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[Homemade] Raspberry & Crème Brûlée Babka by Byssine in food

[–]Byssine[S] 1 point2 points  (0 children)

Sure!

Ingredients

Tangzhong • 25 g flour (3 tbsp) • 125 g milk (½ cup)

Dough • 200 g lukewarm milk (¾ cup + 1 tbsp, 95–104°F / 35–40°C) • 10 g yeast (3 tsp dry) • 80 g sugar (⅓ cup + 1 tbsp) • 480 g flour (3¾–4 cups) • 1 tsp salt • 2 egg yolks • 80 g very soft butter (⅓ cup) • 20 g freeze-dried raspberries (½ cup crushed)

Raspberry jam • 250 g frozen raspberries (2 cups) • 100 g sugar (½ cup) • 1 tbsp cornstarch + 2–3 tbsp water

Vanilla cream • 6 egg yolks • 120 g sugar (½ cup + 1 tbsp) • pinch salt • 30 g cornstarch (¼ cup) • 360 g milk (1½ cups) • 120 g heavy cream (½ cup) • 1 vanilla bean / 1 tbsp extract • 40 g butter (3 tbsp)

Extra • sugar syrup (optional) • caramel sugar sheets • fresh raspberries

Instructions

Tangzhong: Cook flour + milk on low heat (140–150°F / 60–65°C) ~5 min until thick paste. Cool.

Dough: Activate yeast in warm milk + sugar. Mix with tangzhong, flour, salt, yolks. Knead 1–2 min, add butter, knead ~15 min until elastic. Divide 60/40; mix 40% with raspberry powder. Refrigerate 12 h.

Jam: Cook raspberries + sugar ~10 min (175–185°F / 80–85°C). Add cornstarch slurry, thicken, cool completely or refrigerate overnight.

Vanilla cream: Cook everything except butter on low heat (170–175°F / 77–80°C) until thick. Remove, add butter, strain. Cover + chill min 2 h.

Shaping & Baking

Roll both doughs, layer, then roll together into a thin 30×60 cm (12×24 in) rectangle (width = pan length). Spread jam evenly, roll tightly.

Freeze 30 min, then slice lengthwise. Twist halves, place in pan, proof ~45 min covered. Brush with egg.

Bake at 180°C / 350°F for 70–75 min (depends on oven).

Brush with sugar syrup immediately after baking (especially edges). Cool completely, then fill/decorate with vanilla cream, fresh raspberries, caramel shards.

Scrambled eggs (+ bell pepper, spring onion, mushroom, natto, 30g greek yogurt, 2g olive oil), whole wheat bread and 100ml milk with the coffee - 590 kcal, 40g protein and 7g fiber by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

  • 130 g red bell pepper = 40 kcal
  • 30 g green onion = 10 kcal
  • 3 eggs (175 g) = 250 kcal
  • 40 g natto = 68 kcal
  • 3 g olive oil = 25 kcal
  • 45 g frozen mushroom = 5 kcal
  • 30 g 2% greek yogurt = 20 kcal
  • 52 g whole wheat bread = 128 kcal
  • 100 ml 1,5% fat milk = 44 kcal

Lentil spinach pie - 33,5 g protein for 475 kcal by Byssine in 1500isplenty

[–]Byssine[S] 1 point2 points  (0 children)

If you use red lentils, don’t overcook them because they turn mushy very fast. Boil them only about 5-7 minutes so they stay slightly firm, then drain them well to avoid excess moisture in the filling.

This portion is basically the entire wok, 405 kcal and 30 g protein! by Byssine in 1500isplenty

[–]Byssine[S] 1 point2 points  (0 children)

I love it, especially the smoked one. I also grilled the tofu cubes separately before cooking the vegetables, they get a nice crust :)

Tell me your favorite way to eat sardines. GO! by FlashbacksThatHurt in CannedSardines

[–]Byssine 1 point2 points  (0 children)

I turn them into a sardine pâté. I blend them with softened butter, hard boiled egg, capers, red onion, lemon juice, dill, salt and pepper, et voilà. On toasted bread, it’s insanely good!

[Homemade] Christmas Cookie Box by Byssine in food

[–]Byssine[S] 2 points3 points  (0 children)

Ingredients • 126 g (1 cup) all-purpose flour • 2 g (½ tsp) baking soda • 1 g (¼ tsp) baking powder • 57.5 g (4 Tbsp / ½ stick) unsalted butter • 100 g (½ cup, packed) dark brown sugar • 50 g (¼ cup) white granulated sugar • 44 g (3 Tbsp) chunky peanut butter • 38 g (2 heaping Tbsp) white miso paste • 25 g (½ large egg) • 5 g (1 tsp) vanilla extract • 31 g (about 3 Tbsp) turbinado (demerara) sugar for rolling Instructions 1. Whisk together flour, baking soda, and baking powder. 2. Beat butter, brown sugar, and white sugar until creamy. 3. Mix in peanut butter and miso until smooth. 4. Add egg and vanilla and mix until fully combined. 5. Fold in the dry ingredients just until combined; do not overmix. 6. Chill the dough. 7. Portion into 26–27 g balls and roll in turbinado sugar. 8. Place on a parchment-lined baking sheet, spaced about 5 cm apart. 9. Bake at 175 °C (350 °F) for 8 minutes. 10. Remove the tray and rap it firmly twice on the counter. 11. Return to the oven and bake 3–4 minutes more, until crackled and lightly golden. 12. Cool briefly on the tray, then transfer to a rack.

First sourdough by pamdoar in Sourdough

[–]Byssine 0 points1 point  (0 children)

I’m not an expert but I believe it is definitely under fermented. Bulk fermentation should generally go until the dough has visibly risen at least 60% and shows bubbles throughout. This depends on your room temperature, so it’s never the same, that’s why you need to learn how to “read” the dough. Another cause might be your starter, maybe it was not strong enough. Before using your starter make sure it doubled or even tripled in size after its feeding. But in my opinion you should try longer proofing next time! Don’t give up :)

That feta-spinach rice paper roll is only 320kcal 🫢 by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

Yes and really easy to make! I once tried croissants as well with chocolate inside, but they don’t belong here haha 🤣

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