Cuisine inhabituelle

How to make Pistachio Roll. Here's what you'll need: 3 and a half cup all purpose flour (440g) 3 tbsp sugar (45g) 2 tsp instant yeast (6g) 1 tsp salt (5g) 1/4 cup milk powder (30g) 1 cup milk (250ml) room temp to lukewarm 1 large egg 3 tbsp butter (45g) unsalted For the filling: 1 cup chopped pistachios (150g) 1/2 cup icing sugar (65g) 1/2 cup softened butter (110g) For topping: 1/2 cup cream cheese (125g) 4 tbsp butter (50g) 1/2 cup icing sugar (65g) 1. In a stand mixer bowl, add flour, sugar, yeast and salt. Give it a mix. Then add milk and egg. Place bowl in a stand mixer. Set at medium speed and knead for 3 minutes. Add butter and knead again for 3 to 5 minutes or until smooth and elastic. 2. Transfer to a floured counter and smooth into a ball. Place in an oiled bowl and cover for 1 hour or until doubled in size. 3. For the filling: Mix together chopped pistachios, butter and icing sugar. Set aside. 4. When dough is fully proofed, punch the air out. Roll out dough into 15inches x 20 inches. Spread pistachio filling evenly. Cut into six 2.5 inches strips as shown in the video. Roll tightly. 5. Brush a 7x10 inches baking dish with butter. Place the rolled pistachio rolls. Cover for 30 minutes. Preheat oven for 15 minutes at 170C/340F. 6. Drizzle some heavy cream on top of proofed rolls. Bake for 25 minutes or until golden. Let it cool down. 7. For the topping: Mix together cream cheese, butter and icing sugar until light and fluffy. 8. Spread topping/frosting on top of rolls. 9. Serve and enjoy! 10. All the love darlings~~Weng Food for the soul: Philippians 4:9. Whatever you have learned or received or heard from me, or seen in me---put it into practice. And the God of peace will be with you.

How to make Biscoff Cheesecake Bars. Here's what you'll need: CRUST: 250 grams biscoff cookies 1/3 cup melted butter (75ml) salted 2 tbsp biscoff spread FILLING: 500 grams cream cheese 1/2 cup sweetened condensed milk (150g) 3/4 cup biscoff spread (smooth) 190g 2 large eggs 2 tsp vanilla extract (5ml) 1/2 tsp salt (2g) 1/2 cup plain yogurt (120g) TOPPING: 3/4 cup melted biscoff spread 9 biscoff cookies 1. Preheat oven at 170C/340F for about 15 minutes. 2. In a bowl, crush biscoff cookies into fine crumbs. You can use a food processor too. 3. Add melted butter and biscoff spread. Mix. 4. Line a 9x7 inches pan with baking or parchment paper. Pour the crumb mixture. 5. Press down firmly to cover the bottom of the pan evenly. 6. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool on a wire rack. 7. Beat cream cheese until smooth and creamy about 2 minutes. 8. Add sweetened condensed milk and biscoff spread. Beat until smooth. 9. Add eggs one at a time. Beat just to combine. 10. Add vanilla and salt and yogurt. Beat to combine. Scrape sides and bottom. 11. Pour onto the prepared crust. Tap and spread evenly. 12. Bake in a preheated oven at 170℃ or 340℉ for 30 to 35 minutes. 13. Let it cool down then chill in the fridge for at least 3 hours. 14. You can melt biscoff spread in a microwave or double boiler. Then pour biscoff spread on top and spread evenly. 15. Top with some cookie as shown. Return the pan to the fridge until firm or until the topping is set. 16. Divide into 9 equal portions. Trim the edges for clean finish. 17. Serve and enjoy! Food for the soul: Matthew 5:10. Blessed are those who are persecuted because of righteousness, for theirs is the kingdom of heaven.

