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Muffins with orange jelly

Muffins with orange jelly


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We prepare the orange jelly. Dissolve the pudding powder in a few tablespoons of orange juice. We put the rest on the fire together with the sugar. When the juice has warmed up, add the dissolved pudding powder and leave it on the fire until it thickens. Stir constantly so as not to make lumps.

Set aside and leave to cool, stirring from time to time, so as not to make pojghita.

For the dough, mix the eggs well with a pinch of salt, then add the sugar and mix until they turn white. Add melted butter, orange peel and vanilla. Mix lightly until smooth and then add sour cream. Mix the flour with the baking powder and incorporate it into the dough.

We put a spoonful of dough in the muffin tins and then a teaspoon of jelly. Cover with a little dough and put in the oven, on the right heat, until lightly browned on top.

Remove the muffins from the pan and leave them to cool on a grill. Then garnish with orange jelly.


We prepare the jelly first. Put the compote, sugar and pudding powder in a bowl.


Mix well and boil the mixture, stirring constantly until it thickens.


If we use natural cherry juice we will add sugar only if needed.


Turn off the heat and let the jelly cool.


Beat whole eggs well with sugar. Add the yogurt, soft butter, lemon peel and flour mixed with baking powder.


A softer dough should come out than in a cake.

We put the dough obtained in a pos (or in a bag).

Place corrugated paper in the muffin tins. Then pour the dough only up to half the shape, place a teaspoon of cherry jelly and pour the dough again to cover the jelly.

10 large or 15 small muffins will come out. Preheat the oven and bake the muffins for 20 minutes.


After they have cooled, we take them out of the molds and decorate them with the rest of the cherry jelly.
Other recommended cake recipes


Cake with orange cream and cream jelly - an original dessert, full of finesse and harmony!

I found this recipe on the Internet and made it with some modifications. We really liked it: the light and delicious orange cream and the gentle cream jelly form an exceptional combination. We recommend that you prepare this wonderful dessert!

INGREDIENTS (FOR 16 PORTIONS):

-a teaspoon of baking powder.

-2.5 glasses of orange juice (625 ml)

-an envelope with vanilla pudding powder

For cream jelly:

-250 g of fermented cream (high in fat)

For decoration: 30 g of chocolate.

METHOD OF PREPARATION:

1. Prepare the dough for the countertop (sponge type): beat the eggs with the sugar, placing the bowl, in which they are, on the bain-marie. Mix them until you get a foam with a volume 3-4 times larger than the initial one (about 5 minutes).

2.Take the egg mousse from the steam bath. Add the flour combined with the baking powder and mix carefully until smooth.

3. Wallpaper a square tray (20 x 20 cm) with baking paper, greased with butter. Transfer the dough obtained in it, spreading it evenly.

4. Bake the sponge cake for 20 minutes in the preheated oven to 180 ° C.

5. Turn it over on a grill and let it cool. Cut it into 2 longitudinal countertops.

6.Serate the tops with ½ glass of orange juice (while assembling the cake).

7. Prepare the orange cream: dissolve the vanilla pudding powder in ½ glass of orange juice.

8. Add the sugar to the remaining juice. Bring the mixture to the boil, then pour the thin pudding into it. Stirring constantly, boil the cream until thickened. Let it cool until it becomes warm.

9. Place the first sponge cake tray in the tray lined with baking paper. Pour the warm orange cream over it, spreading it evenly.

10. Cover the cream layer with the other top. Refrigerate the cake.

11. Prepare the cream jelly: soak the gelatin in 60 ml of cold water. Allow it to hydrate, then heat it on a bain-marie until it dissolves completely (without boiling it).

12. Combine the cream with the kefir, caster sugar and vanilla sugar. Beat them until persistent peaks appear. At the end, incorporate the dissolved gelatin in the composition obtained, pouring it into a thin jet and mixing continuously.

13.Spread the jelly composition evenly on the surface of the top countertop.

14. Refrigerate the cake for 4 hours so that the jelly coagulates.

15. Remove it from the pan and decorate its surface with grated chocolate. Even out the edges.


How do we prepare the Fanta cake recipe, with poppy seeds and orange jelly?

We will start preparing the countertop. Put whole eggs in a bowl with salt powder and sugar and mix until it melts.

We will add little by little the oil continuing the mixing. When we are done with this, we add the rum essence and the flour mixed with the baking powder.

The flour must be added gradually, avoiding the formation of lumps and leaving the dough. When we put the flour we have to use the lowest stage of the mixer.

At the end, add the 100 grams of poppy seeds and mix well.

The obtained composition is poured into a tray (not too big) lined with baking paper and put in the preheated oven at 180 degrees Celsius, for about half an hour.

While the top is in the oven, prepare the cream. Mix the mascarpone cream with the powdered sugar, add the rum essence and mix until it becomes a cream.

At the end, add the whipped cream and mix until you get a fine and fluffy cream that you put in the fridge until you prepare the jelly.

For the jelly, put the orange juice and powdered sugar in a saucepan, mix and add the starch. Mix well and put the obtained mixture on low heat, stirring constantly until it thickens.

