1106 bikini seaweed sponge Recipes

  • Ritual Rival
    sponge layers, cake flour, dutch cocoa and
    14 More
    sponge layers, cake flour, dutch cocoa, instant coffee powder, salt, fresh farm eggs...room temperature,separated, sugar, vanilla essence, sweet cherry syrup, water, sugar, kirsch... morellos are a nice music to the taste buds, sweet cherries, filling and topper, heavy double cream...homeland fresh, refined powdered sugar, kirsch...the good stuff
    20 min, 17 ingredients
  • Tiramisu
    sponge or lady fingers (about 20piece) and
    9 More
    sponge or lady fingers (about 20piece), very strong black coffee , preferably espresso, brandy, dark rum, galbani mascarpone cheese, sugar , sieved, whipping cream, cocoa powder , sieved, plain chocolate, grated, a few drops of almond and pure vanilla essences
    3 hour , 10 ingredients
  • Sponge Cake with Orange Curd and Strawberries
    sugar, grated lemon rind, egg yolks, egg whites and
    10 More
    sugar, grated lemon rind, egg yolks, egg whites, almond flour, matzo cake meal, potato starch, grated orange rind, fresh orange juice, sugar, potato starch, eggs, strawberries, halved
    14 ingredients
  • Peach Melba Dessert
    sponge cakes or shortcakes, canned peach halves in syrup and
    3 More
    sponge cakes or shortcakes, canned peach halves in syrup, scoops vanilla or peach ice cream, raspberry jam, chopped nuts
    15 min, 5 ingredients
  • Tasty Tiramisu
    sponge cakes, strong brewed coffee, cream cheese, softened and
    5 More
    sponge cakes, strong brewed coffee, cream cheese, softened, sugar, chocolate syrup, baking cocoa, ground cinnamon
    15 min, 8 ingredients
  • Sponge Cake with Blueberry Topping
    eggs, separated, sugar, orange juice and
    14 More
    eggs, separated, sugar, orange juice, king arthur unbleached all-purpose flour, baking powder, cream of tartar, sugar, cornstarch, grated orange peel, orange juice, fresh or frozen blueberries, sour cream, sugar, vanilla extract, grated orange peel , optional
    1 hour 20 min, 17 ingredients
  • Peach Melba Dessert
    sponge cakes, canned peach halves in syrup and
    3 More
    sponge cakes, canned peach halves in syrup, scoops vanilla or peach ice cream, raspberry jam, warmed, chopped nuts
    5 min, 5 ingredients
  • Basic Miso Soup
    wakame seaweed or 1 tsp , flakes, water and
    4 More
    wakame seaweed or 1 tsp , flakes, water, onion, thinly sliced, carrot, diced, mugi miso (or 1 1/2 tbsp plus 1/2 tsp hacho, genmai or shiro miso), green onions, finely sliced
    25 min, 6 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Sesame Stir-fried Vegetables
    broccoli florets and
    6 More
    broccoli florets, green onions, each cut into about 4 pieces, chopped purple cabbage, sliced mushrooms, peanut/vegetable oil (i used canola), toasted sesame oil, gomasio (sesame seeds, seaweed & sea salt) or sesame seeds & sea salt to taste
    15 min, 7 ingredients
  • Strawberry Shortcake Sundaes for Two
    strawberry ice cream and
    3 More
    strawberry ice cream, vanilla sponge cakes (i use a basic victoria sponge cut to the size of my tumblers), cream (or you can use squirty ), fresh strawberries
    4 min, 4 ingredients
  • Luscious Strawberry Roulade Luscious Strawberry Roulade
    sponge, eggs, separated, caster sugar, grand marnier and
    7 More
    sponge, eggs, separated, caster sugar, grand marnier, ground almonds, self-raising flour, half) pint (300ml) whipping cream, grand marnier, strawberries, icing sugar to dredge
    12 min, 11 ingredients
  • Sponge Taffy Sponge Taffy
    cooking time varies as not all stoves are equally manufac... and
    4 More
    cooking time varies as not all stoves are equally manufactured ., sugar, corn syrup, water, baking soda
    30 min, 5 ingredients
  • Japanese  Holiday  Cake Japanese Holiday Cake
    sponge cake, all purpose flour, sugar, milk, eggs, butter and
    3 More
    sponge cake, all purpose flour, sugar, milk, eggs, butter, heavy cream, sugar, various fruits (strawberries, peaches, cherries, and so on)
    25 min, 10 ingredients
  • Banana Mousse Cake Banana Mousse Cake
    sponge cake, caster sugar, eggs, cake emulsifier and
    18 More
    sponge cake, caster sugar, eggs, cake emulsifier, superfine flour, vanilla essence, water, corn oil or melted butter, banana mousse, a ), mashed potato, lemon (squeezed the juice out), essence, b ), gelatin powder, water, non daily whipping cream, icing sugar, non daily whipping cream, banana thinly slice
    3 hour , 22 ingredients
  • Amaretto Cream Filled Cake Amaretto Cream Filled Cake
    sponge cake, hazelnuts, amaretto, light rum and
    4 More
    sponge cake, hazelnuts, amaretto, light rum, whipping cream, powdered sugar, almonds blanched and chopped, unsweetened chocolate grated
    8 ingredients
  • Sponge Drop Cakes Sponge Drop Cakes
    eggs, separated, sugar, all-purpose flour, baking powder and
    3 More
    eggs, separated, sugar, all-purpose flour, baking powder, vanilla extract, chocolate frosting, grated chocolate (optional)
    7 ingredients
  • Sponge Cake Cookies Sponge Cake Cookies
    butter, softened, sugar, eggs, lemon extract and
    10 More
    butter, softened, sugar, eggs, lemon extract, king arthur unbleached all-purpose flour, baking powder, butter, softened, sugar, lemon extract, salt, milk, flaked coconut , optional
    40 min, 14 ingredients




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