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Cornlets in two colors with jam

Cornlets in two colors with jam

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Preparation croissants in two colors with jam

Put in a bowl the milk, oil, sugar, rum bottle, yeast dissolved with a little vinegar, 3 tablespoons flour and mix. Let the dough rest for about 5 minutes until the yeast dissolves well. Then add 500 g of flour and mix again. Divide the coca into two bowls, in the first bowl add 5 sachets of vanilla sugar and flour over the cake so that the dough comes off the hand and mix, and in the second bowl put cocoa and flour over the cake, just like in the other bowl and mix.

We grease a tray with oil and line it with flour. We take a piece of the first dough and spread a thin sheet so that it can be seen through it and we make a round shape (I made it with a wide plate) and so we repeat with the other dough and put one on top of the other. Cut triangles and fill with a little jam, so as not to put too much that will flow out. We start to spin them and put them in the tray, we can reverse the sheets. Let's make them rarer because they will grow and put them upside down so they don't fall apart.

Put the tray in the oven. We make the syrup by boiling water and sugar, and after it has boiled we let it cool. out croissants in two colors with jam when they have browned and we quickly give them the cold syrup, and on top we can put powdered sugar.

Fasting croissants in two colors! They are delicious and very easy to prepare

Try this croissant recipe in two colors! It is delicious and is made very quickly.

For syrup, you need:

- a cup of water
- 1/2 cup sugar
- spices

- 200 g of oil
- 300 g of mineral water
- 4 tablespoons sugar
- 1 sachet of baking powder or 1 cube of yeast
- two sachets of vanilla sugar
- flour as it contains

- just like the first sheet, just replace the vanilla sugar with rum essence and add two tablespoons of cocoa

Mix the ingredients in the written order only that the baking powder is quenched in lemon juice (if yeast is used, it is dissolved in a little warm water with a little sugar and left to ferment for about 45 minutes).

Make small round sheets (the one with cocoa smaller than the simple one) and overlap the one with cocoa over the simple one. After they overlap, they stretch a little more to flatten well.

Cut triangles on which a cube of shit is placed, turn on the side with the white sheet and roll from the large part to the small one.

Place on a baking sheet in a tray and place in the oven, which has previously been heated, over medium heat.

As soon as you take the croissants out of the oven, bring them hot through the cold syrup, add a little syrup on all sides, and then roll them in coconut or sugar.
These croissants can be served simple, without being syruped and then given through coconut.

Two-colored croissants & # 8211 are great for breakfast

This two-color croissant recipe is quick and easy. In addition, the croissants you will make will be fresh even the next day. Try this recipe and delight everyone with a tasty dessert.

You need:

  • 50 gr cocoa powder, 1 teaspoon salt
  • 7 tablespoons sugar, 200 ml oil
  • 1 cube of yeast, 300 ml of warm milk
  • 700 gr wheat flour
  • 1 egg (for greased)

Method of preparation:

Crush the yeast in a bowl, pour over it warm milk and a tablespoon of sugar. Mix well until the yeast dissolves, then cover the bowl and set aside for about 10 minutes, during which time the yeast will rise.

Sift the flour into a deep bowl, add a teaspoon of salt and gradually pour the oil. Make a hole in the middle. Pour the yeast raised in the middle and add the remaining sugar. Knead the dough, then divide it into two equal parts.

Add cocoa to one of the pieces of dough. Divide both sides of the dough into smaller pieces of about the same size. Spread each piece of dough in a circle and cover a piece of white dough with one of brown dough.

Cut the dough into triangles, then roll them all. You will get croissants of different colors. You can also fill the croissants with jam or nutella. Transfer the croissants to a tray lined with baking paper and let them rise for a few minutes before placing them in the oven.

Grease the croissants with beaten egg and put the tray in the preheated oven at 200 degrees until the croissants are ready. Leave them to cool, then eat them with your loved ones. Good appetite!

How to spread the dough and how to cut and roll the croissants with walnuts and shit?

