How to Make Rocky Road

How to Make Rocky Road.

Rocky road is a delicious dessert that is made with chocolate and marshmallows, and sometimes has peanuts or biscuits mixed in. This sweet dish is very easy to make and sets in only a few hours when it’s chilled. Rocky road is commonly served as either fudge or bars. Both rocky road fudge and bars are quick to make and are sure to be a hit for anyone with a sweet tooth!

Ingredients Making Rocky Road Fudge Makes 30 servings.
10 oz (283.5 g) of bittersweet chocolate chips.
14  fl oz (410 ml) of sweetened condensed milk.
11 1/2 oz (325 g) of salted peanuts.
3 1/2 oz (100 g) of miniature marshmallows.

IngredientsMaking Rocky Road Bars Makes 24 servings.
10 1/2 oz (300 g) of dark chocolate.
7 1/4 oz (200 g) of rich tea biscuits.
4 1/2 oz (125 g) of unsalted butter.
3 US tbsp (44 ml) of golden syrup.
3 1/2 oz (100 g) of miniature marshmallows.
2 tsp (2.6 g) of icing sugar.

Method 1 Making Rocky Road Fudge.
1. Line a 9 in × 9 in (23 cm × 23 cm) baking dish with parchment paper. Make sure that the parchment paper is cut large enough to overhang the baking dish by approximately 2 in (5.1 cm) on both sides. You can use a slightly smaller or larger baking dish if you prefer. This will determine how thick the rocky road fudge is going to be and how long it will take to set.
Using a smaller dish will make thicker rocky road fudge. However, this will take longer to set. Similarly, a larger dish will make thinner fudge which sets faster. Avoid using a baking dish that is smaller than 7 in × 7 in (18 cm × 18 cm) or larger than 11 in × 11 in (28 cm × 28 cm), as this may significantly change the consistency of the fudge and how it sets.
2. Cook the chocolate chips and sweetened condensed milk for 2-3 minutes. Add 1 3/5 cup (283.5 g) of bittersweet chocolate chips and 14  fl oz (410 ml) of sweetened condensed milk to a medium saucepan. Adjust the stovetop temperature to a medium heat. Stir the chocolate chips and condensed milk continuously as it cooks. Keep cooking the ingredients until the chocolate chips have melted and the ingredients have combined.
Remove the saucepan from the heat once the chocolate has melted.
3. Mix the salted peanuts and miniature marshmallows into the saucepan. Pour 2 1/2 cups (325 g) of salted peanuts and 2 cups (100 g) of miniature marshmallows into the saucepan with the chocolate and condensed milk mixture. Use a wooden spoon to combine the ingredients thoroughly.
Make sure that the miniature marshmallows are separated and not stuck together before you add these to the chocolate mixture. This is to avoid large clumps of marshmallow getting set into the rocky road.
Alternatively, use a whisk rather than a wooden spoon to combine the ingredients.
4. Pour the mixture into the prepared baking dish. You may need to hold onto the parchment paper to keep it in place. Use a spoon or spatula to scrape any leftover mixture into the dish.
Make sure that the mixture is spread out evenly in the dish.
5. Chill the mixture in the refrigerator for 1 hour until it’s set. Leave the baking dish in the refrigerator until it solidifies. After 1 hour, press on the mixture gently with a fork or the back of a spoon to check that it feels firm.
Alternatively, you can let the mixture set at room temperature rather than in the refrigerator. However, it will take longer to set this way.
Depending on the size of the baking dish that you used, the fudge may take up to 3 hours to set.
6. Slice the fudge into 1 in (2.5 cm) squares. Remove the fudge from the baking dish by lifting up the overhanging parchment paper. Place the fudge onto a chopping board to slice it.
You can store any leftover rocky road fudge in an airtight container in the refrigerator for up to 3 weeks.

Method 2 Making Rocky Road Bars.
1. Place parchment paper into a 9 in × 9 in (23 cm × 23 cm) baking dish. Cut a piece of parchment paper that will overlap the sides of the dish. You can use a slightly larger or smaller baking dish if you prefer, however, this may adjust how long it takes for the rocky road to set.
Alternatively, you can grease the baking dish with cooking spray instead.
2. Break 10 1/2 oz (300 g) of dark chocolate into small pieces. Use a knife or your hands to break up the block. The pieces don’t have to be perfect or even, as this is just to help the chocolate melt faster.
Simply snapping the block roughly into 6 pieces will be enough.
3. Crush 7 1/4 oz (200 g) of rich tea biscuits into rough pieces. Place the biscuits into a freezer bag. Use a rolling pin to crush the biscuits into pieces. Crush the biscuits until there is a combination of crumbs and smaller biscuit pieces in the freezer bag.
You can either use the rolling pin to crush the biscuits or the side of your fist.
4. Melt the butter, chocolate, and golden syrup over a low heat for 3-5 minutes. Place 4 1/2 oz (125 g) of unsalted butter, the dark chocolate pieces, and 3 US tbsp (44 ml) of golden syrup into a saucepan. Stir the mixture until it has melted and combined.
Melt the ingredients until you can’t see any lumps of chocolate.
Remove the saucepan from the heat when it is ready.
5. Set aside 4 1/2 fl oz (125 ml) of the mixture in a bowl. Use a ladle and measuring cup to scoop some of the butter, chocolate, and golden syrup mixture. Set the bowl aside and leave the rest of the mixture in the saucepan.
Alternatively, use a measuring jug rather than a cup so that you can keep the reserved mixture in there. Then you won't need to transfer it into a bowl.
Keep the reserved mixture close by as you will need to use it soon.
6. Add the biscuit pieces and miniature marshmallows to the saucepan. Pour the crushed biscuit pieces from the freezer bag and into the chocolate mixture in the saucepan. Add in 3 1/2 oz (100 g) of miniature marshmallows. Use a wooden spoon to combine the crushed biscuit pieces and the miniature marshmallows into the chocolate mixture.
Mix in the crushed biscuit pieces and miniature marshmallows thoroughly to avoid large clumps setting into the chocolate.
7. Transfer the mixture in the saucepan into the baking dish. Pour the contents of the saucepan into the baking dish. Hold the parchment paper in place in case it gets shifted in the process.
If you prefer, run a wet spatula over the top of the mixture once it’s in the dish to smooth it over.
You may need to spread the mixture out to the corners using a spatula if it stays in the middle of the dish.
8. Pour the reserved chocolate mixture into the baking dish. Tip the chocolate mixture out from the bowl and over the top of the bottom layer in the dish. You may need to use a spatula to help transfer the mixture.
This means that the bottom layer will have biscuit pieces and marshmallows and the top layer will just be chocolate, butter, and golden syrup.
You can smooth the top of this layer with a wet spatula if you prefer a smoother finish.
9. Refrigerate the rocky road for 2 hours until it is set. Place the baking dish into the refrigerator. Check it after 2 hours to make sure that it the chocolate is solid. Alternatively, you can leave it to chill overnight if you prefer.
The rocky road may take a slightly shorter or longer amount of time to set depending on the size of the baking dish that you used.
10. Dust the rocky road with icing sugar and cut it into 24 fingers. Use 2 tsp (2.6 g) of icing sugar to dust the top of the rocky road. Remove the rocky road from the baking dish by lifting up the parchment paper. Use a sharp knife to slice the rocky road into bars.
Store any leftover bars in an airtight container in the refrigerator. These will last for up to 3 weeks. Never leave rocky road bars in the sun as they will melt and spoil.

Tips.

There are many different rocky road variations that you can experiment with. Try adding popcorn, walnuts, dried fruit, honeycomb, or chocolate chips.

Things You’ll Need.

Making Rocky Road Fudge : 9 in × 9 in (23 cm × 23 cm) baking dish, Parchment paper, Medium saucepan, Wooden spoon or whisk, Fork or spoon, Chopping board, Knife.
Making Rocky Road Bars : 9 in × 9 in (23 cm × 23 cm) baking dish, Parchment paper, Knife, Rolling pin, Medium saucepan, Bowl, Ladle, Measuring cup or jug, Wooden spoon, Spatula, Knife.

