![]() ![]() ![]() I don’t want a spread which I have to refrigerate to keep fresh so I refuse to add in any milk of any sort into it. I do live in England, it’s the middle of winter now, my kitchen isn’t heated, so it does get a bit chilly in there when no one’s cooking. But hopefully once it cools down, it will be the right consistency for spreading. Pour the strained vanilla paste liquid into a jar and seal tightly. Press on the vanilla bean 'pulp' to get as much liquid out. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt at low speed. In a medium bowl, whisk together milk, yogurt, eggs, egg yolks, and vanilla bean paste. Place a fine mesh strainer over a bowl and pour the mixture inside. Line pan with parchment paper, letting excess extend over sides of pan. It made the warmed spread really funny, like the consistency of a slightly thin milkshake. Place all the ingredients in a food processor and puree until smooth (you can chop up the vanilla beans if you want to save some time). So what I did was I gently microwaved the chunky spread in the glass jar under half power for about 2 mins until it warmed up and became runnier, then I added in about 80ml of sunflower oil and stirred the hell out of that so it incorporated into the spread. I remembered seeing other homemade Nutella recipes online (even the Thermomix ones) which recommended putting in milk and/or oil. But after a few hours, it had solidified into a hard chunky and unspreadable dry paste. It was really creamy straight out of my Thermomix, and I put that into an empty glass jar that I had, and screwed the lid on shut.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |