Colourful Snowskin Mooncakes 彩色冰皮月饼

3 different ingredient lists... Will try all 3 and see difference.

Ingredients:

makes about 8 pieces

38g Koh hun (cooked glutinous rice flour) 糕粉

38g Icing sugar糖粉 13g Shortening白油 45g Iced Cold water冷水

30g roasted glutinous rice flour (Gao Fen)
30g icing sugar
10g shortening
36g cold water
Food coloring - optional

makes about 6 pieces

10g    Kao fen (糕粉-cooked glutinous rice flour) 46g  Snowskin flour ( KCT Pinpe Premix Powder ) 10g    Icing sugar (sifted) 9g    Crisco/shortening 60g Water

some extra kao fen for dusting
White lotus paste filing

Method

1. Weigh lotus paste of 20g each. Shape into rounds and set aside. 2. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water, mix to form a dough. Remove and roll into a long strip. Scale at 15g each and roll into rounds. Flatten and wrap in lotus paste balls. 3. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.

Homemade Nama Chocolate

Full Credits: http://www.justonecookbook.com/recipes/nama-chocolate/

 

Nama Chocolate

 

 

Serves: About 36 perfect squares + uneven squares

 

Ingredients

• 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
• 200 ml fresh cream (heavy whipping cream)
• Liqueur of your choice (optional)
• Cocoa powder to coat the chocolate
  

Instructions

1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
   
2. Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
3. Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
   
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
   
5. Pour the mixture into the prepared baking dish. Smooth the surface (which I forgot) and refrigerate until firm, about 4-5 hours (or overnight).
6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

IMPORTANT: PLEASE READ BEFORE MAKING!

Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.

The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.

TROUBLESHOOTING:

The two most common problems of working with chocolate are separating and seizing.

1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F). When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.

2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.

To learn more details and how to fix the overheated or seized chocolate, please read HERE.

Soufflé Japanese Cheesecake 日式舒芙蕾芝士蛋糕

Credits: AnncooJournal

Step by step video guidance by Ochikeron 

Ingredients:

125g Cream cheese, room temperature
120g White chocolate (Meiji brand)
3 Cold Eggs, 70g each
1/2 tbsp Lemon juice and zest of half lemon

Method:

• Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
• Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
• Preheat oven to 170 degrees C.
• Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
• Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
• Whisk egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
• Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
• Drop the pan lightly on the counter top to release the air bubbles out of the batter.
• Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
• Leave the cake to cool completely before removing from the cake pan.
• Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.

     材料：

     125克  奶油奶酪 （温室中待软化）

     三粒    冷鸡蛋，越一粒70克

     120克  白巧克力

     1/2 汤匙  柠檬汁和半粒的柠檬屑

     做法：

• 烤箱预热至170度。准备1个7寸圆形烤盘，旁边抹油，底部铺上油纸。
• 蛋白与蛋黄分开。把蛋白收藏在冰箱里，待用。
• 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
• 把乳酪糊离开隔水，加入鸡蛋，柠檬汁和柠檬屑，搅拌均匀。
• 从冰箱拿出蛋白，打致硬性发泡，先将1/3打发的蛋白加入乳酪糊，用刮刀拌匀，然后再加入剩余的蛋白用刮刀完全快速拌匀，倒入烤盘中，在桌面上轻敲几下，震出气泡。
• 用水谷去方式170度先烘烤15分钟，之后以160度烘烤15分钟，烤好后，把蛋糕留在炉里闷15分钟。
• 拿出蛋糕待凉脱模，把蛋糕收入冰箱，大约两三个小时即可享用。然后撒上糖粉或按个人喜欢装饰表面。

Cook dough Method Chiffon Cake

Ingredients:
2 large eggs
25g non-flavoured oil
100g yogurt
35g cake flour
25g sugar

Instructions:

1. Preheat oven to 150deg C and prepare a clean 16cm/6" chiffon tin.
2. Place the oil 25g and yogurt 100g in a mixing bowl over simmering water.  Stir well till warm.  Remove bowl from heat.
3. Add in the cake flour 35g.  Fold in gently do not over mix.
4. Separate yolks from whites.  Whisk yolks till pale and creamy.
5. Gently fold into the flour mixture.  Set aside and cover. 
6. Whisk the whites till foamy.  Add in cream of tartar and whisk in medium high speed.  Add in the 25g sugar in 2 additions, then turn to low speed and whisk until medium stiff peak.
7. Scoop 1 tablespoon whites into yolk batter.  Mix well gently.
8. Add whites into yolk batter in 2 additions and fold gently.
9. Bake at 150deg C till done.

