Recipes tagged "lemon zest"
89 recipes found
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Lemon ripple cookies
A relatively quick cookie that does not require whipping butter. It is relatively hard and crispy. The addition of almond flour also adds a lot of color. The recipe comes from Amytu.
Baking Almond flour -
Campbell’s Blueberry Muffins
Muffins are simple, time-consuming and easy to make. If you don’t want to spend too much time but still want to eat delicious cakes, try muffin cakes. If you want to know more about how to make cakes and desserts, please follow our Weibo and WeChat public platforms. Weibo house number: Depu Baking Laboratory. WeChat subscription number: Depu Gourmet Kitchen The left side of the ingredients section is the main ingredient, and the right side is the ingredient for Jinbao Crispy Rice.
Baking children -
Low-calorie walnut raisin oatmeal whole wheat bread
Recently, I was on a low-calorie diet and watched Paul teaching how to make bread and grow grass on the BBC. I really liked the process of the dough popping and fermenting
Baking children -
Lemon Madeleines
A cup of hot black tea, paired with a plate of lemon-scented madeleines, the most wonderful afternoon, the most romantic pastime~
Baking cake -
Lemon Pound Cake
Learn how to cook Lemon Pound Cake with Baking and Breakfast.
Baking Breakfast -
Cranberry Cheeseburger
Cranberry cheeseburger is a very fresh bread, led by cranberries, together with mascarpone cheese, yogurt, sugar, and lemon zest to make a sweet and sour, fragrant cheese filling. With the soft bun, you can eat it in two or three bites and you can't stop at all.
Baking bread -
Lemon cake
I started cheating today. It turns out that I haven’t made desserts in almost two years. Now that I have returned to my old job in a cafe, I will have more time to make desserts and I will update more. I will make a simple one today 😂 The amount of the recipe is enough for 16 small cakes. You can adjust the recipe proportion according to the actual situation
Baking Afternoon tea -
Colorful Easter Eggs
In the 12th century, people added eggs to Easter festivals. The eggs were often painted red, and some were painted with colors and smiling faces. Therefore, they are generally called Easter eggs (also commonly called Easter eggs). The original symbolic meaning of the egg was for spring - the beginning of new life. Christians use it to symbolize the resurrection of Jesus and his coming out of the stone tomb. Easter eggs are the most important food symbol in Easter, symbolizing the beginning and continuation of life. Nowadays, there are many kinds of Easter eggs in different forms, such as hollow egg carvings, which can also be classified as Easter eggs in a broad sense.
Baking Homemade ingredients -
Lemon curd Lemon curd
Lemoncurd may also be called lemon mayonnaise, lemon honey, with various translations. It is a super easy-to-make versatile sauce in desserts, and can be used with lemon protein tarts, waffles, macarons, scones, cheesecakes, etc. In fact, I have always felt that lemon is an all-rounder at home. Due to its outstanding sourness, it can always play a finishing touch and achieve a perfect balance of various flavors.
Dessert Drinks -
Fresh and rich --- Homemade Pesto Pesto
Pesto is a cold sauce for pasta. The ingredients are also very simple: fresh basil leaves, pine nuts, minced garlic and olive oil. These are the basic ingredients of pesto. With these, you can make the most basic and most popular pesto. It is very convenient to use, just mix it with cooked pasta, and it has a very strong aroma of basil and pine nuts. Compared with meat sauce that takes a long time to cook, this cold sauce is healthy and delicious, and is especially popular among girls. Most of the time, Pesto is used to mix noodles and spread bread, but now it is used more and more. It can be used to make marinades and dipping sauces for various meats, even steaks.
Western-style banquet Italian food -
27’s Baking Diary – Sweet and Sour Lemon Cream Pie
Sour and sweet is me – Lemon Cream Pie! Hehe~
Baking Almond flour -
Lemon Cheese Bun
Lemon cheese buns have a strong aroma of lemon and cheese, and are fragrant and sweet bread. Have one during afternoon tea, and pair it with a cup of lemon tea. You will be intoxicated immediately!
Baking children -
Sweet and sour and delicious - Lemon Cookies
Love this cookie! Mainly because it has the sweetness and crispness of other biscuits and the refreshing sourness of lemon. I tried making it today, but it didn’t cut well and there were burrs. But it tastes really good.
Baking children -
Lemon Cookies
I remember I just bought an oven, bought a baking book, and saw this cookie. Because the weather was slowly getting hotter at that time, I thought that the light lemon flavor inside would make people feel fresh, as if they were being blown by a cool breeze. The taste is sour and sweet, not greasy. I didn't take pictures of it at that time. Do it again this time.
Baking Butter -
One mouthful and one mouthful---Mini Madeleine
The ingredients and production process of Madeleine cake are very simple. It is a basic dessert in baking. It has been popular for hundreds of years and is the royal snack of the French court. This mini madeleine looks cute and feels light, making people unable to stop eating one after another.
Baking cake -
Fruity Lemon Madeleine Cake (less oil version)
Recently, I really like to use fruits to make various cakes, which have the fragrance of fruits and taste particularly good. It’s still a less oily version of Madeleine, and it doesn’t feel too sinful to eat. Love madeleines because they are so easy to make. You can also prepare the batter the night before and refrigerate it. When you want to eat it the next day, you can take it out at any time, bake it for ten minutes, and you will have a delicious cake. What a pleasant thing.
Baking Baking powder -
Madeleine cake
This cute little cake with a golden shell shape on one side and a bulging belly in the middle is called madeleine. It is a traditional French dessert that is sprinkled with a layer of icing when freshly baked. It is sweet and delicious. Compared with other complicated baked desserts that often take several hours or even a day to make, Madeleine cake is much simpler and saves a lot of time. It can be made in about 30 minutes. If you don’t have time to bake it, the finished batter can be kept in the refrigerator for 3 days, which is very suitable for people who are busy at work. Let’s take a look at how to do it next. (The marked ingredients can make 3 trays of mini madeleines)
Baking Good looks -
Sticky rolls
Set the sticky rolls aside while you make the cinnamon rolls. Although the cinnamon is unique, the 0.6cm thick caramel syrup is prohibitive. Caramel syrup, which is nothing but sugar, only reminds you of the previous sentence - the fat it contains will grow directly to your buttocks. Although this is not a reference to sticky rolls. I don’t like sweet bread, especially sweet bread that is heavy in oil and sugar. But the way it bakes the dough on caramel syrup, then flips it over with the bottom as the side, and the taste of cinnamon, is really tempting. The weather is getting colder, and sweet bread like this seems to be just the thing to keep you warm. Just give it a try, use only 1/3 of the dough, and only 1/5 of the caramel syrup. Don’t apply a thick layer of 0.6 cm, just apply a thin layer and see the effect on the bottom. There were five small rolls, and the caramel syrup that was supposed to cover the entire baking pan was only a thin layer on each dough location. Make the middle one a little thicker, half of 0.6 cm, and see what difference it makes between the thickness and thickness. Such a stingy way of using it left most of the 1/5 portion of caramel syrup. The next question we will face is, how to deal with the remaining syrup? The good thing is to store the leftover portion in the refrigerator for next use, it will keep for several months in an airtight container. Watching the caramel syrup turn into brown lava in the hot oven, gurgling and rolling, I instantly understood why it was so thickly coated on the baking sheet - after the syrup melts, the bottom of the dough will be immersed in it, just like frying in a shallow pan with sugar oil. After baking, turn the bottom over, and the top and sides will be covered with caramel. This is definitely not the effect that a little thin caramel syrup applied on your own can produce. Moreover, due to the low temperature, there was too little caramel syrup. After taking it out of the oven, the syrup that flowed in the baking pan quickly condensed into lumps, and it was impossible to carefully spread the dripping syrup onto the bread with a spatula. But think about that oil, think about that sugar, even if there's just a little bit of caramel attached to the surface, that's enough. The sticky rolls with thick caramel syrup are left to the imagination. If they are too sweet, you will probably never think about them.
Baking bread -
Lemon Cookies
Learn how to cook Lemon Cookies with Baking and Cookies.
Baking Cookies -
Baked Prawns with Cheese
You can also make the taste of a star hotel at home
Hot dishes Common dishes -
Ice cream cake
Learn how to cook Ice cream cake with Dessert and Pregnant women.
Dessert Pregnant women -
The most unrecognizable bread - Chocolate Babka Bread
Babka - Babka is said to be from the Polish region of Eastern Europe, meaning grandma. It is a bread made only on holidays. Babka bread is a fermented cake. It can be said to be ugly, but it will never disappoint you in taste. It is also high in calories and is too easy to miss due to appearance. Generally speaking, it is no-knead and easy to operate. It is stuffed inside, then cut, the stuffing is exposed, braided together, and then made into a wreath, round or other shapes, and finally smeared with fruit nut syrup. Finally, I would like to say that it is super delicious and is good news for those who don’t like hand-kneaded bread. This is already my favorite bread. When making it, I just squeezed the juice from a lemon and put it in a bowl and smashed it. . . This bag was not coated with syrup in the end, which can be regarded as a compensation for my guilt of eating sweets, but lemon zest was added inside, which made it delicious.
Baking Pregnant women -
Lemon hand-pulled bread
This bread is layered, golden and soft, and has a rich aroma. When baked, the aroma of lemon is fragrant, filling the kitchen, and it tastes even more refreshing. Because there is whipped cream on the outside, the whole thing looks exactly like a cake, and the internal structure is also very similar to a cake. Whether it is a cake or a bread, it is certain that this is a delicious snack that you can't stop eating.
Baking children -
Beauty and skin care---Pear stewed in red wine
I believe everyone is familiar with the beauty benefits of wine. Wine is rich in antioxidant free radicals, which can protect cells and organs from oxidation and restore skin to whitening and luster. In addition, grape seeds are rich in nutrients polyphenols, and their anti-aging ability is 50 times that of vitamin E and 25 times that of vitamin C. The low concentration of fruit acids in red wine also has anti-wrinkle and cleansing effects. Today's red wine stewed pears is a famous Western dessert. The sweetness of the pears is combined with the mellow aroma of red wine, and is accompanied by a hint of the charming aroma of lemon. It is an intoxicating and nourishing dessert.
