How To make Virginia Corn Pones
3 c Cornmeal
1 t Baking powder
1/2 ts Baking soda
1 t Sugar
1 t Salt
3 tb Shortening, melted
1 c Plus 2 T buttermilk
1 c Plus 2 T water
Combine dry ingredients. Add shortening, buttermilk, and water; stir just until dry ingredients are moistened. Shape into oblong patties, using 1/3 cup batter per patty. Stir mixture frequently to prevent cornmeal from settling. Place on lightly greased baking sheets. Bake at 450 degrees for 10 minutes or until lightly browned.
How To make Virginia Corn Pones's Videos
James Polk Corn Pone
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Old Fashioned Corn Pone
If you have ever wanted to make old fashioned corn pone with molasses this video is for you! With the assistance of a very noisy Kitchen Aid mixer, I walk you through the steps
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Robin A Holstein is proprietor of Holstein House Bed and Breakfast, in Diamond, WV. She is President of Robin’s Desktop, LLC. She is a licensed minister, and life coach through Christian Leaders Alliance. She holds a BS in Business. Robin was awarded an honorary doctor of divinity degree from Universal Life Church. She is a contributing columnist on spirituality for The Two-Lane Renaissance. You may reach her at robin [at] robinholstein.com
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Easiest Steamed Buns Recipe
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Sugar Steamed Bun Recipe (糖包) is one of the easiest steam bun recipes but super delicious. Whenever my mom made this, my sisters and I just couldn’t wait. We wanted to eat them as soon as it came out of the steamer. But they were so hot that we had to juggle them in between our hands. LOL!
INGREDIENTS FOR THE FILLING
4 tsp of toasted sesame seeds (Amazon Link -
70 grams of roasted peanuts
140 grams of white sugar (Amazon Link -
4 tsp of all-purpose flour
INGREDIENTS FOR THE WRAPPER (makes 10 steamed buns)
350 grams of all-purpose flour
180 grams of water
3/4 tsp of instant yeast (Amazon Link -
1 tbsp of sugar (Amazon Link -
2 tsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Dissolve 1 tbsp of sugar and 3/4 tsp of instant yeast into 180 grams of water.
Slowly pour the mixture into 350 grams of all-purpose flour and stir at the same time.
Use your hands to gather all the flour together until a rough dough forms. Add 2 tsp of vegetable oil and knead it into the dough until smooth. This is important, the oil prevents the starch from retrograde, so the steamed bun will be soft and fluffy even if you let it sit for a while until it gets cold.
Cover it and let it proof for 1.5 hours or until doubled in size. While waiting, we can make the filling.
Blend the roasted sesame seeds and the roasted peanuts coarsely then combine with 140 grams of white sugar and 4 tsp of all-purpose flour. The sugar will melt after steaming. The flour is going to prevent it from leaking out. Mix well and your filling is done.
Punch to deflate the dough. Then knead it for 6 minutes or until the dough is smooth again.
Divide the dough into 10 even pieces. Each one should be 50-55 grams. Cover with plastic wrap and let them rest for about 10 minutes. This relaxes the gluten and makes the dough easier to roll out later.
Take one ball and dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat. Once you get it into 4 inches in diameter, lift the sheet and roll the edge to make it thinner. That way, you can have a wrapper with a thicker middle and a thinner edge. The size of the wrapper should be about 5 inches in diameter.
Curve the wrapper into a bowl on your hand. Put 2 tbsps. of the sugar nut filling. Fold pleats to close the bun. Repeat to finish all the buns.
Place the bun in the steamer with some space between each other. Use parchment paper to prevent stickiness. Cover the lid and let them proof for 30 minutes.
Fill the pot with some room-temperature water. Turn the heat to high and place the steamer on the top. When you see steam coming out. Switch the heat to medium-low and start counting the time. Let it steam for 10 more minutes.
Turn off the heat but do not open it immediately; let it sit there for at least 5 minutes, or else the skin will shrink when the cold air hits the hot buns and you will lose the fluffiness.
???????? How a Chinese chef makes Scrambled Eggs (滑蛋蝦仁)!
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Watch Daddy Lau teach us how to make Cantonese-style scrambled eggs & shrimp. My dad's recipe is super easy and can be done in 15 minutes or less!
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???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
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Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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FlavCity with Bobby Parrish:
Ethan Chlebowski:
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Chinese Cooking Demystified:
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⏲ CHAPTERS ⏲
00:00 - Peel & cut shrimp
00:38 - Can you use frozen shrimp?
01:20 - What size shrimp should you use?
01:38 - On buying shrimp & seafood sustainability
02:02 - Wash & marinate shrimp
03:44 - How to reduce moisture from the shrimp?
05:05 - Prepare green onion & eggs
05:59 - How to get light & fluffy eggs?
06:28 - Stir-fry shrimp
07:02 - Can you make this dish without shrimp?
07:28 - How to get the right shrimp firmness?
07:55 - Stir-fry everything together
08:06 - On Cantonese eggs
09:13 - Plate, taste test, & serve!
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
quick easy county meal. pone bread and fried spam.
pone bread made easy fried spam and a amazing country meal easy and low cost
Esquites Mexicanos - Mi Cocina Rápida
✫¸.•°*˜˜*°•✫ . MAS INFORMACION .✫¸.•°*˜˜*°•
Receta en el Blog:
Ingredientes:
5 elotes grandes
2 ramas de epazote
2 cucharadas de mantequilla
Sal para sazonar
**Puedes usar caldo de pollo en polvo para sazonar.
-Para servir-
Mayonesa
Queso Cotija
Chile en polvo
Limón
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Video de base para pastel:
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