Instruction:

Add butter and vermicelli to a frying pan and roast the crushed vermicelli. Mix the powdered biscuits, milk powder and roasted vermicelli in a bowl, then add melted lotus spread and condensed milk and mix them well. Divide and shape the mixture in small balls, roll over the balls in crushed lotus biscuits and place the balls in serving dish then decorate with one tablespoon of melted lotus spread and more crushed lotus biscuits or strawberries.

Instruction:

Mix egg, milk, sugar, cinnamon and vanilla, soak the breads in the mixture, then fry breads in butter. Add some fruits, any syrup, honey, melted chocolate or icing sugar then serve. You can use normal milk. It is recommended to use evaporated milk.

Instruction:

preheat the oven to 175°c grease and slightly flour 20×20 cm pan. sift flour and baking powder 3 times. Add vanilla to milk and set aside. Beat butter on medium-low speed until creamy. Add sugar, beat until well combined and creamy. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. beat egg whites on medium speed until stiff peaks. Fold egg whites gently into the cake batter. Pour the batter to greased pan, bake at 175°c for 30-40 minutes or until inserted toothpick in center of the cake comes out clean .Let it cool then decorate with whipped cream. You can add some fruits or coconut powder.

Instruction:

Preheat the oven to 180°c .Cut the croissants, place them in baking dish as first layer, sprinkle some coconut powder on it, add rest of croissant pieces, sprinkle more coconut powder ,raisins and nuts. Mix evaporated and sweetened milk in a sauce pan ,add cinnamon powder, vanilla and butter, mix well and heat it, before start to boil remove from the heat and gently pour on croissant mixture, add some more nuts to top and bake and broil it for 10-15 minutes or until light golden-brown. Garnish with rest of nuts, then serve it warm.

Instruction:

Mix yeast, sugar with 60 ml of water to a cup and set aside. Mix all of dry ingredients to a mixing bowl, sift baking powder on it, add oil, yogurt, mix well then add some water and whisk, add water gradually until you have a batter a bit thicker than cake batter. Cover and keep it in warm place for 1 hour.

Now go for syrup:

Syrup ingredients:

• 2 cups sugar
• 1 cup water
• 1/4 cup rose water
• 1/4 tsp ground saffron
• Cardamom and cinnamon
• 1 Tbs lemon juice

Add sugar, water, saffron, cardamom and cinnamon to a sauce pan, mix and bring in to boil, let it simmer for 20-25 minutes, then add rose water and lemon juice, remove from heat, set aside to cool (when cooled down should be a bit thinner than honey). After 1 hour if it is raised, use spatula fold it gently, cover and set aside to raise again. In a saucepan heat lot of oil, use a spoon to take batter, make the heat medium and fry the legemat, keep stirring the oil to have a nice golden legemat. Then pour the syrup or date syrup over the legemat , garnish with pistachio or sesame and serve.

Instruction:

Mix all ingredients, kneed well and shape as ball, then roll in sesame or coconut powder.

Instruction:

Mix all ingredients, chill the dough for 1 hour, bake in preheated 190°c oven for 10-12 minutes. If you want more crispy ignore baking soda and do not add brown sugar, you can add 2 cups granulated sugar instead. All ingredients should be at room temperature.

Instruction:

Mix all ingredients, shape the dough place on baking sheet , bake for 80-10 minutes in preheated 180°c oven. Serve hot and fresh. You can refrigerate the dough for 2 days and each time have hot and fresh cookies.

Instruction:

mix all ingredients and shape then garnish and serve! For garnish and taste Melted chocolate Mixture of cream cheese and sweetened condensed milk

Instruction:

Blend banana, milk and sugar together. Sift flour, salt and baking powder on banana mixture. Mix eggs, oil and vanilla then add to batter. Mix until smooth and well combined. Preheat a nonstick pan on medium heat, pour batter in pan, cook until bubbles are formed and popped all over, gently flip the pancake and cook the other side.

Instruction:

Mix ingredients, knead well and add more flour if needed, dough should be able to stretch. Divide dough to 6 portions, leave for 15 minutes, add filling, cover and leave for 40-60 minutes or until it is doubled in size. Then prepare topping, use piping bag to add topping. Bake in preheated 180°c oven for 15-20 minutes, then serve plain or garnish with chocolate, any spread or cheese.