How to Make Bolillos – Mexican Baguettes

bollilo,bolillos recipe,how to make bolillos,mexican baguettes,mexican baguettes recipe,easy bolillos recipe,maxican baking recipes,mexican breads,homemade bolillos,homemade bolillo,mexican bread recipes,how to make mexican breads,mexican bread collection,make bolillos at home,easy bolillos recipe


How to Make Bolillos - Mexican Baguettes
Author: 
Recipe type: Bread
Cuisine: Mexican
Serves: 10
 
Bolillos are Mexico's version of the French baguette. With the trademark thin and crispy crust, these little rolls are every bit as good. Despite the long rising times, the recipe is really easy, and certainly worth the effort.
Ingredients
Ingredients for the starter:
  • ¾ Cup water
  • ½ Tsp Active dry yeast
  • 1 Cup all-purpose flour
Ingredients for the Dough:
  • 3 Cups all-purpose flour
  • 1.5 Tsp Active dry yeast
  • 2 Tsp Salt
  • 60ml Melted butter
  • 240ml Warm water
Instructions
  1. This recipe does require a starter, sometimes called a preferment or poolish. To make the starter, place a cup of all-purpose flour in your mixer bowl.
  2. Add a half teaspoon of active dry yeast followed by 180ml of water.
  3. Place the bowl on your mixer with the beater paddle fitted.
  4. Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
  5. Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
  6. The following day the skurry will be bubbly and active.
  7. Add a further 3 cups of all-purpose flour, 2 teaspoons salt, 1 and a half teaspoons active dry yeast, 60ml of melted butter and 240ml of warm water.
  8. Place the bowl on your mixer with the dough hook attached.
  9. Start the mixer on slow for the first minute then increase the kneading speed to medium slow and allow this to knead for 7 minutes.
  10. Once kneading is complete, cover the bowl with clingwrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in size.
  11. After the first rise, you will have a lovely soft dough that is only slightly sticky.
  12. Turn the dough out onto a lightly floured work surface.
  13. Weigh the dough and divide this into 10 equal potions.
  14. Roll each portion into a round by placing it in the palm of your hand. Cup the fingers of your other hand over the portion and using a circular motion, form the roll.
  15. Cover the dough balls with cling-wrap and allow these to rest for 15 minutes. This allows the gluten to relax in preparation for the next step.
  16. Working with one ball at a time, flatten the ball into an oval shape.
  17. Fold the top third of the dough downwards and press to seal.
  18. Fold the bottom edge of the dough up and over this. Press this to seal the edge.
  19. Hold your hands at angles to the edges and roll the dough to form the bolillo.
  20. Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
  21. Cover the rolls with cling-wrap and allow them to rise for a further 60 to 90 minutes in a warm place, until doubled in size.
  22. minutes before the second rise is completed, preheat your oven to 230c or 450f. Place a small roasting pan in the bottom of your oven at this time.
  23. When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
  24. Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
  25. Bake the rolls for 20 to 25 minutes until golden.
  26. Remove the rolls from the oven and transfer them to a rack to cool.
  27. And there we have it.... a batch of beautifully crispy and aromatic bolillos.
  28. Thanks for joinibg us today, please subscribe, like and share, and we'll see you again tomorrow.

 

Rosh Hashanah Honey Cake – Happy Jewish New Year!!!

honey cake,rosh hashsanah,recipes,honey cake recipe,rosh hashanah recipes,how to make honey cake,homemade hone cake,jewish new year,jewish new year recipes,jewish cake,jewish recipes,rosh hashanah cake recipe,celebration cake recipes


Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
Author: 
Recipe type: Cake
Cuisine: Jewish
 
Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
Ingredients
For the Cake
  • 2.5 Cups All-purpose flour
  • 1.25 Tsp Salt
  • 1 Tsp Baking powder
  • 0.5 Tsp Baking soda
  • 0.5 Cup Water
  • 4 Large eggs
  • 90ml Unsweetened apple sauce
  • 0.25 Cup Vegetable oil
  • 0.25 Cup Orange juice
  • 1 Tsp Vanilla extract
  • 430ml Honey
For the Icing
  • 1 Cup Icing sugar
  • 4.5 Tsp Water
  • 1 Tsp Vanilla extract
Instructions
  1. To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
  2. To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
  3. Add a half cup of water to another jug.
  4. Whisk 4 large eggs and pour these into the water.
  5. Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
  6. Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
  7. Measure a teaspoon of vanilla extract and add this.
  8. Finally pour in 430ml or 1 and 3 quarter cups of honey.
  9. Mix this thoroughly until all of the honey has mixed into the other liquid.
  10. Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
  11. Mix this until reasonably smooth.
  12. Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
  13. Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
  14. Scatter flour across the buttered surfaces and tip out any excess flour.
  15. Pour equal amounts of the batter into each of the pans.
  16. Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
  17. Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
  18. After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
  19. Allow these to continue cooling for a further 2 hours.
  20. Once totally cooled, these can be wrapped and stored at room temperature for a few days.
  21. When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
  22. Mix this until smooth, then drizzle it over the cakes.
  23. Allow the icing to set for 30 minutes before cutting and serving.
  24. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

How to Make Pouring Cream from Milk

how to make cream,how to make pouring cream,how to make cream from milk,how to make dessert cream,how to make cream from milk and butter,how to make cream replacement,how to make fake cream,how to make non-dairy cream,recipes,how to,homemade,cream,dairy cream,pouring cream,dessert cream


How to Make Pouring Cream from Milk
Author: 
Recipe type: Dairy / Dessert
 
Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
Ingredients
  • 75g Butter, melted
  • 175ml Full cream milk
  • ⅛ - ¼ Tsp Xanthan gum
  • Caster sugar (to taste if desired)
Instructions
  1. To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
  2. Heat 175ml of full cream milk to around the same temperature of the butter.
  3. In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
  4. Pour the milk into a tall jug, followed by the melted butter.
  5. Add 1 eighth of teaspoon of xanthan gum to the jug.
  6. Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
  7. And here it is....
  8. To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
  9. Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
  10. Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
  11. You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
  12. That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.

 

Whats4Chow Launches the Amazing Pie Making System Today!!!

pie making equipment,pie machinery,pie blocking machines,pie blocking and lidding machine,pie pastry press,pie press machinery,pie making equipment south africa,commercial pie machinery,pastry blocking equipment,pastry press,pie press,whats4chow,pie equipment launch,pastry pressing equipment,dough sheeter,commercial dough sheeter,dough roller,commercial dough roller

For as long as I can remember I have had a fascination and love for foods enclosed in pastry. After months of research and development, and over a year of field-testing, today is the launch of our amazing pie making system.
The system is suitable for large households, restaurants, hotels, home industries, catering businesses, take-outs and pie shops… really any place that needs a lot of pies.
Manufacturing pies by hand has always been a laborious task, and using industrial pneumatic and hydraulic machinery is cost inhibitive. This system enables you to assemble up to 1000 pies per day and is totally scalable by adding additional units as your operation grows.
Please click www.thundafund.com/project/piemakingsystem to see the launch page and get all of the product details and pricing.

Thanks for watching, and we’ll see you on the launch page!!!

How to Make Buttermilk Rusks – Crunchy Dunking Biscuits!!!

buttermilk rusk recipe,how to make buttermilk rusks,homemade buttermilk rusks,recipe for rusks,south african rusk recipe,traditional rusk recipe,buttermilk rusks recipe,easy buttermilk rusk recipe,baking,recipes,video recipes,whats4chow,cooking,cake,make buttermilk rusks,dunking biscuits,cookies for dunking,dunking cookies


How to Make Buttermilk Rusks - Crunchy Dunking Biscuits!!!
Author: 
Recipe type: Biscuits / Cookies
Cuisine: South African
 
