{"id":178,"date":"2025-06-26T16:51:55","date_gmt":"2025-06-26T16:51:55","guid":{"rendered":"http:\/\/localhost\/?p=178"},"modified":"2025-06-26T16:51:55","modified_gmt":"2025-06-26T16:51:55","slug":"baking-novices-can-also-be-easily-controlled-three-easy-to-learn-desserts-will-make-you-a-baking-expert-in-your-circle-of-friends","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/06\/26\/baking-novices-can-also-be-easily-controlled-three-easy-to-learn-desserts-will-make-you-a-baking-expert-in-your-circle-of-friends\/","title":{"rendered":"Baking novices can also be easily controlled! Three easy-to-learn desserts will make you a baking expert in your circle of friends!"},"content":{"rendered":"
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Donut white glaze (quick-drying type) <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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1 cup rock sugar (rock sugar or frosting)<\/p>\n

2-3 tablespoons milk or water<\/p>\n

1\/2 tsp vanilla extract (optional)<\/p>\n

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Production instructions <\/span><\/p>\n

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Sift rock sugar: <\/span><\/p>\n

Sift the rock sugar into a medium bowl to prevent lumps.<\/p>\n

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Add the liquid: <\/span><\/p>\n

Add a little milk or water at a time, starting with 2 tablespoons. Mix well with a whisk or spoon. If the frosting is too thick, add a little more milk or water, but only one tablespoon at a time.<\/p>\n

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Add vanilla extract (optional): <\/span><\/p>\n

If you decide to use vanilla extract, add it to the mixture and stir thoroughly until well incorporated. The frosting should be a thick but smooth consistency.<\/p>\n

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Dip donuts: <\/span><\/p>\n

Dip the donut in the frosting and flip so it covers the entire top.<\/p>\n

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Let stand: <\/span><\/p>\n

Place the donuts on a rack and allow the excess frosting to drip off.<\/p>\n

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Fast drying: <\/span><\/p>\n

Depending on the temperature and humidity in the room, leave the donuts for 10-15 minutes to allow the glaze to dry quickly.<\/p>\n

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That’s it! Now, you can taste delicious glazed donuts, and the finished product is perfect and dries quickly. \ud83c\udf69 \u2728<\/p>\n

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Croissant stuffed with cream <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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3 sheets of pastry dough<\/p>\n

1 egg<\/p>\n

Moderate sugar<\/p>\n

500 g cream cheese<\/p>\n

500 ml whipped cream<\/p>\n

1 tablespoon vanilla extract<\/p>\n

1 cup rock sugar<\/p>\n

1\/2 tsp yellow food coloring<\/p>\n

Melted chocolate, chopped almonds, strawberries and edible glitter (for decoration)<\/p>\n

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Practice description: <\/span><\/p>\n

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Prepare the croissant: <\/span><\/p>\n

Preheat oven to 190 \u00b0C (375 \u00b0 F).<\/p>\n

Roll out 3 sheets of puff pastry on a flat surface and cut into triangles.<\/p>\n

Roll each triangle of dough from the bottom towards the tip to form a croissant.<\/p>\n

Place it on a baking sheet lined with oil paper.<\/p>\n

Break up the eggs, then brush the croissants with egg wash.<\/p>\n

Sprinkle the croissant with the right amount of sugar to sweeten it.<\/p>\n

Bake at 190 \u00b0C for 15 minutes until golden and crispy.<\/p>\n

Cool completely before filling.<\/p>\n

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Prepare the filling: <\/span><\/p>\n

Beat the cream cheese in a bowl until smooth and creamy.<\/p>\n

In a separate bowl beat the whipped cream until soft peaks form.<\/p>\n

Mix a tablespoon of vanilla extract and rock sugar with the cream cheese.<\/p>\n

Pour the whipped cream into the cream cheese in a surrounding fashion to keep it light.<\/p>\n

Add the yellow food coloring and gently stir until the color is even.<\/p>\n

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Assemble the croissant: <\/span><\/p>\n

Once cooled, cut the croissants in half.<\/p>\n

Fill the buttercream mixture into both bread halves separately, making sure the bread is well coated with the buttercream mixture.<\/p>\n

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Decoration: <\/span><\/p>\n

Decorate the croissant with melted chocolate, grated almonds, fresh strawberries, and less edible glitter to give it a special festive look.<\/p>\n

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That’s it! A delicious creamy croissant is ready, perfect for any special occasion or a hearty breakfast-enjoy! \ud83d\ude0b \ud83c\udf53 \ud83c\udf6b<\/p>\n

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Cream cheese pancakes <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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190 g Philadelphia cheese<\/p>\n

200 g butter<\/p>\n

1 can of condensed milk<\/p>\n

4 eggs<\/p>\n

2 teaspoons vanilla extract<\/p>\n

320 grams wheat flour<\/p>\n

2 teaspoons baking powder<\/p>\n

\u00bd can evaporated milk<\/p>\n

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Preparation: <\/span><\/p>\n

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Prepare the base mixture: <\/span><\/p>\n

In a large bowl, whisk the cream cheese with the butter thoroughly until smooth and creamy.<\/p>\n

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Add condensed milk: <\/span><\/p>\n

Gradually add the condensed milk to the cheese and butter mixture, stirring constantly until well incorporated.<\/p>\n

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Whisk in eggs and vanilla: <\/span><\/p>\n

Add one egg at a time while continuing to whisk to make it well mixed. Then add vanilla extract and evaporated milk and stir until well combined.<\/p>\n

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Add the dry ingredients: <\/span><\/p>\n

Sift the flour together with the baking powder three times, making sure no lumps form.<\/p>\n

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Stir the flour: <\/span><\/p>\n

Using a spatula or whisk, add sifted flour to the liquid mixture in a circumferential manner until well incorporated.<\/p>\n

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Roasting: <\/span><\/p>\n

Pour the mixture into a baking dish that has been previously floured and buttered. Bake at 180 \u00b0C for 1 hour or until free of foreign matter is removed by inserting a toothpick into the center.<\/p>\n

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Cooling: <\/span><\/p>\n

Once baked, until the pancakes have cooled before demolding.<\/p>\n

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Serve: <\/span><\/p>\n

Feel free to eat. Serve on its own or with fresh fruit, jam or whipped cream.<\/p>\n

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Ready to go! Soft and delicate, this delicious cream cheese pancake is perfect for any occasion-enjoy! \ud83c\udf70 \u2728<\/p>\n<\/section>\n

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Donut white glaze (quick-drying type) \u00a0 Ingredients \u00a0 1 cup rock sugar (rock sugar or…<\/p>\n","protected":false},"author":1,"featured_media":10178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=178"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/178\/revisions"}],"predecessor-version":[{"id":12251,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/178\/revisions\/12251"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10178"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}