Special Edition Pink (Breast Cancer Foundation) Bialetti Mukka Express making some great cappuccino. Valve pops at 1:26
Sorry, but did not edit the video to cut out the useless part in the beginning.
วันอาทิตย์ที่ 24 ตุลาคม พ.ศ. 2553
วันศุกร์ที่ 22 ตุลาคม พ.ศ. 2553
Coffee Cappuccino Muffin
Muffins, this delicacy originally from the United States are now everywhere sure that funding across the planet, very happy consumers and visitors with coffee. It is the result of globalization? I'd say yes. These sweet snacks, soft and moist sponge is now available in an endless sort of taste even so, every day of the week to get their unique taste reserved.
A Because of its size, shape and texture of each muffin public spending, ideal for hungry welcome break when traveling on land or in traffic jams in the city center. But welcome to sip a hot drink in the corner coffee shop, and a day, or even negotiations.
So, we know the muffin is the subject of this article.The selected for today's taste capuccino or coffee, more coffee and cream muffin.Please Below is a list of the following components need The method of preparation and baking Finally!
Quantity should be smaller lots with about 15 muffins per 100 g of each:
Eggs: 210 grams (about 4 large eggs)
Oil, sugar: 345 g
Salt: 2.5 g
Unsalted butter: 260g
Plain yogurt: 55 g
Fresh cream: 140 g
Drinking water: 60g
Instant coffee: 10 g
Cake flour: 485 grams
baking powder: 21 g
Method:
There are two main methods are usually used in the manufacture of biscuits, one thing that we have the cookie method, where we first mix the softened butter and sugar together and add the eggs slowly.
Then there's the sponge method, where we first mix the eggs and sugar like a sponge. This fungus is the method we use today, as I noted, it was slightly better results using this method.
As usual, the first thing you do turn on the oven for this recipe, and can we set the thermostat to 220 ° C (428 ° F). This is a deck oven, and therefore a different type can change the oven temperature.
First the water to boil, then dissolve instant coffee in it, as usual for coffee. Otherwise, if there are some very strong espresso coffee in hand, it can be used instead. Put in fridge to cool.
Sift flour with baking powder and mix well.
Melt the butter slowly, preferably in a water bath of butter should be completely not boil. When completely melted to cool down on the table at room temperature, as it should be used this way cool but not set.
Now whisk the eggs, sugar and salt with electric mixer on top gear until light and fluffy like a sponge. It could be about 70-10 minutes depending on size.
While you wait, the longer the cold coffee and yogurt mixed with cream slowly with spatula.
When egg mixture is ready, reduce the mixer with the first gear and pour melted butter first, then slowly mix good coffee cream. Looks Mix gently until the mixture, mix no more than
Then the mixer bowl and fold in the sifted flour and baking powder to mix gently with spatula or by hand (if you want). Mix until smooth.
Now I have a good trick: If you want better results and more foliage to give a good mix of recreation, 1 hour in refrigerator at least. So, cover the bowl with some plastic wrap and put in refrigerator for 1 hour or longer. The result is quite significant in this way, the muffins in a larger size after baking.
It gives you time to prepare your muffin trays. Where should you use standard size containers are 12 cups on a tray. Of course, if any, you can also use various forms muffin instead.
Fat-trays or spray form and then placed in a paper cup each of them. Prepare a piping bag to fill, or you can use a bucket instead.
After passing hour, you can begin to tackle the muffin cups. Usually we see muffins in cafes around 100g per 150g, sometimes even more, and then they are really mega-muffins. Reasonable size, I would say that between 100 to 130 gg each other, always depending on the forms, because we do not want to overfill and look at the dough-based cups in the oven. A good rule to fill up the form to the edge.
Once you have filled all their cups muffin mix, they are ready to bake.
But before, when you think you can still add some vegetables on top, making it more attractive the muffins. Will be something like a couple of crushed nuts or sesame seeds or chocolate chips, or anything else you think will look good, do the work.
Then it is time to put bins into the hot oven and set temperature 200 ° C (392 ° F).
