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Wiggle Yum
Canada
Registrace 18. 01. 2020
Hi,
Welcome to my channel. I'm Jelena, a wife and mom of two girls who loves to bake. I started baking as a child alongside my grandmother, continued learning from my mother and then started experimenting with new flavors once I moved to Canada from Europe. I worked for years as a custom cake designer, worked in a bakery, learning new skills and then taught classes on macarons and bread making. In 2020, I started this channel to share all the recipes I have tried and loved over the years.
I truly believe that everyone can become an amazing baker. All you need is đ, patience and some baking powder! Gather your ingredients, and let's bake together!
Welcome to my channel. I'm Jelena, a wife and mom of two girls who loves to bake. I started baking as a child alongside my grandmother, continued learning from my mother and then started experimenting with new flavors once I moved to Canada from Europe. I worked for years as a custom cake designer, worked in a bakery, learning new skills and then taught classes on macarons and bread making. In 2020, I started this channel to share all the recipes I have tried and loved over the years.
I truly believe that everyone can become an amazing baker. All you need is đ, patience and some baking powder! Gather your ingredients, and let's bake together!
Lemon Poppy Linzer Cookies
Linzer cookies are a tradition in wintertime, or any other time you crave delicious cookies. This delicate pastry, made of almonds, flour, butter and sugar bakes up perfectly crispy and melts in your mouth. Sandwich the cookies with raspberry jam, lemon curd, strawberry preserves or chocolate. You can never go wrong and possibilities are endless.
In my recipe, I love to include poppy seeds that provide that perfect delicate crunch. You can omit them if you wish and you'll still have a perfectly delicious cookie.
I hope they become your wintertime tradition, too.
Lemon Poppy Linzer Cookies with Seedless Raspberry Jam
Ingredients:
2 Cups AP Flour (240 grams)
œ Cup Cornstarch (65 grams)
Ÿ Almond Flour (72 grams)
Πtsp Salt (1.5 grams)
2 Tbsp. Poppy Seeds (16 grams)
1 Cup Unsalted Butter (227 grams), at room temperature
1 Cup Icing Sugar (120 grams)
2 Large Egg Yolks (40 grams)
2 Tbsp Lemon Juice (25 grams)
1 œ tsp Lemon Zest (3-4 grams)
œ tsp Vanilla Extract (2 grams)
Preparation:
In a medium sized bowl, mix together 2 Cups AP Flour, œ Cup Cornstarch, Ÿ Cup Almond Flour, Œ tsp Salt and 2 Tbsp. Poppy Seeds. Set aside.
To a mixer bowl, add 1 Cup Unsalted Butter and 1 Cup Icing Sugar. Mix first on low and then on high for 3-5 minutes, or until the butter becomes pale and fluffy. Now add 2 Large Yolks and mix together well. Next, add 2 Tbsp. Lemon Juice, 1 Âœ tsp Lemon Zest and Âœ tsp Vanilla Extract. Mix on medium high until itâs all combined. Now add the dry ingredients and only mix until combined.
Place plastic wrap on a work surface and transfer â of the dough onto it. Wrap the dough and continue with the rest. Refrigerate until firm, for about 1 hour.
Remove the dough from the fridge and let it soften for about 5-10 minutes, before rolling.
Flour the work surface and roll the dough to â â (3 mm) thick. Cut out the shapes using a cookie cutter and place on a lined baking sheet. Gather the leftover dough, wrap again and place back in the fridge while you work with the rest of the dough. If the dough becomes too soft or sticky during rolling, refrigerate it for about 15-20 minutes.
Place the first tray of cutout cookies in the refrigerator for 30 minutes before baking. Preheat the oven to 350 °F (177 °C). Now cut out the second tray of cookies. Use either the smallest cookie cutter or a piping tip to cut out a hole in the middle of the cookies. Refrigerate for 30 minutes before baking.
Bake the cookies for 11-12 minutes, or until the edges just begin to turn light brown. Cool on the baking tray for 5 minutes and then transfer to a cooling rack to cool completely.
Line up all of the cookies with the hole in the center on a baking sheet and dust with icing sugar.
Place about œ tsp of seedless raspberry jam in the middle of the rest of the cookies. Gently top with the sugar dusted cookies.
Store the cookies in a container at room temperature for several days.
Wrap well and freeze for longer storage.
Enjoy :-)
Happy baking!
