[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Red Velvet Cupcakes with Blueberry Compote Filling are perfect for the 4th of July!
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Cream Cheese Frosting: https://youtu.be/jXWUOHjBnHA

Old Red Velvet Cupcake Video: https://youtu.be/IeMZv6_bpcA
Lemon Chiffon Angel Food Cupcakes:https://youtu.be/YDSn2ndWh5E
Vanilla Cupcakes: https://youtu.be/ZfrnPUQ93so
Vanilla Buttercream Frosting: https://youtu.be/QCDpgCf4nwg
Lemon Buttercream: https://youtu.be/q2TvK6UlzI4

Enjoy Cupcakes Cupcakery in Santa Barbara: https://bit.ly/1mI4VSz

Red Velvet Cupcakes Recipe:
(recipe adapted from Brown Eyed Baker: https://bit.ly/UVFpPc)

Makes 1 dozen cupcakes
Ingredients:

- 4 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 1 ½ tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar

Blueberry Compote:
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice

Directions:

First preheat your oven to 350ºF. Then line your cupcake pan with cupcake liners.

In a mixer cream your butter and sugar until it’s nice and fluffy on medium-high speed for about 3 minutes. Then add in your egg and turn the mixer to high speed. Scrape down your bowl if you need to and keep mixing until everything is incorporated.

Now in a separate small bowl, mix together your cocoa powder, vanilla extract and red food coloring to make a thick paste. You’re going to add this to the batter and then mix it on medium speed until everything’s combined.

Now with the mixer on the lowest speed add in half of the buttermilk and then alternate between the flour and the buttermilk until everything’s combined. Again you’re going to need to scrape down the bowl to make sure everything’s mixed through to get that red color.

Finally add in the salt, baking soda and vinegar and then crank it up on medium-high speed and beat it for another minute until everything’s smooth and combined.

Now evenly fill the cupcake liners with the batter and bake it for about 15-18 minutes until it’s done. You can test this with a thin knife and if it comes out clean, it’s ready.

While your cupcakes are baking it’s time to make your blueberry compote. Combine half of the blueberries, water, sugar, and lemon juice into a small saucepan. Cook it over medium heat for about 10 minutes and then add in the rest of the blueberries and cook it for another 8-10 minutes until it’s thick and bubbly. Now let it cool completely.

Take your cupcakes out of the oven and let it cool completely for about 10-15 minutes. Once they’re completely cooled take your cupcake corer and poke a hole in the middle and remove the core. I bought this cupcake corer at Michael’s and it’s by Wilton, and I’ve included a link to it below.

Now you’re going to fill that empty core with the blueberry compote. Now, all you need is the frosting. I’m using my favorite cream cheese frosting to top it off. And to give people a little hint of the secret surprise inside, I’m going to decorate it with a blueberry on top!

Links:

Ghirardelli Cocoa Powder: https://bit.ly/1lo61xz
Natural Red Food Coloring: https://amzn.to/1wXeNel
Wilton Cupcake Corer: https://bit.ly/TGGauo

Cream Cheese Frosting: https://youtu.be/jXWUOHjBnHA

© 2014 Honeysuckle Catering. All Rights Reserved. Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

In this video I will show you a fast and easy dinner.

It’s super easy to make and tastes delicious! I hope you like!

Like, Comment, and Subscribe for more! What will I do next? Dinner? Lunch? Dessert?

* 2 boneless, skinless chicken breast
* 1 tablespoon of cooking oil
* ½ teaspoon salt
* ½ teaspoon pepper
* 1/2 teaspoon of fajita seasoning ( onion powder, garlic powder, chili power etc. have fun!!)
* 1 Tablespoon of Black Bean Sauce
* 2 Tablespoons of corn starch
* water
* 1/2 teaspoon of soy sauce
* 8 ounces frozen chopped broccoli
* 1/2 cup of white rice

1. Heat a frypan/ wok with cooking oil
2. Season chicken and put on the hot frypan
3. Begin to cook your white rice
4. Cook chicken for 5 minutes then flip for another 5
5. Add the chopped broccoli
6. Add gravy
7. Let cook for 3-5 minutes
8. Mix and add Soy Sauce
9. Put on cooked white rice
10. ENJOY!

Gravy:
1. In a cup, add Black Bean Sauce
2. Add half cup of water
3. Add cornstarch
4. Mix!

Rhodesia by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: https://www.twinmusicom.org/