How To make Sesame Honey Sticks Pastelle
Karen Mintzias 1 c Sesame seeds
1 c Honey
Spread the sesame seeds on a pan and toast in preheated oven at 350 degrees F for 5 minutes. Bring honey to a boil. Add seeds and continue cooking on medium heat to 280 F (light crack reading). Watch it carefully, it burns quickly. Pour into buttered pan, and flatten with spatula to 1/2" thickness. Score into 2" pieces while hot. Allow to cool. Store in plastic bag. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias
How To make Sesame Honey Sticks Pastelle's Videos
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Turon or Peanut Rolls | SUPER DELICIOUS Street Food Dessert | Business Idea Para sa Lahat
This is among the easiest dessert recipes you can make for business or for your family and friends! Using mainly peanuts, brown sugar, spring roll wrapper, and cooking oil.
We added English language text for non-Filipinos to understand the process.
The full list of ingredients is at the end of the video.
#turon #peanutrolls #peanuts #streetfood #filipinofood #food #wanderingkusina
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Shin Chan’s favorite rice cake~ Puffffff ????
Japanese rice cake recipe here:
Pasteli (Sesame Bars) - Baking with Dimi
Pasteli (Sesame Bars) - Baking with Dimi
Recipe
Ingredients:
- 5 Cups Sesame Seeds
- 1 & 1/2 Cups Honey
- 2/3 Cup White Sugar
- 2 Cups Raw Almonds
Method:
Add all ingredients to a sauce pan and cook over medium heat continuously stirring until the sesame & almonds toast and the mixture thicken and becomes golden.
Take out a small portion and allow it to cool to check the consistency.
Once done, oil a chopping board and tip the mixture out onto the board and spread it out (mixture is very hot so take caution).
Cover with glad wrap and use a rolling pin to roll it out to the desired thickness. Once done allow it to cool slightly before removing the cling film and cutting it into pieces.
Allow it to set completely and then enjoy.
Chopping block measurements: 34.5cm x 34.5 cm
Tips for Perfect Chocolate Covered Rice Krispy Treats | DIY Candy Table Treats Teddy Bear
Want to make perfect and professional Rice Krispy Treats for your DIY Candy Table/ Baby Shower/ Events? This tutorial will teach you all the tips for Chocolate Covered Rice Krispy Treats that achieve sharp edges and a smooth canvas to decorate ! (using the mold method) Never dip lumpy, bumpy, misshapen Rice Krispy Treats again. I also show you decorating ideas for a Teddy Bear theme Baby Shower ????
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Supplies in this Video:
Silicone Soap Mold (food safe):
Heat Safe Oxo Pouring Cups:
Clear Acrylic Sticks:
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Balloon Mold:
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How to Make BAKED Sesame Seed Balls / Jin Deui (芝麻球 Recipe) 揚げないヘルシーゴマ団子 (レシピ)
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Sesame Seed Balls (芝麻球) are a Chinese sweet treat.
Instead of deep-frying them I baked in the oven because I know my viewers like a healthier version ;)
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BAKED Sesame Seed Balls
Difficulty: Very Easy
Time: 30min
Number of servings: 8 pieces
Ingredients:
100g (3.5oz.) Mochiko (glutinous rice flour) *Shiratamako (lumpy glutinous rice flour) is OK
80ml water
1 tsp. sesame oil
120g (4.2oz.) Koshi-an (sweet Azuki red bean paste without skins)
toasted white sesame seeds
Directions:
1. Place Mochiko (glutinous rice flour) in a bowl. Add water and mix very well until smooth.
2. Add sesame oil and mix well until combined.
3. Divide Koshi-an (sweet Azuki red bean paste without skins) into 8 equal pieces, then roll them into balls.
4. Divide the dough into 8 equal pieces, then roll them into balls as well. Flatten out the dough with your fingers, and wrap the Koshi-an securely.
5. Bring a large pot of water to a boil. Gently drop the dumplings in the boiling water and cook for 2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture).
6. Preheat the oven to 250C (482F). Lightly drain the dumplings and coat with toasted white sesame seeds. *You can eat them as-is but sesame seeds stick well if you bake.
7. Bake at 250C (482F) until crisp golden brown (for about 7 minutes). *You can bake in the toaster oven for a few minutes or deep-fry.
Just out from the oven is very good. They stay chewy and soft till the next day. You can keep in the freezer for a week. When you eat, put it out from the fridge for a few minutes until the Mochi gets soft, then bake in the oven if you like.
レシピ(日本語)
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More Mochi Recipes:
Mochi Ice Cream (Yukimi Daifuku Recipe)
Takoyaki???
Moffles (Mochi Waffles)
Ichigo Daifuku (Strawberry Mochi Rice Cake)
Warabi-Mochi
Dango (Japanese Sweet Dumplings)
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inaho-japan
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