 

模具：6寸中空模
材料：
蛋黄 x 2
糖 x 10
植物油 x 40
鲜橙汁 x 60
低筋面粉 x 50
蛋白 x 2
糖 x 30
塔塔粉 x 1g
做法：
1. 将糖、植物油、班兰汁煮至微热（用手摸感觉微烫即可），然后马上倒入过筛后的低筋面粉搅拌。
2. 将蛋黄倒入面团，快速搅拌以免蛋液被烫熟。
3. 将蛋白加入塔塔粉和分三次加入糖，打至硬性发泡。
4. 取1/3的蛋白霜与蛋黄糊混合，然后将蛋黄糊倒入剩余的蛋白霜内混合均匀后，倒入模具。
5. 160度烤45-50分钟。若是太空锅则是80度烤25分钟。
6. 烤好后马上倒扣待凉即可脱模。

Orange Chiffon

材料：
蛋黄 4个

鲜橙汁+淡奶 = 92克

奶油 40克
  特幼粉 70克

橙皮屑 (一粒橙)

蛋白 4个

塔塔粉 1/4茶匙

细砂糖 75克

做法：
1）把鲜橙汁+淡奶和奶油加热至奶油溶化，加入橙皮屑搅拌，然后乘热将特幼粉拌入，再慢慢倒入蛋黄拌匀。
2）蛋白打至湿性发泡，然后分次加入之前的香橙面糊里搅拌均匀。
3）烤箱预热180度，烘烤大约40分钟。
    （烤箱热度与时间只供于参考，我用170度烤43分钟）

4）烘烤后，立刻取出倒扣，待完全凉后才脱模享用。

French Macarons with SBMC Filling

Ingredients:

40g almond powder
65g icing sugar
15g castor sugar
1 medium size white egg

Directions

1. Line a baking sheet with a silicone baking mat.
2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
5. Preheat oven to 285 degrees F (140 degrees C).
6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

 Yield 20 standard size circles = 10 macarons 

For other fillings:
Salted Caramel
Cream Cheese


Hazelnut Macarons

INGREDIENTS
100g toasted skinned hazelnuts
117g confectioners' sugar
2 large egg whites, room temperature
53g granulated sugar

FILLING
1/4 cup heavy cream
1 1/2 ounces finely chopped bittersweet chocolate
1/2 tablespoon unsalted butter
3 tablespoons Nutella spread


Instructions

Place the powdered sugar and ground hazelnut in a food processor and buzz for about a minute, until a very fine powder forms.
Sift into a bowl, to make sure there are no lumps and whisk briskly to lighten the mixture. Set aside.
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. (You can add a pinch of cream of tartar) Beat on high till medium peaks. Slowly add the sugar and continue to beat until whites are glossy and holding medium stiff peaks. Our instructor told us this is the time you should add your color, but keep in mind that the color would lighten when you add the nut flour-sugar mix, so keep it a shade or two darker than what you would like.
Add one third of hazelnut flour-sugar mix, salt and fold to combine. Repeat with two more additions. Fold till all the ingredients are incorporated.
Place the mixture into a pastry bag fitted with a medium round tip (tips 802-804 would do).
Pipe 1-2 inch rounds about 1.5 inches apart on parchment or silpat lined baking sheet. Once piped, tap the bottom of the pan a few times to flatten the tops and even out the surface.
Preheat oven to 300F ( I preheated to 290 and baked a little longer) Let trays sit for 20 minutes or more until until the tops of the macarons form a slight skin.
Place in a preheated oven and bake for 10-12 minutes ( I baked for about 15-18 minutes) or until set (the bottoms should be set enough to just lift from the parchment with a centre that is still slightly moist). I also baked with a wooden spoon in the oven door to keep the door slightly ajar and reduce possible humidity.Remove trays from oven and let cool completely before removing. Pair according to similar sized and keep aside.

