La Romi Bakery

La Romi Bakery

@ laromibakery

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laromibakery photos downloadThanksgiving is two days away, and here I’ll@give you another thanksgiving staple for you to make!! 🌽🌽CornbreadIngredients:125 gr All-purpose flour145 gr Cornmeal25 gr Sugar2 tsp Baking powder1 tsp Chilli flakes½ tsp Salt1 u Egg, lightly beaten235 gr Sour cream110 gr Buttermilk40 gr Olive oil100 gr Corn, floured Directions:Preheat the oven to 400 °F. Butter a 10×5-inch loaf pan.Whisk flour, cornmeal, sugar, baking powder, peppers and salt together in a large bowl.In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 40 minutes.Why? We flour the corn kernel for them not to sink at the bottom of the loaf. When we flour them they integrate with batter/// The sour cream is what makes the loaf moist.

Thanksgiving is two days away, and here I’ll@give you another thanksgiving staple for you to make!! 🌽🌽CornbreadIngredients:125 gr All-purpose flour145 gr Cornmeal25 gr Sugar2 tsp Baking powder1 tsp Chilli flakes½ tsp Salt1 u Egg, lightly beaten235 gr Sour cream110 gr Buttermilk40 gr Olive oil100 gr Corn, floured Directions:Preheat the oven to 400 °F. Butter a 10×5-inch loaf pan.Whisk flour, cornmeal, sugar, baking powder, peppers and salt together in a large bowl.In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 40 minutes.Why? We flour the corn kernel for them not to sink at the bottom of the loaf. When we flour them they integrate with batter/// The sour cream is what makes the loaf moist.

laromibakery photos downloadThanksgiving is only 3 days away. Here is the recipe for the Pecan Pie. It is easy and elegant! Your friends & family will be amaze about the dessert you been able to make. INGREDIENTS (9-inch pie)Dough315 gr All-purpose flour 15 gr Sugar 5 gr Salt220 gr Butter, cut into pieces 70 gr Water, cold------------------------------Filling200 gr Brown sugar175 gr Light corn syrup 90 gr Butter 10 gr Bourbon
15 gr Vanilla extract
1 ½ tsp Salt 4 u Eggs
240 gr Pecan halves, dividedDIRECTIONS Dough: Combine the flour, sugar, and salt in the food processor. Add the butter and blend until lime bean crumbs size form, about 2 minutes. Add the water a table spoon at the time and continue to mix until the dough just comes together. Turn out the dough onto a lightly floured work surface. Wrap tightly and refrigerate for at least 1 hour before rolling. Preheat the oven to 375F,. Line the pie on the pan, 9 inch, and place it on the refrigerator for 45 minutes. Remove from refrigerator, place beans or any weight on the tart, bake for 25 minutes. Filling: Coarsely chop ¼ of the pecans. Melt the sugar, light corn syrup, and butter on a large pan over medium heat, stirring constantly and scraping the sides, until it comes to a boil. Remove from the heat, add bourbon and let cool down. Meanwhile beat the eggs, make sure they do not get foamy. Pour the syrup to the eggs, add vanilla and salt. Line the chopped pecans and place whole pecans on top on the bottom of the crust. Pour the filling, make sure not to overfill it. Bake the pie at 350F for 30 minutes. **TIP: The dough can be held in the refrigerator for three days or frozen for up to three months.

Thanksgiving is only 3 days away. Here is the recipe for the Pecan Pie. It is easy and elegant! Your friends & family will be amaze about the dessert you been able to make. INGREDIENTS (9-inch pie)Dough315 gr All-purpose flour 15 gr Sugar 5 gr Salt220 gr Butter, cut into pieces 70 gr Water, cold------------------------------Filling200 gr Brown sugar175 gr Light corn syrup 90 gr Butter 10 gr Bourbon
15 gr Vanilla extract
1 ½ tsp Salt 4 u Eggs
240 gr Pecan halves, dividedDIRECTIONS Dough: Combine the flour, sugar, and salt in the food processor. Add the butter and blend until lime bean crumbs size form, about 2 minutes. Add the water a table spoon at the time and continue to mix until the dough just comes together. Turn out the dough onto a lightly floured work surface. Wrap tightly and refrigerate for at least 1 hour before rolling. Preheat the oven to 375F,. Line the pie on the pan, 9 inch, and place it on the refrigerator for 45 minutes. Remove from refrigerator, place beans or any weight on the tart, bake for 25 minutes. Filling: Coarsely chop ¼ of the pecans. Melt the sugar, light corn syrup, and butter on a large pan over medium heat, stirring constantly and scraping the sides, until it comes to a boil. Remove from the heat, add bourbon and let cool down. Meanwhile beat the eggs, make sure they do not get foamy. Pour the syrup to the eggs, add vanilla and salt. Line the chopped pecans and place whole pecans on top on the bottom of the crust. Pour the filling, make sure not to overfill it. Bake the pie at 350F for 30 minutes. **TIP: The dough can be held in the refrigerator for three days or frozen for up to three months.

laromibakery photos downloadThanksgiving is around the corner! Join us for a thanksgiving cooking class where you would learn all the good treats to bring to your dinner! Other dates available! RSVP: 786.356.0719

Thanksgiving is around the corner! Join us for a thanksgiving cooking class where you would learn all the good treats to bring to your dinner! Other dates available! RSVP: 786.356.0719

laromibakery photos downloadFlourless Chocolate Cake. 4 ingredients! Super easy! You choose the topping. Ingredients:200 gr butter150 gr chocolate200 gr sugar4 eggs Instructions:Preheat the oven to 350 F, butter the cake ring (do butter the sides, as the cake rises in the oven).In a medium bowl combine butter and chocolate. Using the microwave in 30 seconds interval melt the butter and chocolate. Set aside and let cool down.In a medium bowl using the electric mixer or the paddle attachement on a stand mixer beat the eggs and sugar until it becomes a pale yellow.Pour the chocolate mixture and continue mixing until well integrated. Pour into cake rin.Bake for 25-30 minutes.Cool down and refrigerate, if going to use immediately place it in the freezer.Decorate and eat.** TIP: The cake can be store in the refrigerator before decorating up to ten days earlier.

Flourless Chocolate Cake. 4 ingredients! Super easy! You choose the topping. Ingredients:200 gr butter150 gr chocolate200 gr sugar4 eggs Instructions:Preheat the oven to 350 F, butter the cake ring (do butter the sides, as the cake rises in the oven).In a medium bowl combine butter and chocolate. Using the microwave in 30 seconds interval melt the butter and chocolate. Set aside and let cool down.In a medium bowl using the electric mixer or the paddle attachement on a stand mixer beat the eggs and sugar until it becomes a pale yellow.Pour the chocolate mixture and continue mixing until well integrated. Pour into cake rin.Bake for 25-30 minutes.Cool down and refrigerate, if going to use immediately place it in the freezer.Decorate and eat.** TIP: The cake can be store in the refrigerator before decorating up to ten days earlier.

laromibakery photos downloadGive a night to yourself! Join the new baking class for 6 Wednesdays starting on 11/8. We will learn how to bake: pies, cakes, creams, mousses, custards and much more. To register: 786.356.0719

Give a night to yourself! Join the new baking class for 6 Wednesdays starting on 11/8. We will learn how to bake: pies, cakes, creams, mousses, custards and much more. To register: 786.356.0719

laromibakery photos downloadAre you thinking of braiding your challah for Shabbat? Here is a small tutorial. Cross the first two, right goes to middle and left all the way to the right 🔘Second from left all the way to right; 1st from left goes to center🔘Second from right goes all the way to the left; 1st from right goes to center.🔘Repeat until finished and tuck ends under.

Are you thinking of braiding your challah for Shabbat? Here is a small tutorial. Cross the first two, right goes to middle and left all the way to the right 🔘Second from left all the way to right; 1st from left goes to center🔘Second from right goes all the way to the left; 1st from right goes to center.🔘Repeat until finished and tuck ends under.

laromibakery photos download🎂 Every Birthday is the perfect occasion for a Devil's food cake, a.k.a: Chocolate cake with Chocolate Frosting. Makes a 6" 3 layer cakeCake235 gr All-purpose flour  70 gr Cocoa powder1½ tsp Baking powder1 tsp Baking soda¾ tsp Salt120 ml Grapeseed oil300 gr Sugar  2 u Eggs1 tsp Vanilla extract180 ml Whole milk240 ml Hot chocolateFrosting225 gr Dark Chocolate115 gr Butter, at room temperature250 gr Confectioners’ sugar25 gr Cocoa powder¼ tsp salt1 tsp Vanilla extract180 ml Sour creamDIRECTIONSCAKE: “Preheat the oven to 350°F (175°C). Grease and flour three 6-inch cake pans and set aside. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed. With the mixer on, add the eggs, vanilla. Stop the mixer and scrape down the bowl.Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop and scrape down the bowl. With the mixer on low, stream in the hot chocolate. Mix on medium-low for no more than 30 seconds, or until combined.Evenly divide the batter among the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. FROSTING: Melt the chocolate, and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until smooth and creamy. With the mixer on low, add the confectioners’ sugar, cocoa powder, salt, and vanilla until incorporated. Turn the mixer to medium-high and mix until the frosting is light and fluffy. Stop the mixer and scrape down the bowl. Once the chocolate has cooled, stir the sour cream into it. With the mixer on low, add the chocolate mixture to the frosting. Turn the mixer up to medium and mix until it is combined and creamy.

