Mallorca bread is Puerto Rican sweet rolls. They are plump, fluffy, buttery rolls dusted with powdered sugar. The perfect compliment to a cup of coffee.
Muhallabia (aka Muhallebi) is a traditional Middle Eastern milk pudding thickened with either rice or corn flour. It is creamy, luscious and very easy to make. This dessert is usually scented with rose or orange blossom water. Since we are in the midst of mango season, I decided to add a layer of Al
Tocino de cielo. #RecetasdeConventosyMonasterios Hoy mis compañeras del reto de cocina monacal volvemos con el dulce celestial por excelencia, el tocino de cielo, un sencillo pero divino manjar de nuestra gastronomía. Dulce, intenso, sedoso, son algunos de los adjetivos con los que podríamos definir este postre elaborado tan solo con tres ingredientes,huevos, azúcar y agua, del que me confieso totalmente adicta, a ¿quién si no se le hubiese ocurrido elegir ésta receta en pleno mes de julio y con la operación bikini a tope? Las primeras noticias del tocino de cielo se remontan al año 1324, al parecer fue creado por las monjas del convento del Espíritu Santo de Jerez de la Frontera, y su origen está ligado a la elaboración del vino de la zona y al empleo masivo de las claras para la clarificación del mismo. Las yemas sobrantes eran entregadas por los bodegueros a los conventos para ser reutilizadas por las religiosas, de ahí su nombre haciendo referencia a su origen divino. En la actualidad, la receta del tocino de cielo se ha mantenido igual que hace 500 años convirtiéndose en un emblema de la repostería andaluza y española. Su elaboración es sencilla, tan solo hay que tener en cuenta no remover el almíbar con nada cuando comience a hervir para evitar que el azúcar cristalice. IMPRIMIR INGREDIENTES 12 Yemas 350 g. Azúcar 150 g. Agua Caramelo líquido ELABORACION En un cazo ponemos el azúcar con el agua y preparamos un almíbar que alcance los 103º lo cual llevará alrededor de diez minutos. Separamos las claras de las yemas, introduciendo éstas últimas en un bol y congelando las primeras para otra ocasión. Mezclamos ligeramente las yemas con un batidor manual. Cuando el almíbar alcance la temperatura, retiramos y dejamos entibiar un poco. Bañamos un molde con caramelo líquido y reservamos. Un vez entibiado, vertemos el almíbar en forma de hilo fino sobre las yemas sin dejar de remover. Colamos la mezcla de yemas y vertemos en el molde caramelizado previamente. Cubrimos el molde con papel aluminio. Cocemos al vapor alrededor de 50 minutos dependiendo del grosor y el tamaño del molde o hasta que veamos que al pinchar está cuajado. Dejamos enfriar y desmoldamos. Espero que esteis disfrutando del verano, para los que están de vacaciones descansar, desconectar para volver con las pilas bien recargadas... para los que como yo todavía estáis aquí no dejéis de visitar los tocinillos de cielo de mis amigas. Sofía de Mil ideas mil proyectos Rosalia de Rossgastronómica Marga de Acibechería Beatriz de 2 Mandarinas en mi cocina
Red Bean Mochi is a great way to try red bean paste for the first time, or use up leftover red bean paste you have from making another recipe!
Chicken Musakhan is as traditional as Palestinian food gets. Learn how to create this flavour-packed dish with this authentic recipe from Falastin.
Gaston Lenôtre created this dessert as a tribute to the legendary Concorde aircraft in the 70's, back when he was designing menus for Air France passengers. Concorde Cake is a combination of layers of chocolate meringue and chocolate mousse, which together create a delightfully decadent dessert!...
FacebookTweetPin Ever wanted to make brownies, but wanted something with more of an asian twist to it? Well look no further because…
Los picarones son una receta tradicional de invierno, perfecto para comer en días lluviosos. Existen múltiples versiones de los picarones por toda latinoamerica y esta es la versión Chilena.
Syrian rice pudding with orange blossom water and pistachios
Ma’amoul cookies feature a sweet spiced date filling stuffed into a rich, buttery, crisp cookie that’s somewhat similar to shortbread.
