Material: 150 grams sugar flour 250 grams peanut butter 180 ml corn oil 1 teaspoon salt 1 teaspoon vanilla 20 cherry fruit red and green, cut into two 2 eggs (yellow content), shake and give 1 tsp water
How to Make: 1. Shake butter with sugar flour for 5 minutes 2. Add egg. Shake again until 5 minutes 3. Give milk. Poke average 4. Enter cheese grater and sago flour 5. Take 1 teaspoon batter. Then formed crescent 6. Roast in the oven
Material : 50 grams dark chocolate, grated 3 tablespoon orange cream 550 ml water 1 teaspoon sugar 1/4 teaspoon salt 50 ml sweet heavy cream
Topping: whipped cream chocolate powder cherry How to Make : 1. Boiled 500 ml water and lemon cream 2. Enter dark chocolate, salt and sugar scrambled until dissolve sugar 3. Enter Sweet Heavy Cream. scrambled again. lift 4. Served with spray whepped cream, chocolat powder and decoration with cherry
Material : 240grams flour 120grams unsweetened cocoa 1/4teaspoon salt 120grams butter, softened 300grams sugar 1tablespoon sugar 3eggs 20 crème de menthe thin mints 360grams whipping cream How to Make :
Preheat oven to 180 Celcius degrees. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt
In large bowl, with mixer on low speed, beat butter and 300 grams sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl
Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes
Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 60 grams chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 10 grams chopped mints)
With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each)
In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream
Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away
Temperature oven has an important in the results roast cake. If a recipe is baked in the Fahrenheit temperature, in the below temperature conversion from Fahrenheit to Celcius.
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