Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!

Molasses and Condensed Milk Fudge Recipe LR


Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!
Author: 
Recipe type: Confectionery
Cuisine: Universal
Serves: 30
 
In today's episode, we will be making a batch of smooth, creamy fudge. This fudge is like no other fudge, it is flavored with black strap molasses, giving it a deep rich flavor and aroma, second to none!
Ingredients
  • 1 380g Tin of sweetened condensed milk
  • 100ml Full cream milk
  • 400g Brown sugar
  • 115g Butter
  • 50g Blackstrap molasses
Instructions
  1. To start, you will need a medium size pot, a wood spoon or spatula, a baking sheet, 2 pieces of baking parchment, a rolling pin, and a candy or infrared thermometer.
  2. for the ingredients you will need a can of sweetened condensed milk, 400g of brown sugar, 115g of butter, 50g of black strap molasses and 100ml of full cream milk.
  3. Place all of the ingredients in the pot over medium high heat and stir until the sugar has dissolved. Bring the pot to a boil, and continue stirring constantly until the ingredients reach a temperature of 113 - 115c or 235-239f. This will take 10-15 minutes.
  4. At this point, remove the pot from the heat and allow it to cool for 5 minutes.
  5. After 5 minutes, start beating the mixture with the wooden spoon. Continue beating for 5-10 minutes until the mixture has lost its shine, and it just starts to come away from the sides and bottom of the pot. If you carry beating any longer, the fudge will end up grainy and crumbly.
  6. Pour the mixture into the lined baking sheet. Cover the mixture with the second piece of parchment, and use your rolling pin to roll the mixture into an even sheet, using the sides of the baking sheet as guides.
  7. Leave this to cool to about 35c or 95f. Use a ruler and a thin blade knife to slice the fudge into neat squares. Allow to cool completely before serving and enjoying.
  8. That's it for today folks, please like, subscribe and share, and we'll see again real soon.
  9. Please subscribe to our channel to receive notifications and updates!

 

How to Make Yeast Donuts / Doughnuts – How to Make The Best Yeast Donuts Ever!

Best Yeast Donut Recipe


How to Make Yeast Donuts / Doughnuts - How to Make The Best Yeast Donuts Ever!
Author: 
Recipe type: Dessert
Cuisine: American
 
In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
Ingredients
  • 500g Strong white bread flour
  • 15g yeast
  • 60g Sugar
  • Zest of ½ lemon
  • 4 Eggs, lightly beaten
  • 10ml Salt
  • 150ml Water
  • 125ml Softened unsalted butter
  • Oil for frying
  • Caster sugar for coating
Instructions
  1. In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever.
  2. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
  3. To start, measure 500g strong white bread flour into your mixer bowl.
  4. Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water.
  5. In addition, measure out 125g softened unsalted butter and put this aside.
  6. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl.
  7. Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
  8. The dough will be glossy, smooth and very elastic.
  9. Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size.... about an hour.
  10. Knock the dough back, recover the bowl and place this in your refrigerator overnight.
  11. The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
  12. Allow these to rise for 4 hours in a warm place.
  13. If any of the donuts have stuck to one another, simply separate them using a knife.
  14. Half fill a large pan with oil and heat this to 180c or 350f.
  15. Fry the donuts in batches for 4 minutes, turning halfway through. Remove them from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  16. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

 

Crustless Spinach & Feta Quiche

Crustless Spinach & Feta Quiche


Crustless Spinach & Feta Quiche
Author: 
Recipe type: Quiche
Serves: 6
 
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
Ingredients
  • 500g Finely shredded spinach
  • 150g Feta cheese
  • 15ml Dried garlic granules
  • 80ml Dried onion flakes
  • 5 eggs
  • 160ml Cream
  • 80g Shredded Parmesan cheese
  • Salt & pepper to season
  • 30g Butter
Instructions
  1. Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
  2. To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
  3. You will need 6 by 300ml pie foils as well.
  4. Brush one of the foils generously with melted butter.
  5. Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
  6. For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
  7. Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
  8. Place the garlic and onion into the mixing bowl.
  9. Follow this by crumbling the feta cheese.
  10. Pour in the beaten eggs and cream and proceed to mix this all until well combined.
  11. Season to taste with salt and cracked black pepper and we're almost done.
  12. Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
  13. Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
  14. Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
  15. Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.

 

10 Minute Condensed Milk Tart – No Bake Condensed Milk Tart – Easy No Bake Tart @Whats4Chow

10 minute condensed milk tart recipe


10 Minute Condensed Milk Tart - No Bake Condensed Milk Tart - Easy No Bake Tart @Whats4Chow
Author: 
Recipe type: Cake and Tart Recipes
Serves: 2
 
Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
Ingredients
  • 360g Tennis / Tea biscuits
  • 200g Melted butter (plus 100g if mixture is too dry)
  • 770g Sweetened condensed milk
  • 1000ml Double cream yogurt
  • Cinnamon sugar for dusting
    Instructions
    1. Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
    2. To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter.
    3. Break the biscuits into the bowl of your food processor and zap these until reasonably fine.
    4. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well combined. Depending on what brand of biscuits you use, you may have to add an additional 100g of butter if the crumbly mixture doesn't hold together when compressed.
    5. Divide the mixture between two 22cm tart foils.
    6. Start compressing the pastry from the center outwards pressing it into the bottom corners and up the sides.
    7. Work around the edges pressing the pastry as you go.
    8. Use the back of a spoon to smooth of the base and define the bottom corner. This will help to achieve even thickness all the way through the base.
    9. Repeat this exercise with the sides, leaving the top edge rustic and rough.
    10. Continue with the second tart before transferring them both to the freezer while you continue with the filling.
    11. Pour 770g of sweetened condensed milk into a large bowl.
    12. Add 1 liter of double cream yogurt.
    13. Use a spatula to mix this until thoroughly blended.
    14. Remove the tart shells from the freezer and pour half of the filling into each shell.
    15. Dust the tops of the tarts with cinnamon sugar.
    16. Place each tart onto a heavy plate. Pop one of these into your microwave oven on maximum for 4 minutes, then repeat with the second tart.
    17. They emerge from the microwave looking just like this.
    18. Transfer the tarts to you refrigerator for at least 4 hours to set, preferably overnight.
    19. Serve your tart the following day garnished with whipped cream, and enjoy.

     

    Lemon Log Cake with Mirror Glaze – Easy No-bake Mirror Glaze Cake – Mirror Glaze Recipe

    lemon log cake recipe


    Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
    Author: 
    Recipe type: Cakes & Tarts
     
    In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
    Ingredients
    For the Crepes:
    • 500g All-purpose flour
    • 5ml Salt
    • 15ml Sugar
    • Zest of 1 large lemon
    • 4 Eggs
    • 900ml Full cream milk
    • 60ml Oil
    For the Flavoring:
    • 125ml Caster sugar
    • 5ml Ground cinnamon
    • 3 Large lemon cut into 24 wedges
    For the Mirror Glaze:
    • 150g Sugar
    • 75ml Water
    • 100g Sweetened condensed milk
    • 8g Unflavored gelatin
    • 30ml Water
    • 175g Good quality white chocolate
    Instructions
    1. Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
    2. In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
    3. To start weigh 500g all-purpose flour into a large bowl.
    4. Add 5ml salt, 15ml sugar, the zest of 1 large lemon, 60ml oil, 4 beaten eggs and 900ml full cream milk.
    5. Whisk this together until smooth, then put this aside for 30 minutes to rest.
    6. After 30 minutes, rub a little oil into a 20cm non-stick crepe pan.
    7. Place the pan over medium-high heat.
    8. When the pan is nice and hot, use a one third cup measure to pour batter into the pan. Swirl the pan to distribute the batter evenly and put it back on the flame.
    9. Allow this to cook for about 60 seconds until the bottom is golden.
    10. Flip the frepe over and continue to cook for a further 30 seconds.
    11. Remove the crepe from the pan and continue with the remaing crepes. This quantity will yield 24 crepes.
    12. For the flavoring, combine 125ml caster sugar with 5ml cinnamon and mix this until totally combined. Transfer this to a shaker bottle.
    13. Top and tail 3 large lemons and cut each one into 8 wedges.
    14. Place one crepe on your work surface and squeeze the juice of one lemon wedge evenly over the crepe.
    15. Give the crepe a generous sprinkling of the cinnamon sugar mixture.
    16. Place another crepe on top of this and repeat the process.
    17. Continue until you have a stack of 6 crepes.
    18. Pick up one side of the stack and roll it up into a log.
    19. Transfer this to a platter and continue with the remaining 3 logs.
    20. Cover the logs with clingwrap and place these in your refrigerator for at least 2 hours.
    21. For the mirror glaze, measure 150g sugar and place it in a pot. Pour in 75ml water, followed by 100g sweetened condensed milk.
    22. Measure 8g of unflavored gelatin into bowl and add 30ml water.
    23. Chop 175g of good quality white chocolate into bits and put this aside.
    24. Put the pot over medium high heat and bring this to a boil, stirring regularly.
    25. Remove the pot from the heat and add the bloomed gelatin. Stir this until the gelatin dissolves completely.
    26. Add the chocolate and stir this in until completely dissolved.
    27. Allow the glaze to cool to 29c or 84f before continuing.
    28. Remove the lemon crepe logs from the refrigerator and place the logs on a rack over a clean pan.
    29. Spoon equal amount of the glaze over each log.
    30. Return the logs to the refrigerator for 30 minutes for the glaze to set before serving.
    31. Serve the lemony logs sliced in half at an angle, or in slices, accompanied with whipped cream and enjoy.

