Procedure
Day 1
Wednesday
Date :22
April 2020
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Time
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1. 12.10-12.15
2. 12.25-12.33
3. 12.45-13.00
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Title
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1. Egg White Dalgona Matcha
2.Pancake
3. Baked
Mostaccioli
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Sources
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Materials/Ingredients
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1.
2 large egg
whites
1/4 cup sugar
1 tbsp matcha
100 ml milk
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2.
1 c. all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk or
buttermilk
3 tbsp. butter, melted
1 large egg
vegetable oil for brushing pan
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3.
2 tbsp.
extra-virgin olive oil
1 lb.
sweet italian sausage, remove from casing
2 cloves
garlic, minced
1/8 tsp.
crushed red pepper flakes
1 (28-oz.)
can whole peeled tomatoes, pulsed in a blender
1 sprig of
fresh basil, plus more chopped for garnish
Kosher
salt
Freshly
ground black pepper
8 oz.
Penne pasta
1 large
egg
1 c.
ricotta
1/2
c.freshly grated Parmesan, divided
1 1/2 c.
shredded mozzarella, divided
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How to
make it
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1.
1. Make the simple
syrup: mix 1/4 cup sugar with 1/4 cup boiling water and stir until the sugar
dissolves. Set aside
2. Add the egg whites
to a bowl (either a regular bowl or the bowl of a stand mixer). Whip the eggs
on high until they start to turn frothy.
3. When the eggs are
frothy, slowly stream in the simple syrup while beating on high. Whip until
the eggs start to turn white and form soft peaks.
4. Sift the matcha
powder on the eggs then continue to whip on high until smooth and creamy.
Don’t over whip or the eggs while turn into a stiff meringue and the dalgona
matcha won’t flow.
5. Fill two glasses
with ice and pour in your milk of choice. Top the glasses with a generous
amount of fluffy matcha. Stir throughly before enjoying!
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2.
1. In
large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter
and, egg; stir until flour is moistened.
2. Heat 12-inch nonstick skillet or griddleover medium heat until drop of water
sizzles; brush lightly with oil. In batches, scoop batter by scant
1/4-cupfuls into skillet, spreading to 3 1/2 inches each.
3. Cook 2 to 3 minutes or until bubbly and
edges are dry. With wide spatula, turn; cook 2 minutes more or
until golden. Transfer to platter or keep warm on a cookie sheet in 225°F
oven.
4.Repeat
with remaining batter, brushing griddle with more oil if necessary.
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3.
1.Preheat
oven to 450°. In a medium saucepan over medium heat, heat oil. Add
sausage and cook, breaking up into small pieces with a wooden spoon, until
golden, about 8 minutes. Add garlic and red pepper flakes to sausage and
cook, stirring until fragrant, about 30 seconds.
2.Stir in
tomatoes and basil and bring to a boil. Reduce to a simmer, and cook,
stirring occasionally until sauce is thickened slightly, about 15 minutes.
Season with salt and pepper. Remove from heat.
3.Bring a
large pot of salted water to a boil. Cook pasta until al dente, about 2
minutes less than package instructions; drain.
4.Meanwhile,
in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan,
and ½ cup mozzarella into the egg. Season with salt and pepper.
5.Spread a
thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top
of tomato sauce in an even layer and dollop with ricotta mixture and
remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining
1 cup mozzarella.
6.Bake
mostaccioli until top is deeply golden and sauce is bubbling, about 15
minutes. Garnish with basil before serving.
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New
Vocabularies found
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Fold,
zest, frost, fluffy.
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Comments
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That’s are
a good recipes to avoid our bored day in this situation.
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Day 2
Thursday
Date :23
April 2020
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Time
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1.15.07.15.20
2. 15.25-12.30
3. 14.00-14.15
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Title
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1. Cold
Brew Coffee
2. Coffee
Jelly
3. Chewy
Chocolate Chunk Cookies
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Sources
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Materials/Ingredients
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1.
INGREDIENTS
8 ounces whole coffee beans
8 cups (2 quarts) water, preferably flitered
EQUIPMENT
Coffee
grinder
2
(3-quart) jars or pitchers with lids
Cheesecloth
Rubber
band
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2.
