Lemon cake

INGREDIENTS

CRUMBLE

• 1/2 cup (113g) butter, cold and cubed
• 3/4 cup all-purpose flour
• 1/3 cup confectioners sugar

CREAM CHEESE FILLING

• 8 ounces cream cheese, room temperature
• 1/2 cup (100g) granulated sugar

LEMON COFFEE CAKE

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup (113g) butter, room temperature
• 2 tablespoons lemon zest
• 3/4 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk (I prefer whole)
• 1/3 cup freshly squeezed lemon juice

GLAZE

• 1 cup (125g) confectioners sugar
• 1-2 tablespoons of milk

INSTRUCTIONS

1. Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour.

CRUMBLE

1. Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. (I prefer clean hands.) Make sure the butter is broken down and no larger than a pea when you are done. Set aside.

CREAM CHEESE FILLING

1. In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.

LEMON COFFEE CAKE

1. In a small bowl, sift together the flour, salt, and baking powder. Set aside.
2. In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed.
3. With the mixer on low, add in the eggs and vanilla. Mix on low until combined.
4. In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.
5. Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.

ASSEMBLY

1. Pour batter into prepared pan.
2. Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly.
3. Evenly sprinkle the crumble over top the cream cheese.

4. Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done). If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone's oven is different so make sure the cake is done before removing.

5. Remove coffee cake from oven and allow to cool for about 10 minutes.
6. Drizzle glaze over top and serve.

Korean Pork Ribs

4-ingredient Korean Pork Ribs

 Print This

 Serves: 4

INGREDIENTS

2 x 1 kg (2 lb) pork rib racks
½ cup gochujang*
½ cup ketchup
¼ cup Coconut Sriracha (or your choice of chilli/hot sauce to taste)
sea salt

INSTRUCTIONS

STEP 1
Use a small paring knife to help you remove the thin white membrane from the underside of the rib racks. Season the racks with salt.
 
STEP 2
Preheat oven to 120°C/250°F.
 
STEP 3
Combine the gochujang, ketchup and Coconut Sriracha in a bowl. Reserve 1/3 of a cup of the mixture for basting later. Apply the remaining mixture to the ribs with your hands or a pastry brush. Wrap each rack tightly within 2 sheets of foil, sealed at the edges to form a ‘parcel’.
 
STEP 4
Roast in the preheated oven for 2 hours.
 
STEP 5
Remove the ribs from the oven and increase the oven temperature to 200°C/390°F.
 
STEP 6
Careful open up the foil parcels. Line a clean baking tray with foil and transfer the ribs to the new tray. Scoop up any thick sauce and cooking juices and spoon over the ribs. Then take the reserved chilli sauce mixture and liberally brush each rack with the sauce. Place the ribs back in the oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
 
STEP 7
Remove the ribs from the oven and pile onto a serving board or plate. Serve with plenty of napkins

Sticky chinese chicken---buat sincia

Sticky Chinese Five Spice Chicken

4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)
3 tbsp hoisin
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely grated
2 tsp Homemade Chinese Five Spice (you can use store-bought too)
400g Chinese broccoli (gai larn)
steamed rice to serve
 
Basting sauce:
2 tbsp honey
1 tbsp dark soy sauce
 ​

INSTRUCTIONS
 
STEP 1
In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
​
STEP 2
Preheat oven to 180°C/356°F (fan-forced).
​
STEP 3
Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
​
STEP 4
While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
 
STEP 5
Mix the basting sauce ingredients together in a small bowl.
​
STEP 6
Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
​
STEP 7
Serve with steamed Chinese broccoli and rice.

Cake coklat enakkkk(kue-cream-kue)...gampanggg

butter and flour for coating and dusting the cake pan
3 cups all-purpose flour

3 cups granulated sugar(2 cups kurang mns)
1½ cups unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1½ cups warm water
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Butter three 9-inch cake rounds.

Dust with flour and tap out the excess. (see cooking lesson below)

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla.
Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Frost with your favorite frosting and enjoy!

