1 recipe found
It would be good to use sea buckthorn juice to make muffins. Of course, it can also be used to make chiffons, but muffins consume more juice. I found Teacher Meng's cakes and browsed through them. I chose the simplest muffin with a large amount of liquid and adapted it into a small sea buckthorn cake. I just wanted to have a purely fruity cake. I saw that the recently made sea buckthorn gummies were damp in the humid air and showed signs of leaking liquid, and I suddenly had a new idea. Put the fondant into the batter to become the filling of the cake. I wonder what the fudge will look like after being heated and baked? For a small cake, you can only fit one fondant. The batter was watery and runny and not strong enough to support the weight of the fudge. The fudge, which is supposed to stay in the center of the batter, slowly sinks to the bottom. It expands during baking, which is a bit unexpected. The fudge is like melted magma, gushing out with the rising egg batter, leaving traces that look like honey stains. What about gummies? Wait patiently until it cools down. You want to see if the fudge is still fudge after cooling. Break one open at will and you won’t see any square/round or any shape of fondant. The filled cake becomes a hollow cake after the fondant expands, melts and overflows. Only some traces of fondant can be seen at the bottom. The surface of the cake had a sticky feel, as if it was melted sugar.
