This is a recipe which I learned from my mother, over time I made it my own recipe. The total time to make without including the preparation is 30 minutes until you put it in the oven .I think plain chiffon cake it the most delicious. So I always make it plain.Sift flour, baking powder and salt 3 times. The average time to mix the egg yolk would be 10 minutes in total. For the egg white at Step 4 would be 4 minutes, and for Step 5 would be 6 minutes, the total would be 10 minutes. The pattern mentioned at Step 3 is only for winter time. It will be ready when the dough becomes white at summer time. At Step 7 and 8, mix like scooping it up from the bottom. Store it with a double layered plastic wrap. Recipe by Amasamon

Standard Chiffon cake. Vanilla beans and milk are necessary.If you whip the egg whites first, they can wait in the refrigerator.If the milk is warm, the cake will expand too much, so cold milk is good.Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko

I bought a bread maker, so I wanted to make a delicious bread rather than use someone else's recipe. After many trials, I arrived to this recipe.This recipe makes one serving.The majority of the bread I make is made with this dough. Recipe by Tarosan

I love bagels but hate the additives of commercially prepared onesThis recipe will make 4 large bagels, you can double the ingredients to make 8

I wanted to make healthy sweets for my mother who loves chocolate. The taste comes from a friend who made a chocolate cake with nuts for me a long time ago. I was going to eat it a little at a time, but it was so delicious I ended up polishing it off all at once, haha. This really is a recipe I don't want to tell anyone else.This is a healthy snack with a modest sweetness without heavy cream.Don't boil the milk. I also recommend not using low-fat milk for the best rich taste. For the meringue add some sugar, whip into a fine foam, and then add sugar again…repeat this process. Once it forms peaks and it's firm enough not to fall out of the bowl if turned upside-down it's just right. If you mix in a scooping motion from the bottom of the bowl upwards this keeps the meringue intact. I recommend non-sweet, bitter cocoa. Recipe by pink.lemonade

I was making a cake for my son's birthday and it was a big hit

It's a lot of work, but the cuteness level is outstanding and the filling matches this pie perfectly!Refer to this recipe for "Cheese Sticks Made with Frozen puff pastry"to use up the leftover puff pastry.Please make sure the filling is completely cooled before using. Also, chilling the pie in Step 9 is crucial for the pie to puff up. When performing Steps 3 and 8, if the strip isn't long enough, you can add to it, but make sure it doesn't get too thick. Recipe by Wagamamahime

The most popular childhood food

My kids love custard pudding and this is the normal flavored standard recipe that I always make for them.Don't let the egg bubble when you mix it. If air gets into the egg, it will expand while cooking. Please strain the mixture with a strainer with as tiny holes as possible. This makes it smooth. Use a paper towel to take the bubbles off the surface (For a pretty display) Since this is for kids, I didn't add alcohol, but you can add a little bit of rum for an adult flavor.You can use store-bought caramel sauce or make it however you would like. Recipe by nao-mi

I always get great compliments on these! :positive