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.

Japanese Cheesecake

 Ingredients

180g Cream cheese 30g (2 tbsp) Unsalted butter 100g (7 tbsp) Milk 3pcs Eggs 20g (2.5 tbsp) Cake flour 10g (4 tsp) Cornstarch 2g Lemon juice 65g (5 tbsp) Sugar Preheated oven at 200°C (400°F) Broil for 12 minutes Then open the door for about 30 second Turn to 130°C (265°F) Bake for 60 minutes * Important tips: 1. You can also use the microwave oven to melt the cream cheese, and I recommend taking it out and stirring it every 30 seconds of heating, which is faster than hot water heating. 2. The egg whites need to be whipped to wet foam or a little softer, so the cake will not easily crack. 3. Because the US oven is not heated up and down, it is difficult to bake a beautiful cheesecake and this method solves the problem for me. First, preheat the oven to 200°C (400°F), broil for about 12 minutes, the surface becomes golden brown. Then open the oven for 30 seconds to disperse some of the heat. Then turn the oven to 130°C (265°F) and bake for about 60 minutes. 4. It is recommended not turn on the fan when baking the cake. 5. Let the cake cool and refrigerate for at least 2 hours or overnight for better taste.

Taiwanese Castella

Meringue; 6 egg whites + 1/2 cup sugar

------------------------ 6 egg yolks 1/2 cup cooking oil (120ml, 120g) 1/2 cup milk (120ml, 120g) 1 teaspoon vanilla extract 1 cup plain flour (240ml, 145g) 150 degrees (300F) 60 minutes

Soft butter cream roll

 

Ingredients ================ 1 cup of warm water (240ml, 240g) 3 tablespoons of sugar (45 ml, 40 g) Half a teaspoon of salt (3 g) 1.5 teaspoons (5 g) instant dry yeast 3 tablespoons of cooking oil (45 ml, 45 g) Plain flour (strong flour) 3 cups (720ml, 435g) Italian buttercream ================== 1 egg white (35 g) 1 pinch of salt (2 g) 1 tablespoon of sugar (13 g) 2 tablaspoon of water (30ml, 30g) sugar 1/3 cup (80ml, 70g) Half a cup of unsalted butter (120g) at room temperature Preheated oven at 180 degrees (355F) for 12 minutes

Sausage mini Pizza

 

Ingredients (for 6) 2/3 cup of warm water (160ml, 160g) 2 tablespoons of sugar (30ml, 25g) 1/2 teaspoon (3 g) salt 1 teaspoon (3 g) instant dry yeast 2 tablespoons of cooking oil (30ml, 30g) Plain flour (strong flour) 2 cups (480ml, 290g) Topping ================ 6 franks sausages 1 onion (200g) 2 big tablespoons of corn (40g) mayonnaise Tomato ketchup mozzarella cheese Parsley powder

Bake at 180c for 15-20 mins

​

Milk Bread

 

Ingredients:

130g warm milk(253ml)

38g white sugar (3tbsp)

3g active dry yeast (1tsp)

320g bread flour (2cups+2tbsp)

3g salt (1/2tsp)

30g melted unsalted butter (2tbsp)

Bake for 15-20 minutes at 375 F/190 C

Bread

 

Ingredients:

Warm milk 175ml

White sugar 25g(2tbsp)

Active dry yeast 3g(1tsp)

All-purpose or bread flour 250g

Salt 3g(0.5tsp)

Softened unsalted butter 30g(2tbsp)

Bake for 15-20 minutes at 375°F/190°C

White Bread

 Ingredients:

All-purpose or bread flour 2 +1/2 cup /420g

White sugar  1tbsp/13g

Dry yeast  1tsp/3g

Salt  1/2tsp/3g

Water  1 +1/3cup/280-300g  

oil   1tbsp/15g

Bake at 190°C / 375°F  for 30-35 minutes

turkish pide different fillings

 

For the dough: 4 cups all-purpose flour 2 tsp salt 400 ml warm water 10 g instant yeast 60 ml oil 2 tsp granulated sugar For the minced meat filling: 300 g minced meat 1 onion, grated 1 green pepper 1 red pepper 1 tsp salt 1 tsp ground black pepper 1 tsp ground red pepper For the spinach filling: Spinach, sauteed 1 tsp salt 1 tsp ground black pepper 1 tsp ground red pepper Other fillings: Grated mozzarella cheese Curd cheese and mozzarella cheese mix Sliced sausages For the top: Egg yolk Some butter Here’s how 1. Transfer 4 cups of flour to a large bowl, add 2 tsp of salt and form a hollow in the center. 2. Pour in 400 ml of warm water, add 10 g of instant yeast, 60 ml of oil, 2 tsp of sugar, and start kneading. 3. Cover the bowl with a plastic wrap and also cover with a cloth or a towel then let it rise for about 40 minutes. While the dough is proofing, you can get started with your fillings. 4. For the minced meat filling, mix together 300 g of minced meat, 1 finely chopped onion, green and red pepper, 1 tsp salt, 1 tsp ground black pepper and 1 tsp ground red pepper. 5. For the spinach filling, mix a cup of sauteed spinach, 1 tsp salt, 1 tsp ground black pepper and 1 tsp ground red pepper together. 6. When the dough is properly proofed, knock it back to remove any excess air. 7. Transfer the dough to a lightly floured surface. Then, form the dough into a ball. 8. Divide the dough into 8 pieces and roll these pieces into balls. 9. Roll each of the balls out into a thin oval shape. 10. Place the oval shaped dough base on a baking tray lined with parchment paper and spread the filling evenly over the center, leaving about 2 cm at the edges as a border. 11. Fold the border over the filling and pinch the top and bottom ends together to make it pointy. 12. Brush the edges of the dough with egg yolk. 13. Bake in an oven preheated at 230°C until golden brown. 14. Butter all over the edges, cover and let it rest about 10 minutes. This will lead to a softer pide. 15. Enjoy!

cheese pide

 

Ingredients:

- For 3 cheese pide - 250g of all purpose flour 180g of grated mozzarella 3.5g of dry yeast 1 tsp of salt 1 tsp of sugar -- (optional) -- olive oil fresh parsley

Bake at 220c for 6-8min

Turkish bread

Ingredients:

25g fresh yeast/ 1 tbsp dry yeast 200 ml (1 cup) lukewarm milk 200 ml (1 cup) lukewarm water 50 ml (3 tbsp) vegetable oil 1 egg 15g (3 tsp) sugar 5g (1 tsp) salt 600g (6 cups) all-purpose flour sesame seeds

Bake at 220c for 15-20mins

Sausage bread

 Ingredients (8 sausage bread)

165g milk, 7g instant dry yeast 50g sugar, 7g salt, 1 egg Bread flour 350g 50 g butter 8 sausages, 8 sliced ​​cheese When using a stand mixer (depending on the stand mixer specification) 1. Add all ingredients except butter. 2. Mix 2-3 minutes at low speed. 3. Mix 5-6 minutes at medium speed 4. Add butter. 5. Mix 5-6 minutes at medium speed tip When the weather is hot, use cold water or cold milk or eggs Use lukewarm liquid when the weather is cold Never use hot water or milk. Fermentation time varies depending on temperature and humidity. Preheat the oven.