Trang chủ Top 9 món ăn Top 9 các món ăn được chế biến từ all purpose flour

Top 9 các món ăn được chế biến từ all purpose flour

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1 . Bột chiên gà (tự pha)

Bột chiên gà (tự pha)

Bột chiên gà (tự pha)

Đây là công thức của riêng mình khi muốn chiên gà giống như các nhà hàng của Hàn. Mình tự tổng hợp lại những công thức khác nhau và cho ra công thức của riêng mình. #justinn

Nguyên liệu

2 chén

all purpose flour

1 chén

of potatoes starch (or corn starch)

1 muỗng cà phê

muối

1/2 muỗng cà phê

tiêu

2 muỗng cà phê

baking POWDER

Hướng dẫn nấu nướng

* Bước 1

Trộn hết tất cả các loại bột trên và cất vào hộp kín bảo quản ở chỗ thoáng mát. Mỗi lần muốn dùng thì cứ múc ra và dùng dần. Vì là tổng hợp từ nhiều nguồn khác nhau nên mình cũng không biết chính xác là bảo quản được đến bao lâu cả.

* Bước 2

Chúc mọi người thành công trong các món chiên 🫰🏻

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2 . Gordon Ramsay's Sticky Date Pudding

Gordon Ramsay's Sticky Date Pudding

Gordon Ramsay's Sticky Date Pudding

I wanted to recreate Gordon’s signature dessert but reduced his toffee sauce recipe by half. Would he kick me out of his kitchen I’m wondering 🙊 btw I can’t stop watching Hell's Kitchen, send help 😵

Nguyên liệu

145 g (3/4 cup)

dates, pits removed, roughly chopped

1/2 teaspoon

baking soda

1/4 cup

boiling water

3 tbsp (42 g)

unsalted butter, room temperature

6 tbsp (84 g)

light brown sugar

1

egg

78 g

all-purpose flour

1/2 tsp

baking powder

1/4 cup (57 g)

unsalted butter

1/2 cup (113 g)

packed brown sugar

1 tbsp (15 ml)

milk

1 tbsp (15 ml)

heavy cream

1 tbsp (17 g)

corn syrup

pinch

kosher salt

1 tbsp (15 ml)

bourbon (optional)

Hướng dẫn nấu nướng

* Bước 1

Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.

* Bước 2

In the mixing bowl, cream butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add flour and baking powder and mix until just combined.
In the mixing bowl, cream butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add flour and baking powder and mix until just combined.

* Bước 3

Preheat the oven to 350˚F (175˚C).

* Bước 4

Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.
Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined. Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.

* Bước 5

Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray. Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.

* Bước 6

While the cakes are baking, make the Toffee Sauce: combine all ingredients (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately.
While the cakes are baking, make the Toffee Sauce: combine all ingredients (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately. While the cakes are baking, make the Toffee Sauce: combine all ingredients (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately. While the cakes are baking, make the Toffee Sauce: combine all ingredients (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately.

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3 . Northern Fried Chicken

Northern Fried Chicken

Northern Fried Chicken

This is not a typical Southern fried chicken recipe, let's get that out of the way.

Nguyên liệu

4-6

boneless, skinless chicken thighs or breasts

3

egg whites

1 1/2 cup

all purpose flour

1/2 cup

fine breadcrumbs

1 1/2 tsp

granulated onion (or onion powder)

1 1/2 tsp

granulated garlic (or garlic powder)

1/2 tsp

paprika

1/2 tsp

cayenne

Hướng dẫn nấu nướng

* Bước 1

Dry brine the chicken for about 4 hours: simply season with salt and then place in the bottom shelf of the fridge uncovered. This will season the chicken and keep it dry. Take the chicken out 30 minutes before cooking.
Dry brine the chicken for about 4 hours: simply season with salt and then place in the bottom shelf of the fridge uncovered. This will season the chicken and keep it dry. Take the chicken out 30 minutes before cooking. Dry brine the chicken for about 4 hours: simply season with salt and then place in the bottom shelf of the fridge uncovered. This will season the chicken and keep it dry. Take the chicken out 30 minutes before cooking.

