Recipes tagged "Caramel syrup"

7 recipes found

Caramel Passion Fruit Chiffon

When I went out to buy grapes yesterday, I actually saw passion fruit. Oh my god, it’s really rare. I bought two of them and they were not very expensive. When I got them back, I always wanted to make something, so today’s chiffon cake was born~

Baking children
Caramel Banana Toast

It was as if I had found a way out of the caramel syrup all of a sudden. The butter version of banana toast can also be replaced with caramel syrup. Don't want it to be too sweet, just apply a thin layer. Arrange the bananas fully. If the bananas are too fat, some of them will exceed the toast slices. Then cut off enough to fit the slices and trim off the excess. Originally, I wanted to spread a layer of caramel syrup on the surface of the banana, but the banana was too slippery and it was not easy to spread. Simply put a little on it, about the size of a pea or soybean. It will definitely melt in the oven, but how it will end up dripping is anyone's guess. Sprinkle a layer of sugar on the surface and it will taste grainy. The result will always be different from what you imagined. The caramel doesn't overflow the banana, but only creates a localized dark color on the banana slices. It doesn't matter, too much will be too sweet. . . .

Staple food Home cooking
Caramel Ice Toast Sticks

Butter and sugar, a very classic way to eat toast. A casual search will reveal everything. Made a slight change, replacing the butter with caramel syrup for sticky rolls. I really can’t find a place for this thing, so it seems to be quite suitable for use here. In fact, I am very confused. Caramel syrup is originally made of butter and sugar. Should the sugar in the original recipe be omitted? In the end, I kept it because of the crystal clear gravel. The effect is beyond imagination, the caramel color should be considered just right, the result of caramel syrup. Compared to the golden color of the butter version, it is another surprise. . .

Baking Caramel syrup
Caramel Cookies

I liked Lotus's caramel biscuits and wondered if I could make the same taste, so I made my own caramel syrup and tried to make it. After adjusting the recipe three times, I finally got a satisfactory taste.

Baking children
Kiwi Cream Cake Roll

The new whipped cream I bought is back today~ I’m just in time for Double Eleven, so I took the opportunity to stock up on some goods~ Now I’m very proficient in cake rolls, and with the whipped cream, I can just make cream cake rolls O(∩_∩)O Haha~

Baking children
Ice caramel baguette

There are as many ways to eat baguette as there are toast. There is iced caramel toast, and there is also iced caramel baguette. Caramel is a caramel syrup that was once made and can be kept in the refrigerator for a long time. If there is no caramel syrup, you can add butter directly, and the final color will be light golden brown. The effect of the ice cream comes from the coarse sugar, which is grainy and crunchy when you bite it in your mouth. If you don’t have coarse sugar, sift the white sugar and use the larger particles. If you like it extra sweet, you can put the bread slices into the sugar pile and coat both sides with sugar. The high temperature causes the surface of the baguette to quickly burn, forming a deep caramel color. Take a bite, crispy, fragrant and sweet. . . .

Baking Caramel syrup
Apple rose toast tart

Before there were mango roses, what I wanted was actually apple roses. However, Mango was very impatient and would not hesitate to force him to death. Mango had to go first. Finally it's Apple's turn. In fact, the tart base of the apple rose that I saw was either puff pastry or butter tart crust. If you don’t like these heavy oily things, you have this toast as an alternative. It just so happens that the caramel syrup made for the sticky rolls in "The Apprentice Baker" has never been able to find a way out. Why not use it to replace the butter on the inner wall of the vessel and add a little different flavor. Spread a little bit on the toast slices, maybe fry the toast at high temperature until crispy. It’s just that I really don’t like too much oil, just so thin, I just thought about it. Later results proved that because it was too thin, coupled with the moisture of the apples, it was not possible to bake the toast slices until they were crispy overall. It is the part that is close to the inner wall of the vessel that has the crispy texture and golden color. . .

Baking Afternoon tea