Christmas bread - German
Christmas bread - German
( Large unit 4 , 8 or 16 small or medium )
ingredients:
1 pound of whole wheat flour6-8 eggs, egg whites firm, placing last.200 grs . butter not cold not serve margarine.2 cups (tea ) brown sugar2 cups (tea ) of honey , it serves other type of honey .
Other Ingredients :
1/2 liter of raw milk ( curdled ) with broth 2 lemons . Book .2 spoons ( soup) of baking powder .2 spoons ( soup) of cocoa liquor or rum or kirche ( cherry brandy )2 tablespoons of milk powder , 1 pinch of salt .
spices:
1 spoon (soup ) of cinnamon powder ,1 teaspoon ( tsp) ground cloves
½ teaspoon ( tsp) grated fresh ginger½ teaspoon (coffee ) caraway ( kümmel ) ground1pitada nutmeg .2 spoons ( soup) of vanilla essence ,1 tbsp (tablespoons) grated orange peel ( orange part only ) the bitter white pith ,1 spoon (soup ) of lemon peel only the green part of the bitter white pith .
filling:
150 grs . dried fruit washed and chopped into cubes .300 grs . of coarsely chopped or ground nuts , or to the200 grs . various fruit , turkish figs , apricots, prunesyellow raisins , dark raisins seedless dates.All fruits are chopped and pressed flour . Book .
NOTE:
I - Option :
If you want you can use only walnuts, or almonds 600 grs . being 400 grams , ground and 200gsm . chopped fine drizzle .
II - Option nuts with raisins .
III - Option ; nuts, raisins and plums .
How to Prepare the Batter Bread :
Beat brown sugar in a mixer with the butter , add the egg yolks , make the beat , then place the honey, curd and if you need to use whey , buttermilk can be all it is anyway . Book .
In separate , place in a very large bowl the flour , salt, milk powder , baking powder, and spices , make a hole in the center , adding mass mixer , gradually and slowly , to end all mass .
Then add the chopped fruits and floured .Finally the egg whites , mixing until a homogeneous mass . Throw the heavy mass in egg whites gradually and slowly until finished.
Grease the 4 forms with margarine , place parchment paper and re- greasing .The shapes are large cake tin 20 X10 cm .Or 8 forms of small cake tin , or16 individual round molds ( thumbnails) to present itself .Oven preheated to l60 ° C, for about 60 to 90 minutes.Do not open the oven while baking .
Place shapes to bake in a pan aluminum .The bread dough is heavy.Pour in forms less than half , grows too .
Allow to cool in the oven . After leaving cold inside the shape until the next day , covered with a napkin .
The next day pack tightly closed with cellophane and sealed .Save cans tightly closed in a dry and airy .*** If the temperature ( weather) is cold , the durability is up to one year in the can unopened *** .
Note :" Here at home will not last one day," it creates owner.Note :Make one for each guest .Wrap with colored cellophane . Tie a pink ribbon , red , or green and two branches of wheat 10 cm , put the Christmas card and two small balls and one golden one red , or the color of your choice .
You can place each miniature " Christmas Bread " on the Christmas table or separate table , to distribute to guests .It is very elegant and slim .
terça-feira, 19 de novembro de 2013
Braid and Wire Loin Carrot
Braid and Wire Loin Carrot
Braid Loin
ingredients:2 kg of pork loin cut into three equal strips in the direction of length
filling:3 apples peeled , diced cooked1 cup ( tea) of pitted prunes , cut in halfPineapple slices in syrup ( drained) for garnish .
seasoning
2 spoons (soup ) shallow salt2 glasses of white wineHerbs to taste ( sage, mint , parsley) , and others to taste .Withdrawest herbs before filling and preserve the white wine .
How to Prepare :
With meat beater , beat the sirloin strips so that they are very thin .
Mix the apples with prunes , place in the center and along each strip and fold each one in half .With the strips already stuffed , make the braid and drizzle it with a little pineapple syrup .
Place the braid loin in a roasting pan with white wine . Bake in preheated oven 180 ° C covered with aluminum foil , for 40 ' minutes for each pound .
Just before the strip loin from the oven .Remove the foil , to stain .Serve with carrot threads (type egg yarn ) see below .