SOCIAL MEDIA:
FACEBOOK: wiggleyum
INSTAGRAM: wiggleyum?hl=en
PINTEREST: www.pinterest.ca/Wiggle_Yum/_created/
Music used in the video: czcams.com/video/PPxWIOz6EZM/video.html
#linzercookies #lemoncookies #lemonlinzercookies
In my recipe, I love to include poppy seeds that provide that perfect delicate crunch. You can omit them if you wish and you'll still have a perfectly delicious cookie.
I hope they become your wintertime tradition, too.
Lemon Poppy Linzer Cookies with Seedless Raspberry Jam
Ingredients:
2 Cups AP Flour (240 grams)
œ Cup Cornstarch (65 grams)
Ÿ Almond Flour (72 grams)
Πtsp Salt (1.5 grams)
2 Tbsp. Poppy Seeds (16 grams)
1 Cup Unsalted Butter (227 grams), at room temperature
1 Cup Icing Sugar (120 grams)
2 Large Egg Yolks (40 grams)
2 Tbsp Lemon Juice (25 grams)
1 œ tsp Lemon Zest (3-4 grams)
œ tsp Vanilla Extract (2 grams)
Preparation:
In a medium sized bowl, mix together 2 Cups AP Flour, œ Cup Cornstarch, Ÿ Cup Almond Flour, Œ tsp Salt and 2 Tbsp. Poppy Seeds. Set aside.
To a mixer bowl, add 1 Cup Unsalted Butter and 1 Cup Icing Sugar. Mix first on low and then on high for 3-5 minutes, or until the butter becomes pale and fluffy. Now add 2 Large Yolks and mix together well. Next, add 2 Tbsp. Lemon Juice, 1 Âœ tsp Lemon Zest and Âœ tsp Vanilla Extract. Mix on medium high until itâs all combined. Now add the dry ingredients and only mix until combined.
Place plastic wrap on a work surface and transfer â of the dough onto it. Wrap the dough and continue with the rest. Refrigerate until firm, for about 1 hour.
Remove the dough from the fridge and let it soften for about 5-10 minutes, before rolling.
Flour the work surface and roll the dough to â â (3 mm) thick. Cut out the shapes using a cookie cutter and place on a lined baking sheet. Gather the leftover dough, wrap again and place back in the fridge while you work with the rest of the dough. If the dough becomes too soft or sticky during rolling, refrigerate it for about 15-20 minutes.
Place the first tray of cutout cookies in the refrigerator for 30 minutes before baking. Preheat the oven to 350 °F (177 °C). Now cut out the second tray of cookies. Use either the smallest cookie cutter or a piping tip to cut out a hole in the middle of the cookies. Refrigerate for 30 minutes before baking.
Bake the cookies for 11-12 minutes, or until the edges just begin to turn light brown. Cool on the baking tray for 5 minutes and then transfer to a cooling rack to cool completely.
Line up all of the cookies with the hole in the center on a baking sheet and dust with icing sugar.
Place about œ tsp of seedless raspberry jam in the middle of the rest of the cookies. Gently top with the sugar dusted cookies.
Store the cookies in a container at room temperature for several days.
Wrap well and freeze for longer storage.
Enjoy :-)
Happy baking!
SOCIAL MEDIA:
FACEBOOK: wiggleyum
INSTAGRAM: wiggleyum?hl=en
PINTEREST: www.pinterest.ca/Wiggle_Yum/_created/
Music used in the video: czcams.com/video/PPxWIOz6EZM/video.html
#linzercookies #lemoncookies #lemonlinzercookies
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Why does every video use eggs they donât have eggs in them
Good morning, how are you
So do you turn off the oven after 35 mins @nd 5h3n let them dry ?
Yes, that's correct,you do turn off the oven đ
Very yummy bread I would try making it
Hi! What kind of white rice flour you use?
I'm making this today!!!!! Thank you so much for the recipes â€
I just made it its delicious but the thickness wont take long, its hard to use for flowering,because it will melt after like 7 minutesđ„ș
is it fresh apricots or can you add dried apricots
These look great! Thank you for the tips and recipe. I'm allergic to almonds and was devastated upon realizing I couldn't eat them. Can't wait to try these!
Can anyone pls respond what is white rice flour, its only rice flour r what
There is white rice flour, sweet rice flour, brown rice flour. And yes, all made of differnt types of rice. All of them produce different results. So, for these macarons just look for white rice flour, not brown and you should be good. The brown flour makes them more liquid, and you need to bake them for a shorter period of time.
Not sure if I make it , too much work but thanks for illustrations, God bless â€
Great tutorial.
