Extremely Fluffy and Soft! Once you know this recipe, you will be addicted! Creamy Custard Buns
Extremely Fluffy and Soft! Once you know this recipe, you will be addicted! Creamy Custard Buns
* Ingredients
1. Dough
350g (2.4 cups) All purpose flour
25g (2 tbsp) Sugar
210g (0.87 cup) Lukewarm Milk
4g (1/2 tbsp) Instant yeast
15g (1 tbsp) Cooking oil
2. Custard filling
3 Egg Yolk
60g (0.3 cup) Sugar
20g (2.5 tbsp) Cornstarch
20g (2.5 tbsp) Cake flour
200g (0.83 cup) Milk
45g (3 tbsp) Unsalted butter
Steam for 10 minutes, turn off the heat and simmer for 5 minutes
* Important tips
1. Heat on medium-low heat, if the filling is a little dry, the buns will be more shaped. If the filling is soft, the buns will easily collapse.
2. The recipe I gave can make 14 buns, each small dough weighs 41 grams, and the filling weighs 25 grams each.
3. Only need to ferment once, it takes about 1 hour. Depending on the room temperature, Please check the state of the dough.
4. Steam for 10 minutes after the water is boiling, then turn off the heat and simmer for 5 minutes before removing the lid.
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Meal Prep For The Week In Under An Hour | Sweet and Sour Chicken
Prepare your week or weeks ahead with this easy-to-make sweet and sour chicken. It's easy to make, cheap and tastes delicious. All of the nutrition/macro values are included in the video, separated into 3 parts so that you know exactly what you're eating and monitoring it correctly. Please enjoy.
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Recipe -
Rice -
300g (10.58oz) - Basmati Rice, Washed
600g (600ml) - Cold Water
Salt To Taste
Sweet & Sour Sauce -
1/2 Cup (125ml) - Light Soy Sauce
1/3 Cup (80ml) - Pineapple Juice
4 Tbsp (80g) - Honey
2 Tbsp (40ml) - Worcestershire Sauce
2 Tbsp (40ml) - Apple Cider Vinegar
2 Tbsp (40g) - Tomato Ketchup
2 Tbsp (12g) - Corn Flour or Corn Starch
Sweet & Sour Chicken -
2 1/2 Tbsp (50ml) - Grapeseed Oil, Divided
1.4kg (3.09lbs) - Chicken Breast or Thigh, Diced (See Notes)
3 - Bell Peppers (Capsicums), Large Diced (Any Colour Is Fine)
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
15g (0.53oz) - Ginger, Peeled & Minced
Seasoning To Taste
Recipe Notes -
Chicken Thigh Instead Of Chicken Breast -
If you wish to use chicken thighs instead, sear the chicken for 12 minutes instead of 6 minutes. Continue the recipe as normal.
Rice Substitutes -
You can serve this dish with all sorts of different things.
Cauliflower Rice
Brown Rice
Sauteed Vegetables
Cous Cous
Pearl Barley
Noodles
Alcohol Substitutes -
I used apple cider vinegar in the recipe but it can be substituted for white vinegar.
#mealprep #chicken #mealpreprecipes
Pineapple Rasam - By VahChef @ VahRehVah.com
Pineapple Rasam is an exquisite variation of rasam. Combined with a medley of amazing flavours consisting of coriander stems, green chillies, ginger, pineapple pieces, tomato, rasam pd, jaggery, pineapple juice, coconut milk, tur dal water nicely cooked together and seasonings tempered in ghee. The pineapple and coconut milk adds distinct flavour and taste to the rasam.
Coriander stems ½ b
Green chilly 2 n
Ginger chopped 1 ts
Pineapple pieces ¼ cup
Tomatoes chopped 2 n
Turmeric pinch
Salt
Jaggery 1 small pieces
Pineapple juice ½ cup
Coconut milk 2 tb
Tur daal ½ cup
Ghee 1 ts
Mustard seeds ¼ ts
Red chilly 2 n
Hing
Coriander chopped ½ b
Curry leaves chopped 2 sp
Heat water in a pan add coriander stems, green chilly, chopped ginger, pieces of pineapple, chopped tomato, turmeric, salt, jaggery, pineapple juice, coconut milk, tur daal (boiled), put the lid on and once it comes to boil then add crush powder of cumin seeds and pepper.
