Desserts can also play new tricks! The tenderness of an ice cream cake, the hardcore deliciousness of a baguette roll!

🍫 Prestige Ice cream cake ✨

Can you imagine filling a fluffy chocolate sponge cake with coconut milk and drizzling it with chocolate ganache sauce? 😍 This ice cream cake is a Brazilian classic and you’re sure to love it!

📋 Ingredients:

Sponge cake

4 eggs

1 ½ cup warm milk

¾ Cup Oil

2 cups sugar

2 cups wheat flour

1 cup cocoa powder

1 tsp baking powder

Wetting

1 ½ cup milk

2 tablespoons cocoa powder (Nesquik type)

Filling (coconut):

1 can of condensed milk

1 cup (can) whole milk

1 small bottle of coconut milk

3 tablespoons cornstarch

100 g coconut puree

1 tablespoon butter

1 brick of whipped cream (200 ml)

Topping

150 g dark chocolate

1 bar of whipped cream (200 ml)

👨 ‍ 🍳 Preparation:

1. Beat eggs, milk, oil and sugar in a blender or whisk for 2 minutes.

2. Add flour and cocoa gradually. Add the yeast and gently mix well.

3. Pour the mixture into an oiled baking dish and bake at 200 °C for 45 minutes.

4. Once cooled, cut the sponge cake in half, add the milk and cocoa mixture and mix well.

Stuffing

Cook all ingredients except cream and stir until thick.

Remove from heat, add cream and mix well. Load into sponge cake.

Ingredients

Melt the chocolate with the cream and let cool.

Cover the cake and chill in the refrigerator for at least 2 hours.

Garnish with chocolate shavings or coconut paste.

Strawberry Milk Cake Nest

ingredient

Strawberry cake

6 eggs (whites separated and beaten hard)

2 cups (tea) sugar

2 cups (tea) high-quality wheat flour

1 cup (tea) boiled milk

1 tablespoon baking powder

1 tablespoon butter

Strawberry filling

2 small boxes of washed and chopped strawberries (some reserved for garnishing)

1/2 cup (tea) sugar

Fillings and Toppings

1 can of condensed milk

1 can of cream or heavy cream

200 g unsalted butter

8 to 10 tablespoons Nido milk powder

300 g white chocolate chips (optional)

Preparation method

Sponge cake

Beat the egg yolks together with the sugar in a blender, then add the butter and continue to beat well. Add warm milk and flour. Turn off the blender and gently add the egg whites and baking powder.

Bake in an oiled baking dish for 30 to 40 minutes, or until found dry by inserting a toothpick into the dish.

Strawberry filling

Cook the strawberries with the sugar for a few minutes until slightly thickened. Allow to cool before adding to the cake.

Milk fillings and toppings

Whisk butter and condensed milk together until creamy. Gradually add 4 tablespoons of milk powder. Then turn off the blender and add the remaining milk powder along with the cream. Refrigerate slightly.

If you want to split the sponge cake into two layers, cut the cake in half. Place strawberry filling in one layer and Nido milk filling in the other.

Moisten the sponge cake with syrup (you can add sugar to boil water). Finally, cover with the remaining cream and garnish with white chocolate shavings or melted chocolate sauce and the remaining strawberries.

*奶油奶酪、火腿和墨西哥辣椒馅卷

These muffins are delicious, fluffy and have a hint of spice, making them perfect for a savory snack or a special brunch.

Ingredients

Dough

500 grams wheat flour

1 packet of dry yeast (11 g)

50 g sugar

1 teaspoon salt

2 eggs

100 g milk

50 g butter

Make frosting

1 egg

2 tablespoons milk

Stuffing

Cream cheese

Ham

Jalapeno (chili flakes)

Preparation

1. Activate the yeast:

Pour warm milk in a small bowl (very important: milk should be warm, not hot). Add the yeast, one tablespoon of sugar, and one tablespoon of pre-measured flour. Gently stir and let rest until mixture is bubbly.

2. Prepare the dough:

Place the rest of the flour, sugar, salt and eggs in the bowl of a blender. Mix with a dough hook for a few seconds until thoroughly combined. Then add the yeast mixture and knead for 2 minutes.

3. Add butter and stir:

Add the softened butter and continue kneading on medium speed for about 8 minutes until the dough is completely out of the bowl and elastic.

4. First proofing:

Place the dough in a lightly greased bowl, cover with a cloth or plastic wrap, and let it stand to rise until doubled in size (time depends on room temperature).

5. Make rolls:

Degas the dough and divide it into about 50 grams of dough. Flatten each portion of dough slightly with your hands and add your choice of filling: cream cheese with jalapeno, cheese with ham, or both. Do not overfill to prevent spillage while baking.

6. Second fermentation:

Pinch into balls and place on a parchment-lined or lightly oiled tray. Ferment again until doubled in size.

7. Baking:

Brush rolls with eggs beaten with milk and sprinkle sesame seeds on top if desired. Place in a preheated 180 °C oven and bake until golden brown on top, about 20 minutes.

Extra Tips

You can freeze the baked rolls and heat them on the spot. They are perfect for parties, picnics, or as a simple delicious snack.

🥖 传统硬皮法棍面包

Ingredients

-500 g of common wheat flour

-330 ml of water

-5 g dry yeast or 15 g fresh yeast

-10 g of salt

👨 ‍ 🍳 Preparation method:

1. Activate the yeast:

In a bowl, mix the yeast with warm (not hot) water until completely dissolved. This will help to activate the yeast better.

2. Mixing dough:

Gradually add the flour and salt to the yeast water. Knead for a few minutes until the dough is smooth, elastic and not easily sticky. The dough will appear sticky at first, but it will improve as you knead it.

3. First standing:

Cover the dough with plastic wrap or a clean cloth and chill it in the refrigerator for 1 hour to allow the dough to rest and harden.

4. Split molding:

Once the time is up, divide the dough equally into 4 pieces and knead them into long strips. Place them on a baking sheet lined with baking paper, leaving a space in between. Use a sharp knife to make a few shallow cuts in each piece of dough.

5. Final fermentation:

Allow the shaped baguette to rest for about 30 minutes to ferment and grow a little more. If it’s too thick, you can stretch it slightly with floured hands.

6. Baking

Preheat oven to 180 º C. Before putting in, sprinkle a little water on top (with a sprayer or with wet fingers) so the crust doesn’t form too quickly and will be crispier.

7. Baking:

Bake until the crust is golden and crispy, about 15 minutes.

Extra Tips

If you want to get a more professional baking effect, you can put a bowl of water at the bottom of the oven during baking to generate steam and improve the texture of the dough.

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