~~~~~~~~~~. Divide among cups. These chocolate molten cakes are simply perfect, soft and moist. Sieve in the flour, fold well with a rubber spatula followed by the melted chocolate, fold well again
Cheddar Cheese CupCakes. Pour the cake mixture into the cup cake molds, bake in a water bath for 15-20 mins or golden brown at 150◦C/300◦F. Pour the cake mixture into the cup cake molds, bake in a water bath for 15
How The Cupcakes Look. Line muffin trays with cupcake liners or greased them lightly. I should have done it soon enough cos’ these mini cakes turned out well and tastes good
Step for making walnut chocolate chip cookies. Add in walnut and chocolate chip and mix well. 300 g semisweet chocolate chip. linking this to My Treasured Recipes #5 – Chinese New Year Goodies ~ Jan/Feb 2015. 300 g semisweet chocolate chip
As requested by my readers and fans, here is the video tutorial for baking a basic sponge cake which you can transform into beautiful cakes with decor of your desires
This afternoon, I have used my homemade purple sweet potato powder to make these healthy snow-skin mooncakes (no shortening) which I will share in my next post
@@@@@ Enjoy. 的超级美味巧克力乳酪蛋糕，以表欢迎！I had a few visitors during the weekends, so I decided to make this supposedly so delicious, it is loved by all, Chocolate Cheese Cake
~~~~~~~~~~~~. At the mention of Chiffon cakes, First on the baking list will always be Pandan flavour chiffon cake as it's a very popular and traditional simple soft cake using the juice of pandan leaves, here in Malaysia and Singapore
120克 鲜奶油 (38~40% 脂肪)60克 细砂糖2 个蛋黄15克 抹茶粉 (顶级). (serves 4) 200g Fresh Milk 120g Fresh Whipping Cream (38~40% fat) 60g Castor Sugar 2 Egg Yolks 15g Matcha powder (Premium grade)材料 Method. Remove every hour to stir with a fork 3~4 times as this will improve the texture and prevents the ice-cream from being icy
chocolate + pandan. 神奇地自分3层不同颜色，口感和味道！A top layer of chocolate cake, a middle layer of chocolate pandan custard, and a bottom layer of pandan nyonya kueh. All 3 stems from just 1 chocolate batter. 9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。. 15克可可粉额外的糖粉，洒在蛋糕上层。（我用雪花粉）1。在7"X7"方形烤模铺上油纸。2。融化牛油，并隔一边降温。牛奶和椰奶加热到微温，隔一边。 3。面粉和可可粉分别过筛，放一边。4。用电动搅拌器把蛋白打至泡泡状态，加入糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功），慢慢拌入 筛过的可可粉，拌成均匀的可可蛋白霜，置冰箱待用。5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。6。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。7。用手拌器轻轻地打入牛奶，椰奶成和班兰精，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！） 8。可可蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。10。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！. 9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。. 9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。. 9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
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