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It's not even possible !!
- 100 ml water
- 250 gr brown sugar
- 100 gr butter
- 250 gr milk powder
- 50 gr cocoa
- 1 teaspoon free of rum
- optional walnuts, cranberries, raisins, etc.
Preparation time: less than 30 minutes
RECIPE PREPARATION How to make homemade chocolate - video recipe:
In a saucepan, boil the water with the sugar. When it starts to boil and the syrup binds a little, add the diced butter and mix gently until it melts. We took the pan off the fire.
In a bowl, mix the powdered milk with cocoa, until the two ingredients are homogenous. Then add the sugar syrup and mix lightly, until all the ingredients are well incorporated. At the end we add the rum essence.
It is covered with food foil in a rectangular shape, it can also be a cake tray. Pour the homemade chocolate into the mold and leave it in the fridge for 8 hours or better overnight.
Optionally, you can add pieces of nuts, cranberries or raisins to the chocolate at home.
200 g dark chocolate,
150 g sugar,
80 g flour,
150 g butter,
The oven is preheated to 200 ° C.
Melt the chocolate together with the butter, in a bain-marie (a larger bowl with water, then put in it the bowl in which we have the ingredients). Stir continuously, over medium heat, until everything melts well and becomes a light cream.
Beat the eggs well with the sugar, then incorporate the flour.
Then add the chocolate, mix well until a homogeneous paste is formed.
Grease a cake pan with butter and line with flour. Pour the pasta into the pan.
Place the pan in the oven over low heat for 30 minutes.
HOW TO MAKE MACARONS - FRENCH RECIPE STEP BY STEP
Are you in love with macarons as much as I am, but you still don't have the courage to prepare them or they didn't succeed at home exactly as you would like ?! I understand you perfectly and I hope my tips on how to make macarons will help you. Not for nothing, but I still remember my moments of sadness and disappointment when the beloved macarons I was waiting for did not come out. So much so that we don't even realize that the experience is the key and the secret of the little chichites that I had to discover from repeated attempts. The stove was not to blame, although, believing that it was the culprit, I did my best to replace it with a new one whose electric oven was able to maintain a constant and suitable temperature that I thought I needed.
Each of you knows your own and you can adjust the temperature and position of the macaroni trays so that you can figure out for yourself how best to do it. Especially since from the ingredients below you will get almost three trays of shells that can be divided into as many tranches as possible to help you identify the right baking conditions.
This may be one of the reasons, but if you have not identified the others, it is too unimportant, because you can do it in no time. If a macarons is too wet and does not dry on top even after an hour and a bit of waiting, you will not get in any form a long-awaited "foot" but only some flattened and thin meringues, cracked on the surface or sticky inside that at least you can't easily detach them from the baking sheet.
Well, I think I have to convince you that making macarons is not nearly as difficult as you imagined, and you don't have to be a great pastry expert to be as successful as you can be. Be confident and persevering because you only need five ingredients, a little patience and enough perseverance to get what you wanted.
You can start with the recipe for macarons with chocolate cream in which I used an Italian meringue. There I shared the method of the basic recipe in as much detail as possible, but I think it will seem much easier to you this French recipe that I will present here step by step.
MACARONS - BASIC FRENCH RECIPE
- 100 gr. white (3 white)
- 170 gr. powdered sugar
- 100 gr. ground almonds (almond flour)
- 15 gr. cocoa (if you don't want them with cocoa, increase the amount of almond flour by 15 gr.)
- 35 gr. granulated sugar
- 1 teaspoon lemon juice (optional, for meringue)
- food coloring (depending on preferences)
List of necessary tools:
- kitchen scale - will help you to observe as accurately as possible the amount of ingredients in the recipe
- a fine sieve
- a manual mixer or a food processor
- two bowls - one would be indicated to be made of stainless steel (it will help to obtain a perfect meringue)
- silicone spatula
- disposable or silicone pastry bags whether or not provided with a round tip of approximately 5-6 mm. thickness
- baking paper or special silicone mats for macarons
Macarons preparation method - French recipe step by step:
1 If you don't have almond flour, no problem. Buy almonds and grind them very finely in a coffee grinder. The ones with peel can be used only for the ones with cocoa because even if you strain them through a sieve, they will still change the desired color. Raw almonds in shell can be soaked in hot water for 4-5 minutes and then peeled very easily. Allow them to dry well for at least 7-8 hours and then grind.
