Recipes tagged "blackstrap molasses"

7 recipes found

Molasses Walnut Toast

Dumb talent. No wonder the dough feels a little dry and hard, but there is no doubt that it is there. Finally, when the dough was fermented to seven or eight minutes, I rummaged through the refrigerator and found oat soup seeds. It suddenly dawned on me—it was strange that the dough was a little dry, but I forgot to add Tangzhong to the oatmeal soup and walnut toast! Looking at the slowly growing dough and the soup in my hand, I didn't know what to do for a moment. Can dough be salvaged? How to deal with Tang Zhong? I was suddenly confused. That's all, let's just bake the dough. Anyway, it has risen to seven or eight points, and the skin is still peeling. It must be because the dough is dry due to the lack of soup. Fortunately, the surface is sprinkled with walnut candies, which can cover up the ugliness.

Baking children
Brown Molasses Barley Bread

Always like to cut the amount of Meng’s recipe in half. In this way, when baked into a plate, they will not be crowded with each other; in this way, they will be solved in a shorter time, if they are not given away. I always look forward to Tang Zhong and sigh. It's such a small amount, and if you reduce it by half, it will be like playing house, and it may be inconvenient to operate. Haven't been able to find a solution. Suddenly one day, my brain opened up. Cut the dough in half, use half of the full amount of soup, and use the remaining half for other purposes. The problem is solved. Suddenly enlightened, I quickly dived into the brown molasses barley bread. After reducing it by half to 100 grams of flour, the mixer is a little weak. I haven’t used a bread machine to make dough before. I wonder if the bread machine thinks the amount is too small? Knead each piece of bread into a ball in advance, put it into the bread machine, and start the dough mixing process. When you see it stirring constantly, you suddenly become impatient. Stir the flour by hand until the dough is rough, no more than 1 minute, then knead until slightly smooth, then add another 1-2 minutes. But the machine takes several times the time. The dough is small and the machine is prone to idling, which will naturally prolong the time it takes for the dough to emerge. It is not as good as kneading the dough by hand. Stop the machine immediately, take out the dough, knead it briefly, add butter, and stretch the film for 10 minutes, which is much faster than the machine. The only shortcoming is that I got carried away for a moment and folded all the barley seeds into the dough, kneaded it twice and saved it. I hurriedly took out the barley kernels that had not been kneaded into the dough, but I could no longer separate half of the planned amount. Just have as much as you can and make do with it. . . .

Baking bread
Pumpkin Seed Sesame Bread

Teacher Meng’s pumpkin seed bread with added cheddar cheese. It is said that it can add flavor and make bread softer. At first, when there was no cheese, in order to solve the problem of pumpkin seeds, I made a cheese-free version. Now that I have cheese and flipping through Teacher Meng's book, I suddenly remember this. I can't help but want to play the complete version again. However, there are only a few pumpkin seeds now. Rolling his eyes, it doesn't matter, isn't it just nuts? There are a lot of white sesame seeds, and the balance can be filled with sesame seeds. However, the sesame content is more, and the pumpkin seeds become a decoration. A few black sesame seeds are mixed in with the white sesame seeds, which makes it look richer. It's a pity that the skin was slightly punctured during the operation and the appearance was slightly damaged.

Baking children
[Hand-drawn recipe] Mizu Shingen Mochi - the most tender and dreamy Japanese confectionery

Ingredients: 4 salted cherry blossoms, 15 grams of white sugar, 8 grams of white jelly, 200 grams of water, appropriate amount of brown sugar syrup, appropriate amount of cooked soybean powder. Shingen cake is a traditional snack in Japan. It is made into soft rice cakes with glutinous rice flour and then dipped in soybean flour. A Japanese confectionery shop uses agar instead of glutinous rice flour to create a crystal ball-transparent Mizu Shingen cake. It is perfect when paired with seasonal seasonings. The salted cherry blossoms recommended last week can come in handy~ Foodies who don’t know yet can quickly click on the original link. If you don’t have white jelly, QQ sugar is also available~ As for the round mold, it is also great to use egg shells or jelly shells~ Let’s have a spring feast during the cherry blossom season~

Snacks children
Oatmeal Walnut Toast

I forgot to add oatmeal soup seeds last time and it turned into molasses walnut toast. Not willing to die, do it again. It's really quite different. Tang Zhong makes the dough that originally lacked moisture become much softer, which is the familiar feel. The soup gives the dough enough moisture, and the baked bread is softer and more elastic than the molasses walnut toast from the arid zone. However, the dough was considered good, but the baking failed. ——I thought that by lowering the heat, I wouldn’t have to worry too much about over-coloring. After procrastinating on other things for a while, I turned back and found that the color on the surface could not be more serious. Quickly turn off the heat and wait patiently for a long time while wondering whether the bottom will be a disaster. Finally, I took off the mold and found that the base color was just right. This hot oven is always so poisonous when it gets angry. . .

Baking children
Bean dregs candy cake

I soaked the soybeans and ground them with a Joyoung soymilk machine. It was very convenient and fast. The remaining bean dregs were not good to eat (wasted). The bean dregs are not only edible, but can also be used as natural fertilizer for growing vegetables and flowers. However, it is the least wasteful to put them in the stomach. Use Grandma's Molasses syrup pancakes for breakfast, not to mention how fragrant it is.

Staple food Home cooking
Pumpkin Seed Bread

A group of pumpkin seeds are looking for a way out. There are many roads, which one do you like the most? Teacher Meng’s pumpkin seed bread is really confusing. There are no cheddar cheese slices. The cheese slices in the supermarket are not cheddar. Why not buy them online? After wandering around for a while, I gave up - a pack of cheese alone was not worth it. The egg white is not difficult to handle, but there is almost a whole egg liquid left. give up? Follow the original work? adaptation? Wandering, entangled. Read Teacher Meng’s explanation of cheddar cheese. . . . Added to bread, it can increase the flavor and softness of bread. suddenly see the light. adaptation! Make a whole-egg, no-cheese version. The addition of egg yolk may also have a certain influence on the flavor and softness. Once you make up your mind, everything becomes easier.

Baking Corn oil