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  • Sultan sarma dessert

    Sultan sarma dessert

    Ingredients

    For the Dough:

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup granulated sugar
    • 1/2 cup warm milk (110°F / 45°C)
    • 1/4 cup unsalted butter, melted
    • 1 large egg
    • 1 tablespoon active dry yeast

    For the Filling:

    • 1 cup walnuts or pistachios, finely chopped
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, melted

    For the Syrup:

    • 1 cup granulated sugar
    • 1 cup water
    • 1 teaspoon lemon juice
    • 1/2 teaspoon rosewater or orange blossom water (optional)

    Instructions

    Step 1: Prepare the Dough

    1. Activate the Yeast:
      • In a small bowl, combine the warm milk and a teaspoon of sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until frothy.
    2. Mix Dry Ingredients:
      • In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
    3. Combine Wet Ingredients:
      • Add the activated yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
    4. Knead the Dough:
      • Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

    Step 2: Prepare the Filling

    1. Mix the Filling:
      • In a medium bowl, combine the chopped nuts, granulated sugar, ground cinnamon, and melted butter. Mix well until the ingredients are evenly distributed.

    Step 3: Assemble the Dessert

    1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a similar-sized pan.
    2. Roll Out the Dough:
      • Once the dough has risen, turn it out onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick.
    3. Add the Filling:
      • Spread the nut mixture evenly over the rolled-out dough.
    4. Roll the Dough:
      • Carefully roll up the dough from one end to form a tight log. Slice the log into 1-inch pieces.
    5. Arrange in Baking Dish:
      • Arrange the dough slices in the prepared baking dish, packing them closely together.
    6. Second Rise:
      • Cover the baking dish with a clean kitchen towel and let the rolls rise for an additional 30 minutes.

    Step 4: Bake and Prepare the Syrup

    1. Bake the Dessert:
      • Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
    2. Prepare the Syrup:
      • While the dessert is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until slightly thickened. If using, add the rosewater or orange blossom water at the end of cooking. Allow the syrup to cool.

    Step 5: Finish the Dessert

    1. Pour Syrup:
      • As soon as the dessert comes out of the oven, pour the cooled syrup evenly over the hot rolls.
    2. Cool and Serve:
      • Allow the dessert to cool in the baking dish for at least 30 minutes before serving. The syrup will soak into the rolls, making them sweet and moist.

    Tips for Perfect Sultan Sarma

    • Even Rolling: Make sure to roll the dough evenly to ensure consistent cooking and a uniform texture.
    • Cooling: Allow the dessert to cool completely before serving to let the syrup soak in properly.
    • Nuts: Feel free to substitute walnuts with pistachios or other nuts of your choice for different flavor variations.

    Conclusion

    Sultan Sarma is a delightful Turkish dessert that brings together the rich flavors of nuts, cinnamon, and a sweet syrup. Its elegant presentation and luxurious taste make it a perfect choice for special occasions or as a memorable treat. Enjoy preparing and indulging in this traditional dessert with family and friends!

  • The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents 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 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use 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. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! ‎‎ Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024

    The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents 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 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use 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. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! ‎‎ Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024

    The Key to the Ideal Pastry Cream

    Table of Contents

    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.

  • Simply grate the potatoes to make this super delicious dish

    Simply grate the potatoes to make this super delicious dish

    Ingredients

    • 3 potatoes
    • 2 onions
    • 2 eggs
    • 75 g cheese
    • parsley (to taste)
    • breadcrumbs (to taste)
    • butter (to taste)
    • 4 tablespoons wheat flour
    • sunflower oil (to taste)
    • salt (to taste )
    • Black pepper (to taste)

    Preparation

    1. Peel the potatoes and grate them into a bowl.
    2. Finely chop the onions and add them to the bowl with the grated potatoes. Add
    3. eggs, grated cheese, chopped parsley, wheat flour, salt and black pepper to the bowl. Mix everything together until well combined.Heat some sunflower oil and butter in a frying pan over medium heat.
      Place the pancake in the hot  pan and fry until golden brown on both sides, turning halfway through.
    4. Repeat  with  remaining potato mixture, adding more oil and butter to  pan as needed.Once all the potato pancakes are ready, serve them hot with your favorite sauce or topping.
    5. Enjoy
  • Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

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

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

    Table of Contents

    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.

