{"id":180,"date":"2026-03-17T19:04:16","date_gmt":"2026-03-17T19:04:16","guid":{"rendered":"http:\/\/localhost\/?p=180"},"modified":"2026-03-17T19:04:16","modified_gmt":"2026-03-17T19:04:16","slug":"the-road-to-advancement-for-baking-novices-from-cake-to-bread-easy-to-get-started","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2026\/03\/17\/the-road-to-advancement-for-baking-novices-from-cake-to-bread-easy-to-get-started\/","title":{"rendered":"The road to advancement for baking novices: from cake to bread, easy to get started"},"content":{"rendered":"
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Sugar-free lemon scones \ud83c\udf4b <\/span><\/p>\n

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

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250 g wheat flour<\/p>\n

1 tsp baking powder<\/p>\n

1\/2 tsp baking soda<\/p>\n

1\/4 tsp salt<\/p>\n

60 g cold butter, diced<\/p>\n

1\/2 cup plain yogurt<\/p>\n

1 tablespoon lemon zest<\/p>\n

1 tsp vanilla extract<\/p>\n

1 egg, beaten (for brushing)<\/p>\n

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

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

-Preheat oven to 180 \u00b0C and line a baking sheet with parchment paper.<\/p>\n

-In a large bowl, combine the flour, baking powder, baking soda and salt. Add the cold butter and stir with your fingertips until breaded.<\/p>\n

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Step 2: Add the wet ingredients <\/span><\/p>\n

-Add yogurt, lemon zest and vanilla extract to the flour mixture. Gently stir until all ingredients are well combined, but do not overstir.<\/p>\n

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Step 3: Make scones <\/span><\/p>\n

-Roll out the dough into discs with a thickness of approximately 2.5 cm. Use a cookie cutter to cut into triangles or circles.<\/p>\n

-Place the scones on a baking sheet and brush the surface with the beaten eggs.<\/p>\n

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

-Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.<\/p>\n

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Preparation time: 15 minutes | Baking time: 20 minutes | Total time: 35 minutes | Each serving: 8 <\/span><\/p>\n

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Enjoy your sugar-free lemon scone, perfect for breakfast or afternoon snack. \ud83c\udf4b<\/p>\n

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02 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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\ud83c\udf84 Classic Italian Pie \ud83c\udf5e \u2728 <\/span><\/p>\n

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

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500 g high-gluten flour<\/p>\n

200 g sugar<\/p>\n

200 ml warm milk<\/p>\n

100 g melted butter<\/p>\n

4 egg yolks<\/p>\n

1 whole egg<\/p>\n

15 g fresh yeast<\/p>\n

1 teaspoon salt<\/p>\n

100 g candied fruit (orange and lemon)<\/p>\n

100 g Sultan sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

The zest of 1 lemon<\/p>\n

1 orange peel<\/p>\n

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

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

-In a large bowl, dissolve the yeast in the warm milk. Add egg yolks, whole eggs, sugar, and melted butter. Mix well.<\/p>\n

-Gradually add flour, salt, lemon zest, orange zest and vanilla extract. Knead the mixture into a smooth, elastic dough.<\/p>\n

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Step 2: Add the fruit <\/span><\/p>\n

-Add candied fruit and sultan fruit to the dough. Knead again so that the fruit is evenly distributed.<\/p>\n

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Step 3: First awakening <\/span><\/p>\n

-Place the dough in an oiled bowl, cover with a damp cloth, and let it sit in a warm place for about 2 hours, or until the dough has expanded to double its size.<\/p>\n

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

-Once the dough is awake, gently degas it and knead it into a ball. Place the dough in a paper pie mold or an oiled tall pan.<\/p>\n

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Step 5: Secondary proofing <\/span><\/p>\n

-Cover the pan with a cloth and let the dough proof again for 1 hour until the dough rises over the edge of the pan.<\/p>\n

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

-Preheat oven to 180 \u00b0C. Bake the pie for 40-50 minutes until golden brown and use a toothpick to remove the pie.<\/p>\n

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Step 7: Cool and Serve <\/span><\/p>\n

-Remove the filled cake from the oven and cool in the pan for about 10 minutes. Then move to a grid rack to cool completely before slicing.<\/p>\n

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Preparation time: 30 minutes | Cooking time: 50 minutes | Total time: 1 hour 20 minutes | Portions: 10 <\/span><\/p>\n

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Enjoy your classic Italian paneton, a traditional dessert that will fill your home with Christmas cheer. \ud83c\udf84 \ud83c\udf5e \u2728<\/p>\n

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03 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

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\ud83c\udf5e French bread or rolls. \ud83e\udd56 <\/span><\/p>\n

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

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4 rolls or baguettes<\/p>\n

2 large eggs<\/p>\n

1 cup milk<\/p>\n

1 tsp vanilla extract<\/p>\n

1 teaspoon cinnamon powder<\/p>\n

1 pinch of salt<\/p>\n

Butter for frying<\/p>\n

Sugar (optional)<\/p>\n

Fresh fruit (optional)<\/p>\n

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

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

In a large bowl, whisk together the eggs, milk, vanilla extract, powdered cinnamon, and pinch of salt until well combined.<\/p>\n

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Step 2: Cut the bread and soak it <\/span><\/p>\n

Halve rolls lengthwise. Dip each half into the custard mixture, making sure the bread is well soaked but not falling apart.<\/p>\n

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Step 3: Fry the bread <\/span><\/p>\n

In a large skillet, melt a tablespoon of butter over medium heat. Place the bread halves in a pan and fry for 2-3 minutes on each side until golden and crispy.<\/p>\n

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

Remove bread from pan and sprinkle a little sugar on top if desired. Serve hot with fresh fruit.<\/p>\n

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Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Total Time: 20 Minutes | Portions: 4 <\/span><\/p>\n

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Enjoy your baguette or Bolillos, a delicious and comforting option to enjoy at any time of day.<\/p>\n<\/section>\n

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Sugar-free lemon scones \ud83c\udf4b \u00a0 \u00a0 \ud83d\udcdd Ingredients: \u00a0 250 g wheat flour 1 tsp…<\/p>\n","protected":false},"author":1,"featured_media":10180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-180","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\/180","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=180"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"predecessor-version":[{"id":12249,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/180\/revisions\/12249"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10180"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}