These little 🇵🇹 spirals of decadence are called tortas and mine are filled with creme de ovos 🥚 (similar to pastry cream but made with egg yolks, corn starch and a sugar syrup). Some hints of lemon 🍋 and cinnamon complete the flavors but the real triumph is the sponge. It’s a type of pão de ló - a favorite Portuguese cake 🍰 Instead of beating whole eggs with sugar until ribbon 🎀 stage this version separates the whites and yolks. The whites are beat into a meringue and the yolks are beat until ribbon 🎀 stage. Both are folded 🥄together with the flour and the result is a marshmallow like texture when baked! #torta
Tomorrow we are interviewing a bread 🍞🥖 expert and I cannot wait! Here is a “window” into a loaf of broa/pão de milho (🇵🇹🌽🥖). I love these close up pictures 📸 It’s like looking into another universe! A universe 🌌 full of bread 🥖 sounds just right👌🏾 to me!
Have you listened 🎧 to #flourhour hour yet? Here’s the Ube 💜 cake 🎂 I spoke about! Inside is alternating layers of vanilla cake and Ube cake. Ube is a purple yam popular in the Philippines 🇵🇭 On top I placed meringue and coconut 🥥 shards and coconut jellies. Thank you to @jmariebakes for her Ube cake wisdom and to @amandaefaber for the painting 👨🏻🎨 lessons!
#flourhour Episode 7 is out! Click the link in my profile ⬆️ to listen 🎧
In honor of National Pie 🥧 Day on January 23rd We discuss pie and interview Steph Chen @sugarbearbakes from @thegreatamericanbakingshow season 2. We discuss our favorite pies, family pie traditions and of course give lots of tips and techniques on how to become a pie master. Steph discusses her time working in a bakery, putting on successful pop-ups which feature hand-pies and pavlovas, and baking with whole grains. We also discuss Ube cake, the ups and downs of being a baker and the transformative effect baking can offer. Oh and we link lots of recipes! #podcast
Yesterday I had the sweetest day with family. My cousin taught me some of her traditional 🇵🇹 recipes. She asked me to make arroz doce (🍚🍮) a definite favorite of Portuguese families. I am always so thankful to have the opportunity to connect and bond with family in the kitchen 🙏🏽
Life has many layers and so do some of my favorite desserts! These are the layers of my folar de Olhão (layered sweet bread 🍞 of Olhão 🇵🇹). On the left is a cross-section of the interior layers which are layered with butter, brown sugar, cinnamon and honey 🍯 On the right is the outer edge with all its caramelized beauty. Bom fim-de-semana!