Cooking Chef | Recipes

Search This Blog

Pineapple Upside-Down Cake

Posted by ahcene boumerah

0

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Contact Us

Posted by ahcene boumerah

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

INGREDIENTS: ° 1 kilo of chicken thighs (or any part you like) °1 kilo of flour °1 kilo of breadcrumbs °5 eggs ° salt and pepper °oil (for frying) *Methods : 1. Wash the chicken, add salt and pepper marinade for 10 minutes. 2. Putting flour and breadcrumbs in separate bowl 3. Beat 5 eggs also set apart 4. Heat oil in a wok 5. Chicken at the bottom of the egg 6. Roll in flour 7.Deep in the bud again 8. Roll in breadcrumbs 9. Frying chicken to golden brown 10.When the chicken is already cooked, put on a plate with a tissue to wipe off excess oil To serve & ; Enjoy!

Pineapple Upside-Down Cake

Ingredients : For the caramel: 125g sugar 4 tbsp water 250g caster sugar 150g butter 250g of flour 3 cl of rum 1 lemon 1 packet of dry yeast 500g sliced pineapple, canned 4 eggs STEP 1 pineapple Drain the pineapple slices and keep the syrup. Prepare the caramel. 2ND STEP Pour it into a cake tin, coat the bottom well. Preheat the oven to 180°C. STEP 3 pineapple Place pineapple slices on the caramel to cover the bottom of the mould. Put the rest of the slices in the blender. STEP 4 Whisk the eggs with the sugar into a frothy mixture, incorporate the softened butter cut into pieces, the flour, half the rum, the lemon juice, the baking powder and the pineapple purée. STEP 5 Mix everything well and pour it into the mold. STEP 6 rum Bake 45 to 50 minutes. Leave to cool a little before unmolding and drizzling the cake with the remaining rum and pineapple syrup. Enjoy !

Easy Bisquick Cinnamon Rolls

INGREDIENTS: +Trim °1/4 cup (60 mL) softened butter °1/3 cup (80 mL) packed brown sugar °2 tbsp. (10 ml) ground cinnamon °1 cup (250 mL) raisins or dried cranberries +Dough °2 1/4 cups (560 ml) all-purpose flour °2 tbsp. (30ml) sugar °1 C. baking powder °1/4 tsp. (1ml) salt °1/3 cup (80 ml) cold butter, cubed °1 cup (250ml) milk +Icing °1 C. (15ml) milk °Icing sugar *PREPARATION Preheat oven 425°F (220°C). Lightly butter, spray with cooking spray or line a 9-inch (23 cm) round metal cake pan with parchment paper. Trim In a bowl, combine the butter, brown sugar and cinnamon, crushing them. Put aside. Dough In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the dry ingredients until crumbly. Pour in the milk and stir with a fork until a soft dough forms. Put the dough on a lightly floured surface and knead a little until it becomes smooth. Keeping the surface floured, roll out the dough into a 16 x 10-inch (40 x 25 c

Home
Contact Us
About Us
Privacy Policy
Disclaimer

Powered by Blogger

Pineapple Upside-Down Cake

Contact Us

Comments

Post a Comment