Trang chủ Top 9 món ăn Top 9 các món ăn được chế biến từ Salt

Top 9 các món ăn được chế biến từ Salt

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1 . Bánh mì phô mai sốt bơ tỏi

Bánh mì phô mai sốt bơ tỏi

Bánh mì phô mai sốt bơ tỏi

Mình học hỏi các chị trên mạng để làm ra anh bạn này, muốn xem thử sự kết hợp giữa cream cheese và mùi hăng nhẹ của tỏi sẽ tạo ra điều gì khác biệt. Kết quả thì mọi người ăn thử đều cho mình một cái view tốt. Công thức mình được chia sẻ từ các chị ấy nên nay mình muốn chia sẻ lại những bạn nào chưa biết hoặc muốn tìm cách làm thì vào đây với mình nhé . ❤

Nguyên liệu

270 gr

Bột mì số 11 (bread flour)

60 gr

Bột mì số 8 (cake flour)

50 gr

Đường (sugar)

1 nos

Trứng gà (egg)

2 gr

Muối (salt)

140 gr

Sữa (fresh milk)

4 gr

Men (yeast)

40 gr

Bơ lạt (butter)

200 gr

Cream cheese

20 gr

Sugar

70 gr

Whipping cream

1 tsp

Lemon juice

150 gr

Butter

60 gr

Garlic (tỏi băm nhỏ)

50 gr

Corndenser milk (sữa đặc)

1 tsp

Salt

2 tbsp

Honey (mật ong)

2 tbsp

Rau mùi (ngò rí)

Hướng dẫn nấu nướng

* Bước 1

Phần bột bánh mì:Cách làm cho tất cả các thành phần trừ bơ vào máy đánh trứng cho đến khi hỗn hợp bột đều và mịn sao đó cho 40g bơ vào đánh 10 phút cho đến khi kéo màng mỏng. Ủ bột bánh mì cho đến khi nở gấp 2 đập cho xẹp bột khí chia bánh theo kích thước từ 110 đến 200 tùy sở thích. Vo thành hình tròn cho bánh nở lại gấp 2 Cho bánh vào lò nướng 180 độ trong 23_ 25 phút tùy theo bánh to hay nhỏ.

* Bước 2

Phần kem phô mai: Cách làm Đánh tan cream chees với 20g đường cho đến khi tan hết đường tiếp tục cho 70 g whipping cream và nước cốt chanh vào đánh cho đến khi hỗn hợp đều mịn. Cho vào túi bắt kem bỏ tủ lạnh

* Bước 3

Phần sốt bơ tỏi: Cách làm Chưng lỏng bơ trộn sữa đặc, tỏi, mật ong,muối, trứng ray mịn,và rau mùi tây (ngò rs) cho đến khi hỗn hợp đều. Khâu cuối cùng Bánh mì dùng dao cắt bánh mì 6 phần không để đứt như hình. Dùng túi phô mai đã chuẩn bị sẵn ở phần B bơm vào từng vách của bánh mì (6 vách) Sau đó dùng chổi thấm phần sốt tỏi quét lên toàn bộ mặt bánh. Nếu muốn ăn nhiều sốt tỏi có thể phết nhiều hơn vào cách vách cắt của bánh mì. Hoặc cầm bánh mì vùi mặt trên xuống âu bơ tỏi là nhanh nhất.

* Bước 4

Bật lò 170°C nướng tiếp 7' là oke

* Bước 5

Chúc mọi người thành công

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2 . Bánh su kem (CHOUX)

Bánh su kem (CHOUX)

Bánh su kem (CHOUX)