Wire Egg Carrotingredients:
200 grs . grated carrots1 cup (tea ) sugar½ cup ( tea) of cold water5 cloves2 shins raw4 slices of ginger
Grate a special ralinho to long cord . ( Sold in the markets of central Lapa or SP , or any flea market ) and also supermarket.
How to Prepare :
Return to heat water with sugar , cinnamon, clove the ginger, mix well , do not move while you are on fire .
Leave determine until you have a thick syrup .
Place the wires grated carrots to cook in that syrupWhen carrots are cooked , strain it in a colander and , while hot , use it to decorate all around the loin.Put only ¼ of the recipe. Wire egg carrot .You choose the amount required.
I will post pics later.
Braid Loin
ingredients:2 kg of pork loin cut into three equal strips in the direction of length
filling:3 apples peeled , diced cooked1 cup ( tea) of pitted prunes , cut in halfPineapple slices in syrup ( drained) for garnish .
seasoning
2 spoons (soup ) shallow salt2 glasses of white wineHerbs to taste ( sage, mint , parsley) , and others to taste .Withdrawest herbs before filling and preserve the white wine .
How to Prepare :
With meat beater , beat the sirloin strips so that they are very thin .
Mix the apples with prunes , place in the center and along each strip and fold each one in half .With the strips already stuffed , make the braid and drizzle it with a little pineapple syrup .
Place the braid loin in a roasting pan with white wine . Bake in preheated oven 180 ° C covered with aluminum foil , for 40 ' minutes for each pound .
Just before the strip loin from the oven .Remove the foil , to stain .Serve with carrot threads (type egg yarn ) see below .
Wire Egg Carrotingredients:
200 grs . grated carrots1 cup (tea ) sugar½ cup ( tea) of cold water5 cloves2 shins raw4 slices of ginger
Grate a special ralinho to long cord . ( Sold in the markets of central Lapa or SP , or any flea market ) and also supermarket.
How to Prepare :
Return to heat water with sugar , cinnamon, clove the ginger, mix well , do not move while you are on fire .
Leave determine until you have a thick syrup .
Place the wires grated carrots to cook in that syrupWhen carrots are cooked , strain it in a colander and , while hot , use it to decorate all around the loin.Put only ¼ of the recipe. Wire egg carrot .You choose the amount required.
I will post pics later.
terça-feira, 5 de novembro de 2013
Cod with Coconut Cream Sauce
Cod with Coconut Cream Sauce
ingredients:
500 grs . grs . cod flaked
seasonings :
1 large onion, chopped2 large ripe tomatoes , chopped peeled seeded1 cup of chopped parsley with stems1 yellow 1 red chilli , chopped into thin strips
White Sauce With Coconut Milk :
1 glass of 200 ml of coconut milk100 grs . margarine2 tablespoons all-purpose flour1 cup grated onion
Other Ingredients :
6 beaten egg yolks6 egg whites beaten stiff firm100 grs . grated Parmesan cheese150 grs . large black olives with pits
How to Prepare the Bechamel Sauce :
Bring a frying pan to the fire with the butter until melted , then addonion, leave the fire until wilted , add the flour ,stirring constantly until cooked , add the coconut milk and let the fire by 3'a 5'minutos or until the custard is cooked. Reserve.
How to Prepare the cod :
Leave the shredded cod to soak for 12 hours inchanging the refrigerator water several times .Then drain , rinse again
In a large saucepan sauté the tomatoes with onion andpeppers , add the cod and let the fire by 5 ' 10'Minutos .
Separately , mix the egg yolks with white saucebeats after well mixed add the egg whites .
Join cod with white sauce already mixedwith the other ingredients .Put this mixture in a baking dish large, sprinkle onup grated cheese.Bake 180 ° C until browning .
