Тези класически кифли със заострено покритие са задоволителни или са пълни със смес от плодове (доколкото те не надвишават 1 1/4 чаши). Добрите допълнения включват боровинки, малини, ягоди или праскови.
Източник: Марта Стюарт Ливинг, юни 2002 г.
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За най-добри резултати донесете мляко, яйца и масло до стайна температура. Вземете тези съставки от хладилника преди да започнете, като ги оставяте да се затоплят, докато измервате сухите съставки.
These classic croissants with pointed toppings are satisfying or filled with a mixture of fruits (as long as they do not exceed 1 1/4 cups). Good additions include blueberries, raspberries, strawberries, or peaches. Source: Martha Stewart Living, June 2002. Makes 12. Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan. 1 3/4 cups all-purpose flour. 1 tablespoon baking powder. 1 1/4 teaspoons ground cinnamon. 1/4 teaspoon salt. 1/2 vanilla bean, split and scraped. 2/3 cup sugar. 2/3 cup milk, room temperature. 1 large egg, room temperature. 1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches. Streusel. Instructions: 1. Preheat oven to 400 degrees. Butter standard muffin cups. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine. 2. In a medium bowl, combine butter, vanilla, flour, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 10 strokes. 3. Spoon 1/4 cup batter into each prepared cup; top each with 2 tablespoons streusel. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature. Cooks Notes: For best results, bring milk, eggs, and butter to room temperature. Take these ingredients out of the refrigerator before you begin, letting them warm up while you measure the dry ingredients.
27.04.2023 @ 16:50
These classic croissants with pointed toppings are satisfying or filled with a mixture of fruits (as long as they do not exceed 1 1/4 cups). Good additions include blueberries, raspberries, strawberries, or peaches. Source: Martha Stewart Living, June 2002. Makes 12. Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan. 1 3/4 cups all-purpose flour. 1 tablespoon baking powder. 1 1/4 teaspoons ground cinnamon. 1/4 teaspoon salt. 1/2 vanilla bean, split and scraped. 2/3 cup sugar. 2/3 cup milk, room temperature. 1 large egg, room temperature. 1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches. Streusel. Instructions: 1. Preheat oven to 400 degrees. Butter standard muffin cups. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine. 2. In a medium bowl, combine butter, vanilla, flour, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 10 strokes. 3. Spoon 1/4 cup batter into each prepared cup; top each with 2 tablespoons streusel. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature. Cooks Notes: For best results, bring milk, eggs, and butter to room temperature. Take these ingredients out of the refrigerator before you begin, letting them warm up while you measure the dry ingredients.