Bake 25 minutes to 30 minutes, or come to the small knife into the muffins out clean.
If your oven ventilation, keep it closed during the first half of baking and then open it for the second semester.
When the muffins are baked, remove from oven and let cool 5 minutes, as the piles.
Then he took the forms and put them back up over top (not inside), forms, until it is completely cold, it's a way to stop the drought is still on top.
A Because of its size, shape and texture of each muffin public spending, ideal for hungry welcome break when traveling on land or in traffic jams in the city center. But welcome to sip a hot drink in the corner coffee shop, and a day, or even negotiations.
So, we know the muffin is the subject of this article.The selected for today's taste capuccino or coffee, more coffee and cream muffin.Please Below is a list of the following components need The method of preparation and baking Finally!
Quantity should be smaller lots with about 15 muffins per 100 g of each:
Eggs: 210 grams (about 4 large eggs)
Oil, sugar: 345 g
Salt: 2.5 g
Unsalted butter: 260g
Plain yogurt: 55 g
Fresh cream: 140 g
Drinking water: 60g
Instant coffee: 10 g
Cake flour: 485 grams
baking powder: 21 g
Method:
There are two main methods are usually used in the manufacture of biscuits, one thing that we have the cookie method, where we first mix the softened butter and sugar together and add the eggs slowly.
Then there's the sponge method, where we first mix the eggs and sugar like a sponge. This fungus is the method we use today, as I noted, it was slightly better results using this method.
As usual, the first thing you do turn on the oven for this recipe, and can we set the thermostat to 220 ° C (428 ° F). This is a deck oven, and therefore a different type can change the oven temperature.
First the water to boil, then dissolve instant coffee in it, as usual for coffee. Otherwise, if there are some very strong espresso coffee in hand, it can be used instead. Put in fridge to cool.
Sift flour with baking powder and mix well.
Melt the butter slowly, preferably in a water bath of butter should be completely not boil. When completely melted to cool down on the table at room temperature, as it should be used this way cool but not set.
Now whisk the eggs, sugar and salt with electric mixer on top gear until light and fluffy like a sponge. It could be about 70-10 minutes depending on size.
While you wait, the longer the cold coffee and yogurt mixed with cream slowly with spatula.
When egg mixture is ready, reduce the mixer with the first gear and pour melted butter first, then slowly mix good coffee cream. Looks Mix gently until the mixture, mix no more than
Then the mixer bowl and fold in the sifted flour and baking powder to mix gently with spatula or by hand (if you want). Mix until smooth.
Now I have a good trick: If you want better results and more foliage to give a good mix of recreation, 1 hour in refrigerator at least. So, cover the bowl with some plastic wrap and put in refrigerator for 1 hour or longer. The result is quite significant in this way, the muffins in a larger size after baking.
It gives you time to prepare your muffin trays. Where should you use standard size containers are 12 cups on a tray. Of course, if any, you can also use various forms muffin instead.
Fat-trays or spray form and then placed in a paper cup each of them. Prepare a piping bag to fill, or you can use a bucket instead.
After passing hour, you can begin to tackle the muffin cups. Usually we see muffins in cafes around 100g per 150g, sometimes even more, and then they are really mega-muffins. Reasonable size, I would say that between 100 to 130 gg each other, always depending on the forms, because we do not want to overfill and look at the dough-based cups in the oven. A good rule to fill up the form to the edge.
Once you have filled all their cups muffin mix, they are ready to bake.
But before, when you think you can still add some vegetables on top, making it more attractive the muffins. Will be something like a couple of crushed nuts or sesame seeds or chocolate chips, or anything else you think will look good, do the work.
Then it is time to put bins into the hot oven and set temperature 200 ° C (392 ° F).
Bake 25 minutes to 30 minutes, or come to the small knife into the muffins out clean.
If your oven ventilation, keep it closed during the first half of baking and then open it for the second semester.
When the muffins are baked, remove from oven and let cool 5 minutes, as the piles.
Then he took the forms and put them back up over top (not inside), forms, until it is completely cold, it's a way to stop the drought is still on top.
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