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From homemade haman ears, through meringue "kisses" to hazelnut candy that will be snatched quickly - this is how you will pamper your favorite on the holiday | You sat down


From homemade manna ears, through meringue "kisses" to hazelnut candy that will be snatched quickly - this is how you will pamper your favorites (and yourself) with a high-quality dish delivery

Purim is a colorful holiday, one that brings out a spirit of nonsense in us and that each of us chooses for himself which character he wants to be for a few hours.

This year, unfortunately, we are celebrating in a limited way, but the joy index has not dropped. 



Despite the situation, we can still make varied and rich parcel deliveries in several types of treats, and deliver them to our loved ones and loved ones of all - and to ourselves of course.

And most importantly, may we all have a happy holiday and lots of health. 

Layered cookies chocolate spread

These cookies, "dark" in the mouths of customers, are a real hit.

There is quite a bit of work involved in preparing them, but I guarantee the result is worth the effort.

Pay attention to the special baking technique: the layers of dough are baked on the back of the pan - not inside it.

At the confectionery we make the cookies from 4 layers of dough, but you can definitely make do with 3 as well.

The recipe is enough for about 50 cookies.

Ingredients for the dough:



√ 200 grams soft butter 



√ 100 grams (1/2 cup) sugar 



√ 420 grams (3 cups) flour 



√ 1 bag baking powder



√ 1 bag vanilla sugar 



√ 1 large egg 

For the filling:



√ 250 grams of chocolate spread

For the coating:



√ Powdered sugar

First prepare the dough and bake.

Mix the butter and sugar in a mixer with a guitar hook until a uniform mixture is obtained.

Mix flour, baking powder and vanilla sugar in a separate bowl.

Add an egg and half of the flour mixture to the butter mixture, mix for about half a minute, add the rest of the flour mixture and mix until a uniform dough is obtained.

Cover with cling film and refrigerate for half an hour.



Preheat oven to 190 degrees.

Divide the dough into 3 equal parts and roll each part on a floured surface into a rectangle the size of a standard oven pan (37 by 45 cm) and 3-4 mm thick.

It is recommended to cut and straighten the edges.

Place baking paper on the back of the oven pan, flour a little, slice the dough on the baking paper and perforate with a fork.

Repeat with the rest of the dough, when three molds are needed.

Bake for about 12 minutes, just until lightly golden, and cool.



Now assemble the cookies.

Heat the chocolate spread for about half a minute to a minute in the microwave or on a low flame (while stirring so that it does not burn), until it is liquid and easy to work and mix well.

Carefully place one square of dough on a work surface, spread half of the chocolate spread evenly on it, repeat the operation once more and cover with the third square of dough. 



Let the dough rest for an hour (so that the filling stabilizes and the cutting is easier and cleaner), slice into cubes with a long serrated knife and sprinkle over powdered sugar.

Store in an airtight container out of the refrigerator for up to 3 weeks.

Rugalem yeast cake

A yeast cake that consists of a lot of small rugs, so you can cut it into slices and you can just "steal" each time a rug.

Please note that the roulade cake should not double in volume before baking and the rising time is 45 minutes at most, no more than that.

The recipe fits a 20-diameter mold. 

Ingredients for the dough: 



√ 770 grams (5.5 cups) flour 



√ 150 grams (3/4 cup) sugar 



√ 25 grams (1/2 bag) fresh yeast



√ 3 large eggs 



√ 180 ml (3/4 cup) cold water 



√ 1 teaspoon vanilla extract 



√ Grated peel from 1/2 lemon 



√ 175 grams soft butter cut into 2 cm cubes 



√ 1/2 teaspoon salt for





stuffing: 



√ 400 grams chocolate to spread of your choice



√ 100 grams very finely ground butter cookies in a food processor 

For the coating: 



√ 1 beaten egg 

For garnish: 



√ Powdered sugar 





begins with the preparation of the dough.

In a mixer with a kneading hook, mix the sifted flour, sugar and yeast, add eggs, water, vanilla extract and lemon zest and mix on medium speed for 2 minutes, until a uniform mixture is obtained.

Add the butter cubes, one at a time, until they are absorbed into the mixture, and knead until smooth and slightly sticky, without lumps of butter.

Add salt and put for another minute.

Remove the dough from the mixer, place in a floured bowl, cover with cling film and refrigerate overnight. 



Now fill, shape and bake.

