NAPOLITANA WITH MILK SWEET
- 1 pack of small wafers
- 50 g butter
- 30 g ground walnuts
- 100 g crushed biscuits
- 397 g DeLatte milk cream
Preparation time: over 120 minutes
METHOD OF PREPARING WAISTWICH WITH MILK SWEET:
The label is removed from the milk cream and placed in a pan with water wrapped in a kitchen towel. The water should be about 1-1.5 cm below the lid. Boil for 2 hours on low heat to obtain the delicious Dulce de Leche which is left to cool. Melt the butter in a non-stick pan, pour over Dulce de leche, chopped biscuits and ground walnuts, stirring lightly over low heat until smooth. After cooling, fill the wafer sheets. It goes very well with a hot chocolate on a Sunday afternoon.
Dulce de leche is a dessert specific to South American cuisine, which tastes like caramel sauce, but is based on sweetened milk, respectively condensed milk, which is boiled over low heat until the desired consistency is obtained. The density of the sauce can vary, from a thin sauce only good as a topping for ice cream or a thick, dense sauce, suitable for cupcakes, muffins or as a base for cake cream or cake.
There are several recipes for dulce de leche, but being in the category of easy recipes, I chose the simplest path. Unfortunately, in Romania it is harder to find condensed milk in metal cans. But if you have a road, relatives or friends in the Republic of Moldova, condensed milk is very affordable, you can find it at any food and it is very ok in price. In Plus stores you can find condensed milk in a box, which you can boil in a bain-marie, over low heat, stirring continuously for a few good hours (over 2 hours) until you get the desired consistency.
& # 8211 a can of condensed milk
& # 8211 a nail
& # 8211 a hammer
Remove the label from the box of condensed milk and make with the nail and hammer 3 diametrically opposed holes in the lid of the box. Don't skip this stage, it's very important, first of all because you don't risk the box that will boil for 2-3 hours exploding in front of you and secondly, a little milk will come out through the holes, so that you can check the consistency from time to time.
Once the holes are made, we put the milk box in a saucepan and fill it with water, so that the water reaches an inch below the lid. The water level must be constant, so you will need to replenish the water from time to time. Let it boil depending on the consistency you want to get, I left it for 3 hours because I needed a denser Dulce de Leche, which I would use for Dulce de Leche Cupcakes. One more thing, because once the water starts to boil, it makes quite a scandal, it doesn't hurt to put a small kitchen towel on the bottom of the pan.
When you think Dulce de Leche has the desired consistency, turn off the heat and let the box cool, without removing it from the water. Then open it, using a can opener and using a long-tailed spoon, mix well to homogenize the cream, especially since the bottom of the can will be a little thicker.
Milk candy for beginners
Dulce de leche, a traditional dessert in South America, is actually a thick, consistent and very sweet caramel, obtained from milk. Those who cook normally will not have a problem making their own at home, according to the traditional method, ie putting milk and sugar in a pot and waiting for the fire under the pot to turn the mixture into caramel (well, it's a little more complicated than I have exposed here but I am saving words these days). The others have a shortcut at hand, condensed milk, ready to chew with sugar. I once posted how to get the caramel in the box, I will do it again, for a simple reason: when I first posted, a lot of people told me that there is no condensed milk in the metal box. Indeed, it is a rarity in Romania but this is changing. A friend started importing cans of condensed milk, which are currently in Cluj, Cora and Real, but not in supermarkets, on the shelf, but in front of houses, in confectioneries (you will probably see the boxes on display, if not, ask and you will be guided) .Probably you will be able to order online soon. This would be useful for those who are not in Cluj.
This is what the packaging looks like. Inside you will find condensed milk and sugar. And nothing else. For now, you can only find it in this version, but it will also be available in the version with key for opening and in different concentrations.
To turn it into caramel, you need to put it in a pot of water, wrap it with a towel (it helps maintain a relatively constant temperature) and put the lid on the pot. In two hours it is ready, but if you want it thicker, you can keep the pot on the fire for another hour. On low heat, be careful. If you have emotions and want to make sure you don't have explosions in the kitchen (I mean milk cans, which could explode & # 8211 chances are small but there are), make a small hole in the lid of the box, using a to whom. The milk inside will not be affected.
That's what milk caramel looks like.
It can be eaten as such or put in desserts.
It goes well with many fruits.
It can be used to glaze cakes.
Because it is kept on the fire for so long, but also because it has a lot of sugar in it, the caramel lasts in the fridge for a few weeks. I will show you other uses of condensed milk soon, but until then, be healthy.
