Dr. OETKER DILLS CRETE 264G

Dr. OETKER DILLS CRETE 264G

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Preparation:

Add: - 1 egg - 80 ml of oil (8 tablespoons) - 250 ml of cream 30% fat (very chilled) - 1 large banana or, for example, raspberries, peaches, blueberries. Preparation: 1. Preparation of muffins: Remember to cool the cream so that it is well structured. Place the molds on the baking tray. Preheat the oven to 175 ° C. Put the dough mixture into a bowl, add the egg, oil and 4 tablespoons of cream (put the rest of the cream in the fridge or in the freezer for 30 minutes). Mix everything with a mixer, first on low and then at high speed for about 3 minutes, until a smooth consistency is obtained. Spread the prepared dough evenly in the molds (about ½ tablespoons each). 2. Baking: Put the muffins in the preheated oven and bake on the middle shelf. Baking temperature: approx. 175 ° C Baking time: 15-18 minutes. After baking, the muffins must cool down. The mass can be whipped only after they have cooled down and hollowed out. 3. Hollowing the cupcakes Using a spoon, hollow the cupcakes in the middle to a height of approx. 1.5 cm, leaving the edges approx. 0.5 cm of the dough intact. Put the crumbs into a bowl and crush them evenly. Peel the banana or other fruit, cut into small cubes and fill the hollow muffins with it. A sprinkle of lemon juice will help keep the banana's fresh color. 4. Preparation of the mass and sprinkling with dough Pour the cooled cream into a bowl and, while mixing, pour the mixture into the mass. Beat everything for about 2 minutes, then add the chocolate flakes and mix gently with a spoon. Put the mass on the muffins, using a knife to form dome, and then sprinkle with the crumbled dough. Put in the fridge for 30 minutes. The cupcake dough may flake - this is typical of the Mound of Crete.