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Wednesday 15 July 2020 05:46:35 GMT
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Elle m’a accepté
Elle m’a accepté
Follow me ✅♥️#BalliBotMogis #TrendingReels #TrendingReel #foryoupage #FYP #FYP #ViralTikTok #MillionViews #TechMagic #SmartBot #AlTrend #RobotVibes #Innovation
Follow me ✅♥️#BalliBotMogis #TrendingReels #TrendingReel #foryoupage #FYP #FYP #ViralTikTok #MillionViews #TechMagic #SmartBot #AlTrend #RobotVibes #Innovation
내 최애 가관즈 영상들 #스트레이키즈 #이민호 #김승민 #가관즈
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Un juicio que dividió opiniones. ¿Qué piensas?#NoticiasVirales #Debate #Actualidad
Un juicio que dividió opiniones. ¿Qué piensas?#NoticiasVirales #Debate #Actualidad
Kẹp Bính nử 3 phân êm chân mềm
Kẹp Bính nử 3 phân êm chân mềm
Here's a proper *long victoria sponge traybake* recipe - perfect if you want leftovers for days: *Classic Victoria Sponge Traybake* _Makes: ∼15-20 squares | Prep: 25 min | Bake: 35-40 min_ *Equipment* - 9x13 inch / 23x33 cm rectangular tin, greased and lined with baking paper *Ingredients* _For the sponge:_ - *350g* unsalted butter, softened - *350g* caster sugar - *6* large eggs, room temperature - *350g* self-raising flour - *2 tsp* baking powder - *1 tsp* vanilla extract - *4 tbsp* whole milk _For the filling & topping:_ - *300ml* double cream, cold - *1 tbsp* icing sugar, plus extra for dusting - *1 tsp* vanilla extract - *200g* raspberry or strawberry jam - Fresh berries to top, optional *Method* 1. *Heat oven* to 180°C / 160°C fan / 350°F / Gas 4. Line your tin so the paper comes up the sides. 2. *Cream butter + sugar*: Beat the soft butter and caster sugar together for 4-5 min until really pale and fluffy. This step = light cake, so don't rush it. 3. *Add eggs*: Crack in eggs one at a time, beating well after each. Add 1 tbsp of the flour with the last egg to stop it splitting. 4. *Fold dry stuff*: Sift flour and baking powder together. Fold into the mix gently with a big metal spoon. Add vanilla and milk and fold until you have a smooth, dropping consistency. 5. *Bake*: Scrape into the tin, level the top. Bake 35-40 min until golden, springy to touch, and a skewer comes out clean. 6. *Cool*: Leave in tin 10 min, then lift out using the paper and cool completely on a wire rack. If you fill it warm, the cream melts. 7. *Fill*: Once cold, slice the cake in half horizontally with a big serrated knife to make two thin slabs. Whip cream + 1 tbsp icing sugar + vanilla to soft peaks. Spread the bottom slab with jam, then the cream. Sandwich the top slab on. 8. *Finish*: Dust with icing sugar and dot with berries if you want. Slice into squares. *Tips for a
Here's a proper *long victoria sponge traybake* recipe - perfect if you want leftovers for days: *Classic Victoria Sponge Traybake* _Makes: ∼15-20 squares | Prep: 25 min | Bake: 35-40 min_ *Equipment* - 9x13 inch / 23x33 cm rectangular tin, greased and lined with baking paper *Ingredients* _For the sponge:_ - *350g* unsalted butter, softened - *350g* caster sugar - *6* large eggs, room temperature - *350g* self-raising flour - *2 tsp* baking powder - *1 tsp* vanilla extract - *4 tbsp* whole milk _For the filling & topping:_ - *300ml* double cream, cold - *1 tbsp* icing sugar, plus extra for dusting - *1 tsp* vanilla extract - *200g* raspberry or strawberry jam - Fresh berries to top, optional *Method* 1. *Heat oven* to 180°C / 160°C fan / 350°F / Gas 4. Line your tin so the paper comes up the sides. 2. *Cream butter + sugar*: Beat the soft butter and caster sugar together for 4-5 min until really pale and fluffy. This step = light cake, so don't rush it. 3. *Add eggs*: Crack in eggs one at a time, beating well after each. Add 1 tbsp of the flour with the last egg to stop it splitting. 4. *Fold dry stuff*: Sift flour and baking powder together. Fold into the mix gently with a big metal spoon. Add vanilla and milk and fold until you have a smooth, dropping consistency. 5. *Bake*: Scrape into the tin, level the top. Bake 35-40 min until golden, springy to touch, and a skewer comes out clean. 6. *Cool*: Leave in tin 10 min, then lift out using the paper and cool completely on a wire rack. If you fill it warm, the cream melts. 7. *Fill*: Once cold, slice the cake in half horizontally with a big serrated knife to make two thin slabs. Whip cream + 1 tbsp icing sugar + vanilla to soft peaks. Spread the bottom slab with jam, then the cream. Sandwich the top slab on. 8. *Finish*: Dust with icing sugar and dot with berries if you want. Slice into squares. *Tips for a "long" cake that lasts* - *Storage*: Keeps 3 days in the fridge in an airtight box because of the cream. Without cream, 5 days in a tin. - *Why it works*: Left side = same volume of flour, butter, sugar keeps it moist and stable for a big tray. - *Swaps*: Use lemon zest + 2 tbsp lemon juice instead of vanilla, and lemon curd instead of jam for a lemon version. #fyp

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