cookie recipe

Cookie recipe

INGREDIENTS:

• 1 cup slightly softened unsalted butter (227 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 2 large eggs  (100 grams)
• 1 teaspoon vanilla (5 grams)
• 1 teaspoon almond extract (5 grams)
• 3/4 teaspoon salt (4 grams)
• 3/4 teaspoon baking powder  (3 grams)
• 4 (or 4 1/2 cups) flour (560 - 630 grams)

INSTRUCTIONS:

1. Preheat oven to 375 F. Line baking sheets with silicone baking mats or parchment paper.
2. Cream butter and sugar together.
3. Add eggs, vanilla, and almond extract. Mix well.
4. Add baking powder and salt and mix again.
5. Add flour 1 cup at a time.
6. IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough within 4-6 hours -- stop at 4 cups of flour.
7. Bake at 375 F. If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 9-11 minutes.
8. 
   Note

9. INSTRUCTIONS:

   1. Preheat oven to 375 F. Line baking sheets with silicone baking mats or parchment paper.
   2. Cream butter and sugar together.
   3. Add eggs, vanilla, and almond extract. Mix well.
   4. Add baking powder and salt and mix again.
   5. Add flour 1 cup at a time.
   6. IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough within 4-6 hours -- stop at 4 cups of flour.
   7. Bake at 375 F. If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 9-11 minutes.

Rainbow Cake 5 star. sweet greek

CAKE RECIPE ►

24 oz (680 g) cake flour

24 oz (680 g) granulated sugar

1 tsp salt

2 Tbsp baking powder

1 tsp baking soda

10 oz (283 g) egg whites room temperature

6 oz (170 g) vegetable oil

18 oz (510 g) buttermilk room temperature or slightly warm

12 oz (340 g) butter unsalted and softened

1 Tablespoon vanilla extract

EASY BUTTERCREAM FROSTING RECIPE ►

8 oz (227 g) pasteurized egg whites

32 oz (907 g) powdered sugar

32 oz (907 g) unsalted butter softened but not melted

2 tsp vanilla extract

1/2 tsp salt

1 dot purple food coloring to make the buttercream white

GOLD WATER GANACHE DRIP ►

5 oz (142 g) white candy melts

1 oz (28 g) chocolate candy melts

6 oz (170 g) hot water

1 tsp Truly mad plastics super gold dust

1/4 tsp everclear or vodka or lemon extract

Fixed Candied fruits Bread Try

Sandwich Loaf with cranberries,  raisins, orange & lemon peels

250g.      Bread flour 

150g.      Sourdough starter 

80g.        Milk

50g.        Water

28g.        Sugar

3g.           Salt

20g.        Butter

120g.      Raisins, cranberries, orange & lemon peels (soaked & drained) 

- in a stand mixer with hook attachment, knead all ingredients (except butter & fruits) until well combined 

- Add butter (3 batches) knead until smooth & elastic 

- Test for Windowpane (pls watch online videos & articles for more details) 

- Form into a ball, cover & rest in a lightly greased bowl (1.5 hrs)

- lightly greased the work surface, use a rolling pin to flatten & roll into a long rectangle 

- Spread the dried fruits evenly 

- Roll up as Swiss roll (log)

- Place it in the lightly greased Pullman pan size 20x11cm & proof until double in size ( 1/2”below the rim of the pan ) 3.5 hrs at 27°c room temperature 

- Cover the lid of the pan 

- Bake at 180°c 35 mins (fan mode)

Tamarind Chutney

boil in pressure cooker dates larger qty compared to tamarind 250 gram dates than 50 gram tamarind. Once done, remove all seeds then grind in grinder, then add salt to taste, kasmiri red chilli powder one or two teaspoon as per taste of home members and similar qty of hing! Mix it well.  its ready.. you can dilute with water, use for Bhel, Dahi puri, dahi sev bateta puri etc chat also..

Chaana Daal Wada 5 stars

Ingredients :-

- 1 cup Channa daal

- 1 tbsp Rice flour/Raw rice optional

- 1 Onion 

- 5 green chillies finely chopped 

- 1 tsp Fennel seeds

- 2 tbsp Coriander and mint leaves,chopped

- Salt as needed

- 1 spring onions finely chopped with hand

- 1 inch piece Ginger finely chopped 

- 5-6 cloves Garlic 

Method :-

1.  Soak channa dal for 3-4 hours. First grind ginger, garlic, chillies and fennel coarsely.

2. Then drain channa dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. One or two channa dal can be whole.

3. Mix finely chopped onion, coriander and mint, salt, rice flour and spring onion.

4. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Heat oil in kadai meanwhile. Shape each ball to flat patties of medium thickness.

5. Deep fry in hot oil until golden in colour,flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Copyright by :- RAK'S KITCHEN

Chana Daal Vada - 

Some people fry these vada twice also but we do once! It’s matter of how are vada fried to make crispy..

