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Corn cones with plum magic

Corn cones with plum magic


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Heat the milk a little, until it is warm, add the sugar and the crushed yeast. Let it swell, about 10 minutes, during which time knead the flour with lard and salt, then add the yeast composition. Put the yolks on top and start kneading time

for 10-15 minutes until you get a non-sticky elastic dough.

Divide the dough into 2-3 equal parts and spread them one by one. Cut the dough into squares and place on each plum magiun, fold as you like and place the croissants in a tray lined with baking paper. Put in the preheated oven until lightly browned.

While they are still warm, roll them in powdered sugar mixed with a sachet of vanilla sugar (ground).

Good appetite!


Young croissants with plum magiun

There are some desserts that I associate with the childhood holidays, with the family meals and the memory of the Christmas tree next to which my sister and I sit and eat the cakes prepared by my grandmother and mother. These desserts include tender croissants, which Grandma usually filled with shit. We help her roll the croissants and place them in the tray, and sometimes we play with the dough and even taste it.

Because this year we will spend the holidays away from family, I want to prepare some more traditional desserts, which will remind me of Christmas as a child. One of the recipes on my list is that of tender croissants, which I chose to fill with magiun, in order to offer Petra a sugar-free dessert. For us adults, I powder them with powdered sugar at the end, for an extra sweet stop. However, the croissants are tasty and sugar-free, the magic being sweet enough.

These croissants come out extremely tender and keep that way even 3-4 days after they are made. This requires a buttery butter, which gives the dough tenderness. I used 82% fat butter from Lurpak, which is perfect for desserts and dishes that need good quality butter.

You can also fill these tender croissants with other types of jam, shit or nuts. I used in addition to plum magiun and apple magiun for some of the croissants. About 40-50 croissants come out of the amount of dough in the recipe.


Corn cones with plum magic

ingredients
- 900 gr of flour, - 300 gr of lard, - 3 yolks, - ½ fresh yeast (25 gr), - 150 ml of warm milk, - 1 tablespoon of sugar, - 1 drop of salt, - cream if necessary,, We still need :,, - plum magiun, - powdered sugar, - 1 sachet of vanilla sugar

Difficulty: low | Time: 1h 20 min


Young croissants with plum magic

There are some desserts that I associate with the childhood holidays, with the family meals and the memory of the Christmas tree next to which my sister and I sit and eat the cakes prepared by my grandmother and mother. These desserts include tender croissants, which Grandma usually filled with shit. We help her roll the croissants and place them in the tray, and sometimes we play with the dough and even taste it.

Because this year we will spend the holidays away from family, I want to prepare some more traditional desserts, which will remind me of Christmas as a child. One of the recipes on my list is that of tender croissants, which I chose to fill with magiun, in order to offer Petra a sugar-free dessert. For us adults, I powder them with powdered sugar at the end, for an extra sweet stop. However, the croissants are tasty and sugar-free, the magic being sweet enough.

These croissants come out extremely tender and keep that way even 3-4 days after they are made. This requires a buttery butter, which gives the dough tenderness. I used 82% fat butter from Lurpak, which is perfect for desserts and dishes that need good quality butter.

You can also fill these tender croissants with other types of jam, shit or nuts. I used in addition to plum magiun and apple magiun for some of the croissants. About 40-50 croissants come out of the amount of dough in the recipe.


Corn cones with plum magiun (150 g, package)

White wheat flour, 10% natural mayonnaise from wheat flour, butter, 30% sugar-free plum magiun. Nutritional values ​​per 100 gr product: calories: 375, protein: 9, lipids: 17, carbohydrates: 48.59, fiber: 7,515, sugars: 0.13, saturated fatty acids: 8.86.

MamaPan - Mayan bakery

MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients.

The mayonnaise-mother we use was created from whole wheat flour and plain water, and the preferences developed with its help for the needs of daily production are produced only from unadded / unimproved flours.

Maya & ndash sourdough In English, levain In French & ndash is a fermentation and leavening agent, which can be used in all flour doughs.

For those who prefer concentrated flavors, black sesame seed bread is very suitable. They have a stronger taste than white sesame seeds, offering, at the same time, important health benefits: vitamins and minerals, proteins, fiber, plus an antioxidant action on the body.

This fragrant bread can only cope with a strong-tasting pasta, a mixture of tuna with onions and herbs, a goodness and a source of health!

MamaPan's story

MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients. An authentic bread, baked on the hearth, with a tasty core.
The mayonnaise-mother we use was created from whole wheat flour and plain water, and the preferences developed with its help for the needs of daily production are produced only from unadded / unimproved flours.

