7 scrumptious recipes

Photograph: Kitchen information

Photograph: Kitchen information

One of many dishes to not be missed on the junino menu is the cake! With a easy and simple cooking methodology, even those that will not be used to cooking can take an opportunity. That’s the reason we couldn’t assist however current a particular record of recipes just for juninos muffins. And there’s a filling for each style, see ?! Try the choices, select your favorites and revel in a scrumptious cake at Festa Junina!

7 choices for June muffins for a vacation filled with taste

Fluffy cornmeal pie stuffed for child ft

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1:30

Efficiency: 14 servings

Complexity: mild

Elements

  • 5 eggs (whites and yolks individually)
  • 2 cups (tea) sugar
  • 1 cup (tea) milk
  • 1 cup (tea) wheat flour
  • 2/3 cup (tea) oil
  • 1 and 1/2 cups (tea) cornmeal
  • 1 heaping tablespoon of chemical baking powder
  • Butter and wheat flour for brushing
  • 1 can of condensed milk
  • 1 tablespoon butter
  • Powdered sugar and cinnamon for sprinkling
  • 1 tablespoon of powdered chocolate
  • 1 cup roasted peanuts, peeled and chopped

Preparation Mode

Beat egg yolks with sugar for five minutes or till doubled in quantity. Add the sifted butter, milk, flour and cornmeal, beating till clean. Add yeast and overwhelmed egg whites and blend gently with a spoon. Pour into an oiled and floured 24cm tin and bake in preheated oven for 40 minutes or till a toothpick inserted comes out clear. Let cool and unfold out.

For the topping, in a saucepan, deliver the condensed milk, butter, and chocolate to medium warmth, stirring till they separate from the underside of the saucepan. Take away from warmth, let cool and stir within the peanuts.

Reduce the cake in half and unfold the cream with a spatula. Prime with remaining batter and sprinkle with sugar and cinnamon earlier than serving.

Corn Pie with Kuro

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1h20 (+3h within the fridge)

Efficiency: 10 servings

Complexity: mild

Elements

  • 1 can dried inexperienced corn
  • 2 cups (tea) milk
  • 4 eggs
  • 2 cups (tea) sugar
  • 1 cup (tea) oil
  • 1 cup (tea) cornmeal
  • 2 and 1/2 cups (tea) wheat flour
  • 1 tablespoon baking powder
  • Margarine and wheat flour for brushing
  • Cinnamon powder for sprinkling

stuffing and stuffing

  • 2 cans of dried corn
  • 2 cups (tea) milk
  • 1 cup (tea) sugar
  • 2 tablespoons butter

Preparation mode

In a blender, beat the corn, milk, eggs, sugar, butter and cornmeal till clean. Switch to a bowl, add wheat flour, baking powder and blend with a spoon. Pour right into a 24 cm baking dish lined with parchment paper and bake in preheated oven for half-hour or till golden brown. Take away, wait till it cools, take away from the mildew and lower the cake in half lengthwise. To ebook.

For filling and topping, beat corn and milk in a blender. Go by a sieve and pour right into a bowl. Add sugar, butter and place over medium warmth, stirring till combination thickens barely. Place in a bowl and refrigerate for 1 hour earlier than assembling. Take away, combine with a spoon and divide into two elements. To assemble, place a chunk of cake on a platter, make a layer of half of the kuro, place one other piece of cake, and canopy the cake with the remaining kuro. Put within the fridge for two hours. Take away, sprinkle with floor cinnamon and serve.

burnt coconut cake

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1:20

Efficiency: 15 servings

Complexity: mild

Elements

  • 4 eggs
  • 2 cups (tea) sugar
  • 1/2 cup (tea) butter
  • 1 cup (tea) milk
  • 1 and 1/2 cups (tea) wheat flour
  • 1 cup (tea) potato starch
  • 1 tablespoon baking powder
  • Margarine and wheat flour for brushing

Sizzling

  • 100 g grated coconut
  • 1 and 1/2 cups (tea) condensed milk
  • 1 cup (tea) coconut milk

Preparation mode

Place eggs and sugar in a stand mixer and beat on medium pace for 10 minutes or till doubled in quantity.

Add butter and beat till clean.

Step by step add milk, alternating with sifted flour and starch.

Flip off the mixer and blend the yeast with a spoon.

Pour the batter right into a medium-sized mildew, greased and floured, and place it in a preheated medium-sized oven for 40 minutes, or till you insert a toothpick and it comes out clear.

Let cool and unfold out.

