Chef Cooking

BLUEBERRY (CHEESE)CAKE #blueberries #cheesecake #food #Recipe #tiktokfood #trending #fy #fypCAKE BATTER 3 eggs (m) 100 g granulated sugar 8 g vanilla sugar 85 g yogurt 3 g lemon zest (1 lemon) 120 g unsalted butter 160 g all-purpose flour 7 g baking powder 150 g blueberriesCHEESECAKE BATTER 300 g cream cheese 60 g granulated sugar 8 g vanilla sugar 25 g cornstarch 1 egg (m)TOPPING 250 g mascarpone 50 g powdered sugarBLUEBERRY MIXTURE 40 g blueberries 40 g granulated sugar 10 ml waterWHITE CHOCOLATE GANACHE 50 ml heavy cream 125 g white chocolateMelt the butter in a saucepan over low heat. Let it cool.Break the eggs into a bowl. Add the sugar and vanilla sugar, and mix for 2 minutes. Add the yogurt and mix until combined. Add the lemon zest and melted butter, and mix well. Sift the flour and baking powder into the bowl. Mix until smooth. Finally, add the blueberries.In a separate bowl, place the cream cheese. Add the sugar and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix until combined. Add the egg. Gently fold it into the batter.Grease the cake pan well and line it with parchment paper. Add the blueberry cake batter and spread it evenly. Spoon the cheesecake batter on top in portions.Place the blueberry cheesecake in a preheated oven at 160°C (320°F). Bake for 30-35 minutes or until the edges are deeply golden. Let it coolHeat the blueberries with the sugar and water in a saucepan over medium heat. Bring to a boil and cook for 10 minutes or until it thickens. Stir regularly.Take a bowl and place a sieve on top. Add the blueberry mixture and press it through with a spoon to remove the skins. Put the blueberry mixture in a piping bag.Heat the heavy cream until it starts to simmer. Add the broken white chocolate. Let it sit for 1 minute. Mix until smooth.Place the mascarpone and powdered sugar in a deep bowl. Mix for 1 minute.Add the mascarpone to the cake and spread it evenly.Cover the mascarpone with a layer of white chocolate ganache

BISCOFF CHEEESECAKE #biscoff #cheesecake #cake #sweet #Recipe #food #foodtiktok #tiktokfood #trending #viral #foryou #foryoupage #fyCOOKIE DOUGH 175 g Biscoff cookies 90 g unsalted butterCHEESECAKE BATTER 600 g cream cheese 250 g mascarpone 140 g granulated sugar 8 g vanilla sugar35 g cornstarch 3 eggs (m)TOPPING 125 g Biscoff spreadGARNISH whipped cream Biscoff cookies Biscoff spreadPlace the Biscoff cookies in a food processor. Grind them into fine crumbs.Melt the unsalted butter in a saucepan over low heat.Transfer the finely ground Biscoff cookies to a deep bowl and add the melted butter. Mix until combined.Spread the cookie dough evenly over the baking pan and press it firmly against the bottom (use the back of a spoon to help). Place the cookie dough in a preheated oven at 175 ℃ (350 ℉). Bake for 15 minutes.In a deep bowl, combine the cream cheese, mascarpone, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix for an additional minute. Set aside the mixer and switch to a spatula. Add the eggs one at a time, gently folding them into the cheesecake batter.Grease the baking pan well and place a sheet of parchment paper at the bottom. Pour in the cheesecake batter.Place the Biscoff cheesecake in a preheated oven at 125 ℃ (250 ℉). Bake for 60 minutes or until the sides are firm and the center slightly jiggles. Turn off the oven and leave the Biscoff cheesecake in the oven for 1 hour. This prevents the cheesecake from sinking or cracking.Remove the Biscoff cheesecake from the oven and cover it. Refrigerate preferably overnight.Melt the Biscoff spread in a saucepan over low heat, stirring continuously.Pour the melted Biscoff spread on top of the cheesecake. Cover the Biscoff cheesecake and refrigerate for 30-45 minutes or until the Biscoff spread is firm.Finally, pipe whipped cream onto the cheesecake. Cut into neat slices and garnish with Biscoff spread and Biscoff cookies. TIPS: Replace vanilla sugar with vanilla extract.

