Almond Peach Yogurt Cake

I have to much of fresh peaches, found a good recipe in here, the cake really moist , I made some adjustment because I am trying to cut down on sugar, so I used brown sugar and a little bit of corn syrup instead, added 1/2 tsp baking soda, amazingly the cake still moist even less in sugar, I used orange juice instead of milk . one more thing I don't used mixer when I made this.

Ingredients:

310 gm of plain four

1.5 tsp baking powder

150 gm of Castor sugar

80 gm of brown sugar

100 gm of almond ground
150 gm butter

100 gm plain yogurt

2 tsp vanilla essence

1 lemon zest

5 eggs

3 tbsp of milk

1 canned of peach in syrup, drained and cubed

Some almond slices or almond nibbed

2 tbsp of Limoncino (optional)

Methods:

1. Beat butter and both sugars until creamy. Add in yogurt and vanilla essence and mix well.

2. Add in eggs one at a time and beat well.

3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limonciono and milk and stir well.

4. Pour half of the mixture into a lined baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothed the top and sprinkle with almond nibs or sliver or slices generously.

5. Bake in a preheated oven at 180C for 40-50 minutes.

6. Test with a cake tester and when it comes out clean cake is cooked.

Unmould cake and leave it to cool with the side with almonds on top.

Yoghourt Cake Of Almond Fishing

I have to much of fresh peaches, found a good recipe in here, the cake really moist , I made some adjustment because I am trying to cut down on sugar, so I used brown sugar and a little bit of corn syrup instead, added 1/2 tsp baking soda, amazingly the cake still moist even less in sugar, I used orange juice instead of milk . one more thing I don't used mixer when I made this.

Ingredients:

310 gm of plain four

1.5 tsp baking powder

150 gm of Castor sugar

80 gm of brown sugar

100 gm of almond ground
150 gm butter

100 gm plain yogurt

2 tsp vanilla essence

1 lemon zest

5 eggs

3 tbsp of milk

1 canned of peach in syrup, drained and cubed

Some almond slices or almond nibbed

2 tbsp of Limoncino (optional)

Methods:

1. Beat butter and both sugars until creamy. Add in yogurt and vanilla essence and mix well.

2. Add in eggs one at a time and beat well.

3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limonciono and milk and stir well.

4. Pour half of the mixture into a lined baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothed the top and sprinkle with almond nibs or sliver or slices generously.

5. Bake in a preheated oven at 180C for 40-50 minutes.

6. Test with a cake tester and when it comes out clean cake is cooked.

Unmould cake and leave it to cool with the side with almonds on top.

Stolen Kerstole/Noël

I am craving to eat a Kerststole/Christmas stolen bread, but to bad is not Christmas time yet, I remembered eating Kerstole in Holland,so soft and yum,with all that spices, dried fruit and almond filling.

Well, you have to make it yourself , no one sell it in here. Yumm, I made this to day, and OMG taste so wonderful like the one I eat in Holland. Thanks for Bake my day's blog who is so generous sharing this recipe.

Dough for 2 stollen:

4 ts yeast

1000 gr.bread flour

560 gr. milk

2 eggs

60 gr butter

3 ts salt

5 tbs powdered sugar

1/4 ts ginger powder

1/4 ts cardamom

1/4 ts piment/cloves powder

2 ts grated sugared lemon peel

1 tbs grated crystallized ginger with juice

250 gr Almond paste

Filling totals:

500 grams consisting of: golden raisins ,currants mixed candied fruit like cranberries, apple, orange, kiwi etc.optional: almonds/nuts either chopped or whole approx.

250 grams of almond paste, loosened with a fork using half of a beaten egg. Roll and pat into a rope. Set aside.

There are two ways to continue, one is to knead the filling right into the mixed dough and set aside to rise, punch down, form and second rise. Another is mixing the dough, let it develop until distinctly puffy and then knead the filling in and let it rise again.

I've used both methods and tend to lean towards the second. It will leave you with an extra fermenting period but to me it seems the dough is easier to handle and the filling more evenly spread throughout the bread. Find out for yourself what suits you.

Either way you're rewarded with a great tasting stollen.In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well.

Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried fruit, and citrus peel.

Continue kneading until smooth (about 8 minutes by hand).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.Or....Once the dough becomes puffy (not necessarily doubled), knead in the raisin mixture and almonds. Knead carefully until well mixed. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.

Don't punch down the dough completely but divide in two and without turning each piece into a ball again, transfer to a lightly floured surface.

Using your hands, shape each piece of dough into an oval and place the almond rope slightly off the center of each oval.

Fold one -smaller- side of the dough over the almond rope and fold over the remaining half over the top so the top half overlaps to within 1/2 inch of the bottom half. Press the seam down lightly; do not seal.

Transfer to a baking sheet, cover and let rise one hour.

Preheat oven to 350 degrees f (175 degrees c). Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack.

Prior to serving, dust the cooled loaf with confectioners' sugar.

Mango pudding

It is a good receipt for mango pudding, I obtain blog of Florence, but
I make a certain adjustment, I added sauce to mango on the top also,
because I have much too ripe mango. Low low fresh mangos cubed by
sugar200g of caster aromatized by natural/mango taste thus mango
puree90g grease milk500g of grease yogurt500ml Hello-calorie of
refreshing.Ingredients:400ml (adjust the quantity according to your
own gelatine powderMethod:1 of preference)100ml water30g. Heat milk
with sugar until sugar just dissolved. Remove heat and leave with
cool.2. Stir up mashed potaties and yoghourt of mango in cooled milk.
Tend for a smoothing tool texture.3. Dissolve the gelatine in 100ml
water.4 hot. Stir up the cooled gelatine solution in the mixture of
mango yoghourt. Mix well.5. Pour the mixture of mango yoghourt of 1/2
in the mould of frost, the cold during 20 minutes, above with cubed
mangos and pour yoghourt inside remaining mango mixture.6. Cool during
3 hours before servingNotes: You can make half receipt by reducing all
the amounts by mango of 50%.Mango sauce:Puree 1, cook with the cup of
1/2 of orange juice, 1 honey of tbs, until deeply.

Cast iron biscuits of moment

The receipt of title for the EC of biscuits describe it the art of the
self-portrait, cast iron in your mouth, yumm...., found the receipt of
sugar freezes here.Ingredients:200 the GM Butter80 GM - flour of
vanilla Essence1/4 tsp. salt125 the GM art of the car-portrait-raising
of sifted1 tsp. - sugar freezes cornflourSome sifted125 GM for
dustingMethod:(1) the butter of Crem, sweetens ice, vanilla and salt
until just combined.(2) are added in the flour, the cornstarch and the
mixture of art of the car-portrait-raising until a soft flexible
device is formed.(3) paste of cup in a whistling bag equipped with a
nozzle to hold the first role and rivet washers of pipeout on a
treatment with the furnace tray.(4) make cook with the furnace in a
furnace preheated of 165C during approximately 15 to 20 minutes. or
the tilllight brown.(5) of fresh gold on the grid, sprinkle sugar
freezes on the top if desired.(6) store in tight containers of air.

KOH of grips of Pak

The KOH of grips of Pak, does this, found the receipt from here. The
taste thus the wonderful.Ingredients:A)170g filtered rice flour130
- 150g the instantaneous tbsp yeast1 waterMethod:1 of tsp of the
caster hot sugar360 ml waterB)3/4. Mix (b) and leave coast during 10
minutes for the later2 use. Mix (A) together the well and make cook
finished slow heat stirring up all the hour until thicken (this
process should not be more than 5 minutes differently the mixture will
have pearls sagou to form). Filter this mixture in a large basin of
mixture and cooled him in a basin of water.3. Mix (1) and (2) unit and
mix well. Cover the mixture of happy envelope and prove you in a hot
place during 1 - 2 hours. When the signs of exposure of mixture of the
bubbles everywhere surface then it is ready for steaming.4. Pour the
smooth paste ready in pan and vapor lubricated of the 19.5cm X 19.5
per centimetres on raised heat for 20 -25 minutes.5. Cut of pieces of
so fresh portion

Slow Orange Chicken Of Cooker

I did this at the day for the restaurant car, is so easy, and
delicious taste, I added more ingredients than the original receipt of
packing paper, I add the garlic powder, change sauce of soya with
sauce of soya of maggi, add the peppers powder.Prep: 10 minReady in: 8
hours minServes 10: 48 small thighs without skin without chicken bone
(1 original coldly grated chicken of gingerrootTOSS of soya sauce1
Tbsp. of PACKING PAPER BarBQ Sauce2 Tbsp. of PURE cup of Marmalade1/3
orange of PACKING PAPER of cup of lb./500 g)3 Tbsp. flour1/3 with
flour in cooker.STIR slow in all the remaining ingredients; cover with
lid.COOK on BOTTOM during 6 to 8 a.m. (or on the HIGH one for 3 to 4
hours). -- service > Serving of suggestion with rice cooks hot and the
French beans cooked with the vapor. To double to serve a crowd?
Prepare as directed, by doubling all the ingredients and by increasing
the time of cook at 8 a.m. on BOTTOM (or at 6 a.m. on the HIGH one).
Substitute if you do not have the fresh root of ginger in hand,
employ the ginger rectified by tsp. of 1/2 in the place.

Buckwheat crepe

I made the buckwheat pancake for the breakfast at the day, I never
test this kind of breakfast, surprisingly tasted better than the
regular pancake, this so different, can taste you like there are nuts
in it, but really aucuns nuts of the whole. We ate the pancake with
crepe syrup and the sunny side to the top of egg. You can find the
receipt inside here. I not used the receipt because I bought this
preparation of buckwheat crepe flour.

Silky pudding

In fact the original name is pudding of tofu, I change the name inside
into silky pudding, because there is no tofu in him. Pudding is so
soft like a silk, thus to regenerate me, with the macedoine of cutter
and or of fruits, have only strawberry.Ingredient:1 the almond of tbs
gr. sugar1 of the package agar-agar1300 milk50-70 essencestrawberry or
the agar-agar of the fruit cocktailMethod:Cook with sugar and milk
until boiled, start from him to cool in the refrigerator. Manage the
service of pudding it with the macedoine of cutter or fruits.

Biscuits of Stick of Nila

I found the receipt inside here, the receipt is not certain. I am so
curious about this biscuits, one of the ingredient is condensed milk.
I must guess and made a certain adjustment with this receipt, taste
good, but I think the nearest time, I will initially cut biscuits
before I put in the furnace, in this moment you can see a part of the
glazing of slit on the top. The tbs of the cup butter5 of the cup
flour1 of Ingredient:1 1/2 condensed milk2 the receipt essenceIcing
milk powdervanilla of tbs of the eggs yolk3. Method: Mix all the
ingredients together, it to extend in the biscuit pan, the thickness
of biscuits 6 mm.Put glazing on the top, crossed inside to the
rectangle or the place, makes cook with the furnace during 30-40
minutes at 150 C.

Soft and sour cake of layer

Seulement un mot à a décrit ce yumm de gâteau. J'ai employé des
sucreries de Haw pour ce gâteau. La recette est d'ici.
Ingredients:330g crackers350g crème butter/margarine400g a condensé
les grands oeufs milk10, separated100g sugar120-180g très bien
granulé grand Haw s'écaille (le poids de flocons de Haw dépend de
la taille de Haw s'écaille utilisé et comment ils étroits sont
placés dans le gâteau.) Method:Prepare un bidon du gâteau 8-inch.
Légèrement graisse avec les biscuits crèmes de
butter/margarine.Crush jusqu'à ce qu'ils ressemblent à la chapelure.
dans le processeur de nourriture ou alternativement, employez un grand
sac de Ziploc, fermez-vous et l'écrasez avec du beurre du roulement
pin.Beat et le lait condensé jusqu'à ce que crémeux. Ajoutez les
jaunes d'oeuf un par un et les battez jusqu'à ce que bon incorporé.
Battez les blancs et le sucre d'oeufs jusqu'à ce que pelucheux (des
blancs d'oeufs n'ont pas besoin d'être battus jusqu'à ce que les
crêtes raides form.)Add aient écrasé des biscuits dans le mélange
de l'étape 3. Puits de mélange. Pliez les blancs d'oeufs dans l'eau
de batter.Bring dans un vapeur pour bouillir. Placez l'étain
préparé de gâteau dans le vapeur et à l'aide d'une poche de 4
onces, pâte lisse de portée dans l'étain. Nivelez la pâte lisse
avec une petite spatule excentrée. Complétez la pâte lisse avec des
flocons de Haw et la vapeur pour poser 5minutes.Repeat des flocons de
pâte lisse et de haw, et la cuisson à la vapeur jusqu'à toute la
pâte lisse est épuisée. Augmentez cuire le temps à la vapeur
pendant que le gâteau devient thicker.When que toute la pâte lisse
est finie, gâteau de vapeur pour davantage de gâteau de 30
minutes.Let frais complètement avant de le tourner dehors du gâteau
tin.Note:If vous employez les biscuits simples normaux (biscuits non
crèmes), poids de butter/margarine pouvez être apporté jusqu'à
400g.

Biscuit of chienchien of Horlick

I did this with the day, very easy to make, any additional sugar, no
additional egg, but the taste is yumm. They do not sell the cruch koko
inside here, instead of that I employed regular rolled oats. I found
the receipt of the higher butter of milk powder180g of the corn
flour25g of here.200g flour25g (pieces of chocolate gold of large can
of churn recommended)80g horlicks100g certain minis package of
chocolate chipsa of Koko Krunch preheat the furnace with 140°C.Line a
sheet of treatment the furnace with paper and the aside.Sift unit of
treatment the furnace together the higher flour, cornstarch and dried
milk in an average basin. Place aside.Cream together butter and
Horlicks in a large basin of mixture during approximately 3 minutes at
at fallback speed. Pay attention not to over-beat.Add in the filtered
dry ingredients and beat it so that approximately 1 minute works the
paste of dough.Divide in great pieces of chocolate of 11-12g each.Add
3-4 in the paste and the bearing divided in balls. Place them in a way
ordered on the treatment at the furnace sheet.Use that the mini
chocolate notches like noses of ` ' and add 2 Koko Krunch for the `
ears' Bake during approximately 25 minutes or to biscuit is the brown
one of gold foil of treatment the furnace of colour.Remove of
oven.Transfer to a grid to be cooled before stored in a hermetic
container.Yield: 25 biscuits

Biscuits of imagination

The this biscuits, if nice of imagination, I found the receipt
here.Ingredients:300 general-purpose butter of the tsp
vanillaMethod:Mixer of the corn starch1 of the tbs flour1 of gr. of
the eggs yolks500 of glazing sugar4 of the gr. butter100 and ice until
soft sweetens it, adds the mixer, egg yolk still, adds the flour,
reduces to starch corn and vanilla, mixture and mixture with rubber
spoon/spatula.For decorationIngredients:500 the cream of tsp of the
eggs white1 of glazing sugar100 DC of the tartar (Method:Mix gasoline
of tsp of optional)1tsp vinegar1 all the ingredient with the method of
Marie of bath of With, during 5-10 minutes. Leave the furnace and mix
it to the soft peak.

Chicken biscuit of Kampar

This cookie recipe is so unique, there is no trace of chicken , even a little bit. The source of this recipe from Amy Beh. Taste so wonderful.

Ingredients:

300g plain flour

1 tsp baking powder

1/4 ammonia powder/baking ammonia

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1 tbsp icing sugar

60g sesame seed

100g candied winter melon(chopped finely) ( I put more 150 gr)

1/2 tbsp garlic(minced very finely)

30g cooking oil, ( I put 2/3 tbs shortening)

2 pieces nam yue(red fermented bean curd)

1 egg(lightly beaten) ( I put 1 1/2 eggs)

30g maltose(mai tang)

What to do:1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.

2. Combine all the dry ingredients and mix well.

3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.4. Mix and knead gently into a soft dough.

5. Roll dough into small marble size pieces.

6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.

7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).

8. Cool on wire rack and store in an airtight container.

Notes:

1. I added 2 1/2 pieces of nam yue

2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg.

3.ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.You will not get the exact same texture using ammonia powder but its good enough…

Talam pandan

This receipt is for the subsistence, I thus is satisfied, found out of
juice alkalin of tapioca flour400 ml water1 tsp. water(B)boiled250 the
GM sugar600 ml water1/4 tsp. salt3 Tbsp. Pandan of the kwee flour40 GM
of rice flour50 GM Hoen of here.Ingredients:(A)150 GM a small young
person white coconut of the green colouring(1/2, vapor of salt of 1/2
tsp.) for 8 mins.Method:(1) ingredients of trust (A) together and
well.Mix in the ingredients(B) in the mixture of flour mixes and
strain.(2) heat of low use to make cook the paste smoothes until
slightly with deeply. Pour in a plate and a vapor 8"carrés with the
heat raised during approximately 40 - 45 mn of oruntil cooked. Leave
to cool before slicing.(3) half-compartment and coat with coconut
cooked with the vapor before being useful.

