Magic Kitchen

For making the top layer with black chocolate and butter, I follow the method in this video https://youtu.be/bulnxOtFPiM Ingredient (I only use half of the quantity in the video) Black chocolate 125g Butter 100g Brown sugar 25g Milk 1/2 tbsp Vanilla extract 1/4 tsp Tips: After melting black chocolate in the butter, put the mixture in the fridge. Need to check it after 15 minutes. Don’t leave it in the fridge for too long, otherwise the mixture will become solid which is undesirable. For the Swiss roll, I just use this recipe https://bakingtaste.blogspot.com/2018/12/chocolate-swiss-roll.html

Vanilla Swiss roll  Egg 4  Separate egg white and yolk For mixing the yolk: Caster sugar 15g Corn Oil 40g Milk 70g Cake flour 80g (sipped) For beating the egg white Caster sugar 40g Vinegar one drop For the icing Whipping cream 70g Icing sugar 10g Bake at 180 degree for 18-20 minutes Tips: Beat the egg white first as the egg white foam can remain stable for 10 minutes while you are whisking the yolk

chocolate Swiss roll  Egg 4  Separate egg white and yolk For mixing the yolk: Caster sugar 15g Corn Oil 40g Cocoa powder 20g Warm water 70g (for dissolving cocoa powder. Milk is also fine) Cake flour 50g (sipped) For beating the egg white Caster sugar 40g Vinegar one drop For the icing Whipping cream 70g Icing sugar 10g Bake at 180 degree for 18-20 minutes Tips: Beat the egg white first as the egg white foam can remain stable for 10 minutes while you are whisking the yolk

After successfully making vanilla and chocolate Swiss roll several times, now I am confident enough to declare that a Swiss roll can be baked within a mere 45 minutes.  Here are the tips: The duration of  45 minutes is divided into three sessions, each spanning 15 minutes.  Stage 1:  Spend the first 15 minutes finding the ingredients and containers (cups, bowls) and measuring the ingredients with digital scale. Firstly, you need to get the milk, eggs, vanilla essence from the fridge.  Secondly, you need to get the cake bread, caster sugar, cocoa powder, corn oil from the kitchen cabinet  Thirdly, you need to get 7 bowls or cups from kitchen cabinet to store the required amount of ingredient  Here is why we need 7 bowls in the case of chocolate Swiss roll. And you need 6 bowls in the case of vanilla Swiss roll  A big bowl for the cake bread A cup for caster sugar to be mixed with yolk   A cup for caster sugar to be mixed with egg white   A bow

I find this recipe in youtube    Soft Bread Recipe    https://youtu.be/5Ce2IJgxW2E Ingredients  Water 120ml yeast 1 tea spoon sugar 3 tea spoon salt 3/4 tea spoon Milk powder 4 table spoon Egg 1 Bread flour 250g Melt butter 20g I put all the ingredients except the butter into the Philips food processor model HR7776 and let it knead for 10 minutes. Then I put the melt and soft butter of 20gram into the batter. Continue to knead for several minutes until the batter becomes smooth,  elastic and stretchy. The first time I make this bread, I simply put the dough on the silicone mat and cover it with a very big stainless steel bowl which I bought from ikea. The dough rises fast and  well.  But the second time I make this bread, the dough does not rise as fast as the previous one. It becomes only slightly bigger after one hour. I am curious about what might go wrong. I decide to put it inside the bowl and cover it with a towel, which is a conventional app

I find this recipe in YouTube video Recipe https://youtu.be/L9hJpvwPfa8 Ingredient Eggs 4 Sugar for yolk 20g Sugar for egg white 30g Milk 70g Oil 20g Cake flour 80g Cocoa powder 1 teaspoon Whipping cream 200g Strawberry some I’ve been making muffin, chiffon cake and bread in the past few months. I’ve not baked Swiss roll for quite some time. The video looks interesting, especially the giraffe pattern is funny. I decide to try this recipe.  While I was preparing the ingredients for making Swiss roll, niuniu swam in the pool. When she came back, she was surprised to find  I’ve already started beating the egg white and did not wait for her as I promised. She instantly got angry and even started to cry, saying “mama is a baby” to vent her anger. She was irritated because she thought I did not keep my promise. I reassured her that she would do  the most difficult step - using the piping bag to make the giraffe pattern. She stopping crying finally and did a goo

I follow this recipe Recipe https://www.google.com/amp/s/m.xinshipu.com/amp/zuofa/15361 1.芒果果肉约250克切块，用搅拌机打成 浆状 。 Cut 250 gram of Mango into cubes and blend it in the blender. I blend mango together with milk as milk makes blending so much easier 2.牛奶150克加入芒果浆中成芒果液，然后 过筛 ，这样做出来的布丁很细滑。 It is important to sip it for a silky texture  3.再用150克牛奶放入小锅中，加入10克 吉利丁粉 ，慢慢搅拌，后放入火上慢慢加热，50度左右后关火，一直慢慢搅拌直到吉利丁粉全部溶化。 Pour 150gram milk into a pot and melt gluten powder. Heat it over fire and keep stirring until gluten powder melts totally. Remove from fire when temperature reaches 50 degree  4.把加有吉利丁粉的牛奶慢慢倒入芒果液中，搅拌均匀。 Pour the milk with melt gluten powder to the mixture of mango and milk, stir evenly  5.把布丁液倒入杯子中，将杯子在桌上轻轻磕一下， 震出气泡 ，大气泡用牙签挑破，小气泡用厨房纸轻轻擦轼掉。 盖上保鲜膜，然后放冰箱中冷藏三个小时以上即可食用。我做的是四杯的量。 Pour it into a container. Drop the container from a height to break the bubbles. Cover it with plastic wrap and put it inside refrigerator for 3 hours.  My final product