I took the dough out of the fridge and divided it into 8 equal parts (with the scale). I took the first portion and put the rest of the dough, in plastic wrap, back in the fridge. I lightly wrapped the work table and spread a round sheet with a diameter of about 28 cm.

I cut it with the pizza roll: in half then in quarters and then every quarter in 3. I got 12 sectors. At the wide edge of each sector I placed a piece of shit. Or a teaspoon of thick magic. If the magiun or jam is more fluid then mix it with some ground walnuts to make it thicker.

Searched words "cornulete"

Mix the yeast with 3 tablespoons of boiling water and sugar and leave to rise for 5 minutes. Separately, mix the rest of the water and oil.

Make a dough, knead it and leave it in the fridge for an hour. Portion the dough and spread the pieces with the rolling pin. Cut into strips

From the above, make a dough and leave it to rise for at least 35-40 minutes in a warm place away from the current. Form dough balls that

Clean the potatoes and boil them in water with a pinch of salt until they become soft and fluffy. Drain the water and pass with a fork. mix

Mix the butter with the philadelphia and sugar in a bowl with a spoon, add the flour and make the pasta quickly! Make a ball

Sift the flour and make a hole in the middle of it, where we add 1 whole egg, sugar, grated lemon peel, vanilla / rum, salt, yeast

In a bowl sift the flour then add the lard and crush it well. Then add the warm milk in which I put the yeast to soak.

In a bowl, mix the lard with the salt, yolks and vanilla extract. Add sour cream, mixing well. Flour

I divided the round sheets into 4 with a serrated wheel, after which I divided each quarter of the paste into 2-3 depending on the size.

Flour dough + yeast dissolved in water + oil mix, add salt and oil. Beat the dough until it becomes elastic,

In a bowl mix margarine, baking powder quenched in borscht, mineral water and vanilla essence. Then add the flour & quotin

Preheat the oven to 200⁰C. Cover 2 trays with baking sheet. In a blender, mix all the ingredients for the filling

I mix the butter with the sugar, the vanilla sugar, the egg, I add flour, walnuts. I leave the dough to cool for an hour, after which I shape the croissants. The coc in

Margarine that has been kept at room temperature rubs well with sugar, add eggs, vanilla sugar, baking powder extinguished

Mix flour, almonds, hazelnuts and sugar in a bowl. Add butter, milk, egg and egg yolk, mix until smooth.

Sift the flour, make a hole in the middle of it where you add cold margarine cut into small pieces, yeast soaked with a little water, sugar

Rub the flour well with lard. Add the yolks rubbed with a little, sour cream and knead a dough, which you leave to rest for 20-30

grease the lard or frame with half of the flour, put the rest of the ingredients and knead a softer dough, if necessary add more

yeast + borscht + oil + flour (keep 2 minutes to spread the dough on the board) knead It is left to rise for 30 minutes, then sprinkle

Dilute the yeast with water. Add sour cream and salt. Mix well and add flour. Make a hard dough that is left

In a bowl sift the flour, add the finely chopped yeast, eggs and sugar, lemon peel and vanilla, as well as the milk and knead.

Siphon, sugar, yeast (dissolved in a little warm water), oil and flavors mix very well, then add flour until you get a cream

For the filling, mix all the ingredients, if it is too thin (depending on the consistency of the jam), add a little semolina or breadcrumbs. a

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead a tender dough. cheese filling

Dough - put the ingredients in the pot of the mixer and let it mix well until it forms a dough that we wrap in nylon

In a tall bowl, put the flour, and in the middle of it, add the yolks, butter at room temperature, lard, grated peel

Put the yeast in warm water to soften, then mix with eggs, sugar, butter and milk, gradually adding flour. Fidget

Cornlets in 2 colors, with nuts and shit & # 8211 Soft, fluffy and delicious

It starts by preparing mayonnaise. Leaven the yeast with two tablespoons of sugar, a little warm milk and a tablespoon of flour. Mix the composition well and leave to rise for about 10 minutes. The eggs are mixed with salt and oil, the pan becomes slightly creamy.

In a bowl sift the flour mixed with baking powder, add the rest of the sugar, eggs, mayonnaise and knead the composition, then leave to rise in a warm place for about 20 minutes.

