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🍰 Mariposas de masa de levadura con chocolate

421 kcal · 30 min · 4 raciones

Mariposas de masa de levadura con chocolate Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Separate the eggs. Place the yolks and whites separately in two small bowls.
  2. 2. Mix the yeast, sugar, and water in a large bowl briefly until the ingredients combine.
  3. 3. Add the flour, egg yolks, salt, 230 g of milk, soft butter, and vanilla extract to the yeast mixture.
  4. 4. Knead the dough until smooth for about 10 minutes.
  5. 5. Make sure the dough is a bit firmer than usual so it is easier to shape later.
  6. 6. Divide the dough into two halves.
  7. 7. Shape one half into a ball.
  8. 8. Spray the dough ball with baking release spray.
  9. 9. Cover the ball and set it aside.
  10. 10. Knead the second portion of dough with the cocoa and 20 g of milk.
  11. 11. Continue kneading until the cocoa and milk have fully combined with the yeast dough.
  12. 12. Roll out the light yeast dough on a floured silicone mat to a large rectangle about 3 mm thin.
  13. 13. Set the dough sheet aside.
  14. 14. Roll out the dark yeast dough to a large rectangle about 3 mm thin as well.
  15. 15. Whisk the egg white in a small bowl.
  16. 16. Brush the light dough with the egg white.
  17. 17. Place the dark dough on top of the light dough.
  18. 18. Roll over it 2 to 3 times with a rolling pin to bond the dough sheets together.
  19. 19. Cut off the edges so that a large rectangle with straight edges is formed.
  20. 20. Cut the rectangular dough sheet into strips about 4 cm wide.
  21. 21. Roll each strip into a snail shape.
  22. 22. Leave a small piece unrolled at the end of the roll.
  23. 23. Cut each roll in half lengthwise with a knife.
  24. 24. Spread the two thin snails apart to form a butterfly shape.
  25. 25. Place 4 butterflies each on a baking sheet lined with baking paper.
  26. 26. Press the snail at the edge with your fingers to create two butterfly wings.
  27. 27. Do not press exactly in the middle, but a bit higher up so that the lower wings are longer.
  28. 28. Preheat the oven to 170 °C top/bottom heat.
  29. 29. If you want to bake multiple sheets at the same time, preheat the oven to 150 °C hot air.
  30. 30. If necessary, reshape the butterflies slightly after they have risen.
  31. 31. Brush the butterflies with the remaining egg white.
  32. 32. Bake the butterflies for about 15–16 minutes in the preheated oven.
  33. 33. Remove the butterflies from the oven.
  34. 34. Let the butterflies cool.

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