Kondensmilch mit Eier schlagen! Sie werden staunen! Alle suchen dieses Rezept! Kuchen in 15 Minuten
Einfach Eier mit Mandarinen verquirlen! Ich habe meine Familie mit diesem Kuchen überrascht!
Einfach Eier mit Mandarinen verquirlen! Köstlich Kuchen in 5 Minuten! Gesund und schnell! Wie macht man einen unglaublich leckeren Mandarinen-Eier-Kuchen? Dieses schnelle und einfache Rezept kann wirklich jeder zu Hause nachmachen, auch ohne Kochkenntnisse! Der Geschmack dieses Kuchens wird Sie schockieren und die einfache Zubereitung wird Sie überraschen! Ihre ganze Familie und alle Ihre Freunde begeistert sein werden, wenn sie probieren, was Sie aus Eiern und Mandarinen gewonnen haben!
3 Mandarinen.
1 Ei.
100 Gramm Kondensmilch (3,5 OZ).
1 Teelöffel Vanilleessenz.
100 ml Milch (1/2 Glas).
150 Gramm Mehl (5,3 OZ).
1 Teelöffel Backpulver.
Bratpfanne 20 cm (7,8).
10 Gramm Butter (0,35 OZ).
50 Gramm Kondensmilch (1,75 OZ).
Bei sehr schwacher Hitze 18 Minuten mit Deckel garen.
Nach dem Wenden weitere 3 Minuten bei sehr schwacher Hitze garen.
Puderzucker.
Wenn Sie Fragen zur Bewertung haben, schreiben Sie diese in die Kommentare, ich werde Ihnen so schnell wie möglich antworten!
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Teile dieses Video mit deinen Freunden in sozialen Netzwerken.
BEWERTEN SIE DAS VIDEO! Das ist nett zu mir und wichtig für die Entwicklung des Kanals!
BEWERTEN SIE DAS VIDEO! Das ist nett zu mir und wichtig für die Entwicklung des Kanals!
SCHREIBEN SIE EINEN KOMMENTAR oder zumindest ein Smiley. Es ist nicht schwer für dich, aber für mich ist es eine große Motivation!
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#Immer_Appetitlich #rezept #kuchen
TARTA CRUJIENTE DE MANZANA – APPLE CRUMBLE PIE. Recetas paso a paso, tutorial. Loli Domínguez
TARTA CRUJIENTE DE MANZANA – APPLE CRUMBLE PIE.
► CONSIGUE MI LIBRO “La cocina de Loli Domínguez ➜
► CONSIGUE MI LIBRO EN MEXICO ➜
► CONSIGUE MI LIBRO EN USA ➜
En España también lo podéis conseguir a través de Amazon, El Corte Ingles, Casa del Libro, Carrefour, Etc.
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MI TIENDA EN AMAZON PINCHA EL SIGUIENTE ENLACE:
⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇
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Si entras desde EEUU
⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇
Hamilton Beach Batidora Eléctrica -
Juego de moldes para tarta -
OLLA A PRESION MULTIFUNCION -
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Esta receta de crumble de manzana es tan fácil de preparar y tan rica de comer que cuando pienses en que te apetece un trozo de tarta de manzana para tomar como postre o con el café no tendrás dudas y enseguida te pondrás manos a la obra y harás esta tarta, además como postre calentita con una bola de helado de vainilla es el mejor y más rico postre que podrás servir en cualquier día de fiesta o cualquier ocasión que te quieras lucir, queda más que deliciosa pruébalo y ya me contaras.
#tarta #cake #dulces #postres #manzanas #tartademanzana #recetas #cocina #comida #reposteria #LoliDomínguez #tutorial #pasoapaso
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Toda la receta por escrito, pincha aquí:
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Ingredientes del relleno de la TARTA CRUJIENTE DE MANZANA:
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1 Kg Manzanas Golden (Pueden ser otras)
100 g (1/2 Cup) Azúcar
1 Cucharada Zumo de limón recién exprimido
1/2 Cucharadita Canela en polvo (Opcional)
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Ingredientes de la masa de la TARTA CRUJIENTE DE MANZANA:
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500 g (3 y 1/2 Cups) Harina de trigo para todo uso
200 g Mantequilla sin sal
200 g (3/4 Cup) Azúcar
1 Huevo de tamaño grande
15 g (1 Cucharada) Levadura en polvo o polvo de hornear
Pizca de sal
1 Cucharadita Vainilla en gel o extracto de vainilla
Molde de 27 cm de diámetro y 4 cm de alto
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Ingredients of the stuffing of the APPLE CRUSHY CAKE:
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1 Kg Golden Apples (Can be others)
100 g (1/2 Cup) Sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon cinnamon powder
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Ingredients of the mass of the APPLE CRUSHY CAKE:
.
