Soft Summer Moments | Slow Living, Baking & Simple Joys | Milk cake & Brioche Buns скачать в хорошем качестве

Soft Summer Moments | Slow Living, Baking & Simple Joys | Milk cake & Brioche Buns

Hello all! I hope you are well. Spend a sweet summery day at home and in the kitchen with me 😌🌷🌸 Follow me on: Instagram:   / bayoona.a   TikTok:   / bayoona.aa   ......................................................... Crepes Recipe: 140g plain flour 200ml milk 100ml water 2 eggs 25g melted butter Pinch of salt Sift the flour with a pinch of salt and make a well in the middle. Break the eggs into the well and start mixing slowly. Pour in the water and milk gradually, whisking constantly and gradually incorporating the flour until smooth. Set the batter aside to rest for 30 minutes, then whisk the melted butter into the batter. Heat the pan over medium heat. Lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tablespoons of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook for around 45 seconds until slightly browned, then flip and cook for another 30 seconds. ........................................................ Soft Burger Buns Recipe: Ingredients: 1 cup warm water (75–85°F) 3 tablespoons warm whole milk 2 teaspoons active dry yeast 2 ½ tablespoons granulated sugar 1 large egg (plus 1 additional egg for egg wash) 3 cups bread flour ⅓ cup all-purpose flour 1 ½ teaspoons salt 2 ½ tablespoons unsalted butter, softened Sesame seeds (optional) Method: Whisk together the warm water, milk, yeast, and sugar; set aside. Beat the egg in a separate bowl. Add the flours, salt, and butter to the bowl of a stand mixer. Using the paddle attachment, mix until the butter is the size of small peas. Add the yeast mixture and beaten egg. Run the mixer on medium-low speed for about 5–8 minutes until a sticky dough forms. Scrape down the sides if needed. Shape the dough into a ball. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until doubled in size (1–3 hours). Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces. Shape each piece into a ball and place on the sheet. Cover and let sit for another 1–2 hours until puffy. Brush the buns with egg wash and sprinkle sesame seeds if desired. Preheat the oven to 200°C (390°F). Place a metal tray with water at the bottom of the oven to create steam, which helps keep the buns moist. Bake for 15–20 minutes until golden brown. ................................................................. Tres Leches Milk Cake: Ingredients For the Sponge Cake: 5 large eggs ¾ cup (150g) granulated sugar 1½ cups (190g) all-purpose flour 2 tsp baking powder 2 tsp vanilla extract Pinch of salt For the Milk Soak: 1 can (350ml) evaporated milk 200ml sweetened condensed milk (adjust to taste) 1 cup (240ml) whole milk For the Whipped Cream Topping: 600ml double cream (heavy cream) 2 tbsp granulated sugar Fresh berries (optional, for garnish) Instructions Preheat the oven to 170°C (340°F). In a large bowl, beat the eggs and sugar using a mixer on high speed until the mixture is pale, thick, and fluffy (about 5–7 minutes). Add the vanilla extract and mix briefly. Sift together the flour, baking powder, and salt. Gently fold into the egg mixture using a spatula, being careful not to deflate the batter. Pour into a greased or parchment-lined baking tin and bake for 10 minutes at 170°C, then reduce the temperature to 150°C (300°F) and bake for an additional 30 minutes, or until a skewer comes out clean. Let the cake cool to room temperature in the pan. In a jug or bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Use a fork or skewer to poke holes all over the cooled cake. Slowly pour the milk mixture over the cake, allowing it to fully absorb. Refrigerate for at least 2–4 hours, or overnight for best results. In a cold mixing bowl, whip the double cream and sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled, soaked cake. Garnish with fresh berries if desired. Camera used: Nikon D5100 Lens: 50mm Video editing application: iMovie on MacBook