Before serving sprinkle black olives and chopped parsley .
follows :
White rice or whole baked potato , seasonedwith and olive oil .Cortadinha braised cabbage , or kale saladGarnish with cherry tomatoes and black olives and chopped parsley
ingredients:
500 grs . grs . cod flaked
seasonings :
1 large onion, chopped2 large ripe tomatoes , chopped peeled seeded1 cup of chopped parsley with stems1 yellow 1 red chilli , chopped into thin strips
White Sauce With Coconut Milk :
1 glass of 200 ml of coconut milk100 grs . margarine2 tablespoons all-purpose flour1 cup grated onion
Other Ingredients :
6 beaten egg yolks6 egg whites beaten stiff firm100 grs . grated Parmesan cheese150 grs . large black olives with pits
How to Prepare the Bechamel Sauce :
Bring a frying pan to the fire with the butter until melted , then addonion, leave the fire until wilted , add the flour ,stirring constantly until cooked , add the coconut milk and let the fire by 3'a 5'minutos or until the custard is cooked. Reserve.
How to Prepare the cod :
Leave the shredded cod to soak for 12 hours inchanging the refrigerator water several times .Then drain , rinse again
In a large saucepan sauté the tomatoes with onion andpeppers , add the cod and let the fire by 5 ' 10'Minutos .
Separately , mix the egg yolks with white saucebeats after well mixed add the egg whites .
Join cod with white sauce already mixedwith the other ingredients .Put this mixture in a baking dish large, sprinkle onup grated cheese.Bake 180 ° C until browning .
Before serving sprinkle black olives and chopped parsley .
follows :
White rice or whole baked potato , seasonedwith and olive oil .Cortadinha braised cabbage , or kale saladGarnish with cherry tomatoes and black olives and chopped parsley
Loin Stuffed For Christmas Photos
Loin Stuffed For Christmas Photos
ingredients:
2 pounds fresh or frozen loin
seasonings :
1 cup lemon juice
2 % of the weight of the meat fine salt ( two tablespoons (soup shallow )
1 glass of white wine
4 cloves garlic , cored
Filling I:
200 grs . of sliced ham or sliced smoked turkey breast
200 grs . sliced mozzarella
50 grs . bacon , chopped (optional )
1 large onion, grated
1 cup chopped parsley
1 cup chopped green olives
2 tablespoons capers
1 large apple grated drain in bulk
1 cup of cooked spinach , squeezed and chopped (optional
2 tablespoons cream cheese or cheese grated Parmesan cheese (optional )
1 pinch of salt
How to Prepare the Filling:
Mix in a bowl the onion with the bacon , parsley , olives , capers , grated apple and spinach , and salt .
After the tenderloin open place a layer of ham , put this up the mozzarella and then the other ingredients mixed .
Wrap the tenderloin like a jelly roll , sew with needle and thick cotton string , then tie , giving back the loin with cotton string to not lose shape , or fasten with toothpicks and pass the string several times , until firmly .
Do not forget to take the toothpicks and twine , cut with kitchen scissors .
Filling II:
½ pound of fresh ricotta mashed
100 grs . chopped black plum , or apricot
100 grs . seedless raisins
100 grs . pineapple in syrup drained chopped niggling
2 apples grated drain in bulk
2 tablespoons chopped parsley
1 pinch of nutmeg
1 teaspoon salt shallow
2 tablespoons cheese cream cheese or grated Parmesan cheese
How to Prepare the Filling:
Knead the ricotta with a fork , add the cream cheese cheese chopped prunes , raisins , the diced pineapple, grated apples , parsley , salt and nutmeg.
Mix all ingredients , make a roll and place inside the loin already open, sew with needle and thick cotton string , then tie on the back giving back to the string , not to lose shape . See details above before filling
Filling III :
100 grs . ground of salami or smoked turkey breast ground
50 grs . of bacon (optional )
1 cup grated onion
1 cup chopped parsley
1 cup green olives , chopped
2 boiled eggs and passed through the wringer ( same is passed through the wringer )
4 grated apples in strainer thick
2 tablespoons crushed crackers or stale bread crumbs
2 tablespoons grated Parmesan cheese
How to Prepare the Filling:
Mix all ingredients , place the stuffing , sew and tie the loin like the previous .
How to Prepare the Loin
Cut the fillet in half lengthwise and hold the parts after cutting inside out , or , Ask the butcher to do this for you .
Open the tenderloin like a big steak , if you need to tune the meat pounder , a blanket is great .
