🦐Electrolux Multifunzione SteamBake EOD3S40X per cucinare prelibati prod...
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🦐Electrolux Multifunzione SteamBake EOD3S40X per cucinare prelibati prod...

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🦐Electrolux Multifunzione SteamBake EOD3S40X per cucinare prelibati prod...
gotowanie #zdrowegotowanie #wkuchni #piekarnik #piekarnikparowy #steambake #kuchnia #interior #homeinterior #domowezacisze #instahome #interiorlovers #interiorinspo #polskadziewczyna #polskakobieta #nettopolska #biedronka #interiorstyle #AGD #zabudowa #facetwkuchni #instamatki #warsawboy #pepco (w: Koszalin) https://www.instagram.com/p/B37YnQUJFiA/?igshid=h0fw2ttpxumz
Mittlerweile hat sich der neue Standherd von AEG gut hier eingelebt und ich habe noch auch ans Kochen mit Induktion gewöhnt 😃 Sie SteamBake Funktion wird von mir häufig beim Backen eingesetzt. Oder auch nur mal zum Brötchen aufbacken wie heute morgen 😎 Wer gerne mehr über den Herd erfahren möchte, klicke auf den Link in der Bio. ⬆️⬆️⬆️ #mytestaegherd #steambake #aegsteambake #gugelhupf #hefeteig https://www.instagram.com/p/BnzOac3HL3P/?utm_source=ig_tumblr_share&igshid=kjqaxtb1euvr
Schöner kochen & backen
Werbung | Schöner kochen & backen #mytestaegherd
Es war wohl irgendwann im Juli, als ich mitbekam, dass produkttestende Blogger*innen für eine Kampagne gesucht wurden, bei der es um den Test eines Herdes von AEG ging. Genauer ging es um vier verschiedene Modelle in zwei verschiedenen Farben, alles Standgeräte, die ein Ding gemeinsam hatten: die Funktion SteamBake.
AEG Standherd mit Induktionskochfeld und SteamBake Funktion
Ich bewarb mich für…
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Werbung | OMG! 😱 Dieser Apfelkuchen war soooo lecker, dass wir ihn zu dritt innerhalb einer halben Stunde weggeputzt hatten 😂 - eigentlich gemein, wenn man bedenkt, wie lange ich dafür gebraucht habe... Diese holländische Appeltaart habe ich nämlich im Zuge meines Produkttests gebacken und natürlich auch deswegen, weil Frollein Tochter unbedingt eine holländische Appeltaart haben wollte. Produkttest deswegen, weil ich dank @mytest einen AEG Herd mit SteamBake Funktion testen darf und dafür meinen alten Gasherd mit Gasbackofen geopfert habe. Dazu muss man wissen, dass ich eigentlich ein absoluter Fan vom Kochen auf Gasflamme 🔥 bin und diesen Tausch auch ein wenig mit schwerem Herzen vorgenommen habe. Aber nach 45 Jahren und aus sozusagen 4. Hand darf dann auch mal ein Gasherd ausgetauscht werden... Aber zurück zum #mytestaegherd - das Backen funktioniert ganz toll und ich bin sehr begeistert von den Backauszügen sowie von den vielen Funktionen, die es gibt. Bin diesbezüglich in den letzten 15 Jahren nicht gerade verwöhnt gewesen 😜 Diese holländische Appeltaart war mit knusprigem Mürbeteigboden ohne vorbacken und saftig zimtiger Apfelfüllung ohne Rosinen sowie super leckerer Karamellkrüstchen - definitiv zum Niederknien 😇🙏 Ich muss mich zwar noch mit dem neuen Herd anfreunden, aber das Backergebnis war schon mal absolut überzeugend! 😍 👍 👌 #appeltaart #holländischerapfelkuchen #apfelkuchen #steambake #aegherd #kochenundbacken #foodblogger_de
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A New Post or Recipe has been published on http://shewhobakes.co.uk/red-ombre-cake-made-aeg/
Red Ombre Cake Made With AEG
This week, in celebration of the final of The Great British Bake Off 2016, I’ve partnered with AEG to create this stunning Red Ombre Cake Showstopper!