Vapor moist chocolate cake

For Chocoholic addict, this cake so moist and mmm, mmm , good. This recipe , I found it from here.

Ingredients:

1/2 can of Full Cream Evaporated Milk (about 200g)

250 g butter

2 Eggs,lightly beaten with a fork

1 cup of Plain flour

1/2 cup of Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Vanilla Extract or 1 tsp Vanilla essence,

1 cup sugar

Method:

1. Combine Castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.

3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.

4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).

5. Heat up the steamer.

6. Lined and greased a 8 or 9 inch baking pan.

7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

8. Steam over medium heat for 45 mins.

9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping:

1/2 can of Condense milk

1/2 tsp of Vanilla extract or 1 tsp Vanilla essence

1/4 cup Corn oil1/6 cup Cocoa powder,sifted1/16 tsp Salt (Okay, this is just a small pinch of salt)

1. Combine the sifted cocoa powder,condense milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool the chocolate topping a little before spreading on the cake.

Notes(by me!):

1. I did not line the cake pan, but i greased the pan generously.

2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up¦(This is optional, but i find it useful)

3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.

4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup. Recipe is from Dralion from Kitchencapers.net

Sweet potato Klepon

This taste of marvellous and soft sweet potato klepon, sugar in the
average cast iron in your mouth, I found the receipt of the pieces
here.Ingredients:(20 of the soft viscous water of tbsp of rice cooked
with the vapor by each)150g flour6 of 20g potato150g or the corn of
the tsp more1 oilchopped of the pieces of vapor coconutMethod:1
melakafreshly grated gula) the sweet potato until soft.2) in a basin,
crushes sweet potato, is added in the viscous rice flour, water and
oil.3) mixes until a paste smoothes is formed. You can add more water
if the thedough is) melaka of gula blow of axe dry.4 in the face
pieces.5 of bite) divide the paste into 20g each one and in the gula
melaka.6) put the balls wrapped in a large pot to boil water.7 wraps
it) fish them outside when the ball floats.8) throw them in the air
above with a dish filled with coconut grated and allaround of coat the
balls.9) eat them and appreciate the glare of the molten melakaNotes
of gula: you can add the pandanpaste to make him more water of
consequently fragrant.Adjust because some sweet potatos are drier
while othershave a higher level of moisture.

cake Basbousa-Egyptian of semolina

Basbousa - Egyptian Semolina Cake. The combination of lemon and
almonds introduces the Middle East into your cup extrafine yogurt2
ounce (cup of 1/2) Syrup16 almondsSugar bleached liquid ounce of the
treatment the furnace powder3/4 of the tsp semolina1-1/2 of the medium
eggs12-1/2 ounce (2 cups) of vanilla extract2 of the tsp sugar1 of the
cup butter3/4 not salted tbsp of home.Ingredients:Batter 7 (2 the
cups)water 2 format of cup the juiceMETHODPreheat extrafin of lemon of
the tsp sugar1 the furnace with 375°F. Start by making the smooth
paste. In a large basin, beat butter, sugar and vanilla until light
and with fluffy. Add eggs and beat well them. Mix gradually in the
semolina and the baking powder. Add yoghourt and mix well until the
paste smoothes is smooth. Draw aside the smooth paste in a place
lubricated of pan out of Pyrex glass an almond in the center of each
diamond. Make cook with the furnace during approximately 20 minutes,
until a knife inserted into the center comes out of clean.In the
interval, make sugar syrup: In a pan, bring water and sugar to
boiling, then add the lemon juice and reduce the heat.Simmer,
discovered, during 10 minutes, then remove it heat and allow cool.When
that the cake is made cook, remove to it furnace and pour syrup cooled
above the hot cake. Cool, cross and stored in an airtight container.

Cast iron biscuits of chocolate moments

It of completely delicious biscuits, for chocoholic, I like this
receipt of cookies.The at the origin of time of the o' lake
butter.Preparation of ground: time 45 minBaking: 10 minutes (I made 19
minutes for 165 C)Yield: 4 butters dozen of cup of the Ingredients:1
biscuits, softened (I employed margarine)2/3 sugar1 the soup spoons
cocoa2/3 sugar2 out of powder by general-purpose not sweetened cup of
cup of the cup flour1/3 cornstarch1/4 of cups of the red spoon with
instant coffee by cup vanilla11/2 and/or the green sugar of decorator
or the powder sugar, if butter of desired.Method:Combine, sugar and
vanilla in the large basin. Beat at the mean velocity, basin of
scratch often, until crémeux. Bring back speed to bottom; add the
flour, the starch of corn and the cocoa. Beat until mixed.Cover good;
refrigerate to the company (1 furnace of hour).Heat with 350°F (I make
cook with the furnace with 165 C). Form the round spoonfuls with
coffee of paste in the balls of an inch. Place 2 inches of distant on
ungreased the biscuit sheets.Bake for 10to 13 minutes ()or 19 minimum
until edges are placed. Leave stand 1 minute; remove biscuit
sheets.Meanwhile, sugar and sugars of powder decorator by trust, if
desired, in the small basin. Roll hot biscuits in the mixture of sugar
and still when cooled..TIP: Roll biscuits in the mixture of the powder
sugar and cocoa instead of the caster sugars of sugar and decorator.

Dry grape biscuits of cornstarch

I found this receipt of the lazy blog of chief, I thought that I will
give him a defect of the sound reproduction of test, it is a nice
receipt. The biscuits is so rubbery because of the dry grapes, and the
pineapple, the cornstarch returns crunching it. I also put dry
pineapple in him. The butter of Ingredients:170 G, general-purpose
salt white of spoon with coffee of the treatment the furnace powder1/4
of spoon with coffee of softened135 G sugar1 egg190 G flour60 G
cornmeal1, grated the bark of 1 raisinsWhat of the spoon with coffee 1
1/2 teaspoon)70 G of the orange(about 1 with do:In a large basin,
butters of mixture and sugar to egg and with the beat well.In of
creamy.Add another basin, stir up together the flour, the meals, the
baking powder and salt; add gradually to the mixture of butter. Add
the orange bark and mix completely. Stir up in the dry grapes. Work
the paste in the ball, narrowly wrap it in the plastic envelope, and
cool to the company, approximately 1 hour. Bail out out of 1 soup
spoon of paste and bearing in a ball between your palms. Place 1 inch
of distant on the slightly lubricated biscuit sheet, then flatten it
slightly. Make cook with the furnace in 350 degrees F (175 degrees of
furnace of C) during 15-19 minutes or to the edges are golden.Store in
container.Notes:1 hermetic. You can bring back sugar approximately to
110g if you do not want that it is too soft. The original was
150grams.2. Time necessary for the treatment the furnace depends the
thickness and on the size of your biscuit. Mine was rather large and
thick, thus that took a little longer. Adjust consequently.

More images of Chinese festival of lantern

Festival chinois de lanterne

I saw this interesting sculpture in dragon made starting from the
spoon of porcelain, the basin, the dish, cups etc., I do not know they
did it, narcotic.

Candy making

We observe this type make the sugar refinery, thus astonishing and
interesting thing to observe. We bought the sugar refinery of
butterfly for $3, I really wanted the dragon its, but it is to $
expensive 10. Appreciate it video.

Manufacture of sugar refinery

We observe this type make the sugar refinery, thus astonishing and
interesting thing to observe. We bought the sugar refinery of
butterfly for $3, I really wanted the dragon its, but it is to $
expensive 10. Appreciate it video.

Festival chinois de lanterne

We went to the Chinese festival of lantern the working day yesterday,
and took much video and image. Defect of the sound reproduction, it is
surprisingly beautiful, and we is so lucky, it is one fine day also,
there is not any rain. Appreciate it video:)

Festival chinois de lanterne

Chinese festival of lantern (boat of dragon)

More visual of the Chinese festival of lantern

Festival chinois de lanterne

We went to the Chinese festival of lantern the working day yesterday,
and took much video and image. Defect of the sound reproduction, it is
surprisingly beautiful, and we is so lucky, it is one fine day also,
there is not any rain. Appreciate it video:)

Chinese festival of lantern

We went to the Chinese festival of lantern the working day yesterday,
and took much video and image. Defect of the sound reproduction, it is
surprisingly beautiful, and we is so lucky, it is beautiful day also,
there is not any rain. Appreciate it video:)

Whole Corn Bread

Before the bakingStill of bakingAfter has the whole flour of corn, I
did this today. Here the receipts, but for this reverse of receipt the
quantity of whole corn and white flour, thus the weight of whole corn
is larger than the flour with bread. I employed the vegetable fat
content instead of oil. The defect of the sound reproduction, the
bread is so soft.