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Easy & Delicious Best Pizza Recipe | Tortilla Roll Pizza | Making Chicken Burrito Pizza at Home

I made a simple and tastier pizza with tortillas. When you look at the ingredients, they look like burritos or tacos, but when you eat them, they look like pizza. Various ingredients are added and the taste is rich and delicious. I like the taste of eating tortilla rolls one by one.

[2~3 servings]

✤ Ingredients

4sheets, 10 inch wheat tortillas

Pizza Sauce (Tomato Pasta Sauce available)


8 Cherry tomatoes

Green Bell pepper


Stir-fried Chicken


Mozzarella cheese

✤ Stir-fried Chicken

160g, 1 Chicken breast

9g (0.5Tbsp) Chopped garlic

18g (1Tbsp) Chopped onion

0.5g (1tsp) Oregano

5g (0.5Tbsp) Curry powder

8g (0.5Tbsp) Tomato pasta sauce

1 Pinch salt

5g (0.5Tbsp) Chili pepper powder(paprika powder available)

✤ Toppings

Mozzarella cheese


Black Olive

✤ Recipe

1. Green bell pepper, finely chop the bell pepper. Onion, chop the onion. Cherry tomato, jalapeño. Chicken breast, cut the chicken breast into small pieces. 5g (0.5Tbsp) Curry powder, 5g (0.5Tbsp) Chili pepper powder, 0.5 g (1tsp) Oregano, 1 pinch salt, 8g (0.5Tbsp) Tomato pasta sauce.

2. After mixing all the ingredients well. Cooking oil, 9g (0.5Tbsp) Chopped garlic. 18g (1Tbsp) Chopped onion. Saute the garlic and onion, when it becomes transparent, add seasoned chicken and stir-fry over low heat.

3. If the chicken is well cooked, black pepper powder. Flour tortilla 10 inches, pizza Sauce (Tomato Pasta Sauce available), mozzarella cheese, green bell pepper, onion, cherry tomato, jalapeño, stir-fried chicken, pepperoni. Fold it on both sides and roll it up. Make sure the ingredients don’t fall out when eating.

4. Spread mozzarella cheese on the oven pan. Place the tortilla roll from the center. Cover again with mozzarella cheese, pepperoni, black olives. After moving to an oven preheated to 200℃ (392℉).

5. Bake at 200°C (392°F) for 10 minutes (may vary depending on oven specifications). Tiny houses gathered together, this is like a beehive pizza. Wow, the richness you can feel in your mouth, even the same pizza has a different direction.

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Fluffy Soft Eggs on Crispy Garlic Toast | Perfect Breakfast For You! Delicious.

It is really taste good. Soft and fluffy eggs and flavor bacons on the crispy garlic based toast.

Ingredient :

1. 2 Slices of bread

2. 4 Eggs, Milk, Sugar, Salt

3. 6 Slices of bacon

4. 2 Slices of cheese

5. Sauce 1: Butter, Minced garlic, Mayonnaise, Honey, Parsley

6. Sauce 2: Condensed milk, Mayonnaise

7. Sauce 3: Sriracha Sauce, Mayonnaise

Recipe :

1. 4 Cute Egg guys, 1/2 Tablespoon of Sugar, 1/2 tsp of Salt, 6 Tablespoon of Milk. Low heat. Add enough cooking oil. Pour the egg mixture. Move the cooked egg quickly so that eggs are cooked soft. Divide it into three. Make the holes so that the upper parts can be cooked, too. Coat the pan with the cooking oil and put the bacons(100g) on it.


2. Sauce 1) Butter Garlic Sauce (Optional).30g of Soft butter (I soften it in the microwave), 1.5 Tablespoons of Honey, 2 Tablespoons of Mayonnaise, 1-1.5 tsp of minced garlic (You can adjust it as you like).1 tsp of Parsley.

3. Sauce 2) Condensed milk & mayonnaise (2 TBSP of each). It is really soft and sweet sauce.

4. Sauce 3) Srirach sauce and mayonnaise (1 TBSP of each). You can adjust the spiciness. The sauces are for 4 slices of breads (I used 1/2 in the video).

5. Come on, Sliced bread, 2 slices. Apply the butter garlic sauce on one side. Low heat. Place the toast with the sauce side down. If you want the sauce on both sides, apply the sauce on top now. I will toast the other side with butter only. You can toast both sides with butter without butter garlic sauce. When both sides are done, press the middle, forgot to show you the other side with butter. Crispy. Press the middle and fold the toast in V-shape.

