hard

With the right tools, making hard candies is way easier than you think. Grab a candy thermometer and follow along to make your own infused hard candies!

Hard Candy

Magical Tincture

sugar

water

corn syrup

1/16 tsp cream of tartar

food coloring (optional)

Magical Gummy Trays

Candy thermometer

In a heavy bottomed saucepan add your water corn syrup and Cannasugar. Allow sugar to melt into the water.

 Let sit until the temperature reaches 302º Fahrenheit. As soon as your candy thermometer reaches 302º Fahrenheit remove from heat.

 Add cream of tartar and coloring mix and then get ready to pour! Make sure your Magical Gummy Trays are ready ahead of time your candy will harden quickly.

 Pour into molds and let your candies harden at room temperature. Allow roughly 30 minutes for your candies to harden.

It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart. Egg tarts are not an easy feat as we faced questions of how long can they last or how do we reheat egg tarts without it becoming a solid custard. Don’t worry, we have the right steps and help you need and forget about the calories, because our egg tart recipes are worth every single calorie.

Hong Kong Style Egg Tarts

Oil dough: 200 g plain flour

butter

Water dough: 250 g plain flour

salt

g ice water

Filling: 5 eggs(Egg filling can be substituted with cheese filling

ml milk

egg tart molds

Make oil dough.
 Cut the chilled butter into small pieces
 Put the butter and flour in an electric food processor.
Use the pulse function to mix them until it forms bridges and strands
Remove it from the food processor, scoop out the oil dough with a metal spoon and place it on the water dough
Wrap it in cling film, place it in chiller for 20min or until it becomes firm.    

| You can use puff pastry sheets for the tart shells
| To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor


Make water dough.
Put the plain flour, egg and ice water in the electric food processor
Mix them until they combine and form a ball
Wrap it in cling film, place it in chiller for 20mins or until it becomes firm.    



Roll out pastry.
Sprinkle some plain flour on table top
Remove the cling film from the water dough, flatten the water dough to form a large square
Place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the water dough is fully covered by the oil dough.  Flatten it with rolling pin. 
Wrap it in cling film and leave it in the chiller for 20mins or until it hardens.
Remove from chiller, flatten it with rolling pin to about 3cm thick. Fold both ends of the dough toward the center like closing a book.  Place it into the chiller again for 20mins. (If the dough is not wide enough, you can use the tri-fold method – fold 1/3 of the dough towards the right, and the remaining 1/3 towards the left).
Repeat the folding process for 3 more times
After the last repetition, flatten the dough to about 3mm thickness.  Use a cookie cutter to cut out pieces of round pastry which are slightly larger than the area of the mold.
Put the cut pastry into a mold. Lightly press the pastry onto the surface of the mold. Pierce few holes in the bottom with a fork.
Trim the sides with a fork or a blunt knife.



Filling.
Melt the sugar with water to make a simple syrup.  Let it cook.
Beat the eggs for a minute
 Add the milk and syrup to the egg.  Mix well.
Filter the milk liquid twice to remove impurities and air bubbles.
Fill each empty pastry shell up to 70%.    

| You may wish to put fillings in the tart shells before pouring in the egg mixture too.    
| You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound


Bake the tarts.
Preheat oven to 200⁰C.
at 200⁰C for 15min.  After that, reduce heat to 180⁰C and bake for another 10min. Leave the oven door open for 5min before removing egg tarts from the oven

| Piercing the bottom of the pastry with a fork prevents the bottom of the pastry from rising during baking.    


https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6164782042001

It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart. Egg tarts are not an easy feat...

A classic favourite, it requires skill and technique to flip to make this Gula Melaka Pineapple Upside Down Cake. A generous sprinkling of Gula Melaka ups this dish from its plain ol' usual taste.

Gula Melaka Pineapple Upside Down Cake

100 g chopped gula melaka

pineapple cubes

g butter

150 g caster sugar

eggs

tsp vanilla extract

pineapple syrup

tsp baking powder

g self-raising flour

Preheat oven.
Preheat oven to 170C.
&nbsp;Line the bottom and sides of a 20 cm cake tin.



