I am super excited... finally the goodies are here and i finally got to bake my macs in this super awesome Mastrad silicone mat!! I Loveeeeeee it so so much.. i got to bake a lot more macs in one go and the best part i didnt hv to do all the round prints using my cocoa powder.. ahhhh dont u just love this kinda of inventions.. the mat just needs to be greased once before first use and after that no more. Its about 42cm x 33cm in size so fits just nice in my oven... size of each macaron is 35mm. Interestingly it comes with one recipe as well (havent tried tho)... anyway besides the silicon mat.. i got to try my hands on the Mastrad piping bag .. that needs a bit more getting used to - so i will report more on that next week...
Powder colouring that i bought in one of the bakery supply stores in Barcelona.. hehhe i told ya no matter where i go .. i will .. somehow.. someway find a bakery supply store .. its like finding a treasure in different country hehehe I spend over EUR80 on colouring...geez... the gold, bronze and silver got me wild! I used the purple today which you can see below...
Macs using Italian method.. shinier shells (bef bake)
Macs using swiss meringue method.. (bef bake)
Macs using french method... dual colour
I baked this cake twice in two days.. what does that tell ya?? hehe.. love it!! first cake i baked in my 8x8" pan using chocolate emulco and the 2nd cake i baked in two loaf pans using valrhona cocoa powder.
200g brown sugar
200g butter - melted
200g Hong Kong flour
1 tsp vanilla essence
4 tbsp condensed milk
1 tbsp ovalette
chocolate paste/chocolate emulco
Preheat oven 180C.. prepare 8" pan
In stand mixer whisk eggs, brown sugar, sifted hong kong flour, condensed milk and also ovalette on high speed till fluffy - batter leaves trail
Add in melted butter and continue to whisk on medium speed till combined
Divide batter into two parts.. or take 1/4 batter and add chocolate emulco
Pour batter alternately and bake for abt 45mins