Bambas de nata y chocolate

Ingredients:

• For sneakers ( slightly adapted from mass blog " The temptations of the saints" ) :
• Sourdough 200 g : 125 g of bread flour, 75 ml of water , 25 g of fresh yeast
• 400 g of flour medium strength ( see notes )
• Sugar 100 g
• 1/2 tablespoons honey
• 75 g butter at room temperature
• pinch of salt
• 2 eggs
• 125 ml water
• For the chocolate glaze :
• 200g icing sugar
• 75 ml of water
• 150 g of chocolate to melt
• For the whipped cream :
• 200 g whipping cream , very cold
• 2 heaping tablespoons sugar

Preparation:

• We will begin preparing the sourdough . Mix all ingredients form a ball, and we weigh in a bowl, covered with a cloth , until the dough doubles in volume ( about two or three hours). Once the sourdough list, mix it with the remaining ingredients of the mass of the sneakers , except butter, and knead well .
• Then add the butter and continue kneading until the dough is elastic and homogeneous
• We form a ball , put in a bowl, and let rest in a warm place covered with a cloth ( I usually use the microwave off!) For a couple of hours
• After this time, a little crush degas the dough and divide into portions of approximately 80 g . We form a ball with each . The have on a baking tray lined with baking paper , and crush slightly flattened shape to have to leave you to rest covered with a cloth , while preheat the oven to 180 º CBake about 10 minutes , remove from oven and let cool on a rack
• To prepare the icing, mix first the sugar and water , and put to boil. When we boil , add the chopped chocolate, and stir until well blended .
• We introduce the cold and sneakers at a time in the chocolate icing , just the top. Turn to remove excess chocolate . Leave coverage solidify before filling and garnish with some chopped peanuts if desired.
• To prepare the whipped cream filling, put the cream and sugar in a large bowl and beat with electric beater at low speed until well mounted .
• We opened the sneakers in half , cutting with a serrated knife and fill generously with whipped cream

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Chocolate glaze, Egg, fresh yeast, Home made, Honey, Whipping Cream,

Shekerbura

Preparation: 30 minutes

Cooking time: 30 min

Servings: 24 shekerbura

Ingredients

• For the filling:
• 200g ground almonds
• 150g icing sugar
• 30 ml water
• ground cardamom (optional, not used)

For the dough:

• 250 g butter, cold, cut into squares
• 500 g flour
• 1 egg
• 120 ml water

Tools:

• Pliers or crimpers (optional)            

• Preparation

1. We started preparing the filling. In a bowl mix the ground almonds with the sugar, add the water and knead with hands to form a dough. Booked covered with plastic wrap
2. Now prepare the batter. In a food processor (in 6 speed 15 sec) or your hands, mix all ingredients into a homogeneous mass.
3. Divide the dough into 24 portions, and give them pellet form
4. Store them in the refrigerator covered with plastic wrap for an hour or two
5. After this time, preheat the oven to 180 º C and took the balls from the refrigerator
6. With a rolling pin, stretch each ball. Using a round cookie cutter or a plate of coffee, cut a circle of dough.
7. We put a teaspoon of filling in the center of the circle, and close the edges by pressing with your fingers to seal, shaping of dumpling dough to
8. Decorate the edge of the dumpling (called "repulgue") slowly folding it inward slowly and pressing with fingertips (best watch the video if you do not know how, 2.20 min). We will repeat the process, and leaving the shekerbura on a baking tray lined with baking paper, and covered with plastic wrap, so it does not dry out while we prepare all the pies
9. We now turn to decorate shekerbura with tongs or crimpers . Here we can choose the design you like best, depending on the shape of our crimper and design we want to do. My crimper was straight and jagged, and opted for a zigzag design
10. Let the dough by pinching with tweezers, without fear, but being careful not to pierce it, and making straight, horizontal, or diagonal lines as prefer. Once a line, do other then changing the meaning. It's pretty simple, really
11. Once all shekerbura ready, bake about 30 minutes
12. Remove from oven and let cool. If we have not decorated with tweezers, sprinkle with icing sugar before serving
13. They can be stored several days in an airtight container.