* Bước 2

Bring a deep, heavy bottom pot no more than halfway filled with some high smoke point oil like canola or vegetable oil and let that heat up on medium heat to about 375F.
Bring a deep, heavy bottom pot no more than halfway filled with some high smoke point oil like canola or vegetable oil and let that heat up on medium heat to about 375F.

* Bước 3

In a bowl, separate the egg white from the yolks and gently whisk to slightly foam the whites. Set aside. Reserve the yolks for scrambled eggs or for a dish like Carbonara.

* Bước 4

In another bowl, combine the flour, breadcrumbs, and spices. Set aside.
In another bowl, combine the flour, breadcrumbs, and spices. Set aside.

* Bước 5

Dip the chicken into the egg whites, make sure they are well coated, then dip in the flour mixture and really be rough with it, you want flour completely covering the chicken and even better to have little chunks of clumped up flour. Once all the chicken is dredged, they are ready to fry.
Dip the chicken into the egg whites, make sure they are well coated, then dip in the flour mixture and really be rough with it, you want flour completely covering the chicken and even better to have little chunks of clumped up flour. Once all the chicken is dredged, they are ready to fry. Dip the chicken into the egg whites, make sure they are well coated, then dip in the flour mixture and really be rough with it, you want flour completely covering the chicken and even better to have little chunks of clumped up flour. Once all the chicken is dredged, they are ready to fry.

* Bước 6

Drop the chicken in the oil few pieces at a time. The most important part of frying is heat management. As soon as you add the chicken, the temp of the oil will drop. So you are going to have to use a thermometer and try to regulate the temp by hand to try and keep it around 350-375F so that the dredge can get properly crispy and the inside stays perfectly cooked.
Drop the chicken in the oil few pieces at a time. The most important part of frying is heat management. As soon as you add the chicken, the temp of the oil will drop. So you are going to have to use a thermometer and try to regulate the temp by hand to try and keep it around 350-375F so that the dredge can get properly crispy and the inside stays perfectly cooked. Drop the chicken in the oil few pieces at a time. The most important part of frying is heat management. As soon as you add the chicken, the temp of the oil will drop. So you are going to have to use a thermometer and try to regulate the temp by hand to try and keep it around 350-375F so that the dredge can get properly crispy and the inside stays perfectly cooked.

* Bước 7

Once the internal temp of the chicken is around 185-210F and is golden brown, pull out of the oil and let it drain on a rack or oil absorbent paper. Finish frying the rest of the batch.
Once the internal temp of the chicken is around 185-210F and is golden brown, pull out of the oil and let it drain on a rack or oil absorbent paper. Finish frying the rest of the batch. Once the internal temp of the chicken is around 185-210F and is golden brown, pull out of the oil and let it drain on a rack or oil absorbent paper. Finish frying the rest of the batch.

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4 . Salted Caramel Apple Galette

Salted Caramel Apple Galette

Salted Caramel Apple Galette

Galette is essentially free-form pies where any possible mistakes are comforted in the fact that you can’t mess this up. Like an apple pie without the pan, this French sweet treat consists of a layer of cinnamon-scented apples atop a buttery, flaky crust baked in salted caramel sauce.

Nguyên liệu

1

pie crust

2

apples, sliced into 1/4 inch (0.5cm) slices

25 g

packed light or dark brown sugar

6 g

all-purpose flour

1 tsp

fresh lemon juice (to prevent apple browning)

1/2 tsp

ground cinnamon

Pinch

ground nutmeg

1 1/2 tbsp

salted caramel sauce

20 g

almond slices (optional)

Hướng dẫn nấu nướng

* Bước 1

Prepare the dough following step 1 in this recipe

* Bước 2

As the dough chills, prepare the filling: mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
As the dough chills, prepare the filling: mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.

* Bước 3

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

* Bước 4

Follow step 2 in the included recipe. No need to keep chilled any further.
Follow step 2 in the included recipe. No need to keep chilled any further.

* Bước 5

Arrange the apples (not the juices) into the center of the dough, leaving a 2 inch (5cm) border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with almond slices, if using.
Arrange the apples (not the juices) into the center of the dough, leaving a 2 inch (5cm) border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with almond slices, if using. Arrange the apples (not the juices) into the center of the dough, leaving a 2 inch (5cm) border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with almond slices, if using. Arrange the apples (not the juices) into the center of the dough, leaving a 2 inch (5cm) border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with almond slices, if using.

