5 to 5½ cups whole wheat flour 2 tbsp active dry yeast 1/2 cup warm water 1/2 cup butter, melted or 1/3 cup oil 1/4 cup honey 3 eggs 1 cup buttermilk or milk 1½ teaspoons salt
Optional Topping: 1½ tbsp oil 1 tbsp honey
➊ Add and stir honey in the 1/2 cup water. Dissolve the yeast to the honey water mixture.
➋ Beat the eggs, add warm buttermilk or milk, then butter or oil. Whisk until well blended.
➌ In a large bowl, start with 5 cups of flour, salt, yeast mixture and egg-buttermilk mixture. Use dough hook and knead for 2-3 minutes, just until no longer sticky and forms a ball. You may also use hand to knead. If the dough still sticky, add two tablespoon of flour at a time if needed; just only enough for the dough to form. Don’t add too much flour or the rolls will be dense.
➍ Cover with a cloth or a wrap, let it sit until it doubles in size, about 2-3 hours.
➎ Divide the dough into 24 equal pieces, about 58-60g each. Roll them into balls, and place them in a 13x9 baking pan. Cover again to let it rise for another 40-50 minutes. Preheat the oven to 350F/180C.
➏ Bake the rolls for 20-25 minutes, or until golden brown.
➐ (optional) Mix the topping, and brush on top of the rolls where they are still hot
Cleanse gut with herb-roasted sweet potato salad, egg salad and a lite pudding A short about the herb-roasted sweet potato salad will be out tomorrow! 最近吃太油膩，今晚吃香草烤地瓜沙拉，蛋沙拉三明治，布丁 明天將會上傳香草烤地瓜沙拉短視頻，敬請期待！
Dough: 320 g bread flour 3 tbsp sugar 1 tsp salt 1 tbsp yeast 220 ml milk, lukewarm 60 g butter, at room temperature 1 egg, at room temperature 50g walnuts 40g raisins 80 g cold butter, divided into 8 separate cubes
Topping: 1½ tbsp instant coffee 1½ tbsp hot water 90 g butter, at room temperature 1 egg, at room temperature 114g cake flour 1 tbsp cornstarch 6 tbsp sugar 2 tsp cocoa powder
➀ Aside from salt and butter, combine and mix the dough ingredients into a bread machine or a stand mixer. If using a bread machine, choose “dough” function to complete the mixing. If using a stand mixer, mix the dough using a dough hook. Mix on low speed until dough is smooth and gluten well developed, about 8-10 minutes. Cover and let it rise until it doubles in size.
➁ Place the dough on a working table or mat, using a rolling pin, spread and roll out the dough to a rectangle. Sprinkle walnuts and raisins on top of the dough. Roll the dough into a log. Equally divide the dough into 8 portions.
➂ Take one of the doughs, shape into round balls then flatten slightly. Place a butter cube on the center, wrap and seal it into a small ball. Using your palm, lightly roll the small ball against the table or mat to further shape the ball into a round circle. Repeat with the rest of the dough.
➃ Cover the balls with a plastic wrap, let it rise until it doubles. Preheat the oven to 350F/180C.
➄ Mix the instant coffee in the hot water, stir to dissolve completely. Let it sit aside to cool. Beat the butter for 30 seconds, add sugar and continue to beat until light and fluffy. Add the egg, mix well. Fold in the flour, cocoa flour and cornstarch. Mix until combined. Transfer the topping mixture into a piping bag.
➅ Pipe the topping mixture on top of the dough, starting from the center and spiraling out. Repeat with the remaining balls.
➆ Bake the buns for 20-25, or until the breads are golden brown.
If you love matcha as much as I do, you will love this bread. The high-water content of the bread dough makes the bread pillowy. What’s even better is the chewy mochi in the center adds the surprise.
【For the bread dough】 260g bread flour 12g matcha powder 120g water 50g egg 45g butter 45g sugar 3g salt 5g active yeast
➊ Put the bread dough ingredients, except salt and butter, into a bread machine or a standup mixer and mix. After 10 minutes, add the salt and butter and continue mixing until it passes the window pane test.
➋ To make the matcha mochi, combine the mochi ingredients, except the butter, then put it into a steamer and steam for 20 minutes. Remove from heat and add butter while it’s still hot. Stir until the butter is evenly incorporated into the mochi. Divide it into eight 30g mochi balls. Dip in some honey red beans.
➌ Divide the bread dough into eight 68g balls. If the dough is a bit sticky, sprinkle a small amount of flour on it to divide it.