500 g (3½ Cups) Wheat flour
200 g unsalted butter
200 g (3/4 Cup) Sugar
1 large egg
15 g (1 Tablespoon) baking powder
Pinch of salt
1 teaspoon vanilla extract
Mold 27 cm in diameter and 4 cm high
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Tabla de equivalencias:
Tabla de calorías:
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Das ist das Beste, was ich je gegessen habe! Dessert in 5 Minuten, kein Ofen, keine Kondensmilch!
Das ist das Beste, was ich je gegessen habe! Dessert in 5 Minuten, kein Ofen, keine Kondensmilch!
Neues Dessert in 5 Minuten. Kein Mehl, kein Backofen, kein Frischkäse! Kuchen ohne backen.
Das leckerste Dessert in 5 Minuten ohne Mehl, ohne Ofen, minimales Fett!
Kuchen in Form wird Ihre Familie und Freunde überraschen. Sie werden diesen No-Bake-Kuchen lieben. Leckerer, schneller, leichter und mittelsüßer Kuchen für die Feiertage oder einfach zum Tee oder Kaffee. Ein ideales zartes Quarkdessert ohne Backen.
Schokoladenkuchen Zutaten und Zubereitung:
0:00 Kekse (100 g).
0:07 Formulargröße 16x16 cm.
0:24 Eigelb (2 Stk.).
0:30 Zucker (80g).
0:51 Maisstärke (20 g).
1:17 Milch (400g).
1:38 Kochen Sie 1 Minute nach dem Erscheinen der ersten Blasen.
1:57 Butter (20 g).
2:17 Hälfte auslegen.
3:09 Kakao (15 g).
4:14 30 Minuten in den Kühlschrank.
4:21 Schokolade (80 g).
4:27 In der Mikrowelle aufwärmen.
4:49 Sahne (50 ml.).
5:47 30 Minuten in den Kühlschrank.
6:07 Schreibe ein paar Worte oder setze ein Emoji in die Kommentare. Es hilft, das Video zu verbreiten. Vielen Dank.
6:18 Guten Appetit und Kanal ABONNIEREN.
6:28 Setze ein LIKE und vergiss die Glocke nicht.
#BestesEssenhier #Schnellrezept #Rezept
É SÓ MISTURAR TUDO! BOLO DE MAÇÃ, COM MUITO MAÇÃ E POUCA MASSA.
Ingredientes
Massa do bolo:
4 maçãs grandes ou 5 maçãs a 6 médias
Suco de meio limão
1/2 xícara de água (120ml)
1 colher de sopa de essência ou extrato de baunilha
1 xícara de açúcar (180g)
1 xícara de passas (150g)
1 xícara de nozes (100g)
1 pitada de sal
Canela em pó a gosto
3 ovos inteiros
1/2 xícara de óleo (120ml)
2 xícaras de farinha de trigo (260g)
1 colher de sopa de fermento em pó para bolo (12g)
Cobertura do bolo:
Açúcar de confeiteiro (opcional)
Medida da xícara: 240ml
Dimensões do refratário/ assadeira: 32 x 20 x 6cm Forno preaquecido 180°C, assar por 40 a 45 minutos, fazer o teste do palito, se sair limpo, pode desligar e retirar.
#bolodemaçã #bolodemaçãcomcanela #bolodefrutas
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Delicious Brown Butter Apple Cake | Home Movies with Alison Roman
This cake can best be described as a sticky toffee pudding meets vanilla birthday cake meets apple pie meets a pancake with apples on top. It’s a soft cake without much texture (you bake it until the apples fall apart and become jammy), which is usually something I’m against but here, I’m actively seeking that custardy, soaked cake energy.
It’s made in one-bowl, which means you don’t need any special equipment (love that for us!) and even if you’re a nervous baker, you should have a gorgeous success on their hands. Here are some FAQ’s I’ve received for this cake.
What kind of apples are best to use in this cake?
