Category: Xiaomi

Walnut Cinnamon Sweet Bread

Ingredients:

For the Dough:

• • 200ml lukewarm milk

• • 100ml lukewarm water
  • 5 Tbsp (60g) sugar
  • 1 Tbsp (9g) active dry yeast

• • 2 eggs
  • 1 tsp (4g) salt
  • 700g all-purpose flour

For the Filling:

• • 200g chopped walnuts
  • 80g sugar

• Cinnamon to taste (about 1-2 teaspoons, depending on your preference)
• 200g unsalted butter (softened)

For the Egg Wash:

• 1 egg yolk
• 1 Tbsp milk

Steps:

1. Prepare the Dough:

• • Activate the Yeast: In a small bowl, combine the lukewarm milk, lukewarm water, 5 tablespoons of sugar, and active dry yeast. Stir and let it sit for about 10 minutes, or until the mixture becomes foamy and bubbly. This means the yeast is activated and ready to use.

• • Mix the Dough: In a large bowl, whisk together the eggs and salt. Add the activated yeast mixture to the eggs and stir to combine. Gradually add the flour, 1 cup at a time, stirring after each addition. The dough should start coming together but still be slightly sticky.
  • Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes, adding more flour as needed, until you get a smooth and elastic dough. The dough should be soft and only slightly sticky but not too wet.
  • Let the Dough Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Filling:

• Mix the Filling Ingredients: In a medium bowl, combine the chopped walnuts, sugar, and cinnamon. Stir to combine. Set this mixture aside, as it will be the filling for your sweet bread.

3. Shape the Bread:

• • Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 1 cm (0.4 inches) thick.
  • Spread the Butter: Take the softened butter and spread it evenly over the rolled-out dough, leaving a small border around the edges.

• Add the Walnut Filling: Sprinkle the walnut, sugar, and cinnamon mixture evenly over the buttered dough. Press the filling down lightly with your hands to help it stick to the dough.
• Roll the Dough: Starting from one long edge, tightly roll the dough into a log, making sure to seal the edges by pinching them together.

4. Final Proof and Egg Wash:

• • Prepare the Baking Pan: Place the rolled dough into a greased loaf pan, seam-side down. Cover it with a kitchen towel and let it rise again for about 30-45 minutes.

• Preheat the Oven: While the dough is proofing, preheat your oven to 180°C (356°F).
• Apply the Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Gently brush this mixture over the top of the dough to give it a shiny, golden crust during baking.

5. Bake the Bread:

• • Bake the Sweet Bread: Place the loaf in the preheated oven and bake for 60-70 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

• Cool the Bread: Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Facts (Per Serving – Approximate):

• • Calories: 320
  • Protein: 6g

• • Carbohydrates: 45g
  • Fat: 14g
  • Fiber: 2g

• Sugar: 12g
• Calcium: 6% of daily value
• Iron: 10% of daily value

Nut and Seed Oatmeal Cookies Recipe

Ingredients:

• • Dried apricots – 4-5 pieces, soaked in water

• • Oatmeal – 2 tablespoons
  • Walnuts – 50 g (about 1/2 cup), coarsely chopped
  • Peanuts – 100 g (about 3/4 cup)

• • Pumpkin seeds – 30 g (about 2 tablespoons)
  • Sunflower seeds – 40 g (about 3 tablespoons)
  • Poppy seeds – 1 tablespoon

• • Flaxseed – 1 tablespoon
  • Sesame seeds – 1 tablespoon
  • Almonds – 50 g (about 1/2 cup), coarsely chopped

• Egg white – 1 large egg
• Agave syrup or Jerusalem artichoke syrup – 1 tablespoon (or any other sugar substitute)

Directions:

1. Prepare the Dried Apricots:
   • • Soak the dried apricots in water for a few minutes until soft.

    

   • Once softened, drain and pat them dry. Cut the apricots into small pieces as shown in the video.
2. Toast the Oatmeal:
   • • In a dry pan, lightly toast the 2 tablespoons of oatmeal over medium heat for about 1 minute, stirring frequently to prevent burning. This enhances the flavor and gives a nice nutty aroma.

