Cooks

31/03/2023

24/03/2023

Double Chocolate Cookies.
INGREDIENTS
1/2 cup vegan margarine or softened vegan butter
1 cup sugar
1/4 cup non-dairy milk
1 tsp vanilla extract
1 + 1/4 cups flour (if dough seems too soft to scoop, can add another 1/4 cup flour)
1/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
pinch of salt (optional)
1/2 cup or more dairy free chocolate chips
*INSTRUCTIONS
Preheat oven to 375 F.
*In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy.
* Add non-dairy milk and vanilla and mix until combined.
*In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
*Add the dry ingredients to the wet in two parts, stirring to form a dough. Stir in the chocolate chips.
*Use a large spoon to roll 1-2 tbsp size balls of dough. Space evenly on a baking sheet and bake in preheated oven for 9-10 minutes. Remove from oven and allow to cool 5 minutes before transferring to cooling rack.

24/03/2023

Curry Corned Chicken And Cheese Bread Buns
For the bread
260g bread flour
3g instant yeast
30g sugar
4g salt
1 large egg + full cream milk to reach a total of 180g
30g unsalted butter
For the filling
1 can (180g) Kelly's curry corned chicken
80g Cheddar, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
For the coating
2 eggs, beaten
80g panko
Instructions
To make the bread dough, mix together bread flour, sugar, salt and yeast using a mixer.
Pour in the egg and milk and continue mixing until the dough comes together.
Add the butter and continue mixing until the dough has reached window pane stage.
Prepare the filling by mashing Kelly’s curry corned chicken before mixing it with cheddar, salt and black pepper. Set this aside.
Roll the dough into a ball. Divide this into 8 equal portions (about 60-65g) and roll each portion into a ball.
Flatten each ball with your hand before using a rolling pin to roll into a flat disc.
Place 1-2 tablespoons of the filling into the middle of the dough.
Pinch to seal the seams. Turn the dough over and flatten slightly.
Dip the dough into egg wash to coat completely. Coat the bread with panko.
Arrange the bread dough on a lined and lightly greased baking tray.
Proof at 35°C for 50 minutes then bake at 170°C for 20-25 minutes, or until the bread is golden brown.
Allow the bread to cool on the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.