http___margodrobi.com_bs_2021_05_10_veganske-karamel-cokoladice__1.xml
1.1 2.1 2.2 2.3 3.1 4.1 5.1 5.2 6.1 6.2 6.3 6.4 7.1 7.2 7.3 8.1 8.2 8.3 8.4 9.1 9.2 9.3 9.4 9.5 9.6 9.7 10.1 10.2 10.3 10.4 10.5 10.6 11.1 11.2 11.3 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 20.2 21.1 21.2 22.1 22.2 22.3 23.1 23.2 23.3 24.1 24.2 24.3 25.1 25.2 25.3 26.1 27.1 27.2 28.1 29.1 29.2 29.3 29.4
Vegan jam cookies While I think about what savory dish I should cook next, I am giving you this – vegan jam cookies. They are very easy to make, require only a few ingredients, and they have this perfect blend of raspberry jam and peanut butter. So delicious. If I have piqued your interest with this and you decide to make them, please make sure you read the next section. A piece of advice I am going to use this section mainly to write about the maybe hardest part of any praline/chocolate bar recipe – chocolate tempering. But there is also another thing I want to mention. And that is, make sure that you pick a jam that is a bit thicker for this recipe. And keep the jam in the fridge until you need to use it. This might save you some nerves. I really got used to tempering chocolate, and I don’t even need a thermometer anymore, but if you are a beginner, make sure you follow the instructions carefully. If you want your chocolate to be shiny, stay edible for a long time and have a nice snap when you bite into it, you need to temper your chocolate. There are several ways of doing this, but since I do not own a tempering machine, microwave or this special cocoa butter for tempering, I have to use the seeding method. So that is what I am going to write about. First of all, make sure you are using REAL chocolate. That means it must contain cocoa butter, so read the label. You can NOT temper chocolate with no cocoa butter. You will also need a candy thermometer. Chop or grate your chocolate so it will melt quickly and easily. Set one third of chocolate aside, and put the rest of it into a plastic bowl. Bring a pot of water to boil, remove it from the stove and put the plastic bowl with the chocolate in it. The plastic bowl should not touch the water. Be careful not to get any water mixed with your chocolate. This is important. Mix the chocolate, and when chocolate has melted and reached the temperature of 46 degrees Celsius (115 F), remove it from the double boiler and gradually add the remaining one third of chocolate while mixing all the time, until it melts. Keep mixing your chocolate constantly, and when the temperature drops to 35 degrees C (95 F), add some more grated chocolate to the mix (the last of it) to cool it down a bit more. When the chocolate temperature drops down to 26 degrees C (79 F), do a little test. Smear 1 teaspoon of the chocolate on a piece of parchment paper and put it in the fridge for 5 minutes. If after 5 minutes the chocolate has hardened, is shiny and has a nice snap – it is tempered. Return your chocolate bowl to the double boiler and heat it back up to 29 degrees Celsius (85 F), so it will be easier to work with. Do not heat it too much, you might ruin all the cocoa butter crystals by doing that. And that is it, you are ready to spread the chocolate over your cookies! These measurements are enough for 6 vegan jam cookies. I decided to leave mine on room temperature before eating, since the snap of cold chocolate kinda exploded the jam over my hands. Vegan jam cookiesCourse: Sweet Ingredients 100 g of peanut butter 40 ml of coconut syrup (or date syrup, or agave) 24 g of ground almonds 6 heaping tsp of raspberry jam 250 g of vegan dark chocolate Directions - In a small bowl mix together the peanut butter, ground almonds and coconut syrup (or one of the alternatives). Mix them with a spoon until you get a thick dough that comes off the bowl easily. - Divide this dough in 6 equal pieces and press them down with your fingers into silicone muffin molds to form a crust. Put the silicone molds in the freezer and keep them there for about 1 hour. - Meanwhile, temper your chocolate. I chopped it into small pieces and used a seeding method, which I have described in a „piece of advice“ part of this post. If you own a microwave, tempering can be done much faster with it, so you can look for instructions on how to do that right – here. - When your chocolate is tempered, take out the muffin molds from the freezer. Pop out the frozen cookie crusts and place them on a working surface (a sheet of parchment paper). Take a dry spoon and coat the bottom and the sides of the cookie crust with tempered chocolate. - It should become solid in just a few minutes. Then flip one over and place a heaping teaspoon of raspberry jam in the middle of the cookie crust (side that is not covered with chocolate). Then spread a thin coat of tempered chocolate on top of the jam in order to close it off. - Repeat this until you are done with all 6 cookies. Put them in the fridge, in 5 minutes the chocolate will be solid. You can keep the vegan jam cookies either in the fridge or on room temperature. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan jam cookies. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.
1.1 2.1 2.2 2.3 2.4 3.1 3.2 3.3 3.4 3.5 4.1 5.1 5.2 5.3 6.1 6.2 6.3 6.4 7.1 7.2 7.3 7.4 7.5 7.6 7.7 8.1 8.2 8.3 8.4 8.5 8.6 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 27.2 28.1 28.2 28.3 29.1 29.2 29.3 29.4 30.1 30.2 30.3 31.1 31.2 31.3 32.1 32.2 32.3 33.1 34.1 35.1 35.2 36.1 37.1 37.2 37.3 37.4
Veganske karamel čokoladice Ove veganske karamel čokoladice zaista su posebne. Neću tvrditi da sam ja izumila ovaj recept. Postoji mnoštvo sličnih recepata na raznim blogovima i nisam mogla odoliti, jednostavno sam morala napraviti svoju verziju. I ispale su odlično. Karamel čokoladice su veganske, jako ukusne, jednostavne za napraviti i pomalo me potsjećaju na Twix. Samo karamela nije toliko gusta i ljepljiva, a keksići su puno bolji. Ostavila sam upute za temperiranje u nastavku (ako vam treba). Budući da sam gomilu puta temperirala čokoladu, naučila sam da to radim bez termometra. Ali ako ste početnik, savjetujem vam da se poslužite uputama koje sam ostavila u nastavku ili da pronađete metodu koja vam odgovara. Nekoliko savjeta Koristit ću ovaj dio uglavnom za pisanje o najtežem dijelu bilo kojeg recepta za praline / čokoladice koji postoji – temperiranju čokolade. Ako želite da vaše bombone budu sjajne, dugo ostanu jestive i lijepo puknu kad ih zagrizete, morate temperirati čokoladu. Postoji nekoliko načina za to, ali s obzirom na to da nisam vlasnik mašine za temperiranje, mikrotalasne pećnice ili specijalnog kakao maslaca za temperiranje, moram koristiti metodu sijanja. Prije svega, pobrinite se da koristite PRAVU čokoladu. To znači da mora sadržavati kakao puter, pa pročitajte deklaraciju. Čokoladu NE možete temperirati bez kakao maslaca. Trebat će vam i termometar za slatkiše. Nasjeckajte ili narendajte svoju čokoladu, tako će se brzo i lako otopiti. Trećinu čokolade ostavite po strani, a ostatak stavite u plastičnu posudu. Stavite lonac vode da provri, sklonite ga sa štednjaka i u njega stavite plastičnu posudu s čokoladom. Plastična posuda ne smije dodirivati vodu. Pazite da vam se voda ne pomiješa s čokoladom. To je važno. Promiješajte čokoladu i kad se čokolada otopi i dostigne temperaturu od 46 stepeni Celzijusa, izvadite zdjelu iz posude sa vodom i postepeno dodajte preostalu trećinu čokolade uz stalno miješanje, dok se ne otopi. Stalno miješajte čokoladu, a kad temperatura padne na 35 stepeni C, dodajte još malo naribane čokolade u smjesu (sve što je ostalo) da se još malo ohladi. Kada temperatura čokolade padne na 26 stepeni C, napravite mali test. Premažite 1 kašičicu čokolade na komadu papira za pečenje i stavite to u frižider na 5 minuta. Ako se nakon 5 minuta čokolada stvrdne, ima lijep sjaj i lijepo pukne – temperirana je. Vratite posudu sa čokoladom u posudu s vodom i ponovo je zagrijte do 29 stepeni Celzijusa, tako će biti lakše raditi s njom. Nemojte je previše zagrijavati, time biste mogli uništiti sve kristale kakao maslaca koje ste napravili. I to je to, spremni ste uroniti svoje štanglice u čokoladu! Sastojci Za karamelu: 100 g putera od indijskog oraha 60 ml kokosovog sirupa malo ekstrakta vanilije 2 prstohvata soli Za keks: 40 g putera od indijskog oraha 60 g šećera 30 ml vode 20 ml ulja 40 g mljevenih badema 80 g univerzalnog brašna 20 g kakao praha 2 prstohvata sode bikarbone 100 g tamne čokolade Upute U malu posudu stavite sve sastojke za karamelu. Miješajte ih dok ne dobijete jako gustu pastu, a zatim je ostavite u frižider. U duboku posudu stavite 40 g putera od indijskog oraha, šećer, vodu, ulje i mljevene bademe i sve promiješajte. Zatim dodajte brašno, sodu bikarbonu i kakao u prahu. Miješajte dok se sve ne sjedini, a zatim mijesite rukama dok ne dobijete smeđe tijesto. Razvaljajte ga ili rukama oblikujte u pravougaonik. Nožem izrežite željeni broj traka kolačića (napravila sam 10 keksića s ovim mjerama). Prstima zaoblite oštre ivice. Obložite posudu za pečenje papirom za pečenje, stavite pločice u posudu za pečenje i pecite ih u rerni na 180 stepeni Celzijusa 10 minuta. Izvadite ih iz rerne i pustite da se potpuno ohlade. U međuvremenu temperirajte svoju čokoladu. Uključila sam upute za temperiranje u ovaj post u dio “Nekoliko savjeta”. Kad završite, karamel pastu izvadite iz frižidera. Podijelite karamelu na željeni broj dijelova (10 ako ste napravili 10 keksića) i oblikujte ih prstima na vrhu svakog keksića. Umočite svaku štanglicu u temperiranu čokoladu ili kašikom (ili prstima) namažite čokoladu. Stavite svaku vegansku karamel čokoladicu na komad papira za pečenje i ostavite ih u frižider. Potrebno je oko 5 minuta da se čokolada stvrdne. Izvadite ih iz frižidera i poslužite odmah, ili ako želite ostavite ih za kasnije. Ako vam se svidio ovaj recept, pročitajte i moje druge recepte poput: – veganska matcha pistacija čokolada Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih veganskih karamel čokoladica. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.