How To make Fruit Bars G Part 2 Fillings
APRICOT FILLING:
1 x Recipe BASIC FILLING (above)
3 c APRICOTS, dried; lightly
-packed (Three 6 oz. bags) 1 ts ORANGE PEEL; grated
-(instead of lemon peel)
DATE FILLING:
1 x Recipe BASIC FILLING (above)
1 lb DATES, pitted;
2 ts LEMON PEEL; grated (instead
-of the 1 tsp called for) Using a food processor or a food chopper fitted with a medium blade, grind together the dried fruit and nuts. Turn into a medium-size pan and add the sugar, water, lemon or orange peel, lemon juice and spices (if called for). Place over medium heat and cook, stirring until mixture boils and becomes very thick (5 to 8 minutes). Mine never did really "boil", it was more like dry frying. Let cool completely. Divide the cookie dough into 2 equal portions; refrigerate 1/2 until ready to use. On a floured surface, roll out 1/2 of the dough to a straight-edged 9 x 15-inch rectangle, cut lengthwise into three strips. This wasn't that easy to do, that is, until I figured out that my board was exactly 15-inches wide. I rolled the dough the width of the board and measured 9-inches across using my long ruler. I held the ruler against the sides and used my fingers to press the dough into it. This is the hardest part of making these cookies. Divide cooked fruit filling into 6 equal portions (for the apricots it worked out to 1/2 cup per portion) and evenly distribute one portion down center of each strip, bringing it out to the ends. Using a long spatula, lift sides of each dough strip over filling, overlapping edges slightly on top. ****Original Posters Notes: I found this was hard to do so I cut each strip in half, then draped the dough over the filling--it never did overlap but that's OK. Press together lightly. Cut strips in half crosswise (I did that earlier on); lift and invert onto greased baking sheets (seam side should be down. Brush off excess flour with a pastry brush. Refrigerate for about 15 minutes or until the balance of the cookies are made. Bake in preheated
375-degree oven for 15 to 20 minutes or until browned. Let cool on baking
sheets on a rack for about 10 minutes; then cut each strip crosswise into 4 pieces. Transfer cookies to racks and let cool completely. Store covered. The cookies keep well, becoming softer and more flavorful after they have stood at least 1 day. MAKES 4 DOZEN Food & Wine RT [*] Category 4, Topic 3
Message 234 Fri May 21, 1993 COOKIE-LADY [Cookie] at 10:49 EDT Formatted for MM:dianeE -----
How To make Fruit Bars G Part 2 Fillings's Videos
Jelly Fruit Bars Recipe
Very simple and super easy to make. You just need any fruits of your choice or fruits in can, and gelatine.
It is gorgeous, decorative, and impressive.
Ingredients:
*1 can fruits mixed in can (420 g or you can use fresh fruits)
*2 sachets gelatine 10g each (each will be dissoved in juice and in mango puree)
* 1 cup mango puree
Enjoy!????
#jellydessertrecipe#easyjellydessertrecipe#jellyrecipe
Quick and easy passion fruit frozen yogurt bars recipe!
Passion Fruit Frozen Yogurt Bars recipe!
Time: 15 minutes (not including cooling time)
Serving Size: 4 sticks
Ingredients:
DLA Passion Fruit Filling & Topping 200 g
DLA Fruit Nectar Passion Fruit 50 g
Greek Yogurt 150 g
Coklat White 150 g
Method:
1. Put DLA Passion Fruit Filling & Topping, DLA Fruit Nectar Passion Fruit and Greek yogurt in a bowl and mix well.
2. Pour into ice cream molder then freeze until it hardens.
3. Melt DLA Coklat White, put in a cup and dip the frozen yogurt bars!
4. Enjoy!
#icecream #frozenyogurt #yogurt #passionfruit #dessert #icecreamlover #dessertlover
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ABOUT DLA NATURALS
We are a Belgian family-owned company that has been established in the Philippines since 1999, we develop an extensive list of products that perfectly fit the needs of Pastry Chefs, Bakers, and Chocolatiers around the world. We provide fine high-quality products that we like to divide into four main categories such as Fruits, Sugars, Nuts, and Chocolates.
