http___margodrobi.com_bs_2021_05_10_veganske-karamel-cokoladice__1.xml
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 4.1 4.2 4.3 4.4 5.1 6.1 7.1 7.2 7.3 8.1 8.2 9.1 9.2 10.1 10.2 10.3 10.4 11.1 11.2 11.3 12.1 12.2 12.3 12.4 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 28.1 29.1 30.1 31.1 31.2 31.3 32.1 32.2 32.3 32.4 33.1 34.1 34.2 34.3 34.4 35.1 35.2 35.3 35.4 36.1 36.2 36.3 36.4 37.1 37.2 38.1 39.1 40.1 41.1 41.2 42.1 43.1 43.2 43.3 43.4
Vegan blackberry tart Vegan blackberry tart is probably one of the simplest and prettiest tarts I ever made. I think I already mentioned how I wanted to make a dessert with the most fruits in season this year. So I am sticking to it. A few months ago I found a recipe book in a coffee shop. Since I had nothing better to do I started checking out these recipes. I liked the picture of a blackberry tart that looked exactly like this, but I didn’t really like the recipe. So I decided to make my own blackberry tart that looks like that, but is also vegan and yummier. And this is the result. I have to say that this is probably the best tart crust I ever made. I chose not to add agar agar, so the filling is softer than the one in my previous tarts. If you have a problem with that, feel free to add some. And don’t forget to read the next section for some extra tips and tricks. A piece of advice This is not like my other tart recipes, in the sense that it needs fewer ingredients and that the crust needs to be baked. I think that this time I finally made a perfect tart crust. Since I also wanted to make it as cheap as possible, I decided to leave out a few ingredients from the cream, including agar agar. That resulted in a cream that is softer than the ones I am used to, but I didn’t mind it. However, if you can’t wait for this cream to set, I suggest you add ½ tsp of agar agar (mixed with some water) to the cream before it boils. When you’re in the process of shaping your crust, make sure that you poke a few holes in the bottom of the crust with a fork. If you don’t the crust might rise and break while it’s in the oven. Do not try to take the crust out of the baking dish before it is completely cold. You will only break it. When the time comes for the entire tart to be taken out, use a fork for a little bit of help. Try to push it out from the edges. When it comes to the filling, make sure that the chocolate you’re using has cocoa butter on the ingredient list. Vegan butter is basically vegan margarine (if you are wondering). And feel free to use a different vegan whipped cream if you want (except for aquafaba). Leave the vegan blackberry tarts in the fridge to set, or if you can’t wait for that long, pop them in the freezer for about an hour. Let them defrost in the fridge before handling them. These measurements are enough for two small (mini) tarts. If you need more than that, make sure to adjust the measurements accordingly. Vegan blackberry tart Ingredients - For the crust: 40 g of peanut butter 60 g of sugar 30 ml of water 20 ml of oil 40 g of ground almonds 80 g of all-purpose flour 20 g of cocoa powder 2 pinches of baking soda - For the filling: 100 g of coconut cream (or other thick vegan whipped cream) 60 g of blackberry jam 75 g of dark chocolate 1 tbsp of vegan butter 300 g of fresh blackberries for decoration Directions - In a deep bowl put 40 g of peanut butter, sugar, water, oil and ground almonds and mix everything. Then add the flour, baking soda and the cocoa powder. Stir until it is combined and then knead with your hands until you get a brown dough. - Divide it into 2 equal parts. Take 2 small tart baking dishes and spray them with some non-stick spray. Take one piece of the dough and use your fingers to press it into the bottom and sides of the baking dish. You should end up with a thin and even crust. - Take a fork and poke a few holes in the bottom of the crust. - Heat the oven to 180 degrees Celsius (356 F). Place the baking dishes in the oven and bake the crusts for 10 minutes. Remove them from the oven and let them cool down completely. Do not try to take the crusts out of the dishes before that. - Make the cream. Put the coconut cream and blackberry jam in a small saucepan and bring them to boil over medium heat. When the mixture starts to boil, remove it from the heat and add vegan butter and dark chocolate to the saucepan. Gently mix and let them melt. - After everything is melted and well combined, pour the mixture into 2 of the tart crusts. Leave the vegan blackberry tarts in the fridge to set, or if you can’t wait for that long, pop them in the freezer for about an hour. Gently remove the tarts from the baking dishes (you can use a fork to do this). If they were in the freezer let them defrost in the fridge. - Wash the fresh blackberries. When the filling sets, put them on top of your vegan blackberry tarts and serve. If you liked this recipe, make sure you check out my other recipes like: – vegan matcha pistachio chocolate – vegan chocolate raspberry tarts Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan blackberry tart. 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.