These babies are not ordinary cakes. They are spicy... They're chocolate on the outside and inside... Mirror glaze is not sticky and does not stick, so the mini-mud pies can be presented in a Light Holiday of Easter!
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In a small saucepan, mix sugar, cocoa powder, baking soda, salt. Add water. Stirring, bring to a boil. Remove from heat and let cool.
In warm milk mix the yeast "SAF-Moment" and 60 grams of flour. Cover and leave in a warm place for 30 minutes.
The dough is ready.
To the remaining flour (200 grams), add spices, mix up, what would the spices are evenly mixed with the flour. Next, you will add all the yeast mixture, the cooled cocoa mixture, egg resultando. Make a soft, sticky dough. At the end of the batch will smeshaem softened butter.
At the beginning of kneading, the dough will be sticky, dirty hands and utensils. At the end of the batch I was able smooth, almost sticky dough, dishes got clean. Round the dough, cover and leave in a warm place for 1 hour.
Prepare berries and candied fruit. Cherry I was a big - I cut it, the candied fruits also cut a lot of cranberries left as is. In fact, the dried fruit and candied peel can take any taste in any proportions, most importantly, what would the total weight of dried fruit was 85 grams ( for a given amount of flour)!
Will smeshaem berries and candied fruits in the dough. At this stage, the dough does not stick, it is a nice, obedient and very beautiful! :)
Again skatiem the dough into a ball, cover and leave for another hour in a warm place.
Molds for baking smazhem butter (or put a paper capsule). Dough will stormoen small balls, place balls into molds. The dough in the mould should not take more than 2/3 of the volume. Cover and leave in a warm place to rise. Preheat the oven t 100 degrees (this is not a bug!)
Half an hour later the dough has risen to the edges of the molds. Bake fancy cakes 10 minutes at a temperature of 100 degrees. Next, increase the temperature to 180 degrees and continue to bake another 40 minutes or until tender.
While I was preparing the frosting, the kitchen looked to her daughter and asked in surprise:"Mom, you oil cook?" :) Now you will understand why! For the glaze in a saucepan, mix cocoa powder, sugar, cream and water. Stirring, bring to a boil and cook until t 102 degrees (no thermometer will not do). By the time I process took 10-15 minutes. At a glance the mixture became thicker, darker (even black), if visible in the photo-the mixture is boiling the large bubbles.
While cooking the frosting, sheet gelatin fill with water for 10 minutes. Ready glaze remove from heat, let it cool slightly. Gelatin squeeze and mesuem in the frosting.
And here is the oil! Like? :) With the introduction of the gelatin frosting has become glossy and silk! Strain the glaze through a sieve and allow to cool to t 40 degrees.
Glazirin cold warm hot cross buns with icing, decorate as desired. Once the frosting is completely cooled and frozen cakes, she stopped sticking and getting dirty, but still shiny.