minipastelitos I named this because the development is based on the recipe for chocolate angel food cake, but I used to prepare the appropriate mold, nor all the information you need and take full advantage because My intention was only to get some biscuits light, soft, low-calorie and smaller proportions.
The recipe is similar to angel food cake that I have published. But with cocoa, I've gotten through Bea's blog, here you can see the recipe. I've already prepared the chocolate on several occasions, I even completed napado cream and chocolate coating and is a delight ... bufff. On this occasion I have made half the recipe and I've fallen further proportions of sugar and I used fructose. The biscuits have been sweet for my taste perfect. I decorated with a little black melted chocolate and they were delicious.
As you can see is a cake that has no pads and no other type of fat. The amount of flour is low and, if we lowered the proportion of sugar, calories per serving are not very high, enjoying the food of angels without remorse.
I was tempted
this weekend with several people at FB with photos, so for them is the recipe. But especially for my friend Ave, because today has said nice things were going to happen .... This is my small contribution. I love friend.
Ingredients 8 cakes (muffin size)
- 6 egg whites
- 65 grams of sifted flour
- 150 grams of sugar and 90 grams of fructose
- 1 pinch
- salt 1 / 2 teaspoon cream of tartar or lemon juice 1 teaspoon vanilla
- 20 grams of pure cocoa chocolate desserts value
- or black chocolate to cover (50 or 70 grams approximately)
Development
Preheat oven to 170 ยบ C.
With the whisk, knead the egg whites until stiff at low speed with the cream of tartar and salt, a minute until it has dissolved.
then increased speed and continue beating about two or three minutes, or until we see that the whites have set and get some soft peaks.
So while beating, went down again the speed and gradually add sugar or fructose tablespoons, one tablespoon every 15 seconds. The clear will take on a brighter tone and harder.
stopped the mixer, then the whites are firm.
incorporate the extract and beat for 1 minute.
At this point, I prefer to stop the blender and add the liquid ingredients with a spatula and stirring motion. Add the sifted flour and cocoa gradually to the dough and using a language we incorporate silicone to surround mass movements from the bottom up.
At this point the dough has a soft and fluffy
Bake for 15 0 20 minutes, or until the biscuits are cooked. Will depend on the mold that you use, I give you The times are for a muffin molds or the like.
stripped and let cool on a rack.
for coverage, melt chocolate in the microwave. 1 minute to 600 w power. When we beat him out until just undone completely. Put the chocolate in a bottle or a pastry bag (to which you cut the tip) and paint the cookies slightly.
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