Category: quick and easy recipe

The Key to the Ideal Pastry Cream

The Key to the Ideal Pastry Cream
Ingredients

480 ml (2 cups) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean or 1 tsp vanilla extract
5 large egg yolks
30 g (1/4 cup) cornstarch
2 tbsp (30 g) unsalted butter, finely chopped

Instructions

Prepare the Milk Mixture:

In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

Prepare the Egg Mixture:

In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes.

Temper the Eggs:

When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

Cook the Pastry Cream:

Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.

Finish the Pastry Cream:

Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hoursUse Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps.
Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits.
Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture.

Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

Ingredients

• 17 oz (480 g) plain flour
• 7.8 oz (220 g) white yogurt
• 6.8 fl oz (200 ml) water
• 2 teaspoons (10 g) baking powder
• 1 teaspoon oil
• 1 teaspoon salt
• 3.5 oz (100 g) butter
• Parsley (to taste)

Step-by-Step Instructions

1. Preparing the Dough

Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

2. Shaping the Dough

Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

3. Rolling the Pancakes

Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

4. Cooking the Bread

Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

5. Finishing Touches

Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

Serving Suggestions

These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

Conclusion

This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

Creamy chocolate dessert: Easy and delicious recipe

Recipe Ingredients:

200 grams of heavy cream
360 grams of chopped chocolate
395 grams of sweetened condensed milk
Chocolate candies of your choice
1 box of whipped cream

Instructions:

First, melt the chocolate in the microwave in 30-second intervals until completely melted. After that, blend the melted chocolate, sweetened condensed milk, and heavy cream in a blender for about 2 minutes.

Next, whip the heavy cream in a mixer until creamy and doubled in volume. Then, gradually add the chocolate mixture to the whipped cream and mix everything gently.

Now, chop the chocolate candies, place them in a glass dish, pour the chocolate cream over them, and top with chocolate shavings (optional).

Finally, refrigerate for 3 hours (or freeze for 60 minutes) and serve.

Ingredients

• Warm Water: 1 2/3 cups (400 ml)
• Sugar: 2 teaspoons
• Dry Yeast: 8 grams
• Wheat Flour: 4 cups (500 grams)
• Salt: 2 teaspoons

Instructions

1. Activating the Yeast

The journey to perfect bread begins with activating the yeast, a crucial step to ensure your bread rises beautifully. Start by combining 100 ml of warm water (from the total 400 ml), 2 teaspoons of sugar, 8 grams of dry yeast, and a small pinch of wheat flour in a mixing bowl. The sugar helps feed the yeast, while the small amount of flour gives it something to start working with.

Stir the mixture until the yeast dissolves and let it sit for about 20 minutes. During this time, the yeast will begin to wake up and start bubbling—this is a sign that it’s ready to work its magic. If the yeast doesn’t become bubbly, it might be inactive, and you’ll need to start over with fresh yeast.

2. Mixing the Dough

Once your yeast is fully activated and bubbly, it’s time to bring everything together. Sift 4 cups (500 grams) of wheat flour into a large mixing bowl. Sifting helps aerate the flour, making the dough lighter and more manageable.

Gradually pour the activated yeast mixture into the flour, mixing quickly with your hands or a sturdy spoon. As the mixture starts to come together, slowly add the remaining 300 ml of warm water. Continue stirring until a rough dough forms.

At this point, add 2 teaspoons of salt to the dough. Salt not only enhances the flavor of the bread but also strengthens the gluten network, which is crucial for the bread’s texture. Mix the dough thoroughly to ensure the salt is evenly distributed.

3. Kneading and Resting

Now comes the part where you give your dough some attention—kneading. If you have an electric mixer with a dough hook, knead the dough for at least 5 minutes on medium speed. The dough should be smooth, elastic, and slightly sticky. If you’re kneading by hand, work the dough for about 10 minutes until it reaches the same consistency.

Once kneaded, cover the dough with a clean kitchen cloth and let it rest in a warm place for 20 minutes. This resting period allows the dough to relax and the gluten to develop, which is essential for the bread’s final texture.

4. Shaping the Loaves

After the initial rest, uncover the dough and give it a quick knead to incorporate any air that has formed. Let it rest for another 15 minutes. Repeat this process with wet hands, which helps to prevent the dough from sticking to your hands and keeps it hydrated.

