Irresistible apple bread 🍏
Ingredients
2 cups medium-gluten flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 teaspoon cinnamon powder
½ tsp nutmeg powder
½ cup softened unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
2 cups apples, peeled and chopped
½ cup brown sugar
¼ cup wheat flour
¼ cup unsalted butter, diced when cold
Preparation method
1 ️ ⃣ Oven Preheat: Preheat the oven to 350 ° F (175 °C). Grease and flour a 9 x 5-inch baking dish.
2 ️ ⃣ Prepare the dry ingredients: In a medium bowl, combine 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside for later use.
3 ️ ⃣ Whisk wet ingredients: In a large bowl, beat softened butter and caster sugar until light and fluffy. Add eggs one by one, beating well after each addition. Stir in vanilla extract.
4 ️ ⃣ Add the dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until well blended. Then add the chopped apples and stir gently.
5 ️ ⃣ Pour the mixture into the molds: Pour the batter into the prepared molds and spread them evenly.
6 ️ ⃣ Prepare thin strips of breadcrumbs: In a small bowl, add brown sugar and 1/4 cup flour. Add the cold butter cubes and mix with a fork or hand until the mixture resembles coarse breadcrumbs. Line the batter in the pan with strips of crepes.
7 ️ ⃣ Bake: Bake the bread for 55-60 minutes, or until clean by inserting a toothpick into the center of the bread. After cooling in the baking dish for 10 minutes, transfer it to a grid rack to cool completely.
8 ️ ⃣ Optional: You can mix rock sugar with a dash of milk and drizzle the cooled bread with simple frosting.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes
Calories: 320 kcal | Serving: 10 servings
Enjoy this delicious and fluffy apple bread!
🥐 Kruffens 🧁
Ingredients
2 sheets of puff pastry, thawed.
1 ⁄ 2 cup unsalted butter, melted
1 ⁄ 4 cup caster sugar
1 tsp powdered cinnamon (optional)
Rock sugar (for dusting).
Preparation method
PREHEAT OVEN: Turn oven to 375 ° F (190 °C) and grease muffin tins.
Prepare the puff pastry: Roll out the puff pastry on a lightly floured surface. Brush the puff pastry with melted butter and sprinkle evenly with caster sugar and powdered cinnamon (as used).
To make the muffins: Roll the puff pastry tightly into a log shape, then cut each log into 4-6 equal pieces. Place each flatbread, spiral side up, in a muffin tin.
Bake muffins: Bake for 20-25 minutes until muffins are golden brown and puffy.
Cool and sprinkle with rock sugar: Allow the muffins to cool slightly, then sprinkle with rock sugar before serving.
Serve with your favorite coffee or tea while enjoying these buttery crunchy puff pastry! ☕
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Chocolate buttercream cake 🍫 🎂
Ingredients
1/2 cup unsalted butter, room temperature Please
More butter basting pans Please
1/2 cup sugar-free cocoa powder 🍫
1/2 cup boiling water 💧
1 1/4 cup medium gluten flour 🍞
1 tsp baking powder 🥄
1/2 tsp fine sea salt 🧂 1 1/4 cup with 2/3 cup medium gluten flour 🍞 1 teaspoon baking powder 🥄
1 1/4 cup with 2/3 cup white granulated sugar, divided evenly 🍬
2 large eggs, room temperature 🥚 🥚
3 1/2 tsp vanilla extract, divided 🍦
1/4 cup whipped cream 🍶 1/3 cup with 1 1/2 tsp vanilla extract 🍶 1/3 cup with 1 1/2 tsp vanilla extract
1/3 cup with 1 1/2 tsp light corn syrup, divided evenly 🍯
1/4 cup water 💧
2 large egg whites 🥚 🥚
1/4 tsp tartar powder 🍋 1/4 cup unsalted butter 🍊
1/4 cup unsalted butter, diced Please
4 ounces semisweet chocolate 🍫
Production instructions
Preheat oven to 350 ° F (175 °C) with grill in the center of oven. Lightly grease the surface of the 12 cupcake pans, then place a layer of cupcakes in each cavity.
In a small bowl, whisk together the cocoa powder and boiling water until well combined. In a separate medium bowl, whisk together the flour, baking powder, and salt until smooth.
In a blender bowl with the attachment of the mixer bar, whisk 1/2 cup butter and 1 1/4 cup sugar on medium speed until light and fluffy, 4-5 minutes. Scrape the bowl clean. Add eggs one by one, beating well after each addition. Add 1 1/2 teaspoons vanilla and mix well.
Add about 1/3 of the flour mixture on low speed. Then add half of the cocoa mixture. Repeat alternately adding flour and cocoa mixture until well incorporated and batter is smooth. Stir in the whipped cream.
Divide batter among prepared pans, each about 3/4 full. Bake for 22 to 25 minutes until inserted through the center with a toothpick and removed clean or with a small amount of wet breadcrumbs. Cool in the pan for 5 minutes, then use a small spatula to remove each cake and place on a grid rack to cool completely.
Take a small stockpot and add the remaining 2/3 cup sugar, 1/3 cup corn syrup and 1/4 cup water over medium heat, stirring until the sugar is dissolved. When the edges start to bubble, stop whisking. Use a pastry brush dipped in water to dissolve the sugar on the side of the pan. Do not stir while cooking until the candy thermometer reads 230 ° F (110 °C).
In the meantime, place the egg whites and tartar powder in a mixing bowl with a whisk attachment (the bowl should be clean and dry). When the temperature of the sugar mixture reaches 110 ° C. (230 ° F), start beating the egg whites at medium-high speed.
When the temperature of the sugar mixture reaches 116 °C (240 ° F), remove from the heat and slowly and steadily add the sugar mixture to the egg white mixture until soft peaks are beaten, for another 6 to 8 minutes. Add the remaining 2 teaspoons of vanilla extract. Pack the vanilla cream into a disposable piping bag and cut a 1/2 inch opening.
Use the bottom of a large round nozzle, a small round cookie cutter, or a pocket knife to cut a small hole in the top of each cake. Fill the holes with vanilla cream cream. Cover with a small piece of removed cake and seal the cream inside. Freeze the cake (at least 15 minutes) while making the frosting.
Melt the butter pieces, chocolate, and remaining 1 1/2 teaspoons of corn syrup in a double boiler or insulated bowl in boiling water, stirring occasionally until the mixture is smooth. Remove from heat and cool for 5 minutes. Mix well before using.
Dip the top of each cake in the frosting and let the excess frosting drip off, then move to the grid rack. Let sit until the frosting is completely firm. Garnish the top of the cake with the remaining vanilla buttercream frosting, if desired. Refrigerate in an airtight container until ready to serve, for up to 4 days. 🎂 🍫
Nutritional Information | Calories: 501 | Total Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 67 mg | Sodium: 181 mg | Total Carbohydrates: 79 g | Dietary Fiber: 3 g | Total Sugar: 65 g | Protein: 5 g | Vitamin C: 0 mg | Calcium: 52 mg | Iron: 4 mg | Potassium: 134 mg
