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Biscuits with dulce de leche

Biscuits with dulce de leche



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Mix the butter and sugar with a mixer until a cream is formed. Add the yolks and mix well. Add the vanilla essence, then the baking powder, salt and flour. Stir after each. Refrigerate the crust for 1-2 hours.

During this time, place baking paper in two large trays and heat the stove to 180 C.

Take the shell out of the fridge and moisten your hands with water. With a spoon take a coca ball and flatten it in the palm (or on the table). Put some dulce de leche in the middle, then wrap the crust around it and form a ball again. Put it in the tray and flatten it again with your fingers as much as you can. Be careful not to press it too hard, so that the cream does not come out. In the same way it forms all the biscuits.

Bake at 180 C for 10-15 minutes. Cool them on a metal grill. And serve Santa with them.


Biscuits and cookies

Alfajores de maicena with dulce de leche is a traditional confectionery product in Argentina, Chile, Peru, Spain, Uruguay and southern Brazil.

In Spain there is a wide variety of recipes for Alfajores, but the traditional ones contain flour, honey, almonds and several spices, especially cinnamon. Alfajores are most often prepared / sold for Christmas, but in some regions they are available throughout the year.

In South America, Alfajores are found mainly in Argentina, Bolivia, Uruguay, Ecuador, Paraguay, Chile, Colombia, Peru and Brazil.

Alfajores have been popular in Argentina and Uruguay since the mid-19th century. However, the recipe differs from the Spanish Alfajores. They are made of two round blades with different sweet fillings between them. The filling is usually sweet milk, although there are plenty of variations. They can be covered with powdered sugar (traditional ones), icing sugar, grated coconut or chocolate. Argentina is today the world's largest consumer of Alfajores.

Depending on the region, some recipes contain cornstarch, citrus peel, ginger and honey and are filled with chocolate, vanilla cream, dulce de leche, fruit paste, or coconut. The filling can be mixed with almonds, sesame seeds, coconut flakes.

More information about Alfajores can be found here!

The recipe I used here I found in an Argentine magazine. I will probably try other options soon.

Ingredients for Alfajores of corn with sweet milk:

About 24 pieces come out of the quantities below. assembled alfajores biscuits (48 simple biscuits).

For biscuits we need:

100g flour, 150g cornstarch, 100g butter at room temperature, 75g powdered sugar, 2 egg yolks, half a teaspoon of baking soda, 1 teaspoon baking powder, a teaspoon of vanilla extract, a tablespoon of good quality brandy, a pinch of salt.

For the filling we need: 1/2 box of 300g of ready-made sweet milk, 6 crushed biscuits.


They are different from the classic pancakes with jam or chocolate. Along with the sweetness of milk and the fruit in the compote, your pancakes will be the most delicious. You can possibly add a globe of vanilla ice cream to your dessert.

Prepare in a blender four globes of vanilla ice cream, 4 tablespoons full of milk jam and half a liter of fresh milk. You can also add a teaspoon of instant coffee. Stir until the mixture is very creamy. It can be enjoyed extremely cold.


Sweet milk cake

Before Christmas I bought condensed milk, a lot of condensed milk because I took advantage of the promotion, you buy 5, you get 12, so I have to use it for something. And I used it successfully for this cake. Along with the cake, I also set to work the set of cake trays that I took not long ago and that do their job very well. I have to tell you that you can't buy a baked cake top in a single tray and then slice it with the baked cake top in 2-3 equal trays, respectively each sheet is baked individually.

The cake comes out much more evenly, the top grows taller and overall, the cake is tall, easy to fill, easy to decorate. Now let's see what's up with dulce de leche. You can find the recipe here and you practically need a can of condensed milk, a nail, a hammer and a saucepan with water. Once the sweet milk is prepared (I let it boil longer because it must be thick enough for the cake cream), let it cool completely before using it for the cream.

Ingredients for a 20-slice cake:
& # 8211 180ml hot black coffee
& # 8211 60g cocoa
& # 8211 2 teaspoons ground cinnamon
& # 8211 250ml flour
& # 8211 2 teaspoons tent dust
& # 8211 a salt knife tip
& # 8211 170g soft butter
& # 8211 250g sugar
& # 8211 3 eggs
& # 8211 180ml whipped milk or yogurt
& # 8211 vanilla to taste

Preheat the oven to 180 degrees and line 2 trays with a diameter of 26 cm with baking paper (or butter and flour). Then, in a large bowl, mix the coffee, cocoa, cinnamon and vanilla until we have a homogeneous cream. Then add the whipped milk and mix again. Separately, froth the butter and sugar for 5 minutes with the mixer on high speed. Then add the eggs, one by one, stirring after each one.

