Bake4Well

Welcome To Bake4Well! This Blog is all about simple and easy, delicious Cakes recipes that can be made easily at home. So you can cook your Recipe without any difficulty.i am also sharing some kitchen tips to make your cooking easier.

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Monday, December 16, 2019

Monday, December 16, 2019

Coconut Chocolate cookies


Ingredients

INGREDIENTS FOR THE MIXTURE

  • 260 g white flour 00
  • 100 g PANEANGELI Potato Starch
  • 100 g grated coconut
  • 200 g sugar
  • 1 packet of PANEANGELI Instant Yeast for Biscuits
  • 2 teaspoons of Vanilla Extract in PANEANGELI Berry
  • 2 eggs
  • 160 g butter



TO PICK UP

  • 2 bags of PANEANGELI Cocoa Glaze
  • 200 ml cream


Preparation

1. Pour flour, potato starch, coconut, sugar, PANEANGELI biscuit yeast, extract, eggs, butter and mix well into the bowl.

2. Knead with your hands until you get a homogeneous paste.

3. Shape with the dough, large rolls about a finger cut them into small pieces and form about 52 balls.

4. Place the balls on two baking sheets lined with baking paper.

5. Cook for about 15-20 minutes in the middle part (high for the gas oven) of the preheated oven (electric. 190 ° C, ventilated: 180 ° C, gas: 200 ° C).

6. Prepare the ganache cream in the following way: bring the cream to the boil, remove it from the heat, pour the chopped icing and mix until the mixture is homogeneous. Cover with plastic wrap and place in the refrigerator for at least 3 hours.

7. In a bowl, work the ganache cream with the electric mixer at maximum speed until you get a soft cream.

 8. With a pastry bag, distribute the cream on the lower half of the cooled biscuits and then attach them to the remaining biscuits.

9. Place the biscuits on a tray, seal everything with plastic wrap and place in the refrigerator for at least 2 hours before serving.

10. Keep the biscuits stuffed in the refrigerator and consume them within 48 hours.

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Sunday, December 15, 2019

Sunday, December 15, 2019

Coffee and Hazelnut Cake




Ingredients

  • 250 ml of coffee
  • 150 g icing sugar
  • 8 egg yolk
  • 8 jelly sheets
  • 500 ml whipping cream
  • 150 g hazelnuts
  • 70 g sugar
  • Butter
  • 50 g cocoa
  • 100 g dark chocolate
  • 100 g sugar for the sauce
  • 1 small glass of cream for the sauce
  • 1 glass milk
  • 50 g hazelnuts to decorate
  • 50 g dark chocolate to decorate
ELABORATION

Step 1

Leave the gelatin to soak in cold water for 5 minutes. Chop the hazelnuts, mix them in a saucepan with the sugar and caramelize them over low heat. Spread them on a sheet of sulfurized paper, let them cool and chop them with the robot or the chopper.

Step 2

Bring the milk to a boil in another saucepan and let it warm slightly. Beat the yolks with the icing sugar until they bleach. Pour the milk over them and cook, while mixing, until it thickens. Add the drained gelatin and stir. Divide the cream into two parts and add the coffee to one of them. Put the cream with the electric rods and add half to each cream. Add the chopped hazelnuts to the cream that does not have coffee. Transfer the hazelnut mousse to a buttered mold. Allow the setting in the fridge for 40 minutes. Pour the coffee mousse over the previous one and leave it in the fridge for 6 hours.

Step 3

Heat the milk with the sugar and cocoa until it boils. Add the cream and, when it boils again, add the chopped chocolate and mix until melted. Unmold the cake, decorate it with the hazelnuts and the chocolate cut in tortillas and serve it with the hot sauce.

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Sunday, December 15, 2019

Cookies with Fondant and Chocolate Numbers



Ingredients

  • 260 g butter
  • 230 g icing sugar
  • 1 egg
  • 600 g flour
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 200 g white chocolate fondant
  • 200 g whipping cream
  • 100 g dark chocolate fondant
  • 30 g sugar



ELABORATION

Step 1

Cut out some paper numbers that we will use as a template. Preheat the oven to 180º. Beat the butter with the sugar until it blanches. Incorporate the egg and vanilla until they are fully integrated.

Step 2

Sift the flour and add it to the previous mixture. Add the milk if necessary to make a slightly compact dough. Place a third of the dough between two sulfurized papers and stretch it with a roller until it has a thickness of about 3-5 mm.

Step 3

Repeat with the rest of the dough. Reserve in the fridge at least half an hour. Remove one of the plates and cut with the cookie cutter. Put them on a baking sheet lined with sulfurized paper or a silicone mat.

Step 4

Bake about 10-12 minutes. Repeat the process with the rest of the dough and let the cookies cool before decorating.

Step 5

Prepare the truffle. Heat the cream and the sugar to the point of boiling. Remove from heat at this point and add the chocolate, stirring until completely melted.

Step 6

Let the mixture stand in the refrigerator, covered with skin, a minimum of 12 hours. After this time beat with the rods until riding. Put in a pastry bag with a nozzle and decorate the cookies.

Step 7

Place the paper numbers on the cookies, centered, and silhouette with an edible ink marker. You can make templates for other reasons.

Step 8

Decorate with the truffle. First, make the contour with a fine nozzle sleeve and then fill in the numbers with a fluted nozzle sleeve.
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Saturday, December 14, 2019

Saturday, December 14, 2019

Panettone (brioche with fruits and chocolate)




Ingredients

  • 75 ml warm water
  • 2 envelopes baker's yeast
  • 650 g flour
  • 0.5 cups warm milk
  • 155 g sugar
  • 4 eggs
  • 3 egg yolks
  • 1 tsp vanilla sugar
  • 150 g softened butter
  • 1 tbsp butter
  • 1 tsp salt
  • 300 g chocolate chips
  • 150 g nuts
  • 150 g raisins
  • 1 orange grated skin
  • 1 tbsp cream to mount
  • Sugar


ELABORATION:

Step 1


Pour the warm water into a bowl, add an envelope of yeast and stir until completely dissolved. Add a cup of flour, mix and let stand 30 minutes.

Step 2

Pour the warm milk into another bowl, add the remaining yeast envelope, mix and let stand 10 minutes. Meanwhile, in a large bowl, beat the eggs and two yolks with the sugar and vanilla sugar. Add the milk and yeast mixture, and stir until integrated.

Step 3

Cut 150 g of butter into small cubes, arrange them in a large bowl together with a level a teaspoon of salt and the remaining flour, and knead a few minutes. Add the egg mixture and continue kneading until a homogeneous preparation.

Step 4

Add the first mixture of yeast and knead, about 10 minutes, with an electric mixer, until an elastic dough is obtained.

Step 5

Add the chocolate chips, orange zest, nuts and raisins, and knead a little more to integrate all the ingredients. Pour the dough into a bowl smeared with butter and let stand for 2 hours. Spread a panettone mold with butter, pour the dough, cover with a cloth and let stand between 45 minutes and 1 hour.

Step 6

Preheat the oven to 210 °. Paint the surface of the dough with the whipped cream and remaining yolk, sprinkle a handful of granulated sugar on top and bake the panettone for 15 minutes. Lower the oven temperature to 170 ° and continue cooking for another 45 minutes.

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Friday, December 13, 2019

Friday, December 13, 2019

VANILLA CUPCAKE




Presentation

The vanilla cupcakes are soft sweets of Anglo-Saxon origin, with a graceful and inviting appearance, characterized by a heady scent of vanilla and a butter icing garnished with sugary.
So good to make your mouth water, these little pastries are suitable for countless occasions: great to serve during a family party or with friends, but also to be enjoyed as comfort food in a moment of relaxation.
As you can read from the procedure, making vanilla cupcakes is quick and easy: one more reason to try them and offer them to your guests, accompanied by a hot drink to taste.
We just have to discover the recipe in detail and how to prepare these delicious sweets!

Ingredients for 10 cupcakes

  • For the cupcakes
  • 100 g of oil
  • 110 g of granulated sugar
  • 100 g of 00 flour
  • 40 g of starch
  • 40 ml of milk
  • 2 eggs
  • 2 teaspoons of baking powder
  • 1 teaspoon of vanilla extract
  • For frosting
  • 30 g of butter
  • 130 g of icing sugar
  • 15 ml of milk
  • 1/2 teaspoon of vanilla extract


Preparation

HOW TO MAKE VANILLA CUPCAKES


  1. To make the vanilla cupcakes, we first need to melt 100 g butter in a pan and wait for it to cool completely; alternatively, we can melt it in the microwave oven.                          
  2. In a bowl, whip the eggs together with the sugar until the mixture is light and fluffy.
  3. We add the oil to the eggs whipped with the sugar and we also incorporate 40 ml of milk.                                                                                                                                    
  4. We sift the 00 flour together with the starch and baking powder and incorporate it all into the dough, stirring constantly with a steel whisk.
  5. In the end, we must obtain a perfectly smooth and lump-free compound.
  6. We then proceed by pouring the mixture into the paper cups, using two teaspoons. To allow the dough to rise perfectly, we recommend filling the cups only for 3/4.                
  7. Preheat the oven to 180 degrees, bake the vanilla cupcakes and wait for them to cook for about 15 minutes.
  8. Once cooked, the cupcakes must appear slightly golden on the surface and well leavened. To make sure the inside is cooked, we do the test with a toothpick: if it comes out dry, they are ready.                                                                                             
  9. While we wait for the vanilla cupcakes to cool, we prepare the icing for the final decoration. We assemble 30 g of soft butter together with the icing sugar, we combine 15 ml of milk and perfume everything with half a teaspoon of vanilla extract.               
  10. Pour the cream into a sac-à-Poche or, if it is too liquid, spread it over the cupcakes using a spatula.                                                                                                                    
  11. Finally, we just have to decorate them to taste with some colored sugars.

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Friday, December 13, 2019

10 Happy Birthday Wishes




May God bless you, on this special day

Happy Birthday! May this special day, God bless you with much happiness. That in life you always find reasons to smile and give thanks.

And that in moments of difficulty you do not lack hope and faith in God. Always fight for your dreams, but don't be discouraged by failures. God has a plan for you, so be patient and trust Him.



Today is another year in your life

Today you are one more year in your life and I'm very happy for you. I wish you happiness and may all your dreams come true. Happy Birthday!

Have fun and take advantage of every moment of this date. And every day enjoy life to the fullest. All the good that happens to you will be because you deserve it, and the not so good will serve to make you stronger.

I will always be here to celebrate your triumphs with you and to support you when you need it. Congratulations!

Enjoy this day with enthusiasm


Happy Birthday!
Enjoy this day
with enthusiasm and in company
of the people who more
You love the world. Than
the joy be constant and
Receive many gifts.

But what the best of
all gifts are
the love and affection of
They love you I wish you
congratulations and that you comply
Many more years of life.

I wish you many years of life

You look better every year,
because of you notice happiness,
the desire to conquer,
the joy of living.
Today is another year,
and I wish you many more.
If there were more people like you,
The world would be a better place.
Your energy is spread,
your smile lights the hearts
around you and your generosity
It is a blessing.
You are a wonderful person
and you deserve the best that life
I can give you. Happy Birthday!

Take advantage of this new year of life

When a new year begins, new opportunities and doors open. Today you are living that moment, and I wish you to take advantage of every experience that this new year will bring you. Happy Birthday!

May you never lack health so that you can enjoy everything well, and the strength to overcome all difficulties.

Ask for many wishes

Today is your day and you should celebrate it with great joy. Happy Birthday! Ask for many wishes that I will ask to come true. You deserve it.

You are a brilliant individual, with mind-blowing characteristics and a heart the size of the world. I love you so much and I'm glad to be celebrating another year of your life.

May your happiness increases every day and may you be closer to your dreams. Congratulations!

Happy Birthday I wish you the best

Happy Birthday! May this day be special and live it big. And may your life be long and full of happiness. I wish you the best since you merit it.

You are a person with a big heart and it is a gift to have you close. Never stop fighting for your dreams or let yourself fall for failures. Each day get up wanting to conquer the world and so it will be. I believe in you!

Congratulations hug, to a distant person

For you who are so far away, today I send you a tight hug of congratulations and full of nostalgia. Happy Birthday!

I hope your special day goes by with joy and in the best company. May you receive much love and fulfill many more years of life. I wish you many congratulations, good health, love and success for your whole life. Be happy!

Happy Birthday

Happy Birthday! May you have a great time and may every moment lived to be of joy. May happiness be constant in your life and you never lack health and love.

Enjoy this date and ask for many wishes so that you can start in the best way one more year of life.

I hope you are always happy

!Happy Birthday! I wish you to be happy always and never lack love, peace, and health in your life.


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Thursday, December 12, 2019

Thursday, December 12, 2019

Christmas Cake




INGREDIENTS

FOR THE PASTRY:
  • 4 whole eggs
  • 250 ml of the whole yogurt
  • 120 g butter
  • 125 g of sugar
  • 200 g of butter
  • 150 g cornstarch
  • 1 bag of yeast
  • a pinch of salt
  • vanilla


FOR THE FILLING:

  • 200 g of cream
  • 300 g milk chocolate


INSTRUCTIONS

  1. Preheat the oven to 180ºC. Grease an oven mold (approx. 24 cm in diameter). Cover the bottom and sides with baking paper.
  2. Separate the yolks from the whites.
  3. In a bowl, beat the butter at room temperature with half the sugar.
  4. Then add 2 egg yolks and mix very well. Add vanilla and yogurt.
  5. Sift the yeast and add it to the mixture.
  6. In another bowl, with an electric mixer, beat the other two egg whites until a fluffy white texture. Gradually add the remaining sugar and beat until firm peaks.
  7. With a large metal spoon, add half the egg whites to the butter mixture. Repeat the process with the rest of the egg whites.
  8. Place the dough in the mold and bake at 180 ° C for about 45-50 min. After this time, check with a stick that the dough is cooked.
  9. Stuffed with milk chocolate ganache: Put the cream in a casserole and cook at low temperature. When it starts to boil, remove the pan from the heat, add the chocolate and let it melt. The mixture should be smooth and consistent. Let it cool.
  10.  With a stick of chocolate paste, draw the shape of small spruce with a star on top.
  11.  Cover the star with golden food coloring powder and leave it in the oven for an hour to harden.
  12.  Cut the cake in half. With the help of a spatula, spread the inside with the milk chocolate ganache. Next, place the Ferrero Rocher in two rows along the ends of the cake.
  13.  To finish, introduce a stick in the middle of the tree and the star to fix it to the cake.




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