SPECIAL RECIPES CRISTMAS END OF THE YEAR 2013

 SPECIAL RECIPES CRISTMAS END OF THE YEAR 2013

CHOCO TEA CAKE

MATERIALS:
275 grams of cooking chocolate "dark"
150 grams of caster sugar
175 grams unsalted butter
1 tsp vanilla essens
5 eggs separated yolks and whites
100 grams of wheat flour
garnish: chocolate and powdered sugar rub and pastries
 
HOW TO:

• Prepare a baking sheet measures 22 cm apart pairs, Cover baking paper, spread butter and sprinkle
  wheat flour, preheat the oven to 180 degrees Celsius temperature.
• Cooking chocolate, sugar and butter and put it in a container lumerkan, stir, lift and remove the steam heat. Add essens vanilla, mix well.
• Yellow soft and pour the beaten eggs into the chocolate mixture and stir well. Enter wheat flour, mix well. 
• Whipped egg whites until fluffy and stiff, mix into the chocolate mixture, stirring blended, pour into the pan. 
• Bake for 45 minutes until cooked, remove from heat. 
• Sprinkle powdered sugar, cut and serve as a dish of drinking tea or coffee. 

 For: 12 pieces


LAYER CAKE SOW EATING BEAN
 


MATERIALS :10 egg yolks6 egg whites175 grams of sugar1/2 tsp cake emulsifier / tbm / sp / ovalet150 grams of wheat flour100 grams of margarine , meltedmocha paste to tastevanilla nougat :250 grams of brown bread smeared150 grams of cream powder mixed with 200 ml of cold milk , whippedEnting 300 grams of beans , mashed roughOrnament : enting beans and cherry redHOW TO :

1. Prepare a 22 cm round baking pan , spread with margarine , sprinkle with flour, set aside. Preheat oven to temperature of 180 degrees Celsiu. 
2. Whisk egg yolk , white with sugar and cake emulsifier until fluffy and soft.
3. Enter the flour , stir well , add the melted margarine , mix well , add mocha paste , stir well and pour into pan and bake for 40 minutes until cooked.
4. Vanilla nougat : chocolate mixed with a topical cream that has been whipped , stir well. 
5. Solution: cut the cake into 3 horizontal sections , spread with a smear of cream , sprinkle enting with nuts , smooth flat back . Ornamental entire surface of the cake and sprinkle enting beans and cherry red . Store in refrigerator.
6. Serve cold. 

For : 12 pieces


MOKA SPONGE CAKE

MATERIAL:
Item 6 eggs
150 grams of sugar
1 Tsp cake emulsifier / tbm / ovalet
150 grams of wheat flour
2 tbsp milk powder
1/2 teaspoon baking powder
Pasta mocha taste
150 grams of margarine, melted
Smear and trimmings: creamy mocha
150 grams of white butter
150 grams magarine
100 grams of powdered sugar
50 ml of sweetened condensed milk
Pasta mocha taste
Embellishment: Chocolate cooking, melt

How to Make:

1. Preheat oven to temperature of 175 degrees Celsius, prepare a rectangular baking pan sizes 24 cm. spread with margarine and sprinkle with flour. Set aside.
2. Beat eggs with sugar and emulsifier until floating and tender. Enter wheat flour, milk powder, and baking powder. Stir well, add the pasta mocha taste. Stir well.
3. Enter liquid margarine, stir well. Pour into pan and bake for 30 minutes until cooked.
4. Once cool cut into triangles and spread with cream inlaid with decorative pieces cooking chocolate. 
5. Store in refrigerator.  

For: 12 pieces


CHOCO SPONGE

MATEIAL :Item 6 eggs180 grams of sugar1 Tsp cake emulsifier / tbm / ovalet110 grams of wheat flour2 tbsp milk powder1/2 teaspoon baking powder150 grams of margarine , melted30 grams of cocoa powderSpread : Chocolate cream topical and ornamental, 250gr of cooking chocolate, melted to cover the cake and leaf  garnish . 
How to make :

1. Preheat oven to 175 degrees Celsius temperature premises , prepare the pan size 22 cm rectangle, spread with margarine and sprinkle with flour, set aside.
2. Beat eggs with sugar and emulsifier until fluffy and soft. Masukkantepung terogu, milk powder, and baking powder. average adu add margarine which has been melted da mix well.
3. Pour into pan and bake for 30 minutes . Once cooked remove and chill. 
4. Cake horizontally split two parts. Spread with chocolate topical and realign. piece round shape da spread with cream decorative. put it in the refrigerator. 
5. Prepare cooking chocolate that has been melted , order the cake and pour the cooking chocolate and decorate with chocolate leaves. smpan in the refrigerator. 

