Boulg M

SHORT BREAD/COOKIES

Ingredients
240g flour
170g butter
85g icing sugar
20g powdered milk
2 teasspoon vanilla flavor
A pinch of salt
50g corn flour
¼ teaspoon baking powder

Procedure
1)Cream butter & Icing sugar

2)Add flavor, salt and mix

3)Add flour, baking powder, milk and corn flour (sieve please)

4)Mold into ball and roll out on a flat surface

5)Cut into desired shapes and sizes

6)Carefully place into greased baking tray and bake at 180oc for 12minutes.

Custard cookies.

Ingredients
Icing sugar: 150g
Butter: 250g
Egg: 1pc
Flour: 300g
Custard powder : 155g ( I made use of checkers custard)
Granulated sugar
Sprinkles

Method
In a bowl,mix the flour and custard powder.

In another bowl,cream butter and icing sugar for few minutes,add the whisked egg and then the flour mixture.

Scoop and roll into a ball with your palms,roll in granulated sugar.

Use fork to press it down slightly.

Add sprinkles on top and bake moderately. ( Try this and thank me later)

Hope someone finds this helpful
Credit:glorypeaks

BAKING TERMS & WORDS

1. Soft Peaks : Egg whites or cream that has been whipped to the point at which a peak will bend or slump over to one side. To create a peak, pull the whisk or be**er straight up and out of the foam.

2. Stiff Peaks : Egg whites or cream that has been whipped to the point at which a peak will stand completely erect. To create a peak, pull the whisk or be**er straight up and out of the foam.

3. Whip : Stir briskly with a whisk to incorporate air.

4. Whisk : A kitchen tool made of wire loops that tends to add air as it mixes substances together

5. Leavening :To make dough rise which modifies or transform the dough equally

6. Frosting :Sweet mixture for coating or filling cake, cookies etc

7. Acidulation: making something with Lemon acid

8. Aerate: Circulator through any ingredient by passing it through sifter

9. Chill : To refrigerate until every cold

10. Chop :To cut into pieces

11. Pipe : To squeeze a pasting bag in order to force frosting or other paste like mixtures through the tip of the bag for the purpose of decorating special shapes.

12. Preheat: To heat the oven ahead of time, at least 15 minutes before baking.

13. Scald: To heat cream or milk almost to boiling

14. Score: To make shallow cuts on the surface of yeast bread to ensure even rising and baking

15. Sift: Sifting is a process of forcing flour and other dry ingredients through a fine mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients. Sifted flour is much lighter and incorporates into batter and dough more easily. Flour and other dry ingredients should be sifted when making light and tender baked goods such as cakes and delicate pastries. Ingredients that tend to clump, like powdered sugar and cocoa powder, should also be sifted. Ingredients should always be sifted after it is measured unless otherwise specified by a recipe. After dry ingredients are sifted together, use a whisk to thoroughly combine them.
Use a sieve or sifter to break up lumps in dry ingredients

16. Simmer: To heat a liquid until it gently bubbles on the surface

17. Stir: To use a spoon or whisk in a circular motion to combine two or more ingredients

18. Whip: To beat a liquid (cream) briskly with whist to incorporate air until soft or hard peaks form

19. Egg wash: This is the mixture of egg and cold milk or little water that gives a rich color or glossary shine to the crust of a baked good when brunched on it before it goes to the oven.

20. Rise: The rest period given to dough after its been knead or mixed

Hope someone finds this helpful!

Cake, small chops, snacks, catering and Decorations

Mayonnaise fait maison

Voici une recette que m'a envoyée une abonnée, nous profitons pour la remercier sur ce post

bonsoir je suis de l'ile Maurice , voici ma façon de faire ma mayonnaise et ca réussi toujours: moi je ne me sert ni de jus de citron ni de vinaigre,

Comme ingrédients j'utilise 2oeufs bouillis et 1 jaune d'oeuf cru, _de l'huile, _ la moutarde de dijon, _une pate d'ail poivre et du sel

Préparation :

je commence a battre dans le bol du mixer en écrasant bien les jaunes dur une fois bien écrasé , je continue à mixer en ajoutant de l'huile (1/4L) lentement, puis j'ajoute les autres ingrédients, après 15 minutes j'ai environ 2 a 3 pots de mayonnaise dimention confiture

Il ne reste plus qu'à mettre au frais et vous en avez pour un mois de mayonaise qui garde sa texture et sa densité comme au premier jour.

