yummy: 2025

Thursday, May 29, 2025

Meat Masala

3 kg beef medium size

For dry masala 9 tbs Fennel seed 4 large size cinnamon sticks 15 cardamom 12 cloves 2 tbs pepper corns

Roast and use..Goes with any meat...Usually best with Beef

Thursday, April 17, 2025

Milk Bread

This Asian milk bread recipe is a triumph. We have searched and tested for months, and finally have a perfect recipe for soft, buttery Chinese bakery milk bread.

Prep Time3

Cook Time25

Total Time3 25

Course: Bread and Pizza

Cuisine: Chinese

Servings:

Calories: 184kcal

Author: Judy

Ingredients

2/3 cup heavy cream (at room temperature)
1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
1 large egg (at room temperature)
1/3 cup sugar
4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
1 tablespoon active dry yeast (or instant yeast)
1 1/2 teaspoons salt
Egg wash (beat 1 egg with 1 teaspoon water)
Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.
In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.
After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.
Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.

Notes

Whether using active dry yeast or instant yeast, this recipe does not require you to activate the yeast in lukewarm water and sugar beforehand. The yeast gets added to the rest of the ingredients in the mixer all at once.

Makes 2 loaves or 16 rolls.

Nutrition

Wednesday, February 5, 2025

Easy Flaky Butter Pie Crust

You Will Need

2 ½ cups (325g) all-purpose flour, spooned and leveled

1 teaspoon kosher salt or 1/2 teaspoon fine sea salt

1 tablespoon sugar, optional

1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes

6 to 8 tablespoons ice water, or more as needed

Pre heat the oven for 400 F and bake for 28 min and put the oven temp to 425 and bake for another 10 min.

Friday, January 24, 2025

French Macaron

French Macaron Recipe

My French macaron recipe has been carefully designed for beginners and experienced bakers alike. Be sure to read through the blog post and watch the video before beginning, especially if you are a beginner. The post includes plenty of troubleshooting notes, as well.

CourseDessert

CuisineFrench

Prep Time45

Cook Time11

Resting time30

Total Time1 26

Servings macaron sandwiches

Calories76kcal

AuthorSam Merritt

Equipment

Ingredients

150 grams super-fine almond flour (1 ⅓ cup) see note
150 grams powdered sugar 1 ¼ cups
110 grams egg whites room temperature (about 3 egg whites/110ml/just under ½ cup) see note
⅛ teaspoon table salt
pinch cream of tartar optional (I typically use ⅛ teaspoon)
95 grams granulated sugar scant ½ cup
1 teaspoon vanilla extract
Food coloring optional
Your favorite frosting see note 3

Instructions

Before you begin: If you are a beginner, read through the post and watch the video first. Ensure that all of your equipment (bowls, spatulas, beaters, etc.) are completely clean, dry, and grease free. Rubber, silicone, and plastic are not ideal for whipping meringue, so I recommend avoiding these materials and using glass or metal bowls when whipping the egg whites.
Line 3 standard-sized cookie sheets with parchment paper and set aside.
Sift almond flour and powdered sugar into a medium-sized mixing bowl
150 grams super-fine almond flour,150 grams powdered sugar
Pour egg whites into a separate large, clean, dry mixing bowl. Use an electric mixer to beat on medium speed until foamy (about 30 seconds).
110 grams egg whites
Add salt and cream of tartar and stir on medium-speed for 30 seconds (it’s OK if the cream of tartar isn't totally broken up)
pinch cream of tartar,⅛ teaspoon table salt
With mixer on medium-speed, add about 1 Tablespoon of granulated sugar and beat for about 30 seconds, then add the next Tablespoon. Repeat until all sugar has been added.
95 grams granulated sugar
Once all sugar has been added, add vanilla extract and food coloring (if using)
1 teaspoon vanilla extract,Food coloring
Continue to beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks. Meringue should be thick enough that the electric beaters leave tracks in their wake. When you lift the beaters straight out of the meringue, the peaks that form should not be soft or fold over on themselves, they should hold their shape firmly and stay straight without bending.
Add about a third of the almond flour/powdered sugar mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, and then the last.
Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to make a figure-8 with the batter and it should hold its shape for about 10-15 seconds before the edges relax back into the batter.
Pour the batter into a large pastry bag fitted with a round tip (I like the Ateco 804).
Pipe batter onto prepared baking sheets, holding the piping bag straight up and down and squeezing until you have 1 ½" circles of batter. Flick your wrist in a "C" motion at the end of piping each shell to complete the macaron and minimize peaks. Space macarons at least 1 ½” apart on baking sheet.
Rap each pan very firmly on your countertop 4-5 times to release any air bubbles and preheat oven to 325F (160C).
Let macarons rest until a skin forms on the surface (if you run the pad of your finger over the top it should feel dry and not sticky or tacky). This is typically about 30-60 minutes but may take more or less time depending on individual kitchen conditions
Bake one tray at a time in center rack of oven for 10 minutes, turning the pan around halfway through the baking time. When finished baking, the feet should look dry and if you lightly press down on the top of a macaron it shouldn’t give.
Allow macaron shells to cool completely before pairing off the shells and sandwiching them around your favorite frosting. For best results, allow macarons to mature in the refrigerator in an airtight container for 24 hours (and then allowing to sit at room temperature for at least 15-30 minutes before serving) before enjoying.

Notes

Almond flour

I prefer to use superfine, blanched almond flour. I personally like Bob’s Red Mill brand. Unblanched almond flour will work but you will see bits of the almond in the end result.

Egg whites

It's recommend you age your egg whites before beginning. This means measure them into a measuring cup, cover the cup with a piece of plastic wrap, and poke holes in the surface. Allow the egg whites to sit in the refrigerator for at least 24 hours before bringing to room temperature and using them for this recipe. While aging isn't strictly necessary, it can be helpful if you are struggling with your meringue or live in a very humid climate.

Food coloring

I recommend gel food coloring, I use Americolor gel and typically add 4 drops per batch of macarons.

Filling

½ batch of any of my frosting recipes will work nicely in these macarons. My go-to choices are white chocolate buttercream (it’s not too sweet!) chocolate ganache (let it cool until firm before piping onto the cookies) or my favorite chocolate frosting.

Storing

Macaron shells will keep in an airtight container at room temperature for 5-7 days or freeze in an airtight container for up to several months. When thawing, allow shells to come completely to room temperature before opening the container or you’ll have moisture on the shells.Filled macarons will keep at room temperature in an airtight container for several days (assuming a shelf-stable filling) or in the refrigerator in an airtight container for up to 2 weeks. To freeze, first mature macarons (let them sit in the refrigerator in an airtight container for 24 hours) then transfer container to freezer and freeze for up to several months. Thaw in container in refrigerator or thaw at room temperature (do not open container until thawed or you’ll have condensation).

Nutrition