1 pouch clear
jelly powder (gulaman/agar agar) - - (25g) see Note 1 for gelatin
powder
5 cups tap
water
2-3 tablespoons instant
coffee powder - - adjust according to preference
4-5 tablespoons granulated
sugar - - adjust according to preference
1 small
can sweetened condensed milk - - (168ml per can)
2 packs all purpose cream - -
(250ml per pack)
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3.
1
c. (2 sticks) butter
1
c. packed brown sugar
1/2
c. granulated sugar
1 large
egg, plus 1 egg yolk
1
tsp. pure vanilla extract
2
c. all-purpose flour
1
tsp. baking soda
1
tsp. kosher salt
1/4
tsp. cinnamon
1 1/2
c. chocolate chips
3
oz. chopped chocolate
Flaky sea
salt, for topping
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How to
make it
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1.
1. Grind the
coffee beans into a coarse grind. Grind the coffee beans in a coffee grinder until they are
coarsely ground. Depending on the capacity of the coffee grinder, you may
need to grind the coffee in batches. The goal is a coarse grind about the
size of demerara or raw sugar.
2.
Combine the ground coffee and water in the jar. Pour the ground coffee in to a 3-quart jar or pitcher.
Add the water.
3.
Stir to incorporate. Gently stir the coffee with the water until well-blended.
The coffee will float to the top as it sits, but don’t stress about that —
just make sure all of the coffee gets wet.
4.
Steep the coffee overnight in the fridge. Cover and refrigerate the cold brew for at least 18 hours
or up to 24 hours.
5.
Strain the coffee concentrate. Line a fine-mesh strainer with cheesecloth and set it
over a large measuring cup. Slowly pour the coffee concentrate through the
strainer. Depending on the size of your strainer, you may need to strain the
coffee in batches. Fight the temptation to squeeze or press the coffee
grounds in the cheesecloth.
6.
Transfer to the cold brew to a clean jar for longer-term
storage. Once strained,
transfer the coffee to clean, airtight jars for long-term storage. Cover and
refrigerate for up to 2 weeks.
7.
Make your iced coffee. To serve, fill a glass with 1 cup ice cubes. Pour 1/2 cup
the cold brew over the ice, add 1/2 cup cold water, and stir to combine. Add sweet cream or half-and-half
if desired and enjoy.
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2.
1. In a pot, add water and gradually sprinkle jelly powder, stir
until dissolved.
2. Bring
to a soft boil then remove from heat. Add sugar and coffee powder and stir
until completely dissolved.
3. Pour
mixture in a 9x9-inch square pan and let it cool to set.
4. Using a knife, cut through the coffee jelly horizontally and
then vertically to make cubes. It could be big or small cubes.
5. In
a large bowl or container with lid, mix together the sweetened condensed milk
and all-purpose cream until well combined. Add the coffee jelly cubes and mix
again. Cover and chill.
6. It
is best served cold.
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3.
1. Preheat
oven to 325° and line 2 large baking sheets with parchment. In a small
saucepan over medium heat, melt butter. Bring it to a boil and let boil one
minute.
2. Place
sugars in a large bowl (or in the bowl of a stand mixer fitted with the
paddle attachment), then pour hot butter over sugars. Beat with a hand mixer
until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light
and creamy, 2 minutes.
3. In
another large bowl, whisk together flour, baking soda, salt, and cinnamon.
Add to wet ingredients and beat until dry ingredients are almost incorporated
with just a few white streaks. Add chocolates and stir until just
combined.
4. Using a
large cookie scoop, scoop dough (about 3tablespoons) onto prepared pans
about 3” apart and sprinkle with sea salt. Bake until edges are golden
and almost set in the middle, 14 to 15 minutes (Cookies will still look
slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling
rack to cool completely. Repeat with remaining dough.
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New
Vocabularies found
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Drizzle,
shredded, chunk.
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Comments
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All of the
pictures look so delicious
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Day 3
Friday
Date :24
April 2020
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Time
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1.
09.21-09.30
2. 09.30-09.44
3. 09.44
-09.58
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Title
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1.
"Fried" Ice Cream
2. Fried
Rice
3. Milkshake
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Sources
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Materials/Ingredients
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1.
1 pint ice cream (such as Breyers
Delights Vanilla Cupcake Ice Cream)
1 1/2 tbsp. butter
1 1/4 c. corn cereal, crushed
1/2 tsp. ground cinnamon
2 tsp. granulated sugar
Whipped cream, for garnish Sprinkles, for garnish
4 maraschino cherries, for garnish
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2.
