TheTangzhongMethod

Are you ready for the National Peanut Butter Day? 🥜 😋 Recipe on my instagram page!

🇱🇷🇬🇷 There's one con in our favourite Kinder Bueno Bars: We need more of that amazing exploding filling 🤤 That's why I created these full of exploding filling Bueno Buns 🥰 Recipe in the comments ❤️ Συνταγη στα σχολια ❤️ Tag that person that is always looking for a Kinder Bueno Bar 😇 The recipe for the bueno buns: For the dough : Dry ingredients: 600gr bread flour (4 cups) 60gr sugar (1/4 cup + 1 TBS) 6gr salt (2 tsp) 8gr instant yeast (1 sachet) Wet ingredients: 250ml warm milk (1 cup) - for fluffier dough, boil and cool to break the proteins 1 large egg 1 tsp vanilla extract/paste Room Temperature Tangzhong which you'll make by: Cooking 200ml water (7/8cups) with 40gr (1/3cup) flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins) Added mid-kneading 60gr butter room temperature (1/4 cup) For the Egg Wash: 1 egg yolk 15ml milk(1 TBS) For the Filling -you can use store-bought or make mine: 200gr ground Hazelnuts or Hazelnut Butter (1 3/4 cups) 100-150gr White chocolate, depending on your taste (approx. 3/4 cup) For the chocolate glaze: 200ml heavy cream (7/8 cup) 300gr milk couverture (~1 1/2 cup) For the drizzle: Dark Couverture Method: Combine the dry ingredients Add in the wet ingredients. Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough. Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop. Let proof for 1-2 hours. Punch the dough and divide into 30gr pieces. Shape each piece into a ball and transfer to a baking pan lined with parchment paper, placing every 4 balls close together so that they touch. Let proof for 45 minutes and preheat the oven to 200C. After proofing, press the places where the dough balls connect and also press the sides of each ball creating the shape of bueno. (Watch video) Apply egg wash to the dough Bake for 20 minutes or until golden Let them cool. For each bueno bun, in each of the 4 bueno compartments, pipe in bueno filling. Make the glaze Cut the chocolate into pieces and transfer in a bowl Heat the heavy cream until bubbly and pour it on top of the chocolate pieces. Let it sit for 30 seconds and then stir until incorporated Place the bueno buns on a wire rack and under the rack place parchment paper. Glaze the bueno buns. If the glaze is not enough, collect the glaze that fell on the parchment paper and continue glazing like this. After the glaze sets, melt some dark couverture and drizzle to resemble the kinder bueno drizzle. Let cool and enjoy 🤤 (or flex your homemade bueno explosion buns to your friends) Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! For all my recipes click the 1st link on my profile To Support Me on creating more better than your neighbour's recipes, click the 2nd link on my profile #bueno #buenofilling #buenorecipe #buono #buenobuns #kinderbueno #fluffybuns #sweetbuns #γλυκαψωμακια #ψωμακια #συνταγες #syntaghthshmeras #yummytreats #homemadegoodies #deliciousbuns #bakerytreats #instabuns #dessert #buenorecipes

Rich Chocolate-y Profiteroles Recipe for all these hard days that all you want to do is ear chocolate 🍫 Ingredients For 15 profiteroles For the vanilla pudding 500ml Milk 130gr Sugar 3 Egg Yolks 40gr Corn Flour 3gr Vanilla Paste 50gr butter In a pot heat 450ml milk and half the sugar until really hot. In a large bowl, beat the egg yolks with half the sugar until fluffy. Add 50ml of milk, vanilla paste and corn flour and mix well. Pour the hot milk in the bowl slowly (2TBS at the time) whisking constantly Return in the saucepan and cook on medium heat whisking constantly until the custard thickens. Remove from heat and stir the butter in. Transfer the custard in a bowl, cover with plastic wrap touching the surface and cool in the fridge or ice bath. For the chocolate pudding: 1350ml milk 500gr sugar 600gr sugar 180gr cornflour 100gr cocoa powder 3gr Vanilla Paste 130gr chopped chocolate of choice (preferably half dark half milk) 100gr butter Heat the rest of the milk (1lt) sugar and cocoa powder in a pot whisking constantly until really hot In a bowl mix the cornflour with 350g of milk and 3gr vanilla paste Add in some of the hot milk whisking constantly. Return in the saucepan and heat until it thickens, whisking constantly (~20 minutes) Remove from heat and whisk in the butter, and chocolate and whisk. Mix it well in a multi blender to bread down the lumps and smoothen it. Transfer in a bowl, cover with plastic wrap touching the surface and refrigerate for at least 3 hours. For the Choux Pastries: Preheat oven at 200C. 65ml milk 70ml water 67gr cold butter 1gr Salt 4gr sugar 75gr Flour 2-3 eggs In a pan boil milk,water, cold butter, salt and sugar Then add the flour, whisking thoroughly for 2 minutes until the moisture evaporates and the dough sticks to the pan. Tranfer to your stand-mixer bowl and mix the dough for 2 minutes so that it cools down. When the dough has cooled, add 1 egg and mix only until it is incorporated Add the second egg and do the same With a Rubber spatula check if the dough slowly slides from a rubber spatula, creating a V shape as it slides. If not, beat the third egg and add some of it inside the mixture. Keep adding the third egg until the dough stays on the spatula creating a V shape, sliding slowly. Pipe the choux mixture on a parchment paper creating the choux balls Bake in preheated oven at 200C for 10 minutes. Lower the heat at 190C and bake for 10-15 minutes or until they are golden (To check if they are done, take one out and check that it does not deflate. If it does, the choux needs more time). Turn off the oven, but dont remove the choux buns yet. Instead, crack the oven slightly open and leave the Choux Buns there for 10 minutes. After 10 minutes remove from the oven and transfer them on your working surface. With a knife make holes under the Choux Buns and pipe in the Vanilla Custard (the custard will have thickened and you'll need to blend it to smoothen it again before piping it in the buns) Transfer 2-3 Choux Buns in small bowls of 150-200ml Add chocolate pudding on top and then chocolate shavings. Cover and let chill in the fridge for at least 4 hours. Enjoy! #profiteroles #chouxpastries #chouxbuns #vanilla #vanillacustard #chocolate #dessert #recipeoftheday #baking #bakelover #chocolatelover #bakingrecipes #recipes #bakingreels #cozyfood

The best way to use up your leftover turkey is... Potato Au Gratin! 📑Recipe below: For a pan of 22x22cm: Ingredients: 9 Medium Potatoes Leftover Turkey Shredded 2-3 garlic cloves minced 400ml heavy cream 100gr Gruyere cheese 100gr Mozzarella Cheese Salt&Pepper Paprika Preheat oven to 200C Peel the potatoes and cut them in thin slices In a bowl mix heavy 200ml heavy cream, half the cheese, cut garlic cloves, turkey, paprika, salt and pepper Add in the potatoes and mix them in Tranfer the potatoes to a baking dish with all of the heavy cream mixture and bake for 1 hour at 200C After 1 hour remove the baking dish from the oven and top with the rest of the heavy cream and cheeses. Bake for another 20 minutes or until the top browns. Remove from the oven top with paprika and herbs of choice Enjoy while the cheese is still hot and stringy! #leftoverturkey #potatoaugratin #christmasbaking #christmasideas #christmasrecipes #turkeyrecipes #leftoverturkeyrecipes #turkeyideas #leftoverturkeyideas #potatoes #christmassidedish #christmasappetizer #appetizers #recipeoftheday #easyrecipes #potatosouffle #cheeselover

