Easy 100g butter Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using 100g butter. Perfect for busy weeknights and family dinners.
Recipes with 100g butter
This walnut Mario bread (also known as chocolate walnut bread or crispy walnut cocoa bread) is covered in chopped walnuts. The first bite releases a burst of nutty aroma, followed by a rich chocolate flavor that fills your nose – not cloyingly sweet, but a mellow cocoa fragrance. The bread itself is soft yet substantial, chewy yet not tough. The aroma of chocolate and the rich flavor of walnuts intertwine, becoming more flavorful with each bite. The interior is fluffy and delicate. When filled with a light cream cocoa filling, the cream's refreshing touch balances the chocolate's richness, while the crunch of the walnuts adds further texture. One bite offers a perfect balance of crunch, softness, and aroma – so delicious you won't be able to stop eating it!
This vibrant "springtime green" instantly elevates the atmosphere the moment it hits the table! The matcha soft European-style bread has a chewy yet soft crust, and inside is a mochi filling filled with nuts—chewy and smooth with cream cheese. Even when cooled, it's still stretchy and delicate. The aroma of tea and milk intertwines, tantalizing your taste buds. It's so soft, it feels like holding the sweetness of spring in your hands! This refreshing green looks so vibrant; even my friend who doesn't like sweets showed off two. Only my stock market friend saw it and jokingly said, "I know this color all too well!" But I couldn't resist the aroma of the creamy filling, so I secretly grabbed one, and my eyes lit up as I chewed.
Finally found time to make blueberry jam bread! You can add as many ingredients as you want to the jam you make yourself! The dough has a lilac glow, and the blueberry pulp is like a purple gem hidden inside. It looks amazing. When you open it after it's baked, the jam pops out and it's so sweet and sour.
I love making high-hydration doughs, especially for bread—they turn out as soft as little lambs. (I used 625g of flour to make 14 buns.) The aroma while baking is impossible to hide; neighbors often come knocking to ask when the bread will be ready. (Next time, I’ll try a butter version.) I prefer savory bread, so I use less sugar and a bit more salt.