Baking Taitai 烘焙太太: Thai Milk Tea Cotton Cake 泰式奶茶棉花蛋糕 （中英加图对照食谱） How time flies, tomorrow will be my blog's 3rd anniversary!
Thank you all my wonderful readers and followers for your support and encouragement all these while to keep me sharing here despite my busy schedule. 时间过得好快，明天就是部落格的三周年庆了！ 在这要感谢一直以来支持我的忠厚读者们，谢谢你们给予的鼓励，使我在百忙中不忘来这里与大家分享我的烘焙心得。 I've baked this delicious, soft and cottony cake using the Thai tea mix which my dearest sister-in-law has bought for me during her recent holiday in Thailand. This cake is baked in my new push pan which is leak-proof and watertight, thanks to the patented advanced technology!
I have shared this wonderful experience in a few Facebook groups yesterday before I did up this post and many have asked me where to get this amazing non-stick cake pan. Key in this discount code BTTPP0716 at the Checkout page and it will entitle you : - 20% off all their products (Pushpan, Tovolo, Staybowlizer) on their online store for purchases made from today till 31st July 2016. 想烤出完美的蛋糕，一定要把食谱读好跟着做，还有请注意我给的提示哦！ Preparations 准备: 1.
Yeast. Celebration Cakes. Butter cake. Carrot cake. Chiffon Cake. Cream puff. Cookies. Bars. Cupcakes. Muffins. Melting moments. Bread-based. Yoghurt. Buttermilk. Condensed milk. Sour cream. Cream cheese. Spice. Tea. Matcha. Espresso. Pear. Berry.
Lemon. Orange. Banana.
Apple. Coconut. Fruit cake. Chocolate. Egg whites. Egg yolk. Pistachio. Walnut. Almond. Black Glutinous Rice. Baklava Loaf. Are you a baklava fan?
Unless you really dislike honey or nuts, there isn’t much in the flavor profile of the flaky, Middle-eastern pastry to object to. That being said, it is surprisingly difficult to find a good baklava. Far too many are too soggy, too mushy, too nutty or too sweet. As an alternative, I recently tried out this recipe for a Baklava loaf, which incorporates the nut and honey flavors of baklava into an easy-to-make quick bread. Instead of using phyllo dough, this loaf has a crumbly dough with a texture somewhere between scone and cake as its base. The result is delicious. If you want to add a twist to this, you could add some rum to the honey sauce before drizzling it over the loaf. I’ll say this again at the end of the recipe, but I think that this is a loaf best served warm, so either eat it while it’s nice and fresh or pop it in the microwave (or toaster over) for a bit to heat up each slice before you dig in.
Honey syrup 3/4 cup sugar 1/4 cup honey 1/2 cup water. Basic Scones Recipe. Pineapple Upside Down Biscuits + A Cooking Weekend in June! UPDATE: I’m an airheaded dork!
Contest time has NOT ended. Feel free to continue entering until midnight tonight. I need coffee. Lots to cover today. Typical Monday! But I’ll try to make it worth your while. Some time ago, I had a visitor at the ranch. In all seriousness, Pam is a serious inspiration to me in so many ways. In a minute, I’ll show you Pam’s latest cookbook and a recipe of Pam’s that I made last night. But first…the fun part! Today, to celebrate cooking… Tres Leches Cake. I first made Tres Leches cake about five years ago, when my baby was still a baby and I was trying to find something yummy to make for my friend Ana for her birthday.
Ana’s from Mexico and taught me how to make pico de gallo and guacamole, and I asked her what her favorite kind of cake was. “Tres Leches,” she said in her sweet Spanish accent. “Tres Leches?” I said. “Three milks?” Ana went on to explain to me what Tres Leches Cake is: a light, airy sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. To die for. I did some digging and some reading and wound up making this very cake for Ana’s birthday. Throw flour and baking powder into a mixing bowl…
Cherry Clafoutis Recipe. Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish.
In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way. Method 1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish.