ZebraQueen
i love my zebras
Well my boyfriend does love Chinese but he doesn't like walnut :/ will have to see I'm intriguing by these recipe
official share recipes thread
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KaydeeKrunk
The Late Great Turt
You don't have to include the walnuts, they aren't crucial. But the shrimp by itself is really really good. I serve mine on a little shredded lettuce(that's how it comes at the restaurants we go to.)
ZebraQueen
i love my zebras
I actually love walnuts well all the nuts but my bf does not but thank for telling me IL make in a way we both can appreciate
Last edited:
Chiisanacx
Senior Member
I fell in love with Melon Bread the moment I saw it in Japan so i made some at home. Its not the same but its better than nothing c:
Ingredients(4 servings):
-Bread part
150g of Bread flour
1 Tablespoon of fat-free milk powder
2 Tablespoons of egg
(A) 1 teaspoon of dry yeast
(A) 2 Tablespoons of sugar
(A)55cc~ of warm water
(B) 30g of butter
(B) a pinch of salt
-cookie part
100g of flour
30g of butter
2 Tablespoon of caster sugar or frozen snow sugar
1/2 of egg
a pinch of vanilla-oil or lemon oil if you like
-Make cookie dough
1. Place butter in a bowl (room temparature)
2. Add sugar and mix well until it became smooth (whitish color)
3. Add half of the beaten egg, mix well, and add the remaining egg and mix again.
4. Shift the flour in a bawl and mix it with spatura.
5. Place the dough on a plastic film. Make cylinder shape and place in a fridge for about 30 minutes.
-Make bread dough
Place all the (A)s in a cup for 10 minutes.
Place bread flour, egg, milk powder in a bawl and add (1), mix well.
Add all the (B)s in a same bowl and mix it until it combine together.
Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 30 minutes. (The best temperature is about 40 degree C)
6. Take out the dough, pinch down, and divide into 4 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
7. Take out the cookie dough and flatten out each piece into a thin round with plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.
8. Put sugar on the surface and make some slit.
9. Cover with wet clothe and leave them in a warm place for about 20 minutes.
10. Prepare the oven to 180 degree C and bake them for 10 minutes first (to make the cookie dough crispy), then 160 degree C for 12 minutes after.
Ingredients(4 servings):
-Bread part
150g of Bread flour
1 Tablespoon of fat-free milk powder
2 Tablespoons of egg
(A) 1 teaspoon of dry yeast
(A) 2 Tablespoons of sugar
(A)55cc~ of warm water
(B) 30g of butter
(B) a pinch of salt
-cookie part
100g of flour
30g of butter
2 Tablespoon of caster sugar or frozen snow sugar
1/2 of egg
a pinch of vanilla-oil or lemon oil if you like
-Make cookie dough
1. Place butter in a bowl (room temparature)
2. Add sugar and mix well until it became smooth (whitish color)
3. Add half of the beaten egg, mix well, and add the remaining egg and mix again.
4. Shift the flour in a bawl and mix it with spatura.
5. Place the dough on a plastic film. Make cylinder shape and place in a fridge for about 30 minutes.
-Make bread dough
Place all the (A)s in a cup for 10 minutes.
Place bread flour, egg, milk powder in a bawl and add (1), mix well.
Add all the (B)s in a same bowl and mix it until it combine together.
Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 30 minutes. (The best temperature is about 40 degree C)
6. Take out the dough, pinch down, and divide into 4 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
7. Take out the cookie dough and flatten out each piece into a thin round with plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.
8. Put sugar on the surface and make some slit.
9. Cover with wet clothe and leave them in a warm place for about 20 minutes.
10. Prepare the oven to 180 degree C and bake them for 10 minutes first (to make the cookie dough crispy), then 160 degree C for 12 minutes after.
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ZebraQueen
i love my zebras
Let's keep sharing 
p e p p e r
(✿◠‿◠)
This is the easiest recipe for making bread - it's a no knead recipe & really only takes 5 minute to prep. You can store the dough for up to 2 weeks in the fridge.
5 Minute Artisan Bread
Makes four 1lb loaves
INGREDIENTS:
* 3 cups lukewarm water
* 1 1⁄2 tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
* 1 1⁄2 tablespoons kosher salt or 1 1⁄2tablespoons other coarse salt
* 6 1⁄2 cups unsifted unbleached all-purpose flour
DIRECTIONS:
Preparing Dough for Storage:
* Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
* Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
* Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
* Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
* You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:
* prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
* Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
* The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
* Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
* Twenty minutes before baking, preheat the oven to 450?F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
* Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
* After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
* Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Let the bread rest for at least 30 minutes before cutting it
* Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
5 Minute Artisan Bread
Makes four 1lb loaves
INGREDIENTS:
* 3 cups lukewarm water
* 1 1⁄2 tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
* 1 1⁄2 tablespoons kosher salt or 1 1⁄2tablespoons other coarse salt
* 6 1⁄2 cups unsifted unbleached all-purpose flour
DIRECTIONS:
Preparing Dough for Storage:
* Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
* Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
* Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
* Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
* You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:
* prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
* Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
* The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
* Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
* Twenty minutes before baking, preheat the oven to 450?F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
* Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
* After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
* Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Let the bread rest for at least 30 minutes before cutting it
* Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
ZebraQueen
i love my zebras
Let's keep sharing
Let's keep sharing
What kind of recipes do you want?
