Homemade bread
Ingredients
500 g wheat flour (preferably strong gluten flour)
10 g of salt
25 g sugar
10 g dry baker’s yeast (or 25 g fresh yeast)
300 ml warm water
30 ml olive oil (or melted butter)
1 egg (optional, for brushing surface)
Preparation
1. In a small bowl, mix the warm water with the sugar, then add the yeast. Let sit for about 5-10 minutes until foam forms (this indicates that the yeast is active).
2. In a large bowl, sift in the flour and add salt.
3. Make a well in the center of the flour and pour in the yeast mixture. Meanwhile add olive oil. Start mixing with a wooden spoon or hands until you get a thick, thick dough.
4. Place the dough on a clean countertop and knead for about 10 minutes. If the dough is too sticky, add a little more flour, but try not to add too much to avoid hardening the dough. The dough should be smooth and elastic.
5. Form the dough into a ball and place it in a lightly floured bowl. Cover with a clean cloth and let rest for 1-1.5 hours until the dough has doubled.
6. Once the dough has rested, remove it from the bowl and place it on a floured surface. Knead a little, remove the air, and knead into a loaf (either a loaf or a buns, however you like).
7. Place the dough in an oiled or floured loaf tin. Allow to stand for about 30 minutes more.
8. Meanwhile, preheat the oven to 220 °C (428 ° F).
9. If you want the crust of the bread to be golden and shiny, brush the surface with beaten eggs.
10.10. Place the bread in the oven and bake for 25-30 minutes until it makes a hollow sound when tapping on the bottom.
11. Remove the bread from the oven and cool on a grid rack.
Condensed milk bread
Ingredients:
100 g condensed milk
50 g room temperature butter
75 ml room temperature milk
15 g fresh baker’s yeast
3 medium eggs
1 teaspoon salt
370 g high-gluten flour
1 tsp vanilla extract
Preparation
Dissolve the yeast in the lukewarm milk and stir with the flour and salt to form a volcano, add the diced butter, condensed milk, 2 lightly beaten eggs, vanilla extract and yeast dissolved in the milk in the middle and knead well until a stretchy dough that won’t stick to your hands.
Form the dough into a ball and place in a greased bowl. Remove the dough from the bowl and cut into 9 pieces of the same weight (about 80 g). Roll the dough into a ball and place on a rectangular tray, or in a cake tin so it is round, cover with a tea towel and let it sit until double the size, beat up the eggs and brush with paint.
Preheat oven to 180 º. Bake for about 15 minutes. After 10 minutes, cover with aluminum foil if it is too burnt. When removed from the mold, use a silicone spatula to scrape around the mold and let it cool on a grid before cooling slightly.
Apple, oats and pineapple muffins (oil-free and sugar-free)
Ingredients
2 cups oatmeal
2 large grated apples
2 eggs
1/2 cup almond milk (or any plant-based milk)
1/4 cup coconut oil (melted)
1 teaspoon cinnamon powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)
Preparation method
Preheat oven to 350 ° F (180 °C) and grease or line muffin tins.
In a large bowl combine the dry ingredients: oats, baking powder, baking soda, and powdered cinnamon.
In a separate bowl beat the eggs and whisk well in the almond milk, melted coconut oil and vanilla extract.
Stir the grated apples into the liquid mixture.
Pour the liquid mixture into the dry ingredients and stir gently until all ingredients are well combined. Add raisins and nuts if desired.
Fill 3/4 full muffin tins.
Bake for 20-25 minutes until muffins are golden brown, with a toothpick inserted in the middle and no odor.
Cool on a grid rack before serving.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Calories: 120 kcal per muffin | Portion: 12 muffins
🍰 Strawberry Red Velvet Cheesecake
An irresistible marriage of red velvet cake and creamy cheesecake, drizzled with crystal clear strawberry icing and garnished with fresh fruit.
Ingredients
Red velvet cake
-2 cups wheat flour
-1 ½ cup sugar
-1 tsp baking soda
-1 tsp cocoa powder
-½ teaspoon salt
-1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice)
-½ cup vegetable oil
-2 eggs
-1 teaspoon vanilla extract
-1 tsp white vinegar
-1 tablespoon red food coloring
Making Cheesecake
-500 g of cream cheese
-¾ Cup Sugar
-2 eggs
-1 teaspoon vanilla extract
½ cup heavy cream
Strawberry Ingredients
-½ cup strawberry jam
-2 tablespoons of water
-1 teaspoon tasteless gelatin
-Fresh strawberries for decoration
-whipped cream for decoration
Production instructions
1. * Prepare the red velvet cake: * Preheat oven to 180 °C (350 ° F) and grease two round cake tins. Combine the dry ingredients in a bowl. In a separate bowl, whisk together the liquid and red food coloring. Mix the two mixtures together and pour into the cake tin. Bake for 25-30 minutes. Let it cool.
2. * Prepare the cheesecake: * Mix the cream cheese with sugar well and add the eggs, vanilla and cream one by one. Pour into a cake tin and bake at 160 °C (320 ° F) for 45 minutes. Allow to cool and chill in the refrigerator.
3. * Assemble cake: * Place a red velvet cake on the base, then a layer of cheesecake, and finally cover with another cake.
4. * Prepare the topping: * Heat the jam with water, add the hydrated gelatin and stir well. Pour over the cake and place ice Case refrigerate for 1 hour.
5. * Garnish and eat: * Add whipped cream and fresh strawberries before serving.
Time and Nutrition Information:
⏱ Preparation time: 30 minutes | Cooking time: 75 minutes | Total time: 2 hours | 🍽 Portions: 10 | 🔥 Calories: 450 kcal.
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