Frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy.
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Ingredients
Ingredients:
A lighter take on mom's favorite dessert (just 1/3 block of cream cheese instead of 4 blocks!) this one is a crowd favorite and one of my most sought after recipes. With 3 egg whites as the cakes base, Caitlyn likes to think it's *almost healthy*. Indeed, it's not too sweet, not too creamy but oh! so! fluffy!!!! It's made in a 6 inch pan which is perfect for a small family, but you can also double the recipe and make it in an 8-9 inch pan. A perfect treat for Mother's Day (or any day!)"
Dough (for 12 buns)
Process: Option 1: Use a bread maker. Place all ingredients in the bread maker in the listed order. Use dough setting. Option 2: Knead by hand
Since I've learned about how fatty streaks start to form in our arteries starting in our TEENAGE YEARS, I've tried to cut down on the amount of red meats/fats/sugars in my diet. My most recent baking adventures have involved mostly whole wheat flour, egg whites, greek yogurt (butter substitutes), and a bunch of heart healthy, brown-hued "skinny breads" that are not so blog-worthy. Note: A 9 Inch springform pan is optional but probably would make this process a whole lot easier (I used a cake pan lined with parchment paper and smacked the bottom of the pan to get the frozen cheesecake out, see recipe). You can also use a rectangular pan lined with parchment paper! Steps:
When asked what his favorite kind of cake was, my coworker M replied confidently "banana cake." I had never really heard of such a thing, and even though I have baked my fair share of banana bread, I was skeptical. Would it be too dense? Or way too sweet? Anyway, because it was his birthday, and because I'm always looking for occasions to try new recipes, I decided to give this one, (with 1383 5-star reviews), a shot. Ingredients: Cake:
Frosting
Garnish
Method:
My family LOVES asian bread. My Dad's favorite is the simple scallion roll, and my Mom loves her Cha Siu Bao (bbq pork buns.) Ever since I was gifted a bread machine, I've been looking for new ways to use it. Some free time on a Sunday afternoon called for a baking experiment! I found this recipe on "Baking with Mi'"'s youtube channel. The video was easy to follow and the bread turned out sooooo soft and smooth. I'll definitely be making these again." Sponge Dough: Bread flour 300g ( 2 cup+ 2 tbsp) Active Dry Yeast 7g (1 tbsp) Sugar 30g ( 2tbsp) Milk 65 (1/4 cup) Warm Water 110g (1/3 cup + 2 tbsp) Main Dough: Bread Flour 130g (1 cup) Sugar 85g (6 tbsp) Beaten Egg 80g (approx 1.5 large egg) Soften Butter 70g (5 tbsp) Filling: 1 cup chopped green onion seasoned with sesame oil, salt and sugar OR 1 cup of chopped bbq pork with 2 tbs Lee Kum Kee Cha Siu Sauce Egg Wash: Half egg 2 tbs water Sesame Seeds
For the cake
For the Cake:
One of my favorite things about my best friend Nicole is that she is down to do almost anything. So when I asked her if we could make "turtle bread" yesterday, she didn't blink twice. This was my first time using yeast and my first time making legit bread, so I was a bit nervous, but Nicole is a certified knead-expert. Thank goodness I had her by my side because we had to make some crazy spontaneous adjustments: "uhhh I think this is toooo sticky, we should add another cup of flour". We may be absolutely terrible at following a recipe, but we're pretty good at faking it until we get what we want: turtle buns too cute to eat!"
Ingredients: For the Tangzhong:
Procedure: For the Tangzhong:
For the dough:
Making the turtles:
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January 2022
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