Cats Tongue Cookies Ingredients:
250 grams margarine
150 grams powdered sugar
1 / 2 teaspoon vanilla powder
250 grams flour
5 egg whites beaten until stiff
food is enough for 21 pieces.
How to make:
1. It hot oven with a temperature of 160 degrees centigrade and a special baking pan or flat cat's tongue, spread with margarine and set aside
2. Beat margarine with sugar until soft, put the vanilla powder and flour, stir well.
3. Mix the dough with beaten egg whites that have been stiff, stir well.
4. Insert the dough into a plastic triangle, cut edges a little and spray it into the cake pan, bake for 15 minutes until browned and cooked through, remove from heat.
5. Cool and store in airtight jars.
Friday, September 16, 2011
Nastar Pineapple Butter
Dry pastry recipe Nastar Pineapple Butter - pastries complete the full widths
Material:
250 grams flour
25 grams cornstarch
1 tablespoon powdered milk
175 grams butter
50 grams powdered sugar
eggs 4 items, 3 for the dough, and one to spread
50 grams cloves, for garnish
Pineapple jam Ingredients:
pineapple 1 / 2 fruit, grated
sugar 100 grams
salt 1 / 2 teaspoon
how to make pineapple jam cookies Nastar is as follows
1. Pineapple jam = boiled grated pineapple, sugar, cinnamon, and salt until slightly dry, stir to form a jelly.
2. Nastar = mix flour, cornstarch, milk powder and then sifted. whipped butter, powdered sugar, and egg yolks until smooth
3. Combine all the batter, mix well using a spatula until the dough can be formed.
4. Take the dough, shape pineapple jam-filled sphere. garnish top with cloves then spread with egg yolk
5. Place on a baking sheet that has been spread with margarine to taste, bake for 25 minutes.
food is enough for 33 pieces.
Material:
250 grams flour
25 grams cornstarch
1 tablespoon powdered milk
175 grams butter
50 grams powdered sugar
eggs 4 items, 3 for the dough, and one to spread
50 grams cloves, for garnish
Pineapple jam Ingredients:
pineapple 1 / 2 fruit, grated
sugar 100 grams
salt 1 / 2 teaspoon
how to make pineapple jam cookies Nastar is as follows
1. Pineapple jam = boiled grated pineapple, sugar, cinnamon, and salt until slightly dry, stir to form a jelly.
2. Nastar = mix flour, cornstarch, milk powder and then sifted. whipped butter, powdered sugar, and egg yolks until smooth
3. Combine all the batter, mix well using a spatula until the dough can be formed.
4. Take the dough, shape pineapple jam-filled sphere. garnish top with cloves then spread with egg yolk
5. Place on a baking sheet that has been spread with margarine to taste, bake for 25 minutes.
food is enough for 33 pieces.
Snow pastries recipe
Snow pastries recipe
Material:
175 grams margarine
3 egg yolks
100 grams of grated Edam cheese
1 / 4 teaspoon salt
175 grams flour, sifted
30 grams of cornstarch
For the topping
350 grams powdered sugar
How to make Snow Cake is as follows
1. Prepare a flat baking pan, spread with margarine and set aside
2. Beat the margarine until fluffy, enter the egg and continue to beat until fluffy
3. Enter the flour, cornstarch, stir well, add cheese, Edam and salt, stir until a dough that can be formed
4. Take one teaspoon of dough. forms a ball, place on a baking sheet, give the distance
5. Bake in the oven with a temperature of 160 degrees centigrade for 15 minutes until cooked
6. Let cool, sprinkle with powdered sugar and coat, until the entire section covered sugar cookies, store in airtight jars.
For 400 grams
Material:
175 grams margarine
3 egg yolks
100 grams of grated Edam cheese
1 / 4 teaspoon salt
175 grams flour, sifted
30 grams of cornstarch
For the topping
350 grams powdered sugar
How to make Snow Cake is as follows
1. Prepare a flat baking pan, spread with margarine and set aside
2. Beat the margarine until fluffy, enter the egg and continue to beat until fluffy
3. Enter the flour, cornstarch, stir well, add cheese, Edam and salt, stir until a dough that can be formed
4. Take one teaspoon of dough. forms a ball, place on a baking sheet, give the distance
5. Bake in the oven with a temperature of 160 degrees centigrade for 15 minutes until cooked
6. Let cool, sprinkle with powdered sugar and coat, until the entire section covered sugar cookies, store in airtight jars.
For 400 grams
Orange Pudding
2 bks agar-agar powder white
200 gr sugar
750 cc of liquid milk
6 tablespoons orange juice powder, ready-made
5 egg whites, beaten until stiff
350 gr mandarin oranges, Suir, Suir
VLA Orange Pudding Ingredients:
500 cc of liquid milk
125 grams sugar
25 gr cornstarch, dissolved in a little water
5 egg yolks, beaten
1 / 2 tsp vanilla powder
How to make Orange Pudding:
Mix gelatin with sugar, milk and orange juice powder. Jerang to the boil. Lift.
