Beautiful roses

486 Pins
·
8mo
This may contain: a stack of crackers sitting on top of a plate next to a cup and saucer
1:04
Easy Dutch Stroopwafels!
5min · 20 servings Ingredients: For cookie: • 4 and 1/2 cups all-purpose flour • 1 cup melted butter • 1 1/2 cups white sugar • 4 and 1/2 tsp. active dry yeast • 1/2 cup lukewarm milk (80 degrees F.) • 1 large egg • 2 tsp. vanilla extract • 1 tsp. cinnamon • 1/2 tsp. salt To make the caramel filling, see our video on Homemade Salted Caramel.
This may contain: a person is cutting into a cake on a plate with the words fluffy yogurt cake
1:00
Fluffy Yoghurt Cake - Japanese Cheesecake with yoghurt.
A delicious, light and fluffy version of Japanese Cheesecake. Fluffy Cheesecake - Japanese Cheesecake with yoghurt. • 15cm springform cake tin • 3 egg yolks • 30g cooking oil • A pinch of salt • 210g unsweetened yogurt • 2g vanilla • 35g cake flour • 15g cornstarch • 3 egg whites • 5g lemon juice • 65g sugar Method: • Mix yolks, cooking oil, salt, yogurt, vanilla, cake flour, and cornstarch in a separate bowl. • Beat egg whites with lemon juice and sugar. • Gently fold in egg white mixture. • Bake in a water bath in the oven for 40-45 minutes at 150°C. Do not open the oven door during the baking process as this causes the cake to deflate. Recipe by Vy Khue
This may contain: someone placing chocolate chips on top of a brownie in a baking pan, with another hand reaching for it
0:31
Double chocolate loaf cake
40min · 1 serving All purpose flour-1 cup • coco powder-1/2 cup • baking powder-1 tsp • melted butter-100gram • brown sugar-1 cup • egg-2 • vanilla-1tsp • hot coffee-1/2cup • chocolate grated-1/4 cup • . • Mix the egg and sugar, add butter, vanilla. Add in th flour, coco powder along with hot coffee. Mix in the chopped chocolates. Bake for 30 to 35 minutes in your loaf pan at 180 degree. top with more chocolate chips . 😊 • .
This may contain: a person holding a spoon over a chocolate dessert
0:47
Chocolate Panna Cotta
Ingredients • 100g whipping cream • 95g milk • 20g sugar • 50g dark chocolate • 5g gelatine leaves • 30g water Method: • Soak gelatine leaves in cold water for 10 minutes. • In a pan on medium/low heat, add cream, milk and sugar until dissolved. • Add chocolate and mix. • Add squeezed gelatine leaves. • Allow to cool and strain into ramekins. • Refigerate a minimum of 8 hours or overnight. • Recipe adapted Vy Khue