* Bước 6

Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving. Serve with extra salted caramel sauce drizzled on top and scoop of vanilla ice cream.
Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving. Serve with extra salted caramel sauce drizzled on top and scoop of vanilla ice cream. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving. Serve with extra salted caramel sauce drizzled on top and scoop of vanilla ice cream. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving. Serve with extra salted caramel sauce drizzled on top and scoop of vanilla ice cream. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving. Serve with extra salted caramel sauce drizzled on top and scoop of vanilla ice cream.

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5 . 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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6 . 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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7 . Churros

Churros

Churros

These crowd pleasures are crispy on the outside, tender on the inside and have the most irresistible flavor. Plus it's so fun to make! 🇻🇳 Chỉ cần một vài nguyên liệu đơn giản và chảo rán bạn có ngay món bánh tráng miệng giòn xốp ngọt ngào

Nguyên liệu

3/4 tsp

ground cinnamon

1 Tbsp (13 g)

granulated sugar

1 cup (250 ml)

water

1/4 cup (56 g)

unsalted butter, cubbed

1/4 tsp

salt

1 cup (141 g)

all-purpose flour

1

large egg

1/2 tsp

vanilla extract

Hướng dẫn nấu nướng

* Bước 1

Whisk together sugar and cinnamon, set aside.
Whisk together sugar and cinnamon, set aside.

* Bước 2

Add water, butter, sugar and salt to a saucepan, bring to a boil over medium-high heat. Add flour and reduce heat to medium-low. Cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine). Transfer mixture to a large mixing bowl, let cool 5 minutes.
Add water, butter, sugar and salt to a saucepan, bring to a boil over medium-high heat. Add flour and reduce heat to medium-low. Cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine). Transfer mixture to a large mixing bowl, let cool 5 minutes.

* Bước 3

Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

* Bước 4

Transfer to a large piping bag fitted with a rounded star tip. Here I used 2 tips: 824 for skinny churros and 827 for fatter ones.
Transfer to a large piping bag fitted with a rounded star tip. Here I used 2 tips: 824 for skinny churros and 827 for fatter ones. Transfer to a large piping bag fitted with a rounded star tip. Here I used 2 tips: 824 for skinny churros and 827 for fatter ones.

* Bước 5

Heat about 1 1/2 inches (4cm) oil in a large pot or deep skillet over medium-high heat to 360 F (182 C).
Heat about 1 1/2 inches (4cm) oil in a large pot or deep skillet over medium-high heat to 360 F (182 C).

* Bước 6

Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Let fry until golden brown, about 3 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

* Bước 7

Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache, caramel sauce, or dulce de leche if desired.
Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache, caramel sauce, or dulce de leche if desired.

* Bước 8

Make ahead: the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: though they are best served warm, the churros can be stored in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat cooked churros in the oven at 350 F about 5 mins.
Make ahead: the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: though they are best served warm, the churros can be stored in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat cooked churros in the oven at 350 F about 5 mins. Make ahead: the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Storing: though they are best served warm, the churros can be stored in an airtight container lined with paper towels at room temperature for up to 2 days. Reheat cooked churros in the oven at 350 F about 5 mins.

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8 . Cardamom Chocolate Banana Bread

Cardamom Chocolate Banana Bread

Cardamom Chocolate Banana Bread

I rarely cook with cardamom but something about it reminds me of home. Adopting Nathaniel's banana bread recipe at capturesbytk.com, I added walnuts to the mix and used 65% dark chocolate. It came out super moist, well-balanced and homely.

Nguyên liệu

8 tbsp (113 g)

unsalted butter, softened

2/3 cup (142 g)

light brown sugar

1 tsp

Chinese Five Spice, or 1/2 tsp ground cinnamon

1 tsp

ground cardamom

1 tsp

baking soda

1 tsp

baking powder

1 tsp

fine sea salt

1 tsp

vanilla extract

1 1/2 cup (340 g)

ripe bananas (about 3 bananas)

1/4 cup (85 g)

honey

2

large eggs

2 1/4 cup (269 g)

all-purpose flour

1/2 cup (57 g)

chopped walnuts (optional)

1

banana, cubed

4

oz (110 g) semi-sweet chocolate, roughly chopped

3 tbsp

sweetened condensed milk

1

banana, sliced long-ways

Hướng dẫn nấu nướng

* Bước 1

Preheat the oven to 325°F (162°C). Lightly grease or line a 5” x 9” pan with parchment paper and set aside.
Preheat the oven to 325°F (162°C). Lightly grease or line a 5” x 9” pan with parchment paper and set aside.