Biscoitos de Maizena - Cornstarch Cookie

Ingredients:

2 cups (280g) cornstarch 1 cup (200g) granulated sugar 1 egg 1/2 teaspoon pure vanilla extract 3/4 cup (172g) salted butter, room temperature

Preparation:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. Using your mixer on low speed, combine cornstarch, sugar, egg, vanilla extract, and butter until well combined. 
3. Let the dough sit approximately 10 to 15 minutes before cranking and twisting the cookie dough, forming desired shapes, onto cookie sheets about 1-inch apart. 
4. Bake the cookies on the center rack of the oven for approximately 7 to 10 minutes depending on the size of your cookies. Remove from oven.

The cookies are very fragile when hot. Let them cool slightly before removing form the cookie sheet.

Yields 3 dozen cookies.

Dulce De Leche - Salted Caramel Sauce

Ingredients:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into small pieces
• 1/2 cup (120ml) heavy cream *35-40% fat*
• 1 teaspoon sea salt

Instructions

1. In a 2 to 3 quart saucepan, melt the sugar over medium-high heat. Lots of recipes call for you to stir until all the sugar is melted, but, for me, I get better, more consistent results on my induction stove if I just let it be and swirl the pan frequently.
2. Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.
3. Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground.
4. Whisk until all the cream is incorporated and then whisk in the fleur de sel *sea salt*.
5. Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely.
6. You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before using. I gently heated mine in a saucepot with warm water or at 5 second intervals in the microwave. 

You may freeze any unused portion in freezer up to 3 months.

Simple Chocolate Cake

Ingredients:
100g Hersey semi-sweet chocolate chips
180g Calbury white chocolate bar
3 eggs
1 tsp vanilla essence
62g Top flour *you can use cake/plain/cake mix to replace*

Makes 8 mini cupcakes

Method:

1. Preheat oven at 180 deg C and prepare a oven-proof bowl and a oven proof tray.
2. Melt both all chocolate under simmering hot water.
3. Mix in flour till completely incorporated.  Add vanilla essence.
4. In a separate bowl, whisk 3 eggs till pale and creamy.
5. Gently fold in 1/3 egg mixture and mix till well incorporated.  Fold in another 1/3 and mix well.  Final fold in balance egg mixture and just stir till can't see any more eggs.  **Do not overmix**
6. Use an ice-cream scoop to scoop the batter into the cupcake case.  One full scoop per case.  It will fill batter till half filled.  Do not over-fill.  Effect is meant to be flat surface so that you can pipe cream cheese frosting inside the cake.

 Melt both white & dark chocolate together.

 Beat egg whites till pale and creamy

Water Bath

Cream Cheese Frosting

Ingredients:

20g butter, soft
50g cream cheese, at room temperature
100g icing sugar, sifted

Method:

1. Semi-melt the butter.  Thoroughly whisk the butter until no lumps remain. Whisk in your cream cheese, again until no lumps remain.
2. Prepare your icing sugar, and then sieve it in to the cream cheese mixture.
3. When all the icing sugar is incorporated, transfer frosting to a piping bag pre-loaded with a normal round wilton tip.

Poke the tip into the middle of the cake as deep as you can, squeeze the frosting inside and gently pull out the tip.

Gently Pipe some frosting on top of the cake to cover the hole.  This is how the inside will look like.

