reddrecipe

  Preparation Time: 25 minutes Cooking Time: 1 hour Serving: 70 pieces INGREDIENTS 120g Rice Flour 60g Corn Starch 2 Eggs 100g Caster Sugar 200ml Coconut Milk A Pinch of Salt Proper Amount of White Sesame Proper Amount of Cooking Oil INSTRUCTIONS Prepare a larger container and crack in two eggs. Add caster sugar, salt, and coconut milk and mix well. Add the rice flour and corn starch, and stir until evenly mixed. Strain the batter, cover, and let it rest for 20 minutes. Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot. Add white sesame seeds to the batter and mix well. After the mould is hot, pick it up and shake off most of the oil. Use the kitchen paper to absorb off the excess oil. Put the mould into the batter and dip it to 9/10 of the mould. Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould. Fry until it is lightly colored and then you can turn it ...

Ingredients: 2 ½ lbs Yukon gold potatoes 1 tsp truffle salt 1 tsp onion powder 1 tsp garlic powder 4 tbsp butter 1-3 tbsp milk* ½ cup shredded cheese 4 egg yolks Procedure: Cut the potatoes and boil until tender. Heat the butter and spices together.  When the potatoes are done, drain and put into a work bowl, add the butter mixture, and mash using a stand mixer, ricer, or hand mash.  As the potatoes break down and cool they may start to dry, add one tablespoon of milk at a time, then add the shredded cheese. Add egg yolks, one at a time, until combined, and add to a piping bag fitted with a large tip. Pipe the potatoes to your desired shape and bake at 425°F for 15-20 minutes. A short video on this recipe can be found here:  https://www.youtube.com/watch?v=tU5V5ONx6gw credit: https://www.reddit.com/r/recipes/comments/kuthwc/duchess_potatoes/

NYTimes ice cream base recipe + added oreos: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar pinch kosher salt 6 egg yolks 1tsp vanilla extract Oreo cookies, crushed Heat cream, milk, sugar, salt in pot until hot. Whisk egg yolks in a heat-proof bowl. Add some of the hot cream mixture slowly and whisk to temper eggs. Pour everything back in pot and whisk until it reaches 170 degrees. Add vanilla. Cool 6+ hours/overnight. Churn ice cream. Once it's close to being done, add in the cookie bits so it mixes it. I smashed a mix of whole cookies and just the chocolate without the filling. some tips/more detail for if you want to try your hand at it. Very easy! Don't overcook the custard. They say "until it coats the back of a spoon", which I think is a bit misleading as it's still very liquidy by that point. The "coat" is very thin. It'll thicken as it cools. Make sure you let your custard chill completely. If you try to churn it too soon it will not get ...

  For the cake in the video: 2 x 12x10" Tins This will also work for a 4 layer 8" round For the Sponge 330g Unsalted Butter 330g Dark Brown Sugar 660g Golden Syrup (or Corn Syrup) -3 Large Eggs -450ml Whole Milk -660g Self Raising Flour (OR 660g Plain Flour WITH 5tsp Baking Powder) For a Smaller Sponge 225g Unsalted Butter 225g Dark Brown Sugar 450g Golden Syrup (or Corn Syrup) -2 Large Eggs -300ml Whole Milk -450g Self Raising Flour (OR 450g Plain Flour WITH 4tsp Baking Powder) For the Salted Caramel 125ml / 1/2 Cup Water 225g / 1 Cup Sugar 250ml / 1 Cup Double Cream 1 tsp Vanilla (Get yours at CupcakeJemma.com) 1 tsp Salt For the Buttercream 400g Soft Butter 640g Icing Sugar 1/2 Batch of Salted Caramel video: https://youtu.be/u-ju3jfR3OE credit:  https://www.reddit.com/r/food/comments/kupgab/homemade_salted_caramel_birthday_cake/

RECIPE Brownie base 170g dark choc 110g unsalted butter 200g caster sugar 2 eggs 1tsp vanilla essence, or ½ a pod. 110g plain flour (Strong if you have it). ¼ tsp baking powder. For caramel 1 tin condensed milk ( or the stuff that is already made into caramel, dulce de leche, saving time boiling the can) Topping 150g Melted Milk choc 30g butter melted Method For caramel. Place the tin of condensed milk, unopened in a pan covered with water. Bring to the boil, then turn down to low and cook for 3 hours. Top up as needed to keep the can covered. Leave to cool before opening as it can scald you with hot caramel if opened while hot! For brownie 1 Melt choc and butter together over Bain Marie till smooth. Leave to cool slightly 2 lightly whisk eggs, vanilla and sugar together 3 Fold eggs into chocolate until combined 4 seive flour and baking powder, and fold into chocolate mix 5 pour into a suitable sized baking paper lined tray 6 bake at around 180°c for about 20-25 mins. The top should be...

500g white flour or bread flour 10 g salt 10g yeast (fast acting) 60g sugar 4 eggs 125 mL water (add while mixing) 135 g soften butter (add after water is incorporated) Let rise 2 hrs. Make into balls, let rise 1 more hr. Fry at 150-160 degrees for 1.5-2 mins PER side. video: https://youtu.be/iRzf1qlXpLI credit: https://www.reddit.com/r/food/comments/ks0d7s/homemade_brioche_doughnuts/

  Chicken 4 tbsp canola oil 4 boneless skinless chicken thighs 3/4 cup panko 1/4 cup grated Parmesan 1 cup milk 2 tbsp flour Cajun sauce 1 tbsp butter Old bay Paprika Cayenne 1 small yellow bell pepper diced 1 small red bell pepper diced 1 small red onion diced 3 minced garlic cloves 2-3 tsp chili flakes 1 1/4 pints of heavy cream 1 cup chicken broth 1 box of farfalle pasta Instructions: Melt butter in large skillet over medium heat. Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutes Add garlic and crushed red pepper to skillet and saute 3 minutes. Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes Add 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and Pound chicken thighs until very thin (the thinner the better). Mix panko breadcrumbs, flour, and Parmesan cheese together. Season ...