This week I learned to make butter
Deliciously Simple Dinner Recipes | Gordon Ramsay
Here are some quick and fun recipes to try out for dinner.
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How To Make This Amazing Sugar Donuts
How to make a soft and fluffy Cinnamon Sugar Donuts.
Here's what you'll need:
4 cups all purpose flour (500g)
2 tsp instant yeast (6g)
1/2 tsp cinnamon (2g)
1/4 tsp nutmeg (1g)
1 tsp salt (5g)
3 tbsp sugar (45g)
1 cup milk (250ml)
2 eggs
1/3 cup unsalted butter (75g)
For coating:
3/4 cup sugar
1-2 tsp cinnamon
Oil for frying
This recipe yields 14-16 donuts plus the donut holes :)
Food for the soul:
Psalm 23:3 He refreshes my soul. He guides me along the right paths for his name's sake.
#sugardonuts
#cinnamon
#savoreasy
Her Weight-Loss Video Went Viral On TikTok. Here's What She Learned.
Last November, fitness trainer Lucy Bergin started recording her weight-loss journey, taking a daily image of herself in the same outfit to inspire herself. After losing 35 pounds over six months, she posted the video to TikTok, where it racked up 12 million views. Joining the 3rd Hour of TODAY from Tampa, she says, “I just kept telling myself that it wasn’t a short-term goal.”
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Tarçınlı Rulo Çörek Tarifi / Şekli Şahane Tadını Anlatamıyorum Bile
Size öyle bir lezzet hazırladım ki şekli şahane, tadını anlatamıyorum bile. O kadar enfes bir lezzet. Arasında esmer şeker ,tereyağı ,tarçın üçlüsünün buluşmasıyla ,karamelize olmuş tarçınlı çöreği mutlaka deneyin.
tarçınlı rulo çörek tarifi ,tarçınlı çörek nasıl yapılır, bugün Tarçınlı Çörek Tarifini vereceğim. Bir diğer adı (Cinnamon Rolls)
Bu efsane lezzeti nasıl hazırladım isterseniz yapımına geçelim.
Tarçınlı Çörek Hamuru Malzemeleri için;
-yarım su bardağı süt
-2 yemek kaşığı şeker
-2,5 çay kaşığı kuru maya
-3 su bardağı un
-125 gr tereyağı(soğuk küp küp doğranmış)
-2 adet yumurta
-3 çimdik tuz
Tarçınlı Çörek İç Harcı Malzemeleri için;
-yarım su bardağı esmer şeker
-yarım su bardağı toz şeker
-1/4 su bardağı tarçın
-70 gr tereyağı
Tarçınlı Çörek Üzeri İçin;
-pudra şekeri
Tarçınlı Çörek Yapılışı:
1)öncelikle mayamızı aktifleştiriyoruz ,yarım su bardağı ılık süt,2 yemek kaşığı toz şeker , 2,5 çay kaşığı instant maya(kuru maya)uygun kasede birleştirip kenara alıyoruz.
2)3 su bardağı un ve 125 gram soğuk küp küp doğranmış tereyağını ,unla harmanlayarak tanecikli kıvama gelinceye kadar ufalıyoruz.
3)unun ortasını havuz gibi açarak içerisine 2 yumurtayı ekleyip, çatalla biraz çırpıyoruz, aktifleşmesi için kenara ayırdığımız mayalı harcı ilave ediyoruz, unun kenarlarına 3 çimdik tuz serpip, içeriden unları yavaş yavaş bu karışıma alıp hamuru karıyoruz.
4)tamamen hamuru kardıktan ve yoğurduktan sonra 40-45 dakika dinlenmeye bırakıyoruz.
5)yarım su bardağı esmer şeker, yarım su bardağı toz şeker ve 1/4 su bardağı tarçını rondodan geçiriyoruz 70 gr tereyağını ilave edip karıştırıyoruz.
6)mayalanan hamuru bir merdane yardımıyla açıyoruz, dikdörtgen bir şekil veriyoruz(30x50 cm gibi)
tarçınlı çörek ardanın mutfağı , tarçınlı çörek nefis yemek tarifleri
#tarçınlıçöreknasılyapılır #tarçınlıçörektarifi #tarçınlıruloçörek tarçınlı rulo tarifi
The Softest Bread In England | How To Make 18th Century Sally Lunn Buns
One of the most lovely treats when visiting Bath, UK is the supple majesty of the Sally Lunn Bun. Nestled in an alley in the shadow of Bath Abbey, The Sally Lunn's Historic Eating House delivers a baked delicacy with a dubious history.
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LINKS TO INGREDIENTS & TOOLS**
Silpat Non-Stick Baking Mat:
Saffron Threads:
Thermapen:
LINKS TO SOURCES**
The Oxford Companion to American Food and Drink by Andrew Smith:
Dinner With Mr Darcy by Pen Vogler:
Jane Austen in Bath by Katharine Reeve:
English Bread and Yeast Cookery by Elizabeth David:
The Cook and Housewife's Manual by Margaret Dods:
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SALLY LUNN BUN
ORIGINAL RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826)
Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other cakes
MODERN RECIPE (Based on...)
INGREDIENTS
- 1 ¼ cup (280ml) whole milk
- 6 tablespoons (85g) of butter at room temperature
- ¼ cup (50g) sugar
- 3 3/4 cup (450g) of bread flour (or all purpose)
- 7g instant yeast or active dry yeast.
- 2 eggs (Plus an extra egg for the egg wash)
- The zest of 1 lemon
- 1 ½ teaspoons of salt
- 2-3 saffron threads (optional; for color only)
METHOD
1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients.
**If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball.
3. Cover and let rise for 60 - 90 minutes or until doubled in size.
4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.
5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color).
6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream.
PHOTO CREDITS
Sally Lunn Window - Ewen Roberts / CC BY (
Bath Bun - Richard Allaway from France / CC BY (
Sally Lunn Museum - Paul Huxley / CC BY (
#tastinghistory #sallylunnbun #sallylunn #bathuk #baking