Recipes tagged "Cultured butter"
28 recipes found
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【Almond Cream Prune Pie】
The skin of prunes is purple-black and the flesh is amber, which looks quite attractive. Prunes have a fragrant smell, thick flesh, and sweet and sour taste. Fresh prunes are rich in iron, phosphorus, potassium and other minerals, as well as vitamin A and a large amount of fiber, but do not contain fat and cholesterol. Therefore, prunes are a very delicious and healthy fruit. They have many benefits for the elderly and children. Usually sweet and sour fruits, such as apples, peaches, oranges, etc., are very suitable for making snacks! Through their catalysis, they can not only give the food the fresh aroma of fruits, but also neutralize the greasy feeling of butter. Prunes are no exception. For today’s almond cream prune pie, I used Kojima Rumi’s universal tart crust recipe. The filling is simply almond cream made from almond flour and butter, and is dotted with sliced fresh prunes in the middle. It’s not complicated to make and quite satisfying to eat! ! The outer skin is crispy and flaky, it’s so delicious! The filling is rich and mellow, and paired with the sweet and sour taste of the prunes, it’s a perfect match! A delicious snack recommended by five stars! (The following quantities can make two pies with a diameter of 17~18cm)
Baking Almond flour -
Camo Pound Cake
Pound cake is also called butter cake or quarter cake. It is very popular because of its warm taste, sweet and mellow taste, simple preparation and easy preservation. There are generally two different ways to make pound cake: one is the traditional way of beating softened butter with sugar and then adding egg liquid and cake flour; the other is the traditional way of beating whole eggs and then adding melted butter liquid. This time I used the whipped butter method to squeeze out the original flavor, matcha flavor, and cocoa flavor cake batter to create a camouflage effect, which not only enriches the taste but also adds interest. What is marked is the dosage for a Xuechu WK9098 long non-stick bread mold. The non-stick effect is good, no need to apply oil and powder, just turn it upside down and you can release it from the mold.
Baking Aluminum-free baking powder -
Broccoli and Bacon Pie
Savory pie is a French home-cooked dish, similar to Italian pizza. It is usually paired with salad and soup, and is served together for lunch or dinner, or even taken to a nearby coffee shop or bakery. French savory pie emphasizes convenience and simplicity. It is very suitable for traveling, reading, drinking coffee or entertaining guests
Baking Bacon -
【Slightly Bitter Matcha Sable Crispy Cake】
I believe the matcha flavor is a favorite among many female compatriots, right? Of course I am no exception. As a matcha lover, every time I see something labeled with matcha outside, I can’t help but stop and study it before buying it and taking it home to have a look. Unfortunately, most of the time, the results are disappointing. I think the beauty of matcha lies in its fresh color and slightly bitter-sweet taste. However, the overly rich flavor and sweetness in commercially available finished products has completely covered up this characteristic. In desperation, I had to resort to my own oven. The recipe for this slightly bitter matcha Sable cake comes from Weibo. I liked it very much when I first saw it. The simple shape, but the touch of green was deeply engraved in my mind. So when I got home that day, I did it without hesitation. This biscuit is really delicious and the overall texture is crispy. The taste is a slightly bitter tea aroma, combined with the slightly sour aroma of fermented butter and the fragrance of almond flour. The various layers gradually capture your taste buds little by little, and it is really hard to let go. (The amount in the recipe can make about 13 biscuits with a diameter of 4cm and a thickness of 1cm)
Baking children -
![Quick biscuits that replenish calcium and nourish the brain: [Savory cheese biscuits]](/eeb84c72-2933-4df9-b32f-9f13b10fb678.jpg)
Quick biscuits that replenish calcium and nourish the brain: [Savory cheese biscuits]