6. Apply the sweet sauce 2 on the half of toast. Apply the spicy sauce 3 on the other half of toast. Add cheese and put bacons on it. Put the egg on it. Drizzle it with sauce 2 (I put it in the small zipper bag to drizzle). Parsley.

7. One more time! Cheese, bacon, egg, sauce 2, parley. It is ‘EGGSLUT’ style toast with super soft yummy egg. I omit the part of how to make toast box because of video length. You can serve it in any square bowl to keep the shape. Soft and fluffy eggs on the crispy toast!!.

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Mango Crepe Cake Recipe | Now You Can Make Your Own Mango Crepe At Home Without Going To The Shop

I made a mango crepe cake with raw mango in cream with mango puree. I made the crepe a little bigger than usual (about 18cm) and it looks rich and more appetizing. I put a lot of mango puree in the buttercream, so even with the cream, the mango flavor is very strong. Mango puree can vary slightly depending on the sweetness of the fruit, so I made it in a ratio of 5 mango : 1 sugar. Be sure to add lemon juice to the puree as it makes the color darker and adds flavor. I think it cuts well when raw mango goes in and hardens a little in the refrigerator.

[ Ingredients]

4 Eggs

40g Sugar

1g Salt

3g Vanilla extract

200g Cake flour

500g Milk

70g Melted unsalted butter

450g Unsalted butter

180g Powdered sugar

180g Cream cheese

3g Vanilla extract

90g Heavy cream

170g Mango puree

160g Mango puree

2g Gelatin

[ Recipe]

1. Beat eggs, add sugar and salt vanilla extract and mix.

2. Sift the flour through a sieve, add a little milk and mix, then add all the remaining milk and mix.

3. Add melted butter, mix, filter through a sieve, and rest for 1 hour.

4. Put the crepe dough in a frying pan (18cm), bake over low heat and cool.

5. Whip the softened butter at room temperature, sieve sugar powder, mix with a spatula, and whip thoroughly.

6. Add cream cheese and vanilla extract and whip, add fresh cream and whip well.

7. Add mango puree and whip to complete the cream.

8. Spread cream on the crepe, stack 4 sheets, and put the mango in the middle.

9. After repeating the work, smooth the sides and top and squeeze the cream on the edges.

10. Add melted gelatin to mango puree, mix, place on cake and harden in the refrigerator.

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Perfect Chocolate Chip Cookies | Crunchy Outside, Soft & Chewy Inside


155g cake flour

1 egg

1g salt

100g room temperature unsalted butter

45g white sugar

45g brown sugar

2g baking powder

2g baking soda

150g dark chocolate (Chocolate chips also available)

80g walnuts


1. 150g dark chocolate, roughly chop it. You can also use chocolate chips at this time, 80g walnuts. I’ll cut it to the right size. 1 egg, 1g salt, please release, 155g cake flour, 2g baking powder, 2g baking soda. Mix well.

2. 100g room temperature unsalted butter. I will soften the butter. 45g white sugar, 45g brown sugar. Do not melt sugar. Mix to feel the particles, eggs. Divide into three portions and mix, mixed powders, sieve it. Now, as if cutting with a knife, draw 11 characters and mix. At this point, mix lightly and briefly.

3. A little bit of white flour is just right, dark chocolate, walnut. I mix it a couple of times. Cover with wrap or lid, 1 hour refrigerator

4. An hour has already passed. Divide the dough into 6 pieces (about 90g each). After lightly touching the shape, put it on the oven pan180°C (350°F) 15 minutes. Cookies that come out right away break easily, leave it as it is. After 15 minutes, transfer to a cooling rack to cool, cookies I made.

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THE Perfect Baguette You Can Make at Home (Easy Recipe) | The Bread Is Also Crispy And Very Tasty


T55 225g (all purpose flour if not)

170g water

2g yeast

4g salt


1. 170g water (slightly cold water), 2g yeast. Mix well, T55 225g (all-purpose flour if not), 4g salt. Coat the salt with flour, make the dough into a lump with spatuala. Knead the dough for 2 minutes with a spatula. The dough is so sticky that it sticks to your hands. Cover with cling wrap and refrigerate for 30 minutes.

2. 30 minutes later, put water on your hands. I’ll do the first fold, fold the four sides once , be careful not to tear the dough, throw the dough to the bowl about 10 times. I will do this process a total of 3 times.. Cover with cling wrap and refrigerate for 30 minutes.

3. 30 minutes later, do the second fold. Similarly, in the refrigerator for 30 minutes. Another 30 minutes passed, this is the last fold. Cover with cling wrap and ferment in a warm place (27℃) (1 hour 30 minutes). I’ll let it mature overnight in the refrigerator (about 15 hours).

