Ube Mochi Waffle Recipe

INGREDIENTS

• ¼ cup ube puree (Ube Halaya Jam)
• ¼ cup water
• 1 tsp ube extract (More if you want the extra purple color)
• 1 egg
• 1 cup coconut cream
• ¼ tsp vanilla extract
• 2 tsp oil
• 1 ¼ cup mochiko flour
• 1 tsp baking powder
• 1/3 cup sugar
• ¼ tsp salt

INSTRUCTIONS

1. In a small mixing bowl combine the ube puree, water and ube extract.
2. In a mixing bowl combine mochiko flour, baking powder, sugar and salt.
3. In a separate large bowl whisk together the egg, coconut cream, vanilla extract and ube mixture.
4. Depending on your waffle iron it will vary what setting to set it to cook the waffles. I set it to medium-high or setting 4 out of 5.
5. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.
6. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine goes off to let you know it's done cooking.
7. Move the cooked waffles to a cooling rack for 5 minutes and enjoy with your favorite fruit.

Source: CookwithChung post

Approximate recipe; Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.

Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).

Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).

Much of this recipe is kind of a combination of something the wife and I found on one of two videos. One is from thatdudecancook and the other is Kenji.

Ranch dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 3 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp msg
• 1/2 tsp salt
• 2 tsp white vinegar
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 1/4 cup chopped chives

Sources: Thatdudecancook youtube

https://archive.is/DFzbB

#Recipe:

Crêpes:

4 eggs

400ml of milk

400ml of sparkling water (regular water works, too!)

4 tbsp vegetable oil

4 tbsp sugar

1 tbsp vanilla extract

400 grams of flour

Mix all of the ingredients until combined. Strain through a fine mesh sieve, cover and let the batter rest for 2 hours in the fridge. Use a soup ladle or a cup to scoop equal amounts of batter into a pan, I do one soup ladle per crepe and this recipe usually yields 18-20 crepes! Make sure to add a drop of oil to the pan before frying each crepe.

Pastry cream:

400 ml milk

100 grams sugar

50 grams cornstarch

1 & 1/2 tablespoons vanilla extract

150 grams of butter

Place 200 ml of the milk into a smaller saucepan over medium high heat. While it warms up, whisk together the remaining 200 ml of milk, sugar, cornstarch and vanilla. When the milk starts to come to a boil, pour in the cornstarch mix and whisk for a few minutes until the custard thickens up. Remove from heat and whisk in the butter.

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface (it won't melt!). Let the custard cool down to room temperature and then let it chill in the fridge for 4 hours, until it’s completely chilled. Before using it, make sure you whisk it with a hand mixer for a few minutes until it has a medium stiff, fluffly texture.

Strawberry filling:

350 grams of cleaned, halved strawberries

100 ml of water

-blend it together until smooth

Pour the blended strawberries into a saucepan, add in 200 grams of sugar and the juice of half a lemon. Let it simmer on medium high heat. In a separate cup, mix together 150 ml of water and 3 tbsp cornstarch into a slurry, once the strawberry mixture starts bubbling, whisk in the slurry and continue mixing until it thickens.

Remove from heat once it thickens up, add in 100 grams of butter, mix, cover and let it cool all the way to room temp., don't put it in the fridge. No need to whip it up before using, just stir it with a spoon to loosen it up a bit.

Whipped cream:

200 ml whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

Whip it up until stiff peaks form.

Once you have your crepes (make sure they've cooled down), pastry cream, strawberry filling, whipped cream - it's time to assemble the crepes. I did crepe - custard - crepe - whipped cream - crepe - strawberry filling & repeat.

Optional; sprinkle freshly diced strawberries on top of the strawberry filling, I'll definitely do it next time I make this because I think I'd prefer it texturally if I could have small bites of fresh fruit in there!

#ETA: Can't believe I forgot to write this, but definitely chill the cake overnight. Cover it in cling wrap and let it chill!

Source: https://archive.is/LItKE

cross-posted from: https://lemmy.ml/post/1374152

Dough: 2 eggs 35g sugar 580g bread flour (I used @kingarthurbaking) 12g kosher salt 35g softened unsalted butter 100g whole milk 6g instant yeast

Tangzhong: 120g whole milk 120g water 40g bread flour

+4 mozzarella sticks cut into 3 sections (12 total)

1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 5 mins

2. In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5-2hrs or until almost doubled in size

4. Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 10 mins. Meanwhile lightly grease a 9”x13” pan

5. Doing one at a time, roll the dough into a long oval ~9” long. Cut slits lengthwise as shown in the video, making sure to stop 3/4 of the way. Place the cheese at the end with no slits and roll into a log. Place into the pan. Repeat with remaining dough and cheese

6. Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F

7. Lightly brush with a little milk before baking. Bake for 25-30mins or until the top is golden

8. Optional: brush with 1 tbsp of melted butter mixed with 1 tbsp of honey for a shiny top

Dough: 2 eggs 35g sugar 580g bread flour (I used @kingarthurbaking) 12g kosher salt 35g softened unsalted butter 100g whole milk 6g instant yeast

Tangzhong: 120g whole milk 120g water 40g bread flour

+4 mozzarella sticks cut into 3 sections (12 total)

1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 5 mins

2. In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5-2hrs or until almost doubled in size

4. Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 10 mins. Meanwhile lightly grease a 9”x13” pan

5. Doing one at a time, roll the dough into a long oval ~9” long. Cut slits lengthwise as shown in the video, making sure to stop 3/4 of the way. Place the cheese at the end with no slits and roll into a log. Place into the pan. Repeat with remaining dough and cheese

6. Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F

7. Lightly brush with a little milk before baking. Bake for 25-30mins or until the top is golden

8. Optional: brush with 1 tbsp of melted butter mixed with 1 tbsp of honey for a shiny top

Pretty much mini carnations!

Have any info on fruits not listed? Have a veggie picking guide? Please share!

Source: fixthe_fernback from Reddit

I've started drinking these this week and I'm loving them. they don't taste like spinach at all!

1 cup soymilk

1 frozen banana chopped up

2 Tb peanut butter

a few handfuls of spinach and/or kale (the kale will add a bit of bitterness, I've started out with just spinach and moved to adding half kale and half spinach)

1 Tb ground flax seeds (optional)

pour the soymilk in the blender, add the banana and peanut butter. start blending on low, and slowly add in the spinach or kale. stop when the smoothie looks green enough.

the bananas and peanut butter seem to counteract the taste of spinach entirely. I've made it without PB before and you could taste it a bit, but with the PB it only looks green. These appear to have really helped and regulated my digestive system, if you catch my drift.

also, you don't need a $500 blender for this to work. My $30 black and decker blender works fine. Just be patient.

Second try since the first one displayed sidewards.

Stumbled across it on a hike in the PNW.

Crimson clover

Snapped a pic at my cousin's house and forgot what type this was.

aka St John's wort. Caught my eye on campus years ago.

One of my favorites to gawk at.

That porta potty was at least 10 stories up.