Recipes tagged "Unflavored salad oil"
11 recipes found
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Zero Fail Naked Cream Cake Roll
The most common thing to make after learning to bake is cake rolls, which are simple and convenient. Very suitable for novices
Baking Caster sugar (egg white) -
Dabai yogurt chiffon cake
I prefer yogurt-flavored cakes when I eat them at home. If I eat too much cream, I will get tired of it. Also, I can’t use up a large box at a time. Sometimes when I’m busy, I forget to use up the leftovers quickly and they spoil. There are no brands I like in small packages, so I often use thicker yogurt instead of cream. The sour taste just balances the sweetness of the cake, which also adds a lot of health benefits.
Baking children -
Cranberry Madeleines
Baking enthusiasts often like to add some cranberries when making snacks. According to online records, it has a better immune effect on the urinary system. To be honest, if you eat ordinary fruits without any condiments, it will not be delicious and sour, but it is good for health, so when making snacks, add some appropriately and eat it with snacks, so you don’t have to worry about the sour taste. In my spare time, I will buy some cranberries, cut them open, core them, dry them or pickle them with sugar, put them in the refrigerator, and use them to make snacks from time to time. The colors are eye-catching, and they will also add points to the purchase of snacks. Madeleine is a French snack, usually made with butter. Later, in order to be healthier and not too greasy, many people switched to unflavored vegetable oil. In fact, both can be used. It depends on whether you focus on deliciousness or health. As for the amount of sugar used, Americans are not polite when using sugar. It is so sweet that it feels so sweet. My recipe appropriately reduces the amount of sugar used.
pastries Baking -
Cupcakes
During this holiday, my daughter tried to cook and stir-fry, and she was very happy. In fact, cooking is not difficult for an eight-year-old child. Think about it when we were children, at this age we can help you with a lot of things. One day at noon, I came home late, and Niuer was preparing lunch by herself in the kitchen, looking pretty. My heart feels warm. Niu'er knows the recipe and operation steps of this small cake by heart. Every time she talks about it, she can't hide her pride. It is this kind of confidence that makes her love to make it more and more. Awesome! Let your children grow up, and what they gain is not just the ability to make cakes and cook, but life experience, happiness and confidence.
Baking Afternoon tea -
Chocolate milk chiffon
Chiffon cake is soft and delicate, making it a good choice for breakfast or snacks! It’s not difficult to make, it just takes longer to bake. This time the chiffon is 8 inches, and I happen to have half a bag of chocolate milk for my kids at home, so it’s delicious when I make it...
Baking Chiffon cake -
How to make chiffon cake
Chiffon cake is a type of sponge cake with a very light texture. It uses vegetable oil, eggs, sugar, flour and baking powder as basic materials. Since vegetable oil does not foam as easily as butter, the egg white needs to be beaten into a foam to provide enough air to support the volume of the cake. Chiffon cake contains less saturated fat, so it is suitable for people of all ages.
Baking children -
6 inch chiffon cake
Learn how to cook 6 inch chiffon cake with Chiffon cake and Egg.
Chiffon cake Egg -
Fluffy Pancake
Occasionally I check the Western food website AllRecipes, and from time to time I find some wonderful works that suit our family's appetite. I don't know if they are authentic or not, but as long as they are delicious and healthy, I just follow them. This pancake is special, softer and has no sugar. It should be salty or sweet. If you like salty, you can add luncheon meat, barbecue, sausage or even pickles. If you like sweet, you can add syrup, honey and jam. It is suitable for breakfast and lunch. For convenience of eating and beautiful appearance, I used a 4.5-inch mini pan for frying. The finished product was smooth and cute.
Baking Snacks -
Kuaishou cake roll
The first time I tried 3 eggs was because I didn’t have enough 4 eggs at home. I happened to see this recipe online and it really worked. It’s super easy to use, and the surface is very smooth, so you don’t have to worry about cracking~ It’s also very fast, you can eat it in an hour
Baking Egg -
Super simple and perfect chiffon cake
I made chiffon three times in two days. Am I addicted? Chiffon is the legendary first hurdle for novices. In fact, as long as you pay attention to the method of beating and stirring the egg whites, success is really simple! Chiffon relies on beaten egg whites to support the weight of the batter. I used 2 eggs (6 inches) and it was really easy to make the recipe 5CM high.
Baking Cake flour -
Super simple and perfect chiffon (6 inches with two eggs)
I have made a lot of hurricanes, but I haven’t written about the basics of hurricanes. I am taking advantage of this event to review the seven crazy things that made me crazy at the beginning with the players. Speaking of which, the players are all very good, and each hurricane is more perfect than the other. A dabbler like me doesn’t dare to be a mentor. I just post some recipes that I think are pretty good for everyone’s reference. (The original recipe comes from the Invincible Queen Little Bunny Girl) I said that when I first started Qifeng Road, I was always crazy. It wasn’t until I tried this recipe that I regained my confidence. This recipe is really simple compared to other recipes, especially the making of egg yolk paste. It is to beat the mixed materials in two steps with an electric egg beater for 5-8 seconds. Yes, you read it right, using an electric egg beater, you can wash several tools less. This is how lazy people think~~~ In fact, the relatively troublesome step is to sift the powder three times from a height of 25cm in order to mix more air into the powder. Don’t be lazy on this point! Finally, I would like to talk about the issue of concave bottom. In fact, the mold I have been using is quite good for making this recipe. However, I changed the mold that day and used the same method and temperature, and the bottom was a little concave. Later, when I compared it, I found that the bottom of the new mold may be much thicker than the original one, which caused the bottom temperature to be higher, so the bottom was a little concave. So, in fact, there are too many factors that determine the success or failure of Qifeng. You just need to find the mold and temperature that suits your oven, and the recipe that suits your taste. You don’t have to worry too much!
Baking Afternoon tea