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Pakoca cake, a dessert made with peanuts

Pakoca cake

Pakoca a cake made with peanuts

Pakoca cake, the recipe for a pie made using the ingredients of the famous paçoquinha.

Pakoca cake is a review of the recipe of the famous Brazilian dessert, the Paçoca or Paçoquinha.


The basic elements, of the recipe, are roasted peanuts.

La Paçoquinha is a typical dessert of Festa Junina (Midsummer) that greets the winter solstice in the southern hemisphere.

The Paçoquinhas are very tasty and are like cherries, one leads to another.

Pakoca cake,  is a very simple pie to prepare and also very fast.

Ingredients

Unsalted toasted peanuts 200 g

pakoca cake

Wheat flour 150 g

Brown sugar 70 g

Butter 80 g

100 ml milk

Eggs 2

Baking powder 3 teaspoons

Salt to taste


Method

To prepare the Pakoca cake you must have two containers to mix the various components.

In the first container put flour, potato starch, brown sugar, baking powder and 100 g of peanuts made into flour with the pulverizer.

Mix everything well.

In the second container put the melted butter at room temperature, the two eggs and the milk.

Stir until a homogeneous liquid is obtained.

Associate the contents of the second container with the first and mix well until obtaining a cream.

Add the remaining peanuts to the cream and mix well.

In a buttered pan and sprinkled with flour, pour the cream slowly.

While pouring the cream you have to put a little salt in the cream, so that it is evenly distributed throughout the dough.

Put in pre-heated oven at 200 degrees for 3 minutes and then lower the temperature to 180 degrees.

The Pakoca cake will be ready after about 40 minutes.

The salt contained in the cake will have an “al dente” effect on the day of cooking, but as the days pass, if the room where it is stored is very wet, this effect will disappear.

 

@DrTraverso  titolare del  Copyright 2018

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Pakoca 

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Coconut muffins for lactose intolerant people

Coconut muffins



Coconut muffins, without lactose

Coconut muffins for people who are lactose intolerant

Coconut muffins made with oil, milk and coconut water and dehydrated coconut pulp.

These muffins, unlike chocolate ones, can be eaten by people who have problems with lactose.

The preparation of these desserts is fast and requires at most an hour.



Ingredients

Wheat flour 85 g

Potato starch 15g

Eggs 1

Coconut oil 50 g

Coconut milk 200 g see the recipe for homemade preparation

Dehydrated coconut 50 g

Coconut water 100 g

Baking powder 2 teaspoons

Sugar (not necessary) 30 g



Preparation

Rehydrate 50 g dehydrated coconut in 100 g of coconut milk and 100 g of coconut water.

Once rehydrated for about 30 minutes, in a container put the sifted wheat flour, potato starch, coconut oil, egg and baking powder

Mix everything well in order to obtain a homogeneous cream.

Add the rehydrated coconut and mix vigorously.

The cream obtained can be put in the classic shapes for muffins or in a cake pan that must be greased with oil and floured.
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Put in pre-heated oven at 200 degrees for 5 minutes, then lower the temperature to 180 degrees, to make them grow well.

Coconut muffins can be flavored with vanilla or orange extract or with a little limoncello or rum

To the dough of the coconut muffins can be added, at the end to taste cocoa and chocolate chips.

The calculation of the various components taken from nutritional tables indicate that the total calories are kcal 1657 of which

23 g of proteins, 135 of lipids and 99 g of carbohydrates, the total weight is for 6 muffins of about 90 g,  equal at 277 kcal for muffins.




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Sweet and savory muffins, very tasty.




Sweet and savory muffins, very tasty.

The sweet and salty muffins for an aperitif or for dessert

Sweet and savory muffins can be adapted to different occurrences and occasions.
By varying and adding ingredients we can obtain tasty muffins that can be accompany an aperitif, become a single dish, can be eaten at breakfast or at the end of the meal as a dessert.

Maffins can be made in the classic form or as a cake.

Muffin raisins and candied fruit

Sweet muffin

Ingredients

100 ml milk

Butter 50 g

Eggs 1

Chocolate muffin

Wheat flour 100 g

Cocoa 50 g

Sugar 50 g

Baking powder 1 teaspoon

Chocolate drops 50 g

 

 



 

Salty muffin

Savory muffin cake with bacon and scamorza cheese

100 ml beer

Olive oil e.v. 25 g (two tablespoons)

Eggs 1

Wheat flour 100 g

Parmigiano Reggiano cheese 50

Baking powder 1 teaspoon

Bacon 100 g

Smoked scamorza cheese  100 g

Salt and Pepper To Taste

 

Preparation

Sweet muffins

In both cases the preparation is very simple and fast it does not take more than 10 minutes

In a container put for sweet muffins, melted butter at low temperature, add milk and egg.

In another container put the flour with sugar, cocoa and instant yeast.

Mix both components of the two containers well and join together.

Mix everything and add the chocolate chips.

Put the cream in a pan with the molds or in a shape.

Heat the oven to 180 degrees and bake after about 25 minutes the sweet muffins will be ready.

 

Savory muffins

In a container put for savory muffins, beer, oil, egg and to taste salt and pepper

In another container put the flour with Parmigiano Reggiano and instant yeast.

Mix both components of the two containers well and join together.

Mix everything and add the bacon and smoked scamorza.

Put the cream in a pan with the molds or in a shape.

Heat the oven to 180 degrees and bake after about 25 minutes the savory muffins will be ready.

Muffins with beer, using lactose-free cheeses, can be consumed by lactose intolerant people.

 

@DrTraverso   titolare del  Copyright 2018

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