Recipes tagged "Nutmeg powder"
14 recipes found
-
Christmas gingerbread cakes
Learn how to cook Christmas gingerbread cakes with Baking and children.
Baking children -
Cinnamon rolls
The recipe comes from yanyan on Weibo. The cinnamon rolls made of medium flour do not need to be kneaded out, and are very soft, suitable for novices!
Baking Brown sugar -
【Poppy Kitchen】Christmas Special Drink——Eggnog
Eggnog is a traditional Christmas drink in North America. (It is also available in other regions. I will not discuss places I am not familiar with here.) Some people say that eggnog was a Christmas drink that only people with status and status could afford to drink. Some people also say that it was invented by people in the past who put together unused eggs and milk and added wine. No matter what, Christmas without eggnog is like Spring Festival without firecrackers. It always feels like something is missing. Many stores in North America also launch special items during Christmas, such as eggnog latte, eggnog pudding, eggnog ice cream, etc., but they are generally non-alcoholic. You can also buy non-alcoholic egg milk directly in the supermarket. You can add wine at home and it becomes eggnog, which is very convenient! The only drawback is that North American tastes tend to be sweet, or very sweet. Therefore, in this recipe, I have taken into account the national conditions of our country and reduced the amount of sugar a lot. (ง•̀_•́)ง If you have the habit of watching American TV series, please note that eggnog often appears in TV series about Christmas. Eggnog is made from eggs, milk, cream, sugar, nutmeg and wine. For the wine, brandy, rum or bourbon is usually used. This time I used bourbon and bought the cheapest kind. There is no need to use too good ones, it is a waste! If you like to eat Portuguese egg tarts, then this eggnog is your dish~~~It’s just egg milk without adding wine, suitable for all ages!
Drinks Bourbon -
Naturally leavened Greek religious holiday bread
The Greek religious festival bread in "The Apprentice Baker" can use either a fermented starter or a Polish starter. When there was no natural yeast, Polish starter was naturally used. Now that I have a fermented starter, I can’t help but turn it out again and perform it again with a fermented starter. This festive bread is full of rich spices and fruity flavor. I have always liked it. When using Polish starter, I rolled it into a ball. Now I want to change the shape, but I can't think of any easy way. Finally, I had an idea and simply divided a few small balls and put them into the cake mold to let them grow into deep and thick flowers. It seems to work well too. . . . .
Baking Allspice powder -
Natural yeast Christopher
One of the Greek religious holidays. I once made an artificial yeast version, and now I’m recreating it using natural yeast. At that time, there were no walnuts, so I had to use pumpkin seeds instead. Now that walnuts are available, I just want to make a complete version. According to the original recipe, divide the dough into three parts: 1/3 small dough + 2/3 large dough. When shaping, I felt that 1/3 of the small dough was a bit insufficient. It was a bit too thin when rolled into strips. When the two ends were separated and rolled up, it seemed a bit too thin. Make it again, make your own decision, divide it into 2/5 small dough + 3/5 large dough. The final shape looks quite satisfactory. There is no suspense. The bread exudes a strong aroma of spices, mixed with dried fruits and walnuts, and tastes particularly delicious.
Baking Breakfast -
Naturally leavened Greek Easter bread
Only one brown egg was prepared. I originally wanted to make a braid circle, with the brown egg hooped in the center, like a embedded ruby. However, I changed my mind temporarily. If you don't mind it, braid two small braids and make two circles. In this way, only one circle has an egg, and the other one has to be empty, allowing it to be a ring. Or, the two rings should meet each other to form a figure 8, but there is still one egg missing. It doesn't matter whether you eat it yourself or not. I used natural yeast to make this Easter bread, and the effect seems to be just as good.
Baking Breakfast -
EZ Fried Fish
I really have to admire how innovative the aquatic products stalls in Hainan are now! The cut and cleaned grouper is packaged and frozen piece by piece. It is convenient to transport in this weather. Although it is not as fresh and sweet as the fresh one, the delicious food that can be frozen immediately can impress the taste buds with different cooking methods. Easyfriedfish uses a frying + roasting method to simulate deepfry, and only uses 1/5 of the oil to achieve good results! If you want to eat fried chicken, this method also applies. If it is fish, it is best to choose sea fish with a tender texture and few bones. It has a rich texture that matches the crispy skin.
Hot dishes Home cooking -
Pumpkin Tiramisu
It’s pumpkin season, and pumpkins of different sizes and sizes can be seen everywhere in supermarkets and farms. It’s Canadian Thanksgiving this weekend, so why not make a pumpkin-flavored tiramisu? It’s simple, appropriate and delicious! Mascarpone cheese is mixed with pumpkin puree and spices, and then paired with some light cream and cocoa powder. The milky aroma has a sweet pumpkin flavor. I also made a chocolate bowl as a container to add interest.
