Recipes tagged "Cream of tartar"
79 recipes found
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Milk sponge cake that both adults and children love
Learn how to cook Milk sponge cake that both adults and children love with Baking and Butter.
Baking Butter -
angel food cake
Mother's Day Gift~ In such a festival, for the hard-working mother, use your hands and brains to offer your sincerity~
Baking Little fresh -
【Maple Sugar Chiffon】
This recipe can just use up such a large bottle of maple syrup, otherwise we have to wait until it expires and spoils before using it up. The chiffon with maple syrup has a faint caramel flavor. After using a knife to remove the cake that could not be seen directly, we simply removed it by hand this time
Baking cake -
Spicy pine green onion cake
The cake is delicious but high in calories, so a piece of it is just right for breakfast.
Baking children -
Banana milk rice cooker cake
Even with a rice cooker, you can make delicious food! ! I can make two eggs if I work in the dormitory, but it won’t take more than several people. It’s very solid and delicious. Bananas are natural flavors and are very tasty!
pastries Banana -
MONT-BLANC
Mont Blanc, who has always wanted to try it, finally has the opportunity to make it! 😜 As a chestnut lover, this French chestnut dessert must be collected. I added some of my own little ideas to make it more suitable for my own taste ~ delicious! 😘
Baking children -
Blueberry Mousse Cake
I have always liked blueberries, yogurt, and baking. Combining refrigeration and baking to create something delicious is a fun and wonderful thing!
Baking children -
Brownie
Brownie (English: Brownie) originated in the United States at the end of the 19th century and became very popular in the United States and Canada in the first half of the 20th century. A delicious, hassle-free dessert that's always a hit. Such a chocolate cake that is super easy to make and has a soft and mellow texture is too irresistible.
Baking Afternoon tea -
Banana chiffon cake
In full swing, non-stop, a banana and a snack. After the banana muffin, let’s have a soft chiffon. I didn’t have a ready-made recipe at hand, so I adapted it from Teacher Meng’s Pumpkin Chiffon. Pumpkins and apples are converted into bananas, and orange juice is converted into milk. Teacher Meng’s pumpkin chiffon was transformed into a banana chiffon. I'm ashamed to say, from passion fruit to mango. . . . Until Banana, Teacher Meng’s Pumpkin Chiffon has been adapted N times, but never made an original version. I never know what Teacher Meng’s pumpkin chiffon actually tastes like, but. . . . The banana chiffon is pretty good. . .
cake Chiffon cake -
Barbie Princess Cake (rice cooker version)
I have always wanted to make a cake by myself, especially when my little Watermelon turned one year old. Unfortunately, I didn’t have time on the day when she turned one, so I couldn’t make it by myself. Today I was going to Little Watermelon’s grandma’s house, so I made one in advance and took it with me. After making this rice cooker version of the cream cake, I really fulfilled my cake dream!
Baking children -
![A touch of green in the warm afternoon [Matcha Honey Bean Cake Roll]](/30892a85-ba6e-4b6c-872e-194cf3468903.jpg)
A touch of green in the warm afternoon [Matcha Honey Bean Cake Roll]
I have been buying matcha powder for a long time, and I have always wanted to make a matcha cake with cream, but I am lazy and thought the process would be too troublesome, so I have put it off! I got off work early and came home early yesterday, so I started to toss again... The sun is warm and I enjoy this beautiful and quiet afternoon alone!
Baking children -
Chiffon cake (6 inches)
Make a chiffon base and lay the foundation for making mousse first!
Baking children -
Vanilla chiffon cake
I have always watched other people's recipes and never uploaded my own production process. Although this hurricane still failed in some places (the top cracked), it is finally the first time to post it. . .
Baking Baking powder -
The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop
When everyone is stuck in baking and can’t help themselves, biscuits are all in vain. Only chiffon cake is a long-lasting product. It tests one’s skills and patience. The joy after success is incomparable to other desserts. I will be truly moved and moved~~~ This recipe has been slightly modified and a few little things have been added. ! !
Baking children -
Strawberry Soufflé
Soufflé, a product that is popular on Douyin, Xiaohongshu and popular among friends, uses exquisite traditional handcrafts to perfectly integrate deliciousness and nature, health and nutrition, and has changed the traditional single dessert market. Soufflé is a French dessert that can arouse romantic cells in the whole body just by its name. Hurry up and use your little hands to learn the recipe!
