Mary Berry s Mokatines | #GBBO S06E08 | Patisserie

Today, just a few minutes ago a another good video titled Mary Berry’s Mokatines | #GBBO S06E08 | Patisserie was posted by the Youtuber: Meghna’s Kitchen

As written in the video page by Meghna’s Kitchen: Mary Berry’s Mokatines recipe is featured as the technical challenge in the \”Eighth\” episode of The Great British Baking Show.\n\nOriginal Recipe : https://www.bbc.co.uk/food/recipes/mokatines_96500\n\nI was so inspired by GBBO that I wanted to try all the technical challenge recipes.\n\nGBBO S06E08 – Pâtisserie – Mary Berry’s Mokatines\n\nFor the Genoise Sponge\n————————————–\nButter – 40 grams/ 1½ oz \nEggs – 3\nCaster sugar – 75 grams/ 2½ oz \nFlour – 65 grams/ 2¼ oz \nBaking Powder – ¾ teaspoon\nSalt – ⅛ teaspoon\nCornflour – 1 tablespoon\n\nFor the Coffee Icing\n——————————-\nButter – 50 grams/ 1¾ oz \nInstant coffee – 1 tablespoon\nIcing sugar – 225 grams/ 8 oz, sifted\nMilk – 2 to 3 tablespoons\n\nFor the Crème Beurre Au Moka\n————————————————-\nCaster sugar – 40 grams/ 1½ oz \nEgg yolk – 1 large free-range \nButter – 75 grams/ 2½ oz, softened \nCoffee essense – 2 teaspoons\nWater – 2 tablespoons\n\nTo assemble\n——————–\nApricot jam – 4 tablespoons\nAlmonds chopped – 100 grams/ 3½ oz, toasted\n\nFor the Fondant Icing\n———————————\nWhite fondant icing – 100 grams/ 3½ oz\nDark Brown gel color\nWater – 4 tablespoons\n\nNotes/Tips\n——————\n1. The coffee icing needs about 2-4 tablespoon milk/water to make it smooth \u0026 glossy. \n2. I made my own self rising flour by adding baking powder \u0026 salt into plain flour.\n 1 cup/ 120 grams All-Purpose Flour\n 1 1/2 teaspoons Baking powder\n 1/4 teaspoon Salt\n3. I used a 8 inch pan instead of 7 inch so my cake is little more flatter than original.

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