2 As for egg whites, it is said that it is not recommended to use them while they are still fresh, but only after you have kept them in the fridge for a day to 5 days. It's partly true, but I used them as soon as I separated them from the yolk and I don't think it influenced my recipe. It is important that when we prepare the meringue to leave them at room temperature for at least an hour.
3 Sift the ground almonds a few times to remove any larger pieces and then sift the cocoa powder and powdered sugar. Set the bowl aside.
4 Put the egg whites in a stainless steel bowl well cleaned of other fats or drops of moisture and mix for a few seconds. If you want, you can also use a drop of lemon juice. Add the caster sugar in two or three batches and mix continuously until you get a dense and fluffy white meringue with stiff tips.
5 If you plan to make macarons of a certain color, now is the time to add the dye. The amount of cocoa provided in my recipe can be replaced in this case with 15 grams of almond flour.
6 Add a third of the dry ingredients over the French meringue, then take a spatula and incorporate it completely. Try to combine the ingredients carefully using the widest possible movements in which you can pass with the spatula both on the edge of the bowl or on the bottom and through the middle of the meringue so that they are very well homogenized.
7 Add in two separate tranches the difference in powdered sugar combined with almond flour. After mixing them very well, continue to fold the mixture very carefully 5-6 more times. If it does not flow in a uniform and continuous ribbon from the spatula, a few more folds are needed.
8 You will get a slightly softer and more glossy composition that flows evenly from the spatula. Also notice how it reintegrates in just 20-30 seconds into the remaining mixture in the bowl. However, I recommend that you do not insist on excessive mixing because the composition can become too thin. There will be no way to fix it… Better leave the mixture a little firmer and imagine that when you place them in the trays they will keep for a few seconds the delicate motions left by the top of the pos used.
9 Put the composition in a pos after which prepare the trays lined with baking paper or with special silicone mats. For baking paper you will need to draw with a ring or a glass as small as possible the desired dimensions of macarons of about 2.5 - 3 cm, leaving enough space between them so that they do not join with each other. Turn the baking paper over and prepare the pos that must be kept perpendicular to the tray and as close to it as possible to obtain fairly uniform and round shapes of macarons. Quickly pick it up and then form the next macarons.
10 Don't be impatient if the above motives remain. Hit the countertop a few times and they will disappear with the air bubbles that are still in the composition. Leave the shells to dry for at least 30 minutes or a maximum of 1 hour and test them from time to time by touching them with your finger. The humidity in the room is very important, so I recommend you avoid it as much as possible. Only when the surface of the shells is very well dried and do not stick to the finger can they be put in the oven.
11 Set the temperature to 150 ° C in advance if you have an electric oven, or to 160-170 ° C if you have a gas oven. Depending on the oven, the tray can be placed on the middle shelf or a little below the center of the oven and only one tray is inserted in the oven.
12 The average baking time is between 13 and 16 minutes depending on the oven, but I baked them for 15 minutes at a temperature of 150 ° C. Remove the shells from the oven and let them cool in the pan for at least Ten minutes. If they were cooked perfectly, they will come off easily and will have a smooth surface.
13 Allow them to reach room temperature before assembling. Anything can be used as a filling depending on your preferences. You can use Nutella, or a quick chocolate ganache and, why not, a special salted caramel filling.
For the chocolate ganache:
Melt the ingredients in a bain-marie and let the composition cool well in the refrigerator before use.
For the salted caramel filling:
- 100 gr. butter
- 100 gr. Brown sugar
- 100 ml. whipped cream
- ¼ teaspoon salt
Put the butter and sugar in a small pan on the stove and let them boil over medium heat for 2-3 minutes. Gradually add liquid cream and salt, then bring to a boil and simmer for about 5 minutes. Allow the caramel to cool to room temperature, then transfer it to the refrigerator to harden.
Assemble the macaroni shells and place them vertically in a box, avoiding keeping them on top of each other.
Arm yourself patiently and wait until at least the next day. Macarons are recommended to be eaten after at least a day to become even tastier. It will be soft on the inside and crispy on the outside, and the filling will blend perfectly into its aroma.