Coffee addicts assemble! ☕️ This recipe is for you! 😋 Cookie Crusted Hazelnut Cappuccino Rolls ☕️ Recipe below 🇬🇷 Συνταγη στα σχολια Ingredients: Cookie Crust: 60gr softened butter 60 gr sugar 1 egg 70gr flour 15gr coffee dissolved in 30gr water Coffee Gianduja: 240gr hazelnuts(2 cups) 6ml vanilla extract(2tsp) 25grcocoa powder(1/4cup) 6gr instant coffee powder (half quantity if you are not a coffee fan) 120grhoney or sugar(1/3cup) 1/4tspsalt 120ml milk(1/2cup) 70 gr milk couverture melted For the dough: Prepare the Tangzhong: 40gr flour (1/3cup) 120ml water (1/2cup) Heat in a pan while whisking until it is gelatinized (it needs to get to 65C) Bring to room temperature before using Dry ingredients: 360gr flour (3cups) 50gr sugar (2TBS) 6gr yeast (2tsp) 6gr salt(2tsp) Wet ingredients: 140ml warm milk (1cup+1TBS) 1 egg room temp Room Temp Tangzhong Extra: 25gr Softened butter (2 TBS) Coffee syrup(optional): 60mlready coffee (1/4cup) 50grsugar(1/4cup) Method: For the dough: In a stand mixer mix the dry ingredients Add in the wet ingredients and knead for 2' Add the butter and knead for 8' Proof until double (1-2h) Meanwhile prepare the cookie crust, filling and syrup: Cookie crust: Blend all of the ingredients together and set aside Gianduja: Blend the hazelnut to create a fine powder Add in the rest of the ingredients and blend until everything is incorporated Coffee syrup: Bring coffee and sugar to a boil. Boil for 2' and until the sugar dissolves Set aside When the dough has doubled: Using a rolling pin, roll the dough into a rectangle Spread the gianduja everywhere Roll the dough to itself like a log Cut crosswise into rolls and transfer to a parchment lined baking pan to proof for 30' Meanwhile preheat the oven at 180C Using a piping bag, pipe the cookie crust mix on top of each roll. Bake for 20-25' or until golden Remove from oven and brush syrup on top of the hot rolls Let cool Enjoy! 😋 #fluffyrolls #sweetrolls #bakingreels #foodreels #cookingreels #homemadebread #homebaking #bakingrecipes #recipes #cappuccino #gianduja #cappuccinorolls #chocolaterolls #coffeerolls #nutellarolls #nutellabuns #homemadenutella

Greek Phyllo Pie 🥧 filled with Spinach & Feta - Using our first Spinach leaves and Dill 🍃 🇬🇷Συνταγη στα σχολια 📗Recipe Below Ingredients For the dough: 600gr flour(4cups) 45ml Olive Oil(3TBS) 15ml White Vinegar(1TBS) 1gr Salt 300gr Water(1 1/4 cups) For the filling: 600gr Spinach 1 Leek cut in pieces 2 Spring onions cut in pieces Bunch of Dill Salt&Pepper 250gr Feta 150gr Cream Cheese 1tsp Spearmint For the Phyllos: Approx. 100gr Corn Flour(¾ cup + 1 tbsp) 110-160ml olive oil(1/2 cup) Method Mix together the dough ingredients until you have a rough dough that it’s not sticky (~5 minutes) Let the dough rest for 30 minutes Meanwhile prepare your filling Sautee your greens Salt, pepper to taste Drain and let cool Divide your dough into 8-10 pieces and shape into balls Dust your surface and your dough balls with corn flour Using a rolling pin, roll the first 4-5 dough balls into discs one by one Dust both sides of each dough ball with lots of cornflour so they don't stick and stack them on top of each other (dust well of they will stick!) Roll the stacked discs gently into wider discs until each disc is wider than your pan and almost see-through when you separate it Spread olive oil to a 26-30cm pan and place the first phyllo in Sprinkle olive oil on top of the first phyllo without touching it Do the same with the rest of the 3-4 phyllos Mix cream cheese, spearmint and half of the feta in the filling Add it on top of the phyllos in the pan Sprinkle the rest of the feta Cover with a towel and prepare the rest of the phyllos the same way as before Add the 1st phyllo on top of the filling and sprinkle with olive oil Do the same with the rest of the 3-4 phyllos Seal your pita; Roll the dough that is sticking out of the pan, inside itsself and the pan. Sprinkle olive oil on these edges too Score the top of the pie into 8 slices Cover with plastic wrap and refrigerate for at least 1h (max 8-12 h) Preheat your oven using the fan mode at 160-180C depending on your oven Bake 1-1.5h until deep golden #spinachpie #fetacheese #fetapie #phyllo #bakingreels #foodreels #homebaking #homemadedough #bakingrecipes #spanakopita #greekrecipes #spinachrecipes #homemade

🧀🫒 When plump olives and melty cheese come together... ❤️ 📗Recipe below: 🇬🇷Συνταγη στα σχολια Ingredients: Tangzhong: 40gr flour (1/3cup) 120ml water (1/2cup) Heat in a pan while whisking until it is gelatinized (it needs to get to 65C) Bring to room temperature before using Dough: Dry ingredients: 360gr flour (3cups) 30gr sugar (2TBS) 6 gr yeast (2tsp) 6gr salt(2tsp) Wet ingredients: 140ml milk(1cup+1TBS) 1 egg Room Temp Tangzhong Extra: 25gr Softened butter(2TBS) For the filling: Olive oil 200gr unpitted green and black olives Grated Jalapeño smoked cheese (skip if you dont like jalapeno) - I used @ (not affiliated but it is my favourite cheese ever 🤤) Grated Mozzarella Cheese Grated Gouda cheese @JustSpices Ruhrei Gewutz (not affiliated but I adooore all of their spice mixes🤤) Method: For the dough: In a stand mixer mix the dry ingredients Add in the wet ingredients and knead for 2' Add the butter and knead for 8' Proof until double (1-2h) Line a bread pan with parchment paper When the dough has doubled: Using a rolling pin, roll the dough into a rectangle Drizzle with a generous amount of olive oil, add the olives and a generous amount of the 3 cheeses Cut into squares and stack the squares on top of each other Transfer them to the bread pan and let it proof for 45mins Preheat the oven at 165C Bake for 30-40mins or until golden and internal temperature is 98C (if it browns faster and the middle is not baked, cover with aluminum foil and continue baking like this) Let cool and enjoy the stringiness of the cheeses and the olive goodness that accompany the fluffiness of this bread 🤤 Top with fresh herbs and grated smoked cheese #κασεροψωμο #ελαιοψωμο #olivebread #cheesyolivebread #pullapartbread #cheesybread #cheesebread #olive #homemadebread #breadmaking #homebaking #bakingreels #tangzhongbread #foodreels #cookingreels

