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celebrity chefs whip up their best christmas eve recipes - plastic foil packaging

by:Cailong     2019-07-01
celebrity chefs whip up their best christmas eve recipes  -  plastic foil packaging
Merry Christmas from the kitchen of "global marine environmental condition assessment!
If you also want to finish your menu, chef and restaurant owner Richard Bly and famous pastry chef Dominic Ansel offer their juicy dishes and desserts at your holiday table
It's a fun and simple barbecue that can be cooked for decent parties or some hungry people.
Blais says he uses pork because pork is the easiest meat to cook, but the same application applies to beef ribs or leg of lamb, both of which are equally impressive for a holiday meal.
This barbecue also produces its own gravy when cooking, does not use special equipment, and can be cooked after you finish decorating trees, wrapping gifts or God forbid shopping. . . ! 6-10 pound bone-
In pork, 1/2 cup yellow mustard1/2 cup white miso 1 1/2 cup light red sugar or coconut sugar 1 large onion 5 flap garlic5 tbsp Chinese spiced and black pepper spread two aluminum foil larger than pork, you will wrap the pork in aluminum foil.
Place the pork on aluminum, place it in a mixing bowl, mix mustard, flavor o and brown sugar, add salt, pepper and five spices to the pork, and then confuse the mustard on the pork.
Place the sliced onion and garlic on top and wrap the pork tightly in aluminum foil.
Add extra foil to make sure there is no paste or flavor to escape from the foil!
Place the 325 degree oven on the shelf of the baking tray and cook for four to five hours.
Remove the pork and be careful not to lose the sauce and feces and gently cut the foil packaging.
A mix of sauces and gravy is available to make the holiday gravy. Sliced serving.
Apple sauce will be a good addition: 1 pound of small baked potatoes, seedlings or red blessing potatoes, cut into two half Christmas evergreen trees, or rosemary 1/4 cup chopped parsley 5 tablespoons good butter a chopped pan Keta or baconSalt and pepper lemon juice to heat some neutral cooking oil and put the potatoes in Brown for a few minutes.
Add the chopped pan Chita, a little salt, rosemary and put the pan in the oven for 20 minutes or until the potatoes turn yellow and are almost cooked.
Take out the pan, spin in the butter to brown, add parsley, and finish with a squeezed lemon.
Recipes reprinted by Richard Blais.
"I like to make this recipe. . .
Because it takes only five minutes to bake, "says anther," an assessment of the state of the global marine environment. " "[It's]
Faster than boiling water, faster to eat!
Production: 100 mini inestme: 15 minutes the day before;
Ingredients s8 tbsp salt free butter 1 tbsp dark brown sugar 2 teaspoon honey 1/2 cup granulated sugar 1/2 teaspoon kosher 1 cup all-
Purpose Flour, sifted1/2 teaspoon baking powder 3 each big egg, 1/2 lemon at room temperature, zest1/2 orange ground, ground zestnonstick as needed to provide guidance as needed: Make batter the day before.
Melt butter, brown sugar and honey in a medium pot with low heat.
Gently stir with a heatstroke spatula to make sure there is no burn.
Keep the mixture warm at very low heat, or heat it again if necessary.
In a large bowl, mix the granulated sugar, salt, flour and baking powder, and stir well with a mixer.
Form a well in the center of the dry ingredients, add eggs one by one, and stir before adding the next to add each egg.
* Tips * use room temperature eggs to avoid batter cooling.
If the batter is too cold, the butter may condense when you add the butter.
When the eggs are fully mixed and the batter is smooth, add the butter mixture slowly.
Add lemon and orange.
The batter will still have a runny nose, similar to the consistency of the cake batter.
Cover with plastic wrap pressed directly on the surface of the batter to prevent skin formation.
Cold storage for overnight rest.
** Tips * many recipes with baking powder are good to rest overnight.
This helps to rise, which is especially important for Madeline-a pastry that stands out in the center when baking.
Day: pipe, bake, servo place a shelf in the center of the oven, preheat the oven to 375 degrees for regular or 350 degrees of convection.
** Tips * generally, for baked pastries, set the oven to convection if there is a choice.
This allows the heat to flow more evenly.
This is an ideal environment because it can help the pastry to bake evenly.
Use a rubber spatula to place two large spoons of batter in a pipe bag so it becomes a spoonthird full.
Drain the batter to the top of the bag.
Cut an opening about half an inch directly at the tip of the bag.
Keep the cooking spray about 4 inch non-stick (10 cm)
Away from the non-stick mini Madeline Pan, spray evenly in all cavities.
Keep the pipe bag at 90-
About half an inch (1. 25 cm)
At the top of the pan, insert Madeline batter into the cavity so that it can fill up about three-
There are several quarters on the road to the top.
Bake on the central shelf for about two to two minutes and a half.
When you see the batter expanding in the center, rotate the pan 180 degrees.
Bake for another two or two minutes and a half until the sides of the scones are golden and the center is set.
Remove the mold immediately.
Stick the corners or sides of the Madeline pot on your work surface so that the fresh Madeline will fall out.
* Tip * if you find madeleines stuck to the mold, try spraying more cooking spray for the next batch.
In addition, keeping the mold clean and thoroughly cleaned with a soft sponge after use will also prevent the mold from sticking together.
Use a small sieve and sprinkle the candy evenly on the fresh candy
Eat immediately (
Don't wait more than or even minutes! ).
