These naturally purple bao buns are soft, fluffy, and steamed — and their color comes entirely from real vegetables, not food dye. In this recipe, you’ll learn how to make purple bao buns using red cabbage, and more importantly, why the technique works. By extracting color into a strained liquid and using it in a […]
One of the traditional baked goods we tipically like to prepare for Easter throughout Eastern Europe would be “Cozonac” or “Babka”, a sweet brioche dough with different fillings such as walnuts, raisins or chocolate spread. I’ve been making this sweet bread for years, testing and adjusting, and I can honestly say, it’s the
I love it when you have to option to choose what burger bun you’d like with your burger at a restaurant; it’s always so thrilling to think: “Ah yes, I’ll definitely take the whole wheat bun with a mix of seeds”, but then remember you’re anyways eating a burger so might as well make it
This recipe has 6-8 servings Ingredients – 450 g All-purpose flour -400 g Room temp water – 25g Salt – 2,5 g Instant dry yeast Method 1. Start by adding 350 ml of water to your mixer, then pour in all the flour. Mix on low speed until a shaggy dough forms, scraping down the sides
Overnight foccacia – the only foccacia recipe you’ll need Read More »