Veganized Version of a Quesadilla Salvadoreña. Tastes like how I remember it tasting and the texture is quite close. Thanks to some handy dandy ingredients I was lucky to recreate my childhood savoring pan dulce. If you're interested in knowing how please watch my video or read the rest of this description :-)
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Ingredients
1-1/2 Cup of Aquafaba Reduced to 1 Cup
1 Cup of Butter (Melted)
1/4 Cup of Daiya Cream Cheese
1 Package of Kite Hill Cheese (4 Oz)
1-1/2 Cup of White Rice Flour
1/2 Cup of All Purpose Flour
2 Teaspoons of Baking Powder
1 Cup of Sugar
Sesame Seeds for Garnish
How to Reduce Aquafaba:
/ recipe
Kite Hill Cheese:
www.kite-hill.c...
Daiya Cream Cheese:
www.godairyfree...
Recipe:
In a stand or hand mixer place Aquafaba into a bowl with whisk paddle attached and whisk on highspeed until Aquafaba turns bubbly and stop.
Add Cream Cheese into Aquafaba and cream ingredients together on high speed.
Add Room Temperature Melted Butter into the mixture and mix on highspeed until smooth.
Crumble Cheese into mixture and then whisk all ingredients on high speed until mixture is creamy and fluffy.
In a separate bowl sieve Rice Flour, All Purpose Flour, Sugar, and Baking Powder than mix all ingredients well.
Add Dry Ingredients into the Wet Ingredients half portions at a time on a low speed until everything is incorporated.
With a spatula fold ingredients into the bowl to make sure everything has mixed together
Butter and Flour the pan you'll be baking the cake in.
Fill Pan with the Batter
Even out the Batter
Insert Pan into a 350 Degree (Fahrenheit) oven for 1 hour or until a toothpick you poke in runs clean when pulled out.
Set Cake to the side and completely cool before serving.
BEST RESULTS IS THE NEXT DAY WITH A CUP OF HOT COFFEE OR CHOCOLATE
Enjoy!
Music:
Earth Angel (Will You Be Mine) - The Penguins
Angel Baby - Rosie & The Originals
Негізгі бет Vegan Quesadilla Salvadoreña
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