Tag: easy

Ciambellone del vetro, the easy and fun cake! – Italian Cuisine

Have you broken the kitchen scale or do you have restless children in the house to entertain? In both cases, the solution is the cupcake!

Do you have the children at home and don't know how to entertain them? Cook together! There is nothing more fun than involving them in the preparation of a recipe and the cake for the snack it can be the right starting point for wearing an apron. Which dessert though? Try the glass donut, the perfect cake for when you don't have the scale or can't find it, submerged under the pans.

Preparing it is really simple: below you will find all the steps and in the gallery, instead, some straight to make it even more delicious!

Ciambellona of the glass

The concept is the same as the cake of the 7 little jars: in this case, however, a glass is used as the unit of measurement of the ingredients, instead of the yogurt pot.

Ingredients

To prepare a donut you will need: 3 glasses of 00 flour, 2 glasses of sugar, 1 glass of milk, 1 glass of seed oil, 3 eggs, 1 sachet of baking powder for cakes, butter and powdered sugar to taste.

Method

Break the eggs into a bowl and whisk them with an electric whisk until the mixture is frothy. Add the milk at room temperature and the seed oil, then the flour and yeast and continue to beat until you get a thick and homogeneous mixture. At this point, prepare the well-buttered donut mold and pour the mixture. Meanwhile, preheat the oven to 180 ° and bake the donut for about 40 minutes. To find out if it is cooked, insert a toothpick into the dough: if it comes out dry, it is ready. Remove from the oven, sprinkle with icing juice and serve in slices.

Cocoa biscuits: an easy and delicious recipe – Italian Cuisine

When that sudden craving for chocolate arrives in the afternoon … let's prepare cocoa biscuits! Try our basic recipe and let yourself be conquered by delicious alternatives to chocolate

THE cocoa biscuits are a delicious variation of the classic shortbread cookies. Preparing them is very easy: just replace part of the flour provided by the recipe with bitter cocoa. In no time at all you will be baking cookies fragrant, ideal for the Breakfast or for the snack. Below you will find two recipes: that of quick cocoa cookies and that of cocoa cookies without butter. In the gallery, other ideas for preparing unforgettable chocolate-flavored biscuits.

cocoa biscuits

Cocoa biscuits, quick recipe

Let's move on to the recipe for making cocoa shortbread biscuits. Below you will find the basic ingredients, but we have some more tips.
If you like its aroma, add half a vanilla bean to the mixture. For a finer result, however, you can use icing sugar instead of granulated sugar.

Ingredients

200 g flour 00
125 g granulated sugar
125 g butter
50 g bitter cocoa
1 egg
Salt to taste.

Method

To prepare cocoa biscuits, start mixing the powders on a pastry board or in a large bowl: form the classic fountain shape with the sifted flour, cocoa, sugar and a pinch of salt.

Add the egg and the cold butter made into small pieces. Work the ingredients quickly, taking care not to overheat the dough, until it forms a smooth and homogeneous dough.

Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Roll out the dough on a pastry board with the help of a rolling pin. If necessary, add very little flour. Give the biscuits the shape you prefer and bake them on a baking sheet covered with baking paper at 180 ° C for about 20 minutes, in static mode. Remove the cocoa biscuits from the oven, let them cool and enjoy!

Cocoa biscuits without butter: perfect recipe

Cocoa shortbread biscuits can also be prepared without butter, replacing it with oil. Warning: do not use extra virgin olive oil, as its flavor would be too intense. Use the more delicate seed oil.

Ingredients

200 g of flour 00
125 g of granulated sugar
50 g of bitter cocoa
100 ml of seed oil
1 egg
Salt to taste

Method

In a bowl, mix the egg well with the sugar, then add the seed oil and continue mixing.

Sift flour and cocoa and add a pinch of salt. Incorporate the powders into the mixture obtained previously and knead until a soft and homogeneous mixture is obtained.

Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Create the shape of the biscuits, place them on a baking sheet lined with parchment paper or with any utensil at your disposal, to form discs. Preheat the oven to 180 ° C in static mode at 180 ° and cook for 15-20 minutes.

Super Easy Cream Danish – Italian Cuisine

Sometimes we can make our life easier, especially in the kitchen! Here's how to prepare a delicious brioche for breakfast

Get to know the briosche "Danish“? It is a disc of orange-scented puff pastry filled with custard and raisins.

History of the wienerbrod

The famous Danish pastry sheet, called wienerbrod, has ancient origins and a beautiful history.
According to legend, its birth would be traced back to times of the Vikings.
Lot of Danish folk tales narrate that the pastry was born as a gift intended for the daughter of the chief of the tribe.
The warrior who brought the most beautiful brioche as a gift, and always in the shape of a flower, would have married the young woman.
Another story traces the origin of the recipe back to 1850, year of strike by Danish bakers which required to be paid in cash instead of room and board. Bakery owners then started hiring Austrian bakers who introduced the tradition of puff pastry and brioche of their country. Wienerbrod in fact means "Vienna bread".

The simplified recipe of the Danish

To simplify the whole process of the Danish pastry, which is actually more a leavened dough than a crumbly pastry, we suggest you try this quick version with puff pastry classical and the custard.
First, prepare the cream as per the traditional recipe of custard. You can flavor it with lemon or vanilla and you can make it more velvety by adding whipped cream when ready.
As for the base, instead, use a rectangular puff pastry and cut it into squares of the same size.
Leave some whole squares that will serve as the base of the brioche and for each whole square add two more squares with holes in the center with a smaller, square or round pastry cutter.
Then overlap the three sheets, the whole one and the two holes, brushing them between one layer and the other with melted butter.
Put the cream in the center, cold, and cook at 180 degrees for about 15 minutes.
In the oven i three overlapping layers of pastry they will grow creating a kind of frame around the cream filling.
Let it cool well and then add the raspberries and decorate everything with icing sugar.

Other easy ideas with the pastry

In the same way you can prepare delicious tartlets filled with fruit, without cream.
Always use a pastry base and overlap two other layers of the same size, but empty in the center.
Stuffed with apples or pears sliced, or with spreadable jam or cheese sweetened with honey or sugar and bake.
Always with the pastry and the cream you can make one amazing and very fast millefeuille.
Just divide two rectangles of dough in half until you get four sheets of the same size.
Bake them separately in the oven after having pricked them with a fork, brushed with melted butter and sprinkled with granulated sugar. Let them brown for 15 minutes at 180 ° in a static oven and once they are cold, gently lay them on top of each other after filling them with custard.