  • Semolina Cake recipe

    Semolina Cake recipe

    For the syrup:

    • 2 cup water
    • 2 cup sugar
    • ½ lemon, squeezed

    For the cake:

    • 1 cup semolina
    • ½ cup flour
    • 2 teaspoon baking powder
    • 3 eggs
    • ½ cup sugar
    • 1 cup yogurt
    • 1 cup olive oil

    For garnish:

    • 1 tablespoon desiccated coconut

    INSTRUCTIONS

    For the syrup:

    • Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it thickens a bit, for about 20 minutes. Once it thickens, add in lemon juice and let it simmer for another 2 minutes. Let it cool. Meanwhile, make the cake.

    For the cake:

    • Butter the bottom and the edges of a round baking pan. Put it aside.
    • Preheat the oven to 350F/180C.
    • In a large bowl, combine semolina, flour and baking powder.
    • In another bowl, using an electric mixer, whisk together the eggs and sugar until creamy and fluffy. Add in yogurt and oil, mix well.
    • Now add in the dry ingredients and mix right until everything is combined.
    • Pour the mixture into the prepared baking pan and bake until golden, for about 30 minutes. Make a toothpick test and if it comes out clean, remove the cake from the oven.
    • Slice it in diamonds or squares.

    To Assemble:

    • Pour the syrup over the warm cake. Let it absorb the syrup and cool completely before serving.

    NOTES

    • Make the syrup first so that it cools while you are making the cake.
    • Pour cooled syrup over warm cake to get the best result.
    • It’s important to slice the cake before pouring the syrup over it. This helps the cake absorb the syrup better.
    • You can use a wooden skewer or a spaghetti to poke the cake before pouring the syrup on it.
    • Let it absorb the syrup before serving. Serving it after at least an hour would be best.
  • Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    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.

  • fluffy, mouth-watering Vellutata cake

    fluffy, mouth-watering Vellutata cake

    The Attract of Vellutata

    Vellutata cake, with its origins rooted in Italian culinary traditions, is a testomony to the fantastic thing about simplicity. This easy-to-make dessert requires minimal substances and delivers most satisfaction. Its fluffy crumb, infused with the delicate sweetness of coconut and a touch of Parmesan cheese, is certain to tantalize your style buds and go away you craving for extra.

    Elements You may Want

    Earlier than we delve into the baking course of, let’s collect the important substances:

      • 1 cup milk
      • 1 1/2 cups sugar
      • 4 eggs
      • 3 tablespoons butter
      • 200 milliliters (ml) coconut milk
      • 100 grams Parmesan cheese
      • 50 grams desiccated coconut
    • 1 cup wheat flour
    • 1/2 tablespoon baking powder

    Step-by-Step Information to Vellutata Heaven

    With our substances prepped and prepared, let’s embark on the step-by-step journey to Vellutata bliss:

    Step 1: Mixing the Base:

    1. In a mixing bowl, mix the butter, eggs, coconut milk, milk, sugar, Parmesan cheese, and desiccated coconut.

    2.Utilizing a mixer, beat the combination for about 3 minutes till it achieves a clean and well-blended consistency.

    Step 2: Incorporating the Dry Elements:

    1. Add the wheat flour and baking powder to the moist combination.

    2. Proceed beating till the batter turns into homogenous and freed from lumps.

    Ezoic

    Step 3: Baking to Perfection:

    1. Grease and flour a baking pan, ideally a 20 cm x 30 cm rectangular pan.

    2. Pour the batter into the ready pan and unfold it evenly.

    3. Preheat your oven to 180°C (350°F) and bake the cake for about 40 minutes.

    4. To examine for doneness, insert a toothpick into the middle of the cake. If it comes out clear, your Vellutata is prepared.

    Professional Tip: Guarantee your oven is preheated for not less than 10 minutes earlier than putting the cake inside. This ensures even baking and optimum outcomes.

    Step 4: Cooling and Serving:

    1. As soon as baked, let the cake cool utterly within the pan.

    2. Keep in mind, Vellutata has a naturally creamy heart which may stay barely smooth even after baking. That is completely regular, and the cake will agency up because it cools.

    Ezoic

    3. As soon as cooled, minimize the cake into squares or slices and serve.

    A Ultimate Notice

    This easy but delicious Vellutata cake is ideal for any event. Whether or not you are in search of a candy ending to a household dinner or a pleasant deal with to share with buddies, this recipe is certain to impress. So, embrace your internal baker and whip up this fluffy delight. Each chunk will transport you to a world of pure culinary bliss!

  • Homemade Buttered Leavened Peels

    Homemade Buttered Leavened Peels

    Homemade Buttered Leavened Peels

    Table of Contents

    Indulge in these delicious Homemade Buttered Leavened Peels, perfect for any meal or occasion. These soft, buttery rolls are simple to make and can be filled with your favorite ingredients. Follow these easy steps to create a delightful treat for your family and friends.

    Ingredients

    • ¾ cup warm milk + 1 tablespoon for brushing
    • 1 teaspoon sugar
    • 1.4 ounces fresh yeast or 1 tablespoon dry yeast
    • 1 cup (2 sticks) butter
    • 1 teaspoon salt
    • ⅓ cup oil
    • 1 ¼ cups water
    • 7 ¼ cups plain flour
    • 1 egg yolk
    • Sesame seeds, for sprinkling
    • Coarse salt, for sprinkling
    Instructions
    Activate the Yeast

    In a bowl, mix the warm milk, sugar, and yeast. Let it sit for at least 10 minutes to allow the yeast to rise. Meanwhile, place the butter in the freezer.

    Prepare the Dough

    In a large mixing bowl, combine 500 grams of flour and 1 teaspoon of salt. Mix well. Add the activated yeast mixture, warm water, and ⅓ cup of oil. Stir until you get a smooth batter.

    Knead the Dough

    Gradually add the remaining flour, mixing until you have a dough that does not stick to your hands. Once the dough is ready, brush it with the rest of the oil. Cover the dough with a towel and let it rise in a warm place for an hour.

    Roll Out the Dough

    After the dough has risen, remove it from the bowl and roll it out on a floured work surface. Grate the frozen butter all over the dough, then carefully roll it up. Divide the rolled dough into 5 equal parts.

    Shape the Peels

    Roll each part into a circle and divide it into 8 triangles. You can fill each triangle with your choice of filling, such as homemade sausage, ham, sausage, hard or processed cheese. Roll each triangle into a roll and place it on a baking sheet lined with baking paper. Cover the rolls with a towel and let them rise for another 30 minutes.

    Bake the Peels

    Preheat the oven to 200°C (392°F). Mix the egg yolk with 1 tablespoon of milk and brush it over the risen rolls. Sprinkle with sesame seeds and coarse salt to taste. Bake the rolls for 25-30 minutes, or until they are golden brown. Once baked, remove them from the oven and let them cool.

    Serve

    Serve the peels warm, alone, or with your favorite spread. Enjoy the buttery, flaky goodness of these homemade rolls!

    Nutritional Information

    These buttered leavened peels are a delicious and hearty treat. Here is the approximate nutritional breakdown per serving (based on 16 servings):

    • Calories: 200 kcal
    • Protein: 5g
    • Fat: 10g
      • Saturated Fat: 6g
    • Carbohydrates: 24g
      • Fiber: 1g
      • Sugars: 1g
    • Sodium: 200mg
    • Vitamin A: 6% DV
    • Calcium: 4% DV
    • Iron: 10% DV

    Conclusion

    These Homemade Buttered Leavened Peels are a delightful addition to any meal. Easy to make and customizable with your favorite fillings, they are sure to become a family favorite. Enjoy them fresh from the oven and share the joy with your loved ones.

