A Witch in the Kitchen: “YUCAMOCHI // A Yucca Mochi? Yes, Delicious!”

Hello Dear Witches…!

 

To talk about this delicious dessert, it is necessary to comment that it has its origin in a delicious dessert, called Mochi, originally from Japan, and that has become very popular in recent years. Well, looking for recipes on the Internet, I got this Delicia, because look how delicious this Yucamochi is, curiosity led me to prepare it, taking advantage that it had the ingredients, because they are very few and easy to get.

A dessert, delicious, economical, super easy to make, well worth sharing, the original mochi is made from a very glutinous rice, which gives it its very particular texture, yucca, provides a very similar texture and this is why many Japanese in Latin America, have adapted this dessert with this peculiar ingredient, and without further ado, join me and I show you how to prepare this Delicious Yucamochi. Enjoy!

Ingredients

For Yucamochi

  • 1 Kg of raw minced cassava
  • 1 1/2 cup sugar
  • 1 Egg
  • 1 Tsp of salt
  • 1 tsp cinnamon
  • 1 Litre of whole milk

For Candy

  • 1 1/2 Cup of Sugar
  • 5 tablespoons of water
  • Medium lemon juice

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 15 Minutes
  • Baking time: 60 Minutes
  • Time Total: 75 Minutes
  • Yield: 10 Portions

 

To begin our preparation, place the sugar, lemon juice and 5 spoonfuls of water in a saucepan over medium heat, to make the caramel that we will place in the bottom of the mould that we will use. This step will take about 15 minutes. Let it cook without stirring, for this time until we have a honey-colored caramel.

While the caramel is being made, while keeping an eye on it, we chop the yucca into very small pieces, since we are going to process it in the blender, or if you have a processor, you can do it there, we place the yucca, the egg, and the salt in the blender.

Continue adding the sugar and milk, and proceed to liquefy for about 5 minutes, until we have a liquid consistency, then pour the preparation into the mold where we have poured the caramel. To take it to a preheated oven at 180 °C for 60 minutes, or until a toothpick is inserted and comes out clean and dry.

This dessert that maybe many do not know, and that I just found by chance, I leave me totally in love, its texture and flavor without any doubt, is delicious, I recommend them totally, you will not regret it, it is also so easy to make and with few ingredients, the dream of every cook hahahaha. And you, would you dare to try it?

 

All images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

You can also find me in Our Friend’s Discord Chat @Repollo 

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You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

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A Witch in the Kitchen: “Papelon or Panela Cake // Where I Come From They Tell You CORTADOS”

Hello Dear Witches…!

 

Venezuelan gastronomy, consists mostly of simple preparations and delicious flavors, sample of it is this delicious cake that I set out to prepare today, is ideal to accompany a rich cup of coffee, or a good glass of cold milk, its sweetness and spicy flavor, gives much character and presence to it, so it does not need stronger companions.

I had really wanted to eat this cake for weeks, however I didn’t get the main ingredient, the papelón, panela or piloncillo, as it is also known elsewhere, it is this ingredient that gives it its characteristic flavor and color. And let me tell you that I managed to fulfill my desire to eat a piece of this delicacy accompanied by a good piece of llanero cheese jajaja.

Few ingredients and an extremely easy preparation make this one of my favorite recipes, but come with me and I’ll show you how to make this delicious cake. Enjoy!

 

Ingredients

  • 800 g all-purpose wheat flour
  • 1 Panela of papelon approx 450 gr
  • 1 Tbsp sodium bicarbonate
  • 2 Eggs
  • 1 tsp of aniseed seeds
  • 1 tsp powdered cinnamon
  • 1 tsp. of cloves

600 ml water

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 15 Minutes
  • Baking time: 35 Minutes
  • Time Total: 50 Minutes
  • Yield: 24 Portions.

 

To begin, in a pot place the panela paper, which we have previously split into smaller pieces, add the aniseed, cinnamon and cloves, accompanied by 600 ml of water and bring to medium heat until the panela has melted, this will take about 10 minutes. With the melted paper, strain this liquid and let it cool.

Having cold the mixture of paper and spices, we proceed to add whole eggs and beat with the help of a balloon until well integrated, on the other hand, add the sodium bicarbonate to wheat flour and mix, then go adding to the mixture of paper spices and eggs with the help of a sieve, preferably add these dry ingredients in 2 or 3 batches, integrating well between one and the other to avoid lumps.

Once a homogeneous mixture is obtained, proceed to pour into a square mould, previously floured, and place in a preheated oven at 180 °C for about 35 minutes or until it comes out clean when a toothpick is inserted. With the cake still warm, unmold and proceed to cut.

After cutting we let cool and taste this delicious cake, with a good cup of coffee. I like to make it in square or rectangular molds, so that when they are cut like the ones I used to buy in the wineries when it was small, however they can make it in the mold of their preference, there are also those who after cutting them and even warm pass them through granulated sugar and take it to the oven for about 5 minutes, gives them a flavor and a delicious texture.

Personally I like to accompany it with a piece of llanero cheese, my father loves cola soda, my mother with coffee, my brothers eat it alone, and you’ve tried a cut, with what do you like to accompany it?

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in Our Friend’s Discord Chat @Repollo 

https://discordapp.com/invite/6r8ehUt

 

 

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

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Una Bruja en la Cocina: “Torta de Papelon o Panela // De Donde Vengo le Dicen CORTADOS”

Holaaa Mis Queridos Brujitos…!

 

La gastronomía de venezolana, consta en su mayoría de preparaciones sencillas y deliciosos sabores, muestra de ello es esta deliciosa torta que me dispuse a preparar el día de hoy, es ideal para acompañar una rica taza de café, o un buen vaso de leche fría, su dulzor y sabor especiado, le da mucho carácter y presencia a la misma, por lo cual no necesita de acompañantes más fuertes.

Realmente tenia semanas con antojo de comer esta torta, sin embargo no conseguía el ingrediente principal, el papelón, panela o piloncillo, como también se le conoce en otros lados, es este ingrediente quien le otorga su característico sabor y color a la misma. Y déjenme decirle que logre cumplir mi deseo de comer un trozo de esta delicia acompañado de un buen pedazo de queso llanero jajaja

Pocos ingredientes y una preparación sumamente fácil, hacen de esta una de mis recetas favoritas, pero acompáñenme y les muestro como elaborar esta deliciosa torta. ¡Disfruten!

 

Ingredientes

  • 800 gr de harina de trigo todo uso
  • 1 Panela de papelón aprox 450 gr
  • 1 Cda de bicarbonato de sodio
  • 2 Huevos
  • 1 Cdta de semillas de anís
  • 1 Cdta de canela en polvo
  • 1 Cdta de clavos de olor
  • 600 ml de agua

 

Preparación

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 15 Minutos
  • Tiempo de Cocción: 35 Minutos
  • Tiempo Total: 50 Minutos
  • Rendimiento: 24 Porciones.

 

Para comenzar, en una olla colocamos la panela de papelón, que previamente hemos partido en trozos más pequeños, agregamos el anís, la canela y el clavo de olor, acompañado de los 600 ml de agua y llevamos al fuego medio hasta que la panela se haya derretido, esto tomara unos 10 minutos. Con el papelón ya derretido, colamos este líquido y dejamos enfriar.

Teniendo fría la mezcla del papelón y las especias, procedemos a agregarle los huevos enteros y batimos con ayuda de un globo batidos hasta integrar bien, por otro lado, agregamos el bicarbonato de sodio a la harina de trigo y mezclamos, para luego ir agregando a la mezcla de papelón especias y huevos con ayuda de un tamiz, preferiblemente agregamos estos ingredientes secos en 2 o 3 tandas, integrando bien entre una y otra para que no queden grumos.

Una vez obtenida una mezcla homogénea, procedemos a volcar en un molde cuadrado, previamente enharinado, y llevamos al horno pre calentado a 180 °C por unos 35 minutos o hasta que al introducir un palillo este salga limpio. Con la torta aun tibia, desmoldamos y procedemos a cortar.

Después de cortar dejamos enfriar y a degustar esta deliciosa torta, con una buena taza de café. Me gusta elaborarla en moldes cuadrados o rectangulares, para que al cortar queden como los que solía comprar en las bodegas cuando era pequeña, sin embargo pueden elaborarla en el molde de su preferencia, también hay quienes luego de cortarlos y aun tibios los pasan por azúcar granulada y lo llevan al horno por unos 5 minutos, les da un sabor y una textura deliciosa.

Personalmente me gusta acompañarla con un trozo de queso llanero, a mi papá le encanta con refresco de cola, a mi madre con café, mis hermanos se lo comen solo, y tú ¿Has probado un cortado?, ¿Con qué te gusta acompañarlo?

 

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

Si te gusta este contenido, ven y apoya a @Cervantes como Witness en 

https://steemit.com/~witnesses

 

También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo 

https://discordapp.com/invite/6r8ehUt

Una Bruja en la Cocina: “Galletas Craqueladas de Limon // ¡Tan DELICIOSAS como HERMOSAS!”

Holaaa Mis Queridos Brujitos…!

 

Mis amadas galletas, cuando no hay en la alacena se siente vacía, y es que son ideal para las meriendas de Mi Mathias, y para tener que ofrecerle a las visitas inesperadas, así como hoy muy temprano en la mañana, me llamo un viejo amigo de la universidad diciéndome que vendría a tomarse un café en mi casa, para actualizarnos con nuestras vidas.

Después de caer en cuenta que no tenía nada que ofrecerle a mi amigo, más que el café, me dispuse a buscar entre mis recetas y me encontré estas deliciosas, fáciles y rápidas de elaborar, que salvaron mi vida y me dejaron como una reina con este viejo amigo

Estas deliciosas y fáciles galletas, no requieren de muchos ingredientes y además son bastante rendidoras, lo cual me encanta, pues en ocasiones no me queda mucho tiempo libre para hacerlas, por cierto también se realizan en muy corto tiempo y no requieres equipos muy sofisticados para elaborarlas, pero acompáñenme y les muestro como preparar estas hermosas galletas, ¡Disfruten!.

 

Ingredientes

  • 3 Tazas de harina de trigo todo uso
  • 1 Taza de azúcar
  • 1 Cdta de bicarbonato de sodio
  • 2 Huevos
  • Corteza y zumo de 1 limón
  • 50 ml de aceite de girasol o maíz
  • 4 Cdas de azúcar glas

 

 

Preparación

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 15 Minutos
  • Tiempo de Cocción: 10 Minutos
  • Tiempo Total: 25 Minutos
  • Rendimiento: 50 Galletas.

 

Comenzamos rallando la corteza del limón y mezclándola con el azúcar, para que esta absorba los aceites del limón y se impregne de este delicioso sabor, continuamos agregando los huevos y el aceite, y procedemos a batir para integrar bien y darle volumen a la mezcla.

Adicionamos el zumo de limón y continuamos batiendo para integrar, por otra parte mezclamos el bicarbonato de sodio con la harina de trigo y tamizamos sobre la mezcla.

Mezclamos con una paleta o un tenedor, hasta integrar todo y obtener una masa homogénea, y aquí es cuando empieza la parte divertida, formamos bolitas con la masa y pasamos por el azúcar glass.

Disponemos nuestras galletas rebosadas en azúcar glas en una bandeja preferiblemente con papel de horno, y llevamos al horno pre calentado a 180 °C por 10 minutos o hasta que empiecen a dorar por debajo.

Hermosas y deliciosas estas galletas, me hicieron quedar como toda una reina con mi amigo, y opacaron el terrible café que preparo jajaja, pues si, esta bruja prepara un café horrible, eso se lo dejo a mi hermosa madre jajaja, así que si alguno tiene consejos para que mi café mejore, le agradecería dejármelo en los comentarios.

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

 

Si te gusta este contenido, ven y apoya a @Cervantes como Witness en

https://steemit.com/~witnesses

 

También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo 

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A Witch in the Kitchen: “Beet Cake, Beet Cake? Yes, and it’s DELICIOUS!”

Hello Dear Witches…!

 

Nearly a week of vacation he gave us the HF20, and in that time, besides taking advantage of it to take a rest, because a killer tooth tried to kill me, and since he couldn’t, I decided to celebrate with a DELICIOUS Beetroot Cake, and it’s delicious, says someone who doesn’t like beetroot very much, it has a very intense flavor, and I was never very fond of it, until the day I tasted this cake.

In addition to being a way to offer vegetables to Mi Mathias, because this like the carrot cake, simply loves it, at first sight looks like a simple chocolate cake, and although it has some cocoa, no doubt the protagonist is this unique vegetable with its spectacular color, is a very simple preparation and few ingredients (as I like), which I assure you will completely change your opinion about this tuber.

Many of those who tasted this cake, did so before telling them what it was, and 8 people only 2 got it right, and is that with the help of cocoa, the taste of beet is camouflaged very well, making this cake, ideal for adding to the diet of the youngest, making this dessert a fairly nutritious snack. But come with me and I show you how easy and fast it is to prepare this delicious recipe, Enjoy! 

Ingredients

  • 2 1/4 cups wheat flour
  • 3/4 cup sugar-free cocoa
  • 1 Cup of sugar
  • 1 Tbsp baking powder
  • 3 Eggs
  • 200 ml corn or sunflower oil
  • 1 tsp vinegar

 

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 40 Minutes
  • Time of Total: 50 Minutes
  • Yield:  12 Portions

 

We begin by adding in a blender, the diced beet, followed by the eggs and the oil, blended for about 5 minutes at high speed.

In a bowl we sift the wheat flour, together with the cocoa and the baking powder, add the sugar and integrate well.

We continue pouring the mixture that we have liquefied, on the dry ingredients, previously mixed, we integrate very well with the help of a palette, avoiding to beat of but, we place this preparation in a mold previously floured and we take to an oven preheated to 180 °C for 40 minutes or until when introducing a stick this one comes out clean, and Voilá! so easy and fast we have ready our delicious Cake of Beet.

Really when I prepared it for the first time, I was a little skeptical, thinking about what strange flavor I was going to stay, but really the surprise was very pleasant, because this delicious cake, gives us, a flavor and a texture really unique, those who tried it were in love, My Mathias, I am asking for more and I am super happy because I managed to find a way for my son to eat beetroot hahaha.

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013,

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

You can also find me in the Discord Chat of Our Friend @Repollo

https://discordapp.com/invite/6r8ehUt

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

https://discord.gg/DuUgyKx

 

A Witch in the Kitchen: “Ricota and Dulce de Leche Cake // Simply DELICIOUS!”

Hello my dear little witches…!

When we talk about cake with some kind of cheese and dulce de leche, simply my eyes jump, because I know that something delicious has to come from there, and no doubt my favorite, this is one of them, also because it has a touch of lemon, which makes their flavors stand out. Yesterday some relatives called me, to tell me that they would come to visit me, and it occurred to me to receive my people, with something sweet to make their visit more pleasant.

When we spend time without seeing our family and friends, and the time of reunion arrives, we always have a lot to say, so let’s talk constantly on the phone, nothing replaces a good conversation in person, and what better way to make it more enjoyable than enjoying a good cup of coffee along with a delicious dessert. This is why today I will show you how to make this delight, so that you have it in mind on any special occasion. Come with me and I’ll show you how to prepare this rich Ricota cake and Dulce de Leche. Enjoy!

Ingredients

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 20 Minutes
  • Baking time: 40 Minutes
  • Yield: 8 Portions

 

To begin this preparation, we must first make the dough that will serve as the base and cover of the cake. For this we add in a cup the butter and the sugar, which we will beat until forming a soft and whitish cream, and in this point we will add a whole egg and the rind of a lemon, to continue beating until everything integrates very well.

In another bowl or on a table, sift the wheat flour with the baking powder, and make a volcano to add the preparation of butter with sugar and egg, to start kneading with your hands, to form a broken dough, it does not need to be very homogeneous, that is its texture.

We cover a mold for cake or a demould, with 2/3 of our dough, we reserve, in another cup we add the sugar, the ricotta and the vanilla, and we integrate it very well. Then we add the zest and the juice of a lemon, and the spoonful of corn starch, we mix everything very well.

he mold with the dough, add a layer of dulce de leche, and continue pouring the mixture with ricotta, to finish making the cake with the other third of dough we had left, adding it crumbled all over the surface, to take it to a preheated oven at 180 ° C for 40 minutes.

I love to accompany this cake, with a piece of Guayana cheese, and you’ll say, “More cheese!”, but the contrast of flavors that this combination gives, is simply amazing. Great to serve with a good black coffee, in short I repeat, is one of my favorite desserts.

Tips of the Day

 

  • You can add two eggs to the preparation of the cake filling, to make it creamier
  • If you wish you can replace the lemon juice with orange juice
  • In place of dulce de leche you can put strawberry or orange jam, the contrast of flavors with the citrus of these fruits is great

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in the Discord Chat of Our Friend Cabbage

https://discordapp.com/invite/6r8ehUt

 

 

You want to find the best culinary content on the net, but don’t go hungry

https://discord.gg/DuUgyKx

 

 

A Witch in the Kitchen: “Basic Chocolate Cake, A DELICIOUS Classic “

Hello Dear Witches…!

 

Yesterday my sister-in-law, the procuress aunt of My Mathias, was on her birthday and I couldn’t let her day go by without preparing a delicious cake for her, after all she is the woman who makes my best friend happy and the third most important man in my life, my brother, as I always lacked some ingredients to make a basic cake or a rich carrot cake that is his favorite, but as you can imagine, this didn’t stop me.

She is a good chocolate lover like me, so I set out to prepare a classic sponge cake, adding a touch of cocoa and turning it into a chocolate sponge cake, which served as a base for me to make a very delicious wet cake, and I think I achieved the goal, to surprise her with a rich cake that was to her liking and everyone’s liking. This is one of my favorite cakes, because with few ingredients you can make miracles, this list is very fast and also very economical.

Being a basic sponge cake, it serves as a base for delicious stuffed or wet and cold cakes, which you can turn into a classic vanilla cake just by replacing cocoa with wheat flour, but come with me and I’ll show you how easy it is to prepare this delicious dessert Enjoy!

 

Ingredients

  •  6 Eggs
  • 150 g all-purpose wheat flour
  • 120 g sugar
  • 30 g sugar-free cocoa
  • 1 tsp vanilla
  • 1 tsp sodium bicarbonate

 

 

 

Preparation 

  • Difficulty Level: Medium
  • Preparation time: 10 Minutes
  • Baking time: 30 Minutes
  • Total time: 40 Minutes
  • Yield: 16 Portions

 

We begin separating yolks of egg whites, and in a big bowl we beat until taking to point of snow our whites, once to the wished point, we are going to go adding the yolks, one to one without stopping beating.

Already having the beaten eggs we begin to add the sugar, that we will be adding little by little, if never to stop beating, the secret of this sponge cake is in the air that is integrated to the mixture. Once the sugar is integrated, we add the vanilla and we begin to add the dry ingredients, sifting them at the moment of integrating, cocoa, wheat flour and bicarbonate, and with the help of a palette we are integrating with enveloping movements so as not to take the air out of the mixture.

With the dry ingredients already well integrated, we just have to pour the preparation in a mold, in my case use the mold to serve the cake, so add butter to the mold and enharine, if you want to demould this cake the most advisable is to place waxed paper at the bottom and sides, then dumped into a preheated oven at 180 ° C for 30 minutes or until a toothpick is inserted and comes out clean.

In this opportunity I used this sponge cake as a base for a wet cake, type three milks, for which I mixed two evaporated milk and condensed milk, and with the help of a wooden stick I made huequitos for all the surface, this with the sponge cake still hot, and I overturned the mixture of milk until bathing it all, so that it was humidified completely, let it cool and already cold the crown with a ganache of chocolate, to make it even more greedy.

The result, a very wet cake, and extremely delicious, in addition to my mother, my father, siblings, My Mathias and the birthday asking for more cake hahahaha, was really a success.

This simple cake besides being practical and quick to make, is our best ally in more elaborate cakes, we can accompany it with a good whipped cream and pieces of strawberry, moistening just the cake with a simple syrup with notes of liquor, and leave them in front of your guests with the feeling of being in a luxury pastry shop. This mixture changes makes it ideal for a delicious gypsy arm, the versatility of this recipe is undoubtedly very broad, remaining to the imagination of each cook, because it adapts to virtually everything, and you, with what would you combine this delicious cake?

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

 

You can also find me in the Discord Chat of Our Friend Repollo

https://discordapp.com/invite/6r8ehUt

 

Una Bruja en la Cocina: Bizcocho Básico de Chocolate, Un Clásico DELICIOSO

Holaaa Mis Queridos Brujitos…!

 

Ayer estuvo de cumpleaños mi cuñada, la tía alcahueta de Mi Mathias, y no podía dejar pasar su día sin prepararle una deliciosa torta, después de todo es la mujer que hace feliz a mi mejor amigo y el tercer hombre más importante de mi vida, mi hermano, como siempre me faltaban algunos ingredientes para hacer una torta básica o un rico queque de zanahorias que es su preferido, pero como deben imaginarse, esto no me detuvo.

Ella es una buena amante del chocolate como yo, así que me dispuse a preparar un bizcocho clásico, agregándole un toque de cacao y convirtiéndolo en un bizcocho de chocolate, que me sirvió de base para hacer una torta húmeda muy deliciosa, y creo que logre el objetivo, sorprenderla con una rica torta que fuera de su agrado y del agrado de todos. Esta es de mis tortas favoritas, porque con pocos ingredientes puedes hacer milagros, esta lista muy rápido y además es muy económica.

Al ser un bizcocho básico, nos sirve de base para deliciosas tortas rellenas o mojadas y frías, que puedes convertir en una torta clásica de vainilla solo sustituyendo el cacao por harina de trigo, pero acompáñenme y les muestro lo fácil que es preparar este delicioso postre. ¡Disfruten!

 

Ingredientes 

  • 6 Huevos
  • 150 gr de harina de trigo todo uso
  • 120 gr de azúcar
  • 30 gr de cacao sin azucara
  • 1 Cdta de vainilla
  • 1 Cdta de bicarbonato de sodio

 

 

Preparación 

Nivel de Dificultad: Medio

Tiempo de Preparación: 10 Minutos

Tiempo de Cocción: 30 Minutos

Tiempo Total: 40 Minutos

Rendimiento: 16 Porciones

 

Comenzamos separando yemas de claras de huevo, y en un tazón grande batimos hasta llevar a punto de nieve nuestras claras, una vez al punto deseado, vamos a ir agregando las yemas, una a una sin dejar de batir.

Ya teniendo los huevos batidos comenzamos a agregar el azúcar, que iremos agregando de a poco, si dejar nunca de batir, el secreto de este bizcocho está en el aire que se integra a la mezcla. Ya integrada el azúcar, agregamos la vainilla y comenzamos a agregar los ingredientes secos, tamizándolos al momento de integrar, cacao, harina de trigo y bicarbonato, y con ayuda de una paleta vamos integrando con movimientos envolventes para no sacar el aire de la mezcla.

Con los ingredientes secos ya bien integrados, solo nos queda volcar la preparación en un molde, en mi caso usare el molde para servir la torta, por lo que lo agregue mantequilla al molde y enharine, si desean desmoldar este bizcocho lo más recomendable es colocar papel encerado al fondo y a los lados, luego de volcado lo llevamos a un horno pre calentado a 180 °C por 30 minutos o hasta que al introducir un palillo este salga limpio.

En esta oportunidad utilice este bizcocho como base para una torta mojada, tipo tres leches, para lo cual mezcle dos leche evaporada y leche condensada, y con ayuda de un palillo de madera hice huequitos por toda la superficie, esto con el bizcocho aún caliente, y volqué la mezcla de leche hasta bañarla toda, de manera que se humedeciera por completo, la deje enfriar y ya fría la corone con una ganache de chocolate, para hacerla más golosa aun.

El resultado, una torta bien húmeda, y sumamente deliciosa, además de mi madre, mi padre, hermanos, Mi Mathias y la cumpleaños pidiendo más pastel jajajajaja, realmente fue un éxito.

Este sencillo bizcocho además de ser practico y rápido de hacer, es nuestro mejor aliado en tortas más elaboradas, lo podemos acompañar de una buena crema batida y trozos de fresa, humedeciendo apenas el bizcocho con un almíbar sencillo  con notas de licor, y los dejara frente a sus comensales con la sensación de estar en una pastelería de lujo. Esta mezcla cambien lo hace ideal para un delicioso brazo gitano, la versatilidad de esta receta es sin duda muy amplia, quedando a la imaginación de cada cocinero, pues se adapta prácticamente a todo, y tú, ¿Con que combinarías este delicioso bizcocho?

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

 

 

 

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A Witch in the Kitchen: “Pumpkin Vegetable Biscuits “

Hello Dear Witches…!

 

Delicious biscuits never hurt, especially if they are accompanied by a good cup of coffee, and these that I come to show you today are definitely DELICIOUS, very easy to make and the best of all, economical, because they do not contain eggs, milk or butter, so with less than 1/3 of what you would buy a package of biscuits you can prepare these that are really delicious, as well as nutritious.

I tell you that Mi Mathias and my brother abhor pumpkin or auyama, do not tolerate it in salty preparations, so I risked to prepare them to see if my baby accepted them, and his verdict was “mama, mas”, and for his part my brother disappeared half of the tray in a matter of minutes, (they had to see his face when he found out they were), so based on this I can say that it is perfect for introducing this vegetable nutrient in the diet of the youngest, because also the sugar content is minimal, but come with me to see how I prepare these cookies. Enjoy!

Ingredients

  • 2 cups all-purpose flour
  • 500 gr steam or roasted pumpkin pulp
  • 1/2 Cup of sugar
  • 1/2 Cup corn oil
  • 1 tsp vanilla essence
  • 1 tsp. baking powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp. grated fresh ginger

 

Preparation

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 15 Minutes
  • Total Time: 25 Minutes
  • Yield: 40 Biscuits

To begin we crush the pulp of the pumpkin with a pureed pisa or a fork, until we are without lumps, and add the sugar and oil, and with the help of a beating balloon or an electric mixer, we beat very well until obtaining a cream.

Once our cream is obtained, add the cinnamon, vanilla essence and ginger and mix well, then add the dry ingredients that are the flour along with the baking powder, this we will do with the help of a sieve and in two parts, mixing with the help of a spatula.

Once the dry ingredients have been integrated, we have our dough ready, we continue forming little balls with the dough and placing them in a tray with a little oil in the bottom, to take them to a preheated oven at 180 °C, for 15 minutes, and Voilá!, ready our Delicious Pumpkin Biscuits.

As you can see is a recipe very easy to make, with few ingredients, economical and especially very nutritious, does not need the addition of large amounts of sweeteners because the pumpkin has a natural sweetness that helps a lot. Accompanied by a rich cup of tea or coffee, they are great for a rich snack for the older ones. And you, what would you accompany them with?

Tips of the Day

 

  • Chocolate chips look great on these cookies.
  • If you can’t tolerate gluten, you can replace wheat flour with rice or oatmeal and they are just as delicious.
  • You can take the dough to the fridge for half an hour after it has been prepared and then stretch it to use figure cutters, and make them more attractive to the little ones.

 

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

 

 

You can also find me in the Discord Chat of Our Friend Repollo

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A Witch in the Kitchen: “Inventing in the Kitchen A Red Velvet Cake Without Egg”

Hello Dear Witches…!

 

 The cake Red Velvet  , a cake of chocolate or cocoa, whose main characteristic is its typical and striking red color, and sometimes a red-brown (as I’m left to myself) and also filled with a delicious cream made from cream cheese, well that is the classic, and is not the one that today I will show you jajare jajare. And I don’t have eggs or butter and much less cream cheese to fill it, sad no!, but where others see a block to do something I want, I always look for a little window and the way to carry it out, and this time is no exception.

Although this is not the classic recipe, it is an adaptation that I made, because the desire to eat it seized me hahaha, is that today is Friday of cake at home, and the public acclaims it, then I said to myself hands to work, not to leave my father and My Mathias with the desire, with that we are practicing with him so that he goes extinguishing the candles, already is near his birthday. Enjoy!

Ingredients

  • 3 cups all-purpose wheat flour
  • 2 cups of sugar
  • 6 tablespoons sugar-free cocoa
  • 10 tablespoons corn oil
  • 2 teaspoons of sodium bicarbonate
  • 2 tsp vinegar
  • 2 tsp vanilla
  • 2 cups of whole milk
  • 1/2 teaspoon of vegetable dye in gel

 

Preparation 

  • Difficulty level: Low
  • Preparation Time: 5 Minutes
  • Baking time: 40 Minutes
  • Total Time: 45 Minutes
  • Yield: 16 Portions

 

This cake has already been shown to you, and as I always tell you it is very easy, and as you can see, it adapts easily. To begin, in a bowl, we sift the wheat flour with the cocoa powder and the baking soda. I like to sift dry ingredients about three times, which brings more air into the mixture.

Add the sugar and mix to integrate very well, and with the help of a measuring cup, open 3 holes, and one place the vinegar in another oil and in the last vanilla.

We continue adding the milk and the coloring, we mix with the help of a beating balloon to integrate very well without beating too much. Pour the mixture into a previously floured mould and take it to a preheated oven at 180 °C for 40 minutes or until it comes out clean when a toothpick is inserted. Let it cool.

3 tablespoons of cream cheese, 3 tablespoons of sugar and the juice and rind of half a lemon, will be my companion in this adventure to try to emulate the frosting of a cake red velvet, we beat everything very well until we are a little liquid cream, with which we will bathe the cake to give a contrast of flavors, let me tell you that it did not fall bad at all, cut, serve and Voilá!, to enjoy this Delicious Emulation of Red Velvet hahahaha.

The reviews were good hahaha, it’s really rich. Observations for me, first, to add more coloring, so that the red is brighter, and second but not less important, to make more quantity, because miraculously they let me try hahaha.

The classic red velvet cake has black coffee, so if you want you can replace a cup of milk with a cup of coffee, whether you want to make it with vegetable milk, or even with water, the results are just as delicious. I have always found two flaws in this cake, one, which ends very quickly, as I said before, and another, that My Mathias literally becomes a cyclone, is activated a thousand percent, and then there is no way to calm it down hahaha.

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I would appreciate leaving it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in the Discord Chat of Our Friend Repollo

https://discordapp.com/invite/6r8ehUt