➍ Take a piece of bread dough, flatten it slightly, and wrap it with a honey red bean mochi ball. Seal the opening tightly. Repeat with the remaining dough.
➎ Cover the doughs with plastic wrap and let it rise until one and a half to two times in size. Preheat the oven to 350F degrees.
➏ Bake in the oven until the bottom is golden brown, about 20 to 25 minutes.
Veggier Kitchen 草木襌素
Veggier Kitchen 草木襌素
QQ糯糯的柿子有秋天的味道
我把柿子切丁，加入萄葡乾，穀片和椰絲
香甜的柿子麥片粥，抵飢餓到下午
Persimmon & raisin oatmeal with a touch of coconut
1 year ago | [YT] | 1
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Veggier Kitchen 草木襌素
100% Whole Wheat Dinner Roll
Makes 24 rolls
5 to 5½ cups whole wheat flour
2 tbsp active dry yeast
1/2 cup warm water
1/2 cup butter, melted or 1/3 cup oil
1/4 cup honey
3 eggs
1 cup buttermilk or milk
1½ teaspoons salt
Optional Topping:
1½ tbsp oil
1 tbsp honey
➊ Add and stir honey in the 1/2 cup water. Dissolve the yeast to the honey water mixture.
➋ Beat the eggs, add warm buttermilk or milk, then butter or oil. Whisk until well blended.
➌ In a large bowl, start with 5 cups of flour, salt, yeast mixture and egg-buttermilk mixture. Use dough hook and knead for 2-3 minutes, just until no longer sticky and forms a ball. You may also use hand to knead. If the dough still sticky, add two tablespoon of flour at a time if needed; just only enough for the dough to form. Don’t add too much flour or the rolls will be dense.
➍ Cover with a cloth or a wrap, let it sit until it doubles in size, about 2-3 hours.
➎ Divide the dough into 24 equal pieces, about 58-60g each. Roll them into balls, and place them in a 13x9 baking pan. Cover again to let it rise for another 40-50 minutes. Preheat the oven to 350F/180C.
➏ Bake the rolls for 20-25 minutes, or until golden brown.
➐ (optional) Mix the topping, and brush on top of the rolls where they are still hot
1 year ago | [YT] | 0
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Veggier Kitchen 草木襌素
❁ Sushi Meal 壽司套餐 ❁
Avocado & egg sushi, tofu with soy sauce, miso soup, and black tea roll
酪梨雞蛋壽司，芥末豆腐，味噌湯，紅茶蛋糕
1 year ago | [YT] | 1
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Veggier Kitchen 草木襌素
Cleanse gut with herb-roasted sweet potato salad, egg salad and a lite pudding
A short about the herb-roasted sweet potato salad will be out tomorrow!
最近吃太油膩，今晚吃香草烤地瓜沙拉，蛋沙拉三明治，布丁
明天將會上傳香草烤地瓜沙拉短視頻，敬請期待！
#healthyeating #vegetarian #gutcleansing #三明治 #沙拉 #素食 #蔬食
1 year ago (edited) | [YT] | 0
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Veggier Kitchen 草木襌素
@ireneferrer4345 here’s the recipe!
** Mexican Mocha Buns with Walnuts and Raisins **
Dough:
320 g bread flour
3 tbsp sugar
1 tsp salt
1 tbsp yeast
220 ml milk, lukewarm
60 g butter, at room temperature
1 egg, at room temperature
50g walnuts
40g raisins
80 g cold butter, divided into 8 separate cubes
Topping:
1½ tbsp instant coffee
1½ tbsp hot water
90 g butter, at room temperature
1 egg, at room temperature
114g cake flour
1 tbsp cornstarch
6 tbsp sugar
2 tsp cocoa powder
➀ Aside from salt and butter, combine and mix the dough ingredients into a bread machine or a stand mixer. If using a bread machine, choose “dough” function to complete the mixing. If using a stand mixer, mix the dough using a dough hook. Mix on low speed until dough is smooth and gluten well developed, about 8-10 minutes. Cover and let it rise until it doubles in size.
➁ Place the dough on a working table or mat, using a rolling pin, spread and roll out the dough to a rectangle. Sprinkle walnuts and raisins on top of the dough. Roll the dough into a log. Equally divide the dough into 8 portions.
➂ Take one of the doughs, shape into round balls then flatten slightly. Place a butter cube on the center, wrap and seal it into a small ball. Using your palm, lightly roll the small ball against the table or mat to further shape the ball into a round circle. Repeat with the rest of the dough.
