You guys ever just djjjjjjjj[cfvpobjdpx
 

ArcaDeNoah
So how was the Stock for the 3080 ti?

I haven't seen it, so it doesn't exist :))

rinse and repeat, rinse and repeat

New Recipies soon!

Someone camped?

forks are good for eating fork-type foods

Not random enough though :p

Can in get some garlic knots but hold the garlic and make sure the knots are the monkey knots from Spongebob
 

Xiao long bao are also known as "soup dumplings" in English speaking countries as they are essentially small buns filled with meat and hot soup. As the name implies, they are extremely juicy, savory, and quite special.


A full video with detailed instructions can be found here.


Why is it fool-proof?

I found that the most challenging part of making xiao long bao is how to make the skin super thin, like almost translucent. An easy solution is to use a pasta maker! In addition, traditionally, the soup inside xiao long bao is created by wrapping solid meat jelly usually made from pig skin, and the heat from steaming will melt the meat jelly into soup. However, this recipe is meant to be super easy and also tasty, so here I am using chicken broth. Add the chicken broth (120ml) into the meat filling (150g), keep stirring until all the chicken broth is absorbed.


Ingredients:

Dough:

- 115g all-purpose flour

- 1 tbsp (15ml) oil

- 2oz (60ml) water

Filling:

- 150g 70-80% lean ground pork

- 1 tbsp Chinese cooking wine

- 1 tbsp soy sauce

- 1 tsp (5ml) sesame oil

- 1g salt

- 1g sugar

- 1g black pepper

- 3g ginger (finely chopped)

- 1 scallion (finely chopped, optional)

- 4-5oz (120-150ml) chicken broth


Directions:

1. ⁠Dough: Mix the flour, salt, oil, and water together to form a soft dough and let it rest for at least one hour to form the gluten strands.
2. ⁠Filling: Add all the spices as listed above into the meat filling. Add the chicken broth, keep stirring until all the chicken broth is absorbed. Put them in the refrigerator for later use.
3. ⁠How to make translucent wrappers: Divide the dough into 3 pieces, run them through a pasta maker, adjust the knob until it is at number 7. The dough will become paper thin, use a cup or a cutter (4.5 inches in diameter) to make round wrappers. Make sure to flour them to prevent sticking. The amount of ingredients I used here can make 18 wrappers.
4. ⁠How to wrap the soup dumpling: Place one tablespoon of the filling in the center of the wrapper, pick up one spot, fold and pinch, fold and pinch, keep repeating this step to make one soup dumpling (xiao long bao).
5. ⁠Cooking: Bring the water to a rolling boil, steam the soup dumplings for about 10 minutes using medium to high heat.
6. ⁠How to eat the soup dumpling: Take a tiny bite out of the skin, slurp the soup out of the xiao long bao, dip it into the black vinegar gently and finish the whole thing off in one bite!

Notes:

1. ⁠In the dough recipe, the oil will make the xiao long bao skin tender and smooth.
2. ⁠Because xiao long bao is filled with only meat, dipping them into black vinegar will make you feel less fatty.
3. ⁠I also prefer the chicken stock than the traditional pig skin soup, the pig skin soup will be greasier and fattier than this.

aye we half way, woot woot 

100 posts look so quick but it’s also not so quick omg I’ll be here all day

I'm getting hungry reading the recipes :))

gaming gamers who are gaming gamer 4k 4k gaming
 

You can find the full recipe and chocolate measurements here!
Ingredients

Chocolate Cake

2 tsp instant espresso powder*

1 cup water hot

2 cups flour all-purpose

2 cups granulated sugar

3/4 cups cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 tbsp vanilla extract

Chocolate Buttercream

1 1/2 cups butter unsalted, room temperature

2 tsp vanilla extract

4 1/2 cups icing sugar

3/4 cup cocoa powder

3-5 tbsp milk

Chocolate Ganache

1 cup chocolate chips

1 cup whipping cream

US Customary – Metric

Instructions

Chocolate Cake

Preheat the oven to 350F. Prepare two 8 or 9" round cake pans by spraying them lightly with cooking spray, and lining them with parchment paper.

Sift the flour, cocoa, baking powder, baking soda, and salt into a mixing bowl and whisk until well combined.

Whisk the instant espresso powder and hot water in a large mixing bowl, then add the buttermilk, oil, eggs, and vanilla. Mix until well combined. Add the dry ingredients to the wet ingredients and mix until you no longer see flour.

Disperse the batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool completely to room temperature.

Chocolate Buttercream

Using a stand mixer or hand mixer, whip the butter and vanilla until light and fluffy. Sift the powdered sugar and cocoa to the bowl and, starting on LOW speed, beat until just combined.

Increase the speed to medium-high and continue to beat until the cocoa and sugar are well combined. Add the milk, 1 tbsp at a time, until you reach your desired consistency.

Chocolate Ganache

Add the chocolate chips to a small bowl. Heat the cream in a small saucepan until it just bubbles around the edges. Remove from the heat and pour over the chips. Let it stand for 1 minute, then whisk until smooth.

How to assemble your cake like mine

Let the cake cool down FULLY! This is so important. It will melt the buttercream otherwise. You can even let the cake cool fully in the fridge to be safe. Once it has reached room temperature, cover it with plastic so that it doesn’t dry out if you aren’t going to decorate right away.

Remove the cakes from their pans and peel the parchment paper from the bottoms of the cake. Use a bread or cake knife to slice the dome off the cakes. Work slowly to make sure the cake stays level.

You can keep this cake in two layers, or four like mine. No matter how many layers you end up with, make sure to layer it as such: Place a round of cake with the smooth, bottom side DOWN and the sliced side UP. Smooth a level layer of buttercream over the cake.

If you’re making two layers, the top layer should be flipped upside down to the smooth, uncut side is facing UP. To make 4 layers, layer the inner pieces of cake with buttercream and finish with the bottom, smooth round facing UP. This will ensure your cake is perfectly smooth and level.

Cover the entire cake with a layer of buttercream. Use a cake spatula or even a butter knife to smooth the buttercream as you see fit.


If the ganache has hardened a bit, you can microwave it for 10-second intervals, stirring in between, until it is warm, not hot. Pour the ganache over the top of the cake and carefully to the edges just until you get a few drips. Work around the edge of the cake until you are happy with the drips.

Optional: I had some extra buttercream so I added it to a piping bag and added some decoration on top with chocolate chips.

Favorite meal?