You can also make online celebrity desserts at home! Three high-value delicious foods, dominate your circle of friends!

? Homemade Donuts ?

Raw Material:

For doughnuts:

2 1 ⁄ 4 teaspoons (1 pack) active dry yeast

1 ⁄ 2 cup warm water (110 ° F or 43 °C)

1 ⁄ 4 cup granulated sugar

1 ⁄ 4 cup unsalted butter, melted

1 ⁄ 2 cups warm whole milk

1 large egg

1 tsp vanilla extract

1 ⁄ 4 teaspoon salt

3 1 ⁄ 2 cups all-purpose flour (plus extra flour for dusting)

Vegetable oil (for frying)

For glazes:

2 cups powdered sugar

1 ⁄ 3 cup whole milk

1 tsp vanilla extract

Preparation method:

Activate Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until bubbly. This step ensures that the yeast is active and ready to rise the dough.

Prepare the dough: In a large mixing bowl or stand mixer, combine the yeast mixture, sugar, melted butter, warm milk, eggs, vanilla extract and salt, gradually add the flour and beat until a soft dough forms.

Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes (or 3 minutes using a stand mixer with a dough hook) until smooth and springy.

First fermentation: Place the dough in a bowl filled with grease, cover with a clean kitchen towel and let rise in a warm place for 1-2 hours or until it doubles in size.

To shape the doughnut: Roll out the dough to be about 1 ⁄ 2 inches thick. Use a donut cutter (or two round cutters of different sizes) to cut the donuts. Place them on a baking sheet lined with parchment paper, cover and let them rise for another 30-45 minutes.

Heating oil: In a fryer or large pot, heat about 2-3 inches of vegetable oil to 350 ° F (175 °C).

Fried donuts: Fry a few donuts at a time, 1-2 minutes on each side, until golden brown. Transfer them to a metal rack lined with paper towels to drain any excess oil.

To make the frosting: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

To glaze the donuts: Dip each doughnut into the glaze while the doughnuts are still warm and coat the glaze on both sides. Place them on a metal rack and allow the glaze to set.

Pro Tips:

✅ Keep the oil temperature steady at 350 ° F (175 °C) to ensure even cooking.

✅ A slightly sticky dough makes for a fluffier donut and avoids adding too much flour.

✅ Experiment with different frostings like chocolate or caramel, or sprinkle frosting on top for variety!

Nutritional information:

⏰ Preparation time: 2 hours and 30 minutes | ? Cooking time: 10 minutes | ⏳ Total time: 2 hours and 40 minutes

⚡ Calories per serving: ~ 250 | ? Makes about 12 donuts

Rich and creamy scented chocolate cheesecake

Ingredients

1 1/2 cups medium gluten flour

1/2 cup sugar-free cocoa powder

1/4 cup caster sugar

1/2 tsp salt

1/2 cup (1 sticky) unsalted butter, cold, chopped

1 large egg yolk

2 tablespoons ice water

1 cup fresh raspberries

1/4 cup raspberry sauce

1 1/2 cups dark chocolate chips

1 cup heavy cream

Chocolate shavings for decoration.

Preparation method

To make the crust, place the flour, cocoa powder, sugar, and salt in a food processor. Add the butter and stir until the mixture resembles coarse breadcrumbs.

Stir in egg yolks and slowly add ice water until dough forms, pressing into a 9-inch tart pan with removable bottom. Refrigerate 30 minutes.

Preheat oven to 375 ° F (190 °C). Bake for 20 minutes. Remove to cool.

Spread a thin layer of raspberry sauce on the crust, then top with fresh raspberries.

Heat the cream to a boil, then pour in the chocolate chips and let it rest for 5 minutes before stirring until smooth.

Pour the chocolate mixture over the raspberries. Refrigerate until set, about 2 hours.

Garnish with chocolate shavings before serving.

Preparation time: 20 minutes ■ Cooking time: 20 minutes ■ Relaxation time: 2 hours and 30 minutes ■ Total time: 3 hours and 10 minutes

Calories: 398 kcal | Portion: 8 slices

Pistachio and raspberry chocolate squares

Ingredients

400 g premium dark chocolate, broken up.

1 cup pistachios in the shell, finely chopped

1 cup dried raspberries, crushed

A little sea salt

Preparation method

Line a square baking dish with baking paper.

Melt the chocolate in a double boiler or microwave and stir until smooth.

Pour half of the melted chocolate into the prepared baking dish and spread evenly.

Sprinkle half of the pistachios and raspberries on top of the chocolate layer.

Pour the rest of the chocolate over the top and spread all over the fruit and nuts.

Sprinkle the remaining pistachios, raspberries, and a pinch of sea salt on top.

Place in the refrigerator for at least 2 hours until set.

Once set, remove from the jar and break into cubes.

Prep Time: 10 Minutes | Cook Time: 5 Minutes | Total Time: 2 Hours 15 Minutes | Calories: 523 | Portions: 20 Cubes

[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 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.

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.