A cake-like dough will be obtained. After it has risen, divide the dough into two equal parts. On one side add the grated lemon peel and knead well, and on the other side add 3 tablespoons of cocoa mixed with 2 tablespoons of oil.

Knead each part of the dough well and leave it to rise again for about 30 minutes. Each piece of dough is divided into 8 equal parts. We will get 8 pieces of cocoa dough and 8 pieces of white dough.

Take a piece of white dough, roll it out in a round sheet, then take a piece of the cocoa dough and roll it in a round sheet. Place the piece of cocoa on top of the white one and cut it into 8 equal parts, which are filled with jam, walnut, shit, according to everyone's preference.

How is the syrup prepared?

Boil the water with the sugar in a pot and leave to cool. After the croissants are cooked, take them out of the oven and pass them quickly through the syrup.

Bake the croissants in the stove tray, lined with baking paper and greased with oil, then bake for about 22 minutes in the oven heated to 180 degrees Celsius. Powder with coconut and can be served as a dessert, or for breakfast.

1. Put the butter in a bowl and the sugar and mix well until a cream is made

2. add the egg and mix a little more

3. Add flour, cocoa, vanilla sugar, milk and mix well until you get a cake-like dough.

4. preheated oven at 180 degrees

5. 3/4 of this composition is poured into the bowl well lined with butter and powdered with flour, the bowl in which you choose to bake Easter

6. Bake until it hardens, it took me about 10 minutes

7. Beat the egg whites from the 4 eggs and set aside

8. In a bowl, mix the cheese, egg yolks, salt, vanilla sugar, grated lemon peel and sugar.

9. mix the egg whites lightly, from top to bottom, in cream cheese you will get an airy, fragrant composition from the outside

10. At this time the cocoa composition is ready. Without rushing. Gently level the cheese composition over the ready-baked cocoa top.

11. then pour the other cocoa composition (1/4) over the cheese mixture and put in the oven for 40-45 minutes depending on the oven. at the same temperature 180 on the grill in the middle of the oven.

12. after 15-20 minutes you can reduce to 170. you see here the time is hard to approximate. however, do not miss baking more because it will turn red in the middle. and it doesn't look the same anymore. dak after 45 minutes put a toothpick or skewer stick, and only a little composition comes out, that does not mean it is not baked. when it cools it will coagulate wonderfully, that's the rule for cheese.

Let the pasca cool well after which you can serve it.

Good appetite! We hope you like it! Easter recipe in two colors, fragrant taste, at the holiday clock! proposed by nico-vya on the culinary forum.

Cornlets in 2 colors

I liked them, very tasty and interesting too, thank you.

AdeLyna (Chef), April 23, 2015

Laura Carlogea, February 2, 2014

I did when I was 17 now I try them and they are delicious

Istrate Carmen, November 22, 2013

the syrup is made from a cup of sugar and cover it with water, chicken and rum essence and put on the fire until the sugar melts

Deborah Jimenez, November 21, 2013

I love it but if someone does it to me because it has a lot of work

ionceanu (Chef de cuisine), November 20, 2013

I had a craving for croissants, ms

Victoria Nastasoiu, November 20, 2013

Andaniela Runcan, November 20, 2013


Nicoleta_Ungureanu (Chef), November 20, 2013

I also did very good fasting

nicoleta, November 20, 2013

I also did very good fasting

Larysa (Chef), March 4, 2011

I also made these croissants according to your recipe, and they turned out very good. Thank you

mihaela cecilia (Chef de cuisine), March 28, 2010

valentina ionita (Chef de cuisine), March 4, 2010

Your croissants look great.

Alice85 (Chef), March 4, 2010

Alice85 (Chef), February 27, 2010

First of all, welcome. No offense to the previous comment, but the whole recipe must be explained so that everyone understands. :)))

Alice85 (Chef), February 27, 2010

Thanks for the recipe. It looks great but after it is left to rise for 1/2 hour, what is done next. Why didn't you finish explaining the nice recipe ??

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