Yummy white chocolate blondies with a Nutella cheesecake swirl
My parents and brother were in for a visit this weekend and we probably had too much fun. We did some day drinking at local breweries, played hockey in the driveway, and took lots of…
I learned recently that there are at least 2 different kinds of challah: the sweet, eggy Ashkenazi version which is probably what most people think of when they think of challah, and the Sephardic version, which is found in the Breaking Breads and Pastry Love cookbooks. I've made both versions, but I like making the Sephardic version more because the dough is a lot easier for me to work with. My go-to challah recipe is based off of the one from Pastry Love, except I substitute 50 g of my 100% hydration sourdough starter for 25 of flour, 25 g of water, and half the yeast. The resulting bread doesn't have the full sourdough tang, but I find it easier to digest than the kind made with just commercial yeast. If you have a very active starter, you might be able to get away with using less yeast or even forgoing it altogether, but I'm usually using starter that's been left to ferment on my counter overnight so it's not at its most active which is why I add some commercial yeast for insurance. My Sourdough Challah makes 1 loaf 50 g sourdough starter, 100% hydration 95 g warm water 4 g active or instant yeast 40 g sugar 2 large eggs (1 for the dough, 1 for the egg wash) 45 g vegetable oil 325 g all-purpose flour 7 g kosher salt Mix the starter and water together in the bowl of a stand mixer. Sprinkle on the yeast and allow to dissolve before adding the sugar, 1 egg, oil, and flour. Knead using the dough hook on low for about 5 minutes until the dough comes together. Cover and let rest for 10 minutes. Sprinkle on the salt and knead on low for 8 more minutes. Cover again and let rest for 90 minutes at warm room temperature. Uncover the dough and punch down. Fold over the 4 corners of the dough, recover and let rest another 90 minutes. While the dough is fermenting, make an egg wash by whisking together the 2nd egg, 1 scant tablespoon of water, and a pinch of salt. Mix well but try not to make too many air bubbles. Punch down the dough again and divide into even portions (the number will depend on how many strands you want; for reference, the first two pictures in this post are a 7-strand braid and the last two are an 8-strand braid). Working one at a time, press each portion into a rough rectangle. You want to try to remove any large air bubbles at this point because they will form weak points in your strand. To form the strand, you will be rolling over the long side of the rectangle like a jelly roll. To help maintain tension in the dough, use your fingertips to gently push the portion you just rolled over back into the dough all along the length of the dough. (I highly suggest you watching my IGTV video which shows you how to form the strands since it's much easier to show you than explain how to do it.) When you get to the bottom of the dough, pinch the seam together and roll the log out a couple of times on the work surface to create a taut surface and start shaping it into a long strand. At this point you can also taper the ends if you want. Set aside and work on the next strand. Once you've shaped all the strands into logs, start with the first log you formed and roll it out into a longer snake. Set aside and work on the next one. Once you've roll them all out into longer snakes, give them one last roll to their final length. Allowing the dough to rest in between the 3 shaping rounds lets the dough relax a little and not shrink back so much. Braid and form the strands into your desired shape. Transfer to a parchment paper lined baking sheet. Brush on a thin, even layer of the egg wash, trying not to let too much settle in between the strands. Let rest for 90-120 minutes in a warm, draft-free area (I use my microwave). Preheat the oven to 350℉. When the dough is nice and puffy, turn it 180° from the position it was when you applied the egg wash and brush on another thin, even layer. Turning the loaf helps ensure that you don't miss any of the surface. Bake the loaf for 30-35 minutes, turning once halfway, until it is evenly browned. Let completely cool before slicing. Store in a paper bag for up to 3 days. Previously: Sourdough Belgian Waffles Next: General Tso's Tofu
Encontrarás recetas de postres, dulces, tartas, galletas, pasteles, panes, bollería, chocolates, bombones, pastelería, helados y repostería.
The cookbook from Breads Bakery in New York City is out now
Sandwich de galletas de maicena super tiernas con cremoso dulce de leche, rodadas por coco rallado. Un dulce argentino clásico y delicioso.
An ancient Arab cookie made of rose water and cardamom shortbread filled with sweet pistachio and apricot. These cookies are defined by their beautiful pattern that indicates the type of filling inside.
La "pecan pie" est un dessert traditionnel américain. Vous pouvez utiliser du miel de sapin et même ajouter un peu de sirop d'érable à la préparation.
A delicious Greek yogurt cake recipe, infused with the aromas and blends of oranges and lemons and garnished with a cognac scented syrup! The secret ingredient behind this extra fluffy cake is nothing else than Greek yogurt, which makes this cake extra moist and super fluffy!
These cookies are one of the best cookies I've ever made! Rich pistachio cookies filled with delicious pistachio filling, tastes just like heaven!
Praline paste is an ingredient used in pastries and desserts, but commercially prepared ones are often hard to track down. It’s easy to make at home and the flavour when freshly made is so g…
¿Aún te acuerdas del tocinillo de cielo que te hacía tu abuela? Pues tú también puedes preparar este postre tan sencillo y tradicional. Toma nota.
Gluten-free and Vegan Beetroot Crepes with almond cream cheese and cabbage slaw make an awesome Valentine's Day meal. Quick and easy to make.
