Ingredients:
-2 cups crushed coconut biscuits.
-1/2 cup melted butter
-500 g of cream cheese
-1 can of condensed milk
-1 can of coconut milk
-3 eggs
-1 teaspoon vanilla extract
-1 cup toasted shredded coconut
-1 cup melted semisweet chocolate
Production instructions
1. Preheat oven to 180 °C (350 ° F).
2. Mix the coconut biscuit crumbles with the melted butter, then press the mixture into the bottom of the cake tin.
3. In a large bowl, beat the cream cheese until smooth. Add the condensed milk, coconut milk, eggs and vanilla extract and beat until well combined.
4. Pour the mixture onto the cookie base in the cake tin.
5. Bake for about 45-50 minutes until the center is mostly set.
6. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
7. Before serving, sprinkle the cheesecake with toasted shredded coconut, then garnish with melted semi-sweet chocolate.
This homemade Samoan cheesecake is exotic and will make you feel as if you are on a tropical island with every bite! Please enjoy!
🧁 ✨ Salted Caramel Cream Cheese Cupcakes
Ingredients
-1 1/2 cups medium gluten flour
-1 1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup room temperature butter
-1 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1/2 cup milk
-8 oz room temperature cream cheese
Making salted caramel
-1 cup sugar
-6 tablespoons butter
-1/2 cup heavy cream
-1 teaspoon salt
Preparation method
1. Preheat oven to 180 °C and prepare cupcake boxes with paper cup liners.
2. Combine flour, baking powder and salt in a bowl.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one by one, then the vanilla extract.
4. Pour dry ingredients into butter mixture alternately with milk, starting with dry ingredients and ending with dry ingredients.
5. Fill the cake into a 2/3 full cupcake box and bake for 18-20 minutes until removed by inserting a toothpick into the cupcake box.
6. To make salted caramel, melt the sugar over medium heat until golden brown. Add the butter and cream, stirring constantly. Remove from heat, add salt and let cool.
7. Beat the cream cheese until smooth, then stir in the cooled salted caramel.
8. Garnish the cupcakes with cream cheese frosting and salted caramel. Please enjoy these delicious cupcakes!
🧁 ✨ Cinnamon Sugar Swirl Muffins
Ingredients
-2 cups medium gluten flour
-1/2 cup sugar
-2 tsp baking powder
-1/2 tsp salt
-1 egg
-1 cup of milk
-1/4 cup vegetable oil
-1 teaspoon vanilla extract
-1/3 cup brown sugar
-1 teaspoon cinnamon powder
Preparation method
1. Preheat oven to 200 °C and prepare a muffin tin with a paper pad.
2. In a large bowl, mix together the flour, sugar, baking powder and salt.
3. Beat the eggs in a separate bowl, then add the milk, oil and vanilla extract. Mix well.
4. Pour the liquid mixture into the dry ingredients and stir until thoroughly combined, taking care not to over-stir.
5. In a small bowl, add brown sugar and cinnamon powder and mix well to make a swirl.
6. Pour a little batter into each muffin tin, then sprinkle with cinnamon sugar mixture, and finally pour more batter.
7. Bake for 18-20 minutes until there is no odor when inserted through the middle with a toothpick.
These cinnamon sugar swirl muffins are perfect for breakfast or as a snack, and this delicious homemade dessert will surprise your family! 🌟 👩 🍳
🍰 🌿 Peppermint poke cake
Ingredients
-1 box of chocolate cake mix
-3 eggs
-1/2 cup vegetable oil
-1 cup water
-1 teaspoon peppermint extract
-1 can of condensed milk
-1 cup mint cream
-1 cup whipped cream
-Crushed candied haws (for decoration)
Production instructions
1. Prepare and bake the chocolate cake according to the package directions. Once baked, let cool slightly.
2. Use the handle of a wooden spoon to poke holes in the cake.
3. In a bowl, combine the condensed milk with the mint cream, then pour the mixture over the cake, making sure the holes are filled.
4. Place the cake in the refrigerator for at least 1 hour.
5. Drizzle whipped cream on the cake and decorate with crushed candied haws.
6. Enjoy this delicious mint poke cake with mint freshness!
[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 to 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.
Accurate measurement: If the recipe calls for precision, it is recommended to use an electronic scale for direct weighing 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 be slightly different.
