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  • Ningxia Saiwaixiang Food Co., Ltd.

  •  [Ningxia,China]
  • Business Type:Organization , Manufacturer
  • Main Mark: Asia , Middle East
  • Exporter:41% - 50%
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Ningxia Saiwaixiang Food Co., Ltd.

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  • Devil's Food Cupcakes with Chocolate Ganache Frosting using Yolli Tulip Wrappers


    Subscribe & check out my other videos! These devil's food cupcakes are moist and delicious, but when you add in the chocolate ganache frosting, it sends it over the top! Yolli tulip wrappers: (UK) Yolli tulip wrappers: (US) See my blog about these wrappers! 3/4 c. butter, softened 1 1/4 cups sugar 1/2 c. firmly packed light brown sugar 3 large eggs 2 1/4 c. all purpose flour 1/2 c. natural unsweetened cocoa powder 1 1/4 tsp baking soda 1/4 tsp salt 1 1/3 c. water 1 tsp. vanilla extract 1/2 tsp distilled white vinegar Preheat oven to 350ºF. Line 28 muffin cups with paper liners. Set aside. In a large bowl, beat butter and sugars until fluffy, occasionally scraping down sides. Add eggs, to the creamed butter mixture, beating well after each addition. In a medium bowl, whisk the flour, cocoa, baking soda, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with 1-1/4 cups water, beginning and ending with flour mixture. Add vanilla and vinegar, beating to combine. Divide batter evenly among prepared muffin cups, filling each approximaly two-thirds full. Bake cupcakes for 14 minutes (mine took 18 minutes) or until a skewer inserted in the center comes out clean. Remove from oven and let rest on a cooling rack for 5 minutes. Remove cupcakes from tin, finish cooling completely on the rack. Ganache frosting 6 ounces semi-sweet chocolate, chopped 1/2 c. heavy whipping cream 2 Tbsp. corn syrup Place the chocolate and corn syrup in a medium sized bowl. In a small saucepan, add cream. Bring to a simmer over medium heat. Pour cream over chocolate mixture, let stand 2 minutes. Whisk until smooth. Spread approximaly one tablespon frosting over each cupcake. Let stand until frosting is set, approximaly 30 minutes. Disclaimer: The cupcake wrappers were provided to me by Yolli in exchange for a review of their products. I was provided the sample free of charge by the company and I provided my honest opinion. No other type of compensation was received for this view. I have a website! Please don't forget to "like", share, favorite and comment my video! Sharing is caring. Click on the share button so your friends can also enjoy this video. If you enjoyed this recipe or craft and you plan on making it at a later date, the easiest way to access it later is to "Favorite" it. By commenting, I get to know who YOU are! Eventually, I end up knowing your name and I feel like that gives us a better bond than an unseen name. You can even just leave me a smiley face because who doesn't love smiley faces? By subscribing, you get all of the videos that I upload three times a week delivered into your subscription center! It's free and comes with a money back guarantee! Subscribe here: If you go to , you can put a check mark in front of "CookingandCrafting" and check the box for "email with new uploads", you will receive an email the minute I upload a video. How sweet is that function? Facebook: Pinterest: Instagram: Google Plus: My other channel, where I vlog and take you OTG (on the go!!) around Hawaii and on trips with me: Playlists to all of my videos: Please check out my bestie YT friend, Tammy (yoyomax12): Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door. Also check out Jenn of cupcakesandcardio. You will love her as well. She and I have just recently become YT besties, have now met in real life twice and done some video collaborations together. When we are together, we "get" each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there! Lastly, smile! I like it when you smile :) For business inquiries:

  • Silicone Cupcake Liners Review - Awesome for Baking with Coconut Flour


    I love these silicone cupcake liners. Coconut flour is tricky enough to work with, without having to worry about your cupcakes sticking to the paper liners and the cupcake tins. Check out how easily the cupcakes fall out of the liners. Awesome invention!

