sweetening Recipe
ElijahJacobs
It has been some time since I registered. Because my husband is not at home, I rarely open fire at home, so I have never passed on anything. Firstly, I have nothing to show off. Secondly, I am really lazy ~<br /> I had nothing to do yesterday, and I wanted to prepare breakfast for the next day. After thinking about it, it seemed that the easiest thing to make was Qifeng Cake. The ingredients were barely enough, absolutely barely enough. Hehe, but it can be used as a reference for friends like me who lack ingredients.<br /> 1. There was no low flour and high flour at home, so ordinary flour was used<br /> 2. There is no milk at home, so use 30 grams of water to rinse the milk powder and cool it down for later use<br /> 3. There is no salad oil at home, so ordinary soybean oil is used<br /><br /> This is my first time baking a cake. The results are good. It is soft and delicious, better than the one I bought ~ Give me some encouragement, hee hee
MarleneConnelly
This brightly colored French dessert Macaron is also translated as almond round cake. It is an aristocrat among French desserts. It is named "Girl's Crispy Chest", which is used to describe its beautiful appearance. The beautiful lace skirt gives people a sexy appearance with a crisp outside and a intoxicating taste on the inside. It is popular in France for it. There is a saying in the French dessert industry: People who can't make Macaron cannot become a real French dessert chef. The Macarons sold by Laduree, a famous dessert shop in Paris, are known as the most classic Macarons. They are so classic that there are long queues waiting at the door anytime and anywhere. Even if you can only buy 12 small Macarons for 34 euros. <br />Unlike other desserts, the main ingredients for making Macaron are very simple. Egg whites, powdered sugar and almond powder, and white sugar is all about it. The bottom of a small pie must have a skirt similar to lace. Only then can the "hamburger" structure formed by two small cakes be collectively used to become Macaron. Making small cakes with hemlines is not easy. Let's first take a look at the principle of hemlines formation. When the beaten egg whites and powdered sugar and almond powder are mixed and squeezed into small cakes of similar size, it takes a long time for the surfaces of these cakes to dry and form a thin hard shell. At the same time, a slight amount of sugar solution will deposit on the bottom ring of the cakes, thus keeping the bottom of the cakes moist. When entering the oven, the mixture inside the cake expands due to heat, but due to the obstruction of the crust, the mixture can only expand downward through the moist low circle and around, thus forming a "skirt". <br /><br />---The above data comes from the Internet.
GersonSchmidt
This cake was made before the New Year, but I never had time to hand it out. I spent the end of the year and the beginning of the year in a busy and physically and mentally exhausted. Occasionally, I think that doing all this is decided by the nature of the work. Since I can't change it, I accept it with pleasure. During this period, I have a lot of things in my heart, but I can't tell them. I chose to use silence instead of everything. Finally, one day I said something in front of my parents. After I came back, I felt even worse. I shouldn't show my dissatisfaction in front of them. I'm sorry, Mom and Dad, for letting them bear what they shouldn't have. Looking back on the past few years, God has somehow arranged a path for me. I don't know how to go on the road. Thinking about it, I can only walk on like watching the scenery. During this time, I was examining myself. At the same time, I watched more people and things in reality.
NicolaGleason
I like the taste of cheese more and more. The cheesecake I make so far is basically consumed by myself. I made blueberry cheesecake once a year ago. Due to carelessness, the cake mold was not greased, resulting in failure to mold. From the beginning of the year to the present, I have discovered that more and more things have failed. They are either careless or have not done their homework well. The 6-inch round mold was given to my cousin, so I had to mold it carefully. The finished product was still in shape<br /> (Let's make a digression. I have been testing macarons for the past two days. Poor my macarons. Just when I was about to put her into the stove, that Ma Daha customer, what should I say to you? The macarons have always been a pain in my heart. I spent two days and two nights carefully taking care of her, but as a result, I was pressed by your bag, and all my hard work, energy and love turned into foam. Macaron, it seems that you will still leave me for a while. I finally understand that I can experience how many things are destroyed in an instant. I can only continue practicing later.)
