{"id":237,"date":"2025-05-19T06:18:56","date_gmt":"2025-05-19T06:18:56","guid":{"rendered":"http:\/\/localhost\/?p=237"},"modified":"2025-05-19T06:18:56","modified_gmt":"2025-05-19T06:18:56","slug":"orgasm-on-the-tip-of-the-tongue-homemade-mango-carlotta-popping-donuts-a-holiday-taste-bud-bomb-that-falls-in-one-bite","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/05\/19\/orgasm-on-the-tip-of-the-tongue-homemade-mango-carlotta-popping-donuts-a-holiday-taste-bud-bomb-that-falls-in-one-bite\/","title":{"rendered":"[Orgasm on the tip of the tongue] Homemade mango carlotta popping donuts, a holiday taste bud bomb that falls in one bite!"},"content":{"rendered":"
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\ud83c\udf52 Holiday donuts that melt in your mouth <\/span><\/p>\n

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

-500 g of medium gluten flour (all-purpose flour)<\/p>\n

-150 g butter (unsalted butter can be used instead)<\/p>\n

-25 g of fresh yeast or 10 g of dry yeast<\/p>\n

-100 g of sugar<\/p>\n

-3 eggs<\/p>\n

-200 ml warm milk<\/p>\n

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

-Peel of 1 lemon or 1 orange (optional)<\/p>\n

-1 pinch of salt<\/p>\n

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Decorative materials: <\/span><\/p>\n

-Custard powder (optional)<\/p>\n

-Cherry syrup<\/p>\n

-Sliced almonds<\/p>\n

-Rock sugar or pearl sugar<\/p>\n

-marmalade or neutral gloss<\/p>\n

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

-Dissolve the yeast in warm milk with a teaspoon of sugar and let it stand for 10 minutes until frothy.<\/p>\n

-In a large bowl, combine flour, sugar, salt, eggs, vanilla extract and jam.<\/p>\n

-Add active yeast and start kneading.<\/p>\n

-Add soft butter little by little and knead until the dough is smooth and elastic (10-15 minutes).<\/p>\n

-Cover with a cloth and proof in a warm place for 1 hour or up to twice the size.<\/p>\n

-Knead the dough into a donut shape and place on a baking sheet, oiled or ungoiled.<\/p>\n

-Proofing again for 30 minutes.<\/p>\n

-Garnish with custard, cherries, almonds and sugar.<\/p>\n

-Bake in a preheated 180 \u00b0C (350 \u00b0 F) oven for 30-35 minutes until golden brown.<\/p>\n

-After cooling, you can brush it with jam or cake glaze to make it more shiny.<\/p>\n

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Time and Nutrition Information <\/span><\/p>\n

Preparation time: 25 minutes<\/p>\n

Cooking time: 35 minutes<\/p>\n

Total time: 2 hours and 30 minutes (including breaks)<\/p>\n

Calories (kcal): 320 per serving<\/p>\n

Serving Size: 10<\/p>\n

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\ud83e\udd6d Carlotta of Mango <\/span><\/p>\n

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

-2 ripe mangoes (small pieces).<\/p>\n

-1 cup mango puree (you can mix fresh mango with a little lime juice)<\/p>\n

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

-1 can of evaporated milk (354 ml)<\/p>\n

-190 g cream cheese (room temperature)<\/p>\n

-1 pack of Maria biscuits (or vanilla biscuits)<\/p>\n

-1\/2 cup orange juice or milk (for soaking cookies)<\/p>\n

-1\/2 cup extra mango pieces for garnish<\/p>\n

-Mint leaf garnish (optional)<\/p>\n

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

-Beat the mango puree, condensed milk, evaporated milk and cream cheese in a blender until smooth and creamy.<\/p>\n

-In a mold (which can be a round, square or movable mold) place a layer of biscuits previously soaked in orange juice or milk.<\/p>\n

-Cover with another layer of mango mixture.<\/p>\n

-Repeat this process, alternating between biscuits and cream until finally topped with cream.<\/p>\n

-Place in the refrigerator for at least 4 hours (preferably overnight) to harden it.<\/p>\n

-Before serving, garnish with fresh mango pieces and a few mint leaves.<\/p>\n

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Time and Nutrition Information <\/span><\/p>\n

Preparation time: 20 minutes<\/p>\n

Cooking time: 0 minutes<\/p>\n

Total time: 4 hours and 20 minutes (refrigerated)<\/p>\n

Calories (kcal): 350 per serving<\/p>\n

Portion Size: 8<\/p>\n

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Homemade donuts <\/span><\/p>\n

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ingredient <\/span><\/p>\n

-3 cups wheat flour (medium gluten flour).<\/p>\n

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

-1\/4 cup warm water<\/p>\n

-2 1\/4 tsp active dry yeast (7 g)<\/p>\n

-1\/4 cup sugar<\/p>\n

-1 egg<\/p>\n

-2 tablespoons melted butter<\/p>\n

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

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

-Vegetable oil for frying<\/p>\n

-Sprinkle with caster or rock sugar (optional)<\/p>\n

-Glaze or melted chocolate for decoration (optional)<\/p>\n

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

-Take a small bowl, add warm milk, water, yeast and a teaspoon of sugar and mix well. Let stand for 10 minutes until bubbly.<\/p>\n

-In a large bowl, add flour, remaining sugar, salt, eggs, melted butter, vanilla and yeast mixture.<\/p>\n

-Knead for 8-10 minutes until the dough is smooth and elastic. You can knead it by hand or use a blender.<\/p>\n

-Cover the dough with a cloth and let it sit in a warm place for 1 hour, or until the dough doubles in size.<\/p>\n

-Roll out the dough into a 1.5 cm thick sheet.<\/p>\n

-Use a cutter or glass to cut out the donuts and stop them with a small stopper in the middle.<\/p>\n

-Place the donuts on wax paper and let them rest for 20-30 minutes.<\/p>\n

-Heat the oil in a large pan to 170-180 \u00b0C and fry the donuts in batches, 1-2 minutes on each side until golden brown.<\/p>\n

-Drain on paper towels.<\/p>\n

-Sprinkle with sugar or frosting to taste.<\/p>\n

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Time and Nutrition Information <\/span><\/p>\n

Preparation time: 20 minutes<\/p>\n

Cooking time: 20 minutes<\/p>\n

Total time: 2 hours (including standing time)<\/p>\n

Calories (kcal): 280 calories per donut<\/p>\n

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

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[Warm Tips] <\/span> 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. Here are the approximate weights of some common ingredients for reference:<\/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

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\ud83c\udf52 Holiday donuts that melt in your mouth \u00a0 \u00a0 Ingredients -500 g of medium…<\/p>\n","protected":false},"author":1,"featured_media":10237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-237","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\/237","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=237"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/237\/revisions"}],"predecessor-version":[{"id":12192,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/237\/revisions\/12192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10237"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}