Pancake mix cake

Ingredients:

Butter	180 g (90g melted, 90g soften)
Sugar	90 g
Eggs	3 (Separated whites & yolks)
Pancake mix	110 g
Chocolate bits	110 g

Steps:

1. Preheat oven to 180 deg C.  Prepare one 6" round cake tin.  Do not grease.
2. Mix both butter consistency into the mixing bowl and add sugar.  Cream both till pale and smooth.
3. Add yolks to mixture and beat well.
4. Gently fold in flour to mixture.
5. In a clean and dry bowl, whisk egg whites till stiff.  Add cream of tartar and whisk till mixed well.
6. Melt chocolate and set aside.
7. Take 1/3 whites and mix well into batter.  Gently fold in another 1/3 whites into batter and repeat for balance 1/3 whites.
8. Pour cake batter into cake tin.
9. Pour melted chocolate into cake batter to create swirls.
10. Drop tin 2x from 10cm height to release trapped air bubbles and allow chocolate to sink into cake batter.
11. Bake for 40-45 minutes at 180deg C.
12. Remove from oven and drop tin onto table to prevent cake from shrinking.
13. Overturn onto cooling rack to cool completely.

Ochikeron recipes

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How to Make 5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat) 材料5つだけ！白い恋人を作ってみた♪ (レシピ)

 

100g butter (50g melted, 50g soften)

100g cake flour

1 egg

vanilla essence

60g sugar

240g white chocolate

Whisk butter till creamy then add sugar and whisk till pale and creamy.

Add egg and vanilla essence and mix well.

Add flour and mix well.

Pour all into piping bag & pipe into squares on parchment paper - baking tray

Bake 180deg C for 8-10mins

Melt chocolate and pour into piping bag.

Pipe chocolate onto 1 cookie & sandwich with another cookie.

Place in freezer to cool completely.

How to Make Tokyo Banana (Recipe) 東京ばな奈を作ってみた！ (レシピ)

100g banana

1 egg

1 tbsp corn flour

3 tbsp sugar

150ml milk

vanilla essence

Mash banana with fork.

Add sugar, whole egg, corn starch, milk and mix well.

Strain batter through a sieve into a heatproof saucepan.

Bring saucepan to low heat, stirring constantly.

Remove from heat when batter begins to thicken and add vanilla essence.

Stir well and leave to cool completely.

Transfer batter into a piping bag, seal and chill.

Cut a 9" square sponge cake into 4 squares.

Slice them into 0.2" slices.

Place 1 square cake onto a pre-cut cling wrap slightly longer than cake.

Pipe cream onto sponge squares and roll tightly.  Squeeze clingwrap ends like a candy and chill till ready to serve.

How to Make Japanese Roll Cake (Swiss Roll) Recipe トライフルロールケーキ レシピ

 

2 eggs

50g sugar

35g cake flour

20g milk (room temperature)

200ml fresh cream

1 tbsp sugar

Preheat oven at 180deg C.  Prepare a 9" square brownie tin and place parchment paper on it.

Beat 2 eggs with sugar over simmering hot water.  Once sugar is all melted, remove from heat and use electric beater to beat for another 10 minutes till double the size.

Remove beater and fold in flour with spatula.

Add milk and fold with spatula.

Pour batter into prepared brownie pan.  Drop pan 3x to remove air bubbles.

Bake for 10-12 minutes

Remove from oven and drop pan 2x to prevent shrinking.  Remove from pan and set on rack to cool completely.

Pour thick cream into a pre-chilled mixing bowl and add sugar.  Beat till thick and fluffy.

Spread cream on sponge cake and roll.  Twist ends of parchment paper holding the rolled shape and chill till ready to serve.

Yellow Butter Cake *Egg Yolk only*

Credits: Stephanie Jaworski, Joyofbaking.com

Ingredients:

150 grams sifted cake flour

2 teaspoons baking powder

1/2 teaspoon salt

90 grams unsalted butter, room temperature

135 grams granulated white sugar

3 large egg yolks (110 grams)

120 ml milk (full fat or reduced fat)

1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a non stick vegetable/flour spray) two 6" x 2" (15 x 5 cm) cake pans. 
2. In a bowl sift or whisk the flour with the baking powder, and salt. 
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. 
4. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour. 
5. Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center. 
6. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.

