Recipes tagged "White sugar (for egg whites)"
11 recipes found
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Dielianhua Cake Roll
Romantic Chinese Valentine's Day ~ Make a butterfly flower cake roll for my dear, let my dear eat it in your mouth and be sweet in your heart...šš¹ My dear, you fly slowly. Be careful of the roses with thorns in front. My dear, open your mouth. The fragrance of flowers in the wind will make you intoxicated. My dear, fly with me. Go through the jungle to see the stream. My dear, let's dance. There will be no darkness in the spring of love. I will fly with you lingeringly. I will fly with you forever in this world of mortals. I will chase you all my life. Love has no regrets. Live up to my tenderness and your beauty. I will be with you and fly gracefully. We will fly together forever in this world of mortals. When the autumn wind blows and the autumn leaves fall into piles, I will have no regrets if I can wither with you. My dear, you fly slowly. Be careful of the thorny roses in front of you. My dear, open your mouth. The fragrance of flowers in the wind will make you intoxicated. My dear, you fly with me. Go through the jungle to see the stream. My dear, come and dance. There will be no darkness in the spring of love. I will be entangled with you and fly gracefully. I will fly with you forever in this mortal world. I will chase you all my life. There is no regret in my love. I will live up to my tenderness and your beauty. I will be entwined with you and fly gracefully in this mortal world. I will accompany you forever. When the autumn wind rises, the autumn leaves fall into piles. I will have no regrets if I can wither with you. I will linger with you and fly gracefully. I will accompany you forever in the leap above this mortal world. When the autumn wind rises, the autumn leaves will fall into piles. I will have no regrets if I can wither with you. When the autumn wind blows and the autumn leaves fall into piles, I will have no regrets if I can wither with you
Baking Afternoon tea -
A compulsory course for novice bakers (basics) - Milk Chiffon Cake
Chiffon cake is the basis of baking and a required course, but it is also a difficulty for novice bakers. In fact, it is very simple to make chiffon cake. Xiaodou summarized several key points based on his own practice: 1. The time for beating egg whites 2. The ingredients for making egg yolk paste must be clear 3. The beaten egg whites must be refrigerated immediately 4. The mixing technique must be correct 5. The temperature must be controlled just right. When Adzuki first started making chiffon cakes, they shrank a lot. The height of the baked finished product was only 3 to 4 cm, and it basically didnāt rise at all. But my batter also takes a long time to stir, and the egg whites defoam easily. Finally, Doudou has achieved the results after several attempts. The baked cake is very delicate and has a good spongy texture (see the picture of the finished product), and it does not shrink or tighten!
Chiffon cake Corn oil -
Matcha Cream Strawberry Layer Cake Roll
This is a thin cake roll, with some matcha powder added to add a different flavor, but the matcha does not look green, which is a bit regretful. The strawberry roll is in it, and the cut surface looks like a red eye. Combined with the cream and cake body, it creates some fun.
Baking children -
Gradient Cream Decorated Cake
Today I made another fresh and fresh cream-decorated cake. The gradient color method is used, which is a wasteful purple color. It is beautiful for personal use or as a gift. There is no complicated decorating technique, just use the most common 10-petal flower decorating tip. Cream whipping is very important. The cream for the inner surface can be beaten to 9 parts, so that when mixed with the diced fruits, it can play a strong supporting role; the external surface does not need to be 100% smooth, because it needs to be decorated on the outside, which can cover up the ugliness; it is best to beat the cream for the decoration to 7 parts. If it is too hard, the flowers will not be delicate and have large air bubbles. If possible, it is best to use three basins to whip the three colors of cream separately, so that the texture of the framed flowers is basically the same. Decorating flowers seems very simple, but the more I do it, the more I discover that there are many ways to do it. I will continue to practice more. In winter, if there is heating in the house, the room temperature is still quite high. It is recommended to beat the cream as you use it. Do not whip it all at once, otherwise the hot air will cause you to have a little bit of it!
Baking cake -
Coconut chiffon cake
The original chiffon cake recipe is instantly transformed by adding some shredded coconut. New flavors are even more tempting.
Baking Chiffon cake -
Soy milk chiffon cake
Original chiffon cake usually uses milk or water to prepare the egg yolk paste. Today I used cooked soy milk to replace the milk or water. The mixed cake batter can still smell the faint smell of soy milk, while the baked cake only has the aroma of eggs. The resulting chiffon cake is still light and soft.
Baking cake -
Matcha Cream Cake Roll
The chiffon cake roll has a different texture and taste due to the addition of matcha powder and decoration with cream.
Baking Cake roll -
Coconut milk chiffon cake
This coconut milk chiffon is really made with real coconut milk. I bought two green coconuts, drank the coconut juice, cracked the coconut shell, took out the white meat, and used a food processor to beat it into a fine pulp, then used it as a liquid to make this hollow chiffon. The flavor is very unique and it can recycle waste. I feel very accomplished.
Baking cake -
Fruit filled cream cake
Although it is winter, all kinds of fruits are still easy to buy. For my uncle's birthday, I specially made a cake. The chiffon base is filled with strawberries. The small basket pattern on the outside represents the harvest. The top is decorated with brightly colored blueberries, mangoes, kiwis, and strawberries, which means that the uncleās life in his later years is rich and colorful; the children are filial and the family is harmonious, so the heart is full of joy! Tell your uncle what this means and he will be very happy! For me, itās another kind of practice and experience. In the new year, I will continue to work hard!
Baking cake -
Simplified finger biscuits
Many times we forget ourselves for the sake of others, and forget what we need in order to attract attention! So it is very important to remember to return to your true heart! I remember that the biscuits I wanted to make the most before I got the oven were finger biscuits. The reason is very simple: when we want to make tiramisu, it is more cost-effective to make it ourselves without having to go to the supermarket to buy it? This is finally done, I just present my finger biscuits, I hope you guys like them!
Baking Cookies -
Chocolate Glazed Cocoa Roll
Cocoa cream rolls, topped with a layer of chocolate cream sauce, make ordinary rolls look gorgeous.
Cake roll Cocoa powder