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Almonds, DESSERT, Home made,

Simple chocolate cake

Preparation: 10 minutes
Cooking time: 20 min
Servings: 1 pie 20 × 30 cm, about 12 people

Ingredients
For the cake:

• 1 1/2 cup plain flour
• 3 tablespoons of pure cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 5 tablespoons sunflower oil
• 1 teaspoon vanilla paste
• 1 teaspoon vinegar
• 1 cup water

For the chocolate coating (optional):

• 200 ml water
• 2 level tablespoons of cornstarch (20 g)
• 250 g of black chocolate (without milk), chopped

Preparation

1. Preheat oven to 180 ° C and began to prepare the cake.
2. We put in the baking tray (20 * 30 cm) dry ingredients: cocoa, sugar, flour, baking soda and salt, and mix until blended. With your finger, make 3 holes in the mix: in one of the holes pour the oil in another vanilla, and vinegar in the last
3. On the set pour the cup of water, and stir gently with a spoon until blended ingredients.
4. Bake 20-25 minutes (if you use a smaller pan will have to increase the time to 30-35 minutes)
5. Remove from oven and let cake cool
6. Meanwhile, prepare the cover
7. Mix water and cornstarch, stirring until no lumps
8. We heat this mixture in a saucepan, over medium low heat. Add the chopped chocolate, and stir constantly until completely melted
9. Remove from heat, stir a little to temper, and pour over the cake we had previously prepared (which should already be cold!) Leave in the fridge until the chocolate coating (several hours or overnight) to solidify
10. We keep the cake in the refrigerator until consumption, covered with plastic wrap so it does not take odors (preferably taking it 15-30 minutes before eating, but not required). At serving time, garnish using a template (if you have no template, you can print the image you like in a cardboard or foil, and cut).
11. To decorate, simply place the template on the cake and sprinkle with powdered sugar strainer until all the gaps. We removed the template and serve!

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Black Chocolate, Cake, Chocolate, DESSERT, Home made, Mini Cake,

Curly Pasta Chocolate

Preparation: 15 min

Cooking time: 10 min

Ingredients

• 250 g butter, ointment (soft)
• 100g icing sugar (luster)
• 2 small eggs, at room temperature (about 100 g eggs)
• 350 g flour
• Pinch of salt

For stuffed pasta

• chocolate bars (see notes)
• icing sugar for dusting

For pasta with vanilla cream and chocolate coated

• Sugar 70 g
• 35 g water
• average vanilla pod. (You can use vanilla liquid, paste, powder ...)
• 125 g of butter cream (soft)
• 100 g of black chocolate to melt

Equipment: pastry bag with curly tip.

Preparation

1. Preheat oven to 180 º C. Prepare a baking tray with baking paper forrándola. We hold the baking paper with some weight, or zeal, as if not move when she put the dough in the pastry bag.
2. We began to prepare the mass of curly pasta. So we beat the butter and sugar until very fluffy (a minute or two with electric beater rods).
3. As we continue whisking, add the eggs one without adding the second until the first is fully integrated. If the eggs are cold, the butter will seem short. This is solved if you keep beating, but in any case to prevent, better lay eggs at the same temperature than butter.
4. Add the flour and pinch of salt, and mix just enough to combine.
5. We spent the mixture to a pastry bag fitted with a curly tip.
6. Putting the icing set at an angle of 45 ° to the tray, let escudillando (by dispensing) dough into strips about 7-8 cm on the baking paper. We should seek to exert a uniform dough strips are uniform pressure. We should make a separation between the covers and that in the furnace and melted butter cookies expand slightly.
7. Bake about 10-12 minutes
8. Out of the oven and let cool on a rack
9. Meanwhile, prepare the buttercream vanilla. Boil the sugar with the vanilla bean and water in a saucepan. When boiling, leave a minute, and retired. Let cool until it is room temperature. We open the vanilla pod and removed the seeds with the tip of a knife, mixing with the syrup. Beat butter with electric beater rods, and we're adding while the syrup in a thread (remember, not hot or the butter would melt!).
10. We continue beating until the buttercream is whitish and fluffy. Spent the cream to a pastry bag fitted with a round tip 1 cm (you can do it with a spoon, but with the manga it takes less time and less stain). We put a strip of cream on the flat side of half the pasta. Cover with the other half, so they are pressing the two halves together and the filling is well distributed. Booked in a cool place while preparing the chocolate coating.
11. We melt the chopped chocolate in a microwave for 30 to 30 seconds, stirring each time. We dip the ends of the pasta in the melted chocolate, first one side and then another, dropping the excess chocolate. Let cool pasta in the refrigerator until the chocolate has solidified (about 10 minutes), and we keep pasta in an airtight container in a cool place until consumption.
12. To prepare the stuffed version, vary the processing from point 6With an angle of 90 ° relative to the tray (for the dough out broader) escudillamos dough strips. The strips should be slightly longer than the chocolate bars that we will use.
13.  We put a bar of chocolate on each strip of dough and press lightly. We take the pastry bag again, and again with an angle of 90 º, cover with another layer of chocolate dough strip, making sure it is covered.
14. Bake about 12 minutes
15. Remove from oven and let cool on a rack. A cold time, sprinkle with icing sugar, and retain in an airtight container until consumption

