TORTA NUVOLA FURBISSIMA E MORBIDISSIMA DOLCE ANGEL CAKE SOLI 2 INGREDIENTI RICETTA FACILE E VELOCE
#torta2ingredienti #angelcake #ricetta
Angel cake con farina di avena aromatizzata ????
Vi assicuro che è una nuvola☁️
Da quando è arrivato il pacco di @prozisitalia con la farina d'avena aromatizzata al gusto lemon pie ho subito pensato a questa torta, da poter fare con solo due ingredienti, cioè albumi e farina (questa farina però ha già all'interno oltre alla farina anche aromi e sucralosio) finalmente l'ho fatta ???? ne sono troppo entusiasta.
Trovare lo stampo per chiffon cake che utilizzo nella sezione i miei acquisti. Ha diametro 24 cm.
INGREDIENTI⬇️
500 albumi
150 farina d'avena aromatizzata (io gusto lemon pie)
2 cucchiaini lievito per dolci*facoltativo
▶️Con uno sbattitore elettrico o con una planetaria(io ho preferito usare la planetaria) montare a neve 500 g di albumi per circa 10-15 minuti. Infine sempre montando ho aggiunto due cucchiaini di lievito per dolci, ma potete tranquillamente ometterlo.
Quando gli albumi saranno ben montati, unire la farina aromatizzata setacciandola (nel mio caso lemon pie) ma potete anche utilizzarne una di un altro sapore. Incorporarla utilizzando una spatola facendo movimenti dal basso verso l'alto, con delicatezza????
Non occorre imburrare e infarinare lo stampo per angel/chiffon cake, quindi riporre il composto nello stampo e cuocere in forno statico preriscaldato a 180° per circa 30 minuti. Fare la prova stecchino, sfornare e lasciare raffreddare.
Fatemi sapereee
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Pie Recipe-How to Make Old Fashioned Peach Pie
Watch the video, then get the 5-star recipe @ See how to make this old fashioned pie with fresh peaches.
Learn how to make a homemade peach cobbler just like grandmas. This recipe includes a buttery deluxe pie crust that pairs up so well with the peaches. This is a peach cobbler recipe with canned.
FRESH PEACHES & RED RASPBERRIES = The ULTIMATE PEACH PIE!!! Toss fruits with fresh lemon juice, sugar, flour & nutmeg.add to an unbaked 9 pie shell, cover w/ lattice pie dough topping &.
It's that time of the year again.fleshly picked peaches.right from the tree!! Deronda demonstrates how simple & easy it is to make a perfectly FRESH PEACH PIE.absolutely scrumptious!!.
How to transfer dough to a pie plate for making peach pie; get expe
I made super MINI peach pies! Muffin-sized pies!
Because I don't want to share lol These little pies are made in a muffin pan and are filled with delicious peaches and a crumble topping, so it's like pie PLUS crumble, which is everything. Top them with vanilla ice cream for extra deliciousness! Recipe is below!
Get the pie crust recipe here:
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Mini Peach Crumble Pies recipe
Ingredients
1 batch of pie crust:
cooking spray
1 beaten egg
Filling:
4-5 medium peaches
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp lemon juice
1/8 tsp ground cinnamon
Crumble:
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 cup + 2 tbsp all-purpose flour
2 1/2 tbsp unsalted butter, melted and cooled
Directions
Make the filling:
1. Wash and peel the peaches. The serrated vegetable peeler I used in linked below! Remove the pits and cut into 3/4-inch cubes. Place them in a bowl.
2. To the bowl, add the brown sugar, flour, lemon juice and cinnamon and mix well. Set aside.
Make the crusts:
1. Roll the dough out on a floured work surface until it is 1/4 inch thick.
2. Use an 11 cm (4.5 inch) round cookie cutter to cut out rounds. You should get about 11 circles.
3. Generously spray a muffin pan with cooking spray. Drape the circles inside each muffin...hole? and gently press the dough in. Use any technique you like to shape the crusts!
4. Brush a beaten egg onto just the rims/crusts of the pie dough.
5. Spoon the filling into the pies. Be sure to leave any excess liquid from the filling in the bowl - you don't want the pies to get overly soggy.
Make the crumble topping and bake:
1. Place the brown sugar, cinnamon and flour into a bowl and mix well. Add the butter and mix until it resembles a crumble.
