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Rapha made….

@raphamade

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yet another baking account ♥️♥️
currently obsessed with milk breads, and desserts that are not too sweet. 🥧🍮🍪🍰🧈🥐
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What is it they say about practice and perfection? by @raphamade
0
3 days ago
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Baby’s first Hokkaido bread 💛💛💛 Swipe to see how fluffy it was inside (I couldn’t believe the tangzhong actually made a difference) by @raphamade
2
9 months ago
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Happy new year my loves 💛💛💛 Here are some photos of milk rolls from November when my grandfather passed away and I went through a bread making phase. Highly recommend kneading for processing the complex feelings surrounding grief and loss, in case you were wondering. I’ve also been in Cameroon since December for the funeral, and it’s been really nice to see my family again, even if we wish it was under happier circumstances. We’ve been mostly indoors but I followed my mother and my gorgeous sister @faithawas to a wedding this weekend and Locko was there, so I’m taking that as a good sign for the year to come. In other news, the oven at home is on the fritz so I haven’t baked in like 3 weeks now and I really miss having an oven. I’m trying to find a tabletop electric oven considering how much longer I have here, so if you have any recommendations in the Yaoundé area please let me know 🫶🏾 taken in Yaoundé, Cameroon by @raphamade
9
9 months ago
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Canelés for the first time🤎🤎🤎 I largely followed the Marmiton recipe but my first batch came out a little too dark so I tweaked it and loved the results. Sharis said they were really good regardless so you can look up the original recipe if you’d like🤎🤎🤎🤎 1. Add 50g of butter and 500 ml of milk to a sauce pan and boil 2. In a large mixing bowl, whisk together 250g of sugar and 100g of flour 3. Add in two eggs and two egg yolks and mix until well combined 4. Slowly pour in your boiling milk mixture, while stirring to avoid lumps 5. Add in the rhum and vanilla 6. Cool to room temperature and then refrigerate for 1 - 48 hours (I only did one hour but I hear it’s better after two days) 7. Preheat your oven to 200 C 8. Butter up your molds and freeze for one minute 9. Pour in the cold batter, and bake for 50 minutes 10. Profit by @raphamade
0
a year ago
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A cake au citron💛💛 This one is for all my fellow Francophiles. Haters will say this is just a modernized lemon pound cake, but we know it’s obviously better because it’s French. Either way it comes together in 6 easy steps, and is a pleasant break from all the chocolate lately. For the cake, you’ll need: - [ ] Zest of two lemons - [ ] 175g sugar - [ ] 210g of unsalted butter - [ ] 3 eggs - [ ] 65 g of yaourt brassé - [ ] 3 tbsp lemon juice - [ ] 180g of flour - [ ] 1.5 tsp of baking powder - [ ] 0.5 tsp of salt - [ ] 1 sachet of vanilla sugar 1. Mix all dry ingredients and set aside. 2. Beat the butter, sugar, and lemon zest until light and fluffy. 3. Add the eggs one at a time, then add in the remaining wet ingredients and mix until combined. 4. Add in the dry ingredients and mix until just combined, then pour the batter into a prepared loaf pan. 5. Bake at 325 for 45-60 minutes For the icing, combine the following ingredients to your desired consistency and pour over the mostly cooled cake: - 60-120 g of icing sugar - 1-3 tablespoons of cream - A drop or two of vanilla essence by @raphamade
0
a year ago
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California Cheesecake ❤️❤️❤️ My aunt’s birthday was on Monday, so I made her a cute little vanilla cheesecake topped with apples and homemade salted caramel (before I knew we would have people over). For the shortbread crust, mix 1/2 cup of Kerrygold, 1/4 cup of sugar, and 1 cup of flour. Then bake at 350 for about 18 minutes in a 9 inch square pan (you want this cooked through but not too brown). Crush up the cookie base, add one tablespoon of sugar, and then press the mixture into your cheesecake pan. For the cheesecake: mix 2 eggs, 2 eight ounce packets of cream cheese, and 1/2 a cup of sugar. You could technically stop there, but I also added 2 tablespoons of vanilla greek yoghurt, 2 teaspoons of Mexican vanilla, and 2 teaspoons of lime juice, mainly for flavor. All of the ingredients should be at room temperature to avoid curdling, so we can get that perfectly smooth creamy texture. Pour the cheesecake batter into the prepared pan, then place that into a water bath (I just use a baking sheet with water), and bake at 350 F for 20 - 24 minutes. The cheesecake is done when you tap the pan and the edges of the cheesecake are set, but the center still jiggles. Close the oven door and let it cool in the oven for about an hour and then let it cool on the counter until room temperature. Cover it with parchment paper and refrigerate it overnight. In the morning, top it with salted caramel and sliced apples and you’re good to go. You can also use lemon curd, whipped cream and cherries, or a mango rosette if you’re feeling up to it. This is a super easy recipe to have in your back pocket and a delicious way to say happy birthday ❤️ by @raphamade
