Recipes tagged "Sea Buckthorn Gummy"
2 recipes found
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Sweet Sea Buckthorn Cake
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.
Baking Afternoon tea -
Sea Buckthorn Sweet Bread
When I was baking the Sea Buckthorn Sweetheart Cake, I thought about what would happen if I put sea buckthorn gummy candy into the bread? I found Teacher Meng's bread, sea buckthorn juice as dough, and sea buckthorn gummy as filling. I wanted to pack as much gummy candies as possible, but I was afraid that too much sugar would make it too sweet, so I ended up packing only two candies to make it a mini version. If you only eat two candies on a piece of bread, it won't be too sweet to bite your teeth. After rolling each layer, tuck the seam tightly, hoping to seal the joint tightly and prevent the fondant from melting and overflowing during baking. There was still some miscalculation. The fudge melted and expanded during baking, and eventually the weak spots in the dough were stretched and overflowed. After taking it out, I checked the results. One was intact, one was slightly leaky, and the other two were probably drained and became hollow, right? I really want to break it open while it's hot, but I don't dare. The fudge must be very hot and it will flow everywhere. Finally, let it cool down, and cut the only intact piece. The fudge melted, expanded, and settled as it cooled, leaving a hole in the heart of the bread. . . .
Baking Little fresh