Ingredients Vanilla ice cream
- 2 yolks
- 2 whole eggs
- 1 pinch of salt
- 400 ml. of milk
- 400 grams of whipped cream
- 2 natural vanilla pods
- 8-10 tablespoons sugar (to taste)
Preparation Vanilla ice cream
1. The vanilla pods are grown lengthwise and the seeds are scraped with the tip of a knife. The vanilla seeds together with the pods are put in a saucepan together with the milk. Heat the milk on the fire until it sticks to the surface and is about to boil. Remove the pan from the heat and cover with the lid. Let it rest for 30 minutes, to infuse the vanilla in the milk and make sure we get a fragrant vanilla ice cream.
Remove the vanilla pods after the infusion time. You can also strain the milk to remove the vanilla seeds, which I do sometimes, otherwise my family reproaches me for making & # 8222 ice cream with ants & # 8221.
2. During the rest of the milk with vanilla, in a large bowl beat eggs and yolks with salt powder and all the sugar until a thick cream is formed.
3. The strained milk is poured back into the pan and heated on the fire until it starts to boil.
Pour the hot milk over the egg cream, little by little and beating constantly, until it is completely incorporated. Transfer the milk cream and eggs to a saucepan and put on low heat, stirring constantly, until it thickens enough to cover the spoon with which it is mixed.
4. Pour the fluid cream obtained in a large bowl, let it cool a little and add the whipped cream (unsweetened and unsweetened), stirring until well blended. This is the basic composition for vanilla ice cream, which is left to cool to room temperature, then refrigerated for at least 1-2 hours, preferably overnight.
How to make sushi at home & # 8211 vegetarian maki recipe
Who doesn't like sushi? We all know that it is one of the most beloved dishes of Japanese cuisine and the good news is that this dish is not only tasty, but also mega healthy. This preparation contains low amounts of cholesterol, few saturated fats and very few allergenic foods. Furthermore, alga nori it is particularly rich in iodine, calcium, magnesium and iron, soy sauce is rich in protein and iron, ginger is a natural antiseptic that helps increase immunity and wasabi has strong antioxidant and digestive properties.
Today we will reveal the secret ingredients of a perfectly homemade maki sushi. You only need a few minutes of patience and you will be able to enjoy this delicious dish directly from the comfort of your home whenever you want and not only when you order it from the fast delivery restaurant. Siii & # 8230 we give you another tip: it is much cheaper that way.
How to make broccoli soup (video)
Eating broccoli daily would be one of the healthiest habits you could have at the table. Because broccoli is one of the ingredients with the highest nutritional value (rich in carbohydrates, vitamins and minerals) I want to inspire you with a soup recipe that is simple and looks good (I like the colorful ingredients on the plate).
To see how easy it is to make broccoli soup, I recommend you watch the video, and for those who prefer the recipe in the picture and text, I will insert it here as well.
In the video recipe for broccoli soup, there are ingredients and other vegetables that are not usually put in it, but I added them for taste and because I did not have the chicken or vegetable soup concentrate (stock) . Basically, celery and carrots (even potatoes) are optional if you already have the soup concentrate and do not have to put water.
But let's see what the delicious broccoli cream soup involves.
Broccoli soup ingredient:
1/2 packet butter (about 125 grams)
2 diced potatoes of the right size
half a celery or a small celery
How to prepare broccoli soup:
1. In a well-heated bowl, melt the butter and sauté the onion.
2. Season the celery and carrots.
3. Pour the flour and mix continuously so that it does not stick.
4. Add water or chicken or vegetable soup. (in other countries there is a stock of chicken or vegetables ready to buy)
The filming was done in the kitchen of ReteteTV, made by Euphoria Kitchens Hall.
First, make coffee harder than you usually drink. Let it cool, then put the first four ingredients in a blender and mix at high speed for about 30-45 seconds. Pour the frappuccino into a tall glass, decorate with whipped cream and chocolate syrup and add a drinking straw. For a more interesting experience you can add other syrups.
Refreshing, fragrant and delicious, the homemade version of a Frappuccino quality will surprise you with its creamy texture. Pamper yourself with this delicious recipe!
Homemade chocolate with powdered milk was one of the favorite sweets in childhood. Grandma used to make it for us quite often, sometimes simple, sometimes with nuts or hazelnuts, with vanilla or rum. After Grandma couldn't make us her delicious chocolate, it was my turn to learn how to make it.
We buy it very often from the confectionery, I don't know if you remember, but there were 3 types of chocolate bars: with cocoa, with white chocolate and two-tone bars. The chocolate bar, at that time, was one of my favorite sweets, I couldn't wait to get some pennies from my family to go and satisfy my appetite. And, I admit, for the sake of the old days, when I arrive in the country, I always buy a chocolate bar. Of course it doesn't taste like homemade chocolate, but it tastes like childhood.
