How To make Peanut Butter Jam Coffee Cake

Handmade Peanut butter Milkshake

Handmade Peanut butter Milkshake, Happy Milkshake Monday!

花生咖啡蛋糕Peanut Coffee Cake Slice

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Ingredients 材料:~
1) 花生Peanut 200gm
2)即溶咖啡粉
Instant coffee powder 2tbsp
3)热牛奶Hot milk 80gm
4)细沙糖Caster sugar 20gm
5)玉米油Corn oil 60gm
6)咖啡精Coffee paste 1/2 tspn
7)普通面粉Plain flour 100gm
8)玉米粉Corn flour 20gm
9)蛋黄Yolk 5

10)蛋白Egg white 5
11)细沙糖Caster sugar 70gm
12)打打粉Cream of tarta 1/4tspn

* Coffee Butter Cream
1) 牛油Butter 150gm
2) 糖粉Icing sugar 50gm
3)即溶咖啡粉
Instant coffee powder 1 tbsp
4)热水Hot water 1 tbsp

*Baking tray 36cm x26cm

140'c bake for 20 minutes
160'c bake for 10 minutes
175'c bake for 10 minutes

Peanut Butter and Jelly Coffee Cake | Vintage Betty Crocker Recipes

How do you jazz up your family’s afternoon snack with a kid-approved flavor combo? Betty Crocker’s Answer: Peanut Butter and Jelly Coffee Cake.

It’s a classic pairing, and I’m sure many of us have it in our cabinets right now: Peanut Butter and Jelly. With just a box of Bisquick, milk, and eggs, this coffee cake comes together quickly and easily. Once out of the oven, you have a melt in your mouth cake that’s a perfectly textured treat alongside afternoon coffee or tea. Surprisingly, the coffee cake still takes the reigns here, the PB&J flavor is subtle and elegant.

Along the way, we learn the origin of how the humble peanut butter and Jelly sandwich started as a high-brow delicacy.

Happy Homemaking!

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Easy Peanut Butter Jam Cake

Semolina: 230 g
Yogurt: 500 ml
Eggs: 2
Sugar: 200 g
Melted butter: 100 g
Vanilla extract: 30 g
Baking powder: 1 tsp
Peanut butter: 2 tbsp
Black currant jam: 2 tbsp
Bake: 50 mins at 400 F
Sprinkle with icing sugar

Peanut Butter and Jelly (From Scratch)

Consider this an R-rated PB&J. Homemade creamy peanut butter, jam, and butter, layered onto fresh baked, soft sandwich bread. Click: to get 35% OFF your first Beam order plus 20% off and FREE shipping for life when you subscribe. Must use code: BRIANL. You’ll also get a Beam mug and frother. Offer is available for new AND existing customers.

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????MY GEAR:
LOAF PAN:
BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:


--RECIPE--

SANDWICH BREAD
▪130g or 1/2c warm water (86F/30C)
▪5g or 2tsp instant yeast
▪1 egg
▪45g or 3 1/4Tbsp melted butter (not hot)
▪45g or 3 2/3Tbsp granulated sugar
▪100g (about 1/2-2/3 of 1 potato) roasted and riced russet potatoes (peel, wrap in foil and roast at 400F/205C for 1 hour)
▪430g or 3 1/2c AP flour
▪10g or 1 3/4tsp kosher salt

Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done. Round dough into a taught ball (see video @1:45). Cover bowl & ferment at room temp for 2 hours.

Prep 1.5lb loaf pan with oil or pan spray. Flip dough onto lightly floured surface and press to degas. Shape as shown in video @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.

Mist loaf well with water then score top. Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.

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RASPBERRY JAM (makes about 2 pints)
▪500g or 4c fresh raspberries
▪75g or 1/3c lemon juice
▪75g or 1/3c white distilled vinegar
▪700g or 3.5c granulated sugar 2
▪60g or 1/3c + 2Tbsp regular fruit pectin

Add all ingredients except pectin to a heavy bottomed pot over high heat. When simmering, stir to combine. Cook until tender for about 10min. Reduce heat to med/med-high when mixture begins to foam, stirring occasionally. Strain seeds out of ⅓-½ of the mixture, making sure to force all juice and pulp back into the mix. Discard strained seeds. Return pot to high heat and bring to a boil then whisk in fruit pectin and continue boiling and reducing until temp reaches 220F/105C. Ladle into jars with lids and cool to room temp then refrigerate for 12 hours to set.

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PEANUT BUTTER
▪500g or 3.5c spanish or runner peanuts (I’m using spanish)

Spread peanuts onto sheet tray and roast at 300F/150C for 40-50min. Add to food processor and process for 10-12mins or until smooth and creamy.

--
WHIPPED SALTED BUTTER
▪450g/1lb room temp butter
▪3-4g/Pinch kosher salt

Mix with whisk attachment on high for 3-5min until fluffy and lightened in color.

--
TO BUILD:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with sprinkle of flaky salt. On the other slice of bread, spread 2 spoons of butter. Squeeze jam on top of peanut butter (rather than spreading) to maintain layers of each ingredient.


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CHAPTERS:
0:00 Intro
0:24 Sandwich bread
1:58 Making the jam
4:18 Snoozing easy with Beam (ad)
5:26 Finishing the jam
6:32 Shaping and proofing the bread
7:36 Peanut butter
10:08 Scoring and baking the bread
11:02 Whipped butter
11:38 Building the perfect PBJ
13:21 Let’s eat this thing


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Peanut Butter Bread From The Great Depression!

#shorts #peanutbutterbread #greatdepression

Peanut Butter Bread From The Great Depression!

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