4. The next day (after 15 hours). Flour (bread flour), spray on the cutting board, flour again. Sprinkle enough on top of the dough. Separate the edges of the dough with a scraper, then. Allow the dough to come out slowly without shaking the bowl. Now sprinkle flour in the middle, then divided into two, separation, flour in hand. Fold the top and bottom of the dough. Lightly roll it into an oval shape. Be careful not to let the bubbles fall out. I’ll put it where the flour is sprinkled.. Cover with cling wrap and leave for 15 minutes.

5. After 15 minutes. Flip the smooth side down. Press lightly to release large bubbles. Fold 1/3 of the dough . Turn in the opposite direction and fold once more. Sprinkle flour in between to prevent the dough from sticking. Fold the dough one more time. Put the flour on the lower part of the palm. Fold in half and glue the seam. Now I’ll roll it lightly to make it the same thickness, carefully.

6. Place it on a piece of paper dusted with flour. Fold the paper so that it ferments evenly. Cover with cloth or wrap and ferment (30-40 minutes). If you touch the dough and come back halfway, you’re good. Cover again with cloth or wrap and refrigerate for 30 minutes (important).

7. 30 minutes have passed. Remove carefully from the cold pan, transfer to oven pan, sprinkle with flour. Apply lightly with your hands. It’s a bit difficult, so it’s helpful to underline it beforehand. Now cut vertically 3~4mm depth. Tilt the knife slightly and cut 2mm depth. Now cover with a teflon sheet or paper paper. Place in an oven preheated to 240°C (470°F) for 40 minutes.

8. Quickly spray water 20 times. 240°C (470°F) 10 minutes. Remove the paper after 10 minutes. 230°C (450°F) 10 minutes, complete.

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Plenty of Strawberries | No-Bake Strawberry Cheesecake Recipe | Cheesecake Beautiful Looks Like Art.

I made a no-oven strawberry cheesecake with plenty of strawberries. You can make a puree with frozen strawberries and fill it with cheesecake batter to get a lot of strawberry flavor in the cheesecake. I divided the cheesecake dough into three colors, mixed it naturally and hardened it, and it seemed to come out with a different shape. It’s a lovely pink cheesecake.


– Mold size: 15cm

400g Frozen strawberry

80g Sugar

10g Lemon juice

80g Whole wheat biscuits

35g Melted unsalted butter

6g Gelatin + 30g Water

250g Cream cheese

30g Sugar

3g Vanilla extract

130g Strawberry puree

200g Heavy cream

120g Strawberry puree

4g Gelatin + 20g Water


1. Add sugar to frozen strawberries and boil over low heat until thickened, then add lemon juice and boil a little more, then cool.

2. Add melted butter to the crushed Daije cookies, mix, put in a mold, flatten, and put in the refrigerator.

3. Add water to powdered gelatin, mix, and leave for 10 minutes, then soften the cream cheese at room temperature.

4. Add sugar and vanilla extract and mix, then add strawberry puree and mix.

5. Heat the soaked gelatin in a microwave for 20 seconds to melt it, then add it to the cream cheese dough and mix.

6. Whip about 50% of fresh cream and mix with cream cheese batter.

7. Put about 1 cup of cream cheese dough into the mold, flatten it, and harden it in the freezer for about 10 minutes.

8. Add melted gelatin to strawberry puree, mix, pour into a mold, and harden in the freezer for about 10 minutes.

9. Divide the cream cheese dough into 3 parts and add color to make 3 different colors and put them in a piping bag.

10. Squeeze the cream cheese dough little by little, fill the mold, and stir with chopsticks to form a pattern and harden it in the refrigerator for 3 hours.

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[ No oven] Extremely Easy And Delicious Homemade Bread | Add This Into it And You Will Be Addicted

[ No oven] Extremely easy and delicious homemade bread! Add this into it and you will be addicted.

📢 Ingredients

300g (2 cups) All-purpose flour/wheat flour

180ml (3/4 cup) Water

3g (1 tsp) Yeast

13g (1 tbsp) Sugar

3g (1/2 tsp) Salt

120g (1 cup) Pecan/walnut

100g (1/2 cup) Oil

10g (2 tbsp) Chopped onion

3g (1/2 tsp) Salt

📢 Recipe

1. 180 ml (3/4 cup) of water, 3 grams (1 teaspoon) yeast, 13 grams (1 tablespoon) sugar. Stir well, you can let it rest until 5 minutes so that the yeast has been activated. 300 grams (2 cups) of all-purpose flour/wheat flour, 3 grams (1/2 teaspoon) salt. Mix into dough. Knead into a slightly smooth dough. Cover the dough and let it proof for about 1 hour.

