.5cm (1 in) in along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside. Set aside to cool. While the cake is cooling, make the icing. Melt the chocolate an

d 450ml (16 fl oz) of the cream in a bowl over a pan of simmering water until completely melted (be careful not to overheat; the bowl must not touch the water). Put into the fridge to cool and firm up (this icing needs to be very thick for piping). Whip the remaining cream. Uncurl the cold Swiss roll and remove the paper. Spread a third of the icing over the surface, then spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from one end on the diagonal. Transfer th

e large piece of cake to a serving plat

e and angle the cut end to the side of the large cake to make a branch. Cover the surface of the cake with the melted apricot jam. Read MoreRelated ArticlesHow to make your own Christmas cookies with our three festive biscuit recipes Read MoreChristmas Dinner 2018Christmas dinner menu id

easChristmas food ideasHow to cook a Christmas turkeyChristmas desserts and baking ideasBest mince piesTraditional Christmas dinner guideDinner leftover recipesCheapest places to buy your fo

od Classic old-fashioned trifle Taste of Christmas: Trifle Serves 6 – 8 It wouldn’t be Christmas without trifle! This is a good traditional recipe which is always popular with my family. There are now some very good-quality ready-made fresh vanilla custards available in the chilled cabinet at good superm

arkets, but of course you can make your own fresh custard if you prefer. Read MoreRelated ArticlesHow to make Christmas pudding - Best and easy recipes for the traditional festi

ve pud Ingredients 1 400g (14 oz) can pears in natural juice 1 packet trifle sponges, containing 8 sponges Strawberry jam 75ml (3 fl oz) medium dry sherry About 10 ratafia biscuits, or broken almond biscuits such as macaroons 600ml (1 pint) bought good-quality fresh vanilla custard 300ml ( pint) double cream 25g (1 oz) flaked almonds, lightly toasted Drain the pears, reserving the juice, then cut the fruit into small pieces. Split the trifle sponges in half and sandwich together with strawberry jam. Measure the sherry into a jug and make up to 150ml ( pint) with the reserved pear juice. If you don’t wish to have sherry in your trifle, then use all of the pear juice – about 150ml ( pint). Put half of the chopped pears into the base of a shallow glass

serving dish about 20cm (8 in) in diameter and 6cm (2 in) deep. Arrange half of the trifle sponges on top, then add the remaining pears and finally the remaining trifle sponges. Scatter the ratafias on top and pour the sherry and pear juice mixture over evenly. Carefully pour the custard over the top. Lightly whip the cream until it just holds its shape and spoon over the custard. Gently level the surface. Sprinkle with the toasted flaked almonds just before serving. Serve chilled. TIP: Flaked almonds can now be bought ready toasted but, if you do need to toast them yourself, put them in a dry pan over a medium heat on the hob. Move them around with a wooden spoon and watch them like a hawk as they can quickly burn. Read MoreRelated ArticlesHow to make your own cranberry gin - a perfect Christmas dinner party tipple Mince pies Starry night: Mince pies These are traditional mince pies with a pastry top and bottom, but I have used a star cutter for the top – so much more festive and slightly less pastry too! If you are feeling very creative, you could also cut out holly or Christmas tree shapes and use these to top the mince pies. Read MoreRelated ArticlesHow to cook a Christmas Turkey: Roasting times, recipes, tips and how tos for Christmas dinner Ingredients About 350g (12 oz) mincemeat 1 egg, beaten, to glaze Icing or caster sugar for dusting Pastry 175g (6 oz) plain flour 75g (3 oz) butter, cut into cubes 25g (1 oz) icing sugar Finely grated rind of 1 orange 1 egg, beaten Read MoreRelated ArticlesMary Berrys Christmas pudding recipe: Bake Off stars top tips for the ultimate figgy pudding To make the pastry, measure the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the doug

h starts to form a ball. Knead lightly by hand on a floured board. Preheat the oven to 200C/Fan 180C/Gas 6. Roll the pastry out thinly on a lightly floured work surface and cut out 18 rounds using a 7.5cm (3 in) fluted cutter. Use these to line 18 holes of two 12-hole bun tins. Spoon a generously heaped teaspoon of mincemeat into each pastry case. Re-roll the pastry trimmings and cut out 18 stars using a 4.5-5cm (1.5-2in) star cutter. Put a star on top of the mincemeat, and brush the pastry with a little beaten egg. Bake in the preheated oven for 12-15 minutes or until golden and crisp. Allow to cool slightly and d

ust with icing sugar or caster sugar before serving. TIP These are best served warm, and are delicious with brandy butter or boozy cream. Read MoreChristmas 2018Best songsTop jokesBest moviesTrack Santa across the skies Will it be a White Christmas?Xmas things to do near you Christmas traditions around the worldChristmas TV guide

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