Rinse the pork under running water , then season with salt , lemon, white wine and crushed garlic , let stand put 6-12 hours in the refrigerator , in a bowl or pyrex dishes , covered with plastic wrap .
Then remove all dry seasonings well and place the stuffing , sew with needle and thick cotton string , tie with string to not lose shape .
Place the stuffed loin in a roasting pan , lined with aluminum foil with a little of the strained broth , cover with aluminum foil .
Take to bake in preheated oven 180 º C average , put 40 ' minutes for each pound of meat .
Just before taking the tenderloin from the oven , remove the foil and let it brown well .
Serve on a platter with stainless apples stuffed with mashed apples , grape bunch Italy , or canned fruit , pineapple , peaches , figs , pears cooked in small currants , walnuts.
You can also serve with vegetables cooked in butter past
Small whole potatoes , carrots cut into strips , asparagus , hearts of palm , black olives , broccoli etc. .
Spruce around the platter with lettuce leaves .
See photo on my Facebook page
ingredients:
2 pounds fresh or frozen loin
seasonings :
1 cup lemon juice
2 % of the weight of the meat fine salt ( two tablespoons (soup shallow )
1 glass of white wine
4 cloves garlic , cored
Filling I:
200 grs . of sliced ham or sliced smoked turkey breast
200 grs . sliced mozzarella
50 grs . bacon , chopped (optional )
1 large onion, grated
1 cup chopped parsley
1 cup chopped green olives
2 tablespoons capers
1 large apple grated drain in bulk
1 cup of cooked spinach , squeezed and chopped (optional
2 tablespoons cream cheese or cheese grated Parmesan cheese (optional )
1 pinch of salt
How to Prepare the Filling:
Mix in a bowl the onion with the bacon , parsley , olives , capers , grated apple and spinach , and salt .
After the tenderloin open place a layer of ham , put this up the mozzarella and then the other ingredients mixed .
Wrap the tenderloin like a jelly roll , sew with needle and thick cotton string , then tie , giving back the loin with cotton string to not lose shape , or fasten with toothpicks and pass the string several times , until firmly .
Do not forget to take the toothpicks and twine , cut with kitchen scissors .
Filling II:
½ pound of fresh ricotta mashed
100 grs . chopped black plum , or apricot
100 grs . seedless raisins
100 grs . pineapple in syrup drained chopped niggling
2 apples grated drain in bulk
2 tablespoons chopped parsley
1 pinch of nutmeg
1 teaspoon salt shallow
2 tablespoons cheese cream cheese or grated Parmesan cheese
How to Prepare the Filling:
Knead the ricotta with a fork , add the cream cheese cheese chopped prunes , raisins , the diced pineapple, grated apples , parsley , salt and nutmeg.
Mix all ingredients , make a roll and place inside the loin already open, sew with needle and thick cotton string , then tie on the back giving back to the string , not to lose shape . See details above before filling
Filling III :
100 grs . ground of salami or smoked turkey breast ground
50 grs . of bacon (optional )
1 cup grated onion
1 cup chopped parsley
1 cup green olives , chopped
2 boiled eggs and passed through the wringer ( same is passed through the wringer )
4 grated apples in strainer thick
2 tablespoons crushed crackers or stale bread crumbs
2 tablespoons grated Parmesan cheese
How to Prepare the Filling:
Mix all ingredients , place the stuffing , sew and tie the loin like the previous .
How to Prepare the Loin
Cut the fillet in half lengthwise and hold the parts after cutting inside out , or , Ask the butcher to do this for you .
Open the tenderloin like a big steak , if you need to tune the meat pounder , a blanket is great .
Rinse the pork under running water , then season with salt , lemon, white wine and crushed garlic , let stand put 6-12 hours in the refrigerator , in a bowl or pyrex dishes , covered with plastic wrap .
Then remove all dry seasonings well and place the stuffing , sew with needle and thick cotton string , tie with string to not lose shape .
Place the stuffed loin in a roasting pan , lined with aluminum foil with a little of the strained broth , cover with aluminum foil .
Take to bake in preheated oven 180 º C average , put 40 ' minutes for each pound of meat .