1½ cups butter, softened
8 oz cream cheese, softened =240ml
1½ cups unsweetened cocoa powder
3 teaspoons vanilla extract
7-8 cups powdered sugar(1 cup dah manis)
about ¼ cup milk (as needed)

Instructions

In a large bowl, beat together butter and cream cheese until fluffy.
Use a hand mixer or stand mixer for best results
Add in cocoa powder and vanilla extract.
Beat until combined.
Beat in powdered sugar, 1 cup at a time.
Add milk as necessary to make a spreadable consistency.
The frosting should be very thick and will thicken even more if refrigerated

Nutela Baileys Cheesecake brownies

Coba pk kacang? Gemahlene Mandeln/Wallnuss
300 g 
(11oz) Nutella

150 g 
(5oz) light brown soft sugar

3 
medium eggs

50 ml 
(2 fl oz) Baileys Irish Cream

1 tsp. 
vanilla extract

50 g 
(2oz) cocoa powder

150 g 
(5oz) salted butter, melted

75 g 
(3oz) plain flour

FOR THE CHEESECAKE SWIRL

100 g 
(3 ½oz) full-fat cream cheese

25 g 
(1oz) caster sugar

25 g 
(1oz) plain flour

1 
medium egg yolk

50 ml 
(2 fl oz) Baileys Irish Cream

Directions

Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.

Using a handheld electric whisk, beat 250g (9oz) of the Nutella with the sugar, eggs, Baileys and vanilla extract until smooth. Then with the mixer running on a low speed, add the cocoa powder, melted butter and then flour, mixing in between.

In a separate bowl, beat all the cheesecake ingredients together using a wooden spoon, until smooth.

Pour the brownie batter into the prepared tin, and spoon over dollops of the cheesecake mixture and the remaining Nutella, then use a skewer to marble the cheesecake mixture through the brownie batter.

Bake for 30min or until the top feels dry and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin, then slice into 16 squares. 

Frikadellen Oma

Gemischte Hackfleisch
Petersilie
Telor
Brötchen rendem air, peres
Garem,lada,Knobi

chocolate chip banane bread 👍

NGREDIENTS

• 2 cups (256g) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 very ripe bananas
• 2 teaspoons vanilla
• 1/2 cup (113g) unsalted butter, room temperature
• 2 large eggs room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1 cup semi-sweet milk, or dark chocolate chips (or a combination)

INSTRUCTIONS

1. Pre-heat oven to 325°F and grease a 9x5-inch loaf pan. (use glass or a light colored pan if possible)
2. In a large bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand-held mixer), add the bananas and roughly mash. (There can be chunks, you do not want them pureed) Add the butter, sugars, vanilla, and eggs. Mix until combined.
4. Slowly add the flour mixture. Mix just until combined.
5. Fold in the chocolate chips by hand. Pour the batter into the prepared loaf pan. Place on a rimmed baking sheet and bake for 55 to 70 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick.
6. Allow the bread to cool in the pan for 20 minutes. Run a thin knife along the edge of the loaf to loosen and invert onto a cooling rack. Flip the loaf right side up and allow to cool completely before slicing.

chicken wing maangchi 👍

Steps:

1. Mix chicken with seasonings and cover in starch.
2. Fry in hot oil for 7 to 8 minutes.
3. Shake off, let sit, then fry for another 12 to 15 minutes.
4. Coat in seasoning sauce.
5. Sprinkle sesame seeds over top and serve immediately.

Ingredients

• 3½ pounds chicken wings (about 1.6 kg), washed and drained
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon minced ginger
• 2/3 cup potato starch or corn starch
• ⅓ cup peanuts (optional)
• 4 cloves garlic, minced
• 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
• ¼ cup soy sauce
• ½ cup rice syrup or corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon mustard (optional)
• 1 tablespoon brown sugar
• 1 tablespoon sesame seeds
• Grapeseed oil (or vegetable oil, peanut oil)

Directions

1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

4. Make the sweet, spicy, and sticky sauce:

1. Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
2. Stir with a wooden spoon until fragrant for about 30 seconds.
3. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
4. Add the brown sugar and continue stirring. Remove from the heat. Set aside.

5. Fry the chicken:

1. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
2. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
3. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil

Coat the fried chicken with the sauce:

1. When the chicken is done, reheat the sauce until it bubbles.
2. Add the hot chicken and mix well with a wooden spoon to coat.

1. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.