    

3. Mix the Nuts and Seeds:
   • • In a large mixing bowl, combine the walnuts, peanuts, pumpkin seeds, sunflower seeds, poppy seeds, flaxseed, sesame seeds, and almonds.
     • Add the toasted oatmeal and chopped dried apricots. Mix everything well to combine.

    

4. Prepare the Binding Ingredients:
   • • In a separate bowl, whisk the egg white with 1 tablespoon of agave or Jerusalem artichoke syrup (or any sugar substitute you prefer).
     • Stir the egg white mixture into the nut and seed mixture until everything is evenly coated.

    

5. Form the Cookies:
   • • Preheat the oven to 180°C (350°F).
     • Take small portions of the mixture and shape them into round cookie shapes (you can flatten them slightly if you prefer).

    

   • Place the cookies on a parchment-lined baking sheet, leaving a bit of space between each cookie.
6. Bake the Cookies:
   • • Bake in the preheated oven for about 15 minutes, or until the cookies are golden and slightly crisp on the outside.

    

   • Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy:
   • • Once cooled, enjoy these deliciously crunchy and nutty cookies. They make for a perfect healthy snack!

    

Serving Suggestions:

• • Enjoy these cookies with a cup of tea or coffee as a mid-morning snack.
  • Pack them as a healthy on-the-go snack for work or school.

• Serve alongside a yogurt bowl or smoothie for a balanced breakfast.

Cooking Tips:

• • Toast the Nuts: For extra flavor, you can lightly toast the walnuts, almonds, and peanuts before mixing them into the cookie dough.
  • Adjust Sweetness: If you prefer sweeter cookies, you can add more agave syrup or your preferred sweetener.

• Customize the Mix: Feel free to swap out or add different nuts and seeds based on what you have available.

Nutritional Benefits:

• • Nuts and seeds: Rich in healthy fats, protein, and fiber, which help provide long-lasting energy.
  • Oats: A great source of dietary fiber and essential vitamins and minerals.

• Dried apricots: Add natural sweetness and are a good source of vitamins A and C.
• Flaxseeds and sesame seeds: Packed with omega-3 fatty acids and antioxidants.

Dietary Information:

• • Gluten-free (if using certified gluten-free oats)

• • Refined sugar-free (if using natural sweeteners like agave or Jerusalem artichoke syrup)
  • Dairy-free
  • Vegetarian

Nutritional Facts (per cookie, based on 12 cookies):

• • Calories: ~150
  • Protein: 5g
  • Fat: 12g

• Carbohydrates: 8g
• Fiber: 3g
• Sugar: 3g

Easy Bread with a Cheesy Twist
Table of Contents
Ingredients
For the Yeast Activation:
Warm Milk: 400 ml
Purpose: The warmth of the milk activates the yeast, providing the necessary environment for it to ferment and rise.

Sugar: 15 grams
Purpose: Sugar serves as food for the yeast, helping it to activate quickly and efficiently.
Dry Yeast: 10 grams
Purpose: The key ingredient for leavening, giving the bread its rise and soft texture.

For the Dough:
Wheat Flour: 480 grams
Purpose: The main structure of the bread, providing the gluten network needed for a soft, airy loaf.

Salt: 8 grams
Purpose: Enhances the flavor of the bread and strengthens the gluten structure.
Olive Oil: 20 grams
Purpose: Adds moisture and richness to the dough, resulting in a tender crumb.

Cheese (Mozzarella or Cheddar): 200 grams
Purpose: The star of the recipe, adding a gooey, cheesy center to each piece of bread.

Egg Yolk: 1
Purpose: Provides a rich color and sheen to the finished bread, making it visually appealing.
Vegetable Oil: For greasing
Purpose: Prevents the dough from sticking during the rise and baking process.

Instructions
1. Activate the Yeast:
Warm the Milk: In a small saucepan or microwave-safe bowl, gently warm 400 ml of milk until it reaches a temperature between 37°C to 40°C (98°F to 104°F). The milk should be warm to the touch but not hot, as excessive heat can kill the yeast.
Tip: Use a thermometer for accuracy, or test with your finger—if it feels warm but not uncomfortable, it’s just right.