Baking Baking powder -
Let you easily overcome the obstacles in baking - chiffon cake
Chiffon cake is an introductory course for baking enthusiasts. It takes a lot of effort to make it good and beautiful. I share this article for those who have failed several times but dare not touch it easily or just want to start chiffon cake, to pave the way for your baking journey
Baking children -
Boston Pie
Simple and delicious cream pie!
Baking Bread flour -
Xylitol version of chiffon cake
This time I made a xylitol version of chiffon cake, and it tasted great too!
Baking Baking powder -
Cake embryo
As a qualified cake embryo, it must be fluffy, moist, tall enough, soft enough, and have beautiful edges.
Baking children -
Dry roasted tenderloin
The so-called dry roasting actually uses powdery seasonings that contain no moisture at all: brown sugar, ginger powder, coriander, black pepper, chili powder, etc. to marinate the tenderloin for several hours. The tenderloin is wrapped in a fragrant sugar sauce, roasted in the oven, and then topped with the marinade sauce. The aroma is elegant and the meat is pink and tender. It can be served as a cold dish or rolled into pancakes like me.
Hot dishes Home cooking -
Simple love, French dessert trunk cake
Learn how to cook Simple love, French dessert trunk cake with Baking and French cuisine.
Baking French cuisine -
Polka Dot Cake Roll
This is my first time decorating a cake roll. The remaining cake batter was also made into a Chiba pattern, which feels so beautiful. Although this was my first time to draw the line, the mouth of the piping bag was cut a bit too big, and I used uneven force when squeezing out the egg paste, so the line was not evenly drawn. It seems that you need to do more to do it. I have made cake rolls several times and slowly observed the changes in the oven and cake. Last time I baked them at 175 degrees for 15 minutes. Turn down the heat this time and bake for about 20 minutes. You also need to pay attention when beating the egg whites. When coarse lines begin to appear, pick up the egg beater and check the condition of the egg whites after a few minutes of beating. If the egg whites are overbeaten, the hard foam will not be rolled up. Ingredients: 60 grams of cake flour, 4 eggs, 80 grams of sugar, 60 grams of milk, 15 grams of corn starch. Ingredients: 1 tablespoon of cocoa powder, 1/2 teaspoon of tartar powder, appropriate amount of jam
Baking children -
An electric baking pan can also be used to make cakes! Although it is very thin, I think it is enough for breakfast. If you want to make a layer of cream cake, this is very convenient
When separating the egg yolk and egg white, be sure to make sure there is no egg yolk in the egg white, otherwise it will be difficult or even impossible to beat until it becomes foamy, and do not get any water in the process
Baking Dessert -
Uji matcha mousse cake
Have you always been in love with matcha, but worried about its bitterness? Have you always been addicted to the taste of mousse, but stopped at its sweetness? Then the matcha mousse cake will definitely make these two problems disappear~~ Matcha brings a ray of vitality to the mousse, and the mousse gives matcha a touch of sweetness and richness. Perhaps it is this naturalness that has created their good reputation. We hereby present our exclusively developed Uji matcha mousse cake. I hope everyone is in a good mood~~~! ! !
cake Animal whipping cream -
Light cheesecake
The cheesecake has a light and fluffy texture💖It is sweet and not greasy, and friends who have tried it all like it!
Baking Afternoon tea -
Cocoa Steamed Cake
Simple cocoa steamed cake
pastries Cocoa powder -
Banana Cake
Learn how to cook Banana Cake with Baking and Banana.
Baking Banana -
Chiffon cake
Learn how to cook Chiffon cake with Baking and cake.
Baking cake -
Chrysanthemum sesame chiffon cake
While looking for chrysanthemum recipes, I accidentally saw this chrysanthemum sesame chiffon. It was really eye-catching. I had never thought of using vegetables in cakes. Moreover, the leaves are so distinct that it is far from a cake dyed with juice. It was as if the sky suddenly lit up. Choose a day to act soon. I replaced the lemon juice with tartar powder. If I am too lazy to toss in a little lemon juice, the tartar powder is much more convenient to use. They seem to have the same effect, right? I read the recipe from beginning to end twice and couldn't find where the little salt was used. Although it appears in the egg white section, salt is rarely, perhaps never, added when beating egg whites. Simply put it on the yolk part, just as a flavor adjustment. Cut off one-third of the square shape, which is just the size of a 6-inch round mold. It will not be too high, otherwise you will be worried about the golden top surface that will be left with marks from the drying rack. When the cake is cut, the fresh chrysanthemum is embedded in the batter, which looks so comfortable. . . .
