I've been making this for over 25 years! Just mix flour with carrot, egg-free and butter-free
I've been making this for over 25 years! Just mix flour with carrot, egg-free and butter-free
This carrot recipe is egg-free, dairy-free, and butter-free, which is very suitable for vegetarians. Although it is not as sweet as bread with butter and milk, it has a light taste and is very soft. It is delicious and healthy, and you can't even taste the carrots. It can be baked or fried. This recipe is recommended for kids who don’t like carrots!
Carrots 150g
Water 110ml
Bread flour or all-purpose flour 300g
Active dry yeast 3g/1tsp
Salt 3g/0.5tsp
White sugar 25g/2tbsp
Olive oil 30ml/2tbsp
150g Carrot
Cut the carrot into small pieces
Put the carrot into a blender cup
110ml water
Blend the carrot and water
240g carrot puree
25g white sugar
3g active dry yeast
Mix well
300g wheat flour
3g salt
Mix well until the ingredients are combined
30ml Olive oil
Knead the dough until the surface is smooth
Cover and rise until double size
After 1.5 hours
Deflate the air bubbles
Sprinkle some flour on the work surface
Move the dough onto the kneading board
Shape the dough
Cut and divide the dough into 12 pieces
Take a piece of dough and shape it into a ball
Repeat
Cover and rest for 15 minutes
Take a piece of dough and roll it out with a rolling pin
Low heat
Add a bit of oil to the pan
Brush the oil in the pan
Fry the dough
Fry for 3-5 minutes on low heat
Flip over and fry for another 3 minutes
Continue to fry until both sides are golden brown
Done!
For baking
Cover and rise for 30 minutes
Spray some water on top
Seasoning (optional)
Bake for 12-15 minutes at 356°F/180°C
After frying
It's super soft and delicious!
After baking
Place on a rack to cool
It's super soft and fluffy!
It can be baked or fried!
If you have carrots at home, you must try this super delicious and easy recipe!
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5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
To make Ina's banana muffins crunchy on top, top them with dried banana chips, granola, or and coconut!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Banana Crunch Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 18 large muffins
Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
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5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
130: Easy Loaf of Bread, Start to Finish (Yeasted) - Bake with Jack
Where's the best place to start? Right here with a simple yeasted loaf of bread.
I hope this video is helpful :-)
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2:46 Weighing
5:49 Mixing
7:15 Kneading
13:34 First Rest
14:49 Divide & Preshape
19:30 Shape
23:46 Second Rest
26:44 Bake
Ingredients List (makes two loaves):
24g Fresh Yeast or 14g dry yeast
640g Room Temperature Water
1000g Strong White Bread Flour
16g Salt
30g Olive Oil
Equipment List Video:
Dough Scraper
Large Mixing Bowl
Proving Cloths
A Water Jug
Scales measuring Grams
A tray or Tin
An Oven
A Bead Knife and Board
Deep Tray and Kettle
Cooling Wrack
Short Cut Recipe:
Dissolve yeast in water, add flour, salt, oil and mix together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into 2 balls
15 minutes rest
Final Shape
1 hour rest/final rise
40 minutes bake at 200C Fan/392F/Gas Mark 7
Easiest Steamed Buns Recipe
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Sugar Steamed Bun Recipe (糖包) is one of the easiest steam bun recipes but super delicious. Whenever my mom made this, my sisters and I just couldn’t wait. We wanted to eat them as soon as it came out of the steamer. But they were so hot that we had to juggle them in between our hands. LOL!
INGREDIENTS FOR THE FILLING
4 tsp of toasted sesame seeds (Amazon Link -
70 grams of roasted peanuts
140 grams of white sugar (Amazon Link -
4 tsp of all-purpose flour
INGREDIENTS FOR THE WRAPPER (makes 10 steamed buns)
350 grams of all-purpose flour
180 grams of water
3/4 tsp of instant yeast (Amazon Link -
1 tbsp of sugar (Amazon Link -
2 tsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Dissolve 1 tbsp of sugar and 3/4 tsp of instant yeast into 180 grams of water.
Slowly pour the mixture into 350 grams of all-purpose flour and stir at the same time.
Use your hands to gather all the flour together until a rough dough forms. Add 2 tsp of vegetable oil and knead it into the dough until smooth. This is important, the oil prevents the starch from retrograde, so the steamed bun will be soft and fluffy even if you let it sit for a while until it gets cold.
Cover it and let it proof for 1.5 hours or until doubled in size. While waiting, we can make the filling.
Blend the roasted sesame seeds and the roasted peanuts coarsely then combine with 140 grams of white sugar and 4 tsp of all-purpose flour. The sugar will melt after steaming. The flour is going to prevent it from leaking out. Mix well and your filling is done.
Punch to deflate the dough. Then knead it for 6 minutes or until the dough is smooth again.
Divide the dough into 10 even pieces. Each one should be 50-55 grams. Cover with plastic wrap and let them rest for about 10 minutes. This relaxes the gluten and makes the dough easier to roll out later.
Take one ball and dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat. Once you get it into 4 inches in diameter, lift the sheet and roll the edge to make it thinner. That way, you can have a wrapper with a thicker middle and a thinner edge. The size of the wrapper should be about 5 inches in diameter.
Curve the wrapper into a bowl on your hand. Put 2 tbsps. of the sugar nut filling. Fold pleats to close the bun. Repeat to finish all the buns.
Place the bun in the steamer with some space between each other. Use parchment paper to prevent stickiness. Cover the lid and let them proof for 30 minutes.
Fill the pot with some room-temperature water. Turn the heat to high and place the steamer on the top. When you see steam coming out. Switch the heat to medium-low and start counting the time. Let it steam for 10 more minutes.
Turn off the heat but do not open it immediately; let it sit there for at least 5 minutes, or else the skin will shrink when the cold air hits the hot buns and you will lose the fluffiness.
The PERFECT Banana Bread Recipe - Baking Basics
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*NEW BOOK* BAKING ALL YEAR ROUND:
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INGREDIENTS:
2 cups all-purpose flour (unsifted)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 (8 tablespoons) cup butter at room temperature
1 cup sugar
2 eggs
1 1/3 cups mashed ripe bananas (3-4 medium)
1 teaspoon milk
1 teaspoon vanilla extract
1/2 cup chopped nuts
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Loved making a simple #Baking video on how to make #Banana #Bread! This recipe doesn't use any Yeast and only takes an hour to make! It's also perfect for when you have left over bananas.
This is not a sponsored video. All products purchased by me.
xoxo Ro
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie！
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