Morgan Hipworth

#ad Enjoying my homemade coffee scrolls with a cup of Starbucks by Nespresso. With a range of rich roasts to lift your senses and make your perfect moment, plus capsules made using 80% recycled aluminium, it's more than just coffee #coffeelovers #StarbucksByNespresso #ad - Nespresso Coffee Scrolls For the dough 3 1/4 cups (520g) bread flour 1 cup (250ml) full-cream milk 7 grams dried yeast (15g fresh yeast) 1/4 cup (55g) caster sugar 1 teaspoon fine sea salt 2 eggs 75 grams unsalted butter, softened For the espresso filling 200 grams unsalted butter, softened 1/4 cup (50g) brown sugar 1 tablespoon espresso For the glaze 2 cups (250g) icing sugar, sifted 2 teaspoons liquid glucose (or golden syrup) 4 tablespoons espresso To make the dough In the bowl of an electric mixer fitted with a dough hook, combine the flour, milk, yeast, caster sugar, salt and eggs, and mix on low speed for 3 minutes. Use a silicone spatula to scrape down the sides of the bowl to make sure all the flour has been incorporated, then mix for a further 10–15 minutes or until a 'gluten window' (see glossary) forms. Add the butter, and mix for 2 minutes or until there are no chunks of butter left. Grab another bowl about the same size, and spray it with canola oil. Transfer the dough to the bowl, cover with a tea towl and allow to rest and rise (prove) for 1 hour or until it has doubled in size. Line a baking tray with baking paper.    To make the espresso filling Combine the butter, brown sugar and espresso in the bowl of an electric mixer fitted with a paddle attachment, and mix on medium speed for 4–5 minutes or until light and fluffy. Transfer the dough to a floured work surface and roll out the dough to a 30 x 35 centimetre rectangle. Spread a thin layer of espresso filling over the dough, then roll the dough to a large 'log'. Using a sharp knife, cut in 3–4 centimetre pieces. Place the cinnamon rolls on the baking tray, cut-side up, leaving a 3-centimetre gap (this will ensure they bake into each other and get that nice, soft edge). Cover with a clean tea towel and allow to prove for 1 hour or until doubled in size and the scrolls are touching each other. Preheat the oven to 180°C while scrolls finish proving. Bake the scrolls for 15–20 minutes, checking frequently to ensure the scrolls don't burn. We want them to be a nice light-golden brown.   To make the glaze In a bowl of an electric mixer fitted with a paddle attachment, combine the glaze ingredients and mix on high speed for 3 minutes.   To glaze the scrolls To ensure the scrolls stay nice and fluffy right up until you serve them, it's best to not separate them until you're ready to eat. I've found it's best to flip them onto a wire rack to glaze and serve.

Mystery Bag: Sriracha Sriracha Honey Chicken Tacos 🌮 What ingredients should I put in the next mystery bag? - Hot Honey Chicken Tacos For the Chicken: 2 chicken thighs, cut into thin strips For the Marinade: 125ml buttermilk 1/2 teaspoon white pepper 1 teaspoon sea salt 50 grams Pickle juice 100 grams sriracha For the pickled red onion: 1 red onion, For the Dry Dredge: 1/2 cup plain flour 1/2 cup corn flour (or potato flour) 1/2 tablespoon sea salt 1 teaspoon white pepper 1/2 tablespoon smoked paprika 1 teaspoon onion powder 1/2 tablespoon garlic powder 1/2 tablespoon custard powder For the Hot Honey Sauce: 115 grams unsalted butter 170 grams honey 80 grams sriracha For the corn chimichurri: 2 cups fresh corn kernels ⅓ cup parsley minced 1 ½ teaspoon garlic minced 1 tablespoon fresh lime juice 3 ½ tablespoons olive oil 1 tablespoon red wine vinegar sea salt to taste cracked pepper to taste For the Avo Lime ⅓ cup sour cream 1 teaspoon lime zest 2 teaspoons fresh lime juice 1 avocado 2 spring onion 1/2 bunch parsley sea salt, to taste cracked pepper, to taste Tortillas, to serve Instructions: Whisk buttermilk, sriracha, pickle juice, salt, and pepper. Soak chicken thighs for at least 30 mins, or overnight for better flavour. Slice onions thin. Bring the vinegar, water, sugar, and salt to a boil then pour over the onions in a jar. Char corn, then toss with minced parsley, garlic, lime juice, olive oil, and vinegar. Blend avocado with sour cream, lime zest, lime juice, finely chopped spring onions, and parsley. Melt butter in a pan, stir in honey and sriracha. Keep warm Remove the chicken from marinade, dredge in flour mixture. Fry in hot oil until golden and crispy (about 6-7 mins). Toast tortillas, layer with fried chicken, slather with hot honey sauce, then top with pickled onions, corn chimichurri, and a dollop of avo lime cream.

Fried Rice done right @dimsimlim 🤌🏼 - Thai Fried Rice 500g day old steamed jasmine rice, cold 2tbsp Peanut Oil 300g shelled and deveined prawns 3 cloves garlic, minced 4 springs spring onion, finely diced 2 eggs, whisked 8 curry leaves 1tsp curry powder 1tbsp Thai Basil, roughly chopped 1/2tsp white pepper Salt, to taste 1tsp shrimp paste 1tsp MSG (optional) 2tsp fish sauce 1 tomato, diced 1/4 fresh pineapple, diced Fresh lime, to serve Cucumber, to serve Spring Onion, sliced, to serve Heat a wok or large frying pan over high heat. Add half the oil and let it heat up for a minute. Add the prawns and flash fry for around 30 seconds, then drain and set aside. Add the remaining oil, then add the garlic and spring onion and cook for a minute, until fragrant. Add the rice to the wok and stir fry for a minute, remove from the wok and then set aside. Add the whisked eggs and cook until they are scrambled and cooked through. Return the rice to the work then add the shrimp paste, curry powder, curry leaves, Thai Basil, pineapple, tomatoes, msg (if using), fish sauce, salt, pepper and prawns. Cook for a few minutes, until the rice is heated through and the flavours are well-mixed. Serve the fried rice hot, with a squeeze of fresh lime and some sliced cucumber on the side and garnish with spring onion. Enjoy!

Mystery Bag: Lemon Lemon & Passionfruit Cake Because sometimes simple really is best 🤤 #yum #fyp #cooking - For the cake: 250ml vegetable oil 1tsp vanilla paste Zest of 1 lemon 3 eggs 225g sour cream 190ml passionfruit pulp 80ml lemon juice 270g self raising flour 180g caster sugar 1tsp bi carb soda 1/2tsp sea salt For the icing: 260g icing sugar, sifted 60g passionfruit pulp 20g butter, melted In one bowl combine the wet ingredients, sift the drys over. Then combine. Add into a lined loaf tine and bake at 170℃ for 40-45 minutes or until a skewer comes out clean. For the icing mix all ingredients together then top onto the cake, allow to set then serve.