Madeleines will only be nice when fresh out.
Don't try to store them.
However, you can place the batter in a closed container and press it on the surface of the refrigerator with plastic wrap for up to three days.
The French pastry chef also shared his perfect shell and pastry cream for making fine fruit pies.
Take a look at his full recipe below. Makes: 1 8-
One-inch egg tart shell Time: 1 hour (
Including baking time)
Ingredients: 9 tablespoons of unsalted butter, softened (
Add more butter to your tart ring)
1/2 cup 2 tbsp candy sugar 1 Bean Vanilla Bean split vertically and 1 large egg1 1/2 cup for seed scraping
Purpose flour, and more needed to clean up 1/3 cups of 1 tbsp of corn flour/2 teaspoon of Jewish salt: in a stand mixer with paddle accessories, cream butter, candy sugar, and vanilla bean seeds last for 30 seconds at medium speeds.
Add the eggs, scrape the sides of the bowl with a rubber spatula and mix at medium speed until smooth.
Put flour, corn starch and salt into a medium-sized bowl.
Stir the flour mixture with a low speed mixer until it has just been mixed and stir for about 10 seconds.
Sprinkle a large amount of flour on the working surface and rolling staff.
Transfer the dough to your work surface.
Spread the dough into a rectangle about 1 out of 8.
Make sure to work fast so the dough doesn't get too hot.
Put it on a paper tray and cover it loosely with plastic wrap.
Refrigerate for 30 minutes.
If you find your rolling pin sticking to the dough, you can also roll out the dough between two parchment sheets.
Before refrigerating in the refrigerator, it also helps to transfer the paved dough onto the plate.
Remove the dough from the refrigerator.
Guided by the egg tart ring, cut a circle-
The outer side of the ring is inches wide so that the surface reunion is large enough to appear along the side of the ring.
Interesting part now.
You want to make the tart dough "foncage" or make it into the shape of the tart on the tart ring.
First, butter the inside of the tart ring.
Line a sheet with parchment paper and place the pie ring in the center of the pan.
Place the dough on top of the ring.
Gently push down with your fingers and press the dough along the inside of the ring to make sure you get to the inside edge.
It is important here not to press too tightly and keep the egg tart shell uniform in thickness so that it does not bake evenly.
Trim the excess dough hanging on the edge of the ring with a peeling knife.
* Return to the refrigerator for about 30 minutes.
If your dough starts to feel warm and loses shape, put it back in the fridge for 15 minutes.
Cool the dough to rest the gluten.
Using a dough that is too hot or over-processed can cause the finished product to shrink during baking.
When the egg tart shell cools, place a shelf in the center of the oven and preheat the oven to 350 degrees for regular or 325 degrees of convection.
Blind baked egg tart shell, lining it with parchment paper or large coffee filter so the surface of the dough is completely covered.
A simple trick of folding parchment paper is similar to folding snowflakes, where you fold it in quarter and fold the smaller pieces to that point and cut them into circles with curves.
Press the parchment completely on the side of the pie dough as the pie is filled with cream or cream (
Can't bake)
, You have to bake the tart shell before filling the tart shell.
Fill up enough rice or dried beans as heavy objects.
Bake a pie on a central shelf 15-
20 minutes until it's a light golden beach you can't see any wet spots.
This particular egg tart dough won't go up much, so it can still be if you don't blindly bake the egg tart shell in advance.
Some egg tarts or pie shell recipes will tell you "dock "(
Or pierce with a fork)
The bottom of the dough before baking to prevent it from expanding.
You don't need to dock the dough because it doesn't go up too much, especially during blind baking, it's going to be squashed by the weight of the pie.
Bake the egg tart shell on the central shelf for 8 minutes.
Rotate the pan 180 degrees and bake for another 8 minutes or until the tart shell is light gold.
Unlock the tart shell while it's hot.
Completely cooled at room temperature.
Make sure your tart shell is completely cooled before you start assembling any creambased tarts.
If the shell is still too hot or too hot when you blow the tube in the pastry milk, you end up soaking wet --bottomed tart.
Manufacturing: Enough 8-
Material: 2 1/4 cups of whole milk2/3 cups of sugar 9 1/3 cups of corn kernels per egg yolk 8 tablespoons or 1 salt-free butter, softening and cubic: in a hot pot, boil the milk and a half of sugar and stir slowly.
In a bowl, mix the other half of the sugar together with cornstarch.
Slowly add a cup of warm milk and sugar mixture and then add an egg yolk each time.
Stir well.
* This process is called tempering, a cooking technique where you can gradually increase the temperature of the cold or the room
Temperature composition (
Eggs in this case)
Prevent cold ingredients from cooking too fast or too much by adding a small amount of hot liquid.
If you add all the hot liquid to your eggs at a time, you end up with a messy scrambled egg in pastry cream.
Pour the mixture into the milk.
In the case of low to medium heat, heat the mixture while stirring continuously until it becomes significantly thicker.
It will take about five minutes for the last two minutes to get thicker.
When it cools, it continues to become thicker, so remove it from the heat before you evaporate too much water.
Take it out of the fire and add butter.
Stir well.
A good pastry cream in a light yellow color with smooth and soft texture.
Through fine strain
A sieve that helps remove any lump.
Cover the surface directly with plastic wrap to cool the refrigerator.
Reprinted by recipes provided by Dominic Ansel.
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