HOMEMADE PITA BREAD 😋

Ingredients:
500 grams of flour to make bread
250 ml of lukewarm water
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon of sugar
25 grams of fresh baker's yeast

Preparation:
1. Put the flour, salt, sugar and extra virgin olive oil in a large bowl and add the yeast dissolved in warm water. Knead for about ten minutes. Cut portions of dough of about 80 grams and form balls. We get about 10 balls, which we put on a tray and cover with a damp cloth. Let stand for 45 minutes, or until doubled in size.
2. Preheat the oven to 220 or 250ºC, heat up and down, with the tray where we are going to bake the bread inside. This is very important as the tray must be very hot. If you have a baking stone, it's ideal, but I suppose most of you (like me) don't.
3. Lightly flour the countertop, and with the rolling pin flatten each ball. We put on the tray, we will make two batches of five. We bake between 8 and 10 minutes, you will see that they swell, this is important, since this is how the two layers are separated and there are holes.
4. Take them out and keep them warm, covered with a kitchen towel. If they get cold, you can warm them up a bit in the toaster.

HOMEMADE FRENCH BREAD
Ingredients:
350 g water at room temperature
9 g sugar
7 g dry baker's yeast
15 ml vegetable oil
560 g wheat flour 11% protein or more
11 g salt

Preparation:

1. Mix the water, yeast, sugar and oil until the yeast is dissolved.
2. In another bowl mix the flour with the salt.

3. Add the water to the flour and mix well, do not knead, incorporate until all the flour is moistened. Cover and let stand for 20 minutes.

4. Turn the dough onto the work surface and knead for 5 to 8 minutes, until the dough is smooth and elastic. Pour the dough.

5. Oil the bowl and let the dough rest (covered) for 1 hour or until it doubles its volume. In the video above you can see the texture of the dough, as well as other details.

6. After it has risen, degas and divide into 10 portions. Puff each portion, cover and let stand for 5 minutes.

7. Forming of the breads. Flatten the dough ball a little making a thick disk of dough. Then roll it over itself pressing with the fingertips. You can see in detail in the video.

8. Place the formed loaves on a tray with baking paper (or if you prefer buttered) and leave space between them so that they can rise. Once all the loaves are formed, cover them and let them rise for 30 to 40 minutes or until they almost double their volume. The time will depend on the temperature of the place where they rest. If it is too cold they will take longer to rise.

9. While they are resting, preheat the oven to 210°C/410°F with a baking sheet in the oven so that it also gets warm.

10. Once the loaves are risen, cut them lengthwise, sprinkle them with water (using a spray bottle) and put them in the oven. Add 1 cup of water in the tray that was preheating inside the oven, so that it generates steam during the baking.

11. Bake for 15 minutes or until golden brown. To know they are ready, when you take them out of the oven, pat them underneath and they should sound hollow.

12. Let them cool on a rack and they are ready to enjoy.

MILKLESS AND EGGLESS SCONES

I USED

12 cups flour
12 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon soda
2 cups white sugar
2 cups ultramel custard
2 cups madilla or sour milk or buttercream
2 teaspoons vanilla essence
500g margarine wooden or rama
original

In a bowel mix all your dry ingredients, namely flour, salt, baking powder, soda,sugar mix with a whisk then sift.
Cut your margarine into cubes or grate, then rub in to the flour untill it looks like bread crumbs.
In another bowel mix sour milk, vanilla essence and ultramel, pour in the flour and mix with a fork, be careful not to over mix your dough,bring the dough to your working surface and incorporate the dough but do not knead, just bring the flour together until it forms dough.
Gently roll your dough with a rolling pin or your hands then cut with a cookie cutter,deep the cutter in flour so it does not stick.
Note:do not twist the cutter just push the cutter down.
Brush your scones with either milk or egg or mix both.
Bake at 180 degrees in a preheated oven until they are brown on top.

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HOMEMADE CROISSANTS
Ingredients :

For the mass:

400ml warm milk
100g of sugar
7g dry yeast
1 egg
15ml of oil
Pinch of salt
10g vanilla sugar
600g of flour
100g melted butter

Preparation :

1. In a bowl, combine warm milk, sugar, and instant yeast. Beat well and let stand for 10 minutes.
2. Pour in the oil, add the egg and vanilla sugar, and beat to combine.
3. Add the flour and salt, and start mixing the dough with a spatula. Then continue to knead it with your hands until it comes together.
4. Add butter and continue to knead until you get an elastic dough.
5. Cover and let rest for 1 hour.
6. Divide the obtained dough into 10-12 pieces and roll each piece into a ball. Cover with plastic wrap and let rest for 15 minutes.
7. Roll each ball into a long oval shape. Fold the oval in half lengthwise and roll it up to receive a croissant. Continue with the remaining dough.
8. Place the croissants on a parchment-lined baking sheet. Cover and let rest for 15-20 minutes.
9. Preheat oven to 180°C/360°F. Brush the buns with milk and bake for 25 minutes.
10. When done, brush each croissant with butter and enjoy!

SWEET CREPES 😋
Ingredients
Crepe dough:
1 egg
1 cup of whole milk
1 cup of flour
1 pinch of salt
1 teaspoon of sunflower oil
Frying pan:
1 glob of unsalted butter
Preparation
1. Put all the ingredients together in a tall glass and with the hand mixer we integrate them until there are no lumps.
2. In a skillet (large or medium) over medium high heat (7 on the ceramic hob) put the almonds or a stick of unsalted butter and wait for it to melt. When it is melted, with an absorbent kitchen paper, spread the butter well through the pan.
3. Now the pan is ready for you to make the crepes. Pour some of the mixture that you have made and see turning the pan so that the dough is distributed well and you have a thin crepe.
4. Let it brown without touching it (approximately 1 min). Raise the edge a little with the help of a slotted spoon and when you see that it is already golden, turn it around with the help of the slotted spoon and wait until this face is also made. When it's ready, remove it from the heat and start over with another crepe.

🚨 LA PLUPART DE MES RECETTES VOUS SONT CACHÉES !! SI VOUS VOYEZ CETTE RECETTE, DITES (MERCI). SINON, NOUS DISPARAÎTRONS COMPLÈTEMENT DE VOTRE FIL D'ACTUALITÉ. 👇

INGRÉDIENTS
Pour les crêpes :
3 oeufs
10 g (2 cuillères à café) de sucre
2 g (1/2 cuillère à café) de sel
12 ml (1 cuillère à soupe) d'huile
250 ml (1 tasse) de lait
125g (1 tasse) de farine
Pour le garnissage et la décoration :
Chocolat
Crème de noisette

MÉTHODE
Dans un saladier mettre les oeufs, le sucre, le sel. Fouetter avec un mixeur.
Ajouter le lait, l'huile et la farine tamisée et mélanger au batteur. Laisser reposer 30 minutes
Cuire sur une plaque huilée des deux côtés. Pliez la crêpe en deux, mettez le chocolat, et roulez.
Décorer de crème de noisette. Voir moins

Beignets Italiens à la Crème Pâtissière (Bomboloni)😊Dites OUI pour recevoir toutes nos recettes!😊 L'article en premier commentaire 😊

CORNETS DE PÂTE FEUILLETÉE :
une gourmandise qui ravira toute la famille !
Voici une petite douceur prête en un rien de temps !
INGRÉDIENTS
3 jaunes d'œufs;
30 g (2 cuillères à soupe) de farine ;
100 g (½ tasse) de sucre ;
1 cuillère à café d'extrait de vanille;
230 ml (¾ tasse) de lait chaud;
200 g (1 tasse) de crème fouettée ;
1 feuille de pâte feuilletée;
Sucre en poudre.
MÉTHODE
Fouetter les jaunes d'œufs, la vanille et le sucre jusqu'à ce qu'ils soient pâles et mousseux. Ajouter la moitié du lait, puis fouetter le tout avec la farine jusqu'à consistance lisse et ajouter le reste du lait.
Placer la crème pâtissière sur feu doux et cuire, en fouettant constamment, jusqu'à épaississement (5-7 minutes).
Verser la crème chaude dans un bol en verre, couvrir de plastique et laisser reposer au réfrigérateur.
Étalez la pâte feuilletée et coupez-la en 12 bandes.
Enroulez chaque bande autour du moule en corne de crème en acier, en chevauchant légèrement les couches. Badigeonner de crème ou d'un œuf battu avant de le mettre au four pendant 15-20 minutes à 200C/440F.
Laissez les cornes refroidir, puis retirez-les délicatement du moule.
Incorporer la chantilly à la crème anglaise froide et garnir chaque cornet du mélange à l'aide d'une poche à douille.

Beignets fourrés à la crème diplomatique
😋😋
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Crêpes à la Vanille 😊 Seuls les membres polis diront merci 😊 L'article en premier commentaire 😊