Type what you have

Ingredients

• ✓ butter
• ahi tuna steak
• salt
• cayenne pepper
• olive oil
• peppercorn

Instructions

1. 1 Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
2. 2 Melt butter in a skillet over medium-high heat.
3. 3 Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.
4. 4 Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
5. 5 Slice tuna into 1/4-inch thick slices to serve.
6. 6 Enjoy!

By Bethany Joyful

Ingredients

• ✓ butter
• all-purpose flour
• white sugar
• matcha green tea powder
• baking powder
• salt
• milk
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Whisk flour, sugar, matcha, baking powder, and salt together in a mixing bowl; set aside. Whisk together milk, melted butter, and egg in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

By SharBaker

Ingredients

• ✓ butter
• milk
• bread flour
• milk
• egg
• salt
• bread flour
• instant yeast
• sugar

Instructions

1. 1 Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
2. 2 Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
3. 3 Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
4. 4 Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
5. 5 Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

By Carolyn R Boin

Ingredients

• ✓ butter
• mayonnaise
• sugar
• rice vinegar
• paprika
• garlic powder

Instructions

1. 1 Combine mayonnaise, sugar, vinegar, melted butter, paprika, and garlic powder in a small bowl. Mix well, cover, and refrigerate.

By Lime

Ingredients

• ✓ butter
• sugar
• egg
• vanilla extract
• rice flour
• baking powder
• milk
• red bean paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
2. 2 In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

By Browniebaker

Ingredients

• ✓ butter
• mayonnaise
• water
• tomato paste
• sugar
• garlic powder
• paprika
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk mayonnaise, water, melted butter, tomato paste, sugar, garlic powder, paprika, and cayenne together until smooth. Cover and refrigerate, 8 hours to overnight.

By Maybole

Ingredients

• ✓ butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• red bean paste
• evaporated milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
3. 3 Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
4. 4 Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
5. 5 Bake in the preheated oven until tops are lightly browned, about 15 minutes.

By KJLOWE

Ingredients

• ✓ butter
• instant ramen noodle
• water
• soy sauce
• mirin
• dashi broth powder
• rice vinegar
• shiitake mushroom
• green onion
• ginger
• scallop

Instructions

1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Ingredients

• ✓ butter
• clam
• sake
• mirin
• rice vinegar
• green onion
• soy sauce

Instructions

1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Ingredients

• ✓ butter
• ramen noodle
• carrot
• zucchini
• onion
• chicken breast
• teriyaki sauce
• salt
• black pepper

Instructions

1. 1 Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
2. 2 Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
3. 3 Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

By grooms86

Ingredients

• ✓ butter
• glutinous rice flour
• baking powder
• white sugar
• egg
• pumpkin puree
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Ingredients

• ✓ butter
• egg
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• vanilla extract

Instructions

1. 1 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
2. 2 Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
3. 3 Mix flour, sugar, baking powder, and baking soda in a bowl.
4. 4 Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
5. 5 Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
6. 6 Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

By Kelsey Kirk

Ingredients

• ✓ butter
• miso paste
• sake
• soy sauce
• sugar
• oil
• sea scallop
• water

Instructions

1. 1 Combine miso paste, sake, soy sauce, and sugar in a small bowl.
2. 2 Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
3. 3 Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.

By Taro Saeki

Ingredients

• ✓ butter
• russet potato
• vegetable oil
• onion
• ground beef
• soy sauce
• all-purpose flour
• egg
• panko bread crumb
• oil

Instructions

1. 1 Add potatoes to a large pot of salted water and bring to a boil; cook until tender, about 15 minutes. Drain and pour potatoes into a large bowl. Stir in butter and mash with a fork or potato masher. Set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
3. 3 Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
4. 4 Shape potato and beef mixture into 10 similarly sized balls, then flatten into patties. Dredge patties in flour, then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil and fry until golden brown on each side.

By RUBYRONG

Ingredients

• ✓ butter
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• egg
• vanilla extract
• mayonnaise

Instructions

1. 1 Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
2. 2 Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
4. 4 Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
5. 5 Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

By Diana71

Ingredients

• ✓ butter
• sweet rice flour
• white sugar
• baking powder
• egg
• coconut extract
• vanilla extract
• milk
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.
3. 3 Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.
4. 4 Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

By Lea Kanaya Wong

Ingredients

• ✓ butter
• egg
• all-purpose flour
• chicken wing
• sugar
• white vinegar
• soy sauce
• water
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a small bowl. Place flour in a shallow bowl.
3. 3 Cut wings in half. Dip each piece in egg, then press in flour to coat.
4. 4 Melt butter in a large, deep skillet over medium-high heat. Fry coated wings in hot butter until deep brown on both sides. Place in a shallow roasting pan.
5. 5 Make sauce: Mix together sugar, vinegar, soy sauce, water, salt, and garlic powder in a medium bowl until combined. Pour over wings.
6. 6 Bake in the preheated oven for 30 to 45 minutes, basting wings frequently with sauce in the roasting pan. An instant-read thermometer inserted into the centers of wings near the bone should read 165 degrees F (74 degrees C).

