Baking Xiaobai can also handle it: sweet brioche bread, lemon coconut biscuits, rum sultana cake, lemon pie, and make a master dessert easily!

ingredient

1 cup sultan fruit

1/2 cup dark rum

2 cups wheat flour

1 tsp baking powder

1/2 tsp powdered cinnamon

1 pinch of salt

1/2 cup softened butter

1 cup sugar

2 eggs

1 cup milk

prepare

-Preheat oven to 180 °C (350 ° F). Grease the cake tin.

-In a bowl, combine the raisins with the rum and let sit for 30 minutes.

-In a separate bowl, beat together the butter and sugar until the mixture is creamy. Add eggs one by one, mixing well after each addition.

Add the milk and stir well.

-In a separate bowl, sift in the flour, baking powder, cinnamon powder and salt.

-Gradually add the dry ingredients to the butter mixture and beat until smooth.

-Add sultan fruit and rum to the batter and gently mix well.

-Pour the batter into the prepared pan and bake for 45-50 minutes or until removed clean by inserting a toothpick into the center.

-Allow to cool before demolding and eating.

Lemon coconut biscuits

Ingredients

1 egg

100 g sugar

50 ml neutral oil

3 tablespoons lemon juice

The zest of 1 lemon

A little vanilla extract

15 g coconut puree

250 g 0000 flour

1 tsp baking powder

1 pinch of fine salt

Production steps:

Mix wet noodles

Beat eggs and sugar in a bowl. Add the oil, lemon juice, lemon zest and vanilla extract. Mix well until all ingredients are well combined.

Add dry ingredients

Add the coconut, flour, baking powder, and a pinch of salt. Mix first with a spoon and then with your hands until a smooth dough forms.

Roll and cut

Roll out the dough into a thin sheet with a thickness of 0.5 to 1 cm. Cut with a pattern die (or any other die).

Mark with a fork

Optional: Use a fork to cute homemade marks.

Roasting

Bake in a preheated 180 °C oven for 12-15 minutes until golden brown.

Cool and enjoy

Cool on a grid rack, ready to enjoy or sell!

🍞 Sweet and fluffy brioche bread

Soft, shiny and buttery…… perfect for breakfast or snack! Please 🍯

🧾 Ingredients:

-500 g high-gluten flour

-160 g butter

-100 g of white sugar

-50 ml whole milk

-18 g fresh yeast

-8 g of salt

-4 medium eggs

👨 ‍ 🍳 Preparation:

1. Prepare the dough:

✅ Combine warm milk + yeast and set aside.

✅ Sift flour + sugar + salt.

✅ Add eggs and yeast mixture

✅ Knead for 10 minutes and add butter

✅ Knead for another 10 minutes until smooth and elastic

✅ Let sit in an oiled bowl for 30 minutes.

2. Make bagels

✅ Divide the dough into small 50 g balls.

✅ Place in oven or baking dish.

✅ Let stand and ferment for 30 minutes

✅ Glaze with beaten eggs and salt

✅ Ferment for an additional 120 minutes.

3. Baking:

Preheat to 180 °C.

🔥 Bake for 25 minutes until golden brown.

Place on grill to cool

📌 Bonus tip:

When it comes out of the oven, brush it with diluted honey or syrup for an irresistible shine. ✨

Lemon pie

Dough

-2 cups flour 0000

-½ cup sugar

-125 g butter

-1 egg yolk

-1 egg

-2 tablespoons of milk

Stuffing

-1 lemon peel

-Juice of 2 lemons

-1 cup sugar

-3 tablespoons cornstarch

-3 egg yolks

-1 ½ cups water

Swiss meringue

-4 egg whites

-200 g of sugar

To make the dough, sift the flour into a bowl and add the sugar and cold butter cut into chunks. Sand with your fingers. Add the egg yolks, eggs and milk and mix together without kneading until a dough is formed. Remove to countertop. Cover with plastic wrap and let rest for 10 minutes.

Then, lightly dust the table top and rolling pin with flour 000 (do not dust the flour 0000 as the dough will absorb the flour and dry, while the flour 000 will stay outside the dough) and roll the dough into a thin sheet about 3-4 mm thick and place it in the mold (carefully roll the dough from the table top onto the rolling pin and then spread it out on the mold). Use your fingers to finish the adjustment, then chill in the fridge for 1 hour.

Once removed from the refrigerator, prick the dough with a fork a few times to prevent it from expanding, then bake in a preheated oven at 180 º C until golden brown. Let it cool.

To make the filling, combine lemon zest and juice, sugar, cornmeal, egg yolk and water in a small saucepan over medium heat and cook until boiling and thickening. Once cool, use a pastry spatula to spread evenly onto the batter.

Make Swiss meringue with egg whites and sugar. Combine the egg whites and sugar in a metal bowl that can be placed over low heat or in an electric pan (the metal bowl is placed in a boiling water pot). Beat constantly with a whisk until the temperature reaches 45 °C (bubbly and the sugar crystals are completely dissolved).

Remove from the heat and whip with an electric mixer until the bowl is cold and when the paddle of the mixer is lifted, crests form on the surface of the meringue.

Decorate the cake