[Must try pink and delicious] The most attractive pink milk cake recipe revealed!

* Milk Cake Recipe

Ingredients

Cake

1 1/2 cups (180 g) all-purpose flour

1 teaspoon baking powder (4 g)

1 cup (285 g) yogurt

1/2 tsp baking soda (sodium bicarbonate)

3/4 cup (150 g) sugar

1/2 cup (120 ml) vegetable oil

1/4 tsp kvara extract (or rose water)

1 tablespoon (15 g) rose syrup

Red food coloring (optional)

Immersion

1/2 cup (153 g) condensed milk

1/2 cup (115 g) cream cheese

1 1/2 cups (360 g) milk

4 tablespoons Rooh Afza (rose syrup)

Ingredients

Whipped cream

Chopped pistachios

Dried rose petals

Edible gold foil (optional)

Production instructions

Prepare the cake

Preheat oven to 180 °C. Line a 9 x 13-inch rectangle cake tin with parchment paper.

Mix the yogurt with the baking soda in a bowl and let rest until bubbly, 5 minutes.

Add the sugar, oil, Rooh Afza and kewra extract to the yogurt mixture and stir until well incorporated.

Sift the flour along with the baking powder, then gently pour it into the mixture to avoid lumps. For a more vibrant color, add a few drops of red food coloring.

Pour the mixture into the prepared baking dish and smooth the surface.

Bake at 180 °C for 30-35 minutes until smell-free when inserted through the middle with a toothpick.

Soak milk

While baking the cake, combine the milk, custard, condensed milk and Rooh Afza in a bowl until well incorporated.

Assemble the cake

Once the cake is baked, let it cool slightly and trim the top to level.

Pour the milk mixture over the cake in the tin, making sure the cake absorbs evenly. Place in the refrigerator for at least 1 hour to allow the flavors to fully incorporate.

Garnish and serve:

Drizzle the top of the cake with a layer of whipped cream.

Garnish with chopped pistachios, dried rose petals and, if desired, edible gold leaf.

Serve refrigerated, with a little milk if preferred.

Please enjoy this delicious and fragrant pink milk cake!

Classic carrot cake 🍽 🍰

Raw Material:

1 cup grated carrots 🥕

1 cup sugar 🍭

1 teaspoon baking powder 🔧

1 egg 🍳

cream Please (Grease the mold)

1/2 cup vegetable oil 🥜

1 tsp vanilla extract 🍦

1 cup wheat flour 🥥

1 teaspoon baking soda 🔧

1/2 tsp cinnamon 🎄

1/4 tsp nutmeg 🥜

1/4 tsp salt 💧

1 cup milk 🥛

Method:

Preheat oven to 350 ° F (175 °C).

In a bowl, combine grated carrots, sugar, eggs, vegetable oil, and vanilla extract until a homogeneous mixture is obtained. 🍽

Add flour, baking powder, baking soda, cinnamon, nutmeg and salt and stir until well combined.

Add the milk to the mixture and stir until well combined. 🥛

Pour the dough into the greased and floured molds. 🍰

Bake for 40-45 minutes, or until a toothpick is inserted into the middle and pulled out clean.

Let it cool before applying the glaze of your choice.

Enjoy a classic carrot cake.     🍰

🥐 🥐 Cheese bread 🧀 🥐 🥐

Ingredients

500 grams wheat flour

300 ml warm milk

10 grams dry yeast

1 teaspoon sugar

1 teaspoon salt

50 ml olive oil

1 egg

200 g grated mozzarella cheese

100 g grated Parmesan cheese

1 beaten egg for glazing

Production instructions

Prepare the yeast mixture:

In a small bowl, dissolve the yeast and sugar in the warm milk. Let sit for 10 minutes until the mixture starts to bubble, indicating that the yeast is active.

To make the dough:

In a large bowl, combine flour and salt. Make a well in the middle and add the oil, eggs, and yeast mixture.

Mix well until a smooth dough forms. If the dough is too thick, add some more flour.

Knead until the dough is elastic and smooth, about 10 minutes.

First proofing:

Cover the dough with a damp cloth and let it sit in a warm place for about 1 hour until the dough has expanded to double its size.

Add the cheese:

Flatten the dough with your fists, then add the mozzarella and parmesan cheese. Knead slightly to distribute the cheese evenly.

To make the bread:

Divide the dough into about 100 grams of dough each. Make a ball and place on a baking sheet lined with oil paper.

Leave plenty of space between each ball as they expand during secondary proofing and baking.

Secondary proofing:

Cover the bread with a cloth and let it sit in a warm place for 30 minutes.

Roasting:

Preheat oven to 180 °C (350 ° F).

Brush each loaf with the beaten eggs. This will give the bread a nice golden shine as it bakes.

Bake for 20-25 minutes until the bread is golden brown and makes a hollow sound when tapped on the bottom.

Cool and serve:

Remove bread from oven and place on a grid rack to cool.

Cheese bread can be enjoyed warm or at room temperature.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 2 hours and 15 minutes

Calories: about 300 kcal per bread | Per capita consumption: 10 loaves