Mei 24, 2020

How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar, 1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.

Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided, 2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder, 4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.

Ingredients Reese's Peanut Butter Balls Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter, 1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar, 3 cups (525 g) of milk chocolate chips, melted.

Method 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.

Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons. Muffin tins, Cupcake liners, Microwave-safe bowl, microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups
Measuring cups and spoons : Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Mei 24, 2020

How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar.
1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.


Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups, Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided.
2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder.
4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.


Ingredients Reese's Peanut Butter Balls, Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter.
1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar.
3 cups (525 g) of milk chocolate chips, melted.


Methode 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.
Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons, Muffin tins, Cupcake liners, Microwave-safe bowl, Microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Juni 22, 2020

how to making basic self rising flour

How to Making Basic Self-Rising Flour.

If your recipe calls for self-rising flour, and you only have all-purpose at home, there is no need to panic. It is quite simple to make your own self-rising flour using ingredients you likely have at home. This article will show you how to do that. It will also show you how to make a gluten-free variation for those who have allergies.

Ingredients.

1 cup (150 grams) of all-purpose flour.

1½ teaspoons (6 g) of baking powder.

¼ - ½ (1.4-2.8 g) teaspoon of salt.

¼ teaspoon (1.25 g) of baking soda (optional).

Steps.

1. Start with 1 cup (150 g) of all-purpose flour. Sift the flour into a large mixing bowl. If your recipe calls for more flour, simply increase the proportions.

2. Add 1½ teaspoons (6 g) of fresh baking powder. Make sure that the baking powder is fresh. If the baking powder is not fresh, your self-rising flour will not work as well.

3. Add ¼ to ½ teaspoon (1.4-2.8 g) of salt. Take a look at your recipe. If your recipe already contains salt, about ¼ teaspoon (1.4 g) of salt added to your all-purpose flour will do. If your recipe does not contain salt, bump it up to ½ teaspoon (2.8 g) of salt.

4. Include ¼ teaspoon (1.25 g) of baking soda if your recipe calls for buttermilk, cocoa, or yogurt. These ingredients require a little extra raising power. The baking soda (in addition to the baking powder) will give them just that.

If you are not baking with buttermilk, coca, or yogurt, you do not need to add the baking soda.

5. Sift the ingredients together to make sure they are evenly combined. Use a whisk or fork to mix them together.

6. Use the flour in your recipe. Keep in mind, however, that store-bought self-rising flour is made from a slightly different wheat. Whatever you are baking will not be quite as tender.

You should be able to use your homemade self-rising flour for a variety of recipes calling for standard self-rising flour, including biscuits and dumplings.

7. Store any leftover flour in an airtight container, and write the expiration date. Note the expiration date on your baking powder. This is when your self-rising flour will expire too. Copy the expiration date from your baking soda into your self-rising flour container.

Tips.

Try it with whole-wheat flour. Remember to keep the proportions the same.

Self-rising flour is the same thing as self-raising flour.

If you have self-raising flour, and need all-purpose flour for a recipe, simply use less baking soda and salt in your recipe.

When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.

Warnings.

Your homemade self-rising flour will not last forever. It contains baking soda, which loses some of its raising abilities over time. The longer your flour sits, the less your cakes will rise.

Store-bought self-rising flour is made from a softer wheat than all-purpose flour. This helps make baked goods more tender. Adding baking powder to all-purpose flour will give you similar results, but the final baked good will not be as tender.

Desember 05, 2019

how to making gluten free self rising flour

How to Making Gluten-Free Self-Rising Flour.

If your recipe calls for self-rising flour, and you only have all-purpose at home, there is no need to panic. It is quite simple to make your own self-rising flour using ingredients you likely have at home. This article will show you how to do that. It will also show you how to make a gluten-free variation for those who have allergies.

Ingredients.

1 ¼ cup (170 g) of brown rice flour.

1 ¼ cup (205 g) of white rice flour.

1 cup (120 g) of tapioca flour.

1 cup (165 g) of sweet/glutinous rice flour.

2 scant teaspoons (15 g) of xanthan gum.

6 ¾ teaspoons (31 g) of baking powder.

1 ⅛ teaspoon (6.3 g) of salt.

Steps.

1. Combine the flours in a large mixing bowl. You’ll need 1 ¼ cup (170 g) of brown rice flour, 1 ¼ cup (205 g) of white rice flour, 1 cup (120 g) of tapioca flour, and 1 cup (165 g) of sweet/glutinous rice flour. Mix them together using a whisk or fork until they are evenly combined.

2. Add the xanthan gum. You will need just a little less than 2 teaspoons (15 g).[7] Again, make sure that you mix it in well.

3. Prepare the rising agent. In a separate bowl, combine the baking powder and the salt. You will need about 6 ¾ teaspoons (31 g) of baking powder and 1 ⅛ teaspoon (6.3 g) of salt. If you won't be using all of your gluten-free flour mix, use 1 ½ teaspoons (6 g) of baking powder and ¼ teaspoon (1.4 g) of salt for each 1 cup (120 g) of flour.

4. Sift the rising agent into the flour. Mix the two together using a whisk or fork until everything is evenly combined.

5. Use the flour in your recipe, and store any leftover flour in an airtight container. Take note of the expiration date on your box of baking powder. This is when your self-rising flour will expire. You might want to copy this date down onto the container you will be keeping your flour in. When you are done, put the container in a cool, dark place.

Tips.

Try it with whole-wheat flour. Remember to keep the proportions the same.

Self-rising flour is the same thing as self-raising flour.

If you have self-raising flour, and need all-purpose flour for a recipe, simply use less baking soda and salt in your recipe.

When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.

Warnings.

Your homemade self-rising flour will not last forever. It contains baking soda, which loses some of its raising abilities over time. The longer your flour sits, the less your cakes will rise.

Store-bought self-rising flour is made from a softer wheat than all-purpose flour. This helps make baked goods more tender. Adding baking powder to all-purpose flour will give you similar results, but the final baked good will not be as tender.

Desember 05, 2019

How to Make Sour Candy

How to Make Sour Candy.

You don't have to be a kid to enjoy the mouth-puckering taste of sour candy. But while you can find a wide variety of sour candies at the store, it's a little more fun to make your own at home. Whether you prefer sour gummies, hard candies, or jelly candies, you can whip them up at home with relative ease. The only special equipment you need is a candy thermometer and a little patience.

Ingredients Sour Gummy Candy.
1 cup (200 g) frozen fruit, such as strawberries, blueberries, and raspberries, defrosted.
⅓ cup (79 ml) water, 1 tablespoon (15 ml) fresh lemon juice, 2 tablespoons (43 g) honey.
4 teaspoons (12 g) unflavored gelatin, ½ cup (100 g) sugar, 1 to 3 teaspoons (6 to 18 g) citric acid.

Ingredients Sour Hard Candy.
Powdered Sugar, 10 tablespoons (125 g) sugar, 3 tablespoons (56 ¼ g) corn syrup, 3 tablespoons (45 ml) water.
1 tablespoon (18 ¾ g) citric acid, 1 tablespoon (15 ml) raspberry extract.

Ingredients Sour Jelly Candy.
⅓ cup (79 ml) freshly squeezed lime, lemon, orange juice, 1 teaspoon (6 g) citric acid, divided.
½ cup (118 ml) water, divided, 4 envelopes powdered unflavored gelatin, ½ cup (100 g) granulated sugar.
1 tablespoon (8 g) powdered sugar, plus more for dusting, 1 tablespoon (8 g) cornstarch, 1 tablespoon (12 ½ g) granulated sugar.