     

    Moist Chocolate Cake Recipe – How to Make the Best Chocolate Cake!

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    Moist Chocolate Cake Recipe - How to Make the Best Chocolate Cake!
    Author: 
    Recipe type: Baking, Cake
    Cuisine: British
    Serves: 8
     
    Moist Chocolate Cake! Today we're going to look at a very special chocolate cake recipe. This chocolate cake is supremely moist and full of chocolaty flavor. It is quick and easy to make, and has a shelf life of 5 to 7 days.
    Ingredients
    • 225g Cake / all-purpose flour
    • 350g Caster sugar
    • 85g Cocoa powder
    • 7.5ml Baking powder
    • 7.5ml Bicarbonate of soda (baking soda)
    • 2 Large eggs
    • 250ml Full cream milk
    • 125ml Sunflower oil
    • 10ml Vanilla exctract
    • 250ml Boiling water
    For the Icing
    • 200g Dark chocolate
    • 175ml Cream
    Instructions
    1. To start, add 225g cake flour or all-purpose flour to your mixer bowl, along with 350g caster sugar, 85g good quality cocoa powder, 7.5ml baking powder and 7.5g bicarbonate of soda or baking soda, 2 large eggs, 250ml full cream milk, 125ml sunflower oil and 10ml vanilla extract.
    2. Place the bowl on your mixer with the beater paddle attached and mix the batter until smooth.
    3. Add 250ml boiling water a little at a time and continue mixing until well combined. The batter will be thin and glossy.
    4. Butter two 20cm or 8 inch cake tins and line the bottoms of each tin with baking parchment. The butter effectively sticks the parchment to the tin and prevents batter from flowing underneath the parchment.
    5. Pour half of the batter into each tin.
    6. Bake the cakes in a preheated oven at 180c or 350f for 25 to 35 minutes or until skewer inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely in their tins.
    7. While the cakes bake, measure out 200g of dark chocolate and cut it into bits.
    8. You will also need 175ml of cream.
    9. Melt the chocolate in your microwave in 20 second bursts, stirting between each cycle.
    10. Pour in the cream and stir this in until combined. Don't panic if the chocolate seams to granulate. Simply pop this back into the microwave for 20 seconds, and will be as smooth as silk.
    11. Set this aside to cool completely and set. If you are in a warm climate, you may need to refrigerate the mixture until it reaches a spreadable consistency.
    12. Turn the cakes out of the tins and spread the icing onto the cakes evenly.
    13. And there it is, an absolutely, supremely moist chocolate cake fit for Royalty.

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    How to Make Coffee Cookies – Easy Homemade Cookie Recipe


    How to Make Coffee Cookies - Easy Homemade Cookie Recipe
    Author: 
    Recipe type: Cookies
    Cuisine: South African
    Serves: 60
     
