• Make sure so make the flour and sugar dissolve completely before bringing it to a simmer so it won’t clump.

Recipe

Ingredients:

• • 1/2 cup (63g) flour
  • 3/4 cup (151g) sugar
  • 3 cups (675mL) milk
  • 3 egg yolks
  • 1 tsp. Vanilla Extract (optional
  • A pinch of salt optional(sorry that I didn’t specify that in the video)

Recipe:

• 1. You first add the flour, sugar, and milk to a pan and mix until dissolved.
  2. Then bring the mixture to a simmer on medium-low heat.
  3. When the mixture comes to a simmer, let it simmer on medium-low heat until thick.
  4. Temper the egg yolks by scooping a big ladle full of the milk mixture and pouring it into the eggs. Quickly mix the milk into the eggs and do the same thing with another ladle.
  5. Pour the tempered eggs back into the mixture and continue heating it on LOW heat for 3 minutes until thick.
  6. Mix in some salt and vanilla extract and pour it into a refrigerator safe bowl.
  7. Let the pudding set for 2-5 hours before serving.
  8. Enjoy

Tips/Notes

• Don’t overmix the batter. Overmixing can cause gluten to form and will toughen the cake. That is why you should try your best to use cake flour or other low-gluten flours.

• Don’t overbake the cake. Overbaking can make the cake tough and rubbery and can result in deflation of the cake.

• Make sure to measure the ingredients properly and use grams more often. If you add to much flour, the cake would become too tough and rubbery. If you add too much baking powder, it will make the cake collapse because of the overrise.

• Cinnamon sugar can be made with 1 part cinnamon 3 parts sugar.

Recipe

Ingredients:

• • 4 tbsp. (31g) flour
  • 2 tbsp. (25g) sugar
  • 1/4 tsp. (0.6g) cinnamon
  • 1/2 tsp (2.5g) baking powder
  • A pinch of salt
  • 1 tbsp. (15ml) milk
  • 2 tbsp. (15g) oil or melted butter
  • 1 egg yolk
  • Cinnamon Sugar

Recipe:

• 1. You first pour in the butter, sugar, milk, and egg yolk in the bowl
  2. You then add the flour, baking powder, and cinnamon into the mixture and stir until JUST COMBINED. DON’T OVERMIX.
  3. Microwave the cake on high for 0:45-1:00. My microwave is 1000 watts.
  4. Let the donut cool
  5. Sprinkle with some cinnamon sugar.

• 2 1/2 tbsp. (20g) flour
• 2 1/2 tbsp. (32g) sugar
• 1 tbsp. (9g) cocoa powder
• 1/4 tsp (1.2g) baking powder
• A pinch of salt
• 2 tbsp. (31g) milk
• 1 tbsp. (15g) oil
• 1 egg

1. You first dump in flour, sugar, cocoa powder, baking powder, and salt in a mug or small bowl and mix.
2. You then add the milk, oil, and egg into the mixture and stir until JUST COMBINED. DON’T OVERMIX.
3. Microwave the cake on high for 1:00-1:30. My microwave is 1000 watts.
4. Let the cake cool.
5. Serve with your favorite toppings.

• Salmon
• Oil
• Salt
• Pepper (optional)
• Oregano (optional)

1. First, preheat the oven to 400°F or 204°C.
2. Then, start by cutting the salmon into filets 1 inch-1/1/2 inch thick and place them in a baking sheet lined with parchment paper.
3. Rub the salmon with oil and salt and pepper.
4. Bake the salmon for 10-13 mins (look at the tips for more info).
5. Garnish the salmon with some oregano.
6. Serve hot and enjoy! 🙂

• Don’t let the buttermilk mixture sit longer at room temp than 30 min or else it would turn into cheese. Store it in the refrigerator.

• Use cold milk or the milk would curdle too much.

• You can still use it even if it doesn’t curdle.

• DON’T MELT BUTTER IN MILK TO MAKE BUTTERMILK

• 1 cup (240g) milk
• 2 tbsp. (28g) vinegar

1. First take cold milk and stir in the vinegar.
2. Then wait 10-15 min at room temperature or until it curdles a little.
3. The buttermilk can be used right away or stored in the refrigerator.

• Beat the butter until the sugar dissolves. IMPORTANT. The reason is that part of the fluffiness and the rise is from the creamed butter.

• Add the sugar and eggs to the mix little by little. Reason is that butter can only absorb a little bit of sugar and liquid (eggs) at a time. Adding everything all at once would split the butter and toughen the mix.

• Mix the milk in the end before the the flour is until 60% mixed, because the milk needs to absorb the flour to get the mixture combined. If you add the milk when the batter is completely mixed the milk would split the mixture.

 Recipe

Ingredients:

• 4 eggs 
• A pinch of salt
• 1 cup (220g) butter
• 1 cup (200g) sugar
• 1 1/2 cup (200g) flour
• 1/2 (2g) baking powder
• 2 1/2 tbsp. (40g) milk

1. Beat the eggs with a pinch of salt until combined.
2. Cream the butter until fluffy gradually adding the sugar.
3. Continue beating the butter while adding the eggs little by little.
4. Dump in half of the flour and gently fold until combined. Then dump in the rest of the flour and fold until 60% combined.
5. Pour in the milk and fold until there are no lumps.
6. Pour the mixture into a 9 x 5 pound cake tin.
7. Bake the cake at 338°F (170°C) for 45-50 min.
8. Let the cake cool
9. Enjoy!

• Add the dry into the wet so the dry can get all hydrated without overmixing.

• Grease the pan so the muffins won’t stick.

• Don’t fill the muffin tins TOOOO full. This recipe should make 12 good size muffins

 Recipe

Ingredients:

• 4 eggs 
• A pinch of salt
• 1 cup (220g) butter
• 1 cup (200g) sugar
• 1 1/2 cup (200g) flour
• 1/2 (2g) baking powder
• 2 1/2 tbsp. (40g) milk

1. Beat the eggs with a pinch of salt until combined.
2. Cream the butter until fluffy gradually adding the sugar.
3. Continue beating the butter while adding the eggs little by little.
4. Dump in half of the flour and gently fold until combined. Then dump in the rest of the flour and fold until 60% combined.
5. Pour in the milk and fold until there are no lumps.
6. Pour the mixture into a 9 x 5 pound cake tin.
7. Bake the cake at 338°F (170°C) for 45-50 min.
8. Let the cake cool
9. Enjoy!