Everyone knows that cheese is a good thing, with high nutritional value, rich milk flavor, easy to be absorbed and not easy to gain weight. Not only that, cheese can also supplement calcium and brain, which is very beneficial to the growth and development of children~~ This biscuit today is a favorite of my baby (my old carrot prince also likes it very much, it can be said that it is suitable for all ages)~~ Different from ordinary sweet biscuits, it is a salty biscuit, and the oil content is also very low, which can be said to be very healthy. In addition, a large amount of cheese powder is added to the biscuits, so the milky flavor is very rich. The production method is similar to that of tart pie crust. The butter does not need to be softened and whipped, but is mixed directly with the powder, and then the liquid is added to mix into a dough. So although its oil content is not high, the texture is still quite crispy. What’s more, since there is no need to soften or whip butter, this biscuit is quick to make. From preparing the ingredients to baking it out of the oven, it takes almost half an hour! If you also like the taste of cheese, you might as well try this biscuit on a restful afternoon. I think it will definitely make you want to stop~ (The following quantities can make about 50 cookies with a diameter of about 2cm)
Baking Afternoon tea -
Baileys blueberry muffin
There are actually many recipes for blueberry cake. What everyone often makes is PH Master’s Jinbaoding Blueberry Cake. But since the weather was hot, I didn’t want to eat such a heavy cake, so I made one myself. The cake is filled with Baileys and almond flour, which I love, so it has a rich aroma. There are also fresh blueberries in the cake, which pop after baking, so the cake is very moist. Wine-soaked orange zest is also added to the cake, so it tastes very fresh and you won’t feel tired eating it in summer. The cake does not require whipping butter, so it is quick to make and easy to operate. Friends, there are so many great ones, why don’t you come and try them out?
Baking children -
Lily cake
Lily - purity, solemnity, smooth career! It has the meaning of a happy marriage for a hundred years and the meaning of deep blessing. The language of flowers: success, wishes come true, blessings, nobility, purity. I also like lilies very much. I have bought the mold for a long time and I have been too lazy to use it. Taking advantage of the fact that it is raining today and it is someone’s birthday cake, I will practice slowly at home. I used a six-inch chiffon cake, so I couldn't put a few lilies in it. I wanted to use blue lilies at first, but when I saw the pink lilies, I really liked them. I didn't care, so I just put the color I like. I wish someone a happy birthday!
Baking children -
![[Homemade Red Bean Rice Cake]: Full of flavor every year](/8da875d8-4629-4ec2-a1fd-3e8dc950c44d.jpg)
[Homemade Red Bean Rice Cake]: Full of flavor every year
Nian Gao, because it is homophonic with Nian Gao, has the meaning of being high every year, embodying the hope of getting taller every year. It is said that in the earliest days, rice cakes were used by people to worship gods and ancestors during the Spring Festival. Later it slowly became a holiday food. Nowadays, I don’t have to pay so much attention to it. I can eat whatever I want all year round. There are many ways to make rice cakes, but in essence, they are all made by first beating the rice into rice paste, then draining it, steaming it in a pot, and finally beating it. Different regions use different types of rice. In our Jiangnan area, rice and glutinous rice are mostly used to make rice cakes. In addition, you can also add red dates, red mung beans, even candied fruits and other ingredients according to personal preference. Since I didn’t have any glutinous rice at home, I just used glutinous rice flour and sticky rice flour (rice flour). The finished product tastes very good and has a strong bean aroma. I prepared this recipe myself and tried it several times. My family thinks it tastes good with this ratio!
Snacks Common dishes -
Butter Pumpkin Pound Cake
Butter pumpkin is small in size, shaped somewhat like a gourd, with a smooth skin and a light orange-yellow color. After steaming, it is sweet, noodles and glutinous, very delicious. Since a lot of pumpkin puree is added to the cake, the baked product is very moist. Even without the syrup, it still tastes quite soft~ The pumpkin puree itself is golden, and the pound cake made with it is even more golden in color and very eye-catching! The sweetness of pumpkin mixed with the aroma of eggs and butter, plus a hint of cinnamon and ginger, makes it taste great!
Baking children -
Black Tea Apple Cheese Pound Cake
The sour and sweet apples, the fragrance of black tea, and the richness of the pound cake themselves are perfectly combined, and it tastes great! I think this cake, even if you eat it without coffee or black tea, you won’t get tired of it!
