Batter Bread for Thanksgiving - NOT Low Carb - 11.22.11
Batter Bread for Thanksgiving - NOT Low Carb - 11.22.11
Don't watch this video of you are easily tempted. I made the video to show how I ignored my diet for Thanksgiving. This bread is a MAJOR no-no for my low-carb diet.
2 Corrections to the video: 1) The dough rises 3 times, not twice. 2) My mom corrected me via email stating:
THE BATTER BREAD RECIPE WAS FROM MY PILLSBURY BEST OF THE BAKEOFF COOKBOOK THAT I BOUGHT WHEN I WAS 22 YEARS OLD. My whole life it was Mom's Batter Bread, so that's what I'm calling it, since she always made it for holidays.
RECIPE:
Mom's Batter Bread
3 bread pans: 9x5x3 or 10 x 3.5.x2.5
1 c. butter
1 c. sugar
2 c. hot scalded milk
4 slightly beaten eggs
1 egg, beaten to brush tops of loaves
4 tsp. vanilla
2 tsp. salt
2 packages dry yeast softened in ½ c. warm water
8 c. flour
Scald milk in a large pot. Add butter and sugar. Stir until it cools off a bit and is warm (so your eggs will not cook)
Add 4 slightly beaten eggs, salt, vanilla and yeast
Gradually add flour, 1 cup at a time, stir well after each addition. Dough will be sticky, so you may have to butter your spoon.
Butter the inside of the pot so dough does not stick to it as it rises.
Cover with a clean towel and let it rise in a warm place for 1 HOUR
Punch down dough and let rise again for 45 Minutes
Separate into 3 WELL GREASED pans (I used butter). Cover and let rise again for 45 minutes.
Preheat oven to 350 degrees
Brush loaves with beaten egg
Bake 25-30 minutes
Cool for a half hour in the pans resting on cooling racks
Remove bread from pans and let cool completely.
Polish Sweet Cream Cheese Buns
RECIPE - DROŻDŻÓWKI
On my website:
INGREDIENTS
Dough:
• 1 cup lukewarm milk
• 3 Tablespoons granulated sugar
• 1 Tablespoon instant yeast
• 3¼ cups all-purpose flour, plus some more for the working surface
• 2 eggs, whisked
• 2 Tablespoons butter, melted
Cheese filling:
• 12 ounces cream cheese
• 1/4 cup granulated sugar
• 1 Tablespoon vanilla extract
• 1 Tablespoon rice or potato flour
• 1 egg yolk
• 2 egg whites, whipped until stiff
Crumb topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 3 Tablespoons butter, softened
Egg wash:
• 1 egg yolk
• 1 teaspoon water
DIRECTIONS
1. To a large bowl, add 1 cup lukewarm milk, 3 Tablespoons sugar and 1 Tablespoon yeast
2. Whisk well, then rest for 15 minutes at room temperature
3. To a stand mixer, add 3 1/4 cups all-purpose flour, 2 whisked eggs and 2 Tablespoons melted butter, blend well
4. Add the yeasted milk mixture and blend/knead for 2 minutes, or until the dough is smooth, not sticky
5. Cover bowl with a towel and let the dough rise 30 minutes at room temperature
6. Dust a working surface with flour and cut the dough into 12 equal-sized pieces
7. Roll each piece into a ball, then flatten with your fingers or a rolling pin
8. Rest 30 minutes at room temperature
9. Make the cheese filling by adding 12 ounces cream cheese to a large bowl, then add 1/4 cup sugar, 1 Tablespoon vanilla extract, 1 Tablespoon rice or potato flour, 1 egg yolk and 2 egg whites that have been whipped until stiff
10. Mix ingredients until smooth and place in the refrigerator until ready to use
11. For the crumb topping, add 1/2 cup all-purpose flour to a medium bowl, then add ¼ cup granulated sugar and 1/4 teaspoon baking powder, whisk well
12. Add 3 Tablespoons softened butter and mix together with your fingers until the mixture has a crumb consistency
13. For the egg wash, whisk 1 egg yolk with 1 teaspoon water
14. Use a small glass or cup to create a well in each bun for the cheese filling
15. Place buns on two baking sheets and fill each bun with the cheese filling, taking care not to overfill or the filling will spill over during baking
16. Sprinkle the crumb topping over each bun
17. Place baking sheets in a pre-heated 230 F oven and bake for 15 minutes initially
18. Remove buns from the oven, brush the dough part of the buns with egg wash, and return to the oven for an additional 12-15 minutes, or until golden brown
19. Let the buns cool completely before serving
Notes:
Inspiration for this recipe:
Store buns in an airtight container.