MOIST CARROT CAKE WITH CREAM FILLING #carrotcake #cake #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupageCARROT CAKE BATTER 3 eggs (medium) 80 g brown sugar 80 g granulated sugar 8 g vanilla sugar (1 packet) 170 ml sunflower oil 3 g cinnamon powder (1 teaspoon) 250 g carrots 85 g walnuts pinch of salt180 g flour (all-purpose flour) 10 g baking powderFILLING 500 ml milk 50 g cornstarch 85 g granulated sugar 8 g vanilla sugar (1 packet)TOPPING 50 ml whipping cream 150 g white chocolate 250 g crème fraîcheEXTRAS walnuts INSTRUCTIONSPlace the walnuts in a food processor and grind them finely. Grind the carrots in a food processor or grate them finely. Break the eggs into a bowl. Add brown sugar, sugar, and vanilla sugar. Mix until the batter becomes frothy. Add the sunflower oil, cinnamon powder, carrots, walnuts, and salt. Sift the flour and baking powder into the bowl. Mix until smooth. Put a portion of the carrot batter (375 grams) into a greased springform or baking pan, and don't forget to use parchment paper. Place the carrot cake in a preheated oven at 175°C (347°F). Bake for 8-10 minutes. Meanwhile, heat the milk in a saucepan over medium-high heat. Add the cornstarch, sugar, and vanilla sugar. Cook the milk mixture, stirring constantly, until it thickens. Carefully remove the carrot cake from the oven and evenly distribute the milk mixture over it. Add the remaining cake batter. Place the carrot cake back in the preheated oven at 175°C (347°F) and bake for 25 to 30 minutes. Monitor the baking time, as every oven is different. Let the cake cool. Melt the white chocolate using a double boiler. Allow it to cool. Put the crème fraîche in a deep bowl and add the whipping cream. Mix until smooth. Add the cooled white chocolate and mix well. Spread the topping over the cake and smooth it out. Cut the carrot cake into pieces. Garnish the carrot cake with chopped walnuts and pipe on some carrot decorations.1 hour 30 minutes - Makes 12 pieces

OREO CHOCOLATE CHEESECAKE #oreo #cheesecake #chocolate #food #Recipe #fy #fyp #tiktokfood #foryou BATTER FOR CHOCOLATE CAKE 3 eggs (medium) 100 g dark brown sugar 50 g granulated sugar 8 g vanilla sugar (1 packet) 100 g yogurt 100 ml sunflower oil 115 g flour (all-purpose flour) 25 g cocoa powder 6 g baking powderCHEESECAKE BATTER 400 g cream cheese 250 g mascarpone 125 g yogurt (Greek) 125 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium)FILLING 200g OreosTOPPING mini Oreos chocolateBreak the eggs into a bowl. Add the dark brown sugar, granulated sugar, and vanilla sugar. Mix until smooth. Add yogurt and sunflower oil. Mix well. Sift the flour, cocoa, and baking powder into the bowl. Mix until fully combined.Transfer the chocolate batter into a springform or baking pan lined with parchment paper. Place the chocolate cake in a preheated oven at 175°C (347°F). Bake for 20-25 minutes.In a separate deep bowl, combine the cream cheese, yogurt, sugar, and vanilla sugar. Mix for 1 minute. Sift the cornstarch into the bowl and mix until fully combined. Put away the mixer and switch to a spatula. Add the eggs one at a time and fold them gently into the batter.Spread a layer of the cheesecake batter (125 g) over the chocolate cake. Sprinkle some Oreos on top. Transfer 350 g of the cheesecake batter into a piping bag and pipe it over the cookies. Spread it out evenly. Crumble Oreos on top and add the remaining cheesecake batter. Distribute evenly.Place the chocolate-Oreo cheesecake in a preheated oven at 115°C (239°F). Bake for 60-65 minutes or until the sides are set, and the center is a little ‘jiggly’. Turn off the oven and let the chocolate-Oreo cheesecake sit in the oven for 1 hour. This prevents the cheesecake from collapsing or cracking. Remove the chocolate-Oreo cheesecake from the oven and cover it before refrigerating, preferably overnight.Heat the heavy cream until it's almost boiling. Add the chopped white chocolate and let it

