Dancing with pizza dough #pizza #food #streetfood #recipe
Dancing with pizza dough #pizza #food #streetfood #recipe
Dancing with pizza dough #pizza #food #streetfood #recipe
Dancing with pizza dough #pizza #food #streetfood #recipe
If you want to get your fill of chocolate, be sure to try this Supangle recipe 🍫
SUPANGLE
1 kilo of milk
Starch, a little less than 1 glass of water
2 tablespoons full cocoa
1 glass of sugar
1 pack of cream
1 packet of vanilla
80g milk chocolate
Half a glass of dark chocolate
Quarter tea glass of cold water (ice)
We add all the ingredients except the chocolates and water to the pot. We stir continuously until it boils. After it boils, we turn the heat down and add the chocolates, stir a little and turn it off when it melts. After taking it off the stove, we add our cold water (it can be iced) and beat it with a mixer. We do not pour it into the bowls before it cools down. We mix it with a mixer from time to time until it cools down, so that it does not form a crust. . After it cools down, we pour it into bowls❤️ #recipe #dessert #follow #like
If you want to get your fill of chocolate, be sure to try this Supangle recipe 🍫
SUPANGLE
1 kilo of milk
Starch, a little less than 1 glass of water
2 tablespoons full cocoa
1 glass of sugar
1 pack of cream
1 packet of vanilla
80g milk chocolate
Half a glass of dark chocolate
Quarter tea glass of cold water (ice)
We add all the ingredients except the chocolates and water to the pot. We stir continuously until it boils. After it boils, we turn the heat down and add the chocolates, stir a little and turn it off when it melts. After taking it off the stove, we add our cold water (it can be iced) and beat it with a mixer. We do not pour it into the bowls before it cools down. We mix it with a mixer from time to time until it cools down, so that it does not form a crust. . After it cools down, we pour it into bowls❤️ #recipe #dessert #follow #like
My husband loves this dessert very much
With 200 ml water glass size
Materials:
1 liter milk
3 full tablespoons of flour
2 full tablespoons of starch
2 egg yolks
1 glass of sugar
Added after boiling
1 vanilla
1 teaspoon of butter
When it first gets hot (I recommend keeping it in the fridge for 1 night)
half bag of whipped cream
If you leave it for 1 night, whisk it with half a tea glass of milk.
2.5 packs of petibor biscuits
To soak the biscuits
2 spoons of coffee
2 spoons of sugar
1 glass of water
I added peanuts in between and on top.
For the ganache;
200ml cream
160 g chocolate
Do not boil the cream too much. When it warms up a little, add the chocolates and mix.
-Add flour, starch, sugar, egg and milk to the pot and stir until it boils. After it boils, remove it from the stove and add butter and white chocolate (optional) and mix with a whisk until it melts. Cover it with a stretch wrap or a refrigerator bag so that it touches the cream. .When it cools down, you can put it in the refrigerator and keep it for 1 night.
-Add the whipped cream and half a tea glass of milk to the cooled cream and beat with a mixer for 5 minutes. Our cream is now ready.
-Put the cream on the biscuits you soaked in a medium-sized mold and put the cream on the other two layers. There will be 3 layers of biscuits in total.
After cooking the cream, I did not wait for it to cool. If you leave it for 1 night, you will have a much more delicious cream. I always do it by letting it rest, but this time I was in a hurry. My advice is, if you have time, let the cream sit in the fridge for 1 night🥰 #recipe #like #follow
My husband loves this dessert very much
With 200 ml water glass size
Materials:
1 liter milk
3 full tablespoons of flour
2 full tablespoons of starch
2 egg yolks
1 glass of sugar
Added after boiling
1 vanilla
1 teaspoon of butter
When it first gets hot (I recommend keeping it in the fridge for 1 night)
half bag of whipped cream
If you leave it for 1 night, whisk it with half a tea glass of milk.
2.5 packs of petibor biscuits
To soak the biscuits
2 spoons of coffee
2 spoons of sugar
1 glass of water
I added peanuts in between and on top.
For the ganache;
200ml cream
160 g chocolate
Do not boil the cream too much. When it warms up a little, add the chocolates and mix.
-Add flour, starch, sugar, egg and milk to the pot and stir until it boils. After it boils, remove it from the stove and add butter and white chocolate (optional) and mix with a whisk until it melts. Cover it with a stretch wrap or a refrigerator bag so that it touches the cream. .When it cools down, you can put it in the refrigerator and keep it for 1 night.
-Add the whipped cream and half a tea glass of milk to the cooled cream and beat with a mixer for 5 minutes. Our cream is now ready.
-Put the cream on the biscuits you soaked in a medium-sized mold and put the cream on the other two layers. There will be 3 layers of biscuits in total.
After cooking the cream, I did not wait for it to cool. If you leave it for 1 night, you will have a much more delicious cream. I always do it by letting it rest, but this time I was in a hurry. My advice is, if you have time, let the cream sit in the fridge for 1 night🥰 #recipe #like #follow
My secret recipe that I make every week
You can use your favorite fruits😍If you are going to use frozen fruit, use it directly without defrosting so that it does not release its juice☺️
The cup sizes I used are;
200 ml water glass
125 ml tea glass
Blackcurrant Crumble cake;
Materials
*2 eggs
*1 tea glass of sugar
*1 teacup of oil
*1 glass of yoghurt
*1 packet of baking powder
*2 cups flour
*Vanilla
Frozen Blackcurrant
For the crispy dough;
*2 tablespoons cold butter
*half a tea glass of granulated sugar
*7 tablespoons of flour
Beat the egg and sugar until foamy. Add the liquid ingredients and beat again. Finally, add the powder ingredients, transfer them to the mold and set aside.
-For the crispy dough, rub all the ingredients using your fingertips. Place the fruits on the mixture so that they remain in the middle. Bake at 170 degrees fanless setting (it took 1 hour to cook in my oven). If you know your own oven, you can use a setting accordingly. But do not use a high setting in deep molds, the inside may not be cooked. .Never open the oven door for the first 30 minutes.
Note: If you use a larger tray, cooking time will be shorter.
My secret recipe that I make every week
You can use your favorite fruits😍If you are going to use frozen fruit, use it directly without defrosting so that it does not release its juice☺️
The cup sizes I used are;
200 ml water glass
125 ml tea glass
Blackcurrant Crumble cake;
Materials
*2 eggs
*1 tea glass of sugar
*1 teacup of oil
*1 glass of yoghurt
*1 packet of baking powder
*2 cups flour
*Vanilla
Frozen Blackcurrant
For the crispy dough;
*2 tablespoons cold butter
*half a tea glass of granulated sugar
*7 tablespoons of flour
Beat the egg and sugar until foamy. Add the liquid ingredients and beat again. Finally, add the powder ingredients, transfer them to the mold and set aside.
-For the crispy dough, rub all the ingredients using your fingertips. Place the fruits on the mixture so that they remain in the middle. Bake at 170 degrees fanless setting (it took 1 hour to cook in my oven). If you know your own oven, you can use a setting accordingly. But do not use a high setting in deep molds, the inside may not be cooked. .Never open the oven door for the first 30 minutes.
Note: If you use a larger tray, cooking time will be shorter.
With these measurements, you will have exactly 10 giant cookies😋we have made chocolate with walnuts before, this time we are trying the cocoa one😍If you follow the recipe exactly and do not skip the tips, you will have delicious cookies that do not spread😇
If you use gram measurements, it will be guaranteed. However, since not everyone has a scale at home, I added the cup and spoon measurements.
I baked the 1st tray (5 pieces) for 15 minutes (it gets a little moist)
I baked the 2nd tray (5 pieces) for 12 minutes.
The inside becomes fluid and more moist. My recommendation is to cook it for 12 minutes.
With a 200 ml glass measure;
Materials;
*200 g softened butter
*70 g white sugar (3 tablespoons)
*110 g brown sugar (5 tablespoons)
*2 eggs
*50 g cocoa (3 full tablespoons)
*1 full teaspoon of baking powder
*270 g flour (a bit more than 2.5 cups)
*Vanilla is optional (I didn't add it)
*200 g dark milk mixed chocolate
- Beat the butter and sugar until it reaches a creamy consistency (20-25 seconds). Add the eggs, continue beating until mixed. Then add the powder ingredients one by one. Finally, add the chocolates, stretch them and send them to rest in the refrigerator for 40 minutes.
I weighed each meringue as 90 gr. I put 2-3 pieces of chocolate on each of them. Bake at 200 degrees fully preheated (oven temperature is very important, do not skip it) for 12 minutes.
When it comes out of the oven, let it rest on the tray for 10 minutes without touching it. Bon appetit🤎
With these measurements, you will have exactly 10 giant cookies😋we have made chocolate with walnuts before, this time we are trying the cocoa one😍If you follow the recipe exactly and do not skip the tips, you will have delicious cookies that do not spread😇
If you use gram measurements, it will be guaranteed. However, since not everyone has a scale at home, I added the cup and spoon measurements.
I baked the 1st tray (5 pieces) for 15 minutes (it gets a little moist)
I baked the 2nd tray (5 pieces) for 12 minutes.
The inside becomes fluid and more moist. My recommendation is to cook it for 12 minutes.
