Make bread with a blender 😋
Ingredients 📝
4 eggs
1 can of condensed milk
1 jar of warm water
1/2 can of corn oil
4 slices of 15 g organic yeast
1 teaspoon salt
About 1 kg of wheat flour
How to make it 📝
Place all ingredients except wheat in a blender and blend. Will
Pour the mixture into a bowl and slowly add the wheat. join
Sufficient amount to make the dough lump.
Knead well until the dough is no longer sticky. Cover the bowl with plastic wrap and allow the dough to double its size, about half an hour. Flip the dough into a scone or any shape you like and place on a margarine-coated baking sheet.
Proofing again. Once awake, brush with the beaten egg yolks and bake in the oven preheated to 180 °. Make buns because they grow well.
Pineapple Flip Cake Delicious Recipe 🤤 😋 🤩
Preheat oven to 200 ° and drop to 180 ° immediately after putting in the cake.
1 1/2 cups flour
1 1/2 bars of butter
1/3 cup rock sugar
3/4 cup brown sugar
2 eggs
1/3 cup milk
1/3 cup syrup
4 slices of pineapple in syrup
Cherries appropriate amount
1 1/2 tsp baking powder
1 1/2 tbsp vanilla extract
Begin by buttering the molds and setting aside when done.
Melt half a piece of butter in a skillet, and when it is completely melted, add a third cup of rock sugar, stir for half a minute and remove from heat.
Then place it in a mold and coat it all over the bottom.
Then place the pineapple slices and cherries in the mold, in the quantity according to personal taste. Once done, we set it aside while we prepare the cake mixture.
On the other hand, in a large bowl add 1 piece of melted butter and 3/4 cup sugar and beat for 1 minute.
Then add 2 eggs, milk, syrup, and vanilla extract and continue beating for another minute.
In the same bowl add sifted flour and baking powder and continue mixing until well combined (don’t overbeat).
Once it’s mixed, place it in the mold and spread it evenly in the middle, moving the mold a little to prevent any bubbles inside, then place it in the oven and bake at 180 ° for 40-50 minutes.
My oven took 45 minutes, but that depends on each oven as we let it sit for 5 to 10 minutes after we remove it from the oven.
After that, we use a small stick or knife to make a circle around the edge of the cake to remove the cake from the mold.
Then place a plate or tray on top of the mold and flip the mold over.
Lift the mold up and see how beautiful and delicious it is.
This is what a pineapple flip cake looks like. How about it, like it? Do you dare to do it?
Concentrated milk and biscuits with milk sugar
Ingredients
100 g butter
1 egg yolk
1 lemon peel
30 g rock sugar
150 g condensed milk
250 g cornmeal
80 grams flour
1/2 tsp yeast (baking powder)
400 g of puff pastry.
Preparation
In a bowl add butter, rock sugar, egg yolks and condensed milk until light.
Add lemon zest.
Sift and add the cornmeal, flour and baking powder.
The mixture will be somewhat sticky.
Leave in the refrigerator for 1 hour.
Weigh a 10 g portion and squish into a ball.
Place on a baking sheet lined with baking paper.
Gently squish with a fork.
Bake at 180 °C for 8-10 minutes until the bottom is firm and slightly browned.
Cool completely. Add jam to the filling according to taste.
[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 into 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.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, 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 vary slightly.
