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Beat the butter after adding the sugar and the 3 eggs, add the vanilla essence and vanilla sugar but also the flour and mix well.
If necessary, add more flour, a good spit dough should come out.
Keep it cold for about 30 minutes, after which it is stirred and in the middle of each flower, put a piece of shit. Bake in a hot oven until golden.
While they are hot, pass them through powdered sugar.
American cookies with chocolate & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of American cookies with chocolate is absolutely wonderful. I saw them in all the American movies as a child and I was really curious about their taste. All the mothers prepared them for their children and I watched with admiration the trays full of cookies with chocolate drops. Since then I always wanted to be able to prepare them myself and to be able to taste them with a glass of cold milk. Luckily for me, I took courage and tried them for the first time. Honestly, I really didn't think they would be so good and I'm really sorry I haven't tried them so far.
Fortunately, the recipe is extremely simple and is very quick and easy. You need greasy butter first and at room temperature. The best is butter with 80-82% fat. For sugar, you need two types, white and brown. White sugar sweetens, and brown sugar gives the characteristic consistency and light caramel taste. The chocolate must be bitter. It will contrast with the sweetness of the sugar and will make the cookies absolutely delicious.
To form these American chocolate cookies I used a spoon for ice cream, but they can also be shaped by hand. It is important to make them of the same size, in order to bake them all evenly. If you want, you can form the cookies, freeze them and, if necessary, just bake them directly frozen. Bake them for an extra 10 minutes and they will be perfect. In addition to chocolate, you can also add hazelnuts, walnuts, raisins, cranberries or any other ingredient you like.
Do not bake the cookies too much. They should remain slightly soft when you take them out of the oven because as they cool, they harden. I like them a little softer and I bake them a little less. I always eat them hot, so that the chocolate stays melted. I really like a glass of cold milk or a latte. Another great recipe is chocolate chip cookies and peanut butter. They are absolutely wonderful, and if you are a fan of peanut butter they are perfect.
Fasting cookies (2)
I was talking yesterday, in the first part, about how great is the boron dough ?.
Amu? I only resume the ingredients there, I had started to? do I write one? re? et? Initially, but would it have been longer? than the holy day of fasting!
The basis is theoretical:
- The dog? boron?
- Dou? cup oil
- A walnut? yeast
- f? in? how much it contains
I used half of the dough for the first recipe. of popcorn with shit, the other one? half for this with additions.
So for 50 cookies:
- half can? of boron?
- A quarter can? of oil
- A quarter packet of margarine?
- a small cube of yeast
- a pinch of salt
- a spoon ?? zah? r
- 5 tablespoons of flour?
I also added:
- A hand? cut into small pieces
- 2 tablespoons walnuts? m? cinat?
- 2 tablespoons coconut flakes
Sugar, yeast and a spoon? of boron? is it homogenized? okay, add? a tablespoon of flour? It is left to ferment.
The borscht, margarine, oil, salt heat up a little, add flour and raised mayonnaise, dates, nuts and rooster, all of which are kneaded. good. Instantly this dough comes off the fingers, a sign that the kneading stage is ready.
Are they? doubled the volume in warm space, spread the sheet, cut out? cookies, to me the star is that? was it snowing last Sunday, baking on the covered tray? with baking paper, they become golden, black and gold, after? 20 minutes, provided you be placed in a well-heated oven and then baked at room temperature? little?.
I powdered some of them with sugar, I drew some of them with chocolate? melted?.
I like it when I'm no longer hot for breakfast with either tea or soy milk these days.
But, I already said in the first part, I had 100 stews (half the flowers of yesterday) without? salt, which I could not give, a situation in which I ate them in the morning and at noon and in the evening!
Popcorn Cookies - Recipes
Now I will show you something sweet and cute for children: simple mini-cookies with raisins, a recipe that you can prepare with children.
For 2 stove trays you will need:
- 3 eggs
- 6 tablespoons powdered sugar
- 270g flour
- 6 tablespoons oil
- 2 sachets of vanilla sugar
- a pinch of salt
- decorative raisins
Serve cold with a glass of cocoa with milk or hot tea with honey and lemon.
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Homemade popcorn with caramel or burnt sugar & # 8211
How to make homemade popcorn
We can use in principle any pan or saucepan provided it has a thick bottom and a lid that does not slip off it during its movement back and forth and it would not be advisable to drop the lid. It is also very useful if the cover is transparent to be able to follow everything that happens under it. The volume of the pan or frying pan should be generous because the corn kernels will increase a lot by baking.
How much do proumb beans bake for homemade popcorn?
In a large, deep pan I put 50 g of special corn kernels and salt. I recommend making small portions: 50 g per person. If we overcrowd the pan too much, the grains will remain unexploded. I don't add water or oil or butter at first because it doesn't make sense for these fats to burn.
I put the lid on the pan and shook it a little at 10 seconds. I worked all the time on high heat. Then we get the beautifully spread popcorn when the corn kernel heats up on all sides equally. So we don't cover the pan and leave it still! The movements must be more frequent and stronger, especially from the moment the grains begin to explode. For the sweet version, do not add butter to the pan.
Now we will have to work a little and pull and push the pan until we hear no more explosions for approx. 5 seconds. Then we know the popcorn is ready. Immediately lift the lid to let the steam out and turn the popcorn in a large bowl. If we don't release the steam, it will soften the popcorn.
How to make caramel or burnt sugar for popcorn?
I heated the sugar in a non-stick pan.
I didn't mix until the sugar melted completely. This is when you can add butter and / or vanilla or cinnamon flavors or just a pinch of salt. Leave it on the fire for another 2-3 minutes, after which the caramel is ready. Butter turns burnt sugar into more sticky and more elastic caramel & # 8211 's not as crunchy.