In yesterdays episode we made a batch of thick, creamy cultured buttermilk. Today we're going to use this to make South Africa's traditional dunking biscuit, delicious buttermilk rusks.
Ingredients
  • 500g Butter
  • 500g Sugar
  • 1Kg All-purpose flour
  • 15ml Baking powder
  • 10ml Salt
  • 500ml Cultured buttermilk
  • 2 Eggs
Instructions
  1. To start add 500g of butter and 500g of sugar to a medium size pot. Place the pot over low heat and melt the butter.
  2. This recipe is on the sweeter side. You can reduce the sugar, or even replace a portion of the sugar with seedless raisins or any dried berries.
  3. While the butter melts, sift 1kg of all purpose, 15ml of baking powder and 10ml of salt into a bowl.
  4. Measure 500ml of the cultured buttermilk into a large jug. Whisk 2 eggs and add these to the buttermilk.
  5. Make a well in the center of the flour mixture and pour the buttermilk and egg into the bowl. Mixt this briefly until all of the liquid has been absorbed by the flour.
  6. Pour in the melted butter and sugar. Use your padfle to mix this into the flour mixture until no dry flour is visible.
  7. You will have a thick, lumpy batter.
  8. Pour the batter into an 11 by 14 inch baking tin and spread it out evenly across the tin.
  9. Bake the batter in a preheated oven at 180c or 350f for 60 minutes, and a skewers comes out clean when pressed into the center of the cake.
  10. Remove the pan from the oven and allow it to stand for 15 minutes.
  11. Use a long ruler and a thin blade to cut the cake into strips of about 20mm wide.
  12. Turn the pan 90 degrees and cut the strips into fingers.
  13. Use a lifter to remove these from the pan and spread the rusks out over 4 large racks.
  14. Place the racks in your oven set at 100c or 200f with door slightly ajar. Allow the rusks to dry out like this for 2 to 3 hours.
  15. And now you have a mountain of traditional rusks just ready for eating.

 

How to Make Cultured Buttermilk at Home – courtesy of Microcosm Publishing

how to make cultured buttermilk,how to make buttermilk,homemade buttermilk,make buttermilk at home,make real buttermilk,quick and easy buttermilk,how to make buttermilk for baking,proper buttermilk,healthy buttermilk,how to make real buttermilk,buttermilk recipes,recipes using buttermilk,cooking,baking,sauces,salad dressing,recipes

http://microcosmpublishing.com

Microcosm Publishing, based in Portland Oregon sent me an advanced copy of a very interesting book due for launch. The book is called Wild Fermentation and covers a myriad of fermentation recipes from brine pickles to cider vinegar, kimchi and loads more. The final publication will be in hard cover with full color photography. You can check out the website by clicking the link below in the description.
One of the recipes in the book is how to make cultured buttermilk, and other than the overnight wait, it is really quick and super-easy.
All you need is a liter of full cream milk and a bottle of cultured buttermilk to use as the starter culture.
Pour a quarter cup of the cultured buttermilk into a large jug.
Pour in the milk and give this a good stir.
Put a lid on the jug or cover it with cling wrap and place this in a warm place to ferment overnight.
The following day you will have more than a liter of lovely thick, creamy buttermilk.
This will last for months covered in the refrigerator, and you can use this starter to make even more buttermilk as required.
Stay tuned for tomorrows episode when we use this buttermilk to make a batch of buttermilk rusks, South Africas traditional crispy, crunchy dunking biscuit.
Thanks for joining us today, please like, subscribe and share, and we’ll see you again tomorrow.

How to Make Zebra Bread Buns – No Artificial Colorants – All Natural Zebra Bread

zebra bread,zebra bread recipe,how to make zebra bread,zebra bread no food coloring,homemade zebra bread,easy zebra bread recipe,how to make,two tone bread,striped bread,recipe,bread,food,cooking,baking,making zebra bread,best zebra bread recipe,zebra bread buns,zebra bread burger buns,all natural zebra bread


How to Make Zebra Bread Buns - No Artificial Colorants - All Natural Zebra Bread
Author: 
Recipe type: Bread / Baking
 
