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Den of Deals
Den of Deals
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Tuesday 22 October 2024 16:53:00 GMT
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magnetic.bracelet0
magnetic bracelet :
Good product 🥰
2024-10-24 03:15:16
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Italian Easter Bread 🐣 Ingredients - 120ml (4 fl oz) milk - 50g (1.75 oz) sugar - 7g (¼ oz) yeast - 550g (19.4 oz) flour - 1 tsp salt - zest of 1 orange - 120ml (4 fl oz) orange juice - 2 eggs, lightly beaten - ½ tsp ground cloves - 60g (2.1 oz) unsalted butter, room temperature - 3 eggs, for dyeing - pine and blue dye - 2 tbsp white vinegar - sprinkles, for decoration - 1 egg, beaten (for egg wash) Method 1. Start by warming the milk and sugar in a small pot over low heat to about 30°C (86°F). Then, add the yeast and stir until the sugar and yeast have dissolved. 2. In the bowl of a stand mixer, combine the flour, salt, orange zest, orange juice, 2 beaten eggs, and ground cloves. Attach the dough hook and start mixing, then pour in the milk yeast mixture. 3. Mix the dough on low speed for 4-5 minutes or until smooth. Then, add the room temperature butter and continue to mix until the butter is fully incorporated. Turn the dough out onto the counter and roll into a tight ball. Place the ball into a container and cover with an airtight lid or cling film. Leave to prove until it has doubled in size. 4. While the dough is proving, prepare the dye for the eggs. In two separate bowls, add 300ml water, 1 tablespoon vinegar, and a splash of each dye colour to each bowl. Mix well, then add 2 eggs to each bowl. Leave them in the colour for 20 minutes before removing and setting aside. 5. Once the dough has proved, turn it out onto a bench and cut into 3 even pieces. Roll each piece into a long rope of the same length, then plait the 3 dough ropes. 6. Place the plaited dough onto a lined tray, forming a circle and pressing the ends together to join. Place 3-4 of the coloured eggs in the centre of the plait and cover the tray with cling film. Leave to prove again for 1 hour or until it has doubled in size. Preheat the oven to 180°C (356°F). 7. Once proved, brush with beaten egg and sprinkle on the sprinkles. Bake in the preheated oven for 25 minutes. Remove from the oven and let it rest/cool for 20 minutes before slicing and serving. #baking #Recipe #easter #bread #food #cooking #fyp #viralvideo
Italian Easter Bread 🐣 Ingredients - 120ml (4 fl oz) milk - 50g (1.75 oz) sugar - 7g (¼ oz) yeast - 550g (19.4 oz) flour - 1 tsp salt - zest of 1 orange - 120ml (4 fl oz) orange juice - 2 eggs, lightly beaten - ½ tsp ground cloves - 60g (2.1 oz) unsalted butter, room temperature - 3 eggs, for dyeing - pine and blue dye - 2 tbsp white vinegar - sprinkles, for decoration - 1 egg, beaten (for egg wash) Method 1. Start by warming the milk and sugar in a small pot over low heat to about 30°C (86°F). Then, add the yeast and stir until the sugar and yeast have dissolved. 2. In the bowl of a stand mixer, combine the flour, salt, orange zest, orange juice, 2 beaten eggs, and ground cloves. Attach the dough hook and start mixing, then pour in the milk yeast mixture. 3. Mix the dough on low speed for 4-5 minutes or until smooth. Then, add the room temperature butter and continue to mix until the butter is fully incorporated. Turn the dough out onto the counter and roll into a tight ball. Place the ball into a container and cover with an airtight lid or cling film. Leave to prove until it has doubled in size. 4. While the dough is proving, prepare the dye for the eggs. In two separate bowls, add 300ml water, 1 tablespoon vinegar, and a splash of each dye colour to each bowl. Mix well, then add 2 eggs to each bowl. Leave them in the colour for 20 minutes before removing and setting aside. 5. Once the dough has proved, turn it out onto a bench and cut into 3 even pieces. Roll each piece into a long rope of the same length, then plait the 3 dough ropes. 6. Place the plaited dough onto a lined tray, forming a circle and pressing the ends together to join. Place 3-4 of the coloured eggs in the centre of the plait and cover the tray with cling film. Leave to prove again for 1 hour or until it has doubled in size. Preheat the oven to 180°C (356°F). 7. Once proved, brush with beaten egg and sprinkle on the sprinkles. Bake in the preheated oven for 25 minutes. Remove from the oven and let it rest/cool for 20 minutes before slicing and serving. #baking #Recipe #easter #bread #food #cooking #fyp #viralvideo
Wagyu Katsu Sando Ingredients - 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread's shape) - 50g (about 1.75 oz) flour - 2 eggs, beaten - 100g (about 3.5 oz) panko bread crumbs - 30g (about 1 oz) tonkatsu sauce - 50g (about 1.75 oz) thin sliced sugar loaf cabbage - 2 slices milk bread (from a tin loaf) - Wagyu tallow, for frying Method 1. Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs. 2. Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes. 3. Lightly brush one side of the milk bread slices with tallow, then toast them on one side only. 4. Spread tonkatsu sauce on the toasted sides of both bread slices. 5. Place the beef cutlet on one slice of the bread, then add the thinly sliced cabbage on top of the beef. Cover with the second slice of bread, toasted side facing inward. 6. Trim all four edges of the sandwich for a neat appearance, then cut the sandwich in half, and each half into two again, resulting in four quarters. #cooking #wagyu #Recipe #food #viral #foryoupage
Wagyu Katsu Sando Ingredients - 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread's shape) - 50g (about 1.75 oz) flour - 2 eggs, beaten - 100g (about 3.5 oz) panko bread crumbs - 30g (about 1 oz) tonkatsu sauce - 50g (about 1.75 oz) thin sliced sugar loaf cabbage - 2 slices milk bread (from a tin loaf) - Wagyu tallow, for frying Method 1. Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs. 2. Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes. 3. Lightly brush one side of the milk bread slices with tallow, then toast them on one side only. 4. Spread tonkatsu sauce on the toasted sides of both bread slices. 5. Place the beef cutlet on one slice of the bread, then add the thinly sliced cabbage on top of the beef. Cover with the second slice of bread, toasted side facing inward. 6. Trim all four edges of the sandwich for a neat appearance, then cut the sandwich in half, and each half into two again, resulting in four quarters. #cooking #wagyu #Recipe #food #viral #foryoupage

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