Recipes of the week : Candy Cane & White Chocolate Chip Loaf
ช่วงเทศกาลดีๆ แบบนี้ลองทำเมนูเค้กสวยๆ อร่อยๆ กันเถอะ
ถ้าได้ลองปาดครีมขาวๆ ลงบนเค้กแล้ว สับแคนดี้เคนสีสวยโรยหน้า
โอ้ยมีความฟิน ระดับ 10 ลองดูเลย กับ
Candy Cane & White Chocolate Chip Loaf
แคนดี้เคนและไวท์ช็อกโกแลตชิพโลฟ
Candy Cane Braided Bread | In The Kitchen with World Wide Campus
Nothing has the candy cane flavor inside the loaf of bread. In this video, World Wide Campus News & Entertainment as these special recipe will be showing you how to make Candy Cane Braided Bread, great for the holiday season. #candycanebread
Preheat your oven for 375°F.
Candy Cane Bread Dough:
3 cups of All Purpose Flour
1 envelope equal 2¼ teaspoons of Rapid Rise Yeast
2 tablespoons of Granulated Sugar
1 teaspoon of Salt
1 cup of Very Warm Whole Milk with 120 to 130°F
4 tablespoons of Melted Butter
2 large beaten Egg Whites, room temperature
2 teaspoons of Pure Peppermint Extract
Red Food Coloring to tint half dough
For the egg wash: beat 1 egg with 1 tablespoon of Water in a small bowl
In a large bowl, combine the first cup of flour, undissolved yeast, sugar, salt, whisk it in to make a well center, then pour in milk, butter, and stir it with a wooden spoon. Add the egg whites, then extract of peppermint, and keep going. Add second cup of flour follow by a half cup, and the rest of the flour to make a nice soft dough. Knead the dough for 50 times until smooth and elastic. Split the dough in half, add the color of red in one half, then the other half to leave to white, and begin to knead one half dough in color will turn red. Roll each piece of dough into 14 inch rope, gather the ropes and pinch to seal them together at the very top. Braid the ropes together like braiding hair or yarn, then pinch to seal the other end, and bend into candy cane shape. Carefully place it on the cookie sheet lined with parchment paper, cover with some plastic wrap, and let it rise quickly at room temperature for 10 minutes. After 10 minutes to rise, remove some plastic wrap, and brush the egg wash on top. Next, bake it for 30 minutes until golden brown. After 30 minutes to bake, take it out of the oven, put it on the wire rack to cool completely. When hear it on the bottom, it sounds like challah.
Powdered Sugar Glaze:
½ cup of Powdered Sugar
2 tablespoons of Whole Milk
1 teaspoon of Pure Peppermint Extract
Combine these three together in a medium bowl, and stir around.
Assembly:
Drizzle the glaze on top of the bread.
And here’s the finished Candy Cane Braided Bread.
Thanks to the Christmas music: “Oh, Christmas Tree” By Kevin MacLeod
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The PERFECT Holiday Pizza Recipes (Pull-Apart!) - Baking Basics
I had so much fun making these delicious homemade Pull-Apart Holiday Pizzas. They're perfect for holiday baking and sharing with loved ones! Thank you to Fleischmann’s® Yeast for sponsoring this video.
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THE THINGS YOU’LL NEED:
Pull-Apart Candy Cane Pizza:
Pizza Dough
• 1 cup flour, plus more for rolling
• 1 envelope Fleischmann's RapidRise® Yeast
• 1-1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water (120° to 130°F)
• 3 tablespoons corn oil
Toppings
• 1/3 cup pizza sauce
• ½ cup shredded mozzarella
• 20 Slices turkey pepperoni
• Parmesan cheese, for sprinkling
• Basil leaves, for garnish
Pull-Apart Holiday Tree Pizza:
Pizza Dough
• 1 cup flour, plus more for rolling
• 1 envelope Fleischmann's RapidRise® Yeast
• 1-1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water (120° to 130°F)
• 3 tablespoons corn oil
• 5 String cheese sticks
• 1 egg
• 1 tablespoon water
Toppings
• ¼ cup melted butter
• 1 teaspoon garlic powder
• ½ tablespoon dried rosemary
• 1 tablespoon basil (sliced finely)
• 1 tablespoon parsley (chopped finely)
• ¼ cup finely shredded parmesan cheese
• Red pepper flakes
• Marinara sauce, for dipping
FLEISCHMANN’S:
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These pull-apart pizzas are so delicious and easy to make! #ad #fleischmannsyeast #easyholidaybaking #homemadepizza
Candy Cane #bread Bursting with Irresistible Mixed Berry ????او عكاز السلطان ????
I used the same twisted bread recipe here
Ingredients:
- 3 cups all-purpose flour
- 2 eggs
- 1/3 cup sugar
1/2 teaspoon dry yeast
- 1/2 teaspoon salt
- 1 1/4 cup milk (or a mix of milk and water)
- 3 tablespoons softened butter
- 3 tablespoons cocoa powder (for half of the dough)
- Chocolate chips for filling
Instructions:
1. In a large mixing bowl, combine the flour,yeast , sugar, and salt. Mix well.
2. In a separate bowl, whisk together the eggs and milk (or milk-water mixture) until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Add the softened butter to the dough and knead for about 5-7 minutes until the dough becomes smooth and elastic.
5. Divide the dough into two equal portions.
6. In one portion of the dough, add the cocoa powder and knead until the cocoa is fully incorporated, creating a chocolate dough.
7. Cover both portions of the dough with plastic wrap and let them rest for about 1 hour at room temperature.
8. After the resting period, take one portion of the dough and roll it out into a rectangular shape on a lightly floured surface.
9. Sprinkle chocolate chips evenly over the rolled-out dough.
10. Take the other portion of the dough and roll it out into a rectangular shape of the same size as the first portion.
11. Place the second portion of the dough on top of the first portion with the chocolate chips, creating a sandwich-like structure.
12. Gently press the edges of the dough together to seal them.
13. Using a sharp knife or a pizza cutter, cut the dough lengthwise into strips, leaving about 1 inch of uncut dough at the top.
14. Twist each strip of dough, alternating the direction of the twist, to create a twisted effect.
15. Place the twisted bread on a baking sheet lined with parchment paper.
16. Cover the twisted bread with plastic wrap and refrigerate overnight.
17. The next morning, preheat the oven to 350°F (175°C).
18. Remove the twisted bread from the refrigerator and let it sit at room temperature for about 30 minutes to warm up slightly.
19. Bake the twisted bread in the preheated oven for 25-30 minutes, or until it turns golden brown.
but instead of cocoa, I used beetroot powder. Alternatively, you can use red berry powder or red food coloring. Instead of chocolate filling, I used mixed berry jam.
For the icing at the end, mix one cup of powdered sugar with a tablespoon of milk. Gradually add the milk to achieve a thick consistency and a white color.
Enjoy!
Raspberry-Cream Cheese Candy Cane Crescent Danish | Pillsbury Recipe
Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.
Recipe:
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Ingredients
Coffee Cake
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted
Glaze
1/4 cup powdered sugar
1/2 to 1 teaspoon milk
Candy Cane Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Candy Cane Cookies. Candy Cane Cookies are perfect for your Christmas baking. These cute cookies are tender crisp with a buttery sweet flavor. There is no denying that kids love these cookies, but adults seem to enjoy them every bit as much, especially with a hot cup of tea or coffee.
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