Have a very easy process so you do not need to have special skills. So you also do not need to bother to buy at the store that provides cake snacks, because you can make at home. Brownies comes from the word that means chocolate brown resulting from the addition in the manufacture of chocolate brownies. Recipes will be given in this article are steamed brownies recipe. Steamed brownies are brownies are produced by steaming so as to provide a softer texture compared to brownies made with roasted. Currently, the presence of steamed brownies are loved in the community so do not be surprised if many people are looking for how to produce steamed chocolate brownies tasty and delicious.

Brownies kukus is admired and popular among children to adults. Steamed Brownies has a very soft texture and the flavors are mixed. Of the many flavors of this Steamed Brownies at this time we will bring a dish resep brownies kukus amanda are made from chocolate. Because we Steamed Chocolate Brownies is delicious and creamy and has a lot of lovers in Indonesia.

The material
150 grams of flour, sifted
5 eggs
200 grams of sugar
30 grams of cocoa powder
350 grams of dark cooking chocolate
125 grams of margarine
1 tsp baking powder
80 ml of sweetened condensed milk
Vanilli taste
salt to taste
Walnuts to taste, sliced, toasted

How to make it
The first step, beat the eggs together with the sugar until fluffy, let stand for 5 minutes
While waiting for the egg and sugar mixture expands, sifted flour and mix with cocoa powder until evenly distributed. Then add the baking powder.
Mix the flour mixture into the egg mixture before and sugar that has been set aside, and add the vanilla. Stir gently until the dough is evenly mixed
Create a mixture of dark cooking chocolate with the margarine, then heat until melted.
Enter the dark cooking chocolate mixture to the margarine into the mixture and stir well. Then, after the dough is well blended.
Prepare a pot for steaming the filled water ¼ part, wait until the water fumes.
Divide the dough that has been made into two parts.
Pour batter into the pan first part is already in line it with baking paper and spread with margarine.
Insert the pan into the hot pan with a steamer that had previously lined the lid with a clean towel and then cover the pan tightly. Steamed brownies for approximately ten minutes.
For the second portion of dough, mixed with sweetened condensed milk, and stir until evenly distributed.
After the dough is steamed for ten minutes, pour the batter on top and sprinkle with chopped walnuts.
Continue steaming for approximately twenty minutes.
After twenty minutes, remove the brownies from the pan, remove the parchment paper if still attached.
Wait for it to cool and cut into cakes to taste, and serve in a serving dish. Beautify zoom with sliced strawberries on it or could use a cherry fruit.

Easy Homemade Glazed Doughnut Holes

Posted by Kelly Senyei on March 19, 2014230 Comments

It’s no secret that I have a lil’ thing for doughnuts. And by “lil’ thing,” I mean “extreme obsession.” There were the Glazed Sour Cream Doughnuts, the Baked Mini Buttermilk Doughnuts, and, oh yes, who could forget the Just a Taste Doughnuthon? (One day. Five Miles. Nine doughnuts.)

But woah, baby. These Easy Homemade Glazed Doughnut Holes are the cat’s pajamas. The bee’s knees. The llama’s … mama. Anyways. They pretty much encompass everything you want in a doughnut hole: soft, doughy center, slightly crisp exterior and sticky sweet glaze. Best of all, there’s no yeast involved. And when there’s no yeast involved, there’s no rising or rolling required. Win, win and win.

Long story short: A few simple ingredients plus 30 minutes of your time yields homemade glazed doughnuts holes. And a big congratulations to you, because you’ve just been appointed president of the No Sharing Club.

And a quick update! Ask and ye shall receive. Chocolate lovers won’t want to miss my Glazed Homemade Chocolate Doughnut Holes.

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.

Easy Homemade Glazed Doughnut Holes

Yield: About 2 dozen

Prep Time: 20 min

Cook Time: 5 min

Ingredients:

For the glaze:

1 1/2 cups confectioners' sugar

3 to 4 tablespoons whole milk

2 teaspoons vanilla extract

For the doughnut holes:

5 cups vegetable oil, for frying

1 cup milk

1 large egg

2 cups all-purpose flour

2 Tablespoons sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, melted

Equipment: Deep-fry thermometer; Small ice cream scoop

Directions:

Make the glaze:

Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.

Kelly's Notes:

The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Doughnut batter recipe adapted from King Arthur Flour.