Place gula melaka and pineapple.
Sprinkle the chopped gula melaka onto the bottom of the tin evenly, then place the halved pineapple rings on top.&nbsp;



Mix batter.
In a mixing bowl, beat the butter and caster sugar together until fluffy.&nbsp;
Beat the eggs with vanilla extract and 3 tbsp of the pineapple syrup, and mix into the butter and sugar. In a separate bowl, mix the flour, baking powder and pinch of salt together.&nbsp;
Add to the cake batter and mix evenly.



Bake cake.
&nbsp;Scrape the batter into the cake tin.&nbsp;
Bake for 40-45 minutes.&nbsp; &nbsp;&nbsp;



https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6150196541001

The most magical of all dumplings and a firm favourite in the Chinese cuisine, the Xiao Long Bao is an unassuming dish that is bursting with flavour. We will be honest with you: it requires some preparation work and reasonably nimble fingers are required, but it will be well worth your effort!

Din Tai Fung Xiao Long Bao

Pork stock jelly: 500 g pork bones (blanched)

spring onion

ginger

chicken stock

tbsp Shaoxing wine

gelatin

60 ml cold water

Pork Filling:500 g fatty minced pork

spring onion (chopped)

g ginger (minced)

½ tbsp light soy sauce

½ tbsp sesame oil

½ tsp white pepper

cornstarch

Pork stock Jelly

dumpling wrappers (round shape)

Make Pork Stock.
In a pot, add blanched pork bones, spring onion, ginger, chicken stock, Shaoxing wine and water.
Bring the stock to boil and then simmer for at least 30min for flavour of pork bones to infuse into the stock.
Remove from heat, drain off ingredients and set stock aside.



Prepare Gelatinand make Pork Stock Jelly.
Add gelatin to cold water and mix well. Allow gelatin to bloom.
Add bloomed gelatin into the hot stock and whisk until gelatin fully dissolves.
Pour stock into a container and chill for at least 6hrsor until fully set. (If you are in a rush, you can put the container in the freezer instead. It will take 2-3 hrs.)



Prepare Pork Filling.
In a mixing bowl, add minced pork, spring onion, ginger, light soy sauce, sesame oil, salt, sugar, pepper and cornstarch, and mix well.
Remove the pork stock jelly from the chiller and cut into small pieces. Add the pork stock jelly to the pork fillingand mix well.
Set aside filling in fridge if not use (as the pork stock jelly can melt at room temperature).



Wrap Xiao Long Bao.
Take a piece of dumpling wrapper. You may roll it thinner at the edges if desired.
Fill each wrapper with 16g of filling.
Fold the xiao long bao by pleating and lightly pulling the edges repeatedly. When the xiao long bao is almost completely pleated, pinch the edges together and twist slight to seal it.



Steam.
Line a bamboo steamer with a parchment paper (with holes) or a steaming cloth, and place the xiao long baos into the steamer.
Bring a pot to boil, then steam the xiao long baos for about 4-5 min.
Remove bamboo steamer from the pot.



The most magical of all dumplings and a firm favourite in the Chinese cuisine, the Xiao Long Bao is an unassuming dish that is bursting with flavour. We will be honest with you: it requires...

Beef jerky

beef mince

soy sauce

g fish sauce

g sesame oil

g honey

tbsp raw sugar

tsp black pepper

tbsp mixed spice

Place all ingredients into mixing bowl and Turbo/2 sec/2 times. Scrape down sides of mixing bowl with spatula, then knead Dough /3 min.

Preheat oven to 160°C. Line 3 large baking trays and set aside.

Transfer mixture into sausage maker with jerky attachment and pipe lines of mixture onto prepared baking trays, leaving a small gap in between each line.

Bake for 15 minutes (160°C). Turn jerky over and reduce the oven temperature to 100°C, then bake for a further 1 hour or until jerky is rubbery. Turn off oven and leave on baking tray until jerky is dry (approx. 30 minutes).

Remove from oven and allow jerky to cool completely on the baking trays. Store in an airtight container in a cool, dark place for up to 2 weeks.

Tuna nicoise salad (gut health)

parsley

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

sea salt

black pepper

potatoes

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Cook Doli ki roti in the comfort of your home with BetterButter. Tap to view the recipe!

