Description
I have already shared with You the recipe of delicious mouth-watering cream bread, this time I offer you a chocolate muffin with coffee and hazelnut cream. Although the process of cooking is not easy, bake these muffins not for the first time, they are delicious!
Ingredients
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Flour
240 g
-
Cocoa powder
19 g
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Chicken egg
1 piece
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Butter
50 g
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Water
140 ml
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Dry milk
15 g
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Sugar
35 g
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Yeast
2 tsp
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Powdered sugar
55 g
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Vegetable oil
1 tsp
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Cream
100 g
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Cream cheese
100 g
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Peanuts
30 g
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Instant coffee
2 tsp
Cooking
The dough for bread I knead using a bread machine, but you can knead the dough with your hands. In the bucket of a bread machine pour warm water, add yeast and leave for 5-10 minutes.
Then add the sifted flour and cocoa, 1/3 of a little beaten eggs, softened butter, milk, sugar,
Put the bucket in the bread machine and turn on the mode of kneading.
The dough place in a bowl, cover with film and put in warm place to rise.
The dough should increase in volume by 2-3 times.
The dough place on the table, well Eminem,
Divide into 6 equal parts, molded balls.
The dough cover with film and leave to rest for 10-15 minutes.
In this time, prepare the dough No. 2, which will decorate the rolls. In a bowl sift flour with cocoa, add 2/3 of the eggs (it's left from cooking basic dough), butter, room temperature, powdered sugar.
All ingredients beat with a mixer for about 2-3 minutes. The mixture should be fluffy.
After 10-15 minutes the dough should rise slightly.
Each piece of dough roll out into a rectangle,
On the long side is folded around the dough to the middle,
Then bend the dough from the opposite side.
Join zasiyaet edge,
Formable rounded the ends of the rolls.
Protiven grease with vegetable oil, put it on buns, retreating from each other, because the rolls will increase substantially in volume. Cover them with a film and allowed to increase in volume by 2 times.
The dough No. 2 shifted from confectionery syringe or bag with a nozzle with a round orifice.
When the rolls will increase in volume about 2 times,
Test No. 2-drawn pattern - zigzag. Bake the buns in the oven at 200 degrees about 15-18 minutes.
A bit of fry the peanuts in the oven (I do it in advance, before bake rolls).
Then grind peanuts in a blender or coffee grinder.
When the buns bake, they must be completely cooled.
I really liked these muffins a view from the bottom - look at them legs!
Prepare the cream. Instant coffee pour 10 ml of hot water, allow to cool, strain.
Chilled cream, icing sugar and cream cheese beat with a mixer
To obtain a lush homogeneous mass.
Creamy mass, add the coffee and chopped peanuts,
Weight still a little beat with a mixer.
Cream fill the syringe or pastry bag with a nozzle with teeth "flower".
Rolls neatly with a sharp knife cut along angled a little, but not completely.
Fill muffin coffee-hazelnut cream from the syringe. Scones are done! Hope You enjoy these tender muffins! Bon appétit!
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