Recipes tagged "Vanilla sugar"

20 recipes found

Custard Sauce

If I don’t want to use cream as filling, what can I use instead? Custard seems to be good. The texture is not much different from cream, but the key point is that it will not melt due to rising temperatures, which is definitely a big advantage in summer when the temperature is high. I found a recipe at random. Stir, heat and stir, remove from heat and stir, the custard takes shape little by little, but it seems to be a little dry and becomes a lump. Taste it. Although it doesn't flow, it has a smooth texture, so you can use it.

Homemade sauce Butter
Strawberry Cream Cake

Strawberry cream cake, soft chiffon, fragrant animal cream, sweet and sour strawberry, the taste in your mouth is so delicious

Cream cake Blue Windmill Whipped Cream
Custard Creme Brulee

Pudding is the transliteration of English pudding. To put it simply, it generally refers to food that is made of pulp-like materials solidified into a solid state. To be more specific, we can say that pudding is a semi-solidified dessert suitable for refrigeration before eating. When I first started baking a few years ago, I made caramel pudding, but I didn’t have much experience at the time and the caramel was not cooked properly. You can imagine the condition of the final product. Although the taste was good, the appearance was just unattractive. . . This time I avenged my shame and finally made a beautiful caramel pudding~ Ingredients: (3 9.5*7.5*5cm pudding cups) Caramel sauce: 30g water, 70g fine sugar Pudding: 450g milk, 125g egg liquid, 2 egg yolks, 30g vanilla sugar, 10ml coffee wine

Baking Dessert
Crispy and crunchy---sugar butter biscuits

This biscuit is very simple but delicious. The leisurely weekend is here again. Half-lying on the sofa, sipping tea and eating casual biscuits, don’t be so comfortable that you get carried away and spill the tea~

Baking children
Hokkaido Toast

100% Hokkaido toast is also 100% hand-kneaded toast. It takes about half an hour to knead it to the complete stage. It takes a long time, and I put the yeast later. My opponent has become more and more comfortable kneading the dough completely by hand. I slowly feel the changes of the dough in my hands, which is wonderful and fun. Classic Hokkaido toast, it takes half an hour to knead it to the complete stage. The dough really feels great and makes people feel like they can't put it down. It is very soft and very smooth

Baking children
【Caramel Honey Pudding】

When making this pudding, mix the caramel liquid and the pudding liquid together. The color of the baked pudding will have a slightly caramel feel, and the taste is well blended. I like it ~ Ingredients: Caramel liquid: 40g fine sugar, 15g cold water, 50g hot water Pudding liquid: 2 eggs, 1 egg yolk, 200g milk, 10g vanilla sugar, 25g honey, 100g light cream Surface decoration: 50g light cream, 10g powdered sugar, appropriate amount of silver beads

Dessert Pudding
Strawberry Jam

Commercially available jams are extremely sweet, have a very long shelf life, and contain artificial additives. This is particularly unsuitable for those of us who pursue health, especially for children. Owning Petrus' new flagship bread machine PE9800 is equivalent to owning a jam machine. It uses fresh fruits to make jam. Not only can you adjust the sweetness freely, but it is also natural and has no additives. It is made entirely of fresh and pure fruits. It is genuine. How can you not be tempted? The advantage of making it yourself is that you can also adjust whether it contains fruit pieces. I made two kinds of jam: one is a thick version of strawberry jam with large fruit pieces, and the fruit pieces are visible!

Dessert Homemade ingredients
Waterless and oil-free muffins

My water-free and oil-free muffins are very cool. That’s because they don’t smile. Is that true?

Baking Cake flour
Diplomat Cream Filling

I don’t understand why it’s called Diplomat Cream. Looking at the ingredients and the way it’s made, it seems like it’s just cream custard. Make the custard first, then mix it with the whipped cream. Is this kind of cream filling not as easy to melt as pure cream? Give it a try. The operation is very simple, you just need to wait for a while to cool down. After the custard is mixed with cream, it has a very smooth texture and tastes like extremely tender custard. I'm still worried about melting, so it's probably safest to put it in the refrigerator. . . . .

Dessert Homemade sauce
CoCoLc's private recipe - Vanilla Almond Milk

CoCoLc's Private Recipe - Vanilla Almond Milk Most people have the habit of drinking a glass of milk before going to bed to help them sleep well. In the morning, they also have a glass of milk with a Western-style breakfast, and a glass of milk with a plate of dessert for snacks. Milk is added to more or less all kinds of drinks, pastries, and meals. Speaking of milk, it is really suitable for all kinds of meals. Whether it is Western food or Chinese food, milk is almost indispensable. I made a cup of vanilla almond milk that is lightly fragrant, mellow and sweet. I would like to invite my dear Meitian and food friends to slowly share CoCoLc’s private recipe - vanilla almond milk!

Drinks Breakfast
Entry-level for beginners: the simpler, the more classic---cocoa cookies

I will give you a simple novice tutorial. It feels good to watch the delicious food in your hands. Share it.