  • ~ cranberry choc-chip sweet potato muffins: moist & delicious ~


    It's Fall and what smells and tastes better than pumpkin pies, cookies or muffins? These wonderful sweet potato muffins! Filled with tart cranberries, sweet cherries, golden raisins and milk chocolate chips, they are beautifully moist and deliciously flavorful. Give this recipe a try. You will be glad you did. Chocolate-Cranberry Sweet Potato Muffins makes 6 jumbo or 12 regular muffins grease muffins cups lightly and line with paper liners Muffins: 1 cup cooked, mashed sweet potato, room temperature 1 large egg 1/3 cup brown sugar 1/3 cup white sugar 1 teaspoon freshly zested orange rind 1/3 cup milk 1/4 cup light cooking oil 1 1/2 cups flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon fresh nutmeg (optional) 1/3 cup dried, mixed fruits (I used Great Value Berries and Golden Raisins) re-hydrated in 1/2 cup very warm water, then very well drained 1/3 cup of milk chocolate baking chips Glaze: 1/2 cup powdered sugar 2-3 teaspoons milk, cream or half and half 1 teaspoon freshly zested orange rind Combine glaze ingredients and stir well to create a smooth flow. Add more confectioner's sugar and milk to achieve desired consistency. Spoon over cooled muffins. Optional: 2 tablespoons melted butter to brush on tops of warm muffins cinnamon sugar, to sprinkle over top of muffins Preheat oven to 350 degrees Sift together all the dry ingredients (flour, baking powder, baking soda, nutmeg, salt and cinnamon) and set aside In medium bowl combine sweet potato, sugars, egg, orange zest, vanilla, and oil. Blend on low with mixer or stir well with wooden spoon. Stir in the rehydrated fruit. Add 1/2 of the milk. Add half of the dry ingredients. Stir gently but thoroughly to combine all ingredients. Add the chocolate chips and stir. Add remaining milk and flour mixture and repeat. Divide batter evenly into the prepared muffin cups. Bake regular muffins for 12 to 15 minutes. Test for doneness by inserting toothpick. Should come out clean. Bake jumbo muffins for 20 to 25 minutes. Test for doneness, same as for small muffins. Remove from baking pan to cooling rack. Allow to cool then top with glaze. These muffins are delicious freshly baked, but also freeze well. Based on the following recipe: "Easy Lemon", by Kevin MacLeod from the You Tube royalty free audio library.

  • Jumbo Pumpkin Muffin's (Recipe below


    1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup canned 100% pumpkin 1/3 cup Canola oil 2 eggs 1 teaspoon Apple-pie spice 1 1/4 cups plus sugar 1/2 teaspoon baking soda 1/2 teaspoon salt For the Topping: 1 tablespoon sugar 1 teaspoon cinnamon Directions: Preheat oven to 350.(Unless making a full size loaf preheat to 300) Grease Jumbo muffin pan,Cupcake pan and or loaf pan Mix flour and baking powder together Mix pumpkin,sugar,baking soda,canola oil,salt,and eggs bowl mix until smooth.Add flour mixture an mix until smooth Divide into Greased or lined pan Cook 25-35 minutes @ 350 Degrees for jumbo muffins Cook 20-25 minutes for Small loaves and regular sized muffins @ 350 Degrees Cook for 1:30 minutes for full size loaf @ 300 Degrees

  • How to Bake a Heart Inside a Cupcake | Cupcake Jemma


    "How did those hearts get in there" I hear you cry! Fear not! The seemingly impossible feat is actually quite easy when you know how. These cupcakes will make the perfect sweet treat for that special someone on Valentines Day. They will be IMPRESSED! Recipe... For the pink hearts - 200g soft unsalted butter 200g caster sugar 3 lg free range eggs 50g self raising flour 150g plain flour 1 tbsp whole milk 1/2 tsp vanilla extract A blob of pink food colour paste For the Cupcakes - 125g soft unsalted butter 125g caster sugar 2 lag free range eggs 125g self raising flour 1/4 tsp bicarbonate of soda 1.5 tbs whole milk 1/4 tsp vanilla extract Vanilla Buttercream and heart decorations! ---- Like my T-Shirt? Check out Johnny Cupcakes' YouTube channel here - ---- THE CAKE BOOK: SUBSCRIBE FOR WEEKLY VIDS: MORE CAKE: MORE FOODTUBE: Come and visit our little shop if you're in town Crumbs & Doilies 1 Kingly Court Carnaby London W1B 5PW

