Japanese steamed cakes

Mix the flour with the baking powder and sift.

The egg is mixed with milk, sugar, oil and cocoa. Add over the flour and mix with the whisk until smooth.

Pour the composition into 4 forms of muffins, lined with paper and place in the steamer, over medium heat, for 8-10 minutes or until the toothpick test passes.



Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Aromatic bath cakes

Today I propose a recipe for aromatic cakes that melt in bath water and will soften and moisturize your skin. You can use them yourself or with your partner or you can give them as a gift to your loved ones. You can also use these fragrant and delicious cakes in manicure or pedicure water to moisturize your hands and cuticles. You will have a delicious treat. The skin will become smooth and velvety.

You can choose the combination of essential oils according to your preferences. But don't forget to use essential oils for internal use, in no case those for the aromatherapy lamp. These can be toxic. If you care about your health and you really want to pamper your skin, I recommend using edible ingredients in cosmetics, as raw and organic as you can. The results on the skin are clearly superior compared to classic cosmetics.
In a bathtub I use three of these cakes. They are simply a delight for the skin. But be careful when getting out of the bathtub. It slips. As I told you, they are also sensational in manicure and pedicure water. If you try the recipe for flavored bath cakes, tell me how they turned out or if you have other favorite recipes and want to share them, I am waiting for you below with comments.
I hug you,
Irina


Delicious cakes with cream and chocolate & # 8211 Can be decorated any way you want

This recipe is a super delicious recipe to enjoy with your loved ones. It is not difficult to make and its composition consists of a delicious fluffy pandispan with a delicious chocolate filling with whipped cream. The recipe below is for 14 cakes (28 shells). Good luck with the cake!

Ingredients for shells:

  • 6 eggs
  • a pinch of salt
  • 6 tablespoons sugar
  • 8 tablespoons flour
  • vanilla essence

Cream ingredients:

Ingredients for syrup:

Ingredients for topping:

How to prepare shells:

With the help of a mixer we will first mix the egg whites with the salt until they acquire the consistency of a meringue. Over these we will add the yolks and the essence, mixing continuously. The flour will need to be gradually sifted over the composition in the mixer. We will continue to mix until it has a homogeneous texture.

Now von pours the composition from the mixer into a shape tool (poush).

We will prepare the shapes (circles) with baking paper and we will pour the poush composition into them.

Separately we will preheat the oven to 180 g. We will add the shells in it for 20 minutes.

When they are ready we will leave them to cool.

Syrup preparation method:

We will mix in a small bowl the water with the sugar and the essence until it melts.

How to prepare cream:

In a bowl, using a mixer, mix the whipped cream, sugar and orange essence. We will mix well until it acquires a creamy consistency.

Toping preparation method:

In a pot we will add liquid cream and milk chocolate. We will steam the pot until it melts. Set aside and leave to cool a bit.

How to prepare cakes:

We'll start by removing the shells from the molds. With the help of a brush we will syrup each one. Over these we will add the whipped cream. Over this we will add the other shell. A cake will consist of two shells filled with whipped cream. Over these we will add the chocolate topping.


How many meals does a 12-18 month old child need?

The 12-18 month old baby needs three meals, two snacks and a portion of cow's milk. You can also continue breastfeeding where appropriate. The food schedule should be set according to the child's preferences. Try to feed your child at regular intervals. You can gradually change the quality, number and variety of foods to be included in the child's diet. The child should not be forced to eat, but to rely on his self-regulation instinct to avoid an insufficient or, on the contrary, excessive diet. Experts insist that the little ones be fed according to their physiological stimuli, so when they are full, they should not be forced to eat everything they have on their plate.

After the first year of life, you can also introduce salt into the child's diet, but gradually. In addition, the intake of carbohydrates must be increased now, and that of fats - low. However, you should give priority to unsaturated fats as they provide the necessary fatty acids, which are important for the development of the nervous system and for the prevention of cardiovascular disease.


Walnut and cocoa cakes

1. Put the following ingredients in the steam bath: chocolate, sugar, butter, vanilla sugar and two egg yolks. Boil for about 15 minutes, until a very well-bound cream is formed and leave to cool.

2. Meanwhile, clean the walnuts, cut or crush and cook for a few minutes. Line the pan with butter and flour.

3. Separately, beat the egg whites and, when the chocolate cream has cooled, mix with the beaten egg whites, the baking powder quenched in a few drops of lemon, the nuts and the flour. Do not use the mixer as it will leave the dough and will not be fluffy. Slowly mix the composition in the same direction. Pour into the pan and put in the oven at a temperature of 160 ° C.

4. While the countertop is baking, prepare the glaze. Put the butter, sugar, vanilla and cocoa in a saucepan and boil in a steam bath until the composition thickens. Allow to cool and, after baking, the cake is allowed to cool for a few minutes and then spread the icing over the entire surface. Cut as desired, rhombuses or squares and serve with tea or coffee.


