It has been a long time since I last made cookies, and the children have been craving them. So, let us make a very simple diamond cookie. It truly only requires mixing and kneading to succeed! You do not even need an electric mixer. The result is exceptionally crumbly and delicious. Ingredients: 70g butter, 35g […]
Simple Diamond Cookies Recipe Read More »
It is absolutely my favorite among cookies: crisp outside, soft inside, with bursting chocolate. In cold autumn and winter, pairing it with a glass of hot milk or hot coffee is extremely satisfying! Makes 6-7 cookies. 100g butter, 25g brown sugar, 35g white sugar, 55g room-temperature egg liquid, 160g cake flour, 2g baking powder, 2g
Best Chocolate Chip Walnut Cookie Recipe Read More »
Poolish Bread flour 50 g Water 50 g Dry yeast 1 g Main dough High-gluten flour: 200 grams Yogurt: 85 grams Egg liquid: 35 grams Milk powder: 10 grams Granulated sugar: 35 grams Salt: 1g Dry yeast: 2g Butter: 15g Mix all ingredients of the Polish starter until evenly combined, cover with plastic wrap, and
Starter Dough: Bread flour: 100 g Water: 100 ml Yeast: 1 Main Dough: High-gluten flour (Pioneer): 400g Milk powder: 18g Fine sugar: 50g Whole egg liquid: 155g Ice milk: 138ml Salt 4 g High-sugar-tolerant yeast 4 g Butter 15 g Mix the poolish evenly one year in advance, let it ferment at room temperature for
Bread Dough Recipe Translation Read More »
Polish Starter: Bread Flour 100 g Water 100 ml Yeast 1 g Main Dough: High-gluten flour (Pioneer): 400g Milk powder: 15g Fine granulated sugar: 45g Whole egg liquid: 54g Cooked carrot, chopped: 116g Cold milk 115 ml Salt 5 g High-sugar-tolerant yeast 4 g Butter 18 g Prepare the poolish the night before: mix well,
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① Polish Starter (Poolish) Bread flour: 100g Water: 100g Dry yeast: 1g ② Main dough High-gluten flour 500 g Ice water 350 g Dry yeast 3 g Salt 10 g Ice water (added later) 50 g Olive oil (added later): 30 grams The poolish needs to be prepared in advance. Weigh 100 grams of bread
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Hetao high-gluten bread flour 175g; dry yeast 2g, salt 3g Buckwheat flour 25g; warm water 230g (use 30g to dissolve dry yeast) Corn flour 25g; granulated sugar 5g, a little honey Millet flour 25g; peanut oil 5g Raw walnuts/pumpkin seeds/sunflower seeds; roasted/stir-fried flaxseeds, as preferred Ingredient weights: 175g high-gluten flour, 25g each of buckwheat, corn,
Hetao High-Gluten Multigrain Bread Recipe Read More »
Scald dough: Bread flour: 20g Water: 100g Main dough: Bread flour: 230g Milk powder 15g White sugar 25g Fresh yeast / dry yeast 9g / 3g Tangzhong 1 portion Ice milk 64g Whipping cream: 34g Salt: 2g Butter: 25g Filling: Whipping cream: 240g (whipped and divided into 4 portions) Powdered sugar 15g Oreo cookie crumbs
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High gluten flour 240g Milk 120g Whole egg liquid 40g Sugar 30g Coconut oil 30g Yeast 1/2 teaspoon Salt 3 grams Orange zest from 1 orange 1 orange Orange slices 6 slices (120 grams) Sugar (for cooking orange slices) 50 grams Note: Select high-quality oranges; imported Australian oranges are used. Poor-quality oranges result in inferior
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High-gluten flour 500 g Levain (old dough) 100 g Ice water 300 g Salt 8 g Fresh yeast 10 g Roasted black sesame seeds, 45 grams. Except for the black sesame seeds, place all ingredients into the mixer bowl. Mix at speed 2. Switch to speed 5 and knead until the dough is smooth and
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