SOFT & FLUFFY HOMEMADE BREAD

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SOFT & FLUFFY HOMEMADE BREAD

It looks easy enough to make bread with basic flour, water, yeast, and a little salt, doesn’t it? However, even small adjustments to ingredient amounts, baking methods, or measurements have a big effects on the quality of your bread.

With a few easy recipe adjustments, you can easily create the ideal level of fluff and soft texture in your bread. Let’s begin by discussing common bread-making errors that lead to dry or chewy bread and providing advice on how to correct them:

Ingredients:

  1. 5 cups of flour
  2. 1 tablespoon of dry yeast
  3. 2 tablespoons of sugar
  4. 1 teaspoon of salt
  5. 1/4 cup oil
  6. 2 cups of milk
  7. 1 tablespoon of butter
  8. 100 grams of ghee
  9. 1 egg yolk
  10. Sesame

Preparation:

  1. Mix all ingredients for batter and knead.
  2. Divide the dough into 4 parts.
  3. Stretch out the cake.
  4. Brush with melted butter and form a roll.
  5. Let sit for 30 minutes.
  6. . Roll up each roll and brush with butter. Form a roll. Place on a baking tray with parchment paper and make cuts.
  7.  Let sit for 1 hour.
  8. Grease each roll with yolk and sprinkle with sesame seeds.
  9. Bake for 20 minutes at 180°C/350°F.

 

puff puff Recipe

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PUFF PUFF RECIPE
Ingredients:
  1. Flour_ 2cups
  2. Yeast_ half table spoon
  3. Sugar_ 4 tablespoons
  4. Salt. _pinch
  5. Milk _any milk of choice
  6. Milk flavour 1 satchet
  7. Flavours of your choice(1 tsp)
  8. Nutmeg (half tablespoon)
  9. Luke warm Water_1 cup depends on the type of flour
  10. Pepper- to ur taste. You can use grated fresh pepper or dry grounded pepper
  11. I prefer the grated fresh pepper and its optional
  12. Onions- to ur taste ( optional)
  13. Groundnut oil enough for deep frying
METHODS:
Step1. In a large bowl pour in the lukewarm water
Step2. Add in the sugar, yeast,salt, flavor into the water turn very well
Step3. Gradually sieve in the flour into the water mixture, use your finger to mix very well, until the mixture becomes stretchy, cover with a clean towel
Step4. Allow to proof(rise) for 30 minutes
Step5. Pour the grated pepper and onions, into the mixture and mix well.
Step6. Into a deep frying pan pour in the oil and place over the heat, allow it to be very hot, then using your finger tips starts make the ball and put into the oil,allow to brown on both sides ,once its has brown use your perforated spoon to bring them out, allow to strain.
Enjoy
Useful tips to get the perfect round puff puff 👌
1: Make sure the yeast is still active
2: Use big bowl that will contain the mixture,because after rising it will double in size.
3. Use lukewarm water not hot water o.
4. There are different types of flour and water might be lesser or more depends on the type of flour one is using so it’s advisable you add it bit by bit to avoid adding more than it is required
5.Get the right consistency
6.Make sure your hand is wet before scooping the batter.
7.Make sure your oil temperature is right (if you drop batter in the oil and it comes up immediately, then the oil is at the right temperature.
Please try it out and let’s see the outcome

French Onion Soup Burgers

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French Onion soup burger

🍔🧅 French Onion Soup Burgers 🍔🧅

I have finally found a burger that I just want to eat all the time. And I’m not normally a big burger person! These French Onion Soup Burgers are everything a burger shoul

They’re juicy and super flavorful and can I just say Caramelized Onions and melty Provolone or Gruyere and an Onion Bun just to drive those flavors home? Do I even need to say anything else?

