{"id":179,"date":"2024-12-15T08:45:22","date_gmt":"2024-12-15T08:45:22","guid":{"rendered":"http:\/\/localhost\/?p=179"},"modified":"2024-12-15T08:45:22","modified_gmt":"2024-12-15T08:45:22","slug":"baking-xiaobai-can-easily-control-it-coconut-cheesecake-parmesan-flavored-pie-strawberry-truffles-mango-white-chocolate-cheesecake-for-your-exclusive-sweet-time","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/12\/15\/baking-xiaobai-can-easily-control-it-coconut-cheesecake-parmesan-flavored-pie-strawberry-truffles-mango-white-chocolate-cheesecake-for-your-exclusive-sweet-time\/","title":{"rendered":"Baking Xiaobai can easily control it! Coconut Cheesecake, Parmesan Flavored Pie, Strawberry Truffles, Mango White Chocolate Cheesecake for your exclusive sweet time!"},"content":{"rendered":"
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Coconut Cheesecake <\/span><\/p>\n

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

Bottom material <\/span><\/p>\n

-200 g of digestive biscuits or maria biscuits<\/p>\n

-100 g melted butter<\/p>\n

-1\/2 cup coconut paste (optional, adds flavor)<\/p>\n

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Stuffing <\/span><\/p>\n

-500 g cream cheese (Philadelphia type)<\/p>\n

-200 ml whipped cream (liquid cream)<\/p>\n

-1 can of condensed milk (397 g)<\/p>\n

-1\/2 cup coconut milk<\/p>\n

-1 cup coconut (dried or fresh coconut can be used)<\/p>\n

-2 tablespoons tasteless gelatin (powdered)<\/p>\n

-1\/4 cup cold water (to dissolve gelatin)<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

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Manufacturing instructions: <\/span><\/p>\n

1. Prepare the base material: <\/span><\/p>\n

-Crush the cookies until completely crushed.<\/p>\n

-Mix crushed cookies with melted butter and coconut (if decided to use).<\/p>\n

-Place these mixtures on the bottom of a spring mould. Compact with the back of a spoon to make it tight.<\/p>\n

-Chill in the refrigerator while preparing the filling.<\/p>\n

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

-In a small bowl, add the tasteless gelatin to cold water and let it rest for 5 minutes.<\/p>\n

-The gelatin mixture is heated until completely dissolved. Cool slightly.<\/p>\n

-In a large bowl, beat the cream cheese together with the condensed milk until smooth and creamy.<\/p>\n

-Add whipped cream and coconut milk. Mix thoroughly until well mixed.<\/p>\n

-Stir in the coconut and vanilla extract. Mix until smooth.<\/p>\n

-Add the dissolved gelatin to the cream cheese mixture and stir thoroughly until fully incorporated.<\/p>\n

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3. Assemble the cheesecake: <\/span><\/p>\n

-Pour the filling mixture onto the cookie base.<\/p>\n

-Smooth the top with a spatula.<\/p>\n

-Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to firm it up.<\/p>\n

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

-Once the cheesecake has hardened, carefully unmold it.<\/p>\n

-If desired, add some more shredded coconut or even pineapple chunks or tropical fruit on top to add a refreshing touch. Please indulge in a delicious coconut cheesecake!<\/p>\n

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\ud83e\uddc0 Parmesan cheese pie \ud83e\uddc0 <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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250 g puff pastry<\/p>\n

100 g grated Parmesan cheese<\/p>\n

1 egg<\/p>\n

A pinch of salt<\/p>\n

A little black pepper<\/p>\n

A pinch of paprika (optional)<\/p>\n

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\ud83d\udd14 Manufacturing instructions: <\/span><\/p>\n

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Step 1: Prepare the dough <\/span><\/p>\n

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Preheat the oven: Preheat the oven to 200 \u00b0C. Line a baking sheet with baking paper.<\/p>\n

Roll out the puff pastry: On a floured surface, roll out the puff pastry into a rectangle about 3 mm thick.<\/p>\n

Add the cheese: Sprinkle grated parmesan cheese on half of the puff pastry. Fold the other half over it and press lightly to glue together.<\/p>\n

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Step 2: Make the tray <\/span><\/p>\n

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Cut the tray: Use a knife or surface cutter to cut out strips about 1 cm wide. Roll each strip into a spiral.<\/p>\n

Prepare the egg wash: Beat the eggs in a bowl and add a proper amount of salt, pepper and paprika. Brush each tray with egg wash.<\/p>\n

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Step 3: Bake <\/span><\/p>\n

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Place in the oven to bake: Place the tray on a baking sheet and bake until golden and crispy, 12-15 minutes.<\/p>\n

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Step 4: Serve <\/span><\/p>\n

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Cool slightly before serving. These Parmesan Cheese Trays can be served warm or at room temperature.<\/p>\n

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Prep Time 15 Minutes | Baking Time 15 Minutes | Total Time: 30 Minutes | Portions: 4<\/p>\n

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Enjoy these parmesan cheesecakes, perfect for a gathering of friends! \ud83e\uddc0<\/p>\n

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\ud83c\udf53 Strawberry truffle \ud83c\udf6b <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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200 g fresh strawberries, washed and sliced<\/p>\n

150 g sweetened condensed milk<\/p>\n

200 g coconut crumbs<\/p>\n

100 g chopped white chocolate<\/p>\n

A pinch of salt<\/p>\n

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\ud83d\udd14 Description: <\/span><\/p>\n

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Step 1: Prepare the mixture <\/span><\/p>\n

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Blend strawberries: Use a blender to blend strawberries into a smooth paste.<\/p>\n

Mix ingredients: In a bowl add pureed strawberries, sweetened condensed milk, chopped white chocolate, and a pinch of salt. Mix thoroughly until a smooth paste forms.<\/p>\n

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Step 2: Make truffles <\/span><\/p>\n

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Cool the mixture: Place the mixture in the freezer for about 1 hour until it is firm enough to shape.<\/p>\n

To make the truffles: Break small portions from the mixture and knead them into walnut-sized balls.<\/p>\n

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Step 3: Pack the truffles <\/span><\/p>\n

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Wrap shredded coconut Wrap each ball with shredded coconut until completely wrapped.<\/p>\n

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Step 4: Serve <\/span><\/p>\n

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Place truffles on a plate and chill in the fridge until served.<\/p>\n

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Prep Time 20 Minutes | Cooling Time: 1 Hour | Portion Size: 12<\/p>\n

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Indulge in these strawberry truffles and let your taste buds bloom! \ud83c\udf53 \ud83c\udf6b<\/p>\n

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Mango White Chocolate Cheesecake <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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Bottom <\/span><\/p>\n

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200 g biscuits<\/p>\n

100 g butter, melted<\/p>\n

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Cheese mixture <\/span><\/p>\n

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400 g fluffy cheese<\/p>\n

200 g white chocolate<\/p>\n

200 ml 30% cream cheese<\/p>\n

100 g rock sugar<\/p>\n

2 teaspoons gelatin<\/p>\n

100 ml mango juice<\/p>\n

1 mango, diced<\/p>\n

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Making Jelly <\/span><\/p>\n

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200 ml mango juice<\/p>\n

1 teaspoon gelatin<\/p>\n

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\ud83d\udd14 Manufacturing instructions: <\/span><\/p>\n

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Step 1: Prepare the cheesecake base <\/span><\/p>\n

Crush the cookies into small pieces. In a separate bowl, combine the cookie crumbles with the melted butter. Stir until all cookies are well coated in butter. Line the bottom of the cake tin (22 cm diameter) with baking paper, then spread the cookie mixture evenly, pressing tightly. Place the cake tin in the refrigerator while preparing the cream cheese mixture.<\/p>\n

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Step 2: Prepare the cream cheese mixture <\/span><\/p>\n

Melt white chocolate in a water bath or microwave. In a large bowl, use a blender to combine the cheesecake, rock sugar, and cream cheese until beaten into a smooth paste. Once the chocolate has cooled, add the cheesecake mixture and mango juice. Mix thoroughly and well.<\/p>\n

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Step 3: Add mango and gelatin <\/span><\/p>\n

Add the diced mango to the cheese mixture and gently stir. Soak the gelatin in 2 tablespoons of cold water and then heat until dissolved. Add the dissolved gelatin to the cheese mixture and stir thoroughly.<\/p>\n

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Step 4: Cool the cheesecake <\/span><\/p>\n

Pour the prepared cheesecake mixture into the cooled cookie bottom. Use a spatula to smooth the top. Place the cake tin in the fridge for at least 4 hours to allow the mixture to set.<\/p>\n

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Step 5: Prepare the jelly <\/span><\/p>\n

Soak the gelatin in 2 tablespoons of cold water and then heat until dissolved. Mix it with mango juice. Once the jelly is done, pour over the concentrated cheesecake. Place in the freezer for another 1-2 hours to allow the jelly to set.<\/p>\n

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Step 6: Eat <\/span><\/p>\n

Once the jelly is set, gently remove the cheesecake from the cake tin. Cut into chunks, refrigerate and serve, garnished with fresh mango chunks or mint leaves.<\/p>\n

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Prep Time Cooling Time: 6 hours 6 hours \u25a0 Serving Size: 8 servings<\/p>\n

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Enjoy this Mango White Chocolate Cheesecake, perfect for summer days!<\/p>\n

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Coconut Cheesecake \u00a0 \u00a0 Ingredients Bottom material -200 g of digestive biscuits or maria biscuits…<\/p>\n","protected":false},"author":1,"featured_media":10179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-179","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\/179","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=179"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":12250,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions\/12250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10179"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}