Saturday, 16 September 2017

Vegan Conchas/Pan Dulce

I need to admit something right off the bat - I've never had a Concha before.
Phew, now that's out of the way! I've never seen Conchas here in the UK although I know they're very popular in the US and Mexico, where they originate from. I've seen pictures on Instagram and always thought they looked delicious, and really pretty with their crunchy sugar topping. The other day while scrolling through pinterest I stumbled upon a blog post on Sprinkle Bakes with a recipe for these sweet rolls and I was immediately drawn in by the beautiful colours of the Pan Dulce. I couldn't put them out of my mind, so I decided to veganize the Sprinkle Bakes recipe and a few hours later I had the cutest, most delicious baked goods ever!

Traditional Conchas are made from an enriched dough made with egg and butter, and topped with a white or brown sugar paste before being baked. I used my go-to egg replacer AQUAFABA to replace the egg in this recipe (there's nothing aquafaba can't do) and replaced the butter with dairy free spread and vegetable shortening. And of course I made them brightly coloured, because if you can - why not! 

Vegan Conchas
Recipe adapted from Sprinkle Bakes
Makes 16 
For the rolls
3 teaspoons active dry yeast
1/2 cup warm water, 105 to 115°F
1/2 cup soy or almond milk
1/3 cup granulated sugar
1/3 cup vegan buttery spread (I used Vitalite)
1 teaspoon salt
1/4C chickpea aquafaba (straight from the can)
4C all-purpose flour, plus more for dusting

For the sugar paste
1/3 cup granulated sugar
1/4 cup margarine or vegetable shortening (I used Stork block margarine)
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour, plus more for dusting

Various gel food colours

Pour the warm water into the bowl of a stand mixer and add the yeast, stirring to dissolve. Add the plant milk, sugar, vegan butter, aquafaba, salt & 2 cups of flour and mix with the paddle attachment until very few lumps remain. Switch to the bread dough hook and add 1.5 cups of flour and mix on a low-medium speed until the flour is combined into the dough. If the dough is too sticky add the remaining 1/2 cup of flour. Knead at a medium speed for about 5 minutes, until the dough is elastic and smooth. It should be fairly soft but not too sticky. Place dough in an oiled mixing bowl and cover with plastic wrap. Leave to rise in a warm place for an hour an a half, or until doubled in size.

While the dough is proving, make your sugar paste.Cream together the margarine and sugar until light and fluffy. Add the vanilla and flour and mix with a spoon until a fairly stiff paste forms. Split into three bowls and add your food colouring of choice. If the sugar paste is sticky after adding the food gel simply add a few more tablespoons of flour. Cover with plastic wrap and set aside until needed.

Once your dough has doubled in size carefully turn it out onto a well floured surface. Press down slightly to make a large rectangle and cut into 16 even pieces. Form each piece of dough into a ball and place on lined baking trays, leaving enough space between each bun for them to rise/spread out a little.

To make the sugar paste toppings take one of the balls of paste and carefully roll it out on a floured surface until its about 1/2 a centimeter thick. Use a round cookie cutter (about the same size or slightly bigger than the size of the rolls) to cut circles out of the paste. Use the cookie cutter to score lines into the paste to resemble a sea shell (concha). Using a pastry brush, brush the top of each roll with water and then carefully use a spatula to transfer each sugar paste design on to each roll. Use your hands to gently press the paste on top of each roll to secure it in place. (Heather of Sprinkle Bakes made a great video showing this method, pop over to her post here to see how it's done!)

Cover the buns with plastic wrap and leave to prove again for 40 minutes. Preheat the oven to 375/190. After the second prove bake the sweet rolls, one tray at a time, for 18-20 minutes. When done they will be risen, smell delicious and the bases of the rolls will be browned. Transfer to a wire rack to cool before eating.

Store in a sealed container for up to 3 days. Rolls can be reheated in the microwave for 20 seconds if they need softening up.

