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1 . Vietnamese fried spring rolls (nem/chả giò)

Vietnamese fried spring rolls (nem/chả giò)

Vietnamese fried spring rolls (nem/chả giò)

#Daisucookpad2022 #bepcomnha #ebepvang Spring rolls is one of the most popular dishes in Vietnam. Everyone loves it because it's delicious and can be served for anyone from any countries, from a 5-star hotel to street food shop. It's my great honour to welcome Becky - Cookpad's Global Head of Community - at my house in a rainy morning of October and we had good time to go to the market and to cook together in my cosy kitchen with Cookpad's orange colour. Now I'd to introduce Vietnamese spring rolls with a simple version that foreigners can easily find the ingredients to try it at home

Nguyên liệu

2

stacks of rice paper (square or round shapes)

500 g

ground pork shoulder

1

carrot

1

small taro

1

corn

50 g

shallot

50 g

scallion

50 g

garlic

10 g

chili

4 tablespoons

fish sauce

4 tablespoons

sugar

4 tablespoons

vinegar

16 tablespoons

water

Hướng dẫn nấu nướng

* Bước 1

Grate carrot, taro and corn
Grate carrot, taro and corn Grate carrot, taro and corn Grate carrot, taro and corn

* Bước 2

Mix ground pork shoulder with 2 yolks, 2 teaspoons seasoning powder, 1 tablespoons fish sauce and 1 teaspoons ground pepper
Mix ground pork shoulder with 2 yolks, 2 teaspoons seasoning powder, 1 tablespoons fish sauce and 1 teaspoons ground pepper Mix ground pork shoulder with 2 yolks, 2 teaspoons seasoning powder, 1 tablespoons fish sauce and 1 teaspoons ground pepper Mix ground pork shoulder with 2 yolks, 2 teaspoons seasoning powder, 1 tablespoons fish sauce and 1 teaspoons ground pepper

* Bước 3

Chop shallots and scallion
Chop shallots and scallion Chop shallots and scallion Chop shallots and scallion

* Bước 4

Mix all ingredients together. We seperate meat and the other ingredients into 2 parts and mix them finally so that the mixture is always dry and keep the spring rolls more crispy after frying (it's a tip)
Mix all ingredients together. We seperate meat and the other ingredients into 2 parts and mix them finally so that the mixture is always dry and keep the spring rolls more crispy after frying (it's a tip) Mix all ingredients together. We seperate meat and the other ingredients into 2 parts and mix them finally so that the mixture is always dry and keep the spring rolls more crispy after frying (it's a tip) Mix all ingredients together. We seperate meat and the other ingredients into 2 parts and mix them finally so that the mixture is always dry and keep the spring rolls more crispy after frying (it's a tip)

* Bước 5

Put garlic, chilli, sugar, fish sauce
Put garlic, chilli, sugar, fish sauce Put garlic, chilli, sugar, fish sauce Put garlic, chilli, sugar, fish sauce

* Bước 6

Vinegar and water together with the ratio as above until sugar is dissolved
Vinegar and water together with the ratio as above until sugar is dissolved Vinegar and water together with the ratio as above until sugar is dissolved Vinegar and water together with the ratio as above until sugar is dissolved

* Bước 7

Now it's ready for next part. We can use difference kinds of rice paper as round one
Now it's ready for next part. We can use difference kinds of rice paper as round one Now it's ready for next part. We can use difference kinds of rice paper as round one Now it's ready for next part. We can use difference kinds of rice paper as round one

* Bước 8

Or square rice paper. Wet 2 sides of the rice paper by water or beer to keep it more crispy (another tip), put the mixture in and wrap it as the pictures
Or square rice paper. Wet 2 sides of the rice paper by water or beer to keep it more crispy (another tip), put the mixture in and wrap it as the pictures Or square rice paper. Wet 2 sides of the rice paper by water or beer to keep it more crispy (another tip), put the mixture in and wrap it as the pictures Or square rice paper. Wet 2 sides of the rice paper by water or beer to keep it more crispy (another tip), put the mixture in and wrap it as the pictures

* Bước 9

It's easy to do it. I already prepare some kinds of rice paper which are usually used in the north, the middle and the south areas of Vietnam
It's easy to do it. I already prepare some kinds of rice paper which are usually used in the north, the middle and the south areas of Vietnam It's easy to do it. I already prepare some kinds of rice paper which are usually used in the north, the middle and the south areas of Vietnam It's easy to do it. I already prepare some kinds of rice paper which are usually used in the north, the middle and the south areas of Vietnam

* Bước 10

We can try with the square rice paper that we can add shrimp or crabmeat on top to make "nem cua bể" (crab spring rolls)
We can try with the square rice paper that we can add shrimp or crabmeat on top to make "nem cua bể" (crab spring rolls) We can try with the square rice paper that we can add shrimp or crabmeat on top to make "nem cua bể" (crab spring rolls) We can try with the square rice paper that we can add shrimp or crabmeat on top to make "nem cua bể" (crab spring rolls)

* Bước 11

Add 1 more rice paper to make it more crispy
Add 1 more rice paper to make it more crispy Add 1 more rice paper to make it more crispy Add 1 more rice paper to make it more crispy

