Muffins made from coconut milk and coconut filling
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For the dough: I made the dough in the bread machine, and the ingredients were put in the order written above in the ingredients. After the machine kneaded the dough, I put the dough in a bowl greased with a little sunflower oil, covered it with cling film and let it rise in a warm place for 30 minutes.
For the filling: I used the food processor to lighten and hurry things ... I put the cheese in the bowl of the robot, I gave a few pulses to crumble the cheese, I added coconut, powdered milk and sweetener, I turned on the robot and I left until the ingredients or mixed, 1 minute is enough. I beat the egg white with a pinch of salt and added it to the filling, stirring lightly with a spoon.
On the work table I rolled the dough, I use a silicone foil, I broke a piece of dough, as long as I wanted the muffins to come out, taking into account that they will grow, I stretched the piece of dough with the rolling pin, giving it a round shape, I put in the middle a teaspoon of filling, an almond, I gathered the edges, I gave it the spherical shape of the dough and I put it in the muffin tray with special paper for muffins.
For the cake: I left the remaining dough (quite a lot) on the work table in a sheet of a size close to the tray in which I was going to bake it. I put the remaining filling over the dough, I spread it all over the surface, I rolled the dough with the filling and I put it in the shape of a cake with a pattern (I don't know how to call it this shape :)))) I greased the shape beforehand with oil and I lined it with vanilla-flavored powdered sugar. I let the muffins and the cake rise until they doubled in volume, then I put them in the oven heated to 180 degrees for 15 minutes for the muffins and 20-25 minutes for the cake. While they are hot, I greased them with a honey brush and decorated them with almond flakes and coconut. May it be useful to you !!
Cozonac without sugar & # 8211 low carb
This sugar-free cake it is also a premiere for me, especially since I used KetoMix for cozonac, a flour mixture specially designed for those who have a keto diet and low in carbohydrates.
As you have already seen in the previous recipe, namely in Easter without sugar and without dough, which you find here , I participate in a campaign organized by NoSugarShop and OalesiTigai . The campaign aims to share recipes specific to the Easter holidays, recipes with low carbohydrate content and no sugar.
With this sugar-free cake, low in carbohydrates, I experimented with a new recipe and, honestly, it's really worth sharing with you.
Starting from the dough recipe given on the KetoMix package for the cake, I made slight changes, namely I added 2 tablespoons of wheat gluten to give elasticity to the dough and I used inulin to activate the yeast.
For the dough
1 kg of flour
600 ml milk
200 gr sugar
50 gr of fresh yeast
50 gr melted butter
1 teaspoon salt
1 teaspoon esenta rom
For the filling
4 tablespoons vanilla sugar (put a vanilla stick in the sugar bowl)
4 tablespoons cocoa
1 egg yolk + 3 tablespoons milk
The kitchen of our house
My sister, who had just come to visit, told me, more jokingly, more seriously, that she had had enough of looking on the blog and that as long as she was with us, she expected me to serve her with as many goodies as possible. Therefore, yesterday was the cake, today there were snails with cocoa.
The first impression when they tasted them, just taken out of the oven and, implicitly, hot, was that they were too "breaded" and that a dough closer to the cake would have gone. But once cooled, the cocoa filling felt much stronger, completing the soft and fluffy texture of the dough, intensely praised in the original recipe.
INGREDIENTS for approx. 24 pcs:
200 + 100ml warm milk
1 sachet of dry yeast
600g 000 flour or for cake
2 yolks (at room temperature)
1/2 teaspoon salt
2 tablespoons oil
100g soft butter
Mix the yeast with 200ml of warm milk and set aside for 5 minutes.
In a large bowl, mix the yolks with the sugar and salt, then add the oil and place the flour on top.
In the center of the flour a hole is made in which the milk with yeast is added.
Start kneading the dough, gradually adding the remaining 100ml of milk. The amount of milk added will vary depending on the size of the eggs and the type of flour used, so do not add at once.
The same steps can be followed using a bread machine.
Knead the dough for about 5 minutes, until you get a compact and soft ball.
This is left to rise for at least 1 hour, in a large bowl greased with oil and covered with a cotton towel.
After it has risen, the dough is divided into two pieces, to be easier to spread with the rolling pin.
My dough was left to rise for about 2 hours and grew incredibly much.
The piece of dough is shaped with your hands to have a rectangular shape and then spread with a rolling pin on the floured top or on a towel powdered with flour.
Spread the soft butter on top of the sheet.
Spread the sugar over the butter, previously mixed with cocoa.
The tray is placed in the cold oven, which is then released over medium heat, the snails continuing to grow with the heating of the oven. After 10 minutes, remove the tray and grease the snails with sweetened milk.
