How To make Peaches'N Crean Oven Puffed Pancake
: Pancake: 1/2 c all-purpose flour
2 TB sugar
1/4 ts salt
1/2 c skim milk
2 eggs beaten -OR-
1/2 c egg substitute - thawed
1 TB margarine or butter
16 oz can sliced peaches in extra
: light syrup, drained, : reserving 3 TB liquid 2 TB chopped pecans
1/8 ts cinnamon
: Cream Sauce: 1/4 c nonfat sour cream
2 TB powdered sugar
3 TB reserved peach liquid
1/8 ts almond extract
Heat oven to 425. In medium bowl, combine flour, sugar, salt, milk and eggs. Beat with wire whisk or rotary beater until smooth. Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt to coat bottom with melted margarine. Immediately pour batter into hot pan; top with peach slices, pecans and cinnamon. Bake for 16 to 20 minutes or until puffed and golden brown. Meanwhile in small bowl, combine all cream sauce ingredients; mix well. Cut pancake into wedges..Serve immediately eith cream sauce.
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INGREDIENTS
1 sheet puff pastry;
Egg wash;
Chocolate;
Hazelnut cream and grains.
METHOD
1. Preheat the oven to 200°C/400°F.
2. Use a floured surface to roll out the dough into a 20x53 cm rectangle.
3. Using a sharp knife, cut the dough into long strips, around 3 cm thick.
4. Spray each strip with some water slightly and roll into a tight roll, pinching one end.
5. Place each roll into a 10 cm ring.
6. Brush the dough with egg wash and bake for 8 minutes, then lower the temperature to 165°C/330°F and bake everything for 18-20 minutes.
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Meet my new apprentice Winston! He's very cheeky but really keen to learn how to be a better baker. Today we're bringing you our Chai Tea Cupcakes (no Winston, not Tai Chi Cupackes!!!). If you'd like us to show you a recipe or yo've a baking question, leave me a comment below and don't forget to subscribe!
This recipe makes 12 cupcakes.
For the cupcakes:
125g plain flour
25g pure cocoa powder (plus a little extra for dusting)
25g instant chai tea mix
1 tsp baking powder
¼ tsp fine salt
100g unsalted butter (softened)
150g caster sugar
2 large eggs
½ tsp vanilla extract
80ml milk
For the orange and chai buttercream frosting:
200g unsalted butter (softened)
50g instant chai tea mix
60g icing sugar (plus extra for dusting)
finely grated zest of 1 orange
Method:
1. Preheat the oven to 180°C/gas mark 4. Line a 12-cup muffin tin with cupcake papers.
2. Combine the flour, cocoa, chai mix, baking powder and salt in a bowl, and mix together.
3. In a large mixing bowl, cream the butter and sugar together, using an electric hand whisk on medium speed (this should take about 3 minutes). Add the eggs one at a time and beat in well. Then stir in the vanilla extract.
4. With the whisk on low speed, alternatively add the flour mixture and milk to the creamed butter mixture and beat until well combined and smooth.
5. Fill the cupcake cups with this batter up to three-quarters full. Bake in the preheated oven for about 15 minutes or until risen, and an inserted skewer comes out clean. Let the cupcakes cool completely on a wire frosting before frosting.
6. For the frosting, combine all the ingredients in a bowl and mix with a wooden spoon until smooth. Refrigerate until the cakes ave cooled.
7. Spread (or you could pipe) the frosting on top of the cupcakes and if you like, sprinkle with a little cocoa and icing sugar to decorate.
Happy Baking!
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