Dough wrappers: 1 cup, 140g glutinous rice 1/4 cup, 45g wheat starch or rice flour 2 tablespoons, 30g granulated sugar 1/2 cup, 150g boiling water, if the dough is too dry, add another 10g, and see if you need another extra 10g. Use a heat resistant spatula to stir or bread maker as you desire. plus extra flour for dusting if needed. Adding1 teaspoon vegetable oil, the dough turns less sticky and becomes an elastic and smooth texture.
Original Recipe by Mar 9, 2020 Black sesame paste: 35g black sesame seeds, toasted 5g white sesame seeds, toasted 30/35g toasted walnut / peanuts 50g granulated sugar 40g drinking water You'll need a spice grinder to blend all the ingredients into a paste.
You can make your homemade cookies as a Christmas holiday present box at home for gourmet gifts that your foodie friends and family will love.
Ingredients
250g butter, room temperature 100g, 1 cup powdered sugar, optional 350g, 21/2 cups plain flour, sifted
1 tablespoon cocoa powder, as you desire
Method: 1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.
2) Use a spoon to dividing the dough, any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped or see video. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.
3) Bake in preheated oven 180°C, for 8 minutes, depending on the size and shape of the pan. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.
I can't remember any happy moments while I've tested many times of this recipe until satisfaction and be happy now. I was injured because of an accident at work while experimenting in the kitchen, like some of you. Always, taking good self-care. live healthy, eat healthy food, get enough sleep, exercise like a fun homework and practice good hygiene. Getting outside or staying in the comfort home is a great way to improve mental and physical health.
I've tried my hardest to make the one of the best coffee bun I've ever had, finally this is what I wanted for crunchy coffee cookies on top and soft egg white buns with heavenly custard filling goodness. It has just the right amount of coffee to tease and wake your senses.
Method: 1) In a large bowl, mix together 95g bread flour 1/2 tsp, 2g dried yeast, 38g cold whole milk, 10g granulated sugar. and 1 large, 38g egg whites. Stir it up until it's well combined.
2) Add 1/2 teaspoon mild olive oil and knead until it's fully incorporated.
3) Cover with a lid and allow to proof until doubled in size in a cool place or lower part of the fridge for 1 hour. (Do not let the bread dough direct sunlight or proof above 38˚C).
4) While waiting for the dough to rise, make the filling and topping.
5) In a small bowl, add (C) 15g granulated sugar, 1/2 egg yolk and 15g salted butter.
Using a hard spatula or spoon to stir until smooth.
6) In a small bowl, add (D) 15g granulated sugar + 1/2 egg yolks and 15g salted butter, using a hard spatula or spoon to stir until smooth. Divide the filling in 4 and wrap with cling film and place in the freezer until ready to use.
7) (E) dissolve the instant coffee in hot water and pour into the mixture and add 1/8 tsp baking powder and 20g cake flour, stir until well combined.
8) Transfer the mixture in a piping bag and cut a small opening and set aside. Required at room temperature and easy to pipe once the dough is shaped.
9) Punch down the dough after its first rise. The large air bubbles are removed to help reduce the dough rise and many air pockets are formed inside.
10) Sprinkle flour on the worktop. Cut the dough into 4 even pieces. To shape into round balls and wrap with frozen filling this will ensure that they do not melt into the dough before baking.
11) Place them on a prepared pan and second proof for 30 minutes.
12) Spread the toppings and no preheating oven 180C bake for 5 minutes, reduce to 150C for another 10 minutes. Serve the coffee buns and enjoy with a cup of hot coffee or tea.
I absolutely love these donuts and it brings back fond memories. They are incredibly soft on the inside and crispy on the outside. That can be eaten plain without the five spice mixture or as a special treat. They're worth the effort!
Makes 8
Ingredients:
(A)
145g cake flour
or you can simply use 145g/150g premium plain flour
instead and expect good results in my recipe too.
