PST-Algerie

Author: Admin

  • Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

    Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

    Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

    Table of Contents

    Ingredients:
    • 2 eggs
    • 90g (7 tablespoons) sugar
    • 70ml (1/3 cup) oil
    • 100ml (1/2 cup) milk
    • 160g (1 1/4 cups) flour
    • 10g (2 teaspoons) baking powder
    • Vanillin to taste

    🥣 Necessary Kitchen Equipment:

    • Bowl
    • Spatula
    • 20cm baking tray
    • Baking paper
    • Oven

    ⏲️ Preparation and Cooking Time:

    • Preparation time: 10-15 minutes
    • Cooking time: 25-30 minutes
    • Total time: 35-45 minutes
     Preparation Steps:

    Preparation of the Dough:

    1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
    2. Add the oil and milk to the egg mixture and mix well.
    3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

    Cooking:

    1. Butter and flour a 20cm baking pan.
    2. Pour the mixture into the prepared pan and level it with a spatula.
    3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

    🍽️ Serving:

    1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

    Save this recipe and make it a daily delight!

  • Delicious Bread for Breakfast

    Delicious Bread for Breakfast

    Delicious Bread for Breakfast

    Table of Contents

    Ingredients:

    3 cups all-purpose flour
    1/4 cup granulated sugar
    2 teaspoons active dry yeast
    1 teaspoon salt
    1 cup warm milk (110°F/45°C)
    1/4 cup unsalted butter, melted
    1 large egg
    1 teaspoon vanilla extract
    1/2 cup raisins or dried cranberries (optional)
    1/2 teaspoon ground cinnamon (optional)

    Instructions:

    Step 1: Prepare the Dough
    Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
    Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. If using cinnamon, add it to the flour mixture.
    Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, and vanilla extract.
    Step 2: Make the Dough
    Mix Ingredients: Add the yeast mixture and the butter mixture to the flour mixture. Stir until a dough forms. If using raisins or dried cranberries, fold them into the dough at this stage.
    Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment.
    Step 3: Let the Dough Rise
    First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
    Step 4: Shape and Second Rise
    Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
    Second Rise: Cover the loaf pan with a clean kitchen towel or plastic wrap and let it rise again in a warm place for about 30-45 minutes, or until it has risen to about 1 inch above the edge of the pan.
    Step 5: Bake the Bread
    Preheat Oven: Preheat your oven to 375°F (190°C).
    Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. You can also check for doneness with an instant-read thermometer; the internal temperature should be around 190°F (88°C).
    Step 6: Cool and Serve
    Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
    Slice and Serve: Once cooled, slice the bread and serve it with your favorite breakfast accompaniments like butter, jam, honey, or cream cheese.
  • Homemade Pizza Dough Recipe

    Homemade Pizza Dough Recipe

    Table of Contents

    Ingredients:

    2 1/4 teaspoons (1 packet) active dry yeast
    1 teaspoon sugar
    1 cup warm water
    2 1/2 cups all-purpose flour
    2 tablespoons olive oil
    1 teaspoon salt

    Directions:

    1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
    2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.
    3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.
    4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
    5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.
    6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.
    7. Roll out the dough on a floured surface into your desired thickness and shape.
    8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.
    9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.
    10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
    11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes
    12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .
  • Baklava Bundt Cake

    Baklava Bundt Cake

    If you’ve ever tried your hand at making baklava at home, then you know what a process it is. Layers upon layers of delicate phyllo dough, lots of butter brushing, and a homemade nut filling– it’s not for the faint of heart. If you’re craving that sweet and nutty flavor, but aren’t up for undertaking the real deal then this Baklava Bundt Cake recipe is just the thing!While this recipe does require a few different steps, don’t be intimidated, they’re all easy! You’ll start out by mixing together a simple pistachio and walnut filling. This gets spread along the bottom of the bundt pan so it will be on top once it’s inverted. Next up is the cake batter. We’ve taken the easy route with a boxed white cake mix, but switched in the oil for butter and water for milk. This gives the cake a deliciously rich texture.

    As the cake bakes you’ll prepare a simple honey sauce on the stove top. Allow time for the sauce to cool and thicken before drizzling it onto the cake for the best results. The final cake is nothing short of stunning so make sure to snap a pic before everyone digs in. If you’re looking for a new show-stopping recipe, you’ve found it!

    Nut Topping
    • ¼ cup butter
    • ½ cup pistachios, roughly chopped
    • ½ cup walnuts, roughly chopped
    • ¼ cup brown sugar
    • 2 tablespoons corn syrup
    • Pinch of cinnamon
    Cake
    • 1 (14.25 oz) white cake mix
    • 3 eggs
    • ½ cup butter, melted
    • 1 cup buttermilk
    Honey Sauce
    • ¾ cup sugar
    • 2 teaspoons lemon juice
    • 1 tablespoon water
    • 1/3 cup honey
    Preparation
    1. Preheat oven to 325 degrees F and thoroughly grease a standard bundt pan, then set aside.
    2. Topping: Add all topping ingredients to a small saucepan. Cook over medium heat for 2-3 minutes or until butter is fully melted and sugar has dissolved. Transfer mixture to the prepared bundt pan and spread evenly along the bottom.
    3. Cake: In a large bowl, combine all cake batter ingredients and whisk just until smooth. Gently pour batter on top of the nut mixture, then bake for 38-42 minutes or until an inserted toothpick comes out clean.
    4. Sauce: Start on the sauce as the cake bakes. In a small saucepan, combine sugar, lemon juice, and water and cook over medium heat for 4-5 minutes. Stir in honey and continue cooking for 1 additional minute. Set sauce aside to cool and thicken.
    5. Allow the cake to cool for about 12 minutes then invert onto your desired serving plate. Drizzle the cooled sauce over the top.
  • Orange Sour Cream Rolls

    Orange Sour Cream Rolls

    My house is fairly divided on the sweet versus savory breakfast debate (I am pretty much always Team Sweet). But, if there’s one dish that united us all it is these Orange Sour Cream Rolls. They’re loaded up with zesty orange flavor, stuffed with cream cheese, and drenched in a rich sour cream glaze. Heaven in breakfast form! I’ve never met a soul who didn’t love them. If you’re looking for a special occasion breakfast treat then this recipe is just the thing.Start out by mixing up some sugar, fresh orange zest, and almond extract. The crescent roll dough is brushed with melted butter and then coated with the orange sugar mixture. A small cube of cream cheese is placed at the wide end of the triangle and then it gets wrapped up in one tasty package. Arrange the rolls in a baking dish and pour the leftover butter off top. Pop those babies in the oven for about half an hour and get started on the glaze.

    You’ll mix together sour cream, melted butter, orange juice, almond extract, and a pinch of salt until it’s nice and smooth. Once the rolls are done baking, allow them to cool for 5 minutes then pour that delicious glaze over the top. Sprinkle some orange zest on each roll and they’re ready to serve. Be ready for everyone to want seconds!

    Ingredients
    • 2 cans crescent roll dough
    • 1/4 cup granulated sugar
    • 1/2 tsp. almond extract
    • 1 tablespoon fresh orange zest
    • 1 (8 oz) package cream cheese, cubed
    • 1/2 cup butter, melted
    • ¼ cup brown sugar
    Glaze
    • ¾ C sugar
    • ½ C sour cream
    • ½ C butter, melted and warm
    • 1 teaspoon almond extract
    • 2 tablespoon fresh orange juice
    • ¼ teaspoon salt
    • Additional orange zest for garnish
    Preparation
    1. Preheat oven to 350 degrees and grease a 9×13-inch pan.
    2. Unroll and separate dough on a large cutting board.
    3. In a small bowl, mix together 1/4 cup sugar, almond extract, and orange zest.
    4. Brush each dough triangle with melted butter. Spread orange zest/sugar mixture onto buttered dough and place a cube of cream cheese at the wide end of each triangle
    5. Starting at the wide end, roll each triangle, then place point side down in the greased pan. Pour remaining butter over the rolls and sprinkle with brown sugar.
    6. Bake rolls for 30-35 minutes. Start glaze as rolls bake.
    7. Glaze: whisk together sugar, sour cream, butter, orange juice, almond extract, and pinch of salt in a small bowl.
    8. Remove rolls from oven and let cool about 5 minutes, then pour glaze over top and sprinkle with orange zest.
  • Donut Doughnuts: How to make them irresistible !

    Donut Doughnuts: How to make them irresistible !

    Donut Doughnuts: How to make them irresistible !

    Table of Contents

    ingredients:

    °140 g (1 cup) all-purpose flour
    °240 ml (1 cup) of water
    °3 eggs
    °75 g (half a cup) butter
    °a pinch of salt
    °Half a teaspoon of vanilla extract

    *Methods :

    1. Put the water and butter over medium heat and boil until the butter melts.
    2. Add salt and flour and mix with a spoon until a dough forms.
    3. Add the vanilla extract to the batter, then crack 3 eggs, one at a time, while working the batter with the hand mixer.
    4. Transfer the mixture to a piping bag and roll out 12 circles on parchment paper.
    5. Cook each donut in the preheated oil for 3-4 minutes or until golden brown on both sides.
    6. Enjoy !
  • Peach Puff Pastry Pouches

    Peach Puff Pastry Pouches

    Peach Puff Pastry Pouches

    Table of Contents

    Ingredients:

    1 egg
    3 tablespoons sugar
    2 tablespoons cornstarch
    8 grams vanilla sugar
    300 ml milk
    1 teaspoon butter
    Puff pastry sheets
    Peaches in syrup

    Instructions:

    Preheat the Oven:
    Preheat your oven to the temperature specified on the puff pastry package.
    Prepare the Cream Filling:
    In a saucepan, whisk together the egg, sugar, cornstarch, and vanilla sugar.
    Gradually add the milk while whisking continuously to avoid lumps.
    Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens.
    Remove the saucepan from the heat and stir in the butter until melted.
    Prepare the Puff Pastry:
    Roll out the puff pastry sheets and cut them into squares.
    Place a spoonful of the milk mixture onto each puff pastry square.
    Top the milk mixture with a slice of peach from the syrup.
    Assemble the Pouches:
    Fold the corners of the puff pastry squares over the peaches to create a pouch.
    Place the pastries on a baking sheet lined with parchment paper.
    Bake:
    Bake in the preheated oven for about 15-20 minutes, or until the pastries are golden brown.
    Serve:
    Remove from the oven and let cool slightly before serving.
    Serving Suggestions:
    Serve warm, dusted with powdered sugar or a drizzle of honey for extra sweetness.
    Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
    Cooking Tips:
    Ensure the cream mixture is thickened well to prevent it from leaking out of the pastry during baking.
    Use canned peaches in syrup for convenience, but fresh peaches can also be used.
  • SPONGY CAKE

    SPONGY CAKE

    SPONGY CAKE

    Table of Contents

    Ingredients:

    1 lemon yogurt of 120 gr
    1 glass of sunflower oil yogurt

    2 glasses of sugar yogurt
    3 cups of pastry flour yogurt
    3 eggs at room temperature
    15 grof impeller (Royal yeast type)

    Preparation: 
    1. We are preheating the oven to 200ºC, heat up and down.
    2. Prepare the yogurt cake dough in a large bowl or bowl, and for that, we start by adding the yogurt, the sunflower oil yogurt cups, the sugar yogurt cups and the three eggs. With the help of electric whisks, or with manual whisks if there is no other, we beat until the sugar is completely dissolved, which will be the ideal time to ensure that the eggs are perfectly beaten with the rest of the liquid ingredients.
    3. Now is the time to add the dry ingredients for the yogurt sponge cake batter: pastry flour and Royal yeast (or chemical booster). We do not add it as it is, but we sift it with the help of a strainer or a sieve.
    4. We beat again until we have a perfectly homogeneous mixture, all well integrated and without lumps.
    5. Pour the mixture into a cake mold previously smeared with oil and a thin layer of flour, so that it reaches a maximum of 3/4 parts of its height.
    6. We put the cake mold in the oven, central part, and lower the temperature to 180ºC. We schedule 45 minutes. After that time, we open the oven door and wait until it is cold to avoid a strong thermal contrast. We will wait for it to cool completely before eating it
  • Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Table of Contents

    Ingredients:

    300g cauliflower, chopped (plus extra for roasting)
    1 onion, chopped
    2 carrots, chopped
    3 cups milk
    2 medium potatoes, peeled and chopped
    Salt, to taste
    Black pepper, to taste
    Thyme powder, to taste
    Olive oil (for roasting)

    Directions:

    1. Prepare the Vegetables:

    Chop the cauliflower, onion, carrots, and potatoes into small, even pieces for faster cooking.

    2. Sauté the Vegetables:

      • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
      • Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.

    3. Add Cauliflower and Milk:

    • Add the 300g of chopped cauliflower to the pot, followed by the 3 cups of milk. Stir to combine.

    4. Season the Soup:

    • Season with salt, black pepper, and thyme powder to taste. Stir well.

    5. Cook the Soup:

      • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.

    6. Roast the Cauliflower Topping:

      • While the soup is simmering, preheat your oven to 200°C (400°F).
      • Toss the extra cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes, or until golden brown and crispy.
  • Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

    Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

    Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

    Table of Contents

    Ingredients:

    Cookies (for the crust)
    Butter (melted, for the crust)
    White chocolate
    Cream cheese
    Vanilla extract
    Heavy cream

    Instructions:

    Prepare the Pan: Line the sides and the bottom of a 7-inch (18 cm) springform pan with parchment paper.
    Make the Crust: Crush cookies into fine crumbs using a food processor or a Ziploc bag. Add melted butter and mix until combined. Press the mixture into the bottom of the springform pan. Refrigerate while making the filling.
    Melt the White Chocolate: Melt the white chocolate over a water bath. Allow it to cool down slightly.
    Prepare the Filling: In a mixing bowl, add cream cheese and vanilla extract. Mix until everything is combined and smooth, ensuring
    Decorate: Before serving, decorate the top of the cheesecake with cookie crumbs or fresh fruits if desired.there are no lumps in the mixture.
    Whip the Heavy Cream: In a separate bowl, whip the heavy cream to medium peaks.
    Combine: Gradually fold the whipped cream into the cheesecake mixture until well combined.
    Fill the Pan: Pour the filling into the prepared pan over the crust. Smooth the top with a spatula.
    Chill: Refrigerate the cheesecake overnight to set.
  • The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

    The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

    The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

    Table of Contents

    Ingredients:

    320 grams flour
    100 grams powdered sugar
    80 ml vegetable oil
    120 grams butter, softened
    1 egg
    A pinch of vanilla
    A pinch of salt
    1 tsp baking powder
    1 tbsp cocoa powder
    Chocolate paste (for filling)

    Instructions:

    Preheat the Oven:
    Preheat your oven to 180°C (356°F).
    Mix Dry Ingredients:
    In a large bowl, sift together the flour, powdered sugar, salt, baking powder, and cocoa powder.
    Add Wet Ingredients:
    Add the vegetable oil, softened butter, egg, and a pinch of vanilla to the dry ingredients.
    Form the Dough:
    Mix everything together until a soft dough forms.
    Shape the Cookies:
    Take small portions of the dough and roll them into balls.
    Flatten each ball slightly and make a small indentation in the center with your thumb.
    Fill the indentation with a small amount of chocolate paste.
    Bake:
    Place the cookies on a baking sheet lined with parchment paper.
    Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
    Cool and Serve:
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy these quick and easy cookies with a cup of tea or as a sweet treat any time of the day!
  • Classic Cream-Filled Eclairs

    Classic Cream-Filled Eclairs

    Classic Cream-Filled Eclairs

    Table of Contents

    Ingredients

    For the Cream Filling:
    2 eggs
    150 grams sugar
    70 grams cornstarch
    500 grams milk
    Vanillin (or 1 teaspoon vanilla extract)
    50 grams butter
    For the Choux Pastry:
    180 grams water
    90 grams butter
    A pinch of salt
    A pinch of sugar
    130 grams flour
    3-4 eggs
    For Garnish:
    Powdered sugar (optional)

    Directions

    Prepare the Cream Filling:
    In a mixing bowl, whisk together the 2 eggs and 150 grams of sugar until well combined.
    Add 70 grams of cornstarch and mix until smooth.
    In a saucepan, heat 500 grams of milk over medium heat until it starts to boil.
    Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
    Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
    Remove from heat and add vanillin or vanilla extract, and 50 grams of butter. Stir until the butter is melted and fully incorporated.
    Allow the cream to cool completely before using.
    Prepare the Choux Pastry:
    Preheat your oven to 190°C (375°F).
    In a saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat until the butter melts and the mixture starts to boil.
    Remove from heat and immediately add 130 grams of flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
    Return the pan to low heat and cook, stirring constantly, for 1-2 minutes until the dough starts to stick to the bottom of the pan.
    Transfer the dough to a mixing bowl and let it cool slightly.
    Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but fall slowly from a spoon
    .
    Shape and Bake the Eclairs:
    Transfer the choux pastry dough to a piping bag fitted with a large round tip.
    Pipe 10-12 cm long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
    Bake in the preheated oven for 30 minutes, or until the eclairs are puffed and golden brown.
    Allow the eclairs to cool completely on a wire rack.
    Fill the Eclairs:
    Once the eclairs are cool, make a small cut on the side of each eclair or cut them in half lengthwise.
    Fill a piping bag with the cooled cream filling and pipe the cream into the eclairs.
    Garnish and Serve:
    Optionally, dust the filled eclairs with powdered sugar before serving.
    Serving Suggestions
    Serve the eclairs as a delightful dessert with a cup of coffee or tea.
    They make a perfect treat for special occasions, celebrations, or simply to indulge in a delicious pastry.
    Cooking Tips
    Ensure the cream filling is completely cooled before filling the eclairs to prevent it from melting.
    Bake the eclairs until they are golden brown and firm to avoid them collapsing when cooling.
    Nutritional Benefits
    High in protein from the eggs and milk.
    A delightful treat that can be enjoyed as part of a balanced diet.
    Dietary Information
    Contains gluten, dairy, and eggs.
    Storage Tips
    Store the filled eclairs in an airtight container in the refrigerator for up to 2 days.
    The unfilled choux pastry shells can be frozen for up to a month; thaw and fill before serving.
    Why You’ll Love This Recipe
    These eclairs are light, airy, and filled with a rich, creamy filling.
    They are perfect for impressing guests with a classic French pastry.
    The recipe is easy to follow, and the results are deliciously rewarding.
    Conclusion
    Enjoy making and eating these classic cream-filled eclairs. Their perfect combination of light choux pastry and rich vanilla cream will make them a favorite dessert in your household.
  • Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Table of Contents

    Ingredients

    • 230 ml lukewarm milk
    • 1/2 tbsp sugar
    • 8 g dried yeast
    • 1 egg
    • 8 g vanilla sugar
    • 1/2 tsp salt
    • 360 g flour
    • 31 g butter, softened
    • Icing sugar for dusting

    Directions

    • Activate Yeast: In a bowl, combine the lukewarm milk and sugar. Sprinkle the dried yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy.
    • Mix Wet Ingredients: In a large mixing bowl, beat the egg and add the vanilla sugar. Pour in the yeast mixture and stir until well combined.
    • Combine Dry Ingredients: Add the flour and salt to the wet mixture. Mix until a dough forms.
    • Knead the Dough: Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
    • First Rest: Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
    • Shape the Dough: Punch down the dough to release the air. Divide the dough into equal portions and shape them into balls or your desired shapes. Place them on a baking tray lined with parchment paper.
    • Second Rest: Cover the shaped dough with the towel again and let it rest for another 15 minutes.
    • Preheat Oven: Preheat your oven to 350°F (180°C).
    • Bake: Bake the dough in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
    • Cool and Serve: Remove from the oven and let the bread cool on a wire rack. Dust with icing sugar before serving.

      Serving Suggestions

      • Enjoy this bread warm with a pat of butter or a drizzle of honey.
      • Serve with jam or fruit preserves for a delightful breakfast treat.
      • Pair with a hot cup of tea or coffee.

      Cooking Tips

      • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
      • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
      • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

      Nutritional Benefits

      • Provides a good source of protein from the milk and egg.
      • Flour adds carbohydrates for energy.
      • Butter contributes to the soft texture and rich flavor.

      Dietary Information

      • This recipe contains gluten, dairy, and eggs.
      • Can be made dairy-free by using plant-based milk and butter alternatives.

      Storage

      • Store any leftover bread in an airtight container at room temperature for up to 2 days.
      • For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

      Why You’ll Love This Recipe

      • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
      • It’s versatile and can be enjoyed on its own or with various toppings.
      • Easy to make with simple ingredients, perfect for both novice and experienced bakers.

      Conclusion

      Try this Soft Vanilla Milk Bread for a delicious homemade treat that the whole family will love. With its tender crumb and delightful flavor, it’s a perfect addition to your baking repertoire. Happy baking!

  • Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Table of Contents

    Ingredients

    • 8 g of unused yeast
    • 1 egg
    • 100 ml 1/2 holder of milk
    • 50 g 1/4 holder of butter (melted)
    • 40 g 1/4 glass of sugar FACEBOOK
    • Vanilla extract
    • 260 g 2 mugs of flour
    • 5 g 1 tsp of salt
    • Oil for frying
    • Sugar
    • Custard

    Instructions

    • In a bowl consolidate the yeast, drain and blend until the yeast is broken up. Consolidate the egg, mellowed butter, sugar, vanilla expel, flour, salt and blend all well together until a mix is made.
    • Let the mix rise for two hours.
    • After time has slipped by sprinkle the flour on the arranging surface and join the as of presently raised player.Work the hitter to create a ball, cover it with the cloth and let it rest for 15 minutes.
    • Spread the blend to start with with the hands and after that with a rolling follow on 1cm thickness. Make the shapes with the circular 4cm mold.
    • Transfer the buns into the warming plate secured with texture paper, cover with cling film and let them rise for 1 hour. Burn the buns into the hot oil until they are brilliant brown.Plunge each bun
    • into the sugar. Enter the doughnut on one side and fill it with the custard. Appreciate your scaled down arranged extraordinary cream filled brioche donuts.
  • Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Table of Contents

    Ingredients:

    1 Salmon fillet
    Salt, to taste
    Black pepper, to taste
    2 tablespoons Vegetable oil
    1/2 Onion, chopped
    3 cloves Garlic, minced
    1 Lemon, sliced
    30 g Parmesan cheese, grated
    70-100 g Spinach
    2-3 tablespoons Olive oil
    25 g Butter
    100 ml Dry white wine
    200 ml 15-20% Cream
    1 Carrot, grated
    1 cup Rice
    Pinch of Turmeric
    2 cups Water

    Directions:

    Season the salmon fillet with salt and black pepper.
    Heat vegetable oil in a pan over medium-high heat. Fry the salmon for 1-2 minutes on each side. Set aside.
    In the same pan, sauté onion and garlic until softened.
    Add lemon slices, grated Parmesan, and spinach. Cook until spinach is wilted.
    Stir in olive oil, butter, wine, and cream. Season again with salt and pepper.
    Cover and simmer for 7-15 minutes, until the salmon is tender.
    In a separate pan, sauté carrot and onion. Add rice, turmeric, and water. Cook until rice is tender.
    Serve the salmon over the creamy spinach rice.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 650 kcal | Servings: 2 servings

    Why You’ll Love This Recipe
    Health Benefits: Salmon is a great source of high-quality protein and omega-3 fatty acids, which are excellent for heart health. Spinach adds fiber, iron, and vitamins A and C to the dish, boosting its nutritional value.
    Ease of Preparation: Despite its gourmet appeal, this recipe is straightforward and can be prepared in under an hour. It’s perfect for both busy weeknights and relaxed weekend dinners.
    Versatility: This recipe can be easily adapted to suit various dietary needs. It can be made gluten-free by ensuring the white wine and cream are gluten-free, and it can be made dairy-free by substituting the butter and cream with suitable alternatives.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.