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Horns in two colors

Horns in two colors


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Sift the flour into a bowl, and add all the ingredients in the middle, except the cocoa and water.

Knead well until a smooth dough is formed. Divide in two. One part is mixed with cocoa dissolved in the 4 tablespoons of water.

Knead well and leave to rise for half an hour.

Pour the cocoa dough on the table, flatten it and cut it into 4, do the same with the other.

Press the flour on the worktop. Take a piece of the 4 brown dough and make a thin sheet. A white sheet over it. Spread with a rolling pin, then cut into 8 (in 4 then in 2).

Grease the trunks with magiun, nutella, shit.

It runs from the base to the top.

Place on a baking sheet in the pan (or grease the pan with margarine).

Grease with a little water and put in the preheated oven at 180 degrees.

Meanwhile, make a syrup from 150 ml of water + 4 tablespoons of sugar. Keep the mixture on low heat for about 15 minutes until it binds.

When they are ready, grease them with syrup and press them with sugar or coconut.




HORNS IN TWO COLORS

ingredients
1Kg.flour, ½ Boil milk and mix with 4 tablespoons sugar and 1 teaspoon salt., Let the milk cool and then put in comp:, -1 packet of small yeast., -2 packets of powder baking quenched with cold milk., -250 ml oil.

Difficulty: Average | Time: 1h


Cornlets in two colors

Ingredient: 500 g flour, 2 small eggs, 150 ml milk, 100 ml oil, 3 tablespoons sugar, 1 sachet of dry yeast, 1/2 sachet of baking powder, 1/2 sachet of orange finess, 2 tablespoons cocoa, 1 sachet of vanilla sugar, a little salt

Method of preparation: In a larger bowl put flour, dry yeast, sugar, orange finess, vanilla sugar baking powder and mix with a spoon. Make a hole in the flour and add beaten eggs with a little salt, milk and oil and mix until everything is gathered into the dough. Remove the dough on the board and divide it in two. One part is kneaded as it is and left to rest. Add cocoa to the second piece and knead until incorporated.

For an easy processing but also for the smaller croissants, each piece of dough is divided into two other pieces. Spread each piece of white and cocoa in a round sheet,

they continue to stretch with the twister.

A thin sheet of about 3 mm is obtained which is divided into 16 triangles

and cornlets are formed starting from the base. Put them in the pan, grease them with beaten egg, leave them to rest for a while and then bake them over a moderate heat.

When they are cooked, remove the croissants from the tray, place them on a plate and dust them with powdered sugar.

The croissants are fragrant and fluffy, but not too sweet, so a little apricot jam is welcome.


Two-tone horns


Two-tone horns-Two-color horns. How to prepare two-tone horns. Two-tone horns with shit. The best two-tone horns. Fluffy leavened croissants

Two-tone croissants-Ingredient

It took
1kg flour
300ml milk
50g yeast
150g sugar
3 eggs
200ml oil
1 pack baking powder
1 lg cocoa
400gr shit
salt

Syrup
150g sugar
150ml water
lemon peel

Bicolor horns-Preparation

From milk, yeast, 50gr of sugar and 4gg of flour I made a mayonnaise that I left to grow.
After the mayonnaise has risen, add the beaten eggs with the rest of the sugar and salt, the oil and the flour mixed with the baking powder.
Knead all the ingredients until you get a dough of the right consistency.
Divide the dough in two, mix one part with cocoa dissolved in a little milk.

We let the obtained doughs grow.
After they have grown, we portion them, obtaining 8 portions of each.


Let it rise for another 5-10 minutes and each ball is stretched in a circle that is cut into 4.
We overlap the cocoa parts over the white ones, we pass them with the twister to fix them, then we place the pieces of shit and roll them.


Let them rise for another 15 minutes then bake them at the right heat.

After removing them, we syrup them in the cold syrup we obtained by boiling the sugar with water.
They are very fluffy and stay soft even the next day.


Good appetite!!


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Horns in two colors

Another recipe that I have known for a long time, my mother found it in an older issue of the magazine & # 8220Practic & # 8221 and since then these croissants have been made in our country and in many neighbors: D . They are very good, fluffy and whoever fasts, can also enjoy them during fasting.
You can fill them with whatever kind of jam you want, preferably to be stronger, I chose the quince one. A lot of horns come out of a composition, only good to saturate the whole family.

Preparation: I poured: milk, salt, sugar, oil, vanilla, flour and yeast into the bread machine. I started the car and let it knead. If you want to fast them, replace the milk with mineral water. After the dough has kneaded, take it out, weigh it if you want and divide it in two, to have two balls of the same weight.