Once the dough has rested for the second time, divide it into three equal parts. Shape each part into a loaf, making sure to form a tight, smooth surface on each loaf. Place the loaves on a baking tray lined with parchment paper, ensuring they have enough space to expand.

Cover the loaves with a cloth and let them rest for a final 15 minutes. This last rise, known as proofing, gives the bread its final lift before baking.

5. Baking the Bread

Preheat your oven to 190°C (375°F). A properly preheated oven is crucial for achieving a good rise and a beautifully browned crust.

Once the loaves have finished proofing, place them in the preheated oven and bake for 30 minutes. You’ll know the bread is done when the crust is golden brown, and the loaves sound hollow when tapped on the bottom. This hollow sound indicates that the bread is fully baked inside.

6. Cooling and Enjoying

When the loaves are done, remove them from the oven and transfer them to a wire rack to cool. It’s important to let the bread cool completely before slicing—this allows the crumb to set, making for neater slices.

Once cooled, slice the bread and enjoy it with your favorite toppings, or savor it as is. The combination of a crisp crust and a tender, flavorful interior is simply irresistible. This bread is perfect for sandwiches, toast, or even as a side with soups and salads.

Nutrition Information

• Servings: 3 loaves (each loaf can be sliced into about 10 slices)
• Calories: Approximately 100 kcal per slice
• Protein: 3g
• Fat: 0.5g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 1g

This recipe embodies the simplicity and tradition of homemade bread, passed down through generations. With just a few basic ingredients and some time, you can create a loaf that not only fills your kitchen with the comforting aroma of freshly baked bread but also delivers on taste and texture. Enjoy the fruits of your labor, knowing that you’ve crafted something truly special.

Ingredients

Dough
2 cups warm milk (400 ml)
1 pack of yeast (10 grams)
2 egg whites (reserve yolks for later)
1 teaspoon salt (8 grams)
50 grams butter, softened
5 cups of flour (add in a controlled manner)
For Rolling Out the Dough
50 grams butter, softened
Filling
3 onions, sliced into half moons
1 teaspoon tomato paste (or pepper paste)
Oil for frying
Salt (4 grams)
Black pepper, to taste
Red pepper flakes, to taste
Red pepper powder, to taste
Topping
2 reserved egg yolks
30 ml milk
Cheddar cheese, grated

Directions

Making the Dough
Activate the Yeast:
In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.

Prepare the Dough:
In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.

Incorporate the Butter:
Add 50 grams of softened butter to the dough.
Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.

Ferment the Dough:
Cover the dough and let it ferment for 1 hour, or until it has doubled in size.

Preparing the Filling
Cook the Onions:
Heat a small amount of oil in a pan over medium heat.
Add 4 grams of salt and the sliced onions.
Cook the onions for 1-2 minutes, stirring occasionally.
Add Tomato Paste and Spices:
Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
Cook for another 2-3 minutes, stirring to combine.
Remove from heat and let the mixture cool.

Assembling the Rolls
Prepare the Dough:
Punch down the fermented dough to release the air.
Divide the dough into 12 equal pieces and roll them into balls.

Roll Out the Dough:
Take each dough ball and spread 5 grams of softened butter on it.
Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.

Shape the Rolls:
Roll each pair of dough into a larger square.
Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
Roll the dough into a log, making sure to seal the edges.

Make small slits on top of each roll for decoration.

Final Fermentation:
Place the rolls on a baking tray, cover, and let them rest for 15 minutes.

Baking
Prepare for Baking:
Preheat your oven to 180°C (350°F).
Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls.
Bake:
Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.

Serving Suggestions
Serve these rolls warm, straight from the oven.
Pair them with a fresh salad or a bowl of soup for a complete meal.

Cooking Tips
Ensure the milk is warm (not hot) to activate the yeast properly.
Let the dough rise in a warm, draft-free environment for best results.
Adjust the seasoning in the filling to suit your taste preferences.

Nutritional Benefits
Onions: High in antioxidants and vitamin C.
Cheddar Cheese: Good source of calcium and protein.
Yeast: Rich in B-vitamins and minerals.

Dietary Information
Vegetarian: Yes (if using vegetarian cheese)
Dairy-Free: No
Gluten-Free: No

Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days.
Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.

