Building a Pantry for Asian Dumplings - Asian Dumpling Tips All-purpose flour, bleached and unbleachedGold Medal, available at regular markets, is my go-to brand. It’s similar to wheat flour in Asia in terms of having a moderate protein level (10 to 11 percent). It’s not as heavily bleached as Asian flour and actually tastes better. King Arthur all-purpose has too high of protein count to produce tender dumplings. Regular Rice flour Buy this fine flour at Asian markets. Glutinous (sweet) rice flourI use both domestic and Thai glutinous (sweet) rice flour for making Asian dumplings. CornstarchPretty straightforward, but I stick with Kingsford for consistency in developing Asian dumpling recipes. Tapioca starchAny Thai or domestic brand will do. Soy sauce (light and dark)Pearl River Bridge is my standard brand. Oyster sauceAt a regular market, go with Lee Kum Kee’s standard Panda oyster-flavored sauce. Chinkiang vinegar Dark, smoky and lightly tart. Unseasoned rice vinegarI prefer Japanese kind but there are great Chinese vinegars too.
Perfect Chocolate Chip Cookies Have you ever made chocolate chip cookies that didn’t turn out the way you had hoped? Maybe they were too dry and cakey or flat as a pancake. Or, maybe they tasted too much like baking soda or were burning at the bottoms and uncooked in the middle. It is really annoying to waste your time and your ingredients trying to bake the perfect chocolate chip cookies only for them to be ruined. I have been on a mission for quite some time to find the best recipe to avoid these problems and produce a tasty, not too sweet, evenly baked, attractive, chewy chocolate chip cookie. Bet you will never guess what the secret ingredients are to make these beauties. It’s in there. Look up close. The perfect marriage. If you bake cookies that turn out flat and tasteless then you are in for a real treat with this recipe. Chewy, gooey goodness. No other recipe stacks up to these. Perfect Chocolate Chip Cookies Bakery style chewy chocolate chip cookies that bake up pretty too. Ingredients Instructions Notes
Woodbine Meats Contact Page We have fresh meat available most weekends but we would suggest you give us a ring to confirm dates Meat is readily available from our freezers. We can be found at: Woodbine Farm Grandborough Fields Road Grandborough Warwickshire CV23 8BA or on: Should you wish to purchase our quality meats or goods via our postal service, Woodbine by Post, please contact us at: (This service will be available shortly please watch this page for further details) woodbinefarm@ambamail.com Area Location Map Detailed Location Map Simply Buttercream It’s the simple things in life that make the world go round. I believe that the world would not be complete without this simple buttercream recipe. It’s sweet and fluffy and reminiscent of birthday cakes Mom baked growing up. First, a word about butter; ALWAYS ALWAYS ALWAYS use Grade AA butter for baking. The quality of butter is based on its body, texture, flavour, and appearance. Grade AA butter scores a 93 out of 100 points making it the most expensive and highest quality butter that’s perfect for baking. You didn’t think I was going to get too technical did you? Beat four sticks of UNSALTED butter for a good 10 minutes. ( You know you have episodes of Jerseylicous on there) Add the entire 2 pound bag of confectioners sugar a little at a time. Beat well after each addition, scrap bowl as needed. Think of it as the “Fluffing Factor”! Add vanilla, and beat until frosting is smooth. After all that work to aerate your buttercream, now you are left with unsightly airbubbles. I kill me!! Buttercream
Premium Vanilla Pods - Madagascan Grade A 17-20cm Black - 250g 10 Gourmet Madagascan Vanilla Pods Only £6.49 - Buy Now! 10 Premium Madagascan Vanilla Pods Only £9.99 - Buy Now! Madagascan Vanilla Infused Caster Sugar 200g Only £3.75 - Buy Now! Madagascan Vanilla Powder 20g Only £8.95 - Buy Now! Purity Vanilla Extract with Seeds 50ml Only £7.49 - Buy Now! Purity Vanilla Extract 50ml Only £7.19 - Buy Now! Purity Intense Vanilla Extract 50ml Only £9.69 - Buy Now! Purity Intense Vanilla Extract with seeds 50ml Only £9.99 - Buy Now! American Buttercream Frosting {Recipe} Often the most beloved element of a cupcake is the frosting. A good frosting can elevate a simple cupcake to a delicious, rich dessert. Classic American buttercream is surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients. American Buttercream Frosting 1 cup (2 sticks) Challenge butter (salted, or unsalted) 1/4 teaspoon salt (if using unsalted butter) 4 cups powdered sugar 1 teaspoon vanilla extract (best quality available) 2-3 tablespoons heavy cream, half and half or milk. *Optional- As mentioned above, I like a cream cheese version of this frosting best. Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Directions- * In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). Happy frosting!
