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svenja之厨房1 ★第1道至第131道 (所有食谱附图step-by-step)★
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发表于 10-5-2008 12:33 AM
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发表于 10-5-2008 05:45 PM
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原帖由 svenja 于 4-4-2008 03:54 AM 发表 
这个苹果煎饼很容易做的。因为之前试的是另一个类似的材料，不成功，所以才继续试另一个，右边的材料图是第一次试的材料，不过大同小异，等我下次再弄时才将图片换过，不好意思har 
今晚懒惰煮菜，就当做晚餐来吃 ...
想问svenja
这个煎饼糊如果我家没有打蛋糕机普通用汤匙搅拌可以吗？ |
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发表于 10-5-2008 06:02 PM
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楼主 |
发表于 11-5-2008 02:00 AM
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楼主 |
发表于 11-5-2008 02:02 AM
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发表于 11-5-2008 02:06 AM
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楼主 |
发表于 11-5-2008 02:07 AM
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发表于 11-5-2008 02:13 AM
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回复 1707# svenja 的帖子
快。呵呵。才抢到吃
新加坡有位名厨有道名菜 是用芥末煮虾球呢 |
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发表于 11-5-2008 10:45 AM
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发表于 11-5-2008 01:56 PM
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发表于 11-5-2008 02:00 PM
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送给SVENJA~~ Happy mother's day
Triple-Chocolate Mousse Cake
• MSLO-RECIPE
THE DARK-CHOCOLATE CAKE AT THE BASE IS BAKED IN RAMEKINS. TWO LAYERS OF PLUSH, PILLOWY MOUSSE -- BITTERSWEET AND MILK CHOCOLATES -- ARE PIPED ON TOP AND CAPPED WITH SEMISWEET CHOCOLATE CURLS. CHILL AND SERVE AS JUST THE RIGHT SWEET FOR YOUR SWEET.
RAW EGGS SHOULD NOT BE USED IN FOOD PREPARED FOR PREGNANT WOMEN, YOUNG CHILDREN, OR ANYONE WHOSE HEALTH IS COMPROMISED.
INGREDIENTS
Makes 8
• Vegetable-oil cooking spray
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder
• 2/3 cup sugar
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/4 cup whole milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon pure vanilla extract
• Individual Chocolate Mousse
• 2 ounces solid semisweet chocolate
DIRECTIONS
1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.
URL : http://www.marthastewart.com/rec ... d_baking-recipes_p2
这个食谱很久以前就找到了的
但看照片的卖相就觉得应该很可口~~哈哈啊哈哈
看到你很喜欢做cake
送你这个食谱!! ^^
[ 本帖最后由 jiali_18 于 11-5-2008 02:04 PM 编辑 ] |
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发表于 11-5-2008 03:17 PM
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发表于 12-5-2008 12:42 AM
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楼主 |
发表于 12-5-2008 04:01 AM
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发表于 12-5-2008 07:52 AM
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发表于 12-5-2008 12:34 PM
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发表于 12-5-2008 02:52 PM
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很多美食。。。肚子好像有点饿了。（一点才吃午餐，又饿？？？）
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发表于 12-5-2008 03:53 PM
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发表于 12-5-2008 04:02 PM
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发表于 12-5-2008 09:37 PM
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