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

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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

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    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!

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    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!!!

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    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

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    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!!!

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    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.

     

    Hybrid Hotdogs – Super Easy Sausage Rolls – Tasty, Crispy Hotdog in Puff Pastry!!!

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    Hybrid Hotdogs - Super Easy Sausage Rolls - Tasty, Crispy Hotdog in Puff Pastry!!!
    Author: 
    Recipe type: Snacks / Fast Food
    Serves: 6
     
    Today we're going to make a hybrid hotdog.... or the simplest sausage roll ever. A hotdog sausage wrapped in puff pastry with tomato sauce and mustard is amazing, however there is a trick to making this work, otherwise you will end up with a gooey mess.... and here it is...
    Ingredients
    For 6 Hotdogs
    • 6 Vienna sausages
    • 2 x 400g Rolls puff pastry
    • Tomato sauce (ketchup)
    • Mustard
    • 1 Egg, beaten
    Instructions
    1. Slice the vienna sausage at an angle all the way down the length of the sausage.
    2. Flip the sausage over and repeat this.
    3. When the sausage bakes in the pastry with the sauces, the sauce pulls in to the sausage instead of making the pastry wet and doughy.
    4. Continue with this until all of the viennas are cut.
    5. Unroll the puff pastry and place a vienna at the end of the roll.
    6. Give the vienna a dose of tomato sauce and mustard.
    7. Use the plastic separator yo roll up the puff pastry to enclose the vienna.
    8. Press down the edges of the pastry, and trim off the sausage roll.
    9. Add another sausage to the pastry and continue the process until all of the sausage rolls are formed.
    10. From a standard 400g pack of puff pastry, you should get 3 rolls. Simply multiply out the recipe to get the quantity you require.
    11. Line a baking sheet with parchment and transfer the sausage rolls to the sheet.
    12. Brush the hybrid hotdogs with beaten and bake them in a preheated oven at 200c or 400f until crispy and golden and nicely puffed up.
    13. Serve the baked hotdogs immediately with the accompaniments of you choice.

     

    Creamy Refrigerator Cheesecake Recipe – How to Make Amazing Cheesecake. Double Crust Cheesecake.

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    Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
    Author: 
    Recipe type: Dessert
     
    Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
    Ingredients
    For the Crust
    • 200g Graham crackers or tennis biscuits
    • 120g Butter, melted
    • 25g Sugar
    For the Filling
    • 200g Butter at room temperature
    • 200g Sugar
    • 1Egg
    • 1 Egg yolk
    • 250g Cream cheese (soft)
    • 200g Sour cream
    Instructions
    1. To start, break the crackers or t-biscuits into bits and place them in your food processor.
    2. Pulse the machine 3 or 4 times until you have an even mass of crumbs.
    3. Pour in the sugar and melted butter.
    4. Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
    5. You will end up with a crumbly mass of pastry.
    6. Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
    7. Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
    8. Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
    9. Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
    10. In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
    11. Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
    12. Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
    13. Remove the bowl from your mixer and pour in the cream cheese mixture.
    14. Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
    15. Remove the springform pan from the freezer and pour the filling into the center of the pan.
    16. Spread it out evenly from the center outwards.
    17. Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
    18. Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
    19. Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.

     

    How to Make Koeksisters – South Africa’s Favorite Sweet Pastry – Yummy South African Snacks

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    How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
    Author: 
    Recipe type: Dessert / Snacks / Confections
    Cuisine: South African
    Serves: 32
     
    Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
    Ingredients
    For the Syup
    • 500ml Water
    • 1Kg White sugar
    • 2.5ml Cream of Zest and juice of 1 Lemon
    • 8cm Cinnamon stick
    • 8-10 Slices fresh ginger
    • 5ml Glycerin
    For the Pastry
    • 4 Cups all purpose flour
    • 125g Shortening (baking lard)
    • ⅛ tsp Salt
    • 2 Eggs
    • 7.5ml Baking powder
    • 180ml Full cream milk (split 60ml / 60ml / 60ml)
    • Oil for frying
    Instructions
    1. To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
    2. Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
    3. Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
    4. Once the syrup has cooled, cover the pot and refrigerate overnight.
    5. The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
    6. Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
    7. Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
    8. Add the second batch of milk and repeat the mixing process.
    9. Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
    10. After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
    11. Sprinkle a little flour on your work surface and turn the pastry out.
    12. Work the pastry into a flat disc shape and wrap it in cling wrap.
    13. Allow this to stand for 60 minutes at room temperature.
    14. After the resting time, cut the pastry into 16 equal portions.
    15. Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
    16. Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
    17. Unfold the plastic and cut the pastry in half across the width.
    18. Cut each half into three along the length, leaving the narrower end intact.
    19. Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
    20. Half fill a wok or large pan with oil and heat this to 180c or 350f.
    21. Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
    22. Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
    23. Put the coated koeksisters aside and continue with the remaining batches.
    24. And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.

     

    How to Make Honeycomb – Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!