Today we're going to make delicious zebra bread buns. Unlike other zebra bread recipes, the dark part of the bread in this recipe does not result from food coloring, but a combination of cocoa powder and black strap molasses.
Ingredients
Ingredients
    For the White Dough
    • 475g Strong white bread flour
    • 30g Cold butter, grated
    • 20g White sugar
    • 5ml Salt
    • 6ml Instant yeast
    • 300ml Warm water
    For the Dark Dough
    • 475g Strong white bread flour
    • 30g Cold butter, grated
    • 50g Black strap molasses
    • 5ml Salt
    • 60ml Cocoa powder
    • 6ml Instant yeast
    • 150ml Warm full cream milk
    • 150ml Warm water
    Instructions
    1. You can make buns or loaves using this amazing recipe.
    2. To start, measure 300ml of warm water into a jug and add 20g of sugar.
    3. Stir this until the sugar has dissolved.
    4. Pour in 6ml or a slightly heaped teaspoon of instant yeast and stir this in.
    5. Cover the mixture and put this aside to prove.
    6. In another jug combine 150ml warm full cream milk and 150ml warm water.
    7. Pour in 50g of black strap molasses and stir this until totally combined.
    8. Pour in 6ml of instant yeast and stir this in.
    9. Cover this and put it aside to prove.
    10. Pour 475g of strong white bread flour into your mixer bowl.
    11. Add 5ml of salt and grate 30g of cold butter into the flour.
    12. Place the bowl on your mixer with the beater attached. Run the mixer briefly on low speed to cut the butter into the flour.
    13. Pour in the first yeast mixture.
    14. Close the machine and run it for 60 seconds to combine the liquid with the flour.
    15. Scrape down the beater paddle and swap it out for the dough hook.
    16. Start the mixer on low speed for 60 seconds, then increase the speed and allow the dough to knead for a further 7 minutes.
    17. Remove the white dough from the machine. It will be smooth, soft and elastic, but not at all sticky. Transfer this to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
    18. For the dark dough, combine 475g of strong white bread flour with 60ml of cocoa powder and 5ml of salt.
    19. Grate 30g of butter into the bowl as well.
    20. Place the bowl on your mixer with the beater attached and mix this briefly to cut the butter into the flour.
    21. Add the dark yeast mixture and continue mixing until the liquid is incorporated into the flour.
    22. Remove the beater and replace it with the dough hook.
    23. Clove the machine and get it kneading on slow speed for 60 seconds. Increase the speed to medium slow and continue kneading for a further 7 minutes.
    24. Remove the dough from the machine, transfer it to a large bowl, cover the bowl and allow the dough to rise in a warm place for 60 minutes.
    25. After 60 minutes, punch the white dough down and turn it out onto a lightly floured work surface.
    26. Knead the dough briefly and roll it into a log. I am cutting this into 8 equal pies for extra large rolls. For burger buns, cut the log into 12, and for smaller buns, 16. Put these aside.
    27. Repeat this process with the dark dough.
    28. Take one piece of white dough and one piece dark dough and roll each one out to an oval 15cm or 6 inches log by 10cm or 4 inches wide.
    29. Place the one slab on top of the other and cut the stack into 4 pieces.
    30. Stack the four pieces on top of one another.
    31. Put the stack flat on the work surface and form it into a bun.
    32. Put this on a lined baking sheet and continue with the remaining buns.
    33. Cover the buns lightly with cling wrap and allow these to rise in a warm place for 30 minutes.
    34. After 30 minutes, combine a beaten egg with a tablespoon of water and brush this onto the buns.
    35. Bake the buns in a pre-heated oven at 200c or 400f for 20 to 25 minutes and the buns are well risen and golden.
    36. Remove the buns from the oven and transfer them to a cooling rack for at least 15 minutes before serving.
    37. And there it is, all natural zebra bread, with a beautiful light and open texture.
    38. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

     

    Salami, Mushroom & Cheddar Corn Bread – Quick & Easy Cornbread Recipe

    cornbread,corn bread,cornbread recipe,easy cornbread recipe,quick cornbread recipe,salami mushroom cheddar cornbread,salami cornbread,mushroom cornbread,cheddar cornbread,homemade cornbread,how to make cornbread,recipe,how to,how to make,homemade,baking


    Salami, Mushroom & Cheddar Corn Bread - Quick & Easy Cornbread Recipe
    Author: 
    Recipe type: Bread
    Cuisine: American
     
