HOW TO MAKE MILK RECIPES
HOW TO MAKE OAT MILK RECIPE - BBC GOOD FOOD
Make our easy oat milk recipe using just one ingredient. It’s ideal if you’re lactose intolerant or want a vegan alternative to cow's milk
Provided by Miriam Nice
Total Time 25 minutes
Prep Time 25 minutes
Yield Makes approximately 750ml
Number Of Ingredients 1
Steps:
- Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge.
- Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.
- Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be.
- Line a sieve with a clean piece of muslin, or a cloth with a mesh – it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)
- Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining.
- When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds).
- If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.
Nutrition Facts : Calories 35 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium
COFFEE MILK RECIPE: HOW TO MAKE IT - TASTEOFHOME.COM
It's the official state drink of Rhode Island, and once you taste it, you'll understand why it has so many fans! —Karen Barros, Bristol, Rhode Island
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 8 servings (about 1 cup each).
Number Of Ingredients 2
Steps:
- In a large pitcher, mix milk and coffee syrup until blended.
Nutrition Facts : Calories 135 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 15g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
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HOW TO MAKE SOY MILK | HOMEMADE SOY MILK RECIPE
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JAPANESE MILK BREAD RECIPE - NYT COOKING
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
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CONDENSED MILK RECIPES - BBC GOOD FOOD
Wondering what to do with a tin of condensed milk? Discover the perfect sweet treat, from ice cream to tiramisu, banoffee pie to sticky chocolate drop cakes with our best condensed milk recipes
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BEST MILK BREAD RECIPE - HOW TO MAKE MILK BREAD - DELISH
Set some time aside and make this amazingly soft, plushy milk bread. We know you'll love it—each sturdy-but-tender slice is perfect for your morning buttered toast, bread pudding, or the ultimate french toast.
From delish.com
Reviews 5
Total Time 4 hours 45 minutes
Category nut-free, vegetarian, brunch, パン, baking, breakfast, brunch
Cuisine Japanese
From delish.com
Reviews 5
Total Time 4 hours 45 minutes
Category nut-free, vegetarian, brunch, パン, baking, breakfast, brunch
Cuisine Japanese
- Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature. Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!) Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes. Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash. Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.) Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.
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BEST MILK BREAD RECIPE - HOW TO MAKE MILK BREAD
Set some time aside and make this amazingly soft, plushy milk bread. We know you'll love it—each sturdy-but-tender slice is perfect for your morning buttered toast, bread pudding, or the ultimate french toast.
From delish.com
Reviews 5
Total Time 4 hours 45 minutes
Category nut-free, vegetarian, brunch, パン, baking, breakfast, brunch
Cuisine Japanese
From delish.com
Reviews 5
Total Time 4 hours 45 minutes
Category nut-free, vegetarian, brunch, パン, baking, breakfast, brunch
Cuisine Japanese
- Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature. Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!) Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes. Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash. Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.) Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.
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