First prepare all the necessary ingredients.
Eggs sweat with sugar.
Add 125 ml cream.
Then add flour with a bundle, cocoa, sugar, mix.
At the end, add a vanilla extract.
Bakery stranded with baking paper, lubricated oil. Pour the dough on the baking sheet and scatter. Bake the root at a temperature of 180 degrees for 20-25 minutes. Finished korzh cool, cut in half, wrap in the film and leave in the refrigerator for 1 hour.
Cream with sugar, then add mascarpone and vanilla extract. Take all together before homogeneity.
Remove the cakes from the refrigerator, lubricate one half the cream and cover the second. Wrap in the film and cool for 2 hours.
After 2 hours, cut into slices and serve with your favorite drink. Enjoy your meal!
Average rating: 5.0, total votes: 4
My child loves the kinder-slice very much, but, unfortunately, the prices of this delicacy have grown very much. And what is there, in this slicer, for me - a big mystery. I puzzled and started looking for recipes for making a dairy slice at home. Found a simple recipe and immediately decided to cook. To my surprise, it turned out no worse shop, but even better. High, tasty, juicy and beautiful! The child is delighted, because you can eat several pieces at once. Well, Mom is glad that the child eats a natural product, not chemistry. Try to make a milk slice at home and I am sure your children will appreciate this delicacy.
Cocoa - 2 tbsp. l.;
Basin - 1 tsp.
Vanilla sugar - 1 bag.
Prepare dough products.
Connect the sifted flour, cocoa and baking powder.
Separate yolks from proteins.
White proteins with a mixer in a lush and persistent foam.
Yolks whip with sugar, then add milk and vegetable oil. Everything is good to beat a homogeneous state.
Pour the yolk mass into the flour mixture.
Mix well with a blade or spoon to homogeneity.
Then add proteins to the dough.
Gently mix squirrels with a dough. The dough will not be thick, it can be said, flowing.
Baking shape slightly lubricated with vegetable oil. Pour the dough into the shape and put in the heated oven. Bake the root at 180-200 degrees about 30 minutes to dry toothpicks. I used the form 30x22 cm.
While our cake is preparing, cooking soufflies. Prepare products.
Gelatin pour cold milk and leave for 10-15 minutes for swelling.
When gelatin will swell, put it on fire and heat up to complete dissolution, but do not boil!
In the bowl of the blender, pour the condensed milk, sour cream and gelatin mixture. Add vanilla sugar and sugar.
Beat at high speed mixture to a homogeneous state.
Ready korzh cool and cut into two embers.
We will prepare dairy slices in the form in which we baked the crude. Lay on the bottom of the form one korzh.
Pour over the crust over the crust. From above gently put the second cake and slightly press. Cover the shape of the food film and remove in the fridge for the night.
When the souffle finds it, carefully get the cakes with a souffle of the form (I spent the knife along the edge of the form, and then gently turned the form on the table). Cut into a sharp knife dairy slices of any shape.
These are such blanks of dairy slices from me.
To prepare the glaze, melt chocolate on a water bath.
Gently coat the top of the slices with chocolate and allow the chocolate to harden.
See what a miracle happened! Please your little household members with such yummy. I am sure they will like homemade milk slices much more than purchased ones.
Enjoy your meal!
As a lover of experimenting with various desserts and pastries, I could not ignore the popular Kinder Milk Slice cake. Children are delighted with such a delicacy, and adults will not refuse. Why buy when you can cook it yourself, generously at home and without any flavor enhancers, e-shek, etc.
Soft, chocolate sponge cake and jelly filling with honey aroma.
The shop slice is not covered in chocolate, but I wanted to complement it with dark chocolate.
Here you can see another version of a delicious cake from the "Kinder" series.
To prepare the biscuit, divide the eggs into whites and yolks.
Beat the yolks with sugar until fluffy.
Pour in flour, starch and cocoa.
Stir with a spatula.
Beat the whites until firm peaks.
Add to the chocolate mass.
And mix gently.
Cover a baking sheet (30 * 20) with baking paper, lay out the dough, gently level. Bake at 180 degrees until tender, about 8-10 minutes.
Cut the cooled biscuit in half, trim off uneven edges, if necessary.
This time I used gelatin, which dissolves in hot liquid without additional heating after swelling. Add gelatin to hot milk and stir well to dissolve the crystals, leave to cool.
Add condensed milk to liquid honey, mix.
Add to whipped cream.
Pour gelatin, stir.
The cream may turn out to be watery. Put it in the refrigerator for 5-10 minutes to set.
If you take another gelatin, be sure to add completely cooled, otherwise the cream will become liquid.
Put the whole cream on one part of the biscuit, smooth out.
Cover with another biscuit, press down a little with your hand. Refrigerate for 20 minutes.
Cut into strips (4 pieces), top with melted chocolate.
And you can serve, or put in the refrigerator and wait for the chocolate to harden.
Cake a la "Kinder Milk Slice" is ready. Enjoy your meal.
Step-by-step recipe with a photo.
Many have seen the Kinder Milk Slice children's chocolate cake in TV commercials. You don't have to buy it in the store. Bake your own version - it is no worse, on the contrary, the homemade delicacy will win the hearts of both children and adults with a sweet tooth. And most importantly: you will get not one milk slice, not two slices, but a lot!
What you need: mixer; parchment for baking.
"Kinder Milk Slice"
PREPARATION OF THE TEST:
one. Beat eggs, salt with a mixer for 1 minute, then add sugar and beat for 4-5 minutes until fluffy. Pour in butter, kefir and honey, beat again.
2. Mix separately flour, cocoa powder, starch, vanillin, soda. Pour dry ingredients into the mass in three steps, mix gently with a spatula.
3. Cover the baking sheet (standard from the oven, I have 33 × 33 cm) with parchment, pour out the dough and smooth with a spatula.
four. Bake in an oven preheated to 180 ° C for about 8-9 minutes. Cool down.
PREPARING THE FILLING:
five. Whip cold cream until soft peaks, pour in condensed milk (it should be cold), honey, beat again until stable.
6. Trim the edges from the cake, cut the cake in two, grease with cream, put in the refrigerator for 3 hours (you can overnight).
7. Cut into portioned cakes. Milk slices are ready, bon appetit!
Ingredients : DOUGH : Chicken egg - 3 pcs.; Sugar - 100 g; Vegetable oil - 50 g; Kefir - 100 g; Flour - 110 g; Starch - 40 g; Cocoa powder - 25 g; Honey - 2 tsp; Soda - 0.3 tsp; Vanillin - to taste; Salt - 1 pinch; FILLING : Cream - 250 g; Condensed milk - 80 g; Honey - 1 tsp
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How to make a kinder milk slice? Measure out the ingredients you need to make a chocolate sponge cake. Food should be at room temperature. If the honey is thickened, slightly heat it in a water bath.
Divide the eggs carefully into whites and yolks.
Combine the yolks with half the norm of sugar, honey, water and vanilla sugar. Beat the yolks on the mixer at maximum speed for 5-6 minutes.
You should get a light, dense mass.
Rinse and dry the mixer beaters thoroughly. Begin whipping the whites on low turns until the protein foam thickens slightly. Continue whisking, adding the remaining sugar in small portions. Increase mixer speed gradually to maximum. Whisk the egg whites until firm, firm peaks. If the protein mass is motionless when turning the mold, it means that the whites are whipped correctly.
Combine flour with cocoa and sift to enrich the flour with oxygen. This will make the dough more fluffy and increase its ability to rise.
Combine the whipped yolks with half of the protein foam. Stir with a spatula in a gentle, top-down motion.
Add half of the flour sifted with cocoa and baking powder. Mix gently as well.
Add the remaining proteins, stir.
Add the rest of the flour and cocoa mixture. Stir the mixture gently until smooth, trying to maintain the airy structure of the biscuit dough.
Cover the baking sheet with parchment (if the quality of the parchment requires it, grease it with vegetable oil). You can use a Teflon mat. Lay out the biscuit dough, smooth out gently. The amount of dough per recipe is calculated on a standard baking sheet (30x40 cm).
Bake the biscuit in an oven preheated to 180C for 10-12 minutes. Do not open the oven during baking so that the biscuit does not settle. Times and temperatures are approximate, as ovens work differently, be guided by your technique.
Remove the finished biscuit from the oven and cool. Trim the cooled biscuit layer from the edges and cut into 2 equal parts.
Make a soufflé. Pour 60 ml out of the total amount of cream. The rest of the cream must be well cooled so that it whips better.
Pour gelatin with boiled water at room temperature, stir. Leave the gelatin on for 10-15 minutes to swell.
Heat 60 ml of cream until hot, no need to bring to a boil. In hot cream, add the gelatinous mass, mix well so that the gelatin is completely dissolved.
Add condensed milk, stir until smooth.
How to whip cream correctly? It is important that the cream is fat, at least 33%. The utensils for whipping and the cream itself should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do you know if you have enough whipped cream? The creamy mass must retain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into butter.
Add the milk-gelatin mixture to the cream gradually, continuing to whisk.
It turns out a delicate, homogeneous mass.
Spread the filling evenly on one part of the biscuit base. Do not delay with this process, as the soufflé begins to thicken perceptibly. I put the whole soufflé on a biscuit (the filling is about 2 cm thick, each biscuit cake is 1 cm thick)
Cover the filling with a second layer of biscuit on top.
Wrap the dessert in plastic wrap and refrigerate for 2-3 hours until it hardens.
Cut the chilled biscuit into cakes. Kinder milk slice is ready.
Enjoy your meal!
Kinder Milk Slice - a recipe at home with a photo:
Carefully divide four medium-sized chicken eggs at room temperature into whites and yolks.
First, beat the proteins with a mixer at low speed until a soft foam is obtained, and then, adding 35 g of sugar to them in portions (we take from the total norm), beat them to a shiny and dense foam, having previously increased the speed of the mixer. We put the proteins aside for a while.
In another container, combine the yolks with the remaining sugar, honey (if you have it sugared, then gently warm it to a liquid state in the microwave), vanilla sugar and water (we take water at room temperature). Beat the resulting mixture of ingredients at the maximum speed of the mixer for 5-6 minutes.
In several steps, making gentle movements with a spatula from top to bottom, mix the previously beaten whites into the yolk mixture.
At the very end, add sifted cocoa and flour. And also mix dry ingredients very carefully. We do all movements quickly enough, but as gently as possible so as not to sediment the dough.
Pour the dough onto a baking sheet previously covered with parchment and level it with an even layer over the entire surface. By the way, it is important to use high-quality parchment, since the biscuit for the Milk Slice turns out to be very delicate and soft and if it sticks to bad paper, it will be difficult to separate it from it without damage.
We send the baking sheet with the dough to the oven already warmed up to 180-190 C and bake the chocolate biscuit for about 10 minutes (we check the readiness either by pressing or with a toothpick). Let it cool down.
In the meantime, let's get down to making soufflé. Soak instant gelatin in water for 5-10 minutes.
Pour 60 g of heavy cream (take from the total amount) into a microwave container or into a small saucepan and heat them in the microwave or on the stove until hot (you do not need to boil the cream). Put the swollen gelatin in hot cream and, stirring, let it completely dissolve (if suddenly the cream was not warmed up well enough and the gelatin did not dissolve completely, then gently warm the resulting mixture, but do not boil!).
Pour condensed milk into a solution of cream with gelatin and mix until smooth.
In a separate bowl, beat the remaining heavy cream with vanilla sugar until fluffy.
Advice from Cook-s.ru: for the cream to whisk easily, it must be very cold!
We transfer the mixer to a low speed and in several steps we mix the gelatin mixture into the cream. The output should be a very light, delicate and delicious creamy mousse. We send the finished mousse to the refrigerator for 10 minutes so that it begins to set.
Separate the cooled biscuit from the paper, trim the edges and divide it into two halves. If desired, so that the Milk slice is moist enough, the biscuit can be lightly soaked in regular sugar syrup before assembling.
Let's form the cakes. On one half of the biscuit, apply the prepared mousse with an even and generous layer, as in the photo.
Cover the surface of the mousse with the second half of the biscuit, press it carefully. Cover the formed "Milk Slice" with paper or foil, if desired, install a small load (for example, a wooden board) and send it to the refrigerator for a couple of hours.
As soon as the mousse is finally set, we take out the dessert from the refrigerator, additionally trim the edges and divide it into small portioned cakes.
That's all! Delicious and tender kinder The milk slice is ready at home!
Author: Elena Volosevich
Recently, my daughter has taken a great interest in a popular store sweet called "Kinder Milk Slice". And all would be fine, but, looking at the expiration date and composition of the product, I was horrified. Well, a dairy product cannot be stored for that long! So I decided to cook this delicacy myself. As it turned out, everything is very simple. The chocolate layer is a biscuit, and the white strip in the middle consists of a soufflé, which I easily made by mixing whipped cream with condensed milk and gelatin. It turned out to be just a great dessert. My daughter appreciated. Next time I will make a portion twice as large, and you bookmark a kinder milk slice - a recipe at home - maybe your children were carried away?)
On a note : Instead of cream, you can use thick sour cream.
- egg 2 pcs.
- flour 1 tbsp. l.
- sugar 2 tbsp. l.
- corn starch 1 tbsp. l.
- cocoa powder 1 tbsp. l.
- cream 33% 150 ml
- condensed milk 150 ml
- gelatin 1 tsp
How to make kinder milk slice
- I prepare the necessary products.
- For a chocolate biscuit, I break eggs into a bowl, add sugar.
- Beat everything with a mixer until the mass increases by 3-4 times. From the corollas, there should be slow swimming tracks.
- Sift flour, starch and cocoa.
- I mix with a spoon gently and carefully. The dough should retain as much air as possible.
- I line the bottom of a square shape measuring 24x24 cm with baking paper and grease it with butter. Pour and distribute the chocolate mixture evenly.
- I bake in the oven at 180 degrees for 10 minutes until a dry match.
- I remove the paper and leave the chocolate sponge cake to "rest" for 3-4 hours, if this is not possible, you can proceed to the next steps immediately after the cake has cooled.
- Then I cut out two rectangles to fit the shape in which I will cook.
- Pour gelatin in 30 ml of cream and leave for 20 minutes to swell.
- Then I heat it in a water bath until the crystals dissolve and filter it through a sieve into a bowl with condensed milk. Stir quickly until the gelatin begins to solidify in cold condensed milk.
- Beat the remaining cream with a mixer until a soft fluffy mass. I spread half of it into the gelatin mixture.
- Stir gently, then add the rest of the whipped cream.
- I put a biscuit cake on the bottom of a rectangular shape measuring 10x24 cm. I pour out the creamy mass.
- Cover with a second cake on top.
- I put it in the refrigerator for 3-4 hours to freeze the soufflé. Then I carefully separate the dessert from the walls of the mold, take it out on a plate and cut it into portions.
Good day, Picabu.
ImbibeNerd is with you again with the continuation of the series of long posts about the home bar.
In today's post we will talk about a simple but very curious method of making cocktails, namely cleaning / clarifying cocktails with milk. The family of cocktails prepared in this way is called clarified milk punch (clarified milk punch).
Specifically in this post, Black Tea Port Milk Punch will be prepared. Recipe author Dan Souza (editor of America's Test Kitchen TV show).
The method consists in mixing a cocktail with the addition of citrus juice (or other acidic part) and milk. The milk, when added, is partially curtailed, after which the punch is filtered, removing lumps and flakes. Filtration removes most of the color of the drink, smoothes its texture, purifying it, which avoids spoiling the cocktail for months or even years when stored in a cold place. So after the death of Charles Dickens, bottles of milk punch were found in his wine cellar in a usable condition.
The highly simplified chemistry of the process lies in the fact that when curdling milk, casein protein is formed, which "binds" the tannin and phenolic components of the cocktail, after the removal of which the taste of the resulting drink is significantly smoothed.
The method is not new, it has been used at least since the 17th and 18th centuries, and even the recipe for milk punch from a letter of 1763 authored by a certain Bedjamin Franklin has been preserved:
"Take 6 quart * brandy and finely chopped zest from 44 lemons;
Brandy should be infused with the zest for 24 hours, then filtered.
Add to the resulting brandy:
* 4 quarts of water;
* 4 large finely grated nutmegs;
* 2 quarts lemon juice;
* 2 lbs ** sugar
Once the sugar has dissolved, boil 3 quarts of milk and combine with the remaining ingredients. Let the liquid sit for a couple of hours and pass it through the jam burlap several times until the punch is clear. Bottle the resulting punch. "
* 1 American quart = 0.946353L
** 1 lb = ~ 0.45kg
In Franklin's time, a similar method was used to improve the quality of sufficient "hard" alcohol. To our compatriots, cleaning with milk, I think, is also known primarily for its use for cleaning moonshine.
Well, now let's go directly to the main recipe:
Black Tea Port Milk Punch
We need the following things:
* 2 containers with a volume of about a liter
* Gauze / bandage / cloth
* Coffee filters
* The spoon
* Bottle for storing the resulting punch (will come out a little more than 0.7L)
* 235ml (1 cup) - Milk of medium or high fat content
* 470ml (2 cups) - Brewed black tea (it is better to brew more patiently)
* 150ml (⅔ cup) - Rum. I used a mixture of dark and light rum in proportions of 1 to 1. The original recipe contains Batavia Arrak, an Indonesian rum (unfortunately I have not seen it on sale in the CIS yet)
* 150ml (⅔ cup) - Port wine. Theoretically, you can also use any three axes, but it's better to take some young Ruby Portwine.
* 85g (⅓ cups) - Sugar.
* 75ml (⅓ cups) - Lemon juice
Add 85 g of sugar to the boiled tea and let it cool a little.
We mix all the ingredients in one of the tanks other than milk (tea with sugar, rum, port, lemon juice).
We get in principle the ready-made cocktail. For the sake of interest, you can try it or postpone one or two portions (~ 80-160ml) to compare with the result of purified milk.
In the second container pour one cup of milk:
Shock Content Squeamish please move away from screens
We gradually pour a cocktail into a cup with milk, periodically stirring.
We give mixtures of milk and the punch stand for 30 minutes.
By time, different sources give different recommendations, from 30 minutes to one night.
I defended 30 minutes and the result is quite satisfied, but most likely to defend during the night, it will be easier to filter it.
We distilcate the stunned mixture through several layers of gauze.
If the march you have enough thin, then it is worth it to do several times to filter the bulk of the rolled milk:
Already practically transparent punch run once again through a coffee filter, removing the last smallest particles of a rolled milk.
a) should not save on filters, in terms of what is better to consistently use 2 or three filters than to drive everything through one (because there is a risk that the filter is broken)
b) It is not necessary to hurry a lot of events shaking / pressing the filter, again - if it breaks the process of distillation through coffee filters, most likely have to begin again.
The resulting Punch is transferred to the bottle and remove into the refrigerator.
If Punch from the refrigerator, then it is possible to file it in principle without additional actions just ran into a glass with ice or without it.
In my case, I decided to immediately try the resulting product and moved it slightly in the lid from the ice shaker (Styre):
It turns out a very light and pete cocktail, with thumbnail notes, tea and slightly to a lesser degree of Roma. Unlike the crude cocktail, the taste is much more "smoothed" (in the crude it seemed to me that Portwine scores everything else).
The texture is unexpectedly dense / pulling (who tried beer with lactose, then I can say that sensations are similar).
Unfortunately, the photo is transmitted pretty badly (I do not have a skill / possibilities to build more adequate lighting), in reality a cocktail has a color similar to rose wine or champagne rose (pinkish-orange, but still all the same to pink as on the very first photo of the post).
Skol! To all read, I hope someone recipe will come in handy, especially given the approaching New Year. In my opinion, we in my opinion are undeservedly minor, although they are a pretty tasty and relatively simple drink that can be prepared in advance in the portions to the company.
P.S. This post is extremely extraordinary, because The next will turn out most likely only by the middle / end of November. So posts about the ingredients (at least about the self-made bitter and tonic) will continue, but a little later.