    Today we're going to make a batch of delectable coffee cookies so that you can still get your coffee fix even if you don't own a coffee machine.
    Ingredients
    For the Dough
    • --------------------
    • 1kg All-purpose flour / cake flour
    • 5ml Salt
    • 15ml Bicarbonate of soda / baking soda
    • 320ml Sugar
    • 400g Butter
    • 240ml Golden syrup
    • 125ml Espresso
    • 5ml Vanilla extract
    For the Filling
    • -------------------
    • 45ml Strong instant coffee
    • 30ml Boiling water
    • 375ml Sugar
    • 150g Butter
    • 100ml Full cream milk
    • 7.5ml Vanilla extract
    Instructions
    1. To start, sift 1kg of all-purpose or cake flour into your stand mixer bowl, along with 5ml salt and 15ml bicarbonate of soda.
    2. Place 320ml of sugar, 400g butter, 250ml golden syrup and 125ml of espresso in a pot.
    3. Place the pot over medium heat and stir the mixture until the butter has melted and all of the sugar has dissolved.
    4. Remove the pot from the heat and stir in 5ml of vanilla extract and then allow the mixture to cool to room temperature.
    5. Pour the mixture into your mixing bowl and run the machine is well combined and you have a smooth dough.
    6. Transfer the dough to a bowl, cover with clingwrap and allow this to stand overnight at room temperature.
    7. The following day, line at least 2 large baking sheets with baking parchment.
    8. Scoop out a tablespoonful of the dough. Roll it into a ball and place it on the sheet.
    9. Flatten the ball and pattern the cookie with the tines of a fork.
    10. Make sure to leav a half inch of space between each cookie as they will rise and spread quite considerably as they bake.
    11. Bake the cookies in batches in a preheated oven at 200c for 12 minutes per batch.
    12. Remove the cookies from the oven and transfer them to cooling racks.
    13. To make creamy coffee centers, dissolve 3 tablespoons of strong instant coffee in 30ml of boiling water in a pot.
    14. Add 100ml of full cream milk, followed by 375ml of sugar.
    15. And finally 150g of butter.
    16. Place the pot over medium high heat and bring it to a boil, stirring regularly.
    17. When the mixture starts to boil, allow it to boil quite vigorously for 8 minutes.
    18. Remove the pot from the heat. Stir in 5ml of vanilla extract, andallow the filling to cool to room temperature, stirring it regularly.
    19. It will thicken to paste that resembles peanut butter.
    20. To assemble the cookies, spread a teaspoonful of the filling onto a cookie.
    21. Place another cookie on top of this and squeeze the cookies together gently to spread the filling evenly.
    22. Continue until all of the cookies are complete.
    23. Store the cookies in an airtight container, if they last long enough to require storage.

     

    Perfect Burger Buns – How to Bake the Best Burger Buns Ever – Independence Day 2018 Special


    Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
    Author: 
    Recipe type: Burgers & Barbecue
    Cuisine: American
    Serves: 24 x 100g
     
    After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
    Ingredients
    • Group 1:!
    • 1.35kg All-purpose flour
    • 15ml Salt
    • 10g Active dry yeast
    • 30ml Sugar
    • Group 2:!
    • 375ml Water
    • 75g All-purpose flour
    • Group 3:!
    • 450ml Full cream milk
    • 3 Eggs, beaten
    • 90ml Sunflower oil
    Instructions
    1. To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
    2. Give these a quick stir to combine.
    3. Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
    4. Use a whisk to mix until smooth.
    5. Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
    6. Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
    7. As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
    8. The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
    9. Remove the pot from the heat and whisk in the milk.
    10. Pour in the eggs and whisk these in.
    11. And finally, whisk in the oil.
    12. Pour this mixture into the mixing bowl on your stand mixer.
    13. Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
    14. Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
    15. Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
    16. Knead the dough briefly to knock any large air bubbles out.
    17. Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
    18. To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
    19. Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
    20. Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
    21. Press the bun flat and transfer it to a baking sheet lined with baking parchment.
    22. Continue with the remaining buns, leaving about a half inch of space between each one.
    23. Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
    24. minutes into this rise, start preheating your oven to 200c or 400f.
    25. Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
    26. Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
    27. Remove the buns from the oven and transfer them to cooling racks.
    28. If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
    29. Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.

     

    Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

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    Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
    Author: 
    Recipe type: Bread
     
    With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
    Ingredients
    • 500g All-purpose flour
    • 2 Tsp Sugar
    • 2 Tsp Salt
    • 2 Tsp Baking powder
    • 140ml Water
    • 60ml Sunflower oil
    • 2 Eggs (plus 1 for spraying)
    Instructions
    1. To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
    2. Place all of these in your food processor.
    3. Pop the lid on and process on high speed for about 60 seconds.
    4. Tipping the processor from side to side helps to achieve a more even mix.
    5. You will end up with a fine crumbly dough that resembles cous cous.
    6. When pressed, the mixture will hold together very well.
    7. Tip the dough out onto your work surface and compress it into a block.
    8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
    9. After this time, unwrap the dough and cut it into 4 pieces.
    10. Working with 1 piece at a time, flatten a piece out.
    11. Run this through your pasta roller.
    12. Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
    13. Reduce the setting to 2 and run it through again.
    14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
    15. Reduce the setting to 3 and run the dough through twice on this setting.
    16. Square off the ends and continue with the remaining 3 pieces.
    17. The offcuts can be rerolled to make a fifth sheet.
    18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
    19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
    20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
    21. Grind salt over the damp strips and you're ready to go.
    22. Here you can also use seeds as previously mentioned.
    23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
    24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
    25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.

