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Bake with Regina
Jamaica
Registrace 31. 12. 2015
Sweet and Savory dishes from all over the world designed to tantalize your taste buds.
Pumpkin Bundt Cake
Spicy moist and full of flavor. Those are the words I'd use to describe this cake. Bake it, I can guarantee total satisfaction.
Ingredients:
For the cake
3 cups (360g) all-purpose flour (sifted)
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp mixed spice
1/4 tsp ginger
1 3/4 cups (350g) granulated sugar
1/2 cup (100g) brown sugar lightly packed
1/2 cup (90g) browned unsalted butter
1/4 cup (60g) vegetable oil
1/2 cup (125g) sour cream or plain yogurt
1 1/2 cups (380g) pumpkin puree
3 large eggs
Cream Cheese glaze:
1/2 cup (113g) cream cheese
2 Tbsp unsalted butter
1/2 cup (25g) Powdered sugar
7 Tbsp whole milk
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Ingredients:
For the cake
3 cups (360g) all-purpose flour (sifted)
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp mixed spice
1/4 tsp ginger
1 3/4 cups (350g) granulated sugar
1/2 cup (100g) brown sugar lightly packed
1/2 cup (90g) browned unsalted butter
1/4 cup (60g) vegetable oil
1/2 cup (125g) sour cream or plain yogurt
1 1/2 cups (380g) pumpkin puree
3 large eggs
Cream Cheese glaze:
1/2 cup (113g) cream cheese
2 Tbsp unsalted butter
1/2 cup (25g) Powdered sugar
7 Tbsp whole milk
I hope you liked this video, if you did, hit the like button, Share, Comment and Subscribe for more awesome videos and recipes!
Follow me on Social media for similar content.
reginaskitc...
web. reginasweetk...
My awesome music comes from: www.bensound.com
Go check 'em out!
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I am so glad to find this video because you don't use eggs and with the Tangzhong method, you don't need it because it makes a really soft and fluffy dough...I have never done cinnamon rolls with this method but made milk and sliced bread.
I love cinnamon rolls 😊. Will definitely try this 👍
"Thank you, Bake with Regina, for sharing the recipe for these Tangzhong cinnamon rolls - the softest ever! Your dedication to creating such delightful treats is truly commendable. Excited to try out this recipe and experience the softness for myself - a perfect addition to my baking adventures! Also, congratulations on reaching 739 subscribers! Your growing community is a testament to the love for your baking expertise. We're looking forward to seeing more delicious recipes from you and hope to catch you soon at the Red Cardinal Kitchen. Keep up the fantastic work! 🍥👩🍳
I have never seen this method used before and I am very excited to try this. Thank you for a beautiful detailed video, they look delicious.
could you clarify the amount of water/blueberries? I used 1 and 1/4 water and a cup of fresh blueberries and it was way too sticky and watery... it never did look dry like yours. Also, how long do i knead? please put instructions into your recipe as i had to throw out my dough... it was super sticky.
Hi Regina this loaf looks wonderful. My question is why is it called Coco bread? I would love a recipe using this similar recipe but using porridge in it to make a loaf? Have you ever heard of such a loaf?
Why the fuck did you say fluffy like that lmao
😊❤
Great recipe-Please can you let me know what degree the oven was set to to bake the pudding? Many Thanks
335 degrees Fahrenheit
You didn't add yam but you baked a perfect sweet potato pudding
Lindo bolo vídeo muito bom comentario tudo muito bem explicado bom perfeito
sweet potato how many grams
Hi can i make these the night before and bake the next day ?
Yes you can, just put it in the fridge so it doesn't overproof
Please make sure the listed ingredients are the same, in amounts, as those in your demonstration
Good evening. How many eggs did you use in your custard because no eggs are listed in recipe?
It's 4 eggs, thanks for pointing it out 🙂
@@ReginasKitchenJa You’re so welcome!
I love your recipes, thank you again!!
Glad you like them!
This is perfect, thank you 🙏🏾
You’re welcome 😊
This was FANTASTIC. However, you said in your video 3 T flour but only typed out 2 T in the notes. These were seriously THE BEST cinnamon rolls we have ever had.
One of the best eggless recipes 🙂
This is a perfect recipe for cinnamon rolls. I use Tangzhong for traditional Asian milk breads. The rue is the key to fluffy delicious breads.