Baking Breakfast -
Chiffon cake
This is a simple basic chiffon cake that I have made before. Because I just got a new ACA oven, I wanted to try it to see how the oven performs. This time the preheating time was longer, so there was no cracking~
Baking children -
Hawthorn jam sandwich
The hawthorn jam made by my mother, combined with the sponge cake I made, turned into delicious jam sandwiches!
Baking children -
Tomato chiffon cake
Only then did I realize that Teacher Meng's lycopene cake also came with a step-by-step diagram. The tomato juice in the picture looked bright red and slightly thick, as if it was juice from the pulp. The tomato juice I squeezed out looked thin and light. Looking at the bright red cake in the picture of Teacher Meng's finished product, I suddenly realized that it would be impossible to get Teacher Meng's red cake with this thin tomato juice. If I had known earlier, I would have just juiced it up, it wouldn't have been that troublesome. I'm too lazy to correct it, so I just make do with it. As expected, when the baked cake was cut out, it only had a light pink color, not as stunning as Teacher Meng's. Sorry, it’s also called lycopene cake, but it’s made from pure tomato juice, so it’s quite appropriate. . . .
Baking cake -
Sweet and fragrant blueberry roll
As the temperature gets lower, a sweet and fragrant flavor is needed. This most commonly used chiffon recipe can be transformed into many variations with just a few adjustments, such as adding blueberries, red dates, walnuts, cranberries, etc. Today, let’s talk about blueberry rolls.
Baking children -
Matcha Oatmeal Chiffon Cake
Learn how to cook Matcha Oatmeal Chiffon Cake with Baking and old man.
Baking old man -
Mango chiffon cake
I was guarding so many mangoes and didn’t even think of using them in hurricanes. Isn’t it a bit silly and ignorant? It’s not too late to get enlightened now. There is no ready-made recipe for mango chiffon, and I am too lazy to look for it. It doesn't matter, adaptation is our strength. I remember that Teacher Meng had a pumpkin chiffon that I had always wanted to make, but was too lazy to gather the necessary ingredients. I used it to make two passion fruit chiffons, and now I use it to make a mango chiffon. As for the original version, it doesn’t hurt to put it aside for a while. After some analysis and consideration, pumpkin puree, apple puree and orange juice were all converted into mango puree. I was a little negligent during baking and failed to turn down the heat in time. The surface cracked a little, but the color revealed in the cracks was very pleasing. The hair rose quite well, slightly beyond the edge of the mold. Although it was only a little bit, I still couldn't bear to have it ruin the hue on the striped drying rack. Then let’s practice straddling a horse. Although it’s a bit harder, it’s still worth it to keep a full face. That little bit of mango puree is spread throughout the cake, and the rich flavor of eating mango is diluted to the point where it is almost non-existent, while the golden color of mango makes every corner splendid and compelling. . .
Baking Afternoon tea -
Chiffon cake
In your spare time, if you want to make something sweet to eat, the simplest one is chiffon cake, add some sour plums, it is a delicious snack!
Baking children -
Six-inch heart-shaped chiffon cake
Chiffon cake is what I have always wanted to learn the most. When I read the recipe, I thought it was very simple, but in actual operation, I think it is still very difficult. I experienced several failures before succeeding, and I also summarized the reasons. A good recipe is of course very important, but I just want a recipe that is simple and easy to operate. Later, I accidentally saw a video on the Internet and my eyes instantly lit up. I thought it was very simple and easy to learn and very suitable for beginners. But the video didn't explain how many inches of Qifeng recipe it was, so I had to use the amount of the recipe I used before to match the recipe in the video. The process is really very simple. I just posted the recipe to make it clearer to everyone, so I took photos of each step in great detail. I hope it will be helpful to baking novices like me.
Baking Corn oil -
Baby loves SpongeBob the most
The cream is a bit pressed into the eyes and mouth. I think I can use a chocolate pen to draw the outline after it is finished to make it more three-dimensional.
