Tag Archives: Momofuku

Confetti Cookies by Momofuku Milk Bar

I  am Homer Simpson when faced with a sprinkled donut. Funfetti was my childhood favorite boxed cake and tubed frosting. And, I always choose rainbow sprinkles at our favorite froyo bar, Yogurtology.

Christina Tosi’s Confetti Cookies are no exception. I baked these on the same day I made the Birthday Layer Cake because maximum sprinkles leads to ultimate birthday happiness.IMG_0051

These are essentially Tosi’s version of traditional sugar cookies and they are divine. Bake these and brew a pot of coffee because you deserve to reach the ultimate in cookie Nirvana. Trust me.

Ingredients

For cookies

  • 16 tablespoons (225 grams, 2 sticks) butter, at room temperature
  • 1 1/2 cups (300 grams) sugar
  • 2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
  • 2 eggs
  • 2 teaspoons (8 grams) clear vanilla extract
  • 2 1/2 cups (400 grams) flour
  • 2/3 cup (50 grams) milk powder
  • 2 teaspoons (9 grams) cream of tartar
  • 1 teaspoon (6 grams) baking soda
  • 1 1/4 teaspoons (5 grams) kosher salt
  • 1/4 cup (40 grams) rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumbs

For “Birthday Cake Crumb”

  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
  • 3/4 cup (90 grams) cake flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) kosher salt
  • 2 tablespoons (20 grams) rainbow sprinkles
  • 1/4 cup (40 grams) grapeseed oil
  • 1 tablespoon (12 grams) clear vanilla extract

Directions:

For the Birthday Cake Crumb: Heat the oven to 300°F.

  1. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
  2. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
  3. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  4. Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.IMG_0013

For the Confetti Cookies:

  1. Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes
  2. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes (this is VERY important, don’t skimp on the time!)
  3. Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles.  Mix just until the dough comes together – no longer than 1 minute.  Scrape down the sides of the bowl.
  4. With the mixer on low, add int he birthday cake crumbs and mix in for 30 seconds – until they’re just incorporated
  5. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough.
  6. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week.  Do not bake the cookies from room temp – they will not bake properly!IMG_0046
  7. Heat the oven to 350°F
  8. Arrange the chilled dough at least 4 inches apart on the baking sheet (I fit 6 on each sheet) and bake for 18 minutes – the cookies will puff, crackle and spread.  The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color.  If they haven’t reached that color yet, leave them in a for an extra minute or two .
  9. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.IMG_0048

Birthday Layer Cake by Momofuku Milk Bar

Kevin here. It is my birthday and what is a birthday celebration without baking and sharing a delicious birthday cake?Birthday Layer Cake Top A New Kitchen Aid Mixer + Christina Tosi’s Recipe for Birthday Layer Cake = Kevin’s Birthday Baking Bliss! When I saw this recipe, I knew I had to make it. Birthday Layer Cake Side View

This recipe by Christina Tosi makes what most would describe as homemade Funfetti layer cake. However, it is similar to Pillsbury’s ubiquitous creation in appearance alone. This makes a stunning, dense, sweet and salty layer cake that will impress anyone on their Birthday and every guest at the birthday party.

I recommend following the instructions very carefully. I have pasted Tosi’s instructions below. We followed them exactly and the cake was spectacular.

 Momofuku Milk Bar Birthday Cake Instructions

makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 8-12
1 recipe birthday cake
1 recipe birthday cake soak
1 recipe birthday cake frosting
1 recipe birthday cake crumb

Special Equipment
1 (6-inch) cake ring
2 strips acetate (we used parchment paper, but recommend acetate), each 3 inches wide and 20 inches long

Cake Assembly Instructions

  1. put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. use the cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake “scrap” will come together to make the bottom layer of the cake.

layer 1, the bottom

    1. clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat. use 1 strip of acetate to line the inside of the cake ring.
    2. put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
    3. dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.Birthday Layer Cake Layer One
    4. use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake.Birthday Layer Cake Frosting
    5. sprinkle one-third of the birthday crumbs evenly over the frosting. use the back of your hand to anchor them in place.Birthday Layer Cake Crumb Layer
    6. use the back of a spoon to spread a second fifth of the birthday cake frosting as evenly as possible over the crumbs.

layer 2, the middle

    1. with your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

layer 3, the top

    1. nestle the remaining cake round into the frosting. cover the top of the cake with the remaining frosting. give it volume and swirls, or do as we do and opt for a perfectly flat top. garnish the frosting with the remaining birthday crumbs.Birthday Layer Cake Assembly Complete
    2. transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks.Birthday Layer Cake in Freezer
    3. at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).
    4. slice the cake into wedges and serve.

