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Recipes

  1. Mix all ingredients until smooth and pliable dough.
  2. Assemble in portions of 40g.
  3. Bake for 15min at 160C.
  1. Combine all liquids in a bowl.
  2. Add Premix three milks on liquids.
  3. Mix for 6-8 minutes at high speed with globe.
  4. Bake at 180-185 ° C for 25-28 minutes depending on the weight of the cake.
  5. Garnish to taste with pastry cream.
  1. In a blender add the eggs and the premix base.
  2. Mix 1 minute at low speed and 3 minutes at medium speed.
  3. Add liquids, liquefied with water spinach and oil, mix 1 minute on low speed, stop and scrape 3 minutes on medium speed.
  4. Pour into muffin tin and bake at 190 ° C for 20 minutes.

Decorate.
Possible variations, by simply replacing spinach:

  • carrot
  • pumpkin
  • tomato
  • beet
  1. ​Add in the mixer bowl premix base, rolled oats and margarine soft SANTIPAN (melted) to a point of uniform moisture.
  2. Divide dough into two equal parts obtained.
  3. Press half the mixture into the bottom of prepared pan (greased).
  4. Spread an even layer of filler SANTILLANA strawberry on the "bark" and sprinkle with remaining mixture over the jam and crumbs (crumble type).
  5. Perform a decorative pattern on the top of the crumb. Bake at 160 ° C 30 - 35 minutes
  1. In a blender add the eggs and chocolate premix.
  2. Homogenize 1 minute on low speed and 3 minutes at medium speed.
  3. Add liquid, water and oil, homogenizing 1 minute on low speed, stop and scrape 3 minutes.
  4. 30 seconds before the end of the process to add the Brazil nut (crushed).
  5. Serve muffins mold previously greased ending with a biscuit base made with the premix base and soft margarine SANTIPAN.
  6. Bake at 160C for 20-25 minutes.
  7. Finish with a handle and protect noisette warm glow.

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