🇱🇷🇬🇷If you are trying to impress your loved ones you came to the right place! The recipe: Συνταγη 🇬🇷 στα σχολια For the dough : Dry ingredients: 300gr bread flour (2 cups) 30gr sugar (2TBS) 3gr salt (1tsp) 4gr instant yeast (1/2 sachet) Wet ingredients: 110ml warm milk (almost boiled and cooled for a fluffier result) (1/2 cup) 1 egg 1 tsp vanilla extract/paste 120gr Room Temperature Tangzhong made by: In a pan heat 100ml water and 20gr flour. Stir constantly until constistency is like pudding. Bring to room temperature before use. Add later: 30gr butter room temperature (1/8cup) Egg Wash: 1 egg yolk 15ml milk (1 TBS) Combine the dry ingredients Add the wet ingredients and knead on your stand mixer for 2 mins. Add the butter and continue mixing for 10 minutes on medium-high speed Transfer dough to an oiled bowl, cover and let proof until double (1-2h) Transfer to an oiled surface and divide it to 65gr pieces. Keep just 20gr of dough aside (which you'll use to create the tails) Shape like logs but keep the one side a little thicker (resembling the butt of the mouse 🤭) and add their tails Transfer to a parchment paper lined baking pan. Let proof for 30mins Meanwhile preheat your oven at 200°C and Prepare the Filling: 240gr hazelnuts (1 3/4cups) 15grpure vanilla extract (1TBS) 25grcocoa powder (2 TBS) 70gr honey/maple syrup/icing sugar (a little less than 1/4 cup) 1/4tspsalt 120ml milk (1/2 cup) 70 gr couverture melted (1/2 cup) In a blender, grind the hazelnuts very finely (approx. 5 mins) Add in the rest of the ingredients and mix for 2 more minutes. (If you don't use all of it, you can keep it at room temperature for a week. If storing in the fridge, you will need to remelt since it will solidify) After the buns have proofed with scissors create the ears: cut 2 incisions on the head of each mouse and give them a circular shape resembling mice ears Egg wash the buns and bake for 20-25 minutes After they are baked wash with water-diluted honey. Make a hole carefully at the bottom of each mouse bun and add in the Gianduja filling. Add eyes to the mouse buns (I used chocolate which I cut in small circular pieces) Enjoy 🤤 (or decorate your house with them 😂) Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! For all my recipes click the 1st link on my profile To Support Me on creating more better than your neighbour's recipes, click the 2nd link on my profile #tangzhongbuns #fluffybuns #tangzhongmethod #gianduja #giandujabuns #cutebuns #ψωμι #γλυκοψωμι #ψωμακια #γλυκαψωμακια #συνταγες #syntaghthshmeras

🇱🇷🇬🇷If you are trying to impress your loved ones you came to the right place! The recipe: Συνταγη 🇬🇷 στα σχολια For the dough : Dry ingredients: 300gr bread flour (2 cups) 30gr sugar (2TBS) 3gr salt (1tsp) 4gr instant yeast (1/2 sachet) Wet ingredients: 110ml warm milk (almost boiled and cooled for a fluffier result) (1/2 cup) 1 egg 1 tsp vanilla extract/paste 120gr Room Temperature Tangzhong made by: In a pan heat 100ml water and 20gr flour. Stir constantly until constistency is like pudding. Bring to room temperature before use. Add later: 30gr butter room temperature (1/8cup) Egg Wash: 1 egg yolk 15ml milk (1 TBS) Combine the dry ingredients Add the wet ingredients and knead on your stand mixer for 2 mins. Add the butter and continue mixing for 10 minutes on medium-high speed Transfer dough to an oiled bowl, cover and let proof until double (1-2h) Transfer to an oiled surface and divide it to 65gr pieces. Keep just 20gr of dough aside (which you'll use to create the tails) Shape like logs but keep the one side a little thicker (resembling the butt of the mouse 🤭) and add their tails Transfer to a parchment paper lined baking pan. Let proof for 30mins Meanwhile preheat your oven at 200°C and Prepare the Filling: 240gr hazelnuts (1 3/4cups) 15grpure vanilla extract (1TBS) 25grcocoa powder (2 TBS) 70gr honey/maple syrup/icing sugar (a little less than 1/4 cup) 1/4tspsalt 120ml milk (1/2 cup) 70 gr couverture melted (1/2 cup) In a blender, grind the hazelnuts very finely (approx. 5 mins) Add in the rest of the ingredients and mix for 2 more minutes. (If you don't use all of it, you can keep it at room temperature for a week. If storing in the fridge, you will need to remelt since it will solidify) After the buns have proofed with scissors create the ears: cut 2 incisions on the head of each mouse and give them a circular shape resembling mice ears Egg wash the buns and bake for 20-25 minutes After they are baked wash with water-diluted honey. Make a hole carefully at the bottom of each mouse bun and add in the Gianduja filling. Add eyes to the mouse buns (I used chocolate which I cut in small circular pieces) Enjoy 🤤 (or decorate your house with them 😂) Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! For all my recipes click the 1st link on my profile To Support Me on creating more better than your neighbour's recipes, click the 2nd link on my profile #tangzhongbuns #fluffybuns #tangzhongmethod #gianduja #giandujabuns #cutebuns #ψωμι #γλυκοψωμι #ψωμακια #γλυκαψωμακια #συνταγες #syntaghthshmeras #γκαντουγια

What is your favourite autumn delight?🥰 For me it's the chestnut 🌰 This little nugget of autumn's charm! The satisfying crackle as you peel away the shell, revealing the warm, nutty treasure inside 🥰 Now imagine its earthy richness into the pillowy hug of a fluffy bun and let it transport you to a woodland heaven! Let's bake this image! 🇬🇷Συνταγη στα σχολια Prepare the Tangzhong: 40gr flour 120ml water Heat in a pan while whisking until it gelatinizes Bring to room temperature before use For the Dough: Dry Ingredients: 360gr flour 40gr sugar 6 gr yeast 6gr salt Wet Ingredients: Room temperature Tangzhong 140ml milk 1 egg Extra: 30gr Softened butter For the Chestnut Custard: 160gr boiled and peeled chestnuts 170gr sugar 600ml milk 5gr Vanilla Paste 4 egg yolks 50gr honey 50gr corn flour Method For the Dough In the bowl of your stand mixer combine the dry ingredients Add in the wet ingredients Knead on medium speed until they are incorporated Add in the softened butter and knead on high speed for 8-10mins Proof until double in size (1-2h) Meanwhile prepare the Chestnut Cream: Blend the chestnuts for 2mins In a pan heat the blended chestnuts, 500ml milk, honey and half the sugar until really hot In a bowl mix the rest of the sugar with the egg yolks and vanilla paste Mix in 100ml milk and then the corn flour Add in (2Tablespoons at a time) the hot milk while whisking constantly Return to the pan and heat on medium Keep whisking until it thickens into a custard Cover with a plastic wrap touching the surface and cool in the fridge or ice bath When the dough has doubled, punch it down👊 Cut in half With a rolling pin, roll each half into a disc shape Cut each disc like a pizza, to 8 triangles Roll each triangle to itsself creating crescent rolls Let proof in your parchment lined baking pan for 35-40mins Preheat your oven at 190C Apply egg wash (1 egg yolk mixed with 1TBS milk) and bake until golden (~20mins) Let cool in a wire rack Using a piping bag, pipe in the chestnut custard 🌰 Enjoy your rolls of Autumn heaven 🍂🥰 #Autumnrecipes #autumnflavours #chestnut #chestnutrecipes #fluffybuns #sweetbuns #milkbuns #homemadebuns #fallrecipes #καστανο #breadbaking