Baking children -
![Delicious cookies that will double the confidence of novices: [Chocolate Cookies]](/25ce4218-3eb4-471c-8b66-6c5b490e2a96.jpg)
Delicious cookies that will double the confidence of novices: [Chocolate Cookies]
Biscuits require fewer raw materials, the production process is simpler, and the success rate is higher. Therefore, compared to cakes, bread is more suitable for novice bakers. Cookies, with a rich flavor and crispy texture, are the most popular among the biscuit family. But if you want to still maintain a clear pattern after baking, it is indeed the most troublesome problem for cookies. In addition, when the temperature is low, the cookie batter is really difficult to squeeze. . I remember one time when making cookies in the winter, it was really like squeezing out toothpaste. I used a lot of effort, but I could only squeeze out sections of cookie embryos, which were not shaped at all. But today’s recipe is surprisingly able to maintain the pattern of the cookie very well and is very easy to squeeze. On top of that, what’s even more satisfying is that the cookie batter has real chocolate added to it! The weather has been cold and gloomy lately, and I always feel that I need to eat something that can quickly replenish energy to feel at ease. Chocolate always gives people a warm feeling of satisfaction. If you are a newbie in baking, if you love cookies, if you are a loyal fan of chocolate, you might as well give it a try. . I seriously think this is the best chocolate chip cookie recipe I have ever tried! Sincerely recommend ~ (The following quantities can bake about 3 trays of 28*28cm square baking pan)
Baking Cookies -
【Matcha Mille Crepes】
Crepe is a classic French delicacy with various flavors, ranging from sweet to salty. Today I’m going to introduce you to Mille Crepes, a delicious cake made from a fusion of crepes and custard cream filling. When making it, add some matcha powder according to your preference. In the final product, the fresh and slightly bitter matcha and the sweet custard cream filling work together just right. It is truly sweet but not greasy, and leaves a sweet aftertaste~~ (A in the recipe is the raw material for the crepe, and B is the raw material for the custard cream sauce))
Baking cake -
Passion Jam Pound Cake
Passion fruit, also called passion fruit, is a tropical fruit. It is said that it contains the fragrance of a hundred kinds of fruits~~Haha, that may be a bit exaggerated. However, its aroma is really complex! After cutting it open, the first thing I felt was the aroma of mango, then it felt like pineapple, and then it felt like orange? Banana? Apple? Lemon? Therefore, the name passion fruit is worthy of its name! I am an acidophile myself, and I have always felt that fruits with strong sourness, such as lemon and passion fruit, are a perfect match for making pound cake. The aroma and sourness of the fruit can not only neutralize the greasiness caused by a large amount of butter, but also give the cake a unique and rich flavor. Even in this hot weather, you can’t stop eating!
Baking children -
Decorated Cup Cake (Easy to Make Cheese Frosting)
The main purpose of this cup cake is to share a recipe for a good cheese frosting. In the words of the original recipe, compared with Italian cream frosting, this cheese frosting does not require egg whites and is more hygienic. It is simpler to make without boiling sugar water. It has a lighter texture and richer taste than cream frosting. Because the weather is a bit hot, and some people who have made it said that the finished cheese frosting is soft, so I reduced a little whipping cream to make it (made it twice, once reduced by 20 grams and once reduced by 40 grams). As a result, the taste after reducing by 40 grams is better than that at room temperature by reducing by 20 grams. After being left at about 22 degrees for one night, it will become harder and greasy, so if the temperature is not very high, it is recommended to reduce it by 20 grams or not. However, the reduction of 40 grams can be used on flowers that are not easy to fix the flower shape, because it becomes slightly harder after cooling and can be used flexibly. When I was making this cheese frosting, I wore thin cotton gloves because the temperature of my palms was high, otherwise the part held in my palms would easily melt. If the cheese frosting softens as you squeeze it, you can refrigerate it for a while before continuing. But don't refrigerate it for too long, otherwise the oil and water will separate. It doesn't matter if the oil and water separate. Beat it again with a whisk and it will recover. (It is best to use fermented butter, which is lighter in color and is easier to adjust later.) For the cup cake recipe, please refer to my other recipe of double-color decorated cup cake.