Sift the flour together with the salt and baking powder and in the butter and egg foam, add alternately 1/3 of the cocoa mixture, then 1/3 of the flour, mixing very well after each one. Divide the crust obtained equally into the 2 trays, then put them in the oven. Bake for 30-35 minutes or until the toothpick test passes. While the top is in the oven, prepare the syrup: melt 200g of sugar in a saucepan and when it is caramelized, put 150 ml of water and a vial of rum essence. We will have a sweet and fragrant syrup. We put the first top (after we let it cool completely on a plate) and we syrup it with ½ of syrup.

For the cream, mix 200g cream cheese, dulce de leche and 200ml whipped cream (the cream must be very strong). We mix them all until the cream is homogeneous and we put a generous layer of cream over the first top. We place the second top, we syrup it with the rest of the syrup and we cover the whole cake in the remaining cream. For decoration, we used white chocolate coins, but they are not mandatory, in terms of decoration it is your only choice.

The top is very consistent, so the syrup is absolutely necessary. But you can also use a syrup other than burnt sugar, such as almond syrup or simply syrup from a fruit compote. The cake has an aroma similar to that of gingerbread and caramel cream, because in the end this sweet leche is a kind of caramel, it completes the tops very well. From the same composition you can bake 3 tops instead of 2, for a taller cake. Now I leave you with the final pictures, which I hope are successful enough to arouse your interest in this cake completely and utterly special. You're welcome!


Dulce de Leche & # 8211 Dulceata de Lapte

Danydany81 participated in our contest with a delicious recipe for Dulce de Leche & # 8211 Dulceata de Lapte. If you want to win a Tefal fryer, a Philips blender and a Zelmer electric grill, participate too.

I'm sure many of you have heard of this delicious cream called & # 8221Dulce de Leche & # 8221 (Milk Jam). For those who do not yet know how to prepare, I decided to try it myself first and then share it with you as I used to.

I can only tell you that it is wonderful and that it can be used in the preparation of desserts, in insanely tempting combinations to the delight of our taste buds.
It is very simple to prepare and yet requires little time and attention.
So let's move on


ingredients
1 liter of milk (I recommend fatty milk from the country, cow / goat)
500 -550gr sugar cough


300 gr flour, 50 gr sugar, 1 teaspoon salt, 100 gr flax seeds, 100 ml water, 100 ml sunflower oil

In a bowl, mix the dry ingredients: flour, sugar, salt, flax seeds. In another bowl, mix the liquid ingredients: water and oil. Boil the water mixture with oil and pour hot over the mixture of solid ingredients. With a spoon, or a spatula, mix well and quickly until all is well incorporated, and when it cools, the composition is kneaded to homogenize.

The dough for the flax biscuits is covered with foil and refrigerated for an hour and 30 minutes. After this interval, roll out the dough into a sheet of about 5 mm, cut the biscuits and place them in the tray on baking paper. Bake the biscuits for 15 minutes in the preheated oven at 180 degrees. Allow to cool and serve.


Cornmeal alfajores with dulce de leche

Alfajores de maicena with dulce de leche is a traditional confectionery product in Argentina, Chile, Peru, Spain, Uruguay and southern Brazil.

In Spain there is a great variety of recipes for Alfajores, but the traditional ones contain flour, honey, almonds and several spices, especially cinnamon. Alfajores are most often prepared / sold for Christmas, but in some regions they are available throughout the year.

In South America, Alfajores are found mainly in Argentina, Bolivia, Uruguay, Ecuador, Paraguay, Chile, Colombia, Peru and Brazil.

Alfajores have been popular in Argentina and Uruguay since the mid-19th century. However, the recipe differs from the Spanish Alfajores. They are made of two round blades with different sweet fillings between them. The filling is usually sweet milk, although there are plenty of variations. They can be covered with powdered sugar (traditional ones), icing sugar, grated coconut or chocolate. Argentina is today the world's largest consumer of Alfajores.

Depending on the region, some recipes contain cornstarch, citrus peel, ginger and honey and are filled with chocolate, vanilla cream, dulce de leche, fruit paste, or coconut. The filling can be mixed with almonds, sesame seeds, coconut flakes.

More information about Alfajores can be found here!

The recipe I used here I found in an Argentine magazine. I will probably try other options soon.

Ingredients for Alfajores of corn with sweet milk:

About 24 pieces come out of the quantities below. assembled alfajores biscuits (48 simple biscuits).

For biscuits we need:

100g flour, 150g cornstarch, 100g butter at room temperature, 75g powdered sugar, 2 egg yolks, half a teaspoon of baking soda, 1 teaspoon baking powder, a teaspoon of vanilla extract, a tablespoon of good quality brandy, a pinch of salt.

For the filling we need: 1/2 box of 300g of ready-made sweet milk, 6 crushed biscuits.


