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Cake dessert with scalded dough

Cake dessert with scalded dough


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For the dough, it is good to bring the flour in the kitchen in the evening and sift it. The next day, we sift it once more, in the bowl in which we will knead the dough, to be aerated and make a hollow in the middle of it. Heat the milk, without sugar and without salt. In a bowl, crush the yeast and rub it with a tablespoon of sugar until diluted, then add 120 ml of warm, not hot milk and 2 tablespoons of flour. Homogenize the mixture, cover the bowl with a kitchen towel and leave it in a warm place, to activate the yeast well. In the rest of the milk, add the salt, the rest of the sugar and the grated lemon peel and put it on the fire until the sugar melts and reaches the boiling point. We pour it in a thin thread into the flour hollow and mix it lightly with the flour on the edges, just enough to obtain a composition like a ciulama, a little thicker. It will contain a little more than half the amount of flour. Let it cool slightly and take care of the rest of the ingredients. Melt the butter mixed with the oil, rub the yolks with a pinch of salt to accentuate their color, then add them over the scalded and tempered dough, alternately with the raised mayonnaise and mix everything with the flour on the edges. Let's not forget to add the essence. We don't add the melted butter very hot, in fact I melt it with the oil, but I only leave it until half melts, then I lift the bowl off the heat and mix intensely in it, until the butter melts definitively. Knead the dough, first in the bowl, then on the floured table, until well blended, then put it back in the bowl, cover it well with a kitchen towel and leave it in a warm place for about an hour, until it doubles in volume. In the meantime, we take care of the filling. We mix the egg whites, sprinkled with a little salt, then we add, gradually, the sugar and we continue mixing until we obtain a firm meringue. Add, in turn: sifted cocoa, finely ground walnuts and mixed with breadcrumbs and vanilla sugar. Homogenize the composition well and divide it into three. Assembling and baking cake with scalded dough and cocoa filling with walnut We also divide the dough into three and spread it on the floured table, in three thin sheets, which we grease with the filling, sprinkle with chopped or broken walnuts, then roll them. Wallpaper the trays with baking paper and place the rolls of cake with scalded dough in them. Cover them and leave them in a warm place, until the dough doubles in volume. Grease the dough with egg yolk diluted with a little milk, sprinkle poppy seeds on top and put the trays in the preheated oven, at 165 degrees, for 40-45 minutes. I hope you enjoy my recipe cake with scalded dough and try it too!



Paris Brest, sugar-free version

In a bowl, on the fire, put a cup of water, a cube of butter, the sweetener and a pinch of salt. When the water boils and the butter melts, add all the flour at once, stirring vigorously. Reduce the heat to a minimum, and continue mixing and cooking the flour until you get an elastic and homogeneous dough. Remove from the heat and leave to cool.

Once tempered, add an egg, mixing until incorporated. Depending on the type of flour, +/- 1 egg may be needed. The resulting composition must be fine, homogeneous and retain its shape.

The oven is started at 220 degrees C. Prepare a tray with baking paper.

With the help of a pouch, small discs of dough are formed on the baking paper.

If it is easier for you, you can draw discs of the desired size on the back of the paper, to help you when you put the dough.

Bake in the preheated oven at 220 degrees C, the first 10 -15 minutes, then slightly reduce the temperature to 190 degrees C and continue baking for another 20 minutes, until they become brown and light.

Remove to a kitchen grill and leave to cool.

Separately, bake the hazelnuts in a baking tray or on the fire, in a pan, but be careful not to burn them.

Once cooked, place in a kitchen towel and rub lightly. This easily removes the peel and only the clean core remains.

In a mincer, grind the hazelnuts, adding a tablespoon of GS Gold.

The cream is very easy to prepare, lightly mixing mascarpone cheese with Caramella cream. A glossy, firm and very tasty cream will come out, sweet enough. If you want it to be sweeter, you can supplement the amount of Caramella. Half of the chopped hazelnuts are added to the cream, the rest is kept.

The shells are cut transversely, filled with fine cream and garnished with the rest of the ground hazelnuts. Cover with the top shells and glaze with 1-2 tablespoons of Caramella cream. They can be decorated with pre-baked almond flakes.

It is an incredibly fine, fragile and mega delicious dessert. Don't forget to enjoy them with a good coffee to complete the delight.


My mom makes this every Christmas. Easter with sweet cheese, cream and raisins without dough & # 8211 Anyta Cooking. Cozonac Secuiesc (Kürtös Kalács) & # 8211 Anyta Cooking.

I love the hot cake to eat with cold milk. My mother always made a lot of cakes, maybe even too many. Rating: 4.2 & # 8211 295 votes & # 8211 2 hours 10 min.

This cake with walnuts and cocoa is indispensable on the Christmas table and even.


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