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Cream Puffs Recipe
Jan07

Cream Puffs Recipe

  In this post, you’ll see how to make top-rated cream puffs from scratch. One easy twist is using vanilla pudding mix for the filling. Vanilla pudding makes the easy creamy center for this impressive dessert. The puffs are elegant and your guests will love them.     Total: 20-25 Cream Puffs Preparation Time: 30 mins Cooking Time: 20 mins   Ingredients Shortening (or Butter): 1/2 cup All-purpose flour: 1 cup Vanilla pudding mix : 2 (3.5 ounce) packages Heavy cream : 2 cups (you can also use coconut milk, soy milk, or rice milk ) Eggs: 4 pieces Water : 1 cup Salt : 1/4 teaspoon Milk : 1 cup   Procedure For the custard: In a small saucepan, mix together the cream and instant vanilla pudding. Stir in milk, a little at a time, until fully combined. Cover and chill in refrigerator. For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape. Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely. Split the bread in half and fill with custard, or use a pastry bag to pipe the pudding, then place the half back on top....

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Banh Cam – Banh Ran Recipe
Dec29

Banh Cam – Banh Ran Recipe

  Bánh cam or bánh rán is one of the most famous and beloved Vietnamese desserts. A golden brown shell of sesame studded rice flour that is crispy on the outside yet chewy on the inside, yielding to a sweet and moist mung bean coconut filling.  Growing up, my mom would make hundreds of bánh cam to sell and raise money for various charitable organizations and the entire family would sit around the table to help.  Ever since we all moved away for college and our separate careers, it’s just been my dad helping her roll the bánh cam. It’s been years since I’ve laid my hands on this sweet ball of love, but recently, my parents came for a visit and we had the pleasure of convening around the table again as a family to make some bánh cam. We’re not going to spend too much time belaboring the differences between bánh cam and bánh rán (as northerners would say) as they are nearly identical. Banh cam can sometimes be served with simple syrup and sometimes may not have sesame. Most of our friends and westerners affectionately call them sesame balls, which works perfectly fine with us.     Steamed mung beans, shredded coconuts, and sugar comprises the filling. The mung bean filling should be moist and not dry, and like most Asian desserts, not too sweet. You can make the mung bean filling days in advance and even store them in the freezer to keep handy.     The best way to enjoy bánh cam is hot out of the fryer when it’s most crispy. Flatten it back into a disk to evenly spread out the mung bean filling and enjoy with friends and family over tea.     Ingredients Mung bean filling MungBeans : 8 oz split peeled Sugar : 1/2 cup Warm Water : 1/2 cup Shredded Coconut : 1/2 cup unsweetened   Dough Water : 2 1/2 cup  plus extra 1/4 cup Sugar : 1 cup Glutinous rice flour : 16 oz bag Rice flour : 1 cup Baking powder : 2 tablespoon Mash potato flakes : 2/3 cup Procedure: Soak mung beans overnight or at least 1 hr in warm water. Steam until soften and easily smashed with your finger tips, roughly 20 minutes (or longer if not soaked overnight). In meantime, dissolve sugar in warm water. When mung bean has cooled, transfer to mixing bowl and coarsely mash. Add the sugar water mixture and coconut and mix well. The texture should be like mashed potatoes. Allow to cool and form small quarter size balls of mung bean. Refrigerate covered. Dissolve the sugar in 2 1/2 cup of warm water. In large mixing bowl, add...

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