I like to use Honeycrisp or Pink Lady—they are large, juicy, tart and while they definitely soften, they don’t totally turn to mush when baked (like Granny Smith apples tend to do) which is great since I like a bit of texture in the cake. Flavor-wise, they are closest to tasting like my favorite Japanese apple gummy candies, which of course is a compliment.
What kind of cake pan can I bake this in?
I like a standard 9” aluminum cake pan—a springform will also work well. I say you can bake in an 8” cake pan, just know that you might hold back a little bit of the batter or be prepared to bake a bit longer (more cake batter in the pan = more time to bake). 9” glass pie plates and 1.5qt. oval baking dishes also work here! I have also seen this cake baked in an 8x8 square. I do not recommend bundt or loaf pans for this cake.
I don’t eat dairy, what can I substitute the butter and buttermilk here for?
I am not a dairy-free baking expert, but many people have made this cake using butter substitutes (the most popular recommendation has been Miyokos vegan butter)—the buttermilk, however, I’m guessing a nut/oat milk with lemon juice or Kite Hill dairy-free yogurt thinned with a bit of lemon juice.
How do I make this cake gluten-free?
I am not a gluten-free baking expert, but many people have made this cake using their favorite GF flour blend to great success, it seems. If you have experience doing this and have found one type of gluten-free flour works well, plz let me and other readers know in the comments below ????
I don’t have buttermilk, what can I use instead?
In order of preference: yogurt thinned with a little milk or water to the consistency of buttermilk, milk with a few tablespoons of lemon juice. Sour cream almost has *too much* fat here, but I’ll bet in a pinch, thinned out similarly to yogurt, it would work.
My cake isn’t baked through after the time you said/I cut into the cake and it still felt underdone!
Every oven is different! Isn’t that beautiful? Sort of, I guess. If your cake doesn’t feel done by the end of the time range I’ve given, let it bake an additional 5–10 minutes. Your oven could be running low, or maybe you’ve been opening it a lot, or maybe something else is baking at the same time—lots of variables! As always, bake to the indicator (golden brown, springs back, pulling away from the sides of the pan), not the time.
I’m worried about my cake sticking! Should I line with parchment?
I only use non-stick spray, but as you’ll see in the video below, sometimes the apples do stick (which I don’t mind, because they come out easily and nobody will ever know they were stuck to the bottom of the pan). If you’re worried at all, you can absolutely line with parchment paper.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to Sticky Apple Cake
0:35 Ingredients needed for the Sticky Apple Cake
0:47 Assemble the ingredients for the cake
2:08 Brown the butter
2:23 Prep the vanilla bean
3:12 Combine the vanilla bean with the butter
3:39 Preheat oven to 350°F (177°C) and prepare brown sugar
4:36 Prep the pan and start combining the dry ingredients
5:50 Prep the buttermilk and eggs
6:16 Slice the apples
6:38 Place the apples in the pan
7:20 Whisk the buttermilk egg mixture into the dry ingredients
7:54 Pour the mix into the pan on top of the apples
8:15 Place the pan in the oven
8:25 A brief message on buttermilk
9:56 Remove the pan from the oven
10:38 Flip the pan to plate the cake
11:46 Serve the Sticky Apple Cake
#AppleCake #AppleCakeRecipe #EasyAppleCake
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy
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VIDEO CREDITS:
Director/Editor: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Professional Baker Teaches You How To Make APPLE PIE!
Blue Ribbon Apple Pie are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Ingredients
Pie Dough
2 ½ (375 g) cups all-purpose flour
1 Tbsp (12 g) sugar
1 tsp (5 g) salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 ml) cool water
2 tsp (10 ml) white vinegar or lemon juice
Pie Filling
6 cups peeled and sliced mixed apples, (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples
1 Tbsp (15 ml) fresh lemon juice
½ cup (125 ml) granulated sugar
1/3 cup (70 g) packed light brown sugar
1 tsp (3 g) ground cinnamon
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1 recipe Double Crust Fruit Pie Dough
2 Tbsp (12 g) rolled oats
2 Tbsp (30 g) unsalted butter
1 egg mixed with 2 Tbsp (30 ml) water, for brushing
sugar and cinnamon, for sprinkling
Recipe
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.
3. Preheat the oven to 400 F(205 C).
4. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
5. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
6. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Use scissors to snip opening in the top crust to allow steam to escape.
7. Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F (205 C). Reduce the oven temperature to 375 F(190 C) and continue to bake for another 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.
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