•1½ cups warm water (110 degrees F/45 degrees C) •1 Tbsp. instant yeast •2 Tbsp. granulated sugar •2 Tbsp. (28g) unsalted butter, softened •1 tsp. table salt •4 cups (500g) all-purpose flour, lightly spooned into measuring cup and leveled off •3 Tbsp. (40g) unsalted butter, melted •1 tsp. sea salt
In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes. To the yeast mixture, add the butter, salt, and 2 cups of the flour. Mix on low-speed until the ingredients begin to come together. Still on low-speed, add 1 cup of the remaining flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (You will know it is ready when the dough starts to make a slapping sound as it hits the sides of the bowl.) Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes. Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife, cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. With lightly floured hands, roll each piece of dough into a ball. Place each rolled piece of dough into a lightly greased 9×13 baking pan in rows of 4. Cover the rolls with a dish towel and let them rise while your oven is preheating to 400 degrees F (200 degrees C) – about 20 minutes. Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt. Flip the pan over to remove the rolls. Serve immediately. Instructions Shared via All Recipes Free(http://play.google.com/store/apps/details?id=com.omniluxtrade.allrecipes)
•1½ cups granulated sugar, divided •½ cup nut like cereal nuggets (such as Grape-Nuts) •2 teaspoons instant espresso granules •1 teaspoon ground cinnamon •1¾ cups all-purpose flour (about 7¾ ounces) •1 teaspoon baking soda •½ teaspoon baking powder •½ teaspoon salt •1 cup vanilla fat-free yogurt (about 8 ounces) •½ cup butter, softened •½ cup egg substitute • Cooking spray •1½ cups powdered sugar, sifted •2 tablespoons cooled brewed coffee
Preheat oven to 350°. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350Â° for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan. Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.
- 2 Cup of flour
- ¾ Cup of vegetable oil
- 2 Eggs
- 1 Cup of milk
- 1 Cup of hot water
- 2 Cup of sugar
- ¾ Cup of cocoa powder
- 1½ Tsp of baking powder
- 1½ Tsp of baking soda
- ¾ Tsp of salt
- 1 Tsp of vanilla extract (optional)
- Preheat your oven to 180⁰
- Line your pan with non-stick baking paper.
- Combine all dry ingredients together(Flour, Cocoa powder, Sugar,Salt,etc).
- Combine all wet ingredients together (Milk, Vegetable oil, Vanilla extract,etc).
- Pour your mixed ingredients (Note: The wet one) into your dry mixed ingredients.
- Mix together until there are no clumps (Note:You can either mix with your mixer or your spatula)
- Pour it into your already lined pan and bake in the oven for 45 minutes.
- After baking,drizzle the cake with branday if you like. Cover the cake with non-stick baking powder or cling film.
- Then leave it to cool in the tin for at least one hour.
- When cool, remove from the tin, wrap in cling film and store in an air tight container until ready to decorate.
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