🎂 Every Birthday is the perfect occasion for a Devil's food cake, a.k.a: Chocolate cake with Chocolate Frosting. Makes a 6" 3 layer cakeCake235 gr All-purpose flour  70 gr Cocoa powder1½ tsp Baking powder1 tsp Baking soda¾ tsp Salt120 ml Grapeseed oil300 gr Sugar  2 u Eggs1 tsp Vanilla extract180 ml Whole milk240 ml Hot chocolateFrosting225 gr Dark Chocolate115 gr Butter, at room temperature250 gr Confectioners’ sugar25 gr Cocoa powder¼ tsp salt1 tsp Vanilla extract180 ml Sour creamDIRECTIONSCAKE: “Preheat the oven to 350°F (175°C). Grease and flour three 6-inch cake pans and set aside. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed. With the mixer on, add the eggs, vanilla. Stop the mixer and scrape down the bowl.Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop and scrape down the bowl. With the mixer on low, stream in the hot chocolate. Mix on medium-low for no more than 30 seconds, or until combined.Evenly divide the batter among the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. FROSTING: Melt the chocolate, and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until smooth and creamy. With the mixer on low, add the confectioners’ sugar, cocoa powder, salt, and vanilla until incorporated. Turn the mixer to medium-high and mix until the frosting is light and fluffy. Stop the mixer and scrape down the bowl. Once the chocolate has cooled, stir the sour cream into it. With the mixer on low, add the chocolate mixture to the frosting. Turn the mixer up to medium and mix until it is combined and creamy.

laromibakery photos downloadMommy & me cooking Class! Gift your wife/ husband, grandparents, friend, with one of a kind experience. A bonding and hands on experience. To reserve your private class: Romi: 786.356.0718

Mommy & me cooking Class! Gift your wife/ husband, grandparents, friend, with one of a kind experience. A bonding and hands on experience. To reserve your private class: Romi: 786.356.0718

laromibakery photos download🍊🍊Are you already thinking of the weekend? Are you meeting friends & family and not sure what to bring? This Orange muffins are 🔥. Prep time takes 10 mins, and cooking time is 25 mins for big muffins, 13 for mini muffins. INGREDIENTS (makes 12)165 gr Butter210 gr Powder Sugar  ½  u Finely grated orange peel  2 u Eggs175 gr All-purpose flour  10 gr Baking powder  60 gr Buttermilk  4 tbsp Orange Juice 100 gr Raspberry Jam Glaze: 100 gr Powder Sugar 1 tsp waterDIRECTIONSPreheat the oven to 350F. Cream the butter, powder sugar, and orange peel. Beat one egg at the time. Mix the orange juice and buttermilk together. Beat in the dry ingredients alternating with the buttermilk in two parts. Fill the muffins up to  2/3 way. Bake for 25 minutes.

🍊🍊Are you already thinking of the weekend? Are you meeting friends & family and not sure what to bring? This Orange muffins are 🔥. Prep time takes 10 mins, and cooking time is 25 mins for big muffins, 13 for mini muffins. INGREDIENTS (makes 12)165 gr Butter210 gr Powder Sugar  ½  u Finely grated orange peel  2 u Eggs175 gr All-purpose flour  10 gr Baking powder  60 gr Buttermilk  4 tbsp Orange Juice 100 gr Raspberry Jam Glaze: 100 gr Powder Sugar 1 tsp waterDIRECTIONSPreheat the oven to 350F. Cream the butter, powder sugar, and orange peel. Beat one egg at the time. Mix the orange juice and buttermilk together. Beat in the dry ingredients alternating with the buttermilk in two parts. Fill the muffins up to  2/3 way. Bake for 25 minutes.

laromibakery photos downloadPletzalej- common Jewish bread from Eastern Europe. Brought to Argentina by WWII immigrants; the Pletzalej is a common food item in the Argentinian Jewish Community. Usually eaten as a sandwich with pastrami, mustard and dills.Pletzalej (24 units)450 gr all-purpose flour10 gr salt10 gr yeast200 gr warm water1 egg50 gr sugar50 gr olive oilEgg wash1 egg 1 tbsp water1 tsp sugarTopping1 sweet onion3 tbsp oil3 tbsp poppy seedsDIRECTIONSPreheat oven to 330F, oil a baking pan.In a small bowl mix the water and yeast. Mix the flour and salt in a big bowl and add the water.Combine the egg, sugar and oil until well integrated. Add to the flour.Continue mixing until a dough forms. Lightly flour the surface and bring the dough to knead. Knead for 10- 15 minutes. Shape into a ball, cover and let it rest for 30 minutes.For mini pletzalej shape into 30 gr pieces, or big pletzalej 100gr. Shape each piece into a ball and let it rest in the baking pan. Cover and let it double in volume.When double the volume, egg wash. Using a fork tap the center of the pletzalej and place a spoon of the onion mixture.Cook for 22 minutes. *TIP: once cooked, slice in half and could be frozen up to 3 months.Recipe adjusted from @colijavetzky book.

