Cheese Muffin

Material :
100 gram wheat flour
1 teaspoon baking powder
75 gram margarine, melted
75 ml liquid milk
2 eggs
1 ½ teaspoon sugar
¼ teaspoon salt
25 gram cheddar cheese, grated
50 gram sweet corn
1 sheet smoke beef, cut small

How to Make :
1. Shake margarine, milk, egg, sugar, and salt.
2. Enter wheat flour. Poke slow.
3. Add cheddar cheese, sweet corn, and smoke beef. Poke average
4. Take 1 dough teaspoon, put down to paper muffin container
5. Oven during 25 minutes with temperature of 160 Celcius degree

Chocolate Pinwheels

Material :
Basic Cookie Dough
400 g miniature semisweet chocolate chips
250 g confectioners' sugar
100 g unsweetened chocolate, melted
2 tbsp unsweetened cocoa powder
2 tbsp flour

How to Create :

1. Prepare Basic Cookie Dough. Divide in half; transfer half to another bowl. Stir chips, sugar, chocolate, and cocoa into half. Stir flour into plain dough.
2. On sheet of waxed paper, roll chocolate dough into 14" by 10" rectangle. Repeat with plain dough. Turn over plain rectangle, still on waxed paper, and place, dough side down, on top of chocolate rectangle so that edges line up evenly. Peel off top sheet of waxed paper. If dough becomes too soft to work with, refrigerate 10 minutes. Starting from long side, tightly roll rectangles together, jelly-roll fashion, to form log, lifting bottom sheet of waxed paper to help roll. Cut log crosswise in half. Wrap each half with plastic wrap and freeze 2 hours or refrigerate overnight.
3. Preheat oven to 350 degrees F. With sharp knife, cut 1 log (keep other log refrigerated) crosswise into 1/4-inch-thick slices. Place slices, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire racks to cool. Repeat with remaining log.

Almond Choco Cookies

material :

• 150 grams butter
• 50 grams sugar
• 1 tablespoon vanilla extract
• 1 / 4 teaspoon salt
• 140 grams wheat flour
• 90 grams chocolate chips
• 100 grams almond chips, ready for use

How to Make :

1. Shake butter, sugar, vanilla extract and salt
2. Enter wheat flour, chocolate chips, and almond. Poke average
3. Design every 1/2 tablespoon the cake batter
4. Enter the cake batter in the place with butter and give decoration
5. Oven 20 minutes with a temperature of 160 Celcius degrees until cooked

Temperature Conversion

Temperature oven has an important in the results roast cake. If a recipe is baked in the Fahrenheit temperature, in the below temperature conversion from Fahrenheit to Celcius.

• 250 Fahrenheit degrees = 120 Celcius degrees
• 275 Fahrenheit degrees = 140 Celcius degrees
• 300 Fahrenheit degrees = 150 Celcius degrees
• 325 Fahrenheit degrees = 160 Celcius degrees
• 350 Fahrenheit degrees = 180 Celcius degrees
• 375 Fahrenheit degrees = 190 Celcius degrees
• 400 Fahrenheit degrees = 200 Celcius degrees
• 425 Fahrenheit degrees = 220 Celcius degrees
• 450 Fahrenheit degrees = 230 Celcius degrees

Milk Chocolate Candy

Material :

• 5 liters fresh milk
• 1 kg sugar
• 100 grams butter
• 1/2 tsp vanilla powder
• 1 tsp acetate acid for cooking
• aluminium foil

How to Create :

1. Cooked fresh milk and acetat acid until boiling, cook with small fire
2. Cook until half the volume of milk
3. Add sugar, poke average
4. Cook until sugar dissolves,add the vanilla powder. Poke average
5. Cook until thick liquid sugar
6. Add butter, poke average. cook until be the caramel. And then lift
7. Prepare candy molds, give butter
8. Pour the candy batter while hot and Justify
9. Colded up to hard candy
10. Remove the candy from the molds, wrapped with aluminium foil
11. Wrapped candy with colors paper. Served

Kiwi Juice

Material :

• 300 grams of kiwi fruit
• 150 grams of green grape
• 300 ml water
• ice

How to create :

1. Peeled kiwi fruit and cut
2. Split grape green and dispose of its contents
3. Enter green grape and kiwi fruit in a blender
4. Add water and ice
5. Blender for 3 minutes

Cinnamon Pinwheels

Material :
400 g flour
1/2 tsp baking powder
1/4 tsp salt
100 g cinnamon red hot candies
300 g butter, softened
300 g sugar
1 egg
1/2 tsp vanilla extract
Red paste food coloring

How to Make :

1. On waxed paper, combine flour, baking powder, and salt
2. In mini food processor with knife blade attached (or in coffee grinder), pulse cinnamon candies until finely ground; set aside
3. In large bowl, with mixer at medium speed, beat butter and sugar until creamy. Reduce speed to low; beat in egg and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. Transfer half of dough to small bowl; with hand, knead in candies, then enough red food coloring to tint a pretty red
4. Between two 20-inch sheets of waxed paper, roll cinnamon dough into 15" by 10" rectangle. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with plain dough. Refrigerate dough rectangles 10 minutes or until chilled but still pliable
5. Remove top sheet of waxed paper from each rectangle. Place plain rectangle (still on waxed paper) on work surface with a long side facing you. Invert cinnamon rectangle on top of plain rectangle, so that edges line up evenly; remove top sheet of waxed paper. Starting from a long side, tightly roll rectangles together jelly-roll fashion, lifting bottom sheet of waxed paper as you roll. Wrap log in plastic wrap and freeze at least 1 hour or overnight, or until dough is firm enough to slice
6. Preheat oven to 325 degrees F. Grease large cookie sheet. Remove log from freezer. With sharp knife, cut log crosswise into 1/4-inch-thick slices. Place slices, 1 inch apart, on cookie sheet