Korean Fried Chicken

 Required materials: 700g chicken wings , 1 tablespoon minced garlic, 5 tablespoons sweet potato powder, 2 tablespoons flour,3 tablespoons of corn starch, cooked white sesame seeds

Seasonings: 3 tablespoons of Korean chili paste, 1 tablespoon of granulated sugar, 2 tablespoons of tomato paste, 1 tablespoon of mirin, 1 tablespoon of honey, 1 tablespoon of water

Marinade: 100cc milk, 1 teaspoon salt, a little white pepper.

Kalakand Premix

 Ingredients:

• 2+1/2 cups of milk powder
• 1+1/2 cups of sugar
• 1/2 of teaspoon cream of tartar
• Pinch of citric acid
• 6-7 cardamom pods  

(or)MIlk powder - 2 cups water - 1+1/2 cup Sugar - 1 cup Lemon juice - 2 tablespoon

Ingredients instant kalakand with premix

• 1 cup Kalakand Mix
• 250 ml of milk or 1 cup milk
• 2 tablespoon ghee
• Pistachios or any dry fruits of your choice

Instructions to make Kalakand

1. In a pan add milk and ghee and bring it to a boil
2. Add Kalakand Mix to the mix and stir continuously 
3. After about 5 minutes you see the milk starts coming together and take shape of Kalakand
4. Add pistachios to the Kalakand 
5. Pour the kalakand into a greased pan and let it sit for about 10 to 15 minutes
6. After 15 minutes cut into bite-size pieces and serve 

Rasmalai Premix

 

for rabri / rabdi:

• ▢4 cup milk (full cream)
• ▢½ tsp cardamom powder
• ▢few threads saffron / kesar
• ▢¼ cup sugar
• ▢2 tbsp dry fruits (chopped)

for milk powder rasmalai:

• ▢1 cup milk powder (full cream)
• ▢2 tbsp sugar (powdered)
• ▢¼ cup milk
• ▢½ tsp ghee / clarified butter

INSTRUCTIONS 

• firstly, prepare the rabdi by boiling 4 cup milk.
• stir occasionally, to prevent milk from burning at the bottom.
• now add ½ tsp cardamom powder and few threads saffron.
• also add ¼ cup sugar. add more sugar if required.
• stir well and simmer for 5 minutes.
• scrape off the cream from sides and allow milk to thicken.
• add in 2 tbsp dry fruits like cashew, almonds and pistachios.
• simmer for another 5 minutes stirring occasionally.
• finally, the rabri is ready once the milk thickens. keep aside.
• prepare the rasmalai from milk powder by taking 1 cup milk powder in a large kadai.
• add in 2 tbsp powdered sugar and ¼ cup milk.
• kepping the flame on low, stir continuously till the milk combines well with milk powder.
• scrape from bottom till the milk thickens and no lumps present.
• now add ½ tsp ghee and mix well.
• mix till the mixture starts to separate from the pan and forms a lump.
• further, grease hands with ghee and prepare small balls and flatten.
• finally, pour rabdi and serve instant milk powder rasmalai

Gulab Jamun Premix:

 INGREDIENTS:

For Gulab Jamun Premix: * Wheat flour (गेहूं का आटा) - 140 gram/1 cup * Milk powder (मिल्क पाउडर) - 140 gram/1 cup * Cardamom powder (इलायची पाउडर) - 1/2 tsp * Baking soda ( बेकिंग सोडा) - 1/2 tsp 

For Gulab Jamun: * Wheat flour (गेहूं का आटा) - 70 gram/1/2 cup * Milk powder (मिल्क पाउडर) - 70 gram/1/2 cup * Ghee (घी) - 1.5 tbsp * Milk (दूध) - 5 tbsp * Oil (तेल) - for frying For Sugar Syrup * Sugar (चीनी) - 1.5 cup * Water (पानी) - 2 cup * Kewra essence (केवड़ा एसेंस) - some drops

RECIPE: For Gulab Jamun Premix, take Wheat Flour, Milk Powder, Cardamom Powder & Baking Soda. Mix them & the Gulab Jamun Premix will get ready. Take some Gulab Jamun Premix, add Ghee & Milk in it & bind the dough & make it smooth. Make small dough balls & fry them in medium heated Oil/Ghee. For Sugar Syrup, take a pan, put Sugar & Water. When Sugar gets melted, put Kevra Essence/Saffron/Cardamom Powder. Cook it & make sticky Sugar Syrup. Put the fried Gulab Jamun in the Sugar Syrup & cook them for 2-3 mins. In this way, Instant Gulab Jamun will get ready.