Dessert Foreign cuisine -
Lemon Sponge Cake-Not Simply Ordinary
The first time I tried sponge cake was on Mother's Day this year. At that time, I saw many masters performing their skills, and I was mentally itchy. I finally dug out the baking tools that had been stored at the bottom of the box for several years and decided to give it a try. The reason why I chose sponge is because it is closer to the chicken cake in my hometown and uses one less egg basin than chiffon. I thought the finished product would be more or less passable, but I didn't expect it to be an out-and-out egg pancake. Despite this, it still gets the approval of my parents - it tastes good, and a little higher would be better, so that's okay. With a foodie's pursuit of delicious food and a little bit of his attitude towards scientific research, he started a road of self-study with repeated failures. I surfed the Internet, watched videos, and experimented... This is probably my 10th work. The center height is 6cm, which is strong, and the surrounding 5.5cm is insufficient. Although it is an improvement compared to before, I know that it is still far behind. I will show it off and share it with everyone. I hope to get guidance from experts.
Baking children -
Almond Cookies
It’s still that lemon, and then nibble off its skin to make an almond biscuit, an almond biscuit with a hint of lemon fragrance. Light golden color, light lemon flavor, very fresh feeling.
pastries Baking -
【Lemon Madeleine】
Those who love watching Korean movies and are real foodies must remember which Korean movie this cute snack appeared in, right? ! Yes, it's "Kim Sam Soon", hehe... I have always been a little bit indifferent to this snack. How should I put it, it may be just average and failed to arouse my interest. In addition, the baby at home doesn't like eating cakes very much, so I haven't tried to make it. Why do I call a small cake a chubby cake? You can tell at a glance that after baking, the Madeleines have bulging belly, and they are also chubby with a smile, haha... This time, I added a small amount of lemon zest and vanilla essence to the Madeleine, but I made two servings in total, one with lemon zest and one without. Personally, I feel that the one with lemon is more delicious. After taking a bite, the delicate cake has a fresh lemon fragrance that lingers in my mouth for a long time... I know, I am completely in love with this fat belly who loves to laugh..., you know!
Baking cake -
Fresh taste【Lemon Pound Cake】
The status of pound cake in the cake world is like vanilla ice cream in the world of ice cream. It is a basic, classic and veteran. Most people like to enjoy the British afternoon tea with a cup of hot black tea or coffee and a piece of pound cake while bathing in the warm winter sunshine in the cold season. Today's lemon fat cake completely changes your conventional concept. It has a sweet and sour taste, super refreshing and not greasy. It is a pound cake that is very suitable for all seasons. The recipe uses a large amount of lemon juice. But after the baking is completed, after three days of refrigeration, the sour taste blends with other ingredients and transforms into a pleasant fresh taste. Therefore, it is recommended that you do not change the recipe easily and reduce the amount of lemon when making it. Be patient and wait for two to three days, and it will reward you with surprises~~ Mold: One pound cake mold (the inner dimensions of the upper mouth are about: 175mm long × 59mm wide × 60mm high)
Baking Little fresh -
Lemon Donut Cake
A very delicious little cake. In addition to its cute appearance, it also tastes great. It has the fragrance of lemon and the sweet and sour taste of cranberry. It is quite simple to make. You don’t need to beat egg whites, just add a little aluminum-free baking powder. This amount can make 12 donut cakes.
Baking Little fresh -
Lemon Chiffon
A friend gave me a box of lemons. They were consumed too slowly when soaked in water. It is a pity that they went bad. I feel sorry for my friend. So recently I have been thinking about using lemons to make some bread, cakes and biscuits, so I made this lemon chiffon. I especially like the fresh taste of lemon. Adding lemon peel makes the taste more intense. It is worth recommending.
Baking Cake flour -
Rich Lemon Cake
When I saw the recipe, I was stunned. The oil was not that much, but the sugar was almost twice as much as the flour! Is it because lemons are sour? The lemon juice was not used in the cake, it was just made into syrup and finally poured on the cake. I originally wanted to accept it all without making any adjustments, but in the end I couldn't help it and reduced the sugar used in the cake a little bit. Although it is still beyond the proportion that I am usually used to, I feel much more at ease. The amount of sugar in the lemon syrup was saved because lemon juice is really tart. The sweet and sour taste of this cake originally comes from the syrup, not the cake itself. I made small cakes, which were easier to eat, but I found that pouring the sauce seemed a bit difficult, because the syrup would flow down along the top of the cake. It's probably better if you don't remove it from the mold, as the syrup will flow into the mold and be absorbed by the sides of the cake. But I didn't want to make the mold sticky, so I turned from pouring to brushing and brushed the surface repeatedly while the cake was still hot and the syrup was still hot. As the temperature gradually drops, the syrup coats the cake with a translucent dress. . . . Fresh lemon scent. . .
Baking Breakfast -
Lemon Cookies
Learn how to cook Lemon Cookies with Baking and Cookies.
Baking Cookies -
Manhattan cheesecake
For cheese lovers, only heavy cheesecake can be considered satisfying. This heavy cheese without flour formula has a rich and smooth texture that melts in your mouth. It is paired with a thin golden shell and mixed with the fragrance of fresh lemon peel. It will be unforgettable and addictive once you take one bite. Friends who like it may wish to try it, the operation is also very simple!
Baking children -
Lemon Sherbet
If you want to eat ice in the winter, the cold drink shops are out of stock, so make your own, lime snow cream, sour and sweet, super delicious!
Snacks Home cooking -
Lemon cream tart - very sour and moderately sweet
The lemon cream tart (Leamon Cream) is very sour and moderately sweet. It feels wonderful in the mouth and makes everyone feel excited. The cream tart uses its own unique taste to tell everyone that I am a lemon and I am sour! . The sour lemon blends with the sweet cream. It’s sour and sweet. Let’s try it together!