Combine Ingredients: In a warm, medium-sized bowl, combine the warm milk, 15 grams of sugar, and 10 grams of dry yeast. Stir the mixture gently to dissolve the sugar and yeast completely.
Tip: The sugar helps to “wake up” the yeast, speeding up the activation process.
Let it Sit: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm place for about 10 minutes. The mixture should become foamy and bubbly, indicating that the yeast is active and ready to use.
Tip: If the mixture does not foam up, the yeast may be expired or the milk too hot or cold—consider starting over to ensure the best results.

2. Prepare the Dough:
Sift the Flour: In a large mixing bowl, sift 480 grams of wheat flour to remove any lumps and ensure a smooth, even texture in the dough.
Tip: Sifting also helps to incorporate air into the flour, which contributes to a lighter bread.

Add Salt: Whisk 8 grams of salt into the sifted flour to distribute it evenly. The salt not only enhances the flavor but also helps to strengthen the gluten network.
Tip: Make sure to mix the salt thoroughly with the flour before adding the yeast mixture, as direct contact with yeast can inhibit its activity.
Combine with Yeast Mixture: Gradually add the activated yeast mixture to the flour mixture, stirring continuously with a wooden spoon or spatula. As you mix, a shaggy dough will start to form.
Tip: Pour the yeast mixture slowly to avoid lumps and ensure an even consistency.

3. Knead the Dough:
Add Olive Oil: Pour 20 grams of olive oil into the dough and begin kneading. Knead the dough for about 3-4 minutes, until it becomes smooth, elastic, and slightly tacky to the touch.
Tip: You can knead the dough by hand on a lightly floured surface or use a stand mixer with a dough hook attachment. If kneading by hand, fold the dough over itself and push it away with the heel of your hand, then rotate and repeat.

Check the Dough: The dough should be smooth, elastic, and just a bit sticky, but not so much that it clings to your fingers. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
4. First Rise:
Grease the Bowl: Lightly grease a large bowl with vegetable oil. Place the dough in the greased bowl, turning it to coat the surface with oil. This prevents the dough from drying out during the rise.
Tip: The oil also helps to create a soft crust on the finished bread.

Cover and Let Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for about 30 minutes, or until it has doubled in size.
Tip: To create a warm environment for rising, you can preheat your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
5. Shape the Bread:
Punch Down the Dough: After the dough has risen, gently punch it down to release the accumulated air. This helps to create a finer crumb in the finished bread.
Tip: Be gentle when punching down the dough—just a few presses will do.

Divide the Dough: Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into 4 equal parts. Shape each part into a smooth ball by tucking the edges under and rolling it gently between your hands.
Tip: If you prefer smaller rolls, you can divide the dough into more portions—6 to 8 smaller rolls are also a great option.

6. Add the Cheese:
Roll Out the Dough: Take each dough ball and roll it out into a circle or oval shape, about 1/4-inch thick. Ensure that the dough is evenly rolled to avoid thin spots that could tear.
Tip: Dust your rolling pin and surface with a little flour if the dough is sticking.
Place the Cheese: In the center of each rolled-out dough circle, place 50 grams of your chosen cheese—either mozzarella or cheddar. The cheese will melt during baking, creating a deliciously gooey center.
Tip: You can also add a sprinkle of herbs, like oregano or basil, for added flavor.

7. Second Rise:
Shape and Place on Baking Sheet: Fold the dough over the cheese, sealing the edges tightly to prevent any cheese from leaking out during baking. Gently flatten the dough balls slightly and place them on a baking sheet lined with greased baking paper.
Tip: For an extra decorative touch, you can score the tops of the dough balls with a sharp knife in a crisscross pattern.

