Elvie's Kitchen

HOMEMADE CROISSANTS 😋
INGREDIENTS
For the mass:
400 ml of lukewarm milk
100g of sugar
7g dry yeast
1 egg
15 ml of oil
pinch of salt
10g vanilla sugar
600g of flour
100g melted butter
PREPARATION METHOD
In a bowl, combine warm milk, sugar, and instant yeast. Beat well and let stand for 10 minutes.
Pour in the oil, add the egg and vanilla sugar, and beat to combine.
Add the flour and salt, and start mixing the dough with a spatula. Then continue to knead it with your hands until it comes together.
Add butter and continue to knead until you get an elastic dough.
Cover and let rest for 1 hour.
Divide the obtained dough into 10-12 pieces and roll each piece into a ball. Cover with plastic wrap and let rest for 15 minutes.
Roll each ball into a long oval shape. Fold the oval in half lengthwise and roll it up to receive a croissant. Continue with the remaining dough.
Place the croissants on a parchment lined baking sheet. Cover and let rest for 15-20 minutes.
Preheat oven to 180°C/360°F. Brush the buns with milk and bake for 25 minutes.
When done, brush each croissant with butter and enjoy!

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Eggpie Recipe

For the crust:
1 & 1/2 cup All purpose flour
2 tbsp. White sugar
1/2 tsp. Salt
1/2 cup cold butter, shortening or margarine unsalted
1pc egg yolk
3 tbsp. Ice cold water

For the filling:
1 can 375(big) evaporated milk
5 pcs large whole eggs (50-55g/ pc)
1 cup sugar
Pinch of salt
1 & 1/2 tsp vanilla
1 egg white ( fegg white from crust)

wax paper/oil for greasing the pan
Removable bottom baking pan 8” x 3” or
10” x 2 round pan removable bottom or
2pcs 10” round Pie pan removable bottom

Bake @ 350 for 1 hour and 10mins to 30mins


shelf life is 5-7days sa ref, nakalagay sa container with lid.
Room temp 2–3 days

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IT'S WHAT'S FOR DESSERT! ❤ Lemon Blueberry Bread!
Ingredients:
1 ½ cups plus 1 tbsp all purpose flour
2 tsp baking powder
3 large eggs
1 cup granulated sugar / Stevia
1 cup plain yogurt or sour cream
½ tsp salt
1 tsp vanilla
½ cup vegetable oil / butter
2 tsp lemon zest
1 ½ cups fresh blueberries
Lemon Glaze/Syrup:
2 to 3 tbsp lemon juice
1 cup sifted confectioner’s sugar / Stevia
Instructions:
Preheat the oven to 350*
Grease the sides and bottom of a loaf pan
Sift together all dry ingredients for the bread
In a large bowl, mix together all the moist ingredients
Slowly add in the dry ingredients
In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
Pour the batter into the prepared pan
Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
Remove from the oven and let cool for 10 minutes
Remove loaf from pan and allow to cool on a cooling rack
In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
Using a toothpick, poke holes all over the loaf, top and sides
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let harden for 15 minutes before serving