Nua Cake with Dulce de Leche

Beat the eggs well with the sugar and vanilla flavor until they become frothy. Add oil and milk, then sifted flour and baking powder. Beat well until it becomes a homogeneous dough.

If you find the composition a little soft, as it seemed to me, add a little more flour. I put 2 more grated tablespoons of flour.

Line a cake tray diam. 22 cm. with baking paper or grease it with butter and line with flour. Pour the composition, level, and on top put a spoonful of condensed milk cream (dulce di leche) or another cream that you like.

Bake in the preheated oven at a temperature of 170-180 °, about 40-45 minutes. Test with the toothpick.

When it cools down a bit, remove it from the pan. Before serving, decorate with pleasure with powdered sugar.
Torta Nua is a cake that was fashionable last year on all Italian sites and blogs. Nua cake is made with a pandispan dough over which is placed from place to place with a tablespoon of custard. vanilla pastry chef. then bake in the oven. There are versions of the dough that was originally made with oil and cream. Nua with chocolate cream, vanilla and cocoa, Nutella, lemon, coconut, ricotta.


Cake with dulce de leche and browned coconut

It is the first recipe published in this culinary blog. I make cake quite rarely, but because New Year's Eve is on the table, I post this recipe prepared by me in August, it was the first recipe I photographed, at that time we have no intention of blogging . It is an extremely consistent cake, I ate it in small portions. If the sweet milk preparation is not made the day before, it becomes a bit laborious to prepare. For those who find ready-made sweet milk, it is easier, of course. I translated the recipe from an American site, they recognize it by the name of & # 8220Samoa Bundt Cake & # 8221.

INGREDIENTS
Cup size = 240ml

FOR BROWN SUGAR Dough
1 packet of butter removed from time and left at room temperature (soft)
1 cup dark brown sugar
2 eggs
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon grated salt
1/2 cup whole milk
FOR COCOA DOUGH
1 cup sugar
1/4 cup oil
1 or
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup + 2 tablespoons flour
1/2 cup + 2 tablespoons light cocoa (lighter in color, so it is a bit bitter but compensates with caramel jam)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated salt

FOR CARAMEL CREAM
1 can of condensed milk (necessarily contain sugar) or prepare the sweet equivalent of milk, from the quantities: 1 l of fat milk, 200ml liquid cream, 480g sugar, 1 tip of baking soda, 1 tip of salt, from which you will stop a jar because it is a lot.
1/2 cup powdered sugar
2 tablespoons vanilla extract
200 g butter removed in time and left at room temperature (soft)
1/2 teaspoon grated salt
1 cup browned coconut (large grain) (I'll explain how)

FOR TOPPING
1 + 1/2 cup browned coconut
75-100 g melted chocolate

SWEET MILK PREPARATION:
(prepare it the day before)
1. Place the can of condensed milk (with sugar content) unopened in a pot and immersed almost entirely in water for 4 hours on very low heat and always filling the water that evaporates. Top up with hot water, not cold.
2. Open the can only after it has cooled otherwise it is dangerous.
I didn't find canned condensed milk at the supermarkets in the area, so I prepared it from a liter of skim milk, 200ml of liquid cream, 480g of sugar, 1 pinch of baking soda, 1 pinch of salt.
The fire on my stove given to the youngest is very weak and lasted more than 3 hours of cooking. Pay attention to the critical point towards the end because it hardens quickly.

PREPARATION OF BROWN SUGAR DOUGH:
1. In a large bowl, rub 1 packet of butter taken out of time and left at room temperature (soft) with 1 cup of dark brown sugar until light in color with a fluffy appearance.
2. Add the 2 eggs in a row, beating well after each one.
3.In a medium bowl combine 3/4 cup flour +3/4 teaspoon baking powder + 1/2 teaspoon baking soda +1/4 teaspoon grated salt. Keep the bowl empty for the flour mixture from the 2 cocoa dough.
4. In the butter mixture add alternately the flour mixture and ½ cup of whole milk, at one point pour all the rest of the milk and finish with the flour mixture.
5. Put the dough on the wall.

6. It's time to start heating the oven to 180 degrees.

PREPARATION OF COCOA DOUGH:
1. In a large bowl, rub 1 cup of sugar with ¼ cup of oil.
2. Add 1 egg, then 1 teaspoon of vanilla extract, mix until the sugar melts and add 1/2 cup of milk.
3.In a medium bowl mix (3/4 cup + 2 tablespoons) flour, (1/2 cup + 2 tablespoons), 3/4 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon grated of salt.
4. In turn and slowly, incorporate the flour mixture into the wet mixture and mix until well combined.

