sweetening Recipe

The Cube Mousse

The Cube Mousse

GuadalupeNitzsche

The idea for the design came from a particularly cute fruit toast that he had happily seen on the Internet for a few days and the popular but expensive Western Point mobile beauty in Japan<br /><br /> So I came up with such a cake. Haha, I have never seen it before.<br /><br /> I chose cocoa and pink because I thought they would go best together<br /><br /> Rum wine flavored egg yolk cream with a little red pigment will give a very beautiful tender pink color<br /><br /> Recommend it to give it to others, or share it with friends at a party. You don't have to cut it open for each person. Just dig it with a fork or spoon and eat it.<br /><br /> However, pay attention to fixing and keeping it cold when carrying it, otherwise it will be a tragedy.<br /><br /> In terms of molding, no special mold is needed<br /><br /> I use the square lock and lock at home as long as there is a square box for food at home ~<br /><br /> Simply put, it's a cocoa breeze cake slice with meringue frosting.<br /><br /> Cheese mousse with marmalade<br /><br /> rum and egg cream<br /><br /> It was very difficult to make. First of all, I had never tried such plasticity before. When filling mousse for refrigeration, be careful if it would fail in the shape and not sleep well all night.<br /><br /> This time I used cream cream. I planned to make rum flavor to relieve boredom. I used almonds as rum for the first time.<br /><br /> The pot of cream is ruined and it smells like paint. <br /><br />Later, after mounting it, I put it in the refrigerator and accidentally got hit by an egg and had to start over... <br /><br />So it would have been cuter if I hadn't made so many mistakes.<br /><br /> I tasted the mid-sweet citrus cheese, cocoa breeze cake slices, and intoxicating rum cream, which is very compatible<br /><br /> My friend was very unkind and said that it should not have existed in the world for too long
Honey and egg yolk toast

Honey and egg yolk toast

DagmarBotsford

Summary of the problem that secondary fermentation of toast does not grow long:<br /><br /> 1. Gluten has not reached the complete stage. No large piece of film was pulled out and there was a jagged pattern around the hole. <br /><br />2. The yeast should be added after the rest of the materials are agglomerated (half of the yeast dies after mixing with salt and sugar)<br /><br /> 3. Reason for temperature. The basic fermentation temperature is 28-29 degrees Celsius and humidity is 75%, and the fermentation is doubled. The final fermentation temperature is 38 degrees Celsius. Humidity at 85%<br /><br /> 4. Storage problems of yeast. Sometimes MM just puts away the yeast she runs out. As a result, the dough will not ferment next time. It is a storage problem. The yeast should be placed in the freezer after opening. <br /><br />5. When the dough needs to be put into a foam box for fermentation. Don't put boiling water in it. The humidity and temperature are too high. Only warm water<br /><br /> 6. When rolling, it is generally 2.5 turns and 30 centimeters. Otherwise, the baking tension will be poor. Secondary fermentation will not grow<br /><br /> 7. Roll too hard. Causes gluten to break. Affects fermentation. <br /><br />8. Basic fermentation. Turn the dough and ferment. Intermediate fermentation is indispensable. <br /><br />The above are all personal summaries. Since personal understanding is different, please do not reprint it at will. If you have any doubts, you are welcome to discuss it together.
custard grape crisp

custard grape crisp

ShanyMcKenzie

Dad came back from Xinjiang and brought back super sweet cantaloupes and my favorite green raisins. It was so delicious ~ Speaking of which, grapes and raisins contain an anti-cancer trace element, which can prevent healthy cells from becoming cancerous and prevent cancer cells from spreading; and grape seeds can also resist oxidation, which is a very beneficial fruit ~! So, let's make a delicious shortcake today with the Xinjiang raisins brought back by my father! Her name is quiche souffle!
Bawang flower dragon bone stew snow ear

Bawang flower dragon bone stew snow ear

ElijahJacobs

Maybe you are unfamiliar with Overlord Flower, but I am now downloading its effects on Baidu! <br /><br />Both fresh and dried products of Bawanghua can be put into the soup. It has the effects of clearing the heart and moistening the lung, clearing heat and relieving fever, removing phlegm and relieving cough, nourishing and beautifying the skin. It has obvious curative effects in the auxiliary treatment of cerebral arteriosclerosis, cardiovascular diseases, pulmonary tuberculosis, bronchitis, cervical lymph tuberculosis, mumps, etc. It is generally believed that fresh products are more cold. After steaming and drying, the cold nature is greatly reduced to nearly cool. In addition, flowers have flowering periods, so dried flowers are often used for soup or medicinal use. In addition to cooking pork, it can also be used to cook pork bones, pig tongues, water fish and dace fish.