The Apron

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Big bubble focaccia!! Ingredients: Water- 540g, 19.05 oz, 2.3 cups Instant dry yeast- 1.5 tsp, 4.5g Honey- 1 tbsp, 20g, 0.7 oz EVO (olive oil) - 30 ml, 2 tbsp Bread flour- 600g, 5 cups, 21.15 oz Salt - 7g, 1.5 tsp Dried oregano, parsley, and garlic powder - 1 tsp each Shredded mozzarella- 100g, 3.5 oz methods: 1. Mix water, yeast, honey, and olive oil. 2. Add to flour and salt. Mix until sticky, no dry spots. 3. Cover and rest for 1 hour. 4. Do 3 rounds of stretch and folds, with rest in between. 5. Finish with 1 coil fold, dough becomes smooth and airy. 6. Transfer to baking tray (23 × 34 × 3 cm). Spread gently. don’t force the dough. 7. Proof until puffy. Add toppings, olive oil, and dimple. 8. Bake at 230°C (445°F) for 23–25 minutes, until golden on top and slightly crisp underneath. #focaccia#baking#breadrecipe#easybread#homemadebread#theapron41#theapron

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These S’mores cookies are INSANE!! Learn how to make giant gooey S’mores cookies at home . These soft and chewy Newyork style chocolate chips cookies are rich ,bakery style, easy to make. For more details long video kindly check out on my YouTube channel @theapron41 . #cookies #marshmellow #cookie #bakingrecipe #easycookies

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Beginners Love This Donut Recipe! Fried & Baked. Learn how to make soft, fluffy homemade donuts with this easy donut recipe! Step-by-step donut-making techniques, proofing tips, kneading tips, and a rich Biscoff glaze for bakery-style results every time. 🍩For the full recipe, detailed techniques, and glaze-making process, watch the full video on my YouTube channel. Link in BIO. Ingredients: Milk- 175 ml, 0.74 cup, 6 oz Sugar- 3 tbsp, 40g, 1.4 oz Instant yeast- 1.5 tsp, 4.5 g Milk powder- 3 tbsp, 25g Egg- 1, 60g Ice cubes- 36g, 1.25 oz Bread flour- 420g, 3.5 cups, 14.8 oz Salt- ½ tsp, 3g Unsalted butter- 40g, 1.4 oz Methods: · Mix cold milk, sugar, instant yeast, milk powder, egg, and a few ice cubes. · Add bread flour and salt. Gradually pour in the liquid while mixing on low speed. · Knead on low to medium speed. Add butter and continue kneading until the dough becomes smooth, silky, and passes the windowpane test (about 20-25 minutes). · Rest the dough for 10 minutes. · Divide into 50g pieces and roll into smooth, crack-free balls. · Rest for 15 minutes, then flatten gently and make a hole in the center. · Proof until light and puffy. A finger press should spring back slowly. · For baking: Bake at 160°C fan-forced for about 20 minutes. · For frying: Fry at 160°C for about 2 minutes per side until golden with a beautiful white ring. · Cool slightly, glaze, and enjoy! #donuts#donut#baking#donuts🍩#bakingrecipe#theapron#theapron41#f#fyp