RED VELVET CAKE

INGREDIENTS

3 cups cake flour (explained this in my video already, however for ease, if not available, 1cup cake flour = 1cup flour -2tbsp flour +2tbsp cornflour)
1 teaspoon baking soda
2 Tablespoons cocoa powder
1/2 teaspoon salt
115gms unsalted butter, room temperature
2 cups granulated sugar
1 cup oil
4 large eggs (or 5 medium sized), room temperature and separated
1 1/2 tbsp vanilla essence
1 teaspoon vinegar
liquid or gel red food color
1 cup buttermilk, room temperature (1cup milk 2tsp lemon juice or vinegar)

Preheat oven to 180°C. Grease two 9" cake pans. Set aside.

Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.

in your mixer, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamy
Add the oil and beat on high for 2 minutes.

Add four egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined.

Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. DO NOT OVERMIX.

NOW beat the egg whites until thick and foamy.

FOLD into cake batter with a rubber spatula.

Pour batter into cake pans filling 2/3 of the way full. Bake for 30 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. DO not overbake; your cakes may dry out. Remove from the oven and allow cakes to cool in the pans set on a wire rack. Cool them completely.

CREAM CHEESE FROSTING
16 ounces full-fat cream cheese softened to room temperature (i used philadelphia cheese Blocks)
115g unsalted butter, softened to room temperature
2.5 cups icing' sugar
2-3 Tablespoons (30-45ml) cream
2 teaspoons vanilla essence

In a large bowl beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the icing’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes.

Frost rhe cake in the center and overall.

Slice and serve.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Link: http://www.geniuskitchen.com/recipe/chewy-double-chocolate-chip-cookies-53301

READY IN:  34mins
YIELD:  24-48 cookies	UNITS:  US

INGREDIENTSNutrition

• 1 1⁄8cups butter (2 sticks and 2 tablespoons as shown on wrapping)
• 2cups sugar
• 2large eggs
• 2teaspoons vanilla
• 2cups flour
• 3⁄4cup cocoa
• 1teaspoon baking soda
• 1⁄2teaspoon salt
• 2cups chocolate chips

DIRECTIONS

1. Cream together the butter, sugar, then add the eggs and vanilla.
2. Blend in the cocoa and add baking soda, salt and blend well.
3. Add the flour into the creamed mixture and fold in the chocolate chips.
4. Bake at 350° for 8-9 minutes.

Homemade yummy donuts

Homemade yummy donuts

Ingredients..

Flour 250 gm
Yeast 1.5tsp
Suger 2tbsp
Milk powder 1/4 cup
Butter 2tbsp
Egg 1
Milk 70 ml (app. 1/4 cup +2tbsp)
Water 50 ml (app.1/4 cup)

(Mix water and milk microwave for 20 sec and knead the dough with this warm liquid)

Mix everything, make soft dough, proof for 30 min.

Punch down the dough...i used a different method of shaping the donuts......make balls(peeras) of almost 60gm.....place them on flour dusted tray.....press lightly with ir palm n rest for another 30 min......now make a small hole with any cap of a bottle(i used 1M nozzle from my nozzle set😂😃😄 )....

Deep fry them on low flame from both sides...

For glaze:
melt cooking chocolate n dip the donuts in it...decorate with sprinkles, chocolate shavings or melted white chocolate....
This recipe made 8 donuts....

Web: https://www.facebook.com/groups/karachichefsathome/permalink/1787645314627610/