Explore >> Select a destination
|
You are here 
|
utry.it | ||
| | | | |
thelilycafe.com
|
|
| | | | | I consider bread to be it's own food group. I know it's not, but that's just how much I adore bread (as long as it's not sourdough or rye). Once I figured out how to ratio bake bread, the only thing that's ever stopped me is the weather. See, bread needs warmth to rise properly,... | |
| | | | |
domesticgothess.com
|
|
| | | | | Tangzhong chocolate swirl buns - beautifully soft, chocolate filled bread roll twists made using a Japanese method of bread baking. | |
| | | | |
www.notquitenigella.com
|
|
| | | | | It's pineapple bun or Bolo Bao time! If you love these Hong Kong bakery treats then you will LOVE this incredibly soft home made version! You can serve them with a thick slice of butter or try my version where they're filled with a pineapple & coconut jam and whipped cream! This is a pushy recipe Dear Reader! | |
| | | | |
write.as
|
|
| | | Ingredients 2¾ C flour ? C granulated (white) sugar ? C brown sugar (packed) 2 C chopped or crushed cranberries. Fresh and frozen are both OK. 1 large apple, peeled and chopped 1 large orange, zested and juiced 3½ tsp baking powder 1 tsp salt ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 large egg 1 C milk 3 Tbsp canola oil Directions Peel and chop the apple. Zest the orange, then juice the orange, adding the juice to the chopped apple. Crush or coarsely chop the cranberries. Mashing them between two cutti... | ||
