How To make Lemon Rosette
2 eggs
1 c. evaporated milk
1 c. flour
1 Dash salt
2 tbsp. sugar
2 tsp. lemon extract
Beat eggs with a blender. Add milk; gradually add flour, salt, sugar, and lemon extract. Batter will be smooth and creamy. Refrigerate 1/2 hour. Heat oil to 365 degrees. Preheat rosette iron by dipping into oil for 10 seconds. Drain slightly on paper towel. Dip hot iron into batter. Dip iron back into hot oil and let rosette drop into oil. Let brown on one side, turn and brown on other side. Remove from oil, drain on paper towel. Sprinkle with powdered sugar
How To make Lemon Rosette's Videos
Rosas do Egito e Celebraçao do dia de Familia - Portuguese Rosette Recipe & Celebrating Family Day
Rosas do Egito/Portuguese Rosette Recipe
Watch this video on how to make Portuguese Rosettes step by step
Assista este video para fazer esta receita de Rosa do Egito passo a passo
Ingredientes
2 ovos
2 colheres de chá de açúcar granulado
1/4 colher de chá de sal
1 colher de chá de extrato de baunilha
Raspas de 1 limão
1 1/2 xícaras de leite
1 1/2 xícaras de farinha de trigo
Óleo vegetal para fritar
Açúcar e canela para cobrir as rosetas
Rosette Iron Mold Links;
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Scandinavian Rosette Cookies ????????????
#ScandinavianRosetteCookies #Rosettes #Cookies #childhoodrecepies
Amazing Rosette Cookies Recipe With Cottage Cheese
Hi, today we'll show you this Amazing #Rosette #Cookies #Recipe With Cottage Cheese. Enjoy it, try to cook it with us and let us know in the comments how do you like it? Thanks!
Ingredients:
- 2 yolks
- 100 grams of butter
- 250 gr of cottage cheese 9%
- 120 grams of sugar
- 260-280 gr flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- a pinch of salt
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I make a Best Danish Butter Cookies ever ❤ 丹麦奶油饼 ~ 纹路不消失的秘诀
Best Danish Butter Cookies 丹麦奶油饼
Ingredient 材料 :
Salted butter 250g 有盐黄油 250克
Egg 1nos 鸡蛋 1个
Icing sugar130g 糖粉 130克
Vanilla essence 1/2tsp 香草精 ½茶匙
Cake flour 270g 低筋面粉 270克
Corn starch 70g 玉米淀粉 70克
Milk powder 20g 奶粉 20克
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EGGLESS LEMON CAKE RECIPE l WITHOUT OVEN
INGREDIENTS & PROCESS:
GRATE 1 TEASPOON LEMON ZEST
1 CUP MILK
1 TEASPOON VINEGAR
KEEP ASIDE FOR 5 MIN.
1.5 CUP ALL PURPOSE FLOUR
1 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
MIX
1/2 CUP OIL
MIX THE BUTTERMILK
MIX WELL
2 TABLESPOON FRESH LEMON JUICE
1/2 TEASPOON BAKING SODA
1 TEASPOON GRATED LEMON ZEST
MIX
1 TEASPOON LEMON EXTRACT
MIX
7 INCH OIL GREASED MOULD
POUR THE MIXTURE INTO MOULD
COOK IT IN LOW MEDIUM HEAT FOR 50-55 MIN.
CAKE IS READY, COOL COMPLETELY
KEEP THE BOWL & WHISK IN FRIDGE FOR 10 MIN.
1.5 CUP WHIPPING OR HEAVY CREAM
BEAT THE CREAM FOR 1 MIN.
2 TABLESPOON POWDER SUGAR
1 TEASPOON VANILLA EXTRACT
BEAT UNTIL STIFF PEAKS FORM
DIVIDE THE CAKE INTO 2 LAYERS
BRUSH SOME SUGAR SYRUP
PUT A LAYER OF WHIPPED CREAM
1 TEASPOON YELLOW FOOD COLOR
MIX WELL
COVER THE CAKE WITH YELLOW WHIPPED CREAM
COVER THE CAKE WITH ROSETTES
PUT A PEARL ON EACH ROSETTE
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