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  1. 1 1/2 pounds ground beef
  2. 1 packet or about 4 to 6 tablespoons Lipton Onion Soup Mix
  3. 2 1/2 tablespoons butter
  4. 2 large onions, thinly sliced
  5. a pinch of thyme
  6. water as needed, about a 3/4 cup
  7. 1 tablespoon brandy or Sherry (optional, but recommended)
  8. 4 to 8 ounces Swiss or Provolone cheese
  9. 4 buns and a little butter or oil to brush them with

Directions:

  • Mix ground beef with onion soup mix; set aside to rest as the onions are caramelized.
  • Add the butter to a skillet, when hot, add the onions and thyme and about 1/4 cup of water. Add lid and allow to simmer for three or four minutes until onions are tender are the water is nearly evaporated.
  • (Check during cooking time to make sure all the water hasn’t evaporated early.) Remove lid and continue to cook, stirring often and adding a splash of water now and then if the onions are beginning to darken unevenly and stick to the pan. When onions are soft and beautifully browned, add dash of the brandy or Sherry and remove from heat.
  • Place a dent in the top of each burger so they’ll cook up flat and not rounded. Cook on the stovetop in a medium-hot pan or on the grill over medium-high heat, turning once, for about three minutes on the first side. Turn and add a spoonful of caramelized onions and a slice or two of cheese to the top of each burger, lower the heat to medium and continue to cook until burger is desired doneness, two to four minutes longer. Cover if needed, for a minute or two to get the cheese to melt.
  • In the meantime, brush the cut side of the buns with butter or oil and toast in a hot pan or on the grill.

Notes on temperature:

We like ours at 143 degrees F. which is just slightly pink in the middle.

  • rare: 125 degrees (dark purple-red, just warm, tender)
  • medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)
  • medium: 145 degrees (rich pink, yielding, slightly tender, juicy)
  • medium well: 155 degrees (tan with slight pink, firm, some juice)
  • well: 160 (tan to brown, no pink, chewy, little if any juice)

If you need more or less than four burgers, for each burger:

For each burger:

  • 6 ounces ground beef
  • 1 to 1 1/2 tablespoons onion soup mix
  • 2 teaspoons butter
  • 1/2 large onion, thinly sliced
  • a small pinch of thyme
  • water as needed
  • 1/2 teaspoon brandy or Sherry (optional, but recommended)
  • 1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)
  • 1 bun and a little butter or oil to brush it with

Air Fryer Method;

  1. Line the air fryer basket with foil or parchment and spray with olive oil spray.
  2. Place the patties evenly in the basket.
  3. Air Fry for 5 minutes at 375 Degrees.
  4. Carefully open and turn and cook an additional 5 minutes at 375 degrees.
  5. Open up the air fryer and see if they are to your desired doneness or at least 165 degrees.
  6. If they need additional time, add an additional 2 minutes to the cook time.

EASY CHOCOLATE CREAM CHEESE POUND CAKE

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EASY CHOCOLATE CREAM CHEESE POUND CAKE

This simple pound cake with chocolate cream cheese gets together very quickly, yet it tastes fantastic. It’s an easy cake that everyone will enjoy to make.

Ingredients for the Dreamy Cream Cheese Chocolate Pound Cake:

  1. Two ounces of chopped dark chocolate,
  2. or 3/4 cup (105 g) all-purpose gluten-free flour; Better Batter was used by me.If xanthan gum is already present in your blend, omit the 1/2 teaspoon.
  3. 1/4 cup (36 g) cornstarch (you can also use potato starch or arrowroot)
  4. One tsp of kosher salt
  5. sixty grams, or 3/4 cup Dutch-processed cocoa powder (plus 1/8 teaspoon baking soda if using natural cocoa powder)
  6. sixteen tablespoons (224 grams) of room-temperature unsalted butter
  7. One cup (200 grams) of powdered sugar, plus additional for sprinkling
  8. 9 ounces (252 g) of room-temperature eggs (approximately 5 large eggs)
  9. Two tsp finely ground vanilla extract
  10. Two fluid ounces, or 1/4 cup made coffee (or milk, but let’s focus on the coffee!), at room temperature

 Regarding the Chocolate Glaze:

  1. diced four ounces of dark chocolate 
  2. and one-fourth cup (2 fluid ounces) of heavy cream
  3. One teaspoon of pure vanilla

SETTLEMENT:

  • Set the broiler temperature to 325°F. Grease or line a normal 9-by-5-inch part skillet with parchment paper and store it. Put the chopped chocolate in a small, microwave-safe bowl and melt it in 30-second bursts at 60% power until it’s smooth and liquefied (or use a double evaporator).
  • Set the bowl aside to cool for a bit. Filter the flour, thickener, cornstarch, and cocoa powder into a medium-sized bowl. Add the salt and mix until thoroughly combined. Close up the basin. In the oar connection-equipped bowl of a stand blender (or an Using a hand blender in a large bowl, beat the sugar and margarine until the mixture falls from the mixer in a lace when the oar is lifted, about 3 minutes.
  • Beat in the vanilla and eggs one at a time until everything is well combined. After each choice, beat to combine the chocolate with the fermented espresso.