Baking Afternoon tea -
French Chicken Cake - a simple, easy-to-make, fragrant little pastry
French petit fours are probably the kind of cakes that many friends often ate when they were young. The French petit fours themselves are soft, delicate, and have a very sweet aftertaste!
Baking cake -
Lime Sponge Cupcakes (Salad Oil Version)
Summer is here, the taste has become lighter, and even the food has begun to take a fresher route. The fresh green lemon is not only suitable for making iced drinks and cakes, but it also tastes good. This lime sponge cupcake comes from Teacher Yuanzhuzhu’s orange sponge cake, a salad oil version, which tastes more suitable for summer. The method of cooking is to separate the eggs and beat them, which is more stable.
Baking Cake body -
Pandolo--Christmas golden bread
Pandolo is high in oil, sugar and eggs. The finished product has a golden color and sweet taste. Its original name is PanedeOro, Ore means gold, so Pandolo means golden bread. Produced in Verona, the hometown of Romeo and Juliet, it can be seen throughout Italy during Christmas. A special eight-star mold must be used to make pandoro. After baking, the surface of the finished product is star-shaped. After being sprinkled with powdered sugar and decorated, it looks like a snow-covered Christmas tree. Pandolo is a bread that is very cake-like in both taste and appearance. I especially like its shape with sharp edges and corners. Of course, I also like its mellow flavor very much. It is a heavy-fat bread, and the butter-baked skin is very crispy. The lemon zest specially added inside reduces the heavy feeling of butter. This bread tastes great and highly recommended.
Baking Butter -
Chawanmushi Cake
Use a steamer instead of an oven, or a teacup without a mold to steam up a soft, sweet and refreshing cake!
Snacks Seafood -
A family-style afternoon cake——Madeline
First, I would like to recommend a famous book to you - "In Search of Lost Time" (written by the famous French writer Marcel Proust), which has a tempting description of pastries like Madeleine. This is a small afternoon cake in Western pastries. A common type of pastry originating from France, it is loved by people all over the world and has a unique flavor. Belongs to shell cakes (madeleines), also known as (Madeleinecommercy). Legend has it that it is a snack full of family flavor in the city of Commercy in France. Because its shape is like a shell, it reminds you of a plump and plump woman when you eat it, so it is also called a sexy biscuit.
Baking Foreign cuisine -
How to make nut mooncake filling with unique flavor
This homemade nut filling is very delicious and slightly sweet. The strong aroma of dried nuts has the fragrance of fruit, which is very attractive.
Baking Coconut -
Lemon Pound Cake
Pound cake is a heavy oil cake. After adding fresh lemon juice, it tastes sweet and not greasy. It was the first time I made this cake, and the taste exceeded my expectations, so I will share the recipe of this cake with everyone.
Baking children -
ph master Jinbao top muffin cake by: Special writer of Pulan Hi-Tech Blueberry Food
Master PH is known as the Picasso of desserts, and every recipe is praised. Although this small cake is more troublesome to make than other muffins, it is indeed very delicious. It is not dry or greasy. The crispy topping and soft cake body blend together and complement each other. Plus the bursting blueberries, the taste is very wonderful~
Baking children -
Fruity Honey Lemon Cake
This is a very small and fresh cake. The addition of lemon brings a hint of fragrance. The soft cake and the tangy lemon fragrance are very attractive. The special mold makes this cake look particularly charming. A simple cake to make, but it will give you endless aftertaste. In fact, isn’t simplicity a kind of beauty? What do you think?
Baking Afternoon tea -
Mango Lemon Muffin
I thought this was a mango muffin, but when I looked closely, I saw that the mango was just the filling, and the outer shell was just a muffin with lemon zest added. There happened to be lemon syrup that I couldn't find anywhere, so I simply used it to replace the milk in the recipe, making the lemon muffin more thoroughly rich. There is no sugar added to the mango filling, the sweetness of the mango should be enough. I don’t dare to add too much stuffing, for fear that it will explode during baking. The result seems to be pretty good, with the sweet and sour freshness of lemon wrapped in the sweet aroma of mango. Take a bite while it's hot and you'll immediately feel the soft mango inside. . . . .
Baking Baking powder -
Lemon yogurt
Yogurt can promote and strengthen digestion, inhibit the reproduction of putrefactive bacteria in the intestines, and weaken the cholesterol-lowering effect of toxins produced by putrefactive bacteria in the intestines. It is especially suitable for people with high blood fat. The method I usually use to make yogurt is to buy a cup, then mix it with milk and ferment it together. But this time it’s different. I use probiotics, which is much more convenient. I also add lemon. The refreshing smell makes me feel energetic. There is not much sugar in the lemon yogurt, so it is not very sweet, but it is just right to eat with whole-wheat digestive biscuits. I can have it with afternoon tea. It is healthy and beneficial!
Dessert Drinks -
Grilled Pork Belly with Pomace
Every time I squeeze out juice with a juicer and see the remaining pomace, I always feel that it would be a pity to throw it away! I'm having a barbecue today, so I thought it would be good to use it to marinate pork belly!