Baking children -
Matcha Cream Cake Roll
I don’t know why, but I especially like baking. I make my own cakes in my spare time and see them getting better and better every time. It’s such a sense of accomplishment. I tried making this cake twice, and finally I was quite satisfied with it. The faint scent of matcha paired with sweet cream is a classic combination in my family.
Baking children -
Lycopene chiffon cake
Tomato paste: It is a processed product of tomatoes. It is a thick paste and is often used in Western cuisine. Tomato juice: is another processed tomato product that can be consumed directly or used in baking. Teacher Meng explained it very clearly. However, neither of these two processed products are available. Beat a tomato into a puree, heat and boil the water to form a dough. This is used to pretend to be tomato paste. Tomato juice? Last time I squeezed tomatoes and discarded the pulp to make a light pink cake. Later I discovered that Teacher Meng’s tomato juice was as rich as blood. This time, a tomato with its meat and juice was beaten into a fine paste, pretending to be tomato juice. I wonder if it will be as amazing as Teacher Meng’s cake. Looking forward to the final effect. It seems good, the color is much darker than last time. It seems that Teacher Meng is still not amazing enough. Finally, I saw Teacher Meng’s TIPS. Finally, choose tomato juice with low sugar and high concentration. . . . .
cake Chiffon cake -
Matcha cake roll
There have been a lot of chores lately, and I haven’t posted my work for a long time~ I’ve been too busy to take photos of a lot of delicious food. Today I finally have time to make a delicious cake roll for afternoon tea. My mother said it is delicious. In fact, I don’t like matcha very much. It has a bitter taste... However, the subtle bitterness in the dessert is the essence of this cake roll.
Baking Cake mix -
Original egg white angel food cake
The best destination for egg white~it tastes very tough~
Baking children -
Cupcakes
Learn how to cook Cupcakes with Baking and children.
Baking children -
Small meat floss cake
Learn how to cook Small meat floss cake with Baking and Cream of tartar.
Baking Cream of tartar -
cheesecake
The soft and fragrant cheesecake is juicy and tender, and every bite is full of cheese flavor!
Baking children -
Sesame Bee Sugar Chiffon Cake
Teacher Meng’s Pine Nut Maple Sugar Chiffon. Unfortunately, there are no pine nuts and no maple syrup. However, there is no such thing as maple sugar or honey syrup. Although the flavors are different, it doesn't hurt to change the taste. It doesn’t matter if there are no pine nuts, not everyone likes this stuff. Why not use sesame, black sesame, no one seems to hate it. Teacher Meng's chiffon seemed a bit sweet, but last time the red yeast marble boldly reduced the sugar, and it seemed to be pretty good. Maybe maple sugar isn’t as sweet as honey? That amount seems a bit much. In addition, you need to add fine sugar to the egg yolks? It doesn’t matter how sweet maple sugar is, honey sugar is sweet anyway. Resolutely remove the egg yolks and use granulated sugar, replace the maple sugar with honey and reduce the weight by single digits. The sugar used for egg whites is reduced to 25 grams, which seems to be the amount you use. It was only when I got started that I discovered that Teacher Meng's pine nuts were used for the bottom. I had an idea and divided the black sesame seeds into two parts. One part was spread on the base and the other part was mixed into the batter. The final effect seemed to be good. There is a little bit of salt in the recipe, which is intertwined with the sweetness of the bee sugar, which is very memorable.
cake Chiffon cake -
Homemade plasticine
Plasticine is the favorite of almost all children in childhood. Children like to play with plasticine. We also know that playing with plasticine has many benefits for children. However, plasticine is a consumable product and the price is not cheap each time it is purchased. It is also unknown whether the chemicals used in it have any impact on the body. For a few dozen dollars, a child can knead it into a ball of mixed-colored black mud in minutes. Today I will introduce to you a magical homemade plasticine recipe. The formula is safe and simple, and the price is also cheap. Mothers no longer have to worry about naughty children destroying it~
Creative dishes students -
Qiaohu Cake
Learn how to cook Qiaohu Cake with Baking and cake.
Baking cake -
How to make 8-inch chiffon cake
Chiffon cake is the transliteration of English Chiffon Cake, which belongs to the basic type of sponge cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very moist and does not harden as easily as traditional butter cakes. Therefore, it is more suitable for cakes that need to be refrigerated. Chiffon cake also contains less saturated fat. However, due to the lack of rich flavor of butter cake, chiffon cake usually requires rich juice, or adding chocolate, fruit and other ingredients. The history of blood and tears of chiffon cake: I have made chiffon cake almost 6 times, but I haven’t eaten a few pieces. After I made it successfully, I sent it from door to door. I felt happy when I heard the compliment. The first time I made it, it was not as difficult as some people said. It was easy to dent, not rise, and tasted bad. But after I succeeded, I thought that was it? ! That's SOEAZY! After several repeated experiments, today I finally made a chiffon cake with better quality.
Baking Baking powder -
Zebra pattern chiffon cake
It has a light and delicate texture and beautiful texture. Cut into a piece and it is a delicious afternoon tea dessert. Come and share it with me!
Baking cake -
Oil-free Smiling Cupcakes
If you eat it by yourself, it still smells like a slightly burnt cake
Baking Snacks -
Cheese chiffon cake
There are three things on my mind: First, the high-powered food processor seems to be broken! Secondly, ever since I replaced this ACA, the cake has never seemed to go smoothly. I don’t know what will happen this time. The ancients said: Use your will without distinction, but focus on God. Sure enough, I missed it. It was originally the cranberry version of Teacher Meng's blueberry cheese chiffon. When I saw the cake batter growing silently in the oven, I suddenly slapped my head, Oh no! Forgot about the cranberries! There is no way to remedy it but to make it a pure cheese chiffon. Anyway, there is an idea of a cheese chiffon, but it is not the Teacher Meng version. While thinking about the cake in the oven, I went around to confirm whether the food processor was really broken. Going back and forth, the cake seemed to be in okay condition. Cover it with tin foil and continue to check the problem with the food processor until it beeps and return to the oven. When I opened the oven door and took off the tin foil, I found that the cake that had expanded and cracked had small dents. In addition to being frustrated, I am still frustrated. . . After two hours, unmold and buckle it out. It doesn't matter whether it is cold enough or not, it will look like this anyway. . . . The Qifeng looks even worse after leaving the mold. When I turned it over and saw the bottom, my eyes suddenly lit up. Those chiffons that come out of the chimney mold always seem to have their bottoms facing up, and the furry surface formed by the mold removal looks particularly pleasing. This cake looks good when you push it over. It just covers up the ugliness. . . . .
Baking Baking powder -
8 inch chiffon cake
Learn how to cook 8 inch chiffon cake with Baking and Cream of tartar.
Baking Cream of tartar -
Chiffon Cupcakes
I really like the delicate and soft texture of chiffon cake. The chiffon cake has a puffy texture, high moisture content, a light but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes. What should be noted here is that the texture of chiffon cake is extremely soft. If the same weight of whole egg stirred sponge cake batter and chiffon cake batter are baked at the same time, the volume of chiffon cake may be twice the former. Chiffon cake has a soft texture and is an indispensable sweet snack.
Baking Afternoon tea -
Matcha marble chiffon cake
In addition to red yeast, what other colors of marble patterns make people excited? Matcha, with its green color and astringent taste, is very memorable. However, the matcha powder seems to be slightly discolored due to poor storage, but the taste of green tea is still there. It should not affect use. Don’t think that success the first time will guarantee success the second time. The marbled texture is a completely random effect. I really liked the texture of the red yeast rice the first time, but the matcha this time was just average and a bit disappointing. Moreover, perhaps due to a slight delay in the mixing process, the surface of the final product is slightly sunken, which is a little regretful. The only thing left is the fragrance of matcha, which can be considered a little comfort. . .
cake Chiffon cake -
Protein Peanut Crunch
This is a modified version of Teacher Meng’s protein walnut shortbread. I'm a lazy person and don't want to peel walnuts and roast them. Peanuts are ready-made and just need to be peeled. The same goes for making a peanut-flavored one. This is also a biscuit baked at a low temperature, which is more time-consuming, but it is quite crispy
pastries Baking -
【Coco Orange Chiffon】
I really like eating salted orange dices, and now I always like to sprinkle a handful into them when making cakes. They are soft and have a strong cocoa aroma while taking a bite. The sweetness and chewiness of salted orange dices are more prominent. You may not see it in the finished product, but you can feel its presence when you taste it
Baking Afternoon tea -
rose cake
The refrigerated cake tastes better!