    Cornbread is an all-time favorite in North America, and this salami, mushroom and cheddar cornbread takes it to a whole new level.
    Ingredients
    • 100g Pizza salami, roughly chopped
    • 6 Button mushrooms, sliced
    • 1.5 Cups shredded mature cheddar cheese
    • 1 Cup yellow cornmeal
    • 1 Cup All-pupose flour
    • 2 Tbs Demarara sugar
    • 4 Tsp Baking powder
    • ½ Tsp Salt
    • 240ml Full cream milk
    • 1 Egg, beaten
    • 60ml Cooking oil
    Instructions
    1. To start, roughly chop 100g of pizza salami, slice 6 button mushrooms and grate 1 and a half cups of strong mature cheddar cheese.
    2. Measure out 1 cup of yellow corn meal, one cup of all-purpose flour, 60ml of oil, 240ml full cream milk, beat 1 egg, 2 teaspoons of baking powder and 2 tablespoons of demarara sugar.
    3. Add the sugar and baking powder to the flour and cornmeal, and mix this until combined.
    4. Pour in the milk, beaten egg and oil.
    5. Mix this in until you have a lumpy batter.
    6. Add the salami, musgrooms and cheese and mix these into the batter.
    7. Transfer the batter to a 9 inch baking tin and top this with the remainibg cheese.
    8. Season the top with a generous gring of cracked black pepper and salt.
    9. Bake the cornbread in a preheated oven at 220c for 18 to 20 minutes and the top is golden.
    10. Remove the bread from the oven, run a blade around the edge of the tin and turn the bread out onto a rack to cool for at least 15 minutes.
    11. You can serve this bread warm or cold, however, I do prefer mine cold.
    12. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

     

    Fancy Dipping Crackers – How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!

    cream crackers,cream crackers recipe,fancy cream crackers,dipping crackers,fancy dipping crackers,cream crackers for dipping,fancy cream crackers for dipping,cocktail party cream crackers,how to,easy,party,crackers,fancy,how-to,cooking,appetizers,cocktail party,recipes,recipe,kfc chicken recipe,how to make,recipe,food,kfc recipe,homemade,kfc secret recipe,recipes,burger bun recipe,kfc hot wings,how to make kfc chicken,how to make apple cider vinegar at home


    Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
    Author: 
    Recipe type: Cocktail Snacks / Finger Foods
     
    Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
    Ingredients
    • 370g All-purpose flour (or cake flour)
    • 2.5ml Salt
    • 10ml Baking powder
    • 80ml Oil
    • 125ml Water
    Instructions
    1. To start, place 370g of all-purpose flour or cake flour in your food processor.
    2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
    3. Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
    4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
    5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
    6. Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
    7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
    8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
    9. As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
    10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
    11. Leave the remaining sheets aside.
    12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
    13. Repeat this until half of the cut pasta is used.
    14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
    15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
    16. Twirl a strand of the cut dough at an angle around the foil.
    17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
    18. Continue until all of the spirals are complete.
    19. For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
    20. Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
    21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
    22. And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.

     

    Classic Big Mac Burger Buns Recipe – How to Make McDonald’s Burger Buns at Home – Quick and Easy!!!

    burger, cooking, big mac, recipe, big mac burger buns, big mac hamburger buns, big mac burger buns, hamburger (food), burger, buns, baking, yeasted dough, cooking (interest), big mac club bun, big mac, hamburger buns, homemade hamburger buns, classic big mac buns, club buns, sesame seed hamburger buns, homemade baking, made from scratch baking, pains à hamburger, panes de hamburguesa, hamburgerbrötchen, food, bread, homemade, kfc chicken recipe, how to, how to make, kfc recipe,


    Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
    Author: 
    Recipe type: Buns
    Cuisine: American
    Serves: 8
     