Baking children -
Warm pound cake~~lemon flavor
It’s quite time-consuming, but it’s very fulfilling. This cake needs two days to be sweetened before it is delicious. It goes well with black tea and black coffee. It has a strong lemon aftertaste. It will not taste good if you eat too much. This recipe is for one pound cake mold. I usually bake 2⃣️ at a time.
Baking Breakfast -
【Potato and Chive Soft Bread】
When it comes to making bread, what do you think of first? Knead the dough, knead the dough, and form a film. . Even if you have a bread machine, the dough still needs to be kneaded for a while to reach a satisfactory level. Isn’t it possible to make delicious bread without kneading the dough for a long time? ? The answer is: NO! Of course not! So what we are going to make today is a quick bread that is very delicious and does not require a long time of kneading! Maybe you want to say, if you don't knead it to a certain extent, how can the bread be soft and delicious? ? Hehe, don’t worry about it. . Because we added a natural softener to the dough - potatoes! Ingredients with high starch content, such as potatoes, sweet potatoes, and pumpkins, can be steamed and ground into a puree and added to the dough. It can not only increase the flavor but also improve the softness of the dough. It really kills two birds with one stone! ! First of all, this is a savory bread. This alone makes it stand out among a lot of sweeties; secondly, its production process is simple and fast, no need to knead out the film, saving time and effort; thirdly, potatoes, chives and sour cream are its delicious three swordsmen, especially suitable for our Chinese tastes; finally, the bread does not contain sugar and is more nutritious~~~ Having said so much, are you friends already impatient? Okay, let’s do it together! Fangzi comes from the southern hemisphere kitten, slightly modified. The following amounts can make one large bag of about 230g and 12 small bags of about 65g.
Baking children -
![Twice baked for more deliciousness: a different [Italian biscotti]](/30aa9933-8cbc-42ad-9a76-742784b7166d.jpg)
Twice baked for more deliciousness: a different [Italian biscotti]
Today we are going to make Italian biscotti, also called biscotti. Bis means twice in Italian, which means that the biscuits need to be baked twice. Since the moisture in the biscuits has been basically evaporated after being baked twice, this biscuit is very suitable for long-term storage and is very absorbent~~ Traditional Italian biscotti does not contain fat, so it has a very crisp and hard texture. It is precisely because of this that the classic way to eat biscotti is usually with coffee, soaking it in coffee and eating it together. I still remember that when I traveled to Italy, I could see these large cookies with a rustic and rough appearance everywhere. I have made an oil-free version before, but it was not very popular with my family. Because our family members have bad teeth, it is really hard to eat the hard ones. . So this time I made a version with butter. The amount of butter is not much, but it makes the biscuits crispy and tastes richer. The preparation of this biscuit is very simple, and the fillings can be mixed as you like, including various nuts and dried fruits. In addition, there are no big restrictions on the shape. Generally speaking, it is a relatively easy snack to get started with, so novices can give it a try! Add a lot of dried fruits and nuts to create a hearty bake. It is also an excellent choice as a souvenir when visiting relatives and friends!
Baking children -
Fresh orange bergamot petit four cake roll
Recently, a large number of navel oranges have been put on the market. The most refreshing thing about winter is that you can eat all kinds of citrus fruits. Every time you smell the fragrance of oranges, you will always feel good! Today's cake roll has a particularly refreshing taste due to the addition of orange peel and lemon juice, like a small breeze blowing under the winter sun, pleasant and comfortable...
