Home Baking Ceiling! Four popular desserts, you can easily realize dessert freedom at home!

Delicious and dreamy cherry jelly cake

Ingredients

1 pre-made cereal cookie pie crust (9 inches)

1 pack (3 oz) cherry-flavored gelatin

2 ⁄ 3 cups boiling water

1 cup ice water

1 container (8 oz) thawed cool whip

1 cup canned cherry tart, plus extra filling for garnish

Preparation method

Take a medium bowl and dissolve cherry gelatin powder in boiling water and stir until completely dissolved.

Stir in ice water and refrigerate for 10-15 minutes until slightly thickened.

Gently beat the Coolway stick until smooth and delicate.

Pour the gelatin mixture into the Graham cookie crust and smooth the top.

Place the pie in the refrigerator for at least 4 hours or overnight until fully set.

Garnish with cool cream and cherries before serving.

Preparation time: 10 minutes | Cooking time: 0 minutes | Total time: 4 hours and 10 minutes

Calories: 240 kcal | Serving: 8 people

Dough for homemade donuts ?

Ingredients

-3 1/2 cups wheat flour

-1 packet (7 g) of instant dry yeast

-1/2 cup warm milk

-1/4 cup sugar

-2 eggs

-1/4 cup melted butter

-1 teaspoon vanilla extract

-1/2 tsp salt

-Frying oil

Preparation method

-In a bowl add warm milk, yeast and 1 teaspoon sugar. Let stand for 10 minutes until bubbly.

-In another large bowl, add flour, remaining sugar and salt.

-Add eggs, melted butter, vanilla and yeast mixture.

-Knead until the dough is smooth and elastic (about 10 minutes).

-Place the dough in an oiled bowl, cover with a cloth and leave in a warm place to rise until twice its size (1 hour).

-Roll out the dough to a thickness of 1 cm on a floured surface and cut out circles with a donut knife or glass.

-Place the donuts on a tray and let sit covered for 30 minutes.

-Heat oil over medium heat and fry donuts until golden brown on both sides.

-Drain on absorbent paper and sprinkle with sugar or glaze to taste.

Time and Nutrition Information:

Preparation time: 20 minutes [Stand time: 1 hour 30 minutes] [Cook time: 10 minutes] [Total time consumption: 2 hours]

Calories: 280 kcal | Portion: 12-15 donuts

Traditional Easter Cake ?

Ingredients

* Dough: *

-1 kg 0000 flour

-200 ml warm milk

-180 g of sugar

-4 eggs

-200 g room temperature butter

-25 g of fresh yeast or 10 g of dry yeast

-1 teaspoon vanilla extract

-1 teaspoon grated lemon or orange peel

-1 pinch of salt

Make custard sauce: * * * * Make pastry cream:

-500 ml of milk

-100 g of sugar

-4 egg yolks

-40 g cornstarch

-1 teaspoon vanilla extract

Decorative materials: * * * Decorative materials: * * * Cherry in syrup

-Cherry syrup

-Icing

-Beaten eggs for glazing

Description

1 ️ ⃣ * Prepare the dough: *

-Dissolve the yeast in warm milk with a teaspoon of sugar and let it stand for 10 minutes until frothy.

-In a large bowl, combine the flour with the sugar, salt, lemon zest and vanilla extract.

-Add eggs, butter and active baking powder.

-Knead until the dough is smooth and elastic.

-Leave in a warm place to ferment until twice the size (about 1 hour).

2 ️ ⃣ * Knead the dough into a ring: *

-On a floured surface, knead the dough into a ring and place it on a baking sheet.

-Cover and proof for another 30 minutes.

-Brush with beaten egg and bake at 180 °C (350 ° F) for 25-30 minutes until golden brown.

3 ️ ⃣ * Prepare custard sauce: *

-Heat milk and vanilla extract.

-Add sugar and cornmeal in a bowl and break up the egg yolks.

-Gradually stir in the hot milk, bring to a boil and cook until thick.

-Allow to cool and put in a piping bag.

4 ️ ⃣ * Decorate donuts:

* * * Once cool, garnish with custard sauce, cherries, and sprinkle with white sugar.

-Once cooled, garnish with cream, cherries and sprinkle with--------sugar.

-Julie.

Time and Nutrition Information:

Prep time: 30 minutes [Stand time: 1 hour 30 minutes] [Cook time: 30 minutes] [Total time consumption: 2 hours 30 minutes].

Calories: 350 kcal [servings: 10-12

? ✨ Almond Toffee Shortbread

Ingredients:

-1 cup chopped almonds

-1 cup butter

-1 cup sugar

-1/4 cup water

-1/2 tsp salt

-1 teaspoon vanilla extract

-200 g semisweet chocolate, melted

Production instructions

1. Line a baking sheet with chopped almonds and bake in a preheated oven at 180 °C for 8-10 minutes. Set aside for later use.

2. Heat in a saucepan over medium heat, melt the butter, add the sugar, water and salt. Stir as you cook until the mixture reaches 150 °C (using a cooking thermometer).

3. Remove from heat and add vanilla extract and half of the toasted almonds. Mix well.

4. Pour the hot mixture into a tray lined with wax paper and spread it out evenly.

5. Drizzle the melted chocolate over the toffee mixture and spread evenly with a spatula.

6. Sprinkle the remaining toasted almonds on top of the chocolate.

7. Refrigerate for at least 2 hours, then cut into bite-sized pieces.

These almond toffees are an irresistible delicacy for sweet tooth-make them at home and enjoy their unique flavor! ? ?

[Warm Tips]

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:

Cup Weight Conversion

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:

all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)

granulated sugar: 1 cup ≈ 200 g

brown sugar: 1 cup ≈ 220 g (lightly pressed)

butter: 1 cup ≈ 227 g

milk: 1 cup ≈ 240 g

water: 1 cup ≈ 240 g

Spoon weight conversion

1 tablespoon (tablespoon, tbsp) = 15 ml

Flour: 1 tablespoon ≈ 8-10 g

White sugar: 1 tablespoon ≈ 12.5 g

Cream: 1 tablespoon ≈ 14 g

Water: 1 tablespoon ≈ 15 g

1 teaspoon (teaspoon, tsp) = 5 ml

Flour: 1 teaspoon ≈ 3-4 g

White sugar: 1 teaspoon ≈ 4 g

Salt: 1 teaspoon ≈ 6 g

vanilla extract: 1 teaspoon ≈ 5 g

Notes

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.

Accurate measurement: If the recipe calls for precision, it is recommended to use an electronic scale for direct weighing rather than relying entirely on cups or spoons.

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 be slightly different.