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
Delicious Mango lemon cake roll ???? ???? Mango lemon roll ???? Mango mascarpone
Today we are going to prepare a unique and delicious mango lemon cake roll.
With an outstanding mango lemon jelly. Perfect new year and christmas cake recipe.
You will love this Mango lemon roll.
In this mango lemon Swiss roll recipe, we will also bake our own biscuit genoise.
Genoise is a basic building block of much French patisserie.
Preparing the Genoise cake / Sponge cake / Swiss roll dough.
Method “Fast and Furious” : Beating all the ingredients together !
Please take a look to my previous video ( TIRAMISU Roll) to learn the “classical” Genoise cake recipe.
• 4 eggs ( at room temperature)
• White sugar : 1/2 CUP + 1/8CUP = 130 grams
• Sifted corn flour : 1/8 CUP = 20 grams
• Sifted flour : ½ CUP = 70 grams
• Pinch of salt
• Vanilla Extract : 1 TBSP = 15mL
STEP 1 Beat all ingredient during 8 minutes at max speed.
Stop when the mixture contains a lot of air bubbles.
STEP 2 Use a rectangular metal oven tray.
Dimension of my oven tray : 33x28x2cm = 13 x 11 x 0.7 inches.
Max volume of my rectangular metal oven tray : 7 CUPS = 1.7 L
Use baking paper and butter it so that it sticks to the baking sheet.
STEP 3 Pour the mixture onto the baking sheet.
Spread out well and check that the thickness is constant.
About 1.4cm = 0.5 inches thickness.
STEP 4 Bake for 13 minutes at 360°F = 180 °C.
Place a baking sheet with water under the cake baking sheet.
Put the cake in the oven only when the oven is hot and contains steam.
Steam cooking will allow the cake to remain soft.
This will allow it to be rolled more easily AND prevent it from burning at the edges. Steam cooking allows the cake to be left in the oven longer without burning it. It is safer.
For me, this is the only way to bake it.
Preparing the mascarpone whipped cream
Method “Fast and Furious” : Beating all the ingredients together !
• Heavy cream (very cold) : 2 CUPS = 500 mL = 50cl
• Mascarpone (very cold) : 2 CUPS = 500 grams
• Icing sugar: 1 CUP = 100 grams
STEP 1 Beat all ingredient during about 5 minutes at max speed.
Stop when the mixture is firm.
Preparing the mango lemon jelly
Quantity for one single rectangular metal oven tray.
Dimension of my oven tray : 33x28x2cm = 13 x 11 x 0.7 inches.
• Hot Water : 2 CUPS = 500 mL = 50 cL
• Mango : 1 CUP+ ½ CUP = 150 grams
• Lemon juice : 2 TBSP = 30mL
• Brown sugar : 1/3 CUP = 80mL = 70 grams
• Gelatin* powder: 1 TBSP = 15mL = 2 x 6 grams = 12 grams
• Cold water : ½ CUP = 125mL ( for gelatin)
Cooking time about 6 minutes until the mango is well cooked and soft.
Mix everything to obtain a very smooth liquid, without lumps.
Strain the hot liquid to remove small particles.
Add the gelatin powder to Cold water (½ CUP = 125mL)
Wait 3 minutes for the gelatin to dissolve in cold water.
Add the gelatin and the cold water to the hot mango preparation.
Never boil gelatin.
The gelatin will be destroyed if the liquid is too hot.
About gelatin* :
Use gelatin powder and not agar agar powder.
The gelatin will remain flexible. The agar agar will be brittle.
Gelatin cakes can be frozen. Cakes with agar agar cannot be frozen.
Butter the baking sheet to properly stick the plastic film.
Place a plastic film on the plate, to be able to unmold the frozen afterwards.
Fill the baking sheet with the mango and lemon jelly.
Adapt the thickness of the jelly according to your tastes.
Then place the baking sheet in the fridge for about 6 hours.
You can prepare 2 plates, to have jelly inside and outside the log.
Preparing the Mango Lemon Roll cake / Swiss roll.
Soak the cake with Italian lemon alcohol (Limoncello) 1 TBSP = 15mL and lime juice 1 TBSP = 15mL.
Or replace the alcohol with lime juice with sugar.
Place the jelly sheet on the cake.
Use a pastry bag (piping bag) to distribute the whipped cream with a constant thickness.
Leave an area without cream at the end of the cake.
Roll the cake without pressing too hard.
Place a sheet of mango jelly on top of the Swiss roll.
Cut the excess jelly cleanly.
Cut the end of the mango roll cake cleanly with a clean knife.
Let stand about 6 hours in the fridge.
You can keep the mango roll cake in the freezer for a few days.
It will be even better if the center is slightly iced.
0:00 Recipe mango lemon cake roll
1:12 How to make mango lemon jelly
2:28 Difference between Agar Agar and gelatin
8:23 Genoise sponge dough
15:31 Mascarpone whipped cream recipe
18:07 How to roll a sponge cake
31:15 Final Result
The Calumet Book of Oven Triumphs! by General Foods Corporation read by Various | Full Audio Book
The Calumet Book of Oven Triumphs! by General Foods Corporation
Genre(s): Cooking
Read by: Paul Yarish, BettyB, Gini Rosario, Larry Wilson, TR Love in English
Cover design by TriciaG.
Chapters:
00:00:00 - 01 - All Your Baking Can Be Perfect
00:12:07 - 02 - Butter Cakes Part 1
00:19:22 - 03 - Butter Cakes Part 2
00:26:41 - 04 - Butter Cakes Part 3
00:34:16 - 05 - Butter Cakes Part 4
00:39:26 - 06 - Sponge Cakes
00:47:22 - 07 - Cookies
00:55:02 - 08 - Frostings, Fillings, Sauces
01:05:49 - 09 - Biscuits
01:14:29 - 10 - Rolls & Bread
01:28:25 - 11 - Muffins
01:35:39 - 12 - Waffles & Griddle Cakes
01:42:52 - 13 - Other Favorites Part 1
01:51:02 - 14 - Other Favorites Part 2
More information:
LibriVox - free public domain audiobooks (
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.
Follow us on IG: @prayrs1 @kevin_prudencio
Intro: “Rosary” by @30k.wraith on IG
Like, Comment, & Subscribe! Make sure to turn post notifications on so you never miss a thing!
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。
============================================================
Music used
Until Tomorrow by Jonny Easton
Link:
Salted Caramel Donuts for Casual Wedding | Anna's Occasions
Salted Caramel Donuts are the perfect treat for a Casual Wedding. Professional Baker Anna Olson is here to show you how to make these amazing donuts!
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Recipe
Makes 15 to 18 doughnuts
Prep Time: 20 minutes, plus rising
Cook Time: 5 minutes per batch
Ingredients
Donut Dough
4 cups (600 g) bread flour (see note)
⅓ cup (70 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
½ tsp fine salt
1½ cups (375 mL) 1% or 2% milk, room temperature
1 large egg, room temperature
2 large egg yolks, room temperature
6 Tbsp (90 g) unsalted butter, room temperature
Vegetable oil, for frying
Salted Caramel Glaze
2 Tbsp water
½ cup (100 g) granulated sugar
2 tsp white vinegar or lemon juice
¼ cup (60 mL) whipping cream
½ cup (115 g) unsalted butter, cut into pieces
½ tsp flaked sea salt, plus extra for the tops of the doughnuts
1½ cups (195 g) icing sugar, sifted
6 Tbsp (90 mL) 1% or 2% milk, room temperature
1½ tsp vanilla extract
Directions
1. For the doughnut dough, place all of the ingredients (other than the oil for frying) in the bowl of a stand mixer fitted with the hook attachment. Mix at low speed until blended, then increase the speed one level and knead until the dough is smooth and elastic, about 4 minutes. (Alternatively, you can blend the ingredients by hand, then turn the dough out onto a floured surface to knead until smooth, about 6 minutes.)
2. Place the dough into a large ungreased bowl, cover with plastic wrap and leave to rise for an hour or until doubled.
3. To cut the doughnuts, turn the risen dough out onto a floured surface and roll to ½ inch (1.2 cm) thick. Using a 3-inch (7.5 cm) round cutter, cut rounds from the dough (1). Use a 1-inch (2.5 cm) round cutter or a large pastry tip to cut a hole out of the centre of each one. Re-roll any scraps (the dough from the holes can be reworked into the dough or fried as doughnut holes). Cover the doughnuts with a tea towel and let rise for 30 minutes.
4. While the doughnuts are rising, prepare the glaze. Bring the water, sugar and vinegar or lemon juice up to a full boil in a medium saucepan over high heat, without stirring. Continue to boil, occasionally brush the sides of the pan near the sugar with water (this prevents the sugar from crystallizing). Once the sugar is a deep amber colour, remove the pan from the heat and whisk in the cream (watch out for steam). Whisk in the butter a few pieces at a time, until fully dissolved. Stir in the salt. In a separate bowl, whisk the icing sugar, milk and vanilla together until smooth, then pour in the caramel sauce until combined. Set aside while frying the doughnuts.
5. Preheat the vegetable oil to 350°F (180°C) in a tabletop fryer or in a deep pot set over medium-high heat (fill the pot with 2 inches/5 cm of oil). Line two baking trays with paper towel and set them under two cooling racks.
6. Using a slotted spoon, carefully lower a few doughnuts into the hot oil, leaving enough space so that they do not touch, and cook for 2 to 2½ minutes. Turn the doughnuts over and cook for another 2 to 2½ minutes. Lift the doughnuts onto one of the cooling racks and let cool for 5 minutes. Continue to cook the next batch of doughnuts.
7. After each batch of doughnuts has cooled just a little (they can still be a touch warm), dip them into the glaze so that they are fully covered. Shake off any excess glaze and place them on the second cooling rack to let the glaze set for about 15 minutes.
8. The doughnuts are ideally enjoyed within an hour of cooking but can still be appreciated the day they are made.
Notes
This recipe calls for bread flour because its higher protein content helps hold in the air produced by the yeast, resulting in a lighter, fluffier doughnut. If you do not have bread flour, you can use all-purpose flour, but knead the dough an extra 1 to 2 minutes to fully develop an elastic texture.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020
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