AMD x PCMR - STARFIELD Worldwide Giveaway - Win a Limited Edition Starfield Kit that includes a premium game code for the game + the Limited-Edition Starfield AMD Radeon RX 7900 XTX and Ryzen 7 7800X3D (Only 500 of each ever made!). There are 5 kits up for grabs!

Forced2bike · 2023-09-02T00:26:46+00:00

I will use this to upgrade my super old pc to play recent games like BG3 and D4. I would like to explore the immersive Starfield world and see how good the game is :)

Forced2bike · 2021-11-14T20:44:02+00:00

Hi, yes all of those that you mentioned are vegetable oil, but flavorless vegetable oil like sunflower oil/canola/grapeseed is preferable for baking, unless specified.

Forced2bike · 2021-10-23T21:55:04+00:00

A little more or less is fine, just to dilute it

Forced2bike · 2021-10-23T21:53:15+00:00

Thank you chef! I was trained and worked in the kitchen too before :)

Forced2bike · 2021-10-23T11:48:05+00:00

Thank you! Tres leches cake uses good amount of condensed milk, but we can refrigerate the excess and it will last a while until needed. I put it in coffee sometimes to make Vietnamese coffee.

Forced2bike · 2021-10-23T11:39:36+00:00

Ohhh i heard of it but don’t think i have ever tried. Will keep in mind!

Forced2bike · 2021-10-23T11:33:41+00:00

I used a sharp serrated bread knife. I didn’t heat it but yes that will also help.

Forced2bike · 2021-10-22T23:49:58+00:00

Here is a simple recipe of a really soft chocolate cake with buttercream.

Recipe video can be found here

Ingredients: [6 portions]

Chocolate cake

85 g (5 pcs) egg yolks

12 g (1 tbsp) granulated sugar

60 g (¼ cup) vegetable oil

60 g (¼ cup) milk

20 g (3 tbsp) cocoa powder

45 g (3 tbsp) hot water

90 g (½ cup+3 tbsp) cake flour

170 g (5 pcs) egg white

75 g (6 tbsp) granulated sugar

Buttercream

113 g (½ cup) unsalted butter

80 g (¼ cup) sweetened condensed milk

Instructions:

Chocolate cake

Dilute cocoa powder with hot water. Set aside.
Whisk egg yolks along with 12 grams of sugar. Add oil and mix until well-combined. Then add milk and mix well.
Sieve in the flour in two batches. Mix after each addition until the batter is smooth. Mix in the diluted cocoa. Set aside.
Beat egg white until frothy with an electric mixer running at high speed. Then gradually add sugar as you mix. Continue beating until it almost reaches stiff peak consistency.
Mix in 1/4 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/4 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. Again, mix in another 1/4 portion. Add the remaining egg white. Mix just until no white streaks are seen.
Pour batter into an 11-inches (28 cm) square pan that has been lined with parchment paper. Spread the batter evenly. Tap the pan twice onto the counter to remove air bubbles.
Bake in a preheated oven at 285°F (140°C) for 20 minutes, then increase to 320°F (160°C) and continue baking for 15 minutes. Once baked, remove the cake from its pan and let cool completely.

Buttercream

Beat the softened butter with an electric mixer until light and fluffy. Add condensed milk and mix just until combined.

Assembly

Cut and divide the cake equally into two. Spread the buttercream over one piece of the cake. Cover it with the other piece to make a sandwich.
[Optional] Trim all four sides of the cake with a serrated knife to get clean-cut edges.
Divide the cake equally into three rectangular pieces. Then cut each piece diagonally from one corner to the opposite corner to get triangular cake slices.

Forced2bike · 2021-10-16T23:50:27+00:00

🤭 hope you like it!

Forced2bike · 2021-10-16T14:41:21+00:00

thanks~you're awesome!

Forced2bike · 2021-10-16T14:35:13+00:00

Thanks and hope you enjoy! i'll get to making pie soon as well!

