Ingredients:

8 tablespoons Lotus Biscoff Creamy Cookie – 250 g flour for white bread – 15 g of instant yeast -100 ml of milk – 1 tsp salt -1 tsp sugar – 70 ml of water + 30 ml of olive oil – 10 ml of oil to coat the dough bowl – 1 egg yolk to coat to taste -1 tbsp butter dissolved for coating.

Preparation:

1. Add the Lotus Biscoff Creamy Cookie to the piping bag with the round tip, line the plate with baking paper, and then line the Biscoff Creamy circles side by side. Put in the freezer for 1h.

2. To make the dough, activate the yeast with the addition of sugar and warm milk and set aside for 5 minutes. Mix lukewarm water with oil. Combine the dry ingredients, then add a mixture of water and oil and activated yeast to the dry ingredients, knead a fine dough, if necessary add more flour.

3. Place the dough in a lightly oiled glass bowl and cover with cling film, leave the dough to rise for 1h.

4. Roll out the dough into a long sausage and cut into equal parts, roll into small balls. Take a frozen Biscoff ball and wrap a piece of dough around it, then form a pumpkin with 6 or 8 parts, as desired, with thread.

5. Preheat the oven to 200C. Place the pumpkin pancakes on a baking sheet, cover and let stand for 60-90 minutes until doubled.

6. Remove the tape before or after baking anyway. You can coat the pumpkins with egg yolk before baking. Place the pan in the oven for 20 minutes until golden brown. Remove the pumpkins from the oven and coat with melted butter. Serve and enjoy!

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TRUFFLES

Ingredients:

240 g sweetened condensed milk – 100 g cocoa powder – 15 g Unsalted butter

Prepare:

Add condensed milk to the pan and heat on medium heat, then add butter and stir constantly until the ingredients are combined and until they start to cook. Let it boil. Remove the mixture of condensed milk and butter from the heat and pour into a glass jar, add the sifted cocoa and mix the ingredients until you get a fine, thick consistency. Coat the mold with plastic wrap, add the truffles mixture, spread evenly over the foil, then leave in the fridge for 2h. Cut truffles and sprinkle with cocoa.

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Ingredients:

For Cookie Dough Butter 100g Sugar – 1/3 Cup Egg Yolk – 1pc All Purpose Flour – 1c Choco Chips – 1/4 Cup For Brownie Mixture Butter 225g Milk Chocolate – 225g Eggs – 3pcs All Purpose Flour -1/2Cup Milk Chocolate Chopped – 225g Sugar – 1 Cup 1st Bake for 15mins at 180 degree Celsius Put Marshmallow 150g Pretzels – 100g Bake Again – 20mins at 180 degree Celsius Refrigerate for 30mins before cutting it.

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Ingredients:

Bread Flour – 1/2 Cup Eggs – 8pcs Milk – 50 Ml Butter – 3.5 Tsp Mix Veg – Onions, Tomatoes and Capsicum Salt and Pepper as per taste.

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Bread flour 1 Cup Butter 1 TBS Milk 50 ml Salt 1 Pinch Potato 1 Boiled Mayonnaise 2 TBS Mozarella Cheese.

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Ingredients:

Sugar – 4 Cups All Purpose Flour – 4 cups Baking powder – 4tsp baking soda – 2tsp salt – 1tsp eggs – 4pcs oil – I cup milk – 1 cup hot water – 1 cup vanilla essence – 2 tsp whipping cream – 500g icing sugar – 1/2 cup food colours – red, orange, yellow, green, blue and Violeta

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Super Moist Chocolate Cake Ganache Cake Ingredients For Base: Sugar – 2cups all purpose flour – 2 cups baking powder – 2tsp baking soda – 1.5tsp salt – 1 tsp cocoa powder – 3/4 cup eggs – 2pcs oil – 1/2 cup milk – 1 cup hot water – 1 cup coffee powder – 1tsp For Filling Chocolate – 500g Whipping Cream – 1 Cup ENJOY!!

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