3 tbsp. sesame
oil, divided
3 large eggsKosher
salt
2 carrots,
diced
3 green onions,
thinly sliced, white and green parts divided
3 cloves
garlic, minced
1 tbsp. peeled
and minced ginger (from a 1" piece)
4 cooked long grain
rice (preferably leftover)
3/4 c. frozen
peas
3 tbsp. low-sodium
soy sauce
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3
4 large scoops
(about 1 1/2 c.) vanilla ice cream
1/4 c. milk
Whipped topping, for garnish
Sprinkles, for garnish
Maraschino cherry, for garnish
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How to
make it
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1.
1. Line a
small sheet tray with parchment paper and place in freezer. Scoop ice cream
into 4 balls and place on prepared sheet tray. Keep in freezer while making
cereal mixture, at least 30 minutes.
2. In a
medium skillet over medium heat, melt butter. Add corn cereal and
cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to
7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and
let cool.
3. Remove
ice cream balls from freezer and roll in cereal mixture. Top with whipped
cream, sprinkles, and a cherry, and serve immediately.
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2.
1. Heat a
large cast iron skillet over high heat until very hot, about 2 minutes. Add 1
tablespoon oil.
2. Beat
egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook,
stirring to form large soft curds, about 30 seconds. Transfer to a
plate.
3. Return
skillet to high heat and add 2 tablespoons oil, the carrots, and whites of
the green onions. Cook until lightly golden, about 2 minutes. Add garlic and
ginger and cook, stirring, until fragrant, 1 minute.
4. Add
rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring
until heated through, 1 minute. Season with salt and pepper and stir in the
remaining green onions.
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3.
In a blender, blend together ice cream and milk.
Pour into a glass and garnish with whipped topping, sprinkles, and a
cherry.
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New
Vocabularies found
|
Tray,
occasionally,
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Comments
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Don’t
break your fast when you open those web, hihii
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Day 4
Saturday
Date :25
April 2020
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Time
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1. 10.10-10.20
2.
10.31-10.45
3. 11.40-12.00
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Title
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1.Lasagna
2. Chocolate
Lava Cake
3.
Vertical Layer Cake
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Sources
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Materials/Ingredients
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1.
3/4 lb. lasagna
noodles
1 tsp. extra-virgin
olive oil, plus more for drizzling
2 lb. ground
beef
4 cloves
garlic, minced
2 tsp. dried
oregano
Kosher salt
Freshly ground black pepper
2 (32-0z.) jars
marinara
16 oz. whole
milk ricotta
1/2 c. freshly
grated Parmesan, divided
1/4 c. chopped
parsley, plus more for garnish
1 large egg
2 lb. sliced
mozzarella
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2.
6 ounces (170g) high quality
semi-sweet chocolate
1/2 cup (115g; 1 stick) unsalted butter
1/4 cup (31g) all-purpose flour (spoon &
leveled)
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
optional
for topping: ice
cream, raspberries, and/or chocolate syrup
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3. FOR THE
CAKE:
Cooking
spray
9 eggs,
separated
1/2
c. plus 1 tbsp. all-purpose flour
1/3
c. black cocoa
3/4
c. plus 3 tbsp. granulated sugar, divided
1/4
tsp. kosher salt
3
tbsp. very finely crushed Oreos
Powdered
sugar, for dusting
FOR THE
FILLING AND FROSTING:
1/4
c. cold water
2 (0.25-oz.)
packets unflavored gelatin
4
c. heavy cream
1
c. powdered sugar
1
tbsp. pure vanilla extract
Pinch
kosher salt
FOR THE
TOPPING:
1
c. chocolate chips
1
tbsp. coconut oil
Crushed
Oreos, for topping
Mini
Oreos, for topping
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How to
make it
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1.Preheat oven to 375º. In a large pot of salted boiling
water, cook pasta according to package directions until al dente, less 2
minutes. Drain and drizzle a bit of olive oil to prevent noodles from
sticking together.
2. Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground
beef until no longer pink, breaking up with a wooden spoon. Remove from
heat and drain fat. Return beef to skillet and add garlic and
oregano and cook, stirring, for 1 minute. Season with salt and pepper, then
add marinara and stir until warmed through.
3. Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large
mixing bowl and season with salt and pepper. Set aside.