Birthday Cake

Birthday Layer Cake in Pan

makes 1 quarter sheet pan

55 g butter, at room temperature (4 tablespoons, 1/2 stick)
60 g vegetable shortening (1/3 cup)
250 g granulated sugar (1 1/4 cups)
50 g light brown sugar (3 tablespoons, tightly packed)
3 eggs
110 g buttermilk (1/2 cup)
65 g grapeseed oil (1/3 cup)
8 g clear vanilla extract (2 teaspoons)
245 g cake flour (2 cups)
6 g baking powder (1 1/2 teaspoons)
3 g kosher salt (3/4 teaspoon)
50 g rainbow sprinkles (1/4 cup)
plus
25 g rainbow sprinkles (2 tablespoons)

  1. heat the oven to 350°f.
  2. combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
  3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
  4. on very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.
  5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.Birthday Layer Cake Pre Bake
  6. bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

Birthday Cake Soak

55 g milk (1/4 cup)
4 g clear vanilla extract (1 teaspoon)

whisk together the milk and vanilla in a small bowl.

Birthday Cake Frosting

makes about 430 g (2 cups)

115 g butter, at room temperature (8 tablespoons or 1 stick)
50 g vegetable shortening (1/4 cup)
55 g cream cheese (2 ounces)
25 g glucose (1 tablespoon)
18 g corn syrup (1 tablespoon)
12 g clear vanilla extract (1 tablespoon)
200 g confectioners’ sugar (1 1/4 cups)
2 g kosher salt (1/2 teaspoon)
.25 g baking powder (pinch)
.25 g citric acid (pinch)

  1. combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. scrape down the sides of the bowl.
  2. with the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. scrape down the sides of the bowl.
  3. add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. it should look just like it came out of a plastic tub at the grocery store! use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

Birthday Cake Crumb

Birthday Cake Crumb

makes about 275 g (2 ¼ cups)

100 g granulated sugar (1/2 cup)
25 g light brown sugar (1 1/2 tablespoons, tightly packed)
90 g cake flour (3/4 cup)
2 g baking powder (1/2 teaspoon)
2 g kosher salt (1/2 teaspoon)
20 g rainbow sprinkles (2 tablespoons)
40 g grapeseed oil (1/4 cup)
12 g clear vanilla extract (1 tablespoon)

  1. heat the oven to 300°f.
  2. combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
  3. add the oil and vanilla and paddle again to distribute. the wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
  4. bake for 15 minutes at 300°f.
  5. let the crumbs cool completely before using in a recipe or scarfing by the handful. stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

SERVINGS: MAKES ONE 6″ LAYER CAKE

Cornflake-Chocolate Chip-Marshmallow Cookies from Momofuku Milk bar

Kevin here. You would think we had a white Christmas in Florida by the looks of our kitchen – flour, confectioner’s and granulated sugar is everywhere. We have been wanting a Kitchen Aid mixer for years and finally got one for Christmas (thanks to our wonderful and generous parents; I mean Santa). The newness hasn’t worn off and I have been baking up a snow storm!IMG_0009
We have been hoarding baking cookbooks for years but I knew exactly which one I wanted to work through first: Chrstina Tosi’s Momofuku Milk Bar Cookbook.  She is a baking genius that matches expert techniques with the familiar flavors of the American South and our collective childhoods. Her recipes incorporate latch key cupboard staples such as Ritz Crackers, Fruity Pebbles, Funfetti Cake and Kellogg’s Cornflakes. Match these with familiar Southern favorites such as kitchen sink cookies (she calls them Compost Cookies) and Crack Pie (her version of Chess Pie) and you are on a trip down a delicious memory lane.
IMG_0002
What follows is the first recipe I tried. I loved them and immediately made another batch to share with our friends. We took them to a New Year’s Eve party and not a single crumb was left at the end of the night. Proceed at your own risk…these are highly additive!

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows

Directions

  1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.IMG_0005

  2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.IMG_0011

  3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.IMG_0006

  4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape. IMG_0007

  5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or non-stick baking mats.

  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.
IMG_0012