Just before taking the tenderloin from the oven , remove the foil and let it brown well .
Serve on a platter with stainless apples stuffed with mashed apples , grape bunch Italy , or canned fruit , pineapple , peaches , figs , pears cooked in small currants , walnuts.
You can also serve with vegetables cooked in butter past
Small whole potatoes , carrots cut into strips , asparagus , hearts of palm , black olives , broccoli etc. .
Spruce around the platter with lettuce leaves .
See photo on my Facebook page
Moroccan Couscous with Vegetables
Moroccan Couscous with Vegetables
ingredients
500 grs.de flour couscousvegetables:3 medium eggplants peeled diced lean3 small zucchini without the stalk , diced1 cup ( tea) of chopped onion and drizzle1 ½ cup ( tea) of grated carrot thick½ chili finger lady seeded and finely chopped white without the ribs . Salt to taste with moderation.½ cup ( tea) of oil. ½ liter of boiling water .How to prepare the vegetables :Put in a saucepan a thread of oil fry the eggplant and go dripping boiling water until it is transparent cooked .Reserve.Do the same procedure with the other ingredients.Let the vegetables cool .Place the flour in a large baking dish couscous , wet with a few drops of cold water .Watch the water quantity is only necessary to moisten , do not add salt , mix well .Add the cooked vegetables , eggplant, zucchini, onion, carrot pepper , mix well .Test salt. Can serve type headlight , or shaped .Place an aluminum form ( form of pudding) tighten .Turn out onto a cake platter dishes. In turn, leaf lettuce and sliced thinly over cherry tomatoes.Serve cold. Do not refrigerate before serving .If left take refrigerator and re- shaping .Remove the couscous one hour before serving.If you want you can add chopped parsley or cilantro .You can change the vegetables , add or see the list below :List of Vegetables:Peppers of various colors diced rawFrozen peas or fresh pea precookedPod diced precookedHearts of palm , mushrooms , artichoke bottom , asparagus canned drained and rinsed .Accompanies fried prawns in shell , put around the couscous already uninformed .You can serve with fish or chicken baked or grilled , even with canned tuna or sardines .
Note :Can put the cooked vegetables " al dente " , that is, almost raw.
ingredients
500 grs.de flour couscousvegetables:3 medium eggplants peeled diced lean3 small zucchini without the stalk , diced1 cup ( tea) of chopped onion and drizzle1 ½ cup ( tea) of grated carrot thick½ chili finger lady seeded and finely chopped white without the ribs . Salt to taste with moderation.½ cup ( tea) of oil. ½ liter of boiling water .How to prepare the vegetables :Put in a saucepan a thread of oil fry the eggplant and go dripping boiling water until it is transparent cooked .Reserve.Do the same procedure with the other ingredients.Let the vegetables cool .Place the flour in a large baking dish couscous , wet with a few drops of cold water .Watch the water quantity is only necessary to moisten , do not add salt , mix well .Add the cooked vegetables , eggplant, zucchini, onion, carrot pepper , mix well .Test salt. Can serve type headlight , or shaped .Place an aluminum form ( form of pudding) tighten .Turn out onto a cake platter dishes. In turn, leaf lettuce and sliced thinly over cherry tomatoes.Serve cold. Do not refrigerate before serving .If left take refrigerator and re- shaping .Remove the couscous one hour before serving.If you want you can add chopped parsley or cilantro .You can change the vegetables , add or see the list below :List of Vegetables:Peppers of various colors diced rawFrozen peas or fresh pea precookedPod diced precookedHearts of palm , mushrooms , artichoke bottom , asparagus canned drained and rinsed .Accompanies fried prawns in shell , put around the couscous already uninformed .You can serve with fish or chicken baked or grilled , even with canned tuna or sardines .