2. 120 grams (1 cup) pecans/walnuts, chopped. Put in a bowl. Heat the pan on low heat and add 100 grams (1/2 cup) of cooking oil. When the oil is hot, add 10 grams (2 tablespoons) of chopped onion. Pour the hot oil over the chopped walnuts. Add 3 grams (1/2 teaspoon) of salt and stir well. If you like it sweet, replace the salt with sugar.

3. After more than 1 hour, the dough has fermented very well. Transfer the dough to a mat and flatten it. Sprinkle some flour to prevent sticking. Roll out the dough into a large sheet, evenly put the chopped pecan/walnuts on top.

4. 6 cuts. Fold up from one side. Finally pull the piece and wrap it up again, pinch it tightly at the end. Roll it round a little bit. Roll it out a little bigger with a rolling pin. Brush the bottom of the pan with oil and put in the dough. Cover and let it rise for about 10-20 minutes.

5. Heat on low heat. Cooking for about 10 minutes and flip over when one side is golden brown. Continue to cook with the lid on. Cook until the other side is golden brown, then flip over. Press it and it will spring back immediately, it’s cooked.

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Delicious Strawberry Banana Cake 🍓🍌 | Harmony of Two Cheeses | Wow! This is Really Delicious.

A combination that doesn’t need a taste today! I made a cake with strawberries and bananas. I love anything made with strawberries and bananas. Shakes and cakes too! Isn’t it already delicious just by imagining it? Make your own too. A combination of fluffy banana cake and sweet strawberry mousse. You can really taste the special taste.


● Cake finished size: ( 7cm * 4.5 cm , 5 pieces)
(or 15cm * 4.5cm round, 1 )

● Addictive taste! banana cake
(Mold size: 20cm*20cm)

115 g cake flour

80g almond powder (can be substituted for soft flour)

2 g cinnamon powder

a pinch of salt

4 g baking powder

3 g baking soda

240g banana (weight without peel, 2-3 pieces)

90 g unsalted butter

20 g vegetable oil

40g plain yogurt

40 g heavy cream

4ml Vanilla Extract

2 eggs

80 g sugar

● Strawberry puree

150 g strawberries

30 g sugar

1/2 tbsp lemon juice

● Strawberry Cheese Mousse Cake

(Mold size: 7cm*4.5cm/ 5 pieces)

160g cream cheese

40 g sugar

50g mascarpone

3ml vanilla extract

4 g powdered gelatin

20 g of water

110g strawberry puree

120g heavy cream (50% whipped)

Food coloring (optional)

♥ Transparent Red Jelly

105 g of water

5 g lemon juice

20 g sugar

4 g powdered gelatin

20 g water

food coloring


1. First, I’ll make a banana cake , this cake tastes so good it’s addicting. The first thing to do is combine the powders, if you have a ripe banana, it will taste even better. At least this is what it tastes like when it’s cooked. The more ripe the banana, the better it tastes. After testing it several times, the difference in taste was obvious. Mash the bananas, a mixture of butter and oil is used for texture and flavor. Whip until smooth and creamy, add yogurt, add heavy cream.
vanilla extract. Mix well. Leave the eggs at room temperature for about an hour. Mix well.

2. Add the egg mixture in three portions. Divide the flour mixture into two portions. Put in the banana. Pour into mold. 33 minutes at 170C. (338F).

3. I will make strawberry puree. You can also use frozen strawberries. Heat on low heat. Boil until lumps are gone, add lemon juice. Sift through a sieve to remove seeds. Strawberry puree is ready.

4. Meanwhile, the banana cake was baked. Delicious smell! Prepare a small mold. Cut the cooled banana cake, thickness: 1.5cm. Today’s cream is “Elroy” cream cheese. It is convenient to use because it is marked by 8oz, (226g). “Elroy” cream cheese has a soft and rich taste.

5. Mascarpone that melts in your mouth! 4g powdered gelatin + 20g water. Add homemade strawberry puree. I wanted a slightly darker pink color, so I used food coloring. This is optional. The heavy cream was whipped to 50% volume. Mix well. 3-4 hours in the refrigerator.

6. Make red jelly to decorate the top. Dissolve sugar in warm water. Cool to 27C. (80F) 1 hour in the refrigerator. A moment to look forward to!