Roll out the dough on a floured surface to a rectangle thick half inches, spread the dough with chocolate spread chosen, sprinkle cookies only about half of the dough and fold in half without cookies on half the cookies as a book. 



Traversing the rectangle into two rectangles are narrow with a sharp knife and smooth, Cut each rectangle into 15 triangles and roll the triangle from the wide part towards the tip, to form a croissant. 



Place the roulade cake in the pan lined with baking paper, when they are on top of each other. Heat to 170 degrees, brush the roulade with egg and bake for about 45 minutes until lightly golden. 

Classic meringue "kisses"

These cookies have a combination of powdered sugar and sugar, with the purpose of the powdered sugar, which contains starch, is to dry the cookie and make it more delicate and melt-in-your-mouth.

The recipe is enough for about 80 cookies.





Ingredients:



√ 160 g (4 units) Egg whites in size L



√ 160 g (3/4 cup + 1 tablespoon) sugar



√ 160 g (1 cup + 1 tablespoon) powdered sugar



√ 3-1 drops of red food coloring





Preheat oven to 110 degrees.

Beat proteins until bubbling, add the sugar while stirring and continue to stir for about a minute or two, until a stable foam is obtained.

Stop the mixer and fold in the powdered sugar together with the food coloring.

Transfer the mixture to a perfusion bag with your chosen spout and sprinkle evenly sized hills on a baking sheet lined with baking paper.

Bake for about 45 minutes, until you get kiss cookies that are easily separated from the baking paper. 

Haman ears from crispy dough with homemade fillings

There is nothing like glorifying the delivery of dishes in the manna ears that you made with your own hands, and if you already prepare manna ears, then the dough will be crispy and melts in your mouth and the filling is innovative, and there will be tiny, manna ears "bite", just sprinkle with powdered sugar and serve.

For the filling, use a variety of homemade spreads such as chocolate, caramel, poppy seeds, peanut butter and anything else you like.

The recipe is suitable for about 25 units.

Ingredients:



√ 1 cup powdered sugar (120 grams)



√ 200 grams butter



√ 1 large egg



√ 1 large egg yolk



√ 3 cups flour (420 grams) lever



√ 1/2 bag baking powder (5 grams)



√ a pinch of salt



√ 1 teaspoon Vanilla extract



√ Grate half a lemon



√ Spreads of your choice for the filling 





First prepare the dough.

Put the butter, lemon zest and powdered sugar in the mixer bowl and mix with a guitar hook until a uniform mass is obtained.

Add the egg, yolk, lemon zest and half of the dry ingredients and stir once more, for half a minute.

Then add the rest of the dry ingredients until a smooth and uniform dough is obtained.

Wrap the resulting dough in cling film and refrigerate for a few minutes.



Now, designers.

Preheat oven to 190 degrees, roll out the dough to a thickness of half a centimeter and make circles 6 cm in diameter.

Place the selected filling in the center of the circle, fold into a triangle and fasten.

It is important to leave an opening in the center, so that the dough does not crack during baking.

Arrange at equal intervals on a baking sheet lined with baking paper and bake for 10-12 minutes, until lightly golden.

Sprinkle with powdered sugar and serve. 

Coated hazelnuts 

Finally, get a quick candy to make, delicious and small, that pampers our soul.

It is very important to lighten the nuts before coating, as this way they get a deeper flavor.

In addition, instead of hazelnuts, you can vary and prepare with peanuts, pecans or almonds.

This candy, which is always fun to have at home, is kept in a closed jar, but I can assure you - it will not stay for long.

The recipe is enough for about 50 hazelnuts.

Ingredients: 



√ 50 units of hazelnuts with the peel 



√ 200 grams of blond chocolate

For coating (optional): 



√ Silver powder 

First prepare the hazelnuts.

Preheat oven to 150 degrees, arrange the nuts in a pan lined with baking paper, cook for 7-5 minutes, cool slightly, peel the peel and refrigerate. 



Now, prepare a plate with silver powder and proceed to make the chocolate coating.

Heat the blond chocolate in the microwave or on a Ben Marie, dip the hazelnuts inside and transfer them directly to a bowl with a little silver powder.

Mix all the nuts in a bowl gently until they all get a thin layer of silver and transfer to an airtight jar. 

shemo1@bezeqint.net

Source: israelhayom

All news articles on 2021-02-25

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