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Recipes
PASTRY - Milk Chocolate-filled Cinnamon Doughnuts
By Aemelia
Combine yeast, buttermilk, sugar and ¼ cup (60ml) warm water in the bowl of an electric mixer and stand for 10 min...
- 2 1/4 teaspoons (7g) dried yeast
- 1 cup buttermilk, at room temperature
- 1/4 cup + 1/2 tablespoon (56g) caster sugar
- 5 cups + 1 tablespoon (710g) all purpose flour
- 1/4 cup + 3 tablespoons (98g) unsalted butter, melted
- 3 eggs
- pinch of salt
- 100 g milk chocolate, coarsely chopped
- milk, for brushing
- vegetable oil, for frying
- cinnamon sugar, for dusting
PORK - Hot & Spicy BBQ Oven Smoked Ribs
By Aemelia
Pre-heat oven to 275 degrees
- Rub:
- 3.5 - 4 lb baby back ribs
- 1 cup hickory wood chips
- 3 teaspoons kosher salt
- 1 1/2 teaspoons pepper
- 1 1/2 tablespoons granulated garlic powder
- 3 tablespoons oregano
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- BBQ Sauce:
- 2 cups Hot & Spicy Heinz Ketchup
- 1/4 cup Heinz white vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons sugar
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon ground mustard
- 1/2 tablespoon garlic powder
- 2 tablespoons Worcestershire sauce
SCONE - Easy Buttermilk Biscuits
By Aemelia
Preheat oven to 400 degrees
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing
BREAKFAST - Waffle (Hong Kong Style)
By Aemelia
Stir caster sugar into whisked eggs until dissolved completely
- 120 gm cake flour
- 1/2 tsp baking powder
- 2 eggs, whisked
- 20 gm caster sugar
- 1/2 cup evaporated milk (or milk)
- 50 gm melted butter
- 1 tsp vanilla extract
- water, to adjust
TART - Sweet Potato Pie
By Aemelia
Peel the potatoes and cut into chunks of approximately the same size
- sweet potato puree:
- 3 large sweet potatoes
- water to cover
- crust:
- 10 graham crackers (the full sheets, rectangles)
- 3 TBSP sugar
- 1/2 tsp. ground ginger
- pinch kosher salt
- 5 TBSP unsalted butter, melted
- filling:
- 3 eggs
- 1/2 c. sugar
- 1 and 3/4 c. cooled sweet potato puree
- 1/2 c. half and half
- 1 TBSP fresh lemon juice
- 2 tsp. vanilla
- 1 tsp. kosher salt
- 1/4 tsp. ground allspice
- whipped cream:
- 1 c. heavy cream
- 1/2 c. light brown sugar
BREAD - Simple White Loaf
By Aemelia
1. Mix starter ingredients together to form a dough, use low speed if you’re using a mixer
- (A) Starter :
- 220 g Bread Flour
- 3 g instant yeast
- 130 g water
- (B) Main Dough :
- 60 g Bread Flour
- 15 g caster sugar
- 1/2 tsp salt
- 10 g milk powder
- 40 g water
- (C) 15g butter
COOKIES - Apricot Pistachio Cookies
By Aemelia
1. Heat oven to 375. Cream butter with sugar and honey 2
- 1/2 cup unsalted butter, softened
- 2/3 cup white sugar
- 1 tablespoon and 1 teaspoon honey
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 cup shelled pistachios, chopped
- 1 cup dried apricots, chopped into small pieces
CAKE - Chocolate Whisky Cake with Raspberries
By Aemelia
Directions: 1. Preheat oven to 375 degrees
- For the cake:
- 1 1/2 cups unbleached white flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup whisky
- 3/4 cup chilled coffee
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
- For the raspberry filling:
- 1/2 – 3/4 cup raspberry preserves or jam
- For the chocolate-whisky glaze:
- 6 – 8 ounces dark vegan chocolate, melted in a bain marie
- 4 & 1/2 ounces vegan margarine,
- 2 tablespoons whiskey
- 2 tablespoons powdered sugar
CAKE - Coconut and Lemon Loaf
By Aemelia
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced)
- Cake:
- Coconut adds flavour and texture to this moist cake, which is topped with a crisp lemon icing. We find that the cake seems moister the day after baking. You will need about two lemons for this recipe.
- We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
- 125 g butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
- 225 g (1 cup) caster sugar (superfine sugar)
- 4 g (1 teaspoon, firmly packed) finely grated lemon rind
- 2 large eggs (we use eggs with a minimum weight of 59g)
- 40 ml (2 tablespoons) lemon juice
- 30 g (1/3 cup) dessicated coconut
- 210 ml (3/4 cup plus 1 tablespoon) milk (we use full cream milk that contains 3.6 percent fat)
- 225 g (1 1/2 cups) self-raising flour
- Lemon Icing:
- 150 g (1 cup plus 1 tablespoon) pure icing sugar (sifted if lumpy)
- 25 ml (1 tablespoon plus 1 teaspoon) lemon juice
BREAKFAST - Liège Waffles
By Aemelia
Make dough: Warm milk and water together to lukewarm, or between 110 and 116 degrees F, and place in the bottom of ...
- 1/2 cup (120 ml) milk, whole is ideal
- 1/4 cup (60 ml) water
- 2 tablespoons raw sugar, brown sugar or honey
- 1 packet (7 grams or 2 1/2 teaspoons) active dry yeast
- 2 large eggs, ideally at room temperature
- 2 teaspoons vanilla extract
- 3 2/3 cups (460 grams) all-purpose flour, divided
- 1 teaspoon coarse or kosher salt
- 14 tablespoons (200 grams or 7 ounces) unsalted butter, softened
- 1 1/3 cups pearl sugar (see Note at end for sources)