Looking for a classic, simple dessert? Look no further than this easy vanilla mousse! It’s a light and fluffy custard-based dessert made of simple, basic ingredients. Served cold, it's a refreshing, no bake dessert.
Traditionelles Gebäck aus Mallorca - eine Art Hefezopf mit Vanille. Unglaublich lecker!
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
Taiwanese castella cake has a signature fluffy, bouncy texture, and the most delicate sweetness. This popular Taiwanese dessert, is made with simple ingredients and yields the most satisfying bite you’ve ever tasted.
Moist, chocolatey, fruity, and just plain delicious, this recipe makes it easy to make your own Viennese Sacher cake.
Served warm and rolled in cinnamon sugar, these German Quark Balls (Quarkbällchen) are lightly crunchy on the outside and soft and tender on the inside. Perfect for a special breakfast, afternoon snack or dessert!
For sensational flavors, this Haitian Rum Cake has a lot going on. It's moist and soft with the right element for a delightful promising flavor.
Loukoumades, one of my favourite Greek pastries, are sweet fritters (similar to doughnuts) that are deep fried till golden brown and served warm with a honey syrup, sprinkled with cinnamon and nuts. Just be prepared to get deliciously messy when eating these purely yummy puffs. INGREDIENTS: 1/2 kilo flour 2 teaspoons yeast 1 teaspoon salt
Baked Greek Yogurt Doughnuts -No Refined Sugar- -Doughnuts without guilt. Yippee!
Acma is a well-known pastry that you could find easily in any bakery in Turkey. To be able to make it right at home, some secrets must be known. First of all, ingredients should be in room tempera…
Vanilla Bean Pound Cake is a timeless and decadent dessert that brings together the rich aroma of vanilla beans and the moist, dense texture characteristic of pound cakes. This indulgent treat is a celebration of
Easy-to-make fried Sourdough Churros are a perfect treat for any occasion. Made with sourdough discard, they are crisp on the outside and pillowy soft on the inside. Dip each cinnamon-sweet homemade churro into a luscious, creamy chocolate sauce for an extra touch of decadence.
As we near the end of Ramadan, the buzz of Eid fills the air. Markets are full of people buying new cloths, decorations and sweets. Mosques are full of worshipers trying to make the best out of the…
Syrniki (Cottage Cheese Pancakes) are a delicious and healthy breakfast or even dessert dish that is packed with protein.
Amazing looking chocolate bomb! I bet it just melts into chocolatey goodness. I love mousse! Can’t wait to make it! These showstoppers are a creative spin on a classic dessert.…
Enjoy this smooth and creamy custard that’s baked to perfection. Perfect dessert to treat your family!
This Biscoff Icebox Cake is the perfect no-bake and make-ahead treat that will wow your tastebuds! With only a handful of ingredients and minimal effort, you will be left with a decadent dessert.
This tahini halva recipe is made with simple ingredients. A dense, rich sweet treat that is nut-based with so many variations. Halva is eaten as a dessert or an energy-boosting breakfast.
Can you imagine if you combined two legendary baked goods: almond croissants and blondies? These almond frangipane blondies swirl frangipane filling on top of a tender blondie batter for a fudgy, almond-filled dessert.
Are you looking for a quick and easy traditional gingernut recipe? Check out my Grandma's Gingernut Biscuits recipe here. Tastes like a warm hug!
If a donut and a cheesecake had a baby, it would be this custard pastry! Traditionally named Quarkteilchen because they are made with German Quark, these are simple with a touch of lemon and the perfect weekend brunch addition!
Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!
Here is how to make Croatian Mađarica - a chocolate layered slice. Mađarica is always a hit, especially with the kids.
Golden flaky pastry filled with a smooth and creamy butterscotch filling, this beautiful school dessert recipe will transport you straight back to your childhood!
