Sie suchten nach: to cream the butter and sugar very well (Englisch - Afrikaans)

melt the butter and sugar
klits die eiers

beat in eggs, butter and sugar
klits eiers, botter en suiker saam

slowly add watet to the butter and mix add water to butter and slowly mix
berei kolwyntjiepan met voering

take two slices of bread and the peanut butter to make a sandwich step 1 take out the butter, peanut butter and breadstep 2 take the bread, butter and smear peanut butter on both slices step 3place the other slice on top of the peanut butter slice step 4 cut it in two parts step 5enjoy it with a nice cup of tea
grondboontjiebotter toebroodjie stap 1 neem die brood en smeer grondboontjiebotter op een sny stap 2 plaas die sny bo-op dit stap 3 sny dit in twee dele stap 4

today i will tell how to make homemade chocolate that tastes just as good as ordinary chocolate. here it goes... prep time: 5 min cook time: 5 min yield: 8 main ingredients: milk powder condensed milk ingredients cocoa powder - 5 tbsps milk powder - 1 1/4 cups butter - 1/4 cup sugar - 2/3 cup water - 1/2 cup method sieve milk powder and cocoa powder and keep aside. heat water and sugar in a vessel and bring to a boil. reduce flame and continue cooking till the syrup reaches one string consistency. add the butter and mix well till it melts and blends with the syrup. turn off heat. add the cocoa-milk powder mixture gradually (a few tbsps at a time) and mix well till glossy. grease square pan or plate. pour the mixture into the pan and smooth the top with a spatula allow to set for 10 to 15 mts at room temperature. place in fridge for 10-15 mts. remove from fridge and use a cookie cutter to cut into desired shape. tips wrap them in colored papers and gift to family and friends. you can add crushed nuts of your choice. you can add 1/2 tsp of vanilla essence at the time of adding butter. alternately, 2 tsps of strong coffee mixture can be added. if using cinnamon, add 1/4 tsp to the cocoa-milk mixture and sieve. to check for one string consistency of sugar syrup - allow the sugar to dissolve in water. continue to cook the syrup on low flame. it will begin to thicken. when you touch the syrup between your forefinger and thumb, a thin string will form and it should not break. if it breaks, the syrup should simmer for a little while longer.
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