    Big Mac burger buns are quick and easy to make and that's what we're going to do today, and if you stay tuned to the end of the episode, I will show you a really simple trick to keeping your burger buns fresh for months.
    Ingredients
    • 30ml Dried yeast
    • 60ml Sugar
    • 340ml Warm water
    • 20ml Oil
    • 1 Egg
    • 5ml Salt
    • 520g Strong white bread flour
    • 80g Strong white bread flour
    • 1 Egg whisked with 50ml water
    • Sesame seeds
    Instructions
    1. To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
    2. Use a whisk to mix these together.
    3. Pour in 340ml of warm water and 20ml of oil.
    4. Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
    5. After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
    6. Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
    7. Add a further 80g of flour and mix this for another 4 minutes.
    8. Scrape the dough hook down, remove it from the mixer, close the mixer and allow the dough to relax for 10 minutes. If your mach does not have a splash guard, cover the bowl with a damp tea towel.
    9. While the dough rests, cut 8 strips of baking parchment 40mm in width and 360mm in length. Cut them from the roll lengthways in order that they naturally curl into circles.
    10. Overlap the ends by 20mm and zap 2 staples top and bottom to secure. This is the rising collar. Continue until all of the collars are formed.
    11. Line a baking sheet with parchment and place the collars on the sheet.
    12. Turn the dough out onto a lightly floured work surface and roughly divide it into 8 pieces. Weigh the pieces and adjust each portions weight to 130g.
    13. To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
    14. Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
    15. Flatten it slightly and place it into one of the collars.
    16. Continue until all 8 buns are formed.
    17. Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
    18. Whisk 1 egg with 50ml of water and brush the tops of the buns.
    19. Sprinkle the tops with sesame seeds to garnish.
    20. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
    21. Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
    22. And there we have the tall Big Mac buns.
    23. As promised, here is how to keep them fresh for months....
    24. Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
    25. Butter all of the flat surfaces.
    26. These plastic film bread bags cost just a fraction of a cent each. For the McDonalds style bun, place the bottom of the bag on top of the base of the bun.
    27. Place the centerpiece on top of this.
    28. Fold the bag over the centerpiece.
    29. Place the lid of the bun on top of this.
    30. Open the bag and fold the remaining length of bag over the top and bottom of the bun to enclose the whole thing. Place your wrapped buns in a freezer tray and freeze indefinitely.
    31. Wrapping a single cut bun is even easier. Butter the flat surfaces and place the bottom of the bag over the base of the bun.
    32. Place the lid of the bun on top of this.
    33. Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
    34. The plastic between the buttered surfaces make separating the buns instant, and you can quickly defrost the buns by toasting the flat surfaces in a pan over medium heat.
    35. That's all today folks, thanks for joining us, please subscribe to our channel, give us a thumbs up, share this with your family and friends and we'll see you again tomorrow.

     

     

    Calzone Recipe – How to Make Calzone from Start to Finish – Calzone Made with No Knead Pizza Dough

    calzone, how to, how to make, calzone recipe, pizza, pizza recipe, pizza dough, pizza dough recipe, no-knead pizza dough, no-knead pizza dough recipe, easy pizza dough recipe, homemade pizza, homemade calzone, recipe, cooking, dough, food, make, calzones, chef, homemade, easy, calzone (dish), how to make pizza dough, kfc chicken recipe, kfc recipe, recipes, kfc secret recipe, homemade, burger bun recipe, how to make kfc chicken, kfc hot wings, kentucky fried chicken,


    Calzone Recipe - How to Make Calzone from Start to Finish - Calzone Made with No Knead Pizza Dough
    Author: 
    Recipe type: Pizza
    Cuisine: Italian
     
