Spongy soft roll recipe

Spongy soft roll recipe

Introduction

Hello guys. Today, we’re gonna share a spongy soft roll recipe with you.

Spongy soft roll recipe
Spongy soft roll recipe

We have shared many dessert and savory recipes before, we’re food lover. Therefore, we tried to make different type of recipes such as bread.

Normally, many restaurant serve soft roll for the starter or appetizer but most of them taste really bad. We think the texture is too dense and dry inside.

Soft roll is a traditional bread and it’s easy to make. We just need bread flour, butter, salt, sugar, egg, yeast and warm water for the recipe.

If you’re still with us, here are the recipe and instructions. Let’s get started!

Spongy soft roll recipe (yield: 9-10pcs of soft roll)

Ingredients:

Bread flour 250g (sifted)

Butter 25g (Melted)

Salt 5g

Sugar 10g

Egg 50g (1 large egg)

Yeast 7g

Water 100g

 

Egg 1/2 pc (For egg wash)

Instructions

Firstly, we gather all of the ingredients. We mix the bread flour and salt together. Then we dissolve the yeast and sugar  in warm water. Warm water and sugar can makes the yeast activate.
Spongy soft roll recipe

Moreover, we add yeast, egg and butter to the dry mixture. We knead it to form a dough.
Spongy soft roll recipe
Spongy soft roll recipe

If the dough is too dry, you can add a little bit water. If it is too wet, just sprinkle some bread flour and rub again.
Spongy soft roll recipe

Next, we knead it for about 15 minutes until the surface is smooth.

Spongy soft roll recipe

Furthermore, we rest the dough and cover with cling film, let it proof for about 30 minutes or until double in size.
Spongy soft roll recipe

Afterwards, we squeeze out all the air from the dough. We divide and shape it to our ideal size. Let it proof again until double in size.
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After 1 st proofing
Spongy soft roll recipe
Squeeze out all the air
Spongy soft roll recipe

Then, we use a brush to egg wash before baking.
Spongy soft roll recipe

Finally, we bake the spongy soft roll at 180˚C/ 350˚F for 15 minutes until golden brown.
Spongy soft roll recipe

DADA! Here is our spongy soft roll. It’s really soft and spongy!
Spongy soft roll recipe

Spongy soft roll recipe

Spongy soft roll recipe
Can you see the texture inside? Hahaa

Thanks for watching and feel free to comment below. See you next time!

If you’re interested in making spaghetti alle vongole,
please click Spaghetti alle vongole recipe .

Spaghetti alle vongole recipe

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Buttery shortbread cookies recipe

Introduction

Hello guys. Today, we’re gonna share with you on how to make buttery shortbread cookies.

We love buttery aroma and crispy stuff so we love cookies and tart so much. Do you remember the Cookie Dough Tart Crust Recipe we learnt before? That is a brilliant crispy tart crust with only three ingredients.

You might think that making buttery shortbread cookies is quite simple but we tried this recipe for many times. We hope we can share the best shortbread cookies recipe in here, you’ll end up with a crispy, rich and stunning buttery shortbread cookies.

Actually, there are many recipe for making shortbread cookies.  For example, some recipe may add in more liquids such as eggs, milk or cream. The ingredients of combination is totally different.

We want to simplify the recipe so we make it simple and easy to make. We just need a few ingredients and equipment for baking this buttery shortbread cookies at home.

 If you’re still with us, here are the recipe and instructions.

 

Buttery shortbread cookies recipe

Ingredients:

Unsalted butter    120g (Cut into small chunks, room temperature)

Icing sugar            55g (optional)

Sea salt                  2g

Cake flour            60g (Sifted)

Bread flour          60g (Sifted)

Corn starch          55g (Sifted)

 

Instructions

Firstly, we gather all of the ingredients and set aside.
Buttery shortbread cookies recipe

Then, we turn on the electric mixer with medium speed to beat the butter until it’s smooth and pale.
Buttery shortbread cookies recipe

 

Moreover, we pour in icing sugar, keep mixing until blended and creamy.
Buttery shortbread cookies recipe

After all, we add in all the dry ingredients to the butter mixture. We use our hands to mix it until we form a nice and smooth cookie dough.
Buttery shortbread cookies recipe
Smooth and not too sticky
*If it is too wet, try to dust a little bit cake flour into the dough. *

Furthermore, we use the rolling pin to squash the shortbread cookie dough to our ideal thickness. Then we cover the dough with parchment paper and put it in refrigerator until semi-hard.
Buttery shortbread cookies recipe

Next, we use the “star” mold to cut the dough. We bake it in 180 degrees C (350 degrees F) for about 15 minutes until it’s golden brown.
Buttery shortbread cookies recipe
Buttery shortbread cookies recipe

Finally, we remove the buttery shortbread cookies from the oven. We transfer to a cooling rack then let them completely chill before serving.
Buttery shortbread cookies recipe
Buttery shortbread cookies recipe
Golden brown! 

