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@toca.xolx: Не бейте тапаом💋

💫 𖦹T᧐ᥴᥲ X᧐ᥣ᥊ 𖦹 🌙
💫 𖦹T᧐ᥴᥲ X᧐ᥣ᥊ 𖦹 🌙
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Region: UA
Saturday 25 June 2022 19:58:45 GMT
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mia.toca._
💗Мия💗 :
ти топ
2022-06-25 20:08:41
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_toca..bety_
🤍_toca..bety_🎅🏼 :
Нова ос💓🥺
2022-06-25 20:23:05
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#joansebastian
#joansebastian
Lần đầu gặp nhau trên lễ đường, ảnh khóc trôi cái tiệc cưới 🤣@CHÍ THÀNH
Lần đầu gặp nhau trên lễ đường, ảnh khóc trôi cái tiệc cưới 🤣@CHÍ THÀNH
PISTACHIO CHEESECAKE #cheesecake #cake #food #foodtiktok #sweet #delicious #fyp #fy #trending CAKE BATTER 4 eggs (medium) 160 g granulated sugar 4 g lemon zest (zest of 1 lemon) 165 ml sunflower oil 150 ml buttermilk 100 g pistachios 10 g baking powder 190 g flour (all-purpose flour) CHEESECAKE BATTER 600 g cream cheese 140 g granulated sugar 8 g vanilla sugar (1 sachet) a pinch of salt 35 g cornstarch 3 eggs (medium) TOPPING 150 g pistachio spread INSTRUCTIONS Put the pistachio nuts in a blender and grind the pistachios finely. Crack the eggs into a bowl. Add the sugar and mix for 2 minutes. Add the lemon zest and sunflower oil. Mix for a minute. Add the buttermilk and the finely ground pistachios. Mix well. Sift the flour and baking powder over the bowl. Mix until smooth. Grease the cake tin well and place a sheet of baking paper on the bottom. Add 400 grams of the batter. Put the remaining cake batter into a piping bag and set aside. Place the pistachio cake in a preheated oven at 165℃. Bake for approximately 15 minutes, or until cooked. Place the cream cheese in a deep bowl with the sugar, vanilla sugar, and salt. Mix for a minute. Sift the cornstarch over the bowl and mix again for a minute. Set aside the mixer and use a spatula from now on. Lightly beat the eggs one at a time (do not use a mixer, as it will overbeat the batter). Carefully remove the pistachio cake from the oven. Add the cheesecake batter. Pipe the remaining cake batter on top. Place the pistachio cheesecake in a preheated oven at 160℃. Bake for approximately 50-60 minutes, or until cooked. Allow the cheesecake to cool completely. Cover and place in the fridge for a few hours (preferably overnight). Put the pistachio spread in a saucepan. Heat it (low heat) until it becomes liquid. Keep stirring, as it will become liquid quickly. Pour the pistachio spread over the cooled cheesecake. Spread the topping evenly over the pistachio cheesecake. Cover and place in the fridge to set. Cut the pistachio cheesecake into nice slices and garnish with pistachios and raspberries.
PISTACHIO CHEESECAKE #cheesecake #cake #food #foodtiktok #sweet #delicious #fyp #fy #trending CAKE BATTER 4 eggs (medium) 160 g granulated sugar 4 g lemon zest (zest of 1 lemon) 165 ml sunflower oil 150 ml buttermilk 100 g pistachios 10 g baking powder 190 g flour (all-purpose flour) CHEESECAKE BATTER 600 g cream cheese 140 g granulated sugar 8 g vanilla sugar (1 sachet) a pinch of salt 35 g cornstarch 3 eggs (medium) TOPPING 150 g pistachio spread INSTRUCTIONS Put the pistachio nuts in a blender and grind the pistachios finely. Crack the eggs into a bowl. Add the sugar and mix for 2 minutes. Add the lemon zest and sunflower oil. Mix for a minute. Add the buttermilk and the finely ground pistachios. Mix well. Sift the flour and baking powder over the bowl. Mix until smooth. Grease the cake tin well and place a sheet of baking paper on the bottom. Add 400 grams of the batter. Put the remaining cake batter into a piping bag and set aside. Place the pistachio cake in a preheated oven at 165℃. Bake for approximately 15 minutes, or until cooked. Place the cream cheese in a deep bowl with the sugar, vanilla sugar, and salt. Mix for a minute. Sift the cornstarch over the bowl and mix again for a minute. Set aside the mixer and use a spatula from now on. Lightly beat the eggs one at a time (do not use a mixer, as it will overbeat the batter). Carefully remove the pistachio cake from the oven. Add the cheesecake batter. Pipe the remaining cake batter on top. Place the pistachio cheesecake in a preheated oven at 160℃. Bake for approximately 50-60 minutes, or until cooked. Allow the cheesecake to cool completely. Cover and place in the fridge for a few hours (preferably overnight). Put the pistachio spread in a saucepan. Heat it (low heat) until it becomes liquid. Keep stirring, as it will become liquid quickly. Pour the pistachio spread over the cooled cheesecake. Spread the topping evenly over the pistachio cheesecake. Cover and place in the fridge to set. Cut the pistachio cheesecake into nice slices and garnish with pistachios and raspberries.

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