baking

Easy Tortilla Pizza

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Easy Tortilla Pizza

Making this pizza with tortillas is quite simple. It is wonderful enough to eat on its own, but it’s also light enough to be a snack or an appetizer. You can use any variety of toppings. I normally make it the traditional way, which is shown below, but feel free to try different methods

Can You Use an Air Fryer to Make Tortilla Pizzas? Indeed!

  • The air fryer does a great job with this recipe. Simply adhere to these easy steps: Put the pizzas together in the air fryer basket.
  • Cook for 3 to 5 minutes, or until the cheese is bubbling, at 400 degrees Fahrenheit.
  • Make sure the pizza doesn’t burn by checking it every minute.
  • After allowing the air-fried tortilla pizzas to cool fully, cut them into pieces.

Pizza Tortilla Storage: A Guide

You may keep any leftover tortilla pizza in the fridge for up to four days if you store it in an airtight container. Use an air fryer or the oven to reheat.

Ingredients:

  1. 1 soft wheat tortilla (8 inches)
  2. One tsp olive oil
  3. One pinch of powdered garlic
  4. To taste, add salt and ground black pepper.
  5. Three teaspoons of tomato sauce
  6. One sliced, cooked chicken breast
  7. ½ chopped green bell pepper
  8. Two green onions, cut finely
  9. ⅓ cup of mozzarella cheese, shredded
  10. One dash of dried oregano

Guidelines

  • Set the oven’s temperature to 400°F, or 200°C.
  • Arrange the tortilla on a baking tray. Drizzle with olive oil, then season with salt, pepper, and garlic powder.
  • Bake for three to five minutes, or until brown, in a preheated oven. Take out of the oven, then cover with tomato sauce and lay the chicken breast, green bell pepper, and green onions on top. Add a sprinkling of mozzarella cheese.
  • Bake for about five minutes, or until the cheese is melted, in a preheated oven. Drizzle cheese with oregano. With a pizza cutter, cut pizza into wedges.

 

ZEBRA CAKE

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ZEBRA CAKE

Look at these cakes—chocolate and vanilla—baked together in a visually arresting striped design. Nice, huh? Far simpler to execute than you might imagine as well. Similar to marble loaf cake, but with a bit more glitz. Zebra cakes are typically prepared as a Bundt or single layer cake, but I wanted to make a towering, colorful cake for our friend’s birthday. Plus a reason to whip up some chocolate cream cheese icing.

INGREDIENTS

  1.  300 g flour
  2. 150g of sugar
  3. 2 eggs
  4. 150 ml of milk
  5. 80ml oil
  6. 1 Tbsp vinegar
  7. 5g baking powder
  8. 1/3 teaspoon of salt
  9. 1 Tbsp cocoa powder
  10. vanilla syrup
  11. hazelnut kernels

INSTRUCTIONS

  • In a bowl, mix the eggs with sugar, salt, oil and milk. Add baking powder and flour, vinegar.
  • Transfer 1/4 of the mixture to another bowl and add cocoa powder.
  • Transfer the dark and white mixture to the bottle and pour onto the baking sheet.
  • Bake at 350°F for 40 minutes.
  • Spread with vanilla syrup and sprinkle with hazelnut

Recipe notes

  • Bake, cool, and cover tightly with a towel at room temperature to keep the cake layers together overnight. Similarly, the frosting can be made, covered, and left in the fridge for the entire night.
  • If you want to make frosting on above recipe follow given tips
  • Before icing and assembling, let it sit for ten minutes at room temperature to soften a bit.
  • You can freeze frosted cake for two to three months.
  • Before serving, bring the dish to room temperature and let it thaw overnight in the refrigerator.
  • Unique Resources (affiliate links): Round Cake Pans measuring 9 inches in diameter; Glass Bowl; Whisk; Handheld or Stand Electric Mixer; Silicone Spatula; Cooling Rack; Cake Turntable; Straight Spatula for Frosting; Round Cake Carrier (for storage)
  • Flour: Before measuring, sift the flour.
  • Buttermilk: You can produce a homemade version of sour milk if you don’t have any. Fill a liquid measuring cup with one tablespoon of either lemon juice or white vinegar. Next, fill the same measuring cup with enough whole milk to make one and a quarter cups. (If you’re in a hurry, you may use nondairy or reduced-fat milks for this soured milk, but the cake won’t taste as rich and moist.) Let it sit for five minutes after giving it a stir. When using the homemade “buttermilk” in the recipe, it will have somewhat curdled.
  • Cream Cheese: Verify that the blocks of cream cheese, not the spread, are being used. You’ll need one and a half bricks because they are usually sold in 8-ounce blocks.

 

Homemade Super fluffy and soft puff pastry butter Bread

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Homemade Super fluffy and soft puff pastry butter Bread

Savor the sublime delight of preparing puff pastry butter bread at home, an amazing dish that fuses the fluffy, light texture of puff pastry with the rich, buttery flavor of traditional bread. With this special recipe, you can expect a loaf that is incredibly soft, fluffy, and irresistibly delicious. This buttery bread will take any meal to new culinary heights, whether it is eaten on its own as a treat or combined with your favourite foods.

Recipe by: Qiong Cooking

  1. 300 g (2 cups) Bread flour/Wheat flour
  2. 1 Egg
  3. 38g (3 tbsp)Sugar
  4. 150ml (0.62 cup) Milk
  5. 3g (1 tsp) Instant yeast
  6. 3g (1/2 tsp) Salt
  7. 28g (2 tbsp) Unsalted butter Butter
  8. Egg wash

 

Directions:

  • In a mixing bowl,Crack 1 egg and add sugar,milk and instant yeast. mix well to dissolve the yeast and sugar.
  • Add Bread flour/Wheat flour and salt. mix with spatula in start then knead the dough with your  hands.

 

  • cover the bowl and let it  Rest For about 20 Mins

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  • After 20 mins transfer  the dough to a surface and flatten it.
  • Add 2 tbsp unsalted butter and knead the dough together with the butter.

 

  • Knead it until smooth, then round it up, cover it, and let it rest for 20 minutes.

 

  • After 20 minutes, flatten the dough, sprinkle with some flour, and roll it into a large rectangular dough sheet using a roller pin. Add some butter to the surface and spread them across.

 

  • Fold the dough sheet in thirds and press or tap it to expel the air inside, then roll out the folded dough.

 

  • Butter the surface again, then roll up the dough sheet from one side to form a cylinder. Press the closing edge thinly then roll it up.

 

  • Divide it into half, then cut each half into smaller portions. After this, transfer them into the mold.

 

  • Cover it and let it rise for about 60 minutes.

 

  • After 60 minutes, brush the top with egg wash or milk.

 

  • Put them in a preheated oven of 340 degrees F and bake for about 22 minutes.

 

Important tip:

1. If you don’t want egg, you can substitute with 35-40ml of milk

2. The dough does not need to be fermented, just let it rest for about 20 minutes and then roll it into a large sheet.

3. You can use either salted or unsalted butter to spread the dough sheet.

More recipes:

Easy German Bread Recipe

Easy German Bread Recipe

Bread in 5 Ingredients

Bread in 5 Ingredients

Moist Coconut Muffin

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Moist Coconut Muffin

It’s simple to make: This is one of the simplest yet most comprehensive recipes for coconut muffins. You don’t need any special ingredients or cooking tools.

It is the tastiest; to give these muffins their most natural, fresh flavor and appealing texture, I only use the best ingredients. To enhance the coconut flavor, I also add shredded coconut in place of some of the flour. In this recipe, coconut extract is not used!

It is adaptable: There are numerous ways to alter and improve the flavor of these coconut muffins. For inspiration, see my section below on Variations and Substitutions.

They are simple to store: You can simply prepare these muffins ahead of time and keep them in the freezer or fridge. They work well for cooking in bulk as well.

Ingredients:

  1. 1/3 cup butter, softened
  2. 3/4 cup sugar
  3. 2 eggs
  4. 1 can (14 ounces) sweetened condensed milk
  5. 1/2 teaspoon vanilla extract
  6. 1/2 cup flour
  7. 2 cups desiccated coconut

Instructions:

  • Line mini muffin pans with paper cups. Set aside.
  • In a bowl, cream butter using a hand mixer on low speed.
  • Add sugar and beat together until well blended and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add condensed milk and vanilla extract and continue to beat until blended.
  • In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.
  • Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
  • Remove from baking pan and let cool on a wire rack for about 5 minutes.

EXPERTS TIPS

  • For the greatest and most reliable results, always preheat your oven before baking.
  • The milk, eggs, and butter need to be room temperature. The batter will shatter otherwise. Place the eggs in a dish of warm water for five minutes to help them reach room temperature more quickly.
  • Avoid adding the milk, eggs, and oil to the batter all at once. In order to avoid the muffin batter from breaking and curdling, slowly whip them in.
  • When combining the dry and wet components, use a rubber spatula to prevent overmixing the batter.
  • Use a tiny cookie scoop or piping bag to distribute the batter evenly and neatly within the muffin tray.