  • Quick and Economical Airy Jam Cake

    Quick and Economical Airy Jam Cake

    Quick and Economical Airy Jam Cake

    Table of Contents

    Ingredients:

    • 2 eggs
    • 50g sugar (4 tablespoons)
    • 8g vanilla sugar
    • 50 ml milk (5 tablespoons)
    • 50 ml vegetable oil (8 tablespoons)
    • 110g wheat flour (5 rounded tablespoons)
    • 16g baking powder (2 rounded teaspoons)
    • Apricot jam (or your preferred jam)
    • Chopped peanuts or your choice of decoration

    Instructions:

    1. In a mixing bowl, combine 2 eggs, 50g of sugar, and 8g of vanilla sugar. Mix well.
    2. Add 50 ml of milk and mix until well combined.
    3. Pour in 50 ml of vegetable oil and continue mixing.
    4. Gradually add 110g of wheat flour and 16g of baking powder. Mix until you have a smooth batter.
    5. Prepare an 18 cm casserole dish by lining it with baking paper and greasing it. Dust it with flour.
    6. Pour some of the batter into the prepared baking dish.
    7. Place the dish in a preheated oven at 180°C (356°F) for 15 minutes.
    8. Remove the dish from the oven and spread a layer of apricot jam (or your preferred jam) over the partially baked batter.
    9. Pour the remaining batter on top of the jam layer.
    10. Return the dish to the oven and bake for an additional 15-20 minutes at 180°C (356°F) until the cake is golden brown and a toothpick inserted into the center comes out clean.
    11. Once the cake is done, remove it from the oven and let it cool completely.
    12. After cooling, grease the top of the cake with more jam and decorate it with chopped peanuts or any preferred topping.
    13. Enjoy your tender and airy Jam Cake!
  • This is the Best Thing I’ve Ever Eaten: Dessert in Minutes, No Oven, No Condensed Milk!

    This is the Best Thing I’ve Ever Eaten: Dessert in Minutes, No Oven, No Condensed Milk!

    Dessert in Minutes, No Oven, No Condensed Milk!

    Table of Contents

    Who doesn’t love a delightful dessert, especially when it’s quick to make and requires no oven? If you’re craving something sweet but don’t want to spend hours in the kitchen, then this recipe is for you! With just a few simple ingredients and easy steps, you can whip up a scrumptious treat that will leave you wanting more. Let’s dive into how to make this mouthwatering dessert that’s sure to become your new favorite!

    Ingredients

    To get started, gather the following ingredients:

    • 3.5 ounces of sugar-free biscuits
    • 1 3/4 cups of milk
    • 3 ounces of chocolate
    • 3 tablespoons plus 1 teaspoon of light cream
    • 3 tablespoons of stevia sweetener (or alternatively 5.5 tablespoons of normal sugar)
    • 2 egg yolks
    • 1 ounce of corn starch
    • 1 ounce of butter
    • 0.5 ounces of cocoa
    Preparation Steps

    Now, let’s dive into the step-by-step process of creating this delectable dessert:

    Layering the Biscuits
    • Begin by placing a layer of sugar-free biscuits in a 16x16cm square glass baking dish. This will serve as the base of your dessert. Set the dish aside while you prepare the creamy filling.
    Making the Creamy Filling
    • In a saucepan, combine the egg yolks and stevia sweetener (or sugar). Whisk until smooth, then add the corn starch and milk. Stir continuously over medium heat until the mixture begins to bubble and thicken, which should take about 1-2 minutes. Next, add the butter to the mixture, allowing it to melt completely. Once melted, remove the saucepan from the heat.
      Adding the Cocoa Layer
      • Pour half of the creamy filling over the layer of biscuits in the baking dish, ensuring that it covers them evenly. Then, add another layer of biscuits on top. To the remaining creamy filling, add the cocoa powder and mix well. Pour this cocoa mixture over the second layer of biscuits, spreading it evenly across the dish.
      Garnishing with Chocolate Cream
      • In a microwave-safe bowl, heat the chocolate until melted. Stir in the light cream until smooth, creating a rich chocolate cream. Pour this chocolate cream over the cocoa layer in the baking dish, spreading it evenly to cover the surface of the dessert.
      Chilling the Dessert
      • Place the prepared dessert in the refrigerator and let it chill for at least 30 minutes. This will allow the layers to set and the flavors to meld together, resulting in a perfectly indulgent treat.
      Serving Suggestions
      • Once chilled, remove the dessert from the refrigerator and serve it to your eager guests. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this dessert is sure to impress with its decadent layers and rich flavors.
  • Sultan sarma dessert

    Sultan sarma dessert

    Sultan sarma dessert

    Table of Contents

    Ingredients

    For the Dough:

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup granulated sugar
    • 1/2 cup warm milk (110°F / 45°C)
    • 1/4 cup unsalted butter, melted
    • 1 large egg
    • 1 tablespoon active dry yeast

    For the Filling:

    • 1 cup walnuts or pistachios, finely chopped
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, melted

    For the Syrup:

    • 1 cup granulated sugar
    • 1 cup water
    • 1 teaspoon lemon juice
    • 1/2 teaspoon rosewater or orange blossom water (optional)

    Instructions

    Step 1: Prepare the Dough

    1. Activate the Yeast:
      • In a small bowl, combine the warm milk and a teaspoon of sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until frothy.
    2. Mix Dry Ingredients:
      • In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
    3. Combine Wet Ingredients:
      • Add the activated yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
    4. Knead the Dough:
      • Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

    Step 2: Prepare the Filling

    1. Mix the Filling:
      • In a medium bowl, combine the chopped nuts, granulated sugar, ground cinnamon, and melted butter. Mix well until the ingredients are evenly distributed.

        Step 3: Assemble the Dessert

        1. Preheat the Oven:
          • Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a similar-sized pan.
        2. Roll Out the Dough:
          • Once the dough has risen, turn it out onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick.
        3. Add the Filling:
          • Spread the nut mixture evenly over the rolled-out dough.
        4. Roll the Dough:
          • Carefully roll up the dough from one end to form a tight log. Slice the log into 1-inch pieces.
        5. Arrange in Baking Dish:
          • Arrange the dough slices in the prepared baking dish, packing them closely together.
        6. Second Rise:
          • Cover the baking dish with a clean kitchen towel and let the rolls rise for an additional 30 minutes.

        Step 4: Bake and Prepare the Syrup

        1. Bake the Dessert:
          • Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
        2. Prepare the Syrup:
          • While the dessert is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until slightly thickened. If using, add the rosewater or orange blossom water at the end of cooking. Allow the syrup to cool.

        Step 5: Finish the Dessert

        1. Pour Syrup:
          • As soon as the dessert comes out of the oven, pour the cooled syrup evenly over the hot rolls.
        2. Cool and Serve:
          • Allow the dessert to cool in the baking dish for at least 30 minutes before serving. The syrup will soak into the rolls, making them sweet and moist

            Tips for Perfect Sultan Sarma

            • Even Rolling: Make sure to roll the dough evenly to ensure consistent cooking and a uniform texture.
            • Cooling: Allow the dessert to cool completely before serving to let the syrup soak in properly.
            • Nuts: Feel free to substitute walnuts with pistachios or other nuts of your choice for different flavor variations.

            Conclusion

            Sultan Sarma is a delightful Turkish dessert that brings together the rich flavors of nuts, cinnamon, and a sweet syrup. Its elegant presentation and luxurious taste make it a perfect choice for special occasions or as a memorable treat. Enjoy preparing and indulging in this traditional dessert with family and friends!

             

             

            .

  • Creamy chocolate dessert: Easy and delicious recipe

    Creamy chocolate dessert: Easy and delicious recipe

    Creamy chocolate dessert: Easy and delicious recipe

    Table of Contents

    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.
  • Sugar and Flour-Free Chocolate Cake: A Delicious 5-Minute Preparation

    Sugar and Flour-Free Chocolate Cake: A Delicious 5-Minute Preparation

    Sugar and Flour-Free Chocolate Cake

    Table of Contents

    In today’s fast-paced world, we all crave a little indulgence from time to time, and what better way to satisfy your sweet tooth than with a decadent chocolate cake? The best part is, we’ve come up with a recipe that’s not only delicious but also healthier as it’s free from sugar and flour. In just 5 minutes of preparation, you can treat yourself to a guilt-free chocolate delight. Let’s dive right into the details of this delectable treat!

