{"id":217,"date":"2024-10-01T10:26:30","date_gmt":"2024-10-01T10:26:30","guid":{"rendered":"http:\/\/localhost\/?p=217"},"modified":"2024-10-01T10:26:30","modified_gmt":"2024-10-01T10:26:30","slug":"sweet-storm-hits-three-home-baked-desserts-that-will-leave-you-wanting-no-more","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/10\/01\/sweet-storm-hits-three-home-baked-desserts-that-will-leave-you-wanting-no-more\/","title":{"rendered":"Sweet Storm Hits: Three Home Baked Desserts That Will Leave You Wanting No More!"},"content":{"rendered":"
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Black Forest Cake \ud83c\udf52 \ud83c\udf6b -Classic, creamy and delicious <\/span><\/p>\n

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

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Sponge cake<\/p>\n

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8 eggs \ud83e\udd5a<\/p>\n

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300 g sugar<\/p>\n

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200 g flour 0000<\/p>\n

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50 g bitter cocoa powder<\/p>\n

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Fillings and garnishes<\/p>\n

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500 ml cream (whipped cream)<\/p>\n

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425 g rock sugar (rock sugar)<\/p>\n

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1 tsp vanilla extract<\/p>\n

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Cherry liqueur or cherry liqueur of your choice (kirsch, rum, etc.)<\/p>\n

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Cherry syrup or fresh cherries (required quantity)<\/p>\n

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300 g semisweet chocolate (grated or sliced)<\/p>\n

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

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1 \ufe0f \u20e3 Prepare sponge cake: <\/span><\/p>\n

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Beat eggs with sugar until hard (i.e. when lifting the egg beater, the mixture can be “drawn” and will not sink immediately).<\/p>\n

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Add the sifted flour and cocoa and gently stir with a spatula to avoid air loss.<\/p>\n

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Preheat oven to 180 \u00b0C.<\/p>\n

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Butter and flour 3 equally sized baking sheets (or use one baking sheet to bake in batches).<\/p>\n

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Divide the mixture into 3 portions and bake for about 15 minutes each. Cool completely.<\/p>\n

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2 \ufe0f \u20e3 Prepare the cream: <\/span><\/p>\n

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Whip the cream with rock sugar and vanilla until it forms a hard peak. Place in the fridge for later use.<\/p>\n

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3 \ufe0f \u20e3 Assemble the cake: <\/span><\/p>\n

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Spread a layer of sponge cake as a bottom layer. Topped with a dash of liqueur.<\/p>\n

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Top with another layer of whipped cream and cherries.<\/p>\n

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Then repeat the steps below.<\/p>\n

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Finish with whipped cream on top and garnish with cherries and chocolate shavings.<\/p>\n

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Preparation time<\/p>\n

Preparation time: 30 minutes<\/p>\n

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Bake: 45 minutes (45 minutes total if baking in batches)<\/p>\n

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Assembly and decoration: 15 minutes<\/p>\n

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Total time: 1 hour 30 minutes<\/p>\n

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Number of copies: 10-12<\/p>\n

Approximate calories: 420 kcal per serving<\/p>\n

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

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Mixer Cake <\/span><\/p>\n

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

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1 cup sugar<\/p>\n

\u00bd cup oil (sunflower or olive oil will work)<\/p>\n

3 eggs<\/p>\n

1 cup milk<\/p>\n

2 cups wheat flour<\/p>\n

1 tablespoon baking powder<\/p>\n

1 tsp vanilla extract<\/p>\n

A pinch of salt<\/p>\n

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

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

Preheat oven to 180 \u00b0C (350 \u00b0 F).<\/p>\n

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2. Mix the ingredients: <\/span><\/p>\n

Add the sugar, oil, eggs, milk and vanilla extract in a blender. Mix until smooth.<\/p>\n

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3. Add dry ingredients: <\/span><\/p>\n

Add flour, baking powder and salt. Stir again until all ingredients are well incorporated.<\/p>\n

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4. Prepare the mold: <\/span><\/p>\n

Grease a cake tin with butter and a little flour, or use baking paper.<\/p>\n

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5. Baking: <\/span><\/p>\n

Pour the mixture into the pan and bake for 30-35 minutes, or until removed clean by inserting a toothpick into the center.<\/p>\n

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6. Cool and serve: <\/span><\/p>\n

Allow the cake to cool in the tin for 10 minutes before demolding. Then place on a grid rack to cool completely.<\/p>\n

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Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 45 minutes<\/p>\n

Calories: Approximately 250 kcal per serving | Number of people: 8<\/p>\n

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

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Stuffed doughnuts <\/span><\/p>\n

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

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1 cup sugar<\/p>\n

1 cup oil<\/p>\n

2 eggs<\/p>\n

1 pack of baker’s yeast<\/p>\n

1 pinch of salt<\/p>\n

500 ml warm milk<\/p>\n

1 kg of flour<\/p>\n

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

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3\/4 cup flour<\/p>\n

1 liter of milk<\/p>\n

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

2 egg yolks<\/p>\n

1 tsp vanilla extract<\/p>\n

For frying and garnishing<\/p>\n

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Frying oil<\/p>\n

Sugar and cinnamon in moderation<\/p>\n

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

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

Place almost all of the flour in a large bowl, then add the sugar, oil, eggs, yeast, and salt. Add warm milk while stirring. Knead well until an even dough is formed. If necessary, add the rest of the flour until the dough is not sticky.<\/p>\n

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Standing and reshaping: <\/span><\/p>\n

Allow the dough to rest for 10 minutes. Then lump into evenly sized balls and place on a tray. Let stand for 30 minutes to proof.<\/p>\n

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

Heat the oil over low heat and fry the balls until golden on all sides. Dry with a paper towel.<\/p>\n

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

Combine flour, milk, condensed milk, egg yolk and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the stock thickens and forms a smooth cream. Allow to cool.<\/p>\n

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Padding and decorating: <\/span><\/p>\n

Wrap donuts in a mixture of sugar and cinnamon. Cut in the middle of each doughnut without cutting to the bottom and fill with the prepared cream.<\/p>\n

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Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 20 minutes<\/p>\n

Calories: 320 kcal per donut (approx.) | Portion: 20 donuts<\/p>\n

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[Warm Tips] <\/span><\/p>\n

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When making Western-style pastries, commonly used cups and tablespoon\/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.<\/p>\n

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Here are the approximate weights of some common ingredients for reference: <\/span><\/p>\n

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Cup Weight Conversion <\/span><\/p>\n

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:<\/p>\n

all-purpose flour: 1 cup \u2248 120-130 g (depending on the degree of compaction)<\/p>\n

granulated sugar: 1 cup \u2248 200 g<\/p>\n

brown sugar: 1 cup \u2248 220 g (lightly pressed)<\/p>\n

butter: 1 cup \u2248 227 g<\/p>\n

milk: 1 cup \u2248 240 g<\/p>\n

water: 1 cup \u2248 240 g<\/p>\n

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Spoon weight conversion <\/span><\/p>\n

1 tablespoon (tablespoon, tbsp) = 15 ml<\/p>\n

Flour: 1 tablespoon \u2248 8-10 g<\/p>\n

White sugar: 1 tablespoon \u2248 12.5 g<\/p>\n

Cream: 1 tablespoon \u2248 14 g<\/p>\n

Water: 1 tablespoon \u2248 15 g<\/p>\n

1 teaspoon (teaspoon, tsp) = 5 ml<\/p>\n

Flour: 1 teaspoon \u2248 3-4 g<\/p>\n

White sugar: 1 teaspoon \u2248 4 g<\/p>\n

Salt: 1 teaspoon \u2248 6 g<\/p>\n

vanilla extract: 1 teaspoon \u2248 5 g<\/p>\n

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Notes <\/span><\/p>\n

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.<\/p>\n

Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.<\/p>\n

Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.<\/p>\n<\/section>\n

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Black Forest Cake \ud83c\udf52 \ud83c\udf6b -Classic, creamy and delicious \u00a0 \u00a0 Ingredients \u00a0 Sponge cake…<\/p>\n","protected":false},"author":1,"featured_media":10217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-217","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\/217","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=217"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":12212,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/217\/revisions\/12212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10217"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}