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Showing posts with label Bread Recipe. Show all posts

Brownies Recipe

5:46 PM | Labels: Bread Recipe, Dessert Recipe

Ingredients

Softbutter, for greasing the pan
Flour,for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Source: foodnetwork

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Chinese Steamed buns

7:36 PM | Labels: Bread Recipe

Ingredients

1 tablespoon active dry yeast

1 teaspoon white sugar

¼ cup water

½ cup warm water

1 ½ cups all-purpose flour

¼ teaspoon salt

2 tablespoon white sugar

1tablespoon vegetable oil

½ teaspoon baking powder

Directions

Mix together yeast, 1 teaspoon sugar , ¼ cup warm water. Allow to stand for 30 minutes.

Mix in ½ warm water , flour, salt, 2 tablespoons sugar and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 /1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Source: allrecipes

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French Macaroon

8:16 PM | Labels: Bread Recipe, Cakes Recipe, Dessert Recipe

Ingredients

3 egg whites

¼ cup white sugat

1 2/3 cups confectioners sugar

1 cup finely ground almonds

Directions

Line a baking sheet with a silicone baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat oven to 285 degrees F (140 degrees C).

Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Source: allrecipe

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