Baking Cookies
Small body with big belly: Madeleine cake

Madeleine Cake is an entry-level snack for baking enthusiasts. There are many different legends about the origin of madeleines. Regardless of whether these legends are true or false, just because there are so many different versions of the story, you can see how popular this little guy is! The most distinctive feature of Madeleines is their shell-like shape. And this iconic feature has also allowed it to successfully capture the hearts of countless people, young and old~~ From the raw material point of view, Madeleine cake basically belongs to the category of pound cake. In the earliest madeleine recipe, the ratio of flour, sugar, and eggs was 1:1:1. Because there is basically no need to beat eggs, you just mix the various ingredients evenly, and rely on the expansion effect of baking powder to make the cake swell and soft. Therefore, the making of Madeleine cake is very simple, even a novice baker can complete it easily. Beyond that, madeleines come in a variety of flavors. We can add different ingredients according to our own preferences to obtain different flavors, which is one of the reasons why it is so popular. There are many ways to make madeleine cake. The one I like now is the one using hazelnut butter introduced today. This method is simple to operate and has a rich flavor. First of all, it does not require beating eggs at all, and the success rate is 100%. Secondly, hazelnut butter is a clear liquid extracted by heating butter until brown, filtering it. It has a unique nutty aroma that can greatly enhance the flavor of snacks.

Baking Afternoon tea
French traditional crepe💗

The most common thing S has eaten during the five years he has been living in France is crepes💗 You can eat them in every street and alley😆It can be used as a staple food or as a dessert~ The combinations are versatile😘 Delicious and nutritious~ Here we bring you the traditional French combinations (strawberry🍓chocolate/banana🍌chocolate/cheese🧀️ham)!

Staple food Home cooking
【Strawberry Charlotte Cake】

During the strawberry harvest season, I picked some fresh strawberries. I love them so much. They are perfect for making cakes~ Ingredients: Cake base: 4 eggs, 100g caster sugar, 100g low-gluten flour. Bavarian whipped cream: 160g milk, 4 egg yolks, 45g vanilla sugar, 1 slice of gelatine, 230g whipping cream. Decoration: appropriate amount of strawberries, appropriate amount of blueberries, appropriate amount of transparent mirror pectin

Baking Good looks
Whipped cream puff pastry - work hard and hope for a good result!

There was a lot of whipped cream left over from making the cream cake. In line with the principle of not wasting it, I added it to the bread making. Fangzi made adjustments based on the classic Hokkaido toast, and the finished product is very soft. A great place to get rid of leftover cream.

Baking bread
Cannoli small meal bag

As someone who likes to make bread, what I worry about most is not making it, but eating it. How to solve the problem of making bread. This is a more serious worry than throwing dough. I can only control the number of times I make bread, and I only use half the normal amount of ingredients. Today’s bread was requested by the little beauty in the family. I made this sweet little meal bag for the appreciative children. The bread recipe comes from Jin Dawang’s butter roll. There are not many problems in kneading the dough, but the shape is still very bad

Baking bread
Original flavor fun

For a while last year, I became obsessed with chocolate-flavored Quduoduo biscuits. I made them once and ate them for a few days. . . Maybe I felt injured after eating too much, and I never did Quduoduo again for a long time. Thinking about it these days, I have been missing it a bit, so I tried it again, but this time I made the original flavor, which is not bad~ Ingredients: 150g low-gluten flour, 100g butter, 50g vanilla sugar, 45g egg liquid, 1/4 tsp baking powder, 80g baking-resistant chocolate beans

Baking children
Black Forest Cake

The shape of this cake does not require much advanced painting skills, because it is covered with chocolate shavings, so students who are not good at decorating can try this method~ Cake base: 200g whole egg liquid, 90g low-gluten flour, 20g cocoa powder, 125g fine sugar, 35g corn oil Cream filling: 160g milk, 20g vanilla sugar, 2 egg yolks, 10g low-gluten flour, 6g cornstarch, 20ml cherry wine, 300g light cream, 20g powdered sugar. Cherry wine sugar liquid: 100ml water, 40g fine sugar, 30ml cherry wine, 100ml red cherry juice. Surface decoration: 50g light cream, 5g powdered sugar, appropriate amount of chocolate

Baking children
Crispy Caramel Pudding

I really like caramel pudding, especially its texture, so the first thing I did when I bought an oven was to make caramel pudding. The pudding bought from outside always has a strong vanilla flavor. Later, when I made it myself, I added vanilla pods and found that it couldn’t achieve that flavor at all. It’s better to eat it yourself and make it yourself

Baking Dessert
Simple, fun and delicious [Milk-flavored biscuits]

Biscuits have always been a favorite food for children (not just children, okay), so today I recommend a very simple biscuit to everyone. This biscuit has a mainly milky flavor and a very crisp texture. This kind of crispiness is different from the crispness of cookies, but a very present and slightly hard crispness, similar to the texture of baby teething cookies. Because there is no need to whip butter, it is relatively simple and quick to make. And during the baking process, the biscuit body will not crack or over-expand. Personally, I think it would be a good choice to use it as the base for frosting or fondant biscuits. Another point is that the dough of this biscuit has good feel, high operability, easy to shape, and the final baking color is also very beautiful. The recipe comes from Yuye Nina, which is said to be the most popular biscuit on Japanese cookpad. Thanks for sharing the great recipe! (Amounts are for reference only. The following amounts can bake more than 40 cookies. I used the Christmas series molds)

Cookies Christmas