* Bước 2

In a large mixing bowl, beat the softened butter, brown sugar, vanilla extract, cardamom, Chinese Five Spice, baking soda, baking powder and salt on medium speed or until smooth.
In a large mixing bowl, beat the softened butter, brown sugar, vanilla extract, cardamom, Chinese Five Spice, baking soda, baking powder and salt on medium speed or until smooth. In a large mixing bowl, beat the softened butter, brown sugar, vanilla extract, cardamom, Chinese Five Spice, baking soda, baking powder and salt on medium speed or until smooth.

* Bước 3

Chop up your ripe bananas and add them to a food processor, along with the honey, and eggs. Blitz this mixture until smooth, then pour it into the large mixing bowl and mix until well combined.
Chop up your ripe bananas and add them to a food processor, along with the honey, and eggs. Blitz this mixture until smooth, then pour it into the large mixing bowl and mix until well combined. Chop up your ripe bananas and add them to a food processor, along with the honey, and eggs. Blitz this mixture until smooth, then pour it into the large mixing bowl and mix until well combined. Chop up your ripe bananas and add them to a food processor, along with the honey, and eggs. Blitz this mixture until smooth, then pour it into the large mixing bowl and mix until well combined.

* Bước 4

Add in the flour and walnuts and beat just until smooth. Carefully stir chopped chocolate and banana cubes into the batter until incorporated. Transfer the batter to the pan.
Add in the flour and walnuts and beat just until smooth. Carefully stir chopped chocolate and banana cubes into the batter until incorporated. Transfer the batter to the pan. Add in the flour and walnuts and beat just until smooth. Carefully stir chopped chocolate and banana cubes into the batter until incorporated. Transfer the batter to the pan. Add in the flour and walnuts and beat just until smooth. Carefully stir chopped chocolate and banana cubes into the batter until incorporated. Transfer the batter to the pan.

* Bước 5

Take 3 heaping tablespoons of sweetened condensed milk and swirl them into the batter. Slice up one banana long-ways and place it flat-side up on top of the batter.
Take 3 heaping tablespoons of sweetened condensed milk and swirl them into the batter. Slice up one banana long-ways and place it flat-side up on top of the batter. Take 3 heaping tablespoons of sweetened condensed milk and swirl them into the batter. Slice up one banana long-ways and place it flat-side up on top of the batter. Take 3 heaping tablespoons of sweetened condensed milk and swirl them into the batter. Slice up one banana long-ways and place it flat-side up on top of the batter.

* Bước 6

Bake for 65 minutes. Check on the bread with 20 minutes left, if it’s browning too much, gently place a piece of aluminum foil over top. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with a few wet crumbs clinging to it. The toothpick shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Bake for 65 minutes. Check on the bread with 20 minutes left, if it’s browning too much, gently place a piece of aluminum foil over top. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with a few wet crumbs clinging to it. The toothpick shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

* Bước 7

Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack.
Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool it completely on a rack.

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9 . Chocoflan

Chocoflan

Chocoflan

Two separate layers of luxurious silky smooth flan and decadent chocolate cake switch their positions during baking. Quite magical.

Nguyên liệu

60 g

granulated sugar

110-120 g

egg

200 g

sweetened condensed milk

160 g

whole milk

1/2 tsp

vanilla extract

100 g

full fat cream cheese, softened

60 g

all-purpose flour

20 g

dark cocoa powder

1/4 tsp

ground cinnamon

1 tsp

baking powder

60 g

butter

55-60 g

egg at room temperature

40 g

whole milk at room temperature

1 tbsp

chopped pecans or nuts (optional)

Hướng dẫn nấu nướng

* Bước 1

Preheat the oven at 175ºC. Coat your pan with butter and granulated sugar, set aside.
Preheat the oven at 175ºC. Coat your pan with butter and granulated sugar, set aside.