Finally, add the flour and cocoa powder mixture slowly while the blender is running on low. briefly till they recently joined. The player should pour thickly and be smooth.

After emptying the hitter into the prepared dish, use a damp spatula to smooth the surface. Put in the center of the preheated broiler and cook until a toothpick inserted in the center comes out clean.

compared to a few clammy pieces joined (around 60 minutes). Remove from the broiler and let cool in the prospect for a few minutes before transferring to a wire rack to cool completely.

Prepare the covering. Put the broken chocolate into a small, heatproof bowl. Put the cream and vanilla into a small saucepan and heat over medium-low heat until the mixture thickens. Drizzle the heated cream over the chopped chocolate and allow to sit for about a minute, or until the chocolate begins to melt.

Process the chocolate until it’s smooth and dissolved. Using a large blade or tiny counterbalanced spatula, spread the icing evenly over the cooled pound cake. Let the coating settle at room temperature for the duration. Slice generously and proceed to serve.

Inspired by and styled by Donna Hay. modified from my recipe for gluten-free chocolate cinnamon pound cake in the Starbucks style.

Have fun

HOMEMADE CREPES

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HOMEMADE CREPES 😋
Pancakes versus crepes: I’ll take the crepes side every time. Why? I can eat a lot more of them before feeling unduly full because of their thin and delicate texture and infinite versatility (you may serve them with savoury or sweet fillings). 😅 Sure, a heaping plate of fluffy pancakes has its place, but in my opinion, crepes are the best. especially when they’re as simple as this homemade pancake recipe. Do you need more persuasion? Continue reading.
Ingredients:
  1. 3 eggs
  2. ½ liter of milk
  3. ½ teaspoon salt
  4. 250 grams of flour
  5. 50 – 55 grams of butter

Preparation:

  1. We take a large bowl and add the flour, along with the salt. We stir with a hand whisk, and make a small well in the centre of the flour as if we were making homemade pasta.
  2. Next, we melt the butter for a few seconds in the microwave and set aside.
  3. Pour the eggs and melted butter into the hole made previously in the flour. We mix with the same hand whisks until we see that we have correctly integrated the ingredients. We can previously crack the eggs into another container to prevent any pieces of shell from leaking out.
  4. Now, we pour the milk little by little without stopping stirring. We must achieve a homogeneous mixture with practically no lumps.
  5. Next, we pass the mixture obtained through a fine strainer using a spatula. This way we won’t let any stubborn lumps that haven’t dissolved slip through. We cover the dough and let it rest for at least an hour.
  6. After the time has passed, we get a medium or large frying pan, depending on the size we want the homemade crepes. We recommend that it be a non-stick pan. We place the pan over a low heat and grease it with a little butter. We can help ourselves, in this case, with kitchen paper to remove excess.
  7. We take a serving ladle and use it to pour the dough into the pan. This way we won’t be guilty of adding too much.
  8. Spread the mixture by gently rotating and lifting the pan.
  9. Once we start to see that bubbles are forming, we lift one edge of the crepe with a spatula. If it is golden brown, we turn it over and let it cook on the other side. This process can last more or less 1 minute from when we spread the dough on one side, and 45 seconds on the other.
  10. We continue with the same process until we have finished with all the dough.

Million Dollar Pound Cake

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Million Dollar Pound Cake

Million Dollar Pound Cake This cake is rich, buttery, and dense—worth a million dollars! It’s simple to prepare and goes well with breakfast, dessert, or even as a snack!
I adore serving it with fresh berries, whipped cream, and a cup of tea or coffee.

 

WHAT MAKES THIS CAKE A MILLION DOLLAR POUND?

According to some, the cake’s moniker came from the perception that it tastes extremely expensive. The word “pound” refers to the fact that one pound of each of the four main ingredients—flour, butter, sugar, and eggs—is used to make the cake.

Since the 1700s, the term “pound cake” has been in usage, and its origins are thought to be in Europe.

