Bizcocho yogur webos fritos
lemon cake with yogurt
Hi Vicky I know it’s an old recipe, but I have a question. The refrigerator you say in the part that does not make ice? Here we say refrigerator, and the one that makes ice freezer, could you help me please. Thank you greetings from Chile.
Today I plan to go to the C.I. and I will look for the molds, because I loved the recipe. Too bad you have not put the preparation with Thermomix, because I have it recently and I do not know how to improvise. Greetings, Alicia.
Oh Martita, how nice that you had such a good time. And you’re not a handyman at all, you’ve made phenomenal cookies, so don’t ever say you’re a handyman again. And yes, without the helpers I wouldn’t have been able to do it. And also, you, who paid a lot of attention to me. So, I’ll see you in the next one? Kisses Vicky
My God Cristina, it seems that you are taking an adjective test, jijijijiji. I love that you feel this way and that you tell me so. The truth is that it was a magical afternoon (someone told me this word to describe his feeling and I liked it so much that I always use it when I can). Without my assistants and without you, those of you who listened to me, it would not have been the same. Thank you very much for everything and see you in the next one then. Kisses Vicky
8:29yogurt cake: the most popular cake in the world. this easy cooking with mjyoutube – 2 jun 2020
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3:58easy, fluffy and juicy yogurt sponge cake | without using scalescooking for everyoneyoutube – 19 apr 2020
When we talk about decorated shortbread cookies on the web, one name comes to mind immediately, Bea. Bea is the author of El Rincón de Bea, one of my favorite blogs. Apart from lots of Anglo-Saxon style baking recipes, which I love, she has some great tutorials on cookies, both on how to make the dough and how to apply different techniques to decorate these cookies. Be sure to visit her blog because in her posts you will find the answers to all your doubts about cookies.
When you have a uniform dough, place on the counter a baking paper and on it the dough you just prepared. Give the dough a round shape and cut it into four equal pieces. The dough should not be sticky.
When you get the desired thickness – 0.5 or 0.6 cm-, keep this dough in the refrigerator between the two baking papers, placing it on a completely flat surface. I place them on the baking sheet and it goes in the fridge. And do the same with the remaining three pieces of dough.
yogurt cake anna easy recipes
When I read the challenge the first time… I wanted to cry! I never made a cake like this before. And never used fondant, marzipan or anything similar. But then I thought that it would be a personal achievement to make the cake.
I faced some problems with the sponge cake. The first recipe didn’t work at all for me. It didn’t look nice and I was going to make smaller cake using it, but I decided to try another sponge cake recipe and finally it worked.
The ideal is to make the cake the day you are going to eat it, but I made it the day before and froze it so the cream wouldn’t run out. The night before, I took it out and put it in the fridge until it was time to eat it.
Cooking and photographing is one of the ways I cultivate my creative side. Besides using the kitchen and this blog to try new flavors and experiences… it is also a way to share! When baking, follow directions. When cooking, go by your own taste. -Laiko Bahrs-
Thank you so much for reading and commenting. I’m sorry to say that comments with «anonymous» profile are not enabled due to spammers who are really annoying. This blog does not participate in awards, memes or chains because I do not have time to follow the wheel. Although I am very grateful to all those who think of me to give them.anything you want to contribute (suggestions, corrections, ect…) will be welcome and taken into consideration. If you have a question, please leave me your email so I can answer you directly, thank you very much for your time.