Method 1 Preparing Sour Gummy Candy.
1. Puree the fruit. Add 1 cup (200 g) of frozen fruit, such as strawberries, blueberries, or raspberries, that has been defrosted to a food processor. Process the fruit until it is pureed smooth.
If you don’t have a food processor, you can puree the fruit in a blender.
2. Heat the fruit, water, lemon juice, and honey to a simmer. Add the pureed fruit, 1 cup (79 ml) of water, 1 tablespoon (15 ml) of fresh lemon juice, and 2 tablespoons (43 g) of honey to a small saucepan. Place it on the stove over medium-low heat, and heat it until it reaches a simmer, which should take 2 to 3 minutes.
Stir the mixture with a whisk periodically to ensure that the ingredients are well blended.
3. Whisk the gelatin into the mixture. Once the mixture reaches a simmer, sprinkle 4 teaspoons (12 g) of unflavored gelatin over it. Use a whisk to mix it in, stirring constantly.
Add the gelatin to the mixture slowly. If you dump it in all at once, it can form a glob that you won’t be able to get rid of.
4. Return the mixture to a simmer. After the gelatin is incorporated, continue heating the mixture on medium-low. Allow it to come back to a simmer, stirring often to ensure that the ingredients are combined.
The mixture’s texture will change as the gelatin melts in. Instead of have a grainy, jelly-like consistency, it will become smooth and glassy.
5. Remove the mixture from the heat and strain it to remove hard bits. When the gelatin is fully melted in, take the pan off the stove. Pour into a heatproof measuring cup through a sieve to remove any hard bits of fruit or gelatin and discard the solids.
If there are any bubbles on the top of the mixture after you’ve strained it, remove them with a spoon.
6. Pour the mixture into molds and chill them for several hours. Once the mixture is strained, add it to silicone candy molds. Place the molds in the refrigerator for at least 6 hours to fully set up.
Because the candy has the texture of gummy bears, you may want to use bear-shaped molds.
If you don’t have candy molds, you can pour the mixture into a baking sheet that’s lined with plastic wrap and cut it with a knife or cookie cutters after it’s set.
When using molds, it helps to place them on baking sheets before filling them. That makes it easier to carry the candy to the fridge without spilling the mixture.
If you notice any bubbles in the mixture after you’ve poured it into the mold, pop them with a toothpick.
7. Mix the sugar and citric acid. For the coating, add ½ cup (100 g) of sugar and 1 to 3 teaspoons (6 ¼ to 18 ¾ g) citric acid to a small bowl. Whisk them together well to ensure that they’re fully blended.
Choose the amount of citric acid based on how sour you want the candies to be. A single teaspoon (6 ¼ g) will be fairly sour, but adding more makes the candy’s flavor more intense.
8. Unmold the candy and toss it in the sugar mixture. When the candy has chilled for several hours, remove it from the fridge. Carefully pop the candies out of the molds, and drop them in the bowl with the sugar coating. Toss well to ensure that they’re coated on all sides.
9. Store the candy in an airtight container. The candy is ready to eat right away, but if you have any leftovers, place them in an airtight container. They’ll stay fresh for about a week.

Method 2 Making Sour Hard Candy.
1. Grease a baking sheet and cover it lightly with powdered sugar. Use some softened butter to lightly coat the pan, and sprinkle a few pinches of powdered sugar over it. Tilt the sheet in all directions to ensure that the sugar evenly coats its surface. Set the sheet aside for the moment.
You can substitute non-stick cooking spray for the butter if you prefer.
2. Mix the citric acid and extract. Add 1 tablespoon (18 ¾ g) of citric acid and 1 tablespoon (15 ml) of raspberry extract to a small bowl. Whisk them together well until they’re fully blended, and set the bowl aside for the moment.
You can use any type of flavor extract that you think would work well with a sour flavor in place of the raspberry. Lemon, lime, orange, and strawberry are other tasty options.
3. Combine the sugar, corn syrup, and water. Clip a candy thermometer onto the side of a small saucepan. Add 10 tablespoons (125 g) of sugar, 3 tablespoons (56 ¼ g) of corn syrup, and 3 tablespoons (45 ml) of water to the pan, and whisk well to ensure that they’re fully combined.
When you clip the thermometer in place, make sure that it’s not touching the bottom of the pan.
4. Heat the mixture until it reaches 305 to 310°F (151 to 154°C). Place the sugar mixture on the stove, and turn the heat up to high. Allow the mixture to cook until it reaches the right temperature.
5. Take the pan off the heat and stir in the flavoring mixture. Once the mixture has reached the right temperature, remove it from the stove. Whisk the mixture and slowly pour the citric acid and flavoring mixture in, blending until it’s fully incorporated.
6. Pour the mixture onto the baking sheet. The mixture will still be hot, so add it to the prepared baking sheet slowly. Make sure that it’s spread in as even a layer as possible.
If you’d like, you can sprinkle a little more powdered sugar over the top once it’s on the sheet.
7. Allow the candy to cool to room temperature. It needs to cool down in order to set up and harden. Leave it out on the counter or table until it cools completely, which should take about 15 to 30 minutes.
8. Break the cooled candy into bite size pieces. When the candy has hardened, use the handle of a kitchen spoon or other utensil to hit it. When it’s broken into small pieces, store them in an airtight container and enjoy.

Method 3 Whipping Up Sour Jelly Candy.
1. Combine the fruit juice, citric acid, and some water in a saucepan. Add ⅓ cup (79 ml) of freshly squeezed lime, lemon, or orange juice, ½ teaspoon (3 g) of citric acid, and ¼ cup (59 ml) of water to a small, straight-sided saucepan. Whisk the ingredients together and heat them on low until the granules dissolve completely, which should take 3 to 5 minutes. Take the pan off the heat.
2. Sprinkle the gelatin over the mixture and let it sit for a few minutes. Use four envelopes of unflavored gelatin and spread them as evenly as possible over the fruit juice mixture. Don’t stir the mixture -- allow the gelatin to sit until it absorbs the liquid on its own.
3. Mix the water with the sugar. Add ½ cup (100 g) of granulated sugar and the remaining ¼ cup (59 ml) of water to another small, straight-sided pan. Whisk the two together until they’re fully combined.
4. Bring the sugar mixture to a boil to dissolve the sugar. Place the pan on the stove, and heat it over medium heat. Allow the mixture to cook until it reaches a boil and the sugar dissolves completely.
Stir the mixture with a whisk constantly until the sugar dissolves.
5. Heat the mixture until it reaches 300°F (148°C). When the mixture comes to a boil, place a candy thermometer in the pan. Allow the mixture to cook until it reaches the right temperature without stirring it at all.
6. Pour the hot sugar mixture into the gelatin mixture. After the sugar mixture reaches the right temperature, carefully add it to the gelatin mixture. The sugar will form a big clump when it hits the gelatin, which is normal.
7. Stir the mixture over the heat until it softens. Place the pan with the candy mixture on the stove, and heat it on medium-low. Use a whisk to stir it continuously until the mixture softens and dissolves, leaving no hard bits behind.
8. Transfer the mixture to a glass dish and let it cool for a couple of hours. Take the pan off the heat, and carefully pour the candy mixture into an 8-inch (20-cm) glass baking dish. Allow it to sit on the countertop for 2 hours to set up.
9. Whisk the powdered sugar and cornstarch together. Add 1 tablespoon (8 g) of powdered sugar and 1 tablespoon (8 g) of cornstarch to a small bowl. Use a whisk to blend them together well.
10. Mix the granulated sugar into citric acid. To make the coating, add 1 tablespoon (12 ½ g) of granulated sugar and ½ teaspoon (3 g) of citric acid to a separate small bowl. Stir the two together well, and set aside.
11. Unmold the candy and cut it into strips. Lightly dust a cutting board or countertop with powdered sugar to prevent sticking. Peel up a corner of the candy block to pull it out of the dish and onto your work surface, and turn the block over so both sides are coated with the powdered sugar. Use a sharp knife to cut the candy into a dozen ½-inch (13-mm) strips and then cut each strip into 5 pieces that are approximately 1 ¼- inch (3-cm) long.
12. Toss the candy in the citric acid mixture. Drop the candy into the bowl with the citric acid and sugar mixture, and use a fork to stir them around until they’re well coated. If the candy begins to get sticky, toss it in the cornstarch mixture first and then into the citric acid mixture.
13. Let the candy dry until the coating hardens. Place the coated candy pieces on a wire cooling rack, and allow them to dry until the coating is crunchy and hard. It should take approximately 8 hours.
14. Store the candy in an airtight container. Once the candy is dry, you can eat it right away. If there are leftovers, place them in a jar or bag and store at room temperature. They should stay fresh for about a week.

