sweetening Recipe
ShanelZulauf
On the fifteenth day of the first month of previous years, we would make dumplings or buy some ready-made frozen dumplings. But I don't feel that it tastes as delicious as the thin-skinned and big fillings made by myself! <br />In fact, making yuanxiao is much easier than making glutinous rice balls. At least it doesn't have to be mixed, and the size is easy to control. When making, you only need to roll the stuffing in the Lantern Festival powder two or three times before you can cook it. Tangyuan needs to be packed one by one, and Yuanxiao can be shaken out a lot at one time. For example, if there are more people in the family, you can use a large basin to shake the Yuanxiao, and if there are fewer people, use a small basin. The Yuanxiao is made using coarse dry glutinous rice flour, so it is relatively resistant to storage. This thicker glutinous rice flour, also called "Yuanxiao Powder", is specially used to make Yuanxiao and is sold in grain stores in Beijing. After shaking the yuanxiao, for example, more glutinous rice flour precipitates in the water. It can be further precipitated and filtered and then used to make rice cakes. If it is too little, it will be unnecessary. <br />The Lantern Festival I made this time comes with two fillings, Wuren 'er and Hawthorn. The five-kernel stuffing is still the stuffing left over from making mooncakes on August 15 last year. It has been kept in the freezer until it is frozen. Since the stuffing is mainly made of white sugar, and then quick-frozen at minus 20 degrees Celsius, it will not easily deteriorate even if it is left for a year. The hawthorn filling used this time is also very convenient. The old Beijing golden cake is also called hawthorn cake. It is made by mashing it and adding some fried flour and osmanthus sauce. If you like it to be sweeter, you can add some white sugar. This Lantern Festival with Beijing characteristics is made as follows;
DarylCorwin
The temperature has dropped again in the past few days. Beijing is cold and windy. In the past two days, my man has been on a business trip. I slept upstairs and listened to the loud wind blowing on the roof. I was reading some tomb robbing novels before going to bed, just waiting for me to scare myself... o(□)o Although it was cold, it was still very, very sunny. When I drew the curtains last night, I suddenly realized that it was getting dark later than before. I was so excited for a long time. Spring should come quickly ~~~~<br /> Eat something warm in cold weather. This cake is guaranteed to warm your heart--magma chocolate cake ~~~~~<br /> Magma chocolate cake-as the name suggests, it is meant to flow like magma. The biggest surprise of this cake is to cut the cake, and the chocolate paste inside will rush out, dig a piece of cake and dip it in the hot chocolate liquid, the taste is so wonderful... The ones made by a certain bei family are so expensive that it is very suitable to make and eat them yourself. Don't miss children's shoes that love chocolate and cake ~(@^_^@)~<br /> There are two methods to make this cake. The former is more troublesome and the latter is more convenient. Before making it, I was very sure that chocolate paste would flow out of the first method, but I lacked confidence in the second method. The main reason was that the method made it impossible to figure out where the chocolate paste came from, so---The finished product picture shows the first method, and the cut open is the second method. The chocolate paste really flows out well. It's a bit amazing.<br /> Practice 1: The magma in the middle and the chocolate cake on the outside are made separately (Material--slurry: 100 grams of dark chocolate, 75ML of light cream; cake: 80 grams of dark chocolate, 80 grams of butter, 100 grams of whole eggs, 100 grams of fine sugar, 20 grams of high-gluten flour)<br /> Practice 2: Magma sandwich and chocolate cake are made together (ingredients-55 grams of butter, 70 grams of dark chocolate, 30 grams of low flour, two whole eggs, 20 grams of fine sugar, and a tablespoon of rum)
ShannonThompson
Not only are roses beautiful, but their medicinal value is also very good. <br />Roses smell rich and sweet, and their sexual taste: sweet, slightly bitter, fragrant and warm. Return to the liver, spleen and stomach meridians;<br /> The main effects are: nourishing qi, activating blood, treating wind arthralgia, dispelling fatigue and pain, and fragrant and promoting powder; it has the effects of relaxing liver, relieving depression, regulating blood and regulating menstruation;<br /> Indications for chest diaphragm fullness, abdominal cavity, rib and breast pain, irregular menstruation, red and white discharge, diarrhea and diarrhea, traumatic injuries, wind arthralgia, and carbuncle swelling. Hehe, there are many people who don't know yet.
AminaJacobs
Christmas 2011 is over, um... Two months... However, I still have to present this Christmas cake. The main reason is that it is the first cake I made at Christmas. I feel quite beautiful, um... Let's also prepare for Christmas 2012, although it's a bit too late o(□)o<br /> Because it was my first time making a Christmas cake, I spent a lot of time thinking before making it. The first thing is the choice of color. The West uses red, green and white as the Christmas colors. In addition, the cocoa color in this cold day is warm and pleasing. Therefore, the four colors of red, green, white and coffee are the main colors of the cake; secondly, the shape of the cake. This is purely a whim of mine, which will be explained later; Finally, I chose the cake body. I hesitated for a long time between Qi Feng and sponge cake, but I still chose Qi Feng. I can only say that I really love it... <br />The Christmas cake is divided into three parts---1) cake main body: cocoa breeze;2) cake edge: red, green and white breeze cake slices;3) gingerbread decoration<br /> Cocoa breeze: 60 grams of egg yolk, 20 grams of fine granulated sugar for egg yolk, 60 grams of low flour, 1/2 tsp of baking powder, 40 grams of vegetable oil, 40 grams of pure milk, 20 grams of cocoa powder, 40 grams of hot water, 120 grams of egg white, 40 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder<br /> Red, green and white breeze cake slices: 85 grams of egg yolk, 25 grams of fine granulated sugar for egg yolk, 85 grams of low flour, 1/2 tsp of baking powder, 45 grams of vegetable oil, 45 grams of pure milk, red and green food colors, 170 grams of egg white, 85 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder<br /> Gingerbread: 20g egg white, 150g powdered sugar, 5ML lemon juice, food coloring (red and green)
