Recipes tagged "White sugar B"

4 recipes found

Little snail bread

Today I still use the Chinese method to make this bun. I have made this recipe many times. I use a combination of high flour and low flour. The bread is very soft and suits the taste of my family. I use less sugar. I don’t like baked goods that are too sweet. Mine only has a slight sweetness and I feel good about it. If you like it sweeter, just add some sugar on top of it. Every time I make bread using the Chinese method, my family likes it, so every time I make it, the portion is larger. Today I made 24 small snail breads with this amount, which were baked in two ovens. In order to save time on shaping, I made this snail bread very quickly, and little snails were born quickly. , as the saying goes, slow work leads to careful work, the shape of the snail I made quickly is not good-looking. It is the first time I make this, and I lack experience. When you make this, the roll must be flat and don’t let the middle bulge, otherwise it will not look good after fermentation. This is the reason why it affects the appearance. After fermentation, I didn’t even brush the egg wash on the surface too evenly. The appearance was greatly compromised. It seems that if you do too much at once, you can’t pay too much attention to the details. But fortunately, the taste is very good. When I took the photo, almost half of it was consumed by the whole family...

Baking bread
Yogurt chiffon cake

Chiffon cake is a must-have for every baking enthusiast. It has a light and fluffy texture, is low in fat and calories, and can be used as the base for a variety of cakes. Both the recipe and the method are quite simple. As long as you master the technical essentials, it will be easy to make. The yogurt chiffon cake introduced to you today adds yogurt to the original chiffon, making it richer in taste. What I use is red date yogurt. You can choose different flavors of yogurt according to your own preferences.

Baking Chiffon cake
【Jiangsu】Black sesame and purple potato chips

Thank you very much Gourmet World! Thank you very much ACA North American Electrical Appliances! It’s been a while since I received the #ACABakeContest# prize~ the chef’s machine. Because I have things at home and I’ve been too busy, I haven’t been able to take care of it. I’d rather light it up as soon as I have time on the weekend. Because it was my first contact, he was a bit angry with me. I had no choice but to practice it for two days in a row before I got a feel for it. The recipe comes from teacher Aihe Zili's ~ black sesame and sweet potato chips; I really lament: Living in the south, making bread in the cold weather is too difficult; I start weighing the ingredients and noodles in the morning, and by the time the finished product comes out, it is already very late; it is impossible to take pictures with natural light, so I can only take a few simple photos with the light; ugh: I got laughed at by that person again~~~ Are you tired after making so many breads all day long? If you like it, I’ll buy it~~~

Baking Boiling water A
French marshmallow

I have never liked hard candies since I was a child, and my favorite is crescent-shaped orange-red soft candies. But conditions were not good when I was a child, and I didn’t have many opportunities to eat sweets. Although this marshmallow is French, I have never eaten a real French marshmallow, but that’s what the original recipe said, so I just copied it. I don’t remember where I got the recipe. I’ve done it a few times and I think it’s pretty good. This sugar is not complicated to make, but you must have a baking thermometer. The temperature of the syrup is very important.

Dessert Snacks