Classic western bread
➡ Recipe:
Yeast dough
-170 ml warm milk
-100 g of sugar
-1 pack of vanilla candy
-80 g melted butter
-1 bar of fresh yeast
-500 g yeast
-1 Prissalz
-1 teaspoon grated orange peel
-2 eggs
-100 g soft butter
-1 pack of classic farmer’s powder
-Sprinkle with rock sugar
Preparation
1. To make the yeast dough, mix hot milk with sugar, vanilla sugar, and melted butter. Crush the fresh yeast and mix well. Let sit for 10 minutes.
2. Then add the flour, salt, orange zest and eggs and knead into a soft dough. The dough should no longer stick together, if it does, just knead in a small amount of flour again. Cover the yeast dough and leave it in a warm place for 1 hour, the dough should double.
3. Preheat oven to 160 °C air temperature (180 °C high/low).
4. Knead the yeast dough into a rectangle of about 60 cm on a slightly flattened surface, and then knead it into a rectangle of about 40 cm. Spread soft butter over the yeast dough and spread evenly.
5. Sprinkle student meal on the noodle plate and then roll it up from the long side. Then make a cut in the middle and roll the two more strands into a snail shape. Place two snails together on a baking sheet lined with baking paper. Place a baking ring around the snails, if available, and bake for about 35-45 minutes.
6. Sprinkle rock sugar on the bread before eating.
Sponge coconut cake 😋
Ingredients
200 g coconut milk
2 eggs
250 g wheat flour
150 g white sugar
120 ml light olive oil
1 pack of baking powder (16 g)
1/2 tsp salt
Butter (for greasing a baking sheet) or baking parchment paper
Frosting and/or coconut
Preparation
1. Preheat the oven to 180 °C for 10 minutes, during which time make the cake batter.
2. Place eggs and sugar in a large bowl and beat vigorously with a manual or electric whisk until the mixture is white and the sugar is completely dissolved.
3. Add oil, salt and coconut milk and mix well.
4. Add the sifted flour and baking powder, that is, sift through a sieve to prevent the flour from agglomerating or lumping. Stir again until there are no lumps.
5. You can make this sponge cake in a traditional round cake tin or a rectangular loaf tin. To prevent the cake from sticking, spread a little butter on the sides with your fingers or line with baking paper.
6. Pour the batter into the mold, then put it in the oven at a moderate height, the oven temperature is 180 degrees, and bake for about 30 minutes. If you have chosen a rectangular cake tin, you will need to add an extra 5-10 minutes of baking time as the cake tin is taller and the baking time will be slightly longer.
7. To know whether the cake is baked or not, you can do a toothpick test: tie the sponge cake with a toothpick. If there is no sticking when tied out, it means that the cake is baked. If it’s not sticky, leave it for a few more minutes.
8. Turn off the oven, take out the cake, and let it stand for at least 30 minutes before eating, so that the taste and flavor of the cake will stabilize. # coconutcake # recipe
Chocolate chip muffins 😋
Ingredients
185 g chocolate chips
300 grams flour
2 eggs
140 g sugar
165 g sunflower oil
16 g royal baking powder
1 tablespoon vanilla extract
140 ml whole milk
Preparation
1. Preheat the oven to 180 °C and place the capsules in the cupcake tray, which will prevent the capsules from opening during baking. Set aside for later use.
2. In the bowl of a blender, beat the eggs well with the vanilla extract, milk and sunflower oil. Then add the salt and sugar and stir for a few minutes until all ingredients are well combined.
3. Add the previously sifted flour and yeast and stir well. Do not overstir to avoid the muffins hardening while baking.
4. Finally, add the chocolate chips and mix well with a spatula.
5. Spread the mixture flat in cupcake cups to form ice cream balls and bake for 20-25 minutes.
6. Poke it with a toothpick to check whether it is baked. If there is no problem, it can be baked. Let cool.
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