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    How to Make Honeycomb - Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!
    Author: 
    Recipe type: Candy
     
    How to Make Honeycomb - quick and easy honeycomb recipe! Whether you decide to coat these little wonders with chocolate or just have them plain, honeycomb is just super yummy.
    Ingredients
    • 75ml Water
    • 320ml Caster sugar
    • 120ml Corn syrup, Lyle's Golden Syrup, or glucose syrup
    • ⅛ tsp Cream of tartar
    • 5ml White vinegar
    • 7.5ml Bicarbonate of soda (baking soda)
    • Chocolate to coat (optional)
    Instructions
    1. Place the corn syrup or Lyles golden syrup or glucose syrup, caster sugar, cream of tartar, white wine vinegar and water in a deep pot.
    2. Half fill a large pan with water at room temperature.
    3. Place the pot over medium high heat and stir the mixture until the sugar has dissolved and everything is well combined.
    4. Bring the mixture up to 300f or 154c. To judge this you will need to use a candy thermometer or an infrared thermometer.
    5. While the mixture heats up, line an 8 x 8 inch baking pan with baking parchment.
    6. As the mixture comes to the correct temperature, remove the pot from the heat and carefully lower it into the pan of water.
    7. Add the bicarbonate of soda and whisk this into the mixture.
    8. The mixture will froth up like a volcano.... this is why you need a deep pot.
    9. The cooling bath cools the mixture just enough to ensure a nice fine texture of bubble in the honeycomb.
    10. Remove the pot from the cooling bath and pour the honeycomb into the lined baking pan. Quickly level off the surface and put this aside to set.
    11. Once the mixture has set solid, turn it out from the pan.
    12. Use your meat mallet and a butter knife as a chisel to fracture the honeycomb into bite sized pieces.
    13. And there it is.... a beautifully finely texture honeycomb to add a little sweetness to the beginning of your new year.

     

    Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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    Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
    Author: 
    Recipe type: Bread
    Cuisine: Mediterranean
    Serves: 12
     
    These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
    Ingredients
    • 360g All purpose / cake flour
    • 5ml Salt
    • 45ml Sugar (first batch)
    • 5ml Sugar (second batch)
    • 60ml Oil
    • 10g Active dried yeast
    • 250ml Warm water
    • 1 Egg, beaten
    • 125ml Chopped baby spinach
    • 75g Feta cheese
    Instructions
    1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
    2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
    3. Pour the warm water into a jug and add the yeast and second measure of sugar.
    4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
    5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
    6. Whisk this until totally combined.
    7. Place your mixer bowl on your mixer with beater attached.
    8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
    9. Increase the speed to medium high and continue for a further 10 minutes.
    10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
    11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
    12. After 5 minutes, add the spinach and feta cheese.
    13. Close the machine and mix on high speed for 60 seconds.
    14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
    15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
    16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
    17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
    18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
    19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.

     

    How to Bake Festive Short Bread – Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!

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    How to Bake Festive Short Bread - Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!
    Author: 
    Recipe type: Baking
     
    Festive shortbread is an amazing replacement for the traditional fruit mince pies. Super easy to make, and super quick, this tasty treat can only make your festive season better.
    Ingredients
    For the Base
    • 125g Butter, softened
    • 125ml Caster sugar
    • 1 Egg, Beaten
    • 5ml Baking powder
    • Pinch of salt
    • 500g Fruit mince
    For the Topping
    • 250ml Sugar
    • 310ml Shredded coconut
    • 1 Egg, beaten
    • 50g Ground almond
    Instructions
    1. For the first step, measure out the softened butter and caster sugar and beat one egg.
    2. For the second step, sift the flour, baking powder and salt.
    3. Place the sugar and butter in you stand mixer with the beater attached. Beat the mixture until it is combined.
    4. Swap out the beater for the whisk and zap the sugar butter mixture on high speed until well creamed... about 2 minutes.
    5. Add the beaten egg and mix this in for 60 seconds.
    6. Swap out the whisk for the beater and add the sifted flour mixture.
    7. Beat this at high speed for 2 to 3 minutes until everything is well mixed, and you have a crumbly pastry that holds together when compressed.
    8. Grease an 8 inch square baking pan with butter.
    9. Pour in the pastry and spread it around the pan.
    10. Press it down lightly to smooth out the surface.
    11. Pour in the fruit mince and spread this evenly across the pastry.
    12. For the crunchy topping, measure out the sugar, desiccated coconut, and ground almond, and beat one egg.
    13. Pour this all into a mixing bowl and use a fork to blend this to a sticky crumbly mass.
    14. Pour this over the pan and spread it evenly without compressing the mixture.
    15. Bake the festive shortbread in a preheated oven at 180c or 350f for 35 minutes until crispy and golden on top.
    16. Remove the pan from the oven and allow it to cool for 15 minutes before cutting into squares.
    17. You can serve this immediately, however, like any fruit mince treat, it ages excellently over the following 2 to 3 days, and only gets better.

     

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