Today we leave you the little recipe for the phoskitos, I can assure you that in my house, this past month, they have volatilized, as they say in the Espetec ad. Cheer up, success is assured. A pleasure to share with you.
Here we leave you the recipe sent by our friend Luz Maria Lagoa Vives to follow it step by step, for one of the cupcakes from our childhood
Phoskitos with thermomix
Phoskitos with thermomix
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4
Kitchen Spanish Cuisine
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Phoskitos ingredients with thermomix
INGREDIENTS CAKE SHEET
4 eggs (L)
50 ml of oil
80 gr of wheat flour
50ml milk
70 grams of sugar
pinch of salt
FILLING INGREDIENTS
150 ml of whipping cream
80 ml of condensed milk
COVERED INGREDIENTS
300 gr of dark chocolate (percentage of cocoa of your preference, I have used 72%)
100 ml of water
60 grams of butter
Preparation of Phoskitos with thermomix
DOUGH PROCESSING
We start by preheating the oven to 170°, heat up and down
We separate the yolks from the whites, with the extremely clean and dry glass, place the butterfly in blades, mount the whites
4 minutes / Speed 3’5
now add the egg yolks and beat at V-2, until integrated, then add the sugar, milk and oil,
10 seconds / speed 2,
then the flour and salt,
6 seconds / Speed 2
Line the baking tray with baking paper, introduce the dough and spread well with the spatula,
bake for 12/15 min
On the counter we place baking paper, remove the cake from the oven, and turn it over, carefully remove the paper from the cake, roll up together with the paper. Leave on rack until completely cool
PREPARATION STUFFED
We place the butterfly in blades, we mount the cream to
Speed 3.5 (watch through the bowl, it assembles immediately), add the condensed milk and mix with a spatula and enveloping movements, place in the fridge until ready to use
ELABORATION FORMED
The cake will have cooled completely, unroll it carefully and fill with the cream, without reaching the edges, roll it up again and leave it in the fridge for a couple of hours
After that time, it is time to make the covers, stop it, chop the chocolate, heat the water to a boil and pour it over the chocolate, stir, now add the butter, stir until integrated
Now, with the help of a serrated knife, we cut the cake into pieces about 1.5 cm thick, we submerge the bases in the chocolate, drain and let dry on baking paper. When we have all the bases covered, we pour the chocolate into a jar
We place a tray under the rack, to be able to recover the excess chocolate, we leave the cupcakes on the rack, and we turn the chocolate over to cover, we tap to remove the excess chocolate, and we leave them on baking paper. Let dry until consumption