Pletzalej- common Jewish bread from Eastern Europe. Brought to Argentina by WWII immigrants; the Pletzalej is a common food item in the Argentinian Jewish Community. Usually eaten as a sandwich with pastrami, mustard and dills.Pletzalej (24 units)450 gr all-purpose flour10 gr salt10 gr yeast200 gr warm water1 egg50 gr sugar50 gr olive oilEgg wash1 egg 1 tbsp water1 tsp sugarTopping1 sweet onion3 tbsp oil3 tbsp poppy seedsDIRECTIONSPreheat oven to 330F, oil a baking pan.In a small bowl mix the water and yeast. Mix the flour and salt in a big bowl and add the water.Combine the egg, sugar and oil until well integrated. Add to the flour.Continue mixing until a dough forms. Lightly flour the surface and bring the dough to knead. Knead for 10- 15 minutes. Shape into a ball, cover and let it rest for 30 minutes.For mini pletzalej shape into 30 gr pieces, or big pletzalej 100gr. Shape each piece into a ball and let it rest in the baking pan. Cover and let it double in volume.When double the volume, egg wash. Using a fork tap the center of the pletzalej and place a spoon of the onion mixture.Cook for 22 minutes. *TIP: once cooked, slice in half and could be frozen up to 3 months.Recipe adjusted from @colijavetzky book.

laromibakery photos downloadScale or measuring cups? ⚖️ Weighing your ingredients is much more accurate than using volume measurements. Use this chart for easy recipe conversion. If you need scale suggestions let me know: info@laromibakery.com

Scale or measuring cups? ⚖️ Weighing your ingredients is much more accurate than using volume measurements. Use this chart for easy recipe conversion. If you need scale suggestions let me know: info@laromibakery .com

laromibakery photos downloadI believe there is a before and after the first you make your own granola. All ingredients could be taken away, replace, or add more. Please make granola and judge for your self! GRANOLAINGREDIENTS 25 gr Sunflower seeds 10 gr Sesame seeds 15 gr Flax  seeds15 gr Chia seeds270 gr Rolled oats 110 gr Pecans, crushed 35 gr Coconut, shredded 40 gr Almonds, crushed 65 gr Cashews, crushed 45 gr Brown sugar 110 gr Brown rice syrup 45 gr Coconut oil 45 gr Orange juice 3/4 t cinnamon 1/2 t ground ginger1/4 t salt1/2 t vanilla20 gr Cranberries45 gr Raisings DIRECTIONSPreheat the oven to 300F, line a baking tray with parchment paper.In a big bowl combine all the seeds and stir. Add the oats, pecans, coconut, almonds, cashews, and sugar. Mix everything. Pour the brown rice syrup, coconut oil, and orange juice. Sprinkle the spices. Mix everything until well combine, oats should be shiny.Bake for 40 minutes, stirring every 10 minutes (keep an eye for the top not to burn). Remove from oven and place on cooling rack. Add cranberries and raisins. Once it completely cools down spoon to jar or container. ** TIP: The granola will stay fresh up to 3 months. You can change, add or replace any of the nuts or seeds. This is a perfect holiday gift for teacher, co-workers, and friends.

I believe there is a before and after the first you make your own granola. All ingredients could be taken away, replace, or add more. Please make granola and judge for your self! GRANOLAINGREDIENTS 25 gr Sunflower seeds 10 gr Sesame seeds 15 gr Flax  seeds15 gr Chia seeds270 gr Rolled oats 110 gr Pecans, crushed 35 gr Coconut, shredded 40 gr Almonds, crushed 65 gr Cashews, crushed 45 gr Brown sugar 110 gr Brown rice syrup 45 gr Coconut oil 45 gr Orange juice 3/4 t cinnamon 1/2 t ground ginger1/4 t salt1/2 t vanilla20 gr Cranberries45 gr Raisings DIRECTIONSPreheat the oven to 300F, line a baking tray with parchment paper.In a big bowl combine all the seeds and stir. Add the oats, pecans, coconut, almonds, cashews, and sugar. Mix everything. Pour the brown rice syrup, coconut oil, and orange juice. Sprinkle the spices. Mix everything until well combine, oats should be shiny.Bake for 40 minutes, stirring every 10 minutes (keep an eye for the top not to burn). Remove from oven and place on cooling rack. Add cranberries and raisins. Once it completely cools down spoon to jar or container. ** TIP: The granola will stay fresh up to 3 months. You can change, add or replace any of the nuts or seeds. This is a perfect holiday gift for teacher, co-workers, and friends.