walnut-buckwheat_toffee_cakes
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| walnut-buckwheat_toffee_cakes [2024/11/02 02:56] – hc2qk | walnut-buckwheat_toffee_cakes [2024/11/02 02:57] (current) – hc2qk | ||
|---|---|---|---|
| Line 14: | Line 14: | ||
| ====Ingredients==== | ====Ingredients==== | ||
| *Unsalted butter: 1/2 cup (1 stick) + 4 tbsp, divided | *Unsalted butter: 1/2 cup (1 stick) + 4 tbsp, divided | ||
| + | |||
| *Honey: 3 tbsp, divided | *Honey: 3 tbsp, divided | ||
| *Vanilla extract or vanilla bean paste: 2 tsp, divided | *Vanilla extract or vanilla bean paste: 2 tsp, divided | ||
| + | |||
| *Coarsely chopped walnuts: 65 g (about 2/3 cup) | *Coarsely chopped walnuts: 65 g (about 2/3 cup) | ||
| *Buckwheat flour: 32 g (about 1/4 cup) | *Buckwheat flour: 32 g (about 1/4 cup) | ||
| *Cornstarch: | *Cornstarch: | ||
| *Kosher salt: 3 tsp (1 tbsp), divided | *Kosher salt: 3 tsp (1 tbsp), divided | ||
| + | |||
| *Egg whites: 3 large | *Egg whites: 3 large | ||
| + | |||
| *Dark brown sugar: 133 g (about 2/3 cup) + 100 g (about 1/2 cup), divided | *Dark brown sugar: 133 g (about 2/3 cup) + 100 g (about 1/2 cup), divided | ||
| + | |||
| *Heavy cream: 1/2 cup | *Heavy cream: 1/2 cup | ||
| + | |||
| *Whiskey: 1 tbsp (optional) | *Whiskey: 1 tbsp (optional) | ||
walnut-buckwheat_toffee_cakes.1730516201.txt.gz · Last modified: by hc2qk