My lemon curd didn't thicken :(
I made this years ago and it was the BEST tasting bread Iâd ever had! Delicious.
Is that instant yeast?
Yes! Quick Rise Instant Yeast
@@wiggleyum4347 thankyou so much for replying Iâll definitely try these!
beverstruten! yei
Finally found the recipe Iâve loved for heat. Exactly as my Mom her Gramma made theirs. It seems as tho recipes today are afraid it may crack but isnât that the beauty of it. Impossible to make it look nice but crunchy and much more delicious. Canât wait to try it.
I'm trying this today. Wish me luck!
Good luck đ You'll do great!
This is great!
Love it â„ïž
Amazing recipe, thanks for sharingâ€
So easy. Thank you
thank you for showing us the quickest way to bake focaccia....been cooking 4 focaccia's in 3 days.....my husband loves it....quicker than making a loaf of bread.....
I'm so happy to hear that đ đ Thank you for letting me know đ€
Love this so much
Najbolji recept za foccaciu! Pravim Äesto i uvijek ispadne super. Hvala na receptu đ
BaĆĄ mi je drago da Äujem đ Hvala za komentar đ
Your explanation of how to braid the dough made no sense, just FYI.
Thank you for that input
Excellent that is exactly what I was looking for ARE you from Montreal ??
Yay, I hope you'll love it đ đ I'm from Ottawa, actually!
Thank you so much It's the only video I could find without the LONG resting time
I'm so glad you found this video then, Julie đ I hope you enjoyed the bread đ
Slay
Just tried this recipe as I needed an emergency focaccia for a ragu I made, and it turned out amazing! â€
Ooohh what a great idea to pair it with ragu đđ I'm happy you enjoyed it!
How long can you store the leftover filling?
You can store it in the fridge for 3-4 days :-)
@@wiggleyum4347 thank you for your reply :)
On my cheaper Hamilton Beach 300 watt stand mixer, I had to learn that Low Speed for Brioche is 2.5 to 3. Anything lower takes FOREVER. LOL I want to clarify my comment. My mixer shows Speed 1 for the bread hook. That is what took forever. I went up to almost Speed 3 and that works for me. It didn't damage my cheapo machine.
That's brilliant, Trudy đ Thank you for sharing đ€
I LOVE your videos. You explain everything so well. I now have to try this recipe and the one for brioche! Thank you.
Awww thank you for such a lovely feedback, Trudy đ I really appreciate you being here đ
Wow
That looks delicious â€
I enjoyed watching this. Question: what type of sugar do you use for coating the donuts after frying?
I'm so happy you enjoyed the video Tanya :-) I just used granulated sugar. Any regular sugar you have will be ok :-)
I love your videoo!! Thank u so much for making this<3
AMAZING RECIPE â€
TĂŒrkçe?
Hi can I use butter instead of vegetable oil? and can I replace APF to Wheat flour with the same amount of liquid ingredients? Thanks!
I just made this and was so scared because I have failed so many times at baking bread! This was so easy and it is a beautiful masterpiece! Thank you so much for building my confidence and enjoying this for a dinner party tonight! (p.s. I did buy a back up ciabatta loaf in case) đ€Łđ
That's brilliant Beth đ I'm so happy it was a success and that you made a delicious bread for your dinner party! đ€
I'm going to make this! It's quick and a smaller amount, perfect for making a deep dish pizza.
Thank you for making d video & d recipe â€ïž
I'm a couple years late here, but thank you so, so much for this recipe! Even all the "quick" focaccia recipes I could find still required hours to prove. This is my first time EVER making bread or using yeast, I know I made mistakes, I realized too late that my garlic was bad so I had to use powdered only - and this still came out delicious. Way better than I ever would've anticipated. Thank you again for sharing!
Thank You from Germany!
I have active dry yeast, does it matter if I bloom it in the liquids or just toss them in in this recipe?
If you are sure that your yeast is still active then go ahead. But, if you have any doubts, bloom it first to make sure, just so you don't waste the ingredients. Have fun baking :-)
Was looking for an alternative to Kitchen & Craft's focaccia because his literally takes all day, and I actually ended up preferring your recipe!! 15/10, quick and concise.
Best recipe ever! Everyone loved it, I have tried many recipes and this one is my favoriteâ€ïž 10/10
I am so beyond happy to hear that, Valeria! Thank you for such a lovely comment đ€
Making it now :)
My bestie is allergic and she loved them!
Awww so happy to hear that đđ€