No Bake Dessert | 15 minute Fruit Tart Recipe | My Cupcake Addiction
For the full, step by step printable recipe click here:
I LOVE a 'cheat dessert' that LOOKS like it took hours but only takes minutes to prepare. Today I'm sharing my fave Summer Fruit Flan for when I'm short on time but still want an amazing dessert!
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Ingredients:
1000ml/1 litre whole milk
100g melted butter
Crushed white cookies
2 vanilla pudding mixes
Fruit (mangos, blueberries, strawberies)
Mint
Tools:
Tart tin with a removable bottom -
1000ml resuable jug -
Small mason jar or glass -
Sharp knife
Large bowl
Whisk -
Spoon
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Beautiful cake / 과일 생크림 케이크만들기 / How to make Fruits Cake
안녕하세요~~^^
분 베이크입니다.
오늘은 맛있는 과일이 한 가득 들어간
생크림 케이크를 만들어 보겠습니다.
깊고 부드러운 풍미와 작업성까지 좋은 화이트 초콜릿 가나슈 크림으로
맛보장 레시피입니다.
이런 과일 생크림 케이크는 맛으로 실패 할 일이 거의 없지요~~^^
부드럽고~ 촉촉한~~
생과일 생크림 케이크~~!!????
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 18cm *7cm 케이크 )
● 바닐라 제누와즈 (스펀지 케이크)
달걀 4개 (약 200~215g)
설탕 100g
소금 한 꼬집
바닐라 익스트랙 5ml
꿀 25g
우유 40g
박력분 125g
무염버터 40g
*화이트 가나슈 몽떼 생크림
화이트 초콜릿 80g
따듯한 생크림 80g
연유 20g
설탕 25g
키르슈 5ml ( choice)
차가운 생크림 350g
딸기,키위,망고..
* 데코레이션용 데이지 꽃장식 만들기
* 시럽
설탕 35 g
물 50g
키르쉬 2.5g (1/2tsp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주세요..
키르슈를 넣고 섞어 주세요.
** 사전준비
1. 모든 재료를 실온에 준비합니다.
2. 가루류는 체쳐 줍니다.
3. 우유와 버터를 따듯하게 준비합니다.
4. 오븐을 170도로 예열합니다.
5. 틀에 유산지를 깔아 주세요.
**만드는 방법
1. 달걀에 설탕,소금,꿀,바닐라 익스트랙을 넣고 중탕으로 40~42도까지 올려 주세요.
2. 고속으로 휘핑하여 색이 아이보리로 변하면서 풍성한 볼륨이 생길때까지 휘핑합니다.
-- 리본이 그려지고 3초 정도 후에 없어지는 정도까지 휘핑해 주세요.
-- 저단으로 기공정리 해 주세요.
3. 40~45도 사이에 우유를 넣어 주세요.
--- 우유를 먼저 넣으면 반죽의 유동성이 좋아져서 가루를 더 쉽게 섞을 수 있어요.
4. 가루를 두 번에 나눠서 섞어 주세요.
5. 55~60도까지 데운 버터에 반죽의 일부를 덜어내서
섞어주어 텍스춰를 맞춰 주세요.
6. 신속하고 매끄럽게 섞어 주세요.
7. 팬닝후에 꼬치로 기포를 다시 정리해 주고.
8. 탕~!!쳐 줍니다.
9. 170도로 예열한 오븐에서 160도로 35분 정도 구워 주세요.
10. 가운데를 손바닥으로 살짝 눌러보아 물렁하지 않고 탄탄하면 오븐에서 꺼내세요.
11. 오븐에서 나오자마자 탕~! 쳐서 수증기를 빼 주고, 뒤집어서 식힙니다.
12. 4장으로 슬라이스 해 줍니다.
13. 딸기,키위 망고를 손질해 주세요.
14. 크림을 만들어 주세요.
15. 녹인 초콜릿과 뜨거운 생크림을 섞어 매끈한 상태에서 키르쉬,설탕을 넣어 주세요
16. 50도 이하로 식으면 연유도 넣어 주세요.
17. 30도 이하로 식으면 차가운 생크림을 부어서 얼음볼 위에서 휘핑합니다.