* Bước 2

Making the caramel: In a small saucepan add the granulated sugar and cook at medium heat until it melts. Stir gently making sure to scrape the sides of the pan to avoid burning the caramel. Allow it to melt completely until it turns into a rich golden brown color. Remove from heat. Quickly pour the caramel into the pan and tilt it until you cover the bottom and a bit of the sides of the pan. Set aside.
Making the caramel: In a small saucepan add the granulated sugar and cook at medium heat until it melts. Stir gently making sure to scrape the sides of the pan to avoid burning the caramel. Allow it to melt completely until it turns into a rich golden brown color. Remove from heat. Quickly pour the caramel into the pan and tilt it until you cover the bottom and a bit of the sides of the pan. Set aside. Making the caramel: In a small saucepan add the granulated sugar and cook at medium heat until it melts. Stir gently making sure to scrape the sides of the pan to avoid burning the caramel. Allow it to melt completely until it turns into a rich golden brown color. Remove from heat. Quickly pour the caramel into the pan and tilt it until you cover the bottom and a bit of the sides of the pan. Set aside.

* Bước 3

Making the flan: In a blender pour condensed milk, whole milk, egg, vanilla extract and cream cheese. Blend on low until everything is combined. Set aside.
Making the flan: In a blender pour condensed milk, whole milk, egg, vanilla extract and cream cheese. Blend on low until everything is combined. Set aside. Making the flan: In a blender pour condensed milk, whole milk, egg, vanilla extract and cream cheese. Blend on low until everything is combined. Set aside. Making the flan: In a blender pour condensed milk, whole milk, egg, vanilla extract and cream cheese. Blend on low until everything is combined. Set aside.

* Bước 4

Making the chocolate cake: Sift flour, cocoa powder, cinnamon and baking powder in a bowl and set aside. In another bowl, cream the butter with the sugar until pale color. Add the egg and vanilla extract, milk and the dry ingredients.
Making the chocolate cake: Sift flour, cocoa powder, cinnamon and baking powder in a bowl and set aside. In another bowl, cream the butter with the sugar until pale color. Add the egg and vanilla extract, milk and the dry ingredients. Making the chocolate cake: Sift flour, cocoa powder, cinnamon and baking powder in a bowl and set aside. In another bowl, cream the butter with the sugar until pale color. Add the egg and vanilla extract, milk and the dry ingredients.

* Bước 5

Scoop the chocolate cake batter on top of the caramel. Pour the flan mixture carefully on top of the cake batter. Cover the bundt pan with aluminum foil.
Scoop the chocolate cake batter on top of the caramel. Pour the flan mixture carefully on top of the cake batter. Cover the bundt pan with aluminum foil. Scoop the chocolate cake batter on top of the caramel. Pour the flan mixture carefully on top of the cake batter. Cover the bundt pan with aluminum foil. Scoop the chocolate cake batter on top of the caramel. Pour the flan mixture carefully on top of the cake batter. Cover the bundt pan with aluminum foil.

* Bước 6

Bake a water bath by placing the pan in a larger baking pan and pour about an inch of hot water into the larger pan. Bake for 33-35 minutes, until a toothpick inserted comes out clean. Remove the chocoflan from the oven and let it cool for at least 30 minutes. Serve at room temperature, or chill at least 2 hours and serve cold. Top with chopped pecans if desired.
Bake a water bath by placing the pan in a larger baking pan and pour about an inch of hot water into the larger pan. Bake for 33-35 minutes, until a toothpick inserted comes out clean. Remove the chocoflan from the oven and let it cool for at least 30 minutes. Serve at room temperature, or chill at least 2 hours and serve cold. Top with chopped pecans if desired. Bake a water bath by placing the pan in a larger baking pan and pour about an inch of hot water into the larger pan. Bake for 33-35 minutes, until a toothpick inserted comes out clean. Remove the chocoflan from the oven and let it cool for at least 30 minutes. Serve at room temperature, or chill at least 2 hours and serve cold. Top with chopped pecans if desired. Bake a water bath by placing the pan in a larger baking pan and pour about an inch of hot water into the larger pan. Bake for 33-35 minutes, until a toothpick inserted comes out clean. Remove the chocoflan from the oven and let it cool for at least 30 minutes. Serve at room temperature, or chill at least 2 hours and serve cold. Top with chopped pecans if desired.

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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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