NOTES:

• As long as you prepare biscuits, use two baking sheets together (glued to each other), so we avoid burning too much pasta underneath. If only using a tray, you probably need to reduce the cooking time, at least in my oven
• To handle sleeve comfortably when escudillar pasta, I recommend not fill it with all the dough, but throw two or three times
• For best results in a totally stuffed pasta, it is important to use a chocolate that does not burn in the oven. If you can not get it, you can use chocolate to melt and shape of bar using a pastry bag and a straw soda as seen in this photo To unmold chocolate bars, or cut the straw, or we hold the straw with a hand, push the chocolate while at the other end with a skewer or the like
• I tried to fill these compounds jam and nutella too, and are very rich, but the look does not stop being perfect, as they are two stuffed semi, and cover with the top layer of dough one part goes through the side . It is therefore recommended that the filler is rigid so it is well covered (for example, you can use strips of frozen nutella)
• The pastas are richer when they are freshly made (especially the stuffed, if the sockets when the chocolate is still slightly molten., But perfectly preserved (with cream filling) for a week stored in an airtight container in a cool place

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Chocolate, Continental Menu, DESSERT, Home made, Icing, International Cuisine, Pasta preprations,

Light currant jam and ginger recipe

In preparing it I used little sugar to be a real light jam or light, with the peace of mind given it a fact for ourselves product , to which I added a little more flavor with a few pieces of fresh ginger that have flavored so my amazing breakfast every morning.

Ingredients for two jars of jam

• 400 gr of fresh currants
• 125 g sugar
• 50 ml of water
• 20 grams of fresh ginger

How to make a light currant jam and ginger

1. Carefully wash currants and twigs desgranamos they come.
2.  We weighed the berries and put them in the pan in which to cook the jam go. 
3. Add a little less than one third the weight of currants in sugar.
4. Add the water and put the saucepan. We give a circular to integrate the ingredients well and we start movements peel the ginger . It's easy to do it with the edge of a spoon. If you do not find ginger you can use fresh dry ginger powder to find in the supermarket.
5. Chop the peeled ginger and incorporate into cooking with gooseberries and let the whole simmer for fifteen or twenty minutes . I grind in the blender and we put in glass jars that we sterilized.
6. If you are going to use the jam immediately, you can store them in the fridge and wont spend before they go bad.
7.  If you want to save for later jam, it is better that you be close to empty , baking closed jars in a pressure cooker for ten minutes.

Tasting

Both breakfast time as if you use for baking recipes for snack time, this ligea currant jam and ginger will let you enjoy as quirky as this red fruit flavor without remorse caused by excess calories.

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Continental Menu, DESSERT, Fruit Jam, Home made, International Cuisine, Jam,

How to make home made apple jam

Indeed, preparing homemade jam is pretty easy , and even apple pectin it contains enough not to need any thickening and it is a fruit that practically melts alone, so with very little effort will get a rich homemade apple jam.

Ingredients

• 750 g (about three pieces) tart apples (Granny Smith or Pippin)
• 250g sugar
• 1/2 lemon
• 25g butter
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• optionally vanilla or vanilla sugar .

How to make homemade apple jam

1. We started by washing, peeling and slicing apples . 
2. The flesh place it in a large pot with the juice of half a lemon, while the skins and hearts of apples put them to cook with a little water in another saucepan. 
3. After five minutes, drain them and, with the help of a spoon or a set of two sieves, we get them juice.
4. This will help thicken the jam easily.
5. The next step is to put the pan with the juice from the skins into the fire, and incorporate the sugar. 
6. The amount of sugar is between about 45% and 65% of the weight of the already sliced ​​apples. In my case, the three apples out about 500g of chopped and peeled apple.
7. Now turn up the heat and, stirring constantly, c'mon roasting until sugar caramelizes . At that point, remove from heat, add the butter and, stirring constantly, pour caramel over our apples, which were waiting in the pot with the lemon game. 
8. All this is important to do it quickly, otherwise the caramel will harden.
9.  The last step is to cook the apples with candy until the jam . 
10. The first five minutes should have high heat and stir frequently, to then gradually lowering it until just over half an hour we jam our list (time depends on the desired texture).
11.  Do not worry about the apple pieces as you go baking they will go undone, and if we do not help stirring vigorously.

Tasting

The homemade apple jam is, how could it be otherwise delicious. Remember a little plum jam, although slightly more acidic. My advice is that you will keep in a pot and selléis water bath, so will last longer.

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Home made, Jam, Tart,