Baking Baking powder -
Oil-free low-fat cake-angel cake
What to do with leftover egg whites from baking? Why not use it to make angel food cake! It's simple and delicious, and it's very chewy in the mouth. It's a good choice as it doesn't waste ingredients. In addition, this cake is oil-free! It is very suitable for girls who want to lose weight!
Baking Corn starch -
Lemon Marin Snowball
After making Teacher Meng’s meringue cake, I fell in love with this lemon marin snowball. However, the success of the meringue cake made me trust Teacher Meng’s recipe too much. After squeezing the balls, I set the time for 60 minutes according to Teacher Meng's time and then went to do other things. After about 30 minutes, I came over and saw that this thing would turn into char if it was baked any longer. I quickly took it out. Fortunately, although the color was darker, it was not scrapped after all.
pastries Baking -
Chiffon cake
Learn how to cook Chiffon cake with Baking and children.
Baking children -
Protein Cookies
There are two egg whites left after making biscuits, which is perfect for making protein biscuits. They are crispy and super delicious!
Baking Little fresh -
Soft and melt-in-your-mouth--Soufflé
Have you ever tried to wait in line for 20 minutes, 35 yuan each? When you taste it, you feel like you are cheated. Many soufflés on the market are demonized. Soufflés are round desserts at first, but they become flat after cooling. Have you ever made soufflé in a ceramic cup? The freshly baked soufflé melts in your mouth. It feels like first love. Let’s make a simple and delicious soufflé cake together
Baking Afternoon tea -
Cranberry Angel Food Cake
I originally wanted to crack another egg to make up the remaining egg whites from making egg tarts, but I also had an idea of where to go with the egg yolks. However, I suddenly lost interest, so I just made do with these two egg whites. The 6-inch mold is obviously not suitable, so use two small rectangular molds instead. I was not very interested and finished the work casually. I did not pay attention to whether the bottom of the mold was filled. As a result, there were irregular holes in the corners of the mold. The silicone mold looks very square, but it is extremely elastic. It expands to the four sides when baked and shrinks to the center when cooled, making it impossible to maintain a square shape.
Baking cake -
Chocolate Cream Roll
Autumn is gradually coming and the weather is getting cooler. A cup of hot cocoa and a piece of chocolate cannoli are a great choice for afternoon tea~
Baking Dessert -
Warm and moist red date chiffon
Chinese food is mostly based on taste, but this is not the case with Western food. The formula, dosage and operation steps are relatively fixed. This 6-inch chiffon is often made by Gao Gao. Let’s talk about it:
Baking children -
Vanilla Waffles
Children especially love to eat the waffles I make. The ones I make here are vanilla flavored. You can make them coffee or cocoa flavor according to your own preferences
Baking Baking powder -
Matcha Red Yeast Cake Roll
Learn how to cook Matcha Red Yeast Cake Roll with Baking and children.
Baking children -
Pumpkin chiffon cake
There are so many things I want to do that I don’t even know where to start. Wandering, entangled. . . Finally, I decided to finish Teacher Meng’s pumpkin chiffon cake before the pumpkin was completely killed. This cake has been adapted N times, but the original version has never been made. Now that pumpkins and apples are available, it seems a pity not to seize the opportunity to get the original version. However, it is still not completely original. Because there is no orange juice. Although oranges seem to be on the market, it seems too troublesome to buy one right away. Orange juice should work too, right? Oranges are also citrus fruits, and they are piled on the table, within easy reach, making them even more ready. Whether it's pumpkin, apple, or orange juice, it's just a little bit. However, such a small amount can bring a big difference in texture and color to the cake. I just accidentally turned up the heat. I wonder why it colored so quickly and cracked like a flower. If it can't be repaired, then let it crack. Simply make it a darker color. Thick skin is the most fragrant.
Baking Apple puree -
Cheese chiffon cake
It’s been a long, long, long time… I haven’t posted my delicious food! ! I was very busy some time ago, so I basically didn’t open the fire, so I haven’t come to Meitian to have a look. I wonder if everyone is okay? Have you forgotten me~😜 I finally had some free time and made a cheese chiffon to try today!
