Banana Chocolate Pancakes - Racuchy Czekoladowo-bananowe

Racuchy are traditional Polish pancakes similar to American pancakes but may have different variations in terms of ingredients and toppings.

The batter for racuchy typically includes flour, eggs, milk or water, and sometimes yeast or baking powder for leavening. It can also contain additional ingredients such as sugar, salt, vanilla extract, and sometimes grated apples or other fruits.

Once the batter is prepared, it's cooked on a skillet or griddle until golden brown on both sides. Racuchy can be served sweet or savory, and they are often enjoyed with toppings such as powdered sugar, maple syrup, jam, fruit compote, or sour cream.

This is a non-traditional version of racuchy (Polish pancakes) made with the addition of banana and cocoa powder, offering a rich and fruity twist. Unlike the classic version with cubed apples, these pancakes are chocolaty and sweet, with a soft, moist texture from the banana.

Check out my Racuchy z Jabłkami (Apple Pancakes) Recipe LINK

Check out my No Yeast Strawberry Racuchy Recipe LINK

Ingredients:

- 220 cake flour

- 30g cocoa powder 

- 4g dry yeast

- 180ml warm milk

- 40g sugar

- 2 bananas

- 1 egg 

Instructions:

1. Activate the Yeast:

   - If using fresh yeast, crumble it into a small bowl. If using dry yeast, you can add it directly to the flour.

   - In a mixing bowl, combine the warm milk with the sugar and yeast. Stir until the yeast is dissolved. Let it sit for a few minutes until it becomes frothy.

2. Prepare the Dough:

   - Once the yeast mixture is frothy, add the flour and egg to the bowl. 

   - Mix everything together until a smooth batter forms. You can use a whisk or a spoon for this step.

3. Proof the Dough:

   - Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. 

   - Allow the dough to rise for about 60 minutes, or until it doubles in size.

4. Cook the Pancakes:

   - Heat a frying pan or skillet over medium heat. 

   - Lightly grease the pan with butter or oil.

   - Using spoon scoop 1-2 spoonful of pancake batter onto the hot pan, spreading it out slightly with the back of the spoon.

   - Cook the pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.

   - Flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

   - Repeat with the remaining batter, adding more butter or oil to the pan as needed.

5. Serve:

   - Serve the pancakes warm, either plain or with your favorite toppings such as maple syrup, honey, powdered sugar, or a dollop of whipped cream. 

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Easy Artisan Yeast Bread

Artisan bread is handmade, using simple ingredients like flour, water, salt, and yeast or sourdough starter. It’s known for its crusty exterior and soft, airy interior. Unlike regular bread, artisan bread often rises slowly, with fermentation taking up to 3 days, which helps develop deep flavors and a chewy texture. This bread is crafted using traditional methods and baked in small batches, giving it a rustic look and rich taste.

You can bake the bread right after it rises, or keep the dough in the fridge for a day or two. I’ve tried both versions, and they both tasted great, so if you don’t want to wait, it’s perfectly fine to bake it after the first rise.

Ingredients: 

- 300g Bread Flour

- 8g sugar

- 4g instant yeast 

- 6g salt

- 185g lukewarm water 

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Rise:

   - Once done kneading, place the dough in a greased bowl and cover it with a kitchen towel. 

   - Let it rise for 1 to 1.5 hours, or until doubled in size.

3. Deflate and Shape:

   - After the dough has risen, gently punch it down to deflate.

   - Knead for 1-2 minutes, then shape it into a log or your preferred bread shape.

   - Dust a baking tray with flour, and place the shaped dough on the dusted surface. Dust the top of the bread lightly with flour and cover it with a kitchen towel.

4. Second Rise:

   - Let the dough rise again for about 40 minutes, until slightly puffed.

5. Prepare to Bake:

   - Preheat the oven to 230°C (450°F).

   - Place a baking pan filled with hot water on the lowest rack of the oven to create steam.

   - Use a sharp knife to make 3-4 shallow slashes across the top of the bread.

6. Bake:

   - Place the bread on the rack above the water-filled pan and bake for 20 minutes.

   - The bread is ready when the crust is golden and crispy. You can tap the bottom of the bread - if it sounds hollow, it’s done.

7. Cool and Enjoy:

   - Let the bread cool on a wire rack before slicing. The crust should be crispy, with a soft, airy interior.

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Brown Sugar Mantou (Steamed Buns) - 黑糖饅頭

Brown Sugar Mantou (黑糖饅頭) are soft, fluffy Chinese steamed buns made with a dough that incorporates brown sugar, giving them a subtle caramel-like sweetness. They are light and airy, with a slightly rich flavor compared to traditional plain mantou, making them a perfect treat or breakfast option.

Ingredients for 8 buns:

- 240g cake flour

- 20g brown sugar

- 4g instant dry yeast

- 120g water

- 30g brown sugar (for filling)

Instructions:

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a napkin and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly, then roll it into a rectangular shape.

   - Sprinkle the brown sugar evenly over the dough.

   - Roll the dough into a log shape.

   - Divide the log into 8 equal portions.

   - Place the buns on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

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Taiwanese Braised Foods - Luwei 滷味

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients:

For braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves 

- 1 tbsp Sichuan peppercorns  

- 1tsp five spice powder 

- 120 ml light soy sauce

- 60 g brown sugar  

- 1.5 l water

Other ingredients:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan 

- 300g mixie 

- 200g seaweed 

- 200g tofu 

- 300g tempura 

Instructions:

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot. 

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

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Pork-Filled Pan fried Buns

Simple pan-fried buns made with yeast-leavened dough are crispy on the outside and juicy on the inside. You can fill them with anything you like; mine were filled with pork mince. The perfect balance of crispy crust and tender filling makes them a delicious and versatile snack.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 320 g ground pork (with some fat)

- 1 tsp ground white pepper, black pepper, sichuan pepper 

- 1 tsp sugar

- 2 tbsp soy sauce 

- 1 tsp cornstarch

- 80 g green onion (about 7 large stalks), finely chopped

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into 8 equal portions.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll each piece into a round circle.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Flatten each bun with your hands.

- Place the wrapped buns seam side down on a plate lined with parchment paper.

4. Frying

- Place the buns seam side down on a preheated frying pan.

- Fry on both sides until golden brown and the meat filling is cooked through. Use low heat to not burn the buns.

- To ensure they are fully cooked, add a bit of water to the frying pan and cover with a lid.

- Let the buns steam for a few minutes.

- Uncover and allow the buns to crisp up on both sides.

- Remove from the frying pan and transfer to a plate.

- Serve warm, as the buns will lose their crispiness over time. You can also reheat them in the oven to make them crispy on the outside again.

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Beef Mince Baked Buns

Based on the recipe for Hujiaobing (Pepper Buns) that I made in the past, I prepared beef mince-filled buns, which turned out super tasty. The juicy beef filling, seasoned with spices and wrapped in a crispy, golden bun, was a delicious twist on the traditional pepper buns.

Check out my Hujiaobing (Pepper Bun) Recipe LINK

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 280 g ground beef

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil 

- 60 g green onion, finely chopped

- 60g grated carrot 

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into an oval shape.

- Place one portion of filling in the center of the dough.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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