#steambake

Werbung | Schöner kochen & backen #mytestaegherd

Es war wohl irgendwann im Juli, als ich mitbekam, dass produkttestende Blogger*innen für eine Kampagne gesucht wurden, bei der es um den Test eines Herdes von AEG ging. Genauer ging es um vier verschiedene Modelle in zwei verschiedenen Farben, alles Standgeräte, die ein Ding gemeinsam hatten: die Funktion SteamBake.

AEG Standherd mit Induktionskochfeld und SteamBake Funktion

Ich bewarb mich für…

A New Post or Recipe has been published on http://shewhobakes.co.uk/red-ombre-cake-made-aeg/

Red Ombre Cake Made With AEG

This week, in celebration of the final of The Great British Bake Off 2016, I’ve partnered with AEG to create this stunning Red Ombre Cake Showstopper!

I created this recipe which makes a 7″ round, baked wonderfully in the AEG oven! Check out the video below for how it’s made.

Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes.  As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.

As mentioned on the website here AEG’s exclusive ThermiC° Hot Air cooking technology ensures higher performance for precise heat circulation for even cooking, temperature control and energy efficiency, meaning I can bake more than one cake at once and still get great results!

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins, Baked Raspberry Cheesecake, Apple & Blackberry Pie and Yorkshire Puddings and the SteamBake function provided excellent results!

Red Ombre Cake;

350g caster sugar

350g butter

350g self raising flour

95g plain flour

6 eggs

1 tsp vanilla

red food colouring (gel not liquid)

Vanilla Buttercream;

250g butter

500g icing sugar

1 tsp vanilla

Method;

Preheat the oven to 140C

Cream together the butter and sugar

Add in the eggs

Add in the self raising and plain flour

Add in the vanilla

Mix well

Divide the mix into four bowls

Add colour into the bowls in varying amounts for different shades

Mix to get your desired colours

Pour your mixes into lined tins

Bake at 140C for 40 minutes

Leave to cool on greaseproof paper

Make a buttercream filling by mixing together the butter and icing sugar, adding in the vanilla

Spread buttercream onto your darkest layer

Top with the second darkest and repeat

Add the third darkest sponge and repeat

Top with the lightest sponge and chill for 10 minutes

Once chilled, cover with a layer of buttercream

Chill again and repeat

Smooth the edges with a scraper

Cut into slices and enjoy!

This cake will last 4-5 days once covered in a layer of buttercream and 2 days once cut into. Make sure to wrap any exposed sponge in cling film to help keep it fresher for longer. It doesn’t need to be stored in the fridge as this will dry out the cake, just a cool dry room.

Happy baking!

Britt xo

A New Post or Recipe has been published on http://shewhobakes.co.uk/apple-blackberry-pie-made-aeg-steambake/

Apple & Blackberry Pie Made With AEG SteamBake

This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create this delicious Apple & Blackberry Pie!

Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes. Ensuring a crisp pastry and no soggy bottoms!

I created this recipe which makes a 8″ round, delicious and very British Apple & Blackberry Pie, baked wonderfully in the SteamBake oven! Check out the video below for how they it’s made.

As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!

There are a 3 simple steps to SteamBake:

Step 1: Pour 100ml of water in the cavity at the bottom

Step 2: Select the SteamBake programme and press the SteamBake button

Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.

The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.

To find out more, check out the AEG page here.

Apple & Blackberry Pie

For the pastry;

225g plain flour

110g unsalted butter

80g caster sugar

1 egg

For the filling;

250g blackberries

250g peeled & chopped Bramley apples

1 tablespoon cornflour

70g light brown sugar

1 ½ teaspoon cinnamon

50g melted butter

Method

Grease an 8″ fluted loose-bottom pie tin and line with greaseproof paper

Mix together the flour and butter until it resembles breadcrumbs

Add in the caster sugar

Add in the egg to form a dough

Wrap the dough in cling film and chill for 30 minutes

On a floured surface, flatten the dough

Start to roll out

Gently place over your tin and push down onto it

Prick with a fork and chill for 30 minutes

Preheat your oven to 170C

Mix all of the filling ingredients together, cover and chill until needed

Crumple greaseproof paper and cover your pastry

Top with baking beans and blind bake for 15 minutes

Carefully take out the beans and paper and bake again for a further 10 minutes

Time to SteamBake! Pour 100ml water into the well at the bottom of the oven. Press the SteamBake button and leave it for 5 minutes to create steam – perfect for pastry!

Roll out the leftover pastry and cut into strips

Fill your pastry case with your fruit filling

Lay over the pastry strips in a criss cross pattern

Wash the top with egg and bake for 45 minutes!

Enjoy warm with custard and ice cream!

Happy baking!

Britt xo