[Quick Recipes] Cream Cheese Swirl Brownies - English Urdu
Cream Cheese Swirl Brownies
Recipe in English:
Ingredients:
-Cream cheese 1/2 Cup
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) 1 tbs
-Vanilla essence 1/2 tsp...
Cream Cheese Swirl Brownies
Recipe in English:
Ingredients:
-Cream cheese 1/2 Cup
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) 1 tbs
-Vanilla essence 1/2 tsp
-Pissi hoye cheeni (Powdered sugar) 1/4 Cup
-Maida (All-purpose flour) sifted 1/2 Cup
-Cocoa powder 1/3 Cup
-Namak (Salt) 1/2 tsp
-Cheeni (Sugar) 3/4 Cup
-Anday (Eggs) 2
-Vanilla essence 1 tsp
-Makhan (Butter) melted 100 gms
-Chocolate chips as required
Directions:
-In a bowl,add cream cheese,egg yolk,all-purpose flour,vanilla essence,powdered sugar and mix until well combined & set aside.
-In bowl,add all-purpose flour,cocoa powder,salt,mix well & set aside.
-In grinder,add sugar and grind to make a fine powder & set aside.
-In bowl,add eggs,powdered sugar,vanilla essence,melted butter and whisk well.
-Now add dry flour mixture and mix with the help of the spatula.
-In 8 x 8 inch baking pan lined with butter paper,add prepared brownie batter and cream cheese batter and make swirls with the help of the skewer.
-Sprinkle chocolate chips and bake in preheated oven at 170 C for 18-20 minutes.
Recipe in Urdu:
Ajza:
-Cream cheese 1/2 Cup
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) 1 tbs
-Vanilla essence 1/2 tsp
-Pissi hoye cheeni (Powdered sugar) 1/4 Cup
-Maida (All-purpose flour) sifted 1/2 Cup
-Cocoa powder 1/3 Cup
-Namak (Salt) 1/2 tsp
-Cheeni (Sugar) 3/4 Cup
-Anday (Eggs) 2
-Vanilla essence 1 tsp
-Makhan (Butter) melted 100 gms
-Chocolate chips as required
Directions:
-Bowl mein cream cheese,anday ki zardi,maida,vanilla essence aur pissi hoye cheeni dal dein aur ache tarhan mix ker lein & side per rakh dein.
-Bowl mein maida,cocoa powder aur namak dal ker ache trahan mix karein & side per rakh dein.
-Grinder mein cheeni dal dein aur grind ker ka fine powder tayyar ker lein & side per rakh dein.
-Bowl mein anday,pissi hoye cheeni,vanilla essence aur melted makhan dal ker ache tarhan whisk ker lein.
-Ab dry flour mixture dal ker spatula ki madad sa mix ker lein.
-8 x 8 inch baking pan mein butter paper laga lein,tayyar brownie batter aur cream cheese batter dal dein aur skewer ki madad sa swirls bana lein.
-Chocolate chips dal dein aur preheated oven mein 170 C per 18-20 minutes kliya bake ker lein.
More...
Description:
Cream Cheese Swirl Brownies
Recipe in English:
Ingredients:
-Cream cheese 1/2 Cup
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) 1 tbs
-Vanilla essence 1/2 tsp
-Pissi hoye cheeni (Powdered sugar) 1/4 Cup
-Maida (All-purpose flour) sifted 1/2 Cup
-Cocoa powder 1/3 Cup
-Namak (Salt) 1/2 tsp
-Cheeni (Sugar) 3/4 Cup
-Anday (Eggs) 2
-Vanilla essence 1 tsp
-Makhan (Butter) melted 100 gms
-Chocolate chips as required
Directions:
-In a bowl,add cream cheese,egg yolk,all-purpose flour,vanilla essence,powdered sugar and mix until well combined & set aside.
-In bowl,add all-purpose flour,cocoa powder,salt,mix well & set aside.
-In grinder,add sugar and grind to make a fine powder & set aside.
-In bowl,add eggs,powdered sugar,vanilla essence,melted butter and whisk well.
-Now add dry flour mixture and mix with the help of the spatula.
-In 8 x 8 inch baking pan lined with butter paper,add prepared brownie batter and cream cheese batter and make swirls with the help of the skewer.