30 recipes Tasty Cakes

Contents Queen Victoria's cake, a royal treat. 5 Chocolate cake. 7 Cake with biscuits, yogurt and strawberries. 8 Pdurea Neagr cake. 9 Tort Amandin. 10 Walnut and coffee cake. 11 Cake with guilt and fear. 12 Cream and orange cake. 13 Diplomat cake with pineapple. 14 Apple cake. 15 Rice cake and pudding. 16 Pet Cake. 17 Pineapple cake. 18 Mini kiwi cake. 19 White top cake. 20 White mousse cake and berries. 21 Cream and caramel cake. 22 Tort Dobos. 23 Raspberry cake. 24 Biscuit cake. 25 Spiral cake with chocolate. 26 Pancake cake with caramel syrup. 27 Tort Clovn. 28 Cake with yogurt cream. 29 Tort Snickers. 30 Poppy cake. 31 Tort Tiramisu. 32 Cake with mascarpone cream and strawberries. 33 Cream and coffee cakes. 34 Chocolate cake with wax. 35

Queen Victoria's cake, a royal treat We thought of starting this cookbook with a special cake! In the following we present a royal cake, enjoyed by the crowned heads of the royal court of England. Victoria cake is an easy cake to prepare, perfect for summer, with an interesting history behind the gastronomic curtain. The traditional British cake was named after Queen Victoria of England (1819 - 1901). Because lunch was usually served at noon, the queen often went hungry at about four o'clock in the afternoon. That's why tea was served with cakes and sandwiches with bread and butter, assorted candies. Because she was a pragmatic person, the legend says that the queen considered it too big a headache to serve so many kinds of cakes, which require a lot of preparation time, and that it would be better to have a single cake that to combine them all. Thus appeared the Cake of Queen Victoria, which has remained famous to this day. The cake is also known as the Victoria Sandwich. The royal history of the cake does not end here, the Queen's Cake was brought back to attention by Princess Diana, who greatly appreciated this simple and delicious cake. The Queen's cake is simple to make, with a cake top and a light cream plus strawberry jam. The secret of this cake is the simplicity and refinement of the recipe. It is extremely important that the countertop is fluffy and light, and the recipe must be followed very carefully, so that it comes out perfectly. It is said that oven manufacturers test their machines with this countertop for the Queen's Cake. The unwritten laws also say that the Queen's Cake can only be prepared with the best quality strawberry jam, and the amount of jam in the cake must be very large. In order not to keep you in suspense, here is the recipe:

Ingredients: Top 225 g butter or margarine, room temperature 225 g powdered sugar 4 medium eggs 2 teaspoons vanilla essence 225 g flour 2 teaspoons and a half baking powder Cream 150 g soft butter 340 g powdered sugar 1 teaspoon vanilla essence 3 tablespoons warm water (45ml) 2 tablespoons strawberry jam fresh strawberries or berries to taste (optional) Preparation: Top Preheat the oven to 180 degrees C, level 4 in the gas oven. Prepare two round countertop shapes, with a diameter of 18 cm (they must be greased and covered with baking paper). Beat the butter or margarine with the powdered sugar until a fluffy consistency is obtained. Beat eggs and add vanilla essence. Gradually add beaten eggs to the butter mixture. Sift the flour together with the baking powder and gradually incorporate it into the butter and egg mixture. Divide the mixture into two equal parts and put in trays, leave in the oven for 20 minutes or until baked, you can check with a toothpick inside. After they cool down, ie after approx. 5 minutes, can be removed from the pan and allowed to cool completely. Cream Until the tops are baked, the cream can be made. Beat the butter until it becomes creamy and fluffy, gradually add the sugar, then the vanilla essence and water. This butter cream can be replaced with whipped cream or even tiramisu cream. Put the cream between the two tops (be careful not to be too much) then the strawberry jam and, if you want, some berries or pieces of strawberries. You can put the jam before the cream, depending on preference. Garnish with powdered sugar. Good appetite! We still invite you to discover the best cake recipes! The Gustos.ro team

Chocolate cakeCooking time: 59 minutes (medium complexity) Ingredients: For the top: 350 g dark chocolate 70% cocoa 150 g milk chocolate 250 g butter 350 ml milk 300 g sugar 4 eggs 400 g flour 1 teaspoon baking powder 1 powder of salt 1 sachet of vanilla sugar for the icing: 200 g dark chocolate 50 g butter 75 ml condensed milk Preparation: Dark chocolate, milk chocolate we melt them in hot milk, then let them cool. Heat the oven to 170 C, melt the butter, beat the eggs together with the sugar and vanilla sugar and add the melted butter to them. In a larger bowl, combine the chocolate mixture with the egg mixture and then the flour mixed with the baking powder and salt. The dough obtained is poured into a cake form with a diameter of 24 cm, well greased with butter. Bake the dough for 45-50 minutes, prick the top with a toothpick, it will come out with traces of chocolate on it. For the icing, put the broken chocolate in pieces in a bowl together with the butter and milk on a sea bath and pour it over the cooled top. We decorate everything with fresh strawberries or after inspiration. Author: Andreea's Chinesefood

Biscuit cake, yogurt and strawberries Preparation time: 1 hour (high complexity) Ingredients: a packet of biscuits (200g) 600ml yogurt 200 ml sour cream 200 ml whipped cream 200g white chocolate 500g strawberries (original recipe said raspberries) 20g gelatin syrup for syrup biscuits Mod Preparation: First melt the chocolate with the cream on a steam bath, but be careful not to boil it. Allow the melted chocolate to cool slightly and in the meantime moisturize the gelatin according to the instructions on the package. When it is ready, add it over the melted chocolate and mix well. Cover the bowl with cling film and refrigerate for an hour. Remove the cream from the fridge, remove the foil and mix it


The cake of happiness

Pt. top: 3 eggs, 6 tablespoons sugar, 3 tablespoons oil, 2 tablespoons milk, 2 tablespoons cocoa, 1 teaspoon baking powder, vanilla essence, 4 tablespoons flour.
Pt. syrup: 100 ml water, 100 ml orange liqueur, 100 g sugar, 50 ml orange juice.
Pt. cream: 2 oranges, 200 g sugar, 200 ml water, 100 ml tangerine liqueur, 150 ml liquid cream, 2 sheets of gelatin.
Pt. nougat: 100 g sugar, 1 tablespoon water, 100 g almond flakes.
Pt. Italian meringues: 4 egg whites, 150 g caster sugar, 4 tablespoons water.

Wheat:
Mix eggs with sugar, add oil, milk, vanilla essence and flour mixed with cocoa and baking powder. Pour the composition into a round shape lined with baking paper and bake for 20-25 minutes. Remove the baking tray from the tray and allow to cool.

Cream:
Peel the oranges. The core is finely chopped and the julienne peel is cut. Bring water to a boil and add the orange core, 200 g of sugar and simmer for a few minutes. Add the liqueur and julienned orange peel, and simmer for 20 minutes. Set aside, and after cooling, mix with liquid cream and melted gelatin in a little warm water.

Boil the water with the caster sugar until a well-bound syrup is obtained. Mix the egg whites and pour the hot syrup over them, in a thin thread and continue kneading until the composition cools completely. Put the mixture in a pan and bake for about 2 hours, with the oven door ajar, until the meringue hardens. Remove the tray, allow to cool and then crush lightly.

Nugatina:
Caramelize the sugar with water, add the almond flakes, mix until a compact mass is obtained and remove from the heat. Grease a piece of marble with oil, pour the nutmeg and let it cool. It is then crushed with a weight, until it crumbles into smaller pieces.

Syrup:
Put in a bowl water, sugar, juice and orange liqueur. Boil for a few minutes and allow to cool.

Assembly:
Nugatina mixes well with the meringue then, everything is incorporated into the orange cream. The obtained composition is poured into a form and left to cool for two hours. The form in which the top was baked, it is washed and wallpapered with food foil, then the top is placed, it is syruped with orange syrup, and the cream is spread evenly on top. Keep cold until serving. Decorate with orange slices, mint leaves and glazed almonds.


Japanese recipe: Chawan Mushi

Chawan Mushi from: chicken breast, soy sauce, eggs, dashi, mushrooms, parsley.

Ingredient:

  • 65 g chicken breast, cut into pieces in one gulp
  • 2 teaspoons light soy sauce, plus 3 tablespoons soy sauce
  • 2 large eggs
  • 375 ml dashi (fish juice)
  • 4 fresh shiitake mushrooms (without stalks)
  • 1 tablespoon parsley stalks, cut into 2.5 cm pieces
  • 4 fresh sprigs of parsley, for garnish

Method of preparation:

Sprinkle the chicken with 2 teaspoons of light soy sauce and store. Break the eggs into a bowl and beat lightly. Add the fish juice and 3 tablespoons of soy sauce. Mix well and strain.

Mushrooms, parsley stalks and chicken are divided into four equal quantities, which are put into four forms of baking with a lid, and the egg composition is poured on top.

In a steaming pot, pour water to a height of 2.5 cm and bring to the boil. Reduce the heat to medium and place the four shapes in the pot. Boil on steam for 10 minutes and serve garnished with parsley sprigs.


Video: Taiwanese Castella Cake Recipe. Emojoie (October 2021).