kaneel
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Everything posted by kaneel
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I have made jaconde a couple of times but is has never looked this great. It is a stunning looking cake. Any tips??
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Mine are garlic, onion,soy sauce, habanero pepper, lemongrass, tamarind , allspice and lately it has been cilantro pesto .
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Of course should have the recipe first. But i agree with what alana said about beating the eggs until tripled Everything is so crucial in genoise making. Good luck!!
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One trick i have learned over the years is to fold some of the batter with the butter first and pour the rest in the remaing batter and fold gently. The butter folding is the most delicate part in the recipe. I hope i explained it well.
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My all time favorites cookies are Spekulaas!!
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It is like ordering fries at a chinese restaurant...why.... ooo..... why!!! I tried nikko about a year ago.......is was ok, i did like the atmosphere though. Do you like their food, foodman? I did try one of their sweets and that was good!
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I wanna move where you live Please!!! Everything looks great!
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I wish people would order that type of cakes from me.....some don't know beyond the white & yellow cake there is so much more.......... At least i get to make them for my family!
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I am not too crazy about them. One of the reason is because i have hot hands and because they are so thin frosting usually is not too happy and neither am i. The other reason is that the bag sometimes get a little slippery from the frosting.
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That looks great ...can you tell us more about the saran wrap method. Poaching eggs has been on my list for a while. .....
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Have you ever been to the hong kong market on bellaire??.You might wanna try there
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What brand fondant is it ? ......that is a really good price!! I make my own rolled fondant.
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Thanks for the instructions gfron1, I am gonna give this a try sometime. Your cake is beautiful. Did you use a cake ring to assemble the cake??
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We had crepes this morning, it is one of my favorite things to eat . Happy mother's day everyone
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I know i am a lot too late but what about creaming the butter in a seperate bowl until smooth and then adding it to the cake batter in portions. I 've never made a cake with that type of instructions...
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Not if the fruit is overcooked and mushy I love a good homemade from scratch cake with or without frosting......by me...
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I make a lot of cakes for customers usually the buttercream icing type decorated.......even though i love it i choose this types of cakes for me personally am drawn to cakes like this. This is art.......Just beautiful, Patrick!!
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Saturday we went to a bakery called dessert gallery and i had the lemon vacherin.....forgot to take a pic . I have been eating el rey 70% chocolates buttons since saturday. I better start baking with them before i eat them up....
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I have been eating el rey 70% chocolates buttons since saturday. I better start baking with them before i eat them up..
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That looks great glennbech!!! Thanks for posting the recipe......i am making this next.
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eG Foodblog: Chufi - Birthday Cakes & Royal Celebrations
kaneel replied to a topic in Food Traditions & Culture
This is my breakfast most days in the week. Happy belated b'day Klary!!! I can't believe i just bdiscoverd this blog....there needed to be an advertisement for it!!!!!!!!I love it -
No, it wasn't sour dough. I am gonna try the pain de mie or look along the lines of mexican bread. I have a recipe that's called victorian milk bread so i am gonna give this a try, substituting lard or vegetable shortening for the butter.
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That combination sounds sooooo good............ That's interesting way to make the flower
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Thank you both. Glenbech, i tasted this in sandwich shop. It was great ....i love bread but i never had this type before.
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Interior: Soft, rolled like a baguette, slightly sweet bread....it was white inside so i don't think it had eggs....maybe milk , maybe potatoes to enrichened Exterior: No crust what so ever. I was thinking portuguese bread but not sure..... Thanks