For : 6 pieces

CHICK CHOCO SPONGE ROLLMATERIAL :5 egg yolks2 egg whites100 grams of sugar1 tsp cake emulsifier80 grams of wheat flour1/2 teaspoon baking powder100 grams of margarine, melted stuffing :1 tablespoon margarine3 spring onions , sliced50 grams of wheat flour250 ml milk1 tsp salt, 1/4 teaspoon pepper and 1/2 teaspoon nutmeg1 tbsp sugarHalf cooked chicken breast, diced small2 tbsp peas1 stalk celery, sliced ​​and half rod and onions, sliced

How to make :

1. Preheat oven to temperature of 175 degrees Celsius, prepare a baking sheet. spread with margarine and sprinkle with flour. Set aside.
2. Contents : Heat the margarine and saute onion until fragrant, add flour, stir well, add the milk, salt, pepper, nutmeg, and sugar, stir well and cook until thickened, add the chicken pieces, peas, celery scallions.
3. Margarine melted and after a rather cool mix with the flour,stir well, set aside. 
4. Beat eggs with sugar and cake emulsifier until fluffy and soft, input margarine and flour mixture, stir well, add baking powder and stir well. 
5. Pour into pan and bake for 15 minutes until lightly brown golden, remove from heat.
6. Once cooked hot while turning over the paper and paper rolls with bread.  
7. Open rolls pastry and fill with stuffing and roll it back, store it in a closet cooling

For : 12 pieces 


CHOCOLATE CAKE 

MATERIAL:
8 egg yolks
6 egg whites
175 grams of sugar
150 grams of wheat flour
25 grams of cocoa powder
1/2 tsp vanilla powder
150 grams of margarine, melted
Ornament: cooking chocolate chunks
 
 
How to make:
1. Prepare a "wonder-pan" size 24 cm, rubbing the pan with margarine and sprinkle with flour, set aside.
2. Beat eggs with sugar until fluffy and soft.
3. Enter the flour, cocoa powder and baking powder and stir well.
4. Pour into the pan and bake for 30 minutes on medium heat, until cooked, remove from heat.
5. Cool and decorate with chocolate pieces cook.

For: 16 pieces


MOCA CUP CAKE
MATERIAL :

6 egg yolks
4 Grain Eggs
150 grams sugar
1/4 tsp cake emulsifier
160 gr flour
1 tsp powdered implant
100 gr margarine, melted
Pasta mocha taste
ornament:
50 ounces chocolate rub / paste
How to make:

1. Preheat oven to temperature of 175 degrees Celsius
2. Prepare muffin pan, put a paper cup, set aside.
3. Beat eggs with sugar, cake emusifier, flour, and milk powder for 7 minutes until fluffy, add liquid margarine, stir, add the pasta mocha, stir well, pour into baking dish.
4. Bake for 20 minutes until cooked, remove from heat and let cool. 
5. Garnish: Put the chocolate in a decorative plastic pasta and decorate according to taste. 
6. Store in refrigerator.
7. serve as an afternoon tea or coffee. 

For: 12 pieces

CHOCO CUP CAKE
MATERIAL :

Item 5 eggs
150 grams of sugar
1/4 Tsp cake emulsifier
140 grams of wheat flour
25 grams of cocoa powder
100 grams of margarine, lumerkan
ornament:
100 grams
200 ml milk
100 grams of cooking chocolate, shaved or decorate with chocolate rub / paste
 
How to make:

1. Preheat oven to temperature of 175 degrees Celsius.
2. Prepare a muffin pan, Give paper cup, set aside.
3. Beat eggs with sugar, emulsifiers and wheat flour for 7 minutes. input liquid margarine, stir well.
4. Pour batter into paper cups, bake for 20 minutes, remove from heat. Chill.
5. Garnish: whipped cream powder with cold milk until fluffy, add to spray in the bag and make sseuai with taste, give shaved chocolate and store in the refrigerator.
6. Serve as an afternoon tea or coffee.

For: 12 pieces 

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Photo Taken From:
Barbarabakes.com  
Myresep.com
Foodwalpaper.com
Foodnone.com
Thecakerecipe.com