Doli ki roti recipe by Aditi Bahl at BetterButter

For First water to create yeast: [A]

moti illaichi/black cardamom

Saunf/fennel seeds

chana dal

khus khus / poppy seeds

Sugar

water (I glass =250 ml)

For Yeast: [B]

whole wheat flour

For Roti/ Bread: [C]

flour/Whole wheat flour

Tsp. Sugar

Salt

yeast

water flour

For the filling: [D]

chana Dal

Red chili powder (degi mirch) 1 tsp. or to taste

Coriander powder 2 tsp.

Garam masala powder ½ tsp.

Water

Turmeric 1/4th tsp.

ginger 2 inch

onion

Preparation of Yeast Step 1: Take a sauce pan and add 2 glasses water in it.Now, put this on flame and bring to a boil. As soon as it starts boiling, add the (A) ingredients to it.Immediately cover simmer and let it boil up till 2 boils .

This will just take two minutes. Just keep the flame on only for next 2 minutes and switch off the flame .Let it remain covered.Now,wrap this pan in two fold in some warm cloth or blanket and keep at the warmest place  of your house. 

This shall remain there covered for next 24 hrs.Remember,if you have made this in the morning at 9 A.M then don&#x2019;t open it before next day morning 9a.m.

Preferably, prepare the water early morning only ,so that when you take it out you have a bit of time at hand to prepare the yeast.

Preparation of Yeast Step 2: After 24 hrs. Take the water out. The water should look frothy. If there is no froth, then the water was not prepared well and it is not useful to prepare yeast. Discard the water and make again. 

If you see some bubbles on the top and a little froth, then the water if ready and you may proceed with making of your yeast.

Now, Sieve the water in another bowl with a lid. In this water, add 3 tbsp. flour and mix well. The batter should be like a pancake batter. Not very thick and not very liquidy.Just flowy

.Now, cover it again and keep the bowl again in two folds in the blanket and keep it in the warm place again for next 3 hours.

Please make a note of the time here, as you need to check the yeast after 3 hours precisely.After 3 hour check your yeast. It it&#x2019;s all bubbly and frothy, and then voila your yeast is ready. Now, you may proceed with your dough.

Take the prepared yeast and take out &#xBD; cup for next use. Put the rest of the yeast mixture in a bowl and add the (C) ingredients in the bowl except water and knead the dough. Add water gradually to knead the dough. 

The dough should be like a chatpati dough, not too hard and not too soft just ok.Now, knead it till smooth. Please use warm water only to knead the dough, so it rises nicely. 

This dough should triple in size to make roti&#x2019;s/bread. Keep the covered again, wrapped in the blanket in the same spot for another 3hours to rise. 

Check after 3 hours, if the dough is ready take out, if not just keep for another half an hour.Don&#x2019;t keep it for too long, as it would make the dough sour and kill the taste of the bread/roti.

To prepare the filling first wash the chana dal nicely to remove impurities. Now, in a pressure cooker add dal, salt, turmeric powder, ginger and water and cook till done. Cook for 1 whistle on high. Then simmer and cook again for 1 whistle.

Then switch off the flame and let it sit till the pressure releases automatically. The dal should be cooked. Just in case you have a little water lying in the base then sieve it and let it cool and dry a bit.

Once the dal has cooled then add all the spices and onion. Mix well and keep aside.

Take the flour out. Heat oil in a deep pan/wok/kadhai.Heat on full flame once hot, reduce the flame to medium. The roti&#x2019;s should be fried on slow-medium heat to ensure they cook well till the Centre. These are fermented breads/roti so they rise as put through heat.

Take a big ball of flour, little more that you take for a paranthas as the dough is soft and to keep the filling intact inside we need a bit of flour to cover.

These breads are served as big as the size of your hand. You may although try a smaller version to begin with.

Make an indent in the Centre, put 2 tbsp. filling and close the mouth of the ball softly.Now, start rolling the ball flat between your palms. Please remember these roti&#x2019;s are to be made with your hands only. 

The dough is soft and a rolling pin with just break the bread .You may use a little dry flour if you find the dough too soft to handle.

Make one and put to fry on medium flame .Keep turning on both sides to ensure even cooking. Also meanwhile you can make the next one.