Things You’ll Need.

Sour Gummy Candy : Food processor, Small saucepan, Whisk, Heat-proof measuring cup, Sieve, Silicone candy molds, Small bowl, Fork, Airtight container.
Sour Hard Candy : Baking sheet, Small bowl, Whisk, Candy thermometer, Small saucepan, Wooden spoon or other utensil, Airtight container.
Sour Jelly Candies : 2 small, straight-sided saucepans, Whisk, Candy thermometer, 8-inch (20-cm) glass baking dish, 2 small bowls, Knife, Wire cooling rack, Airtight container.

Mei 25, 2020

how to make easy pemmican

How to Make Easy Pemmican.

Pemmican is a traditional Native American food known to last for years when it's prepared properly. To make your own, choose high-quality ingredients, such as dried fish or meat, dried berries, and fat. Grind the protein and berries until they're powdery and then mix them with warm rendered fat to make a thick paste. You can spread the pemmican flat and cut it into strips or shape it into a log for easy slicing.



Ingredients.

1⁄4 pound (110 g) of dried fish or red meat (such as salmon, deer, beef, or caribou).

1/2 cup (75 g) of dried berries (such as Saskatoon berries, blueberries, or cranberries).

1/2 cup (100 g) of rendered fat or bacon grease.

1/8 teaspoon (0.7 g) of salt.

1/8 teaspoon (0.3 g) of freshly ground black pepper, optional.

Makes about 1 cup (340 g) of pemmican.





Grinding the Meat and Berries.



Choose dried meat or fish. You can make pemmican with your choice of protein or a combination of proteins. Purchase salmon, deer, beef, or caribou that don't contain preservatives or added flavorings or dry your own. To dry your own, start with 3⁄4 pound (340 g) of fresh meat or fish since it will lose weight as it dries. Briefly cook it in a 350 °F (177 °C) oven and turn it off. Leave it to dry in the oven for about 1 day.

For a hands-off way to dry meat or fish, put the prepared meat in a dehydrator and dry it for 8 to 12 hours.

For pemmican that has the most nutritional value, choose grass-fed meat instead of grain-fed meat. Grass-fed cows ingest more nutrients that are passed on in the meat, such as omega-3s, vitamins B1 and B2, and vitamin E.



Select dried berries. Most pemmican recipes rely on using equal amounts of dried fish or meat and dried berries. Dry your own or buy dried berries, such as Canadian Saskatoon berries, blueberries, or cranberries. To dry your own, start with about 3/4 cup (225 g) of fresh berries. Spread them on a baking sheet and cook them at 150 °F (66 °C) for up to 10 hours or put them in a dehydrator for 10 to 16 hours.

The berries will add a tangy flavor to the pemmican. If you don't want the flavor, you can leave the berries out and double the amount of dried meat or fish.



Grind the dried berries until they're powdery. Put 1/2 cup (75 g) of dried berries into a mortar and use the pestle to crush the berries. Since the berries have lots of very tiny seeds, you'll need to spend about 20 minutes to grind the berries into a fine powder. Transfer the powdered berries to a bowl.

Tip: To save time, you can grind the dried berries and dried meat or fish together in a food processor.



Weigh the dried ingredients to ensure they're equal. Once you've got your dried protein and dried berries, weigh them separately. You should plan on using the same weight of dried ingredients.

Save excess meat, fish, or berries for another use.



Grind the dried meat or fish until it's powdery. Put 1⁄4 pound (110 g) of your dried fish or red meat into the mortar. Pound and grind the fish or meat until it's powdery like the dried berries.

It should only take 5 to 10 minutes to pound the meat since there aren't tiny seeds.



Combine the dried berries and meat or fish. Spoon the powdered berries onto the powdered meat or fish in the mortar. Then use the pestle to grind and mix them together.

If you used a food processor to grind the ingredients, you can skip this step.







Warming the Fat.



Choose a rendered fat to use in the pemmican. You can render your own fat if you have a high-quality source of meat fat, such as grass-fed beef or elk. Start with at least 1 cup (200 g) of fat and shred it until it's crumbly. Heat it over low for 2 to 3 hours so impurities float to the top and strain it to use in the pemmican. To save time, you can purchase rendered fat and then measure out as much as you need. Look for fats from beef, elk, bison, or caribou.

Although you can use pork or lamb fat, they don't contain the same nutritious fatty acids as grass-fed red meats have.

If you want to render bacon grease, it's important to heat it slowly over low heat until all of the water evaporates from the grease.

Tip: Avoid using vegetable oil, shortening, or butter in the pemmican. These can separate and they don't contain the nutrients that fat from red meat has.





Put 1/2 cup (100 g) of rendered fat into a saucepan. To make it easier to measure the rendered fat of your choice, let it come to room temperature. Then spoon it into a 1/2 cup (100 g) measuring cup and pour it into a small saucepan.

Most rendered fats that you purchase will be solid, but if you're using homemade rendered fat that's still warm you can skip this step.





Melt the fat until it reaches 120 °F (49 °C). Stick a thermometer onto the side of the saucepan and turn the burner to low. Heat the fat and stir it occasionally so it melts and warms to a temperature of 120 °F (49 °C).

It's important to prevent the fat from reaching 150 °F (66 °C) because you'll lose valuable nutrients if the fat gets too hot.







Assembling the Pemmican.





Stir the rendered fat into the powdered ingredients. Once the rendered fat is warm, stir it into the bowl with the powdered berries and meat or fish. To help the mixture absorb the fat, stir in a little at a time until it's all combined.

The pemmican mixture should look moist and crumbly, but you shouldn't see any liquid or fat pooling in the bottom of the bowl.





Season the pemmican, if desired. Since pemmican is traditionally made for its nutritional and storage qualities, it's not heavily flavored. If you'd like to make the pemmican more palatable, you can mix in 1/8 teaspoon (0.7 g) of salt and 1/8 teaspoon (0.3 g) of freshly ground black pepper.

If you don't plan on storing the pemmican for more than 2 weeks, you can also experiment by adding ground dried mushrooms or herbs. If you're using finely ground flavorings, add up to 1 tablespoon (6 g).





Wrap the pemmican in plastic wrap. Lay a large piece of plastic wrap on your work surface and spoon the pemmican onto the center. Use the back of a spoon to form it into a log shape. Then wrap the pemmican tightly with the plastic wrap.

If you'd like to make thin, flat strips of pemmican instead of a round log, spread the pemmican flat across a piece of parchment paper. Then refrigerate it until it hardens. You'll need to transfer it to an airtight container for longer storage.

Tip: You can also put the pemmican into lined small loaf or cupcake molds. Refrigerate the pemmican until the small portions are easy to pop out of the molds.





Store the pemmican at room temperature. For long-term storage, wrap the pemmican log in aluminum foil and place it in a sealable plastic bag. Keep the pemmican at room temperature in a dry, dark location. For example, if you have a cellar or pantry, put the pemmican there until you're ready to use it.

If you prefer to chill the pemmican, keep it in the refrigerator. Check it periodically to ensure that moisture hasn't gotten into the pemmican, which could cause it to spoil.



Use the pemmican within a few years. If you made the pemmican properly and removed all of the moisture from the ingredients, pemmican can be stored and eaten for several years. If you made a log of pemmican, peel back a bit of the plastic wrap and slice rounds off of it. You can eat the pemmican as it is, fry it in a pan until it's hot, or boil and mash it.

