Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-your-mouth and very addictive, full of peanut goodness, rich and crumbly bites, also are one of my all time favourite snacks. 传统小吃，花生酥，充满花生香，超酥，入口即化。做法简单，新手0失败。贺年小吃，送给家人朋友，一口接一口，大人小孩都喜欢。绝对让人留下美好的回忆。 Makes 35 peanut cookies
Ingredients:
(A)
烤盐花生碎 roasted salt peanut, chopped 120g, 1/2 cup
糖霜 icing sugar 38g, 3 tbsp
普通面粉 plain flour 100g, 1/2 cup
花生油 groundnut oil 45g, 5 tbsp
Method: Transfer granulated sugar to a blender into powdered sugar. Use a same blender, and blend the peanuts until finely chopped.
1) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil.
2) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp small or 1 tbsp large dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut or walnut in the middle of each cookies.
3) Brushing the surface with whisked yolks. Preheated the fan oven to 150°C and Bake for 25 minutes or until golden brown. The baking time depends on the size and shape of the cookies dough and the temperature of the oven. Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers.
Helpful Tips: 1) You can find roasted peanuts almost anywhere in local grocery. 2) The cookies will stay fresh in an airtight containers for 5 days. 3) Depending on how big you roll the balls and you need to adjust the baking time. Recipe Source:Josephine's Recipes
The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.
Makes 9 Ingredients To make the roux: (A) • 120g, 1/2 cup,hot milk • 25g, 2 tbsp bread flour (B) • 70g, 7 tbsp cold milk • 2 tbsp greek yogurt • 1 whisked egg • 30g, 3 tbsp sugar • 5g, 1 tsp dried yeast • 300g, 2 cup bread flour (C) • 1 tbsp olive oil or (20g salted butter, soften/melted) Method:
1) In a saucepan. pourcold milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make a milk roux,
2) Place the milk roux, cold milk, greek yogurt, whisked egg, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add the (B) soften or melted butter, continue to fold and beat until the dough is smooth and elastic.
3) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour.
4) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 9, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a lattice roller and roll over to give a effect and then place on the baking tray.
5) Rise again in the warm oven until almost doubled about 30 minutes. Bake in no preheated oven 150°C for 15 minutes. until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).
6) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.
Helpful Tips: 1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast. 2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 4) It's recommended to use an oven thermometer. 5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. Recipe Source: Josephine's Recipes
This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. Have you tried this kind of chicken floss buns? They are super cute, soft, yummy and delish! Impress your family, kids and friends.
Ingredients
(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it
Method:
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan. close the lid gently.
2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add (B) butter to the bread pan, and continue ''stir 2'' until beeps will signal.
3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a greased surface, punch down the dough, and divide to 12. shape dough into ball. take 6 balls and place the meat floss as a filling. others 6 cut the dough into pieces and shape into a small balls, about 9 for each. place on the baking tray. watch the video below and see how to do it.
5) Second rise in the warm oven for 30 minutes until double or triple in sized.
6) Prepare the (C) drawing batter, in a small bowl, add plain flour, baking powder, cocoa powder and water a little at a time, so you add just enough for a thick paste. Spoon into piping bag and you can draw smoothly by adjusting to your own.
7) Bake in no preheated oven 150°C, until the buns are golden brown, about 15 minutes. (Baking time depends on the size and shape of the bread being baked).
8) Once breads have cooked, remove from the oven and immediately brush with glaze.
and spread dijon mustard or mayonnaise over the buns, meat floss is also used as a topping on bread.
Helpful Tips: 1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast. 2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 4) It's recommended to use an oven thermometer. 5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.
Makes 9 Ingredients To make the roux: (A) • 120g, 1/2 cup,hot milk • 25g, 2 tbsp bread flour (B) • 70g, 7 tbsp cold milk • 2 tbsp greek yogurt • 1 whisked egg • 30g, 3 tbsp sugar • 5g, 1 tsp dried yeast • 300g, 2 cup bread flour (C) • 1 tbsp olive oil or (20g salted butter, soften/melted) Method:
1) In a saucepan. pourcold milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make a milk roux,
2) Place the milk roux, cold milk, greek yogurt, whisked egg, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add the (B) soften or melted butter, continue to fold and beat until the dough is smooth and elastic.
3) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour.
4) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 9, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a lattice roller and roll over to give a effect and then place on the baking tray.
5) Rise again in the warm oven until almost doubled about 30 minutes. Bake in no preheated oven 150°C for 15 minutes. until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).
6) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.
Helpful Tips: 1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast. 2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 4) It's recommended to use an oven thermometer. 5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. Recipe Source:Josephine's Recipes
