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Mix the butter (at room temperature) with the sugar, walnuts and baking powder quenched in lemon juice. Add eggs one at a time, then incorporate the flour.
We get an elastic dough that we keep for 30 minutes. cold.
We spread it on the floured work table, we cut fish, we place them on baking paper in the tray, we bake them at the right heat until they lightly brown.
Let them cool and prepare the white icing.
Beat the egg whites with the powdered sugar using the mixer at the highest speed. Add the lemon juice and continue to mix until you get a thick icing.
Grease the fish with icing, place them on a plate and decorate the cookies with ground walnuts and colored candies.
1 kg of flour
350 g sugar
& frac12 l milk
50 g of yeast
250 g margarine or butter
1 teaspoon salt
1 tablespoon lemon or orange peel
2 packets of vanilla sugar
Method of preparation:
To keep the cakes as fresh as possible, it is recommended mayonnaise obtained from flour scalded with milk. So: boil the milk, and in a bowl put about a cup of flour that you gradually scald with half the amount of milk and mix until you get a paste like sour cream. Add 3 teaspoons of sugar. When this mixture becomes warm, put the crushed yeast lightly. Cover the bowl with a towel and let the mayonnaise grow in a warm place away from the current. Mix well eggs, sugar, flavors (without rum) and salt (keep an egg white for the filling)
In a bowl with flour, put the mayonnaise and the composite with eggs. Stir until all the flour is incorporated, then gradually add the fat (preferably warm).
Leave to rise in the basin covered with a towel. When the mayonnaise triples in volume, add as much flour as necessary to make a soft dough that comes off easily from the edge of the bowl. Knead and beat very well. Then let it rise again until it doubles in volume.
250 g peeled and ground walnuts
5 tablespoons cocoa
1 beaten egg white with 3 tablespoons of sugar
2 tablespoons rum
1 sachet of vanilla sugar
Take a piece of dough the size of a fist and spread a thick sheet the size of a cake tray. Spread the filling on the sheet, roll the sheet or you can weave it with another roll. The dough thus braided is placed in a tray greased with margarine. Do the same until you finish all the dough.
Grease the cakes with egg and garnish with walnut halves, then sprinkle a little sugar. Let them rise again in the wipes covered with a towel, while they turn on the oven over low heat. When the cozonacs have grown enough in the forms, put them in the oven where you keep them for about 45 minutes. Try them with the straw from time to time to see if they are baked inside. And that's it, walnut cozonacs I'm ready!
Broccoli caper it will be opened in the bouquets, then washed under a stream of cold water, following the rest of the peeled vegetables, washed and portioned as desired.
It will boil in a pot suitable (approx. 1.5 l) 500 ml of water with a pinch of salt.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
When the water boils, add it carrot portioned into suitable pieces (2-3 cm) or thick rounds and let it boil for approx 10-20 minutes.
In the middle of the carrot cooking time, add bouquets of broccoli, potatoes cut into cubes, bring to a boil until the vegetables are well softened.
For an even more pleasant taste, it will under onion cleaned and cut fish, in a teflon pan with 2 tablespoons olive oil (about 2-3 minutes, until it becomes translucent).
In the blender kitchen, will be added boiled vegetables, butter cube (to make the soup creamier), juice in which they boiled the vegetables (1 cup), mixing until a fine cream (possibly if it is too thick you can add a little heated milk).
Depending on the taste, the broccoli cream soup can be seasoned with pepper and lemon juice (for a more sour taste).
Broccoli cream soup, will be transferred to individual bowls decorated with crushed almonds (optional), with freshly chopped parsley or optionally with 1-2 tablespoons of yogurt or sour cream.
Optional: Next to it, next to the bowl of broccoli cream soup, you can put it baked toasted bread croutons.
- Put in the bowl 80 g butter and melts 2 min./90°C/speed 2 . Set it aside to cool.
- Put in the bowl 250 g milk and heats 1 min./37°C/speed 1 . *Make sure it has warmed up, this step depends on how cold the milk is used. If you just took it out of the fridge, you can set it directly 2 min./37°C/speed 1 .
- Add 12 g dry yeast or 20 g fresh yeast and mix 30 sec./speed 2 .
- Add 4 egg yolks, melted butter, 40 g oil, 200 g sugar, 1 vanilla essence and mix 2 min./speed 3 .
- Add 600 g flour, 1 pinch of salt and worries 4 min./ .
- uses 10 g oil to grease a large bowl and hands. Put the dough in the bowl, form a ball out of it and let it rise for about 60 minutes in a warm place or until it doubles in volume.
- Put in the mixing bowl clean and dry 300 g nuts and grind 5 sec./speed 5 .
- Wash and dry the bowl well.
- Assemble the mixing butterflies and place the ones 4 egg whites. MAKE 4 min./speed 3.5 .
- Add walnuts, 50 g sugar, 50 g cocoa and mix 30 sec./speed 4 .