Private kitchen Oven dishes -
Dried blueberry cinnamon rolls by: Staff writer of Pulan Hi-Tech Blueberry Food
I was busy during the Mid-Autumn Festival mooncake season, and I went abroad for more than half a month before returning to my motherland. I finally had time to write down the recipes I had saved for a long time. ——The original recipe comes from "The Apprentice Baker". The recipe can make 8-10 large or 12-16 small rolls
Baking Clear water -
Refreshing summer "Lemon Oreo Cheesecake"
This is the first time I have eaten such a delicious cheesecake. It is worth sharing with everyone
Dessert Home cooking -
Lemon Margarita
This biscuit does not add egg yolks, but only adds an appropriate amount of lemon juice and lemon zest. The texture is crispy and crispy, not inferior to the taste of margarita, and has the fresh and natural taste of lemon.
Baking children -
Golden Cashew Nuts
Cashew nut filling, cashew nut shape, it would be a pity to miss the last bit of cashew nut. Abandoned the original plan and moved on to this giant cashew nut. There are no cake crumbs, and there are still a few pieces of sesame cake left in the bottle. I think it will be fine, and it can also add some sesame flavor. The honey is a bit dry and not easy to mix evenly, so I simply added a little more to allow the filling to form into a ball, so no one would find it too sweet. Yeast dough makes the dough more fluffy. Suddenly I remembered the banana cake I had made before, which was somewhat similar to this cashew cake. The only difference lies in the leavening agent. You can also use baking powder, baking soda, etc. for this dough, so you can bake it directly without rising. Even after brushing twice with egg yolk, it's hard to get it to turn golden. Put it in the refrigerator, presumably to prevent the dough from rising too much while the egg yolk liquid is drying? The refrigerator was too full, so I finally gave up on cooling it in the refrigerator and let it dry at room temperature. It didn't seem to be too obvious. Finally, brush with egg white and polish. After baking, the skin will be golden and shiny. From the appearance to the color, it makes people extremely uneasy. It was quite warm to the touch, so I couldn't help but cut it open. Full of cashew nuts, extremely sweet, it suddenly reminded me of five-nut mooncakes. . . . .
Baking All-purpose flour -
Lemon Meringue Pie - Depp Baking Lab
I was seriously attracted by the lemon meringue pie in the British movie "Toast". The movie adapted from the autobiography of Nigel Slater, a British national treasure gourmet and famous recipe columnist, has a ratings of 25.3%. Christmas is over and the New Year is about to begin. A simple and delicious puff pastry pie with a five-star taste that perfectly matches the first wave of desserts in the New Year. Just looking at the photo, you can feel the soft, airy texture. Production time: 90min, difficulty level 4 stars, number of people 4, suitable for the crowd: suitable for all ages. Oven settings: Depp oven normal mode 165, preheating 8min, baking 20min
Baking Butter -
Yogurt lemon hollow chiffon cake
The recipe comes from Yuanzhuzhu, which is a very easy to use recipe. I added a little lemon zest to the original recipe. The light lemon flavor goes very well with the yogurt recipe. With the addition of the cloud-like chiffon cake, the flavor of early spring really bursts out in the oven~~
Baking cake -
Madeleines
Madeleine cake, a classic French dessert, is known as the sexiest little cake because of its round, plump shape and bulging belly.
Baking children -
Lemon Cookies
I bought a few lemons a few days ago, and they will be wasted if I don’t eat them. I used them to make lemon cookies, which are sour and sweet, and are very simple to make.
Baking children -
Lemon Sponge Cake
Learn how to cook Lemon Sponge Cake with Baking and cake.
Baking cake -
Savor the cake of life
After more than three years, I reopened the recipe, and I had an idea in my mind that I wanted to make. This cake is a succinct representation of the various flavors of life. The sweet, sour, bitter and spicy that everyone is talking about may be the simplest flavor of life. In psychology, there is no spicy taste, spicy is pain, so spicy is excluded here. Sweet: sugar in the cake Sour: crushed plums Bitter: cocoa powder Astringent: lemon zest On the long road of life, you have tasted all kinds of flavors and still don’t change your original intention. I hope this bite of cake gives you courage
Baking Broken plum blossoms -
Creamy rice pudding with lemon syrup and peaches
This fusion of Chinese and Western desserts is perfect for summer. It’s easy to make, requires no oven or whisk, and can be made a day in advance. The peaches soaked in lemon sugar water exude a very fresh aroma, and when paired with the milky rice pudding, a fresh feeling hits your face; the crunchy pistachio kernels contrast sharply with the thick and soft rice grains, adding layers of texture. This dessert will definitely wow you!
Dessert Peach -
Lemon Madeleine Cake
Who is Madeleine? Madeleine cake is a French-style small dessert, also called shell cake. It is said to be a snack full of family flavor in the city of Commercy in France. In 1730, when the gourmet King of Poland Leguczynski was in exile in the city of Mersey, one day, his personal chef actually slipped away during the dessert. At this time, a maid baked her specialty snacks and sent them out for emergency. Unexpectedly, Leguczynski liked it very much, so he used the name of the maid, Madeleines, for the name of the snack, and Madeleines is the real name of the shell cake. The madeleine cake has a cute appearance and a nice name, and the bulging belly is stubborn and cute. Such a simple snack can arouse people's affection in all kinds of ways. There are lemon shavings in it, and the taste is very fragrant. I tasted it immediately after it was baked and it was hot. I couldn't hold it back and I ate both of them. Is this the rhythm of gaining weight?
