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KINAKO(Soybean flour), Milk Mini Ice Cream

KINAKO(Soybean flour), Milk Mini Ice Cream

I made these and they came out so lovely- the best scone recipe i have used!! The definitive recipe for traditional devonshire scones from the queen of baking Mary Berry.

I made these and they came out so lovely- the best scone recipe i have used!! The definitive recipe for traditional devonshire scones from the queen of baking Mary Berry.

Sata andagi is so addicting! A few years ago my mom made it with purple sweet potato flour. I just found a GF recipe on another site! Woot!

Sata andagi is so addicting! A few years ago my mom made it with purple sweet potato flour. I just found a GF recipe on another site! Woot!

I'm a big fan of mousses. I feel like a good mousse can fit any occasion -  a fancy dinner party, picnic lunch, or just a regular Tuesday night. A  mousse can be almost any flavour you can think of, perfect for any and  every season. And the texture of a light, smooth, and airy mousse can't be  beat.  Another big plus to making mousses - very little cooking involved! That  means you don't have to be sweating over a stove when it's already 30  degrees in your kitchen. Another plus - it's…

I'm a big fan of mousses. I feel like a good mousse can fit any occasion - a fancy dinner party, picnic lunch, or just a regular Tuesday night. A mousse can be almost any flavour you can think of, perfect for any and every season. And the texture of a light, smooth, and airy mousse can't be beat. Another big plus to making mousses - very little cooking involved! That means you don't have to be sweating over a stove when it's already 30 degrees in your kitchen. Another plus - it's…

Recipe for one of Hong Kong's favorite foods.  We are talking about the Egg Tarts from the famous Tai Cheong bakery. One of the egg tart expert there reveals the recipe. Tai Cheong’s cookie-crust is really very different from the other bakeries (uses half butter and half margarine).

Recipe for one of Hong Kong's favorite foods. We are talking about the Egg Tarts from the famous Tai Cheong bakery. One of the egg tart expert there reveals the recipe. Tai Cheong’s cookie-crust is really very different from the other bakeries (uses half butter and half margarine).

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