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

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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