BASBOUSA CHEESECAKE #cheesecake #cake #basbousa #food #Recipe #tiktokfood #foodtiktok #fy #fyp #foryou CAKE 3 eggs (m) 75 g granulated sugar pinch of salt 125 ml sunflower oil 75 g yogurt 175 g fine semolina 5 g baking powderCHEESECAKE 500 g cream cheese 85 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 35 g cornstarch 2 eggs (m)SYRUP 175 g water 175 g granulated sugar 20 g lemon juice (half a lemon)GARNISH finely ground pistachio nutsBeat the eggs together with the sugar and salt for a minute. Add the sunflower oil, milk, fine semolina, and baking powder. Mix all the ingredients together until smooth batter forms.Grease the baking paper-lined cake tin well. Add a portion of the batter (250 grams). Place the cake in the preheated oven at 150°C for about 12 minutes.Add the cream cheese to a deep bowl. Beat the cream cheese for a minute. Add the sugar, vanilla sugar, salt, and cornstarch. Mix them together for a minute. Set aside the mixer and use a spatula from now on. Add the eggs one by one using the spatula (do not use the mixer, as it will whip the batter).Remove the cake from the oven and spread the cream cheese mixture on top. Spread it evenly.Transfer the remaining batter (350 g) to a piping bag. This step is important! Pipe the remaining semolina batter over the cream cheese mixture. Place the cake in the preheated oven at 150°C for about 50 minutes or until the cake is cooked. Each oven works differently, so keep an eye on it.Bring the water and sugar to a boil in a pan. Stir until combined. Turn off the heat and add the lemon juice. Let it cool.Pour the sugar syrup over the semolina cheesecake. Let it soak in for a few hours (preferably overnight).Garnish the semolina cheesecake with finely ground pistachio nuts.

RED VELVET PIE (NO OVEN) Have you tried this one? Bake a red velvet pie without the use of an oven! #redvelvet #Recipe #food #cake #nobake #foodtiktok #tiktokfood #fy #fyp #foryou #foryoupage RED VELVET BATTER 3 eggs (m) 200 g granulated sugar 8 g vanilla sugar pinch of salt 125 ml sunflower oil 175 ml buttermilk red gel food coloring 210 g all-purpose flour 10 g cocoa powder 7 g baking soda 7 ml vinegarFILLING 250 g mascarpone 50 g granulated sugar 8 g vanilla sugar (1 sachet) 16 g cream stiffener 500 ml heavy creamBreak the eggs into a deep bowl. Add the sugar, vanilla sugar, and salt. Mix until it turns light yellow.Add the sunflower oil and mix until well combined. Add the buttermilk and the gel food coloring. Mix for 30 seconds. Sift the flour and cocoa powder into the bowl. Mix until smooth. In a separate bowl, combine the baking soda and vinegar. Mix well and add it to the red velvet batter. Fold the mixture into the batter.Divide the batter into three parts (280 grams of batter per cake).Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on it. Add the red velvet batter and spread it evenly. Cook covered for 7-10 minutes. Repeat this process with the remaining batter.Allow the red velvet cake to cool.In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the unwhipped heavy cream and mix until the filling forms stiff peaks. Transfer the filling to a piping bag and refrigerate for a while.Take a layer of cake and place it on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Place another layer of cake on top. Pipe another layer of cream and spread it well. Place the final cake layer on top. Pipe cream on top and spread it evenly over the red velvet cake, including the sides.Decorate the red velvet cake as desired. Pipe a dollop of filling on top and garnish with red velvet crumbs. Cut the red velvet cake into beautiful sl

VANILLA CHOCOLATE PIE #vanilla #chocolate #pie #cream #food #Recipe #foryou #fy #fyp #foryoupage #tasty INGREDIENTSCAKE BATTER 3 eggs (m) 150 gr granulated sugar 8 gr vanilla sugar 125 ml sunflower oil 100 ml milk 160 gr all-purpose flour 10 gr baking powderCHOCOLATE MIXTURE 275 ml milk 25 gr cornstarch 18 gr cocoa powder 70 gr dark brown sugar 8 gr vanilla sugar 100 gr dark chocolateCREAM 300 ml heavy cream 8 gr cream stiffener40 gr granulated sugar 8 gr vanilla sugarGANACHE 100 ml heavy cream 100 grams dark chocolate STEPSHeat the milk with the vanilla sugar, dark brown sugar, cornstarch, and cocoa powder in a skillet over medium heat. Stir with a whisk until the mixture thickens.Remove the skillet from the heat and add the chopped dark chocolate. Let it sit for 1 minute. Mix well until smooth. Transfer the chocolate mixture to a piping bag.Break the eggs into a bowl. Add the sugar and vanilla sugar, then mix for 2-3 minutes.Add the sunflower oil and mix for 30 seconds. Add the milk and mix until combined. Sift the flour and baking powder over the bowl. Mix until a smooth batter forms.Take a baking pan and line the bottom with parchment paper. Add 250 grams of the cake batter. Place the cake in a preheated oven at 175°C (350°F) and bake for 8-12 minutes. Carefully remove the cake from the oven.Pipe the chocolate mixture over the cake, leaving the sides empty. Pour the remaining cake batter over the cake and bake for an additional 25 minutes, or until the cake is baked through. Keep an eye on the baking time, as every oven varies. Allow the cake to cool.Place the heavy cream, cream stiffener, sugar, and vanilla sugar in a deep bowl. Mix until the whipped cream forms stiff peaks.Now let's make the ganache. Heat the heavy cream until it's just about to boil. Add the chopped dark chocolate and let it sit for 1 minute. Mix until smooth. Allow it to cool slightly.Spread the whipped cream evenly over the cake and smooth it out.Pour the ganache over the whipped cream an

BREAD WITH CHICKEN AND FRIES #bread #chicken #oven #food #Recipe #chicken #fy #foryou #foryoupage #fyp #tiktokfood DOUGH 175 gr fine semolina 225 gr flour (all-purpose flour) 7 gr instant yeast (1 tablespoon - 1 packet) 12 gr granulated sugar (1 tablespoon) 7 gr salt (1⅙ teaspoon) 30 ml olive oil 220 ml water 40 gr unsalted butter 1 egg (medium) CHEESE MIXTURE 100 gr grated cheese 100 gr yellow onion (1 yellow onion) 20 gr fresh parsley 2 gr ras el hanout (⅔ teaspoon) CHICKEN MIXTURE 20 ml olive oil 500 gr chicken 5 gr ras el hanout (1⅔ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 3 gr garlic powder (1 teaspoon) 3 gr onion powder (1 teaspoon) 1 gr dried chives 3.5 gr salt (½ teaspoon) 30 gr mayonnaise 30 gr sweet chili sauce 15 gr sambal 35 gr red onion (half a red onion) 75 gr green olives 100 gr cheddar cheese (4 slices of cheddar cheese) FOR SERVING 650 grams fresh fries sauce fresh vegetables (cucumber, red onion, tomato, lettuce) Put the fine semolina in a deep bowl along with the flour, yeast, sugar, salt, olive oil, and water. Mix well and knead for 10-12 minutes until the dough becomes smooth. Cover the dough and let it rise in a warm spot for 1 hour or until it has doubled in size. Take another bowl and add the grated cheese, yellow onion, parsley, and ras el hanout. Mix well and set aside. Deflate the dough and divide it into 9 equal pieces. Shape them into nice balls. Take a piece of dough and roll it out with a rolling pin into a 17x20 cm rectangle. Melt the butter and brush the dough with it. Sprinkle some of the cheese mixture over it. Fold the dough into a packet. Place the dough packets on a baking sheet lined with parchment paper. Brush them with a beaten egg and sprinkle some of the cheese mixture on top. Let the dough packets rise for 30 minutes in a warm spot or until they have doubled in size. Place the dough in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the bread is nicely golden brown. Keep an eye on the baking

BISCOFF CAKE ROLL (NO BAKE) #food #Recipe #cake #cakeroll #nobake #food #recipe #fy #fyp #foryou #foryoupage #trending #viral COOKIE DOUGH 450 g Biscoff cookies 160 ml milk CREAM 250 g mascarpone 40 g granulated sugar 8 g vanilla sugar 8 g cream stiffener (klopfix) 250 ml heavy cream TOPPING 150 g Biscoff spread GARNISH Biscoff cookies strawberries Put the Biscoff cookies in a food processor and grind them finely. Transfer the finely ground Biscoff cookies to a deep bowl and add the milk, little by little. Mix together. Note that you should add the milk gradually because some Biscoff cookies may absorb less milk than others. Take a sheet of plastic wrap and place it on your work surface. Scoop the cookie dough onto it and cover it with a sheet of parchment paper. Roll out the cookie dough with a rolling pin until it reaches 35x35 cm. In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipping cream stabilizer. Mix well. Gradually add the heavy cream. Mix until the cream forms stiff peaks. Spread the cream over the rolled-out cookie dough. Transfer the remaining cream into a piping bag (don't forget to attach the piping tip) and store it in the refrigerator. Carefully roll up the cookie dough, using the plastic wrap, and wrap it tightly once it's rolled up. Place the no-bake Biscoff cake roll in the refrigerator to set. In a saucepan over low heat, heat the Biscoff spread until it becomes liquid. Stir constantly; it heats up quickly. Place the no-bake Biscoff cake roll on a plate. Spread the Biscoff spread over it. Once the Biscoff topping has set, garnish the no-bake cake roll with lines of Biscoff spread (use a piping bag or a sandwich bag). Pipe a swirl of cream on top and decorate with cookies and strawberries. Tips: Replace mascarpone with your favorite cream cheese. Substitute vanilla sugar with vanilla extract. Garnish the Biscoff cake to your liking.

CREAMY COCONUT BREAD #Recipe #food #coconut #bread #fy #fyp #foryou #viral #trending DOUGH 150 ml milk 40 ml sunflower oil 7 g instant yeast 20 g granulated sugar 8 g vanilla sugar 1 egg (m) 350 g all-purpose flour COCONUT MIXTURE 500 ml milk 60 g granulated sugar 8 g vanilla sugar 40 g cornstarch 100 g white chocolate 45 g grated coconut CREAM 250 g mascarpone cheese 8 g cream stiffener 8 g vanilla sugar 30 g granulated sugar 250 ml heavy cream EXTRA 1 egg (m) GARNISH strawberries raffaello edible rose petals In a deep bowl, combine the milk, sunflower oil, yeast, sugar, and vanilla sugar. Mix well and let it sit for a moment. Add the beaten egg and mix well again. Finally, add the flour and mix well. Knead the dough for 10-12 minutes. Cover the dough and let it rise for 1 hour, or until it doubles in size. Heat the milk in a frying pan together with the sugar, vanilla sugar, and cornstarch over medium heat. Stir continuously. When the mixture starts to thicken, remove it from the heat. Add the broken white chocolate and let it sit for 1 minute. Stir until the chocolate is completely dissolved. Add the grated coconut and mix. Let it cool. Divide the dough into 12 pieces, each weighing 48 grams, and shape them into balls. Take a piece of dough and flatten it with a rolling pin, forming an oval shape of 16x9 cm. Place the dough on a baking sheet lined with parchment paper and spread the coconut mixture on top. Fold the edges of the dough inward and press firmly to seal it completely. Brush the sides of the dough with beaten egg and let the dough rise for 30 minutes, or until it doubles in size. Place the coconut bread in a preheated oven at 200°C (392°F). Bake them for 7-10 minutes, or until the bread is golden brown. Keep an eye on the baking time as every oven works differently. Immediately cover the bread with a clean kitchen towel to keep them soft. In a deep bowl, combine the mascarpone, cream stiffener, vanilla sugar, and sugar. Mix for 30 seconds. Then, grad

DOUBLE CHOCOLATE CHEESECAKE #fyp #fy #kookmutsjes #Recipe #food #tiktokfood #foryou #foryoupage #cheesecake #cake INGREDIENTS COOKIE DOUGH 200 g Oreo 80 g unsalted butter DARK CHOCOLATE BATTER 150 g dark chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch WHITE CHOCOLATE BATTER 150 g white chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch TOPPING 75 ml heavy cream 75 g dark chocolate STEPS Melt the dark chocolate (150g) using a double boiler method. Fill a saucepan with a small amount of water (2cm) and bring it to a boil. Place a plate (slightly larger than the saucepan) with the chopped dark chocolate on top, making sure it doesn't touch the water. After a minute, the chocolate should start to melt. Stir it until it becomes smooth and let it cool to room temperature. Melt the white chocolate using the same method. Place the Oreos in a food processor and pulse until fine crumbs form. Melt the unsalted butter in a saucepan over low heat. Place the fine Oreo crumbs in a deep bowl and add the melted butter. Mix until well combined. Press the cookie dough onto the bottom of a baking pan using the back of a spoon. CHOCOLATE CHEESECAKE Place the cream cheese (200g) in a deep bowl (at room temperature). Add the melted dark chocolate and mix well. Add the granulated sugar, vanilla sugar, and remaining cream cheese. Mix until well combined. Add the cornstarch and mix again. Use a spatula instead of a mixer from now on. Add the eggs one at a time, mixing lightly after each addition (do not overmix). WHITE CHOCOLATE CHEESECAKE Place the cream cheese (200g) in a deep bowl (at room temperature). Add the melted white chocolate and mix together. Add the granulated sugar, vanilla sugar, and remaining cream cheese. Mix until well combined. Add the cornstarch and mix again. Use a spatula instead of a mixer from now on. Add the eggs one at a time, mixing lightly after each addi

PEANUT CARAMEL COOKIES (NO BAKE)#peanut #caramel #cookies #nobake #Recipe #food #foodtiktok #fy #fyp #foryou #foryoupage CARAMEL 80 ml water 160 g granulated sugar 200 ml heavy cream 60 g unsalted butter 400 g peanuts (unsalted)TOPPING 200 g milk chocolateHeat a skillet over medium-high heat. Add the water and sugar, and mix well. Cook until the sugar mixture starts to turn golden brown. Add the heavy cream and mix with a whisk until combined. When the caramel sauce starts to darken, add the unsalted butter. Mix well. Remove the pan from the heat and stir until you have a smooth sauce.Add the peanuts to the caramel sauce. Mix well.Take a baking pan and line it with parchment paper. Spread the peanut-caramel mixture over it. Place a sheet of plastic wrap on top and press down the peanut mixture firmly. Remove the plastic wrap.Melt the milk chocolate using a double boiler.Set aside 20 grams of the chocolate and place it in a piping bag. Pour the melted chocolate over the peanut-caramel mixture and spread it evenly. Pipe chocolate lines onto the chocolate. Cover the peanut-chocolate bar and place it in the refrigerator or freezer.Once the peanut-chocolate bar is firm, cut it into nice squares using a warm, sharp knife.Tips:Substitute the milk chocolate with chocolate of your choice. Replace peanuts with nuts you enjoy.