Silicone Plastique, make your own moulds Silicone Plastique® has become a valuable tool in the creation of custom food moulds around the world. Mould making has always been considered a complicated task, yet with this silicone molding putty a new world of easy mould making has been made possible. Once mixed Silicone Plastique® will stay workable for about 15 minutes, giving ample time to make an accurate and well made mould of almost any object. This amazing, durable, rubber moulding product can be cleaned in a dishwasher, does not lose its flexibility when put in the freezer and also resists temperatures as high as 450 degrees Fahrenheit. Silicone Plastique is a food grade silicone putty that has been tested by an independent FDA approved laboratory, it complies with FDA regulation: 21CFR177.2600 Customers should consider the moulds made with Silicone Plastique the same quality as any other silicone mould. Once the silicone has cured it is an irreversible process.
My Favorite Chocolate Buttercream Frosting Chocolate. Do we need much more in life? I know I definitely have a serious weakness for chocolate. I have a really hard time understanding people who don’t. Like my sister for instance, I love ya sis but I will never understand why you pick the chocolate chips out of your chocolate chip cookies. I’ve had a few people ask if my recipe for My Favorite Fluffy Buttercream Frosting could be adapted to make a chocolate version. My Favorite Chocolate Buttercream Frosting Ingredients 1 1/2 cups butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted) 3 3/4 cups powdered sugar 3/4 cup cocoa powder* 3 - 4 Tbsp heavy cream or half-&-half 1 1/2 tsp vanilla extract Directions In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Notes *For a milder more milk chocolate like flavor, increase the amount of powdered sugar to 4 cups and decrease the cocoa powder to 1/2 cup (leave other ingredient measurements the same).
Welcome - Cool Chile Brownie Cupcakes with Cookie Dough Frosting Looking for a rich and indulgent cupcake recipe? Well look no further because I’m telling you this is the most indulgent cupcake I’ve ever eaten! Brownie + cookie dough. Yes, this is what dreams are made of. I just made the Brownie Cupcake with Marshmallow Frosting and I loved the cupcake so much I decided to do one more version of it by making these. What I would recommend is that you set aside half of the Cookie Dough Frosting to eat plain then use the rest for the cupcakes. Brownie Cupcakes with Cookie Dough Frosting Ingredients 1 1/4 cups all-purpose flour 1/4 tsp baking powder 1/4 tsp salt 1 cup granulated sugar 1/2 cup packed light-brown sugar 1/2 cup + 2 Tbsp cocoa powder 3/4 cup butter, melted 2 large eggs 1 1/2 tsp vanilla extract 2 Tbsp milk Cookie Dough Frosting Directions Preheat oven to 350 degrees. In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar until pale and fluffy, about 3 - 4 minutes.
How To Make Cake Flour For an updated version of this method, click here. Cake flour. Let’s face facts: I never have cake flour on hand when I need it. Here’s a step by step. How to Turn All-Purpose Flour into Cake Flour Print this Recipe! Step One: Measure out the all-purpose flour that you’ll need for your recipe. Step Two: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Step Three: Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch. Step Four: Sift the flour and cornstarch together. +Joy the Baker That’s the Best Frosting I’ve Ever Had Bake your favorite chocolate cake and let it cool. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Grab a spoon and taste this wonderful goodness. Cut yourself a piece and put it on a pretty plate.