➃ Cover the balls with a plastic wrap, let it rise until it doubles. Preheat the oven to 350F/180C.
➄ Mix the instant coffee in the hot water, stir to dissolve completely. Let it sit aside to cool. Beat the butter for 30 seconds, add sugar and continue to beat until light and fluffy. Add the egg, mix well. Fold in the flour, cocoa flour and cornstarch. Mix until combined. Transfer the topping mixture into a piping bag.
➅ Pipe the topping mixture on top of the dough, starting from the center and spiraling out. Repeat with the remaining balls.
➆ Bake the buns for 20-25, or until the breads are golden brown.
#breadrecipe #bread
1 year ago | [YT] | 0
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Veggier Kitchen 草木襌素
My homemade $20 fancy instant noodles 我的高級泡麵
1 year ago | [YT] | 1
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Veggier Kitchen 草木襌素
Which would you prefer to buy?
以下兩種選擇你會偏向購買哪一種？
1 year ago | [YT] | 0
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Veggier Kitchen 草木襌素
Late afternoon bake with leftover super ripe bananas —— Cinnamon Walnut Banana Muffins
為了用掉熟透香蕉的傍晚烘焙 —— 肉桂核桃香蕉瑪芬
1 year ago | [YT] | 0
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Veggier Kitchen 草木襌素
If you love matcha as much as I do, you will love this bread. The high-water content of the bread dough makes the bread pillowy. What’s even better is the chewy mochi in the center adds the surprise.
Matcha Mochi Bread
【For the mochi】
65g glutinous rice flour
20g cornstarch
140g milk
10g butter
4g matcha powder
25g sugar
honey red beans
【For the bread dough】
260g bread flour
12g matcha powder
120g water
50g egg
45g butter
45g sugar
3g salt
5g active yeast
➊ Put the bread dough ingredients, except salt and butter, into a bread machine or a standup mixer and mix. After 10 minutes, add the salt and butter and continue mixing until it passes the window pane test.
➋ To make the matcha mochi, combine the mochi ingredients, except the butter, then put it into a steamer and steam for 20 minutes. Remove from heat and add butter while it’s still hot. Stir until the butter is evenly incorporated into the mochi. Divide it into eight 30g mochi balls. Dip in some honey red beans.
➌ Divide the bread dough into eight 68g balls. If the dough is a bit sticky, sprinkle a small amount of flour on it to divide it.
➍ Take a piece of bread dough, flatten it slightly, and wrap it with a honey red bean mochi ball. Seal the opening tightly. Repeat with the remaining dough.
➎ Cover the doughs with plastic wrap and let it rise until one and a half to two times in size. Preheat the oven to 350F degrees.
➏ Bake in the oven until the bottom is golden brown, about 20 to 25 minutes.
==== =
如果你跟我一樣愛綠茶，你一定會喜歡這個麵包。麵包麵團含水量高，使麵包呈現如枕頭狀的柔軟。更棒的是中間加了有嚼勁的麻糬，增添了驚喜。
抹茶麻糬麵包
【麻薯部分】（每份約31g）
65克糯米粉
20克玉米澱粉
140克牛奶
10克黃油
4克抹茶粉
25克糖
蜜紅豆
【面團部分】（每份約68g）
260克高筋麵粉
12克抹茶粉
120克水
50克雞蛋液
45克黃油
45克糖
3克鹽
5克活酵母
➊ 將麵包的材料，除了鹽巴和奶油，放入麵包機或者廚師機攪拌。再進行10分鐘後，加入鹽和奶油，繼續攪拌直到出膜。
➋ 製作麻糬。將麻糬的材料，除了奶油以外，攪拌均勻後，放入蒸鍋蒸20分鐘。取出趁熱，加入奶油。攪拌直至奶油均勻的拌入麻糬團裡。分割成八份30克的麻糬球。沾黏一些蜜紅豆。
➌ 麵包團分割八份68克的麵糰。麵糰如果偏黏，可以少量的灑上麵粉進行分割。
➍ 取一個麵包團稍微擀平，包入一顆蜜紅豆麻糬球。將開口封緊。將剩餘的麵糰重複做法。
➎ 麵糰用保鮮膜蓋上，讓它醒發到一倍半到兩倍大。烤箱預熱180度。
➏ 放入烤箱烤至底部金黃色，差不多20到25分鐘。
1 year ago | [YT] | 2
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Veggier Kitchen 草木襌素
冬天就是愛喝熱熱的湯
#火鍋 #湯 #素食
2 years ago | [YT] | 1
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