If you’re looking for a fast and easy dessert, this is the yummiest cookie recipe you will ever try. Disclaimer: These will be your new obsession. They are beyond simple to throw together and the outcome is like none other. So chewy on the inside with lots of almond flavor. If you don’t have caster […]
These pogacsa, Hungarian for “biscuit,” are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Easy, never-fail recipe. Easier than vanilla slices and tastier. Very moreish and quite light to eat. I was given this recipe 3 years ago, and it's now my signature dessert.
Gateau Basque is a traditional cake from the Basque country. This Basque cake recipe is made with a flaky, buttery crust and is filled with pastry cream and cherry marmalade.
Rich, fudgy and almondy. If almond croissants and caramel-like blondies had a baby together, these would be it! Totally scrumptious!
This delicious Thai dessert features chewy sticky rice balls and sweet coconut milk.
Resep dalam bhs İndonesia ada dibagian bawah First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. If you love Turkish food, you may hear about simit or Turkish bagel. A big ring shape bread covered with sesame seeds is one of the famous street food in Turkey. You can check how to make homemade simit here and here. And today I will share another Turkish delicacy; Açma or Turkish soft bagel. Yep.... this is a soft version of a Turkish bagel. If simit has crunch skin outside while chewy inside, this soft bagel version has a cotton-soft texture. Usually, it is also sold together with simit and other traditional or nontraditional Turkish patisserie products. You may love my Peynirli poğaça / Turkish Cheesy breakfast pastry Açma is generally made without filling, but during the processed butter applied over the dough before rolling it into a ring shape. That butter gives such a delicious and distinguished taste when you tear the bagel, it'll wire-like texture. Even though mostly made wiıthout filling, there are some açma made with filling and we call it "poğaça". The filling has wide various start from Olive, sausage, cheese, potato or minced meat. Check also my Turkish Breakfast bread with potato filling / Patates Poğaça Making this patisserie delicacy actually very simple and straightforward. For the butter layer, you must have very soft, but not melting butter ready. No egg is required for this recipe. Egg wash only require for brush the topping before sprinkling with sesame seeds. If you want to skip egg completely, you can use a mixture of 2 Tbsp molasses mixed with a half cup of water. Use this to brush the dough before sprinkling with sesame seeds. Mix all liquid ingredients with sugar and yeast. Let it rest until it looks bubble. If you don't see any bubbles, don't bother to continue. It means your yeast is no longer active and you need to buy another one. After you have your bubble liquid, you can add dry ingredients like flour and salt. Knead well until smooth and elastic. You can use an electric kneading machine or mixer or just use your strength and knead by hand. This dough is very friendly and easy to handle. So here my açma recipe you can try at home. It's so easy, failproof, and won't let you down to serving for breakfast, brunch, fill kid's lunch box, or for your picnic basket. Açma / Turkish soft bagel By: Çitra's Home Diary Make 14-16 pcs Ingredients: 🥯1 glass (250 gr) of warm milk 🥯 1 glass (250 gr) of warm water 🥯 ½ glass (125 gr) of vegetable oil 🥯 2 tbsp (30 gr) of sugar 🥯 1 tbsp instant dry yeast 🥯 4 ½ glass ( 800 gr) of flour 🥯 2 tsp salt For filling/ layer: 🥯 enough butter, very soft but not melted topping: 🥯 1 egg + 1 tbsp oil (*) 🥯 white/black sesame seed *Note: want to go eggless? mix 2 Tbsp molasses with half a cup of water. Use to brush the dough before sprinkling with sesame seeds. How to make: 1) Mix warm milk, water, vegetable oil, sugar, and yeast in a kneading bowl. Use a wire whisk to mix everything. Let it stand for about 10 minutes or until you see a bubble that confirms you have active yeast. 2) Add the flour and salt, and start to knead until becomes a smooth and elastic dough. When you push gently the dough with your finger, it will spring back. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures #4). 