Baking Cultured butter -
![[Improved Dried Fruit Pound Cake]: A delicious taste worth waiting for](/1320baba-8643-40e7-8a7e-e4e36522c871.jpg)
[Improved Dried Fruit Pound Cake]: A delicious taste worth waiting for
(Amounts are for reference only. Please read Tips before making. The following amounts can make a 18*8*6cm long cake. Ingredients B is sugar water for brushing the surface.) The cake recipe comes from teacher Rumi Kojima. In addition to the thickness and sweetness of the traditional pound cake, this cake has a large amount of wine-soaked dried fruits added to the cake body. At the same time, after baking, it is brushed with homemade syrup while it is hot. These two steps not only increase the flavor of the cake, but also improve the moistness and moisture retention of the cake. Teacher Rumi Kojima's pound cake is a typical batter cake. The production method is the sugar-oil mixing method, that is, first mix liquid and whipped butter, and then mix dry powder ingredients. When I was making it, I changed the method of making egg-style pound cake, that is, mix the egg yolks with the whipped butter, separate the egg whites and beat them separately, and finally mix them in batches. The advantages of this method are that firstly, baking powder can be omitted, and secondly, the risk of oil-water separation is basically avoided, and the cake body is softer and denser. The steps for making the cake are quite detailed. I hope everyone can succeed~
Baking cake -
Small body with big belly: Madeleine cake
Madeleine Cake is an entry-level snack for baking enthusiasts. There are many different legends about the origin of madeleines. Regardless of whether these legends are true or false, just because there are so many different versions of the story, you can see how popular this little guy is! The most distinctive feature of Madeleines is their shell-like shape. And this iconic feature has also allowed it to successfully capture the hearts of countless people, young and old~~ From the raw material point of view, Madeleine cake basically belongs to the category of pound cake. In the earliest madeleine recipe, the ratio of flour, sugar, and eggs was 1:1:1. Because there is basically no need to beat eggs, you just mix the various ingredients evenly, and rely on the expansion effect of baking powder to make the cake swell and soft. Therefore, the making of Madeleine cake is very simple, even a novice baker can complete it easily. Beyond that, madeleines come in a variety of flavors. We can add different ingredients according to our own preferences to obtain different flavors, which is one of the reasons why it is so popular. There are many ways to make madeleine cake. The one I like now is the one using hazelnut butter introduced today. This method is simple to operate and has a rich flavor. First of all, it does not require beating eggs at all, and the success rate is 100%. Secondly, hazelnut butter is a clear liquid extracted by heating butter until brown, filtering it. It has a unique nutty aroma that can greatly enhance the flavor of snacks.
Baking Afternoon tea -
Germany’s traditional Christmas snack---Stollen
Stollen, also known as Stollen by many of us, is a traditional German Christmas snack that is said to have a history of hundreds of years. It is made one month before Christmas every year, and the whole family gathers together every week before Christmas to cut it into thin slices and eat it until Christmas arrives. Originally, I wasn't very fond of food sprinkled with thick powdered sugar, but a taste test made me change my mind about Stollen. It was on Christmas Eve a few years ago that I tasted this historic German pastry in an American supermarket. I was filled with the aroma of rum-soaked nuts and the rich taste of butter. I was surprised to find that the thick powdered sugar didn’t have such a sweet taste. I really admired the traditional taste that has been around for hundreds of years, and it can really capture people’s tongues and hearts. So, on Christmas Eve this year, as a Chinese, I made this delicious German holiday snack by referring to the method in the Japanese cooking book. The interpenetration of food culture among people of different races in different countries is so interesting.
Baking Picnic -
Caramel Almond Florentine
Florentin generally refers to a biscuit with a French chambray base and caramelized almonds on the surface. The Saboull on the bottom is crispy and crispy, and the caramel almond on the top is fluffy and crispy, with a rich caramel flavor. It has a rich texture, not too sweet, and is so delicious that you can’t stop eating it. Moreover, it is easy to preserve and simple to make, and it is excellent for using up endless dried fruits (peanuts, pumpkin seeds, walnut kernels, etc.). Making it into a souvenir is also convenient for packaging and mailing. Let’s take a look at how to make it.
