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Full Online Book HomeLearning KitchenBread - Muffins Pineapple Tea Cakes With Thomas
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Bread - Muffins Pineapple Tea Cakes With Thomas Post by :Steve_B Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2656

Click below to download : Bread - Muffins Pineapple Tea Cakes With Thomas (Format : PDF)

Bread - Muffins Pineapple Tea Cakes With Thomas

6 tablespoons unsalted butter -- melted, plus more for molds
13 ounces almond paste -- (1 1/3 cups)
1 tablespoon apricot purée
2 large eggs
2 large egg yolks
1/4 cup all-purpose flour
1 small pineapple -- peeled, cored, and cut into 1/2-inch cubes
Confectioners’ sugar for sprinkling

Heat oven to 350°. Butter 48 petit-four molds or mini muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl. Add flour, and mix to combine. Add melted butter; mix until batter is smooth and uniform.

Using a pastry bag fitted with a coupler, pipe batter into petit-four molds or mini muffin pans, filling them 3/4 full. Top each with a piece of pineapple, and bake until light golden brown, 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes. Remove tea cakes from molds, and return to wire rack to cool completely. Before serving, sprinkle tea cakes with confectioners’ sugar.

Yield: "4 dozen"

NOTES : The pineapple may not always be the first fruit that comes to mind when the topic is dessert, but it’s at home in a lot of recipes, from upside-down cake to ice cream. The following recipe for pineapple tea cakes comes from Thomas Haas, pastry chef of the New York City restaurant Daniel, whose family has made pastries for four generations.
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3 eggs 2 cups sugar 1 cup oil 2 tsp. vanilla 2 cups coarsly shredded zucchini 1 can 8 1/2oz. crushed pineapple (drained) 3 cups all-purpose flour 1 tsp. salt 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. each cinnamon and ground cloves 3/4 tsp. nutmeg 1/2 cup finely ground pecans Preheat oven to 350.Beat eggs in large mixing bowl until frothy. Beat in sugar, oil, and vanilla, continue until thick and foamy. Add soda, baking powder, salt, spices, and flour. Stir in pecans, pineapple and zucchini. Put 2/3 of amount into each lined muffin cup.

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2 cups flour 2 tsp. baking powder 1/2 tsp. baking soda 3 1/2 oz. instant vanilla pudding 2/3 cup brown sugar 1 egg -- beaten 1 cup sour cream 1 can crushed pineapple -- (8 oz) with juice 1/2 cup oil Preheat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter