2014年8月1日

未经处理的:椰子Choco Tacos

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作为一个小孩,我喜欢学校的想法。如此,即使在我进入幼儿园之前,我也让我的父母为我创造了假的家庭作业。一旦我变老了,开始得到真实homework, I still loved school. Mostly because of the colored pens I got to buy every August in prep for the year ahead. AndChoco Tacos.

While my parents kept a pretty healthy household — no sodas, no sugary cereals, no candy, although I’m sure they had their own private stash — when it was finals week, all bets were off. And our awesome mom fueled our studying habits by filling the freezer with the junk food of our dreams like Bagel Bites and yes, Choco Tacos.

即脑食物。

对于那些不知道Choco Taco是什么的,这是天才的中风。甜点,绉饼炸玉米饼壳充满了冰淇淋,涂上了一个坚硬的巧克力壳,顶部碎螺母。一个原来的Klondike版本将降落在100毫克钠。不错。

但是,如果您希望沉迷于稍微加工的版本,事实证明,从头开始制作Choco TacoS比乘以十个,而不是做长师更容易。

Inspired byFood52.com上的Molly Yeh的自制版本,我必须用椰奶代替奶牛牛奶制作我的绉麦克壳;加入红糖和肉桂,以稍微更多的含有稍微的含羞草风味;用低钠椰子的冰淇淋填充那些巧克力壳。

然后,为了开始,我散发了一堆书籍并用羊皮纸覆盖,所以我的炸玉米饼壳有一个僵硬的地方。而且我会承认,让这些像炸玉米饼壳肯定是最耗时的耗时和重点需要部分过程。你的第一个炸玉米饼壳会完全吮吸。但是一旦你进入节奏,你就会骄傲,因为那些绉纱完全出来。你会在厨房的肉桂味跳舞。你会觉得你可以在巴黎打开面包店。显然只为Choco Tacos提供服务。

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下一部分变得有点乱。凌乱,我的意思是它需要你吃最终在手指和桌面上的冰淇淋。所以你已经相当警告了。

Basically, as you let your ice cream slightly melt (so it is “moldable”), you’ll make your chocolate shell. You can do this in a double boiler, but using a microwave is way easier and no one will know the difference. When the chocolate is melted, pack those taco shells with ice cream, place them on a high-sided baking sheet, and then cover them in the quick-hardening chocolate shell. If you’re using chopped nuts, toasted coconut, or other toppings, this is when you sprinkle.

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冰箱里的所有东西都燃烧,然后在塑料包装中缠绕单独的Choco炸玉米饼。并在那里保持他们,直到你准备吃。

咸。

低钠椰子choco炸玉米饼

改编自Molly Yeh的Choco Taco Recipe

Ingredinets.

Shells

  • 2/3杯通用面粉
  • 1/2杯红糖
  • 1/8肉桂
  • 2汤匙椰子油+额外润滑锅
  • 1/4至1/2杯烹饪椰奶
  • 1/2 teaspoon vanilla extract
  • 2个大蛋白
  • 8 hard-cover books with 1-inch spine

馅料和馅料

  • 10盎司黑巧克力芯片
  • 3汤匙椰子油
  • 4 to 6 cups coconut-based ice cream (any flavor)
  • 1/2杯碎无盐螺母或白色巧克力碎片或烤椰子或巧克力剃须

要设置,将书籍倒置,所以脊柱面朝上。然后用羊皮纸覆盖它们。这是你的炸玉米饼壳模具。

Then, in a medium bowl, mix the flour, sugar, and cinnamon. Set aside. In a separate small, heat-safe bowl, melt the coconut oil and then whisk in 1/4 cup of the coconut milk, vanilla and egg whites. Add the wet ingredients to the dry ingredients and mix until you have a smooth batter, adding more coconut milk as needed.

用中火加热一个中锅,油脂it with a little bit of coconut oil (about 1 tablespoon). Then add about 2 1/2 tablespoons of the batter and use offset spatula to smooth it into an even circle. Cook until the edges begin to get golden brown and crispy, about 3 to 5 minutes. Then flip and cook for another 1 to 2 minutes on the other side. Remove it from the pan and transfer it to one of the books, gently letting it fold over the spine, making a taco-like shape. Then return to the pan and continue this process until all the batter is used up.

虽然你的炸玉米饼壳很酷,加强,把你的冰淇淋从冰箱里放在柜台上。然后留出一张适合您的冰箱并放在一边的高侧烘烤板 - 这是为了组装炸玉米饼壳。最后,通过将巧克力芯片和椰子油放入微波安全碗中制作巧克力顶部。煮30秒,搅拌,再煮30秒。重复直到巧克力光滑,完全融化。把巧克力放在一边。

现在是时候填补那些贝壳 - 你要快速移动,所以准备好了。一次一次,舀并把冰淇淋塞进炸玉米饼壳中。将其靠在烤盘的一侧,然后在顶部和侧面舀巧克力。撒上所需的浇头,然后用下一个炸玉米饼重复,用冰淇淋填充它,靠在烤盘的空边上,涂上巧克力,洒在浇头上。

继续,直到您的所有Choco Tacos完成。然后将锅放入冰箱中,当冰淇淋和巧克力硬化时,将每个Choco炸玉米饼包裹在塑料包装中。让他们冷冻直到你准备好吃。

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