MAPLE MILK BREAD
Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread - a type of soft, bouncy white bread made with, yes, milk - is an homage to the Korean American community along the city's Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong - a cooked paste of flour and milk - that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in "Korean American: Food That Tastes Like Home," by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings.
Provided by Eric Kim
Categories breads, dessert
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
- Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
- To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
- Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
- Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
- Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.
HOT CHOCOLATE WITH SKIM MILK, COCOA POWDER AND MAPLE SYRUP
So nice and easy to enjoy on a cold day... AuntSana took the beautiful picture and kicked it up a notch. She dipped the rim in maple syrup and then in cocoa. Brilliant!
Provided by Karens Krazy Kitchen
Categories Beverages
Time 12m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Whisk everything together and heat over medium low heat for about 10 minutes, whisking often. Please note that the grated nutmeg is to taste.
- If you have an immersion blender, whip the mixture up with it for about a minute to make it a little frothy.
Nutrition Facts : Calories 143.7, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.9, Sodium 147.5, Carbohydrate 24.7, Fiber 1.2, Sugar 8.1, Protein 10.4
MILK CHOCOLATE CHIP MAPLE SYRUP GLAZED BACON COOKIES
Provided by Food Network
Categories dessert
Time 1h5m
Yield 48 to 52 cookies
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a cookie sheet with parchment paper. For the bacon: In a medium frying pan, saute the bacon until the fat has rendered and the bacon is crisp. Drain the fat from the pan, add the maple syrup and stir to blend. Saute until the maple syrup becomes thick, 1 to 2 minutes. Transfer immediately to a small bowl and let cool.
- For the batter: With a standing or handheld mixer, blend the butter and sugars until light and fluffy, 3 to 5 minutes. Add the egg and beat until well blended, 1 minute. Add the vanilla and beat for 30 seconds more. Stir in the flour and baking soda with a wooden spoon. Add the bacon and chocolate and stir to combine. Scoop heaping teaspoons of dough onto the prepared baking sheet and sprinkle with sea salt. Bake until golden around the edges, 9 to 10 minutes.
- Let the cookies cool for 1 minute, and then transfer them to a wire rack to cool completely.
LOW-FAT MAPLE-WALNUT ICE MILK
I found this on another recipe site. I believe this chef is also a Zaar chef----- "Shared by: Dancer 3 Points Per Serving Hi Everyone, I made this last night and its wonderful. You don't need and icecream maker for this. I used the hand mixer for a good 5 minutes. DHTB loved it and thought it was fattening *looking innocent* I never told him it was low-fat. ooops."
Provided by Kirste
Categories Frozen Desserts
Time 14h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in a bowl; beat at medium speed of an electric mixer until well blended.
- Pour into the freezer can or a 2-quart hand-turned or electric freezer; (I used a large coffee can) let freeze for 1 1/2 hours.
- Remove from freezer; stir in walnuts.
- Put back in freezer for at least 12 hours.
Nutrition Facts : Calories 140.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.5, Sodium 59, Carbohydrate 22.7, Fiber 0.3, Sugar 20.2, Protein 4.6
MAPLE MILK
Make and share this Maple Milk recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine in a glass.
Nutrition Facts : Calories 172.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 14.9, Sodium 57.1, Carbohydrate 31.8, Sugar 24.2, Protein 3.5
WARM MAPLE MILK
Make and share this Warm Maple Milk recipe from Food.com.
Provided by Oolala
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat the milk in a saucepan until warm but not boiling.
- Pour into 2 mugs and stir in 1 tablespoon of maple syrup into each mug.
- Sprinkle the tops with the grated chocolate.
- Sprinkle with the nutmeg if desired.
- Drink up!
Nutrition Facts : Calories 208.4, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.4, Carbohydrate 24.8, Sugar 11.9, Protein 8
MAPLE OAT MILK COLD BREW
Steps:
- For the cold brew: Combine the coffee, crushed cardamom pods, salt and water in a large pitcher and stir well to combine. Place in the refrigerator to steep for 18 to 24 hours.
- Meanwhile, for the maple oat milk: Combine the oats, water, 2 tablespoons of maple syrup, vanilla and salt in a blender. Blend on high for 20 to 30 seconds, or until smooth and creamy. Do not process for over 30 seconds as that may cause the oats to give up too much starch, which will change the texture.
- Strain the oat milk once through a fine mesh sieve and then a second time through the same sieve lined with cheesecloth or a clean kitchen towel. Allow the milk to slowly strain through the towel, gently stirring if needed. Avoid pressing or squeezing the oat milk to maintain the proper texture.
- Adjust the sweetness of the oat milk with another 1 or 2 tablespoons of maple syrup, if desired. Transfer to a jar or bottle and place in the fridge until ready to use.
- When the coffee is brewed, strain it through a fine mesh sieve to remove most of the coffee grounds. Line the sieve with a few layers of cheesecloth or a clean kitchen towel and pour the cold brew through the lined sieve one or two more times to remove any remaining grounds.
- Serve the cold brew over ice and pour over some maple oat milk to taste, leaving any oat milk sediment at the bottom of its container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #low-protein #healthy #5-ingredients-or-less #beverages #easy #low-fat #dietary #low-sodium #low-cholesterol #low-calorie #healthy-2 #low-in-something #number-of-servings #3-steps-or-less
You'll also love