Write a recipe of any two dishes.
Answers
Answered by
1
Ingredients
1 1/3 c. unsalted butter, softened, plus more for the pans
4 c. cake flour, plus more for the pans
1 1/3 cups whole milk
2 tsp. pure vanilla extract
4 tsp. baking powder
1 tsp. fine salt
2 2/3 c. granulated sugar
7 large egg whites, at room temperature
Lemon-Coconut Filling
1 c. sweetened flaked coconut, packed
2/3 c. store-bought lemon curd (such as Dickinson's)
1/4 c. sour cream
1 tbsp. lemon zest
Creamy Mascarpone Frosting
8 oz. mascarpone cheese
1 1/2 c. heavy cream
2 tsp. coconut extract
1/3 c. granulated sugar
Directions
Preheat oven to 350°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.
Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.
Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25 to 28 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.
Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.
To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd (such as Dickinson's), ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.
To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.
The above is the recipie of my fav cake lemon coconut cake with mascarpone frosting ^_^
1 1/3 c. unsalted butter, softened, plus more for the pans
4 c. cake flour, plus more for the pans
1 1/3 cups whole milk
2 tsp. pure vanilla extract
4 tsp. baking powder
1 tsp. fine salt
2 2/3 c. granulated sugar
7 large egg whites, at room temperature
Lemon-Coconut Filling
1 c. sweetened flaked coconut, packed
2/3 c. store-bought lemon curd (such as Dickinson's)
1/4 c. sour cream
1 tbsp. lemon zest
Creamy Mascarpone Frosting
8 oz. mascarpone cheese
1 1/2 c. heavy cream
2 tsp. coconut extract
1/3 c. granulated sugar
Directions
Preheat oven to 350°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.
Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.
Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25 to 28 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.
Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.
To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd (such as Dickinson's), ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.
To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.
The above is the recipie of my fav cake lemon coconut cake with mascarpone frosting ^_^
Answered by
2
pizza
making the pizza bread:sprinkle sugar in warm water.add yeast. stir and let the mixture sit at room temperature for 10-15 mins till it becomes frothy,in a bowl add one cup flour, salt, olive oil and the frothy yeast mixture.stir. add another cup of flour.stir again. the mixture become sticky.add the last cup of flour and continue to stir.knead the dough into a smooth, springy ball.apply some olive oil all over the dough.cover loosely and keep in a large bowl at room temperature for 1.5 to 2 hours.the dough will double up and nicely leaven.making the tomato basil pizza sauce:blanch the tomatoes and the chop them.heat oil. fry the chopped garlic,add the tomatoes and wine.let them cook uncovered for 4-5 minutes.add the herbs, salt and pepper.mix well. cook further for 3-4 minutes.assembling the veg pizzaflatten the dough to a disk.on a floured surface roll the dough.place the dough onto a greased and dusted pan.brush some olive oil on the pizza base.spread the tomato sauce on the pizza.top with the veggies.spread the grated cheese.bake the veg pizza in a preheated oven for 15-20 minutes at 200 degrees C.serve veg pizza hot.
dhokla
Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the the curds. Beat till smooth. Add the fruit salt, stir gently and pour immediately into the greased microwavable dish, cover and cook at HI for 6-8 minutes, rotating the dish once.
making the pizza bread:sprinkle sugar in warm water.add yeast. stir and let the mixture sit at room temperature for 10-15 mins till it becomes frothy,in a bowl add one cup flour, salt, olive oil and the frothy yeast mixture.stir. add another cup of flour.stir again. the mixture become sticky.add the last cup of flour and continue to stir.knead the dough into a smooth, springy ball.apply some olive oil all over the dough.cover loosely and keep in a large bowl at room temperature for 1.5 to 2 hours.the dough will double up and nicely leaven.making the tomato basil pizza sauce:blanch the tomatoes and the chop them.heat oil. fry the chopped garlic,add the tomatoes and wine.let them cook uncovered for 4-5 minutes.add the herbs, salt and pepper.mix well. cook further for 3-4 minutes.assembling the veg pizzaflatten the dough to a disk.on a floured surface roll the dough.place the dough onto a greased and dusted pan.brush some olive oil on the pizza base.spread the tomato sauce on the pizza.top with the veggies.spread the grated cheese.bake the veg pizza in a preheated oven for 15-20 minutes at 200 degrees C.serve veg pizza hot.
dhokla
Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the the curds. Beat till smooth. Add the fruit salt, stir gently and pour immediately into the greased microwavable dish, cover and cook at HI for 6-8 minutes, rotating the dish once.
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