Easy and quick buttery croissants
Ingredients
-500 g flour 0000
-10 g of salt
-100 g of sugar
-10 g dry yeast or 30 g fresh yeast
-200 ml warm milk
-1 egg
-100 g melted butter
-1 teaspoon vanilla extract
-1 beaten egg for brushing
-50 g sugar (optional, for syrup)
-50 ml water (optional, for syrup)
Preparation method
Step 1: Activate the yeast
-In a bowl, combine the yeast with warm milk and a tablespoon of sugar. Let stand for 10 minutes until bubbly.
Step 2: Mix the dry ingredients
-Place flour, salt and sugar in a large bowl. Mix well.
Step 3: Stir the liquid
-Add active yeast, eggs, vanilla extract and melted butter.
Step 4: Kneading
-Mix well and knead for 10 minutes until the dough is smooth and elastic. If the dough is sticky, add a small amount of flour.
Step 5: Fermentation
-Cover the dough with a cloth and let it rise in a warm place until doubled in size, about 1 hour.
Step 6: Make Croissants
-Roll out the dough into a rectangle, then cut it into a triangle. Roll from the bottom towards the tip to create a classic crescent shape.
Step 7: Secondary dough
-Place the croissants on a tray with floured or greaseproof paper. Proof for 30 minutes to enlarge it.
Step 8: Brush and bake
-Brush with beaten eggs. Place in a preheated 180 °C oven and bake for 15-20 minutes until golden brown.
Step 9: Optional: Syrup Glazing
-Bring 50 g of sugar to a boil with 50 ml of water, then brush over the hot croissant to make it sparkle.
Step 10: Enjoy
-Wait a little to cool and enjoy these delicious homemade croissants.
Homemade coffee ice cream
Treat yourself with the rich and creamy deliciousness of homemade coffee ice cream! It’s the perfect treat to satisfy your coffee cravings.
Ingredients
2 cups whipped cream (heavy cream)
1 cup whole milk
¾ Cup Sugar
2 tablespoons instant coffee or 1 cup cold espresso
1 tsp vanilla extract
1 pinch of salt
Manufacturing instructions:
1. Prepare the mixture: Mix the soluble coffee with a small amount of warm milk in a bowl until completely dissolved. If you are using espresso coffee, cool it before use.
2. Mix the ingredients evenly: In a large bowl, combine the cream, milk, sugar, vanilla extract, and a pinch of salt. Add the dissolved coffee or cold espresso and stir well until the sugar is completely dissolved.
3. Cool the mixture: Cover the bowl and chill the mixture in the refrigerator for at least 2 hours until completely cool.
4. Stirring and freezing: If you have an ice cream maker, pour mixture into the ice cream maker and follow the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into an airtight container and place in the freezer to freeze. Stir with a fork every 30 minutes for 3-4 hours to prevent ice crystals from forming.
5. Serve and enjoy: After the ice cream reaches the ideal taste, you can scoop a spoonful and enjoy the delicious coffee flavor. You can garnish with chocolate shavings, less lico powder, or whole coffee beans.
Moist coconut cake with toasted coconut and caramel frosting 🍰 🥥 🍮
Ingredients
* Cake: *
-1 cup medium gluten flour
-1/2 cup sugar-free shredded coconut
-1/2 cup sugar
-2 large eggs
-1/2 cup coconut milk
-1/4 cup vegetable oil
-1 teaspoon vanilla extract
-1 tsp baking powder
-1/4 tsp salt
Caramel sugar glaze:
-1/2 cup brown sugar
-2 tablespoons halal butter
-2 tablespoons coconut milk
-1/2 tsp vanilla extract
For decoration:
-1/3 cup shredded coconut, pan or oven baked
Preparation method
-Preheat oven to 180 °C (350 ° F) and grease a 20 cm round cake tin.
-Add eggs and sugar in a bowl and beat until bubbly.
-Add coconut milk, oil and vanilla extract. Mix well.
-Add flour, baking powder, salt and coconut. Mix until a smooth dough forms.
-Pour the mixture into the prepared pan and bake for 30-35 minutes or until there is no odor after the toothpick is inserted.
-While the cake is cooling, ready to glaze: In a small pan, heat the brown sugar, butter and coconut milk. Bring to a gently boil for 2-3 minutes, then add the vanilla and remove from heat.
-Toast the coconut in a dry skillet over medium heat until golden brown.
-Pour the caramel syrup over the hot cake and sprinkle with the toasted coconut.
-Allow to cool and serve.
Prep time: 15 minutes [Cook time: 35 minutes] [Total time: 50 minutes] [Calories (kcal): 320 per serving [Number of serving: 8
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
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