I have the recipe on the packaging of the Dr. Oetker marzipan package. I would gladly offer it to you but I don't have any more. The children came and laughed at everything!
- 200 g of marzipan
- 70 g sugar
- an albumen
- Almond flakes
- a box of commercial chocolate icing-150 g
Preparation time: less than 30 minutes
RECIPE PREPARATION Marzipan donuts:
I mixed the egg white, marzipan and sugar until a homogeneous paste was obtained.
I took small quantities with a spoon and rolled sticks of about 5 cm in my hand, which I bent in the shape of donuts. I put them in a tray lined with baking paper, sprinkled them with almond flakes and baked them at 180 degrees in the oven for 15 minutes. I even fried them a little hard ....
I let them cool and then, after melting the chocolate icing, I dipped a corner of the croissant in the icing and put them to dry on a metal support.
It is an extremely simple recipe and the result is beyond expectations.
always water your hands with water, this way you can form the marzipan table without sticking to your hands.
Sift flour, starch and baking powder into a bowl, and in the middle make a hole in which you put the butter, previously rubbed foam with sugar, vanilla sugar and egg.
Homogenize and knead the dough a little, which will be very suitable. Wrap it in plastic wrap and keep it cold for 1/2 hour.
On the work table sprinkled with flour, spread the dough into a 3-4 mm sheet and cut out hearts with a cookie cutter.
In the tray lined with baking paper, bake the hearts over medium heat, in the preheated oven, for 8-10 minutes. Take them out one by one on a plate and, while they are hot, grease them with a thin layer of apricot jam.
Sprinkle powdered sugar on a baking sheet, place the marzipan and cover with another baking paper. Spread the marzipan between the two sheets, in a layer of 3-4 mm. Remove the paper from the top and cut out hearts with the same shape for the cookies.
Place a marzipan heart between two dough hearts and press lightly. You glaze them with melted chocolate in a bain-marie and decorate them with almond flakes.
450g shelled almonds
450g old flour
1 tablespoon lemon juice
6 tablespoons flour
6 tablespoons oil
6 tablespoons sugar
A pinch of salt
Seeds from a vanilla bean
200g fresh raspberries
Method of preparation:
Mix the ground almonds with the powdered sugar, add the lemon juice and the egg until you get a homogeneous composition like a plasticine. Mix and knead the mixture extremely well, then wrap it in cellophane and leave it in the fridge for 6 hours.
The top is pandispan so you have to mix the yolks, oil, sugar and flour plus vanilla seeds until it results in a creamy composition. In it, incorporate the beaten egg whites. The resulting composition passes into a pan greased with butter and lined with a little flour. Let the dough tan in the hot oven for 45-55 minutes.
The filling is extremely easy to prepare. All you have to do is make a strawberry puree and mix it with fresh cream!
At the end, cut the top in half, place the flavored filling, then shape marzipan on the cake, for a sensational and delicious decor. Marzipan cakes they have never been so easy to prepare!
- It took
- 550 g flour
- 25 g fresh yeast (or 7 g dry)
- 200 ml oil
- 150 ml water
- 2 tablespoons white wine vinegar
- a teaspoon of salt
- 1/2 teaspoon vanilla
- 1 teaspoon grated lemon peel and orange
Sift the flour into a bowl, make a hole in the middle and put the yeast dissolved in 50 ml of warm water (out of the 150 ml, do not add it). In a bowl, over the flour, add the flavors and salt.
Heat the rest of the water with the oil and vinegar and, when many bubbles have appeared on the surface of the yeast, pour the mixture. Knead for a few minutes until you get a homogeneous dough, a little oily, of the right consistency.
Cover the bowl with a towel or cling film and leave it to rise for 25-30 minutes.
Then spread the flour on the work table and divide the dough into 6 pieces. From each piece stretch a circle of 25 cm and cut it into 12 triangles.
At the base put plum plum or pieces of shit and roll to the top.
Transfer the croissants to the trays and bake for 20-22 minutes at 190 ° C or until nicely browned.
While they are hot, roll them in vanilla powdered sugar.
*From the given ingredients, you get 72 tender fasting croissants.
Place them on a plate and then you can enjoy these delicious tender fasting croissants. Good appetite!
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Monday, November 28, 2011
I got the recipe from the packaging of Dr. Oetker's marzipan package.
It was Sunday cake, the children came to the table!
I had a crazy success, in 5 minutes there was none left!
200 g marzipan
70 g sugar
an egg white
a box of chocolate icing, 50 g
I mixed the egg whites, marzipan and sugar until a homogeneous paste was obtained.
I took small amounts with a spoon and rolled sticks of about 5 cm in my hand, which I bent in the shape of croissants.
I put them in the tray lined with the appropriate paper, sprinkled them with almond flakes and baked them in the oven for 15 minutes at 180 degrees.
I fried them a little hard.
I let them cool, and after melting the chocolate icing, I dipped a corner of each croissant into it. Finally, I put the croissants to dry on a metal support.
Sugar paste vs fondant vs marzipan. What's the difference
Whether you want to prepare delicious cakes at home, or you want to be informed the next time you go to a confectionery, Alina Barbu from Chocolate and Vanilla explains the differences between sugar paste, fondant and marzipan.
Sugar paste or fondant?
International speaking & hellip are the same. I mean, in the US it's called fondant paste (fondant paste or roll fondant or ready to roll icing) and in the UK it is known as sugar paste (sugar paste). They are essentially the same: a dense paste, made of powdered sugar, gelatin, liquid glucose / honey (if you make it at home) and water. A sufficiently elastic paste, easy to stretch, immaculate or colored, good for dressing cakes, and for shaping figurines, flowers or other decorations. And & hell for diversification there is also Gumpaste - a paste that can be stretched very thin, which hardens quickly and is perfect if you want to make it flower decorations.
flux as a Romanian name, it refers either to the strong one of candy (exactly the one from the communist fondants), or the one of pastry, with which the almonds are glazed. Whatever it is, it's completely different from sugar paste. The fondant has sugar, but in principle it lacks gelatin.
More important than that. the process by which they are produced is different:
- Sugar paste is used to use powdered sugar in which melted gelatin is mixed in a bain marie, mixed with a little honey / liquid glucose.
- At the fondant, sugar is boiled with water and liquid glucose, and the resulting mixture needs to be crushed (ie repeated spreading with a spatula or grip on a cold surface until it turns white).
Sugar paste vs marzipan
I never understood why these were confused. There is no trace of almonds in the sugar paste and marzipan could never be confused with a cake. At most you can confuse marzipan with almond paste because they have the same components (but a different consistency).
The marzipan (it is more often called so in Europe) it is made from melted sugar with liquid glucose in which almond flour is added. It is dense and very little sticky and is also used to dress cakes (in addition to filling candies), and the texture and taste that the almonds give it make it unmistakable. Instead, almond paste (so called in the US) has less almond flour in the composition, is softer and is normally used in cakes and not on top of them.
My favorite & hellipRoyal Icing
Although it is the most difficult to handle and the most delicate of all, royal icing is by far the one that would suit me. It is a mixture of egg whites and powdered sugar that hardens as it dries. From it you can make the most complicated lacework. You need, however, a sure hand and some artistic talent so that you can walk non-stop a small pos from which to take drop by drop royal icing over the cake. (The nice part is that if you don't have artistic talent, but you think you could manage to draw some indefinite lines and abstract drawings you can put royal icing on cookies)
You can find Alina with more cooking lessons and sweet recipes on the Chocolate and Vanilla blog!
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100 YEAR OLD RECIPES: Sour Cream (Cream) and Fried Bananas
In this section, we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.
& Icircn this week & acircnă, we present to you the networks '' Cornulețe fragede (sm & acircnt & acircnă) '' and '' Banane fâjite '' which were published & icircn the volume '' Dulciuri & quot (1936), book written by Mrs. Maria General Dobrescu.
Fresh cornlets (sm & acircnt & acircnă)
Proportions: 250 gr fresh butter, 2 and a half Mr. sm & acircnt & acircnă, 500 gr. flour, a little salt.
Knead well and roll out the square dough. Then it is tightened, bringing the parts opposite each other to the middle like a napkin. Leave to cool for an hour. Roll out the dough and tighten again, turning cold. It is then stretched as thin as a knife edge, cut into pieces, then checkered into triangles, and each triangle is greased with jam or filled with nuts, twisted into croissants and baked. It's good to make the dough in the evening.
Proportions: 12 bananas, 100 gr. butter and 25 gr. powdered sugar.
Peel a banana, grate it and brown it in hot butter. Place the bananas on a plate and powder with sugar.
1. The simplest fondant recipe.
What you need to prepare marzipan:
- -800 g sugar
- -50 g glucose or bee honey very light in color
- -150 g of almond flour
- -a few drops of almond or vanilla essence
Useful tips for preparing tender croissants
Homemade croissants can be easily prepared by any housewife. But, to be sure that you will always get tender and delicious croissants, here are some tips to keep in mind:
- Always use butter to prepare the dough for homemade croissants & # 8211 you can also opt for lard or margarine to have a fragile dough
- Let the dough rise before using it and do not knead it too much because the croissants can become too hard, it is enough to knead the dough until the ingredients are homogeneous.
- Do not put too much filling because it can leak during baking also, be sure to tighten the ends well when rolling the croissants
- If you make jam croissants, do not use too liquid, as it will leak during baking
- The oven must always be preheated before baking the homemade croissants
- Sprinkle the powdered sugar over the croissants as long as they are warm if they cool, the powdered sugar will not stick to them.
Therefore, homemade croissants are always a dessert suitable for the whole family. You can use any type of filling you want and, last but not least, follow the tips above to get tender croissants.
Marzipan, fondant or sugar paste?
A Marzipan Cake, please! But & # 8230 is that really marzipan ?!
Marzipan is a natural product made from sugar and ground almonds. It is a natural, delicious paste, used in the preparation of sweets and fillings or decorations for cakes, cookies and confectionery. It is also available in thin sheets. They are used by professional confectioners to glaze and decorate wedding cakes, for anniversaries or other more special cakes.Authentic marzipan is made with peeled almonds. We differentiate between sugar paste and marzipan with almonds.
What is the difference between marzipan, fondant and sugar paste?
Marzipan is traditionally used in many cakes, sweets, desserts and cookies, but especially in decorations. We must not confuse marzipan with fondant. The latter is made of water, sugar and liquid glucose, is very cheap and is used for glazing (dressing) cakes, muffins and creams in our confectioneries. It often contains a lot of E's and, of course, food coloring.
You have probably noticed that most confectionery laboratories in Romania offer desserts and cakes with a so-called marzipan decoration. Did you know that what I call marzipan is actually a simple paste of sugar, starch and other ingredients that do not include almonds at all? The ingredients of this sugar paste falsely called marzipan are: sugar, corn starch, glucose syrup, vegetable oil, skimmed milk powder. E-s, loosens and emulsifiers also abound in fondant or sugar paste.
If the packaged products have listed, according to the legislation, the ingredients on the label, in the case of cakes and cakes from confectioneries we rarely know what we consume. Have you ever received the list of ingredients with the cake?
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The history of authentic marzipan
The art of combining ground almonds with sugar and forming a paste dates back over 1000 years and has its origins in the Orient. It is believed to have been brought to Europe by the Arabs through Spain. There it grew in popularity as a dessert, but only for royalty and nobility due to the extremely high price of sugar. The price of sugar did not fall until the 19th century, when marzipan became a dessert that more and more people could afford.
In the 18th century, marzipan was often used for medicinal purposes. It was used both as a method of sweetening bitter pills and as a medicine for certain diseases. It was known as "bread of energy," "sugar of the heart," and "marzipan of the sick."
Marzipan was mostly produced in North Germany, but then began to be manufactured in the United States, Austria, Italy (Marzapane), Spain (Mazapan), Denmark (Marcipan), Portugal (Maçapão), Latin America (Mazapán). ), The Middle East (Lozina) and many other countries. However, Germany has a longer tradition in the production of marzipan, especially in the state of Schleswig-Holstein.
Marzipan is a thick almond paste. The consistency of marzipan is similar to that of modeling clay or soft rubber, which makes it an ideal product for modeling, rolling and composing various shapes. Also, the marzipan can be rolled and turned into a thin sheet that can be a uniform layer, useful for icing cakes. It is unlikely that the so-called marzipan cakes in our confectioneries will even contain marzipan. The so-called is actually fondant or sugar paste. But who can check? The cakes do not have a verified ingredient sheet. We can only trust the sellers & # 8230 If we really want to eat marzipan we can buy it as such and prepare dessert or decor at home.
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Ground sugar and peeled almonds
The main ingredients of marzipan are powdered sugar and peeled almonds. The sugar can be powdered or granulated, or sometimes a combination of the two. Almonds are finely ground and turned into a powder or we can buy almond flour. A typical marzipan recipe requires the use of equal amounts of sugar and ground almonds. right MarzipanCakes.com, the best marzipan should contain at least 22% almonds.
To make the marzipan form a thick paste, a little liquid is needed as a binder. For this, several recipes use a combination of egg whites, water and honey. For more flavor, some marzipan recipes require the addition of vanilla extract and lemon juice. For color, some recipes mention the addition of cocoa or food coloring to marzipan.
Marzipan Muffin Recipe
- 150 gr table of authentic marzipan
- 1/4 cup almond flour
- 1 3/4 cup + 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder (preferably without phosphates)
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup powdered sugar
- 280 gr cream
- Chopped pistachios
- Preheated oven at 180 ° C.
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Combine the marzipan meal with the ground almonds. Knead everything until you get a fine dough. Form from it 12 balls of equal size. In a large bowl, mix the flour, cinnamon, cocoa, baking powder and baking soda. In a hole made in the center of the flour add the eggs, sugar, oil, almond extract and cream. Mix everything until smooth. Prepare the muffin tray, either by greasing it or by lining it with muffin paper. Fill the muffin cups evenly with half the amount of dough. Add a ball of marzipan to each cup of muffins, and then fill the cups with the remaining dough. Bake the muffins for 20 minutes. Remove from the oven and leave to cool in the pan for another 10 minutes. Sprinkle pistachios over each.
Recipe: how do we make marzipan at home?
Authentic marzipan is very easy to prepare. The process by which we prepare marzipan right at home is as follows:
• Mix equal amounts (or variables according to your taste) of almond flour and fine sugar with honey or powdered milk and lukewarm water. The mixture should form a fine, elegant dough. To bind the paste, some people prefer to use a little water mixed with brandy or egg white.
• Edible food colors may be added as desired.
• Pieces of almonds or pistachios can be added for more texture.
• For a rich flavor, exotic ingredients such as cherries and chocolate flakes can be added.
• Once the marzipan dough is ready, it can be shaped into many shapes and served.
The ingredients of the authentic Lubs marzipan with chocolate are: organic marzipan (organic almonds 57%, organic honey 43%), organic milk chocolate 12% (organic sugar cane sugar, organic cocoa butter, organic whole milk powder organic cocoa mass) . BIO = from ecologically certified crops.
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What nutrients does authentic marzipan contain?
• Marzipan is made from almonds, which support health when eaten in moderation. Almonds contain high levels of vitamin E (a powerful antioxidant) that protects cells from the danger of free radicals.
• Almonds are rich in folic acid. Pregnant women are advised to eat foods rich in folic acid because it prevents birth defects.
• The presence of almonds and other nuts in marzipan stimulates brain development.
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How do you reconcile the following two statements?
1. Lupine flour is obtained from the milling of hulled and fried seeds & # 8230
2. Lupine flour can be used in RAW-VEGaNE recipes & # 8230
I find it kind of contradictory & # 8230. :)
In Vegan recipes, not Raw, you're right!
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