Red Velvet, special recipe for special days
Step by step process for you all.
Ingredients for 12 people:
360ml milk mixed with 2 tablespoons of apple cider vinegar (buttermilk)
2 cups sugar
250g unsalted butter
3 eggs
1/2 3 1/2 cup wheat flour
1 teaspoon of baking soda
1 1/2 teaspoon baking powder Royal
pinch of salt
3 scoop friar's chocolate powder soup
2 tablespoons of red gel dye
1/2 tablespoon of vanilla essence
2 tablespoons of apple cider vinegar (30ml)
36 strawberries, raspberries, ...
Filling:
150g cream cheese
50g unsalted butter
1 teaspoon vanilla essence
100g white chocolate bar, melted
300g icing sugar (intangible)
Procedures to prepare it:
Rar Cover bottom and side of the 24cm diameter shape with removable bottom with parchment paper. Prepare the buttermilk: mix the milk with vinegar and reserve. Sieve the dry: flour, yeast, baking soda, salt. Reserve. Separately mix the powdered chocolate, the coloring and the vanilla. Reserve. In the mixer, beat the sugar with the butter until light and fluffy. Place eggs 1 at a time. Add the reserved chocolate mixture and beat until smooth.
Remove from the mixer and add the dried and buttermilk stirring with fouet. Add 2 tablespoons of apple cider vinegar. Stir and place in the prepared pan. Place in preheated oven at 170C for 40 min. After this time, if you are not ready, turn off the oven leaving the cake inside for it to arrive and be completely baked. When ready, remove from oven and let cool. Prepare the filling while the cake is baking: beat the cream cheese with the butter on a high speed mixer. Add the essence and the melted white chocolate and beat until incorporated. Slow down and add the icing sugar little by little until it becomes a homogeneous mixture. Take the refrigerator for at least 1 hour to set. Assembly: as soon as the cake has cooled, split it in half and spread stuffing on the bottom. Cover with the other half of the cake, put the filling on top. Decorate with strawberries as shown in the video.
Here at home we love Arab / Lebanese cuisine. Step by step process for you. Ingredients to prepare 14 esfihas:
Pasta:
1/2 1 1/2 cups of all-purpose flour, a little more to sprinkle the countertop
1 tablespoon of sugar
10g (1 tablespoon) of baking powder
50ml vegetable oil
100ml warm water
1/2 teaspoon salt
Filling:
250g duckling minced meat, ground 2 times
1 chopped medium onion
1 chopped seedless tomato
1 teaspoon chopped fresh mint
chopped chives to taste
2 tablespoons of Tahiti lemon juice
1 tablespoon dry curd
1/2 teaspoon of 7 spices
1 teaspoon of salt
Procedures to prepare it:
Mix all the filling ingredients with your hands, place the mixture in a sieve over a bowl, cover with plastic wrap and refrigerate for at least 1 hour. After this time, prepare the dough: put the oil, sugar, salt, yeast and warm water in a bowl. Mix with the spoon. Gradually add the flour and stir with a spoon. When it starts to get drier, leave the spoon and stir by hand, adding flour gradually until it loosens from the hand without sticking (if necessary add more flour). Sprinkle flour on the countertop and roll out the dough. Cut approximately 10cm circles. Remove the meat from the refrigerator, squeeze by hand to remove all moisture. Go assembling the sfihas by placing 1 tablespoon of meat in the center of each slice of pasta. Dry your fingers and close the sfihas as shown in the video. Place on the baking sheet (lined with parchment paper) with the folds down. Brush with egg yolk and place in preheated oven at 180C for 16 minutes or until golden. I appreciate the tips from my sister in this recipe.
You have very interesting recipes.