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I am giving you the recipe for making Chocolate fudge cake. This cake does not need eggs and flour. Today's video will give you step by step preparation of this wonderful yummy???????????? Chocolate fudge cake.
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Assalamualaikum to everyone.
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Master the Easiest Mooncake Recipe! (Snowy-Style)
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A holiday that involves enjoying mooncakes is coming up on September 21st! Snowy mooncake is the easiest mooncake because there is no baking involved. It is served cold and the wrapper is translucent - very pretty. This little dessert is a symbol of reunion. I wish that you and your family, just like the round moon on Mid-Autumn Day, be bright and perfect.
INGREDIENTS FOR THE CUSTARD FILLING
160 grams of milk
65 grams of melted butter
1 whole egg
3 egg yolks
100 grams of sugar
40 grams of cake flour (Amazon Link -
25 grams of milk powder, optional, can be replaced with 2 tsp of Vanilla
INGREDIENTS FOR THE WRAPPER
35 grams of glutinous rice flour (Amazon Link -
35 grams of rice flour (Amazon Link -
25 grams of wheat starch (Amazon Link -
30 grams of sugar
135 grams of milk
18 grams of sweetened condensed milk (Amazon Link -
18 grams of vegetable oil
OTHERS
20 grams of baked glutinous rice flour
INSTRUCTIONS
In a mixing bowl, thoroughly whisk one whole egg plus three egg yolks then combine with the melted butter and milk.
In a separate bowl, mix the dry ingredients: cake flour, sugar, and milk powder.
Combine the wet ingredients with the dry ingredients. Stir until no lumps. Pour the mixture through a sieve into a saucepot. Heat it on low heat and stir for 6-10 minutes or the mixture thickens into the scrambled egg texture. Transfer it into a container and cover it with a plastic film. Let it chill for at least 3 hours.
While waiting, you can make the wrapper. In a glass or ceramic bowl, thoroughly combine all the wrapper ingredients until there are no lumps in the mixture.
The traditional way is to steam this on high heat for 30 minutes. I found that it is much faster to use a microwave. Cover the bowl with a ceramic plate. Doesn’t need to be sealed completely. We just want to prevent the steam from escaping too fast.
Microwave it 3 times (1.5 minutes, 1 minute, and 30 seconds) and mix the mixture in between each time. Depending on the power of your microwave, you may need to adjust the third microwaving time slightly until you don’t see any runny liquid. Let it cool to a point that it doesn't burn your hand.
Knead the dough in between your hands for 5 minutes or until smooth and nonstick. Recommend to wear gloves to prevent stickiness. Portion it into 12 pieces and roll into smooth balls. Each of them should be 20 grams. Cover with plastic wrap so they don’t dry out.
Take the custard filling out of the fridge and portion it into 12 pieces and roll into balls. Each of them should be 30 grams. Cover them so they don’t dry out.
Take a piece of the wrapper dough and put it in between 2 parchment papers. Roll it with a rolling pin until it becomes 4 inches in diameter.
To assemble the mooncakes, place the custard filling in the middle of the wrapper and carefully wrap it. Apply that to all 12 of the mooncakes.
Toast 2 tbsp of glutinous rice flour in a non-stick pan over medium-low heat for a couple of minutes or until the glutinous rice flour becomes a little bit off-white.
The wrapper is 20 grams, the filling is 30 grams so we will be using the 50 grams mold today. Dust the mooncake ball with a little bit of cooked glutinous rice flour. Shape it into a cylinder then carefully place it into the mold. Use some force and push it down onto a parchment paper until the pattern is dented. Then release the mooncake.
Note: If you don’t have mooncake molds, you can just eat them without molding them. Since we are celebrating the mid-autumn festival, it is always nice to add a sense of ceremony to this dessert.
Videography / Editing by Austin Schargorodski -
4 INGREDIENT RETRO JELLY NOUGAT! BRACH'S PICK A MIX COPYCAT!!
Today I am going to share with you a recipe that is a throwback to the treats of my childhood! The old Brach's Pick-A-Mix stands that were found in nearly every grocery and drug store in the 70s and 80s always included a wide variety of individually wrapped chocolate, caramel, chewy, nutty, and hard candies to tempt your palate. Young and old enjoyed these treats and all you needed to do was toss some in a bag and they were weighed at the check out like grapes or sweet potatoes. My favorite were the jelly nougats which they used to be called. Now they are called Jelly Bean Nougat and they are not the same. Today I give you a delicious, homemade version of jelly nougat as I remember it and I know you will love it too! Just in time for sharing Easter treats!
This jelly nougat showed up in my Facebook feed round about Thanksgiving time. In more than one incarnation. I had my doubts that it would be possible or delicious. So I set out to see if this could work. I have made this a few times in preparation for Christmas giving and it was a splendid success. Everyone who tried it loved it. It is so easy and only takes four ingredients. You will definitely want to give this one a try if you are a lover of those chewy nougats from Brach's so many years ago!
These start off with a copious amount of mini marshmallows. 10 cups then you add some butter, some white chocolate chips and another copious amount of non sugared gum drops. In this case I am using Dots. The kind you get in the movie theater. These are readily available in most grocery, drug and dollar stores. I have tweaked the recipe to suit my preference. I think this nougat is much better with more dots than less. I am also using the tropical version dots because the store subbed it for the regular version. Either way it was great.
Learn from my mistakes. The first time I made this I did it in a pot on the stove and scorched the marshmallow. While the candy was passable, it was not as good as it could have been. Lesson learned. This is a recipe much better done in the microwave! Melt the marshmallows and the butter on high for 1 minute. Stir. It will be sticky so spray your wooden spoon with some cooking oil. Return to the microwave for another minute. At this point watch so it does not cook over the edge. The last 10 seconds will be crucial. Remove from the microwave and stir to a velvety smooth texture.
Now you have this molten marshmallow bog in your bowl. Add the white chocolate chips and stir until melted. Then add the Dots. Get a good utensil because it gets really stiff as can be attested to by the broken wooden spoon. LOL! I sprayed a heavy spatula and folded the dots into the mixture. Then I poured it all into the prepared pan. Smooth this out evenly and cover. Refrigerate for at least 2 hours, but really overnight is best. Then you can slice and cut into cubes. This makes a ton of delicious nougat candy and I know you will love putting this fun and festive treat on your holiday table!
You should store this in the refrigerator until ready to serve or gift and let the recipient know to do the same. This is chewy and soft and delicious. It really takes you back if you remember the original! You can also make this in advance and freeze it tightly wrapped for up to three months! That makes this candy recipe a real keeper!
I hope you give this four ingredient, retro jelly nougat a try sometime soon and I hope you love it!
Happy Eating!
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