Home Baking Aces! Four popular desserts, so that you can become a dessert master at home!

Homemade Cream Pie

Ingredients

Dough

500 grams wheat flour

100 g sugar

1 packet of dry yeast (7 g)

200 ml warm milk

2 eggs

100 g melted butter

1 pinch of salt

1 tsp vanilla extract

Making custard sauce

500 ml of milk

4 egg yolks

100 g sugar

40 grams cornmeal

1 tsp vanilla extract

Description

Prepare the dough: Mix the dry yeast with the warm milk and a tablespoon of sugar in a bowl. Let stand for 10 minutes until bubbly.

In a separate large bowl, add flour, remaining sugar, and salt. Add the eggs, vanilla extract, melted butter, and yeast mixture.

Knead until the dough is smooth and elastic. Set aside in a warm place for 1 hour until the dough rises to double its size.

To make custard sauce: In a saucepan, heat the milk over medium heat. In a separate bowl, whisk together the egg yolks with the sugar and cornstarch. Add a little warm milk to the egg yolk mixture to temper and pour it all into the soup pot.

Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla extract. Cool completely.

Make pastry: Roll out the dough on a floured surface and cut into triangles or rectangles depending on the desired pastry style. Place a little pastry cream in the middle of each dough and roll it up.

Place pastry on a baking sheet lined with parchment paper. Leave for another 20 minutes.

Preheat oven to 180 °C (350 ° F). Brush with beaten eggs and bake for 20-25 minutes until golden brown.

Preparation time: 30 minutes | Cooking time: 25 minutes | Total time: 55 minutes

Calories: 320 kcal | Serving: 12 servings of baked goods

Orange cake

Ingredients

200 grams flour

150 g sugar

3 eggs

100 ml light olive oil

1 plain yogurt

1 tsp baking powder

Peel of 2 oranges

Juice of 1 orange

1 pinch of salt

Preparation method

Preheat oven to 180 °C (350 ° F) and grease cake tin.

In a large bowl, beat eggs and sugar together until mixture is fluffy and white.

Add the yogurt and olive oil and gently stir until well combined.

Add the orange zest and juice and mix well.

Sift in flour, baking powder, and a pinch of salt. Gradually stir these dry ingredients into the liquid mixture.

Pour the batter into the prepared pan and bake for 35-40 minutes until there is no problem inserting it through the middle with a toothpick.

Wait to cool before demoulding. You can make a simple frosting decoration with rock sugar and orange juice.

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Calories: 320 kcal | Serving: 8 people

Strawberry Cheesecake Cupcakes

Ingredients

1 cup crushed cookies (digestive or Graham)

1/4 cup melted butter

1 pack (225 g) room temperature cream cheese

1/2 cup sugar

1 egg

1 tsp vanilla extract

1/2 cup fresh strawberries, chopped

1/4 cup strawberry jam (optional, for garnish)

Preparation method

Preheat oven to 350 ° F (175 °C) and place paper cups in a cupcake pan.

In a bowl, combine crushed biscuits with melted butter until you get a sandy mixture.

Place a scoop of cookie mixture in each cupcake and press firmly to form a base.

In a separate bowl, beat together the cream cheese and sugar until smooth.

Add the eggs and vanilla extract and mix well.

Add chopped strawberries to the mixture and stir gently.

Pour the cheese mixture over the cookie base in a baking cup.

Bake until firm in center, 18-20 minutes.

Once cool, garnish with a little strawberry jam before serving, if desired.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Calories: 180 kcal | Portion: 12 cupcakes

[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 to 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 number of grams depends 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.

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.

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.