sweet ghriba

Candy with hazelnuts and chocolates Ingredients Two fingers of butter. A glass of sugar. A cup of canned chocolates and melted in a water bath. A tablespoon of vanilla powder. Four eggs. A cup of hazelnut. A cup and a quarter of flour. Three quarters of a cup of starch. Four tablespoons of powdered milk. A teaspoon of baking powder. A pinch of salt. Cover a cup of melted chocolate in a water bath. Half a finger of butter. Preparation Prepare the melted butter, stir it with sugar and vanilla, and at the same time add egg yolk one by one. Cut the chocolates into small pieces, dissolve them in a water bath, and when completely melted, leave them to cool a little and then add them to the previous mixture. Add the crushed hazelnuts, flours after nectar, combine the starch with the milk, add the baking powder and salt, and continue stirring vigorously to get a consistent and complete paste. Combine the dough, which is soft, and pour it into the baking tray, coated with aluminum foil and coated with a little margarine. Enter the Chinese in a medium temperature oven for 30 minutes, placing the mold in the lower center. We leave the dessert from the oven and then leave it for five minutes until you relax, then take it out and cut it into triangles and leave it to cool. At the same time, prepare to cover the sweet, so that we put chocolate in a water bath with the amount of butter, and when melted chocolate and mixed with butter and scented candy, and then sprinkle on the face a little hazelnut for decoration. Domestic crepe ingredients are two eggs. Two cups of liquid milk. Cup and three quarters of flour. tow big spoon of sugar. Two tablespoons of oil. . Quarter teaspoon of salt Jam Dates, strawberries or apricots for crepe filling. How to prepare Put a quantity of flour in a bowl after it has been cleaned, and make a hole in the middle of it until half of the milk is emptied, and move from the middle. When the dough becomes smooth, add the beaten eggs, egg after mixture, and stir vigorously. Add the oil, salt and sugar, and the remaining milk pour on the dough, and let it sit for half an hour. With a clean cloth, wipe the crepe pan, spoon a quarter of a cup, and stir the pan in all directions, leaving it simmer for 2 minutes. When the sides of the crepe break down from inside the skillet, stir it up with a special spoon, leave it to simmer again for a minute, and the crepe will whistle a little. Then the crêpe is ready. Grate it with apricot jam or other paste. Put the jam or paste in the middle of the crepe, apply half, and then fold the other half again, forming a triangle.