Like this fry all the roti&#x2019;s and keep aside.These breads/roti&#x2019;s can be stored in the fridge for a week and in the freezer for about 15-20 days.

We have these with curd or just like that. Find your favorite and enjoy these yummy traditional Doli Ki roti&#x2019;s with a hot cup of Tea!

This tip for how long to boil an egg for hard boiled eggs works every time, and results in easy to peel eggs.

Perfect Hard Boiled Eggs (Boiling Time with Video)

large eggs (older eggs peel better than fresh)

Place 12 eggs in the bottom of a large pot and and cover with water 1 inch above the eggs.

Bring the water to a boil, gently stirring the eggs several times.

As soon as the water boils, remove the pot from the heat, cover, and let the eggs sit for 15 minutes (13 minutes for small eggs or 17 minutes extra large eggs). Prepare a bowl of ice water.

After 15 minutes, place the eggs in the ice water and allow them to cool completely (about 15 minutes). Peel immediately, or store in the fridge for 4 to 5 days.

How long do I leave eggs after I rotate them so the yoke is centered before I boil them?
The ice works great. Love the devil eggs.  Egg salad.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582232917/thrkeip0bnslgw3si5yy.mp4

How long to boil eggs? Boil the water and let the eggs continue to sit in the hot water for about 15 minutes. Full instructions and tips in the recipe and video!

How Long to Boil Eggs

Jane&#39;s Cinnamon Roll recipe may take a little time to pull together, but these cinnamon rolls are so worth it.  They&#39;re easy to make, you just need to set aside time for the rise.  Country Crock gives these Cinnamon Rolls rich buttery flavor.

Jane's Cinnamon Rolls

all-purpose flour

(1/4 oz.) quick-rising active dry yeast

milk

Country Crock® Original Spread

eggs, lightly beaten

brown sugar

cinnamon

cream cheese, softened

confectioners sugar

vanilla extract

Step 1

In large bowl combine 2 cups flour, sugar, yeast and salt. Heat milk and Country Crock® Spread until very warm (128° - 130°); stir into flour mixture. Add eggs and enough remaining flour to make a soft dough.

Step 2

Knead on lightly floured surface, adding additional flour if needed, about 8 minutes or until smooth. In another large greased bowl, place dough. Cover and let rise in warm place until doubled, about 1 hour.

Step 3

In a small bowl, combine sugar and cinnamon. Reserve Country Crock for assembly.

Step 4

In large bowl, with electric mixer, beat Country Crock with cream cheese. Add remaining ingredients and beat until smooth.

Step 5

On lightly floured surface, roll dough to 20 x 16-inch rectangle. Spread 6 tablespoons Country Crock®  on the dough, then sprinkle with cinnamon filling.

Step 6

Beginning at long end, roll up, jelly roll style. Pinch seam to seal. With sharp knife, cut into 12 pieces. Arrange, cut side up, in two greased 9-inch cake pans or one 13 x 9-inch baking pan. Cover and let rise in warm place an 1 hour.

Step 7

Preheat oven to 350°. Bake uncovered 20 minutes or until tops are golden.

Step 8

Immediately turn hot rolls onto serving platter and gently separate. Invert and evenly spread tops with Frosting. Serve warm.

Top 11 hard recipes from across the web

The most viewed hard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hard Candy

Hong Kong Style Egg Tarts

Gula Melaka Pineapple Upside Down C...

Din Tai Fung Xiao Long Bao

Beef jerky

Tuna nicoise salad (gut health)

Doli ki roti recipe by Aditi Bahl a...

Perfect Hard Boiled Eggs (Boiling T...

Jane's Cinnamon Rolls

Reader recipe: Zucchini pickle

Stained glass Christmas biscuits

Top 11 hard recipes from across the web

The most viewed hard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hard Candy

Hong Kong Style Egg Tarts

Gula Melaka Pineapple Upside Down C...

Din Tai Fung Xiao Long Bao

Beef jerky

Tuna nicoise salad (gut health)

Doli ki roti recipe by Aditi Bahl a...

Perfect Hard Boiled Eggs (Boiling T...

Jane's Cinnamon Rolls

Reader recipe: Zucchini pickle

Stained glass Christmas biscuits

The most viewed hard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine