The pinnacle of home baking! Meringue, chocolate, red velvet, these three desserts make you debut in the circle of friends at the C position!

Perfect homemade puff pastry dough

? Ingredients:

? Base dough:

250 g wheat flour (preferably strong gluten flour) ?

200 g cold butter (unsalted, cut into small pieces) Please

125 ml cold water ?

1 teaspoon salt ? 1 tsp white vinegar ? 1 teaspoon salt ? 1 teaspoon salt

1 teaspoon white vinegar or lemon juice ? (Helps improve taste)

1 tablespoon sugar (optional if you want a sweet puff pastry) ?

For rolling skin:

100 g extra flour (sprinkled during folding).

250 g cold butter (premium)

? Step Description:

? 1. Prepare the basic dough:

1. In a large bowl, sift in flour and salt (add salt if you decide to add sugar).

2. Add large chunks of cold butter and stir with your fingers until gritty, similar to coarse breadcrumbs. Avoid melting the butter with the temperature of your hands.

3. Make a well in the middle of the mixture and add a little vinegar and cold water at a time.

4. Mix with a spatula until the dough begins to form.

5. Knead gently until the dough is incorporated. If the dough is too thick, add a little more flour, but don't overknead it.

6. Knead the dough into a rectangle, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

? 2. Prepare the laminate (wrinkle):

7. Place 250 g of cold butter between two sheets of baking paper.

8. Use a rolling pin to flatten the butter into a rectangle of about 20 x 15 cm.

9. Place in the refrigerator to chill until hard but still malleable.

Add the butter to the dough:

10. On a floured surface, roll out the dough into a rectangle twice the size of butter.

11. Place the butter in the center, then fold the dough on both sides, just like an envelope. Be sure to seal it properly.

? 4. Folding (decorating):

12. Carefully roll out the dough into a 20 x 40 cm rectangle.

13. Fold in half for the first time: Fold one-third of the dough in half towards the middle, then fold the other third in half (like the letters).

14. Let stand: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

15. Repeat folding: Repeat this process 2-3 times, and be sure to refrigerate between each folding to prevent the butter from melting.

? 5. Baked puff pastry:

16. Preheat the oven to 200 °C (400 ° F).

17. After the last rest, stretch the dough to the desired thickness (about 3 mm).

18. Cut the dough into the desired shape (croissants, Palmeritas, hollow bread, etc.).

19. Place on a tray lined with oil paper and bake for 15-20 minutes until the puff pastry is golden brown and crispy.

Serve and enjoy:

20. Once it's cooled slightly, it's ready to enjoy homemade puff pastry in a dessert or salty recipe.

? The secret:

✔ Vinegar or lemon juice helps relax the gluten, makes the rolling process easier, and improves the crispy texture.

✔ Don't rush to rest, patience is the key to achieving perfect layers.

Work in a cool environment to prevent the butter from melting.

Prep Time: 30 minutes.

Cooling time: 2 hours (approx.)

Total time: 2 hours and 30 minutes

? Portion size: 1 large dough

Chocolate Chip Sponge Rolls

? Ingredients

Dough

500 grams wheat flour

10 g dry yeast or 25 g fresh yeast

100 g sugar

1 teaspoon salt

200 ml warm milk ? 2 eggs ?

2 eggs ?

80 g melted butter Please

1 tsp vanilla ? 1 tsp vanilla ? 1 tsp vanilla extract

150 g chocolate chips ?

For glazing:

1 beaten egg (for coloring)

? Description:

1. Prepare the dough:

1. In a large bowl, mix the flour with the dry yeast (if using fresh yeast, dissolve it in warm milk first).

2. Add sugar, salt, eggs, warm milk and vanilla extract. Mix well.

3. Stir in the melted butter and knead for 10-15 minutes until the dough is smooth and elastic.

4. Add chocolate chips and gently knead until even.

Let stand ? 2：

5. Cover the dough with a clean cloth and let it sit in a warm place for 1-2 hours, or until the dough has doubled in size.

? 3. Form a roll:

6. Divide the dough equally into several pieces and knead them into rolls.

7. Place the rolls in separate molds or rectangular molds, leaving gaps between the rolls.

? 4. Secondary fermentation:

8. Cover again and let rest for 30-40 minutes until rising again.

? 5. Baking:

9. Preheat oven to 180 °C.

10. Brush the bread rolls with the beaten eggs to give them a golden color.

11. Bake for 20-25 minutes until golden and fluffy.

Serve and enjoy:

12. Remove from oven and unmold after cooling.

13. Muffins can be served with coffee, milk or on their own!

Preparation time: 20 minutes ⏳ Proofing time: 1.5-2 hours ⏳ Baking Time: 25 minutes ⏳ Total time: 2 hours and 45 minutes

? Portion size: 8-10 muffins

Red velvet cheesecake with Oreos ✨ ? ?

Ingredients

-200 g crushed Oreo cookies

-100 g melted butter

-500 g of cream cheese

-200 ml of foaming cream

-1 cup sugar

-3 eggs

-1 teaspoon vanilla extract

-1 tablespoon cocoa powder

-1/2 cup wheat flour

Description

1. Preheat oven to 180 °C and grease cake tin.

2. Crush the Oreo cookies and mix with the melted butter. Place the mixture into the bottom of the cake tin and compress firmly. Bake for 10 minutes.

3. Meanwhile, beat the cream cheese with sugar until smooth.

4. Add eggs one by one, and beat them well after each addition. Add cream, vanilla extract, cocoa powder and beat until smooth.

5. Add the flour and stir again until smooth.

6. Pour the mixture onto the baked cookie base and bake for 40-50 minutes until the cake is firm but slightly wobbly in the center.

7. Demoulding after complete cooling. Use more Oreo cookie crumbs as garnish if desired.