Recipes tagged "Basic buttercream"

5 recipes found

Original macarons

Don't want to move. When I think of this royal lady-like macaron, I feel lazy and can't get excited. However, as someone has said many times, not taking action seems a bit too much. Summer is passing, and if we wait until the rainy autumn and winter come, we won't be able to move. At the end of this summer, on a sunny day, I finally took advantage of a remaining egg white and lazily moved my hands. You have already examined the method for your use. Xiaomei said that if it’s not rainy, it’s usually enough to dry it for 20 minutes. However, even on such a scorching summer day, we still had to wait for more than an hour. He is not so eager to expect him to reach that ideal state quickly. From time to time, he lazily moves over to take a look at it. Maybe, it will work, after an hour. ——I don’t know what the result will be if I wait for a while longer. I don’t have the mood to wait any longer, so I just go into the furnace and wait for the unpredictable result. The results were pretty good, but there didn't seem to be any excitement. Still lazy and not wanting to move. However, it still has to be stuffed, otherwise it will be meaningless. Stuff as much cream frosting into the two cookies as you can, anyway, not by yourself. The macarons are crispy on the outside and feel like chewing candy when biting into your mouth. Even though it is so delicate, it is not my favorite after all.

Baking Almond flour
Decorated cake: pink little princess

I haven’t decorated flowers for a long time, but on my little friend’s birthday, I started to do this again. Little confused, it’s not a tall Barbie, just a 6-inch cake. I have too many ideas about dolls, so I just made a dress with dots. Pink, it is said that little girls like pink. I don’t know when the last little princess was, but I still have some impression of the problems at that time. Make it again and trim the long skirt as carefully as possible to make the curvature of the skirt appear more natural. This curvature seems to be acceptable, but it seems that the skirt could be larger. Maybe a 4.5-inch base would be better? I'm too lazy to use coloring to mix a little bit of yellow cream, it's easy to mix but hard to squeeze. I happen to have basic buttercream, use it as yellow buttercream to add a lace edge to the skirt, and it won't melt easily. Seems pretty good too.

Baking 6 inch chiffon cake
Chocolate Buttercream

A variation on the basic buttercream frosting, used to pair with chocolate-flavored snacks. With basic buttercream, making chocolate flavor is very simple. Even if the weight of Junzhi is reduced by half, it will take a while even if it is just that. In the past, I was determined not to do it because of the small dosage.

Dessert Home cooking
Mango Straw Hat Macaron

I want to test two issues: color mixing with fruit and vegetable powder; and oil paper as a base. I am not optimistic about using fruit and vegetable powder to color macarons. Because the depth of the color means the amount of powder, and if too much fruit and vegetable powder is added, it is likely to affect the effect of the macaron. Moreover, the color of fruit and vegetable powders is mostly difficult to achieve the brightness of pigments. I grabbed a packet of fruit and vegetable powder and it turned out to be mango. Then go for mango, this color also goes well with buttercream. I opened the package and tasted a little. I didn't know if it was too sensitive. I seriously doubted that it was not a pure natural fruit and vegetable powder. I always felt that it smelled like essence. It was increased to 10 grams and I didn’t dare to add more. I thought it would turn out glossy ribbons this time, but I didn’t expect that after the egg whites were added, it would actually become ribbons. The final color is a bit like mango, but obviously not bright enough. Is it better to use silicone mat for baked macarons or can I use something else? The oilcloth I used last time worked pretty well. Change the oil paper this time and see what the effect will be. Watching its changes in the oven, my eyes widened. The skirt does have a hem, but it gradually spreads out in all directions. Is it because the oil paper is too slippery? Or are the egg whites not beaten hard enough? Finally the shape of this macaron was finalized. . . It can only be like a straw hat. . .

Baking Dessert
[Tomato recipe] Japanese cotton cake roll - easy to operate, delicate taste

This is a Japanese-style cake roll. After comparing the recipe and method, it is very similar to the soufflé cake roll I made before. However, it may be due to the change in the ratio. It is easier to operate than the soufflé cake roll. The finished product is also easier to roll and tastes better!

Baking cake