* Bước 12

Or you can try with thinner version to make a sticky spring rolls and you can serve it with tomato sauce and mayonaise as snack for children. I'm sure they will like it
Or you can try with thinner version to make a sticky spring rolls and you can serve it with tomato sauce and mayonaise as snack for children. I'm sure they will like it Or you can try with thinner version to make a sticky spring rolls and you can serve it with tomato sauce and mayonaise as snack for children. I'm sure they will like it Or you can try with thinner version to make a sticky spring rolls and you can serve it with tomato sauce and mayonaise as snack for children. I'm sure they will like it

* Bước 13

Fry spring rolls with oil. Fry them 2 times to make them more crispy and keep them crispy longer (one more tip)
Fry spring rolls with oil. Fry them 2 times to make them more crispy and keep them crispy longer (one more tip) Fry spring rolls with oil. Fry them 2 times to make them more crispy and keep them crispy longer (one more tip) Fry spring rolls with oil. Fry them 2 times to make them more crispy and keep them crispy longer (one more tip)

* Bước 14

I try this triangle version at the first time and it's simple, too. At first, wet the rice paper, fold it and put the mixture at one side
I try this triangle version at the first time and it's simple, too. At first, wet the rice paper, fold it and put the mixture at one side I try this triangle version at the first time and it's simple, too. At first, wet the rice paper, fold it and put the mixture at one side I try this triangle version at the first time and it's simple, too. At first, wet the rice paper, fold it and put the mixture at one side

* Bước 15

And then fold it 3 times until we have a nice triangle spring roll
And then fold it 3 times until we have a nice triangle spring roll And then fold it 3 times until we have a nice triangle spring roll And then fold it 3 times until we have a nice triangle spring roll

* Bước 16

Let have a look on the dishes. Yummyyyy
Let have a look on the dishes. Yummyyyy Let have a look on the dishes. Yummyyyy Let have a look on the dishes. Yummyyyy

* Bước 17

We can prepare some more dishes to have a party
We can prepare some more dishes to have a party We can prepare some more dishes to have a party We can prepare some more dishes to have a party

* Bước 18

We can serve chả giò with fresh vermicelli, salad and some kinds of herbs. Hope you can try to make it this weekend
We can serve chả giò with fresh vermicelli, salad and some kinds of herbs. Hope you can try to make it this weekend We can serve chả giò with fresh vermicelli, salad and some kinds of herbs. Hope you can try to make it this weekend We can serve chả giò with fresh vermicelli, salad and some kinds of herbs. Hope you can try to make it this weekend

* Bước 19

We have BBQ chicken, stir-fried beef with onion and bánh tôm (shrimp mix with crispy flour and grated sweet potato) to have a party at home
We have BBQ chicken, stir-fried beef with onion and bánh tôm (shrimp mix with crispy flour and grated sweet potato) to have a party at home We have BBQ chicken, stir-fried beef with onion and bánh tôm (shrimp mix with crispy flour and grated sweet potato) to have a party at home We have BBQ chicken, stir-fried beef with onion and bánh tôm (shrimp mix with crispy flour and grated sweet potato) to have a party at home

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2 . Bánh su kem

Bánh su kem

Bánh su kem

Ăn và chơi cũng được các bạn

Nguyên liệu

Phần

vỏ

3 quả

trứng gà

20 g

bột mì

100 ml

dầu ăn

200 ml

water

3

lòng red trứng gà

300 ml

milk tươi không đường

90 g

đường

1 muỗng cà phê

vanilla

20 g

bột bắp

Hướng dẫn nấu nướng

* Bước 1

Cho water và dầu ăn vào nồi bắp lên bếp nấu sôi ở lửa vừa

* Bước 2

Khi hỗn hợp water dầu sôi xong OFF bếp

* Bước 3

Cho bột mì vào xong dùng cây đánh trứng quấy thật nhanh bàn tay

* Bước 4

Sau đó đập 1 quả trứng gà xong quấy thật đều Khi bột và trứng đã quyện vào nhau thì đập tiếp quả trứng thứ 2 vào và trộn tiếp Cứ thế làm hết các quả trứng gà còn lại

* Bước 5

Bắp chảo dầu lên bếp Đợi dầu hot cho hỗn hợp bột vào túi bắt kem Sau đó bóp bột vào chảo chiên ở lửa hơn trung bình

* Bước 6

Chiên như thế khi bánh su kem có brown thì gắp bánh su kem ra giấy thấm dầu để nguội bớt

* Bước 7

Thêm milk Thêm bột mì Thêm bột bắp Thêm vanilla Thêm đường Vào nồi xong khuấy tan sau đó lòng red trứng vào luôn và khuấy đều

* Bước 8

Bắp nồi lên bếp vặn lửa nhỏ và cứ khuấy đều cho kem sánh đặc mịn màng xong là OFF bếp

* Bước 9

Cuối cùng cho kem vào túi bắt kem xong bơm vào phần bánh su kem chiên bên trên thế là đã có món bánh su kem thơm ngon và hấp dẫn rồi !

