Thursday, April 14, 2005

Para nuestros amigos de Turquía

Ayer varias personas me pidieron que escribiera la receta de los ladyfinges, asi que les copio aquí la receta en ingles, pues es la de nuestro profesor el Pastry Chef René Olmeda.

Ladyfingers


Ingredients Amounts

<> Egg yolks 13 ea

Sugar 4 oz

<> Egg whites 13 ea

Sugar 9 oz

<> Cake Flour, sifted 12 oz <>

Powdered sugar, 10X (pudra sekeri) as needed

Method

  1. In the stand mixer whip the yolks and sugar for 8 to 10 minutes on high speed until it thickens and gets its maximun volume.
  2. Pour mixture in another bowl, and clean the stand mixer bowl for using again.
  3. Whip the whites and sugar to medium peak meringe. Not solid, not too thick.
  4. Gradually mix the whites into the yolks mixture but slowly, so the air is kept.
  5. Sift your dry ingredients at least 2 times, this will make them lighter and you will not have any lumps.
  6. Fold again but slowly so we dont take all the air we incorporated already with the whites. It should look like a thick batter. Put this mixture in a pastry bag with a plain tip. Then in a sheet pan cover with paper u make small lines.
  7. This will go to a preheated oven 400 F. I am not sure in Celsius.
  8. Bake for 15 or until golden brown.

If u want to make chocolate ladyfingers you have to substiture part of the cake flour. The original recipe said to remove 2 oz of flour and substitute it with 2 oz of cocoa powder. After you make a whole sheet pan, you sprinkle sugar 10X on top of them.

1 Comments:

Anonymous zinnur said...

Dear Elif,
You inspired me to make my own ladyfingers for the very first time. They came out good. About a week ago, Dilek (of Dilek'ce) and I tried the jellyroll bombe I saw on your blog. We seem to be on the same wavelength these days. Keep up the good work!

8:21 PM  

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