Welcome to MY KITCHEN TIMELINE. I am "Rachel", cooking and baking has been my passion. I love trying different recipes and exploring new flavors. I am happy that finally I could share with you things I have learn...it maybe new recipes, baking/cooking tips, kitchen experiment and anything that is related to food.
Join me with my "Kitchen" journey & lets make fondest memories with our love one while enjoying food in our table.
Stay Safe everyone & God bless
Instagram: @MyKitchenTimeline
My favorite quotes: (Emma Reed) "The secret ingredients is always LOVE" "Kitchen are made for bringing families together"
This bread was really good . I just tried it last night. It doesnt take as long to bake as many other loaves did. I like that it can be cooked in a few hours time all together and it tastes delicous.
Thank you for sharing your best recipes. l try yr chiffon sponge cake very successful. l bake one hour abd 15mins take out then invert the cake pn the wire rack to cool. very easy to take out. l use 10inches round tin without grease butter or no add paper.
I'm making this for my friend's Thanksgiving dinner. She always does a dessert war, and all the guests participate. This Thanksgiving I'm going to win with this recipe!!!❤
Why so little yeast? One and 1/8 teaspoon? That seems way too little. I don't want to make another hamburger bun recipe that doesn't come out right. The last one maybe because it had too much flour but the buns were more dense not at all like soft fluffy hamburger buns.
Could’ve added more everything inside. One thing I love about pizza in general is the cheese pull! It’s more bread than meat cheese veggies and sauce 😕 better attempt next time?? 🤷🏽♀️
Thank you for sharing. Pinaglihi aq sa tinapay. Kaya nagtatyaga aq magbake para dna aq bbli. Pandesal everyday d nakakasawa. Salamat ulit. Dag2 kaalaman❤️😍🍞
where i am from they offer 3 types of cheddar (mild, medium, strong) and its differences are in the strength of cheddarness each has. i have a brick of strong cheddar i consider of using in this recipe i just worry itd be too strong of cheddarness to meld nicely with the cassava cake’s OG flavours and instead of complimenting it, just totally over powers the whole dish’s goal…
@MyKitchenTimeline thank you for your answer 🥰 I think that the best idea will be 200ml of water and 50ml of milk, then will be not too much liquid. I will see how the consistency of dough will looks like. Thank you so much for your help and for this amazing recipe ❤️