Friday, 15 September 2017

Vegan Candy Corn

I love Autumn. I love the colour of the leaves as they fall from the trees. I love the crisp, chilly weather that allows me to wear my large collection of knitted jumpers. But most of all, I love the food. Comforting soups and stews, pumpkin spice coffee...well pumpkin spice everything! And of course, candy corn. 

I haven't had candy corn since going vegan because the original version is full of honey, sometimes gelatin & confectioners glaze (code for beeswax & shellac - ew!) The past few years I've searched the web for a vegan version, but there doesn't appear to be one! If anyone finds some, please let me know! This year I decided enough was enough, I would just have to make my own!

While there are plenty of recipes for vegan candy corn out there, I don't have a candy thermometer (or the patience to use one!) Last week I made these Vegan Googly Eyes by the incredibly talented Fork and Beans, and I thought the flavour was somewhat similar to what I remember candy corn tasting like! So a few adaptations here and there and I think I've got something close enough to the original, but 100% vegan and not quite so sickly! 

Vegan Candy Corn
Recipe adapted from Fork and Beans
Makes about 2 cups

2C powdered sugar (plus extra for dusting the counter top)
2tsp cornstarch
1/4tsp salt
2Tbsp liquid glucose or corn syrup
2tsp pure maple syrup
2tsp dairy free milk
1/2tsp vanilla extract

Orange and yellow food colouring gel

Line two baking trays with parchment paper and set aside.

In a large mixing bowl combine the powdered sugar, cornstarch & salt. Make a well in the center and add the liquid glucose, maple, milk & vanilla. Mix with a wooden spoon until the mixture comes together to form a very stiff dough. Mix with your hands until the dough is very smooth (if it's too dry add another 1/2tsp milk) 

Split the dough into three equal portions and add a few drops of food colouring to the first two bowls until you achieve the desired orange and yellow colours. I found it helpful to make a hole in the dough, put the food colouring in the hole and then knead the dough by hand to incorporate the colour into it. Dust the counter top with powdered sugar and knead the dough until its an even colour and isn't sticky. Repeat with the second bowl of dough.

Dust the counter top with powdered sugar. Roll each ball of dough into a long sausage shape (depending on the size of your kitchen counter you may wish to split each ball of dough in half and do this in two batches) Once the sausages are about 1cm thick, layer them together and just gently press down to meld them together. (See above photo)

Cut the strip of dough into small triangles (see above photo) and then use your fingers to round the corners off and smooth down the surface of the candy. Place on the lined baking tray and repeat until all the mixture is used up. I found that after a while the dough did dry out a little bit, but the heat from handling them was enough to soften it up again. 

Leave the candy on the trays to dry out at room temperature for 24hrs, turning them over halfway through. Store in an airtight container, they last for a long time (unless they're gobbled up!)

My favourite way to eat the candy corn is mixed with roasted, salted peanuts! Delicious!

Friday, 27 January 2017

Cinnamon Roll Muffins (GF)

These Cinnamon Roll Muffins are the lazy cousin of the cinnamon roll. Light, moist sponge swirled with sticky, sweet cinnamon & drizzled with vanilla icing. YUM.
 And they're gluten free. And delicious. 

Perfect for breakfasts, you can even freeze them and then just get a couple out before you go to bed and voila! You've got a yummy breakfast to wake up to!

It should come as no surprise that aquafaba is the star of these muffins (it's all about aquafaba now, amiright?) Using aquafaba in gluten free baking really improves the texture, giving them a delightfully soft, spongy chew not often found in gluten free goodies.

Cinnamon Roll Muffins
Recipe adapted from here
Makes 12 large muffins

For the batter
2C gluten free plain flour*
1/2tsp xanthan gum 
1/2tsp salt
1/2tsp baking soda
1tsp baking powder
8Tbsp vegan butter spread
3/4C sugar
8Tbsp aquafaba (straight from the can - not whipped)
1tsp vanilla extract or paste
2/3C almond milk + 1tsp vinegar

For the swirl
4Tbsp margarine, melted 
1/3C packed light brown sugar
2tsp ground cinnamon

For the icing
1C powdered sugar
1Tbsp almond milk
1/2tsp vanilla extract

*I used Doves Farm GF Plain Flour, but you can substitute a homemade GF flour blend, or another brand of GF plain flour if you like.

Preheat the oven to 350/175 and line a 12-cup muffin tin.

First make the batter. Combine the dry ingredients (except the sugar) in a medium bowl and set aside. In a small bowl mix together the almond milk & vinegar and set aside to curdle. In the bowl of a stand mixer cream together the vegan butter, sugar & vanilla until light and fluffy. Add the aquafaba, a couple of tablespoons at a time and mix well. The batter will curdle here, don't worry about it! Now add the milk & flour mix in three parts, alternating between the two until everything is incorporated. Set aside while you make the swirl.

Mix together the melted margarine, sugar and cinnamon until smooth.

Fill the muffin cases with half of the batter (I find it easiest to use an ice cream scoop to portion the batter out evenly) then top each with about a teaspoon of the swirl mixture and use a knife to swirl into the batter. Then top with the rest of the batter and the rest of the swirl mixture and swirl again.

Bake for 20mins, until risen and golden. Transfer to a wire rack to cool while you make the icing.

In a small bowl mix together the powdered sugar, vanilla & milk until the icing is thick and smooth. if it's too thin, add a little more milk until it's just right. 

Once the muffins have cooled slightly, drizzle over a generous amount of the icing and serve.
They're especially delicious served with fresh strawberries & a cup of coffee.

Store in an airtight container for up to a week, or freeze for up to a month.
Best served warm.

Sunday, 7 August 2016

Watermelon Macarons

As most of you probably know, I started my own little business a few weeks ago and (incredibly) I've been rushed off my feet with macaron orders! (Thank you so much!) So I've not got a huge amount of time for blogging these days, but these watermelon macarons I made last week are just too cute not to share! Not only are they watermelon flavored (yes, there's watermelon flavouring in these bad boys!) they also have one of my favorite color combinations - green and pink! 

They may look complicated but these pretty macarons are actually fairly simple to create. These are perfect for a summer party, or just for anyone who loves watermelon as much as I do!

Watermelon Macarons
Makes 20

For the macarons
3/4C aquafaba (water from a can of chickpeas) (180ml)
1/2C sugar (100g)
1C ground almonds (100g)
1/2C powdered sugar (65g)
1/2tsp watermelon extract (optional)
Green & pink food coloring gel

1tbsp black sesame seeds

For the buttercream
2Tbsp vegan butter spread
3C powdered sugar
1tsp watermelon extract
2Tbsp almond or soy milk
Green & pink food coloring gel

First make the macaron shells
Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Add the watermelon extract (if using) and whisk to combine. Set aside while you prepare your dry ingredients.

Put  the the ground almonds into your food processor and pulse a few times until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.
Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. If the mixture is too thick you can add up to 1Tbsp of water, but be careful not to add too much or the mixture will be too thin. 

Spoon half of the mixture into a separate bowl and add a little food gel to each bowl, coloring one half green and one half pink - be careful not to over mix the batter.

Spoon the pink mixture into a piping bag and seal at the top. Paint a line of green food gel up one side of the inside of a piping bag and then fill with the green mixture and seal at the top.
Line two large baking trays with grease proof paper and carefully pipe 20 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') and use your finger to press down any bumps on the surface of the macarons.

Sprinkle the pink macarons evenly with the tablespoon of sesame seeds and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!
Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.
Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting
Cream together the butter spread, watermelon extract and one cup of the powdered sugar. Add the milk a teaspoon at a time and mix until smooth. Add the rest of the powdered sugar and mix well, adding more milk as needed until you have a thick and creamy frosting. Split the mixture in to two bowls and colour one pink and one green. Drop alternating spoonfuls of pink and green frosting into a piping bag and seal at the top.

Pipe a blob of frosting onto each green macaron shell and carefully sandwich together with the pink shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 
Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.