Baking children -
The most popular cheesecake (light cheese) recently
It is mainly used as a reference for novices and will be updated and released from time to time. Light cheese, already a classic and old product, has become popular all over China since last year. Fresh-baked cheesecake shops of various uncles and grandpas are popping up everywhere. Today I will make a detailed graphic tutorial to share with everyone. If the masters don’t like it, don’t criticize it. If you have any questions, you can reply in the post. I will reply when I have time, but please do not ask questions such as how much it costs. Recipe: (can make a 7-inch mold) A Anjia cream cheese 128g Anjia butter 57g milk 128g B cake flour 25g corn starch 12g C egg yolk 57g D egg white 115 sugar 71 tartar powder 1.5g
Baking Breakfast -
Crispy cake
Learn how to cook Crispy cake with Baking and Breakfast.
Baking Breakfast -
Chiffon cake roll
Learn how to cook Chiffon cake roll with Baking and Baking powder.
Baking Baking powder -
Ten-inch chiffon cake
This is the third chiffon cake. The first few times were not very successful, but this time it was finally a success. I would like to share it with you
Baking Chiffon cake -
Yogurt Cranberry Chiffon Cake
Teacher Meng’s blueberry cheese chiffon. I didn’t think about it when there was cream cheese, but I thought about it when there was no cheese. It’s a bit too energy-consuming to search for cheese for such a small amount, so adapt it. Convert all the cheese and milk into yogurt. There are no dried blueberries, so cranberries will be the best. I didn’t make much yogurt this year, so I just bought commercially available products when I needed them. Commercially available yogurt is relatively sweet, but since Teacher Meng’s chiffon is always made with reduced sugar, the sweetness of the yogurt probably won’t make the final cake much sweeter, right? Cranberries are somewhat large, so chopping them up can distribute them more evenly in the cake. Dots of rubies are embedded in the fragrant and sweet cake, giving you a sweet and sour taste. . . .
cake Chiffon cake -
Parmesan chiffon cake
I bought a can of cheese powder and forgot why. As I watched it getting older day by day, I gradually felt a growing sense of urgency in my heart. Start looking around for solutions again, no longer digging into the original reasons. The Parmesan chiffon looks good, and the biggest highlight is that you can consume more cheese powder. The cake looks pretty good, and it's not too cracked. It just seems to have a few more holes, so I'm pretty satisfied with it. The taste of the cheese is not particularly strong, and there are tiny particles of cheese mixed in between the soft texture, giving it a slightly salty taste, which is delicious. . . .
Baking Cake flour -
Wild Fruit Smoothie Cupcakes
Learn how to cook Wild Fruit Smoothie Cupcakes with Dessert and Cream of tartar.
Dessert Cream of tartar -
Red yeast marble chiffon cake
Just use Haier Baking Dove and see what kind of chiffon can be baked in this low-profile 25-liter oven. Teacher Meng’s red yeast marble has an upper heat of 180 and a lower heat of 190. I have never baked chiffon at such a temperature, I always use 140, and the space is higher than this oven. In such a low space, I really don’t dare to copy Teacher Meng completely, so I just stick to the old rules, 140. I have always thought that this oven cannot control the upper and lower fire separately. Recently, I suddenly felt that it would be too arbitrary to draw this conclusion without testing. Although the manual does not mention it, although this function will make the middle touch button for adjusting the upper and lower fire temperatures redundant, unproven conclusions are always questionable. Mix the batter, preheat the oven, touch the upper heat button, set it to 130 degrees, and then touch the lower heat button. However, no matter whether you press it lightly or for a long time, nothing happens. Don’t bother, your instinct was right from the beginning. Give up the idea of separate control of the upper and lower fires and reset the upper and lower fire heating to 140 degrees. After a short preheating, I started baking. I was a little worried that the temperature was too low and the batter would not rise well. Observing from the side from time to time, I saw that the batter was indeed slowly rising, approaching the top of the mold, and I finally let go of my hanging heart. As the surface browns, the pattern of the batter gradually blurs. What will it look like inside? It's hard to guess. After cooling and demoulding, I accidentally saw the bottom and the pattern was really an unexpected surprise. Cut it with a knife again, and the effect is really unexpected. . . .
Baking cake -
Raisin Cake
Simple to make, sweet in taste, attractive in appearance, it is the best little gift for others.
cake Clear water