Magdalen of nata with very high cup

 

 

 

I love to bake muffins: see how they go up in the oven, the smell so delicious they leave in the house, the impatience of my children waiting for them to cool down to eat. In addition, they last days in perfect condition (well, if they do not devour them before), they are cheap and above the best sweets that we can nutritionally offer to our family. In the blog we have several recipes of muffins that always, always come perfect, like these traditional muffins (you can see the recipe by clicking here), which are really rich, or these others, for those who cannot eat dairy or eggs (click here to see the recipe). It's been a while since I wanted to write the recipe for these nata muffins I bring you today. You see in the picture the coke of scandal they have. Too bad you can't prove them already: they're soft, spongy, perfect for breakfast, deserving, so that the kids take them to school... A real delight. And they prepare in a moment. Are you encouraged to make them and share the photos of your muffins in the cooking group of The Red Tiovivo (you just have to click here? Come on, point the ingredients and let's start cooking these cream muffins with a coke of scandal. To make between 12 and 16 muffins, depending on the mould, you will need:

 

  • 260 gr of flour.
  • 170 gr of sugar.
  • 170 gr of sunflower oil.
  • 80 gr nata to ride.
  • 1 over yeast or baking powder.
  • 4 eggs M or 3 L.
  • the grating of a lemon.

One. Blend eggs with sugar. If you use Thermomix©️ or Monsieur Cuisine Plus©️, put the butterfly in the blades and program 7 minutes/37o/speed 3. You can also use the rod mixer and beat those 7 minutes.

Two. Then add the grating of a lemon and continue to beat another 6 minutes, this time without temperature.

3o. Add the cream and oil and lower the speed to 2. Bate for 3 minutes.

Four. It incorporates flour and yeast and, without butterfly, bat for a few seconds until well integrated (with 6 seconds at speed 6 usually enough).

Five. Let the dough rest about 10 minutes.

Six. Preheat the oven to 230o. Pour the dough in the capsules. Sprinkle with sugar.

Seven. Put the oven to 210o and bake until golden brown (about 15 minutes in my oven).

When golden brown, turn off the oven and leave the door open a few minutes before removing them. Then put them in a grid and let them cool. You'll see what a high cup and how delicious they are!

If you want them all to come out of the same size, just make sure you pour the same amount of mass in the capsules. To do this you can use a sopera spoon, an ice cream or my favorite method, these magnificent pastry sleeves. Put the dough into one of them and, without a mouthpiece, go stuffing the capsules. You'll see how clean and fast it is. The 80 best hairstyles for women over 50 years of age to look younger in 2022 Anime en Español

In addition, they are easy to handle (the sleeve goose is perfect, not like others, which are so thin that they are impossible to use) and bring 100, so you will have sleeves for a while.

Once you fill the capsules, put them in some molds like these so that when baking you get this vertigo cup.

As you see in the photo I use indistinctly rigid anti-stick like this or silicone.

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Magdalen of nata with very high cup

Magdalen of nata with very high cup

I love to bake muffins: see how they go up in the oven, the smell so delicious they leave in the house, the impatience of my children waiting for them to cool

nails

en

https://doityour.health/static/images/nails-magdalen-of-nata-with-very-high-cup-451-0.jpg

2023-04-11

 

Magdalen of nata with very high cup
Magdalen of nata with very high cup

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