Ingredients:
Florette Classic Crispy Salad
Buttered Sweet Corn
Tesco Cherry Tomatoes
Tesco Extra Large Avocados
Hard Boiled Eggs
Toasted Sesame Seeds
Tesco Gala Apples
Above are my top 7 favorites ingredients, washed/dried and ready to eat
and below are my top 3 favorites dressing/sauces. you can add whatever you like, if desired.
Dressing Sauces:
Hellmann's Balsamic Vinaigrette Salad Dressing
Sainsbury's Extra Virgin Olive Oil Infused with Garlic
Maggi Liquid Seasoning (optional)
The amount of quantity is that you can adjust as desired. Method:
Add your favorites ingredients to a large salad bowl. Sprinkle with toasted sesame seeds,
and then spoon the dressings over to the whole salad and serve immediately.
One bite, then you will fall in love with this super fluffy, cotton cheesecake has been my favourite for almost 20 years. Many recipes ask to refrigerate the cheesecake 1 to 4 hours. but I didn't chill it, allow to cool at least 15 minutes, and use a sharp knife to cut and serve the cheese cake along with a cup of hot coffee and enjoy.
Ingredients C:
farm house mature cheddar
- for cake decorations
You will need 8-inch (20cm) round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.
Method:
1) Melting cream cheese in double boiler, add the milk and sugar, stir until well blended. slowly adding the egg yolks and mixing thoroughly.
2) Add in sifted cake flour and corn flour, and beat well.
3) Whisk egg whites and add the sugar a bit at a time in another bowl until to a beautiful thick and fluffy. then,add the egg yolk mixtures and gently mix well.bang it on the work surface a few times to expel any large air pockets.
4) Pour the cake batter into 8 inch cheese cake mould and place them in a large baking tin. Add enough hot water in the tin and get ready for water bath.
5) Heating up and down the oven, or just put the pan on the middle rack and bake 8-inch cheesecake in a water bath for 1 hours 30 minutes or until set and golden brown at 150 degrees c. Everyone oven is different, understanding the way cake bakes will help you adjust your oven's setting to best effect.
6) Once cooked, leave to cool at least 15 minutes, remove from the oven, Sprinkle shredded cheddar cheese on top. Serve or chill in a fridge overnight. Use a sharp and hot knife to cut the cake and present individual plated.
Helpful Tips:
1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.
2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone.
3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.
5) Do not overbeat the egg whites, it will cause cake shrinks after baking.
6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.
7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.
8) Store in covered containers in the fridge and consumed within 2 days.
9) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
10) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.
No fail, Just follow this step-by-step instructional video with a secret way to keep the buns super soft and fluffy longer than 2 days. Then, you will never buy buns from the bakery once you try these!
Makes 12 Slider Buns | Dinner Rolls (A) 1 cup warm milk 40°C 1 tsp active yeast 1 tsp sugar (B) 2 cups bread flour 2 tbsp sugar (C) 35g butter (D) 1 tbsp golden syrup + 1 tbsp water
Brush after middle baking and before 5 mins done. and can brush again after baking. *For the shine, you'd have to brush it on after baking. Method: Day 1: (A) 1 cup warm milk + 1 tsp sugar + 1 tsp yeast, stir well. Cover with the glass lid until the bubbles are on the top. (B) In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and then add the (A) yeast mixture to the flour and mix well. Finally, add the 35g butter, and knead until well combined. (C) Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight. Day 2: (A) Take the dough out of the fridge. Cover with a wet and hot tea towel, let it warm up, and it will help to balance the rising temperatures. rest for 1 hour. (B) Use your finger test for dough, it will helps you to know exactly when bread has risen enough. (C) Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing. (D) Roll & Cut the shape as you desired. Covered with a wet hot towel. Allow to rise again (ideally in a warm place) until they double or triple in size. (E) Preheat the oven to 150°C, Bake for 30 minutes. In a small bowl, add 1 tbsp golden syrup + 1 tbsp water, and stir well. Brush after middle baking and before 5 mins done and can brush again after baking. *For the shine, you'd have to brush it on after baking. Baking time depends on the size and shape of the bread being baked. This bread is traditionally served warmed from the oven. Helpful Tips: 1) Everyone's oven is different. PLEASE UNDERSTAND YOUR OVEN! 2) If your dough too tough and hard to knead, the problem you adding too much bread flour. If so, You must add warm milk or water to balance and rise again. 3) You can follow these old fashioned hand kneading method or using machine, like stand mixer, food processor and bread machine instead. 4) Brushing the crust with melted butter, milk, whisked egg, or sugar water on the bread surface as you desired. Crispy Crust: Brush before baking. Soft Crust: Brush after middle baking or after baking as you desired. It will reduce the amount of "crisping up".
Learn How to Make the best Asian dessert ever also known as bubur cha cha, bo bo cha cha, mo mo cha cha. It can be served hot or cold. the tastes as good as it looks, definitely made your day, just heavenly. Sweet potatoes and taro root peeled and cut into small pieces and Pandan leaves, tie to knot.
Ingredients: 8 cups of water 3 small taro roots 2 white sweet potatoes 2 purple sweet potatoes
1) In a large saucepan, add in all the sweet potatoes and taro roots with pandan leaves, bring some water to a boil lower to medium heat and cook for 20 minutes. before 5 minutes add brown candy until completely dissolved. 2) Turn off the heat, add coconut milk and mix well. Lastly, add cooked tapioca pearls. Serve them up in individual bowls. 3) In another saucepan, soak the tapioca in cold water, rinse and drain. Add water to boil on high heat, cook them until transparent. Drain the tapioca and rinse with cold running water to prevent sticking.
