IngredientsIcing sugar (sifted), double the amount of butter you use Unsalted butter, half the amount of icing sugar Method1. Beat the butter with a whisk until light and fluffy
2. Slowly add in the icing sugar, whisking well 3. If the mixture is too dry, add a splash of milk 4. When the whisk is lifted, the buttercream should have stiff peaks.
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Ingredients 1/2 cup of unsalted butter 8oz of cream cheese 3 1/2 cups of icing sugar (to taste) 1 teaspoon of Vanilla (optional) Lemon zest/ juice (optional) Method 1. Mix together the butter and the cream cheese until smooth 2. Sift in the sugar and combine until smooth. Add additional flavours. Ingredients 4 oz Butter 4 oz Caster Sugar 4oz Self-Raising Flour 2 eggs Method 1. Cream together the butter and the caster sugar until pale and fluffy 2. Add in the egg, whisking thoroughly (or if you are not using an electric whisk, add the egg in slowly) 3. Add the flour, fold it in until incorporated 4. Grease two tins, and split the mixture between them. 5. Bake at 180 degrees for 20-25 minutes, or until the toothpick comes out clean. Makes a very small amount! (One bread roll)
Ingredients Two tablespoons of strong bread flour A pinch of salt One teaspoon of yeast A little bit of water Tiny bit of olive oil Spring of rosemary Method 1. Put the bread flour in a bowl, add in the yeast and salt 2. Add a little bit of oil, and mix 3. Add a little bit of water, mix, then add more until a sticky dough if formed. 4. Dust flour on a clean surface, and place the dough on it. Cover your hands with flour. 5. Knead the dough until stretchy, a rough guide is to knead for five or six minutes. 6. Shape! 7. Brush olive oil onto the dough, then sprinkle rosemary on top. You can also add more salt and any other toppings. Then let it rest for 20-30 mins until puffed up. 8. Bake at 180 degrees until risen and the toothpick comes out clean. 9. Eat! It’s best hot out of the oven, and if you are baking for quite a few people, scale up the recipe. |