Why You’ll Love This Recipe
These rolls are soft, fluffy, and bursting with savory flavors.
The combination of onions and cheese creates a delicious filling that’s hard to resist.
Perfect for gatherings, family meals, or as a special treat.

Conclusion
These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!

Ingredients

Warm Water: 350 ml (12 fl oz)

Dry Yeast: 5 g (0.18 oz)

Sugar: 1 tablespoon (12 g)

Wheat Flour: 350 g (12.3 oz)

Salt: 1 teaspoon (5 g)

Poppy Seeds: 1 tablespoon (10 g)

See also Super Tasty Sponge Cake

Instructions

1. Prepare the Dough

Begin by preparing the yeast mixture, which is the foundation of this no-knead bread. In a large mixing bowl, combine 350 ml of warm water (make sure it’s warm, not hot, to avoid killing the yeast) and 1 tablespoon of sugar. Stir the mixture until the sugar is fully dissolved. The sugar acts as food for the yeast, helping it activate more effectively.

Next, sprinkle 5 grams of dry yeast over the water and sugar mixture. Let it sit undisturbed for 5-10 minutes. You’ll know the yeast is activated when it becomes frothy and bubbly on the surface of the water. This step is crucial for ensuring that your bread rises properly.

Once the yeast is activated, add 350 grams of wheat flour, 1 teaspoon of salt, and 1 tablespoon of poppy seeds to the bowl. Use a sturdy spoon or spatula to stir the mixture until all the ingredients are fully combined. The dough will be sticky and shaggy—this is exactly what you want. There’s no need to knead the dough; simply mix until there are no dry spots of flour.

2. First Rise

Cover the bowl with a clean kitchen towel or plastic wrap. This helps to keep the dough moist as it rises. Place the bowl in a warm, draft-free area of your kitchen. Allow the dough to rise for about 1 hour, or until it has doubled in size. The rise time may vary depending on the temperature of your kitchen, so keep an eye on the dough.

3. Prepare the Baking Pan

While the dough is rising, prepare your baking pan. You can use a standard loaf pan, a cast-iron skillet, or even a Dutch oven. Grease the pan lightly with butter or oil to prevent the bread from sticking. If you prefer, you can also line the pan with parchment paper, which makes it easier to remove the bread after baking.

 

 

4. Transfer the Dough

Once the dough has risen, it’s time to transfer it to the prepared baking pan. The dough will be quite sticky, so use a spatula or lightly floured hands to handle it. Gently spread the dough evenly in the pan. There’s no need to be perfect; the rustic appearance is part of the bread’s charm.

5. Second Rise

Cover the dough again with a towel or plastic wrap and let it rise for another 20-30 minutes. During this second rise, the dough should expand to nearly fill the pan, reaching close to the top.

6. Preheat the Oven

While the dough is undergoing its second rise, preheat your oven to 230°C (450°F). A hot oven is key to achieving a good rise and a crisp crust on the bread.

7. Baking the Bread

Place the pan in the preheated oven and bake for 15 minutes at 230°C (450°F). After 15 minutes, carefully open the oven door and quickly sprinkle a small amount of water over the top of the dough. This step helps to create a crispy, crackly crust that isAfter adding the water, reduce the oven temperature to 190°C (370°F). Continue baking the bread for another 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

 

8. Cool and Serve

Once the bread is baked to perfection, remove it from the oven and let it cool in the pan for a few minutes. This brief rest allows the bread to set, making it easier to handle.

Transfer the bread to a wire rack to cool completely before slicing. Cooling the bread ensures that it finishes cooking inside and maintains its structure, so resist the temptation to slice it too soon.

Enjoy your homemade no-knead bread as is, or use it as the base for sandwiches, toast, or dipping into soups and stews. The simplicity of this recipe, combined with the rich, homemade flavor, will make this bread a staple in your kitchen.

Nutrition Information

Servings: 8 slices

Calories: Approximately 160 kcal per slice

Protein: 4g

Fat: 1g

Carbohydrates: 32g

Fiber: 2g

Sugar: 2g

This no-knead bread recipe is not only easy and cost-effective but also delivers a nutritious option for your daily bread needs. The use of poppy seeds adds a subtle nutty flavor, while the minimal ingredients ensure that this bread is both wholesome and versatile. characteristic of good artisan bread.