There is nothing that brings me more joy than making something from scratch. Whether it be a meal or some cool DIY item. It gives me so much gratification to see my hard work turn out beautifully.
I made bread rolls! They were so soft I could have rested on them like a pillow. I was very pleased with myself when I made my dough. It was perfectly round. I mean the dough was just a masterpiece to look at. I tried making dough a few times before and the first time….well, lets just say it could be a good addition to brick wall. Other times it turned out pretty good but this time around it turned out perfectly. I finally think I have the hang of it.
- Don’t over flour your dough when you turn it out on the counter for a quick knead.
- Give your dough adequate time to rest. A good bread takes time.
- Don’t knead your dough after it has risen this will make it tough…trust me I would know…
- Never add salt directly on yeast, it will deactivate.
Now lets get started, as usual measure out all your ingredients before hand to make the process smooth.
- 4 cups of All Purpose Flour
2.5 tsp instant yeast or 1/4 Package of Rapid Rise Yeast
1/3 cup of Granulated Sugar
1 tsp of Salt
1 cup of Milk
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks
3 Tbsp of Unsalted Butter, melted
- In a small saucepan, add the milk and butter and warm it just enough until the butter melts. The mixture should be lukewarm and you should be able to put your finger in the mix. If it is too hot let it cool for a while.
- Pour the mixture in the bowl of a standing mixer fitted with a dough hook and sprinkle the yeast at the top. Let it sit for 5 minutes. If you use the instant yeast you can skip this step (that yeast is added to the flour)
- Mix in your three egg yolks and beat on low for about a minute.
- Add half of your dry ingredients to the wet mixture with your mixer on low and mix until incorporated. Add the rest of your dry ingredients.
- Increase the speed to medium high and knead the dough for about 5 to 7 minutes or until it is nice and smooth and pulls away from the sides of the bowl. A clean bowl is always a good sign of great dough.
- Pour out your dough on your work surface lightly dusted with flour. Form a ball with your dough and lightly grease it with olive or coconut oil. Grease your bowl with oil and return the dough to the bowl.
- Cover your bowl with cling wrap and a tea towel and set aside in a warm dry place (the oven is ideal do NOT turn on the oven). Let it rest for two hours or until it has doubled in size)
- Once risen, dump the dough onto your work surface, (flour it a little if necessary) and deflate it by simply pushing it down with your fingers (do not knead).
- Cut the dough into 12 equal pieces and form these pieces into tiny balls.
- Cover the dough balls with your tea towel on a lightly greased pan as you go along. Once all twelve balls are made let it sit for about an hour under the tea towel.
- Meanwhile, preheat the oven to 375 degrees.
- Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!
Well damn. The day is finally here. I finally got the pancakes right! Through much trial and error I got the right consistency and made the much anticipated Japanese Pancakes.
Based on my experience I will share a few things to look out for and some suggestions when making these beautiful pancakes.
- Use your favourite original pancake recipe as a base. I used my trusted pancake recipe and let me tell you it was amazing. I will try my carrot cake pancake recipe and see what happens…I am a bit doubtful that one will work.
- Sift your dry ingredients (including your sugar). This makes your pancakes much lighter and for these pancakes in particular you need them to be light.
- Use room temperature eggs and beat them until they are foamy before adding to your mixture. Using room temperature eggs will ensure you get maximum volume.
- Generously butter your pan (if using non-stick) and the inside of your ring mold. If you don’t butter your ring molds properly then the pancakes will stick to the sides and you will have a lot of difficulty taking them out.
- Cook for 8-10 mins on one side and then about 5 on the other. Please don’t take out your pancake prematurely because they will not cook through properly. I made one with a beautiful golden crust on top and when I cut it open it was still very runny. You can insert a toothpick in the center to check.
- Use low heat. Since you will have your pancakes in your frying pan for an extended period ensure the heat is low so you don’t burn the bottom and the insides aren’t cooked through.
- Use tongs to flip the ring mold as it will be very hot.
- Cover your pan so that the top isn’t very runny before you flip. This is probably the most important one. If you don’t cover the top it stands a chance of being runny at the top and it is much harder to flip as it will spill…trust me I would know.