Baking children -
Lemon Bars
If you want to eat some sour and sweet desserts, lemon is a popular taste, and almost everyone loves it~ This lemon recipe is the best for entertaining guests. It is a dessert after a big meal, which can not only relieve tiredness, but also tastes fresh~
Baking cake -
Lemon Cheese Muffin
This muffin cake has a very strong lemon fragrance, and the texture is softer than ordinary muffins. It is very delicious and is a must-try for those who like muffins.
Baking children -
Chocolate Lemon Tart
Crispy sweet tart crust, sweet and sour lemon filling, rich chocolate ganache, fresh and creamy lemon curd, four flavors intertwined in your mouth, giving your taste buds an unprecedented experience. The fragrance and acidity of lemon neutralize the greasiness of butter, making you more and more addicted. This dessert is not only beautiful but also delicious. As long as you put a little thought into it and use common ingredients at home, you can make it taste different. I have rarely put so much thought into making a dessert in the past. The saying that slow work leads to careful work is well verified in this dessert. As long as you follow the steps step by step, you can make a very wonderful dessert. (The quantity for 5 small chrysanthemum molds is a bit small, you can double it)
Baking All-purpose flour -
Lemon Rolls
I like Teacher Meng’s bread. I didn’t have oranges at home, so I used lemons instead. Unexpectedly, it turned out to be very delicious. Because the lemons have been pickled with sugar and honey, the sour taste is gone. Instead, the fresh and sweet taste of lemons leaves a fragrant taste in your mouth after eating~
Baking Butter -
【Lemon Cream Frosted Saltine Cookies】Awaken your sense of taste
The more I make it, the more I realize that even one cookie is unfathomable. Just one soda cookie can be transformed into numerous ways. Adding different ingredients creates different flavors. This time, the addition of soda biscuits filled with lemon cream frosting makes ordinary soda biscuits have a strong appeal. The fresh lemon flavor makes more people turn to fans. Eat a piece of soda crackers with concentrated lemon aroma, and your happiness will gradually spread. Many people have probably eaten soda 3+2 biscuits, and the lemon-flavored ones are comparable to this one and taste very similar. Although it needs to be done in two steps, it is not complicated. Just pay attention to controlling the water content when making the sandwich.
Baking children -
【Lemon Cookies】
Learn how to cook 【Lemon Cookies】 with Baking and children.
Baking children -
Split Egg Lemon Pound Cake
In the cold and hot winter months, I like to make high-calorie snacks to replenish my energy~~. But now I also want to eat it. This time I used the method of beating egg whites. The texture of the pound cake is really light. I paired it with a cup of hot fruit tea and ate one piece after another...
Baking Afternoon tea -
Fruit cake cups that amaze guests
Friends, have you used various cups? Have you ever used beautiful cake cups? It's actually very simple. Just follow my recipe and you can make a beautiful cake cup at home! This recipe is relatively simple, and it is easy for novices to succeed! Moreover, this cake cup is most suitable for this season, especially as an after-dinner dessert after entertaining friends at home. It is quite good. You can put all kinds of fruits you like in the cake cup!
Baking children -
Steamed lemon cake
Teacher Meng’s steamed lemon cake looks very refreshing. It has been in my mind for a long time, and finally I decided to take action during this lemon season. When I first saw the recipe, I was a little surprised. Isn’t the amount of sugar used too much? Then I thought about it, the liquid was all lemon juice, which would probably be too sour for most people, so I needed a lot of sugar to dilute the sour taste. I quickly put down any drastic measures and only slightly reduced 10 grams of sugar. To make whole egg sponge, place the pan over medium heat and steam. . . . It's not the 20-30 minutes that Teacher Meng said, but a full 45 minutes, maybe more? Fortunately, when I was about to put it out of the pot, I had an idea and inserted a bamboo skewer to test whether it was raw or cooked, so I didn't mess it up. No matter what, I took it out of the mold while it was hot and cut it before it cooled down. It has a sweet and sour taste, looks white, and feels very light. I just think of that sentence and it doesn't make me get angry. . .
Baking Baking powder -
Cinnamon Rolls
Finally back to bread. Autumn is getting colder, so you might as well have some bread with a little more sugar and oil to make some autumn fat. Just follow. . . . Cinnamon rolls to start. In my opinion, this recipe makes better cinnamon rolls than any store-bought one. . . . Every American seems to have a regional preference. Some like sweet cinnamon buns topped with white fondant, while others like sticky rolls topped with caramel. Regardless of whether the crust is decorated with granulated sugar or caramel, what kind of nuts (usually a choice between brown sugar and pecans) are used, and whether or not raisins are included, the key to making this delicious treat lies in properly baked dough that is soft, light, tender, and slightly sweet. This recipe produces nutritious but not greasy bread because the fat content of the dough is just under 20%. In addition to shortening, eggs, sugar, and milk, there are many other nutritious foods that will soften your dough without adding fat. Having said that, it is a sweet bread after all. Sugar is also a calorie that may make you gain weight. Moreover, there is usually a thick layer of white fondant on the top of cinnamon rolls, and more than 90% of the white fondant is powdered sugar. It’s hard to imagine how sweet that thick layer of fondant would taste and how many calories it would add. Post autumn fat? . . . Original recipe makes 8-10 large and 12-16 small cinnamon rolls. The amount is too big, so I only use 1/3 of the amount to make 5 small rolls. The white fondant is really curious, but I'm afraid it will be too sweet. It doesn't hurt to make a little bit and spread it on one or two pieces of bread. Later I discovered that the little fondant I had prepared, which I thought was a lot, was actually only enough to spread one piece of bread, and perhaps not even a thick layer. As the bread cools, the fondant condenses on the surface, making it look like an unmelted snow mountain. Eat it. . . I probably didn’t bite much fondant in the first bite, and didn’t feel much. However, as I took each bite, there was only one feeling that became stronger and stronger – sweetness! Too sweet! Madam is so sweet! Unfortunately, I only applied one. I couldn't bear the rich sweetness. . . .