Behind the MamaPan mayonnaise bread recipe is Corina Munteanu's passion and skill. "When I put a small piece in my mouth, so full of flavors, so consistent, so strong and alive." (Corina Munteanu & ndash Tasteful Product Manager)


Young croissants with magic

Probably almost everyone has lived the important holidays with tender cornlets with magiun. I think they are a kind of emblem of Romanian cakes.

With magiun or shit, with walnuts or jam, with lard or borscht, with butter and sour cream, the croissants always come out tender and delicious.

The croissants are among the first cakes I made as a child. I used to make a box, but I had neighbors (in Bucovina) who made a big basin. This is how cakes are made in Bucovina and I remembered this also due to the challenge made by Selgros Romania.

Besides the fact that they are delicious, the croissants last a long time and sometimes become softer only after a few days. What's more, they only contain sugar when powdered.

Ingredient:

  • 200g butter (85% fat)
  • 200g sour cream (over 30% fat)
  • 1 drop of salt
  • 10g fresh yeast (as small as a walnut)
  • 400g flour
  • 300g magic plum
  • powdered sugar for powdering

How to prepare tender cornlets with magiun:

1The diced butter is mixed with sour cream and a pinch of salt until incorporated. Add flour and yeast dissolved with a little warm water and knead a dough that will stay cold for at least 30 minutes. Most of the time I make it in the evening and leave it in the fridge until the next day.

2.The oven lights up at 180 degrees Celsius and the baking paper tray is prepared.

3On a plate sprinkled with flour, spread the dough with a rolling pin. The dough should have a thickness of about 5 mm. If it is too thick there is a risk of it coming out big and not ripening too well.

4.The dough is cut into sharper triangles. On each small side of the triangle put about 1/2 teaspoon of magiun and roll to the top.

5.The croissants are placed in the tray in rows and put in the oven. Remember that it must be preheated.

6.Baking time is about 30 minutes. After removing the tender cornlets with magiun from the oven, leave them to cool a bit and then powder them with vanilla powdered sugar.

After complete cooling, the magiun croissants can be stored in hermetically sealed metal boxes. It lasts up to two weeks without problems.


Corners with plum magic

We are very happy that you have started reading our recipes and that we are starting to get feedback from you!

Today we offer you a recipe for Colțunași with plum magun (Silvais & # 8211 Silvoiță as it is also said in Transylvania), sent by a reader.

This dessert was usually made by our grandmothers when preparing homemade noodles. From the noodle dough, they always left a few pieces that they lovingly filled with plum jam and prepared for their grandchildren. I remember when my grandmother made me this dessert and she was waiting for us with a pot full of warm and good dumplings!

So, their preparation is simple, and the ingredients are very few and not expensive at all.

Ingredient:

  • 200 gr flour
  • 2 eggs
  • salt
  • harder plum jam (silvais-silvoiță)
  • biscuit
  • sugar
  • oil

Latest recipes:

A dough will be made, of strong consistency, from two eggs and about 200 gr of flour. Add a pinch of salt. You will need to knead the dough well until it becomes non-sticky and stretchy. It is the same dough as for homemade noodles. That's it! Is that simple? The dough is ready, we are going to shape the dumplings.

We will spread a sheet of this dough very, very well. How hard you stretch it. Then, with the help of a glass with a round and preferably thin mouth, we will cut round shapes from the dough. We will put plum jam in the middle, then we fold the shape and with the help of a fork we press the edges to stick the dough. There is also a special form of pastry for dumplings if you want to buy.

For this dessert it is good to use plum magiun, or Silvais as they say in the Transylvania area because it is strong and does not flow. Other jams can flow and then the dumplings do not come out. They can be made, if you like, with cheese. In this case you need a very well drained cheese to keep water out.

The next step is to prepare in a pan breadcrumbs with sugar & # 8211 put a little oil on the heat then pour the breadcrumbs, fry it a little and then add the sugar over. We will not leave much on the fire so as not to burn the breadcrumbs.

After we have formed all the dumplings, we will boil them in a large pot in which we put water to boil. We will only add them to the water when it boils. We will let them boil for two or three minutes, then take them out and put them over the breadcrumbs in the pan. We mix them there to make on both sides with breadcrumbs and then they will be taken out on a plate.

Our dumbbells are ready! They are very delicious! They will be served hot!

We hope you enjoyed the recipe sent by Ana C. and that you will try it too!


METHOD OF PREPARATION

TIPS & TRICKS

In order to obtain the most tender croissants, the dough is prepared in advance, preferably the night before.

In a glass bowl, knead the flour together with the butter, at room temperature, cut into cubes and lemon juice.

Transfer the dough obtained on a surface on which you sprinkled flour, process it until it becomes very fine and fragile and give it the shape of a cylinder with a diameter of 7-8 cm.

Cover it with cling film and refrigerate overnight or for about 10-12 hours.

For the filling, mix the magiun with the walnut kernels until smooth.

Remove the dough 15 minutes before using it and cut it into 1 cm thick slices. Spread each slice with a rolling pin until it reaches a diameter of 18-20 cm. Cut the dough into 8 slices and place on each slice 1/2 teaspoon of magiun mixed with walnuts and then roll them starting from the edge to the center. Place the croissants on a tray on which you put baking paper and bake at 180 degrees without a fan for 30 minutes.

For the filling, mix the magiun with the walnut kernels until smooth.

Remove the dough 15 minutes before using it and cut it into 1 cm thick slices.

Spread each slice with a rolling pin until it reaches a diameter of 18-20 cm.

Cut the dough into 8 slices and place on each slice 1/2 teaspoon of magiun mixed with walnuts and then roll them starting from the edge to the center.

Place the croissants on a tray on which you put baking paper and bake at 180 degrees without a fan for 30 minutes.

If you tried these tender croissants with plum magiun, I would be happy to tell you your opinion, in a comment below. Also, in order not to lose future articles, you can subscribe to the Newsletter or "like" the Facebook page and follow those on Pinterest and Instagram.


Plums with plum magiun - Recipes

I've been thinking about croissants with magic for about 1/2 year (since I discovered it the natural magician Topoloveni ) and finally I tried a version of croissants starting from the recipe "Croissants and pastries from ultra-fast puff pastry" by Laura Laurentiu, not because I would have imagined that I would do the impossible - that is, bran from bran, but because I wanted a recipe that would provide me with very tender croissants, even if they are Monti. And my expectations were even exceeded with this recipe!

I transformed Laura Laurentiu's recipe in the following way:

- 260 g flour = 130 g whole wheat flour (IG 45-55) + 130 g wheat bran (IG = 15) - ie IG flour = 35

- a drop of sea salt

- one teaspoon of fructose (IG = 20)

- 175 ml of warm water

- 1/2 of a cube of fresh yeast (25 g cube, for 500 g IG flour = 35)

- 2 tablespoons oil

- 40 g flour = 20 g whole wheat flour (IG 45-55) + 20 g wheat bran (IG = 15)

- 65 g butter 80% fat (ideal and healthier would be ghee butter)


Cornets with magic

Have you ever stopped in front of shelves with ready-packed sweets and you don't know what to choose? Well, every time this happens to me, I read the labels and get over it. OK, I admit, once in 10 I don't get over it. But the rest of the time, I hold out until I get home and do something sweet.

One of the most harmful ready-to-pack sweets (although addictive) are croissants. You don't even want to know what loosens, enhancers and substitutes they contain. So, if we still have calories, we should at least know what to eat. At the time when our grandmother made them for us, that is, more than 20 years ago, no ingredient was considered a pariah, although today some people would have a heart attack only when they heard the word lard.

Yes, the lard is what makes them so tender and tasty and I will not spoil my grandmother's recipe forever. So I share it with you unchanged and I think she is at least 80 years old. For 90-100 croissants you need 250 grams of lard (usually pork, but you can use duck or goose), an egg and a spoonful of sugar, ingredients that you homogenize in a bowl. Add 150 ml of milk, in which you dissolved a cube of yeast (25 grams), then put a pinch of salt and 500 grams of flour. You will get a hard dough, which you let rise for an hour.

Divide the dough in half and then roll each piece, with a whisk, on the table sprinkled with flour, in a sheet 2-3 millimeters thick.

Cut it into isosceles triangles and fill the dough triangles with whatever you want: jam, shit, magiun.

Grandma had a special filling and because my Grinch heart isn't so small today, I'll share that with you. Mix 4-5 tablespoons of plum magic (homemade would be ideal) with two tablespoons of sugar, 2-3 tablespoons of ground walnuts and a little rum essence. Fill the dough triangles with this paste, which are then placed in baking paper trays, where they are left to rise for about 10 minutes before being placed in a well-heated oven.

Leave for 15 minutes on medium heat (180 degrees), then another 15 minutes on low heat (150-160 degrees). As soon as you take them out of the oven, so hot, roll them in vanilla powdered sugar. If you fail to do this while the croissants are hot, the powdered sugar will no longer adhere. So, ladies and gentlemen, train your fingers. Deserve.


INGREDIENTS

  • 200 g butter
  • 250 g white flour
  • 4 tablespoons lemon juice
  • 400 g plum jam (no sugar or sweeteners)*
  • 50 g ground walnuts

* under the age of 2-3 years, it is recommended to avoid jams of any kind, even if they are homemade and have no added sugar. By boiling, the amount of fruit and water decreases and the sugar level increases very much. Magiun can be replaced with grated apples, mixed with ground walnuts.


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