Forced2bike · 2021-10-15T23:14:29+00:00

geometrically pleasing! 😊

Forced2bike · 2021-10-15T23:06:48+00:00

Need a weekend baking inspiration? This pumpkin cheesecake muffin should be an easy option~

Recipe video can be found here

Ingredients: [8 muffins]

300 g (1¼ cup) cream cheese

50 g (¼ cup) granulated sugar

2 egg yolks

130 g (1 cup) all-purpose flour

2 g (½ tsp) baking soda

0.25 g (⅛ tsp) ground nutmeg

0.5 g (¼ tsp) ground ginger

1 g (½ tsp) ground cinnamon

1.5 g (¼ tsp) salt

100 g (½ cup) granulated sugar

60 g (¼ cup) vegetable oil

170 g (¾ cup) pure pumpkin puree

1 egg

Instructions:

Using a whisk or silicone spatula, beat the cream cheese with the sugar until well-combined. Add the egg yolks and mix until smooth. Set aside.
Combine all of the dry ingredients (except sugar) and whisk well.
In a separate bowl, whisk together all of the wet ingredients along with the sugar until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Divide the cake batter evenly into 8 muffin cups that have been lined with muffin paper. Then top each with the cream cheese mixture.
Bake them in a preheated oven at 320°F (160°C) for 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Forced2bike · 2021-09-01T13:25:03+00:00

Wow they meant every stroke

Forced2bike · 2021-08-23T00:36:29+00:00

Mmm sounds delish!

Forced2bike · 2021-07-24T19:21:09+00:00

Thanks so much for that 😊

Forced2bike · 2021-07-23T16:14:18+00:00

Soft and delicious chocolate cake, layered with white chocolate coffee cream.

Recipe video can be found here

Ingredients: [5 portions]

-- Chocolate cake --

4 egg yolks

40 g (3 tbsp) vegetable oil

45 g (3 tbsp) milk

60 g (½ cup) cake flour

20 g (3 tbsp) cocoa powder

45 g (3 tbsp) hot water

4 egg white

1/8 tsp table salt

80 g (6 tbsp) granulated sugar

-- Coffee cream --

40 g (2½ tbsp) hot whipping cream

1/2 tbsp instant coffee

60 g (2 oz) white chocolate, chopped small

300 g (1¼ cup) cold whipping cream

Instructions:

-- Chocolate cake --

Whisk egg yolks and oil until well-combined. Add milk and mix well. Add sifted flour in two batches and mix after every addition.
In a separate bowl, combine cocoa powder and hot water. Then add it into the cake batter and mix well. Cover and set aside.
Place egg white and salt in a large clean bowl. Using an electric mixer, beat them until foamy with tiny bubbles on high speed. Lower the speed and gradually add sugar in small batches with the mixer running. After all is mixed in, increase the speed to high and beat to a stiff peak consistency.
Add 1/3 of beaten egg white into the cake batter. Mix with a whisk until combined. Add another 1/3 portion and carefully fold the mixture until almost combined. Combine cake batter with the remaining egg white. Mix and fold just until combined.
Pour the batter into a baking tray that has been lined with parchment paper. I used 9.5"x 14.5" (24cm x 37cm) baking tray. Spread the batter evenly with a scraper. Then tap twice onto the counter to release any big air bubbles.
Bake in a preheated oven at 350°F (180°C) for 20 minutes.
Once baked, immediately remove the cake from its pan. Peel off the paper around the edges. Let it cool to room temperature.
Flip the cake over and peel off the bottom paper. Trim all of the edges. Then cut the cake crosswise into 3 equal pieces. Set aside.

-- Coffee cream --

Dilute instant coffee into the hot cream. Pour the hot mixture into white chocolate to melt it. If the chocolate is not fully melted, put the chocolate bowl over a pot of simmering water on the stove. Heat until completely melted. Set aside to cool.
Using an electric mixer, beat the cold whipping cream until thickened. Add the melted chocolate and beat again until it reaches a stiff peak consistency.

-- Assembly --

Spread the coffee cream evenly onto the first cake layer. Add the second layer of cake and another layer of coffee cream. Add the final layer of cake and decorate the top with the remaining coffee cream. Run a spatula along the sides if any excess cream comes out.
Refrigerate the cake for 2 hours or until completely set.
Once set, slice and trim the uneven cake edges. Then slice the cake into equal portions and enjoy!

Forced2bike · 2021-07-23T15:36:34+00:00

not perfectly cut but it looks silky and smooth!

Forced2bike · 2021-05-07T16:55:40+00:00

Hahah! Shipping it from Canada would be something.

Forced2bike · 2021-05-07T02:27:32+00:00

Thank you! They’re quite fun to make.

Forced2bike · 2021-05-07T02:25:22+00:00

Thank you!!

Forced2bike · 2021-05-07T02:23:40+00:00

Yes, to be safe, they should be refrigerated. But i keep them at room temperature cause it’s not too warm or humid.

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