Most Amazing Vanilla Cake Recipe !!! Extra Rich and Moist Vanilla Cake
extra moist vanilla cake that will sweep u off your feet! This vanilla cake recipe has been my family’s favorite, it is extra rich and moist and too good!!! i frosted my vanilla cake with a vanilla buttercream frosting, o yeah!! get your taste buds ready!!!!!!
I showed how to make the buttercream frosting in this vanilla cupcakes recipe video ;
Kitchen Utensils
Get the Batter bowl here:
Get the cake pans here ;
INGREDIENTS
3 cups Cake Flour
2 cups sugar
4 eggs
2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 1/2 teaspoon vanilla extract
1 cup buttermilk
Butter cream ( use my recipe linked up, or use 2 cans store bought, good kind)
Ano ang gamit ng Shortening o Lard sa tinapay? | Vlog 5
Ano nga ba ang tinatawag nilang shortening o lard sa pagbe-bake?? Pag-usapan natin sa aking video!
Please like, share and subscribe, mga kababayan! ????
#shortening #lard #butter #crisco #purico #oil #baking #bakingtips
A Deep Dive Into The World of Lard | Food Unwrapped
Matt heads around the world to discover if 'lard' is really as bad as its reputation would have you believe.
Food Unwrapped Season 7 Episode 7
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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
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Homemade frosting with Mangalitsa LARD-Farmstead Kitchen Series
Jill shows a novel use for Mangalitsa lard! It's kid approved!
Mangalitsa leaf lard renders clean and light tasting enough for any baking use, even frosting, apparently! Only pure Manga leaf lard will whip up light and fluffy as in the video. BakersGreenAcres.com
Recipe:
1/2 c. butter
1/2 c. Mangalitsa leaf lard
1 c. raw cane sugar
2-4 Tbsp. maple syrup (depending on your taste)
1 egg yolk
1/2 c. milk
1 tsp. vanilla
dash of salt
Beat together for 15 minutes. Can freeze.
How To Make And Roll Lard Pie Pastry - Pie Dough Recipe - Pie Crust Recipe - Glen & Friends Cooking
How To Make And Roll Lard Pie Pastry - Pie Dough Recipe - Pie Crust Recipe - Glen & Friends CookingThis is the quintessential Canadian Pie Crust! The pie crust I grew up with, made from Pure Leaf Lard. This is a no fail pie crust for sweet or savoury pie crusts.
Ingredients:
225g Tenderflake pure leaf lard
1 large egg
15 mL (1 Tbsp) white vinegar
Cold water
750 mL (3 cups) pastry flour
15 mL (1 Tbsp) sugar
5 mL (1 tsp) coarse salt
Method:
Cut up lard and put in the freezer.
In a measuring cup, whisk together the egg and the vinegar.
Add enough cold water to make 125 mL (½ cup), and stir.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen lard and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold liquid.
Only add enough liquid for the dough to start coming together.
You most likely won’t need all fo the liquid.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.
Makes two 9 ½” Deep dish pie shells
All butter pie dough recipe:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - Cream on Chrome by Ratatat
Recipe:
Watch in Spanish here:
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.