Dissolve the cocoa in a little milk and add it to one of the balls and mix well. We leave the two doughs to rise until they double in volume.

Divide each ball into 4. Take a part of the brown dough and roll it out, giving it a round shape. We do the same with the white one. Overlap the sheets, lightly fold them with a rolling pin and divide into 8. Place quince jam on each triangle.

We roll, giving the shape of a horn. Put them in the preheated oven at 180 degrees C, for 20 minutes. While they are hot, we give them through syrup. If you like, you can also roll them in coconut.


Cake in two colors

With these amounts of ingredients you can bake the cake in the cake pan, but if you double them, you can make either two cakes or a cake pan in two colors.

  1. Line the baking tray with baking paper and heat the oven to 180 degrees.
  2. For the brown countertop you have to melt the chocolate and butter over low heat, then mix the sugar until it melts completely. Pour into a bowl where you beat the egg with the flour and mix. Pour the dough into the cake pan and bake for no more than 15 minutes.
  3. For the white countertop you must first beat the butter with sugar until it has a creamy consistency. Add the eggs one at a time and beat well after each one. Incorporate the flour with the baking powder, then add the milk, stirring constantly. Pour the white dough over the brown one in the pan and put the pan in the oven at 160 degrees for 25-30 minutes.

Next time, how about trying Snow White?


Horns in two colors - Recipes

Mutton is the most commonly eaten meat in the Orient.

Most kebabs are prepared with mutton, but beef can be used very well.

Aroma and taste can be given, depending on your preferences, with the spices and herbs we like. )

I present below a recipe, with a mixture of beef and sheep, where everyone can play with the ingredients and the shape of the kebab. :)

CHINTESENTA:

  • basmati rice - 300 g
  • minced beef and mutton mixture (not very fatty) - 500 gr
  • onion - a piece
  • freshly chopped parsley - 3 tbsp
  • freshly chopped dill - 3 tbsp
  • crushed saffron - 1 teaspoon
  • turmeric (turmeric) - 1 teaspoon
  • curry - 1 teaspoon
  • cumin - 1 teaspoon
  • grape seed or soybean oil - for frying kebab (I use one of these two types of oil for frying, more details about oil, find in the section "TIPS & IDEAS".)
  • butter - 50 gr
  • pepper - 1 teaspoon tip
  • salt

RICE PREPARATION:

For starters, wash the rice with warm water in a bowl with 4-5 tablespoons of coarse salt. Stir slowly to avoid breaking the rice grains. Due to the water becoming cloudy, the rice will be washed in 3-4 waters. Only the first wash uses salt, and after the 3-4 washes, the taste is no longer salty, but very attenuated.

The ideal option is to keep the rice in the water for at least 4-5 hours after washing, but it can also be prepared immediately after washing. But, if it is kept in water, it will catch in volume and will boil much faster.

Put water in the Teflon pan (steamed Iranian-style basmati rice, cook in Teflon pan to avoid sticking), depending on how much rice we use, the water must be more, anyway it will be thrown away after the rice boils . As an idea, 2/3 of the pan… when the water starts to boil, add 2 tablespoons of salt, 2-3 tablespoons of oil, then add the well drained rice, mix lightly with a wooden spoon and let it boil over medium heat!

The most important thing is the cooking time of the rice, the rice grain must be boiled, but the core must still be hard… this is the secret of rice preparation, we must taste the rice grains, from time to time, anyway it does not take too long to boil, about 10 minutes, but from rice to rice, the cooking time also differs.

After the rice is cooked, turn it over with the water from the pan and, in a fine sieve, rinse once with lukewarm water and let the water drain. In this way, the rice loses more starch, and the rice thus prepared, steamed, fattens less :))

Meanwhile, wash the Teflon pan, place on the fire, add enough oil to cover the entire bottom of the pan, but a very thin layer, after which you can use Lebanese glue, lettuce or potato, clean and cut thin slices with a thickness of 5 mm, which is placed at the bottom of the pan, trying to cover the bottom of the pan evenly, or do the same with lettuce leaves or stick cut into smaller pieces. This procedure is necessary to avoid wasting, burning or overcooking the rice too much. Depending on your preferences, however, you can also put the rice directly, so you will get the bottom layer fried. this part is called TAHDIG (Tadig), meaning the bottom of the pot / pan, in exact translation, and is a treat)

After the potato slices have been placed, the lettuce (put the lettuce in the hot oil at the bottom of the pans in 2 layers) or the glue, let the heat simmer (on the middle eye of the stove) add the rice from the sieve over the glue and the rice is raised from the sides to the center, obtaining a rice pyramid. )

Optionally, for more flavor and aroma, add half the amount of dissolved saffron, towards the edge of the pan, in a corner, then place a clean towel on the lid of the pan and cover the pan (place a towel on the table, then over the lid of the pan positioned with the handle up, arrange the excess towel over the lid - where is the handle and tie with something, preventing the towel from falling and catch fire).

