Fun and Happy Cooking
Help You To The Simple Cooking
Showing posts with label
Cake
.
Show all posts
Showing posts with label
Cake
.
Show all posts
Saturday, November 17, 2012
Moon Cake
Ingredients
- Egg yolks 3 grains
- Wheat flour 300 grams
- 20 grams of milk powder, nonfat
- Simple syrup 125 grams, ready to use
- 62.5 grams of fresh butter, melted
- Baking powder 1/2 tsp
- Salt 1/4 tsp
- Wheat flour taste, for sprinkling
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Pukis Cake
Ingredients
180 ml coconut milk
½ tbsp instant yeast
60 ml warm water
100 grams of sugar
3 grains chicken eggs
150 grams of wheat flour
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Friday, November 2, 2012
Easy Cake Fruit
Ingredients
120 g margarine
170 g sugar
340 g mixed dried fruit
225 ml of water
1 teaspoon baking soda
½ tsp spekuk seasoning
2 eggs
120 g wheat flour
120 g self-raising flour
¼ tsp salt
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Sunday, October 28, 2012
Rainbow Cake
Ingredients
12 chicken eggs
6 egg yolks
350 grams of sugar
40 grams Cake Emulsifier
225 grams of wheat flour that has been sifted
175 grams of butter
Simple Syrup, Butter Cream, chocolate / chocolate granules meses colorful.
Food dye Red, Orange, Blue, Green, Purple and Yellow.
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Chocolate Melt
Ingredients
- 250 grams of dark chocolate
- 250 gr Butter
- 5 grains Eggs
- 125 gr sugar
- 125 gr flour
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Saturday, October 27, 2012
Black Forest Roll
Ingredients
a. Material A
- 100 gr sugar
- 13 items Egg yolk
- 3 items of egg white
b. Material B(Sift)
- 20 gr milk powder
- 20 g of Chocolate powder
c. Other Materials
- 50 ml Water cherries
- 400 g Whipped cream
- 200 ml of liquid milk
- 1/2 klg black cherry
- 200 g dark Chocolate
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Rainbow Macaroons
Ingredients
Material
- 400 gr sugar
- 3 item of White Eggs
- 2 tablespoons cornstarch flour
- Color red, green, brown , etc
Filling
- 100 g cream cheese
- 50 g Whipped Cream, whipped stiff
- Pasta strawberry, pandan, chocolate
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Carrot Cake
Ingredients
a. Material A
- 4 item Eggs
- 150 gr Cereal
- 250 gr margarine, melted
- 200 g carrots, finely grated
- 1/2 tsp brown Pasta
b. Material B
- 1 teaspoon of cinnamon powder
- 2 tsp Baking soda
- 2 tsp Baking Powder
c. Topping
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