If you made thin, flat strips, it's best to treat the pemmican like jerky and eat it without cooking it further. It's also great as a garnish for crackers or flatbreads.

Always check if the pemmican has gone bad before eating it. Look for signs of mold and smell it. If it smells rancid, throw it out.





Tips.

If you prefer to dry your own meat and berries, you'll need 2 to 3 times the amount of dried meat or berries that are called for. Then dry them in a dehydrator or in a 200 °F (93 °C)oven for about 1 day.

If your pemmican doesn't harden, you'll need to stir in more rendered fat.



Things You'll Need.

Measuring cups and spoons.

Mortar and pestle.

Bowl.

Spoon.

Plastic wrap.

Small saucepan.

Thermometer.

Sealable plastic bag.

Molds, optional.

Digital scale, optional.

November 12, 2019

how to easy cook shumai

How to Easy Cook Shumai.

If shumai is your favorite dish at Japanese restaurants, there's no reason not to recreate them at home. These tasty dumplings are usually filled with ground shrimp and pork, so they're easy to make with a food processor and some store-bought wonton wrappers. For traditional shumai, you steam the dumplings in a bamboo steamer, but you can still prepare the dish quickly and easily so there's no need to head to a restaurant when a craving hits.







Preparing the Filling.



Ingredients Filling.

2 pounds (907 g) large shrimp, peeled and deveined.

1 pound (454 g) ground pork.

3 tablespoons (45 ml) toasted sesame oil.

3 tablespoons (45 ml) soy sauce.

1 tablespoon (8 g) cornstarch.

3 tablespoons (11 g) fresh ginger, peeled and grated.

5 cloves garlic, smashed.

4 green onions, chopped.

4 egg whites.

1 lemon, juiced.

Kosher salt and freshly ground black pepper.

4-ounce can (115 g) water chestnuts or bamboo shoots, minced.



Combine all of the filling ingredients except the water chestnuts. Add 2 pounds (907 g) of large peeled and deveined shrimp, 1 pound (454 g) of ground pork, 3 tablespoons (45 ml) of toasted sesame oil, 3 tablespoons (45 ml) of soy sauce, 1 tablespoon (8 g) of cornstarch, 3 tablespoons (11 g) of fresh ginger that’s been peeled and grated, 5 smashed cloves garlic, 4 chopped green onions, 4 egg whites, the juice from one lemon, and kosher salt and freshly ground black pepper to taste in a food processor. Pulse the ingredients until they’re smooth.

You’ll likely need to pulse the ingredients 3 to 5 times to get the right texture. It should be slightly chunky, not completely pureed.



Transfer the mixture to a bowl and fold in the water chestnuts. Once the filling mixture is smooth, use a spatula to transfer it to a medium bowl. Add a 4-ounce (115 g) can of water chestnuts that have been minced to the bowl, and gently fold them in.



Make a small patty with the filling to test the seasoning. When the water chestnuts are incorporated, use clean hands to form a small patty with the filling. You should use approximately 2 tablespoons (17 g) to make the patty.



Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty. Place a small saute pan on the stove over medium-high heat. Allow the oil to heat for 3 to 5 minutes, and then place the patty made of the filling in the oil.



Cook the patty until it’s browned and drain on paper towel. With the patty in the oil, allow it to cook until it’s browned on the first side, which should take 2 to 3 minutes. Flip the patty over, and cook it for another 2 to 3 minutes or until both sides are browned.



Taste the patty to determine if the filling is seasoned properly. Once the patty is finished cooking, transfer it from the pan to a paper towel-lined plate to drain for a minute. Next, taste the patty to see if you like the filling’s seasoning. If necessary, mix in some more salt and pepper.

You can mix in more of any other seasonings that you feel are lacking as well. For example, you might add a little more ginger or garlic if you want those flavors to be stronger.

If you decide to add more seasonings to the dumpling filling, it's a good idea to make a second patty for tasting to ensure you're happy with the flavors.







Filling the Wonton Wrappers.



Ingredients Wrappers.

10-ounce (284 g) package wonton wrappers.

Napa cabbage leaves, for lining the steamer.

Canola oil.



Brush the edges of a wonton wrapper with water. For the shumai, you’ll need a 10-ounce (284 g) package of wonton wrappers. Unwrap the wontons and cover them with a damp paper towel to keep them from drying out. Next, lift a wrapper from the pile and use a pastry brush to wet the edges with water.

If you prefer, you can use a beaten egg to dampen the edges of the wonton wrappers. The egg is stickier, which can help the wrappers stay closed. However, it's easy to over-saturate the edges with egg so they don't stay closed as well. Using water typically offers more control.



Form a cup with the wrapper in your hand. Make a circle with your thumb and forefinger and lay the wrapper on top. Press down gently so the dough forms a cup shape in your hand.



Add some of the filling to the center and pat it down. Place 2 teaspoons (6 g) of the filling in the center of the wrapper. Use the back of the spoon to gently press down the filling.



Squeeze the wrapper around the filling. If any of the wrapper’s edges are overhanging, fold them up around the filling. Press the wrapper around the filling to ensure that it’s secure, though the filling should be exposed at the top.

Image titled Cook Shumai Step 11



Tap the top and bottom of the dumpling so it’s flat. When the shumai is secure, tap the bottom of it against a plate, countertop, or other work surface to flatten it. Use the back of a spoon to flatten the top of the dumpling as well.

If you like, you can add some frozen peas and/or carrots to the top of the shumai as a topping when you’re finished shaping them.



Repeat the process until all of the shumai are filled. After you’ve filled the first dumpling, set it down on a clean plate. Continue shaping and filling all of the dumplings until you’ve used up all of the wonton wrappers.







Steaming the Shumai.



Line a bamboo steamer with cabbage leaves. To cook the shumai, you need a bamboo steamer. Lay several leaves of napa cabbage in the bottom of the steamer to line it.

You can substitute lettuce for the cabbage if you prefer.

Two to three leaves is usually enough to line the steamer.

If you don't have a bamboo steamer, you can substitute a metal steamer basket. In addition to lining it with the cabbage leaves, though, it's a good idea to mist it with baking spray first to ensure that none of the dumplings stick if there are any gaps in the leaves.



Bring some water to a boil in a large pan. Add 1- to 2-inches (2.5- to 5-cm) of water to a large, wide pan. Place it on the stove over high heat, and allow the water to come to a boil, which should take about 3 to 5 minutes.



Place the steamer over the pan and add the shumai. When the water has come to a boil, set the steamer over the pan. Use tongs to place the dumplings into the steamer, and cover the steamer with its lid.

Make sure the water doesn’t touch the bottom of the steamer. However, you may need to add more water to the pan as it evaporates during the steaming process.

Depending on how large the steamer is, you may need to cook the shumai in batches.



Steam the dumplings until they’re cooked through. Once the shumai is in the steamer, reduce the heat to medium. Allow the dumplings to cook for 8 to 10 minutes or until they are cooked through.









Serving the Shumai.



Ingredients Dipping Sauce.

5 tablespoons (75 ml) Asian chile paste.

10 tablespoons (150 ml) light soy sauce.

Makes 60 dumplings.



Mix the chile paste and light soy sauce together. While the shumai is steaming, add 5 tablespoons (75 ml) of Asian chile paste and 10 tablespoons (150 ml) of light soy sauce to a small bowl. Stir together well so they are completely blended.

You can substitute your favorite Asian dipping sauce if you prefer. Even plain soy sauce can work well.



Use tongs to remove the shumai from the steamer. When the dumplings are cooked through, carefully remove the steamer from the pan. Use a pair of tongs to remove the shumai from the basket and transfer them to a serving platter or plate.



Place the dipping sauce on the platter and serve the shumai while still hot. Once you’ve arranged the shumai on the platter, add the bowl of dipping sauce. Set the dumplings out to serve while they’re still warm.