MY RATING: 7/10
Buns with a not-too-sweet cream cheese filling. The filling is spot-on but this recipe results in a bun that is a little too dense and bagel-like. The bun’s consistency should be lighter and fluffier, similar to a Hawaiian roll.
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Squids batter fry | Crispy Goan Food recipes | Quick Calamari Fry | How to make Squids batter Fried
#calamaribatterfry #squidsbatterfry #friedcalamares #batterfriedsquids
Fried Calamari is a lot easier to make at home than you might think! This recipe has a batter that fries perfectly to a golden brown crunch.
Enjoy these rings of squid coated in a super crispy, crunchy shell, dipped in a little mayonnaise or sauce!
Ingredients
200g Squids
1/2 tsp + 1/2 tsp Pepper Powder
1/2tsp+1/2tsp Salt
1cup + 1/4 cup all purpose flour
1/2 cup Cornflour
1 tsp baking powder
1/4 tsp Turmeric Powder
Oil
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Confetti Cake + Avoiding Under and Over Mixing in Cake Batter
Confetti Cake (yield: 1 8-in round cake)
Confetti Cake
3 eggs, room temp
2 1/4 c (450g) sugar
8 oz (227g) butter, melted and cooled
1/4 c (50g) vegetable oil
3.5 c (420g) cake flour, sifted
1.5 tsp (6g) baking powder
1 tsp (6g) fine salt
1.5 c (341g) milk, room temp
1 tsp clear vanilla extract
1/2 tsp almond extract
1/2 c (90g) rainbow sprinkles
1. Using a whisk or the whisk attachment on a mixer, mix the eggs and sugar until thick, lightened in color, and approximately tripled in volume.
2. Stream in the melted and cooled butter and oil while mixing on medium speed.
3. Add one third of the dry ingredients, mix until combined, and add half of the wet ingredients.
4. Mix in another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as you can't see any dry flour.
5. Add the rainbow sprinkles and mix in by hand.
6. Divide evenly between 2 8-in round cake pans that have been prepped with a circle of parchment paper and non-stick spray.
7. Bake at 350F (180C) for 40-45 minutes or until a toothpick inserted in the center comes out with wet crumbs.
8. Let the cakes cool completely before cutting off the tops, dividing in half, and stacking with the frosting.
Frosting
8 oz (227g) butter, softened
4 oz (113g) cream cheese, softened
4 c (454g) powdered sugar, sifted
1 tsp (6g) fine salt
2 Tbsp (28g) heavy cream
1 tsp clear vanilla extract
1. Mix together the butter and cream cheese until fluffy and lightened in color.
2. Add the powdered sugar in 3-4 additions.
3. Mix in the salt, heavy cream, and clear vanilla extract.
Note: this frosting recipe makes enough for a semi-naked finish to the cake. For a completely frosted cake, multiply the recipe x1.5.
Kunhi Kalthappam is a traditional sweet Malabar bread made with rice batter! Try it out and enjoy!
Beautiful white and soft center with slightly crisp golden brown edges makes it so attractive, isn't it! It is eaten with a sweet coconut filling which we all love to the chore!
For the written recipe visit
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Deep-Fried Cake Batter
DEEP-FRIED CAKE BATTER
1 Box Funfetti Cake Mix
1 Cup All Purpose Flour
Frosting of Choice
Sprinkles
Vegetable Oil (For Frying)
Preheat oil to 350º. Mix cake batter according to box along with flour. Mixture should be thick and smooth. Use a cookie scoop to drop approximately 1 tbsp of batter into oil. Fry briefly until golden on all sides and drain on a paper towel. Serve with frosting and sprinkles. Enjoy!
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