Bake for another 15-20 minutes. The process is repeated for the second tray, taking into account that after removing the first tray to close the stove and leave it for 5 minutes with the door open. Otherwise, the second tranche of snails will dry very hard during baking.
Extremely soft and fluffy, even the next day. The dough was a momentary improvisation, very successful, in my opinion.
For the dough:
50 g butter
1 softer banana (mine weighed 130 g)
200 ml of warm water
70 g sugar
25 g of yeast
500 g flour
a pinch of salt
rum essence, cinnamon
For the filling:
400 g softer cow's cheese
50-60 g sugar
grated lemon / orange peel
2 tablespoons milk
Dissolve the yeast in warm water with 1 tablespoon of sugar and flour. Stir a little and leave in a warm place for 10-15 minutes. In the bowl of the bread machine, cut the butter and banana into small pieces. Add the rest of the sugar, mayonnaise, flour, salt, rum and cinnamon. Knead until you get a soft, slightly sticky dough. Leave to rise in the heat for an hour. Meanwhile, the cottage cheese is mixed with the egg white, sugar and citrus peel.
The leavened dough is cut in half, each part is spread with the rolling pin in a rectangle. Grease the surface with half of the filling, is running if you cut segments, which is placed on the cut in a tray lined with baking paper. Leave the snails raised for about half an hour, then grease with the yolk dissolved in milk. and bake in the oven at 180 C until they grow nicely and brown.
Very interesting recipe, appetizing snails, I think I make a window in the regime so I can taste them too :)
Lena, they are absolutely delicious, if we were neighbors, I would give them to you so that you would not be tempted in the house. I still have a full tray!
What would the pope and I be, if I were your neighbor! :))
Miha, I would be weaker too, if you were my neighbor! :)))
And I'm even more fluffy, my name is still Ştef, if I were your neighbor! And what would I not give! :)))
Prepare mayonnaise from 100 ml of warm water, liquefied yeast (crush it with your fingers or rub it until it becomes a paste) and a teaspoon of sugar and leave aside for 5 minutes.
In a deeper bowl, put the flour, add the mayonnaise, the rest of the water and knead a dough. At the end, add a teaspoon of salt and knead. The salt must not come into direct contact with the yeast, in which case the dough will not rise.
If you use pizza dough, you can also add some extra virgin olive oil.
Leave it covered in a place away from the current, until it doubles in volume.
It is used in pizza recipes, bread, cakes or those that require leavened dough.
Try it yourself leavened dough for pizza, bread and cakes.
Muffins made from coconut milk and coconut filling - Recipes
Fluffy dough muffins
The cake has chicken
Cute and delicious
When you see them on the spot, you say to yourself:
Her fluffy mother would eat it!
INGREDIENTS for the dough
- 500 gr flour
- 260 ml milk
- 30 gr of fresh yeast
- 50 gr butter at room temperature
- 2 tablespoons sugar
- 1 or + 1 albumen
INGREDIENTS for the filling
WORK PLAN fluffy dough muffins
- First we prepare the dough: we mix the flour with the dry yeast and the sugar, then with the butter and the egg. Add milk and knead for at least 20 minutes, until you get a sticky dough
- Leave the dough to rise in a well-heated environment for at least 60 minutes
- Mix the sugar with cocoa or nesquik
- Divide the dough into balls
- We spread each ball in a sheet about half a centimeter thick
- Sprinkle the filling on the sheetthen we run it
- Cut the roll in half lengthwise, then knit the two halves
- We fill a circular or muffin tin
- Leave for about 25 minutes in the oven heated to 180 degrees
- Good appetite for fluffy dough muffins!
We prepare maya. Put in a small bowl 100 ml of warm milk, liquefied yeast and 1 tablespoon of sugar. Set aside for 5 minutes. In a large bowl, put flour, remaining sugar, mayonnaise, egg, butter, salt and rum essence and knead an elastic dough. If you need a little more flour, add.
Leave the dough to rise for 2 hours, in a cool place and covered with cling film.
On a table powdered with flour, spread the dough in a rectangular sheet of about 1 cm, but it can be even thinner. Grease the sheet with butter, then with chocolate cream.
Sprinkle with hazelnuts and roll the sheet lengthwise.
We cut into trapezoidal pieces, as in the picture.
Press the center of each piece with the tail of a wooden spoon.
Put the muffins in the pan and leave them to rise for 45 minutes.
Mix the yolk with the milk and grease the muffins, then sprinkle the hazelnuts.
Bake the muffins in the preheated oven at 180 degrees C for about 20 minutes.