magiun_website/src/components/cake.vue

<style scoped>

@import url('https://fonts.googleapis.com/css2?family=Viga&display=swap');
@import url('https://fonts.googleapis.com/css2?family=Roboto+Mono&display=swap');

* {
    border: 0px black solid;
    background-color: #ffe6e6;

}

.title_story {
  font-size: 80px;
  font-family: 'Permanent Marker', cursive;
  padding-left: 20px;
  padding-top: 70px;
  color: #333042
}


a:hover {
  color: hotpink;
  text-decoration: none;

}

a {
  color: gray;
}

.content {
  padding-right: 50px;
  padding-top: 40px;
  font-family: 'Roboto Mono', monospace;
  font-size: 15px;
  padding-left: 20px;
}

#egg_images img {
  max-width: 80%;
  padding-top: 40px;
}

#recipe_block {
  padding-top: 20px;
  margin-top: 20px;
  font-size: 15px;
  font-family: 'Roboto Mono', monospace;
  border: 1px black solid;
}

.container_width {
  max-width: 100%;
  padding-left: 0px;
  padding-right: 0px;
  padding-top: 70px;

}

.author {
  font-size: 20px;
  font-family: 'Roboto Mono', monospace;
  padding-left: 20px;

}

.small_icon {
  max-width: 20%;
  padding-top: 70px;
}
.zoom {
 transition: transform 1s;
}

.zoom:hover {
   transform: scale(1.1);}

</style>

<template>
  <b-container fluid class="p-0">
    <MenuBar/>
    <b-row>
      <b-col md="8">
        <p class="title_story">The bite that keeps on chewing</p>
        <b-row>
          <b-col md="6">
            <p class="author">an essay and recipe by Ioana Tomici</p>

          </b-col>
        </b-row>
      </b-col>
      <b-col md="2" class="small_icon">
        <div class="zoom">
        <a href="/ricecooker"><b-img center class="img-fluid" alt="Responsive image" src="media/rice_prev.png"> </b-img></a>
      </div>
      </b-col>
      <b-col md="2" class="small_icon">
        <div class="zoom">
        <a href="/pretzel"><b-img center class="img-fluid" alt="Responsive image" src="media/pretzel_next.png"> </b-img></a>
      </div>
      </b-col>

    </b-row>


    <b-row>
      <b-col md="5">
<div class='content'>
  <p>
  Lately there’s been a lot commotion around baking. I guess that, during these times of economic uncertainty and increased safety in regards to our health, baking has regained its historic potential in terms of comforting and nurturing our struggles. Whether we bake a modest loaf of bread, or we venture in the realm of flamboyant pastries, there’s no denying that it is a zesty and satisfying endeavor.
  </p>
  <p>
  For me, this lockdown has been considerably ameliorated by the prospects of cooking as a practice which brings order, stability and serious amounts of satisfaction. I’ve been tapping into some behaviors which I rarely had time for prior to this forced isolation situation. I’ve been seriously developing a structuring habit in terms of batch-cooking and efficiently (re-)using ingredients which resulted in minimal waste, compared to earlier days when I had to deal with forsaken spoiled items that didn’t get the chance to be prepared in any way.  I’ve also previously had a strange aversion for working with dough, batter and ovens, mainly being intimidated by my past failures with unrisen cakes and rock-hard pizza crusts. Thus, having more time on my hands during the lockdown has resulted in an enhanced persistence and a newly found soft spot for baking.
</p>
<p>
  However, it’s hard to find resources which were quite common prior to this lockdown situation. Stockpiling and other anxious behaviors make it difficult to still come across the basics, such as yeast or plain wheat flour, which are main staples of European dough. In an attempt to stay resourceful and simultaneously seek novelty, I’ve started looking into rice flours and their glutinous possibilities. The incredibly gratifying chew of Japanese mochi soon revealed itself to me in cake form: Black Sesame Mochi Cake with Black Sesame Caramel.
</p>
</div>
      </b-col>
      <b-col md="7">
        <b-container fluid id="egg_images">
          <b-row>
            <b-col md="3">
            </b-col>
            <b-col md="8">
              <b-img class="img-fluid" src="media/cake/black_sesame_mochi_cake.jpg"> </b-img>
            </b-col>
            <b-col md="1">
            </b-col>
          </b-row>
          <b-row id="recipe_block">
            <b-col md="6">
            <p>The recipe is as follows:</p>
            <p></p>
            <p>60g (1/4 cup) unsalted butter, melted + more for greasing the pan</p>
            <p>100g (3/4 cup) black sesame seeds</p>
            <p>250g (1 and ¼ cup) sugar, divided in 150g and 100g</p>
            <p>255g (2 cups) glutinous rice flour</p>
            <p>5g (1 tsp) baking powder</p>
            <p>5g (1 tsp) salt, divided in 2</p>

          </b-col>
          <b-col md="6">
            <p></p>
<p>2 large eggs</p>
<p>250ml (1 cup) whole milk</p>
<p> 5ml (1 tsp) vanilla extract, or one pack vanilla sugar</p>
<p>125ml (1/2 cup) heavy cream + an extra 75ml (5 tbsp)</p>
<p>Squeeze of lemon juice</p>
<p>Toasted white sesame seeds, for sprinkling</p>
        </b-col>
          </b-row>
          <b-row>
            <b-col class="content" md="10">
              <p>Preheat oven to 180°C. Grease cake pan (24cm diameter) with a generous amount of butter. You can line the bottom of the pan with baking paper to minimize stick-anxiety but make sure to add another layer of butter on top of the paper.</p>
              <p>Toast black sesame seeds in a pan over medium heat for 2-3 minutes, stirring frequently to prevent burning. The amazing smell of sesame is gonna be your queue turn off the heat. Break down the sesame seeds either in a food processor or with a mortar and pestle. Decide for yourself whether you like chunky bits or a fine powder and see what can be done with the tools you have at hand. Either way, the end result will be awesome. </p>
              <p>Scoop out about 30g (1/4 cup) of the toasted seeds and set aside. Add 150g of sugar to food processor/mortar and blend with sesame seeds, breaking down any lumps. Sprinkle some sesame sugar over the greased cake pan and tap it so the sugar coats the pan in a thin layer (as if you were flouring the pan). This makes for insane crust action that contrasts nicely with the chewiness of the cake and also helps it release from the pan. Tap out excess sesame sugar from the cake pan into a large bowl and add the remaining sesame sugar from the food processor/mortar. Add flour, baking powder and 2,5g (1/2 tsp) of salt to the bowl and whisk to combine. </p>
              <p>In a medium bowl whisk eggs and melted butter until creamy. Whisk in milk, vanilla and 125ml of heavy cream. Add wet ingredients to the dry ones and stir to combine. Transfer batter to greased and sesame sugared pan. Place cake pan in the middle of your oven and bake for 45-55 minutes (if your cake pan has a smaller diameter, it will take longer). If your oven has weird heat distribution like mine, rotate the pan halfway through the baking process to ensure an even rise. Stick a toothpick/skewer in the cake to test if its ready (the toothpick should come out clean). When you take the cake out of the oven, run a knife along the inner edges of the pan to gently release the cake from the sides. Let it cool in the pan for at least 10 minutes. Don’t worry if the cake sinks back to it’s original height, you haven’t messed it up.</p>
              <p>For the black sesame caramel, whisk the remaining 30g (1/4 cup) of the toasted black sesame with 75ml (5 tbsp) of the heavy cream and 2,5g (1/2 tsp) salt. In a medium saucepan, bring 50ml (3 tbsp) of water and remaining 100g of sugar to a boil and add a squeeze of lemon juice. Stir frequently to dissolve sugar, until the mixture becomes slightly golden, like honey, 3-5 minutes, When the color turns golden, quickly remove syrup from heat and carefully (it’s gonna bubble) add the cream mixture with sesame seeds. Immediately pour onto center of cooled cake and spread it to the edges. Sprinkle toasted white sesame seeds on top. Let it cool down completely before attempting to devour. </p>

              <p>Enjoy and try not to cry too much as the chewy cake fills whatever void lies inside you. </p>

              <p>Recipe courtesy of Sarah Jampel.</p>
            </b-col>
          </b-row>

        </b-container>
      </b-col>
</b-row>
      </b-container>
</template>

<script>
import MenuBar from './MenuBar'
export default {
    name: 'cake',
    data: function() {
        return {
        }
    },
    components: {
        MenuBar
    }
}

</script>