Bánh có 3 phần Phần bánh Phần nhân Phần Craquelin

Nguyên liệu

1

. Nguyên liệu

125 ml

Milk

125 ml

water

4 gr

salt

250 gr

Egg

140 gr

Flour

110 gr

Butter

140 gr

Brown Sugar

Ít

vanilla

2

. Dụng cụ

Hướng dẫn nấu nướng

* Bước 1

Cho bơ và đường vào tô, đánh đều. Rồi cho bột và vani vào trộn đều. -Lấy ra chia làm 4 phần (có thể nhiều hơn), cho vào 4 chén, mỗi chén cho 1 loại màu rồi trộn đều. -Cho ra decal, cán mỏng, cho vào tủ lạnh cho cứng. -Sau khi đã làm xong phần bánh lấy crag trên ra dùng khuôn cắt, rồi đặt lên trên nặt bánh.
Cho bơ và đường vào tô, đánh đều. Rồi cho bột và vani vào trộn đều. -Lấy ra chia làm 4 phần (có thể nhiều hơn), cho vào 4 chén, mỗi chén cho 1 loại màu rồi trộn đều. -Cho ra decal, cán mỏng, cho vào tủ lạnh cho cứng. -Sau khi đã làm xong phần bánh lấy crag trên ra dùng khuôn cắt, rồi đặt lên trên nặt bánh.

* Bước 2

C. Phần bánh -Cho sữa, muối, nước, bơ vào nồi, nấu sôi Cho bột vào quậy đều. -cho bột, sữa, bơ ra tô đánh trứng cho lần lượt trứng vào đânh mạnh đến khi dẻo. -Cho bột vào túi nặn, nặn ra khay nướng đã lót giấy. -Lấy crag ra cắt hình rồi đặt lên trên, cho vào lò ( nhiệt độ dưới 130•C trên 120•C )
C. Phần bánh -Cho sữa, muối, nước, bơ vào nồi, nấu sôi Cho bột vào quậy đều. -cho bột, sữa, bơ ra tô đánh trứng cho lần lượt trứng vào đânh mạnh đến khi dẻo. -Cho bột vào túi nặn, nặn ra khay nướng đã lót giấy. -Lấy crag ra cắt hình rồi đặt lên trên, cho vào lò ( nhiệt độ dưới 130•C trên 120•C )

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3 . Tomato Sauce with Anchovies

Tomato Sauce with Anchovies

Tomato Sauce with Anchovies

While anchovy fillets are undeniably fishy, the salty funkiness of these little fish is their strength. Anchovies have a rich, umami flavor that adds a layer of complexity when dissolved into a sauce or emulsified into a dressing.

Nguyên liệu

1/4 cup

olive oil

1

onion, finely diced

1

celery stalk, finely chopped

4

gloves garlic, minced

2 1/2 kg

Italian peeled plum tomatoes in juice

2 tsp

sugar

1 tsp

salt

1/2 tsp

chilli flakes

1/2 tsp

dried Italian herbs

1 tsp

white wine vinegar

3

anchovy fillets or 1 tsp anchovy paste

1 tbsp

tomato paste

Hướng dẫn nấu nướng

* Bước 1

In a large sauce pan over medium low heat, add olive oil, onion, celery, season with salt and cook for about 15 minutes until soft and golden. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.

* Bước 2

Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.

* Bước 3

Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and chili flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer.

* Bước 4

Pour in crushed tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 to 2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Pour in crushed tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 to 2 hours, adding a little water as the sauce cooks down. Stir occasionally. Pour in crushed tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 to 2 hours, adding a little water as the sauce cooks down. Stir occasionally.

* Bước 5

Remove from heat and blend the sauce to get a smooth texture. Store in sterilized glass jars.
Remove from heat and blend the sauce to get a smooth texture. Store in sterilized glass jars. Remove from heat and blend the sauce to get a smooth texture. Store in sterilized glass jars. Remove from heat and blend the sauce to get a smooth texture. Store in sterilized glass jars.

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4 . 58% hydration Garlic Chilli Focaccia

58% hydration Garlic Chilli Focaccia

58% hydration Garlic Chilli Focaccia

With no kneading and less proofing time, this recipe is a winner on busy days. The dough has a small ratio of water to flour, resulting in a weak gluten network hence dense and tight crumbs - perfect for focaccia sandwiches!

Nguyên liệu

2 tbsp

olive oil to grease the pan

250 g

bread flour

145 ml

lukewarm water

3 g

dry instant yeast

3 g

salt

1 tbsp

olive oil

Hướng dẫn nấu nướng

* Bước 1

Generously grease a 8"x 11" baking pan with butter. Drizzle 2 tbsp olive oil in the bottom. Set aside.

* Bước 2

In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Transfer the batter to the prepared pan. Cover with a damp towel and let rise until doubles in size, about 1 hour.

* Bước 3

Oil your hands and if necessary, spread the dough into the corners of the pan. Cover with the damp towel and let rise second time, about 40 minutes.

* Bước 4

Toward the end of the rising process, preheat the oven to 375°F / 190°C no fan, and arrange a rack in the middle of the oven.

* Bước 5

Use your fingers to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.

* Bước 6

Drizzle the top with 1 tbsp olive oil. As for the toppings, you can change them up however you like.
Drizzle the top with 1 tbsp olive oil. As for the toppings, you can change them up however you like.

* Bước 7

Bake 20 to 25 minutes, or until the bread is golden brown. Cool in the pan for 5 minutes before serving.
Bake 20 to 25 minutes, or until the bread is golden brown. Cool in the pan for 5 minutes before serving.

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5 . Spinach Fettuccine

Spinach Fettuccine

Spinach Fettuccine

Blanched spinach gives this pasta dough its vibrant green color and I'm all here for it.

Nguyên liệu

125 g

fresh spinach

125 g

eggs, beaten (about 3 large eggs)

227 g

all-purpose flour (or 00 flour)

3 g

salt

1

pasta roller and cutter

Hướng dẫn nấu nướng

* Bước 1

Bring a pot of water to a boil over high heat. Season the water with salt. Add the spinach and boil until the stems soften, 30-40 seconds. Using a spider, remove the spinach and spread it on a tray. Let cool for about 20 minutes. Once cooled down, wrap it in a clean, dry towel to squeeze out all the excess water. The spinach must be very dry.
Bring a pot of water to a boil over high heat. Season the water with salt. Add the spinach and boil until the stems soften, 30-40 seconds. Using a spider, remove the spinach and spread it on a tray. Let cool for about 20 minutes. Once cooled down, wrap it in a clean, dry towel to squeeze out all the excess water. The spinach must be very dry.

* Bước 2

In a blender, blend the spinach and eggs until smooth green color, about 2 minutes. Use a strainer to remove any clumps in the mixture if necessary.
In a blender, blend the spinach and eggs until smooth green color, about 2 minutes. Use a strainer to remove any clumps in the mixture if necessary. In a blender, blend the spinach and eggs until smooth green color, about 2 minutes. Use a strainer to remove any clumps in the mixture if necessary.

* Bước 3

In the mixer with dough hooks, beat the spinach mixture, salt and flour together until it is relatively smooth with a cellulite-like texture, an indication of gluten formation. Knead it with a bit of all-purpose flour to form a ball. Wrap the dough tightly in plastic wrap, smooth out any air pockets. Set aside to rest at room temperature for 15 minutes.
In the mixer with dough hooks, beat the spinach mixture, salt and flour together until it is relatively smooth with a cellulite-like texture, an indication of gluten formation. Knead it with a bit of all-purpose flour to form a ball. Wrap the dough tightly in plastic wrap, smooth out any air pockets. Set aside to rest at room temperature for 15 minutes. In the mixer with dough hooks, beat the spinach mixture, salt and flour together until it is relatively smooth with a cellulite-like texture, an indication of gluten formation. Knead it with a bit of all-purpose flour to form a ball. Wrap the dough tightly in plastic wrap, smooth out any air pockets. Set aside to rest at room temperature for 15 minutes. In the mixer with dough hooks, beat the spinach mixture, salt and flour together until it is relatively smooth with a cellulite-like texture, an indication of gluten formation. Knead it with a bit of all-purpose flour to form a ball. Wrap the dough tightly in plastic wrap, smooth out any air pockets. Set aside to rest at room temperature for 15 minutes.

* Bước 4

Prep your work surface with all-purpose flour. Use a rolling pin to flatten out the dough to 1cm thick.
Prep your work surface with all-purpose flour. Use a rolling pin to flatten out the dough to 1cm thick.

* Bước 5

Pass through the pasta roller on the thickest setting 3 times. Fold the pasta dough into thirds, then flatten it, and pass through the machine again. Repeat this process 6 times (lightly dusting the dough with flour once or twice to prevent it sticking). Continue to roll the pasta through the machine, decreasing the thickness setting each time. Turn the handle with one hand and support the dough with the other, as it gradually becomes thinner.
Pass through the pasta roller on the thickest setting 3 times. Fold the pasta dough into thirds, then flatten it, and pass through the machine again. Repeat this process 6 times (lightly dusting the dough with flour once or twice to prevent it sticking). Continue to roll the pasta through the machine, decreasing the thickness setting each time. Turn the handle with one hand and support the dough with the other, as it gradually becomes thinner. Pass through the pasta roller on the thickest setting 3 times. Fold the pasta dough into thirds, then flatten it, and pass through the machine again. Repeat this process 6 times (lightly dusting the dough with flour once or twice to prevent it sticking). Continue to roll the pasta through the machine, decreasing the thickness setting each time. Turn the handle with one hand and support the dough with the other, as it gradually becomes thinner. Pass through the pasta roller on the thickest setting 3 times. Fold the pasta dough into thirds, then flatten it, and pass through the machine again. Repeat this process 6 times (lightly dusting the dough with flour once or twice to prevent it sticking). Continue to roll the pasta through the machine, decreasing the thickness setting each time. Turn the handle with one hand and support the dough with the other, as it gradually becomes thinner.

* Bước 6

Carefully pass the thin dough through the fettuccine cutter and quickly toss the freshly cut pasta in flour to keep them from sticking.
Carefully pass the thin dough through the fettuccine cutter and quickly toss the freshly cut pasta in flour to keep them from sticking. Carefully pass the thin dough through the fettuccine cutter and quickly toss the freshly cut pasta in flour to keep them from sticking.

* Bước 7

Cook pasta in boiling water with salt for 2 minutes or until desired doneness.
Cook pasta in boiling water with salt for 2 minutes or until desired doneness. Cook pasta in boiling water with salt for 2 minutes or until desired doneness.

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6 . Pie Crust - Pâte Brisée

Pie Crust - Pâte Brisée

Pie Crust - Pâte Brisée

The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.

Nguyên liệu

94 g

all-purpose flour, plus more for work surface

25 g

granulated sugar

Pinch

salt

58 g

unsalted butter, very cold, cubed

30 ml

ice cold water

Hướng dẫn nấu nướng

* Bước 1

In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour. In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour. In a food processor, mix the flour, sugar, salt and butter together. Add the water and stir until the flour is moistened. Add 1 more tsp of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.

* Bước 2

On a lightly floured work surface, roll the dough into a circle or any preferred shape about 1/8-inch (0.4cm) thick. Transfer dough to your baking pan. Chill the pie crust for at least half-hour before baking. This will prevent the sides from shrinking.
On a lightly floured work surface, roll the dough into a circle or any preferred shape about 1/8-inch (0.4cm) thick. Transfer dough to your baking pan. Chill the pie crust for at least half-hour before baking. This will prevent the sides from shrinking.

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7 . Overnight 89% Hydration Garlic and Rosemary Focaccia

Overnight 89% Hydration Garlic and Rosemary Focaccia

Overnight 89% Hydration Garlic and Rosemary Focaccia

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 12 to 48 hours in the fridge yields the best result... The focaccia will emerge from the oven pillowy and golden. This focaccia has a crisp outside and a soft inside with large air pockets, and is super versatile - you can finish it however you like. Here I'm topping it with Garlic Olive Oil and Rosemary with a touch of flaky salt and black pepper!

Nguyên liệu

4 cups (512 g)

bread flour

2 tsp (10 g)

salt

2 tsp (8 g)

instant yeast

2 cups (455 g)

lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

4 tbsp

extra virgin olive oil, divided

30 g

extra virgin olive oil

2

cloves garlic, finely minced or grated

Hướng dẫn nấu nướng

* Bước 1

In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough generously with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for 12-48 hours (the longer the tastier!)
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough generously with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for 12-48 hours (the longer the tastier!) In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough generously with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for 12-48 hours (the longer the tastier!)

* Bước 2

Grease a 9-inch round pan or a 8×11-inch pan with butter or coat with nonstick cooking spray. This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking.
Grease a 9-inch round pan or a 8×11-inch pan with butter or coat with nonstick cooking spray. This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking.