-Sprinkle chocolate chips and bake in preheated oven at 170 C for 18-20 minutes.
Recipe in Urdu:
Ajza:
-Cream cheese 1/2 Cup
-Anday ki zardi (Egg yolk) 1
-Maida (All-purpose flour) 1 tbs
-Vanilla essence 1/2 tsp
-Pissi hoye cheeni (Powdered sugar) 1/4 Cup
-Maida (All-purpose flour) sifted 1/2 Cup
-Cocoa powder 1/3 Cup
-Namak (Salt) 1/2 tsp
-Cheeni (Sugar) 3/4 Cup
-Anday (Eggs) 2
-Vanilla essence 1 tsp
-Makhan (Butter) melted 100 gms
-Chocolate chips as required
Directions:
-Bowl mein cream cheese,anday ki zardi,maida,vanilla essence aur pissi hoye cheeni dal dein aur ache tarhan mix ker lein & side per rakh dein.
-Bowl mein maida,cocoa powder aur namak dal ker ache trahan mix karein & side per rakh dein.
-Grinder mein cheeni dal dein aur grind ker ka fine powder tayyar ker lein & side per rakh dein.
-Bowl mein anday,pissi hoye cheeni,vanilla essence aur melted makhan dal ker ache tarhan whisk ker lein.
-Ab dry flour mixture dal ker spatula ki madad sa mix ker lein.
-8 x 8 inch baking pan mein butter paper laga lein,tayyar brownie batter aur cream cheese batter dal dein aur skewer ki madad sa swirls bana lein.
-Chocolate chips dal dein aur preheated oven mein 170 C per 18-20 minutes kliya bake ker lein.
Swirling Rainbows Illustrator Tutorial - English
Have you ever seen those looping, swooshing, swirling rainbow graphics used in all kinds of graphics ranging from logos, and sketches, to grungy and retro illustrations? Well we are going to create...
Have you ever seen those looping, swooshing, swirling rainbow graphics used in all kinds of graphics ranging from logos, and sketches, to grungy and retro illustrations? Well we are going to create one of them in Illustrator and learn how to export it to a program such as Photoshop as a samrt object to utilize it as a smart object so we can both retain vector scalability while giving us the option to use Illustrator to edit the graphic for us! Please check out..
More...
Description:
Have you ever seen those looping, swooshing, swirling rainbow graphics used in all kinds of graphics ranging from logos, and sketches, to grungy and retro illustrations? Well we are going to create one of them in Illustrator and learn how to export it to a program such as Photoshop as a samrt object to utilize it as a smart object so we can both retain vector scalability while giving us the option to use Illustrator to edit the graphic for us! Please check out..
How to make lollipops (with/without a mold) - with Yoyomax12 - English
How to make homemade hard-candy lollipops using a candy mold, a cornstarch mold and no mold at all :)
2 cups white granulated sugar (200g)
2/3 cups corn syrup (160 ml)
1/4...
How to make homemade hard-candy lollipops using a candy mold, a cornstarch mold and no mold at all :)
2 cups white granulated sugar (200g)
2/3 cups corn syrup (160 ml)
1/4 cup water (60 ml)
flavouring (like almond, lemon, orange extracts) or candy oils. I used 1 tsp (5ml)
food colour if desired
Combine sugar, corn syrup, water, flavouring and food colouring in a large saucepan. Heat over high heat, stirring constantly until mixture starts to boil. After the mixture boils, stop stirring and reduce heat slightly keeping the mixture at a vigorous boil. You can use a pastry brush dipped in cold water to wipe down the sides of the saucepan to dissolve sugar crystals. This is supposed to help sudden crystallization of the sugar mixture, but this has never happened to me in all the years I have been making candy.
Cook the candy until it reaches a temperature of 310 F (154 C). If you are making free-form lollipops, place the hot saucepan into an ice bath to cool it down. Let sit about 20 seconds. Swirl pan 2 minutes more to cool.
Pour syrup into another container with a spout if desired. Working quickly, pour syrup onto baking sheets covered with silicone mat or parchment paper, forming circles and spacing circles about 3 inches apart. Press a lollipop stick into each circle. Add sprinkles to lollipops if desired, pressing them into the candy (carefully) with fingers or wooden skewer.
Here is an excellent tutorial on how to make many small candies using the cornstarch method.
NOTES:
This candy will become sticky at room temperature very quickly especially in a humid room/climate. I find that if you put the in the refrigerator (not freezer) UNCOVERED they will stay dry.
I mention in the video that I added the colour at the beginning and that this was okay, after reading a little about this I have found the following on this website:
http://baking911.com/learn/baked-good...
\"And also (I could go on and on about colors) color should be added *late* in the cooking process, after the syrup reaches 275 degrees. The reason is that trace amounts of acid in food colors tend to \"invert\" the sucrose, a side-effect of which is to soften it, making the end result sticky. The longer the acid is in contact with the hot syrup, the more pronounced the inversion.\"
I recommend adding the colour after the syrup reaches 275F and maybe that will help with the stickiness.
Corn starch molds:
Sifting the corn starch into the container may help achieving a smooth mold, also properly smoothing the top will help too.
Contact me here:
http://yoyomax12.weebly.com/contact-m...
Facebook
https://www.facebook.com/TammyYoyomax...
Pinterest
http://pinterest.com/yoyomax12
Google Plus:
http://tinyurl.com/kq7mwn6
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in \"real life\". She is a lovely person and a great friend. Please check her out :)
http://www.youtube.com/cookingandcraf...
More...
Description:
How to make homemade hard-candy lollipops using a candy mold, a cornstarch mold and no mold at all :)
2 cups white granulated sugar (200g)
2/3 cups corn syrup (160 ml)
1/4 cup water (60 ml)
flavouring (like almond, lemon, orange extracts) or candy oils. I used 1 tsp (5ml)
food colour if desired
Combine sugar, corn syrup, water, flavouring and food colouring in a large saucepan. Heat over high heat, stirring constantly until mixture starts to boil. After the mixture boils, stop stirring and reduce heat slightly keeping the mixture at a vigorous boil. You can use a pastry brush dipped in cold water to wipe down the sides of the saucepan to dissolve sugar crystals. This is supposed to help sudden crystallization of the sugar mixture, but this has never happened to me in all the years I have been making candy.
Cook the candy until it reaches a temperature of 310 F (154 C). If you are making free-form lollipops, place the hot saucepan into an ice bath to cool it down. Let sit about 20 seconds. Swirl pan 2 minutes more to cool.
Pour syrup into another container with a spout if desired. Working quickly, pour syrup onto baking sheets covered with silicone mat or parchment paper, forming circles and spacing circles about 3 inches apart. Press a lollipop stick into each circle. Add sprinkles to lollipops if desired, pressing them into the candy (carefully) with fingers or wooden skewer.
Here is an excellent tutorial on how to make many small candies using the cornstarch method.
NOTES:
This candy will become sticky at room temperature very quickly especially in a humid room/climate. I find that if you put the in the refrigerator (not freezer) UNCOVERED they will stay dry.
I mention in the video that I added the colour at the beginning and that this was okay, after reading a little about this I have found the following on this website:
http://baking911.com/learn/baked-good...
\"And also (I could go on and on about colors) color should be added *late* in the cooking process, after the syrup reaches 275 degrees. The reason is that trace amounts of acid in food colors tend to \"invert\" the sucrose, a side-effect of which is to soften it, making the end result sticky. The longer the acid is in contact with the hot syrup, the more pronounced the inversion.\"
I recommend adding the colour after the syrup reaches 275F and maybe that will help with the stickiness.
Corn starch molds:
Sifting the corn starch into the container may help achieving a smooth mold, also properly smoothing the top will help too.
Contact me here:
http://yoyomax12.weebly.com/contact-m...
Facebook
https://www.facebook.com/TammyYoyomax...
Pinterest
http://pinterest.com/yoyomax12
Google Plus:
http://tinyurl.com/kq7mwn6
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in \"real life\". She is a lovely person and a great friend. Please check her out :)
http://www.youtube.com/cookingandcraf...
No bake Chocolate Swirl Cheesecake - English
Ingredients
Base
250 Grams of cookies
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1 Cup of sugar
100-150 Grams of melted milk...
Ingredients
Base
250 Grams of cookies
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1 Cup of sugar
100-150 Grams of melted milk chocolate
More...
Description:
Ingredients
Base
250 Grams of cookies
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1 Cup of sugar
100-150 Grams of melted milk chocolate