     

    How to Make Honey & Oat Bread – a Simple Homemade Health Bread

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    How to Make Honey & Oat Bread - a Simple Homemade Health Bread
    Author: 
    Recipe type: Bread
     
    Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
    Ingredients
    • 520ml Warm water
    • 10g Active dry yeast
    • 80ml Honey
    • 850g All-purpose flour
    • ¾ Cup rolled oats
    • ½ Cup sunflower seeds
    • 45ml Vegetable oil
    • 2.5 Tsp Salt
    • 1 Egg beaten, for brushing
    • Extra rolled oats for topping
    Instructions
    1. Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
    2. To start, dissolve 80ml of honey in 520ml of warm water.
    3. Add 10g of instant yeast and stir this in briefly.
    4. Cover the mixture and allow this to activate for 20 minutes.
    5. While the yeastmixture stands, measure 850g of all-purpose flour and pour this into your stand mixer bowl.
    6. Add 3 quarters of a cup of rolled oats and a half cup of sunflower seeds to the flour.
    7. In addition, you need 2 and a half teaspoons salt.
    8. Once the yeast has activated it will be very frothy. Add 45ml of cooking oil to the yeast mixture and stir to combine.
    9. Pour this into the mixer bowl.
    10. Fit the dough hook and close the mixer.
    11. Knead the dough for 12 minutes on medium slow speed.
    12. Once kneading has completed remove the bowl from mixer, cover with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
    13. After rising, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
    14. Weigh the dough and divide it into 2 equal portions.
    15. Working with one piece at a time, flatten the dough into a large oval shape.
    16. Fold the top edge down two thirds of the way. Fold the bottom edge up over this.
    17. Repeat this with the second loaf.
    18. Wipe the insides of 2 medium size loaf tins with oiled kitchen paper.
    19. Transfer the loaves to the tins and press them into the tins firmly.
    20. Cover the bread loosely with cling-wrap and allow this to rise for a further 30 minutes in a warm place.
    21. Halfway through this time, preheat your oven to 180c or 350f.
    22. Brush the loaves with beaten egg and sprinkle the loaves liberally with more rolled oats.
    23. Bake the loaves for 40 to 45 minutes until golden and they sound hollow when tapped.
    24. Remove the loaves from the oven and allow them to cool in the tins for 5 minutes before turning out onto a rack to cool completely.
    25. And there we have it... the perfect bread, with a lovely crispy crust, great texture, superb aroma and amazing taste.

     

    Supreme Rye Bread – The Soft Rye Bread Everybody Will Love

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    Supreme Rye Bread - The Soft Rye Bread Everybody Will Love
    Author: 
    Recipe type: Bread
    Cuisine: German
    Serves: 2
     
    Today we're going to bake a unique rye bread that everyone will love. This bread has the amazing flavor of rye bread, but the light texture of a regular white farm loaf.
    Ingredients
    • 625ml Warm water
    • 60g Black strap molasses
    • 30g Butter, melted
    • 30ml Brown sugar
    • 18g Soy lecithin (available at most health shops)
    • 20g Instant yeast
    • 600g Strong white bread flour
    • 300g Stoneground rye flour
    • 20ml Salt
    • 10ml Caraway or fennel seeds
    Instructions
    1. To start, pour 625ml of warm water into your mixer bowl.
    2. Add 60g of black strap molasses and stir this in briefly.
    3. Pour in 2 tablespoons brown sugar, 30g of melted butter, 20g instant yeast and 18g of soy lecithin.
    4. The lecithin binds the oil in the melted butter to the water. This dramatically increases the shelf life of the bread. In addition, rye flour has a low gluten content and the lecithin replaces this shortage in order that rye loaf will rise as well as regular bread does.
    5. Use your stick blender to shear the lecithin into the liquids.
    6. Cover the bowl and give it 15 minutes for the yeast to activate.
    7. In the meantime, measure out 600g strong white bread flour, 300g stoneground rye flour, 4 teastoons salt and 2 teaspoons caraway or fennel seeds.
    8. Add these four ingredients to the yeast liquid.
    9. Place the bowl on your mixer with the dough hook attached and knead the dough on slow speed for 2 minutes. Increase the speed to medium slow for a further 8 minutes.
    10. You will have a beautifully smmoth dough that is only slightly sticky.
    11. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes.
    12. While the dough rises, rub the insides of 2 large loaf pans with butter.
    13. Scatter flour over the inner surfaces of the pans and tip out any excess flour.
    14. As you can see this dough rises very well.
    15. Turn the dough out onto a lightly fliured work surface and knead it briefly to knock it down.
    16. Weigh the dough and divide it into 2 equal portions of around 850g.
    17. Working with one portion at a time, work the dough into a rectangle as with as the bread pan. Fold the top edge down two thirds of the way, then fold the botykm edge up over this.
    18. Place the rolled dough into the pan with seam side down. Flatten the roll to fill the bottm of the pan.
    19. Cover both pans and allow these yo rise for a further 30 minutes in a warm place.
    20. Once again, you can see clearly just how well this rises.
    21. Use a razor sharp knife to slash the tops of the loaves. Not only does this lokk cool, but it deflates the lids and prevents them from blowing while baking.
    22. Bake the loaves in a preheated oven at 220c or 430f for 25 to 30 minutes until the loaves sound hollow when tapped.
    23. Remove the loaves from the onen and turn them out onto a wire rack to cool.
    24. Allow the bread to cool for at least 30 minutes before cutting.
    25. Here we can see the beautiful light texture with incredibly good oven spring.
    26. Thats it for today folks, thanks for joining us, please like, subscribe and share, and we'll see you again tomorrow.

