Hailey Bieber posting her skin care routine and act like the sweetest person ever #Shorts
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Quickest, Softest Eggless Chocolate Cake | Fluffiest Chocolate Cake in JUST 6 minutes #SHORTS
Chocolate cake in just 6 minutes? YES, please !
this is honestly the SOFTEST chocolate cake ever and so quick to put together! You just need to transfer the batter into a micro safe dish and cook it in the microwave for 6 minutes ( may take slightly longer or shorter depending on the power of your micro)
For this recipe you need to cook the cake on the regular heating mode- what you’d use to re-heat your food!
#Chocolate #Cake #Eggless
Ingredients -
* ¾ cup vegetable oil
* 1 + ¼ cup super fine sugar
* 1 cup yogurt ( homemade dahi works)
* 1+ ½ cup maida
* ¾ cup cocoa powder
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ cup milk
1. For Chocolate Ganache -
2. For Mixing Bowl -
3. For Microwave Safe Dish -
How To Make Chocolate Cheesecake Dip - Sweet Treat Sunday - By One Kitchen Episode 819
Sweet Treat Sunday is here! I have a wonderful chocolate cheesecake dip for you!
SUBCRIBE for DAILY recipes:
You will need:
Fruit of your choice (strawberries are delicious!)
Blended Digestive or Graham crackers
125 grams of milk chocolate (4.4 oz)
100 ml of heavy cream (0.4 cups)
75 grams of sugar (2.6 oz)
200 grams of cream cheese (7 oz)
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Food, Cooking and Recipes
#food #cooking #homemade #recipe #cheesecake #dip #fruit #summerdessert #dessert
*4 INGREDIENT* CREAM CHEESE AT HOME | EASY CREAM CHEESE RECIPE FOR DESSERTS #shorts
The store bought cream cheese costs about Rs 200 for 150 grams, but today let’s make 250 grams at home for just Rs 130 using the most basic ingredients that I am sure you already have in your kitchen????????♂️✨ Trust me, this recipe couldn’t get any easier, and you are going to get this rich, creamy and perfectly smooth cream cheese in your kitchen within minutes ????✨Try it today and whip up your favourite desserts using the freshest cream cheese ever ????
Ingredients
✨4 cups full fat milk
✨1 cup fresh cream
✨Pinch of salt
✨3 tbsp vinegar
Method
1. In a saucepan, set over medium heat, pour milk and cream and heat till it becomes warm.
2. Once it is warm, add salt and vinegar. You’ll notice that the milk and cream will start to curdle and separate. Take it off the heat at this stage.
3. Place a muslin cloth over a large sieve, set over a bowl and pour the mixture onto it. Let all the extra whey water drain and collect in a bowl.
4. Take the cheese from the muslin cloth and place in a blender jar. Blend till a smooth texture is achieved.
* If you feel it isn’t smooth enough, add the whey water 1 tbsp at a time and blend again for 15 seconds.
5. Once the desired smoothness is achived, place it in a container and cling wrap it to prevent it from drying.
Refrigerate for about 30 mins and your homemade cream cheese is ready to be used.
Tips and Tricks✨
1. Only use full-fat milk for this recipe.
2. Instead of vinegar, you can also use lemon juice to curdle the milk.
3. If you feel, the texture of cream cheese while blending is dry, you can use little whey water to make it a creamier texture.
4. To set the cream cheese in a block like I did, use a small baking dish or any small mould, line it with parchment paper and set it in it. Also don’t forget to cover it otherwise it will dry out.
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