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Hi, my name is Phillip Speer, I'm the executive pastry chef
of Uchi Restaurants. Today we're going to make a maple blondie, using maple syrup as our alternative
sweetener. So I'm going to heat the maple syrup on a medium high heat until it reaches a slight simmer, then I'm reduce the heat
to a medium, I'm going to let that simmer for about 5 minutes to reduce by a quarter cup.
So as your maple syrup has reduced, you'll notice the bubbles get a little bit tighter. We can go ahead and turn off the heat, and add your whole butter. I like to use unsalted butter for any baking recipe.
because I like to control the salt content myself. So as your butter finishes melting,
we're going to take our eggs, and put them into a large mixing bowl.
We're going to add a little bit of vanilla to these eggs, I just have some vanilla extract. A good tip when baking, using room temperature eggs
allows you to combine the ingredients with better consistency. So now we're going to temper
the maple sugar butter mixture into our room temperature eggs. When tempering you want to make sure you're using a slow stream
into the egg because you don't want to cook separate parts of the eggs, you want this to be very consistent. Now that we've tempered
the eggs, we're going to mix our dry ingredients which we'll later add into our maple syrup and egg mixture.
So we have a little bit of salt, some baking soda, and some baking powder for leavening.
You want to mix your leaveners and salt in very well with the flour because you want
this to be distributed evenly once it hits the liquid. Now we're going to take our flour mixture and incorporate it
to the maple and egg mixture. You want to just pour a little bit at a time in so you do not get clumps.
So you want to scrape the edges and mix well until you just get a nice smooth consistency.
So now we're going to take our mixture and just pour it
into our greased baking pan.
And so I'm going to finish smoothing this out with
this spatula but once it heats up, the heat will continue to flatten that out. So once we've transferred the mixture into
greased dish, we're going to put that into our pre-heated oven. We've pre-heated it at 325. When baking and cooking with
alternative sweeteners, you need to be careful because they brown a little faster than regular refined sugar. After your blondies bake for
about 25-30 minutes, we're going to pull them out of the oven, you want it to have a nice, uniformed consistency on
the top, and we're just going to finish this with just a little bit more maple syrup to add some delicious flavor.
Thank you very much for joining us, once again I'm Philip Speer from Uchi Restaurants for Co+op,
stronger together.