     

    How to Make Coffee Burger Buns – Flavorful, Aromatic Burger Buns with a Difference!

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    How to Make Coffee Burger Buns - Flavorful, Aromatic Burger Buns with a Difference!
    Author: 
    Recipe type: Bread / Burgers / Burger buns
    Serves: 8 - 12
     
    The flavors of coffee and beef work very well together whether incorporated in dry rubs or bastings. Today we're going to take this marriage to a new level by making a batch of amazing coffee burger buns.
    Ingredients
    • 950g Strong white bread flour
    • 60g Butter grated
    • 15ml Sugar
    • 10ml Salt
    • 10g Instant dry yeast
    • 30ml Full cream milk powder
    • 600ml Espresso, cooled to 35c
    • 1 Egg whisked with 25ml water
    Instructions
    1. To start, measure out 10g instant yeast, 1 tablespoon sugar, grate 60g of butter and run 600ml of espresso through your coffee machine. Allow the espresso to cool to 35c before proceeding.
    2. Pour the espresson into a bowl and add the sugar and yeast. Give this a brief stir, cover the bowl and set this aside for 10 to 15 minutes to activate.
    3. Measure 950g of strong white bread flour into your mixer bowl.
    4. Add 2 tablespoons full cream milk powder and 2 teaspoons salt. Stir this to combine.
    5. Add 60g of grated butter.
    6. Place the bowl on your mixer with the beater paddle attached.
    7. Mix the flour for about 60 seconds to cut the butter into flour.
    8. Add the yeast coffee mixture to the bowl and mix this until all of the liquid has been absorbed into the flour.
    9. Open the mixer and swap out the beater paddle for a dough hook.
    10. Close the machine and allow the dough to knead for 8 to 10 minutes on medium slow speed.
    11. You will have a beautifully smooth, soft dough that is not at all sticky.
    12. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes until doubled in bulk.
    13. Turn the dough out onto a lightly flour work surface and knead briefly to knock it down.
    14. Roll the dough into a log and divide it into 8 equal pieces for large buns, 10 for medium and 12 for regular size.
    15. Working with one piece at a time stretch the dough from the edge down to the bottom all the way around the roll.
    16. Finish it off by cupping your fingers over the roll and rounding it using a circular movement.
    17. Place the rolls on a baking sheet lined with parchment.
    18. Cover the rolls with a clean dish towel and allow these to tise again for 30 minutes.
    19. After 30 kinutes the rolls will have doubled in size.
    20. Whisk and egg with 25ml of water and brush the tops of the buns.
    21. Use a razor sharp blade to slash the tops of the buns.
    22. Bake the buns in a preheated oven at 200c or 400f for 20 minutes until golden and well risen.
    23. Remove from the oven and transfer the buns to cooling racks.
    24. Allow them to cool for at least 15 minutes before cutting.
    25. And there we have a batch of beautifully textured and aromatic coffee burger buns.
    26. Thanks for joining us today, please like, subscribe and share, and we'll see you again tomorrow.

     

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