How To make Mexican Mocha Pie
1 pk Unflavored gelatin
1/3 c Coffee flavored liqueur
1/2 c Cold water
4 Eggs
3 oz Semisweet chocolate
1/4 c Sugar
1 ts Butter or margarine
1/4 c Almonds; slivered
1 1/2 c Heavy cream
1 9-in pie shell; baked
Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temerature. Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stiring until melted, about 10 min. Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool. In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised. With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet mixture. Cover and refrigerate remaining whipped cream. Turn filling into pie shell, spreading filling evenly. Refridgerate until filling is firm, about 3 hours. Chop the toasted almonds. Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around tne inside edge of the whipped cream. Refridgerate until ready to serve. Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella.
How To make Mexican Mocha Pie's Videos
Nespresso Mexico Recipe | Super Easy!
#nespressomexicorecipe #nespresso #nespressovertuo
This is a quick and easy Nespresso recipe using the Mexico pod. The Nespresso Mexico pod is a level intensity 7 making it a medium roast pod. It is intense and spiced. I decided to pair it with this special coffee sugar that brings out the intensity and spiciness of the pod. If you like cafe de olla then you will love this recipe!
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Hi my name is Alex Mojica!
If you love coffee then you've come to right place. I own the Nespresso Vertuo Plus machine and the Nespresso Original Mini Essenza. I love making all kinds of coffee variations and recipes. I enjoy drinking lattes! Stick around and subscribe for more coffee videos.
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How To Make Mocha Frappuccino Pie | Delish
Your favorite drink, now in pie form.
DIRECTIONS
1. Mix coffee and half & half. Stir in pudding mix, beating with a whisk or electric mixer for about two minutes, or until thickened slightly and frothy. Fold in Cool Whip and chocolate sauce until just combined.
2. Pour the mixture into a chocolate graham cracker crust and freeze for three hours, until set.
3. Just before serving, top each slice with a swirl of whipped cream and a drizzle of chocolate sauce.
INGREDIENTS
3/4 c. coffee
3/4 c. half & half
1 packet instant chocolate pudding mix (3.4 ounces)
1 container Cool Whip (8 ounces)
2 tbsp. chocolate sauce (plus more for drizzle)
1 chocolate graham cracker crust
1 can whipped cream
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FAVORITE FALL COFFEE RECIPES! ????| Healthy & Easy Dupes for your favorite drinks! | Natalie Bennett
I am so excited to kick off this new series of seasonal coffee favorites with my FAVORITE season-- fall!!! Today I'm sharing with you THREE of my favorite easy and healthy coffee recipes PLUS! a bonus non-coffee recipe! Which one was YOUR favorite!?
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Mocha Chip Pie - College Kitchen
Enjoy and learn how to make a deliciously sweet pie filled with oreos, coffee ice cream and more!
커피 크림 모카번 만들기 : Coffee Cream Coffee Bun (Paparoti, Roti Boy) Recipe | Cooking tree
봉긋한 모양이 귀여운 모카번을 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
봉긋한 모양이 귀여운 모카번을 만들었어요~
그냥 모카번도 맛있지만 이번에는 커피 크림을 만들어 빵 안에 채워봤는데 커피 맛도 더 많이 나고 촉촉해서 맛있더라구요.
우유 베이스의 전혀 느끼함 없는 크림이라 담백한 빵과 더 잘 어울리는 것 같아요.
팬닝할 때 빵을 최대한 봉긋하게 모양을 잡아야 구웠을 때 동그랗고 예쁘게 구워지더라구요.
윗면에 커피 토핑은 빵의 2/3 정도를 덮도록 빈곳없이 짜야 밑에까지 잘 흘러내려 구워진답니다.
커피번은 사먹는 것 보다 집에서 바로 구워 먹으면 훨씬 맛있어서 자주 만들게 되는 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶약 6개 분량
▶재료
따뜻한 우유 300g
설탕 50g
옥수수전분 25g
커피가루 5g
바닐라빈 페이스트 6g
깔루아(옵션) 5g
강력분 250g
설탕 25g
소금 3g
드라이 이스트 5g
따뜻한 우유 160g
무염버터 30g
뜨거운 물 8g
커피가루 4g
무염버터 40g
설탕 35g
달걀 35g
중력분 50g
▶레시피
1. 냄비에 약 100g 정도의 우유와 설탕을 넣고 섞은 뒤 옥수수 전분을 넣고 덩어리가 없어 질 때까지 잘 섞는다.