With a 200 ml glass measure;
Materials;
*200 g softened butter
*70 g white sugar (3 tablespoons)
*110 g brown sugar (5 tablespoons)
*2 eggs
*50 g cocoa (3 full tablespoons)
*1 full teaspoon of baking powder
*270 g flour (a bit more than 2.5 cups)
*Vanilla is optional (I didn't add it)
*200 g dark milk mixed chocolate
- Beat the butter and sugar until it reaches a creamy consistency (20-25 seconds). Add the eggs, continue beating until mixed. Then add the powder ingredients one by one. Finally, add the chocolates, stretch them and send them to rest in the refrigerator for 40 minutes.
I weighed each meringue as 90 gr. I put 2-3 pieces of chocolate on each of them. Bake at 200 degrees fully preheated (oven temperature is very important, do not skip it) for 12 minutes.
When it comes out of the oven, let it rest on the tray for 10 minutes without touching it. Bon appetit🤎
How to make homemade sugar Cookies - How to make cookies without oven - Easy cookies recipe #shorts
I don't think I need to explain its taste. I have yet to encounter the possibility of something with pistachio being bad :)
Water glass size 200 ml
Tea glass 125 ml
Materials
2 eggs
1 cup granulated sugar
1 tea glass of melted butter
1 cup powdered pistachios
1.5 cups of flour
1 full teaspoon of baking powder
1 vanilla
The powdered peanuts you use may affect the consistency of the dough. You can add +1 tablespoon of flour depending on the situation.
I put white and milk chocolate in between (optional)
Powdered sugar outside
We mix all the ingredients in order and let them rest in the refrigerator for at least 40 minutes. You can make a maximum of 10-11 pieces of these sizes, any more will be thinner. After shaping them, we sprinkle them with powdered sugar. We sprinkle powdered sugar on them before putting them in the oven. We bake them in a fully heated oven at 180 degrees for 12 minutes. When you take it out of the oven, let it rest on the tray for 10-15 minutes. Bon appetit
±+++++++
No creo que haga falta explicar su sabor. Todavía tengo que encontrar la posibilidad de que algo con pistacho sea malo :)
Vaso de agua tamaño 200 ml
Vaso de té 125 ml
Materiales
2 huevos
1 taza de azúcar granulada
1 vaso de té de mantequilla derretida
1 taza de pistachos en polvo
1,5 tazas de harina
1 cucharadita completa de polvo para hornear
1 vainilla
El maní en polvo que uses puede afectar la consistencia de la masa, puedes agregar +1 cucharada de harina dependiendo de la situación.
Le puse chocolate blanco y con leche de por medio (opcional)
Azúcar en polvo afuera
Mezclamos todos los ingredientes en orden y los dejamos reposar en el frigorífico mínimo 40 minutos. Puedes hacer un máximo de 10-11 piezas de estos tamaños, cuantas más quedarán más finas, después de darles forma las espolvoreamos con azúcar glass. . Las espolv
How to make homemade sugar Cookies - How to make cookies without oven - Easy cookies recipe #shorts
I don't think I need to explain its taste. I have yet to encounter the possibility of something with pistachio being bad :)
Water glass size 200 ml
Tea glass 125 ml
Materials
2 eggs
1 cup granulated sugar
1 tea glass of melted butter
1 cup powdered pistachios
1.5 cups of flour
1 full teaspoon of baking powder
1 vanilla
The powdered peanuts you use may affect the consistency of the dough. You can add +1 tablespoon of flour depending on the situation.
I put white and milk chocolate in between (optional)
Powdered sugar outside
We mix all the ingredients in order and let them rest in the refrigerator for at least 40 minutes. You can make a maximum of 10-11 pieces of these sizes, any more will be thinner. After shaping them, we sprinkle them with powdered sugar. We sprinkle powdered sugar on them before putting them in the oven. We bake them in a fully heated oven at 180 degrees for 12 minutes. When you take it out of the oven, let it rest on the tray for 10-15 minutes. Bon appetit
±+++++++
No creo que haga falta explicar su sabor. Todavía tengo que encontrar la posibilidad de que algo con pistacho sea malo :)
Vaso de agua tamaño 200 ml
Vaso de té 125 ml
Materiales
2 huevos
1 taza de azúcar granulada
1 vaso de té de mantequilla derretida
1 taza de pistachos en polvo
1,5 tazas de harina
1 cucharadita completa de polvo para hornear
1 vainilla
El maní en polvo que uses puede afectar la consistencia de la masa, puedes agregar +1 cucharada de harina dependiendo de la situación.
