{"id":182,"date":"2024-08-23T12:11:29","date_gmt":"2024-08-23T12:11:29","guid":{"rendered":"http:\/\/localhost\/?p=182"},"modified":"2024-08-23T12:11:29","modified_gmt":"2024-08-23T12:11:29","slug":"baking-guide-how-to-make-strawberry-cheesecake-cookies-and-chocolate-custard-pastry","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/08\/23\/baking-guide-how-to-make-strawberry-cheesecake-cookies-and-chocolate-custard-pastry\/","title":{"rendered":"Baking Guide: How to Make Strawberry Cheesecake Cookies and Chocolate Custard Pastry"},"content":{"rendered":"
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\ud83c\udf53 \ud83c\udf6a Strawberry cheesecake cookies <\/em> \ud83c\udf6a \ud83c\udf53 <\/span> <\/strong><\/p>\n


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Ingredients: <\/em><\/p>\n

Cookie Dough: <\/em> <\/strong><\/p>\n

* 1 box (15.25 oz) strawberry cake mix <\/span><\/p>\n

* 1\/3 cup vegetable oil <\/span><\/p>\n

* 2 large eggs <\/span><\/p>\n

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Cheesecake filling: <\/em> <\/strong><\/p>\n

* 4 oz softened cream cheese <\/span><\/p>\n

* 1\/4 cup powdered sugar <\/span><\/p>\n

* 1\/2 tsp vanilla extract <\/span><\/p>\n

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Preparation method: <\/em> <\/strong><\/p>\n

1. Preheat the oven: <\/em> <\/span> <\/strong><\/p>\n

Preheat oven to * 350 \u00b0 F (175 \u00b0C) * and line a baking sheet with baking paper or a silicone baking mat. <\/span><\/p>\n

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

In a small bowl, mix Softened cream cheese, powdered sugar and vanilla extract <\/em> Mix well until smooth and creamy. <\/span><\/p>\n

Place a small spoonful of the mixture in a dish and freeze about 20-30 minutes <\/em> \u3002 This helps to maintain the firmness of the filling while shaping the cookie. <\/span><\/p>\n

3. Making cookie dough <\/em> \uff1a <\/span> <\/strong><\/p>\n

In a large bowl, mix Strawberry cake mix, vegetable oil and eggs <\/em> \u3002 Mix until a thick dough forms. <\/span><\/p>\n

4. Assemble cookies <\/em> \uff1a <\/span> <\/strong><\/p>\n

Scoop out about 1 tablespoon cookie dough <\/em> , squish gently with your hands. Place a small spoonful of frozen cheesecake filling in the middle, then cover with another tablespoon of dough to completely seal the edges so the filling doesn’t leak out during baking. <\/span><\/p>\n

5. Baking cookies <\/em> \uff1a <\/span> <\/strong><\/p>\n

Arrange the filled cookies about 2 inches apart on the prepared baking sheet. Roasting 9-11 minutes <\/em> , or until the edges are slightly golden but the center is still soft. <\/span><\/p>\n

6. Cool and enjoy <\/em> \uff1a <\/span> <\/strong><\/p>\n

Cool the cookies on a baking sheet for 5 minutes, then transfer them to a grid rack to cool completely. Indulge in these fluffy and chewy, strawberry-flavored cookies with a rich cheesecake surprise inside! <\/span><\/p>\n

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Nutritional information <\/em> \uff1a <\/span><\/p>\n

* \u23f0 Preparation time: 15 minutes | \u2744 Cooldown: 20 minutes | \ud83c\udf6a Baking Time: 10 minutes | \u23f3 Total time: 45 minutes <\/span><\/p>\n

* \ud83d\udd25 Kcal: About 180 kcal per biscuit <\/span><\/p>\n

* \ud83c\udf7d Portion size: about 12-14 pieces <\/span><\/p>\n

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\u201c The secret to the perfect chocolate custard pastry <\/span> <\/strong> \u2014\u2014 Crisp on the outside and soft on the inside <\/span> \ud83c\udf6b \u2728 \u201d<\/p>\n

Please Ingredients for homemade puff pastry dough <\/strong><\/p>\n

(You can make 1 big pie or multiple independent pies) <\/span><\/p>\n

250 grams flour <\/span><\/p>\n

5 g salt (1 tsp) <\/span><\/p>\n

125 ml cold water <\/span><\/p>\n

25 g melted butter (for kneading into the dough) <\/span><\/p>\n

200 g cold butter (for rolling dough) <\/span><\/p>\n

\ud83c\udf6b Ingredients for Chocolate Custard Sauce <\/span><\/p>\n

500 ml of milk <\/span><\/p>\n

4 egg yolks <\/span><\/p>\n

100 g sugar <\/span><\/p>\n

40 g cornstarch <\/span><\/p>\n

100 g semi-sweet chocolate chips <\/span><\/p>\n

1 tsp vanilla extract <\/span><\/p>\n

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\ud83d\udc69 \u200d \ud83c\udf73 Fabrication steps <\/span> <\/strong> <\/span><\/p>\n

\ud83d\udd39 1. Prepare the dough base <\/strong> <\/span><\/p>\n

In a bowl, combine the flour and salt. <\/span><\/p>\n

Add water and melted butter. <\/span><\/p>\n

Knead until a soft dough is formed. Don’t over-rub. <\/span><\/p>\n

Roll it out into a rectangle, wrap it in plastic wrap and chill in the fridge for 30 minutes. <\/span><\/p>\n

\ud83d\udd39 2. Add butter to make puff pastry <\/strong> <\/span><\/p>\n

Place cold butter between two sheets of baking paper and flatten into a square (about 15 x 15 cm). <\/span><\/p>\n

Roll out the dough to twice the size of the butter square. <\/span><\/p>\n

Place the butter in the middle of the dough and fold the dough like an envelope. <\/span><\/p>\n

Roll it out again into a rectangle and trifold it again (like stationery). <\/span><\/p>\n

Place in the refrigerator to chill for 30 minutes. <\/span><\/p>\n

Repeat this process 3 times (let it sit for a while after each flip). <\/span><\/p>\n

\ud83d\udc49 This creates the puff pastry layer of the puff pastry. <\/span><\/p>\n

\ud83d\udd39 3. Prepare chocolate cream <\/strong> <\/span><\/p>\n

Heat the milk and vanilla extract. <\/span><\/p>\n

In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. <\/span><\/p>\n

Pour the warm milk into the egg yolk mixture and stir constantly. <\/span><\/p>\n

Pour everything back into the pan and cook on medium heat until thick. <\/span><\/p>\n

Turn off the heat and add the chopped chocolate. Stir until completely melted. <\/span><\/p>\n

Cover with plastic wrap and let cool. <\/span><\/p>\n

\ud83d\udd39 4. Assemble and bake the pie <\/strong> <\/span><\/p>\n

Roll out the puff pastry to a thickness of 3-4 mm. <\/span><\/p>\n

Cut into two rectangles of the same size. <\/span><\/p>\n

Place one of them on a baking sheet and spread the chocolate cream in the middle. <\/span><\/p>\n

Cover with another rectangle and seal with a fork. <\/span><\/p>\n

Brush with beaten egg wash. <\/span><\/p>\n

Bake at 190 \u00b0C for 25-30 minutes, or until golden brown and crispy. <\/span><\/p>\n

\ud83d\udcab Warmth <\/strong> Prompt <\/strong> <\/span> <\/span><\/p>\n

Once cool, you can garnish with powdered sugar or a little melted chocolate. <\/span><\/p>\n

If you want a glossy finish, brush it with a little warm syrup right out of the oven. <\/span><\/p>\n

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San Sebastian Cheesecake <\/span> <\/strong><\/p>\n

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Ingredients: <\/strong><\/p>\n

– 600 g cream cheese <\/span><\/p>\n

-250 g of sugar <\/span><\/p>\n

-4 eggs <\/span><\/p>\n

-250 ml whipped cream <\/span><\/p>\n

-20 g wheat flour <\/span><\/p>\n

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

-Butter (for spreading baking trays) <\/span><\/p>\n

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

1. Preheat oven to 200 \u00b0C and line a round baking sheet with baking paper and lightly grease butter. <\/span><\/p>\n

2. In a large bowl, beat the cream cheese and sugar until smooth and grain-free. <\/span><\/p>\n

3. Add eggs one by one, stirring once after each addition. <\/span><\/p>\n

4. Add the cream, vanilla extract and sifted flour. Mix until the batter is smooth. <\/span><\/p>\n

5. Pour the mixture into the prepared baking dish and smooth the surface. <\/span><\/p>\n

6. Bake for 40-45 minutes until the surface is golden brown and slightly seared, but the center is still slightly fluffy. <\/span><\/p>\n

7. Cool to room temperature, then refrigerate for at least 4 hours before removing from the pan. <\/span><\/p>\n

\u00a0 8. Serve refrigerated or room temperature for a light and silky taste. <\/span><\/p>\n<\/section>\n<\/section>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \ud83c\udf53 \ud83c\udf6a Strawberry cheesecake cookies \ud83c\udf6a \ud83c\udf53 Ingredients: Cookie Dough: * 1 box (15.25…<\/p>\n","protected":false},"author":1,"featured_media":10182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-182","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\/182","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=182"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/182\/revisions"}],"predecessor-version":[{"id":12247,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/182\/revisions\/12247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10182"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}