Text 9667, 115 rader
Skriven 2014-02-08 15:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Chinese 169
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 NB>> So it ends up like a bar cookie...?
 ML> It's soft and squishy, so no. The pieces (not necessarily
 ML> slices - often they're cut into wedges or cubes) are about
 ML> the size of a bar cookie, or in the case of cubes, half a
 ML> bar cookie.
 NB> Oh, ok... was trying to picture it.  :)   

Think of a Dobosh torte only squishier and in individual
pieces.

 ML> Yu sheng
 NB> I enjoyed this before when you posted it to CT Ruth...  Never had the
 NB> chance to actually experience it, but it seems like a fun ceremony..
 NB> :)  How is this related to the dishes like Yi sheng chicken, etc...? 
 NB> Or is it not at all related...?

Not at all, I think. Remember, transliteration is not a
perfect science. There's the famous case of ma ma ma ma
ma, which, depending, can mean "is my mother teasing a
horse?" among other things. Yu sheng is said to mean
"prosperity throwing"; yi sheng can mean any number of
things, from doctor to "change your life" to eternity
to, well, you get the idea.

 ML> Toss the entire mixture together, everyone saying
 ML> "yue lao yue qu, lao dan feng shen shi qi" (toss
 ML> higher and higher until the wind and oceans rise
 ML> up, for a good year ahead).
 NB> And then one does eat it...?   :)

After all ritual necessities have been fulfilled, eating
is encouraged. The Chinese are, after all, a most practical
people.

Dobos Torte
Categories: celebrity, pastry, Vienna, Hungary, impractical, not Chinese
Yield: One 9" round torte

h - Cake
12 oz unsalted butter, cut into chunks
1 vanilla bean, split in half lengthwise
2 oz powdered sugar
10 eggs, separated
1 c sugar
7 oz cake flour, sifted
h - Chocolate Buttercream
1 c sugar
1/4 c water
2 eggs plus 1 egg yolk
1 lb butter, cut into pieces
12 oz bittersweet chocolate, melted
1 Tb rum, optional
h - Caramel Topping
6 oz sugar

Cake - Preheat the oven to 400F. Mark the outline of
a 9" cake pan on parchment paper. Repeat until you
have 6 marked circles.

Place butter and vanilla in mixing bowl. Warm over
low heat to soften. Transfer to a mixer and whip
1 min. Add powdered sugar and continue to whip
another 5 min, until smooth and well blended. Lower
the speed and add the egg yolks. Continue to whip
2 to 3 min, until light.

In another mixing bowl, whip the egg whites until
soft peaks. Add the granulated sugar and increase
speed of the mixer. Whip until stiff but not dry.
Fold the meringue into the egg yolk mixture. Gently
fold flour into the egg mixture. Divide the batter
equally among the 6 marked circles. With an offset
spatula, spread the batter 1/4" thick to fill in
the marked circle. Bake in preheated oven for
6 to 8 min or until light golden in color. Allow
to cool. Transfer each cake circle onto a 9" cake
board. Reserve.

Chocolate Buttercream - In a saucepan, combine the
sugar and water. Boil to 240F or soft ball stage.
Do not stir.

Meanwhile, in a mixer, beat the eggs and egg yolk
until light and ribbony. Lower the speed and
gradually pour the hot syrup into the egg mixture.
Increase the speed and whip mixture until room
temperature. Add the butter a piece at a time.
Then add the melted chocolate and rum, if desired.
Continue to whip until smooth and well blended.

Caramel Topping - Cook sugar until is amber in
color. Pour caramel over one of the reserved cake
layers. Run edge of a chef's knife in butter.
With the help of the buttered edge knife, spread
the caramel to cover the entire surface of the
cake circle. Allow to cool to set the caramel.
Cut into 12 equal pie cuts. Reserve.

To assemble torte - Reserve half of the Chocolate
Buttercream. Using some of the remaining
buttercream, spread a 1/8" layer on top of the
first cake layer. Continue layering the remaining
cake circles and spreading the buttercream. When
all 5 cake layers have been frosted, frost the
sides and top of the cake. Use a pastry comb to
finish the sides of the layered cake. Mark the
top of the cake into 12 pie sections. Pipe the
remaining buttercream on top of each pie section
and arrange the caramel slices on top of the
piped cream at an angle.

Wolfgang Puck, adapted from Korso restaurant, Vienna
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