Le puse chocolate blanco y con leche de por medio (opcional)
Azúcar en polvo afuera
Mezclamos todos los ingredientes en orden y los dejamos reposar en el frigorífico mínimo 40 minutos. Puedes hacer un máximo de 10-11 piezas de estos tamaños, cuantas más quedarán más finas, después de darles forma las espolvoreamos con azúcar glass. . Las espolv
The glass size I use is 200 ml
1 glass of sugar
1 cup of yoghurt
1 water glass measure of oil
2 eggs
2 cups flour
1 vanilla
1 baking powder
Top with frozen blueberries and sliced almonds
We mix the sugar, yoghurt and oil until the sugar dissolves. We take 1 glass of our mixed sauce and set it aside. We add our eggs and beat them well. Then we add the powdered ingredients and transfer them to the baking dish (I used 24-24 cm).
We add frozen blueberries and almonds on top and bake it at 180 degrees for about 40 minutes, checking it with a toothpick. As soon as we take it out of the oven, we pour 1 glass of the sauce we set aside all over it. Bon appetit😇
++++
La taille du verre que j'utilise est de 200 ml
1 verre de sucre
1 tasse de yaourt
1 verre d'eau mesure d'huile
2 oeufs
2 tasses de farine
1 vanille
1 levure chimique
Garnir de myrtilles surgelées et d'amandes tranchées
Nous mélangeons le sucre, le yaourt et l'huile jusqu'à ce que le sucre se dissolve. Nous prenons 1 verre de notre sauce mélangée et le mettons de côté. Nous ajoutons nos œufs et les battons bien. Ensuite, nous ajoutons les ingrédients en poudre et les transférons dans le plat allant au four (je utilisé 24-24 cm).
Nous ajoutons dessus des myrtilles et des amandes surgelées et le faisons cuire au four à 180 degrés pendant environ 40 minutes en le vérifiant avec un cure-dent. Dès que nous le sortons du four, nous versons 1 verre de sauce que nous avons réservé dessus. Bon appétit😇
+++
Die von mir verwendete Glasgröße beträgt 200 ml
1 Glas Zucker
1 Tasse Joghurt
1 Wasserglas Maß Öl
2 Eier
2 Tassen Mehl
1 Vanille
1 Backpulver
Mit gefrorenen Blaubeeren und gehobelten Mandeln belegen
Wir mischen Zucker, Joghurt und Öl, bis sich der Zucker aufgelöst hat. Wir nehmen 1 Glas unserer gemischten Soße und stellen es beiseite. Wir fügen unsere Eier hinzu und schlagen sie gut. Dann fügen wir die pulverisierten Zutaten hinzu und geben
The glass size I use is 200 ml
1 glass of sugar
1 cup of yoghurt
1 water glass measure of oil
2 eggs
2 cups flour
1 vanilla
1 baking powder
Top with frozen blueberries and sliced almonds
We mix the sugar, yoghurt and oil until the sugar dissolves. We take 1 glass of our mixed sauce and set it aside. We add our eggs and beat them well. Then we add the powdered ingredients and transfer them to the baking dish (I used 24-24 cm).
We add frozen blueberries and almonds on top and bake it at 180 degrees for about 40 minutes, checking it with a toothpick. As soon as we take it out of the oven, we pour 1 glass of the sauce we set aside all over it. Bon appetit😇
++++
La taille du verre que j'utilise est de 200 ml
1 verre de sucre
1 tasse de yaourt
1 verre d'eau mesure d'huile
2 oeufs
2 tasses de farine
1 vanille
1 levure chimique
Garnir de myrtilles surgelées et d'amandes tranchées
Nous mélangeons le sucre, le yaourt et l'huile jusqu'à ce que le sucre se dissolve. Nous prenons 1 verre de notre sauce mélangée et le mettons de côté. Nous ajoutons nos œufs et les battons bien. Ensuite, nous ajoutons les ingrédients en poudre et les transférons dans le plat allant au four (je utilisé 24-24 cm).
Nous ajoutons dessus des myrtilles et des amandes surgelées et le faisons cuire au four à 180 degrés pendant environ 40 minutes en le vérifiant avec un cure-dent. Dès que nous le sortons du four, nous versons 1 verre de sauce que nous avons réservé dessus. Bon appétit😇
+++
Die von mir verwendete Glasgröße beträgt 200 ml
1 Glas Zucker
1 Tasse Joghurt
1 Wasserglas Maß Öl
2 Eier
2 Tassen Mehl
1 Vanille
1 Backpulver
Mit gefrorenen Blaubeeren und gehobelten Mandeln belegen
Wir mischen Zucker, Joghurt und Öl, bis sich der Zucker aufgelöst hat. Wir nehmen 1 Glas unserer gemischten Soße und stellen es beiseite. Wir fügen unsere Eier hinzu und schlagen sie gut. Dann fügen wir die pulverisierten Zutaten hinzu und geben