Stir continuously until the steam is gone, pour into beaten egg whites while stirring with a mixer, add mandarin oranges.
Pour batter into molds or cups legged taste. Allow to cool and freeze. Keep refrigerated
Create VLA: cook the milk with sugar until boiling and sugar dissolves. Pour the cornstarch solution, stirring until thick. Take a little mixture of milk, mixed with egg yolk. Stir well, pour into the milk back. Stir until blended. Lift. Stir until slightly cool, season vanilla, mix well.
Serve pudding with orange VLA.
For 10 servings.
Nutritional value per serving:
Energy: 244 Cal
Protein: 6.1 g
Fat: 7.6 grams
Carbohydrates: 37.3 grams
Source: Tabloid-Nakita.com
Banana Ring
250 g banana horn, boiled, mashed
100 ml of milk formula
1 tablespoon granulated sugar
3 tablespoons flour
400 ml cooking oil
1 / 2 teaspoon salt
Banana Ring Ornament:
100 g white chocolate, melted
Candy colors
How to Make Banana Ring:
Combine bananas, milk, sugar, flour, and salt.
Flat round shape, and holes in the middle to form a ring.
Heat oil and fry until cooked or golden yellow.
Dip into a liquid white chocolate 1 / 2 parts, and sprinkle with colored candies.
For 10 servings
Nutritional value per serving:
Energy: 84 kcal
Protein: 2.2 g
Fat: 2.9 g
Carbohydrates: 12.9 g
Source: Tabloid-Nakita.com
Potato Flan
400 gr flour
4 tablespoons powdered sugar
200 g butter
2 egg yolks
1 / 2 teaspoon salt
5 tablespoons ice water
Potato Flan Fill Material:
150 g butter
5 tablespoons powdered sugar
2 eggs btr
4 tablespoons sweetened condensed milk
250 grams of potatoes, fried and mashed
2 tablespoons flour
150 gr grated cheese
150 g raisins
How to Make Potato Flan:
How to Make Potato Flan skin: Mix all the ingredients of the skin. Toss with fingertips until blended.
Fill in the leather at the base and the flat edge of the pie mold with a diameter + 10 cm which had been spread with margarine. Prick-prick dough with fork and bake until golden yellow
How to Make Potato Flan contents: Beat butter and sugar until white. Add the eggs and sweetened condensed milk. Beat until fluffy. Enter the potatoes, flour, grated cheese, and raisins. Stir well. Pour into the pie and the oven until cooked.
Serves 8
Nutritional value per serving:
Energy: 641.2 Kal
Protein: 11.0 g
Fat: 37.5 g
Carbohydrates: 65.6 grams
Source: Tabloid-Nakita.com
Fruit Candy
Making Material Mixed Fruit Candy Recipes:
10 tablespoons sugar fructose
220 cc honey
1 / 2 teaspoon salt
65 cc of water
1 egg white
1 teaspoon vanilla extract
125 gr unsalted butter
100 g mixed fruit (sukade, raisins, cherries), small slices
50 g almonds, toasted briefly
How To Make Mixed Fruit Candy Recipes:
Mix the sugar fructose, honey, salt, and water in a heavy kettle. Jerang over low heat until sugar dissolves. Cook until thick and boiling.
Beat the egg whites in a heat resistant container until stiff, enter 1 / 4 part of the liquid sugar. Whisk until thick.
Cook returned 3 / 4 remaining sugar until thick liquid. How to measure the thickness of the ice drops into the water. When thick enough it will arise fragile threads.
Enter into beaten egg whites. Add vanilla and butter, beat for 5 minutes.
Enter a mixture of dried fruit and almonds, stir with a wooden spoon and pour into a baking pan covered with aluminum foil that has been spread with melted butter.
Cool and cut into funny shapes and wrap in plastic or plastic that can be eaten plain.
Source: tabloid-nakita.com
Candy Making Tips:
Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.
10 tablespoons sugar fructose
220 cc honey
1 / 2 teaspoon salt
65 cc of water
1 egg white
1 teaspoon vanilla extract
125 gr unsalted butter
100 g mixed fruit (sukade, raisins, cherries), small slices
50 g almonds, toasted briefly
How To Make Mixed Fruit Candy Recipes:
Mix the sugar fructose, honey, salt, and water in a heavy kettle. Jerang over low heat until sugar dissolves. Cook until thick and boiling.
Beat the egg whites in a heat resistant container until stiff, enter 1 / 4 part of the liquid sugar. Whisk until thick.
Cook returned 3 / 4 remaining sugar until thick liquid. How to measure the thickness of the ice drops into the water. When thick enough it will arise fragile threads.
Enter into beaten egg whites. Add vanilla and butter, beat for 5 minutes.
Enter a mixture of dried fruit and almonds, stir with a wooden spoon and pour into a baking pan covered with aluminum foil that has been spread with melted butter.
Cool and cut into funny shapes and wrap in plastic or plastic that can be eaten plain.
Source: tabloid-nakita.com
Candy Making Tips:
Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.
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