Using Trex In Baking Recipes

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SUPER WHITE VANILLA BUTTERCREAM



Super White Vanilla Buttercream image

Almost perfectly white, fluffy, and light - this is the perfect vanilla buttercream you've been looking for.

Provided by By What Charlotte Baked

Time 20m

Number Of Ingredients 5

225g (1 cup) unsalted butter*, very soft
500g (4 cups) icing sugar or powdered sugar
2-4 tbsp whole milk or cream
2 teaspoons clear vanilla extract
Icing whitener or white food colouring (optional)

Steps:

  • Beat the butter in a stand mixer, using the balloon whisk attachment, or if using a hand-held mixer then beat the butter in a medium sized bowl. Beat on high for at least five minutes, scraping down the sides with a spatula every minute or so. The butter should be light, fluffy, and very very pale when it is whipped enough. Add the sifted icing sugar in three or four stages, beating for at least a minute in between additions. Once all the icing sugar has been beaten in, add between 2 and 4 tablespoons of milk or cream (depending on what consistency you need your frosting to be), as well as the vanilla extract and icing whitener, and mix well again.

RECIPES



Recipes image

Time 2h55m

Yield 1

Number Of Ingredients 12

500g Allinson's Strong White Bread Flour
7g Allinson's Easy Bake Yeast
1.5 tsp Billington's Unrefined Golden Caster Sugar
1.5 tsp Salt
1 tbsp Butter (softened)
300ml Warm water
500g Allinson's Strong White Bread Flour
7g Allinson's Easy Bake Yeast
1.5 tsp Billington's Unrefined Golden Caster Sugar
1.5 tsp Salt
1 tbsp Butter (softened)
300ml Warm water

Steps:

  • Step 1:MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine 'crumbs' are left. Mix in the water with a cutlery knife.How to make white bread by allinsonStep 2:KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer for 5 minutes). How to knead doughStep 3:RISELightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.Step 4:SHAPEKnock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.Step 5:PROVECover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).Step 6:BAKELift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.

MINI MACARONI CHEESE TARTS



Mini Macaroni Cheese Tarts image

Nutritionally, one tart contains 260 calories, 13.9g total fat (18% daily total fat), 27.4 g total carbohydrate (10% daily total carbohydrate), 1g fibre (4% daily fibre) (based on a 2000 calorie diet).

Provided by V Dale

Time 40m

Number Of Ingredients 13

For the pastry:-
8oz plain flour
2oz butter
2oz trex
pinch of salt
water to mix
For the filling:-
4oz macaroni
0.5oz butter
0.5oz flour
75ml milk
2oz cheese
0.5 tsp mustard powder

Steps:

  • Step 1 Preheat the oven to gas 6.
  • Step 2 Oil muffin tins.
  • Step 3 For the pastry:-
  • Step 4 Weigh out the flour, salt, butter and trex into a bowl.
  • Step 5 Rub in the fats.
  • Step 6 Add water to mix to a dough.
  • Step 7 Roll out the dough and cut out the bases.
  • Step 8 For the filling:-
  • Step 9 Boil the macaroni till it is cooked.
  • Step 10 Whilst still on the hob.
  • Step 11 Drain and add the butter to the pan.
  • Step 12 Next add the flour and keep mixing.
  • Step 13 Add the milk, mustard powder and cheese and turn off the heat.
  • Step 14 Spoon into pastry cases.
  • Step 15 Sprinkle with cheese.
  • Step 16 Bake for 20 minutes till golden brown.

BAKEWELL TART RECIPE



Bakewell Tart Recipe image

A very simple shortcrust pastry. Filled with jam and an Almond Frangipane. Decorated with a water icing and Toasted Flaked Almonds.

Provided by Lynn Hill

Categories     Dessert

Time 3h40m

Number Of Ingredients 18

200 g plain flour
Pinch of salt
50 g butter (cold cut into cubes)
50 g Trex or Lard (cold cut into cubes)
50 g cold water
1 egg
120 g butter (softened)
120 g caster sugar
120 g ground almonds
50 g plain flour
2 eggs (lightly beaten)
A few drops of almond extract
½ teaspoons vanilla extract
Zest 1 small lemon
3 tablespoons jam
120 g icing sugar
2 teaspoons of Pre Boiled water
25 g toasted flaked almonds

Steps:

  • Method
  • Grease a 20cm 8 inch fluted loose bottomed tart tin

Nutrition Facts : Calories 568 kcal, Carbohydrate 63 g, Protein 9 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 230 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving

HIKERS' WALNUT BREAD



Hikers' Walnut Bread image

This recipe for Hikers' Walnut Bread comes from a very old edition of a Be-Ro recipe book, from about circa 1942. It's a classic quick bread that used to be very popular when there was no yeast, eggs or fat available; although it does use 1 gg and 1 ounce (25g) of fat in it. It's a fabulous rubbed-in tea bread recipe, where dried fruit is added to the walnuts, which really are the star of the show. I have stuck to the recipe as it was originally published 80 years ago, with only two small changes - I have used white vegetable fat in place of lard, making this recipe for Hikers Walnut Bread suitable for vegetarians, and I have cut back on the salt. The original recipe calls for raisins, and I would have used raisins in the recipe, but I didn't have any in the larder the last time I made it, so I used currants instead, with great success. So, why is it called Hikers' Walnut Bread? The original recipe was called Be-Ro Walnut Bread, but in the introduction to the recipe, it says "The ideal food for Hikers', very nutritious and sustaining" And, I can report back, that it is excellent for a hiking snack. This is baked in a round cake tin, but it has a texture somewhere between a cake and a scone, or a quick bread such as Milk Fadge, which is another Be-Ro recipe. This is such a lovely, and easy cake to make, the most work that needs to be done when preparing it, is the rubbing in of the fat. I have suggested white vegetable fat such as Trex, in place of lard, but could use butter or margarine, although the texture will not be quite the same as using a shortening. Trex DOES contain palm oil, but it IS RSPO certified palm oil, which is sustainable. I hope you enjoy this recipe for Hikers' Walnut Bread if you make it, and just think, you will be making a classic quick bread (tea loaf) recipe that is over 80 years old and that has stood the test of time.

Provided by Karen Burns-Booth

Categories     Cakes

Time 1h20m

Number Of Ingredients 8

450g (1lb) SR Flour
1/2 teaspoon salt
25g (1oz) white vegetable fat, such as Trex
80g (3ozs) white sugar
115g (4ozs) chopped walnuts
80g (3ozs) raisins
1 egg
300mls (1/2 pint) milk

Steps:

  • Mix the flour and the salt in a basin, and rub in the fat.
  • Chop the walnuts and the raisins*, and mix in with sugar and flour.
  • Beat the egg with half of pint of milk, and mix THOROUGHLY with the dry ingredients, making a soft dough.
  • Place in a well-greased round cake tin (7 inches in diameter, 3 inches deep)and smooth over top with a knife.
  • Bake in a MODERATELY HOT OVEN (375F-425F, Regulo 4-5) one hour.
  • The above recipe is how it was written in the original Be-Ro recipe book, please see below in notes for modern measurements and oven temperatures.

Nutrition Facts : Calories 43 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 84 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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