Description
... or freeze the dough for muffins in silicone forms. Early reading instruction for silicone forms, I was surprised that they can be used from minus 40 to plus 280 degrees (from different manufacturers silicone forms different application temperature). If the forms are tiny, of course, they can freeze the ice, and, for example, in the forms for cupcakes? Maybe someone will come in handy one embodiment of such application. In silicon form, you can freeze almonds, and then bake in the oven in the same form. To prepare the buns from frozen dough, You can according to Your favorite recipe.
Ingredients
-
Chicken egg
2 piece
-
Sugar
100 g
-
Sour cream
200 g
-
Dark chocolate
100 g
-
Leavening agent
1 tsp
-
Flour
150 g
-
Vanilla sugar
1 tsp
-
Cocoa powder
4 Tbsp
-
Curd
100 g
-
Cherry
0.333 cup
-
Mastic
50 g
Cooking
Eggs with sugar, beat in the foam.
Chocolate melts in the microwave. Slightly cooled if it is hot.
Add to eggs with sugar and sour cream, beat with a mixer, then add the melted chocolate, vanilla, sifted cocoa and whisk again.
Add to the chocolate mixture the flour sifted with the baking powder, gently stir with a spoon.
Silicone form for cupcakes one-third fill the test, teaspoon dough is distributed on the bottom and the sides.
For the chocolate dough stacked vanilla cottage cheese, her cherry.
Stuffing close the dough.
The form with the dough put in the freezer. After complete freezing, the form should be placed in a bag and tie tightly. I keep this dough is not more than one month.
In advance, prepare any decoration of mastic, dried it, stored in a tightly closed plastic bag. I suggest to make a simple decoration of green putty in the form of hatched leaves of plants.
I thawed the dough in the fridge over night or in a microwave oven. Bake the cupcakes at 190 degrees for approximately 30 minutes (baking time depends on size of cupcakes).
Cupcakes are cooled you can pour chocolate glaze or decorate, for example, mastic.
Here are the cupcakes in the cut (cut hot, has a job).
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.