Venuzi

Living Off grid, Tree Change Journey

A possible Maya lord forbids a person to touch a container of chocolate.

Category Recipes and Cooking

Heading
Heading (6)
Heading (8)
Heading (7)
Jam Drops
Jam Drops Recipe

Jam Drops Recipe

VENUZI JAM DROPS How Many: 24 BISCUITS Time: 30 mins INGREDIENTS 125g butter, softened ¾ cup caster sugar 2 eggs 2 cups SR Flour 1 tsp salt ¼ cup Jam METHOD Preheat oven to 180C Grease 2 baking trays and line with baking paper Cream butter and sugar in an electric mixer Add eggs, mix well Add flour and salt, mix with a spoon to form a dough Using your hands, roll tablespoon amount of mixture into balls and place on baking tray leaving 5cm between each they will spread Press a floured finger deeply into the centre of each ball and create a well, don’t peirce the bottom Fill each well with your favourite flavour jam Cook in moderate oven for 20-25 minutes, or until brown Leave on tray for 2-3 minutes then transfer and allow to cool on

Continue reading…

Auto Draft 5
Hot Cross Bun Recipe ~ Cooking with kids 6
Hot Cross Bun Recipe ~ Cooking with kids
Hot Cross Bun Recipe ~ Cooking with kids 2
Hot Cross Bun Recipe ~ Cooking with kids 4
Auto Draft 6

Hot Cross Bun Recipe ~ Cooking with kids

VENUZI Hot Cross Bun Recipe   How many: 12 Buns Time: 2.5 hours ~ How to cook with kids below ~ Ingredients: The Ferment: 20g Yeast 250ml Water at 38 degrees 50g Plain Flour 20g Caster Sugar The Dough: 400g Plain Flour 5g Salt 60g Butter, softened 15g Milk Powder 40g Caster Sugar 1 cup Sultanas 5g Cinnamon 2g Nutmeg 5g Vanilla Extract The Cross: 100g Plain Flour 15ml Oil 10g Caster Sugar 100ml Water The Sugar Glaze: 5g Caster Sugar 2ml Water   Method: Make the Ferment, In a small bowl add the yeast and water and whisk then add the flour and sugar Cover the mixture with a cloth and place in a warm place for 25-30mins or until the ferment rises and starts to fall again Make the dough, Sift the flour, salt, sugar, cinnamon, nutmeg and

Continue reading…

Croissant Recipe

VENUZI Croissant Recipe How many: 12 croissants (Approx) Time: 2 days! Day 1, Start in the morning and ensure you are home all day. THE DOUGH 500g Strong Flour 1 ½ tbs Yeast 50g Butter 250ml Milk 250ml Water 1 ½ tsp Salt BUTTER SQUARE 300g Unsalted Butter EGG WASH (mix on Method Day 2) 1 Egg 1 tbs water ½ tsp salt ADDITIONAL ITEMS Baking paper & cling wrap Oil spray or oil on a paper towel Medium size Bowl, rolling pin, baking tray, cooling rack, pastry brush METHOD DAY 1 CROISSANT DOUGH Start with the dough, mix with your hands, flour, salt, sugar, 50g butter, until fully combined to a fine crumb Heat milk and water to 20 degrees, stir yeast through (don’t overheat the liquid before adding the yeast or it will die. Just heat for half

Continue reading…

TIPS - Making Croissants 5
TIPS - Making Croissants 4
TIPS - Making Croissants 3

Croissant making tips

Are you thinking about making Croissant’s?! Have you lost your marbles?   The process is a labour of love, just a couple of days before you get to eat one or two or three… If done right the effort is very rewarding. Look at how much bakeries charge for the beloved croissant and you will notice this particular baked good is not a very profitable way to make money, but I am glad they go ahead and make them anyway! Okay I would like to share my experience and a few tips that will save you time and err, time. Over the course of a week or two, I made 5 batches, so sharing with the neighbours and friends is a must! Let’s make croissants, not thighs! I did hours of research before making the Croissant, these are a few

Continue reading…

  • 1 3 4