    Ingredients:
    • 1.8 ounces (50 grams) of chocolate
    • 4 tablespoons of cocoa powder
    • 2 tablespoons of milk
    • 2 bananas
    • 2 eggs
    • 1/2 teaspoon baking powder

    Preparation of Sugar and Flour-Free Chocolate Cake:

    Preparing the Batter
    1. Start by peeling the ripe bananas and cutting them into slices.
    2. Place the banana slices in a kitchen blender along with the two eggs.
    3. Add the cocoa powder and baking powder to the blender.
    4. Blend the ingredients together until you achieve a smooth, lump-free, and creamy consistency.
    Baking the Cake
    1. Take a 14 cm wide cake tin and grease it lightly to prevent sticking.
    2. Pour the smooth batter into the cake tin.
    Microwaving
    1. Place the cake tin in the microwave for 5-8 minutes, or until the cake is fully set.
    2. Be sure to check on it periodically to avoid overcooking.
    Preparing the Chocolate Topping
    1. While the cake is in the microwave, you can prepare the chocolate topping.
    2. Chop the chocolate into small pieces and place them in a microwave-safe bowl.
    3. Add the milk to the bowl with the chocolate pieces.
    4. Microwave the mixture for short intervals, stirring in between until the chocolate is completely melted and you have a smooth, velvety chocolate sauce.
      Garnishing and Serving
      1. Once the cake is done, carefully remove it from the microwave.
      2. Place a plate over the top of the cake tin and invert it to release the cake onto the plate.
      3. Pour the melted chocolate sauce generously over the cake, allowing it to flow over the edges, creating a tempting chocolate cascade.
      4. Let the cake cool for a few minutes before slicing it into servings.
      5. Serve your sugar and flour-free chocolate cake slices on a saucer or dessert plate.
      Conclusion:

      In just a matter of minutes, you’ve created a delectable sugar and flour-free chocolate cake that’s not only easy to make but also incredibly tasty. Whether you’re satisfying your sweet cravings or treating your loved ones to a delightful dessert, this recipe is a winner. Enjoy the guilt-free pleasure of chocolate goodness without compromising on flavor or health.

  • Tiramisu Recipe Mascarpone Filling Serve your homemade

    Tiramisu Recipe Mascarpone Filling Serve your homemade

    Tiramisu Recipe Mascarpone Filling Serve your homemade

    Ingredients:

    For the Mascarpone Filling:

    1 1/2 cups mascarpone cheese
    1/2 cup granulated sugar
    2 teaspoons vanilla extract
    4 large egg yolks
    1 cup heavy cream

    For the Coffee Soaking Mixture:

    1 1/2 cups brewed espresso or strong coffee, cooled
    2 tablespoons coffee liqueur (optional)
    1/4 cup granulated sugar

    For Assembling:

    24-30 ladyfinger cookies (Savoiardi)
    Unsweetened cocoa powder, for dusting

    Directions:

    1.In a shallow dish, combine the brewed espresso or coffee, coffee liqueur (if using), and 1/4 cup of granulated sugar. Stir until the sugar is dissolved. Set aside to cool.
    2.In a mixing bowl, beat the mascarpone cheese, 1/2 cup of granulated sugar, and vanilla extract until well combined and smooth.
    3.In a separate bowl, whisk the egg yolks until they become pale in color.
    4.Gently fold the whisked egg yolks into the mascarpone mixture until fully incorporated.
    5.In a separate bowl, whip the heavy cream until stiff peaks form.
    6.Carefully fold the whipped cream into the mascarpone mixture until you have a smooth and creamy filling. Be gentle to maintain the light texture.
    7.Quickly dip each ladyfinger into the coffee mixture. Be careful not to soak them too long, just a quick dip to moisten them.
    8.Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual dessert cups.
    9.Spread half of the mascarpone filling over the ladyfingers.
    10.Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.
    11.Cover the tiramisu and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
    12.Before serving, dust the top of the tiramisu with unsweetened cocoa powder
    13.Serve your homemade tiramisu chilled and savor the layers of creamy goodness and coffee-infused flavor.

  • Unveiling Bakers’ Best-Kept Secrets: My Grandfather’s Wisdom Revealed

    Unveiling Bakers’ Best-Kept Secrets: My Grandfather’s Wisdom Revealed

    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.