* Bước 3

Pour a tablespoon of oil into the center of the round pan OR 2 tablespoons of oil if using the 8x11 inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the ball into the prepared pan and roll it in the oil to coat it all over. Let it rest for 3-4 hours. Poke test with your finger - it should leave an indentation that slowly springs back.
Pour a tablespoon of oil into the center of the round pan OR 2 tablespoons of oil if using the 8x11 inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the ball into the prepared pan and roll it in the oil to coat it all over. Let it rest for 3-4 hours. Poke test with your finger - it should leave an indentation that slowly springs back. Pour a tablespoon of oil into the center of the round pan OR 2 tablespoons of oil if using the 8x11 inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the ball into the prepared pan and roll it in the oil to coat it all over. Let it rest for 3-4 hours. Poke test with your finger - it should leave an indentation that slowly springs back. Pour a tablespoon of oil into the center of the round pan OR 2 tablespoons of oil if using the 8x11 inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the ball into the prepared pan and roll it in the oil to coat it all over. Let it rest for 3-4 hours. Poke test with your finger - it should leave an indentation that slowly springs back.

* Bước 4

Toward the end of the rising process, preheat the oven to 450°F / 230°C no fan, and arrange a rack in the middle of the oven.

* Bước 5

Combine your extra virgin olive oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough.
Combine your extra virgin olive oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough.

* Bước 6

Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. Sprinkle with the rosemary, flaky sea salt, and pepper.
Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. Sprinkle with the rosemary, flaky sea salt, and pepper.

* Bước 7

Immediately transfer to the oven and bake for 25 minutes, or until golden brown on the surface and pulling away from the sides of the pan. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting.
Immediately transfer to the oven and bake for 25 minutes, or until golden brown on the surface and pulling away from the sides of the pan. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting. Immediately transfer to the oven and bake for 25 minutes, or until golden brown on the surface and pulling away from the sides of the pan. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting.

* Bước 8

To reheat your bread in the oven you will want to preheat your oven to 180C. Prepare your bread by placing it on a baking sheet and sprinkling a few drops, about a tablespoon, of water on it. This will help rehydrate the bread so that it is not all dry when you eat it. This can be baked for 5-10 minutes. Check it often until it is crispy and warmed all the way through.

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8 . Caribbean Spiced Rum Cake

Caribbean Spiced Rum Cake

Caribbean Spiced Rum Cake

When my sweet neighbor gifted me a pineapple, I immediately thought about the bold and bright Caribbean flavors: coconut, almond, pineapple, vanilla and of course spiced rum. Serving with a pineapple martini on the side, oh you know it's gonna be good.

Nguyên liệu

56 g

all-purpose flour

10 g

corn starch

4 g

baking powder

pinch

salt

7 g

unsweetened shredded coconut

22 g

granulated sugar

25 g

unsalted butter, softened

40 g

unsweetened coconut milk

55 g

crushed pineapple, drained and juices reserved for glaze

1

large egg

27 g

dark spiced rum, or dark rum

4 g

vanilla extract

25 g

unsalted butter

10 g

pineapple juice

1 g

spiced rum

40 g

powdered sugar

Hướng dẫn nấu nướng

* Bước 1

Crushed Pineapple: cut pineapple into chunks. Put them into your food processor and pulse 2-3 times. Use a strainer to reserve the pineapple juice. Set aside.

* Bước 2

Preheat the oven to 325F (160C). Prep a 1 1/3 cup (330ml) bundt pan with shortening (or nonstick cooking spray) and dust with almond meal.
Preheat the oven to 325F (160C). Prep a 1 1/3 cup (330ml) bundt pan with shortening (or nonstick cooking spray) and dust with almond meal.

* Bước 3

For the Cake: With an electric mixer, cream the softened butter and granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.

* Bước 4

Whisk the coconut milk, egg, rum, vanilla extract, and drained crushed pineapple together, and add to the mixer. Beat until combined.
Whisk the coconut milk, egg, rum, vanilla extract, and drained crushed pineapple together, and add to the mixer. Beat until combined.

