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Lactose-free recipe Lactose-free bee sting whoopies

Anonim

He is half bee sting and half Woopie: The delicious bee sting Whoopie is not only delicious, but also completely lactose free. MinusL products make enjoyment possible. Caramelized almonds provide a crispy bite.

Recipe for lactose free bee sting whoopies

Ingredients for 25 pieces:

For the filling

  • 1/2 packet of lactose-free custard powder
  • 250 ml of fresh fresh milk, 1.5% fat
  • 30 g of sugar
  • 1 pinch of salt
  • 2 egg yolks
  • 25 g MinusL butter
  • 125 g MinusL fresh cream

For the whoopies

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  • 125 g of soft minus butter
  • 125 g powdered sugar
  • 1 vanilla pod, Mark
  • 1 egg
  • 125 ml of MinusL buttermilk drink
  • 225 g of flour
  • 2 teaspoons of baking soda

For covering

  • 150 g of sliced ​​almonds
  • 75 g MinusL fresh cream
  • 1 tbsp liquid honey
  • 75 g of sugar
  • Vegetable oil, for the film

preparation

  1. Preheat the oven to 160 ° C top and bottom heat. For the filling, mix the custard powder in 2 tbsp milk. Boil the remaining milk with sugar and salt. Stir the custard powder into the boiling milk and bring to a boil. Remove the pot from the heat, stir the beaten egg yolks and finally the butter under the pudding. Allow the cream to cool with occasional stirring.
  2. Thoroughly whisk the butter and the sifted powdered sugar with the hand mixer for a few minutes. Stir in the vanilla pulp and egg. Add the buttermilk drink and whisk thoroughly under the dough.
  3. Mix the flour with the baking powder and stir. Fill the pastry with a round bag (approx. 1.5 cm) and sprinkle with a little space between each other on a baking sheet covered with baking paper (possibly use two baking trays). With a dampened spoon press a little flatter and bake in the oven for 10-12 minutes until light yellow. Take out, with the paper from the plate and let cool.
  4. For the toppings roast the almonds in a nonstick coated pan until golden brown. Put the cream, honey and sugar in a saucepan and bring to a boil. Stir in the almonds and simmer for another 2-3 minutes while stirring. Apply mass to a piece of oiled aluminum foil and streak thinly. Allow to cool, then break into pieces.
  5. For the filling, beat the cream until stiff and pull it under the cooled pudding. Pour the custard cream into a piping bag with a perforated spout and squirt circularly onto the whoopies. Cover at will with a second Whoopie. Spread the caramelized almonds on the Whoopies or on the cream.

Preparation time: 60 minutes

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