  • Cupcakes || Cupcakes without liners || Karri's kitchen ||


    Ingredients: Maida or all-purpose flour- 1 ½ cups Salt- ½ tsp Baking powder- 1 ½ tsp Butter- ½ cup or 140 grams Sugar- 1 cup Eggs- 2 Vanilla extract- 1 ½ tsp Method: In a bowl mix Maida or all-purpose flour, salt and baking powder. Take another large mixing bowl beat butter and sugar. Add vanilla extract and beat. Now add eggs and beat well. Add milk to this along with flour and beat. Grease the cupcake pan with liberal amount of butter. Add cupcake batter to pan and place into an 180C or 350F oven for 20 to 22 minutes or until done. Take out the cupcakes carefully 2-5 minutes after taking the cupcake pan out of the oven. Cool on a wire rack.

  • The Top 5 Holiday Cookies


    Look, it doesn't matter to me what you celebrate, cookies will always be relevant. If you do Christmas cookies on Christmas then great, if you do Jewish Cookies on Hannukah cool, if you're not about anything of that nature but you are about cookies then that's also cool. Cookies are meant for everyone. With the wild plethora of cookie recipes out there, here's my top 5 favorite. Best part, is that they are all insanely easy. Bake From Scratch Magazine Feature of me: FOLLOW ME: Instagram: Facebook: Twitter: Website: --------------------------------------------------------------- Music - Jef Kaale: Saib: --------------------------------------------------------------- Ingredients you'll need: Sugar Cookies- 2 1/2 cups all purpose flour (312g) 1 ¼ cup granulated sugar (285) 1 cup butter softened (227g) 1 ¼ teaspoon baking powder (7g) 1 teaspoon fine sea salt (6g) 1 egg 2 teaspoons vanilla extract (6g) more sugar for coating Tahini Chocolate Rugelach: 1 cup (227g) Unsalted butter, softened 8 ounces (225g) cream cheese, softened 3 tablespoons (42g) firmly packed brown sugar 2 large egg yolks (37g) 1 teaspoon (4g) vanilla extract 2 cups (250g) all purpose flour 1/2 teaspoon (2g) kosher salt 1 cup (267g) tahini, 6 ounces (175g) dark chocolate, finely chopped 1 large egg, lightly beaten for brushing Salted Butter Hazelnut Russian Tea Cakes - 1 cup (227g) salted butter softened, 2 teaspoons (6g) vanilla ¾ cup (80g) powdered sugar 2 cups (250g) all purpose flour ½ cup (60g) finely chopped hazelnuts ¼ cup (25g) chopped pecans 1/4 teaspoon (1g) fine sea salt more powdered sugar for coating My Old Choco Chip Cookies Recipe: Chewy Molasses Gingersnaps - 1 tablespoon (7g) ginger powder 1 tablespoon (7g) cinnamon 1/4 teaspoon (1g) ground nutmeg ¼ teaspoon (1g) cloves ½ teaspoon(2g) fine sea salt 2 cups (250g) flour ½ cup plus 2 tablespoons (113g)butter, melted 1 egg 1 egg yolk ½ cup (110g) brown sugar 1/4cup (90g) black strap molasses



    These Peanut Butter Thumbprint Cookies are one of my favorites for Christmas Cookie baking and for the holidays! They have mini chocolate peanut butter cups inside every cookie. SUBSCRIBE for more easy recipes: NEW VIDEOS every Thursday at 3pm Eastern MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101 MY FAVORITE VIDEOS: The BEST Chocolate Mug Cake: Homemade Nacho Cheese Sauce: Triple Melon Sorbet Floats: Hot Chocolate from Scratch: CONNECT WITH ME BEYOND YOUTUBE: Instagram: Facebook: Twitter: Website: Peanut Butter Thumbprint Cookies Recipe Yield: 24 cookies Ingredients: 24 miniature chocolate covered peanut butter cups 1/2 cup unsalted butter, at room temperature 1 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1.5 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt Directions: Unwrap the peanut butter cups and place them in the refrigerator. Preheat the oven to 350 degrees F. In a large bowl using a hand mixer, cream together butter and peanut butter. Add both sugar, and cream together. Add the egg and vanilla extract, and mix until combined. In a separate bowl, whisk to combine the flour, baking soda, and salt. Stir this into the peanut butter mixture, and mix until the flour just disappears. Use a medium cookie scoop to portion scoops of the cookie dough into a mini muffin pan, then flatten the cookie dough gently with your fingers. Bake for 10 minutes, then as soon as the cookies come out of the oven, press a mini peanut butter cup into the center of each cookie. Let the cookies cool completely before removing from the pan. Enjoy! Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

  • Sweet Cranberry Cupcakes for the Holidays


    Sparkling fresh sugared cranberries top off these cupcakes that are both cranberry flavored cake batter as well as cranberry buttercream frosting. Fresh Sugared Cranberries Recipe 1/4 cup water 1/2 cup + 1 cup sugar 1 1/2 cups cranberries In a pan, add water and 1/2 cup sugar. Cook over medium heat until the sugar is dissolved. Add the cranberries and coat well. Do not let cook or they will become mushy. Place on parchment paper for 15-30 minutes. Put the remaining sugar in a bowl and roll the cranberries in it. Place of parchment paper to dry. Place in refrigerator until needed for decoration. Cranberry Cake Recipe 1/2 cup butter, softened 1 cup sugar 2 large eggs 2/3 cup sour cream 1/4 cup milk 1/4 cup concentrated cranberry juice (I used Lakewood Cranberry Concentrate, but you can boil down 2 cups of cranberry juice to 1/2 cup) 1 2/3 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt Red food coloring (optional) This makes about 7 cups of batter, enough for about 2 dozen cupcakes. Preheat oven to 350F. Cream the butter and sugar until smooth. Add in the eggs, sour cream, milk, and cranberry juice and beat until well combined. Add the red food coloring. Mix in separate bowl, flour, baking soda, and salt. Add the flour mixture to the cake batter. In foil cupcake liners, fill the cups to 2/3 full. Bake for 18-20 minutes, or 3 6-inch round pans and bake for 38-40 minutes, or 2 8-inch round pans. This batter takes longer than you would expect to bake thoroughly. Whipped Cranberry Buttercream Frosting Recipe: 1 cup butter, softened 4 cup confectioners’ sugar 2 to 4 tablespoons cranberry juice concentrate Cream butter of high for 4 minutes. Add half the sugar, and beat for another 4 minutes. Add the remaining sugar, and beat another 4 minutes. Then add enough juice to get desired consistency.

  • Fold The Aluminum Foil & Place It JUST SO In The Pan. The...


    Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes! You can find this recipe on our website or below. Bookmark Recipe: *********************************************************************** You'll need: For the chocolate cake: - 2 eggs - 2 oz sugar - 2 tbsp water, lukewarm - 2 oz flour - ¼ tsp baking powder - 2 tsp cocoa powder For the lime cake: - 2 eggs - 2 oz sugar - 2 tbsp water, lukewarm - 2 oz flour - ¼ tsp baking powder - 1 tsp lime zest For the chocolate glaze: - 7 oz chocolate - 3½ fl oz warm cream For the lime glaze: - 2 oz cream cheese - 4½ oz powdered sugar - 5 fl oz cream - 1 tbsp lime juice For the decoration: - chocolate flakes - 3 chocolate truffles - 3 lime slices - lime zest Here's how: 1. You'll need two bowls that you'll mix equal parts sugar, eggs, lukewarm water, flour, and baking powder together. Add the cocoa powder to one bowl and lime zest to the other. Mix the contents of both bowls together again until two smooth batters form. 2. To prep the cake pan, take a piece of aluminum foil and fold it several times to form an elongated strip that will divide the pan in two down the middle. 3. Pour each batter into one side of the divided pan and bake at 350°F for 40 minutes. 4. In the meantime, go ahead and prepare the frostings. Stir the chocolate and warm cream together in a small bowl until smooth. In a second bowl, stir the powdered sugar, cream cheese, cream, and lime juice until every is thoroughly mixed together. 5. After the baked cake has cooled down, level the top of the cake to create a smooth surface for the glazes. 6. Frost the chocolate cake with the chocolate glaze, and the lime cake with the lime glaze. Garnish the dark side with chocolate flakes and truffle balls, and decorate the light side with lime zest and lime slices. The recipe for the chessboard cake featured in the bonus video can be found here.

  • Pumpkin Roll Recipe - How to Make a Pumpkin Roll


    Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation. Ingredients: CAKE: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts, chopped (optional) FILLING: 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional for decoration) Instructions: FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. For more great recipes: Subscribe to our channel - Visit us on - Follow us on Twitter - See us on Pinterest -

  • How ot make Gift Box Cookies


    Hi! Holidays are coming up, which sort of means it's "cookie season". Here's a really neat recipe for making gift-box-shaped cookies. They might look a bit complicated at first, but once you get the pattern down, it's easy to do them in batches, in different colours if you want :-) Recipe: 50 g unsalted butter 60 g cream cheese (or just add another 60 g butter) 100 g sugar (up to 120 g if you want sweeter) 1 egg (large, ~50 g) 1 tsp vanilla extract 250 g flour (any type, split into two 125 g portions) 1/2 tsp salt 1 tsp baking powder (colour) 2 g instant espresso powder (some other options: 5 g cocoa powder, 2 g matcha powder, food colouring) Cream butter, cream cheese, and sugar together. Add egg and vanilla extract. Set aside. Add half of the baking powder and salt to one half (125 g) portion of flour and mix. Add slightly less than half (120 g) of the mixed wet ingredients to the flour mixture and stir to bring together into a dough. Wrap and chill in the fridge for about 30 min. Meanwhile, add the rest of the baking powder and salt, and the 2 g instant espresso powder to the other 125 g portion of flour and stir. Add the rest of the wet ingredient mixture, bring together into a dough, wrap, and chill. For each wrapped, chilled dough: Cut 1/4 off, and wrap and place it back in the fridge. Roll the 3/4 into a long, thick rectangle measuring roughly 1 cm (thick) by 6 cm by 25 cm. Trim to get sharp edges. Slice into 4 long strips (each 1 cm x ~1.25 cm x 25 cm), cover, and place back in the fridge to chill. Roll out the save 1/4 of the dough to a rectangle roughly 6 cm x 25 cm large (will be a thin sheet), and place back in the fridge to chill until firm. (Pattern: best to watch video for this part ) Once chilled, take a set of thick dough of one colour and a thin sheet of dough of another colour. Using one strip of dough, trace a layer of thin dough and sandwich the thin dough with another strip of thick dough. Take the sandwich and trace, flat-side down, taking another layer of thin dough. With the third and fourth strips of dough, sandwich a layer of thin dough, and attach the sandwich, flat-side down, to the other block, sandwiching the second layer of thin dough in between. Flatten all the sides, and wrap and chill in the fridge until firm. Slice into 1 cm thick squares. With any leftover scraps of dough, cut out small triangles and place them on top of the gift boxes on opposite corners to make the bowtie. Add a silver dragee, or other sugar decoration (or a tiny piece of dough) in the centre. Bake on a lined cookie sheet at 325 F (~160 C) for 20-25 minutes. After baking, remove them from the cookie sheet to allow to cool. Makes about 26 gift boxes. Thank you for watching! Comment below if you have any questions. Happy Holidays! :-) Instagram: @kelly.elly

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