MANDARIN ORANGE CUPCAKES
Hoy les traigo una receta súper sencilla para un postre casero que puedes compartir con tus familiares y amigos. Un pastelillo de mandarina que hice para la mamá de una persona muy especial, ella estaba un poco enferma así que quise regalarle algo dulce, eso le levantaría los ánimos.
Hello HIVE family thank you for the welcome to this platform, one of the things that inspires me to share my experiences is to show how to make delicious desserts, I am a humble, loving and above all hardworking person and I aspire to be a great pastry chef.
Today I bring you a super simple recipe for a homemade dessert that you can share with your family and friends. A tangerine cupcake that I made for the mother of a very special person, she was a little sick so I wanted to give her something sweet, that would lift her spirits.
Son poco los materiales necesarios para realizar este delicioso pastelillo de mandarina, este postre se me ocurrió hacerlo con mandarina criolla porque en el patio de mi casa hay dos enormes árboles de mandarina y a pesar que son un poco acidas su sabor es único y exótico, quise combinar lo amargo con lo acido y dulce para crear un sabor diferente.
There are few materials needed to make this delicious tangerine cake, this dessert was made with mandarina criolla because in the backyard of my house there are two huge tangerine trees and although they are a little sour their flavor is unique and exotic, I wanted to combine the bitter with the sour and sweet to create a different flavor.
PASTELILLOS DE MANDARINA
Ingredientes
500g de mandarina
500g de asucar 2 y ¼ taza
800g de Harina de trigo
500g de margarina
3 huevos
1 cucharada de vainilla
Ingredients
500g of tangerine
500g 2 and ¼ cup of sugar
800g wheat flour
500g margarine
3 eggs
1 tablespoon vanilla
PROCESO DE PREPARACIÓN
1- Se desprende la mandarina de su cascara y se llevan a licuar por 30 segundos, no licuar más del tiempo porque amagaría más por sus semillas; se cuela con un colador fino para obtener el sumo, se le agrega dos cucharada de azúcar (50g), se remueve y se le agrega una taza de agua, este será nuestro liquido para dar sabor a nuestro postre.
1- Remove the mandarin from its peel and take it to liquefy for 30 seconds, do not liquefy more than the time because it would damage the seeds; strain it with a fine strainer to obtain the juice, add two spoonfuls of sugar (50g), stir and add a cup of water, this will be our liquid to flavor our dessert.
2- In a bowl place the 450g of sugar, in another the 800g of wheat flour and in another the eggs already separated from the shells, the correct thing to do is to separate one egg at a time in a small bowl or cup to avoid that by carelessness a damaged one comes out and binds with the good ones.
3- In a tall bowl, place the 500g of margarine and the 450g of sugar, beat until it is integrated, it is advisable to do it with a mixer so that the mixture maintains its firmness in my case I had to use a balloon whisk and paddle because my mixer was damaged, mix in a circular way with the whisk diagonally, do not do it with the whisk or parallel because it will take more effort to beat the estimated time is 5 minutes, you will notice the lumps of sugar but with the egg will be integrated giving better consistency.
4- Luego agregamos un huevo a la vez, solo le agregue tres huevos porque la mezcla obtuvo la consistencia que quería y si le agregaba mas iba a quedar muy liquida y no daría los resultados que buscamos, seguido se le agrega la vainilla para cortar el sabor del huevo.
4- Then add one egg at a time, I only added three eggs because the mixture obtained the consistency I wanted and if I added more it would be too liquid and would not give the results we are looking for, then add the vanilla to cut the egg flavor.
5- The flour is added in three parts: 300g of flour + ½ cup of tangerine juice; 300g of flour + 1 cup of juice, 200g of flour + ½ cup of juice, the important thing is to mix in circular form not so strong with the paddle or the balloon whisk to avoid so many lumps if there are lumps, beat strongly at the end until eliminating the lumps of wheat flour.
6- Terminada la mezcla procedemos a engrasar con mantequilla y luego empolvar con harina de trigo los envasé de aluminio o utilizar capacillos en bandejas para ponqués, con un cucharon mediano se coloca uno por cada envasé lo ideal es dejarlos por 1cm y ½ por debajo del reboce, así evitar que se sobre salga la mezcla al hornearse.
6- Once the mixture is ready, grease with butter and then dust with wheat flour the aluminum containers or use layers in cake pans, with a medium spoon place one for each container, the ideal is to leave them for 1 ½ cm below the batter, to prevent the mixture from overflowing when baking.
7- llevar al horno en una bandeja de aluminio, entre 30 y 35 minutos, a 250g de temperatura es decir un poco baja para evitar que se doren rápido luego de estar cocido si lo quiere dorado puedes dejarlo por 2 minutos a fuego alto.
7- bake in an aluminum tray, between 30 and 35 minutes, at a temperature of 250g, that is to say a little low to avoid browning quickly after being cooked, if you want it browned you can leave it for 2 minutes on high heat.
8- Luego de hornear y lograr un hermoso dorado obtendremos unos ricos pastelillos que puedes decorar con cualquier tipo de crema en mi caso recomiendo realizar un sirope de mandarina para bañarlo y crear un aspecto diferente.
8- After baking and achieving a beautiful golden brown, we will get some delicious cupcakes that you can decorate with any type of cream, in my case I recommend making a tangerine syrup to bathe it and create a different look.
9- Decidí mojar el centro con un poco de papelón derretido para hacer unos diferentes, abrí un pequeño orificio en la parte superior, luego agregue el papelón líquido y tape con la misma masa.
9- I decided to wet the center with some melted papelón to make some different ones, I opened a small hole in the top, then added the liquid papelón and covered with the same dough.
Realice una presentación con utilería natural para crear un aspecto fresco, que resaltara lo bonito de la naturaleza y lo especial que era para mí crear un postre con mucho amor.
I made a presentation with natural props to create a fresh look that highlighted the beauty of nature and how special it was for me to create a dessert with a lot of love.
As I made enough I shared it with friends who loved what I made, they told me how tasty it was and the difference in the flavor of the tangerine. My friend Angy, who loves sweets and desserts, didn't hold back and ate three at that moment while playing I told her that we have to share with others but when it comes to sweets my dear friend forgets that there is such a thing as sharing.
Un abrazo digital a toda la familia que integra HIVE, espero que les haya gustado mi post y deseo que lo puedan realizar, estamos a la orden por si tienen alguna, me hace muy feliz poder compartir mis creaciones con ustedes solo se necesitas un poquito de tiempo y mucho amor para que todo quede sabroso y hermoso.
A digital hug to all the family that integrates HIVE, I hope you liked my post and I hope you can make it, we are at your disposal if you have any, it makes me very happy to share my creations with you, you just need a little time and a lot of love for everything to be tasty and beautiful.
“Secreto de la pastelería Amor, Cariño, compromiso, esfuerzo y humildad, en lo sencillo puedes encontrar lo más bonito y sabroso que puedas probar… has la prueba”
"Love, affection, commitment, effort and humility, in the simplest things you can find the most beautiful and tasty things you can taste... try it".