 

Ingredients Million Dollar Pound Cake

  1.  4 cups all-purpose flour sifted
  2. 1 pound salted butter softened (4 sticks)
  3. 1 tablespoon pure vanilla extract
  4. 1 teaspoon almond extract
  5. 3 cups granulated sugar
  6. 6 large eggs
  7. ¾ cup whole milk OR buttermilk

 

 

Instructions For Million Dollar Pound Cake•

  • Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
  • In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.
  • Switch to the paddle attachment. Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
  • Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
  • Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally
  •  After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
  • Spread evenly into the pan and bounce on the counter, if needed to settle.
  • Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
  • Cool for 15 minutes, then remove the outer ring.
  • Cool completely on a cooling rack

 

ESSENTIAL ADVICE:

  • It’s crucial to remember that some parts of the cake could cook more quickly than others. I recommend slicing the cake into three to four separate parts using a knife to make sure it cooks through. The cake is cooked through if a knife inserted into it comes out clean.
  • Take care not to overbake it, though.
  • Verify that the eggs are room temperature and that the butter has softened.
  • Use real vanilla essence and high-quality butter for the finest results. Steer clear of fake vanilla extract.

 

 

Easy Croissants Recipe

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Easy Croissants Recipe

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

Prep Time: 20 minutes + chilling time

Cooking Time: 15-18 minutes

Total Time: 1 hour 40 minutes

Ingredients:

  1. 2 1/4 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3.  1 1/4 teaspoons active dry yeast
  4.  1 teaspoon salt
  5.  1 cup unsalted butter, cold
  6.  2/3 cup milk, cold
  7.  1 egg for egg wash

Directions:

  1. In a bowl, combine the flour, sugar, yeast, and salt. Mix well.
  2.  Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until you have a coarse, crumbly mixture.
  3.  Gradually add the cold milk and mix until a dough forms.
  4.  Turn the dough out onto a floured surface and knead it briefly, just until it comes together
  5. . Roll the dough into a rectangle, then fold it into thirds like a letter.
  6.  Repeat the rolling and folding process two more times.
  7. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight
  8. . Preheat your oven to 425°F (220°C).
  9.  Roll out the dough into a large rectangle. Cut it into triangles.
  10. Roll each triangle tightly, starting from the wide end, to form croissants.
  11. Place the croissants on a baking sheet lined with parchment paper.
  12. Beat the egg and brush it over the croissants for a golden finish.
  13. Bake for 15-18 minutes or until the croissants are golden brown and flaky.
  14.  Enjoy your freshly baked, buttery croissants!
    (including chilling time)

Air Fryer Method:

  1. Preheat the Air Fryer to 350°F/175℃ for 3 minutes while you brush the rolls with egg wash
  2. Now put the rolls into the Air Fryer. Put the rolls in a single layer and prevent them from touching
  3. Cook for 7 minutes or until golden brown and completely cooked

Q/A

How should croissants be stored?
Store these handmade croissants in a container that can seal tightly. They keep well for up to a week and are still wonderful the next day.

Their shelf life will be extended to around 10 to 14 days in the refrigerator.

Are croissants freezer-friendly?

After baking, croissants can absolutely be frozen. Similar to numerous other pastry or bread recipes, these freeze admirably and can be thawed at room temperature in less than an hour.

On the other hand, I would advise against freezing croissant dough or unbaked croissants. While many bread doughs may be stored for up to two weeks, there’s always the possibility that the yeast won’t make it.

Notes:

*Instant yeast may be substituted.  Rise time may need to be reduced by 10 to 15 minutes.  You’ll know your dough is done rising when it has doubled in volume.

Air Fryer Chicken Bites

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Air Fryer Chicken Bites

Boneless, skinless chicken breast chunks are used to make these simple, high-protein Air Fryer Chicken Bites—perfect for a last-minute meal! I make a big amount and use half of it to prepare the week’s meals.

Additionally, cooked chicken bits can be frozen:

  • After letting the chicken cool, place the chunks on a sheet pan and flash-freeze.
  • Once frozen, move to a bag or container that is safe to be kept in the freezer for up to three months.
  • To eat, either thaw them overnight in the fridge or reheat them straight from frozen in the air fryer for around five minutes at 350°F, shaking the basket halfway through.