Store any leftover shumai in an airtight container in the refrigerator. They should stay fresh for 3 to 4 days.





Tips.

Some shumai recipes include mushrooms in the filling. You can fold in 3 to 5 shiitake mushrooms that have been soaked and finely chopped with the water chestnuts if you like.

Things You’ll Need.

Food processor.

Spatula.

Medium bowl.

Small saute pan.

Paper towel.

Plate.

Large, wide pan.

Bamboo steamer.

Tongs.

November 17, 2019

how to cook pot barley

How to Cook Pot Barley.

Pot barley is a versatile grain that is often eaten as a side dish or incorporated into soups. It is less chewy than hulled barley but less processed than pearled barley, making it a tasty but nutritious option no matter how you choose to use it. Fortunately, cooking it is also a simple process. Boil it on the stove, in your oven, or in a pressure cooker until it turns soft and fluffy.



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

1. Rinse the barley off under lukewarm water. Pour all of the barley into a strainer, then set the strainer in your sink. Use the water to wash off dust and other debris. If you notice any shells or other fragments among the barley, pick them out and throw them away.

2. Combine 1 cup (225 g) of barley with 3 cups (710 mL) of water. Pour everything into a pot on your stove, stirring the grain until it is all submerged. You can cook more barley if you need to, but adjust the amount of water you use to compensate. Try to keep the ratio at 1 part barley to 3 parts water to ensure the barley has plenty of water to cook in.

For example, to make ½ cup (112.5 g) of barley, use only 1 1⁄2 cups (350 mL) of water.

For additional flavoring, cook the barley in stock or broth instead of water.

3. Simmer the barley over medium-low heat for an hour. Bring the water to a boil before reducing the heat. Then, cover the pot to reduce the amount of time needed for the barley to boil. Set your timer, checking the pot on occasion to make sure the water continues to gently bubble.

The required cooking time may vary depending on your stove’s settings.

You can cook the barley without a lid. You may need to boil the barley for a little longer, but it will eventually cook through.

4. Check for doneness or taste the barley for a soft, chewy texture. Barley expands as it cooks, so the finished product will look about 3 times bigger than what you put in the pot. If you’re still unsure that it is done, try the barley – if it's a soft and chewy, it's done!

If you are familiar with other types of barley, pot barley is a little chewier than pearl barley but not as much as hulled barley.

5. Add more water if the barley isn’t done cooking and the pot is dry. Your barley may have absorbed all of the water in the pot, even if it isn't finished yet. Try adding about 1⁄4 to 1⁄2 cup (59 to 118 mL) of water and cooking until the barley reaches the consistency you desire.

If you still see water, you don’t need to add any more.

Check the barley every 5 minutes or so to prevent it from overcooking and add more water as needed. Take it out of the pot when it reaches the consistency you desire.

6. Drain any remaining water from the pot. Put on a pot-holder or use an oven mitt to avoid scorching your hands, then take the pot to the sink. The easiest way to drain excess water is by pouring the pot's contents into a strainer. You can also try tipping the pot to let out the excess water or moving the barley out of the pot with a slotted spoon.

If you don’t see a lot of water in the pot, you may be better off letting the barley absorb it. Cover the pot and let the barley rest for about 10 minutes.

7. Fluff the barley with a fork before serving it. While the barley is still in the pot, stir it with a form to prevent the grain from turning sticky due to released starch. Store leftover barley in a sealed container in the fridge for up to 5 days. Move the barley into an airtight plastic container within 2 hours of cooking it, then refrigerate it right away to avoid harmful bacterial growth. Dispose of any leftover barley when t gets too mushy or begins rotting.

You can also store the barley in a sealed bag or container in the freezer for up to 1 month.



Method 2 Using a Pressure Cooker.

1. Soak the barley for 4 hours if possible. Soaking the barley saturates it, reducing the cooking time it needs to get soft and fluffy. If you have time to spare, fill a bowl with 4 times more lukewarm water than the amount of barley you plan on cooking. Add the barley and let it rest there for a few hours.

For example, if you plan on cooking 1 c (225 g) of barley, place it in 4 cups (950 mL) of water.

If you can, soak the barley overnight for best results.

2. Fill a pressure cooker with about 3 cups (710 mL) of water. This is the standard amount of water to use for 1 cup (225 g) of barley. If you plan on cooking a different amount of barley, adjust the amount of water you use. No matter how much barley you make, keep the ratio around 3 parts water to 1 part pot barley in the pressure cooker.

If you didn’t soak the barley in advance, you may need more water. Add about 4 1⁄2 cups (1,100 mL) of water per 1 cup of barley.

For additional flavoring, cook the barley in stock or broth. Alternatively, use it as part of a soup or stew you make in the pressure cooker.

3. Cook the barley for 20 minutes on high heat. Stir the barley into the water, making sure all of the grains are submerged before you close the lid. The barley will cook relatively quickly. When it’s done, vent the steam and taste the barley to make sure it is tender but slightly chewy.

You can also simmer the barley by utilizing low heat, high pressure settings. Cooking barley this way is as slow as it is on the stove, but the grains may taste more tender when they’re done.

4. Drain and fluff the barley before serving it. Scoop the barley out with a slotted spoon to eliminate any leftover moisture on it. Place it in a bowl, then mix it with a fork or another utensil to plump it up and prevent it from becoming sticky.

5. Serve the barley and store the leftovers for up to 5 days. After using the barley, move any leftovers into a resealable container within 2 hours of cooking. Make sure the container is airtight. As long as it is properly covered, the barley should last a while, but throw it away if it tastes mushy or smells rancid.

The cooked barley can be stored in the freezer for up to a month, but make sure it is in a sealed, freezer-safe container or bag.



Method 3 Baking Barley in the Oven.

1. Pour 1 cup (225 g) of pot barley in an oven-safe dish. Ceramic or glass dishes are the best choices for baking barley in the oven. You may be able to use something like a skillet if it is large enough to hold all the ingredients. If you are uncertain how safe a dish is for oven use, avoid using it.

A 1 1⁄2 US quarts (1,400 mL) dish is the perfect size for the barley and liquid ingredients, but use a bigger dish or multiple dishes if you plan on making more.

2. Add water, butter, and salt to the barley. Set a separate pot on your stove and boil about 2 cups (470 mL) of water. When it is done, pour it directly onto the barley. Then, immediately add 1 tbsp (225 g) of butter and 1 tsp (5.69 g) of salt, mixing them until they disperse in the water.

Increase the amount of water you use if you plan on cooking larger batches of barley. Keep the ratio 2 parts water to 1 part barley.

You can also use stock or broth for more flavor. Vegetable stock is a good choice if you plan on cooking vegetables with the dish.

If you like your barley to taste more buttery, add up to 3 tbsp (675 g) of butter. This can improve your dish if you add ingredients like mushrooms, peppers, or celery.

3. Add vegetables or seasonings to the dish if you desire. Baking the barley in water will give you a simple dish that is a lot like barley cooked on the stove. For more complex flavors, try incorporating herbs and vegetables into the dish. You can make the barley into a casserole that goes well as a side to a main course.

For example, brown some sliced mushrooms and garlic, then add them to the oven dish. You can also soften onions, celery, or peppers. For seasoning, pour some thyme into the dish.

4. Bake the barley in the oven for 1 hour. Preheat the oven to 375 °F (191 °C), then cover the dish with aluminum foil and place it on the oven’s center rack.

While barley can be cooked in an uncovered dish, it may take a little longer. Check the barley to make sure it expanded and softened. Most of the water in the dish should be gone by the time the barley is done cooking.

5. Stir the barley with a fork before serving it. By doing this, you may notice the barley plumping up. It also loses that unpleasant sticky taste you sometimes get with cooked grains.

You don’t actually need a fork. A spoon or another utensil is fine. Always stir the barley before serving it!

6. Store the barley for up to 5 days in the refrigerator. Avoid leaving cooked barley at room temperature for more than 2 hours. Find a resealable container to put leftover barley in. It should be good for a few days before it gets mushy or rancid.

For freezer storage, put the barley in a resealable freezer bag or container. The barley should last about 1 month.



Tips.

If you can’t find pot barley to purchase, use hulled or pearled barley instead.

Pot barley is slightly more refined than hulled barley, so it tastes less chewy. It is less refined than pearled barley, so it has more nutrients.

Pot barley is often mixed into soups and broths to thicken them. It can also replace rice in dishes like risotto or made into a salad.

Things You’ll Need.

Boiling Barley on the Stove : Stove, Pot, Measuring cup, Pot-holder.

Using a Pressure Cooker : Pressure cooker, Measuring cup.

Baking Barley in the Oven : Stove, Oven, Oven-safe dish, Pot, Measuring cup, Measuring spoons, Fork.

Februari 24, 2020

How To Make Perfect Chocolate Chip Cookies.

How To Make Perfect Chocolate Chip Cookies.

By : Scott Loitsch & Claire King.

Total Time : 56 minutes.
Prep Time : 18 minutes.
Cook Time : 20 minutes.

Ingredients for 18 cookies.

1 cup bread flour (125 g).
¾ cup all-purpose flour (95 g).
2 teaspoons kosher salt, or 1½ teaspoons table salt.
1 teaspoon baking soda.
1 cup unsalted butter (225 g), 2 sticks.
2 tablespoons water, room temperature.
1 cup dark brown sugar (220 g).
½ cup white sugar (100 g).
2 teaspoons vanilla extract.
1 teaspoon espresso powder.
1 large egg.
1 large egg yolk.
½ cup semi-sweet chocolate chips (85 g).
5 oz dark chocolate (130 g), chopped.

Preparation.

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!

Juli 23, 2020

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to make baking soda crystals

How to Make Baking Soda Crystals.

Baking soda is a white powder that’s often used in baking, for cooking, and for other purposes around the house. Baking soda can also be used in some fun experiments, including making crystals. Making baking soda crystals is a fun project, and because you only need a few supplies, the hardest part of the experiment is waiting for the crystals to grow! All you need for this experiment is baking soda, water, string, and some glass jars.

Ingredients : 2 cups (470 ml) water, ¼ cup (55 g) baking soda, Food coloring (optional).

Part 1 Making the Baking Soda Solution.

1. Boil the water. To make baking soda crystals, you start by making a water solution that’s saturated with baking soda. The baking soda will dissolve better in warm water. Measure 2 cups (470 ml) of water into a kettle. Turn on the kettle to boil the water.

Be very careful when using appliances and electronics. Ask a parent, guardian, or adult to help you.

2. Pour the water. When the kettle boils, carefully pour the water into a large heat-proof bowl, glass, or jar. Be very careful not to spill the water, as it’s very hot and can burn your skin. You may want to ask an adult to pour the water for you.

3. Add the baking soda. Sprinkle half the baking soda into the jar with the hot water. Stir the mixture to dissolve the baking soda in the water. Then, add the remaining baking soda 1 teaspoon (5 g) at a time, stirring each time to dissolve the baking soda.

Continue adding baking soda until no more will dissolve in the water and a thin layer of powder forms on the bottom of the jar.

You may need to add slightly more or less baking soda than the ¼ cup (55 g) to completely saturate the water.

4.Cool and divide the water. When the water won’t absorb any more baking soda, set it aside to cool for about 20 minutes. Once the solution has cooled, divide it equally between two small jars or glasses.

Leave the last bit of solution in the original jar, and throw out the undissolved baking soda that’s settled on the bottom.

5. Separate the jars. Select a flat surface where you can leave the jars undisturbed for about a week. Good places include a work table or counter. Place the jars on the table or counter about 6 inches (15 cm) apart from each other. Place a plate between the jars to catch any water that may drip.

The crystals will need several days to grow, and you don’t want to move them once they start growing. That’s why it’s important to find a place now where you can set up the experiment.

6. Color the water. To make colored baking soda crystals, you can add five to 10 drops of food coloring to each jar. Stir the solution to mix the color into it. You can make both jars the same color, or you can color each solution a different color.

If you make each jar a different color, half your crystals will be one color, and the other half will be another color.

7. Cut a piece of string. Baking soda crystals need a medium to form on, and string is great for this. Any type of fabric string will work, like string, twine, or yarn. Use scissors to cut a foot-long (30-cm) length of string.

Always be very careful when using scissors, and make sure you have adult supervision when cutting or using sharp tools.

8. Tie weights to the string. To keep the strings weighted in the baking soda solution, you can tie weights to each end of the string. Good weights include beads and paper clips. Run each end of the string through the hole in a bead or end of a paper clip, and tie a small knot in the string to secure it to the weight.

9. Place one end of the string in each jar of water. Take one end of the string and gently drop the weight into one of the jars. Pick up the other end of the string and drop the weighted end into the other jar. The string running between the two jars should be loose and hanging down slightly, like a smile.

Part 2 Watching the Crystals Form.

1. Leave the jars alone for several days. The baking soda crystals will form as the solution saturates the string and the water evaporates. When the water does evaporate, it will leave behind the baking soda crystals. You can check on the experiment whenever you like, but don’t stir the water or touch the string.

The crystals will need about five to seven days to fully form.

2. Take notes about how much growth happens every day. To find out how quickly the crystals are growing, check on the experiment at the same time every day. Each day, make a note of any changes that have happened since the day before. You can document the experiment by:

Taking notes about the length and thickness of the crystals

Noting the water level in the jars

Making drawings of the experiment

Taking pictures of the project

3. Remove the string and dry the crystals. When crystals have formed on the entire length of the string after about five days, you can remove the string of crystals. Use two hands to grab the string where it attaches to the jars. Carefully pull the string of crystals from the jars and lay it down on a clean plate. Leave the string to dry for several hours.

Part 3 Getting Creative with Crystals.

1. Create stalactites and stalagmites. Stalactites and stalagmites are mineral deposits that often form inside of caves. You can watch how these formations are made by adding extra water to the string when you're creating your crystals:

Each day, remove a spoonful of baking soda solution from one of the jars

Drizzle a few drops of the solution on the center of the string to saturate it

As the water drips onto the plate below and evaporates, baking soda crystal deposits will form that dangle from the center of the string (stalactites) and grow up from the plate below (stalagmites).

2. Grow them in eggs. Place a few drops of your colored baking soda solution into a clean egg shell half. Swirl the water around to coat the inside of the shell. Place the egg on a plate and set it aside for a day or two to allow the water to evaporate. Add a few more drops of water every day. As the water evaporates, the crystals will form inside the egg shell.

3. Make different crystal types. You can also make other types of crystals using the same method as with baking soda crystals. Other crystal types you can make include sugar, salt, and Epsom salt crystals. To make these types of crystals:

Dissolve ⅔ cup of sugar, salt, or Epsom salts in a glass of hot water

Divide the solution between two clean jars.

Cut a piece of string to a length of 1 foot (0.30 m) (30 cm).

Place each end of the string in one of the jars.

Leave the experiment for several days so the crystals can form.

Desember 09, 2019

how to cook bulgur

How to Cook Bulgur.

Bulgur is a grain made from cracked wheat that’s popular in Middle Eastern cuisine. It’s a great source of iron, vitamin B, manganese, and magnesium, and it’s also high in fiber. If you like your bulgur soft like rice, then boiling it is your best bet. However, if you prefer a chewier texture, such as for a salad or tabbouleh, then soaking it is the better option. Once your bulgur is cooked to perfection, add your desired seasonings. This versatile grain will take on any flavors you add to it.



Ingredients.

Boiling Bulgur : 1 1⁄3  c (320 mL) of water, 2/3 cup (180 g) of bulgur.

Soaking Bulgur : 1 cup (240 g) of bulgur, 2  c (470 mL) of boiling water.

Making Bulgur in a Slow-Cooker : Butter, oil, or non-stick cooking spray to grease slow-cooker.

1 cup (240 g) of bulgur, 2  c (470 mL) of water or milk.

Seasoning Bulgur.

2  tsp (9.9 mL) of oil or butter and 1/2 tsp (2.5 g) of kosher salt (for simple bulgur).

1 lemon, 2 teaspoons (9.9 mL) of olive oil, 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber (for tabbouleh).

1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes (for Mediterranean bulgur).

1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar (for breakfast bulgur).



Method 1 Boiling Bulgur.

1. Bring 1 1⁄3  c (320 mL) of water to boil in a sauce pan. You can use tap water or filtered water if you prefer. Measure out the water and add it to the pan. Then, turn the heat up to medium-high and bring the water to a boil.

Tip: For extra flavorful bulgur, use chicken, beef, or vegetable broth in place of water.

2. Stir in 2/3 cup (180 g) of bulgur and reduce the heat to medium-low. Use a wooden or metal spoon to stir the bulgur into the boiling water. Then, turn down the heat so that the water is just simmering instead of boiling.

You may want to stir the bulgur once every few minutes so it doesn’t stick to the bottom of the pan or boil over.

3. Cover the pot and cook for 10-15 minutes. Place a tight-fitting lid on the pot and set a timer for 10 minutes. Check the bulgur to see if it has absorbed all of the water. If not, keep cooking the bulgur for up to 5 more minutes until all the water has been absorbed.

Pay attention to the bulgur while it cooks. If it starts boiling again, turn the heat down to low.

4. Let the bulgur sit for 10 minutes with the cover on before serving it. Once the water has been absorbed, turn off the heat. Leave the lid on the pot and set a timer for 10 minutes. The bulgur will be ready to eat after the time is up.

The bulgur will be very hot once it finishes cooking. If you want it chilled, place it into the refrigerator for 3 to 4 hours or longer.

Bulgur will keep well in an air-tight container in the refrigerator for up to 3 days.



Method 2 Soaking Bulgur.

1. Place 1 cup (240 g) of bulgur in a heat-proof bowl. Measure out the bulgur and add it to a glass, ceramic, or metal bowl. Some plastic containers are also heat-proof. Check to see if your container is microwave safe before using it to soak the bulgur with boiling water.

Don’t place the bulgur in anything that might melt, such as a plastic or Styrofoam.

2. Pour 2  c (470 mL) of boiling water over the bulgur. Bring 2  c (470 mL) of water to boil in a tea kettle, pot, or microwave-safe container, such as a glass measuring cup. Then, pour the water over the bulgur.

If needed, stir the bulgur and water together to ensure that the bulgur is fully covered in the bowl.

3. Cover the bowl and let the bulgur sit for 20 to 30 minutes. Place a plate or tea-towel over the bowl to cover it completely. Then, set a timer for 20 minutes. Once the time is up, check to see if the bulgur is at the desired consistency. If it’s still too chewy, let it sit for longer.

If all of the water has been absorbed before the bulgur is fully cooked, add another 1⁄4  c (59 mL) of boiling water and stir it into the bulgur. Then, cover the bulgur again and let it sit for 5 more minutes.

Tip: As long as the bowl that you placed the bulgur into is microwave-safe, you can also microwave the bulgur with an extra 1⁄4  c (59 mL) of water to finish cooking it if it’s still too chewy.

4. Drain off any excess water after the bulgur is cooked. When the bulgur reaches the desired consistency, pour it into a colander over a sink to drain off the excess water. If there’s no excess water left in the bowl, you can skip this.

Store your extra bulgur in an air-tight container in the refrigerator for up to 3 days.



Method 3 Making Bulgur in a Slow-Cooker.

1. Grease the inside of the slow-cooker. Spread 2 to 3  tsp (9.9 to 14.8 mL) of butter or oil all over the inside of the slow-cooker with a basting brush or your fingertips, or spray it with non-stick cooking spray.

Opt for non-stick cooking spray if you’re trying to keep the fat and calories as low as possible.

2. Add 1 cup (240 g) of bulgur to the slow-cooker. Measure out the bulgur and pour it into the slow cooker. You can double or even triple the amount if desired. Just make sure to double or triple the liquid as well.

Tip: You can add bulgur to chilies, stews, and soups to make them heartier. Just make sure you balance the liquid in the recipe with the bulgur. Aim for a 2:1 ratio of water to bulgur if you want to absorb the liquid entirely, 3:1 if you want a thick stew, or 4:1 if you want a brothy soup.

3. Pour in 2  c (470 mL) of water or milk. Use water for lighter bulgur or add milk to give it a creamier texture. Measure out the water or milk an pour it over the bulgur.

You can also add extra ingredients to your slow cooker at this time if you want them cooked in with the bulgur.

4. Set the slow-cooker on low heat and cook for 6 to 8 hours. Place the lid on your slow cooker and turn the heat to low. Then, cook the bulgur for 6 to 8 hours or until the liquid is fully absorbed. Check it periodically to ensure that it does not get overcooked.

If you want the bulgur to cook faster, turn the heat up to high and cook it for 3 to 4 hours.

Add and extra 1⁄4 to 1⁄2  c (59 to 118 mL) of water to the slow cooker if the water gets low and the bulgur still isn’t cooked. You can always drain off the excess water if there’s too much.

If you have extra bulgur, store it in an air-tight container in the refrigerator. It will keep for up to 3 days.



Method 4 Seasoning Bulgur.

1. Add oil or butter and salt for a simple seasoning. If you want to enjoy the simple, nutty flavor of bulgur, keep the seasoning simple. Pour 2  tsp (9.9 mL) of oil over the bulgur, or mix in 2  tsp (9.9 mL) of butter while the bulgur is still warm so it will melt. Sprinkle 1/2 tsp (2.5 g) of salt over the bulgur and stir everything well.

Serve the bulgur as a side dish with chicken, fish, chili, or anything else you like.

2. Make tabbouleh with lemon, mint, parsley, tomatoes, and cucumbers. Pour the juice of 1 lemon and 2 teaspoons (9.9 mL) of olive oil over the bulgur and stir it together. Then, mix in 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber in with the bulgur. Chill the tabbouleh for 2 hours or overnight.

Try serving the tabbouleh over lettuce with pita bread and hummus on the side for a complete meal.

3. Add peppers, olives, and sun-dried tomatoes for Mediterranean bulgur. Chop 1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes and stir them in with cooked bulgur. Serve while the bulgur is still warm or chill the bulgur overnight for a Mediterranean style bulgur dish.

Try having this bulgur recipe with a simple salad or steamed veggies.

4. Stir in apples, raisins, cinnamon, and brown sugar for breakfast bulgur. Add 1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar to the bulgur after the bulgur is cooked. Stir everything together and serve for breakfast.

Pair your bulgur with a cup of Greek yogurt and a glass of orange juice for a hearty breakfast.

Tip: Bulgur is versatile, so try swapping it in recipes that call for rice, couscous, millet, barley, or even pasta.



Question : Can I use bulgur wheat in a salad ?

Answer : Yes, bulgur wheat is a great salad addition. A good example is tabouli, a popular traditional Middle Eastern salad.

Question : Can I put raw bulgar in my soup while it's cooking?

Answer : You can do this but remember that it absorbs twice its volume in water. This means it will soak up the soup liquid and you'll need to replace that to ensure it remains a soup and doesn't turn into a stew. Try a little the first time you do this with your soup recipe, and gradually adjust it each time you make the soup until you get the amount just right. Or, use a recipe which gives exact amounts of bulgar wheat to add.

Question : What is bulgar wheat?

Answer : Bulgar or bulgur wheat is the wheat kernel with the bran portion removed. The kernel is steamed, dried and ground into different grades of coarseness to finish the product. The grain that results is golden-brown in color.

Februari 22, 2020