Recipes tagged "Vanilla essential oil"

8 recipes found

Sugar Heart Baked Brulee

I have made baked bruschetta many times, but every time I feel it is not enough! But this candied brûlée is the best I’ve ever tasted! Its taste is very special, just like... There is a kind of chocolate patch in a cup abroad, which is like chocolate paste and is very smooth and smooth. This baked pudding has this kind of taste! ! !

Baking children
Paper Cup Little Chiffon

To make paper cups that won’t crack or collapse, controlling the temperature is the key

Baking Breakfast
Chocolate Whoopie Pie

Whoopie Pie is a snack that originated from the Amish people. Legend has it that once an Amish lady wanted to use the leftover cake batter to make a big cookie. But after baking it, everyone who saw it yelled: Whoopie! Why is it called Pie? It’s because they used to use pie molds to bake cakes, so there is such a fusion, but as you can tell from the name, the taste of this snack is extraordinary~

Baking children
Minions Pumpkin Roll

The color exclusive to Minions, the cute and evil anime characters, is naturally yellow. This season, the golden pumpkins are cheap and delicious. They are the exclusive color for Minions. The pumpkins are turned into pumpkin paste to make cute mini cake rolls in the shape of Minions. Not only the children at home can’t put it down, but even the elderly who don’t like cakes say they are delicious

Staple food Home cooking
Millet Honey Chiffon

Millet is usually used to make porridge and rice. Millet is ground into flour to make multigrain pancakes and multigrain cakes, which are popular among northerners. Today, millet ground flour is used instead of cake flour to make paper cup chiffon every day. It is fluffy and soft, does not crack or collapse, does not shrink, and is perfect. Eggs are added to the cake, and honey is often eaten with calcium, and the iron supplement effect is better

Baking Little fresh
Shredded coconut soup dumplings

Tangzhong means warm noodles or thin noodles in Japanese. The water absorption of the dough is increased through starch paste. Its purpose is similar to thickening in cooking, so that the taste will be smoother and softer. Therefore, there are two points to pay attention to: 1. The soup itself will not make the bread more somersault, but it still needs to be kneaded/beaten to make the dough become glutenous. 2. The dough mixed with tangzhong will be moister and stickier than ordinary dough. However, if you add flour blindly, the original meaning of tangzhong bread will be lost, so the gluten-raising process requires special skills.

Baking Afternoon tea
Original Japanese waffles

Japanese pancakes are softer and more delicious

Snacks old man
Blueberry Muffins

Learn how to cook Blueberry Muffins with Baking and Almond flour.

Baking Almond flour