NANAIMO BARS

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/.

We had the option to make these non-gluten free and that is what I did. I did not want to buy all the different ingredients for a one time shot of gluten free baking.

These bars are very good but a little time consuming because you must first make home made graham crackers. The remainder of the recipe is quite easy. I cut them in small pieces because they are very sweet.

I took mine to the beauty shop and a Canadian woman was there. She tried the Nanaimo's and said they were really good and just like she used to buy in Cananda.

Here is the recipe the way I made it:

Graham Wafers

2 ½ Cups plus 2 Tablespoons Whole Wheat Pastry Flour

1 Cup Dark Brown Sugar, Lightly packed

1 Teaspoon Baking soda

3/4 Teaspoon Kosher Salt

3 ½ Ounces Unsalted Butter (Cut into 1-inch cubes and frozen)

1/3 Cup Honey, Mild-flavoured such as clover

5 Tablespoons Whole Milk

2 Tablespoons Pure Vanilla Extract

Directions

1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. No chunks of butter should be visible.

2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough onto a surface well-floured with flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit .

6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

8. Bake for 15 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

For Nanaimo Bars

Bottom Layer

4 Ounces Unsalted Butter

1/4 Cup Granulated Sugar

5 Tablespoons Unsweetened Cocoa

1 Large Egg, Beaten

1 1/4 Cups Graham Wafer Crumbs (See previous recipe)

1/2 Cup Almonds (Any type, Finely chopped)

1 Cup Coconut (Shredded, sweetened or unsweetened)
Middle Layer

4 Ounces Unsalted Butter

2 Tablespoons + 2 Teaspoons Heavy Cream

2 Tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)

2 Cups Powdered Sugar
Top Layer

4 Ounces Semi-sweet chocolate

1 Ounce Unsalted Butter
Directions:

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and powdered sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

4. Cut into desired size bars.

DOBOS TORTE

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehause: Exquisite Desserts from the Classic Caffes of Vienna, Budapest and Prague.

In culinary school we had to make this torte before we could graduate. I didn't like it then and I still don't like it. It is easy to make but just not my bag. This recipe called for too much lemon juice when making the caramel for the top so if any one decides to make this just to check it out please reduce the lemon juice. I think 1 teaspoon would be enough.

A better recipe for this torte is listed here. I had to make it a couple of times at my last job and that is the recipe I used.

When I make a daring baker recipe I like to do it and record it as it was written for us. If I decide to make the item again that is when I will tweak the recipe to my liking. As you may surmise, I won't be making this one again.

The one element I did like was the chocolate buttercream, just be sure to whisk it long enough after all the butter is incorporated so it comes together and looks and spreads like a buttercream frosting.

Sponge cake layers

6 Large Eggs, separated at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided 2/3 Cup & 2/3 Cup

1 teaspoon (5ml) vanilla extract

1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream

4 large eggs, at room temperature

1 cup (200g) caster (ultrafine or superfine white) sugar

4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped

2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar

12 tablespoons (180 ml) water

8 teaspoons (40 ml) lemon juice

1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflowe

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1. Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3. Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1. Divide the buttercream into six equal parts.
2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3. Optional: press the finely chopped hazelnuts onto the sides of the cake.
4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour

DANISH BRAID & DANISH PASTRY

Our June Daring Bakers challenge is to make a Danish Braid and is hosted by Kelly and Ben. Danish is a laminated dough with the addition of yeast. We used the recipe from Sherry Yard's The Secrets of Baking. I decided to use peaches again (just can't resist them this time of year) and blackberries. I also spread a little confectioners cream on the danish before I put the peaches and blackberries in. I followed the instructions as they were written but as I was rolling out my dough I realized there was too much flour in this recipe and it was over worked as there was a lot of gluten development from the long kneading process which is not desirable in a danish. I proceded with the recipe and it turned out OK but was not as light and flakey as it should be. The peach and blackberry filling was amazing.


I decided to make it again using the same recipe but using less flour and just a short kneading time to smooth out the dough. I whisked by hand the milk, yeast, sugar, zest, cardamom, eggs, orange juice and vanilla's. I made a caramelized apple filling (recipe below) just to try another filling. The adjustments in the flour and mixing process made a huge difference and the danish was light and perfect.



Here is my recipe with the changes I made. You can read the original recipe on either of the hosts blog.



DANISH DOUGH
(Makes enough for 2 braids) (2 1/2 pounds of dough)

IngredientsFor the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
2 3/4 cups unbleached all-purpose flour (may need more flour if you are in a humid area)
1 teaspoon salt
Ingredients for the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a 5 quart mixer and whisk by hand to incorporate. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and whisk by hand to blend all the ingredients. Put on the dough hook and add 1 cup of the flour. Mix to incorporate all the flour, put another cup of flour and mix again. Add the salt and as much of the remaining flour to make a smooth dough but still slightly tacky. Knead the dough for about 2 minutes, or until smooth. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 - 45 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

DANISH BRAID
Ingredients
1/2 recipe Danish Dough
2 cups Filling,
For the egg wash
1 large egg, plus 1 large egg yolk
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the fillings (see below) you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom "flaps", fold the top flap down over the filling to cover. Next, fold the bottom "flap" up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash:
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.


Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. (375 degrees for convection oven) Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F (325 degrees for convection oven), and bake about 5-15 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

For the fillings:
Blackberries
3 pints of Fresh Blackberries
1 1/2 Cups Granulated Sugar
3 Tablespoons Lemon Juice

Toss the blackberries and sugar together in a microwave safe bowl. Cook on full power in the microwave for 10 minutes, stir and cook 8 minutes more. Add the lemon juice, stir then set aside to cool and thicken. Refrigerate.

Peaches
4 Cups sliced Fresh Peaches
1 Cup Granulated Sugar
2 Tablespoons Lemon Juice

Repeat the above procedure with the peaches.

Confectioners Cream
1 Cup Heavy Cream
2 Tablespoons Granulated Sugar
1 1/2 Tablespoons Cornstarch
1 Large Egg Yolk
1 Teaspoon Vanilla

In a microwave safe bowl whisk together the sugar and cornstarch. Add the cream while whisking to incorporate. Cook in the microwave for 1 minute, stir and cook for 2 minute more or until the mixture thickens and bubbles. Whisk together the egg yolk and vanilla then temper with the cream mixture. Return to the microwave and cook for 30 seconds more. Whisk, then transfer to a storage container and put plastic directly on the surface of the cream.

Apple Filling


4 Granny Smith Apples
1/4 Cup Granulated Sugar
1/4 Cup Golden Brown Sugar
Pinch of Salt
1 Teaspoon Cinnamon
Juice of one small lemon (strained)
2 Ounces Butter

Peel, core and cut the apples in 1/4" slices. Mix the remaining ingredients, except the butter, and pour over the apples. Toss to evenly coat.

Put the butter in a saute pan and melt completely. Add the apple mixture and saute to caramelize the apples. Remove from the heat and set aside to cool. Use as a filling for the braid or as a filling for danish pastries.

Rasins or dried cranberries can also be added to this apple mixture after cooking.