BAKE THE COUNTER:
1. A large "guguluf" cake form or cake like mine is greased with butter or oil and lined with flour. On the bottom I put baking paper for safety.
2. First pour the brown sugar on top and the other on top.
3. Adjust the oven temperature to about 180 degrees or as you know it is suitable not to burn and bake this top nicely (about 50-60 minutes) but do the toothpick test.
4. Remove from the oven (but leave the fire in the oven burning to a minimum because we need to heat it for the next step)
5. Leave it in the tray to cool for 15 minutes, then take it out of the mold by turning it over on a plate with the bottom up and leave it to cool completely.

CARAMEL CREAM PREPARATION:
1. In the largest baking tray you have, put baking paper and spread 2 + 1/2 cups of coconut on it. Put it in the hot oven at 180 degrees and fry for about 6 minutes or until it reaches the desired color.
2.Mix Dulce de leche prepared the day before, or if you make it cold the same day, with 1/2 cup powdered sugar, 2 tablespoons vanilla extract, 200 g butter removed in time and left at room temperature ( soft), 1/2 teaspoon grated salt and rub for 3 minutes.
If you make caramel from more than one box (according to the recipe indicated in the link at the beginning) stop the quantity in a jar and mix the rest but without the powdered sugar (it's too sweet already).
3. At the end, incorporate 1 cup of roasted coconut in the oven.
4. Let cool while the countertop cools completely but not less than 1 hour.

ASSEMBLY:
1. Coat the countertop on top and on the sides with caramel cream.
2. Bale with 1 + 1/2 cup the remaining browned coconut, on top and on the sides, pressing lightly for fixing with a wide knife.

ORNATION WITH CHOCOLATE:
1. Melt 75-100 g of chocolate in a bain marie, in no case directly on the flame.
Option 2: melt in the microwave, stirring at 30 second intervals.
2. Put the melted chocolate in the baking dish with the narrowest end or if you don't have it, cut a corner from a thicker bag practicing a 4mm hole and draw stripes over the whole cake.

May it be useful to you!

patella:
Next time I would make one and a half brown sugar dough and only half of the cocoa dough because when baked it invades the cocoa dough and predominates.
Cocoa powder should have a medium color, black gives a too bitter taste.
Don't overdo the roast. I mixed it with raw white for. ballots.
How exactly do you appreciate the ½ cup measure: carefully bend the cup and the mirror of the contents should touch the edge of the bottom of the cup and up to 1 cm below the rim of the cup (ie the level of the measure 1 to 1).
I worked the dough with the mixer.


Milk cookies - Recipes

Ingredients for & # 206NGHE & # 354AT & # 258 WITH SWEET MILK:

400 grams of sweet milk cooled or at room temperature (see recipe below)
2 c & # 259ni sm & # 226nt & # 226n & # 259 for cold
1 tablespoon vanilla essence
1 tablespoon butter

Instructions for & # 206NGHE & # 354AT & # 258 WITH MILK SWEET:

Sm & # 226nt & # 226na sweet for frying & # 351c & # 259 beat it with the mixer p & # 226n & # 259 begins to & # 259 se & # 238nt & # 259reasc & # 259.
In a medium bowl, combine the sweet milk and 1/4 cup of the whipped cream and beat to a simmer.
In a large bowl, combine the rest of the cream and the fried vanilla extract.
Using a portable electric mixer, beat the frying pan, starting from the bottom, working on the sea, on the sea, working on the sea. 226nd rigid shapes are formed.
Use a rubber spatula to mix 3/4 of the dulce de leche (reserve 1/4 to mix at the end), taking care not to deflate. too much freak. Take half of the frying mixture out of a bowl or into a freezer container.
Put half of the reserved leche candy on top and use a knife to mix the cream.
Add the remaining whipped cream and repeat with the remaining sweet milk. Cover the bowl with foil or lid and freeze until solid, at least 6 hours, preferably overnight.

Ingredients for DULCE DE LECHE & # 8209CARAMEL:

396 grams of condensed & sweetened milk (one can)
8 water baths for the water bath, depending on the size of your life

Instructions for MILK SWEET & # 8209CARAMEL:

Pour the condensed milk into a heat-resistant glass vessel. Place the heat-resistant glass vessel in a large tray that fits in the oven and add enough water to the tray, and so on. The water level should be higher than the condensed milk (as in the bain-marie). Cover with aluminum foil and bake for 2 hours at 220 degrees Celsius.
After 2 hours, check if DULCE DE LECHE is not caramelized enough, add it for 30 minutes and then check again for 30 minutes. add another 30 minutes if necessary.
When the desired color and consistency is reached, remove from the oven and beat with SWEET MILK to remove any lumps (may appear with many pieces). 259 & # 355i la & # 238nceput, continua & # 355i s & # 259 bate & # 355i!).
It is left completely closed.