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@ -34,6 +34,7 @@ a {
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font-family: 'Poppins', sans-serif;;
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font-family: 'Poppins', sans-serif;;
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font-size: 15px;
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font-size: 15px;
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padding-left: 20px;
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padding-left: 20px;
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padding-bottom: 40px;
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}
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}
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#egg_images img {
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#egg_images img {
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@ -47,6 +48,7 @@ a {
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font-size: 15px;
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font-size: 15px;
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font-family: 'Roboto Mono', monospace;
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font-family: 'Roboto Mono', monospace;
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border: 1px black solid;
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border: 1px black solid;
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padding-bottom: 40px;
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}
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}
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.container_width {
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.container_width {
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@ -69,6 +71,11 @@ a {
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padding-top: 70px;
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padding-top: 70px;
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}
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}
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#cake {
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padding-top: 40px;
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width: 80%;
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}
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@media (max-width: 575px){
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@media (max-width: 575px){
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.small_icon {
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.small_icon {
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max-width: 50%;
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max-width: 50%;
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@ -99,14 +106,14 @@ a {
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</b-row>
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</b-row>
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</b-col>
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</b-col>
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<b-col md="2" class="small_icon">
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<b-col md="2" class="small_icon">
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<div class="zoom">
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<a href="/ricecooker"><b-img center class="img-fluid" alt="Responsive image" src="media/rice_prev.png"> </b-img></a>
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<a href="/ricecooker"><b-img center class="img-fluid" alt="Responsive image" src="media/rice_prev.png"> </b-img></a>
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</div>
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</b-col>
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</b-col>
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<b-col md="2" class="small_icon">
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<b-col md="2" class="small_icon">
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<div class="zoom">
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<a href="/pretzel"><b-img center class="img-fluid" alt="Responsive image" src="media/pretzel_next.png"> </b-img></a>
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<a href="/pretzel"><b-img center class="img-fluid" alt="Responsive image" src="media/pretzel_next.png"> </b-img></a>
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</div>
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</b-col>
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</b-col>
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</b-row>
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</b-row>
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@ -127,15 +134,13 @@ a {
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</div>
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</div>
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</b-col>
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</b-col>
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<b-col md="7">
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<b-col md="7">
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<b-container fluid id="egg_images">
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<b-container>
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<b-row>
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<b-row>
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<b-col md="3">
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</b-col>
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<b-col md="10" offset-md="2">
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<b-col md="8">
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<b-img class="img-fluid" id="cake" src="media/cake/black_sesame_mochi_cake.jpg"> </b-img>
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<b-img class="img-fluid" src="media/cake/black_sesame_mochi_cake.jpg"> </b-img>
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</b-col>
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<b-col md="1">
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</b-col>
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</b-col>
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</b-row>
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</b-row>
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<b-row id="recipe_block">
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<b-row id="recipe_block">
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<b-col md="6">
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<b-col md="6">
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@ -160,7 +165,7 @@ a {
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</b-col>
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</b-col>
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</b-row>
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</b-row>
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<b-row>
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<b-row>
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<b-col class="content" md="10">
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<b-col class="content" md="10" offset-md="2">
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<p>Preheat oven to 180°C. Grease cake pan (24cm diameter) with a generous amount of butter. You can line the bottom of the pan with baking paper to minimize stick-anxiety but make sure to add another layer of butter on top of the paper.</p>
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<p>Preheat oven to 180°C. Grease cake pan (24cm diameter) with a generous amount of butter. You can line the bottom of the pan with baking paper to minimize stick-anxiety but make sure to add another layer of butter on top of the paper.</p>
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<p>Toast black sesame seeds in a pan over medium heat for 2-3 minutes, stirring frequently to prevent burning. The amazing smell of sesame is gonna be your queue turn off the heat. Break down the sesame seeds either in a food processor or with a mortar and pestle. Decide for yourself whether you like chunky bits or a fine powder and see what can be done with the tools you have at hand. Either way, the end result will be awesome. </p>
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<p>Toast black sesame seeds in a pan over medium heat for 2-3 minutes, stirring frequently to prevent burning. The amazing smell of sesame is gonna be your queue turn off the heat. Break down the sesame seeds either in a food processor or with a mortar and pestle. Decide for yourself whether you like chunky bits or a fine powder and see what can be done with the tools you have at hand. Either way, the end result will be awesome. </p>
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<p>Scoop out about 30g (1/4 cup) of the toasted seeds and set aside. Add 150g of sugar to food processor/mortar and blend with sesame seeds, breaking down any lumps. Sprinkle some sesame sugar over the greased cake pan and tap it so the sugar coats the pan in a thin layer (as if you were flouring the pan). This makes for insane crust action that contrasts nicely with the chewiness of the cake and also helps it release from the pan. Tap out excess sesame sugar from the cake pan into a large bowl and add the remaining sesame sugar from the food processor/mortar. Add flour, baking powder and 2,5g (1/2 tsp) of salt to the bowl and whisk to combine. </p>
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<p>Scoop out about 30g (1/4 cup) of the toasted seeds and set aside. Add 150g of sugar to food processor/mortar and blend with sesame seeds, breaking down any lumps. Sprinkle some sesame sugar over the greased cake pan and tap it so the sugar coats the pan in a thin layer (as if you were flouring the pan). This makes for insane crust action that contrasts nicely with the chewiness of the cake and also helps it release from the pan. Tap out excess sesame sugar from the cake pan into a large bowl and add the remaining sesame sugar from the food processor/mortar. Add flour, baking powder and 2,5g (1/2 tsp) of salt to the bowl and whisk to combine. </p>
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