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Chocolate Whoopie Heart

Chocolate Whoopie Heart

American Whoopie cakes baked in a large cake, and individual cakes. Cook them in tins, hearts filled with your favorite cream — oil, cream, custard, how to bring a present for your loved one.

Fragile ideal:

Test, which is filled with such small molds, it is necessary to give the desired consistency. It should be moist enough to fill the mold, heart, but at the same time not mokrovatym, otherwise the final product will not be a soft rounded tip. Grease the molds and sprinkle with oil does not hurt, because it will be easier to pull gently cupcakes from the tins without damaging their well-defined shape. Finished products must be completely cool in tins before they derive from the heart.

Cute little girl:

Rounded cupcakes coat with a thick layer of cream pairs of marshmallow.
In each mold put a little test — a teaspoon is enough to get a neat, well-decorated hearts that are easy to put in pairs. Cakes baked in large-sized molds, it is better not to put in pairs and cut crosswise in half.

More lekgy option:

Our cream — a richer version of the traditional filling of marshmallow, which are so fond of in the United States. Try a different filling: whisk 2 egg whites with 125 grams of fine sugar% tsp.. citric acid in a water bath to obtain a thick soft meringue peaks (5 minutes). Add 125 g of white marshmallow and stir until completely dissolved. Then whip the cream for another 2 minutes, until it becomes shiny and homogeneous.

For 12 pieces:

Preparation time: 15 minutes
Cooking time: 10-12 minutes
The temperature of the oven: 180 ° C

We will need these ingredients:

• Vegetable oil (or spray) for greasing
• 100 g butter
• 100 g of finely crystalline sugar
• 2 small eggs
• 125 g flour + 1/2 hour. L. baking powder
• 25g cocoa powder
• Article 1-2. l. milk
icing sugar for dusting

For the cream of marshmallow:

• 125 g of white marshmallow
• 50 ml milk
• 125 g butter

Utensil:

• small silicone molds Heart
• baking tray

Cooking method:

How to cook the dough:

1. Use a silicone brush oil the molds Heart (spray or sprinkle). Place the molds on a baking sheet. Preheat oven to 180 ° C. Rub the butter and sugar in a lush light weight.
2. One type eggs, adding, if necessary, with every bit of flour from the total number that the weight is not stratified.

chocolate-whoopie-heart
3. Sift flour with baking powder and cocoa into the mixture and rub until a homogeneous dough. Pour a spoonful or two of milk to thin out a little dough.
4. Using two teaspoons, Lay a little dough in greased molds. Bake 10-12 minutes, until the hearts will not rise and does not become dense to the touch.

chocolate-whoopie-heart

 

Baking and assembling hearts:
5. Cool the first batch of hearts in tins and place on grill. Bake the dough from the remaining second batch of hearts.
6. If you decide to cook marshmallow cream, candy melt in the milk and allow to cool slightly. Mash-hot oil and parts Enter the sweet milk, carefully rubbing, to get a smooth mixture. Allow to cool completely before assembling.

chocolate-whoopie-heart
7. Larger or strongly risen hearts better cut across in half, spread gently lower half layer of cream and cover with top. Small or low hearts fold pairs promazyvaya cream.
8. sprinkle sweets ready sifted powdered sugar. If you want to please a sweet gift to friends, take care of a cute little box.
chocolate-whoopie-heart
chocolate-whoopie-heart

About the dish:

For 12 pieces:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
The temperature of the oven: 180 ° C

American Whoopie cakes baked in a large cake, and individual cakes. Cook them in tins, hearts filled with your favorite cream — oil, cream, custard, how to bring a present for your loved one.

Fragile ideal:
Test, which is filled with such small molds, it is necessary to give the desired consistency. It should be moist enough to fill the mold, heart, but at the same time not mokrovatym, otherwise the final product will not be a soft rounded tip. Grease the molds and sprinkle with oil does not hurt, because it will be easier to pull gently cupcakes from the tins without damaging their well-defined shape. Finished products must be completely cool in tins before they derive from the heart.

Cute little girl:
Rounded cupcakes coat with a thick layer of cream pairs of marshmallow.
In each mold put a little test — a teaspoon is enough to get a neat, well-decorated hearts that are easy to put in pairs. Cakes baked in large-sized molds, it is better not to put in pairs and cut crosswise in half.

More lekgy option:
Our cream — a richer version of the traditional filling of marshmallow, which are so fond of in the United States. Try a different filling: whisk 2 egg whites with 125 grams of fine sugar% tsp.. citric acid in a water bath to obtain a thick soft meringue peaks (5 minutes). Add 125 g of white marshmallow and stir until completely dissolved. Then whip the cream for another 2 minutes, until it becomes shiny and homogeneous.

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