Muffins with cherries and apricots
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Beat whole eggs with the salt powder until it doubles in volume, then add the sugar in the rain, butter at room temperature, yogurt, flour, baking powder and vanilla essence, mix well until the composition is homogeneous.
The resulting composition is put in muffin tins, greased with oil and lined with flour, and over the composition we put cherries and apricots.
Put them in the oven for about 15 minutes, over medium heat.
After we take them out of the oven, we let them cool and with the help of a knife we detach them from the edges and take them out of the molds.
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Snails with raisins and apricots
Melt the sugar in the rest of the warm milk, add the melted butter, grated lemon / orange peel and salt. Put the yeast over the two types of flour, the mixture of milk and sugar, the yolk and start kneading by hand or with the mixer (at least 10 minutes), until you get a smooth and elastic dough.
Cover with cling film and leave to rise in a warm place for about 2 hours.
When the dough has doubled in volume, place it on the floured table and spread it in a rectangular shape, about 5 mm thick. Grease the dough with apricot jam, put the raisins on the entire surface of the dough (they can be put in water for 15-20 minutes, then squeeze well).
Roll the dough, starting with the longer side. Cut into slices of about 2.5 cm, place on a tray, lined with baking paper and leave to rise for 30 minutes, during which time preheat the oven to 180 ° C. Bake for 15 minutes. Leave to cool on a grill and serve with honey or vanilla powdered sugar.
Mix 5 tablespoons of sugar, milk, butter, cinnamon, nutmeg, cloves and lemon peel in a bowl over medium heat. Stir until the milk is warm and the butter is melted. Pour into a large bowl and allow to cool to room temperature. At the same time, combine the hot water with the remaining 1 tablespoon of sugar in a small bowl where you pour the brewer's yeast in the rain and leave it to melt for about 10 minutes. Beat whole eggs, egg yolk, brewer's yeast in chilled milk.
In another bowl, mix the salt with the 3 1/3 cups flour. Add the mixture made earlier and knead until a sticky dough is formed. Add the cherries and pistachios. Stir until the dough becomes elastic. If the dough is too sticky, sift the flour over it.
Put the dough in a pan and grease the surface with melted butter. Cover with plastic wrap and let stand for about 2 hours. Knead lightly and leave for another 30 minutes. It is divided into 4 equal parts. Make each part of the dough like a ball. Each ball is divided into 4 pieces and baked in shapes of about 20-30 cm. Cover with plastic wrap and let it grow until it doubles in volume, about 30 minutes.
Prepare the oven and bake at 180 degrees.
Grease the buns with egg. Bake until it turns a yellowish-brown color and then leave to cool.
The icing is prepared as follows: mix the powdered sugar with the warm milk until a more consistent composition is made. If it is too hard, you can add milk.
Draw a cross on each muffin and serve at room temperature.
BRIOSE WITH CHERRIES AND APRICOTS IN 2 COLORS
INGREDIENTS & # 8211 8 pieces
2 large or 3 small eggs
a tablespoon of maple syrup or raw sugar (optional)
2 tablespoons flour
2 tablespoons oil
1/4 vanilla pod
1 teaspoon of carob
2 tablespoons ground almonds
a few cherries
METHOD OF PREPARATION
I whipped the egg white hard with the sugar. (if you use syrup, mix it with the yolks)
Separately I mixed the yolks with the oil and vanilla.
I mixed everything with the mixer, the egg whites with the yolk, and then the flour poured in the rain.
Then without using the mixer I incorporated 1 tablespoon of finely ground almonds.
I put it in 4 forms and put small apricot cubes on top and powdered with 1/2 tablespoon of crushed almonds.
In the rest of the composition I put the carob, mixed and poured into molds.
I sprinkled diced cherries and the rest of the almonds.
I put in 170 gr (preheated) for 25-30 minutes.
At 25 minutes do the toothpick test.
Depending on the oven, the time may differ.
I boiled the potatoes, left them to cool and then mashed them, then added 1 egg over the resulting puree.
I also added flour, I got a non-stick dough from which I started working.
I modeled a ball the size of a ping-pong ball, I flattened it a little, in its center I placed a pitted cherry, I dressed the cherry in dough and I got a bigger ball. After making more cherries dumplings, I switched to apricot dumplings.
I boiled the water and when it boiled, I put the formed dumplings, at first they move lightly with a spatula in the pot of water, because the dumplings tend to stick to the bottom of the pot, then when they rise to the surface they are boiled.
Put the 3 teaspoons of oil in a pan, add the breadcrumbs and lightly fry until they turn brown.
remove from the heat and after 5 minutes add the sugar, vanilla sugar and cinnamon.
The cooked dumplings with cherries and apricots are rolled in breadcrumbs and placed on a plate. Serve hot.
Blueberry and sour cream muffins & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of blueberry muffins it is ideal for summer. If I had to think of one reason I love summer, it would be because of the abundance of fresh fruits and vegetables we find everywhere. And because the other day I found fresh Romanian blueberries, the recipe for blueberry muffins came to mind. It is easy to make, the muffins are delicious, fluffy and fragrant. They are loved by the little ones and you can prepare them for any party.
This recipe is extremely popular in America, so I had to try them and see if they really deserve popularity. After tasting them, I understood instantly and promised myself that I would make blueberry muffins again. I was impressed by the recipe, just as I was impressed by the recipe muffins with strawberries. The base was a little different, but I changed it to my taste and reduced the amount of sugar. I added extra lemon peel and I did well because I got some muffins with extremely fragrant blueberries.
The blueberry muffin recipe is an easy one to make and somewhat classic. Only the addition of sour cream is uncharacteristic but extremely suitable. The sour cream makes the muffins extremely fluffy and does not allow them to dry. Even the next day, the muffins remained just as fluffy and soft, as if they had just been taken out of the oven. I really like muffins, especially those with fruit. Instead of blueberries you can put any fruit you want. Strawberries, raspberries, currants, apricots. It's important that you like it.
The strawberry muffin recipe is my favorite, but I also like the salty ones like the strawberry muffin recipe muffins with cheese. This blueberry muffin recipe confirmed to me once again why I like muffins. They are extremely soft and fluffy, fragrant, they are very easy to transport and eat, they are extremely versatile and easy to prepare. Only good for picnics or at the office. These blueberry muffins are also very good for parties, for breakfast or for a snack, along with a latte.
Muffins with jam
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250 gr flour
70 ml oil
10 gr baking powder
80 gr sugar
1 pinch salt knife
100gr jam (or chocolate cream)
Method of preparation
First of all, we turn on the oven to heat it well. In a bowl, mix the eggs, oil and yogurt. Stir vigorously and then add flour in the rain, previously mixed with salt, sugar and baking powder.
Homogenize the composition well. Grease the muffin tins with butter or cover them with special paper, put in the shape about a tablespoon of dough, a little jam or chocolate cream, then fill with dough (Be careful not to fill the forms to the brim, keep in mind that due to baking powder increase their volume by almost half the amount poured into molds). Put in the oven for a maximum of 20-25 minutes on medium heat.