Trang chủ Top 9 món ăn Top 9 các món ăn được chế biến từ granulated sugar

Top 9 các món ăn được chế biến từ granulated sugar

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1 . 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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2 . 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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3 . Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

I swapped fresh strawberries with freeze-dried ones and my oh my, these babies are packed with so much flavor, plus it helps my cream cheese frosting stay stable and pretty!

Nguyên liệu

40 g

freeze-dried strawberries (reserving 1 1/2 tbsp for frosting)

3/4 cup (111 g)

cake flour

1 tsp (5 g)

baking powder

pinch

(0.8 g) salt

1/4 cup (59 g)

butter, softened

70 g

granulated sugar

1

large egg, room temperature

1/4 tsp

vanilla extract

60-70 ml

milk, room temperature

20 g

grated coconut (optional)

4 oz (120 g)

cream cheese, softened

1/4 cup (32 g)

powdered sugar

Hướng dẫn nấu nướng

* Bước 1

Pre-heat oven to 350 F (177 C). Line a muffin pan with paper liners. Add the freeze-dried strawberries to a blender or food processor and blend until a powder is formed. Remove 1 1/2 tablespoons for the frosting and set both aside.

* Bước 2

In a bowl, mix together the flour, baking powder and salt. Set aside. In a bigger bowl, cream together the butter and sugar until pale color. Beat in the egg and vanilla next.

* Bước 3

Add the dry ingredients to the wet ingredient and mix. Add the milk and mix again until a smooth batter is formed. Fold in the strawberry powder (minus 1 1/2 tablespoons) and grated coconut if desired. Fill the muffin pan about 3/4 of the way.
Add the dry ingredients to the wet ingredient and mix. Add the milk and mix again until a smooth batter is formed. Fold in the strawberry powder (minus 1 1/2 tablespoons) and grated coconut if desired. Fill the muffin pan about 3/4 of the way.

* Bước 4

Bake cupcakes until a toothpick inserted in the center comes out clean, 18 minutes. Place cupcakes on a cooling wrack and cool completely before frosting.

* Bước 5

Add all the frosting ingredients, including the reserved 1 1/2 tablespoons strawberry powder, to a medium sized bowl and mix until combined and smooth. Now mix in red gel color if using. Frost cupcakes with desired amount of frosting and enjoy!
Add all the frosting ingredients, including the reserved 1 1/2 tablespoons strawberry powder, to a medium sized bowl and mix until combined and smooth. Now mix in red gel color if using. Frost cupcakes with desired amount of frosting and enjoy!

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4 . 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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5 . Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Rich chocolate cupcakes with a Biscoff spread centre and Biscoff buttercream.

Nguyên liệu

32 g (1/4 cup)

cake flour (or 1/4 cup all-purpose flour minus 1/2 tablespoon + 1/2 tablespoon cornstarch)

50 g (1/4 cup)

granulated sugar

9 g

unsweetened cocoa powder

1/4 tsp

baking powder

1/8 tsp

baking soda

1/4

large egg

30 ml (1/8 cup)

milk

10 ml

vegetable oil

1/4 tsp

vanilla extract

30 ml (1/8 cup)

brewed coffee or hot water

4 tsp

Biscoff Creamy spread or any cookie butter

20 g

unsalted butter, softened at room temperature

60 g (1/4 cup)

Biscoff spread

20 g

powdered sugar

5 g

cocoa powder

1 tsp

heavy cream

Hướng dẫn nấu nướng

* Bước 1

Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup.
Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup. Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup. Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup.

* Bước 2

Bake in the pre-heated oven for about 15 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.
Bake in the pre-heated oven for about 15 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.

* Bước 3

In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.
In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.

* Bước 4

To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!
To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy! To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy! To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!

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6 . 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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7 . Italian Margarita Macarons with Tequila Lime Curd Filling

Italian Margarita Macarons with Tequila Lime Curd Filling

Italian Margarita Macarons with Tequila Lime Curd Filling

Unlike French method, Italian method is considered more structurally sound and also yields sweeter macarons (just a tad!) Plus, my Tequila Lime Curd is really coming through in this recipe, better than tequila lime buttercream filling imo.

Nguyên liệu

35 g

almond meal

35 g

powdered or confectioners sugar

30 g

egg white (about 1 large egg), divided

39 g

granulated sugar

27 ml

water

1/8 tsp

cream of tartar

15 ml (1 tbsp)

fresh lime juice

15 ml (1 tbsp)

tequila

7 ml (1/2 tbsp)

orange liqueur (Triple Sec or Cointreau)

37 g (2 1/2 tbsp)

fine granulated sugar

38 g

egg

8 g

egg white

7 g (1/2 tbsp)

corn starch

45 g (3 tbsp)

unsalted butter, softened

Hướng dẫn nấu nướng

* Bước 1

Sift the almond meal and powdered sugar into a medium bowl. Make a well in the center of the dry ingredients and pour in 15 g of egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.
Sift the almond meal and powdered sugar into a medium bowl. Make a well in the center of the dry ingredients and pour in 15 g of egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.

* Bước 2

Heat granulated sugar and water in a pot over medium heat with a candy thermometer attached to the side. Bring to a boil then reduce the heat to medium and continue cooking until the mixture reaches 235˚F (113˚C)

* Bước 3

Once the mixture starts to boil, pour the remaining 15 g of egg whites in the bowl of a stand mixer and whisk on a medium speed. Add in a pinch cream of tartar to help stabilize the meringue and continue to mix at a medium speed until soft peaks form.

* Bước 4

Remove the sugar syrup from heat once reaches 235˚F (113˚C) and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed. Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. Mix in the gel food coloring in this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted.
Remove the sugar syrup from heat once reaches 235˚F (113˚C) and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed. Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. Mix in the gel food coloring in this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted.

* Bước 5

Mix the meringue into the almond/powdered sugar mixture in three additions. Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it's lifted. Be careful not to over mix the batter!
Mix the meringue into the almond/powdered sugar mixture in three additions. Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it's lifted. Be careful not to over mix the batter!

* Bước 6

Transfer batter to a large piping bag fit with a medium sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets. Holding the baking sheet with both hands, carefully bang the sheet firmly on the counter a few times to get rid of any air bubbles. (If you don’t release the air bubbles, they will expand during baking and crack your macaron shells)
Transfer batter to a large piping bag fit with a medium sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets. Holding the baking sheet with both hands, carefully bang the sheet firmly on the counter a few times to get rid of any air bubbles. (If you don’t release the air bubbles, they will expand during baking and crack your macaron shells)

* Bước 7

Let the macarons rest and dry for 30 minutes or until a skin has developed; on a humid day, it might take an hour or more. To see if they're ready to be baked, lightly touch the shells. If the batter doesn’t stick to your finger, then it’s ready.

* Bước 8

While the macarons are resting, preheat the oven to 325˚F (163˚C), no fan, and position the oven rack in the center of the oven. Bake the macarons, for 10-12 minutes, rotating the pan once halfway through the baking process.

* Bước 9

Remove from oven and let the macarons cool on the pan then gently remove them from the mat. (If the bottoms are a tiny bit sticky, keep them on the tray to cool off for an additional 10 minutes. If, however, the bottoms are already brown, they peel off cleanly, or they appear over-baked, then carefully take them off the tray immediately to cool down)

* Bước 10

Tequila Lime Curd: in a large mixing bow, whisk egg and egg white until very smooth. Add remaining sugar and corn starch and mix until corn starch is no longer visible. Set aside.

* Bước 11

In a small saucepan and pour lime juice, tequila, orange liqueur, and about half of sugar and bring to a boil.

* Bước 12

Pour half of boiled mixture into egg mixture and whisk rapidly. Pour it back into the saucepan and whisk constantly until it boils and makes visible thick bubbles. Remove from heat and let cool until 130°F (54°C - lukewarm).

* Bước 13

Add soft butter and stir until butter dissolves. If butter refuses to dissolve, place bowl for about 5 seconds in a microwave oven and stir smooth.

* Bước 14

Place in refrigerator until curd is firm. Once firm, fill a pastry bag with a small round tip and pipe curd on half of macarons. Sandwich macarons and store in the refrigerator. Best to enjoy the next day!
Place in refrigerator until curd is firm. Once firm, fill a pastry bag with a small round tip and pipe curd on half of macarons. Sandwich macarons and store in the refrigerator. Best to enjoy the next day! Place in refrigerator until curd is firm. Once firm, fill a pastry bag with a small round tip and pipe curd on half of macarons. Sandwich macarons and store in the refrigerator. Best to enjoy the next day!

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8 . Banana Rum Bundt Cakes with Buttered Rum Glaze

Banana Rum Bundt Cakes with Buttered Rum Glaze

Banana Rum Bundt Cakes with Buttered Rum Glaze

This bundt cake has a crispy buttered rum coating on the outside, soft and airy banana cake inside. My oh my...

Nguyên liệu

85 g

unsalted butter, softened

100 g

white sugar

27 g

brown sugar, packed

1

large egg

29 g

sour cream

56 g

ripe banana, mashed (one medium banana)

1/2 tsp

vanilla extract

30 ml

dark rum

94 g

all-purpose flour

1/4 tsp

baking soda

1/4 tsp

baking powder

1/8 tsp

salt

29 g

walnuts, chopped

28 g

unsalted butter

15 ml

water

25 g

granulated sugar

Hướng dẫn nấu nướng

* Bước 1

Preheat oven to 350F (176C). Butter and flour your pans very well.

* Bước 2

In a mixing bowl, mix the butter and white sugar on high speed and cream it until light and fluffy, about 1-2 minutes. Add in the brown sugar and beat for another 30 seconds. Mix in the egg until well combined. Lower speed to medium and add in the sour cream, banana, vanilla and rum until well combined.

* Bước 3

Sift together the flour, baking soda, baking powder and salt. Add it in small batches on low speed until JUST combined. Fold in the walnuts with a spatula and pour the batter into your bundt pan. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. Set aside.

* Bước 4

Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool.
Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool.

* Bước 5

Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!
Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy! Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!

* Bước 6

Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

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9 . Mini Baileys Oreo Cheesecakes

Mini Baileys Oreo Cheesecakes

Mini Baileys Oreo Cheesecakes

These mini cheesecakes are addictive as hell. Eat responsibly.

Nguyên liệu

6

full oreo cookies, crushed into fine crumbs

1 tbsp (14 ml)

unsalted butter, melted

112 g (4 oz)

full fat cream cheese, very soft

30 g (1/8 cup)

sour cream, at room temperature

31 g (1/8 cup)

granulated sugar

1/4 tsp

vanilla extract

1

large egg, room temperature

20 ml (1 1/2 tbsp)

Baileys Irish Cream

pinch

ground cinnamon

1/8 tsp

ground espresso powder

1/4 cup (60 ml)

Chocolate Ganache

Hướng dẫn nấu nướng

* Bước 1

Preheat oven to 325°F (163°C). Line a 6-count muffin tin with paper liners. Set aside.

* Bước 2

Place the cookies in a food processor, or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.

* Bước 3

Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold. Bake crusts in preheated oven for 5 mins. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F (149°C).

* Bước 4

In a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the egg and beat until JUST combined. Do not overmix.

* Bước 5

Using a rubber spatula, gently stir in the Baileys Irish cream, mixing until evenly combined. Fold in the cinnamon and espresso powder.

* Bước 6

Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be full. Bake in preheated oven for 12 minutes, then turn off the oven and leave the door closed for another 10 minutes.

* Bước 7

Remove the pan from the oven and place on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

* Bước 8

Chocolate Ganache:
Chocolate Ganache:

* Bước 9

Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.
Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.

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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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