Breakfast cereal chocolate ball cake recipe: essential products, step-by-step preparation and culinary recommendations
You can quickly make a cake with chocolate balls one, two, three times. You need to have quick breakfasts on hand. In variations, it can be corn flakes. The dessert is airy and crispy. If you follow the recipe, the cake with chocolate balls turns out to be not only tasty, but also original. It can be decorated with high quality and served to the festive table. In this case, the hostess will not have to spend several hours near the stove.
If children are no longer happy to meet cereal breakfasts, then the dessert will definitely be to their taste. A crispy cake is made in a hurry, so it can be made in the morning Also, dessert is served with tea for an afternoon snack or dinner for the whole family.
There are some simple rules that will help you make a delicious cake without baking.
Desserts made from cookies, cake without baked chocolate balls is easy to prepare. Their beauty is that you don't have to make a lot of effort and expense to get a delicious culinary masterpiece.
You can take any nuts for dessert! Peanuts, walnuts, almonds, or several types at once are perfect. Choose quality butter. Better than 82.5 percent fat, which hardens well and sets from the cold. And I will tell you how to make a crispy cake without baking in a step-by-step recipe.
It seems to me that the most useful and delicious jam is made without boiling. This jam is perfectly stored in the refrigerator. It is very tasty to spread on bread or simply serve with tea in a vase.
How to dry plums? A unique prune in the kitchen will always come in handy. Sun-dried plums contain many vitamins, various microelements, and antioxidants. The nutrients contained in the composition prevent the growth of bacteria that cause tooth decay. Such a healthy fruit must be prepared for the winter.
For plums to dry properly and well, select only the ripe fruits that are falling from the tree or are about to fall. Not all varieties are successful for drying; Vengerka and plums with a high content of sucrose and pectin are the most suitable. An important condition for obtaining good prunes is the presence of dense pulp, good bone removal when pressed, the content of pectin and sugar in high quantities.
Healthy plums are selected, bones are removed, then fruits must be blanched for 1-2 minutes in boiling water, then dipped in cold water and taken out, letting dry a little, remove excess liquid with napkins. To make prunes shiny and dark, plums are soaked in honey syrup (for one part of honey, two parts of boiling water are taken) for 3-5 minutes.
Drying can be done outdoors, in the sun, or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in one layer, turning occasionally. The time spent in the sunlight is 4-5 days, at night you need to bring it indoors so that the fruit does not get damp. After the dew dries up, they are again exposed to the street. After the specified time, the prunes must be removed in the shade for drying for several days (usually 3-4).
When the prune is ready, no liquid should be released when pressed, it should be elastic, not crumble in your hands. It is customary to add ready-made dried fruits to meat dishes, use for baking, preparing various desserts or spicing salads.
Plum preparation is excellently obtained from sweet fruits. For example, the taste of a ready-made thorn product is characterized by astringency and sweetness, and from elongated fruits, fruit puree is distinguished by a sweet and sour taste. Plum skins contain a pigment that gives color. The more intense the color, the brighter the dish turns out.
Thanks to the sugar layer, which clogs the workpiece, as well as oxygen, mashed plums with sugar can be stored for 12 months or more.
1. First, peel and cut the potatoes into 4 pieces. Fill it with water and set it to boil. As soon as the water boils, add salt and reduce heat. After 20 minutes, check that the potatoes are done with a fork - if they pierce easily, the potatoes are ready.
2. Drain the water completely from the potatoes. We do not need the broth. We pass the potatoes while they are hot, through a meat grinder.
3. We are waiting for the potato mass to cool down. Then we tamp it in a bowl. Now comes the fun part. To measure potato starch, we will focus not only on spoons, but also on volume. We divide the mass of potatoes visually into 4 parts. We remove 1/4 part. It turns out a notch.
4. We pour our flour into it. Fill the rest of the volume with starch flush with the potatoes.
5. Beat the egg in a separate bowl.
6. Add the potato mass to the egg and knead the dough. As it is written in the tips, we knead his example for 5-7 minutes. When the dough does not stick to your hands, you can stop.
7. Divide the dough into 4 parts. We roll one part into a sausage 3-4 centimeters in diameter. We cut into washers. In each puck, make a depression with your finger or a stick so that the sauce gets there.
8. Dip the dumplings in boiling salted water. As soon as they come up, cook for 1 minute. Then we take out with a slotted spoon.
9. Serve immediately. These dumplings can be frozen and then fried.
See also video recipes:
1) Polish Potato Dumplings
2) Belarusian-style potato dumplings. Tasty and simple
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These delicious fresh cabbage patties with semolina and egg are very easy to make. The recipe contains a minimal and affordable set of products.
The cutlets are quite tasty and satisfying. From this amount of products, 17 small cutlets were obtained. The most laborious moment is to squeeze out the cabbage well, because if this is not done, then the cutlets will simply disintegrate due to excess liquid.
How these cabbage cutlets are made
When serving, sprinkle with finely grated Parmesan cheese.
First of all, I thin shredded cabbage and then send it to boiling and slightly salted water. I cook over low heat for 5 to 15 minutes, depending on the type of cabbage and my preferred softness.
When ready, put it in a colander and let it cool completely.
I cut the onion into small cubes. I fry in a frying pan in a couple of tablespoons of vegetable oil until it softens and becomes transparent, and at the end of cooking, I leave it until it cools completely.