4. In a large casserole dish, evenly spread a quarter of the meat
sauce across the bottom of the dish, then top with a single layer of lasagna
noodles, a layer of ricotta mixture, and a single layer of mozzarella. Repeat
layers, topping the last layer of noodles with meat sauce, Parmesan, and
mozzarella.
5. Cover with foil and bake for 15 minutes, then increase temperature to
400º and bake uncovered for 18 to 20 minutes.
6. Garnish with parsley before serving.
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2.
1. Spray four 6 ounce ramekin with nonstick cooking spray and dust with
cocoa powder. This ensures the cakes will seamlessly come out of the ramekins
when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan
and dust with cocoa powder. If baking in a muffin pan, the recipe will yield
6 cakes.
2. Preheat oven to 425°F (218°C).
Coarsely chop the chocolate. Place butter into a medium heat-proof bowl,
then add chopped chocolate on top. Microwave on high in 10 second increments,
stirring after each until completely smooth. Set aside.
3. Whisk the flour, confectioners’ sugar, and salt together in a small
bowl. Whisk the eggs and egg yolks together until combined in another small
bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir
everything together using a rubber spatula or wooden spoon. If there are any
lumps, gently use your whisk to rid them. The batter will be slightly
thick.
4. Spoon chocolate batter evenly into each prepared ramekin or muffin
cup.
5. Place ramekins onto a baking sheet
and bake for 12-14 minutes until the sides appear solid and firm– the tops
will still look soft. *If baking in a muffin pan, the cakes only
take about 8-10 minutes.
6. Allow to cool for 1 minute, then
cover each with an inverted plate and turn over. Use an oven mitt because
those ramekins are hot! The cakes should release easily from the ramekin. *If
you used a muffin pan, use a spoon to release the cakes from the
pan and place each upside down on plates.
7. Add toppings. Serve immediately.
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3.
1. Preheat
oven to 350°. Line a half sheet pan and a quarter sheet pan with parchment
paper and generously grease both with cooking spray. In a medium bowl sift
together flour, cocoa powder, and salt.
2. In a
large bowl beat egg yolks until thick. Gradually add ¾ cup sugar in
stages and beat until pale. Fold in 3 tablespoons crushed Oreos and
flour mixture.
3. In another
large bowl beat egg whites until soft peaks form. Add remaining 3 tablespoons
sugar a little at a time and continue to beat until stiff peaks form. Gently
fold egg whites into batter in two batches.
4. Pour ⅔
the batter into prepared half sheet pan and the remaining ⅓ batter into
prepared quartered sheet pan, spreading each into an even layer. Bake until
tops spring back when lightly pressed, 14 to 16 minutes.
5. Dust
two clean kitchen towels with powdered sugar and invert warm cakes onto
towels. Peel off parchment paper. Starting at the short end, use the towel to
tightly roll each cake into a log. Let cool completely.
6. Make
filling: In a small microwave-safe bowl, pour in water and sprinkle gelatin
evenly on top. Let bloom for 5 minutes, then microwave for 10 seconds until
fully liquid—do not overheat! Strain out unmelted gelatin, if
necessary.
7. In a
large bowl using a hand mixer, beat together heavy cream, powdered sugar,
pure vanilla extract, and salt, until medium peaks form. Slowly stream in
melted gelatin and continue beating until stiff peaks form. Refrigerate for
at least 30 minutes, until ready to use.
8. When
cake is cool, unroll gently and slowly. Using a bench scraper, divide the
larger cake into 3 long strips and divide the smaller cake into 2 long
strips, trimming excess off sides so that each strip measures about 3 ⅔”
wide.
9. Spread
half the filling evenly over the 5 strips of cake. Roll one strip back into a
spiral, connecting it with the next strip, until all strips are connected
into one single spiral cake. Turn cake on its side and transfer to a platter,
so that the spiral swirl is visible from the top. Wrap tightly in plastic
wrap and refrigerate until well chilled, at least 1 hour, up to
overnight.
10. Once
rolled cake is fully chilled, use remaining filling to frost cake evenly.
Chill until ready to decorate.
11. In a
medium microwave-safe bowl, microwave chocolate and oil in 20 second
increments until fully melted, stirring well after each increment. Drizzle on
chilled cake, letting some chocolate drip off the sides, then top with Oreos.
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New
Vocabularies found
|
Minced,
Increments.
|
Comments
|
Happy
fasting!
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