ZebraQueen
i love my zebras
Well I'm mostly interested in dessert and appetizer those are my strong places rather then an entree
But anything will do I'm just very interested in food and will help me be a better baker/chef
But anything will do I'm just very interested in food and will help me be a better baker/chef
What are you favorite flavors?
p e p p e r
(✿◠‿◠)
Here's another good and easy recipe I've used:
Chocolate Mousse
Ingredients
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Directions
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit or whipped cream.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
Chocolate Mousse
Ingredients
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Directions
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit or whipped cream.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
ZebraQueen
i love my zebras
Oh wow we use the same recipe but I don't add the rum
- - - Post Merge - - -
- - - Post Merge - - -
sweet and spicy
That Zephyr Guy
crouton.net
Boil Water
Dump in a small spoonful of chicken base
Open 3 packs of ramen
Break them into 4ths
Cook em til they real soft
Strain
Melt 3/4 stick of butter and stir in
Mix in ramen flavor packs
Mix in a bag of microwavable steamed broccoli + cheese
Stir a ton
Profit
Dump in a small spoonful of chicken base
Open 3 packs of ramen
Break them into 4ths
Cook em til they real soft
Strain
Melt 3/4 stick of butter and stir in
Mix in ramen flavor packs
Mix in a bag of microwavable steamed broccoli + cheese
Stir a ton
Profit
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p e p p e r
(✿◠‿◠)
I have so many recipes to share with you! With this one you do need a candy thermometer, but you probably have one already
Salted Butter Caramels
3/4 cup (180 ml) heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt, preferably fleur de sel
1/2 cup (160 g) light corn syrup
1 cup (200 g) sugar
4 tablespoons (60 g), total, salted butter, cubed, at room temperature
1. Line a 9-inch (23 cm) loaf pan with foil and spray the inside with cooking spray.
2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.
3. In a medium, heavy duty saucepan (4 quarts, 4l), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.
4. Cook until the syrup reaches 310?F (155?C).
To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.
5. Turn off the heat and stir in the warm cream mixture, until smooth.
6. Turn the heat back on and cook the mixture to 260F (127C).
7. Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it?s melted and the mixture smooth.
8. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares or rectangles.
Storage: These caramels can be individually-wrapped in cellophane or waxed paper. Once cut, they may stick together if not wrapped. Store in an air-tight container, and they?ll keep for about one month.
Salted Butter Caramels
3/4 cup (180 ml) heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt, preferably fleur de sel
1/2 cup (160 g) light corn syrup
1 cup (200 g) sugar
4 tablespoons (60 g), total, salted butter, cubed, at room temperature
1. Line a 9-inch (23 cm) loaf pan with foil and spray the inside with cooking spray.
2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.
3. In a medium, heavy duty saucepan (4 quarts, 4l), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.
4. Cook until the syrup reaches 310?F (155?C).
To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.
5. Turn off the heat and stir in the warm cream mixture, until smooth.
6. Turn the heat back on and cook the mixture to 260F (127C).
7. Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it?s melted and the mixture smooth.
8. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares or rectangles.
Storage: These caramels can be individually-wrapped in cellophane or waxed paper. Once cut, they may stick together if not wrapped. Store in an air-tight container, and they?ll keep for about one month.
Lemon Meringue Delight Cake
Yield: One 3-layer, 8-inch round cake
Serving Size: 8-10
Three layers of moist lemon sponge cake filled with lemon curd and crisp baked meringue cookies and topped with lemon curd buttercream, more lemon curd and baked meringue swirls.
Ingredients
For the Baked Meringue Swirls/Discs:
3 egg whites (90 g)
3/4 cup (150 g) sugar
A drop soft gel paste color, yellow
You will also need:
A large pastry bag
Decorating tip #1A
A small paintbrush
For the Lemon Curd:
4 lemons (or 6 Meyer lemons), preferably organic
2 whole eggs plus 4 egg yolks (set whites aside for buttercream)
1 cup sugar (200 g)
4 tablespoons (60 g) unsalted butter, at room temperature and cut into small even cubes
For the Lemon Swiss Meringue Buttercream:
7 egg whites (210 g)
1-1/2 cups (300 g) sugar
Pinch of salt
2 cups (454 g) unsalted butter, softened and cut into cubes
1/4 cup (60 ml) lemon curd
1 teaspoon (5 ml) pure vanilla extract
Few drops of soft gel paste colour, yellow (I used electric yellow)
For the Lemon Cake:
3/4 cup (170 g) unsalted butter, softened
2 cups (400 g) sugar
6 eggs, separated
2 cups (270 g) all-purpose flour
3/4 teaspoon (4 g) baking soda
1/2 teaspoon(4 g) salt
2 tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) pure vanilla extract
1/2 teaspoon (2.75 ml) lemon extract
2 tablespoons (30 ml) lemon zest
3/4 cup (180 ml) plain yogurt, at room temperature
baked meringue swirls, for decorating
lemon drop candy, for decorating
Instructions
For the Baked Meringue Swirls/Discs:
Preheat oven to 200?F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer and the whisk attachment with paper towel and lemon juice, to remove any trace of grease.
Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140?F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.
While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.
Fill the bag with your meringue (no more than 2/3 full) and pipe 1-1/2-inch swirls onto one of the lined baking sheets, spacing them about 1-inch apart. (These will be used to decorate top of cake). On the second baking sheet, pipe the remaining meringue into flat discs, about 2-inches in diameter, spacing them about 1" apart. (These will be used on top of the filling inside the assembled cake.)
Bake for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175?F and bake until dry, about 40 minutes more. Keep in an airtight container until needed.
For the Lemon Curd:
Wash lemons really well (with a bristled brush under cold water) and using a zester, remove all of the coloured portion of the peel from the fruit (not the white pith–it’s bitter!) into a bowl or onto a piece of wax paper. Rotate fruit as necessary to get as much of the zest off. Repeat until you have 2 teaspoons (30 ml) of the zest, and set aside.
Slice the lemons in half crosswise (I find room temperature citrus is best for juicing) using a sharp knife, and extract as much of the juice as you can using a citrus reamer, or I use a small, manual citrus juicer. (Just be sure to catch all of the juice in a bowl and to completely strain the seeds before using.) Repeat the juicing until you have 2/3 cup (160 ml) of the strained juice.
Get your double boiler ready by filling a saucepan with 1″ of water, then placing a metal bowl on top of the saucepan. You will need to ensure the bowl fits snugly into the top of the saucepan and that the bottom of the bowl doesn’t touch the water (important, or your eggs will cook). You can now remove the bowl and continue with making the curd.
Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes to the bowl, but don’t stir.
Heat the water in the saucepan over low heat until it simmers (not boils) and place the bowl atop the rim. Stirring gently, but constantly, using heatproof spatula or wooden spoon, cook until the curd has thickened and all of the butter has melted and is incorporated, about 10 minutes (this can vary). To test if the curd is thick enough, remove the spatula or spoon from the curd and check that it’s coated.
Strain the curd over a bowl using a fine-mesh sieve and then stir in the zest. Cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours (I like to chill it overnight). It also thickens up a bit more while chilling. Keep refrigerated.
For the Lemon Swiss Meringue Buttercream:
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar and salt, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160?F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated. Increase mixer speed to medium and whip until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add lemon curd and vanilla, continuing to beat on medium speed until well combined. Add yellow soft gel paste colour until desired shade of yellow is achieved.
For the Lemon Cake:
Preheat oven to 350?F (180?C). Grease, line with parchment and flour three round 8-inch pans. I use Parchment Paper Circles for ease. In the bowl of a mixer fitted with the paddle attachment, cream butter and 1 cup (200 g) of the sugar on medium high speed until very pale and fluffy, about 5 minutes. In a medium bowl, sift flour, baking soda and salt. Set aside.
Lower mixer speed to medium low and add the egg yolks, one at a time, scraping the sides of the bowl with a rubber spatula after each addition. Add lemon juice, vanilla, lemon extract and lemon zest and beat until incorporated, about 30 seconds. With mixer running, add dry ingredients. Add yogurt, scraping down the sides of the bowl to make sure everything is well incorporated.
In another grease-free bowl, (or if you're lucky enough to have another mixer bowl) whip egg whites and remaining cup of sugar until they reach stiff peak stage. Fold meringue into batter until just combined, and divide batter evenly among the three prepared pans. Use a digital kitchen scale to weigh pans to ensure even layers, if possible (425 g of batter for each layer).
Bake first two layers 2" apart in center of oven on top of a baking sheet until a cake tester comes clean when inserted into the center, about 25 minutes. Be careful to not over-bake -- check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Repeat with final cake layer. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
Assembly of the Lemon Delight Layer Cake:
Trim any doming or top crust and side crust from cake layers using a very sharp serrated knife (I use the Mac Bread Knife for all of my cake trimming, splitting, etc.).