Dessert Cocoa powder -
【USA】Christmas Eggnog
It’s been a long time since Christmas, and now I have time to upload the recipe. It seems to have been a very busy period... However, I am still very happy to share the delicious food with everyone~
Drinks Egg yolk -
Athos: Greek religious holiday bread
Whenever you think of holidays and holiday breads, countless varieties and secret family recipes come up. If we break them down into their most basic components, we see that they are all variations on a theme, which is especially evident in the various Greek breads. Athos is the collective name for Greek holiday bread, but it has different names and twisted shapes on different holidays. This shape is what makes this bread so special and contains a sense of holiday spirit, history and family tradition. The master recipe below can be used to make any of the above breads. . . . If you don’t have starting yeast on hand, you can substitute an equal amount of Polish starter and the fermentation and proofing times remain the same. Obviously it can only be a Polish starter. The foaming starter has to be developed slowly. There is no such plan in the short term. The dough feels a little soft, maybe too much milk has been added? Because of the absorption rate of flour? The final bread did not become a round ball, but turned into a golden flatbread. Although I was depressed, I was deeply attracted by the smell of spices it exuded. It was rich, warm and warm. Is this the smell of the festival? Later I realized why it had to be brushed with syrup on the surface - the bread itself is not very sweet, and the holiday sweetness mainly comes from the syrup. Unfortunately, it was just a full layer, thinking that would be enough, so the flatbread didn't have much sweetness. There is leftover syrup, can I make it fresh when eating?
Baking children -
Swedish meatballs with tomato sauce
Swedish-style meatballs are a very popular main dish in Western restaurants. Half beef, half pork, mixed with a lot of bread crumbs and onions, first fried and shaped, then baked in the oven until the outside is charred and the inside is tender. It can be paired with cream sauce or sweet and sour tomato sauce. No matter which taste, it is an extremely delicious meat dish! As the temperature gradually rises in early summer, many people's appetite begins to lose. At this time, let's serve Swedish meatballs with a sweet and sour taste, which can be used as a meal or a dish. Pair it with your favorite vegetables or mashed potatoes. It is really a delicious meal!
Hot dishes Common dishes -
Christopher
The Baker's Apprentice has been cast aside for a long time. Finally went back and picked it up again. After flipping through it from beginning to end, I found that the bread on it had been made in various ways, and there really wasn't much left over. Everything starts from scratch. Christopher, looking at the name, it seems like it should be a holiday bread that belongs to Christmas. I have made bread with the same dough and another shape before. Christopher, it's just a different look. When preparing the dough, I discovered that the walnuts that were always in short supply were gone. And the starter is already waiting there. An idea came to me. I happened to have a little pumpkin seeds, so I used them to replace the walnuts. It doesn't hurt to change the taste. The styling is the key point, it’s not complicated, I really like it when I look at it. Two long strips overlap to form a cross on the surface of the bread, and curl to both sides at the ends, reminiscent of beards. I guess it wasn't glued too tightly, and the curly beard tilted to both sides after baking, so it didn't seem to matter. The point is, this color is my favorite. . . .
Baking Breakfast -
Greek Easter Bread
The dough of Greek religious holiday bread is added with nuts and dried fruits, braided and stuffed with red eggs to become Easter bread. I have heard about Easter eggs for a long time, but I have never done anything about them. The focus is not so much on the eggs, but on the dyeing. How did you get that color? I was confused at first. I looked around on the Internet and found that using pigments, they are colorful and colorful. However, I have always been wary of pigments. "The Apprentice Baker" is only dyed red, but what exactly is used to dye it red? In fact, many places in China also have the custom of giving red eggs. It seems to be for giving birth or something else? How did you get the skin on that red egg? I quickly found a solution - put the red yeast rice powder into the water and boil it with the eggs. It will definitely get a little color. As for how red it can be dyed, we can only wait and see. Facts have proved that this idea is very correct, and the dyeing effect is far better than imagined. . . Regarding the shaping of bread, "The Apprentice Baker" explains it very simply. Before shaping the bread into a ball, divide the dough into 3 equal parts and use the three-strand braid method shown on page 88. Finally, stuff the eggs into the gaps in the middle of the braid. I looked at a few methods online, and they all twisted it into two strands. Although I felt that stuffing the eggs into the gaps between the two strands of twist would look more even than a three-strand braid, I still followed the original and made a three-strand braid. I was worried that the braid would not be easy to loop if it was short, so I rolled the dough as long as possible, but in the end, it was too long. The braid looked very thin, and the egg could not sink deeply into it, so he had to stick out more than half of his body. This effect. . . . I can only make do with it. The dough was ugly and the eggs were amazing. . . .
Baking old man -
Pumpkin cheese cup
I estimate that most girls like pumpkins as much as juju, and the methods of eating pumpkins are also similar. Today juju boldly tried the pumpkin cheese cup made in the oven. The actual preparation time required to make this dish is only ten minutes, and the remaining hour and a half is just waiting for the oven to help you finish it~!
Hot dishes Home cooking