3 posts tagged “recipes”
i just want to share this scrumptious baked doughnuts that i got from 101cookbooks.com. it looks like its hard to make, but i assure you that even if you don't have a lot of experiences at baking (like me) you will find this easy to make. you just have to follow it ^_^
Baked Doughnuts (taken from 101cookbooks.com)
1 1/3 cups warm
milk, 95 to 105 C (divided) - i used evaporated milk since i didn't have any fresh/skim/whole milk
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt
1/2 cup
unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2
- 2 dozen medium doughnuts.
these doughnuts taste good even if they are cold ^_^. check out her site too. it has a lot of good recipes ^_^
ENJOY!
i made shortbread last friday. no pictures though. i forgot to take a picture and when i remembered, my phone was already low batt T_T. too bad.
i took the recipe from family circle's irresistible biscuits, cookies and shortbread. it was goood!! but too buttery for me. the recipe used a cup of butter. it was really good. i tweaked the recipe a bit and it came out good. i also didn't use the indicated pan. it required a 1 x 23 cm round tin but i used an 8"inch square tin because i didn't have a round tin. well, i did actually but i was too lazy to get it. haha.
i followed the procedure perfectly but it didn't form a dough like it said on the recipe. i was supposed to knead it lightly until smooth, but it didn't come out in a kneading consistency. i thought i was doing it all wrong until i saw the pictures at the bottom. the recipe indicated that i should STIR the flour into the mixture. and then when it was too late, i saw at the captions of the pictures that i should FOLD!!!!!!! damn. they should put the same procedures!! damn. anyway, it still turned out great, so no complains there.
here's the recipe. enjoy!
traditional shortbread
from family circle's irresistible biscuits, cookies and shortbread
makes 8 wedges
250g butter,softened
1/2 cup powdered/ icing/ confectioner's sugar, sifted
1 2/.3 cup all-purpose flour ( i replaced the 2/3 cup with whole wheat flour)
1/4 cup rice flour.
1. beat icing sugar and butter until light and fluffy. sift in flours; fold well with a wooden spoon.
2. press dough into a bowl. knead lightly until smooth. pat dough into a 1x23 cm round tin or into a large 23 cm round about 1 cm thick on a greased baking tray.
3. score into fingers or wedges. pierce with a fork. bake at 140 C for 35-40 minutes or until set and browned.
4. cool on trays for 2-3 minutes. transfer into a wire rack. when almost cool, cut the wedges with a bread knife. cool completely. store in an airtight container.
well that was fast. haha. i made madeleines waaaaay back in january. i've decided to post this one in honor of the opening of my blog. ^_^ so here it is. the recipe is from Hilaire Walden's The Great Big Cookie Book. i love that book. i want to try a lot of goodies from her book ^_^.
these aren't that hard to make. just make sure that you DON"T over mix. i tweaked the recipe because people in my house aren't fond of lemons. T_T how odd. so here's the recipe! enjoy! <3
Madeleines
makes 12
1 1/4 cups plain flour
1 tsp baking powder
2 eggs
3/4 cups icing/ confectioner's/ powdered (phew!) sugar
rind of one lemon, grated
1 tbsp lemon juice
6 tbsp unsalted butter, melted and slightly cooled
1. preheat oven to 190 C/ 375 F. generously butter a 12-cup madeleine tin ( i used a silicone one). sift together baking powder and flour.
2. beat the eggs and icing sugar for 5-7 mins. until thick and creamy and forms a ribbon when the beaters are lifted. gently fold in lemon juice and rind.
3. starting with the flour., alternately fold the flour mixture and melted butter in four batches. leave the mixture to stand for 10 minutes then carefully spoon into the tin.. gently tap the tin to release any air bubbles.
4. bake for 12-15 minutes, rotating the tin halfway through baking, until cake tester comes out clean. tip on to a wire rack to cool completely.
** these are great with jams ^_^
