Type what you have

Ingredients

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

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

• ✓ milk
• matcha green tea powder
• heavy cream
• white sugar
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
3. 3 Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
4. 4 Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
5. 5 Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 2 hours.
6. 6 Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Serve or transfer to an airtight container and freeze until desired consistency is reached.

By Jennifer

Ingredients

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

• ✓ milk
• water
• gelatin
• sugar
• black sesame paste

Instructions

1. 1 Stir water and gelatin together in a bowl until gelatin dissolves.
2. 2 Combine milk, sugar, and black sesame paste in a saucepan over medium heat; cook and stir until sugar melts, 2 to 4 minutes. Stir gelatin mixture into milk mixture; cook and stir pudding for 1 to 2 minutes. Remove from heat.
3. 3 Chill pudding in the saucepan at room temperature for 5 minutes. Pour pudding into small bowls and refrigerate until chilled and set, about 2 hours.

By juneealj

Ingredients

• ✓ milk
• marshmallow
• cream cheese
• egg yolk
• lemon
• heavy cream
• graham cracker crust

Instructions

1. 1 Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat.
2. 2 Beat cream cheese in a large bowl until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. 3 Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.

By Lola Smith

Ingredients

• ✓ milk
• white sugar
• egg
• grapeseed oil
• honey
• all-purpose flour
• green tea powder

Instructions

1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Ingredients

• ✓ milk
• egg
• garlic
• salt
• pepper
• panko crumb
• pork chop
• vegetable oil

Instructions

1. 1 Combine eggs, milk, garlic, salt, and pepper in a medium bowl until well mixed. Place panko crumbs in a shallow bowl.
2. 2 Dip 1 pork chop in egg mixture, then press into panko crumbs to coat evenly. Dip in egg mixture again and coat with another layer of panko crumbs. Lay coated pork chop on a plate and repeat with remaining chops. If you have time, let coated chops sit for about 10 minutes so the coating will set well.
3. 3 Heat oil in a large heavy skillet over medium-high heat.
4. 4 Fry pork chops in hot oil until golden brown, about 5 minutes per side.

By SHIN98

Ingredients

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

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

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

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

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

• ✓ milk
• adzuki bean
• white sugar
• lemon juice
• water
• heavy cream
• egg yolk
• white sugar
• vanilla extract

Instructions

1. 1 In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
2. 2 Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
3. 3 In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
4. 4 Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

By INSPIRON41

Ingredients

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

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

• ✓ milk
• butter
• 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

• ✓ milk
• white sugar
• steamed bun flour
• salt
• olive oil
• ground beef
• shiitake mushroom
• green onion
• cornstarch
• sugar
• soy sauce
• oyster sauce
• sesame oil
• salt
• five-spice powder
• black pepper

Instructions

1. 1 Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
2. 2 Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
3. 3 Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
4. 4 Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
5. 5 Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
6. 6 Cover each meatball with a dough circle, pinching the edges to close.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

By Mike Crdova

Ingredients

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

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

• ✓ milk
• espresso coffee

Instructions

1. 1 Gather the ingredients.
2. 2 Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam.
3. 3 Brew espresso and pour into four cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

By Mary G Cadwell

Ingredients

• ✓ milk
• yogurt

Instructions

1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Ingredients

• ✓ milk
• yogurt

Instructions

1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Ingredients

• ✓ milk
• white vinegar

Instructions

1. 1 Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

By lightpinkpony

Ingredients

• ✓ milk
• buttermilk

Instructions

1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar

Ingredients

• ✓ milk
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a bowl and add lemon juice.
3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Ingredients

• ✓ milk
• lemon juice

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

By Tigerlilly

Ingredients

• ✓ milk
• bread
• white sugar

Instructions

1. 1 Pour milk into a saucepan and bring to a boil over medium-high heat, stirring constantly. Once milk boils, remove from heat.
2. 2 Toast bread and place each slice in its own bowl, large enough so the bread can lay flat. Sprinkle toast with sugar and pour warm milk over the bread. Serve.

By Snoopy498

Ingredients

• ✓ milk
• yogurt
• vanilla extract

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
2. 2 Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
3. 3 Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

By Fioa

Ingredients

• ✓ milk
• white sugar
• chocolate syrup

Instructions

1. 1 Stir milk and sugar together in a microwave-safe glass or mug. Microwave until hot, about 2 minutes. Stir in chocolate syrup until completely incorporated.

By Zoe

Ingredients

• ✓ milk
• banana

Instructions

1. 1 Mix banana and milk together in a cup or bowl until desired consistency is reached.

By Graciebelle

Ingredients

• ✓ milk
• strawberry
• avocado

Instructions

1. 1 Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.

By Edrury1278

Ingredients

• ✓ milk
• maple syrup
• cocoa powder

Instructions

1. 1 Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

By luckycharm416

Ingredients

• ✓ milk
• nonfat dry milk powder
• kefir

Instructions

1. 1 Preheat a yogurt maker or slow cooker on Low according to manufacturer's instructions.
2. 2 Whisk milk and nonfat dry milk together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool until lukewarm (100 to 110 degrees F/38 to 45 degrees C).
3. 3 Gently stir kefir into milk mixture until just combined; pour into yogurt containers or jars with airtight lids. Add to yogurt maker or slow cooker.
4. 4 Cook on Low until desired level of tartness and consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator at least 2 hours before serving.

By Amber D Marcu

Ingredients

• ✓ milk
• chocolate covered peanut butter cup
• chocolate ice cream

Instructions

1. 1 In a blender, combine milk, peanut butter cup and ice cream. Blend until smooth.

By Janice