À la hauteur de cette GRANDE ville américaine : le New-York roll chocolat ! À découvrir sans plus attendre avec notre recette illustrée... les plus gourmands se régaleront !
Adjaruli Khachapuri - Georgian Flatbread
Tender perogies with potato, bacon, and dill filling. Enjoy them with sour cream or caramelized onions.
Anko, a sweet red bean paste that's often used as a filling for cakes, pastries, and other Asian desserts, is so easy to make with this DIY recipe.
De mandarijnen zijn weer in het seizoen dus ik vond het een goed moment om mandarijnijs te maken. Ze zijn het hele jaar wel verkrijgbaar, maar rond deze...
These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft! They are a delight to have for breakfast, snack, or dessert and will wow any lucky guests you invite for brunch!
Soft bread rolls slathered in creamy and milky yema icing.
Luxe fillings get swirled into soft, pillowy bread to create the best in comfort food baking. Here are 7 Unique Babka Fillings You Need to Try Now.
Salted caramel roulade is a seriously impressive dessert, made with super-light sponge, salted caramel filling with a good kick of Frangelico cream
When the weather is hot, make these pretty and delicious Lychee Jellies. The top part of the jelly is infused with lychee syrup and the base layer is made with soya milk. So it is very tasty and refreshing.
Salted Caramel is basically heaven. Basically. These little rockstars are quick and relatively easy to through together, and absolutely guaranteed to please a sweet-craving crowd. The key is keeping a watchful eye on that caramel sauce, making sure it doesn't burn, and you're off to the races. Best served with a tall glass of milk
Feeling the cold? These savory cookies will warm you right up.
These are the baked mooncakes that I made this year. I am so happy and blessed to have a friend, I, who is very good at taking pictures (I loved the pictures she takes of her children) and was willing to take time to share her knowledge with me. Thank you, I. The recipe I used this time is the same as Traditional Mooncakes (Part 1). I just changed the flavor of the fillings. The fillings consist of white lotus paste with organic raspberry powder, white lotus paste with single yolk, white lotus paste with chopped macadamia nuts, black sesame lotus paste with white sesame, black sesame lotus paste with chopped macadamia nuts and black sesame lotus paste with single yolk. Baked Moon Cake Recipe (makes 10, 100g moon cakes) (Adapted from happy home baking) Ingredients: 130g plain flour/ Hong Kong flour (I used organic unbleached all purpose flour) 93g golden syrup 25g/33ml canola oil 1/2 tsp alkaline water Filling: 700g lotus paste 50g melon seed Steps to bake: Mix all the ingredients together and knead into a dough by hand. Cover the dough and let it rest for 15 min. Use the time to divide the lotus paste into 75g balls. Ratio of skin to filling is 1:3. Measure 25g of the dough. Flatten the dough and wrap it around the lotus paste. Place it into the mould, to form the shape. While moulding the moon cakes, preheat the oven to 180 degrees Celsius. Bake the moon cakes for 15 min. Take it out of the oven and brush the top and sides with egg wash and leave it out to cool for 15 min. Return the moon cakes into the oven and bake for another 8 - 10 min until skin is golden brown. Remove the moon cake from the oven and let cool completely on a rack. When it is completely cool, store in air tight container at room temperature for at least 3 days before consuming. This is because the oil in the filling will be absorbed by the outer pastry to soften it. The process is known as '回油'. These mooncakes pictures turned out so lovely under the guidance of friend, I. Before baking After baking Baked Mooncake with Raspberry Powder To be in the loop, click 'like' on Facebook: https://www.facebook.com/incookiehaven?fref=nf
What to do with lots of leftover egg whites after baking rounds and rounds of CNY cookies? Try baking this almond tuile which helps you to clear some of the egg whites. This almond tuile is so fragrant and crispy, very addicting which you will not able to stop munching! No electric whisk require, only need a manual hand whisk and one mixing bowl to blend the cookie batter. Spread the mixture thinly onto baking sheet to achieve a crispy and crunchy texture. Recipe source : Step Wong Kitchen Ingredient 90gm egg whites 50gm whole egg 125gm fine sugar 50gm cake flour 300gm almond flakes 2 tbsp toasted black sesame seeds 2 tbsp toasted white sesame seeds Method Combine egg whites, whole egg and sugar and whisk till sugar is well dissolved. Sift in flour and mix well. Fold in almond flakes and sesame seeds. Cover and rest for 1 hour. Scoop about 1/2 tbsp of the mixture and spread thinly into a round disc on a lined baking sheet. Bake in preheated oven at 160 deg cel for 30 mins until golden brown. Cool completely before storing.
Coconut Biscuits
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Chewy Italian Dinner Rolls from Karen's Kitchen Stories
Viennese whirl biscuits are beautifully buttery. Find out how to make this classic biscuit with our easy recipe.
If you’re anything like me, you may go to the Olive Garden purely for their endless breadsticks! With this recipe, now you don’t have to leave the house!
A traditional, basic white bread made easy by a streamlined method. Made special with butter in the bread and on top too!
A delicious sweet bread with ribbons of fresh apple-cinnamon filling and a sweet drizzle!
