Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Kokos rolat - Chocolate coconut cake roll recipe - Bebina kuhinja - Domaći video recept
Sastojc / Ingredients:
- 400g mlevenog keksa / 400g ground biscuits
- 4 kašike šećera / 4 spoon filled with sugr
- 2dl mleka / 2dl milk
- 3 kašike kakao praha / 3 spoon filled with cocoa
Fil / Filling:
- 200g kokosovog brašna / 200g coconut flour
- 1dl mleka / 1dl milk
- 150g šećera u prahu / 150g powdered sugar
- 1 vanilin šećer / 1 vanilla sugar
- 250g margarina / 250g margarine
Za glazuru / For glaze:
- 50g čokolade za kuvanje / 50g cooking chocolate
- 50g margarina / 50g margarine
- 1 kašika ulja / 1 spoon filled with oil
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Film: Bebina kuhinja
Music: Happiness - Composed and performed by Bensound
The Longue - Composed and performed by Bensound
Vegan Bounty chocolate coconut candy balls #shorts
This is, by far the most amazing and easy recipe one can make, I promise you, if you love chocolate you will go crazy in love with it and if you are like me that don't like chocolate, you will get surprised, happily surprised, I mean because these coconut chocolate candies are heavenly!
EDIT: I said to melt the chocolate in the microwave for 30 minutes at a time, I meat 30 SECONDS, my mistake ;)
INGREDIENTS:
350 g vegan homemade condensed milk I used my coconut condensed milk recipe)
250 g dried grated coconut
350 g of vegan coverture chocolate
METHOD:
In a bowl add the condensed milk and dried grated coconut, reserving a little bit of dried coconut for decorating the candies.
Mix everything well until it is incorporated.
Wet your hands with a little bit of water, scoop some coconut condensed milk with a teaspoon, and roll it between your hands making small balls.
Place them on parchment paper and put them in the fridge for about 1 hour or freeze it for at least 30 minutes
Melt the chocolate in the microwave every 30 seconds, stirring constantly until it melts completely.
Dip the condensed milk coconut candies in the melted chocolate, place them on the parchment paper, and allow the chocolate to dry out.
Yield: 22 candies of about 35 g each.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
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AMAZING 3 INGREDIENT COCONUT CHOCOLATE CANDY⎜PLANT-BASED - Recipe by chef Jana Pinheiro
Easy Coconut Cake Recipe
Soft, moist, and fluffy, this Coconut Cake recipe is super easy to make from scratch. The light and tender cake layers are frosted with a rich coconut cream cheese frosting and topped with more shredded coconut, so it’s bursting with sweet coconut flavors. It’ll be the best coconut cake you’ll ever make.
RECIPE:
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Chocolate Coconut Cake Roll
Cake Rolls are really easy - even though they look hard. This Chocolate Coconut Cake Roll has a chocolate sponge, coconut whipped cream filling and chocolate ganache topping!
PRINTABLE RECIPE:
INGREDIENTS
FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all-purpose flour
Powdered sugar to aid in rolling
FOR THE FILLING & TOPPING:
2 cups sweetened shredded coconut toasted
1 3/4 cups heavy whipping cream divided
4 tablespoons powdered sugar
1 1/2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
INSTRUCTIONS
Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Make sure it’s even. Tap the pan on the counter a few times to release air bubbles. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
Toast the coconut by adding it to a medium skillet and cooking over low heat, stirring constantly, until it turns golden. Immediately remove to a plate to cool.
Make the Filling: beat 1 cup of heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add both extracts. Beat until whipped cream forms. Stir in 1 cup of toasted coconut.
Assemble Cake: once the cake has cooled, unroll it carefully. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Make the topping: place chocolate chips in a bowl. Heat ¾ cup heavy whipping cream in a small saucepan over low heat for a few minutes or in the microwave for 60-90 seconds until it just simmers. Pour over the chocolate chips and let sit for one minute, then whisk until the chocolate is melted and smooth. Chill for about 10 minutes.
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining toasted coconut. Chill until set.
Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Coconut & Blueberry Cake Rolls | Homemade Cake Roll Recipe
Although it looks somewhat fancy, I can assure you this dessert is one of the easiest roll cakes ever. It’s really elegant and delicate and with only 4 components: coconut whipped ganache, spongecake, blueberry jelly and chocolate coating. Enjoy!
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More Easy Desserts:
Mojito Cookies:
Dulce de Leche Rocher:
Brûlée Orange Bar:
*recipe for 6 rolls
● Coconut Whipped Ganache
140g white chocolate, melted
200g coconut cream
15g glucose
15g honey
240g heavy cream
● Genoise Spongecake
4 medium eggs (200g)
120g granulated sugar
120g pastry flour
20g melted butter
● Blueberry Jelly
400g blueberry purée
90g granulated sugar
10g NH pectin
● Assembly
400g dark chocolate
140g cocoa butter
75 chopped hazelnuts
blueberries
gold leaf
Click for the Chocolate Coating recipe:
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