Food
Ube-Coconut Sticky Buns 💜
Ube and coconut are a popular pairing in the Philippines, and we can see why 🤤 Get Andy Liang’s recipe below:
Ube-Coconut Sticky Buns
Recipe courtesy of Andy Liang for Food Network Kitchen
Level: Intermediate
Total: 4 hr 20 min
Active: 1 hr
Yield: 9 sticky buns
Ingredients:
Dough:
2 1/2 cups plus 2 1/2 tablespoons bread flour
1/2 cup cold whole milk
1/2 cup ube jam
2 1/2 tablespoons granulated sugar
1 teaspoon active dry yeast
1 large egg yolk
2 tablespoons nonfat dry milk powder
1 teaspoon ube extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
Nonstick cooking spray
Filling:
6 tablespoons desiccated coconut
6 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
3/4 cup ube jam
Frosting:
4 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup unsweetened coconut cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions:
Special equipment: a digital thermometer
For the dough: Make a tangzhong by whisking 2 1/2 tablespoons bread flour with 7 tablespoons cold water in a small saucepan until combined. Place over medium heat and cook until it thickens to a smooth paste, about 1 minute.
Combine the milk, ube jam and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk in the hot tangzhong until smooth. Test the temperature of the mixture with a digital thermometer to make sure it isn’t over 110 degree F; if it is, whisk the mixture until the temperature drops to 110 degrees F or less. Whisk in the yeast until dissolved. Let the mixture sit until foam forms on top, about 5 minutes.
Add the egg yolk, milk powder, ube extract, salt and remaining 2 1/2 cups bread flour on top of the yeast mixture. Mix on medium-low speed until combined, about 1 minute. Increase the speed to medium and knead until the dough is elastic and smooth, about 10 minutes. Test to make sure the dough passes the windowpane test: Pull off a small piece of dough and stretch it between your hands; it should stretch enough to form a thin film you can see your fingers through without breaking. If it breaks, knead the dough on medium speed for another 2 minutes and test again.
Beat in the butter a tablespoon at a time until the butter is absorbed, about 2 minutes. Transfer the dough to a large bowl sprayed with cooking spray.
Gently shape the dough into a ball, cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 30 minutes.
For the filling: Position an oven rack in the center of the oven and preheat to 350 degrees F.
Place the coconut on a baking sheet and bake until golden brown, about 6 minutes. Let cool completely on a rack. Set 2 tablespoons aside for garnish.
Mix the butter, brown sugar, ube jam and 4 tablespoons of the cooled coconut in a stand mixer bowl fitted with a paddle attachment until smooth. Set aside.
Lightly grease a 9-by-9-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving a few inches of overhang on two opposite sides. Set aside.
Transfer the risen dough to a lightly floured surface and flatten it to a rough 12-by-13-inch rectangle with the shorter side facing you. Spread the ube filling evenly over the dough, leaving an inch untouched on the far side of the rectangle. Roll the dough starting on the side closest to you until you reach the other side of the rectangle and pinch to seal the roll. Slice the log into 9 equal pieces with a serrated knife or unflavored dental floss.
Place the pinwheel pieces cut-side up in the prepared pan and cover the pan loosely with plastic wrap. Set aside to rise in a warm place until the pieces spread enough to touch each other and the dough holds an indent when gently poked with your finger, about 1 1/2 hours.
Preheat the oven to 350 degrees F again.
Bake the buns until the tops are golden brown, 35 to 40 minutes. Cool the buns in the pan on a wire rack until cooled enough to handle, about 10 to 15 minutes.
Meanwhile, while the buns are cooling, make the frosting: Beat the butter and cream cheese in a stand mixer with a paddle attachment or with a hand mixer until smooth. Add the confectioners’ sugar, coconut cream, vanilla extract and salt and beat on low speed until smooth.
Spread the frosting over the warm sticky buns. Sprinkle with the reserved 2 tablespoons toasted coconut and enjoy warm.
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Subscribe ► http://foodtv.com/YouTube
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:09 – Mike’s City Diner
4:03 – Funk N Waffles
6:29 – Sammy’s Food Service and Deli
12:26 – The Comet Cafe
Visit the Spots:
Mike’s City Diner – https://www.chownow.com/order/23278/locations/34029
Funk N Waffles – https://funknwaffles.com
Sammy’s Food Service and Deli – https://sammysfood.com
The Comet Cafe – https://www.thecometcafe.com
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
Get the recipe ▶ https://foodtv.com/3BScAri
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Tini put a buffalo chicken twist on her VIRAL Mac and Cheese 🧀🧀 It wouldn’t be Friendsgiving without it!
RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cheese Sauce:
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup hot sauce, such as Frank’s, plus more for serving
One 12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Garnish:
1 tablespoon chopped chives (optional)
#TikTokFriendsgiving
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Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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https://youtu.be/hErE1NooTU4
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