Traditional recipes

Guguluf with chocolate

Guguluf with chocolate


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Preparation of the composition:

-separate the yolks from the egg whites.

-Beat the egg whites with 5 tablespoons of sugar until you get a consistent foam.

- rub the yolks with 5 tablespoons of sugar, add the baking powder quenched in vinegar, oil, mineral water.

-incorporate in turn 1 tablespoon of flour and one of egg white foam.

- pour in the shape of a guguluf 3 quarters of the composition, and in the remaining one add the 2 tablespoons of cocoa.

- pour over the white composition of the form, the brown one and introduce the form in the preheated oven, at a moderate temperature for approximately 30-40 min.

-we do the test with the toothpick, take the top out of the oven and leave it to cool in the form.

We prepare the icing as follows:

-in a saucepan put condensed milk and let it heat over low heat.

-break the chocolate pieces and add it to the pan over the hot condensed milk until you get a homogeneous cream.

Guguluf decoration:

-remove the cooled countertop from the mold and cover it in the chocolate icing. For this we need the brush.

-at the end we decorate with colored candies.





Guguluf with chocolate and bananas

Guguluf with chocolate and bananas, a successful combination of chocolate and bananas.
This cake is ideal for morning coffee and why can't it accompany a cup of tea.
Chocolate and bananas give it a dense, slightly moist consistency, it goes very well with well-known cakes. brownies or brownies who are loved by everyone, and rightly so.
I'm waiting for you with impressions if you try it.

Guguluf with chocolate and bananas-Ingredients

300 g flour
6 tablespoons black cocoa
300g fine white sugar
1 sachet of baking powder
1/2 teaspoon baking soda
a teaspoon of salt
2 eggs
3 tablespoons sour cream
180g soft butter
2 sachets of vanilla sugar
3 mashed bananas
100g crushed chocolate
Glaze
80 ml water
3 tablespoons sugar
3 tablespoons cocoa
70 gr butter

Preparation-Guguluf with chocolate and bananas

In a bowl mix flour, cocoa, sugar, baking powder, baking soda, and vanilla sugar.
In another bowl, mix the mashed bananas with eggs, sour cream, soft butter and vanilla sugar.
Mix the two compositions with a spatula until all the ingredients are incorporated.
Towards the end, add the grated chocolate.
The resulting composition is poured into a silicone guguluf form and placed in the preheated oven.
Bake at 175 degrees C for about 40-50 minutes.
Remove the form from the oven, let it cool a bit and turn it over on a grill.
While the cake cools, prepare the cocoa icing.
Mix all the ingredients and boil together for about 10 minutes until the icing gains a little consistency.
Cool and glaze the hood with it.

Tips- Guguluf with chocolate and bananas

If you don't have a guguluf shape, you can also bake the cake in a larger cake form or simply in a high-walled cake tray.


Guguluf with Chocolate and Topping

Streusel topping
Put in a bowl the caster sugar, flour, butter at room temperature and salt (optional). Mix with a fork to mix. Set it aside. The topping should look like crumbs / crumbly dough.

Chocolate filling:
Grate the chocolate and put it in a bowl, along with the ground cinnamon and caster sugar. Mix very well.

Add the soft butter and mix as well as you can, also with a fork. Divide the filling into 6 equal parts.

On two of them, divide each one, in two more.

You will have 4 parts of filling with equal and larger quantities and another 4 equal parts of filling, with smaller quantities.

Leave at room temperature.

It took
Prepare all the ingredients for the evening so that it reaches room temperature by morning.
the next day, gently heat the milk and pour it into a small bowl over the greased yeast with 1 tablespoon of sugar. Stir until the sugar melts and the yeast dissolves. Leave covered, to grow, in a warm place, without drafts.

Sift the flour into the bowl in which you will knead the dough and mix it with the salt.

Separately, in a larger bowl, mix the eggs, yolks and caster sugar until it triples in volume, the sugar melts and looks like a frothy cream.

Add the egg foam over the flour and start kneading (manually - minimum 20 min or with the robot - also 20 min).

Add the activated yeast and continue kneading (manually - another 40 minutes or with the robot - 20 minutes, then manually another 20 minutes).

At the end of the kneading time and after you have a homogeneous texture, put the butter in 4-5 times, melted and cooled. overlaps the edge of a fold.

* It is recommended that the time given to kneading be at least 1 hour.
Also, keep in mind that this dough is softer than the cake. If you get a consistency similar to cozonac, add a little more warm milk to finally have a soft and very fluffy dough, but which comes off easily from the bowl and hands.

At the end of the kneading time, in the dough you should see dozens of "air bubbles".
Put the dough in a large bowl, greased with a little butter / oil.
Cover the bowl with a clean towel, put it in a warm place and let the dough rise until it doubles in volume (about 60-90 min).
Take it out on the work surface, knead it a little and let it breathe for 5 minutes.
Divide the dough into 6 equal pieces.
Keeping 5 pieces covered, work the sixth piece.

First or divide into 2 equal parts.
Spread each part in a thinner rectangular sheet and evenly sprinkle one of the smaller parts of the filling.
Roll them, not too tight and seal the ends.
Then knit the two resulting rolls.
Carefully place them in a guguluf shape greased with butter and sprinkled with flour, spending the braid around the central pillar (silicone molds, no need to grease them).
Take another piece of dough, keeping the rest covered and do the same. Place in the second form lined with butter and flour.

Spread the next 2 pieces in a rectangular sheet and sprinkle one on each of the large fillings.
Roll them into rolls and weave them.
Place in the first shape over the thinner braid.
Proceed identically with the last pieces and put the resulting braid in the second shape.

Put the dough covered covered for another 30-40 minutes.

* Initially, the dough should reach halfway into the form, and in the pan let it rise until it reaches the edge of the form.

Preheat the oven to 190 degrees.
Mix the egg with the liquid cream / milk and with a brush, grease the raised dough very well.
Sprinkle the Streusel topping over them.
Put in the hot oven and bake for 30-35 minutes, also at 190 degrees, then lower the heat to 170 degrees and leave for another 10-15 minutes or until they are cooked and nicely browned.
Make the test with the toothpick are baked when, if you prick them with a toothpick, only chocolate remains on it, without traces of dough.
Allow to cool completely before removing from the molds and only then slice.

They can be kept covered for 2-3 days at room temperature.


Guguluf with Chocolate and Topping

Streusel topping
Put in a bowl the caster sugar, flour, butter at room temperature and salt (optional). Mix with a fork to mix. Set it aside. The topping should look like crumbs / crumbly dough.

Chocolate filling:
Grate the chocolate and put it in a bowl, along with the ground cinnamon and caster sugar. Mix very well.

Add the soft butter and mix as well as you can, also with a fork. Divide the filling into 6 equal parts.

On two of them, divide each one, in two more.

You will have 4 parts of filling with equal and larger quantities and another 4 equal parts of filling, with smaller quantities.

Leave at room temperature.

It took
Prepare all the ingredients for the evening so that it reaches room temperature by morning.
the next day, gently heat the milk and pour it into a small bowl over the greased yeast with 1 tablespoon of sugar. Stir until the sugar melts and the yeast dissolves. Leave covered, to grow, in a warm place, without drafts.

Sift the flour into the bowl in which you will knead the dough and mix it with the salt.

Separately, in a larger bowl, mix the eggs, yolks and caster sugar until it triples in volume, the sugar melts and looks like a frothy cream.

Add the egg foam over the flour and start kneading (manually - minimum 20 min or with the robot - also 20 min).

Add the activated yeast and continue kneading (manually - another 40 minutes or with the robot - 20 minutes, then manually another 20 minutes).

At the end of the kneading time and after you have a homogeneous texture, put the butter in 4-5 times, melted and cooled. overlaps the edge of a fold.

* It is recommended that the time given to kneading be at least 1 hour.
Also, keep in mind that this dough is softer than the cake. If you get a consistency similar to cozonac, add a little more warm milk to finally have a soft and very fluffy dough, but which comes off easily from the bowl and hands.

At the end of the kneading time, in the dough you should see dozens of "air bubbles".
Put the dough in a large bowl, greased with a little butter / oil.
Cover the bowl with a clean towel, put it in a warm place and let the dough rise until it doubles in volume (about 60-90 min).
Take it out on the work surface, knead it a little and leave it to breathe for 5 minutes.
Divide the dough into 6 equal pieces.
Keeping 5 pieces covered, work the sixth piece.

First or divide into 2 equal parts.
Spread each part in a thinner rectangular sheet and evenly sprinkle one of the smaller parts of the filling.
Roll them, not too tight and seal the ends.
Then knit the two resulting rolls.
Carefully place them in a guguluf shape greased with butter and sprinkled with flour, spending the braid around the central pillar (silicone molds, no need to grease them).
Take another piece of dough, keeping the rest covered and do the same. Place in the second form lined with butter and flour.

Spread the next 2 pieces in a rectangular sheet and sprinkle one on each of the large fillings.
Roll them into rolls and weave them.
Place in the first shape over the thinner braid.
Proceed identically with the last pieces and put the resulting braid in the second shape.

Put the dough covered covered for another 30-40 minutes.

* Initially, the dough should reach halfway into the form, and in the pan let it rise until it reaches the edge of the form.

Preheat the oven to 190 degrees.
Mix the egg with the liquid cream / milk and with a brush, grease the raised dough very well.
Sprinkle the Streusel topping over them.
Put in the hot oven and bake for 30-35 minutes, also at 190 degrees, then lower the heat to 170 degrees and leave for another 10-15 minutes or until they are cooked and nicely browned.
Make the test with the toothpick are baked when, if you prick them with a toothpick, only chocolate remains on it, without traces of dough.
Allow to cool completely before removing from the molds and only then slice.

They can be kept covered for 2-3 days at room temperature.


Guguluf with Walnut and Chocolate Cream

It took
Liquefy the yeast with 1 teaspoon of sugar. Add ½ of the amount of warm milk, 2 tablespoons of flour and leave to rise for 10 minutes.
Meanwhile, mix the eggs with the rest of the sugar until it doubles in volume and the sugar is melted. Sift the flour together with the pudding powder.
Mix them all.
Start kneading, first adding the rest of the warm milk, then at the end the melted butter and grated orange peel (optional) finally you have to get a smooth and elastic dough that comes off the bowl and hands.
Leave to rise, covered, until it doubles in volume.

* The dough can also be made in a bread machine.

Chocolate cream
Mix the butter, egg and sugar until it becomes a frothy cream.
Incorporate sifted flour together with cocoa and ground almonds.
Shape into a roll with a length of about 20 cm, wrap in cling film and put 10 minutes in the freezer or at least 30 minutes in the refrigerator, until it hardens well.
Remove on the work surface, cut into 20 equal parts and shape (mandatory!) In the form of balls.

Grease with butter and line a Guguluf tray with flour (a deep and relatively narrow tray is mandatory - it helps to increase the fluffy dough).
Base on the walnut halves over which you pour the mixture of 2 tablespoons melted butter and maple / honey syrup.
Mix the sugar and cinnamon in a bowl.
Melt the 50 g butter in a saucepan and let it cool.

Remove the dough from the work surface, divide it into 20 equal parts, shape into balls and leave to rest for 10 minutes.
Take a ball of dough, spread it a little in a circular shape.
Put a ball of cream in the middle, wrap in dough and shape into a ball.
Grease half with melted butter, then roll the butter side with the sugar and cinnamon mixture.
Transfer over the walnuts from the prepared tray, with the side impregnated with the sugar and cinnamon mixture facing up.
Proceed identically with the next 9 balls, so that you will have in the tray, over the walnut, a first layer of dough consisting of the 10 balls, placed next to each other.
For the next 10 balls, do the same, but they will be inserted between those already placed in the tray, forming the second layer.
Sprinkle the remaining cinnamon sugar on top and sprinkle with the remaining melted butter.
Leave to rise, covered, for about 30 minutes or until the dough doubles in volume.
Put in the preheated oven and bake for the first 10 minutes at 200 degrees, then the next 20-25 minutes at 180 degrees or until the dough is done and nicely browned.
Remove the tray from the oven, wait 1 minute, then turn over on a plate and leave to cool.


Guguluf with chocolate

ingredients
250 g butter, 2 tablespoons breadcrumbs, 250 g sugar, vanilla sugar, 6 eggs, 500 g flour, baking powder, 75 ml milk, lemon juice, 200 g fineness, 200 g hazelnut cream, sugar decorative elements.

Difficulty: low | Time: 1h 10 min


Method of preparation

Guguluf with chocolate

We proceed as follows: we mix the yolks with the sugar, the oil, the baking powder and the vanilla sugar the egg whites

Guguluf with chocolate icing

Separate the eggs and beat the egg whites well with the sugar, then mix the yolks with the salt and add


Guguluf with Chocolate and Topping

Streusel topping
Put in a bowl the caster sugar, flour, butter at room temperature and salt (optional). Mix with a fork to mix. Set it aside. The topping should look like crumbs / crumbly dough.

Chocolate filling:
Grate the chocolate and put it in a bowl, along with the ground cinnamon and caster sugar. Mix very well.

Add the soft butter and mix as well as you can, also with a fork. Divide the filling into 6 equal parts.

On two of them, divide each one, in two more.

You will have 4 parts of filling with equal and larger quantities and another 4 equal parts of filling, with smaller quantities.

Leave at room temperature.

It took
Prepare all the ingredients for the evening so that it reaches room temperature by morning.
the next day, gently heat the milk and pour it into a small bowl over the greased yeast with 1 tablespoon of sugar. Stir until the sugar melts and the yeast dissolves. Leave covered, to grow, in a warm place, without drafts.

Sift the flour into the bowl in which you will knead the dough and mix it with the salt.

Separately, in a larger bowl, mix the eggs, yolks and caster sugar until it triples in volume, the sugar melts and looks like a frothy cream.

Add the egg foam over the flour and start kneading (manually - minimum 20 min or with the robot - also 20 min).

Add the activated yeast and continue kneading (manually - another 40 minutes or with the robot - 20 minutes, then manually another 20 minutes).

At the end of the kneading time and after you have a homogeneous texture, put the butter in 4-5 times, melted and cooled. overlaps the edge of a fold.

* It is recommended that the time given to kneading be at least 1 hour.
Also, keep in mind that this dough is softer than the cake. If you get a consistency similar to cozonac, add a little more warm milk to finally have a soft and very fluffy dough, but which comes off easily from the bowl and hands.

At the end of the kneading time, in the dough you should see dozens of "air bubbles".
Put the dough in a large bowl, greased with a little butter / oil.
Cover the bowl with a clean towel, put it in a warm place and let the dough rise until it doubles in volume (about 60-90 min).
Take it out on the work surface, knead it a little and let it breathe for 5 minutes.
Divide the dough into 6 equal pieces.
Keeping 5 pieces covered, work the sixth piece.

First or divide into 2 equal parts.
Spread each part in a thinner rectangular sheet and evenly sprinkle one of the smaller parts of the filling.
Roll them, not too tight and seal the ends.
Then weave the two resulting rolls.
Carefully place them in a guguluf shape greased with butter and sprinkled with flour, spending the braid around the central pillar (silicone molds, no need to grease them).
Take another piece of dough, keeping the rest covered and do the same. Place in the second form lined with butter and flour.

Spread the next 2 pieces in a rectangular sheet and sprinkle one on each of the large fillings.
Roll them into rolls and weave them.
Place in the first shape over the thinner braid.
Proceed identically with the last pieces and put the resulting braid in the second shape.

Put the dough covered covered for another 30-40 minutes.

* Initially, the dough should reach halfway into the form, and in the pan let it rise until it reaches the edge of the form.

Preheat the oven to 190 degrees.
Mix the egg with the liquid cream / milk and with a brush, grease the raised dough very well.
Sprinkle the Streusel topping over them.
Put in the hot oven and bake for 30-35 minutes, also at 190 degrees, then lower the heat to 170 degrees and leave for another 10-15 minutes or until they are cooked and nicely browned.
Make the test with the toothpick are baked when, if you prick them with a toothpick, only chocolate remains on it, without traces of dough.
Allow to cool completely before removing from the molds and only then slice.

They can be kept covered for 2-3 days at room temperature.


Guguluf with raisins and chocolate

For the composition I used like this:
& # 8211 5 eggs
& # 8211 a cup of sugar
& # 8211 the cane
& # 8211 5 tablespoons oil
& # 8211 2 tablespoons cocoa
& # 8211 2 sachets of vanilla sugar
& # 8211 1 plc baking powder
& # 8211 lemon peel
& # 8211 rum and vanilla essence
& # 8211 one white chocolate and one with cocoa
& # 8211 raisins

I separated the egg whites from the yolks. From egg whites and sugar (including vanilla sugar) beat a foam, rub the yolks separately with lemon peel and vanilla essence, then pour the yolks over the foam, mix slowly and incorporate the flour. We can also use the mixer, but at the lowest speed.

Grease the form with butter and line it with flour, then pour a layer of dough, place the raisins over it, pour another layer of dough, and in the last part of the dough add cocoa and rum, then put over the composition of vanilla and with the help of a wooden stick zig zag patterns are made.

Bake in a hot oven on low heat for about 45 minutes. I melted the 2 chocolates and poured them over the guguluf. That's about it: very fragrant and very easy to make!


Guguluf with Walnut and Chocolate Cream

It took
Liquefy the yeast with 1 teaspoon of sugar. Add ½ of the amount of warm milk, 2 tablespoons of flour and leave to rise for 10 minutes.
Meanwhile, mix the eggs with the rest of the sugar until it doubles in volume and the sugar is melted. Sift the flour together with the pudding powder.
Mix them all.
Start kneading, first adding the rest of the warm milk, then at the end the melted butter and grated orange peel (optional) finally you have to get a smooth and elastic dough that comes off the bowl and hands.
Leave to rise, covered, until it doubles in volume.

* The dough can also be made in a bread machine.

Chocolate cream
Mix the butter, egg and sugar until it becomes a frothy cream.
Incorporate sifted flour together with cocoa and ground almonds.
Shape into a roll with a length of about 20 cm, wrap in cling film and put 10 minutes in the freezer or at least 30 minutes in the refrigerator, until it hardens well.
Remove on the work surface, cut into 20 equal parts and shape (mandatory!) In the form of balls.

Grease with butter and line a Guguluf tray with flour (a deep and relatively narrow tray is mandatory - it helps to increase the fluffy dough).
Base on the walnut halves over which you pour the mixture of 2 tablespoons melted butter and maple / honey syrup.
Mix the sugar and cinnamon in a bowl.
Melt the 50 g butter in a saucepan and let it cool.

Remove the dough from the work surface, divide it into 20 equal parts, shape into balls and leave to rest for 10 minutes.
Take a ball of dough, spread it a little in a circular shape.
Put a ball of cream in the middle, wrap in dough and shape into a ball.
Grease half with melted butter, then roll the butter side with the sugar and cinnamon mixture.
Transfer over the walnuts from the prepared tray, with the side impregnated with the sugar and cinnamon mixture facing up.
Proceed identically with the next 9 balls, so that you will have in the tray, over the walnut, a first layer of dough consisting of the 10 balls, placed next to each other.
For the next 10 balls, do the same, but they will be inserted between those already placed in the tray, forming the second layer.
Sprinkle the remaining cinnamon sugar on top and sprinkle with the remaining melted butter.
Leave to rise, covered, for about 30 minutes or until the dough doubles in volume.
Put in the preheated oven and bake for the first 10 minutes at 200 degrees, then the next 20-25 minutes at 180 degrees or until the dough is done and nicely browned.
Remove the tray from the oven, wait 1 minute, then turn over on a plate and leave to cool.


Guguluf with raisins and chocolate

For the composition I used like this:
& # 8211 5 eggs
& # 8211 a cup of sugar
& # 8211 the cane
& # 8211 5 tablespoons oil
& # 8211 2 tablespoons cocoa
& # 8211 2 sachets of vanilla sugar
& # 8211 1 plc baking powder
& # 8211 lemon peel
& # 8211 rum and vanilla essence
& # 8211 one white chocolate and one with cocoa
& # 8211 raisins

I separated the egg whites from the yolks. From egg whites and sugar (including vanilla sugar) beat a foam, rub the yolks separately with lemon peel and vanilla essence, then pour the yolks over the foam, mix slowly and incorporate the flour. We can also use the mixer, but at the lowest speed.

Grease the form with butter and line it with flour, then pour a layer of dough, place the raisins over it, pour another layer of dough, and in the last part of the dough add cocoa and rum, then put over the composition of vanilla and with the help of a wooden stick zig zag patterns are made.

Bake in a hot oven on low heat for about 45 minutes. I melted the 2 chocolates and poured them over the guguluf. That's about it: very fragrant and very easy to make!


Video: Chocolate Mint Sponge Cake CC Eng Sub. JamilaCuisine (June 2022).


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