1/2 teaspoon Allinson dried yeast
1/8 teaspoon Dr. oetker baking powder
100g cold milk
10g granulated sugar, optional
1/2 tsp mild olive oil or any healthy cooking oil, or just skip it
(B)
To make the paste for the filling:
1 teaspoon five spice powder
1/2 cinnamon ground
1/2 teaspoon sugar
2 teaspoon warm water
Method:
1) Add the (A) ingredients to the bread pan, cake flour or premium plain flour, allinson dried yeast, baking powder, cold milk and granulated sugar. (You can use the same recipe and knead by hand or a stand mixer instead).
2) Press the button to start, ''raw dough'', the bread maker will start kneading the dough. stir 1-rest-stir 2. Once the process has been completed ''stir 2'', open the lid, add a teaspoon of mild olive oil or without any oil and continue until beeps will signal.
3) Press the ''fermentation'' button to process until beep to signal and then you take it out of the machine until the dough has doubled in size for the first rise for about 30 minutes.
4) (B) Stir the five spice powder, cinnamon ground, sugar and warm water together in a small bowl.
5) Take the dough out of the bread pan on a lightly floured work surface. Punching down the dough to release any gas bubbles. Roll the dough up like a swiss roll and cut the rolled dough into 8 pieces.
6) Gently level the five spice mixture with a spoon so it covers the dough almost completely. Roll the dough up in a tight log from the short side without the border. slice into 8 equal rounds.
7) Brush rolls with water all over the tops and sides of the dough and sprinkle white sesame seeds.
8) A second fermentation is not necessary in a warm place, like summer time. if winter, it need to proof for about 30 minutes.
9) Deep fried in wok until golden and risen. Keep turning while frying. Leave to cool on the tray for 10-15 minutes. Best eaten on the same day. It stays crispy even after turned cool.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Honestly, I have made bread over hundred times, this is by far the easiest and my very best bread. To give you a rundown of exactly how I make this bread. I’ve created a video demonstrating the process for my everyday bread recipe. This is why I absolutely love this bread, it's chewy crust and giving it a silky texture. Just like the premium bakery shop but made from scratch at home. A feathery soft texture that tears into wispy. It's so satisfying to watch and so yummy to eat even without toasting.
Makes 1
Chefmade 300g pullman loaf pan with lid 2.8'' x 8.1'' x 2.8''
or llb loaf - Total dough 350-360g
Ingredients:
(A)
180g bread flour
1 tsp, 4g dried yeast
140g cold whole milk
14g granulated sugar
(B)
14g - 20g salted butter
or 2 tsp mild olive oil instead
(C)
1 - 2 teaspoons honey or golden syrup
1 tsp warm water
Method:
1) Add all ingredients (A), except for the butter to a large bowl and stir with a hard spatula to slightly bring everything together. Then, knead with your hands for about 15-20 minutes.
2) Add room temperature salted butter and knead until it's fully incorporated.
3) Cover with a lid or tea towel and allow to proof until doubled in size in a warm place about 30 minutes to 1 hour. (Do not let the bread dough direct sunlight or proof above 38/40˚C).
4) Punch down the dough after its first rise. The large air bubbles are removed to help reduce the dough rises and many air pockets are formed inside. Sprinkle flour on the worktop. Cut the dough into 4 even pieces. To shape into a round balls and roll each in a long log, roll up and pinch the seam. then place them on a prepared bread pan and second proof again for another 30 minutes to 1 hour.
5) Before baking, check the dough if it rise until just above the rim and press the dough gently with your finger if it springs back slowly and leaves a small indent it is now ready to bake.
6) You can bake your sandwich bread covered or leave uncovered. No preheat air-fryer 150C and bake for 25-30 minutes or until golden brown.
7) Allow the bread to cool completely before slicing. Store bread covered at room temperature within a day.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
This super moist and delicious raisin butter cake is an improved version of mine.I'm sure it will become your new favourite cake! It is so easy to make from scratch. It's the best, crispy edge and moist buttery sponge texture, my absolute favourite to go for afternoon treats and it is perfect with a cuppa and cappuccino and builds up extra emotions range to extremely happy.
