Sunday, 9 June 2013
Chocolate butterfly buns
I have read on a couple of occasions about baking using the method of weighing eggs then weighing the same amount of sugar, margarine and flour. This weekend I decided to give it ago. I did not want to make a large quantity of mixture in case it did not work out so I started by breaking two eggs into a bowl which I set on scales. The two eggs weighed 102g. I added to this 102g sugar and 102g margarine. I wanted to make chocolate buns so needed to substitute some of the flour for cocoa powder. I added a heaped tablespoon of cocoa powder into the bowl and topped it up to 102g with SR flour. For good measure I added 1/2 tsp baking powder. I whisked this all together then popped the mixture into 9 muffin cases and baked.
They came out really well and were lovely and moist. After cooling I whisked some double cream and a little vanilla extract until soft peaks then piped into my butterflied buns. Finished off with a grating of dark chocolate.
Will definitely try this method again. Think I will double the eggs next time and try a cake. Not a good idea baking when I'm trying to watch my weight. I want to taste food I bake to see if they taste right and if not decide where to change a recipe so I just HAD to try one for quality control. Only thing is, I think I've eaten 3 altogether, oops!