Taupo Pure | 食谱
Makes 16 portions
- 115g (½ cup) unsalted butter, melted
- 75g (½ cup) plain flour
- 1 Tbsp cooking oil (olive oil or coconut oil are fine)
- 45g (½ cup) unsweetened cocoa powder
- 250g (1 cup) caster sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ¼ tsp salt
- 75g (½ cup) plain flour
- 2 Tbsp Taupo Pure® milk powder
- Preheat oven to 175°C (350°F, or Gas Mark 4).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper) and set aside.
- Combine melted butter, oil and sugar together in a medium-sized bowl.
- Whisk well for 2-5 minutes until almost white and creamy.
- Add the eggs and vanilla; beat until the mixture is super white and creamy (at least 1-2 minutes).
- Sift together the flour, cocoa powder, milk powder and salt into a bowl.
- Gently stir the dry ingredients through the wet ingredients, until just combined
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch.
- Remove and allow to cool to room temperature before slicing into 16 brownies
Makes 8 buns
- 550g (3½ cups) flour
- ½ cup (70g) Taupo Pure® milk powder
- 1¾ tsp (7g) dried yeast
- 1¾ cup (400ml) warm water
- Sea salt (optional)
- Add the dried yeast to the warm water and set aside for 5-10 minutes until it bubbles.
- In a stand mixer with a dough hook, mix together the flour and milk powder and salt if using.
- Start the mixer on low and stream in the yeast and water.
- As the mixture combines set the timer for 7 minutes.
- The mixture will become smooth. It may appear wet. It needs to wrap around the dough hook but still be like a wet ball.
- Spray a clean bowl with olive oil. Tip the dough into the clean bowl and cover with plastic wrap.
- Allow to rise in a warm place for 45 minutes.
- Tip out the dough onto a counter top, sprinkled with flour.
- Cut the dough into 8 equal pieces. Mould each piece of dough into balls with your hands.
- Heat the oven to 180°C (350°F, or Gas Mark 4) Fan Bake.
- Once the oven has reached temperature, bake the rolls for 25 minutes, until golden and crispy.
- Eat whilst still warm.
- If you want to keep the buns, wrap and keep in the fridge for up to 3 days. Then reheat in the oven, wrapped in foil.
- You can also knead the mixture by hand. Use the palm of your hand to knead until the dough is super smooth and elastic. It should not be too dry.
Baked Berry Cheesecake
Makes 8-12 portions
- 1 packet (180g) ginger snaps (or other cookie such as Milk Arrowroot)
- ¼ cup Taupo Pure® milk powder
- 80g melted butter
- 250g cream cheese
- ¾ cup Taupo Pure® milk powder
- ⅔ cup sugar
- ¼ cup hot water
- 2 eggs
- 75ml sour cream
- 1 tsp vanilla extract
- 150g berries
- For the base, whiz the ginger snaps and milk powder together in a food processor.
- Pour in the melted butter and continue to process.
- Tip the mixture into a 23cm quiche dish.
- Use your fingers to press the mixture into the dish to create a crust all over and a little up the sides. Cover with cling film and place in the fridge to chill for at least 20 minutes.
- When adding the filling, heat the oven to 175°C (350°F, or Gas Mark 4).
- Beat the cream cheese until soft. Add in the milk powder and the sugar and beat until smooth and combined. Stream in the hot water and continue to beat to combine. Make sure you keep scraping the sides of your bowl so that all the mixture is incorporated.
- Add in the eggs and beat until the mixture is a pale yellow.
- Finally beat in the sour cream and vanilla. Stir through your chosen berries. Ladle the mixture into the crust.
- Bake in the oven for 50 minutes.
- Serve warm or place in the fridge to chill and serve cold. Delicious with a dollop of whipped cream.
- 120g coconut oil
- 2 Tbsp cocoa
- ½ cup icing sugar
- ½ cup desiccated coconut
- 100g cornflakes
- ¼ tsp salt
- ½ cup almond slices, toasted
- 1 serving condensed milk (see recipe below)
- 50g butter
- ½ tsp vanilla essence
- 1 Tbsp brown sugar
- For the crust, grease and line a 18 x 23cm (approx) slice tin.
- Melt the coconut oil.
- Sieve and then add the cocoa and icing sugar. Then add the coconut, cornflakes and salt.
- Mix well to combine. Press the mixture into a slice tin. Set aside.
- For the topping, melt butter and add condensed milk, vanilla essence and brown sugar. Boil gently for 5 minutes, stirring continually so that it doesn’t stick to the bottom of your pan.
- Pour mixture over base of slice. Sprinkle with toasted almond slices.
- Put in the fridge to set overnight, then cut into desired size.
Make your own homemade sweetened condensed milk.
- Combine ¾ cup Taupo Pure® milk powder and ¾ cup granulated sugar in mixing bowl.
- Pour ½ cup hot water into blender.
- While blending on medium speed, stream in the milk and sugar mixture, and blend until smooth.
Makes 1 large smoothie
- 1 overripe banana
- 1 cup blueberries (frozen)
- 2 Tbs Taupo Pure® milk powder
- ½ cup cold filtered water
- Add the ingredients to a blender or NutriBullet and blend until all the ingredients are combined and smooth.
- Drink immediately.
Try these optional additions.
- 1 Tbsp cacao or cocoa powder
- 1 scoop vanilla ice-cream
- ½ cup greek yoghurt
- 1 tsp matcha green tea powder
- Stonefruits, mixed berries are great additions too
- 300g (2 cups) flour
- 2 tsp baking powder
- 1 tsp baking soda
- 50g (¼ cup) Taupo Pure® milk powder
- 75g (⅓ cup) sugar
- 2 eggs
- 80g (⅓ cup butter), melted
- 1¼ cup filtered water
- Sift the flour, baking powder and baking soda into a large bowl. Add the sugar and make a well in the centre.
- Add the eggs, melted butter and milk to the dry ingredients, whisk to combine.
- Heat a frypan. Melt a little butter into the pan. Drop tablespoons of batter into the frypan and cook over a low heat until bubbles appear and pop.
- Turn the pancakes over and cook on the other side. Cook for another minute and transfer to a plate.