I don't remember how many years I haven't gone to a bakery shop and all my cakes and breads are better than store bought. you know what you are putting in for the ingredients and the largely fresher from your oven and tastier and healthier of course, and satisfaction in tastes and bring up good mood.
Makes 4 cupcakes
Double the recipe can makes 1lb loaf
See video.
Ingredients:
• 1 whole egg, free range
• 25g golden granulated sugar, optional
• 50-65g cake flour (It's worked either ones).
• 1/4 tsp baking powder
• 20-25g whole milk
• 20g butter
• a pinch of salt
• 35g-45g flame raisins
or mixed fruits
• 2 teaspoons honey
Method:
1) Hand whisk the egg and sugar together in a bowl until lots of small air bubbles.
2) Add the cake flour and baking powder, do not use expired or old baking powder.
3) In a saucepan, add whole milk, butter and a pinch of salt, cook in medium heat for 2 minutes. Keep an eyes on it.
4) Pour into the cake mixture while is warm.
5) Mix all together until smooth batter.
6) Soaked flame raisins in a hot water, drain and add 2 teaspoons honey and stir well.
7) Spoon the cake mixture into paper cases. Sprinkle raisins on the cake top.
8) You do not need to preheat the air fryer. without preheating, 160C/150C and bake for 20 minutes. Sit in the air-fryer for 5 minutes. Exactly the same temperature and time in the oven too.
1lb loaf cake, doubled the recipe, 150C bake for 35-40 minutes.
This is my secret recipe for a yummy homemade version, it is all about natural flavouring, and fresh ingredients and spices. It really takes very little effort to make and the best ever real tomato ketchup and so much better than supermarket ones.
Ingredients:
350g sweet aramatico tomatoes
3 tablespoons granulated sugar
1 tablespoon distilled malt vinegar or apple cider vinegar is also a good substitute.
A pinch of smoked paprika
A pinch of onion powder
A pinch of garlic powder
If you like spicy, add a pinch of chilli flakes or 1 piece bird eye chilli instead
Method: 1) Wash tomatoes under cool running water. 2) Sprinkle a pinch of sea salt on it.
3) Rinsing removes debris and dirt and any microbial contaminants they may contain.
4) Place tomatoes on a cutting board and cut them in half.
5) Add the olive oil to a cold pan and heat both together in a medium low heat.
6) Add 1 tablespoon of medium hot chilli flakes or you can just skip it.
7) Stir it for less than a minute to prevent the oil from getting too hot, which can burn your chili flakes.
8) Cook the tomatoes on medium low with or the lid off.
9) Add 3 tablespoons of natural cane sugar or golden granulated sugar.
10) Add 1 tablespoon distilled malt vinegar or apple cider vinegar is also a good substitute.
11) Cook until all the tomatoes are tender enough that there's no need for skinning them, about 15 minutes.
12) Sprinkle with a pinch of smoked paprika, onion powder and garlic powder. (All cooking in low to medium heat, not in high heat).
13) Cook for about 20 minutes on medium heat, stirring often, until the sauce thickens.
14) Ladle ketchup into a fine strainer and press mixture with a heat resistant spatula to strain out any skins and seeds. Set aside to cool completely!
15) Store in a glass jam jar with lids in the fridge within two weeks. ( To maintain and keep the best homemade quality).
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Added bonus to any of your dishes on top, like congee, soup or dry noodles, minced fillings or steamed fish with these yummy crunchy texture. These fragrant shallot oil can be re-use to make a flavour booster for any dish, like fried rice and dry noodles.
Directions:
1) 1 bag 300g Asda Echalion Shallots.
Rinse under cold running water to remove any peel residue. Rinsing also reduces the residue that causes your eyes to water when handling shallots.
2) Cut the top, end and skin off. Let soak in water for approximately 10 minutes. (It helps to prevent eye contact to the chemical released by the shallots are allyl sulfide, and also exist in spring onions and garlic, reactions which results in a gas that may burn, irritate the eyes and tears).
3) Just be sure to rinse the shallots thoroughly. Cut each shallot crosswise as thinly as possible.