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a year ago
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Whole Wheat Bread 🤎🤎🤎 (swipe until the end to see the very first version from July💀) This was my second time making this loaf, heavily inspired by the Sally’s recipe as always. To begin, I used 2 cups whole wheat flour, 1/4 cup cream, 1 1/4 cup hot water, and 1 sachet of red star yeast to make the sponge which has to rise for about 90 minutes. Next, I added 1 1/3 cups whole wheat flour, 1 teaspoon of lime juice, 1 1/4 teaspoons of salt and 3 tablespoons each of agave syrup and kerrygold butter, before kneading it for 10 minutes. After you’re done kneading it, it has to rise for another 2 hours in a warm place during which time you may contemplate your life decisions, or perchance rewatch the hit TV show 30Rock. Once the two hours have elapsed, punch down the dough, stretch it into a rectangle, roll it into an 8 inch log, and let it rise in your greased loaf pan for one hour. Finally, preheat the oven to 350 F and bake for about 40 minutes. This recipe is fairly straight forward, but I learned the hard way that bread is apparently very sensitive to temperature fluctuations during the cooking process. So unless you want your loaf to end up like the last picture, do not open the oven at any point during the 40 minutes. Otherwise, it’s been really fun to get back into bread making since my last foray way back in 2020. Next time, I want to try letting the dough rest overnight to see if that affects the flavor or texture in any appreciable way. But until then. by @raphamade
3
a year ago
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Creamy Mac and cheese topped with candied bacon and Parmesan 💛🥓 by @raphamade
2
a year ago
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A tuxedo cake pt 1 My aunt is in town and I thought it would be the perfect time to try this tuxedo cake that my other aunt has been asking for. For those of us without Costco memberships, the cake is essentially layers of white and dark chocolate mousse sandwiched between layers of rich chocolate cake, then topped with a chocolate ganache. (The Costco version has brownie bits as well but I did not realize that until I’d already assembled it) While the components are fairly straight forward, most of them are temperature dependent so it takes a suspicious amount of time. I took this picture before the ganache step, so I’ll have to update you guys when it’s officially done done. by @raphamade
2
a year ago
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A mango rosette 💛💛 One time I went through a phase where I made avocado roses on a near daily basis, so I figured how hard could a mango rose be? Y’all this was so much worse, the mangoes are so slippery??? Maybe it gets better on the second try or with a larger mango or a sharper knife, but until then by @raphamade
4
a year ago
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Shortbread cookies🤍🧡 What’s your favorite flavor besties? by @raphamade
6
a year ago
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3-Ingredient Biscoff Ice Cream 🧡🤎🤍 I originally made this in August as an accompaniment for a peach galette, but it was so good that it earned a post of its own. This recipe gives you the same dense, creamy, texture that you get from custard based ice creams, but in only a fraction of the time. All you need to do is: 1. Whip up 1 pint of cold heavy cream until you get soft peaks. 2. Mix in 1 can of condensed milk. If you like your ice cream less sweet, you can reduce this by two tablespoons or so. 3. Add a pinch of salt to taste. 4. Melt about 1/2 to 3/4 cups of biscoff. 5. Pour half of your ice cream base into a dish, drizzle in some biscoff, then pour in the rest of your ice cream base and top with more biscoff. 6. Cover and freeze for 4 hours. Tips & Tricks - To adjust the sweetness of the recipe, you can mix 1/4 cup of Biscoff with 1/4 cup of heavy cream, and then use that for your biscoff layer. 
 - Do not over whip the cream, as it will start to separate into butter and buttermilk. 
 - I recommend stopping as soon as you get to the soft peak stage, so that you incorporate less air and get that dense, almost chewy, texture. 
 - Conversely, if you think ice cream should be light and airy, you can continue whipping the cream just until you get stiff peaks. 
 - You can half this recipe quite easily, and store any unused condensed milk in an airtight container in the freezer. 
 #3ingredients #biscofficecream #biscoff #holidaybaking #vlogmas by @raphamade
3
2 years ago
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