jessiefoodinthekitchen

This rich, velvety red velvet Bundt cake with sweet cream cheese filling swirled throughout and cream cheese frosting on top is the ideal recipe to make when you want to say, "I LOVE YOU." The name "red velvet cake" is quite lovely. This cake is always sold on Valentine's Day because it looks like it matches the flame-like red rips. I had this dessert for the first time on the day of my relative's engagement. I uttered "WOW" after the first taste. To me, this cake ought to be offered year-round, not just on Valentine's Day. If it contains a spoonful of love and happiness, it can be prepared at any time. If the elegance of macaroons is the reason for its capture of the heart, then the red velvet cake is the essence of returning to the food, giving you a beautiful taste. Unlike other cakes, the red velvet cake has a very low density and delicate as velvet. The traditional velvet cake is exceptionally buttery. However, I'm not using butt

  Many friends like to drink orange juice very much, and they prefer to eat passion fruit. Orange juice and passion fruit can now be enjoyed thanks to powerful internet users. The two fruits work together to provide a different, distinctive flavour. We all know that orange juice is incredibly nutritious and fresh. If it is chilled, it will turn into a necessity drink to beat the heat in the hot weather. When passion fruit is added to orange juice, it not only adds flavour but also has a significant impact on efficacy and effect. Let me explain the advantages of combining them. Due to the high vitamin C content of both orange juice and passion fruit, we can replenish the vitamin C that the body needs each day for nourishment. A glass of passion fruit orange juice, which is high in fructose, can swiftly restore physical power for individuals who lose a lot of it after working out, and exercise can also help you rehydrate up to 85% of your body's water. The energy is replenished

The Chinese food culture is extensive and profound, and even steamed buns can be eaten in many ways. When the commonly steamed buns can no longer satisfy you, you can look at these innovative ways of ordinary steamed buns recommended for you to make delicious and rich dishes for your family. A different kind of steamed bun. A twisted pumpkin steamed bun is what I'm going to share today. Two different colours of dough—yellow dough and white dough—were used to make this twisted pumpkin steamed bun. These twisted steamed buns have a pillowy, light, and fluffy dough that is twisted into its unique shape and steamed to perfection. Because of its golden orange colour, it is extremely beautiful.  Our main character pumpkin is necessary to prepare pumpkin bread. Chestnut squash is the best, which tastes even better.  This pumpkin's high starch content makes it ideal for this recipe. Of course, you can use other types of pumpkins. These bi-coloured pumpkin buns are soft and have a f

These days salted egg sauce is trendy. It can be one of the key factors driving some individuals insane. Any dessert or dish can practically become magical when salted egg yolk is added. Many foods can be cooked with salted egg sauce. You name it—fried chicken, fried bitter gourd, fried crab with salted egg, fried prawn with salted egg—the list is endless. Some of the recipes call for store-bought salted egg flavour powder or salted egg sauce in a jar. I like jarred liquid sauce better. However, it's not accessible where I live. Although I tried to order online, delivery was not an option. What a hassle! Finally, I made the choice to prepare my own salted egg sauce. If you use the liquid sauce, the quicksand-like flavour is retained while the curry leaves' scent and small egg yolk particles may be tasted in your mouth as the thick salted egg yolk sauce hangs over the food. I decided to cook lotus root with salted egg yolk today. Can you imagine how tasty, salted egg yolk

  Have you ever eat mud crabs with sweet and sour sauce? Indeed, that was my mom's favorite dish.  I still remember the childhood days when we were still renting a house and my mother used to make sweet and sour crabs. On that day, there was a blackout. Additionally, it was swelteringly hot and humid. We were dining on those mouthwatering sweet and sour mud crabs outside the house by twilight. That was the most delectable and memorable crab dish I have ever had. Even though my mom was still making the same sweet and sour crab after we moved into a new home, the dish no longer tasted the same as it had that day. Maybe that was from my early memories! But today, I'm going to make some changes to this recipe -  sweet and sour chilli crabs.  Instead of using chilled crab, it is advised to use fresh crab. Because the meat will start to shrink and taste significantly worse if the crab is not freshly cooked and kept in the refrigerator for more than a day! I enjoy spicy food, but

Fried rice is a common home dish. Plain white rice is transformed into a flavorful dish with soy sauce seasoning and thrown with vibrant vegetables by a quick stir-fry. What a beautiful thing! Growing up in a Chinese family, making homemade fried rice was always a "clear out the fridge" kind of dish that did not require a precise recipe. My mother would add meat, such as diced chicken or Chinese sausages, to the leftover rice from a previous meal. It is best to use cold, leftover rice since the starches in the grains harden when stored in the fridge, making it simpler to separate and cook in the wok. Sometimes I cook the rice the day before so that I can make fried rice for my breakfast the following morning. For ordinary rice, the proportion of rice to water is 1:1. Use rice that has chilled in the refrigerator for at least one night to avoid sticky rice. When stir-fried, freshly cooked rice becomes quite sticky. Before frying, cold rice needs to be broken up; if it is too m

I adore this flaky spiral layer’s mooncake the most out of all mooncake varieties. After eating, you will not soon forget about the buttery flavour of the puff pastry skin, which melts on your lips, and the sweet but not greasy paste filling encased in salted egg yolk. I grew up eating traditional mooncakes with sweetened lotus filling. I have never heard of mooncake with a thousand spiral layers. I have no idea how it came to be, but I think the inspiration was from the traditional Teochew mooncake, which has a disc-like shape and is frequently "marked" with a red stamp on top of the cake.   And this spiral thousand-layer mooncake also makes me think of Singapore's well-known spiral curry puff, which needs to make two different doughs to wrap the filling. Many people adore puff pastry with a crisp texture. Even though all you need to make puff pastry is flour, water, butter, sugar, etc., Is it difficult to make this puff pastry mooncake? The recipe for this pastry laye