Showing posts with label brown. Show all posts
Showing posts with label brown. Show all posts
Brúnkaka brúnterta II the brown sugar version
Wednesday, February 26, 2014
This is a big recipe, enough for 6 cookie sheets. You can use it to make 1 1/2 cake or a six-layer cake. It is hard to make it smaller and still retain the correct thickness of the dough.
Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs
Buttercream:
600 g butter, softened
900 g icing sugar
2 egg yolks
2-3 tsp vanilla essence
Rhubarb jam
Instructions:
To make the buttercream:
Whip the butter and icing sugar together until light and well mixed. Add the egg yolks and vanilla essence and mix well.
Once the cake is assembled, it is best to wrap it in a slightly damp cloth (very slightly damp - wring it as well as possible) and pack it tightly in a plastic bag and leave it overnight to soften so it will not crumble as much when cut. To serve, trim the edges of the large cake and cut into smaller, rectangular pieces, then slice them, or leave each piece whole and let people serve themselves.
Ingredients:
11/2 kg flour
900 g brown sugar
6 tsp baking soda
9 tsp ground cloves
10 tsp ground cinnamon
8 tsp ginger
900 g butter or margarine
6-7 eggs
Buttercream:
600 g butter, softened
900 g icing sugar
2 egg yolks
2-3 tsp vanilla essence
Rhubarb jam
Instructions:
- Mix together all the dry ingredients on a clean, dry table and crumble the cold butter/margarine into it until well mixed. (Use your hands to squish it in, or use a pastry cutter).
- Make a mound of the mixture and make a hole in the centre of it. Add the eggs and syrup and knead until well mixed. (This does not as much kneading as bread, only just enough to get everything well mixed).
- Divide the dough into six parts. Dust each with flour and roll out into even-sized portions onto well greased cookie sheets.
- Bake at 180°C/350°F (convection oven) for 13-15 minutes.
- Remove from oven and remove the cake layers immediately from the cookie sheets and lay onto baking paper that has been sprinkled with sugar. Cool completely before going to the next step.
- Layer the buttercream evenly onto all but one layer and assemble the cake. Some prefer to spread a thin layer of jam on top of each layer of buttercream, while others will make two buttercream layers and one jam layer, and others will skip the jam entirely.
To make the buttercream:
Whip the butter and icing sugar together until light and well mixed. Add the egg yolks and vanilla essence and mix well.
Once the cake is assembled, it is best to wrap it in a slightly damp cloth (very slightly damp - wring it as well as possible) and pack it tightly in a plastic bag and leave it overnight to soften so it will not crumble as much when cut. To serve, trim the edges of the large cake and cut into smaller, rectangular pieces, then slice them, or leave each piece whole and let people serve themselves.
Hash Brown Potatoes Khoai Tay Chien
Tuesday, February 11, 2014
Heres how:
Scrubbed clean the potatoes well, any kind of potatoes you prefer.
Place the whole potatoes in a pot; add water enough to cover the potatoes, and bring to a boil.
Lower the heat, and let it cook until it is half-cooked and almost tender for about 15 minutes.
Drain and allow it to cool completely.
Roughly slip the skin right off from the potatoes partially, or you can peel it off completely from the potatoes, however you prefer them.
Cut the potatoes into cube about a bite size or 1/2-inch dice.
Heat about ½ tbsp of oil in a pan or a skillet.
Add 2 clove of finely chopped garlic for a few seconds, and add in the potatoes.
Toss occasionally to keep it from burning until it crisp on the underside. Turn the potatoes and continues cooking until the potatoes turning golden then sprinkle a pinch of salt and pepper.
Add in 1tbsp butter, 2tbsp half and half cream, and let it cook until you see the color evenly turning golden. Remove it from the heat.
Serve it with ketchup and/or sea salt and pepper .
As you see, I also have scramble eggs on a side.
To do it:
Beat 3 eggs with ½ tbsp of half and haft cream or even whole milk, whichever you have available in your frig. Add a pinch of salt and pepper until they’re blended together. I like to add ¼ tsp of sugar to my scrambled eggs, but that’s optional. Heat a nonstick skillet over a medium heat. Add in 1 tbsp of butter, you can use vegetable oil if you don’t have butter. Pour in the eggs, gentle stir to let the eggs cook evenly. As the eggs start to set, remove from the heat, chopped some scallions or cilantros for garnish. Enjoy your delicious hash brown potatoes breakfast, or at anytime you crave for it.
BROWN AND SERVE DINNER ROLLS
Tuesday, January 14, 2014
This recipe is just in time for the holidays and could not be easier. The dough goes together in the stand mixer (or bread machine) and only has to raise once. PARTIALLY bake the rolls (for about 10 minutes) then freeze them for later use.
When its time for dinner, pop them into the oven and finish baking them (no need to defrost). Youll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If its still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
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When its time for dinner, pop them into the oven and finish baking them (no need to defrost). Youll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If its still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
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