Recipes tagged "Fine sugar (for egg yolks)"
12 recipes found
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Colorful Fruit Push
Children will definitely fall in love with the colorful cakes, and the cakes this time are all colored with colors given by nature. There is no pigment. Pumpkin, purple sweet potato, matcha cocoa is added, and it is paired with fruits. The nutrition is better and more comprehensive. It is also a good dessert after a party or banquet
Baking cake -
Egg-flavored sponge cup cake
The ingredients are simple, but it has a strong egg fragrance, which is suitable for egg lovers. It is very elastic, but not dry, soft and delicious.
Baking Corn oil -
Eight Inch Chiffon with Spinach Sauce
Chiffon cake seems to be very difficult to succeed, but in fact it is not difficult at all. As long as the details are in place, you will succeed and you will become more and more addicted as you make it. đ This chiffon cake is added with spinach juice and looks so fresh in color. My family likes it very much! Spinach is a seasonal vegetable in spring. It nourishes yin and moisturizes dryness, soothes the liver and nourishes blood, etc.âŻ
Baking Afternoon tea -
ăCranberry Chiffonă
The basic chiffon is added with dried cranberries, and the style is completely different. The delicate softness of chiffon combined with the sweet and sour taste of cranberries is worth a try. Add a bow to embellish it, and it suddenly feels a lot more lively.
Baking Chiffon cake -
Cheddar Cheesecake
Learn how to cook Cheddar Cheesecake with pastries and Baking.
pastries Baking -
Carrot Salty Chiffon
After eating too many sweet cakes, letâs try something salty to change the taste! The chiffon I made today contains carrots. It can also be made for children who donât like carrots. They wonât be able to eat it at all! Arowana rice oil is added to the cake. Rice oil does not have the strong flavor of the ingredients like peanut oil, sesame oil, etc. It only has a light rice fragrance, is refreshing and not greasy, and is more suitable for use in various cakes and biscuits. (The recipe comes from Hui Mama Hui) A rice grain only contains 5% of rice bran and rice embryo, and this 5% of rice bran and rice embryo contains 64% of the nutrients of rice. However, with the refinement of rice, these nutrients are lost in vain and have not been utilized by people. The United Nations Industrial Organization calls rice bran and rice embryo an underutilized source of God-given nutrients. Only 1kg of rice oil can be obtained for every 150kg of rice, which is extremely rare and precious! Rice oil originated in Japan. It is precisely because of the Japanese peopleâs dedication and innovative spirit in rice that they extract essential nutrients from the rice bran and rice germ to become a healthy cooking oil. In todayâs Japan, rice oil is designated by the Japanese Ministry of Health and Welfare as a special cooking oil for nutritious lunches in primary and secondary schools in Japan. Rice oil is one of the three healthy oils recommended by the World Health Organization (WHO). Arowana Rice Oil uses advanced production technology to retain the rich nutrients and bioactive substances of rice, especially the unique high content of oryzanol, and is also rich in phytosterols and natural vitamin E (including tocotrienols), with a reasonable and balanced fatty acid ratio.
Baking cake -
Xiaoshan's classic New York cheesecake (heavy cheesecake)
I have made several versions of cheesecake, and I often make it for myself. This is the first time I made this recipe. It tastes really good, delicate and fragrant, so I must recommend it.
Baking cake -
Six-inch chiffon cake - a cake that does not crack
I donât know when the chiffon baked since last month was not satisfactory and collapsed. I think back to the time when I made it several times before and it collapsed. I remember that when I first came into contact with the chiffon, it didnât collapse. It was just that it shrank when I was in a hurry to unmold it. When I saw the chiffon baked now, I realized how imperfect the original chiffon was. Because they were not perfect, I spent the past two months baking chiffon cakes without doing anything else. I baked them when I had time. Sometimes I baked three cakes a day. I would bake them again when they were flat, and bake them again when they were flat. I would finish the flat cakes silently, and there were really a few days when I just ate eggs. The cake was full, and it collapsed so many times that I really had to reflect on myself. I thought the egg whites I whipped were enough, but in fact it was not enough, so I corrected myself. I baked it with Junzhiâs recipe and was not satisfied with it, then changed the recipe again, and finally baked eggs that did not collapse. It was cakey, but it cracked. Although the cracking was not serious, it felt like there was a thorn in my heart, or it could be said that it was an episode of obsessive-compulsive disorder. I just wanted a perfect chiffon cake. I tried it at high and low temperatures and it still cracked. They said the cracking was caused by the high fire temperature. So I simply adjusted the cooking temperature to a low level, and now I have this chiffon cake that does not crack or collapse. I feel so happy at last. I donât know why I have such perseverance this time. I hope I will be so persistent in the future!
Baking Chiffon cake -
Giraffe pattern cocoa cake roll
Learn how to cook Giraffe pattern cocoa cake roll with Baking and cake.
Baking cake -
Pumpkin chiffon cake
Since I have been making chiffon for many days, now that I have mastered the recipe of chiffon, making this pumpkin chiffon cake is easy and hits the mark in one click. There is no pressure anymore. The golden pumpkin chiffon cake looks particularly beautiful
Baking Chiffon cake -
Cream fruit cake
This cake was made for my mother-in-law's birthday. Considering that the elderly are more suitable for eating creamy fruits, it just so happens that strawberries are available in this season. It is really good to use it as a filling and decoration. Ingredients: 8-inch round chiffon cake base: 5 eggs, 100 grams of low-gluten flour, 69 grams of corn oil, 79 grams of milk, fine sugar (30 grams for egg yolks), fine sugar (60 grams for egg whites) For spreading: 600 grams of Anchor whipping cream, 60 grams of fine sugar For interlayer: appropriate amount of strawberries cut into small pieces Surface decoration: strawberries, cherries, mangoes, silver beads
Baking Corn oil -
Love as warm as the sun ~ Pumpkin Peanut Chiffon Cake
ăKAYIKITCHENă Talk less and do more, and what belongs to you will eventually come. As long as you have dreams, life will eventually be beautiful. This world is only perfect if you create it yourself.
Baking Afternoon tea