Those are my recommendations for making the pancakes. Now you might find them intimidating and you may fail on your first attempt but keep on trying!
Guys, guys….GUYSSSS! My life changed today. I saw the light!
I was never a huge pancake fan. They always tasted rubbery or oily. Guys…I just had bad experiences which I guess was a result of them being box pancake mixes. I had almost given up on pancakes until a few weeks ago when my friend gave me a recipe. It was incredible; there was no turning back. The pancakes were light and fluffy; not too sweet and the best part, they kept me full.
I have been addicted to pancakes since then and of course knowing me I had to mess around with the recipe. I went on my online foodie search and happened across a video for carrotcake pancakes. Listen, I absolutely love carrot cake, it is in my top 5 favorite cakes. Nothing really compares to a good carrot cake in my opinion so I knew I had to try this pancake.
The recipe was slightly different from my original recipe and honestly I wasn’t about to change this tried, tested and proven recipe. Thus, I simply incorporated the carrots and spices to my original solid pancake recipe and well let’s just say we have a winner. The pancakes were light, sweet and mouthwatering. I added a dollop of cream cheese frosting and topped it off with a drizzle of maple syrup. All I can say is, it’s an amazing occurrence when dessert meets breakfast!
Hi guys!!! It has been a while. I got so caught up I am sorry! As my apology I will post this really simple and delicious recipe for a cream puff. You will love it!
Cream puffs are a type of choux pastry that originated in Europe. They are very simple to make and they are versatile. I am sure you can make one today as all the ingredients are more than likely in your pantry.
The thing I love the most about choux pastries in general is that you can fill them with anything from fruits to mousses. They are also very light and if done well people will think that you are some kind of world renowned French Chef.
I have put a slight twist on the traditional cream puff recipe by adding a nice sugary crust to go on top called a Craquelin. I got this idea from a youtuber that I follow “Home Cooking Adventures”. This gives the puffs a nice crunch and adds a bit of sweetness. So lets get started on the Craquelin. You will need to do this part first as it needs to go in the freezer for about 20/30 minutes.
- 1/4 cup butter, room temperature
- 1/3 cup light brown sugar
- 1/2 cup flour, I used all purpose
- 1 tbsp unsweetened cocoa powder
Choux Pastry (This makes about 9 palm size puffs)
- 1/2 cup all-purpose flour
- 50ml milk (you can subsitute for 50ml of water if you don’t have milk)
- 50ml water
- 1 tsp sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 2 whole eggs
- In a bowl, mix together the butter, flour and sugar until combines. Divide the mixture in two and add cocoa powder to half.
- Put the dough(s) between two sheets of plastic wrap or parchment paper wax/parchment paper and roll the dough until it is around 3 mm thick. Guys each dough is to go between their own pair of wax paper.
- Freeze for about 20-30 mins.
- In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour all at once. Mix in the flour until fully combined.
- Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). (You will notice that some of the dough will stick to the bottom of the pan)
- Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). You can omit this step and simply set aside to cool slightly.
- Once the dough is lukewarm start adding the eggs one at a time. Mix well. Don’t be alarmed as the dough will separate and then come together.
- Continue to mix until you have a smooth thick paste that holds its shape.
- Fit a pastry bag with a large ½ inch (1cm) round tip and pipe the dough into 1 inch circles on a parchment paper lined baking sheet. Give them enough space. You may also use a ziplock bag and cut a hole at one of the corners.
- Remove the craquelin dough from the freezer cut 1 inch squares using your knife. You could also used your piping tip/cookie cutter to cut 1 inch discs.
- Place the squares (or discs) on top of the choux, pressing slightly.
- Bake for 25-30 minutes until browned and puffed. Guys take a look in your oven at different intervals when they are baking its pretty cool to see them puff up.
- Once they are done baking allow them to cool slightly and you can fill them with pastry cream, whipped cream, mousse, fruits, ganache etc. I filled mine with vanilla and matcha mousse.
I will share the recipe for my mousse soon! It is super light and fluffy and a wonderful addition to the cream-puffs. Also guys if you didn’t make the craquelin you could dip the top of the creampuff in melted chocolate. That would also be divine! Like I said these are very versatile and what you can do with them ends with your imagination.