Baso kenyal

•  500 gr.
• Pilih sesuai selera perbandingan berikut (1 ayam : 1 sapi) (2 aym : 3 sapi) (1 ayaam : 4 sapi), hasil sama enaknya dan tingkat kenyal beda.
• Hasil perbandingan (250gr : 250gr) warna lebih putih, permukaan mulus namun kenyalnya kurang.
• (200gr : 300gr) lebih kenyal dan gurihnya pas.
• (100gr : 400gr) warna lebih gelap, gurih kurang sedikit dan permukaan kurang mulus, tapi kenyalnya maksimal
• Gunakan putih telur agar bakso lebih mengembang dan menambah kekenyalan

Bahan dan Bumbu Cara membuat :

• Telur 2 butir, di ambil putihnya saja
• Bawang putih
• Bawang merah
• Daging sapi
• Daging ayam
• Garam 1/2 sampai 1 sendok makan
• Baking powder 2 sendok teh
• Merica bubuk 1/2 sendok teh
• Tepung tapioka / tepung sagu 8 -- 10 sendok makan

Cara Membuat Bakso daging sapi :

1. Untuk 500 gr daging, haluskan 2 siung bawang putih segar "atau bisa diganti dengan" 2 sendok makan bawang merah goreng halus dan 3 sendok makan bawang putih goreng yang sudah di haluskan
2. Ada 2 cara penghalusan daging, yaitu dengan di uleg atau pilih dengan food processor
3. Jika cara dg di uleg atau tumbuk : potong kecil-kecil daging sapi dan ayam, lalu di cincang dengan pisau kemudian uleg atau tumbuk-tumbuk dengan ulegkan
4. Jika dengan food processor, perbandingan campuran daging sapi dengan ayam yang sudah halus sesuai selera yang totalnya 500 gram
5. Jika adonan daging sudah halus, masukkan 2 syung bwang putih mentah yang segar atau pilih 2 sendok makan bwang merah goreng halus dan 3 sendok makan bawang putih goreng yang sudah di haluskan
6. Giling hingga halus
7. Masukkan 2 butir putih telur
8. Garam 1/2 sampai 1 sendok makan
9. Baking powder 2 sendok teh
10. Merica bubuk 1/2 sendok teh
11. Tepung tapioka / tepung sagu 8 -- 10 sendok makan
12. Giling semua hingga halus dengan food processor
13. Jika pakai tangan aduk sambil di remas-remas
14. Jika sudah campur rata masukkan adonan ke dalam kulkas 1 -- 3 jam
15. Panaskan air dalam panci, didihkan, lalu kecilkan api hingga didihan tidak ada gelembung2 keatas.
16. Bakso akan lebih gurih jika saat pembentukan dan pemasukkan ke dalam air panas dalam kondisi dingin habis keluar dari kulkas
17. Gunakan sarung tangan agar tetep cantik
18. Bentuk menjadi bulatan bakso sampai habis, besar nya sesuai selera
19. Tunggu hingga pentol bakso mulai mengapung, angkat jika sudah mengapung semua
20. Sekarang resep bakso sapi kenyal alami sudah selesai

Churros Stay at home chef

• 4 cups vegetable or canola oil for frying

Pâte à Choux Churro Dough

• 1 cup water 250g
• 1/2 cup salted butter 113,5g
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour 125g
• 3 large eggs

Cinnamon Sugar Coating

• 1 cup sugar 200g
• 1 teaspoon ground cinnamon

US Customary - Metric

INSTRUCTIONS

• Heat the oil in a large pot to between 350 and 375 degrees.
• Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
• Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
• Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
• Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
• Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
• Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain, 1-2 minutes.
• Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.

homemade brownies I am baker

Kalo mau bikin utk loyang kecil, hrs 2 resep, kalo ga, terlalu sedikit

INGREDIENTS

• 1 cup (200g) granulated sugar
• 1/3 cup (40g) unsweetened cocoa powder sifted
• 1/2 cup (64g) all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder

WET INGREDIENTS

• 1/2 cup (113g) butter melted then cooled
• 2 eggs room temperature
• 1 tsp. McCormick vanilla

INSTRUCTIONS

1. Sift together all dry ingredients. Place into a jar or airtight container.
2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."