Recipes \ "Mushrooms," decoration for desserts

"Mushrooms," decoration for desserts

"Mushrooms," decoration for desserts
1 tin of condensed milk, 3 tbsp vinegar, 1 tsp baking powder, 4-5 cups of flour, about 1 l oil for deep-frying,

For the syrup/glaze:

1 Cup sugar, 1 tsp vanilla sugar, 1 tsp cocoa powder, poppy seeds for decoration
Step 1

Sift the flour. Condensed milk mix with 1 Cup of water, add soda, quenched with vinegar, knead the dough a homogeneous elastic medium, gradually adding flour.

Step 2

Roll out the dough to a thickness of 1/2 cm, cut out a small glass or hollow circles are mushroom caps. From scraps of dough roll into a cylinder as thick as a pencil and cut into pieces 3-4 cm long – a blank for the legs of mushrooms.

Step 3

Heat the oil for deep frying to 180 °C and portions fry in it the cap and the stem. In the more flat part of the hat cut a small indentation with the tip of a knife.

Step 4

For the syrup, mix in a saucepan with a thick bottom sugar, vanilla sugar and 3 tbsp water. Bring to a boil, cook for 1 to 2 min. Dip in syrup one end of the legs and glue them to the caps, inserting in the recess.

Step 5

Dip the whole mushrooms with the tip of the legs in the syrup and then into the Mac, to mimic the touch of the earth on the legs. In the remaining syrup add cocoa to

to glaze, dip it in the mushroom caps. Allow the glaze to harden and serve.
Preparation time
10 min
Cooking time
25 min
20 PCs
"Mushrooms," decoration for desserts
"Mushrooms," decoration for desserts
"Mushrooms," decoration for desserts