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European

This dessert is simply a miracle! Bright jelly cubes of different colors, covered with a gentle milky mixture, create a beautiful and appetizing layer by layer. It's very easy to prepare, and the taste is light, refreshing, and incredibly comforting. Perfect for holidays and just to treat yourself and your loved ones!

Jelly dessert "Broken Glass"

French

Despite the fact that buttercream is quite fatty, it is perfect for filling pastries like eclairs. Forget about the diet and treat yourself to such a delicious sweetness. Just choose good quality butter, without any off-flavors or aromas. The taste of the pastries will depend on its flavor.

Eclairs with buttercream

I offer a recipe for delightful Berlin doughnuts, known as "Berliners." These doughnuts can be made with or without filling. Filling options can vary from traditional plum jam, strawberry or raspberry jam to delicate vanilla custard, boiled condensed milk, or chocolate ganache - the choice depends entirely on your taste preferences. The doughnuts acquire an amazing taste and incredible lightness. If you have a bit of free time, be sure to make these delightful doughnuts!

Fluffy Berliners made from yeast dough

<h1>Everything you need to know about yeast: fresh, dry and instant </h1><img src="https://mealwings-st1.fra1.cdn.digitaloceanspaces.com/users/5/d426c698-8998-4b6d-9b77-81c1af270093/f743cf84-a000-4ffc-84c7-1d25e0d562ea.webp"> Yeast plays a key role in baking and fermentation processes, turning ordinary dough into fluffy and flavorful bread. There are several types of yeast, and each of them has its own characteristics and uses. In this article, we&#39;ll talk about the three main types of yeast: fresh, dry, and instant yeast to help you choose the right option for your cooking projects.<h2> Fresh yeast (compressed yeast)</h2> Fresh yeast, also known as compressed yeast or brick yeast, is a soft, moist block that consists of living yeast cells. They have a cream color and a specific smell. Fresh yeast requires dissolution in warm water before use and is commonly used in professional baking for its ability to give dough a quick and powerful rise. Advantages:<ul><li> High activity;</li><li> Gives the dough a special aroma.</li></ul> Flaws:<ul><li> Short shelf life (usually about two weeks in the refrigerator), but they can be frozen, thereby extending their life;</li><li> Need to dissolve before use.</li></ul><h2> Dry active yeast</h2> Dry active yeast is yeast cells that have been dehydrated and come in the form of granules. They need to be activated by adding to warm water and sugar before mixing with flour. Dry active yeast is great for recipes with a long rise because it starts out slower than fresh yeast. Advantages:<ul><li> Long shelf life (up to a year when stored in a dry, cool place);</li><li> Does not require a refrigerator for storage.</li></ul> Flaws:<ul><li> Requires activation before use;</li><li> Slower to start working than fresh yeast.</li></ul><h2> Instant yeast (fast-acting yeast)</h2> Instant yeast is a more advanced version of dry yeast that does not require pre-activation. They can be mixed directly with flour. Instant yeast is highly active and ideal for recipes with short rising times. Advantages:<ul><li> Do not require prior dissolution in water;</li><li> Long shelf life;</li><li> Ideal for quick baking.</li></ul> Flaws:<ul><li> May be slightly more expensive than other types of yeast.</li><li> They may not provide a strong increase in text volume.</li></ul><h2> conclusions</h2> Choosing the type of yeast depends on your preferences, the time you are willing to devote to the process, and the end result you want to achieve. Fresh yeast will give a unique aroma to your baked goods, dry active yeast is perfect for long-term fermentation, and instant yeast will be your choice for quick and convenient work. Experiment and find your ideal option to please yourself and your loved ones with perfect bread every time.

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