4) Apply soft butter to the dough ( picture #5). Then roll up long side edges and shape like a long rope. You may roll it up againts the table and carefully strecth it to make it longer (see picture #6). Twist it to make it like a rope, attach two sides to each other and shape it like a big ring (picture #7). 5) Move them onto a baking tray lined with parchment paper. Do to all the dough. Loosely cover with a kitchen towel or plastic film and let it rest until noticeably puffy. Meanwhile, preheat the oven at 180℃. 6) Brush the surface with egg wash (or molasses mixture) and sprinkle with sesame seeds. Bake into the preheated oven for about 17-20 minutes or until golden brown. Remove from oven and place over a cooling rack. Note: Time and temperature of baking it's only guidance, adjust to your own oven condition. Enjoy. Afiyet olsun. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 PIN THIS FOR MAKE IT LATER ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯 🥯🥯🥯🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Di Turki, selain simit, Açma juga salah satu makanan yang biasa dinikmati sebagai sarapan ataupun teman minum teh di siang hari. Bertekstur empuk seperti roti manis khas Indonesia. Biasa dijual di toko-toko (patisserie) di waktu pagi sampai siang. Selain di toko patisserie, açma ini juga biasa dijajakan oleh penjual keliling atau digerobak pinggir jalan bersama dengan bagel khas Turki simit. Nah, yang penasaran ingin coba juga hari ini saya ingin bagi salah satu resep untuk sarapan keluarga saya terutama di akhir minggu. Bisa juga untuk isian lunch box si kecil atau bekal piknik 🧺 Açma / Turkish soft bagel By: Çitra's Home Diary Hasil jadi 14-16 buah Bahan-bahan: 🥯1 gelas (250 gr) susu hangat 🥯 1 gelas (250 gr) air hangat 🥯 ½ gelas (125 gr) minyak sayur 🥯 2 sdm (30 gr) gula pasir 🥯 1 sdm ragi instant 🥯 4 ½ gelas ( ±800 gr) terigu serbaguna 🥯 2 sdt garam Untuk olesan layer: 🥯 mentega, sangat lembek tapi tidak cair topping: 🥯 1 telur kocok dengan 1 sdm minyak (*) 🥯 biji wijen hitam dan putih *Note: bisa diganti dengan campuran 2 sdm molasses diaduk dengan ½ gelas air hangat. Cara membuat: 1) Dalam mangkok besar, campur susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk rata dengan whisk. Diamkan kurang lebih 10 menit atau sampai berbusa. Note; jika tidak ada buih/ busanya berarti raginya tidak aktif lagi ya moms. Bisa beli ragi yang baru dan ulangi prosesnya. 2) Setelah campuran diatas terlihat berbusa (ragi aktif), masukkan terigu dan garam. Lalu uleni hingga kalis dan elastis. Proses pengulenan bisa menggunakan mikser listrik atau dengan tangan biasanya. Adonan dalam resep ini "bersahabat" banget kok moms, gak susah. Kalau dirasa adonan sudah kalis bisa stop pengulenan. Caranya, jika adonan dipencet ringan dengan jari, adonan akan membal balik (spring back). Tutup dengan plastik cling atau serbet lembab bersih dan diamkan sampai dobel volumenya. Lama proofingnya tergantung suhu dan kelembaban ruang masing-masing ya. 3) Kempiskan adonan dan uleni ringan saja dan bulatkan. Bagi adonan menjadi 8 sampai 10 bagian. Bulatkan lagi tiap bagian. Ambil 1 bulatan lalu gilas dengan rolling pin berbentuk oval panjang (lihat gambar#4 diatas) 4) Oleskan mentega yang lembek ke permukaan adonan tersebut, oles yang rata ya (lihat gambar #5). Lalu gulung dari bagian yang panjang membentuk gulungan panjang. Roll lagi di meja kerja hingga gulungan menjadi lebih panjang (gambar #6). Lalu pelintir gulungan panjang tersebut dan rekatkan ujung-ujungnya hingga menyerupai tali tambang berbentuk cincin besar (gambar #7). 5) Susun diatas loyang baking beralas baking paper. Tutup dengan serbet lembab bersih dan diamkan hingga kurleb 30 menit. Sementara itu panaskan oven suhu 180℃. 6) Setelah açma terlihat mengembang (tapi jangan over proofing ya), olesi permukaannya dengan olesann telur (molasses) dan taburi dengan wijen. Panggang dalam oven yang sudah dipanaskan selama kurleb 17-20 menit atau sampai permukaannya keemasan matang. Angkat dari oven dan susun dirak pendingin. Note: Waktu dan suhu memanggang sesuaikan dengan kondisi oven masing-masing ya. Afiyet olsun. Selamat mencoba, semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ========================================================================= Check also my yummy recipe: Sausage Bread Roll / Roti gulung Sosis (Çiğ) Çibörek / Turkish food recipe; mincemeat stuffed fried meat turnover Indonesian style Fried Shrimp Chicken Dumpling / Lumpia Ayam Udang Goreng loading...