Sweet sin cake
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for countertop: 4 eggs, 100ml milk, 150g butter, 200g sugar, 350g flour, 50g cocoa, 2 tablespoons instant coffee, a baking powder. for cream: 200g sweet cheese, 100g sugar, 2 eggs, a vanilla essence.
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6 eggs, countertop icing: - 200 g melted butter - 50g brown sugar - 6 eggs - 400 g flour - 3 tablespoons cocoa - 5 tablespoons milk - 1 sachet baking powder coconut cream: - 500 ml milk - 5 tablespoons gray - 100 g butter - 80 g sugar - vanilla essence - 200 g coconut.
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- 300g pitted cherries - 32 biscuits - 500ml cooking cream> 32% - 3 yolks - 3 tablespoons sugar - 250 - 300ml coffee - 20ml disarono or a very aromatic spirit drink - 100g household chocolate - 50ml sweet fatty milk - 250g.
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Pistachio cake with sweet milk
Top gelatin 3 egg whites - 90 gr 160 gr milk 1 teaspoon vanilla extract 100 gr ground pistachio 100 gr flour 5 gr baking powder 1 teaspoon matcha powder 100 gr butter 140 gr cream sugar 300 gr condensed milk 300 gr cream cheese 4 gr gelatin 2-3.
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Sweets, Cakes 300 gr biscuits 200 gr butter 2 tablespoons cocoa 6 eggs 600 gr sweet cheese 2 sachets vanilla sugar 350 gr sugar + 4 tablespoons sugar 200 ml liquid cream 125 gr fatty yogurt 600 gr plums optional chocolate topping
Lasagna with spinach and sweet urda
Pasta and pizza 250g fresh lasagna sheets 1 liter besamel sauce 400g frozen spinach 200g sweet urda 2 onions oil, 1 tablespoon sweet pepper paste 4-5 tablespoons sour cream salt 1/4 teaspoon hot pepper paste 150g grated cheese
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Sweets, Top cakes: 5 eggs, 5 tablespoons sugar, 5 tablespoons flour, a tablespoon of oil, a pinch of salt, cream essence: 300 g sour cream, 200 g sweet cottage cheese, 150 g powdered sugar, a sachet of gelatin, 300 g strawberries + 200 g sugar decoration: whipped cream and about 20.
Gray 200g coconut 500g semolina 2 sachets of baking powder 3 sachets of vanilla sugar 750g sana or yogurt 150g melted butter. for syrup: 2 glasses (250ml) with water 2 glasses with sugar (or 11/2 if you don't like it very sweet) the juice from 2 lemons.
Cheese and nutella pie
Sweets, Cakes 7 sheets of pie filling 6 whole eggs 1 egg white 1,500 g sweet cow cheese 350g cherries or jam cherries 300g sweet cream 1 large sachet of powdered sugar for spreading sheets 100g sweet cream - at room temperature 100g nutella - at.
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dough: - 400 g flour - 200 g butter - 120 g sugar - 3 egg yolks - sour cream (as much as the dough requires 1-2 tablespoons) - 1 tablespoon baking soda quenched with lemon juice - salt a knife tip filling: - 1 kg of cheese cows or urda - 3 yolks - sugar after.
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cake dough. filling: 800 gr. sweet cheese, 3 eggs, 100 gr. sour cream, lemon peel, rum essence, 8 tablespoons sugar.
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Sweets, Cakes 250 gr. butter, 200 gr. sugar, salt (a knife tip), 4 eggs, 375 gr. flour, 1 baking powder, 100 gr. sweet milk, 50 gr. household chocolate, 700 gr. kiwi fruit, 1 kiwi pudding (vanilla), 150 gr. white wine, 50 gr. sugar, 250-300 gr. liquid cream
Potato, Sweet paprika, Beef sparrow carrots 3.2 kg onion 1.1 kg red kapia pepper 0.8 kg, carrots 0.5 kg oil 0.1 l & nbspuncture 0.3 kg & nbsppiper salt & nbspfruits bay paprika sweet pasta gulas eggs 3 pcs potatoes 2.5 kg parsley leaves
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After Eight Cake in Philips Multicooker
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1 packet of pie sheets 400 g creamy sweet cheese 100 g sugar 2 sachets vanilla sugar 1 teaspoon grated lemon peel
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Sarmale in sweet cabbage from & quot Flory
Meat dishes a sweet cabbage head a smoked pork leg top 250 gr rice 500 gr minced meat 6 large onions a bottle of broth 2 bundles of dill a bunch of green thyme a bunch of parsley a bunch of green onion tails one spoon.
Sweet cheese and raisin pies
Sweets, Cakes 550 g flour 200 ml milk 50 g margarine 5 tablespoons sugar 2 sachets vanilla sugar 3 tablespoons oil 1 sachet yeast 1 egg salt for filling: 600 g sweet cheese millet 3 eggs 5 tablespoons sugar 2 sachets vanilla sugar vanilla essence rum raisins ptr.
Cheesecake with dulce de leche
(but I still recommend putting a pinch of salt, as in any dessert).
In this case, the required amount of biscuits will be 150 g.
If you can't find canned dulce de leche, you can prepare it at home from condensed milk (see the note at the end of the recipe).
50 g pretzel salted biscuits (optional)
For the cheese composition:
& ndash quantities for a tray with a diameter of 18-20 cm & ndash
We grind the biscuits (together with the salted ones) in the food processor, we pour the melted butter over them and we homogenize well,
until we get the well-known consistency of wet sand. We put the ring of a tray on a plate,
and inside it we press with a spoon the composition of biscuits (I climbed the composition up 2 cm and on the walls of the tray).
Refrigerate until the filling is ready.
Mix cream cheese (at room temperature) with salt, vanilla and dulce de leche
until well blended. Almost every time I make cheesecake, I use cream
Philadephia cheese because I like the taste and texture.
Pour the cheese composition over the crust that has been in the refrigerator, cover the tray and leave until the next day.
With the blade of a knife, on the edge of the tray, detach the cheesecake from the tray and remove the ring of the tray.
I quickly garnished it with a little sweet milk put in a bag and heated in a little hot water,
crushed pretzels and whipped cream (from tube & # 128512)
We slice and enjoy with lust!
How to make sweet milk at home:
If you can't find canned dulce de leche, you can prepare it at home from a can of sweetened condensed milk.
(from the thick one, to the metal can, not from evaporated milk), as follows: we put the condensed milk can in a pot with enough water to cover it
3-4 fingers (after previously removing the paper label). Let it boil covered with a lid, over low heat, for 3 hours.
Let the box cool completely in the water in which it boiled (you can overnight), then open the can and enjoy it & # 128578
Dulche de leche. The essential rule for a delicious recipe
We know a lot of recipes with dulce de leche that have conquered us forever, from tarts to cakes, truffles and glazed muffins. We are absolutely convinced that no one can resist this taste. That's why we thought it would be useful to know how to prepare it at home, in our own kitchen. It's not as complicated as it sounds, but you have to watch it carefully and don't forget to mix it often.
1. Mix the 4 cups of milk with the sugar and baking soda. Transfer the mixture to a saucepan and put it on the fire.
2. Wait until the composition boils, then reduce the intensity of the flame and let it simmer for 1 hour and a half and 2 hours, stirring occasionally with a wooden spoon. When the milk begins to caramelize, stir more and more often so that it does not stick / burn
3. Add the vanilla and mix again.
4. Transfer the milkshake to a bowl and allow to cool before use.
You can keep it in a hermetically sealed jar in the refrigerator for up to two weeks.
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180g graham cracker, crushed
115g melted butter
680 g cream cheese
150 ml dulce de leche (milk with sugar, a kind of caramel syrup)
80 ml milk
Method of preparation:
In a bowl, mix the ingredients well for the top, then put the crust formed in a tray, lined with butter and flour.
Cheese, sugar and milk should be mixed well, and eggs should be carefully incorporated, one by one. Finally add the sweet milk syrup. Pour the composition over the counter and leave in the oven for 40-45 minutes.
serves cheesecake Dulce De Leche with fresh fruit topping or caramel.
Vanilla ice cream with dulce de leche and baked nuts
Some consider ice cream a summer sweet, I can say with all my heart that it is a sweet of any season!
Making this ice cream recipe is simply child's play, the ingredients are simple and accessible to anyone, and the preparation method is so simple that even the most clumsy in the kitchen will be able to prepare it to order.
The idea to make ice cream with dulce de leche (milk jam) came to me immediately after I made a Chocotorta, one of the ingredients being dulce de leche and I thought why wouldn't I make ice cream !? So there was no long road or endless testing for success.
The taste is great, light caramel and ripe walnuts only complement the wonder. Creamy and fine I can say that it is by far the best I have ever made!
Malt as simple ice cream recipes with fruit or chocolate, you can find below.
- 400 ml milk jam or sweetened condensed milk for cakes that we boil with canned food for 2 hours
- 500 ml of cow's milk cream with a minimum of 35% fat
- 1 tablespoon vanilla extract
- 70 g coarsely chopped ripe walnuts
Method of preparation:
As I wrote in the ingredients, if we don't have milk jam we can make it at home, the recipe here or we can boil canned condensed milk for 2 hours and we will get milk sweets much easier, as in Chocotorta
I had a box of leftover jam at home, because I boil it several times and use it when needed.
We put the bowl of the ice cream machine in the freezer at least 24 hours before.
If you prefer, we either put the whole box of milk jam or we can leave a spoon aside for the top as I did and then we homogenize, we add the cream, the vanilla extract and we mix until we obtain a fine and homogeneous consistency. Let them cool for at least 2 hours or overnight.
Remove the ice cream machine from the freezer and pour the chocolate cream composition. We start and let it do its job. If we do not have an ice cream machine, we put the composition in a bowl, put it in the freezer and mix it every half hour, for creaminess and to avoid the formation of ice crystals.
Pour the ice cream obtained in a saucepan over which we will add the difference of milk jam, chopped walnuts. We pass it easily with a spoon through it, so much so that it incorporates some of the ingredients added later and marbles lightly.
We put it back in the freezer for 1-2 hours, depending on how fast it freezes.
10 minutes before serving, take the casserole out of the freezer into the fridge, so that it can be handled more easily. With the help of an ice cream tongs, we will slice and serve extra walnuts, milk jam, mint, chocolate or any other combination you like.
Method of preparation
In a frying pan, melt the chocolate with the cream, 100 gr of butter and 1/2 glass of dulce de leche (on low heat).
When it has melted, put the crushed biscuits and mix well to cover it well. Allow to cool slightly. Grease the pan with a little butter, pour the composition into the pan and level it evenly.
Beat the pudding with the cream and the 2 tablespoons of dulce de leche until it becomes a frothy cream and pour over the biscuit composition. Refrigerate for an hour.
Bring 125 ml of whipped cream to a boil and add the chocolate, mix well until it melts.
Cozonac Ingredient With Caramel Cream
- 550 grams of flour
- 100 grams of butter
- 2 tablespoons oil (sunflower, rapeseed, grape seeds, not olives)
- 4 yolks
- 300 ml. of milk
- 30 grams of fresh yeast
- 100 grams of sugar
- finely grated peel from 1 orange
- 1 teaspoon vanilla extract (or 1 sachet of vanilla sugar)
- 1 pinch of salt
- 1 tablespoon of good quality cocoa
- 1 can of 400 gr. sweetened condensed milk
- optional: pt. finished on top of egg yolk, almond flakes, powdered sugar
Preparation Cozonac With Caramel Cream
Preparation begins the night before. Then, the so-called milk jam (dulce de leche) is prepared, which will be the filling for the cake. That's if you don't buy it ready-made, but it's very easy to make at home. The preserve with sweetened condensed milk is put in a pot and covered with as much water as possible, because it has to boil on medium heat for 3 hours. If the water evaporates, add more hot water so that the can does not remain on dry land. After 3 hours, turn off the heat and leave to cool in water. It is also good on bread, biscuits, wafers, etc. Find the procedure for obtaining this cream, in video format, by clicking on the picture below.
I had some emotions about how the cream will behave inside the cake. It's not a very light filling and it's quite moist. In the end, it turned out if not the most beautiful, in any case, by far the tastiest cake I've ever tasted.
For this cake with caramel cream, as I told you, I used the recipe for cake with scallops from the book signed by Silvia Jurcovan.
Preparation of the scalded dough for the cake I described it in great detail in an older article. Click on the picture below for the dough recipe described in the smallest details.
Anyway, in the following I also described what I did for this cake with caramel cream, step by step.
Maya with scalded dough
1. The mayonnaise with scalded dough with which we start the preparation is the one that keeps the cake fresh for a much longer time than an ordinary dough. He will do the same for this cake with caramel cream. So sift the flour. 50 grams of the total amount is placed separately in a large bowl (the one in which you will knead).
2. From the total amount of milk, put on the fire 100 ml., In a small saucepan. When the milk boils, pour over 50 grams of flour and mix. The paste that forms is spread with the back of the spoon in a thin layer on the walls of the vessel, to cool faster.
