The wonders of home baking: heart-shaped chocolate cake, dream mousse, colorful jelly, sweet party with starlight!

Condensed milk bread

Ingredients

-3 1/4 cups (400 g) bread flour

-2 1/4 tsp (1 pack) instant yeast

-1/2 cup (120 ml) warm milk (about 110 ° F or 45 °C)

-1/2 cup (120 ml) sweetened condensed milk

-1/4 cup (60 g) unsalted butter, softened

-1 large egg

-1 teaspoon salt

-2 tablespoons granulated sugar

Production instructions

In a small bowl, add warm milk and instant yeast. Let sit for about 5 minutes until bubbly.

In a large bowl, add bread flour, salt, and caster sugar.

To the dry ingredients add the yeast mixture, sweetened condensed milk, softened butter, and eggs. Mix until a dough forms.

Remove the dough to a lightly floured countertop and knead for 10-15 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment to do this step.

Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it proof in a warm place for about 1-2 hours until the dough doubles in size.

Once the dough is awake, flatten it to vent the air. Divide the dough equally into six pieces.

Roll each dough into a round ball

Place dough in an oiled 9 x 5-inch baking dish, seam side down.

Cover the loaf pan with a damp cloth or plastic wrap and allow the dough to proof again for about 45 minutes to 1 hour, or to the top of the pan.

Preheat oven to 350 ° F (175 °C). Place the bread in the preheated oven and bake for about 25-30 minutes until the surface is golden brown and makes a hollow sound when tapped on the bottom.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a grid rack to cool completely.

Heart-Shaped Chocolate Haze Peach Mousse Cake ❤ ?

The perfect dessert to impress on a special occasion, this heart-shaped chocolate black tea mousse cake combines a rich black tea biscuit base, creamy chocolate mousse layers, and a glossy chocolate filling. Ideal for Valentine's Day, anniversary or any celebration, it makes a delicious decadent treat! ? ✨

? ingredient

Hazelnut biscuit base

1 1 ⁄ 2 cups (150 g) sweet potato or almond flour

1 ⁄ 3 cup (40 g) all-purpose flour

1 ⁄ 3 cup (70 g) sugar grains

1 ⁄ 4 cup (60 g) unsalted butter, melted

1 egg white

1 ⁄ 2 tsp vanilla extract

Chocolate mousse layer

7 oz (200 g) dark chocolate (70% cocoa), chopped

7 oz (200 g) milk chocolate, finely chopped

2 1 ⁄ 2 cups (600 ml) heavy cream, chilled

1 ⁄ 4 cup (50 g) candy

1 tsp vanilla extract

Chocolate

1 ⁄ 2 cup (120 ml) heavy cream

1 ⁄ 2 cups (120 g) dark chocolate, finely chopped

1 tablespoon corn syrup or honey

1 tsp unsalted butter

Ganish used

Chopped garlic

Edible golden leaves or golden dust (optional)

? indicate

1 ️ ⃣ Prepare Hazelnut cookie base

Preheat oven to 350 ° F (175 °C). 8 inch heart spring shaped plate bottom with parchment lines.

In a bowl, mix together ground garlic kernels, flour, sugar, melted butter, egg white and vanilla extract.

Press the mixture evenly to the bottom of the prep pan to form a base.

Bake for 12-15 minutes or until golden brown. Let it cool thoroughly in an electric pan.

2 ️ ⃣ Make a chocolate mousse layer

Melt dark chocolate and milk chocolate separately in a double boiler or microwave for 20 seconds. Let them calm down a little bit.

In a large bowl, beat with heavy cream of sugar and vanilla extract until soft peaks form.

Divide the whipped cream between two bowls.

Fold the dark chocolate into a bowl to create a dark chocolate mousse.

Make a milk chocolate mousse by folding the milk chocolate into another bowl.

Pour the dark chocolate mousse over the cooled cookie base and slide with a kettle. You can set up a stall after 15 minutes of refrigeration in the freezer.

Add milk chocolate mousse on top of dark chocolate mousse. The surface is smooth and freeze for 1 hour to firm.

3 ️ ⃣ Prepare chocolate filling

Heat the heavy cream in a small saucepan until it just begins to get easier.

Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes.

Stir in corn syrup or honey and cream until smooth. Allow the matte surface to cool slightly until thick.

4 ️ ⃣ Assemble the cake

Remove the mousse cake from the freezer and carefully release it from the spring pan.

Pour the chocolate filling over the top of the cake and let it drip slightly over the edges for a smooth finish.

Use chopped flower leaves and edible gold leaves for an elegant and luxurious touch.

5 ️ ⃣ Calm down and serve

Place the assembled cake in the refrigerator for at least 2 hours (or overnight) for complete arrangement.

Slice with a hot knife (wipe clean between cuts) and chill.

✨ The Secret to Success

Calm Between Levels: Please make sure each mousse layer is set up completely before adding the next layer to keep the layers clean and unique.

Smooth matte: If needed, use a piercing or offset knife to spread out the matte surface evenly.

Decoration: Add heart-shaped chocolate chips or fresh berries to embellish the romantic painting.

Enjoy the elegance and indulgence of this heart-shaped chocolate red bean mousse cake-a luxurious dessert that will delight anyone with a bite! ?

Cream cheese jelly with chocolate candy

Ingredients

190 g cream cheese ? 1 can of condensed milk ? 1 can of evaporated milk

1 can of condensed milk ? 1 can of evaporated milk ? 1 can of evaporated milk ? 1 can of condensed milk

1 can of evaporated milk ?

1 cup whipped cream (optional) ? 2 teaspoons vanilla extract ?

2 tsp vanilla ? 2 bags (14 g) of vanilla beans ? 2 bags (14 g) of vanilla beans

2 packets (14 g) durianine ?

½ cup cold water ❄

1 cup mini chocolate ?

1 ½ cups cookie crumbles ?

¼ cup melted butter Please

Description

Prepare base material (optional):

Mix crushed biscuits with melted butter until gritty. Press the mixture into the bottom of the mold to form the bottom layer, then place it in the fridge to chill before preparing the rest of the parts.

Water Qualified Linidine:

In a small bowl, pour the pomegranate into cold water and let it sit for a few minutes until fluffy. Then heat (either microwave or electric pan) until completely dissolved.

Prepare the gelatin mixture:

In a blender add cream cheese, condensed milk, evaporated milk, vanilla, and whipped cream (if you choose to use whipped cream). Add the dissolved gelatin and stir until smooth.

Pour in and add the chocolate:

Pour the mixture into the prepared molds. Add the mini chocolate and distribute evenly. Place in the fridge for at least 4 hours until the jelly is completely set.

Demolding and Decoration:

Once the jelly is set, carefully unmold and then add chocolate garnish to taste! ? ?

Preparation time: 15 minutes | Cooldown: 4 hours | Total time: 4 hours 15 minutes

Heat: Approximately 320 kcal per serving | for 8-10 people

Corn Star Alphayos

ingredient

200 g room temperature butter

200 grams of powdered sugar.

3 eggs

2 egg yolks

1 tablespoon vanilla extract

1 tablespoon chopped lemon peel

200 grams flour

400 g cornstarch

1 teaspoon baking powder

1/2 tsp salt

500 grams of milk milk

100 g grated coconut

prepare

-Mix butter and sugar.-Add eggs and yolks one by one.

Add lemon dander, vanilla extract. Combine the dry ingredients and then add them little by little with a spatula.

Place the dough to rest in a cold place, stretch and cut in circles.

-Bake at medium temperature for 8 to 10 minutes so they don't get too dry. The idea is that they don't turn brown.

Finally, fill in the caramel pastry and pass through the grated coconut.