PUFF PASTRY AND CHOCOLATE RECETAS

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PUERTO RICAN ALCAPURRIAS - FRITTERS RECIPE - TABLESPOON.C…



Puerto Rican Alcapurrias - Fritters Recipe - Tablespoon.c… image

Proporcionado por TABLESPOON.COM

Tiempo Total 45 minutes

Tiempo de Preparación 30 minutes

Rendimiento 15

Número de Ingredientes 9

4 lbs yautía root, also known as malanga or cocoyam
3 green plantains
1 package seasoning with achiote (annatto), to taste
1 tablespoon salt
Enough oil to fry 15 stuffed alcapurrias
1lb ground beef
2 tablespoons sofrito
1 teaspoon salt
1/2 bell pepper, diced

Paso a Paso:

  • In a medium-sized skillet, add the sofrito, salt, bell pepper and sauté for a few minutes. Then add the ground beef and stir to evenly break-up the meat. Let cook until the beef is no longer pink and remove from heat. Set aside and let cool.
  • Next peel the plantains and the yautía. Use a food processor to grate these ingredients, then mix until a smooth dough forms. Last, add in the seasoning and salt to the dough.
  • Over a piece of aluminum foil or parchment paper paper, add a toque of oil to grease the surface. Then place a large spoonful of dough onto the foil or paper. Make a well, or small hole in the center and fill with a little stewed meat. Carefully mold the dough to close the hole–if necessary, you can use more dough for covering.
  • To cook the finished alcapurrias, pre-heat the oil for frying. Carefully place the molded alcapurrias into the oil and fry for seven minutes on each side, or until golden brown. When ready, set over a paper towel to remove any excess oil.

Información Nutricional : ServingSize 1 Serving

THE 50 BEST CAKE RECIPES IN THE WORLD - I AM ... - I AM BAKER



The 50 Best Cake Recipes in the World - i am ... - i am baker image

Perfectly moist and delicious, every time!

Proporcionado por Amanda Rettke

Categorías     Dessert

Tiempo Total 55 minutes

Tiempo de Preparación 15 minutes

Hora de Cocinar 40 minutes

Rendimiento 12

Número de Ingredientes 11

1 3/4 cup (210g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (90g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. kosher salt
1 cup (240g) buttermilk, (room temperature)
2 extra-large eggs, (at room temperature)
2 tsp. McCormick pure vanilla extract
1/2 cup (112g) vegetable oil
2 tsp. baking soda
1 cup (237g) freshly brewed coffee

Paso a Paso:

  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  • Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  • Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

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  • To cook the finished alcapurrias, pre-heat the oil for frying. Carefully place the molded alcapurrias into the oil and fry for seven minutes on each side, or until golden brown. When ready, set over a paper towel to remove any excess oil.
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