🇱🇷🇬🇷The secret to the sweetest, fluffiest buns no one is telling you about? That's sweetened condensed milk! Don't postpone your happiness, learn about how to use it with this recipe! 😋😋 🇬🇷 Συνταγη στα σχολια Tag your bestie to let them know you thought about their happiness right away 😇 And let's get baking! 👇 The ingredients you will need: For the dough : Dry ingredients: 600gr bread flour (4 cups) 60gr sugar (1/4 cup + 1 TBS) 6gr salt (2 tsp) 8gr instant yeast (1 sachet) Wet ingredients: 250ml warm milk (1 cup) - for fluffier dough, boil and cool to break the proteins 1 large egg 1 tsp vanilla extract/paste Room Temperature Tangzhong which you'll make by: Cooking 200ml water (7/8cups) with 40gr (1/3cup) flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins) After 2-min kneading: 60gr butter room temperature (1/4 cup) For the Egg Wash: 1 egg yolk 15ml milk(1 TBS) For the Filling: 60ml condensed milk (4 TBS) 40gr Softened butter (~3 TBS) Mix and Put in the fridge to cool down and be more stable Syrup: 3TBS honey 1TBS water Frosting: 120gr butter softened 180gr sweetened condensed milk bread 3 gr vanilla extract Later add 130gr confectioner's sugar Method: Combine the dry ingredients Add in the wet ingredients Using the dough hook on your mixer, on low-medium speed, knead for 2 mins until you have some sort of a dough. Add the butter and continue mixing for 8 mins Proof covered until double (1-2h) After it has doubled in size divide into 120gr pieces Flatten each dough with a rolling pin. Spread the filling on each dough piece Create lengthwise incisions in each Fold each dough, creating a log shape and then roll to itself. Proof for 45 mins Preheat the oven at 200C. Apply egg wash Bake until golden (~20mins) Apply the syrup while still hot Prepare the Frosting: On your stand mixer mix the softened butter, vanilla extract and sweetened condensed milk until a little fluffy add the confectioner's sugar and mix for 2-3mins until fluffy and steady. Apply the topping on top of each bun and enjoy! If you want no frosting you can just sugar them or even enjoy them with a hearty Berry Jam! Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! For all my recipes click the 1st link on my profile To Support Me on creating more better than your neighbour's recipes, click the 2nd link on my profile #condensedmilk #sweetenedcondensedmilkbuns #milkbuns #condensedmilkbuns #sweetenedCondensedmilkbuns #homemadebuns #sweetbuns #sweetrolls #tangzhongbuns #tangzhongbread #fluffybuns #fluffyrolls #recipeoftheday #tangzhong #bakingideas #syntaghthshmeras #συνταγες #γλυκαψωμακια #ζαχαρούχο

If you've been looking for the best pull apart Garlic Bread you came to the right place 🧀🍞In the world of comfort food, this Cheesy Pull-Apart Garlic Bread reigns supreme. Imagine a golden, freshly-baked loaf emerging from the oven and bursting with bubbling, molten cheese As you tear a piece off, a symphony of garlic and butter aromas fills the room. The cheese stretches and oozes, creating a mouthwatering masterpiece The irresistible aroma of garlic dancing in the air, singing a sweet melody🧄🎶 Your senses tingling with anticipation; A bite and you're a flavor explorer, embarking on a journey; a symphony of textures and flavors, from the crispy edges to the soft pillowy insides and the gooey, cheesy heart. Close your eyes, savor the moment, and let your taste buds embark on a delicious adventure. 😍🎉 Tell me, what's your favorite way to enjoy this cheesy delight – as a solo indulgence or paired with a scrumptious dip?" Write in the comments below and get ready to loosen your belt and 'unroll' the fun! 👇 🇬🇷Συνταγη στα σχολια Ingredients For the dough: Prepare the Tangzhong: 40gr flour (1/3cup) 120ml water (1/2cup) Heat in a pan while whisking until it is gelatinized (it needs to get to 65C) Bring to room temperature before using Dry ingredients: 360gr flour (3cups) 30gr sugar (2TBS) 6 gr yeast (2tsp) 6gr salt(2tsp) Wet ingredients: 140ml water (1cup+1TBS) 1 egg All of the Tangzhong at room temp Extra: 25gr Softened butter (2 TBS) For the filling: 1 whole garlic 100gr Softened butter (7TBS) @JustSpices Ruhrei Gewurz (not affiliated but i adoore their spices. They are the only spice mixes i use 🤤) Salt Grated Mozzarella and Parmesan cheeses Method: For the dough: In a stand mixer mix the dry ingredients Add in the wet ingredients and knead for 2 mins Add the butter and knead for 8 more mins. Proof in a covered bowl until double (1-2h) Meanwhile prepare the filling: Preheat the oven at 200C Roast the garlic for 30mins Let it cool and crash to make a paste with the cloves In a bowl add softened butter, the garlic paste and the spices (or herbs of choice) and mix. Line a bread pan with parchment paper When the dough has doubled: Using a rolling pin, roll the dough into a rectangle Spread the spiced garlic butter and sprinkle a generous amount of Mozzarella cheese and parmesan cheese Cut into squares and stack the squares on top of each other Transfer them to the bread pan and let it proof for 45mins Preheat the oven at 165C Bake for 30-40mins or until golden and internal temperature is 98C (if it browns faster and the middle is not baked, cover with aluminum foil and continue baking like this) Let cool and enjoy the stringiness of the cheeses and the amazing fresh garlic taste that accompany the fluffiness of this bread 🤤 #CheeseLover #foodiedreams #κασεροψωμο #σκορδοψωμο #garlicbread #cheesygarlicbread #pullapartbread #pullapartgarlicbread #cheesybread #cheesebread #cheesegarlic #homemadebread #breadmaking #homebaking #bakingreels #tangzhongbread

🍂If you are in search of Autumn's coziness and the slowing down that comes with this season, you came to the right place! Close your eyes and imagine: Golden leaves crackling beneath your boots, the warmth of a lovingly-knit sweater, the flickering glow of a fireplace and a steaming cup of chai tea.🧡 Now add the aroma of freshly baked pumpkin spice buns wafting through the air, as memories of autumns past come flooding back. These buns are not just a treat; they're a journey down memory lane, a taste of the season's embrace. They take you back to crisp fall mornings and the warmth of home. 🍁🥧 Tell me, what memories do these buns and the warmth of pumpkin spice bring to your mind? ✨️ Write in the comments below and let's get baking! 👇 🇬🇷Συνταγη στα σχολια For the dough, soft and yielding, infused with pumpkin's warm, earthy notes: Prepare the Tangzhong: 40gr flour (1/3cup) 120ml water (1/2cup) Heat in a pan while whisking until it is gelatinized (it needs to get to 65C) Bring to room temperature before using Dry ingredients: 360gr flour (3cups) 30gr sugar (2TBS) 6 gr yeast (2tsp) 6gr salt(2tsp) 6gr pumpkin spice (2tsp) Wet ingredients: 140ml water (1cup+1TBS) 1 egg (75% water content) All of the Tangzhong at room temp Extra: 25gr Softened butter (2 TBS) For the Filling: 85gr butter softened (3/8cup) 120gr sweetened condensed milk (1/2cup) 1 gr vanilla extract (optional) 2-5gr Pumpkin spice depending on your taste (~1-2tsp) 95gr sugar (1/2cup) For the syrup: Boil 70gr honey (~1/4cup) with 30gr water(2TBS) and let aside to cool Pumpkin spice-sugar topping: 88gr sugar (little less than 1/2cup) 4gr Pumpkin spice (1tsp) Method: For the dough: In a stand mixer mix the dry ingredients Add in the wet ingredients and knead for 2 mins Add the butter and knead for 8 more mins. Proof in a covered bowl until double (1-2h) Meanwhile Prepare the filling: Using the whisk attachment, mix softened butter, sweetened condensed milk, vanilla and pumpkin spice until fluffy. Add in the sugar and mix for 2-3mins until fluffy and stabilized. Store in the fridge so that it stabilizes more and doesn't melt when you spread it on the dough When the dough has doubled: Using a rolling pin, roll the dough into a rectangle Apply the filling With your hands fold the dough like a log. Cut the log every ~5cm and transfer the rolls to a parchment-lined baking pan close together Let proof for 30-40mins Preheat the oven at 180C Apply egg wash to the dough and bake until golden (~25mins) Remove from oven and while still hot, apply all of the syrup (don' worry if they seem watery on top, they will absorb all the syrup and you can even add more if you want) Let them cool and enjoooy! 😋 Tag a friend to share the moment and let the coziness wrap you both in its comforting embrace 😋 #pumpkinspice #pumpkinspicebuns #pumpkinbuns #cinnamonbuns #cinnamonrolls #tangzhongbuns #fluffybuns #tangzhongbread #κολοκυθα #ψωμακια #γλυκαψωμακια #ψωμι #συνταγες #tangzhongbunsrecipe #breadrecipes #AutumnBaking #TimelessFlavors

These buns are the cutest way to indulge your taste buds – a cozy moment that whispers, 'You deserve something sweet today.' 🥰🤍 Imagine warmth and fluffiness covering a big heart of flavor; oozing with creamy peanut butter and the dreamy embrace of white chocolate, like tiny packages of sweetness. 🥜🍞💫 For the recipe: (Find the recipe in more detail in the link in my bio) Ingredients for 10 buns For the dough : Dry ingredients: 300gr bread flour (2 cups) 30gr sugar (2 TBS) 3gr salt (1tsp) 4gr instant yeast (1/2 sachet) Wet ingredients: 110ml warm milk (1/2 cup) - almost boiled and cooled for a fluffier result 1 egg 1 tsp vanilla extract/paste 120gr Room Temperature Tangzhong made by: In a pan heat 100ml (1/4cup+3 TBS) water and 20gr(1 1/2 TBS) flour. Stir constantly until constistency is like pudding. Bring to room temperature before use. Add later: 30gr butter room temperature (1/8cup) Egg Wash: 1 egg yolk 15ml milk (1 TBS) Combine the dry ingredients Add the wet ingredients and knead on your stand mixer for 2 mins. Add the butter and continue mixing for 10 minutes on medium-high speed Transfer dough to an oiled bowl, cover and let proof until double (1-2h) Transfer to an oiled surface and divide it to 65gr pieces. Shape like a ball Transfer to a buttered muffin tin Let proof for 40mins Meanwhile preheat your oven at 200°C for at least 20 minutes. Egg wash and bake for 20-25 minutes After they are baked wash with water-diluted honey. Prepare the Filling: • 180gr chopped white cuverture • 170gr creamy peanut butter • 100ml heavy cream Heat the heavy cream until very hot Add the white cuverture and heat on low until it melts. Blend it to smoothen out more Add the peanut butter and stir until incorporated. Pipe the filling inside each bun and enjooooy 🤤🤤🤤🤤 Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! For all my recipes click the 1st link on my profile To Support Me on creating more better than your neighbour's recipes, click the 2nd link on my profile #peanutbutter #peanutbutterbuns #whitechocolate #whitechocolatebuns #peanutbutterwhitechocolate #tangzhongbuns #fluffybuns #tangzhongmethod #φυστικοβουτυρο #ψωμι #γλυκοψωμι #ψωμακια #γλυκαψωμακια #συνταγες #syntaghthshmeras

If you are trying to create gourmet, yet simple to make rolls, you came to the right place! Fluffy, melt-y and sticky, it combines all the elements that make up rolls that melt in your mouth 🤤 The ingredients you will need: For the dough : Dry ingredients: 600gr bread flour 120gr sugar 6gr salt 8gr instant yeast Wet Ingredients: 260ml warm milk (almost boiled and cooled for a fluffier result) 1 large egg 1 tsp vanilla extract/paste Room Temperature Tangzhong which you'll make by: Cooking 200gr water with 40gr flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins) 70gr butter room temperature For the Egg Wash: 1 egg yolk 15gr milk (or water) 15gr agave syrup (optional) For the Filling: Mozzarella slices Good Quality Honey for the glaze Method: Combine the dry ingredients Add in the wet Knead on low for 2mins Add the butter and knead for 10 mins Proof until double (~1-2h) inside an oiled bowl and covered with plastic wrap On an oiled surface flatten each dough with a rolling pin. Add Mozzarella pieces EVERYWHERE! 😋 Create lengthwise incisions in each dough dough Fold each dough, creating a log shape and then roll to itself. Let proof for 45 minutes and preheat the oven to 200C. Apply egg wash Bake for 20 minutes or until golden Pour on top a generous amount of honey while still hot Enjoy with more honey on top! Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! #mozzarella #Mozzarellabuns #milkbuns #mozzarellamilkbuns #honey #honeybuns #honeyrolls #Mozzarellahoneyrolls #mozzarellarolls #homemadebuns #mozzarellahoneybuns #sweetbuns #savourybuns #sweetrolls #savouryrolls #tangzhongbuns #tangzhongbread #fluffybuns #fluffyrolls #recipeoftheday #fluffybread #tangzhong #milkbread #bake #bakelover #bunsrecipes #breadrecipes #recipes #bakingrecipes #bakingideas #cheesebuns #cheese #cheeseboard #cheeserolls #cheesehoneyrolls

I can't believe I didn't start using these 2 game-changer ingredients sooner! The first one is Cocoa Butter in the custard How does it change your Custard Game? •It adds a subtle chocolate note to the custard •As a fat it makes the custard richer and creamier, contributing to a smoother mouthfeel in the custard. •It also stabilizes the custard and prevents curdling by coating the proteins in the eggs. The result? A smooth, silky and delicious custard! (The texture contrast of the soft fluffy buns with the rich, creamy custard is to die for 🥹) The second ingredient is Licorice Powder: You can add it in the dough, custard and Syrup and the quantity can be adjusted to match your taste: •You will have a flavor profile that's different from typical sweet bread buns and offers a unique and memorable culinary experience. •You will have a custard, characterized by the unique blend of sweetness, herbal notes and anise-like undertones of licorice. •Along with the flavour, the aroma of licorice will enhance the overall sensory experience of the custard 👃 Also you can reduce the amount of sugar making a healthier custard (licorice is mildly sweet on its own!) Prepare an exciting twist on the classic Tangzhong Sweet Rolls with my recipe below! The ingredients you will need: For the dough : Dry Ingredients: •600gr bread flour •100gr sugar •6gr salt •30gr Licorice Powder •8gr instant yeast Wet Ingredients: •260ml warm milk (almost boiled and •cooled for a fluffier result) •1 large egg •1 tsp vanilla extract/paste •Room Temperature Tangzhong which you'll make by: Cooking 200gr water with 40gr flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins) Add later: 70gr butter room temperature For the Egg Wash: 1 egg yolk 15gr milk (or water) 15gr agave syrup (optional) Licorice Custard: 500gr milk 100gr Sugar 3gr vanilla extract 2 egg yolks 10gr licorice 25gr cocoa butter added after pudding removed from heat (or 50gr plain butter) Licorice Syrup glaze : 20gr honey 20gr licorice syrup(1gr licorice, 45gr water, 35gr sugar boiled) #licorice #cocoabutter #tangzhong #tangzhongbuns #sweetbuns #sweetrolls #dinnerrolls #licoricecustard #pudding #custard #licoricerolls #licoricebread #licoricebuns #tangzhongbread

Aren't these Nutella Bear Buns cute? 🥹 Tag the cute person with who you'll enjoy these😋 (Find the recipe in more detail in the link in my bio) Ingredients For the dough : Dry ingredients: 600gr bread flour 120gr sugar 6gr salt 8gr instant yeast Wet ingredients: 260ml warm milk (almost boiled and cooled for a fluffier result) 1 large egg 1 tsp vanilla extract/paste Room Temperature Tangzhong Add later: 70gr butter room temperature Egg Wash: 1 egg yolk 15gr milk (or water) 15gr agave syrup (optional) For the filling: Frozen Nutella Tablespoons Combine the dry ingredients Add the wet ingredients and knead on your stand mixer for 2 mins. Add the butter and continue mixing for 10 minutes on medium-high speed Transfer dough to an oiled bowl, cover and let proof until double (1-2h) Transfer to an oiled surface and divide it to 70gr pieces. Shape like a ball and flatten them with a rolling pin. Add 1 TBS frozen nutella inside each flatten dough Seal them well, shaping into balls again Transfer to a baking dish lined with parchment paper. Make and add the ears with 2 smaller dough balls Let proof for 40 minutes. Meanwhile preheat your oven at 200°C for at least 20 minutes. Egg wash and bake for 20-25 minutes After they are baked wash with water-diluted honey. Soften mascarpone cheese by beating it in your mixer Pipe it in the center creating the bears snout Add small circular chocolate pieces to create the eyes and the nose on the snout Enjoy with cute company! 🥹 Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe! For all my recipes click the 1st link on my profile To Support Me on creating more betterthanyourneighbour's recipes, click the 2nd link on my profile #tangzhongbuns #fluffybuns #nutella #nutellabuns #tangzhong #tangzhongbread #fluffybread #dinnerrolls #fluffydinnerrolls #fluffy #baking #homebaking #breadlover #buns #sweetbuns #bakingideas #breadrecipe #dough #bunrecipe #tangzhongmethod #japanesebuns #fluffybread #fluffyrolls #nutellarecipe #sweetrecipes

For the Sweet Potato Buns: Dry Ingredients: 600gr Flour 100gr Sugar (30gr for savoury) 7gr salt Yeast Wet Ingredients: 200gr sweet potato boiled and mashed 200gr milk Tangzhong: 200gr Water 40gr Flour Heat and keep whisking until a thick. paste is formed Add mid-kneading: 60gr butter Mix the dry ingredients Add in the wet ingredients. Knead for 1 minute and then add the room temp butter. Only knead for 5 minutes. The dough will be stringy and not easy to handle. You can leave the boiled potato in the fridge for a day and let it come to room temp before use. This way the dough will be easier to handle. Let the dough proof until double (1-2h) Punch the dough and divide to 100gr dough balls. Roll each dough ball into a rectangle with a rolling pin, fold one long side to the middle and the other side on top. Shape into a log Transfer to baking pan lined with parchment paper and let proof for 40 minutes. Apply egg wash: 1 egg yolk 15gr water Bake until golden (~25 minutes) For the Hot Dog Assembly I used: 2 tsp of Mayonaise Caramelized onions Sausage of choice Honey-mustard Sauce 2 Fried Eggs. #HotDog #tangzhong #tangzhongbuns #sweetpotato #sausagebuns #hotdogbuns #hotdogrecipe #hotdogbunrecipe #tangzhongbread #tangzhongmethod #sweetpotatotangzhongbuns #sweetpotatobuns #sweetpotatobunsrecipe #bunsrecipe #breadrecipe #breadlover #f52grams #homemadebread #baking #bakingideas #homebaking #homebaker #Japanesebuns #fluffybuns

Have you ever tried Koulouri? Koulouri is a popular circular bread ring covered in sesame seeds that is deeply rooted in Greek culinary culture. During the Byzantine period, koulouri was commonly consumed by the general population. It was sold by street vendors and was a popular snack or breakfast. The tradition of selling koulouri on the streets of Greece has been passed down through generations. Today, it is still common to find street vendors or small koulouri stands in cities and towns across Greece. My town is one of the ones filled with these vendors that sell freshly baked koulouri in the mornings, and it is a favorite breakfast for all of us! Koulouri is typically made from a simple dough consisting of flour, water, yeast, salt, and sometimes olive oil. The dough is shaped into a ring and then dipped in water and sugar/molasses before being dipped in sesame seeds. The latter give koulouri its distinct flavor and provide a crunchy texture. In my version I use my sourdough starter to create an even crunchier crust which is so satisfying 🥲 Dough Ingredients: 550gr Flour 12gr salt 30gr Sugar 380gr water 110gr sourdough starter For the wash, mix: 400ml warm milk 100ml EVOO 30gr sugar Topping: Add lots of Sesame Seeds in a plate, oregano, thyme and lots of salt Method: Mix all the dough ingredients with a fork just until all they are all incorporated and cover with a dumb towel. After 20 minutes do 1 set of stretch&fold until the dough starts to resist After 20 more minutes do 1 more set of stretch&fold Repeat 2 more times and then let it proof covered 8-12 hours or until when you insert a floured finger, the dough doesn't spring back completely. After it proofs, transfer the dough to a floured surface and roll it like a log. Divide the dough into 100gr pieces and roll into balls. The dough will be sticky so you should keep your hands and surface wet and floured. With your hands roll each dough into a thin log and connect their edges creating a circle. Carefully dip each dough circle into the water-EVOO wash and then into the plate with the sesame seeds and spices (You want all of the dough to be covered in sesame seeds). Transfer on a baking pan lined with parchment paper and bake in preheated oven at 200C until they are a deep golden colour. Remove from the oven and let them cool on a wire rack. Enjoy while crunchy! #greekkoulouri #koulouri #greekrecipes #easyrecipes #breadrecipes #koulourirecipe #baking #homebaking #breadlover #baker #breadlover #artisanbread #bakingideas #bakingrecipes #κουλουρι #συνταγες #sourdough #sourdoughbread #sourdoughrecipe

Ingredients For the Vanilla Pudding: 750ml Milk 150 gr. Granulated Sugar 3 Egg Yolks 70gr Corn Flour 5gr Vanilla Paste Pinch of Curcuma for a sweeter colour In a bowl, beat the egg yolks with half the sugar until fluffy. Mix in 50ml of milk, vanilla paste and corn flour In a pot heat the rest of the milk and sugar until really hot Remove from heat and temper the egg mixture with the really hot milk Return to heat, whisking until the pudding thickens. Transfer in a bowl, cover with plastic wrap touching the surface and let it cool For the dough : Dry Ingredients 600gr bread flour 120gr sugar 6gr salt 8gr instant yeast Wet Ingredients: 260ml warm milk 1 large egg 1 tsp vanilla extract/paste Room Temperature Tangzhong (or 200gr Vanilla Pudding for a sweeter doughnut-like dough) Add later: 70gr butter room temperature Egg Wash: 1 egg yolk 15gr milk (or water) Combine the dry ingredients Add the wet ingredients Knead for 2 minutes Add the butter and continue kneading for 10 minutes on medium-high speed Transfer in an oiled bowl Let proof until double (~1-2h) Punch the dough, transfer in an oiled surface and divide it to 70-85gr pieces. Shape them like a ball With oiled strings, give them the pumpkin shape shown in the video. Transfer to a baking dish lined with parchment paper. Proof covered for 40mins Meanwhile preheat your oven at 200°C. Bake until golden brown (~25mins) Let cool and remove the strings Spread water-diluted honey on top #foodblogger #homebaker #homemade #homebaking #tangzhongbread #recipes #sweetrecipes #Tangzhong #tangzhongmethod #tangzhongbuns #vanillapudding #Pudding #custard #vanillacustard #tangzhongbuns #tangzhongrolls #baker #Baking #fluffybuns #fluffyrolls #fluffybread #japanesebread #bakingrecipes #bakingideas #fluffybuns #sweetbuns

How about some Focaccia? 😍 Focaccia is a traditional Italian bread that has a long history dating back over 2,000 years. The word "focaccia" is derived from the Latin word "focus," which means hearth or fireplace. In ancient Rome, focaccia was baked on the hearth, directly on the hot ashes or stones. In Liguria, a region in northwest Italy, focaccia is known for its thin and crispy texture. It is often flavored with olive oil, coarse salt, and sometimes topped with rosemary or other herbs. In Genoa, another popular variation called focaccia al formaggio originated. This version is stuffed with cheese, creating a deliciously cheesy and gooey bread. In other regions of Italy, such as Tuscany and Puglia, focaccia tends to be thicker and softer. In my version I went with the thicker softer version of Tuscany, the cheesy center of Genoa and the coarse salt and rosemary Topping of Liguria. My special twist? It's black like the hot ashes it used to be baked on 🖤 The colour is from a perfectly natural source, with healthy omega 3 fats and a rich taste 🤤 The secret ingredient and the result? Find out on my recipe below 😋😋 Black Sourdough Foccaccia with a Black Truffle&Parmesan Heart 🖤 (Also shout out to this amazing song by ) For the Dough: 490gr flour 12gr salt 385gr lukewarm water 120gr sourdough starter 60gr black tahini 70gr black sesame blended with 20gr evoo In a bowl add the Lukewarm Water with the Sourdough starter and mix. Then add the flour, salt, black tahini and blended black sesame with EVOO. With a wooden spoon mix the dough until all the ingredients are incorporated. It won't take more than a minute. Cover with a dumb towel and let it rest for 20 minutes. After 20 minute do the first set of stretch&folds like in the video wetting your hand with water if the dough sticks on it. Cover again and leave it like this for another 20 minutes. Do the second set of stretch&folds. Repeat 2 more time with 20 mins rest. Let it rise for at least 8 hours or until the dough doesn't bounce back when you press it in with a wet finger. Transfer to a floured surface and stretch the dough to a rectangle. Spread Black Truffle Sauce on it and sprinkle with Parmesan. Fold one edge to the middle of the dough and the other edge on top. Then roll as shown in the video. Transfer to an iron cast skillet lined with an oiled parchment paper and let proof for at least 4 more hours. Then sprinkle with olive oil, oil your hands too and dip your fingers inside the dough to press it. Sprinkle with coarse salt, black sesame seeds, rosemary and if you want red pepper. Bake on 220c for 30-40 mins or until golden brown. If you have a thermometer, internal temperature should reach 98C. Let it cool and optimally enjoy the same day! #focacciafriday #sourdough #sourdoughfocaccia #focaccia #f52grams #f52community #sourdoughbread #sourdoughstarter #artisan #artisanbread #breadlover #bake #baker #Baking #focacciarecipe #sourdoughbaking #naturallyleavened #bakingbread #breadmaking #blacksesame #tahini #blacktahini #blacktruffle

Another Summer Recipe utilizing the gifts of our garden! Our zucchinis, eggplants and herbs are used in this Perfectly Creamy Greek Moussaka recipe 🥹😋 Have you ever tried Greek Moussaka? Moussaka is a popular dish that is primarily associated with Greek and Mediterranean cuisine. The modern Greek moussaka typically consists of layers of sautéed eggplant, ground lamb or beef meat, onions, tomatoes, herbs such as oregano and cinnamon and some versions also consist of potato and zucchini layers. It also started being topped with a rich béchamel sauce. After baking it is allowed to cool and set before serving, enhancing its flavors. The rich and hearty flavors, combined with the comforting layers of ingredients, have made moussaka a classic and enduring dish in Mediterranean cuisine, often accompanied by a Greek Salad and crusty bread. 😋 In my recipe I use potato and zucchini layers with a rich bechamel and cheese. My Moussaka is always served with Greek salad from my garden 💚 To bake Moussaka (more detailed recipe in the link in my bio) Preheat oven at 200C For the bechamel: Melt 200gr butter in a pan Whisk in 150gr flour. Slowly whisk in 1lt milk, salt and pepper until it thickens. For the veggie layers: Cut 3 zucchinis and 3 boiled potatoes to rounds. Stir fry the potatoes and zucchini. If using eggplants, first heavily salt them and let them sit for 30mins. Then wash away the salt and dry before stir frying. This will remove its bitterness. For the beef layer: Sautee 2 garlic cloves and 1 onion cut in cubes. Add 600gr minced beef and cook until brown. Add Ground Cinnamon, Oregano, Basil, Spearmint, Salt. Then some tomato sauce and 15gr sugar. Cook for 2-5 minutes. Cool and whisk in 300gr of the bechamel. Add the layers as follows: Potato Zucchini Eggplant/again zucchini Minced Beef Bechamel Kefalotyri, Gouda, Paprika Bake in preheated oven for 40 mins or u til golden brown. Remove from the oven, let cool for 1hour and enjoy! #zucchini #moussaka #moussakarecipe #greekmoussaka #zucchinirecipes #easyrecipes #greekrecipes #eggplant #eggplantrecipes #mincedbeefrecipe #mincedbeef #greekmoussakarecipe #baking #summerrecipes #lunch #dinner