Cover and Let Rise Again: Cover the prepared dough with a kitchen towel and let it rise for another 20 minutes. This final rise will allow the dough to puff up slightly, resulting in a lighter texture.
Tip: If your kitchen is cold, place the baking sheet near a warm spot, like the back of the stove or in a slightly warmed oven.
8. Egg Wash:
Prepare the Egg Wash: In a small bowl, beat 1 egg yolk with a teaspoon of water until smooth. This egg wash will give the bread a beautiful, shiny finish.
Tip: For a more golden color, add a pinch of sugar to the egg wash.

Brush the Dough: Using a pastry brush, gently brush the tops of the risen dough with the egg wash. Be sure to coat the entire surface for an even color.
Tip: Avoid letting the egg wash drip onto the baking sheet, as it can cause the dough to stick.

9. Bake the Bread:
Preheat the Oven: While the dough is undergoing its second rise, preheat your oven to 200°C (390°F). A hot oven is crucial for achieving a good rise and a nicely browned crust.
Tip: Ensure your oven rack is positioned in the middle of the oven for even baking.
Bake: Place the baking sheet in the preheated oven and bake the bread for 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Tip: If you notice the tops browning too quickly, you can tent the bread with aluminum foil to prevent over-browning.

10. Cool and Serve:
Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool slightly. Allow the bread to cool for at least 10 minutes before slicing, as this helps the cheese set and prevents it from oozing out.
Tip: For extra softness, you can brush the tops of the warm bread with a little melted butter right after

Easy Orange Cake Recipe

Ingredients

For the Cake:

Eggs: 3

Salt: A pinch

Sugar: 150g

Vanilla Sugar: 8g

Oil: 80ml

Orange Juice: 90ml

Flour: 200g

Baking Powder: 15g

For the Orange Cream:

Cornstarch: 2 tablespoons

Sugar: 2 tablespoons

Orange Juice: 250ml

Directions

Prepare the Batter

1. Beat the Eggs:

Beat 3 eggs with a pinch of salt until frothy.

2. Add Sugar:

Mix in 150g sugar and 8g vanilla sugar until well combined.

3. Add Liquids:

Pour in 80ml oil and 90ml orange juice, mixing thoroughly.

4. Add Dry Ingredients:

Gradually add 200g flour and 15g baking powder, mixing until smooth and lump-free.

Bake the Cake

1. Preheat the Oven:

Preheat your oven to 180°C (356°F).

2. Prepare the Mold:

Grease an 18×27 cm baking mold and pour in the batter.

3. Bake:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely.

Make the Orange Cream

1. Combine Ingredients:

In a saucepan, mix 2 tablespoons cornstarch, 2 tablespoons sugar, and 250ml orange juice.

2. Cook:

Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency.

3. Cool and Spread:

Let the orange cream cool slightly, then spread it evenly over the cooled cake.

️ Serving Suggestions

Top with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.

Pair with a hot cup of tea or coffee for a cozy treat. ☕

Enjoy your homemade orange cake! ✨

Ingredients:

• • Puff pastry – 700 g

• • Cream cheese – 200 g
  • Garlic – 10 g (about 2-3 cloves, minced)
  • Feta cheese – 100 g

• • Cheese (cheddar or gouda) – 300 g, grated
  • Parsley – 30 g (about 1/4 cup, chopped)
  • Egg – 1 large

• • Mozzarella – 70 g, shredded
  • Bacon – 100 g, cooked and crumbled
  • Rosemary – 10 g (about 1 tablespoon, chopped)

• • Garlic (for sauce) – 2 cloves, minced
  • Cooking cream – 200 g (about 3/4 cup)
  • Black pepper – 2 g (about 1/2 teaspoon)

• Salt – 2 g (about 1/2 teaspoon)
• Mustard – 25 g (about 1 tablespoon)

Directions:

1. Prepare the Cheese Mixture:
   • • In a large bowl, combine the cream cheese, feta cheese, grated cheese (cheddar or gouda), and mozzarella. Mix in the minced garlic (10g) and chopped parsley (30g) until well combined. Set aside.

    

2. Prepare the Puff Pastry:
   • • Preheat your oven to 180°C (350°F).
     • Roll out the puff pastry (700g) on a floured surface. If using frozen puff pastry, make sure it is fully thawed. Cut the pastry into even portions, large enough to hold the cheese filling.

