Not sure where to post, but the spring roll casing is sort of a wrap, I think :scratchhead:
As usual, my recipe has no fixed amounts. Its more the proportions that matter.
For the dough, I roughly followed the method as described here
Wonton, Siu Mai, and Cantonese Spring Roll Skins, except I...
I'm still working on this recipe. The first time I made it out was way too dry for my liking. I've not had chance to make it again, but I'll write it up with the changes I want to make to it, maybe tomorrow or Wednesday?
I'm using a few ingredients that some will not be familiar with, pea...
Lord Ganesh favourite sweet, yes you guessed it right they are his favourite “Modak”. They are white in colour sweet and filled with delicious filling of dry fruits, ghee, coconut and sugar/jaggery powder.
Ingredients (serve - 4 pax)
For covering
1 cup milk
1/2 cup rice flour roasted for 2-3...
I pinched the basic recipe from a member of another forum that I belong to and they are so good!
Cast Iron Skillet Rolls
Ingredients:
1/4 C. Beer (any type will do, I drink Trader Joe’s Dark Beer, MMM)
5 tsp. Sugar
1 envelope Dry Active Yeast (2 1/4 tsp.)
1 C. warm Water
1 tsp. Salt
2 1/2 –...
Delicate dill adds a delicious flavour to the lamb in these cabbage rolls and the sharpness of the creamy lemon sauce is perfect with lamb. This recipe is quite easy to make as there is no chopping required. Most versions of this Greek inspired dish use a mix of meat and rice for the stuffing...
Good evening, this time I want to compete in the CookingBites-recipe challenge with a rather simple recipe that is basically for a normal white bread, the recipe comes from martin johansson, who is the author of the book bread, bread, bread. and I changed it a little bit. In the original recipe...
Hoagie Rolls:
NOTE: This hoagie roll recipe is not too different from many that exist, except for a few very minor differences. Many hoagie roll recipes recommend using rapid rise yeast and this one uses active dry yeast. It bakes at 360F, not the typical 400F. It also uses brown sugar instead...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.