Use a cake turntable for filling, frosting and decorating, if a possible. Place a small dollop of frosting in the center of a cake plate or 8″ round thin foil-covered cake board, and place the bottom cake layer on top, trimmed side up (face up).
Pipe a dam (a rim around the top perimeter of the cake layer) of lemon curd buttercream around the cake layer using a large round Pastry Tip fitted inside a Decorating Bag. Then pipe another smaller circle of buttercream a few inches toward the center. Spoon lemon curd into the open spaces and spread evenly with a small offset palette knife, taking care to keep the curd within the dam (otherwise it will ooze out of the sides of the cake). Gently place cover the filling with a layer of the flat baked meringue discs, breaking them into smaller pieces if necessary to cover most of the layer.
Repeat with second cake layer and more buttercream, lemon curd and meringue discs. Place final cake layer, trimmed side down. Look straight down from above cake and be sure the layers are all lined up, shifting gently if necessary. Cover with plastic wrap and chill for at least 30 minutes.
Remove from fridge and put a generous scoop of buttercream on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake (crumb-coat). Chill until set, another 30 minutes.
Remove from refrigerator and covering the cake in another layer of buttercream, but this time using a thicker layer of buttercream and creating a smooth finish.
For the top of the cake, using your decorating bag fitted with the large round tip , 2/3 full with buttercream, pipe 8 small swirls, evenly spaced. Top each swirl with a baked meringue swirls, and fill the spaces in between with lemon drop candy. Gently spoon a layer of lemon curd on top of the cake, using a toothpick to pull the curd to the inside edges of the candy and swirls.
Store finished cake covered in refrigerator (due to the lemon curd filling), but serve at room temperature (you can remove from refrigerator several hours ahead of serving).
Notes
*You can make the baked meringues up to a few weeks in advance, keeping them in an airtight container at room temperature.
**You can make the lemon curd up to a month ahead, keeping it in an airtight container in freezer.
***You can make the Swiss meringue buttercream up to a month ahead, storing it in an airtight container in freezer, bringing to room temperature on counter the night before needed.
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Izzy Reincarnated
ボケ！！！！&#
does anyone have any tasty vegan recipes xoxo
p e p p e r
(✿◠‿◠)
I rarely make any vegan dishes, I make vegatarian often but vegan dishes have too many constraints
here's a vegan snack that I make - really easy to make, tasty & has tons of protein
Spicy Oven Roasted Chickpeas
2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
Heat the oven to 400?F and arrange a rack in the middle.
Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
About 20 minutes into baking, take the chickpeas out & place in a large bowl and toss with the remaining ingredients until evenly coated.
put it back into oven for another 10-20 mins (until they're a little brown and crispy - keep an eye on them or they'll burn)
here's a vegan snack that I make - really easy to make, tasty & has tons of protein
Spicy Oven Roasted Chickpeas
2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
Heat the oven to 400?F and arrange a rack in the middle.
Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
About 20 minutes into baking, take the chickpeas out & place in a large bowl and toss with the remaining ingredients until evenly coated.
put it back into oven for another 10-20 mins (until they're a little brown and crispy - keep an eye on them or they'll burn)
ZebraQueen
i love my zebras
Any flavor I love them all <3 especially strawberry and chocolate
- - - Post Merge - - -
And yay more recipes
p e p p e r
(✿◠‿◠)
Here's a special treat you can make for your Valentine! It's one of the most difficult recipes to get right, but they are delicious & beautiful if you can pull it off.
French Macarons
For the macarons shells (about 40 shells):
Ingredients:
200 gr powdered sugar
110 gr almonds
90 gr aged egg whites
50 gr granulated sugar
Directions:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired (helps keep the shells smooth in appearance).
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue (Add food coloring if you want different colored shells), give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down.
The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to dry their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 20 minutes, the shells should be able to lift off the parchment easily. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them. You can fill with chocolate ganache, fruit filling, caramel, buttercream... the list goes on
TIPS:
-underbaking will cause hallow shells
-over mixing batter will cause wrinkly shells
here's my attempt, I made coffee & vanilla bean
French Macarons
For the macarons shells (about 40 shells):
Ingredients:
200 gr powdered sugar
110 gr almonds
90 gr aged egg whites
50 gr granulated sugar
Directions:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired (helps keep the shells smooth in appearance).
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue (Add food coloring if you want different colored shells), give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down.
The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to dry their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 20 minutes, the shells should be able to lift off the parchment easily. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macarons and let them mature in the fridge at least 48 hours prior to eating them. You can fill with chocolate ganache, fruit filling, caramel, buttercream... the list goes on
TIPS:
-underbaking will cause hallow shells
-over mixing batter will cause wrinkly shells
here's my attempt, I made coffee & vanilla bean
