How To make Sue's Swiss Bread
2 c Skim milk
2 tb Butter or reduced-calorie
-margarine 1 Active dry yeast
1/4 c Lukewarm water (98 to 110
-degrees) 2 ts Granulated or brown sugar
-or honey 1 tb Salt; optional
6 c Unbleached white flour
; divided (6 to 8) 1 Egg; beaten
Recipe by: St. Louis Post-Dispatch 3/24/97 In small saucepan over medium heat, heat milk until it steams. Add butter and remove pan from heat. Let cool to body temperature. Combine yeast, warm water and sugar in large mixing bowl. Cover with clean dish towel and place bowl in warm place for 10 to 20 minutes, or until yeast foams. Add cooled milk mixture, salt and enough flour to form a thick batter. Stir with wooden spoon vigorously about 20 times. Cover bowl again and let dough rise in warm place 1 hour. Punch down dough. Add enough remaining flour by half cupfuls to make a kneadable dough. Transfer dough to floured board or counter; knead 10 minutes, or until elastic and silky to touch. Clean bowl; place kneaded dough into bowl. Cover; let rise in warm place 1 1/2 to 2 hours or until dough is doubled in volume. Lightly oil a 9-inch-by-13-inch baking sheet. Preheat oven to 400 degrees. Divide dough into 3 strands. Place on baking sheet and braid as you would a girl's hair, tucking ends under to finish braid. Lightly brush top of loaf with beaten egg. Place loaf in oven; reduce heat to 375 degrees. Bake 45 minutes to 1 hour or until golden brown. Let cool before cutting. By Mary Carroll. -----
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How To Make MERINGUE COOKIES At Home | Dessert People
How To Make MERINGUE COOKIES At Home | Dessert People
After months of isolation, Claire is overjoyed to welcome kindred spirit dessert people -- friends, colleagues, fellow pastry chefs -- into her kitchen to bake something together. First up in this series we’re calling (what else) Dessert People? Claire's good friend and food stylist (maybe you've seen her work in Dessert Person?) Sue Li. Watch Sue and Claire attempt to make swirled meringue cookies, mostly fail, and then drown their sorrows in a comforting and delicious meatball recipe that Sue has loved since childhood. It's fun, a tad crazed, and delightful.
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Meringue Cookies
Ingredients:
200 grams egg whites, at room temperature
150 grams granulated sugar
150 grams powdered sugar
Pinch of kosher salt
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Optional: Strained raspberry jam/Pistachio paste/ Black sesame paste (to taste)
0:00 Start
0:18 Intro to Meringue Cookies
0:53 Dessert People Intro/Animation
1:11 Meet Food Stylist, Sue Li / Meringue Cookies
3:28 Ingredients and Special Equipment
4:19 Make The Meringue
8:11 Form The Meringue
12:18 It Was At That Moment...
14:00 Bake The Meringue Cookies
14:06 Audible
14:28 How To Make Pearl Pork MeatBalls
15:18 Meatball Ingredients
15:44 Form The Meatballs
19:30 Taste Meringue Cookies
21:13 Serve The Pearl Pork Meatballs & Eat
22:48 Meringue Recipe
24:03 Outro // Thank You Sue Li!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Let’s make a Drive Thru Sue low carb sandwich and fp cheesy bread with Coach Sarah!
Let’s make Drive Thru Sue low carb bread and fp cheesy bread.
It doesn’t get easier than this! If you are looking for a low carb fuel pull or light S bread option for your Trim Healthy Mama journey, look no further, this is for you.
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Joanna Lumley makes FABULOUS Bake Off error | The Great Comic Relief Bake Off
Watch more classic moments from the Bake Off archive:
Dame Joanna Lumley donned the Bake Off apron alongside Jennifer Saunders, Lulu and Dame Edna for Comic Relief in 2015. Unfortunately, her ambitious 'aurora borealis' Showstopper didn't quite go to plan...
#GBBO #BakeOff #GreatBritishBakeOff #JoannaLumley
0:00 Signature Challenge: Giant Biscuit
1:32 Technical Challenge: Mini Fruit Tarts
2:15 Showstopper Challenge: Tiered Chocolate Cake
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The Great British Bake Off is the ultimate baking battle where passionate amateur baking fans compete to be crowned the UK’s Best Amateur Baker.
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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