    Some time ago we briefly touched on no-knead pizza dough. Today we will deal with this in more detail when we make a wonderful tasty and aromatic calzone from start to finish.
    Ingredients
    For the Dough (enough for 4 bases)
    • 500g All-purpose flour / double zero / cake flour
    • 1.25ml Dried yeast
    • 10ml Salt
    • 360ml Water
    For the Calzone Filling (for 1 Calzone)
    • 4 Rashers streaky bacon, fried and chopped into bits
    • 60g Pizza salami
    • 100g Mozzarella cheese
    • 100g Mature cheddar cheese
    • Fresh basil
    • Cherry tomatoes,sliced
    Instructions
    1. To make the dough, place 500g of all-purpose flour in a large tub. Add a quarter teaspoon of dried yeast and 2 teaspoons of salt and stir this in.
    2. Pour in the water and use your paddle to mix this together until the dough balls up and comes cleanly away from the sides of the bowl, with no more loose flour in the the mix.
    3. Put the lid on the bowl and allow this to stand at room temperature for 18 to 24 hours to develop.
    4. After this time the dough will have more than doubled in size and you will see bubbles in the surface of the dough.
    5. Use a scale to divide the dough into 4 equal portions.
    6. The dough will be quite sticky, and we need to work about 25g of additional flour into each potion.
    7. Flour the work with some of the flour, place portion of dough on the surface and scatter more flour over the top of the dough portion.
    8. Start working the flour into the dough by flattening it and folding it lightly until all or most of the flour is incorporated.
    9. Don't knead the dough as you would normally.... work gently so as not to overdevelop the gluten.
    10. Put this aside and continue with the remaining portions.
    11. To roll the pizza bases, lightly flour your work surface, place a portion of the dough on the flour and lightly flour the top of the dough as well.
    12. Us your rolling pin to roll this out into a circle of 12 inches or 30cm in diameter.
    13. Transfer this to a baking sheet.
    14. Cover one half of the dough with 100g of sliced mozzarella cheese.
    15. Top this with 60g of sliced pizza salami.
    16. Top this with 100g of lightly fried and chopped streaky bacon.
    17. Add the sliced cherry tomatoes and the fresh basil leaves.
    18. Last but not least, finish this off with 100g of grated mature cheddar cheese.
    19. Fold the blank side of the base up and over the filling and match up the edges of the base.
    20. Working one side to the other, secure the seal by folding and crimping the edges together.
    21. Use a paring knife or skewer to poke two steam holes in the top of the calzone.
    22. Zap this into a preheated oven at 250c or 480f until crispy and golden.... about 20 to 30 minutes, depending on the efficiency of your oven.
    23. And there we have it... a beautifully browned and crisped calzone filled with heavenly cheeses, bacon and salami.

     

    Gourmet Crabstick Sausage Rolls – Crabsticks in Puff Pastry with Thousand Island Dill Sauce!!!

    crabstick sausage rolls, crabstick hotdogs, crabstick sausage rolls with thousand island sauce, kfc chicken recipe, how to, how to make, cooking, recipe, food, kfc recipe, recipes, kfc secret recipe, homemade, burger bun recipe, how to make kfc chicken, kfc hot wings, kentucky fried chicken, kfc fried chicken recipe, how to make apple cider vinegar at home, spring roll wrapper recipe, kfc chicken wings, dinner, best omelette recipe, cocktail party recipes, crabstick recipes,


    Gourmet Crabstick Sausage Rolls - Crabsticks in Puff Pastry with Thousand Island Dill Sauce!!!
    Author: 
    Recipe type: Seafood / Snacks
    Serves: 3
     
    In our previous episode we made an amazing hybrid hotdog. In today's episode we're making another unusual creation that I call the crab dog, and this how it goes...
    Ingredients
    For 3 Crabdogs
    • 6 Crabsticks
    • 1 x 400g Roll puff pastry
    • 30ml Tomato sauce
    • 30ml Mayonnaise
    • 30ml Finely chopped fresh dill
    • Zest of one small lemon or lime
    • Salt and pepper to season
    • 1 Egg, beaten
    • Sesame seeds
    Instructions
    1. To start, finely chop fresh dill, finely grate the zest of one small lemon or lime and measure out the tomato sauce and mayonnaise.
    2. Season the tomato sauce a mayonnaise with salt and pepper.
    3. Add the dill and zest to these and mix it all until well combined.
    4. You will also need 6 crabsticks.
    5. Unroll the puff pastry and place 2 of the crabsticks at the end of the roll.
    6. Spoon a third of the sauce over the crabsticks.
    7. Use the separator plastic to roll the pastry up and over the crabsticks. Press down the ends of the pastry to seal and trim the roll from the pastry.
    8. Trim the excess pastry from the edges and use a fork to crimp the ends.
    9. Continue with the remaining rolls.
    10. Line a baking sheet with parchment and transfer the rolls to the sheet.
    11. Brush the rolls with the beaten egg ans sprinkle the tops of the rolls with sesame seed.
    12. Bake the rolls in a preheated oven at 200c for 30 to 35 minutes until crispy and golden and nicely puffed up.
    13. Serve the rolls immediately with the accompaniments of your choice.

     

    Scroll to top

    Kitchen Conversions

    Convert:
    Masses
    to:
    Volumes
    to:
    Temperatures
    to:
    Lengths
    to: