????OMG! ഒരു രക്ഷയും ഇല്ലാത്ത taste ഈ Milky Nut Cake ന് !| Milky Nut cake| No Oven | Chikkus Dine
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Ep.#485
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Ingredients
*
All-purpose flour - 1/2 Cup
1 Cup = 250 ml
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Baking Soda - 1/4 Tsp.
Salt - 1 pinch
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Almond
Sugar - 6 Tbsp.
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Sunflower oil / Olive oil - 1/4 Cup
Milk essence - 5 to 6 drops
Milk - 1/4 Cup
Whipping cream - 1/4 Cup
Condensed Milk - 1/4 Cup
Milk essence - 4 to 5 drops
Whipping cream - 75 ml
White compound - 150 gm
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Whipping cream - 1 Cup
Milk - 1 Tbsp.
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The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
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Chocolate Fudge Cake! Let’s Bake Together! ~Recipe Below~
This is an AWESOME beginner cake and one that will warm souls from your first try to your thousandth and beyond! We found this recipe from the blog “The Londoner” ages ago. It’s Mama’s favorite blog for all sorts of reasons! Highly recommend a look at it.
It was so much fun getting messy and being silly while creating memories. Please send us pictures, tag us in them, we would LOOOOOOVE to see the fun you are having! Find us here…
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INGREDIENTS
CAKE
Dry ingredients
1.5 cups of flour
1 cup of sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda - or 3 tsp baking powder
Pinch of salt
Wet ingredients
1 cup warm water
6 tbsp coconut oil liquid (sub light veg oil if you do not have coconut oil) We always have coconut oil, so have not tried this myself
1 tbsp white vinegar (could sub 1 tbsp of lemon juice)
1 tsp vanilla extract
ICING…..for us we multiplied this times 3!!!!
2 tbsp coconut oil
2 tbsp milk
1 cup confectioners sugar
3 tbsp unsweetened cocoa powder
METHOD
CAKE
1. Pre heat oven to 375C/190C
2. Sift all dry ingredients together into a large bowl
3. Mix wet ingredients in another bowl
4. Combine until lump free - taste the batter!!!!!
5. Pour in baking tin or even an ovenproof pan! Be certain it’s greased, we like using coconut oil spray - yes we have that too!
6. Bake for 30 minutes - there are zero raw ingredients in here so even if it jiggles it is up to you how cooked you like it. We like it not to jiggle
7. Take out of oven, cool.
ICING
1. Gently heat oil & milk in a pan
2. Add sugar and cocoa
3. Stir until smooth and glossy
4. When cool enough give it a taste
THE REST OF IT
Here is where you can do what you like. When we took it to our friends house I rewarmed the icing so that it warmed the cake back up. You can put it on right away and transport it, or DEVOUR it right away too! We like to take a butter knife to make slits throughout the cake so the icing drips into the middle, especially with all of the extra icing we make! Have fun and play with it!
How To Make Simple Coconut Cake | Trini Recipe
Join my Mom, Sandra and I as we show you How to Make Simple Coconut Cake. Learn how to bake this easy recipe for the Perfect Trini Coconut Cake! So delicious and beautiful too! Enjoy!
#coconut #coconutcake #cake #trini
Wilton Baking Strips
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Stand Mixer
Ingredients:
2 Cups of Flour
2 1/4 Tsp Baking Powder
1/2 Tsp Salt
2 1/2 Cup Sugar
3/4 Cup Softened Butter
3 Large Eggs
1 Tsp Vanilla Extract
1 Cup Canned Coconut Milk
1/2 Cup Shredded Sweet Coconut
Preheat Oven 350 Degrees F
Coconut Buttercream Icing:
2 Cups Softened Butter
7 Cups Icing Sugar
8 Tbsp Coconut Milk Canned
Using Stand Mixer, cream Butter for 5 Minutes than add 1 Cup at a time of Icing Sugar than add Coconut Milk.
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Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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Anna Olson Makes a Coconut Chiffon Cake! | Baking Wisdom
This fluffy cake seems to defy gravity. Recipe below - follow along! And thanks to our special guest, Pastry Chef and cookbook author Helen Goh, co-author of “Sweet” with Yotam Ottolenghi!
Whereas an airy angel food cake uses only whipped egg whites and has no added fat, a chiffon cake makes use of whole eggs, separated, and has added oil. The result is a moist, satisfying cake with a deeper flavour. This coconut version pairs perfectly with fresh tropical fruits like pineapple or mango.
Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles:
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• Recipe Information •
Makes one 10-inch (25 cm) cake
Serves 12 to 16
Prep Time: 20 minutes
Cook Time: 50 minutes
The cake will keep, well wrapped, on the counter for up to 3 days.
---------------
• Ingredients •
10 large eggs, separated
1¼ cups (250 g) granulated sugar, divided
1½ cups (195 g) cake & pastry flour
2 tsp baking powder
½ tsp fine salt
¾ cup (175 mL) coconut milk
½ cup (125 mL) vegetable oil
2 Tbsp (30 mL) lime juice
2 tsp vanilla extract
1 tsp coconut extract (optional)
---------------
• Directions •
1. Preheat the oven to 325°F (160°C) and have ready a 10-inch (25 cm) ungreased angel food cake pan.
Note: An ungreased, straight-sided pan is essential for this chiffon cake recipe, which needs lots of space to rise. An angel food cake pan works well. Its straight sides make it easier to remove the cake from the pan after cooling and the centre hole allows the heat to circulate through the batter evenly. A Bundt pan, while pretty, would make removing the cake difficult.
2. Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in ½ cup (100 g) sugar while whipping, until a medium peak is reached. Set aside.
3. Mix the dry ingredients and liquids. In a separate bowl (or you can use the same bowl of the stand mixer), sift the flour, baking powder and salt. Add the reserved egg yolks, remaining ¾ cup (150 g) sugar, coconut milk, oil, lime juice, vanilla extract and coconut extract, if using. Whip at medium-high speed until the batter is well blended and smooth.
Note: Cake & pastry flour has less protein than other flours, which keeps this batter from toughening up as it mixes. Don’t worry about overmixing.
4. Fold a third of the whites into the batter, folding until only a few streaks are visible. Add the remaining two-thirds and fold quickly but gently until combined. Pour the batter into the angel food cake pan and spread to level, if necessary.
5. Bake the cake for about 50 minutes, until the cake springs back when gently pressed. Invert the cake on a rack to cool, unless the cake has risen to the top of the pan or above it. In that case, set three or four ramekins on the rack and place the edges of the inverted cake pan on the ramekins so the top of your cake doesn’t rest directly on the cooling rack.
Note: Cooling a chiffon cake upside down is critical so that gravity can pull down the hot, fragile sponge mixture and keep the delicate air bubbles in the cake stretched until they are cool and stable. If cooled upright, the cake collapses somewhat and the texture becomes slightly dense rather than light and airy.
6. Remove the cake from the pan. Run a palette knife along the inside edge of the outer ring of the cake (the centre ring will loosen itself, or you can help it along by dropping a bamboo skewer down the sides of the inner ring, but do not try to loosen with a palette knife). Give the bottom of the pan a not-so-gentle tap to pop the cake out onto the counter. Transfer to a serving plate.
Note: Don’t be afraid to give the cake pan a good smack on the counter so it comes out in one piece—just make sure to do it on a counter or cutting board, not on your serving plate.