For the syrup, place the coconut in a big skillet and place over low warmth, stirring till browned.

Switch to a saucepan, including condensed milk and coconut milk.

Convey to a low warmth and cook dinner, stirring, 3 minutes after boiling. Flip off and pour syrup over cake whereas nonetheless sizzling.

Let cool and serve.

Pamonya creamy cake on straw

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1:30

Efficiency: 1 block

Complexity: mild

Elements

  • 6 ears of inexperienced corn
  • 1/2 cup (tea) oil
  • 1/2 cup coconut milk (100 ml)
  • 4 eggs
  • 2 cups (tea) sugar
  • 100 g grated coconut
  • 1 tablespoon baking powder
  • margarine unfold

Preparation mode

Peel and thresh the corn, separating essentially the most stunning straws. Wash straws in working water, dry and put aside.

For the crust, beat the corn, butter, coconut milk, eggs and sugar in a mixer till clean. Flip off, add grated coconut, yeast and blend gently with a spoon.

Grease a medium tin with a gap within the center with margarine and place the reserved straws the wrong way up. It is very important put the straw the wrong way up in order that it doesn’t curl up and get into the cake.

Pour the batter onto a straw and place within the preheated oven for 1 hour, or till it’s baked and barely golden.

Take away from oven, let cool, fastidiously take away from mildew and serve.

pasoka shock cake

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1h10

Efficiency: 8 servings

Complexity: mild

Elements

  • 4 eggs
  • 2 cups (tea) sugar
  • 1/2 cup (tea) oil
  • 1 glass (tea) of water
  • 1/2 cup plain yogurt
  • 1 cup of powdered chocolate
  • 3 cups flour (wheat)
  • 1 tablespoon baking powder
  • margarine unfold
  • 12 entire pasokas corks
  • Crushed pasok corks for adornment

Roof

  • 1 can of condensed milk
  • 1 cup (tea) crumbled pasok
  • 2 tablespoons butter
  • 1/2 pack of bitter cream (100 g)

Preparation Mode

In a blender, beat eggs, sugar, butter, water, yogurt and chocolate for 3 minutes. Switch to a bowl and use a hand whisk to mix the flour and yeast. Pour right into a 24cm tin lined with parchment paper. Unfold the sap over your complete dough, dipping them barely. Bake in preheated oven for 35 minutes or till golden and golden brown. Unfold heat and take away paper. Place the filling substances over low warmth, stirring till the combination boils and thickens. Let cool and canopy the cake. Garnish with a paska and serve.

Corn Pie with Creamy Guava

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1h

Efficiency: 12 servings

Complexity: mild

Elements

  • 1 can dried inexperienced corn
  • 1 cup (tea) milk
  • 1/2 cup (tea) oil
  • 3 eggs
  • 2 cups (tea) sugar
  • 1 cup (tea) wheat flour
  • 1/2 cup (tea) cornmeal
  • 1 tablespoon baking powder
  • 1 cup diced guava
  • Margarine and wheat flour for brushing and dusting
  • 5 tablespoons of water
  • 1 cup creamy guava paste

Preparation mode

Whisk the corn, milk, butter, eggs, sugar, flour and cornmeal in a blender till clean. Gently stir within the yeast with a spoon, then stir within the guava paste till mixed. Pour into an oiled and floured 26cm diameter tin with a gap within the center and bake in a preheated medium oven for 40 minutes or till golden brown. Let cool and unfold out. In a pot, deliver the water and guava to a gradual fireplace till it melts. Drizzle the cake, letting it run down the edges, and serve.

popcorn cake

Photo: Kitchen guide

Photograph: Kitchen information

Photograph: Kitchen information

Tempo: half-hour

Efficiency: 10 servings

Complexity: mild

Elements

  • 1 pack of pure flavored microwave popcorn
  • 3 cups milk powder (powdered)
  • 1 cup powdered chocolate powder
  • 4 tablespoons of milk
  • 1/2 can of condensed milk
  • Coloured chocolate sprinkles to style
  • 3 tablespoons coloured sprinkles

Preparation Mode

Put together popcorn in keeping with package deal instructions, put aside some for garnish and let cool.

In a bowl, combine the milk powder, chocolate, milk, condensed milk, sprinkles and popcorn till clean.

Cowl the big gap within the center with plastic wrap and pour within the batter, squeezing nicely.

Switch to a plate, peel off cling movie, sprinkle with sprinkles, garnish with reserved popcorn, and serve.

So, which of those juninos muffins is your favourite? See additionally 11 June recipes to not be missed!

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