How to make soft and fluffy steamed Siopao Asado or steamed meat buns. Here's what you'll need: For the filling: 2 tbsp sesame oil 1 medium size onion (sliced) 2 tbsp minced garlic 500 grams meat of your choice 2 tbsp oyster sauce (30ml) 3 tbsp soy sauce (45ml) 1 tbsp hoisin sauce (15ml) 1/3 cup sugar (65g) 1 tsp black pepper (4g) 2 cups water (500ml) For Slurry: 1 tablespoon of cornstarch to half a cup of water DOUGH: 3 cups all purpose flour (375g) 3 tbsp sugar (45g) 2 and 1/4 tsp instant yeast (7g) 2 tsp baking powder (8g) 1/2 tsp salt (3g) 1 cup water (250ml) 1/4 cup vegetable shortening (48g) or you can use 2 tbsp oil 1. In a pan, sauté onion and garlic and meat until light brown. 2. Then add oyster sauce, soya sauce, hoisin sauce, sugar, black pepper and water. 3. Cover and cook until meat is fork tender. 4. Then add slurry, a mix of water and cornstarch. 5. Mix until it thickens. Transfer to a bowl. Let it cool down completely. 6. Let's make the dough. In a bowl, mix together flour, sugar, yeast, baking powder and salt. 7. Add water then m ix until incorporated. 8. Add veg shortening then knead until smooth. 9. Cover for 1 hour. 10. Punch air out. Transfer to a floured counter. 11. Divide into 12 equal pieces. 12. Smooth into a ball. Bench rest for 10 minutes. 13. Roll out each dough ball. Place filling, then gather seam to create pleates then press to seal. 14. Line with parchment paper. Let it rest for 20 minutes while heating water in a steamer. 15. Place buns in the steamer and steam for 12 to 15 minutes. 16. Serve and enjoy! 17. Thank you darlings. 18. All the love Weng Food for the soul: Isaiah 43:2 When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze. #steam #nobake #siopao

How to make Creme Brulee Donuts. This recipe yields 12 donuts Here's what you'll need: DOUGH Ingredients: 1 cup whole milk (250ml) ¼ cup sugar (50g) 1 egg 2¼ tsp instant yeast (7g) 3¼ cup all purpose flour (406g) 1 tsp salt (5g) 3 tablespoons unsalted butter (30g) softened CUSTARD CREME: 2 cups whole milk (500ml) You can use fresh or evaporated milk) 1/2 cup sugar (50g) 4 egg yolks 1/2 cup milk (125ml) 2 tsp vanilla 3 tablespoons cornstarch 2 tablespoons butter (20g) CARAMEL SAUCE: 1 and ½ cup sugar (300g) 1/2 cup water (125ml) 1. For the donuts: In a bowl, mix together milk, sugar, egg and yeast. Add flour and salt. Mix until you form a dough. 2. Cover for 10 minutes, then add softened butter. Mix until butter is fully absorbed. 3. Transfer to a lightly floured counter and knead until smooth and elastic. Smooth into a ball. 4. Place in an oiled bowl and cover until doubled in size. 5. Meanwhile, let's make custard creme. In a sauce pan, over medium low heat, mix together milk and sugar. Stir until sugar dissolves. 6. In a separate bowl, mix together yolks, milk and vanilla extract. Then add 3 tablespoons cornstarch. Mix until dissolves. Then add cornstarch mixture over hot milk/sugar mixture in the sauce pan. Continue stirring until thickens. When it's thick a butter. Transfer to a glass bowl and cover with cling film. Let it cool down completely. 7. Back to the proofed dough. Punch the air out. Transfer to a counter. Roll out dough about 12mm or 1/2 inch thick. Using a 3 inch cookie cutter, cut out donuts. Cover for 15 minutes. 8. Medium low heat oil for frying, fry donuts until golden. 9. Poke a hole in in each donut. Fill each with custard creme. Set aside. 10. And for the caramel, in a sauce pan, cook sugar and water over medium low heat until amber in color. 11. Dip each prepared donuts carefully. 12. Serve and enjoy! 13. Thank you darlings! 14. All the love~~Weng

Cookies & Cream Cookies are insanely yummy kind of cookie. Here's what you'll need: 1 cup butter (220g) unsalted (cold) 3/4 cup brown sugar (150g) 1/2 cup sugar (100g) 2 large eggs 1 tsp vanilla extract (5ml) i used clear vanilla extract in the video, you can use whatever is available for you :) 3 cups all purpose flour (375g) 1 tsp baking soda (4g) 1/2 tsp baking powder (2g) 1/2 tsp salt (3g) 1 cup chopped oreos (coarsely chopped) 1 cup chopped semi sweet chocolate 1/2 cup white chocolate 1. Preheat oven at 180C/350F. In a bowl, beat together cold butter, brown sugar and white sugar until incorporated. Then add eggs one at a time. Add vanilla and mix until combined. 2. Add flour, baking soda, baking powder and salt. Then mix until combined. 3. Add oreos, white chocolate and semi sweet chocolate. Just mix to combine. 4. Scoop about 130 grams each cookie or about 1/2 cup. Place in a lined sheet pan. Top with more oreos and chocolates. You can use any topping you like. Or you can fill this too. 5. You can freeze cookie dough for a tall cookie or you can bake it right away. 6. Bake in a preheated oven for 13 to 15 minutes. 7. Let it cool down in the pan for about 15 minutes. 8. Serve and enjoy! 9. All the love~~WENG Food for the soul: Luke 18:14. "I tell you that this man rather than the other, went home justified before God. For all those who exalt themselves will be humbled, and those who humble themselves will be exalted."

A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple).

How to make a super crunchy Fried Calzone. Here's what you'll need: 1 and ⅓ cup water (330ml) 2 tbsp sugar (30g) 2 tsp instant yeast (6g) 4 cups bread flour (500g) or all purpose flour 3 tbsp olive oil (45ml) 1 tsp salt (5g) 200 grams shredded mozzarella 200 grams diced ham or salami oil for deep frying 1. In a bowl, mix together water, sugar and yeast. Add flour then mix until incorporated. Then add olive oil and salt. Knead until fully absorbed. Then knead, slap and fold until smooth. 2. Place dough in an oiled bowl. Cover and let it rise until doubled in size. Punch air out. Transfer to a counter and divide into 8 equal pieces. Smooth into a ball. Bench rest for 10 to 15 minutes. 3. Roll out dough, place shredded cheese, diced ham and ricotta. Fold and press the edges. Pinch the edges to seal. Please refer to the video. 4. Place oil in a fry pan over medium heat. Fry the first calzones to make. Two minutes each side or until golden. You can bake this too at 180C/350F for 20 to 25 minutes. 5. Let it cool down for at least 5 minutes. 6. Serve and enjoy! 7. Thank you darlings! All the love~~Weng Food for the soul: Proverbs 19:17. Whoever is kind to the poor lends to the Lord, and He will reward them for what they have done. #pizza #food #savoreasy

How to make a super crunchy Fried Calzone. Here's what you'll need: 1 and ⅓ cup water (330ml) 2 tbsp sugar (30g) 2 tsp instant yeast (6g) 4 cups bread flour (500g) or all purpose flour 3 tbsp olive oil (45ml) 1 tsp salt (5g) 200 grams shredded mozzarella 200 grams diced ham or salami oil for deep frying 1. In a bowl, mix together water, sugar and yeast. Add flour then mix until incorporated. Then add olive oil and salt. Knead until fully absorbed. Then knead, slap and fold until smooth. 2. Place dough in an oiled bowl. Cover and let it rise until doubled in size. Punch air out. Transfer to a counter and divide into 8 equal pieces. Smooth into a ball. Bench rest for 10 to 15 minutes. 3. Roll out dough, place shredded cheese, diced ham and ricotta. Fold and press the edges. Pinch the edges to seal. Please refer to the video. 4. Place oil in a fry pan over medium heat. Fry the first calzones to make. Two minutes each side or until golden. You can bake this too at 180C/350F for 20 to 25 minutes. 5. Let it cool down for at least 5 minutes. 6. Serve and enjoy! 7. Thank you darlings! All the love~~Weng Food for the soul: Proverbs 19:17. Whoever is kind to the poor lends to the Lord, and He will reward them for what they have done. #pizza #calzone #savoreasy

Special Bibingka recipe⬇️ How to make special bibingka: Here’s what you’ll need: 1 and 1/2 cup glutinous rice 1 cup rice flour 1 tbsp baking powder 1/2 tsp salt 2 eggs 1 and 1/2 cup coconut milk 3/4 cup sugar 3 tbsp melted butter TOPPINGS: grated cheese and salted eggs ⚫️ In a bowl, mix together eggs, sugar, coconut milk, melted butter, salt and baking powder. ⚫️ Add glutinous rice flour and fine rice flour. Mix well. Place batter in a small muffin ring lined with banana leaves. Top with grated cheese and sliced salted eggs. ⚫️ Bake in a preheated oven at 180C/350F for 25 minutes. Serve and enjoy!