By Tracy

Ingredients

• ✓ butter
• ✓ butter
• olive oil
• beef tenderloin filet
• kosher salt
• black pepper
• ginger
• garlic
• shiitake mushroom
• sake
• mirin
• garlic chive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
3. 3 Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

By Ryan Nomura

Ingredients

• ✓ butter
• milk
• cream cheese
• honey
• egg yolk
• lemon juice
• lemon zest
• cake flour
• cornstarch
• salt
• egg white
• cream of tartar
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round springform pan with butter and line the bottom with parchment paper.
2. 2 Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
3. 3 Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
4. 4 Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
5. 5 Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
6. 6 Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
7. 7 Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
8. 8 Carefully remove cake from springform pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

By care bear

Ingredients

• ✓ butter
• bread flour
• water
• milk
• bread flour
• salt
• white sugar
• instant dry yeast
• milk
• egg
• milk

Instructions

1. 1 Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
2. 2 Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
3. 3 Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
4. 4 Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
6. 6 Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
7. 7 Brush the top of the loaf with just enough milk to lightly coat the surface.
8. 8 Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

By John Mitzewich

Ingredients

• ✓ butter
• graham cracker
• white sugar
• green tea powder
• water
• gelatin
• water
• whipping cream
• cream cheese
• white sugar
• vanilla extract
• honey
• egg

Instructions

1. 1 Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
2. 2 Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
3. 3 Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

By Erika

Ingredients

• ✓ butter
• egg
• mayonnaise
• salt
• white sugar
• mustard
• hot sauce
• lemon juice
• rice vinegar
• kosher salt
• white sugar
• cayenne pepper
• heavy cream
• white bread

Instructions

1. 1 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
2. 2 Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
3. 3 Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
4. 4 Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

By John Mitzewich

Ingredients

• ✓ butter
• white miso
• sugar
• sake
• mirin
• butterfish
• white wine vinegar
• white wine
• shallot
• bay leaf
• black peppercorn
• heavy cream
• lemon
• parsley
• soy sauce
• sugar

Instructions

1. 1 Make marinade: Whisk together miso, sugar, sake, and mirin in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in marinade and refrigerate, 8 hours to overnight.
2. 2 Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
3. 3 Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
4. 4 Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
5. 5 Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warm plate; drizzle lemon sauce and sweet soy sauce around fish.

By Angela Wolery-Garcia

Ingredients

• ✓ butter
• all-purpose flour
• cake flour
• baking soda
• salt
• green tea powder
• sugar
• vegetable oil
• egg
• yogurt
• vanilla extract
• confectioners sugar
• green tea powder
• cream cheese
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
2. 2 In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
4. 4 To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
5. 5 To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

By TIRAMISUKI

Ingredients

• ✓ butter
• bread flour
• water
• bread flour
• bread flour
• sugar
• milk powder
• instant yeast
• salt
• egg
• whipping cream
• water

Instructions

1. 1 Make the water roux: Whisk bread flour and water together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from the heat and let cool to room temperature.
2. 2 Make the dough: Mix 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook on low speed until well combined.
3. 3 Add cooled roux, egg, cream, and cold water. Knead until dough comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to pull away from the sides of the bowl.
4. 4 Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place into a greased bowl. Cover and let rise until doubled in volume, about 40 minutes.
5. 5 Flatten dough and roll into an oblong shape. Place into a greased loaf pan. Cover and let rise until doubled in volume, 45 to 60 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

By anneeyeong

Ingredients

• ✓ butter
• pepper
• salt
• garlic powder
• sugar
• ginger
• paprika
• water
• mayonnaise
• shrimp
• pepper
• salt
• lemon
• soy sauce
• oyster sauce
• egg
• carrot
• pea
• garlic
• onion
• vegetable oil
• water
• jasmine rice

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

By doingdirt

Ingredients

• ✓ butter
• ✓ butter
• apple
• green bell pepper
• potato
• carrot
• beef bouillon
• chicken broth
• salt
• soy sauce
• ginger root
• garlic
• chicken breast
• onion
• tomato paste
• worcestershire sauce
• all-purpose flour
• nutmeg
• allspice
• black peppercorn
• white peppercorn
• turmeric
• cinnamon stick
• star anise
• clove
• fennel seed
• green cardamom pod
• cumin seed
• fenugreek seed
• coriander seed

Instructions

1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir

Ingredients

• ✓ butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in the top of a double boiler over barely simmering water, 5 to 7 minutes.
3. 3 Set melted butter aside to cool slightly, then skim foam off the top and discard. Allow butter to solidify, 8 hours to overnight.
4. 4 Drain off any liquid that is collected at the bottom. Transfer butter to a microwave-safe glass or ceramic bowl and microwave until melted. Pour into individual bowls to serve.

By Dasisalles

Ingredients

• ✓ butter

Instructions

1. 1 Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down.
2. 2 Microwave for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, 30 to 90 seconds more.

By Yoly

Ingredients

• ✓ butter
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE