{"id":234,"date":"2025-09-18T03:28:17","date_gmt":"2025-09-18T03:28:17","guid":{"rendered":"http:\/\/localhost\/?p=234"},"modified":"2025-09-18T03:28:17","modified_gmt":"2025-09-18T03:28:17","slug":"the-magic-of-homemade-bread-homemade-bread-made-with-love-and-passion-with-intoxicating-aroma","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/09\/18\/the-magic-of-homemade-bread-homemade-bread-made-with-love-and-passion-with-intoxicating-aroma\/","title":{"rendered":"THE MAGIC OF HOMEMADE BREAD: HOMEMADE BREAD MADE WITH LOVE AND PASSION WITH INTOXICATING AROMA!"},"content":{"rendered":"
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Curl chocolate sponge cake <\/span><\/p>\n

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

Making a cake <\/span><\/p>\n

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

1\/4 cup cocoa powder<\/p>\n

1 tsp baking powder<\/p>\n

1\/2 tsp salt<\/p>\n

4 large eggs, separate<\/p>\n

3\/4 cup caster sugar, divided evenly<\/p>\n

1 tsp vanilla extract<\/p>\n

1\/4 cup milk<\/p>\n

Frosting, for wipes<\/p>\n

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

1 cup heavy whipped cream<\/p>\n

2 tablespoons rock sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

Optional chocolate ganache (for drizzle):<\/p>\n

1\/2 cup semisweet chocolate chips<\/p>\n

1\/4 cup heavy cream<\/p>\n

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

Prepare the cake <\/span><\/p>\n

Preheat and prepare the baking dish: <\/span> Preheat oven to 350 \u00b0 F (175 \u00b0C). Grease a 10 x 15 inch donut pan and line with parchment paper, leaving excess for easy removal.<\/p>\n

Mix the dry ingredients: <\/span> In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside for later use.<\/p>\n

Whisk the egg yolks and sugar: <\/span> In a large bowl, beat the egg yolks with 1\/2 cup caster sugar until the mixture is light and thickened (about 2-3 minutes). Add vanilla extract and milk and stir until well combined.<\/p>\n

Beat egg whites: In a separate bowl, beat egg whites until bubbly. Gradually add the remaining 1\/4 cup sugar and continue beating until soft and foamy.<\/p>\n

Add ingredients: <\/span> Gently pour the dry ingredients into the egg yolk mixture. Carefully add the egg whites whipped twice, taking care not to deflate the batter.<\/p>\n

Apply the batter: <\/span> Pour the batter into the prepared pan and spread evenly with a spatula.<\/p>\n

To bake the cake: <\/span> Bake for 10-12 minutes until the cake springs back to its original shape upon touch, with no problem inserting a toothpick into the center of the cake.<\/p>\n

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Roll cake <\/span><\/p>\n

Place a clean tea towel on a flat surface and sprinkle with the right amount of rock sugar. While the cake is still warm, carefully flip it onto a tea towel and tear off the parchment paper. Start rolling from one short side of the cake and allow the cake to cool completely as you roll.<\/p>\n

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

In a bowl add heavy whipped cream, rock sugar and vanilla extract and beat until bubbly.<\/p>\n

Assemble the cake rolls <\/span><\/p>\n

Unfold the sponge cake: <\/span> Once the sponge cake has cooled, unfold it carefully and spread the whipped cream evenly over the surface, leaving a small edge at the edges.<\/p>\n

Roll up the sponge cake again: <\/span> Once again, gently roll the sponge cake, unedged, and place seam side down on the plate.<\/p>\n

Optional Chocolate Ganache: <\/span><\/p>\n

Prepare the ganache chocolate sauce (optional): <\/span> In a microwave-safe bowl, heat heavy cream until hot (about 30 seconds). Pour in the chocolate chips and let sit for a minute, then stir until smooth. Drizzle over the top of the cake roll.<\/p>\n

Serve: Sprinkle with rock sugar or cocoa powder as desired, slice and enjoy!<\/p>\n

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Tips <\/span><\/p>\n

Be careful not to overbake the cake to ensure it stays moist.<\/p>\n

Add fresh berries for added color and flavor!<\/p>\n

Indulge yourself in the beautiful and delicious chocolate roll cake you make!<\/p>\n

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Savory homemade bread \ud83c\udf5e \u2728 <\/span><\/p>\n

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\ud83d\udcdd Raw Material: <\/span><\/p>\n

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-240 ml of warm water (about 45 \u00b0C).<\/p>\n

-30 g of white sugar<\/p>\n

-10 g active dry yeast<\/p>\n

-500 g bread flour<\/p>\n

-30 ml of vegetable oil<\/p>\n

-5 g of salt<\/p>\n

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

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Step 1: Activate the yeast <\/span><\/p>\n

-Mix ingredients * *: In a large bowl, combine warm water, sugar, and yeast. Let sit for about 10 minutes until the mixture is creamy.<\/p>\n

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

-Add flour and oil * *: Add 250 g of flour, vegetable oil and salt to the yeast mixture. Gradually add the rest of the flour, half a cup at a time, until the dough starts to pull away from the sides of the bowl.<\/p>\n

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Step 3: Knead the dough <\/span><\/p>\n

-Knead * *: Remove the dough to a lightly floured surface and knead for about 8 minutes until the dough is smooth and elastic.<\/p>\n

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Step 4: First Fermentation <\/span><\/p>\n

-Prepare for proofing * *: Lightly grease a large bowl, place the dough in the bowl and flip to make it coated with grease. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.<\/p>\n

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Step 5: Shape the rolls <\/span><\/p>\n

-Vent and divide * *: Flatten the dough to vent, then place on a floured surface. Divide the dough into 16 pieces and knead each into a round ball.<\/p>\n

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Step 6: Secondary proofing <\/span><\/p>\n

-Prepare the baking sheets * *: Lightly grease both baking sheets. Place rolls on a baking sheet, leaving at least 5 cm in the middle. Cover with a damp cloth and hair until twice the size, about 40 minutes.<\/p>\n

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Step 7: Bake <\/span><\/p>\n

-Preheat oven * *: Preheat oven to 200 \u00b0C.<\/p>\n

-Bake * *: Place rolls in preheated oven and bake for 18-20 minutes until golden brown.<\/p>\n

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Preparation time: 15 minutes | Baking time: 20 minutes | Total time: 1 hour 35 minutes | Each serving: 16 pieces <\/span><\/p>\n

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\ud83c\udf6a Chocolate chip cookies \ud83c\udf6b \u2728 <\/span><\/p>\n

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

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-115 g salted butter, room temperature<\/p>\n

-400 g light brown sugar<\/p>\n

-2 large eggs<\/p>\n

-7 g vanilla extract<\/p>\n

-315 g wheat flour<\/p>\n

-5 g of baking soda<\/p>\n

-2 g sea salt<\/p>\n

-250 g semisweet chocolate chips<\/p>\n

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

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Step 1: Cream the butter and sugar <\/span><\/p>\n

-In a large bowl, whip room temperature butter and light brown sugar until light and fluffy.<\/p>\n

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Step 2: Add the eggs and vanilla extract <\/span><\/p>\n

-Add the eggs one by one, making sure to mix well after each addition. Next, add vanilla extract and mix until well combined.<\/p>\n

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Step 3: Mix the dry ingredients <\/span><\/p>\n

-In a separate bowl, sift together the flour, baking soda, and sea salt. Gradually add this mixture to the wet ingredients, stirring gently until everything is combined.<\/p>\n

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Step 4: Add the chocolate chips <\/span><\/p>\n

-Carefully add the semi-sweet chocolate chips to the dough, making sure they are evenly distributed.<\/p>\n

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Step 5: Bake the cookies <\/span><\/p>\n

-Preheat oven to 175 \u00b0C. With the help of a spoon, place parts of the dough on the baking sheet, leaving space between the dough. Bake for 8-9 minutes, or until light golden brown around the edges. Allow to cool in the pan for a few minutes before transferring to a metal rack.<\/p>\n

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Prep Time: 15 minutes | Cooking Time: 9 minutes | Total Time: 24 minutes | Portion Size: Approximately 24 cookies <\/span><\/p>\n

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Enjoy these delicious freshly baked cookies and share them with family and friends for a sweet treat that everyone will love.<\/p>\n

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Curl chocolate sponge cake \u00a0 Ingredients Making a cake 3\/4 cup regular flour 1\/4 cup…<\/p>\n","protected":false},"author":1,"featured_media":10234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-234","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\/234","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=234"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/234\/revisions"}],"predecessor-version":[{"id":12195,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/234\/revisions\/12195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10234"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}