Remember earlier this year when I mentioned gave me the Momofuku Milk Bar Cookbook for Christmas? Well once I paged through it, and saw how challenging and interesting recipes were, I knew I wanted to make it a goal to solve them. Receipts include all lots of steps and preparation and many ingredients that I've never used. My first instinct was to turn and stick it on the shelf, but instead I thought I'd be amazing rally with some other bloggers and begin a fun thing called "Milk Bar Monday." With 6 other talented women- I'll cook my way through this cookbook and try any of Crack Pies with milk cereal. Bake with us if you like! If the results of this recipe are an indicator of long-term revenues are really worth. These truffles were incredibly good.
This week, I have to choose the recipe and I am so happy that I chose the latter! They start with a soft and fluffy carrot cake. After it is cooked and cooled break you up, add a surprising concoction called liquid cheesecake (much like thick, creamy cake gooey-ness cheese) roll it into a ball, white chocolate coat, and top it off with crisp, sweet and slightly salty "milk crumb." They are crazy. So many flavors combined to make something truly unique and delicious. Everyone that I shared with them could not get all the sounds of the flavor in a small bite.
At first I thought there may have been shortcuts to do everything a little simpler process (like maybe just using the frosting as other truffles cake), but all the little details are really worth. There are not only a part of all of this recipe I would change, and I invite you over to spend a few hours doing these.
Be sure to check other lovely ladies participating in Milk Bar Monday with Me !!
Krissy creations Krissy Cassie Bake Your Day Meagan of Scarletta Bakes Nicole Sweet Peony Erin's Big Fat Baker and Jaqueline Dusty Baker ( hers are gluten and dairy free!)
Follow our pleasure on Twitter #milkbarmondays
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carrot cake Truffles
Ingredients
3 cake cups carrot Scraps (recipe below)
2-4 tablespoons of liquid Cheesecake (recipe below)
½ recipe milk Crumb finely ground in a food processor (recipe below)
3 oz white chocolate
Instructions
Combine the crushed cake with 2 tablespoons of liquid cheese. Using your hands Mush together. If it is wet enough to knead into a ball it is Great- if not, add a little more liquid cheese cake until it is ready. Divide the mixture- 12-15 balls roll together with your hands and set them aside on a cookie sheet.
Melt white chocolate and place in a shallow bowl. With a spoon, dip each cake in white chocolate ball and press the side of the bowl until all the drops are off. (Christina told to do with gloved hands, but I had no gloves so I used this method instead.) Then throw him in the crumb milk to coat. Put them in the refrigerator for at least 5 minutes to fully put the chocolate. Truffles can be stored in an airtight container up to one week in the refrigerator.
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Carrot Cake
Ingredients
1 stick of butter milk room temperature.
½ cup packed light brown sugar
granulated sugar ½
2 eggs
¼ cup grapeseed or vegetable oil
1¼ cups flour
1 c. baking powder
¼ c. baking soda
¾ c. ground cinnamon
1¼ teaspoons salt coffee
carrots peeled shredded 2½ cups (2-3 medium carrots)
Instructions
Preheat oven to 350.
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream a medium-high for 2 to 3 minutes. Scrape the bowl, add the eggs and stir over medium-high heat for 2 to 3 minutes. Scrape the bowl again.
The low speed, stream in the oil, increase the speed of high-way mixer and paddle for 4 to 6 minutes, until the mixture is almost white, two once size of your original fluffy mixture butter / sugar, and completely homogeneous without fat streaks. Do not rush the process. Stop the mixer and scrape sides of bowl.
The low speed, add the flour, baking powder, baking soda, cinnamon and salt. Blend for 45-60 seconds, until your dough comes together and the remnants of dry ingredients have been incorporated. Scrape the bowl.
Detach the pallet and remove the mixer bowl. Dump grated carrots in the bowl and, using a spatula, fold the hem in the dough.
light coat a 9x13 pan with cooking spray and using a spatula, spread the dough in an even layer in the pan.
Bake for 25-30 minutes. The cake will rise and puff, doubling in size but remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger, if it rebounds slightly and jiggly in the center, it is done. Leave it in for 3-5 minutes if it is not quite finished.
Cool the cake on a rack (or in the freezer.)
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Liquid Cheesecake
Ingredients
8 ounces Cream Cheese
¾ cup sugar
1 tablespoon cornstarch
½ c. kosher salt
2 tablespoons milk
1 egg
Instructions
Heat oven to 300 F. Place the cream cheese in a medium bowl and using an electric mixer, beat on medium speed for 2 minutes. Scrape the bowl with a spatual. Add sugar and mix for 1-2 minutes, until the sugar is completely incorproated. Scraping sides of bowl.
Whish together cornstarch and salt in medium bowl. Stir in milk in a slow, steady stream, then stir in the egg until dough is smooth. (Ps I love that she used the word "suspension")
With the mixer on low-medium speed flows in the egg suspension. Paddling for 3 or 4 minutes, until the mixture is smooth and loose. Scrape the bowl.
Line the sides and bottom of an 6x6 baking pan with plastic wrap. (I used a 8x8 pan I do not think it matters much.) Pour the cake batter into pan and bake for 15 minutes. It is done when it is on the edges, but still jiggly in the center. If the edges are not quite defined, bake for 5 min increments until fait- not more than 25 minutes.
Cool completely to finish the cooking process and leave the cheesecake to set. It will be creamy and spreadable and can be refrigerated in an airtight container to air for a week.
Notes
This complete recipe how to make more than enough for these truffles. There are many uses for it so I think it would be amazing as a glaze for cinnamon rolls!
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Malted Milk Crumb
of Momofuku Milk Bar Cookbook by Christina Tosi
Ingredients
¼ cup powdered milk
⅛ cup flour
1 tablespoon cornstarch
1 tablespoon sugar
¼ c. salt
2 tablespoons melted butter
1.5 ounces white chocolate.
⅜ cup Ovaltine, Malt Flavor
Instructions
Heat oven to 250 F. mix the milk powder with the flour, cornstarch, sugar and salt in medium bowl. Mix with your hands to mix. Add butter and mix with a spatula until the mixture comes together and form small clusters.
Spread the clusters on a baking sheet lined with parchment paper and bake for 20 minutes. (Mine has brown too toasted to 15 minutes. If your oven runs hot check frequently to make sure it does not brown too.) The crumbs should be sand and the kitchen will smell amazing! fresh crumbs.
Crush all the bits that are greater than ½ inch in diameter and put the crumbs in a medium bowl. Add the Ovaltine powder and mix together.
Pure white chocolate over crumbs and mix until your crumbs are all well coated. Keep throwing them every 5 minutes until the white chocolate hardens and clusters are not sticky.
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Recipe Milk: The Momofuku Cookbook by Christina Tosi
