My Baking Journal

Showing posts with label Brownies 布郎尼. Show all posts

April 1, 2012

Brownies II

Children favour.... Recipe

June 11, 2011

Dark Chocolate Macadamia Brownies

Very moist and nice. Here's the recipe.

May 22, 2010

Walnut Brownie

My 3 Angels like to eat brownie with vanilla ice cream.

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Birthday Celebration (4)
Bread ~ (65°C) 汤种面包 (10)
Bread 面包 (55)
Bread 面包 (免揉法) (1)
Breakfast (4)
Brownies 布郎尼 (3)
Buffet (4)
Cake ~ Cheese 乳酪蛋糕 (10)
Cake ~ Chiffon 戚风蛋糕 (14)
Cake ~ Muffin / Cupcake 小蛋糕 (22)
Cake ~ Ogura 相思蛋糕 (9)
Cake ~ Pop 棒棒糖蛋糕 (1)
Cake ~ Swiss Roll 蛋糕卷 (3)
Cake 蛋糕 (16)
Christmas (5)
Cookies 饼干 (18)
Cooking 烹饪 (28)
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Christine's Recipes: Easy Chinese Recipes

Bandit Chicken Wings (土匪雞翼) - *This is a signature side dish of a popular noodle restaurant in Hong Kong, very well-known and loved by local people. Believe me, the taste of these Bandi...
2 days ago
CAMEMBERU

CNA938: Foodie Friday - cheap & good or unique food in SG (#1) - I have been giving food recommendations on radio CNA938: Foodie Friday (catch it at 7:10pm Fridays), mostly focusing on cheap and good eats in Singapore, o...
3 months ago
Helena's Kitchen

古早味传统鸡蛋糕（Kuih Bahulu） - 材料：（可以做18-20个）鸡蛋2粒细砂糖55克低筋面粉55克玉米粉5克粘米粉5克做法：做法： 1）预热烤箱200C，把模具放入烤箱预热15分钟。 2）鸡蛋+糖打至松发。蛋糕糊画一个“8”字，不会即刻消失的状态。 3）慢慢加入粉类搅拌均匀。 4）加入...
11 months ago
Min's Blog

Salted Egg Chicken 金黄咸蛋鸡块 - 有段日子非常流行咸蛋的料理，从鱼皮零食，到新年饼干和爆米花，都会看到这特别的口味。而我最喜欢的还是咸蛋跟炸鸡块的配搭。尤其是这道，还加了淡奶，跟咸蛋黄，形成了独特的香味，让人吃得津津有味。 *黄金咸蛋鸡 * - 去骨鸡胸肉 (1大块），切小块 - 牛油2Tb...
3 years ago
eileenの记事本

车打乳酪蛋糕 - 怎么就觉得，我年代的歌就是让人特怀念。好像首首都能牵动人心一样；哪怕是味道还是领悟，都是不老的韵律。好像句句都能尽诉心意一样；哪怕太傻还是心太软，都是不变的情意。每一首歌都有一段回忆。年少时有飞扬的青春，年长时有我的未来不是梦。热恋时，我的心里只有你没有他，失恋时，你怎么舍...
4 years ago
** 搵到食 **

记忆中的【牛丼】 - 照片由手机拍摄当年第一次尝到吉X家的牛丼时，感觉太惊讶了，怎么有那么好吃的饭，薄薄的牛肉片，每一片又是腌制的那么够味，煮的恰恰好的日本米饭，沾上了肉汁，每吃一口，都让我赞叹不已，一直很惋惜老公不吃牛肉，没有办法尝到这么好吃的牛丼。可惜当他家的分店越开越多时，我就渐渐少到他家吃饭了，最后一次吃时是...
5 years ago
『君之』的手工烘焙坊

蛋奶发饼，松软香甜，有那么点不一样。|利仁特约食谱 - * 松松软软的，有着不一样风味的蛋奶发饼。它可以作为早餐，也可以作为平时的小点心。制作过程不复杂，只有简单几步，只是需要一些发酵的时间。* * 试一试，你会发现，很好吃的哦！* 【*蛋奶发饼*】（8个） *配料：*中筋面粉150克，奶粉10克，鸡蛋1个（不带壳50克），温水...
6 years ago
Small Small Baker

One-time Fermentation Kosong Milk Bread - Have always wanted to make bread in the oven cos the aroma and taste is much better than baking in a breadmaker. But the amount of time puts me off. Saw th...
7 years ago
平'煩'生活＊隨心烘焙

奶酥手撕包 - 南京最近新开的原麦山丘，里面有款红茶奶酥包感觉还可以，想试着做做。但是家里没有红茶了，就简化这部分，直接做成原味哒~ 搭配上奶酥馅，味道不错，接受度蛮高。造型上弄成手撕包，吃着蛮爽哒~O(∩_∩)O~ 奶酥馅儿的部分，加了杏仁粉，增加香气如果没有，换成椰蓉，也不错哟~ * ================...
7 years ago
Bisous À Toi

12 Ways To Get Rid Of Ants Naturally And Effectively - It is a good morning. Actually, it was a good morning until I saw ants’ armies in my kitchen. Ants? Again? Ants are going to make me crazy and you too, I...
8 years ago
Jane's Corner

Blueberry Brownies 蓝莓布朗尼 - *Recipe adopted from: i am baker - Blueberry Brownies* *Ingredients:* - 1 cup fresh blueberries - 120g butter (I use unsalted) - 1 cup brown...
8 years ago
周老師的美食教室 :: 痞客邦 PIXNET ::

您想參加試作活動嗎？ - 親愛的好友們：我這本新食譜也有試作活動喔！
9 years ago
星厨房

炼乳棉花蛋糕 - 烫面+蒸烤法的蛋糕。表面没有裂开，蛋糕组织也蛮细的。口感软绵，不过吃起来炼乳的味道不会突出（虽然配方里面加了50克的炼乳）。老公吃了一片说：“这不是一般的戚风蛋糕咩？”。大姐吃了说：“Eeee。。。做么我吃到鸡蛋的味道？” 所以说，口味是个人的，每个人好吃的定义都不一样，呵呵呵。。。
9 years ago
Jenny Ong

玉米糕 Kuih Jagung - 每逢周末我都会与夫家一家人晚餐因为周末大家都没工作也... Read More »
9 years ago
kingdom of tasty life

燕麦吐司面包(直接法) - 这是莎莎敢敢推荐给各位官们,一款口感特别粗糙,弹性却挺不错的吐司面包。家里还剩下些乳酪奶油,索性加入面团里,比起人工植物油或人工牛油好多的食材之一。 ^^ 燕麦吐司面包(直接法) 分量: 16个 37g小面包和 2个自由吐司 (120g × 4) 材料: 高粉 480g, 大粗燕麦 10...
10 years ago
Yochana's Cake Delight!

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