The homemade chocolate recipe is very simple, but if we want to get a perfect consistency we must pay attention to sugar syrup. Depending on its consistency, we will get a softer chocolate or one with a denser consistency.
I don't like it very soft or very hard. For me, the perfect consistency of homemade chocolate is somewhere between soft and hard. Commercial chocolate bars have always been too crumbly, however we eat them with great appetite.
I received a lot of questions: Can I make homemade chocolate with baby milk powder? I recommend whole food powdered milk, especially for sweets, it has a different composition than the one for babies.
Tips for homemade chocolate as it used to be
- The butter must be greasy, at least 80% fat, for a chocolate that is neither too soft nor too hard.
- I recommend whole milk powder, confectionery, for sweets, not baby milk. We will get a different taste if we use the latter.
- Homemade milk powder chocolate tends to harden fairly quickly, so follow exactly the steps in the preparation method to avoid this.
Of course, homemade chocolate is much better and healthier than the one you bought, so I recommend you try this homemade chocolate recipe with nuts and hazelnuts.
Ingredients for Homemade Milk Chocolate Powder (Tray 18 & # 21512 cm)
- 250 g whole milk powder
- 125 g fatty butter (82% fat)
- 100 ml water
- 40 g cocoa
- 150 g sugar
- 2 sachets of vanilla sugar
- 1 vanilla pod
- 60 g roasted hazelnuts
- 30 g roasted walnuts
- 10 g raisins
- 1 pinch of salt
How to make milk chocolate powder & # 8211
- Put the sugar, vanilla sugar, salt and water in a saucepan over medium heat, and mix until the sugar is completely melted. We will notice that small bubbles will form in the center of the sugar syrup which will gradually expand and cover the entire surface of the syrup. When we notice that a white foam has formed on the surface, we count 5 minutes, no more, and turn off the fire.
How do we know if the syrup has the ideal consistency?
To find out if the syrup has reached the ideal consistency, we drip a little syrup into a glass of very cold water. I recommend doing this once a minute, after noticing the white foam formed above the syrup. Initially, the drops will spread in the glass of water, but after a few minutes, they will keep their shape when they come in contact with cold water. When we notice this, we put out the fire.
Macarons & # 8211 original recipe
Macarons, the most beloved cakes, can be made very easily at home. You don't have to be an experienced confectioner to prepare the tastiest dessert at home. Macarons are loved by the little ones, so if you want to surprise them, here's what to do.
Recipe for Macarons
Macarons, sweet and colorful, are often presented at lavish events. Fortunately, you can now prepare them very easily at home. Here's the recipe for Macarons. What are the steps you need to follow for the delicious cakes.
Preheat the oven to 150 degrees Celsius. Put the egg whites in a medium bowl, washed and dried well beforehand. Powder the vanilla sugar through a sieve slowly. Mix with the electric mixer until the composition becomes so strong that it does not flow if you turn the bowl upside down. Continue to stir for another 1-2 minutes.
Add the dye and mix for about 20-30 seconds. In a separate bowl, sift through the sieve the almond flour, powdered sugar and salt & # 8211 because you needed a composition as fine as possible. Then, through the same sieve, sprinkle the powder obtained over the egg white composition. Mix slowly with a spatula (about 40-50 times) until the mixture becomes silky and viscous.
Then pour the whole composition into a pocket without leaving air gaps in it. Place a non-stick baking paper on a tray. With the posh pour the mixture, at a distance of 2-3 cm, because the macarons will increase their diameter. When pouring the composition, be sure to do it firmly, this way you will prevent any cracks. After filling the tray, hit it slowly on the table, 3 times, to widen the & # 8222mittens & # 8221, thus giving them the well-known shape of macaroni. Put everything in the oven for about 20 minutes.
- If the macarons come out cracked, it means you've mixed less than you should.
- If the macarons come out too flat, it means you've mixed too much.
- If when you try to lift a macaroni out of the pan, it separates, it means that you still had to leave them in the oven.
Macaroni filling it's simple.
Boil the sweet cream, melt the chocolate in it and mix slowly until the cream is formed. When they cool, and the cream and macarons, with the help of a fork, pour the cream on a macaroni and stick, slowly, to another macaroni.
The recipe may seem complicated, but above I have revealed every step you need to follow. You will definitely be able to prepare the best Macarons cakes.