Dry and soft round fritters 👵 ❤
Raw Material:
1 egg
1/2 cup milk
5 tablespoons sugar
1 tablespoon white vinegar
1 pinch of salt
2 cups wheat flour
1 tablespoon baking powder
Preparation method:
Mix all ingredients well until a firm dough is formed (not a liquid like cake dough).
Pour half a tablespoon of batter in hot oil (medium to low heat).
Fry until golden brown, turning during the period to ensure even cooking.
Drain and coat with cinnamon sugar (optional). Get ready! 🤤
Raspberry * Velour Cheesecake 🍰
🥣 Ingredients 🥣
-2 cups chocolate chip cookie crumbles.
-1/2 cup unsalted butter, melted
-3 packs (225 g each) softened cream cheese
-1 cup granulated sugar
-1 teaspoon vanilla extract
-3 large eggs
-1 cup sour cream
-1/2 cup whipped cream
-1 cup white chocolate chips, melted and slightly cooled
-2 cups fresh raspberries
-1/4 cup raspberry jam
🧑 🍳 Description:
1. Preheat oven to 163 °C. Grease a 23 cm springform mould pan.
2. In a medium bowl, combine the cookie crumbs with the melted butter. Press the mixture into the bottom of the baking dish.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and stir well.
5. Add eggs one by one, stirring well after each addition.
6. Stir in sour cream and whipped cream until smooth.
7. Add melted white chocolate and stir well
8. Pour the mixture into the bottom of the mold.
9. Bake for 55-60 minutes until the center is set and the surface is slightly dry.
10. Cool in the oven with the door open for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
11. Before serving, place the raspberries on top of the cheesecake. Heat the jam slightly, then brush over the fruit.
Preparation time: 25 minutes ■ Baking Time: 60 minutes ■ Cooldown: 5 hours ■ Total time: 6 hours 20 minutes ■ Serving Size: 10 servings
Light and fragrant cornmeal and citrus orange mezina cake
Ingredients
3 eggs
1 cup natural orange juice
1/2 cup oil
1 cup sugar
1 cup cornmeal
1 cup cornstarch
Peel of 1 orange
1 tablespoon baking powder
1 pinch of salt
Preparation method
The eggs are sweetened and beaten, then the oil and orange juice are added.
Add the cornmeal, raw flour, peel and salt and mix well.
Pour the dry ingredients into the liquid mixture and finish with the yeast.
Bake at 180 °C for 35 minutes. Drizzle a bit of orange juice on top and it looks absolutely pretty!
Homemade aloe vera soap
Easy to make, moisturizing and natural! 💚
📝 Ingredients:
500 g glyceryl
1 leaf of aloe vera (Aloe vera)
1 sprig of fresh rosemary
150 ml filtered water or mineral water
2 tablespoons sweet almond oil
2 tablespoons lemon juice
👩 🍳 Preparation method
Open the aloe vera leaves and extract the gel.
Combine the gel, rosemary, and water. Set aside.
Melt the glycerin matrix in warm water.
Mix with the previous formulation after removal from fire.
Add almond oil and lemon juice. Mix well.
Pour into silicone molds and remove after hardening.
This makes a super moisturizing, soothing soap for all skin types!
[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.