Serves 1 sandwich 6" x 2" cake.

For any frosting decorations, refer to this.  Halved the SMBC recipe for this yellow butter cake.

3 Ingredients Chiffon Cake

Silky, Glossy texture after mixing white chocolate & egg yolks

Soft peak texture before adding sugar

Final Product

Ingredients:

160g Lindt white chocolate bar *you may use any milk compound chocolate*

3 large eggs *55 grams each*

15 grams coarse sugar *to be added to egg whites*

1/8 tsp vanilla extract **optional**

1/8 tsp cream of tartar **optional**

Colourings **optional**

Method:

1. Bring water to boil over the stove.  Place broken pieces of white chocolate into a clean heatproof bowl and place bowl over simmering water to melt the chocolate.
   Once chocolate is almost all melted, remove bowl from heat and stir well to melt chocolate fully.
2. Set aside.  Preheat oven to 160 deg C and place prepare a 6" round cake tin well greased and lined.
3. Separate 3 egg whites in a clean, dry and oil free bowl.  Wrap with clingwrap and fridge till ready to use.
4. Mix 3 egg yolks into melted chocolate and mix well.  Add vanilla extract if you want to remove the egg smell.  Set aside.
5. Remove egg white from fridge.  Using a clean electric whisk, beat at slow speed till soft peaks appear.  Add optional cream of tartar as extra precaution to stabilise egg whites and sprinkle all the sugar onto the foaming egg whites.
6. Continue to whisk at low speed gradually increasing speed till medium high.  Once a smooth ribbon appears, reduce speed to low and continue whisking for about 2mins or till stiff peaks appear.
7. Remove whisk.  Mix 1/3 egg whites into egg yolk mixture.  Mix well.  Add another 1/3 egg white into yolk mixture and FOLD in gently.  Repeat for the balance mixture.
8. If you are doing rainbow layers, use 6 different bowls and drop colours in each bowl as you see deem fit.
9. Using an ice cream scoop as a measurement, scoop out the cake batter onto all 6 bowls equally.  Swirl to mix the colours evenly before pouring each colours on top of one another gradually without shaking tin.
10. use a skewer to decorate the cake before popping it into the oven (lower rack) and bake at 150 deg C for 20 mins and increasing to 160 deg for additional 20 mins.
    Cake will fluff up to 15cm reaching the top of the tin.
11. Remove from oven and overturn on cooling rack leaving it to cool completely before attempting to remove from tin.

Note:  I was in a rush, therefore I overestimated the need to use 2 different temperatures.  The above picture illustration was baked in 160 deg C for a full 40mins.
Different oven yield slightly different results.  So you can adjust accordingly to what suits your oven best.
As the bake was done at 11.30pm, I cooled the cake for 10mins and i forcefully removed from tin and placed it in an airy but closed container.  So please, wait for total cooled before attempting removal.

Butterless Egg Yolk Sponge Cake

I was googling around to source for a way to use my egg yolks after making SMBC frosting.  I stumbled upon this sponge cake recipe that doesn't need egg whites!
I immediately decided that this recipe is worth archiving.
So here goes!

Ingredients

• 3 egg yolks
• 4 tablespoons (60 ml) whole cream milk *Split into 2 portions*
• ½ cup (112 grams) castor sugar
• ½ cup (62 grams) self-raising flour
• 1 pinch of salt
• ½ teaspoon vanilla extract

Method

1. Preheat oven to 170°C.  Grease and line a 6" (15cm) round cake tin.
2. Beat egg yolks and milk in a bowl over simmering hot water till creamy and pale.
3. Gradually add the sugar and beat till thick and pale.
4. Sift flour, salt and set aside.
5. Fold in the flour and milk alternately till combined.  **I added colour streaks for deco**
6. Pour into the prepared tin and drop tin on table a few times to remove air bubbles.
7. Bake for 20-30 minutes or until a skewer comes out clean. Cool on wire rack.

Serves: 4