(우유를 한꺼번에 다 넣으면 잘 섞이지 않아요)
2. 인스턴트 커피 가루, 바닐라빈 페이스트, 깔루아(생략 가능)를 넣고 잘 섞은 뒤 나머지 우유를 모두 넣고 섞는다.
(커피는 끓이면 녹기 때문에 완전히 녹이지 않아도 괜찮아요)
3. 약불에 올려 손 거품기로 저어가며 가열한고 걸쭉해지면 1분 정도 더 가열한 뒤 볼에 담고 공기가 들어가지 않도록 랩으로 밀착시켜 덮고 실온에서 식힌 뒤 냉장실에서 차갑게 식힌다.
(끓이는 동안 손 거품기로 계속 저어야 해요-주걱보다는 손 거품기가 훨씬 매끈하게 섞여요)
4. 강력분이 담긴 볼에 설탕, 소금, 이스트를 넣고 잘 섞은 뒤 미지근한 우유를 넣고 섞고 손으로 약 10분 정도 반죽한다.
5. 실온 상태의 버터를 넣고 잘 섞일 때까지 약 7~10분 정도 반죽한 뒤 볼에 넣고 랩을 덮어 2~3배로 부풀 때까지 발효한다.
6. 발효된 반죽을 꺼내 6등분으로 나누고 동글리기 하여 랩으로 덮고 15분 정도 중간 발효한다.
7. 반죽을 눌러 기포를 제거하고 동그랗게 만들어 오븐팬에 팬닝하고 랩을 덮어 2배 정도 부풀 때까지 발효한다.
8. 뜨거운 물에 커피가루를 넣고 녹인 뒤 실온 상태의 버터를 풀고 설탕을 넣고 섞은 뒤 달걀을 넣고 섞는다.
9. 커피녹인 물을 넣고 섞은 뒤 중력분을 넣고 섞고 주걱으로 다시 골고루 섞은 뒤 짤주머니에 담는다.
10. 빵 반죽 위에 커피 토핑을 동그랗게 짜고(빵 반죽의 2/3를 덮도록) 180도 오븐에서 15분 정도 굽는다.
11. 만들어 두었던 커피크림을 체에 내려 짤주머니에 담고 식힌 빵의 아랫부분에 깍지를 넣고 크림을 채운다.
▶Ingredients
300g Warm milk
50g Sugar
25g Cornstarch
5g Coffee powder
6g Vanilla bean paste
5g Kahlua (optional)
250g Bread flour
25g Sugar
3g Salt
5g Dry yeast
160g Warm milk
30g Unsalted butter
8g Hot water
4g Coffee powder
40g Unsalted butter
35g Sugar
35g Egg
50g All-purpose flour
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
▶Cooking tree Shorts Channel 쿠킹트리 쇼츠 채널
#커피번 #모카번 #Coffeebun #Rotiboy #Paparoti
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コーヒークリームコーヒーバン, Pan de café, Pain au café, Bánh mì cà phê, ขนมปังกาแฟ
How to make Dulce de Leche in 15 Minutes | Smooth and Creamy Caramel Toffee Recipe | Baking Cherry
How to make Dulce de Leche in 15 minutes. Learn how to make this smooth and creamy caramel toffee or dulce de leche, using just a few ingredients. Unlike other recipes that take hours to make, this homemade dulce de leche can be made in 15 minutes!
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→ Soft and Fluffy Lemon Mousse Cake:
→ 1 Minute Nutella Mug Cake:
→ Vanilla & Chocolate Marble Cake:
→ 5-Minute Apple Mug Cake:
→ Super Moist Nutella Mousse Cake:
→ Cherry Vanilla Cupcakes with White Chocolate Frosting:
→ Quick and Easy Cinnamon Apple Cake:
→ Super Moist Black Forest Cake:
Ingredients:
1/4 cup (50g) Granulated Sugar
3 Tbsp (42g) Butter at room temperature
1/3 cup (80ml) Whole Milk, hot
14oz (397g) Sweetened Condensed Milk (do not skip or substitute this ingredient)
#recipe #yummy #caramel