4) All you need to do is give the sliced onions a good soak in a bowl of water. Rinse under the cold water, strain with a fine mesh strainer. Mix with some corn flour to dry it up before frying them.
5) Heat vegetable oil in a wok or a saucepan over medium low heat.
6) Add shallots, cook and stir until they are golden brown. Depending on the amount of shallots being fried, it takes about 20-25 minutes.
7) As soon as the shallots turn a light golden colour, remove them from the hot oil into a metal strainer. Fried shallots will continue to brown to a golden colour. Strain the oil in a bowl and pour into a jar when it is cool enough to handle.
8) Allow fried shallots to cool completely before storing in airtight jars. Use within a month.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
If you've been searching big bao for picky eaters, try this recipe. A step-by-step video to help you make a soft and fluffy steamed buns stuffed with savoury fillings. Perfect for brunch. Homemade with love and good skills always satisfy the whole family, doesn't we?
Method:
1) Wash spring onions under clean running water.
2) Place it on a cutting board. Using a sharp knife, slice off the top 1-2 inches and discard wilted and bad parts.
3) Line up the spring onions and thinly slice them or cut to the shape and size you like. Sometimes, I used Chinese leaf/Napa cabbage, the white part one, thinly cut for this recipe instead.
4) I used 2 large dried shiitakes. Soak them in clean water. Many recipes call for hot or warm water but it isn't always necessary.
5) Cut off the stem, slicing into the thickness you desire. You can skip this step. It works perfectly for me too.
6) Add water to the steamer pot, when boiling, add the Chinese sausages to the bamboo steamer tray. cover and steam for 15 minutes.
7) Remove from the steamer, and let it cool down, peel off the sausages casing and slice into thick pieces.
8) It's a personal preference. Add the Chinese sausages into the air-fryer and allow them to bake 120C for about 5 minutes on each side or until they are browned or skip this as you prefer.
9) Place the eggs, add more water so that the eggs are covered. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 12 minutes.
10) Older eggs are easier to peel than fresh eggs. At least a week ahead of time). If you've boiled fresh eggs that are difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in cold water for a while. The water often seems to seep in enough under the shell to make the egg easier to peel.
11) 2 free range chicken breasts, about 300g, cut into small pieces. put in a meat blender.
12) In a bowl, add the seasoning, 1 tablespoon golden granulated sugar, 1 tablespoon rice wine, 1/2 tablespoon light soy sauce, 1/2 tablespoon premium oyster sauce. 1/2 teaspoon sesame oil, 1/2 teaspoon sea salt, a pinch of white peppers and black peppers and 2 tablespoon rice flour or potato starch, and stir well. Pour into the blender with chicken chunks and blend until well combined.
13) After done, add the sliced spring onions or Chinese leaf/Napa cabbage and shitake mushroom.
14) Make the bread dough, 120g cold milk, 15g granulated sugar, 1/2 teaspoon dried yeast, 1/4 teaspoon baking powder, 180g cake flour. Use a hard spatula to mix until everything is combined.
15) Sprinkle some flour on the work surface, knead the dough until smooth. It can be added oil in the middle part of kneading, add a bit at a time, about half to 1 tablespoon vegetable oil and after done, it can be make the dough less sticky.
16) Place the dough in a bowl, cover it with a cling film or wet towel, avoid direct to sun. place it in a warm place to ferment for 30 minutes or until the dough has doubled in size.
17) Punch down and shape, make sure you push all the air bubbles out.(you can choose to let the bread machine to do all the mixing and kneading and fermentation as you prefer).
18) Turn the dough out onto a greased or floured surface, cut into four, roll each ball with a rolling pin and roll up then place the filling at the centre and then gather the sides to enclose the bun and pinch to seal.
19) Fill the bottom of the wok with cold water. set the time for 15 minutes, in low heat for second fermentation.
20) Switch to high heat and steam for 30 minutes. After removing from heat, allow the buns to sit in the steamer, covered, for 5 minutes to prevent them from wrinkling from the temperature heat shock.
21) Remove the buns from the heat and serve them warm.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
