Recipes tagged "Skimmed milk powder"

16 recipes found

Pumpkin black sesame steamed buns

A dual combination of nutrition and health, it looks cute and tastes delicious

Staple food Snacks
Pumpkin Peanut Cup Bread

A cup bread that requires no kneading or molding. Although it is a simple version, the baked bread still tastes very fragrant and soft; it also combines the sweetness of pumpkin and the richness of peanuts~~~

pastries Staple food
Cranberry Bread

Success

Baking Cranberry
Sea Salt Rose Nougat

Nougat, a classic delicacy spread from traditional peanut nougat to today's various flavors of nougat, has always occupied a place in the candy family with its unique charm. The rich aroma of roses contains a variety of trace elements, including more than ten kinds of amino acids, soluble sugars, and alkaloids. Among them, vitamin C is the most abundant, containing more than 2,000 mg per 100g. It is known as the king of vitamin C. It can be used to make a variety of tea snacks. It plays an extraordinary role when used in nougat. Not only does it look great, but the taste also increases a lot. It really leaves a fragrance on your lips and teeth, leaving you with a wonderful feeling that you can’t finish.

Dessert Little fresh
Salt-free and sugar-free bread

It's delicious and the preparation method is very simple.

Baking High gluten flour
Red bean buns

Learn how to cook Red bean buns with Baking and children.

Baking children
sweet bread

None

Baking Butter
Pumpkin and purple sweet potato two-color cake

Another great combination of pumpkin and purple sweet potato, colorful, sweet and soft, eye-catching and healthy~~~

Staple food Baking
Nougat

When I was a kid, I had wanted to learn how to make these snacks that could only be eaten during the Chinese New Year

Dessert Snacks
Banana ice cream

Friends who want to eat snacks while losing weight, come here!

Snacks Afternoon tea
Whole wheat walnut buns

A simple, nutritious and delicious European bun

Baking children
Salt and pepper chive rolls

Ever since I made old noodle steamed buns a few days ago, I have basically never used yeast when making dough-based foods. I like to make my own pasta, but after all, I am from the south, and here we are accustomed to buying ready-made noodles from outside. We rarely steam them at home, which is too troublesome, so I just try to make them myself and have no experience. One thing I'm very sorry about is that I confused baking soda and alkaline noodles, thinking they were the same. Please forgive me if I misled you on this point. A friend also gave me some corrections on my method of making noodles, so thank you! In fact, both baking soda and alkaline noodles have the effect of neutralizing acid, and baking soda can also help the dough ferment. In comparison, I still prefer to use baking soda. In traditional leavened dough, alkali noodles are added during the second proofing to neutralize the acidity of the dough. However, I feel that if the amount of alkali is not well controlled or the alkali noodles are not kneaded evenly, the steamed buns will turn yellow and have a strong alkali smell. I am used to adding baking soda when making old noodles with water. The amount of baking soda is generally so that there is no sour smell, and then adding flour to knead the dough to ferment. During the second proofing, I don’t add anything, just venting and shaping. The steamed buns do not smell sour at all, do not turn yellow, and are very soft. I feel that making noodles does not necessarily have to follow the old-fashioned method. We can find a method that suits us. It does not have to be one way or the other, as long as the steamed food can meet our ideals.

Staple food Home cooking
Purple sweet potato bread

After making a whole-wheat bread, my interest did not diminish. I chose a French bread from the instructions and added purple sweet potato to it, which improved the flavor of the bread and also improved the nutrition. It was soft and both looked and tasted good.

Baking children
Nicolas Croissant

Among the many varieties of bread suitable for home baking, croissants are a bit more difficult. The main difficulty lies in the so-called folding quilt - wrapping a large amount of fat in the fermented dough, stacking it layer by layer, and rolling it out, so that the dough layer wraps the fat layer by layer, and the layer-by-layer crisping effect is presented during high-temperature baking, with a crispy mouthfeel and a mellow taste. Folding quilts in different ways and times will result in different crispy experiences. Nikolai croissant is the most basic type of croissant bread. In the words of the author of the original recipe, this is his original bread, which has both a crispy texture and a soft texture. Judging from the recipe and method, it is characterized by the use of a large amount of fermented butter and the three-fold quilt method. Stacked with fermented butter, not only the nutrients are easier to absorb, but the taste is also very unique; fermented butter has high fat content, low water content, and very good ductility, making it very suitable for folding quilts. When buying fermented butter, it mainly depends on whether there is a starter in the formula, and the oil content is above 80%. In fact, you can use ordinary unsalted butter with a higher fat content. Three folds are the simplest way to fold a quilt. It is not only easy to operate, but also has a very good puffing effect. The layers are distinct, the texture is crispy, and the internal structure is very soft.

Baking children
Healthy Skim Oatcakes

This one is an adaptation of someone else’s. It’s healthy, fragrant, crispy, and suitable for all ages. It’s a good choice in winter ^_^

Baking Baking powder
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