Buttery shortbread cookies recipe
DADA! Look at that! Can you see the bottom of the fresh buttery shortbread cookies? It’s really crispy, flavorful and stunning!

Thanks for watching and feel free to comment below. See you next time!

 

If you’re interested in making Healthy blueberry jam,
please click Healthy blueberry jam recipe .
Healthy blueberry jam recipe

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Pound cake

Pound cake
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Hi guys, today we’re going to share how to make Pound cake at home.

Introduction:

What’s pound cake? “

Pound” means the recipes that contained one pound of butter, one pound of sugar, one pound of eggs and one pound of flour.

However, we have changed our pound cake recipe from the original one because we want to make the healthier cake.

Although we have reduced the quantity of sugar, it still works. They are moist, rich and taste buttery flavor inside and look golden brown outside.

Making pound cake is quite easy, the ingredients are simple and the cooking time is short. Everyone loves pound cake. The ingredients in making pound cake are very simple, just flour, sugar, salt, baking powder(optional), butter, eggs, pure vanilla extract and milk.

There are different ways to make pound cake. The first way we called “Creaming method”. It means mix the butter and sugar togethe then mix until combined, you will see the mixture become fluffy and pale.

After that, add milk and eggs slowly then add flour at last and mix well. Finally the pound cake mixture was done.

Normally people use creaming method for making pound cake but we don’t.  We have tried different ways to make this cake so we will introduce the second way.  That is much easier and faster.

If you choose this method for making pound cake, make sure all of the ingredients are in room temperature and follow our instructions step by step.

Here are the ingredients and instructions.

Ingredients:

Part A: (liquids)
Eggs (Room temperature)
Milk (Room temperature)
Pure vanilla extract/ vanilla seeds

Part B: (Dry)
Cake flour (Sifted)
Sugar
Baking powder (optional)
Sea salt

Part C: (Butter)
Unsalted butter (Room temperature)

Part D: (Optional)
Raisins

OK let’s start baking!

Instructions:

 

1. Firstly, preheat the oven to 180 degrees C (350 degrees F). Butter your loaf pan. Set aside.
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2. Next, gather all the ingredients to 3 different parts.
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Part A, whisk together with eggs, milk, and pure vanilla extract.
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Part B, we combine the dry ingredients (cake flour, sugar, baking powder and sea salt) in the medium size mixing bowl.

Then, we mix the mixture in low speed until blended.

Part C, we cut the butter into small cubes, set aside.
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3. Moreover, we mix the butter with the egg mixture and turn on medium speed until the dry ingredients are moistened, it’ll takes about 30 seconds, keep whisking for about one minute to develop the structure.
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Unsalted butter (*Room temperature*) 

4.  Remember to scrape down the mixture on the sides of the bowl. Gradually, add the remaining egg mixture, beating until incorporated.20180429_182242.jpg

 

5. Afterwards, we mix on medium high speed until the batter become pale and fluffy.
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Nice and smooth pound cake batter

6. This part is optional. However, we want to have more texture and aroma so we add some raisins.
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Pound cake batter with raisins

7. We pour the batter into the pan and smooth the top. Bake for about 45 to 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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Baking

*If you see the cake browning too much but not thoroughly cooked, you can cover with a piece of aluminum foil and keep baking.*

8.We remove the cake from the oven, chill for about 15 minutes. Then remove the pan and completely chill.
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The pound cake can be covered by cling film and stored for several days at room temperature.

The best serving time is the day after we  baked the cake.

As a result, It has the brilliant texture and you can feel a little bit sticky because the butter exposed and you can taste rich and moist. The edges are golden brown too. It’s really awesome!
After 1 day

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DADA! Final product

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We hope you guys will enjoy this post and try to do that, see you next time. Bye! If you’re interested in making other savory and desserts,
please click Tamagoyaki (Japanese omelette) 玉子焼き recipe
Cookie Dough Tart Crust Recipe .

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Tamagoyaki

Cookie Dough Tart Crust Recipe
Cookie dough tart crust


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