VLOG End Year 2022 🎄⛄ | 4 Holiday Treats Recipes

Hey Guys, how is your Christmas preparation?
Today I will share 4 recipes that I usually make for Christmas or holiday desserts;
"Gingerbread Cookies, Fruit Tea Bread, Triple Chocolate Peppermint Donuts and Ginger Milk Tea"
These recipes are so easy to make and delicious, perfect for a busy Christmas day
I hope you like it :)
CHAPTRES:
00:00 Intro
00:39 Baking Overnight No-Knead Bread
02:05 Preparing Breakfast
05:15 Making Gingerbread Cookies
10:30 Preparing Soaked Dried Fruits for the Fruit Tea Cake/ Bread
12:02 Making Fruit Tea Cake/ Bread
15:05 Making Triple Chocolate Peppermint Donuts
21:20 Preparing Ginger Milk Tea
FULL RECIPE: bembumkitchen.home.blog/2022/1...
Instagram: bembum.kitc...
Facebook: / bembuminthekitchen
#bembumkitchen #christmastreats #chocolatedonuts #gingerbreadcookies #christmasdrinks #fruitteabread
In this video list of tools and ingredients that I used in creating this project
♥ Cameras: Fujifilm X-T3 Mirrorless amzn.to/3TgeZVV
♥ Tripod: VILTROX VX-18M amzn.to/3gl5mXj
♥ Microphone: Rode NT-USB amzn.to/3CKuAWS
♥ Camera Field Monitor: FEELWORLD T7 7 Inch amzn.to/3TAcPAs
Disclaimer:
Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support.
✨OVERNIGHT NO-KNEAD BREAD
Yield: One 15 diameter loaf
Active time: 1 Hour
Total time: 11 Hours
200 g All-Purpose Flour (unbleached)
50 Whole Wheat Flour (100% Stone Ground)
1/3 tsp Instant Yeast
1/4 tsp Granulated Sugar
1 tsp Salt
1/2 tbsp Caraway Seeds (optional)
180 g Water (room temperature)
In a large bowl; mix all dry and wet ingredient (when you mix it, make sure that the salt doesn't have direct contact with the yeast);
Cover the bowl with a plastic wrap and let it sit at room temperature overnight for about 8 to 18 hours or until doubled in size and the top of the dough has a lot of air bubbles.
* Time will depend on your room temperature - the cooler the room the longer it will take.
On the next day, roll the dough into a smooth ball, place it in the proofing basket (that has been floured) and let it proof for 1 ½ - 2 hours or until almost double in size (if you lightly press into the dough, if will leave a slight indentation).
*Overnight No-Knead Bread baking temperature and time: In the preheated 210°C oven ~ (put the bread inside HOT Cast Iron Pot) for 30 minutes ; then remove the pot lid and continue bake for about 10-20 minutes or until golden brown.
Remove the bread from the pot and let it cool completely on the cooling rack.
✨GINGERBREAD COOKIES
Yield: 2 Dozen Medium Size
Active time: 1 Hour
Total time: 3 1/2 Hours
25 g Water
70 g Brown Sugar
1 tbsp Molasses
1 tbsp Maple Syrup/ Honey
1 tbsp Cinnamon Powder
1 tbsp Fresh Ginger (grated)
1/3 tsp Ground Cloves
85 g Salted Butter
1/3 tsp Baking Soda
185 g All-Purpose Flour
*Gingerbread Cookies baking temperature and time: In the preheated 200°C oven ~ 12 Minutes (Large Size); 8 Minutes (Small Size)
Rotating the pan approximately halfway through the bake time.
Remove cookies from the pan and let it cool completely on the cooling rack.
✨FRUIT TEA BREAD
Yield: One 17x8x6 cm Loaf Pan
Active time: 30 Minutes
Total time: 10 Hours
2 Bags Black Tea (Ceylon)
125 g Hot Water
100 g Jaggery/ Muscovado Sugar
40 g Golden Raisins
40 g Black Raisins
25 g Dried Apricots (chopped)
Zest of 1 Orange
175 g All-Purpose Flour
1/3 tsp Baking Powder
1/8 tsp Salt
1 tsp Mixed Spice Powder
30 g Whole Eggs
25 g Unsalted Butter (softened)
Almond Slices (optional)
*Fruit Tea Bread baking temperature and time: In the preheated 160°C oven ~ 45 minutes
-Rest in the oven ~ 10 Minutes
-Rest in the pan ~ 10 Minutes
-Remove the bread from the pan and let it cool completely on the cooling rack
✨TRIPLE CHOCOLATE PEPPERMINT DONUTS
Yield: 8 Pieces (6 cm Diameter)
Active time: 2 Hours
Total time: 3 Hours
Chocolate Custard:
35 g Egg Yolks
10 g All-Purpose Flour
1 tsp Corn Starch
170 g Milk
25 g Granulated Sugar
50 g Dark Chocolate (Couverture/ Compound)
1 tbsp Dark Rum
Chocolate Donuts Dough:
80 g Water
40 g Milk
20 g Egg Yolks
30 g Granulated Sugar
1/3 tsp Salt
2/3 tsp Instant Yeast
140 g Bread Flour
40 g All-Purpose Flour
20 g Cocoa Powder
1/4 tsp Baking Powder
30 g Salted Butter
Top Coating:
150 g Dark Chocolate (Compound)
*Chocolate Donuts cooking temperature and time: Fry in hot oil 160°C to 170°C ~ 2 Minutes
Remove donuts from the pan and let it cool completely on the cooling rack.
✨GINGER MILK TEA
Yield: 2
Active time: 15 Minutes
Total Time: 45 Minutes
80 g Fresh Old Ginger
2 Stalks Lemongrass
1 Cinnamon Stick
4 Whole Cloves
30 g Palm Sugar
500 ml Water
200 ml Hot Milk (frothy)
Cinnamon Powder (garnish)
*Ginger Milk Tea boiling time: 15 Minutes
Music courtesy of Epidemic Sound & Artlist 💓

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