Sharing herewith our home Recipe of this Daal Vada :

* soak one bowl chana daal into water for 4-5 hours

* wash properly and grind in mixer-grinder without adding water!  Do not make fine paste but half crushed 

* add green chillies, ginger, one or two red onion and one bunch of spring onion finely chopped with hand

* add good amount of coriander leaves finely chopped 

* 1 tsp whole coriander seeds crushed

1 tsp  saunf - fennel seeds and crush into mortar - Not to grind! 

* Hing - asafoetida and salt add to taste 

mix all above ingredients nicely and rest for 15 minutes

Heat coocking oil on high flame , once heated reduce flame to medium level

Make your both palms wet with little water & take that chana batter portion in palm, make round shape in ‘Penda’ style with borders sharpened and fry..

According to size of your frying pan pls add oil and fry number of chanadal vada in pan..

The moment vada coming up in frying pan, increase flame from  medium to high and keep frying until it becomes crispy. Drain in paper towel. 

 serve with date tamarind chutney & green chili coriander chutney and Enjoy all. 🏠🙏🏻

Flour Frosting with Boiling Method must try

Ingredients

Ermine Frosting Ingredients

• ▢14 oz (397 g) granulated sugar
• ▢3 oz (85 g) flour
• ▢16 oz (454 g) whole milk
• ▢16 oz (454 g) unsalted butter room temperature
• ▢2 tsp vanilla extract
• ▢1/4 tsp salt

Instructions

Ermine Frosting Instructions

• Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it!
• Slowly add in your milk, whisk to combine, and bring your heat to medium-high. Bring the mixture to a simmer, whisk continuously until it is thick and pudding-like. Once it's simmering, cook for one minute more.
• (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl.

  Transfer the mixture into a heat-proof bowl. Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool in the refrigerator for a few hours or overnight.

  You can also transfer the mixture to a sheet pan, spread it out, cover it with plastic, and put it in the freezer for about 30 minutes to cool faster.

  Make sure the mixture is completely cool or it will melt your butter.

• Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes.
• Once the butter is fluffy, place the cooled flour mixture into a piping bag and slowly pipe it into your butter as your whip. Incorporating slowly ensures a smooth buttercream. 

• Add in your vanilla and salt, then mix until everything is creamy. Use it to frost your cooled cake. This buttercream will set quickly, so it's best used immediately.

Notes

1. After your ermine frosting is fluffy and white, you can whip in 1/4 cup sifted cocoa powder to make this chocolate.
2. Make sure your flour mixture is completely cool before making your frosting
3. Ermine frosting does not work well the next day. It's best to use it right after you make it as it tends to "set" and not stay creamy. 
4. Ermine frosting is not ideal for using under fondant because it is very soft but it is great for using it as a filling between layers. 

• Add in your vanilla and salt, then mix until everything is creamy. Use it to frost your cooled cake. This buttercream will set quickly, so it's best used immediately.

Notes

1. After your ermine frosting is fluffy and white, you can whip in 1/4 cup sifted cocoa powder to make this chocolate.
2. Make sure your flour mixture is completely cool before making your frosting
3. Ermine frosting does not work well the next day. It's best to use it right after you make it as it tends to "set" and not stay creamy. 
4. Ermine frosting is not ideal for using under fondant because it is very soft but it is great for using it as a filling between layers. 

• Add in your vanilla and salt, then mix until everything is creamy. Use it to frost your cooled cake. This buttercream will set quickly, so it's best used immediately.

Notes

1. After your ermine frosting is fluffy and white, you can whip in 1/4 cup sifted cocoa powder to make this chocolate.
2. Make sure your flour mixture is completely cool before making your frosting
3. Ermine frosting does not work well the next day. It's best to use it right after you make it as it tends to "set" and not stay creamy. 
4. Ermine frosting is not ideal for using under fondant because it is very soft but it is great for using  it as a filling between layers. 

DOES ERMINE FROSTING NEED TO BE REFRIGERATED?

This frosting can be left at room temperature for 6 hours as long as it’s not too hot. You shouldn’t have any buttercream in high heat anyway. Because it does contain milk then leftovers should be refrigerated for up to a week or frozen for up to 6 months. Similar to cream cheese frosting. 

Ermine frosting should be eaten at room temperature. Bring your cake out of the fridge for an hour or two before consuming. 

CAN YOU USE ERMINE FROSTING UNDER FONDANT?

This frosting is definitely firm enough to be used under fondant but I prefer to use it as a filling and use a firmer frosting like my easy buttercream for the outside. 

You can also pipe ermine frosting easily

How much Batter and Frosting we need

6" round pan x 2 ( 2" tall pan)

4 cups batter

3 cups frosting

6" square pan x 2

5 cups batter

4 cups frosting

8" Round pan x 2

8 cups of batter

5 cups of frosting

8" Square pan x 2

9 cups batter 

6.25 cups frosting 

10" round pan x 2

12 cups of batter

6 cups of frosting 

10" Square Pan x 2

13 cups batter 

7.75 cups frosting 

12" round pan x 2

16 cup batter

8.75 cups frosting

12" Square pan x 2

20 cups batter 

11 cups frosting