Easy Vegan Nut Wedges ????✨ | Basic Flavor
Easy Vegan Nut Wedges ????✨ | Basic Flavor
Recipe:
Dough:
300g flour
80g food starch
1 tsp baking powder
20g vanilla sugar
2 flax egg
150g vegan butter, cold
Topping:
400g hazelnuts
180g apricot jam
200g vegan butter
200g sugar
10g vanilla sugar
75g water
2 Ingredient AIR FRYER DONUTS ! Quick & Easy Air Fryer Donuts Recipe
2 Ingredient AIR FRYER DONUTS RECIPE! Easy air fryer donuts recipe ! Air Fryer Donuts NO YEAST
PRE-ORDER MY COOKBOOK ❤ :
Printable recipe ➤
2 Ingredient AIR FRYER CHURRO DONUTS:
- 140g Self Rising Flour ( 1 cup )
- 140g Plain SWEET Yogurt ( 5 ounces ) Don't use greek yogurt.
Please note: As shown in the video, these donuts will NOT have even browning. Do not be tempted to cook these longer than 5 minutes or they won't be fluffy!
Cook donuts for 4-5 minutes.
Cinnamon Sugar:
4 tbsp granulated Sugar
2 tsp Cinnamon
Pinch of Salt
SUBSTITUTES:
**Sweetened Yogurt can be substituted for unsweetened yogurt and 1 tbsp of sugar.
**Self rising flour can be substituted with 140 grams of plain flour + 1 1/2 tsp baking powder ( 1 cup + 1 1/2 tsp baking powder)
Enjoy!
♥
Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
German nut wedges ( Nussecke ). 德國杏仁三角餅
Please add me as your friend on facebook: facebook.com/wantanmien
請加我成為您的朋友在 facebook 上: facebook.com/wantanmien
You can find more recipes and information on my website: wantanmien.com
請去我綱頁: wantanmien.com 你會找到很多不同的食譜和大家分享
Chinese and english recipe/ instructions below
餅底材料:
1. 400 克= 14.11 oz 先濾麵粉
2. 120 克= 4.2 oz 糖
3. 2 只蛋旦
4. 14 克= 4 tsp 先濾發粉
5. 150 克= 5.2 oz 牛油, 微波爐溶
6. 8 克= 2 1/2 tsp 雲呢拿糖
7. 3 湯匙 rum 酒
8. 300 克= 10.58 oz 杏果醬
9. 400 克= 13.53 fl oz 朱古力液
面材料:
1. 250 克= 8.8 oz 牛油
2. 250 克= 8.8 oz 糖
3. 40 ml = 2 3/4 tbsp 水
4. 500 克= 17. 6 oz 杏仁粒
5. 50 克= 1.76 oz 榛子果仁碎
6. 一湯匙rum 酒
7. 8 克= 2 1/2 tsp 雲呢拿糖
做法:
pot 中火煮250 克牛油, 將溶加入250 克糖和40 ml 水, 見牛油溶, 離火, 加入500 克杏仁粒, 50 克榛子果仁碎, 一湯匙rum 酒和8 克雲呢拿糖拌勻, 攤凍.
做餅底:
大盆放入400 克麵粉, 120 克糖, 2 只旦. 14 克發粉, 150 克溶牛油, 8 克雲呢拿糖和2 茶匙rum 酒拌勻, 槎成麵糰.
焗盆: 放大張些錫紙和油紙, 要卷起站立, 因焗時會漲高, 免流出.
麵糰放油紙用木棍榐成焗盆尺碼, 倒入300 克杏果醬鋪平在麵糰面, 加入面裝飾杏仁料, 鋪平.
先熱焗爐10 分, 180° C= 356° F, 放在第四層, 、焗35 分取出, 把焗盆轉方向, 後去前, 前去後, 再焗13 分, 面要金啡色, 用竹簽放入試, 抽出乾淨, 就可以, 取出放架攤凍3 小時, 切三甬形
溶朱古力液浸餅邊在油紙上等乾
Ingredients:
biscuit:
1. 400 gram = 14.11 oz sieved flour
2. 120 gram = 4.2 oz sugar
3. 2 eggs
4. 14 gram= 4 tsp sieved baking powder
5. 150 gram= 5.2 oz butter, melted in microwave
6. 8 gram = 2 1/2 tsp vanilla sugar
7. 2 tsp rum
8. 300 gram = 10.58 oz apricot marmalade
9. 400 gram= 13.53 oz chocolate glaze
Topping:
1. 250 gram = 8.8 oz butter
2. 250 gram= 8.8 oz sugar
3. 40 ml = 2 3/4 tbsp water
4. 500 gram= 17.6 oz chopped almond
5. 50 gram = 1.76 oz finely ground hazelnut
6. 1 tbsp rum
7. 8 gram = 2 1/2 tsp vanilla sugar
Use more aluminium foil and parchment paper at the edges and fold it up, because the dough will rise while baking.
Preheat oven for 10 min at 180° C= 356° F, put the baking roast on the second stage from bottom, after baking 35 min take it out , and turn the baking roast in opposite postion, and bake for another 13 min. until the colour turns golden brown, use a woodpick to check if the cake is done or not, when the woodpick comes out clean it is done.
after baking put on rack, leave to chill for 3 hours.
cut the cake in triangular from, and dip in molten chocolate glaze at the sides.