I made these this morning! They are OUTSTANDING. When they were baking, the centers rose up to look like cinnamon soft serve from Dairy Queen.....lol. I'll be making this recipe again. Thank you, Regina! 🧡🧡🧡
So glad you loved them! 😊
@@ReginasKitchenJa Hey Regina! My husband wants me to make these again. What size are the mats you use to roll out your dough? I'm trying to gauge the correct dimensions to roll out my dough. Thank you so much for the great recipe! oxo --- Laurel
@@heylookatmelookatme The mat is 12” X 20”
@@ReginasKitchenJa Thanks for responding--☺I'm actually putting the dough together right now.😅 You're already SO clear and detailed, I was just trying to get the dough rolled out close to your size. Thank you, gorgeous!☺☺☺
Hello there, I was looking for a dinner roll recipe and I found your channel. I got all about the dinner roll recipe and I watched this recipe and tried it. WOW,,,,,,, I'm a new sub
I’m so happy to hear this! So glad you liked it. Try my other recipe’s, I’m sure you’ll love it.😀
I’ve seen a few other versions of this…is there a difference between a Jamaican sweet potato and an American one? I saw another video where the cook peeled off what looked like “bark” instead of peeling the potato. (In your vid - they were already peeled & soaking). Can you just use regular American grocery store sweet potatoes? I’m looking for a low salt dessert for a friend who just had heart surgery and this just might be perfect, but want to get the authentic experience!
The sweet potatoes in the US are very different from the ones in Jamaica, I had a very difficult time finding potatoes for baking because whenever I bake the pudding it just wouldn’t set. I’ve tried regular sweet potatoes in the grocery stores and they don’t work for me. I did find some very large ones in Miami and those are perfect. The ‘bark’ you’re referring to is just the skin, before my video I already peeled it and I just placed it in the water to prevent the color from changing, because it tends to get dark if you peel it and leave it out in the air. Remember when it comes out of the oven its very soft, wait until it’s completely cooled before you cut into it. Try it with potatoes you can find, and even if it doesn’t set, it’ll still be delicious. Hope this helps 🙂
Can we have this in cups for those who have no weighing scale?
I made this recipe for a class I help in for a day we studied Jamaica. It is so good! I love that it isn't overly sweet and it is fluffy. I love coconut but I know it is a particular taste preference and not everyone does but it doesn't actually taste overly of coconut. I am actually making it again now for Easter with the family! Definitely one of my favorite desserts I never knew existed.
Wah mek yuh stop mek video mi jus buck una page and it nice
Can this b don on the stove top
Yes it can, just hydrate the cornmeal with the coconut milk before adding it to the hot water then constantly stir until it thickens and the cornmeal is cooked. Then allow it to cool and set
May I know how many grams is 2tbsp of flour?
It’s about 16 grams
Looks good 👍🏿
First time making a sweet potato pudding and I followed your recipe to the T well I also added some Gloria/Evaporated Milk and I should tell you it came out just like how you have it displayed here thank you. Great recipe 10/10 would definitely recommend
I need to know how much sugar Flourmilk
You didn't put egg in your dough?
No, no egg
Excelent!! This afternoon i will make them, i hope they come up just as delicious as we see in yours, sorry if a didnt write correctly. Regards from México!
Ok will be checking out your other videos ok
Lovely recipe sis new here
Thanks for stopping by
Bon appetit
Thanks for the recipe they are really yum😋
Pudding came out real sexy! Go girl 👍
I noticed you didnt have eggs in the description box?
There are no eggs in the recipe
The bun come out beautiful like you.👍
Hi, this recipe looks delicious.. Gonna try.. But your audio is little low and not clearly audible.. kindly speak up.. Thanks....
Would be so much better
Give the portions
I saw another recipe that requires molasses, does it makes any difference?
It would because molasses have a distinct flavor so you would get a little of that flavor once it’s baked, it will also keep it very moist. (This is very moist as is though so there would have to be some liquid adjustment) If you do want to add it you’ll need to reduce the sugar a bit because it’s kinda sweet. I can’t tell you how much to add or if it would make my recipe better without testing it. Hope this helps.
Amaaazing. ..thanks for sharing ☺
Looks delicious Regina, how many cups of sugar and flour is this please?
It’s 1 1/2 cups sugar and 1 cup flour. The full recipe is in the description
If I don’t have shortening, can I just use more butter instead?
Definitely
Regina's Kitchen Ja thank you!
Looks delicious! At what temperature did you set the oven? I can’t wait to make this!!
Oven temp is 350°F or 177°C
They don't look browned enough when you remove them from the oven. In fact, they almost look raw. Could this be because of the tangzhong? If I wanted a slightly deeper color, without over baking, any suggestions? Thank you.
Egg wash them twice or place them on the top rack where it’s hotter, ergo they brown faster
@@ReginasKitchenJa Thank you for the helpful suggestion.
Finally someone turned it into cinnamon rolls ❤️❤️❤️❤️👏👏
Joshua Weissmam does
Thanks for sharing