Great taste! Shopping at the best antique shop! скачать в хорошем качестве

Great taste! Shopping at the best antique shop!

I found the best antique shop. The street is lovely, and I really liked the atmosphere of the store, the products on display, the prices, and the variety. It was a casual and likeable store. Please subscribe, like, and comment to encourage me. Thank you😊    / @mizueskitchen34   Uppingham Antiques Centre http://www.uppinghamantiques.com/ Rutland Antiques & Art Centre https://shop.rutlandantiques.co.uk/ *Please check opening hours in advance. 00:00~ Intro 01:09~ Drive 04:05~ Cafe 05:02~ Uppingham Antique Centre 16:47~ Rutland Antique & Art Centre 18:27~ On the way home 19:58~ Today's shopping 23:00~ Carrot cake Feel free to ask for any requests. Subscribe here. When you subscribe, a bell icon will appear on the right. If you press it, you will receive notifications of new posts, so please do so.    / @mizueskitchen34   I post a lot of photos of food on Instagram, but I also post a little about my daily life.   / mizuekanazawa   My blog is about cooking classes and catering https://mizue20.wordpress.com/ ↑If you like both, please follow me. Carrot cake (18cm round) Carrots --- 100g Light brown sugar --- 50g Light olive oil --- 90g Eggs --- 2 Flour --- 125g (or use 125g flour, 1.5 tsp baking powder, 1/2 tsp salt) Cinnamon powder --- 1/2 tsp Granulated sugar --- 50g Orange zest --- 1/2 Walnuts --- 30g Raisins --- 50g ---Frosted topping Mascarpone cheese --- 120g Icing sugar --- 2 tbsp Orange zest --- a little Walnuts --- 15g *Preheat the oven to 200℃ / 180℃ fan / gas mark 6. 1. Grate the carrots. (The trick is to grate the eggs roughly. Don't let them get too wet. You can leave the skins on.) 2. Separate the egg yolks and whites. Place the yolks in a bowl and add the brown sugar and oil. Roughly chop the walnuts. 3. Whisk together the egg yolks, brown sugar and oil. Sift the flour and fold in the cinnamon with a rubber spatula. 4. Add the grated carrots and orange zest and mix. 5. Add the granulated sugar to the egg whites in two batches and beat until stiff peaks form. 6. Add the whipped egg whites to the bowl from step 4 and mix. Add the walnuts and raisins and mix. 7. Pour into the prepared tin and smooth the top evenly. Bake in the preheated oven for approximately 40 minutes until cooked through and browned on top. 8. Cool in the tin for approximately 10 minutes, then remove from the tin and place on a rack to cool completely. --Frosting 8. Mix the mascarpone cheese, powdered sugar and a pinch of orange zest in a bowl. 9. Spread or pipe onto cooled cake. Finish with walnuts. Thanks to Epidemic Sound for the great music. https://www.epidemicsound.com/ Late Summer Lament - Roy Edwin Williams Tudo Tem Seu Lugar (Instrumental Version) - Clara Mendes East Side - Bladverk Band Nevermore - Megan Wofford Something's Changing - Mizlo The Light - Daniel Fridell To Stella - Bladverk Band #antiques #Baking #England