walnut cutlet: Dough: 25 grams of margarine Barry, 5 teaspoons of baking powder, 50 grams of flour, 13 grams of sugar, 1 egg, 25 grams of homogenized cheese.
Nut Stuffing: 25 grams of coarsely ground hazelnuts, 10 grams of sugar.
1 egg, 5 tablespoons of water.
Preparing the stuffing: Mix the ingredients .
Dough: Kate, baking powder, flour, sugar, egg and cheese mix homo mixer in a bowl. Then remove the dough and knead podsypując flour until a smooth, elastic weight. Roll out the dough into 2 rectangles of 40x40 podsypując flour.
Spread filling over the entire surface of pastry. Wrap each one individually, put them in muffin cups smeared.
Bake about 50 minutes in the preheated oven to 180 degrees.
After baking you can sprinkle with powdered sugar and dried fruit, or sprinkle with topping.
Enjoy!
Angielski version:
Nut (hazelnut) Cake
Dough
25 grams (250 grams) of unsalted butter or margarine 5 tsp
of baking powder
50 dag (500 grams) of flour
13 dag (130 grams) of sugar
1 egg
25 dag (250 grams) of homogenized cheese
Stuffing
25 dag (250 grams) of dices hazelnuts
10 dag (100 grams) of sugar
1 egg
5 tblsp of water
Dough preparation
Using mixer mix margarine (unsalted butter), baking powder, egg and cheese. Knead dough on lightly floured surface, until dough looks springy and smooth. Roll dough into 2 (40x40) squeres. Don't forget to flour your surface.
Stuffing
Mix all ingredients together.
Spread stuffing on the surface of the dough and roll it up. Put Buttered baking dough in molds. Bake at 180 C or 350 F for 50 minutes. Let it cool. To decorate Sprinkle powder sugar or glaze with white chocolate glaze or your Favoured.
Enjoy!
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