Once we have obtained the desired consistency, take the jelly off the heat and let it cool completely.

Assembling the Fanta cake

Place the top on a tray and spread the mascarpone cream evenly over it.

Level very well and put the cake in the fridge for half an hour, so the cream hardens a little and will help us to spread the jelly easily.

So, after half an hour, we take the cake out of the fridge and spread the jelly evenly over the cream.

We put the cake back in the fridge for about 3-4 hours, after which we can portion it with a knife with a thin blade that we pass through hot water and wipe it after each use.

Fanta cake recipe step by step

I have no doubt and I don't think I have to tell you why it's worth a try Fanta cake recipe, it's just delicious. I wish you health and growth!

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


How to make cream cheese?

While the countertop was cooling, I prepared the cream cheese. I used 1 kg bucket cheese, but you can also use plain cow cheese (as for papanas) or cream cheese. If it is very dry and coarse then it would be good to process it a little with the blender to make it finer.

Careful! Never empty the box or bucket of cheese (cream cheese or mascarpone) directly into the composition! They contain whey which has nothing to do with a cream, moreover, you risk it being cut. We open the box, drain the whey and then continue the recipe.

I frothed the butter at room temperature, added the powdered sugar, vanilla, salt and finally all the cheese. I mixed the cream with the spatula until it was perfectly homogenous. What fine vanilla flavors it has!

I evenly spread the cheese composition over the dough and smoothed it. I covered everything with a larger tray or food foil (not to touch the cream) and put the Fanta Cake in the fridge for 6-8 hours or even overnight. During this time, the cream cheese hardens discreetly, the countertop absorbs moisture and thus becomes syrupy.


Orange Jelly Muffins - Recipes

CHEESECAKE WITH ORANGE JEWEL

I stretched out the red carpet
Before your senses
Be a star, let yourself be convinced
An cheesecake with orange jelly.

  • 400 gr cream cheese
  • 250 gr mascarpone
  • 150 gr dark chocolate (over 50% cocoa)

for orange jelly

  • 250 ml orange juice
  • 2 tablespoons sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of cold water

WORK PLAN cheesecake with orange jelly

  1. we grind the biscuits with the mixer. Melt the butter, then mix it with the biscuits. We spread the composition in a cake form with removable walls (diameter 26 cm). Level with a paddle or directly by hand
  2. For cream 1, mix in a bowl the cream cheese with the mascarpone. Separately, melt the chocolate on a bain-marie. Let it cool for 1-2 minutes, then gradually homogenize in the cheese mixture with a silicone paddle.
  3. Pour the cream over the cookie sheet and leave in the fridge.
  4. We prepare cream 2, we proceed in a similar way. Homogenize the cream cheese with the mascarpone, then with melted white chocolate on a bain-marie.
  5. Pour the white cream over the dark chocolate.
  6. Leave in the fridge.
  7. To prepare the jelly, dissolve the sugar in the orange juice on the fire, then leave to cool. Let the gelatin hydrate in 50 ml of cold water for 10 minutes. Put the gelatin on low heat until the crystals melt, stirring constantly with a teaspoon (Be careful not to boil.). Add over the orange juice. Let it cool for 2-3 hours (to become a little viscous), then pour over the cream cheese.
  8. Leave it in the fridge overnight, then decorate as you like
  9. It looks laborious, but it's not that complicated to make a cheesecake with orange jelly. Good appetite.

White muffins, filled with orange jelly, fine cream

Today I bring you the last recipe with which I participated in the Mysterious Box Challenge, whose initiator is our friend, Cerasela.
The host of December was our beloved Goddess, whom I thank both for the Box full of mysteries and for the patience with which she waited for me so that she could end the Challenge and prepare the parade.
The box of the month contained the following: chocolate, eggs, cream / cream, cheese, cocoa, milk, oranges, pineapple, lemon, biscuits and biscuits, and as a star ingredient, let's say a lot of champagne. :))))
Dia, beyond the fact that you are a man close to my soul, thank you for being with us and for proposing even ingredients worthy of a maximum challenge :)))
I can't wait for the recipe parade!



Recipe:


Nr. of portions: 12 & # 8211 15
Preparation time: 60 minutes




Ingredient:


for muffins
& # 8211 4 egg whites
& # 8211 4 tablespoons white sugar
& # 8211 1 salt powder
& # 8211 8 tablespoons flour
& # 8211 50 ml frothy fruit flavor Zarea
& # 8211 4 tablespoons melted butter
& # 8211 1/2 sachet baked powder

for orange jelly
3- 4 suitable oranges
& # 8211 50 ml sparkling wine Zarea
& # 8211 1 teaspoon food starch
& # 8211 1 teaspoon old powder

white cream
& # 8211 300 ml sour cream
& # 8211 100 gr mascarpone
& # 8211 50 ml champagne
& # 8211 50gr powdered sugar

topping
& # 8211 100 gr dark chocolate
& # 8211 50 gr butter
& # 8211 50 ml foam

I started with this idea, because I had some egg whites kept in the fridge and I wanted to use them.
So, in a clean bowl, put the egg whites, a pinch of salt and mix the foam until they become white and get consistent. Add the sugar and continue mixing until you get a firm meringue.
Melt the butter with the wine and add lightly for the egg whites, incorporate. Add the sifted flour with baking powder and mix well.
We prepare cake or muffin tins. We turn on the oven.

Pour the composition about 3/4 of the capacity of the molds, then bake them in the preheated oven for about 35 minutes.

Be careful not to open the oven door. Egg-based doughs are more delicate and tend to sag in case of temperature difference. So, let it cook well, then turn off the heat and leave it in the oven for a few minutes until you take them out. We then take them out on a kitchen grill. It is possible to leave very little, but they will remain just as fluffy.
After they have cooled completely, we make a place in the middle to fill them with orange jelly.
Meanwhile, prepare the jelly so that it has time to cool.
Peel the oranges, blend them. Add the champagne and strain everything through a fine sieve so we can get a fine jelly. Dissolve a teaspoon of starch in a little orange juice, then incorporate into the rest and put on the fire, stirring constantly until it begins to bind the composition.
Remove from the heat and let it cool.

Fill the muffins with 1-2 teaspoons of jelly.

Mix the liquid cream until you get a fluffy whipped cream. Add the sugar and mix a little more. We mix the mascarpone cheese with the frothy one to make it more malleable. We incorporate the whipped cream and decorate the muffins.
Melt the chocolate with the butter, on a steam bath, add the frothy and mix. Set aside and let cool well. We glaze the muffins, and let it all cool.

Leave for 2-3 minutes at room temperature before serving.
They are so fluffy, creamy and get even better the next day.

Thank you once again to everyone for the reception, for all the Challenges over the year and even if I joined you only a few months ago, I honestly say that I feel Mysterious and I am glad to be with you!
I leave below the retrospective of my participation in this Challenge!


Fluffy muffin recipes with oranges

Nowadays, it's not worth the money to buy muffins from the store. They have too much sugar, poor quality oils and additives. Homemade muffins are healthier. For these two recipes, we chose healthy ingredients, such as natural oils instead of margarine.

Also, we will tell you the secrets to get the perfect dough for muffins. Follow these tips carefully:

  • Beat the ingredients well, especially the egg and sugar.
  • Mix the flour and baking powder before adding them to the mixture.
  • Cool the raw dough before placing it in the oven to create a temperature contrast.

1. Fluffy muffins with oranges and cinnamon

Ingredients

  • 3 cups flour (360 g)
  • 1 cup sugar (200 g)
  • 1/2 cup sunflower oil (100 ml)
  • 3 eggs
  • 1 cup yogurt (125 g)
  • 2 tablespoons ground cinnamon (30 g)
  • 1 orange
  • 1 tablespoon baking powder (12 g)
  • First, preheat the oven to 200 ° C.
  • Wash the orange well and grate some of the peel. Then squeeze it and put the juice aside.
  • In a bowl, beat the eggs and add the sugar, oil, juice, orange peel, cinnamon and yogurt. Stir well.
  • Add the flour and baking powder (already mixed) and beat well until there are no lumps.
  • In order to get the perfect cinnamon and orange muffins, cover the bowl with plastic wrap and keep it in the fridge for at least half an hour. In addition, you can leave it even overnight.
  • Then fill 2/3 of the muffin tin with the dough.
  • Sprinkle a little sugar on top. This way, you will get a crispy and delicious crust.
  • Bake the muffins for 15 to 20 minutes, until the top rises and turns golden brown. You can also insert a toothpick to check that they are fully cooked.
  • Take them out of the oven and cool them.

2. Chocolate and orange muffins

Ingredients

  • 1/2 cup light olive oil (100 ml)
  • 3 cups flour (360 g)
  • 1 dark chocolate (100 g)
  • 1 orange
  • 4 eggs
  • 1 tablespoon vanilla extract (10 ml)
  • 1 tablespoon baking powder (12 g)
  • First, preheat the oven to 200 ° C.
  • Then wash the orange well and peel it.
  • Put the beaten eggs in a bowl with the sugar, olive oil, sliced ​​orange and vanilla. Beat until you get a fine cream.
  • Add the flour and baking powder to the mixture and beat until there are no more lumps.
  • Then cover the bowl with plastic wrap and let it cool in the fridge for at least half an hour or as long as you want.
  • Then take the mixture out of the fridge and fill 2/3 of the muffin tins.
  • Bake the muffins for 15 or 20 minutes, until the countertop grows and they turn golden brown. Check that they are ready by inserting a toothpick. Then take them out and let them cool.
  • While they cool, heat the chocolate in a kettle until it melts.
  • When the muffins are cold, take them out of the molds and soak them in melted chocolate. You can also sprinkle them with chocolate on top, as if they were given with paint.
  • Finally, let them cool in the fridge until the chocolate hardens.

Now you have two delicious recipes for fluffy muffins with oranges. What do you prefer to add, cinnamon or chocolate? Both options are delicious, soft and fluffy. Try these traditional sweets that the whole family will love!


Video: Γλυκάκι εύκολο, δροσερό και εντυπωσιακό Orange-puddingcreme tart OrangeVanillepudding Tarte


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