Note :Can put the cooked vegetables " al dente " , that is, almost raw.
domingo, 3 de novembro de 2013
Lombo Recheado Para o Natal
Lombo Recheado Para o
Natal
Ingredientes:
2 quilos de lombo fresco ou
congelado
Temperos:
1 xícara de chá de caldo de limão
2% do peso da carne de sal fino (
duas colheres de (sopa rasa)
1 copo de vinho branco
4 dentes de alho amassados, sem o
miolo
Recheio I :
200 grs. de presunto fatiado ou
fatias de peito de peru defumado
200 grs. de mussarela fatiada
50 grs. de bacon picado (opcional)
1 cebola grande ralada
1 xícara de chá de salsa picada
1 xícara de azeitonas verdes
picadas
2 colheres de alcaparras
1 maçã grande ralada no ralo
grosso
1 xícara de chá de espinafre
cozido, espremido e picado (opcional
2 colheres de queijo catupiry ou
queijo parmesão ralado (opcional)
1 pitada de sal
Modo de Preparar o Recheio:
Misture numa tigela, a cebola com
o bacon, a salsa, as azeitonas, as alcaparras, a maçã ralada e o espinafre, e o
sal.
Depois do lombo aberto coloque uma camada de presunto, pôr cima deste a mussarela e depois os outros ingredientes misturados.
Enrole o lombo como se fosse um
rocambole, costure com agulha grossa e
barbante de algodão, depois amarre, dando volta no lombo com barbante de algodão para não perder a
forma, ou prenda com palitos e passe o barbante várias vezes, até ficar bem
firme.
Não esquecer de tirar os palitos e o barbante, cortando com a tesoura de cozinha.
Não esquecer de tirar os palitos e o barbante, cortando com a tesoura de cozinha.
Recheio II :
½ quilo de ricota fresca amassada
100 grs. de ameixas pretas
picadas, ou damasco
100 grs. de passas sem sementes
100 grs. de abacaxi em calda escorrido picado miudinho
2 maçãs raladas no ralo grosso
2 colheres de sopa de salsa
picada
1 pitada de noz-moscada
1 colher de café rasa de sal
2 colheres de queijo catupiry ou
queijo parmesão ralado
Modo de Preparar o Recheio:
Amassar a ricota com um garfo,
junte queijo catupiry as ameixas pretas
picadas, as passas, os cubinhos de abacaxi, as maçãs raladas, a salsa, o sal e
a noz-moscada .
Misture todos os ingredientes, faça um rolo e coloque dentro do lombo já aberto, costure com agulha grossa e barbante de algodão, depois amarre dando volta no lombo com o barbante, para não perder a forma. Veja mais detalhes acima, recheio anterior
Recheio III :
100 grs. de salaminho moído ou
peito de peru defumado moído
50 grs. de bacon (opcional)
1 xícara de chá de cebola ralada
1 xícara de chá de salsa picada
1 xícara de chá de azeitonas
verdes picada
2 ovos cozidos e passados pelo
espremedor ( é passado pelo espremedor mesmo)
4 maçãs raladas no ralo grosso
2 colheres de sopa de bolacha salgada triturada, ou pão
amanhecido ralado
2 colheres de queijo parmesão
ralado
Modo de Preparar o Recheio:
Misture todos os ingredientes,
coloque o recheio, costure e amarre o lombo igual aos anteriores.
Modo de Preparar o Lombo:
Corte o lombo pela metade no sentido do comprimento sem
soltar as partes depois corte de dentro para fora, ou, Peça para o açougueiro fazer esse
procedimento para você.
Abra o lombo como se fosse um bife grande, se precisar afine com o batedor de carne, fica uma manta grande.
Lavar bem o lombo em água corrente, depois tempere com sal, limão vinho branco e o alho amassado, deixar em repouso pôr 6 a 12 horas dentro da geladeira, numa tigela de louça ou pirex, tampado com papel filme.
Depois tire todos temperos seque bem e coloque o recheio, costure com agulha grossa e barbante de algodão, amarre com barbante para não perder a forma.
Coloque o lombo recheado numa assadeira, forrada com papel de alumínio com pouco do caldo coado, cobri com papel de alumínio.
Levar para assar em forno preaquecido médio 180 º C , pôr 40’ minutos para cada quilo de carne.
Um pouco antes de tirar o lombo
do forno, retire o papel de alumínio e deixe dourar bem.
Servir numa travessa de inox com maçãs recheadas com purê de maças, cacho de uva Itália , ou frutas em calda, abacaxi, pêssegos, figos, pêra pequena cozida na groselha, nozes.
Pode servir também com legumes
cozidos passados na manteiga
Batata pequenas inteiras,
cenouras cortadas em tiras, aspargo, palmito, azeitonas pretas, brócolos etc.
Enfeitar em volta da travessa
com folhas de alface.
Veja a foto na minha página do
Facebook
sexta-feira, 1 de novembro de 2013
Honey Bread Diet
Honey Bread Diet
ingredients:1 ½ cup ( tea) of wheat flour1 cup ( tea) of powdered sweetener½ cup milk cow thin cold½ cup (tea ) of hot water2 spoons (soup ) of corn oil2 eggs - egg whites1 tablespoon ( dessert) shallow baking powder1 teaspoon (coffee ) of sodium bicarbonate dissolved in milk1or 2 spoons (soup ) spoon of cocoa powder orchocolate diet
Other Ingredients :1 tablespoon ( dessert) shallow ground cinnamon1 tablespoon (coffee ) ground cloves½ teaspoon (coffee ) ground ginger or1 tablespoon (coffee ) finely grated fresh ginger1 tablespoon honey essence or vanilla essence oressence of panettone
How to Prepare :In a bowl place the flour, sweetener dissolved in warm water , oil , egg yolks, cocoa, baking powder , cinnamon , cloves, ginger, honey essence , baking soda dissolved in milk , mix all ingredients.Finally add the egg whites , gradually and slowly , mix well , until a homogeneous mass .Grease a rectangular baking dish or small molds with margarine, sprinkle flour .Average Oven 180 ° C for 20 ' to 25 ' minutes or until baking.Test with a toothpick comes out dry palito.Se is baked .
coverage:500 grs . Molten chocolate diet100 grs . melted white chocolate diet to make the decorationMelt chocolate in double boiler or microwave .Cut bread with honey cutter format you want.After bathing in melted chocolate , using the special little fork , tap to drain excess chocolate .Place on a baking sheet lined with parchment paper .Decorate with yarn made with white chocolateIf you want you can put stuffing of sweet milk diet before placing the cover , or fresh milk with melted chocolate .Take the refrigerator for 3 ' to 5 ' minutes to dry chocolateThen put in paper cups .Wrap with cellophane and tie a ribbon if you wantcan put a little flower embellishment .
ingredients:1 ½ cup ( tea) of wheat flour1 cup ( tea) of powdered sweetener½ cup milk cow thin cold½ cup (tea ) of hot water2 spoons (soup ) of corn oil2 eggs - egg whites1 tablespoon ( dessert) shallow baking powder1 teaspoon (coffee ) of sodium bicarbonate dissolved in milk1or 2 spoons (soup ) spoon of cocoa powder orchocolate diet
Other Ingredients :1 tablespoon ( dessert) shallow ground cinnamon1 tablespoon (coffee ) ground cloves½ teaspoon (coffee ) ground ginger or1 tablespoon (coffee ) finely grated fresh ginger1 tablespoon honey essence or vanilla essence oressence of panettone
How to Prepare :In a bowl place the flour, sweetener dissolved in warm water , oil , egg yolks, cocoa, baking powder , cinnamon , cloves, ginger, honey essence , baking soda dissolved in milk , mix all ingredients.Finally add the egg whites , gradually and slowly , mix well , until a homogeneous mass .Grease a rectangular baking dish or small molds with margarine, sprinkle flour .Average Oven 180 ° C for 20 ' to 25 ' minutes or until baking.Test with a toothpick comes out dry palito.Se is baked .
coverage:500 grs . Molten chocolate diet100 grs . melted white chocolate diet to make the decorationMelt chocolate in double boiler or microwave .Cut bread with honey cutter format you want.After bathing in melted chocolate , using the special little fork , tap to drain excess chocolate .Place on a baking sheet lined with parchment paper .Decorate with yarn made with white chocolateIf you want you can put stuffing of sweet milk diet before placing the cover , or fresh milk with melted chocolate .Take the refrigerator for 3 ' to 5 ' minutes to dry chocolateThen put in paper cups .Wrap with cellophane and tie a ribbon if you wantcan put a little flower embellishment .
Assinar:
Postagens (Atom)