Vegan White Chocolate Biscoff Truffles

panda apron dresses ✿ by chibico on twt

Strawberry chiffon cake

The recipe is from @orchidsnsweettea_ but I swapped the flour and tweaked it a little. Dry ingredients: - 60g millet flour - 2g baking powder - 1g salt - 1g baking soda - 37.5g sugar Wet ingredients: - ¼ cups milk of choice+ 1 tsp vinegar mixed and set aside - 2 Tbsp olive oil - 1 tsp vanilla extract Method: Combine and beat all wet ingredients. Mix dry ingredients together and then add it into the bowl with wet ingredients, fold in. 

Bake at 170⁰C for 30m. Let it cool and frost. Add strawberries between layers of whipped cream. Sprinkle desiccated coconut on the sides and powdered sugar on top

This makes exactly one 4" cake.

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(Yield: 32 momos) 

INGREDIENTS

DOUGH

2 cups all purpose flour, more as needed

1/2 tsp salt

1 tbsp oil

3/4 cup water

FILLING

2 cups (180g) shredded green cabbage

3/4 cup (70g) shredded carrot

1/2 cup (45g) thinly sliced scallions, white and green parts

2 tsp salt, more to taste

1 tbsp minced ginger

3-4 cloves garlic, minced

1/4 cup minced cilantro

4 oz extra firm tofu, crumbled

1 tsp ground black pepper

2 tsp oil

INSTRUCTIONS

Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.

Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.

When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking

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