Rabdi premix

 INGREDIENTS:

For Basundi: * Milk (दूध) - 1 litre * Sugar (चीनी) - 3-4 spoons * Cardamom powder (इलायची पाउडर) - 1/2 tsp * Saffron (केसर) - some * Almonds (बादाम) - 8-10 pieces * Pistachios (पिस्ता) - 8-10 pieces * Cashew nuts (काजू) - 8-10 pieces * Dry coconut powder ( सूखा नारियल) - some For Premix: * Sugar (चीनी) - 5 tbsp * Cardamom powder (इलायची पाउडर) - some * Milk powder (मिल्क पाउडर) - 1 cup * Dry fruits (मेवे) * Dry coconut powder (सूखा नारियल) - 1/4 cup * Cornflour (अरारोट) - 1.5 tbsp * Saffron (केसर)

========================================================== Ingredients: Milk Powder 1 Cup Sugar 3/4 Cup Mix dryfruits 1/4 Cup Corn Flour 3 Tbsp Cardamom powder 1/2 Tsp Saffron 1 Pinch For Basundi: Milk 2 Cups Basundi Premix 1/3 Cup

Jalebi premix

 Instant Jalebi Ingredients

Maida - 1 cup / 125g Urad dal powder - 4 tbsp / 40g Ghee - 20g Eno - 1 1/2 tsp

Water to make a thick batter less than 3/4 cup Sugar - 500g Water - 1 cup Fry in Oil / ghee, in low flame to retain crispness

Steamed buns

 

Filling: yuba (or directly use bean skin), shiitake mushrooms, spring bamboo shoots, minced green onion and ginger, Corn starch water, sesame oil, a small amount of minced meat, soy sauce, sugar, oyster sauce

Baozi skin: 300g flour, 5g sugar, 4g yeast, 160g water (One 40G each, about 11 buns)

steamed rolls

 

Ingredients:(9 Steamed twisted rolls)

300g all-purpose flour, 3g baking powder, 8g milk powder, 3g yeast, 5g sugar, 165g milk 15G Veg. oil

Make a shape...leave it to ferment for 40mins

Steam for 5-10mins

Tiger Steamed Buns

 

75-90g Full Cream Milk 1/4tsp Instant Yeast 1TBSP Sugar 150g Medium Protein Flour 1tsp Corn Oil

Yellow Colouring Powder Red Colouring Powder Charcoal Powder 📍BASIC STEPS: 🔘 Place the cold milk followed by the yeast, sugar, flour and butter in the bowl of a mixer fitted with a dough hook. 🔘 Continue to mix at medium speed for 10–12 minutes, until the dough is smooth and has a fine texture. 🔘 Weigh and divide the dough into the required portions. Knead each portion of dough 2–3 times by rolling it on your worktop, then pressing it together. 🔘 Knead the dough further by flattening it on your worktop. Tuck the edge into the middle, then press with your palm. Continue this tuck and press motion until a ball is formed. 🔘 Take the portion of dough to be coloured and flatten it slightly. Add the desired food colouring and knead until the colour is even. 🔘 Modelling steps as instructed in the video. 🔘 After completed the modelling steps, set it aside for proofing. 🔘 When the dough is approaching its optimum proofing time, prepare the steamer and bring the water to a boil. 🔘 Steam over medium heat for 9–12 minutes, or until fully cooked. 🔘 Remove the buns and serve immediately or place on a wire rack to cool before storing.

Creamy Custard Buns

 

Ingredients

1. Dough 350g (2.4 cups) All purpose flour 25g (2 tbsp) Sugar 210g (0.87 cup) Lukewarm Milk 4g (1/2 tbsp) Instant yeast 15g (1 tbsp) Cooking oil 2. Custard filling 3 Egg Yolk 60g (0.3 cup) Sugar 20g (2.5 tbsp) Cornstarch 20g (2.5 tbsp) Cake flour 200g (0.83 cup) Milk 45g (3 tbsp) Unsalted butter Steam for 10 minutes, turn off the heat and simmer for 5 minutes * Important tips 1. Heat on medium-low heat, if the filling is a little dry, the buns will be more shaped. If the filling is soft, the buns will easily collapse. 2. The recipe I gave can make 14 buns, each small dough weighs 41 grams, and the filling weighs 25 grams each. 3. Only need to ferment once, it takes about 1 hour. Depending on the room temperature, Please check the state of the dough. 4. Steam for 10 minutes after the water is boiling, then turn off the heat and simmer for 5 minutes before removing the lid.