* Bước 10

Chúc các bạn ăn ngon miệng
Chúc các bạn ăn ngon miệng

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3 . 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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4 . 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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5 . Light Brioche Burger Buns - Vỏ Burger Brioche Lạt

Light Brioche Burger Buns - Vỏ Burger Brioche Lạt

Light Brioche Burger Buns - Vỏ Burger Brioche Lạt

These medium-sized rolls were made using fast acting yeast with lesser egg, butter than traditional brioche. No more store-bought. No more stale buns. Ready to serve in less than 2 hours. Can be made into hot dog buns as well.

Nguyên liệu

226 g

bread flour (>13% protein)

4 g

instant yeast

46 g

sugar

2 g

salt

22 g

heavy cream, room temp

14 g

milk, room temp

76 g

water

22 g

beaten egg and more for brushing

28 g

unsalted butter, cubbed, soften to room temp

Hướng dẫn nấu nướng

* Bước 1

In a mixing bowl with dough hooks, mix all ingredients together except butter. Note: place salt and dry yeast apart. Beat the dough until no more crumbs, 1-2 minutes.
In a mixing bowl with dough hooks, mix all ingredients together except butter. Note: place salt and dry yeast apart. Beat the dough until no more crumbs, 1-2 minutes. In a mixing bowl with dough hooks, mix all ingredients together except butter. Note: place salt and dry yeast apart. Beat the dough until no more crumbs, 1-2 minutes.

* Bước 2

Add in soften butter cubes one at a time and beat until windowpane, about 20 minutes. Cover with plastic wraps and let it rest it for 10-12 minutes.
Add in soften butter cubes one at a time and beat until windowpane, about 20 minutes. Cover with plastic wraps and let it rest it for 10-12 minutes. Add in soften butter cubes one at a time and beat until windowpane, about 20 minutes. Cover with plastic wraps and let it rest it for 10-12 minutes.

* Bước 3

Flour your work surface with all-purpose flour. Weigh the dough and divide it into 6 portions, ~73 g each. Form each portion to a ball.
Flour your work surface with all-purpose flour. Weigh the dough and divide it into 6 portions, ~73 g each. Form each portion to a ball. Flour your work surface with all-purpose flour. Weigh the dough and divide it into 6 portions, ~73 g each. Form each portion to a ball.

* Bước 4

Place the rolls onto a baking tray lined with parchment paper and cover with a damp tower for 45 minutes or until almost tripled in size. Preheat your oven to 180 C, no fan. Brush the balls with the leftover beaten egg. Sprinkle sesame on top.
Place the rolls onto a baking tray lined with parchment paper and cover with a damp tower for 45 minutes or until almost tripled in size. Preheat your oven to 180 C, no fan. Brush the balls with the leftover beaten egg. Sprinkle sesame on top. Place the rolls onto a baking tray lined with parchment paper and cover with a damp tower for 45 minutes or until almost tripled in size. Preheat your oven to 180 C, no fan. Brush the balls with the leftover beaten egg. Sprinkle sesame on top.

* Bước 5

Bake for 12 minutes or until golden brown.
Bake for 12 minutes or until golden brown.

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6 . 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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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 . Boozy Salted Caramel Sauce

Boozy Salted Caramel Sauce

Boozy Salted Caramel Sauce

Rum, Bourbon or Brandy salted caramel, have it your way!

Nguyên liệu

3/4 cup (150 g)

granulated sugar

1/6 cup (40 ml)

water

1 1/2 tbsp (30 g)

unsalted butter, softened

3/8 cup (90 ml)

heavy cream

1 tbsp (15 ml)

rum or bourbon or brandy

1/4 tsp

sea salt

Hướng dẫn nấu nướng

* Bước 1

Mix the sugar and water in a heavy-duty saucepan. Cover and bring to a boil over medium-high heat and cook, covered, checking and swirling occasionally, until the mixture starts to color, 5 to 8 minutes. Remove the lid and swirl more frequently until it is dark amber; it will darken quickly. Do not stir.
Mix the sugar and water in a heavy-duty saucepan. Cover and bring to a boil over medium-high heat and cook, covered, checking and swirling occasionally, until the mixture starts to color, 5 to 8 minutes. Remove the lid and swirl more frequently until it is dark amber; it will darken quickly. Do not stir. Mix the sugar and water in a heavy-duty saucepan. Cover and bring to a boil over medium-high heat and cook, covered, checking and swirling occasionally, until the mixture starts to color, 5 to 8 minutes. Remove the lid and swirl more frequently until it is dark amber; it will darken quickly. Do not stir.

* Bước 2

Reduce the heat to low and carefully whisk in the butter. It will bubble up. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth, about 2 minutes.
Reduce the heat to low and carefully whisk in the butter. It will bubble up. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth, about 2 minutes. Reduce the heat to low and carefully whisk in the butter. It will bubble up. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth, about 2 minutes.

* Bước 3

Remove from the heat and whisk in the alcohol, salt. Pour the caramel sauce into a heatproof container and cool to room temperature.
Remove from the heat and whisk in the alcohol, salt. Pour the caramel sauce into a heatproof container and cool to room temperature.

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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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