Ever had Booza before? that stretchy and chewy Lebanese ice cream. This Arabic take on ice cream is full of intense flavors that will take you on a lifetime journey.
Indulge in Galatopita, a Greek delight featuring creamy custard in a golden crust. With milk, semolina, and citrus zest, it's perfect for any occasion.
Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. You may easily personalize the recipe for strawberry mochi and mochi ice cream or mochi balls. On top of that, the recipe is free of dairy and gluten. Making vegan mochi is easier than you thought. It may look challenging as it appears fancy but thanks to our helpful tricks and tips, you’ll become a mochi master right away. Once you familiarize yourself with the process, you’ll want to make these again and again. One element that makes this recipe stand out is the taste and texture of the mochi batter. Combining the perfect ratio of ingredients is essential for creating that sticky, chewy, and fine texture that resembles the Whole Foods and Trader Joe’s versions. You may serve this with a matcha latte if you wish. Chewy, fine, and sticky surface with a smooth and tender middle when you take a bite. Great vegan mochi every single time! What is Mochi? Japanese sweet made of short-grain glutinous japonica Rice is also known as mochi. The rice is ground into a porridge, then shaped. This traditional Japanese ceremonial dish requires a lot more work (a lot of pounding) to prepare. We use already-ground rice to make this dish and then heat it up in the microwave to avoid straining our muscles. If you're visiting Japan or "Japanese" cities (such as Los Angeles or Manhattan), traditional mochi is available. It's soft and fluffy inside. It is very low in sugar, gluten-free, and dairy-free. WHAT YOU” LL NEED Mochiko/Shiratamako. This is a different flour kind compared to typical rice flour. You may find this variety in Japanese grocery shops or get it from an online supplier on Amazon. You have to use vegetarian/vegan sugar for making this recipe. Cornstarch Red beans/Azuki beans. You have to prepare a mixture of red beans and sugar to make your sweet azuki paste. Red beans are found in most grocery and health food stores, both offline and online. You may also add extra food coloring to enhance the appearance of mochi balls with a range of colors. MAKING THE RED BEAN PASTE Preparing a vegan red bean paste is a piece of cake: all you need to gather is red beans, sugar and some water. Place the red beans and the water in a saucepan and bring to a boil for 5 minutes. Remove the water. Add more water and bring to boil for a second time. Cover with the lid and let simmer for 60 minutes or so (the beans have to be easily mashable). Remove the water and stir in the sugar. Keep stirring until you achieve the right texture. Tip: It is suggested that you prepare your azuki paste in advance. MAKING HOMEMADE VEGAN MOCHI Combine the mochiko flour, sugar, and water in a microwavable bowl. It is vital to stir everything well until it is totally dissolved. You may insert some food coloring into the mix to make these look more appealing--I personally use red coloring in these. Seal the bowl with the plastic film (loosely). Heat at full power for a couple of minutes. Remove from the microwave and combine everything well with a wet spatula. Cover again and microwave for another 30 seconds or until the dough becomes slightly transparent. Place the dough onto a parchment paper sheet dusted with cornstarch. Dust more cornstarch evenly over the dough’s surface. Split the dough into 3-4 even pieces and flatten each piece in a rounded patty-like shape. You may use your hands to stretch the dough. Take out the red bean paste and put it in the middle of the mochi envelope. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Serve. TIPS & TRICKS TO MAKE THE BEST VEGAN MOCHI You should make the Azuki red bean paste in advance and chill it in the fridge before preparing your mochi. Use Shiratamako or Mochiko rice flour for making this recipe. If you only have the typical glutinous rice flour, making mango mochi is best. Make sure you combine all these ingredients well and that everything is totally dissolved without any bits or lumps, or else your dough will be grainy. Due to the fact that the dough is quite sticky upon touch, you’ll have to use plenty of cornstarch on its surface to stop it from sticking. However, ensure that the cornstarch layer is thin and even, and avoid overdosing on the mochi with cornstarch. FAQ VEGAN MOCHI TASTE: HOW DOES IT TASTE LIKE? Like other mochi sweets, vegan mochi also has a remarkable consistency often described as chewy, sticky, and rich. It’s delicious, and you’ll soon become hooked! CAN I PREPARE VEGAN ICE CREAM WITH THIS RECIPE? Yes, as long as you substitute the azuki bean paste with the vegan ice cream filling. HOW TO KEEP VEGAN MOCHI? FOR HOW LONG? You may store your vegan mochi in an air-tight container in the fridge for up to 2 days. However, they are best eaten on the actual date you make them. If you’ve made this recipe, let me know your results and thoughts in the comments section below! Vegan Mochi Recipe Full Guide Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. Pin Preparation Time: 10 minutes, Cooking time: 1 hour, Total Time: 1 hour & 10 minutes Servings: 4 mochi balls, Calories: 148 Ingredients For The Mochi Dough 6 tbsp Mochiko or Shiratamako rice flour 2 tbsp cane or other vegan sugar types 6 tbsp water 2 drops of food coloring e.g. red (optional) ¼ cup of cornstarch (for dusting) Azuki Red Bean Paste, -⅓ cup red beans, rinsed - ⅓ cup sugar cane -Water Directions Make the Azuki Red Bean Paste Place the rinsed red beans and water into a saucepan over medium to high heat. Bring to a boil and let boil for 5 minutes. Remove the water, taking the red beans out of the pan. Place more water and bring to boil for another time. Cover with a lid. Lower the heat and allow to simmer for 1 hour or until you can mash the beans easily with your hands. Preparing the Vegan Mochi Dough Combine the mochiko, water, sugar, and optional food coloring in a microwavable bowl. Make sure that you whisk everything thoroughly until totally dissolved. Seal the bowl with cling film or cover with a kitchen towel (loosely). Place in the microwave at the highest setting for a couple of minutes. Remove it and combine it with a wet spatula. Cover and heat again for half a minute or until the dough becomes transparent. Place the prepared mochi dough onto a parchment paper layer dusted with cornstarch. Dust a light layer of cornstarch onto the dough. Split your dough into 3 to 4 equal parts and flatten each into a round shape. You may use your hands to stretch the dough out. If it’s too hot to handle, let it cool down for a few minutes. Vegan Mochi Assembling Spoon out 1 tbsp of the red bean paste and transfer it to the middle of the mochi wrapper. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Dust the butt of the mochi with cornstarch and take a brush to brush away any excess cornstarch. Repeat this procedure for making the remaining dough and filling. Allow to set and serve at room temperature or keep in the fridge for up to 2 days. Let me know in the comments how it turned out for you. Also, check out our other fantastic mochi recipes, like mochi waffles and mochi donuts.
Can you imagine if you combined two legendary baked goods: almond croissants and blondies? These almond frangipane blondies swirl frangipane filling on top of a tender blondie batter for a fudgy, almond-filled dessert.
Soft and chewy lemon cream cheese cookies with a classic vanilla icing. Perfect for a dessert or holiday.
Learn to make this simple yet delicious Mango Sago dessert that is restaurant-worthy. Full of mango and coconut goodness studded with yummy sago pearls.
Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.
Before you get started with the recipe, I want to say that I would highly recommend using weighted measurements instead of volume. It is much more accurate and can save you a headache.
This popular and delicious Portuguese milk tarts recipe (receita de queijadas de leite) is easy and quick to make.