2. Spoon the crumble on top of the peach filling.
3. Bake the pies at 400F for 30 minutes, until the crust is golden and the filling is starting to bubble.
4. Cool completely in the pain, then gently twist to remove and enjoy!
PRODUCTS MENTIONED:
Serrated vegetable peeler:
Glass mixing bowl:
Round cookie cutter:
French rolling pin:
Muffin pan:
Cooking spray:
Pastry brush:
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xx
Cayla
For all of you who are amazing and have read this far, here is a clue for my next video: Lesbian flag cupcakes! I totally owe you ladies, it's been 2 years...
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Farewell Mr Cloud / The Fly Guy Five / courtesy of epidemicsound.com
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How to Make a Sweet Potato Pie | Sweet Potato Pie | Thanksgiving Recipe
Who's ready for Turkey Day??!! Try my sweet potato pie recipe below????????
2 cups sweet potatoes (mashed)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp + pinch salt (I used table salt)
1.5 Tbsp lemon juice (start small and add to taste)
1.5 tsp pure vanilla extract
1/3 cup half n half (room temp)
2 eggs (room temp)
1 Tbsp flour
4 Tbsp unsalted butter, melted
1 Deep dish pie shell (I used Mrs. Smith 9 deep dish flaky pie crust)
This recipe will only make 1 pie. You'll need 2-3 medium sized sweet potatoes (roughly 2.5 lbs). Bake potatoes at 425°f for 1 hour or until tender. Let cool completely then smash with a masher or fork. Measure out 2 cups of sweet potatoes in a glass measuring cup. Blend on medium speed for 4-5 minutes to get smooth creamy texture. Remove any potato strings from blender, then add other ingredients. Mix well to combine. Don't overmix after adding the flour. Bake on 350°f for 40 - 50 minutes. Pie will be slightly jiggly in the center. Let set for a couple of hours. To blind bake pie shell set oven to 375 and bake until crust reaches desired doneness. All ingredients should be at room temperature. Taste it as you make it. Enjoy!
All sweet potatoes are not the same, don't use bad potatoes ones.
#thanksgivingrecipes #sweetpotatopie
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The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
Codyko's channel (both him and Kelsey are the best):
Pumpkin Pie Recipe:
Recipe:
Food Processor:
Pyrex Measuring Cup:
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VINTAGE PINEAPPLE MERINGUE PIE +EASY PIE CRUST RECIPES!
Hi I'm Molly! Follow me while I create a pineapple meringue pie from a vintage WW2 era recipe. This recipe was discovered in an old cookbook I found in an antique store. The cookbook is the Woman's Home Companion Cook Book. This was published by P.F. Collier & Son Corporation and copyrighted around 1944. I recommend you find a copy of this book. It's an interesting read! Stay tuned through the video and watch as we do a taste test at the end. There's something quite fascinating about tasting history, wouldn't you agree? Who knew a canned pineapple pie could be this delicious!
I hope you enjoy this video! Below are all the recipes I used for this pie.
Pineapple Meringue Pie
1/2 recipe Pastry
1/4 cup Sugar
1 TBSP Cornstarch
2 1/2 cups canned pineapple, crushed or tidbits
4 eggs
1/2 TSP Grated lemon zest
1/2 TBSP Lemon Juice
Follow pastry instructions and make a baked 9-inch pastry shell.
Cook sugar and cornstarch in a pan over medium heat. Add in pineapple and its juice. Stirring constantly, cook until thickened. Separate 3 eggs, reserve the whites for the meringue. Add the whole egg to the egg yolks and beat together. Add in a little of the pineapple mixture and stir quickly so eggs don't cook. Add this into the rest of the pineapple mixture. Cook this over medium heat for about 3 minutes. Make sure you stir constantly. Take off heat and add lemon zest and juice. Deposit this mixture into the cooled, baked pastry shell. Put the meringue on top and bake in a 325 F oven for about 15 minutes or until the meringue is lightly browned.
Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie
2 cups Flour
1 TBSP Salt
2/3 cup Shortening, chilled (I used vegetable shortening)
6 TBSP Cold water
Make the pastry shell
Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight.
Form the pastry shell
Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire.
Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes.
Bake the shell
Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling.
Meringue: Makes enough for one 9-inch pie
Beat the 3 eggs whites and a pinch of salt until they are stiff. Slowly beat in 6 TBSP of sugar. Beat until smooth and glossy (about stiff peaks).
Place meringue carefully on top of pie filling. Spread to edge of pastry shell and make sure meringue and shell are sealed together. The meringue may shrink or gap if you don't do this. Bake in a 325 F oven for 15 to 20 minutes or until lightly browned.