* Bước 5

Pour the batter into the pan and bake for 40 minutes or until a toothpick into the center of the cake comes out clean. If not, bake for 5 minutes longer, then test again.
Pour the batter into the pan and bake for 40 minutes or until a toothpick into the center of the cake comes out clean. If not, bake for 5 minutes longer, then test again.

* Bước 6

While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8 minutes or until it begins to thicken slightly. Remove from heat.
While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8 minutes or until it begins to thicken slightly. Remove from heat. While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8 minutes or until it begins to thicken slightly. Remove from heat.

* Bước 7

With a skewer, poke holes throughout the cake and slowly pour the syrup over it, allowing it to absorb until all the syrup has been applied. Cover the pan loosely with plastic wrap and let it sit at room temperature for 2-3 hours.
With a skewer, poke holes throughout the cake and slowly pour the syrup over it, allowing it to absorb until all the syrup has been applied. Cover the pan loosely with plastic wrap and let it sit at room temperature for 2-3 hours. With a skewer, poke holes throughout the cake and slowly pour the syrup over it, allowing it to absorb until all the syrup has been applied. Cover the pan loosely with plastic wrap and let it sit at room temperature for 2-3 hours.

* Bước 8

When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove pan.

* Bước 9

Mix the glaze ingredients starting with 30 g of powdered sugar, 5 ml pineapple juice, and rum. Whisk and add more powdered sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.

* Bước 10

Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Sprinkle on top of the glaze andddd you're done.
Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Sprinkle on top of the glaze andddd you're done.

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9 . Peanut Butter Chocolate Cake with Peanut Butter Sauce

Peanut Butter Chocolate Cake with Peanut Butter Sauce

Peanut Butter Chocolate Cake with Peanut Butter Sauce

Put Peanut Butter and Chocolate together and you've got a winning combo. Soft, moist, and perfectly balanced. This bundt cake stores well, and is great when served with chocolate or vanilla ice cream.

Nguyên liệu

50 g (1/4 cup)

sugar

15 ml (1 tbsp)

vegetable oil

12 g

egg, room temperature

1/8 tsp

vanilla

56 ml (1/4 cup)

milk, room temperature

47 g

all-purpose flour

20 g

cocoa powder

1/2 tsp

baking powder

1/8 tsp

baking soda

1/8 tsp

salt

28 ml (1/8 cup)

boiling water

14 g

butter, room temperature

31 g

creamy peanut butter

38 ml (1/8 cup)

sweetened condensed milk

11 ml (3/4 tbsp)

water

Hướng dẫn nấu nướng

* Bước 1

Preheat your oven to 350F (177C). Prep a 330 ml (1 1/3 cup) bundt mould with melted shortening and coat it with granulated sugar. You can also use softened butter and cocoa powder. Set aside.

* Bước 2

For the Chocolate batter: - Cream together the sugar and oil in a bowl. - Mix in the egg, vanilla and milk. - In a separate bowl combine the flour, cocoa powder. baking powder, baking soda and salt. - Slowly add your dry ingredients to your wet ingredients while stirring until combined. - Mix in the boiling water.

* Bước 3

For the Peanut Butter batter: - Cream together the butter, peanut butter and sugar in a bowl. - Mix in the egg and vanilla. - In a separate bowl combine the flour, baking powder and salt. - Mix in 1/3 of your flour mixture until mixed. Followed by 1/3 of your milk. Alternate until everything is added.

* Bước 4

Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan.
Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan. Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan. Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan.

* Bước 5

For the Peanut Butter sauce: - Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl. - Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake. Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake.
For the Peanut Butter sauce: - Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl. - Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake. Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake. For the Peanut Butter sauce: - Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl. - Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake. Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake.

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Lời khuyên của các chuyên gia về ăn uống

1. Bữa ăn bao gồm các thực phẩm giàu tinh bột

2. Ăn nhiều rau xanh và trái cây

3. Ăn nhiều cá hơn

4. Cắt giảm chất béo bão hòa và đường

5. Trong chế độ ăn uống, hãy ăn ít muối

6. Tích cực vận động và giữ số cân hợp lý

7. Không để cơ thể thiếu nước

8. Không bỏ bữa sáng

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