As you might have seen in my stories we have different fruit trees, one of which is an apricot tree. Do you remember the last batch it gaves us? 3 whole pans of apricots! 🤯 So after we gave some away I used some of the rest to create a Cake in a Glass recipe with an Apricot Cake and apricot Custard 🥹 Turns out there is nothing more amazing than apricot desserts in the middle of the Summer 🧡 Let's create together the recipe! 😋 (More details in the link in my bio) Apricot Custard: Blend 350gr apricots, no pits Heat in pan with a splash of lemon juice until bubbly Strain and transfer the juice back in the pan with 100gr sugar and 300ml milk until really hot. In a bowl whisk 100ml milk, 60gr corn flour, and 5gr vanilla paste Slowly add the hot milk while whisking. Transfer back in the pan and heat on medium, whisking until it thickens. Remove from heat, add 50gr cold butter. Whisk until incorporated. Cool down in the fridge Prepare the Cake: Mix 6 egg yolks 100gr warm apricot pudding 3gr Vanilla paste 1/4 tsp salt On a stand mixer with the balloon attachment whisk 6 egg whites on high until foamy. Add a splash of lemon juice and keep mixing. Add 100gr sugar in doses and mix until hard peaks appear. Fold it in the egg yolk mixture in 3 doses. Sift and fold in 100gr flour and 3gr baking powder. Transfer to a parchment-lined square pan and bake at 190C until golden brown (~30mins) Turn off oven and leave the cake inside with the door open for 30 mins. Remove from the oven and cool down. Prepare the Syrup; Boil 75gr sugar, 100gr water and half lemon Let Cool Cut the cake in rounds that suit your glasses. For each glass: Add the first cake Syrup it Add pudding Another syruped cake More pudding Top with syruped apricot pieces. Cool in the fridge. Enjoy! 😋😋 #apricot #cakeinaglass #summerdesserts #apricotcake #apricotpudding #dessertrecipes #cake #cakeinaglassrecipe #baking #bakingrecipes #bakingideas #apricotrecipes #apricotideas #apricotdessert #pudding #f52grams #f52community #baker #homemade #cakerecipe #fruitrecipe #fruitcake #fruitcustard #summerrecipes

This Cheesecake tastes like Summer ☀️ . I call it Summer Delight Cheesecake for a reason 💛 Ingredients: For the Lemon Curd: 100grgranulated sugar 20gr Lemon Zest or 3gr Dried Lemon 3 egg Yolks 50ml Lemon Juice 50gr Cold Butter For the Cheesecake Crust: 175gr Graham Crackers 15gr Sugar 70gr Melted Butter For the Cheesecake Filling: 250γρ. Cream cheese 250gr lemon curd 200gr Greek yoghurt 60gr Sugar 3 Large Eggs 3grVanilla Paste/Extract For the White - Chocolate Lemon Ganache: 150gr White Chocolate 50gr Lemon Juice Method: For the Curd: Whisk the Egg Yolks with the Sugar and Lemon Zest in a pan. Gradually stir in the Lemon Juice Heat on low, while whisking until the curd thickens and you see the first bubble. Remove from heat and stir in the cold butter. Strain the mixture for a silkier curd. Cover with plastic wrap and let it thicken and cool completely in the fridge. For the Cheesecake Crust: Blend the Graham Crackers to crumbs. Mix in the sugar and the melted butter. Transfer to a 23cm springform pan and press it down firmly. Bake in preheated oven at 180C for 10 minutes and then let cool down for 5-10 minutes while you prepare the filling. Set the oven temperature at 120C. For the Cheesecake Filling: Using the paddle attachment on your stand mixer, mix the Cream Cheese for 2 minutes. Add in the Lemon Curd, Greek Yoghurt, Sugar and Vanilla Extract. Blend until they are incorporated. Be sure to unstuck the cream cheese bits stuck on the bowl's walls and mix them to be incorporated too. Add the eggs one at a time and blend only until each one is incorporated. Transfer to your sprinform pan and bake at 120C for 1 hour or until the edges are firm and the center a little jiggly. Crack the oven open slightly and let the Cheesecake inside for 1 more hour. Then cool it down in the fridge for at least 5 hours. For the Ganache: Heat the lemon juice and white chocolate in your microwave or stove on medium heat. Strain to make it silkier. Spread evenly on the Cheesecake top and decorate with lemon slices dipped in sugar. Enjoy 😋

Something you didn't know you've been missing from your 4rth of july table! These Black Mini Burgers will leave speachless even the most difficult of your family members ;) You can find the recipe in more detail in the link in my bio but a shorter version follows below: For the Black Buns: You can use Store-Bought Burger Buns or make mine: For the Tangzhong: Heat 100gr water with 20gr Flour while whisking until it thickens. Bring to Room Temp. For the Dough: Dry Ingredients: 270gr Bread Flour 4gr yeast 30gr sugar 6gr salt Wet Ingredients: 75gr black tahini / black sesame paste Tangzhong After some kneading: 35gr butter Method: Combine the dry ingredients. Add the wet ingredients. Knead on low for 2mins. Add butter and mix for 8mins on high. Let dough proof until double. Divide the proofed dough to dough balls of 100gr. Let them proof cover on baking sheet for 45 minutes and preheat the oven to 190C. Bake for 20mins or until golden. Let them cool. Glaze the buns with Honey Glaze (15gr honey+10gr water) For the Mini Burgers: Sauce 1: Black Truffle Sauce (or Mayonnaise) Sauce 2: Mix 50gr Yoghurt, 50gr Cream Cheese and Salt Sauce 3: Mix 80gr fig with 20gr honey or Use Jam of Choice (Raspberry Jam is my fav) For the Patties: Form the minced meat into 120gr balls and salt&pepper them. Transfer to hot pan with melted butter. On th pan, press the patties with a spatula to become flat and shape them according to your bun size. With your thumb make a slight dimple in the center of the pattyto prevent it from puffing up during cooking Fry each side for 3-4mins on high heat for medium rare. Assemble: Cut the Buns in half, spread butter and lightly toast the inside. Spread Sauce 1 on the bottom bun. Place Burger Patty on. Add 1 tablespoon of Sauce 2 and make a dimple in the center. Add Sauce 3 into the dimple. Place Fried Egg. Place the top bun and enjoy 🤤🤤 #Blackburger #blackbun #blackbuns #tangzhong #tangzhongbuns #blacktahini ι#blacksesame #tahini #Burger #burgerlover #4rthofjuly #4rthofjulyfoods #fourthlfjuly #fourthofjulyfoods #4rthofjulyburger ##miniburgers #independencedayfoods #recipeoftheday #cookingvideos #recipes #easyrecipes #burgerbuns #burgerporn #blacktruffle #black #friedegg #tangzhongmethod #blacksesamebuns