18. 영상처럼 몽따주 해 주세요.
--- 화이트 가나슈 몽떼 대신에 그냥 플레인 생크림을 사용하셔도 좋습니다)
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이혜린 - Tongtong
자료출처 :
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시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
3 Delicious Fruit Turnovers: Lemon, Cherry Chocolate, and Strawberry Cream Cheese
In this video, you will see how to make 3 different Fruit turnovers. There's lemon, cherry chocolate, and strawberry cream cheese.
Check out my channel for more Amazing Recipes:
Ingredients:
Puff Pastry Dough
Traditional:
Quick and Easy:
Lemon Filling
1/2 cup (4 oz / 113 g) lemon curd -
4 ounces (113 g) cream cheese, softened
1/4 cup (1 3/4 oz / 50 g) sugar
1 egg yolk
2 tablespoons (1/2 oz / 14 g) all-purpose flour
Lemon Glaze (optional)
1 1/2 cups (6 3/8 oz / 180 g) powdered sugar
2 tablespoons lemon juice
A few drops vanilla extract
Cherry Chocolate Filling
1 pound (454 g) cherries, washed, pitted, and chopped
Grated zest from 1/2 a lemon
1 tablespoon lemon juice
1/3 cup (2 1/3 oz / 66 g) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
4 ounces (113 g) dark or semi-sweet chocolate, chopped (2/3 cup chocolate chips)
Strawberry Cream Cheese Filling
Strawberry Filling
1 pound (454 g) strawberries, washed, dried, hulled, and finely chopped
Grated zest from 1/2 a lemon
1 tablespoon lemon juice
1/3 cup (2 1/3 oz / 66 g) sugar
2 tablespoons cornstarch
Cream Cheese Filling
4 ounces (113 g) cream cheese, softened
1/2 cup (4 oz / 113 g) mascarpone cheese (or more cream cheese)
1/3 cup (2 1/3 oz / 66 oz) sugar
1 egg yolk
Grated zest from 1 whole lemon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons (1/2 oz / 14 g) all-purpose flour
NO BAKE FRUIT TART(CUSTARD FILLING)
No bake Fruit tart
CHECK OUT MY OTHER VIDEOS
How to make Chocolate Butternut Cake
Check here:
Milo Ice Cream | How to make home made ice cream
Check here:
Mango Graham Ice cream Roll and Oreo Ice cream roll
Check here:
How to make Mango Tapioca | Creamy Mango Tapioca
Check here:
How to make Tapioca Pearls | Boba pearls
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ingredients:
Crust:
200g crushed graham crackers
1 stick butter/margarine,melted
Custard filling:
4 egg yolks
1/2 cup white sugar
1/4 cup cornstarch
2 cups evaporated milk
1/2 tbsp vanilla extract
1/2 tsp yellow food color(optional)
Toppings:
Fruit Cocktail or fresh fruits
Fruit Glaze:
3/4 cup reserved syrup(from fruit cocktail)
1/2 tbsp cornstarch
1/4 cup white sugar
1 tbsp light corn syrup
Procedure:
1) Crust: Combine crushed grahams and melted butter
2) Press graham mixture into the molds to pack it tightly
3) Chill for 30min. or until ready to use
4) Custard Filling: Combine egg yolks and white sugar
5) Add cornstarch and mix well. Set aside
6) Heat evaporated up until just about to boil
7) Gradually add warm milk into the egg yolk mixture. Mix well after each addition
8) Pour mixture back into the pot
9) Cook over medium heat until it thickens. Stir continuously
10)Add vanilla extract and yellow food color
11)Transfer custard into a bowl and cover with cling wrap. Cool completely
12)Fill the cups with custard and add fruit toppings
13)Chill for 10hrs. or overnight
14)Glaze: Combine cornstarch and half of the reserved syrup
15)Mix well and set aside
16)In a pan combine remaining reserved syrup and white sugar. Bring to a boil
17)Reduce heat and add dissolved cornstarch
18)Stir constantly and cook until it thickens
19)Add light corn syrup and cook for another 1 min. Cool syrup completely
20)Remove the crust from the mold
21)Glaze the fruits with syrup
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