Baking children -
Fall in love with the taste of lemon---madeleine cake
This classic French dessert is known as the sexiest little cake because of its round, plump shape and bulging belly. It is also synonymous with precious memories. Bathed in the sun, when you take a bite, the delicate cake has a fresh lemon fragrance that spreads in your mouth... Now, let us bake a lemon madeleine cake with our own hands! I love baking and sharing. For more sharing, please add Caicai Baking WeChat: cc_baking Two Thousand People Baking Professional Exchange Q Group: 181226931
Baking children -
Lemon Cupcakes
Country Garden opened and gave away a lot of lemons! I suddenly wanted to make lemon cup cakes, but I found that I didn’t have a cupcake mold at home, so I had to bake it directly in a six-piece mold! This is the first time I made such a whole egg cake and it was a success. However, the baby may not like the taste of lemon and refuses after taking one bite😄
Baking Cake flour -
Athos: Greek religious holiday bread
Whenever you think of holidays and holiday breads, countless varieties and secret family recipes come up. If we break them down into their most basic components, we see that they are all variations on a theme, which is especially evident in the various Greek breads. Athos is the collective name for Greek holiday bread, but it has different names and twisted shapes on different holidays. This shape is what makes this bread so special and contains a sense of holiday spirit, history and family tradition. The master recipe below can be used to make any of the above breads. . . . If you don’t have starting yeast on hand, you can substitute an equal amount of Polish starter and the fermentation and proofing times remain the same. Obviously it can only be a Polish starter. The foaming starter has to be developed slowly. There is no such plan in the short term. The dough feels a little soft, maybe too much milk has been added? Because of the absorption rate of flour? The final bread did not become a round ball, but turned into a golden flatbread. Although I was depressed, I was deeply attracted by the smell of spices it exuded. It was rich, warm and warm. Is this the smell of the festival? Later I realized why it had to be brushed with syrup on the surface - the bread itself is not very sweet, and the holiday sweetness mainly comes from the syrup. Unfortunately, it was just a full layer, thinking that would be enough, so the flatbread didn't have much sweetness. There is leftover syrup, can I make it fresh when eating?
Baking children -
Lemon Cookies
Does anyone like the refreshing scent of lemon as much as I do? This biscuit is not too sweet, tastes sweet and sour, and has a fresh lemon aroma. It is best paired with a cup of black tea! On a sunny afternoon, have a cup of afternoon tea, read a book, listen to music, and eat a few lemon cookies. Don’t be too comfortable!
Baking Afternoon tea -
Lemon cake
Your lemon essence is now online, the light lemon fragrance is wafting around, sprinkled with powdered sugar, decorated with mint leaves, the smell of summer! Highly recommended, must try this one! The operation is also very simple!
Baking Afternoon tea -
Oil-free Brown Sugar Cinnamon Apple Cake
When his eyes fell on the pile of apples that were rarely seen, he decided to give up his original plan and concentrate on dealing with this pile of apples. After collecting many solutions for apples, there are only two screening criteria - low oil and low sugar. There are still many ways to pick out gold from sand. Just start with the simplest. Oil-free apple cake. Convert it into your usual dosage. I chose the largest apple, and it was still a little smaller than the one in the recipe, but it probably didn’t matter much. Added some cinnamon because cinnamon and apples always seem to go well together. It's a very quick cake, but it takes time to cool down. I couldn't wait until it was completely cooled and sprinkled it with powdered sugar. Then, I saw the powdered sugar gradually melting and disappearing on the apples. . . .
Baking children -
【Lemon Cranberry Heavy Cheesecake】
Heavy cheesecake is usually baked with a cake base. But as I said before, I don’t like the biscuit base of cheesecake, so this time I omitted the biscuit base as usual. There are many recipes for cheesecake, and almost every famous person has his or her own secret recipe. In my little notebook alone, I have recorded no less than 7 or 8 heavy cheesecake recipes. Generally speaking, the basic ingredients required for heavy cheesecake include cream cheese, sour cream, eggs, and sugar. Taking a 6-inch round mold as an example, the amount of cream cheese is generally about 250g (of course there are more useful ones). Sour cream usually adds aroma. If you can’t buy it, you can also make your own sour cream at home. At the end of the article, we will introduce two methods of making homemade sour cream. Everyone makes their own choice. The purpose of the eggs is to help with coagulation. Different ratios of egg yolks and egg whites will bring different textures and flavors to the cake. For example, if the egg yolk content is higher, the baked cake will be golden in color and taste better. If there is a higher proportion of egg white, the texture will be more tender. Others, such as butter, cornstarch, etc., are not necessary for every cheesecake. In addition, there is basically no need for cake flour in heavy cheesecake. The cheesecake I made today did not use butter. I added lemon zest and cranberries myself, and the overall taste is sweet and sour. It can be said that the taste of Xue Baochai is combined with the taste of Lin Daiyu, so it tastes both sour and sweet, and has a strong sense of satisfaction. (The amount in the recipe is suitable for a 6-inch round mold)
Baking children -
Campbell's Blueberry Popped Muffin Cake
Learn how to cook Campbell's Blueberry Popped Muffin Cake with Baking and Almond flour.
