Source: https://www.youtube.com/watch?v=qGSVAiikxFs&ab_channel=JoeDuff-TheDietChef

Ingredients: 

2 eggs beat

224gm (2 cups) mozeralla cheese

145gm (1.5 cups) parmesan cheese

Garlic powder

Italian seasoning

Instructions: 

Mix into a dough

177C / 350F 

Bake for 25 minutes

Read more »

Source: https://survivalfreedom.com/thicken-jam-with-gelatin/

Recipe for refrigerator jam using gelatin as a thickener

INGREDIENTS: 

Mixture A:

5 cups (830gm)  prepared strawberries (washed , trimmed, and chopped) 

1-1/2 cups sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

3 teaspoons unflavoured gelatin

STEPS:

1. Mix A. Bring to boil and stir constantly.

2. Reduce heat and cook over medium heat for 15 minutes, stirring frequently and skimming off foam.

3. Add vanilla and use a potato masher to mash the fruit to desired consistency.

4. Remove heat  and stir in powdered gelatin, whisking until completely dissolved.

5. Pour into prepared jars, wipe jar rims and affix lids, and set on a towel to cool. Make sure you use high-quality jars.

6. Once the jam has cooled completely, place in the refrigerator, ready to use.

7. This jam will keep in the refrigerator for up to 4 months. 

-----------------------------------------------------------

Mixture A:

370gm  prepared strawberries 

1-1/2 cups sugar

Slightly less than 1/2 tablespoon lemon juice

1 teaspoon vanilla extract

1 and 1/4 teaspoons unflavoured gelatin

-------------------

Mixture A:

500gm passionfruit pulp 

1-1/2 cups sugar

Slightly more than 1/2 tablespoon lemon juice

1 and 1/2 teaspoons unflavoured gelatin

Read more »

Guest post!

We are making these :D 

Nix has come up with this bread recipe as it is easier to remember to wrap some of the "char siew" that we made.

500gm plain flour

50gm oil

50gm sugar

250gm milk

A dash of salt

7gm yeast 

Open sesame!

Bread maker doing its thing

Let's wait for 1 hour 30 mins ...

...before starting to wrap this beauty!

Let's hope the dough for his hehehe bread comes out right! 

Dough turned out alright. Divided to roll the centres which I have prepared in 30g balls like this: 

Dough 40gm each

We tried two ways of cooking them. 

1.Steam 10min high

2. Proof in 100C oven for 30mins. 

Bake at 180C for 15mins

Verdict: Delicious curry bun. Oops forgot to take photo of the char siew steam bun.

Packed for snacks tomorrow. Kids will love ❤️ it! 😍

Read more »

Source: https://youtu.be/5e0yOKfrPAQ

Mixture A

2g yeast

15g sugar

20g warm water 40C 

Mix Mixture A

Mixture B

200g plain flour

10g oil

100g milk

Knead for 15 mins using palm

Rest dough for 5 mins 

Read more »

Source: https://tasty.co/recipe/pulled-pork-stuffed-milk-buns

Ingredients

for 9 servings

STARTER

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 3 ¼ cups bread flour(410 g), divided
• ¼ cup sugar(50 g)
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk(240 mL), warm to the touch
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 ¼ cups pulled pork(310 g)
• 1 large egg, mixed with 1 tablespoon milk

Preparation

1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
13. Enjoy!

Read more »

This is a request from Albany. 

Source: Superfaries to the Rescue by Janet Louise Jones

Page 186

Superfaries Fairy Cakes

It's not a party in Peaseblossom Woods without fairy food! Celebrate the seasons like the Superfaries and their friends with delicate, delicious fairy cakes. fairy cakes, popular in the United Kingdom, are smaller than cupcakes and frizzled with icing, rather than covered with frosting. 

What You Need: 

1 cup butter, softened at room temperature

1 cup sugar (superfine,if possible)

1 3/4 cup self-raising flour

4 eggs, beaten

Muffin pan

24 cupcake liners / bakers cups

For icing: 

2 cups powdered sugar 

2-3 tbs warm water

What To Do

1. With a grown-up's help, preheat the oven to 355°F. While the oven heats, line your muffin pan with baking cups.

2. Beat butter and sugar together in a large bowl until light and fluffy. (Ask a grown-up to help you use an electric mixer.) Add half of the flour and half of the eggs and whisk until ootj. 

3. Spoon the batter into muffin cups and bake for 10-12 minutes, until the cakes are golden. 

5. While your fairy cakes bake, mix up the icing, whisking sugar and water until smooth.

6. Once the cakes are cool, drizzle icing over the tops me enjoy!

Read more »