Ideas for Accompanying Chicken Bites

  • These easy chicken pieces go well with a variety of sides. Main Course: Serve this chicken over rice, beans, or sweet potatoes accompanied by Brussels sprouts, green beans, or a green salad. Tacos: Place tortillas around the chicken and cover with cheese and salsa. Bowls: Combine chicken, vegetables, and a fried egg in a grain bowl and top with more Italian dressing. Salads: To provide more protein, add the meat to any salad.

Ingredients:

  • 3 pounds of cubed chicken breast (organic preferred), sized at 1 inch.
  •  1/4 cup Italian dressing
  • 1 tablespoon store-bought or homemade Adobo seasoning
  • 1 tablespoon dry Italian herbs
  • 1 teaspoon kosher salt
  • 1 tablespoon optional Sazon seasoning

Instructions

  • Combine the chicken, kosher salt, dried Italian herbs, adobo seasoning, and optional sazon in a big bowl.
  • Apply a little layer of oil to the basket. Shaking the basket, air fried the chicken for 12 minutes at 400F in an even layer, in batches as needed, until it’s golden and cooked through.

CASTELLA CAKE

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CASTELLA CAKE 😋😍

Bring one of Japan’s favourite baked desserts into your home with this traditional castella sponge cake recipe. Introduced to the Japanese by Portuguese merchants in the 16th Century and now a speciality of the Nagasaki region, Castella sponges have a finer, more compact texture than traditional sponge cakes, while still being lighter than pound cakes or butter cakes. This castella is ideal for serving during afternoon tea, or for dessert.

Ingredients:

  1.  4 medium eggs, at room temperature
  2. 110g of sugar
  3. 2-3 tablespoons of honey
  4. 100g of strong flour

Preparation:

1. In a metal bowl, break the eggs, add the sugar and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.

2. Add the honey to the egg mixture and beat on medium speed for about 30 seconds.

3. Sift 1/3 of the flour into the mixture, then lightly beat on medium speed, then add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until blended, about 1 minute. Do not over mix as this will cause the cake to fall over or go flat.

4. Put parchment paper in a mold and pour the dough into the mold. With a skewer, draw a zigzag line to remove any large air bubbles from the dough. In this way, the cake will have a uniform texture.

5. Bake at 180°C in a preheated oven for 10-15 minutes until the top is deep brown. Then quickly cover with kitchen paper, lower the temperature to 170°C and continue baking. It will take about 55 minutes in total. Try a skewer, when it comes out clean the cake is done.

6. When done, remove the cake from the pan and immediately cover the surface with plastic wrap.

7. Turn the cake onto a flat plate and while it is hot put it in a plastic bag and leave it for 12 hours so that the cake has a moist texture.

8. Before serving, cut the sides of the cake. Accompany with tea or coffee and a spoonful of Chantilly cream for a greater decadence.

quick homemade bread recipe

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I don’t buy bread anymore! New perfect recipe for quick bread in 5 minutes. Just bake! Simple and tasty! Let’s make this bread! This oven baked bread is way better than the store! This bread does not need a bread maker, it is only baked in the oven. It takes very little time to cook. This quick soft bread recipe contains a minimum of the simplest ingredients and is chemical free. With me you will learn how to bake white bread! Simple and tasty! How to make white bread I show practical recipes on my cooking channel! This is a quick homemade bread recipe that you are definitely going to love! It only takes 5-10 minutes and time to bake bread like this! Everything is very simple, healthy and delicious! Be sure to try this homemade bread at home – you will love it and bake it every day! The main thing is to

cook with joy and love!

Ingredients:

  1. 3 cups of flour 300 gr
  2. 1 tablespoon of sugar 30 grams
  3. 1 level teaspoon of salt 4 grams.
  4. 0.5 tablespoons of dry yeast 10 grams.
  5. 200 ml of warm milk.
  6. 2 tablespoons of vegetable oil.

Instructions:

Step 1:

Knead the dough.

Step 2:

spread dry four dust on the rolling pad.

Step 3:

Roll out the dough into an oval shape. Roll out the dough. Make cuts. Roll out the bread.

Step 4:

Place the bread on a baking sheet lined with parchment paper. Cover the bread with a towel or cling film,

Step 5:

put it in a warm place and wait 15-30 minutes.

Step 6:

1 egg. Grease the bread.

Bake in the oven at 200 ° C (390 ° F) for 25 minutes.

Lush bread ready

Recipe Adapted from: schnelll Lecker schon