Baking Almond flour -
Lemon Cheesecake
Lemon cheesecake, digestive biscuit base, cheese layer, egg white topping, and finally sprinkled with lemon zest! From top to bottom, there is the lightness of the egg white topping, the refreshingness of the lemon cheese layer, and finally the solid butter biscuit bottom. It is so good when you dig it in with a spoon. It tastes sour and sweet. I think girls who like sourness can give it a try!
Baking children -
Banana Madeleines
Madeleine is really easy and quick to make. I want to try all the flavors. There are no difficult skills. Even a novice can succeed 100% by following the steps.
Baking children -
Paris Thousand Layers
Layers of crispy pastry crust and creamy filling are the characteristics of this dessert. In the early days of Taiwan, the Melaleuca faction was named Napoleon, which means it will be destroyed as soon as it is captured!
Baking Cake flour -
Nut Rosemary Cake – Depp Baking Lab
Dried fruits suitable for Chinese tastes are added to the traditional Italian rosemary cake. It is healthy, delicious, oil-free, low in sugar, and easy to store. On a free weekend, invite a few friends to make a Western-style cake by yourself, which is bourgeois, fun, delicious and comfortable; Production time: 40min, difficulty level 4 stars, number of people: 3 people, suitable for: suitable for all ages. Oven settings: Depp F1 oven regular heating mode 170, preheating 10min, baking 35min
Baking Almond flour -
Greek Easter Bread
The dough of Greek religious holiday bread is added with nuts and dried fruits, braided and stuffed with red eggs to become Easter bread. I have heard about Easter eggs for a long time, but I have never done anything about them. The focus is not so much on the eggs, but on the dyeing. How did you get that color? I was confused at first. I looked around on the Internet and found that using pigments, they are colorful and colorful. However, I have always been wary of pigments. "The Apprentice Baker" is only dyed red, but what exactly is used to dye it red? In fact, many places in China also have the custom of giving red eggs. It seems to be for giving birth or something else? How did you get the skin on that red egg? I quickly found a solution - put the red yeast rice powder into the water and boil it with the eggs. It will definitely get a little color. As for how red it can be dyed, we can only wait and see. Facts have proved that this idea is very correct, and the dyeing effect is far better than imagined. . . Regarding the shaping of bread, "The Apprentice Baker" explains it very simply. Before shaping the bread into a ball, divide the dough into 3 equal parts and use the three-strand braid method shown on page 88. Finally, stuff the eggs into the gaps in the middle of the braid. I looked at a few methods online, and they all twisted it into two strands. Although I felt that stuffing the eggs into the gaps between the two strands of twist would look more even than a three-strand braid, I still followed the original and made a three-strand braid. I was worried that the braid would not be easy to loop if it was short, so I rolled the dough as long as possible, but in the end, it was too long. The braid looked very thin, and the egg could not sink deeply into it, so he had to stick out more than half of his body. This effect. . . . I can only make do with it. The dough was ugly and the eggs were amazing. . . .
Baking old man -
Small fresh lemon tart
On my days off, I try to make various desserts at home. Today I made a small fresh lemon tart, with a crisp tart crust and a slightly sweet and sour golden tart filling with lemon fragrance. In the sunny afternoon, I sat by the window and brewed a cup of coffee. The coolness of the lemon fragrance seemed like summer is coming.
Baking children -
(Summer style) Fresh Lemon Braided Bread
Learn how to cook (Summer style) Fresh Lemon Braided Bread with Baking and Coconut.
Baking Coconut -
Colored meringue
Learn how to cook Colored meringue with Snacks and Dessert.
Snacks Dessert -
Almond Lemon Cake
I really want to love lemons and make desserts related to them. Today I will introduce to you a very simple cake, but it is also very delicious home baking
Baking Baking powder -
Lemon Madeleine
Madeleines are a classic French dessert. The legend about Madeleine is definitely familiar to anyone who loves desserts. In 1730, the gourmet Polish King Leguczynski was in exile in the commerce. One day, his personal chef disappeared when dessert was about to be served. In desperation, a maid temporarily baked her best snack and served it. The result was very popular with Leguchensky, so she named this snack (Madeleine) after the maid. Madeleine cake, shaped like a shell, is also called shell cake. This French dessert mixed with butter and lemon flavor is somewhat similar to the making method of pound cake, but its taste is unique, with rich frankincense and delicate texture. It is perfect for afternoon tea with a cup of black tea. The reference is Junzhi's recipe. The recipe is for 12 pieces.
Baking Baking powder -
【Crispy Lemon Pie】---The pie crust is crispy and rich, and the filling is sweet and sour
This lemon pie, for a lemon-loving person like me, I really can’t get enough of it. The very crispy and fragrant pie crust can also be used to make other flavors of pie. Because the recipe is good, it is more versatile.
Baking Afternoon tea -
Butter Lemon Cookies
The minimalist ingredients taste extremely luxurious because of the addition of lemon! The butter biscuits are no longer greasy, they are sour, sweet and refreshing! Perfect for afternoon tea!
Baking Cookies