Homemade Hamburger 2

Recipe for 8 buns (approximately 60g for each dough or make more into small little buns): 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter
Recipe for the water dough "water roux":
Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down. Methods:
Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.
Let the dough slowly absorb the butter then turn to speed two if you are using kitchenaid mixer. Knead until the dough no more sticking at the side of the mixing bowl and the dough should be very smooth and elastic.
Let it proof for 40 minutes in a clean bowl cover with cling warp.
Divide the dough into even size of 8 portions or any size you like it to be then let it rest for 10 minutes.
Shape the dough into smooth round shape. Prepare some water on a a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place the dough on a baking tray and let the it proof for 40 minutes. Bake at 180C for 15 minutes.

Homemade Hamburger 1

Homemade Burger

Recipe for the patties:
250g minced pork 250g minced beef
1 big onion, peeled and finely chopped
Olive oil
1/4 teaspoon of cumin powder
1/4 teaspoon fennel powder
1/2 teaspoon coriander powder
some sea salt and ground black pepper
a handful of freshly grated parmesan cheese
a tablespoon Djon mustard
1/2 beaten egg
80g fresh wholemeal breadcrumbs
1. Fry the onion with some olive oil in a pan for few minutes until softened. When the onion completely cool down, mix it to the meat.
2. Add the rest of the ingredients and half of the breadcrumbs and mix well. (if the mixture is too sticky, add a few more breadcrumbs)
3. Shape the meat into the size you like and place on a tray with greaseproof paper.
4. Sprinkle some bread crumbs on top of each burger and press down gently. Chilled in the fridge for 3-4 hours or in the freezer if not using it immediately.
5. Fry the burger in a little oil on medium high heat for few minutes, depending on the thickness of the meat.

Nguyên liêụ :
• 250g thịt heo
• 250g thịt bò băm băm
• Olive oil
• 1 / 4 muỗng cà phê bột thì là Ai Cập
• 1 / 4 muỗng cà phê bột thì là
• 1 / 2 muỗng cà phê bột rau mùi
• its muôí và tiêu đen
• một muỗng canh mù tạc djon
• 1 / 2 trứng đánh đều
• 80g mẫu vụn bánh mì tươi
Thực hành
• Chiên hành tây với một ít dầu ôliu trong chảo cho vài phút cho đến khi mềm. Khi hành tây hoàn toàn nguội, trộn nó vào thịt.
• Thêm vào phần còn lại của các thành phần và một nửa của breadcrumbs và trộn đều. (nếu hỗn hợp quá dính, thêm một vài breadcrumbs hơn)
• Tạo hình dạng thịt vào kích thước bạn thích và đặt trên một cái khay với giấy thấm mơ.

Rắc một số mẩu bánh mì lên miếng burger và ấn xuống nhẹ nhàng. Ướp lạnh trong tủ lạnh 3-4 giờ hoặc trong tủ lạnh nếu không sử dụng nó ngay lập tức.
• Chiên burger trong một ít dầu với lửa lớn vừa cho vài phút, tùy thuộc vào độ dày của thịt.

Dulce De Leche Ice Cream

Dulce De Leche Ice Cream
2 1/4 cups whole milk
1 1/4 cups dulce de leche
1/2 cup heavy cream
a splash of vanilla extract
a pinch of salt
In a heavy saucepan, heat the milk and dulce de leche just to a boil, stirring until the duce de leche is dissolved.Remove from the heat and add the heavy cream, vanilla extract, and salt.
Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled, preferably overnight.

Churn the mixture in a ice cream maker for 20 - 25 minutes until thicken. Store in an airtight freezer container and freeze until harden.

Cream Cheese Ice Cream

Cream Cheese Ice Cream
175ml milk
120g caster sugar
125g philadelphia cream cheese
half teaspoon pure vanilla extract
1 egg
juice of half a lemon
350ml double cream
Heat the milk in a pan, and while it's getting warm, beat together the sugar, philadelphia, vanilla, and egg in a bowl. Still whisking, pour the bot milk into the cream cheese mixture and pour this back into the cleaned-out pan and make a custard in the regular way.
Pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped.

Cover the custard closely, leave to cool, then chill for 6 hours or overnight. pour into an ice cream maker to churn for 20-25 minutes until thick. transfer to a freezer container. Freeze for 5 - 6 hours until firm.

Chocolate Snickers Ice Cream

4 egg yolks
75g caster sugar
1 tsp cornflour
300ml milk
150g dark chocolate
300ml whipping cream
2 Snickers bars
Put the egg yolks, sugar and cornflour in a bowl and whisk until thick and foamy. Pour the milk into a heavy pan, bring just to the boil, then gradually pour the milk into a heavy pan, bring just to the boil, then gradually pour the milk on to the yolk mixture, whisking constantly.
Return the mixture to the pan and cook over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour back into the bowl and stir in the chocolate until melted. Cover the custard closely, leave to cool, then chill for 6 hours or overnight.
Whip the cream until it has thicken, but is still soft enough to fall from a spoon. Fold it into the chilled custard and pour into an ice cream maker to churn for 20-25 minutes until thick.
Fold in chopped chocolate snickers transfer to a freezer container. Freeze for 5 - 6 hours until firm.
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4 lòng đỏ trứng
75g đường
1 muỗng cà phê bột bắp
300ml sữa
150g chocolate đen
300ml kem whipping
2 thanh Snickers
Cho lòng đỏ trứng, đường và bột bắp trong một bát và whisk cho đến khi đặc và bọt.
Rót sữa vào một cái chảo lớn, đun sôi, sau đó đổ từ từ sữa vào hỗn hợp lòng đỏ, đánh liên tục.
Quay trở lại hỗn hợp vào chảo và nấu trên lửa nhẹ, khuấy liên tục cho đến khi đặc lại trứng và mịn.
Đổ lại vào tô và khuấy trong sô cô la cho đến khi tan chảy để cho mát, sau đó làm lạnh trong 6 giờ hoặc qua đêm
Đánh kem cho đến khi nó đã dày lên, nhưng vẫn còn mềm đủ để khuấy bằng muỗng.
Cho socola vụn và Snickers vào thố kem , rồi đưa vào máy lam kem.
Note : Nếu có máy lam kem: Cho socola vụn và Snickers vào thố kem, cho vào ngăn đá tủ lạnh 30p-45p lấy ra, dùng muỗng khuấy cho tan lớp đá, cứ tiếp tục làm như vậy 3-4 lần, ta sẽ có 1 thố kem như ý.
Chúc bạn thành công.

Baci Ice Cream

Baci Ice Cream
Recipe By :Nigella Lawson
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

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4 large egg yolks
6 tablespoons sugar
2 1/4 cups heavy cream
4 ounces bittersweet chocolate
2 tablespoons cocoa powder
7 ounces Nutella
2 teaspoons hazelnut syrup
Whisk the yolks and sugar in a bowl until thick and creamy; they should form pale ribbons when you lift the beaters or whisk. Bring the cream to a boil and add it to the beaten yolks, pouring slowly and beating all the while.
Melt the chocolate (I find this easiest to do in the microwave) and let it cool slightly, then whisk this, followed by the cocoa, into the eggs and cream. Pour the chocolate-custard mixture into a pan and cook on a low to moderate heat, stirring constantly with a wooden spoon, until everything's' smooth and amalgamated and beginning to thicken. Turn into a bowl or wide pitcher and cool, whisking or stirring every now and then to stop a skin from forming.
When the mixture's cool, whisk in the Nutella and the hazelnut syrup and then freeze in an ice cream maker.
Source:
""Forever Summer""