Baking Afternoon tea -
Matcha Vanilla Two Color Pound Cake
Pound cake is a basic cake made by adding dried fruit and dried fruits to the cake. Available in a variety of shapes, sizes and flavors. It is simple, convenient and nutritious to make. This two-color pound cake not only tastes great, but also looks great
Baking old man -
Pumpkin Muffin Cake
Autumn is a time of abundant harvest and abundant fruits. The favorite thing every autumn is pumpkin. Regardless of nutritional value or color, I love pumpkin more than anything else. A muffin cake made with fermented butter, blended with the aroma of pumpkin, is irresistible;
Baking children -
【Cranberry Chocolate Scones】: Everyone can make delicious ones
(Please read Tips before making) Scone, also called Scone, is a simple, quick and lovable traditional British tea snack. Even in very busy moments, even a novice in the kitchen can easily complete it. This cranberry chocolate scone is definitely one that can stand the test and can be said to be suitable for all sizes. Home DIY uses good raw materials. During the baking process, the mixed aroma of butter and flour will make your mouth water. The sweet and sour taste of dried cranberries and the mellow flavor of dark chocolate greatly enhance the taste. Due to the addition of these two ingredients, this scone has different flavors in both hot and cold states. When eaten hot, the dried cranberries are soft and glutinous. Among the two flavors of sour and sweet, the sweetness seems to be slightly dominant. The chocolate has a bursting feeling that melts in your mouth, direct and overbearing. After cooling, the dried cranberries become a little tougher, and the sour taste begins to take over. The chocolate also solidifies, and the overall taste becomes more subtle and deeper.
Baking children -
![[Refreshing Sweet and Sour Fruit Tart]: The best choice for afternoon tea](/caccad23-6dc8-4740-a566-9cc05f694e34.jpg)
[Refreshing Sweet and Sour Fruit Tart]: The best choice for afternoon tea
On a sunny afternoon, have a sweet fruit tart~ Crispy and loose tart crust, soft and sweet after baking, this fruit tart is the perfect combination of richness and freshness. As for the tart crust, it is still the universal tart crust of Mr. Rumi Kojima. It goes without saying how delicious it is, sisters who have made it all know it. This tart crust is definitely worth adding to your baking notes. For the tart filling, only fresh fruits are used. The natural sweetness and sourness after baking not only neutralizes the greasiness of the tart crust, but also brings out its fragrance. The fruits used in the tart filling can be changed as you like. As long as it is fresh fruit in season and does not produce too much water after baking, it can be used. I want to say that this is really a very simple snack. There is no need to whip cream or adjust fillings. You only need to wash, cut and bake everything. A formulaic advertising slogan: Wait a moment, the delicious food will be ready soon~~
Baking children -
![Simple, fun and delicious [Milk-flavored biscuits]](/a2557ce8-2e8c-451f-b571-c97567bc4dec.jpg)
Simple, fun and delicious [Milk-flavored biscuits]
Biscuits have always been a favorite food for children (not just children, okay), so today I recommend a very simple biscuit to everyone. This biscuit has a mainly milky flavor and a very crisp texture. This kind of crispiness is different from the crispness of cookies, but a very present and slightly hard crispness, similar to the texture of baby teething cookies. Because there is no need to whip butter, it is relatively simple and quick to make. And during the baking process, the biscuit body will not crack or over-expand. Personally, I think it would be a good choice to use it as the base for frosting or fondant biscuits. Another point is that the dough of this biscuit has good feel, high operability, easy to shape, and the final baking color is also very beautiful. The recipe comes from Yuye Nina, which is said to be the most popular biscuit on Japanese cookpad. Thanks for sharing the great recipe! (Amounts are for reference only. The following amounts can bake more than 40 cookies. I used the Christmas series molds)
Cookies Christmas -
Heart-to-heart cheesecake
Looking at this cheesecake, my mind began to wander. I unconsciously thought of my family and our joint efforts and contributions to make our home warmer and stronger step by step. The two hearts supported each other and overcame countless difficulties. That kind of trust and being trusted are wonderful feelings. Trust will make you full of confidence and motivation. Just like the top layer of this cake, there are two heart shapes of different colors, intertwined and set off each other, so harmonious. The different ingredients in the cake have been refrigerated for a long time, and the flavors penetrate each other and blend together. There is me in you, and you in me. The taste... let us slowly taste the taste of each.
Baking Almond flour