3. Separately, mix the yeast with 1 tablespoon of sugar until liquefied. When the scallop in the bowl is barely warm (about 37-38 degrees) add the liquefied yeast and mix well. Cover with a kitchen towel and let it rise until it is visibly swollen and the mass of the mixture is full of blisters.
Kneading and leavening the dough
4. While the yeast is growing, rub the yolks well with the salt and sugar in a bowl. Add the grated citrus peel, the remaining 200 ml. of lukewarm milk, 1 tablespoon oil (I used walnut oil), vanilla and 1/2 of the melted butter, but by no means hot.
5. After the yeast-scalded crust has risen, add it to the mixture of egg yolks, milk and butter and mix well.
6. If kneading manually, add this liquid mixture over the flour little by little, kneading vigorously for at least 30 minutes. For the dough of this cake with caramel cream, I relied, as I said, on the help of the food processor. The robot kneaded for about 15 minutes, on gear 1.
7. After the dough is well kneaded, add the rest of the melted butter (but not hot). Continue to knead until a smooth and non-sticky crust is obtained. Only after the second batch of butter is added will the dough for this caramel cream cake become truly non-sticky.
8. I obtained 1160 grams of dough, of which I put 600 grams aside in a bowl greased with oil. To the remaining 560 grams I added 1 tablespoon of cocoa and 1 tablespoon of oil. I kneaded until it was well blended, then I placed the cocoa dough in another bowl greased with a thin film of oil. Adding cocoa in half of the dough has the role of helping us to get that beautiful, appetizing section, which attracted you to click on the picture in which you saw my cake with caramel cream.
9. The two bowls are wrapped with food foil and placed in a warm place, to grow until they double in volume.
Assembling the cake
10. The raised dough (both colors) is turned over on the work surface greased with oil. They are divided into two equal parts.
11. First stretch one of the white pieces, in the form of a rectangle about half a centimeter thick (picture 1). It can be stretched with the twister, but it works just as well with the palms.
12. Spread an identical piece of cocoa dough and place it on top of the white one. Press lightly, to adhere the layers of dough between them. The caramel cream mixes vigorously to make it softer. Grease ½ the contents of the box on top of the cocoa dough. (picture 2). We thus obtained the two-tone layer of dough for this cake with caramel cream.
13. Repeat identically with the other two pieces (one white and one with cocoa) of dough.
14. Roll the dough into two identical cylinders. The two cylinders are twisted and placed in the cake pan lined with a double layer of baking paper. Attention, my tray is 38 & # 21512 cm, so you need a large tray!
15. You can finish the surface with beaten egg yolk with 1 teaspoon of cold water. I cut in a few places with a very sharp knife, both for practical reasons, to avoid as much as possible to crack my cake when baking, and for aesthetic reasons. I then greased the visible surface of the cake batter with caramel cream with very little milk and sprinkled a few almond flakes.
Baking and cooling
16. Turn on the oven and set at 180 ° c. Meanwhile, the cozonac placed in the form is covered with a damp kitchen towel and kept in a warm place, to rise for another 25 minutes & # 8211 half an hour.
17. I baked this cake with caramel cream in the preheated oven at 180 ° c for 50 minutes. After the first 25 minutes, I lifted the sheets of baking paper from the sides of the mold to prevent the caramel cream from leaking out. I also covered the cake with another sheet of baking paper, well moistened, so that the fire doesn't take it too hard.
18. The cake with baked caramel cream is cooled on a special grill for cakes, lying alternately, for 15 minutes, on both long sides. Then it can be placed vertically on the grill until it cools completely.
Cozonac with caramel cream & # 8211 serving
It is good not to cut the cake with caramel cream until it is completely cold. I'll tell you the truth, the sublime scent, the imagination that had gone crazy and in addition the few caramelized pieces of cream, spilled on the baking paper, which had nowhere to hide from me, did not let me endure too much. I cut this cake with caramel cream while it was still warm. Am descoperit, așa cum speram, straturile de aluat pufos alb alternând cu cele cu cacao și crema bogata de caramel. Cred că din cauza unor asemenea preparate a apărut termenul de foodporn! Poate că a fost un pic prea multa cremă. Dacă aș fi pus doar 300 de grame, cozonacul ar fi avut o ținută mai buna, dar, hei?! Dar gustul ăsta sublim.
Poftă bună, dragilor, și nu uitați că tradițiile se păstrează cu plăcere atunci când nu devin constrângeri, când le putem interpreta și adapta timpurilor în care trăim!