Making pastry with a quality EVOO makes the difference: Muffins with orange oil and candied orange

Making pastry with a quality EVOO makes the difference: Muffins with orange oil and candied orange

CUPCAKES WITH OIL TO THE ORANGE AND ORANGE CONFITED

INGREDIENTS

  • 3 medium eggs (at room temperature)
  • 200 gr of sugar
  • 50 gr of whole milk (at room temperature)
  • 20 gr of liquid cream (at room temperature)
  • 120 gr of Orange Extra Virgin Olive Oil Naturvie
  • 100 gr of Sunflower oil
  • 250 gr of bakery flour
  • a pinch of salt
  • 8 gr of chemical impeller
  • Candied orange (can be in small strips or taquitos)

PREPARATION

Before starting it is very important that all the ingredients are at room temperature. You can not be colder than others.

We sieve the flour with the impeller and the salt. We reserve. In a bowl we mix the Naturvie oil, the milk and the cream. We reserve

In the kitchen robot we put the rods and beat the eggs with the sugar for 15 minutes at speed 3 or 4.

After the time we lower the speed to 2 and we are adding the oil with the milk to thread. We raised the speed to 3 and beat 5 minutes. We lower the speed to 1 and we are adding the flour to tablespoons. When it is all well integrated we raise the speed to 3 and beat 5 minutes.

We put the dough in the fridge and let it rest for at least 2 hours. I usually do it at night and leave it until the next day. When we remove the dough from the refrigerator, add the pieces of candied orange and mix carefully with a spatula.

Preheat the oven to 250 º C and when ready fill the cupcake capsules to 60% capacity, sprinkle with sugar on top and bake 3 minutes.

We lower the temperature to 210º C and bake 10 minutes. After the time we light the oven air and bake another 2 minutes. We turn off the oven and leave it for 2 more minutes without opening the oven. We take them out and let them cool on a rack.

By Aisha, LaCocinadeAisha, for Naturvie.

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