Lemon Angel food cake swiss roll
Awww yeah your boy did it again!
Lemon Angel Food Cake Swiss Roll with choc chips.
Recipe
2 servings of Devotion nutrition Angel food cake protein powder *( code Mud10 saves you $)*
1 cup of birch benders high protein pancake mix
1 egg
1/4 box of Jello Lemon flavor instant sugar free pudding mix
1 1/2 cups of water
Mix together and bake 400 degrees on a cookie sheet (spray with non stick)
Roll sheet of cake in saran wrap and refrigerate 1 hr
Spread 1 cup of cool whip free and sprinkle with 66 lilys dark chocolate baking chips.
Roll it up
Divide into 6 servings 3 weight watcher smart points ea
#eatwickedsmart #kitchengangsta #mudhustler #nofinishlinenation #nfln #fitness #weightlossjourney #weightlosstransformation #flexibledieting
If you're wicked smart you can eat like a fat kid and still lose weight
Pattern Swiss Roll Recipe | Floral Design Roll Cake | Easy Pattern Roll Cake
If you want to impress your visitors with beautifully adorned cakes but don't want to cope with a time-consuming layer cake, you should certainly try this patterned cake roll.
Ingredients to make one pattern swiss roll
Egg - 4
Flour - 30 gms
Corn starch - 30 gms
Sugar - 80 gms
Milk - 40ml
Oil - 40ml
Lemon Juice - 1 tsp
Method to make Pattern Swiss Roll
1. Seperate the egg whites and yolks.
2. Mix sugar, milk, oil, flour and, cornstarch with the egg yolks.
3. In another bowl add lemon juice and sugar with egg whites and whip up till soft peaks.
4. Mix both egg yolk and egg white mixture.
5. Seperate some batter to add cocoa powder and natural colors for the designs.
6. Pour the batter into a 9'by 12' pan.
7. Bake it at 160 degree celcius pre heated oven for 20 minutes.
8. Once it cooles down add any filling and roll the cake.
9. Refrigerate for 1 hour and Enjoy.
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#patternswissroll #decoroll
Pop Tart Test: Bon Appétit Gourmet vs Joshua Weissman Fancy | Bon Appétit Test #36
Today I'm testing two recipes for homemade, fancier Pop Tarts. First, the strawberry-filled Gourmet Pop Tart developed by Gourmet Pastry Chef Claire Saffitz from the Bon Appétit Test Kitchen. Second, the cherry-filled Fancy Pop Tart developed by Joshua Weissman. I'm taking you step-by-step through both recipes and doing a side-by-side tasting and comparison -- so if you're going to make DIY Pop Tarts, this is your ultimate how to make Pop Tarts guide!
Bon Appétit's Gourmet Pop Tarts:
Sprinkles
Ingredients
- 1 Egg white
- 140g Powdered sugar
- Gel food color (green, yellow, orange, red, pink)
Process
- Whisk together into thick spreadable paste
- Divide into 5 bowls
- Spread each in thin strip on parchment
- Dry completely
- Flake off, chop, sift, store in air-tight container
Dough
Ingredients
- 1 ¼ cups AP flour, 170g
- 2 tsp granulated sugar
- ½ tsp kosher salt
- 10 TBSP unsalted butter, cubed, 141g
- 3 TBSP + 1 tsp ice water
Process
- Process until coarse meal texture
- Sprinkle in water while mixing
- Process until dough forms ball around blade
- Flatten into ½” thick square
- Wrap tightly in plastic
- Chill 1 hour
- Repeat 1 more time
Filling
Ingredients
- 1 lb. fresh, hulled strawberries
- 1 lb. frozen strawberries
- 6 tsp sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
Process
- Blend berries until smooth
- Strain into sauce pan, pressing on solids to extract liquid, discard seeds
- Add sugar, then bring to rapid simmer
- Stir often and remove foam
- Reduce 75% until spatula dragged on bottom leaves trail slow to disappear
- Remove from heat & scrape onto baking sheet
- Bake at 250°F, stirring every 10 minutes until thick paste
- Let cool, mix with lemon zest and lemon juice
- Chill until cold
Assembly
- Roll each dough to large slab 1/8” thick max
- Transfer to parchment baking sheet, chill until firm
- Cut 1 slab into rectangles ¼” larger than Poptart in length & width
o Use skewer to dock
o Return to fridge
- Cut 2nd dough into pieces slightly larger than docked pieces
o Use stencil to spread filling in rectangles on each piece
o ¼” border of egg wash
o Place docked rectangle on top
o Press with fingers to seal
o Press with dowel to seal even further
o Trim with knife to make even
o Chill until cold
- Bake on 2 stacked baking sheets at 300°F until very lightly golden on edges
- Cool completely
Frosting
Ingredients
- 1 Egg white
- ½ tsp lemon juice
- ½ Vanilla bean
- Pinch kosher salt
- ½ tsp Corn starch
- 135g Powdered sugar
Process
- Whisk egg and lemon juice
- Add vanilla and salt
- Whisk corn starch
- Add powdered sugar until thickness desired
- Pipe onto top of Pop Tarts, then add sprinkles
Joshua Weissman's Fancy Pop Tarts:
Pie Dough
Ingredients
- 3 cups (429g) all purpose flour
- 1 teaspoon (7g) fine sea salt
- 1 tablespoon (14g) granulated sugar
- 1.25 cup (283g) cold unsalted butter, cut into cubes
- ice water (1 tablespoon 14ml at a time)
Process
- add flour, salt, and sugar to bowl, whisk to combine
- add cold butter
- use pastry cutter to cut butter until pea size pieces remain
- add ice water stirring with fork just until dough starts to come together
- mix with fork or hands until a ball forms
- cut into 2 equal pieces, form into flat discs, wrap in plastic
- Chill for 30 minutes
Cherry filling:
Ingredients
- 4 cups (532g) cherries, pitted
- 3/4 cup (170g) granulated sugar (you can reduce this amount if you like)
- 1/4 cup (38g) corn starch
- pinch of salt
- zest of 1 orange
- juice of half a lemon
Process
- add cherries, zest, juice, salt in pot over low heat until soft
- whisk together sugar and corn starch; add to cherries
- cook for about 2 minutes until thick
Cinnamon Sugar Filling:
Ingredients
- 1/2 cup (112g) granulated sugar (or brown sugar)
- 2.5 teaspoons (5g) ground cinnamon
- 2 teaspoons (8g) all purpose flour
- 2 tablespoons (24g) unsalted butter, melted
Process
- Whisk all ingredients together
Assembly
- Flour work surface
- Roll 1 piece of dough out to 1/8” thick
- Trim to 9”x12” rectangle (scraps can be re-rolled)
- 3” intervals across (to make 4 strips of dough)
- Brush full strip with egg wash
- Add filling of choice to center 1-2 TBSP max for runny fillings (allow ½” border all the way around the edge)
- Fold in half, squeeze out as much as possible
- Seal edges with fingers
- Push down with fork all around the edge
- Use knife to trim edges straight
- Freeze for 10 minutes
- Brush with egg wash
- Bake on parchment at 375°F for 20-30 minutes
- Completely cool before icing
- Add sprinkles
Icing
Ingredients
- 1 cup, 131g powdered sugar
- water
Process
- add water until correct consistency achieved
Tags: #PopTarts #BonAppetit #GourmetMakes
THC DESIGN “LEMON CELLO” INDICA FLOWER 1/8TH REVIEW & REACTION!
Another one, like DJ Khaled! Today we got another #THCDESIGN review for you! This time it’s their #LemonCello strain! We love THCDESIGN and are always happy to review it! They’ve got numerous strains harvested in a great facility right here in the heart of DTLA! This company needs way more recognition and we are here to give that to them! We hope you enjoy! Thank you to Jose & Glenn for the continuous love and support, this is for you.
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Intro: “Rosary” by @30k.wraith on IG
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This video is for educational purposes only. No copyright intended.
Matcha Crust Wave Swiss Roll 抹茶酥皮波纹蛋糕卷
Matcha Crust Wave Swiss Roll with Strawberry
???? Please turn on the Subtitle in your language on YouTube for more details and Tips.
???? For more information and recipes, please click ???? View More???? on down below。
I like to make various type of cake rolls, how about you? If you are the same, don't miss this yummy beautiful swiss roll with beautiful Matcha green crust waves on top. Very easy way to make this yummy pattern to make the roll more special.
????Ingredients
✤ Wave Crust - 0:09
Unsalted Butter 30g
Sugar Powder 25g
Cake Flour 20g
Matcha Powder 5g
Egg White 20g
✤Cake Roll -1:53
Egg 5 pcs (62~65g with shell)
Fresh Orange Juice 55g
Canola Oil 55g
Cake Flour 65g
Sugar 65g
✤Cream Filling -5:48
Heavy Whipping Cream 200g
Sugar 20g
Strawberry 10~12 pieces
Baking at 180C|350F for 20 mins till top shows golden color
Pan Size 28cm*28cm
✔️Tips
* Get a scale to weight the ingredients more accurately to guarantee a successful cake recipe. So, I normally don't provide recipe in cup tbsp measures.
* Fork is also an substitute tool to make the beautiful pattern.
* Finish the pattern in one smooth action to avoid gaps between waves.
* Don't overbeat the meringue, soft peak as shown in the video is enough. It will avoid crack when rolling.
* Beat the cream till stiff when use as cream wrapped inside the cake roll
* Store the roll in fridge for 30mins before cutting into pieces.
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????材料
✤ 波纹酥皮
无盐黄油 30g
糖粉 25g
低筋面粉 20g
抹茶粉 5g
蛋白 20g
✤蛋糕卷✤
鸡蛋 5 个 (62~65g 带壳)
鲜橙汁 55g
色拉油 55g
低筋面粉 65g
白砂糖 65g
✤奶油夹馅
淡奶油 200g
白砂糖 20g
草莓10~12 pieces
180度烘烤20分钟到表面上色即可
烤盘尺寸 28*28cm
✔️小贴士
* 做蛋糕的时候尽量用称称原料， 不要按照量杯量勺的体积去做。这也是我不给出体积配方的原因。 避免误导大家。
* 叉子也可以作为替换工具划出好看的花纹。
* 画花纹的时候尽量一次性画完，不要间断。
* 蛋白不要打发的太硬， 这样可以避免蛋糕卷卷的时候开裂。
* 蛋糕卷夹心奶油需要打到比较硬挺一些。
* 蛋糕卷冷藏半个小时以上让卷定型一会再切开。
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Music used
Until Tomorrow by Jonny Easton
Link: