The Most Fool-Proof Macarons You'll Ever Make
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Easy Chocolate Cake recipe | Make Chocolate cake in 5 minutes |Easy recipes in Nutribullet Blender
Lazy chocolate cake, no more messy baking.
*Ingredients*
-1 cup Maida
-1 cup Sugar
-1/2 cup Oil
-1 cup Milk
-Pinch of Salt
-1/2 tsp Instant Coffee
-3 to 4 tbsp Coco Powder
-1 tsp Lemon Juice
-1 tsp Vanilla extract
-1 tsp Baking Powder
-1/2 tsp Baking Soda
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
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Best Recipe of Raw Blueberry cake
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Easy 2-Ingredient Edible Glitter Recipe - Sparkle Up Your Desserts !
how to make Homemade Edible Glitter or sparkle:
In this video, I will show you a very simple and easy way of making Edible Glitter at home using just two ingredients. This recipe is perfect for those who want to add some sparkle to their baked goods or desserts without having to use non-edible glitter.
If you're looking for a fun and easy way to add some sparkle to your baked goods, look no further than this homemade edible glitter recipe! With just two ingredients, you can make your own glitter that's safe to eat and perfect for adding a little extra pizzazz to cakes, cookies, and more. In this video, we'll show you step-by-step how to make your own edible glitter at home and give you some ideas for how to use it in your next baking project. So grab your ingredients and let's get glittering!
You can use this homemade edible glitter to add sparkle and color to cakes, cupcakes, cookies, and other desserts. It's a great way to add some extra pizzazz to your baked goods without spending a lot of money on store-bought glitter. Enjoy!
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Ingredients:-
corn flour/starch - 1 tbsp (8g)
water-1 cup (200ml)
icing gel colors
OHP sheet/Acetate Sheet/ Any Plastic sheet with *smooth surface (*which is important)
Note:- Don't Use Parchment paper in place in plastic sheet.
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HOW TO BAKE CHRISTMAS CAKE, RICH FRUIT CAKE, BLACK CAKE RECIPE, MOIST JAMAICA FRUIT CAKE RUM CAKE
A very rich authentic Jamaican fruit cake recipe for Christmas and all season, Organise your space get your ingredients together, take your time don’t rush and you will have a beautiful well baked, moist and nice fruit cake. Good luck and get started ????????.
CHRISTMAS FRUIT CAKE:
Here are the ingredients I used : below ⬇️
1 lb flour or self raising flour
1 tbs cinnamon powder
1 tbs nutmeg
1 tbs mixed spice
2 tbs baking powder
1 1/2tsp salt
1 lb butter (room temperature)
1 lb brown soft sugar
10-12 eggs
1 grated lime
1 grated orange
5 cups already soaked fruits, in rum and wine blended to your texture
2 tbs vanilla
1 tbs almond essence
1 tbs rose water (optional)
1 tsp of angostura bitters
1 cup of molasses
Browning (add to how dark you like)
Notes:
Remember to grease your tins and with grease proof paper. Set your oven gas mark 4. Bake for about 2/14 hrs. Watch the cakes through the glass, when its half baked, spray wine on top to lock the moisture in.
Use a skewer or toothpick to test, it should be clean. Then add more wine to keep your cake moist.
CONGRATULATIONS IF YOU GET THIS FAR AND WELL DONE.
????????????????????????❤️❤️❤️ ⬇️
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donnamjwatson@hotmail.co.uk
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#blackcake #jamsicafruitcake #christmascake #fruitcake