Čokoládové kokosové koláče
Tyto klasické pekařské pochoutky nemohou být snadnější udělat doma. Jednoduché výměny je v nových směrech, zkuste tedy smetanové koláče s rýží, čekanky z lískových ořechů, koláčky z citronu a zázvoru nebo borůvky z mandlí a mandle.
Zdroj: Každodenní výživa, květen 2012
Celkový čas
Přípravka
Výtěžek
Složení
Pokyny
Cookovy poznámky
Scones jsou nejlepší jíst v den, kdy jsou pečeni. Chcete-li pracovat dopředu, zmrazte nepotištěné scones v jedné vrstvě, pak uložte do tašky na zip-top, až 2 měsíce; kartáč zmrzlé koláčky se smetanou, posypeme cukrem a pečeme na 375 stupňů po dobu 25 minut.
27.04.2023 @ 03:49
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
These classic bakery treats couldnt be easier to make at home. Simple substitutions are taking them in new directions, so try cream cakes with rice, chicory from hazelnuts, lemon and ginger cakes, or blueberries with almonds and almonds. Source: Everyday Nutrition, May 2012 25 minutes 10 minutes Makes 6 Total time Preparation Yield Composition 3/4 cup plus 1 tablespoon cold cream 1 large egg 2 cups all-purpose flour (leveled and leveled) and more for the work surface 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces 3/4 cup sweetened coconut 1/2 cup coarsely chopped dark chocolate Sugar grinding (optional) Instructions 1. Preheat the oven to 400 degrees. Whip together 3/4 cup of cream and egg. In a large bowl, mix flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal, leaving a few small pieces of butter. Mix coconut and chocolate. With a fork, stir in the cream mixture until just combined. (The dough should be crumbly, do not overmix.) 2. Transfer the dough to a lightly floured work surface and shape into a 6-inch circle. Cut into 6 wedges and transfer to a baking sheet. Brush with 1 tablespoon of cream and sprinkle with sugar, if desired. Bake until golden, 16 to 18 minutes, rotating the sheet halfway through. Cooks notes Scones are best eaten the day they are baked. To work ahead, freeze the unbaked scones in a single layer, then store in a zip-top bag for up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
The text describes a recipe for making scones at home, with suggestions for variations such as cream cakes with rice, chicory from hazelnuts, lemon and ginger cakes, or blueberries with almonds and almonds. The recipe includes a list of ingredients and instructions for making the scones, as well as tips for storing and