    

3. Assemble the Pastry:
   • • Spoon the cheese mixture evenly onto the puff pastry pieces.
     • Fold the puff pastry over the filling to seal it, crimping the edges with a fork. You can create small pockets or larger turnovers based on your preference.

    

   • Brush the top of the puff pastry with a beaten egg for a golden finish.
4. Bake the Pastry:
   • • Place the filled puff pastry pieces on a parchment-lined baking sheet.

    

   • Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until the pastry is golden and crispy.
5. Prepare the Bacon and Cream Sauce:
   • • While the puff pastry is baking, cook the bacon (100g) in a pan until crispy. Remove and crumble.

    

   • • In the same pan, add the minced garlic (2 cloves) and chopped rosemary (10g). Sauté until fragrant.
     • Add the cooking cream (200g), mustard (25g), salt (2g), and black pepper (2g) to the pan. Stir and cook the sauce on low heat until it thickens slightly.
     • Add the crumbled bacon back into the sauce and stir.

    

6. Serve:
   • • Once the puff pastry is baked and golden, remove from the oven and allow to cool slightly.
     • Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over or as a dipping sauce on the side.

    

Serving Suggestions:

• • Serve as a hearty appetizer or alongside a fresh green salad for a complete meal.
  • Pair with a side of roasted vegetables or steamed asparagus for a balanced plate.

• Add extra fresh herbs like basil or chives on top for added flavor and freshness.

Cooking Tips:

• • For a crispier puff pastry, make sure it’s cold when you work with it and avoid overfilling, as this can cause the pastry to become soggy.
  • To save time, cook the bacon in advance and store it in the fridge until ready to use.

• You can substitute cooking cream with half-and-half or heavy cream for a richer sauce.

Nutritional Benefits:

• • Cheese is a good source of calcium and protein.
  • Parsley is rich in vitamins A, C, and K, offering antioxidant benefits.

• Garlic is known for its potential heart health benefits and immune-boosting properties.

Soft Butter Cake Recipe

Ingredients

Crusty Mini Baguettes: A Taste of France in Your Kitchen
Table of Contents
Ingredients
For 8 mini baguettes:

2 1/2 cups (320 g / 11.3 oz) bread flour
3/4 cup + 2 tbsp (210 ml) water
1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
1 tsp (5 g) sugar
1 tsp (5 g) salt
Detailed Instructions
Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.
See also Melt-in-Your-Mouth Creamy Garlic Butter Lobster Tails
Serving Suggestions
These Crusty Mini Baguettes are versatile and can be enjoyed in numerous ways:

As is: Enjoy them fresh out of the oven (after cooling slightly) with a spread of butter or olive oil.
With soup: They’re perfect for dipping into your favorite soup or stew.
For sandwiches: Slice them lengthwise to make delightful mini sandwiches.
As a side: Serve alongside a cheese board or with a main course like pasta or salad.
For breakfast: Toast slices and serve with jam or as a base for avocado toast.
Nutrition Information
Per mini baguette (approximate values):

Calories: 160
Protein: 5g
Carbohydrates: 32g
Fiber: 1g
Fat: 0.5g
Sodium: 290mg
Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Tips for Perfect Crusty Mini Baguettes
Use bread flour: Its higher protein content helps develop the gluten structure necessary for that chewy baguette texture.
Temperature matters: Use lukewarm water (about 100°F or 38°C) to activate the yeast properly.
Don’t rush the rise: Allowing proper time for fermentation develops flavor and texture.
Create steam: The steam in the oven is crucial for achieving that crispy crust. If you don’t want to use the water pan method, you can mist the oven with a spray bottle when you put the bread in.
Experiment with flours: Try substituting a portion of the bread flour with whole wheat or rye for different flavors and textures.
Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. This slow fermentation can enhance flavor.
Storage: These baguettes are best enjoyed fresh, but can be stored in a paper bag at room temperature for a day. To refresh, sprinkle with water and heat in a 350°F (175°C) oven for a few minutes.