For the temparing heat ghee in a pan add mustard seeds, red chilly, hing, chopped coriander, chopped curry leaves and then pour the temparing on top of the rasam and switch off the flame.
Serve this hot with rice.
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Japanese Chicken cream stew / クリームシチュー
Cream stew is a classic winter dish of Western influenced Japanese food Yoshoku
This recipe will show you lot better way of cooking it which is scientifically make sense!
????FULL RECIPE:
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(Recommended videos????)
[How to store used Kombu]
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???? FAQ about the ingredients:
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
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[Other FAQ]
Q: Any substitute for Bacon?
A: You can use chicken sausage
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(Chapter)
0:00 Prepare ingredients
2:31 Tips for broccoli
3:13 Cook veggies
5:06 Cook Mushroom
6:17 Cook chicken
7:24 Set up the pot
7:48 Make a roux
8:13 Finishing touch
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[Ingredients] (3-4serve)
-Chicken thigh 400g
-Salt 1tsp (5g)
-Water 400ml
-Kombu (Dried kelp) 4g
-Bacon 80g
-Onion 1 (190-200g)
-Carrot 1 (160-170g)
-Potato 1 (130-140g)
-Garlic 20g (as peeled)
-Broccoli 1/2 each
-Mushroom 150g
-Butter 30g
-Salt 1/4 tsp (1.25g)
-Soy sauce 1tsp (5ml)
-Black pepper
(Roux)
-Milk 400ml
-Unsalted butter 50g
-All purpose flour 40g
(*The flour was 30g in the video but it should be 40g. Sorry for mistake!!)
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Ingredients (OUNCE version):
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If you find my contents in somewhere else with a different name, please contact me.
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5 Ways to Use Pineapple From 5 Countries
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Thank you so much to Pauline, Raymond, Evan, Anacleto, and Van for sharing your dishes with us!
Artist today is Jolanda Zürcher
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RECIPES:
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Ingredients
2 large garlic cloves, minced
3-4 Thai chili peppers
1lb boneless, skinless chicken thighs, cut into chunks
1 can pineapple chunks
3 tomatoes, cut into chunks
1 bunch fresh mint, chopped
Directions
1. Heat some oil in your pot with salt, pepper, garlic, and thai chili peppers.
2. Add the chicken thighs and sauté to seal in the moisture.
3. Add the pineapple chunks (including the juice!) and tomato chunks.
4. Add just enough water to cover 80% of the ingredients. The pineapple/tomatoes will release more water as they cook.
5. Bring to a boil. Simmer for 10 minutes, then stir in the mint at the very end. Enjoy!
CHAPTERS:
00:00 Intro
00:18 Dutch Kip Kerrie Ananas Taart
02:38 Trying Kip Kerrie Ananas Taart
03:43 Today’s artist, Jolanda Zürcher
04:39 Hawaiian Pineapple Saimin
06:47 Trying Pineapple Saimin
09:08 Vietnamese Canh Chua (Sour Soup)
11:13 Trying Canh Chua
13:29 Brazilian Delícia de Abacaxi
14:45 Trying Delícia de Abacaxi
16:07 Cambodian Samlor Machu Youn (Sour Soup)
17:19 Trying Samlor Machu Youn
Credits:
Production help: Leah Schwartz
Editing Help: Josh Archer
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GRILLED PINEAPPLE - Barbecue Dessert - BARBECUE Video Recipe
Grilled pineapple is a classic barbecue dessert - Its a strong fruit and has a high sugar content. Its loved by many pitmasters. Check out this video recipe.
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Grilled Pineapple
Ingredients:
- Fresh ripe pineapple
- 5 tablespoons light brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- 2 shots dark rum
- Icecream
- Mint for decoration
How To:
- Mix the ingredients for the marinade, sugar, nutmeg, cinnamon, ginger, rum.
- Slice the pineapple
- marinate the pineapple for 1/2 hour
- Grill the pineapple over direct heat. (not to hot)
- Brush on more marinate while grilling
- When the pineapple turn soft its done
- Place it on a plate and drop a large scoop of ice cream in the middle.
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Title: Discover
Artist: David Tobin