I created this recipe which makes a 7″ round, baked wonderfully in the AEG oven! Check out the video below for how it’s made.
Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes. As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.
As mentioned on the website here AEG’s exclusive ThermiC° Hot Air cooking technology ensures higher performance for precise heat circulation for even cooking, temperature control and energy efficiency, meaning I can bake more than one cake at once and still get great results!
I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins, Baked Raspberry Cheesecake, Apple & Blackberry Pie and Yorkshire Puddings and the SteamBake function provided excellent results!
Red Ombre Cake;
350g caster sugar
350g butter
350g self raising flour
95g plain flour
6 eggs
1 tsp vanilla
red food colouring (gel not liquid)
Vanilla Buttercream;
250g butter
500g icing sugar
1 tsp vanilla
Method;
Preheat the oven to 140C
Cream together the butter and sugar
Add in the eggs
Add in the self raising and plain flour
Add in the vanilla
Mix well
Divide the mix into four bowls
Add colour into the bowls in varying amounts for different shades
Mix to get your desired colours
Pour your mixes into lined tins
Bake at 140C for 40 minutes
Leave to cool on greaseproof paper
Make a buttercream filling by mixing together the butter and icing sugar, adding in the vanilla
Spread buttercream onto your darkest layer
Top with the second darkest and repeat
Add the third darkest sponge and repeat
Top with the lightest sponge and chill for 10 minutes
Once chilled, cover with a layer of buttercream
Chill again and repeat
Smooth the edges with a scraper
Cut into slices and enjoy!
This cake will last 4-5 days once covered in a layer of buttercream and 2 days once cut into. Make sure to wrap any exposed sponge in cling film to help keep it fresher for longer. It doesn’t need to be stored in the fridge as this will dry out the cake, just a cool dry room.
Happy baking!
Britt xo
This is a sponsored post in partnership with AEG. All views and opinions are my own.
New Post has been published on She Who Bakes
A New Post or Recipe has been published on http://shewhobakes.co.uk/apple-blackberry-pie-made-aeg-steambake/
Apple & Blackberry Pie Made With AEG SteamBake
This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create this delicious Apple & Blackberry Pie!
Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes. Ensuring a crisp pastry and no soggy bottoms!
I created this recipe which makes a 8″ round, delicious and very British Apple & Blackberry Pie, baked wonderfully in the SteamBake oven! Check out the video below for how they it’s made.
As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.
I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!
There are a 3 simple steps to SteamBake:
Step 1: Pour 100ml of water in the cavity at the bottom
Step 2: Select the SteamBake programme and press the SteamBake button
Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.
The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.
To find out more, check out the AEG page here.
Apple & Blackberry Pie
For the pastry;
225g plain flour
110g unsalted butter
80g caster sugar
1 egg
For the filling;
250g blackberries
250g peeled & chopped Bramley apples
1 tablespoon cornflour
70g light brown sugar
1 ½ teaspoon cinnamon
50g melted butter
Method
Grease an 8″ fluted loose-bottom pie tin and line with greaseproof paper
Mix together the flour and butter until it resembles breadcrumbs
Add in the caster sugar
Add in the egg to form a dough
Wrap the dough in cling film and chill for 30 minutes
On a floured surface, flatten the dough
Start to roll out
Gently place over your tin and push down onto it
Prick with a fork and chill for 30 minutes
Preheat your oven to 170C
Mix all of the filling ingredients together, cover and chill until needed
Crumple greaseproof paper and cover your pastry
Top with baking beans and blind bake for 15 minutes
Carefully take out the beans and paper and bake again for a further 10 minutes
Time to SteamBake! Pour 100ml water into the well at the bottom of the oven. Press the SteamBake button and leave it for 5 minutes to create steam – perfect for pastry!
Roll out the leftover pastry and cut into strips
Fill your pastry case with your fruit filling
Lay over the pastry strips in a criss cross pattern
Wash the top with egg and bake for 45 minutes!
Enjoy warm with custard and ice cream!
Happy baking!
Britt xo