The pan, with the lid thus wrapped in the towel, must stay on low heat for 30-45 minutes, depending on the pan used! If an average pan of about 30 cm in diameter is used, it takes about 30 minutes. Time will no longer be a mystery, after preparing this recipe a few times. ) The idea is that you do not have to lift the lid for 30 minutes, and after 30 minutes, test the rice if it is done, tasting it, it must come off grain by grain and be soft at the same time. For taste, you can add melted butter over the rice at the end, or if the rice is very dry, you can sprinkle with a little heated oil or melted butter in the kettle.

The larger the amount of rice or the larger the pan, the longer it takes to steam!

PREPARATION SOFRANULUI:

Saffron pestle, grind if it is not already ground, dissolve in 4-5 tablespoons of hot water, cover with a lid and leave for 5 minutes.

After the rice is cooked, take about 12 tablespoons and mix with the dissolved saffron until a uniform color of the rice grains is obtained. They are then used in the plate, both rice variants, both white and yellow, obtaining a harmonious color palette, a special and elegant result.

KEBAB PREPARATION:

First, clean the onion and grate it, drain it in a fine sieve, and press with your fingers to remove all the liquid from the onion. Then mix with the minced meat, add curry, chopped parsley and dill, cumin, salt, pepper and turmeric, mix well until a homogeneous composition is obtained.

In an airtight container or a well-wrapped bowl with cling film, leave in the fridge for about 2 hours to combine the flavors of the ingredients.

When you want to cook, heat the pan, add the oil to the pan and leave for a few seconds, until the oil heats up.

You also need a bowl of water, in which the palms are moistened to avoid sticking the composition to the hands. Then from the meat composition, it is formed with the help of meatballs (they can have a round or oval shape - depending on preferences), with a thickness of about 1 cm. After there is certainty that the oil is hot, lower the heat and put the kebabs in the pan, fry on both sides, then remove on paper towels (be careful, the paper should be thicker to avoid sticking of kebabs, you can use a roll of paper called "kitchen towels" (thicker varnish) to get rid of excess oil.

Kebabul is served with saffron rice, sprinkled with sumac (sumak is a sour spice used in most skewers and kebabs, can be purchased from oriental stores or hypermarkets) and accompanied by summer salad, yogurt salad with beets or yogurt salad with spinach!


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The two-colored croissants with jam are perfect for a special occasion, but also for an everyday snack. Although at first glance it seems difficult to do, you will see that it is not so at all! It's a recipe worth trying.

- 14 gr dry yeast (or 50 gr fresh)

- 2 teaspoons vanilla essence

- coconut for decoration

The syrup is made extremely simple. Mix the water on the fire together with the sugar and vanilla. Stir continuously until the sugar melts.

Then we move on to the dough. In a bowl put mineral water, oil, sugar, salt, dry yeast (if you put fresh, dissolve it with a little warm water before) and grated lemon peel. We mix them a little with a wire. We start to add flour, gradually, until the dough is a little thicker than in pancakes.

When we reach this consistency, we divide the dough into two bowls, in one we put a little more composition.

In the bowl in which we have less composition, we add flour, until the dough becomes non-sticky, but very easy to work. In the other bowl, which is more of a composition, we put cocoa, then flour, until the dough becomes non-sticky and easy to work.

Divide each dough into 4 balls. We take a ball of brown dough, spread a sheet as thin and round as possible. Then take a ball of white dough, spread a thin sheet, round and slightly smaller than the brown one.

Place the white sheet over the brown one, spread a little more with the twister so that the two sheets stick together. With a knife we ​​cut in the middle, both in length and width (you will get a cross shape).

Each quarter is cut into suitable triangles or depending on how big you want to make the horns. Put jam (or shit or any other filling you want) on the edge and roll them inwards, towards the top

We place them in a tray lined with baking paper. We do the same with the rest of the dough. Put them in the hot oven for 20 minutes (if you make them bigger, leave them for 25 minutes). When they are ready, take them out of the oven and let them cool for 5 minutes.

We pass them hot, through the cold syrup and sprinkle them with coconut. Good appetite!


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