Legendary American Twinky Cakes Popular in Many countries, now you can cook yourself at home. This dessert conquered the world with its delicate taste and elastic texture golden sponge cake with cream filling. According to this recipe Twinkies are even more airy and mouth-watering than storefront, and, most importantly, they do not contain artificial additives. For light protein glaze is best for bar fillings. To make Twinkis homemade cakes outwardly fully consistent original, they need to be baked in rectangular tins. If you don’t have such shapes, they can be easily folded from foil, wrapping it around an elongated standard spice jar. друзьями: 
AT ремя: 1 час. 15 minutes. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. confectionery flour for baking biscuit, or measure 0.5 tbsp. premium flour, remove 1 tbsp. l and replace it with 1 tbsp. l sieve starch
- 1/4 Art. premium wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp. l milk, preferably whole
- 4 tbsp. l (60 gr.) Butter
- 0.5 tsp vanilla extract
- 5 large eggs at room temperature
- 3/4 Art. granulated sugar
- 1/4 tsp tartar
- Stuffing “Seven Minute Glaze”
Recipes with similar ingredients: premium flour, wine stone, eggs, milk, vanilla extract, starch
Recipe preparation:
- Preheat the oven to 175 ° C and set the grid to mid-low level.
- To make disposable forms for twinkies, use aluminum foil, preferably particularly strong, 35 cm long. It should be slightly longer than its width. roll the foil along the length in half, then again in half to make a rectangle of length 15 cm., And a width of 17.5 cm. Form 12 of these rectangles.
- Put 1 rectangle of foil on the work surface long side to yourself. Put a standard rectangular jar for spices in the middle of the foil is also the long side to itself. Lift the long edges of the foil up the shape of the jar and wrap it. The foil will not completely wrap the jar – it should be so.
- Then roll up the foil at the bottom and top of the can. Press firmly. Repeat with the rest of the foil blanks so that it turned out 12 rectangular molds for twinkies. Sprinkle generously molds with vegetable oil and place them on a baking sheet or in a mold for baking.
- In a bowl, mix plain and pastry flour, baking powder and salt.
- In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from heat and add vanilla. Cover the pan to prevent the mixture from cooling.
- Separate the eggs and put the proteins in the bowl of the stationary mixer with with a whisk (or in a large bowl if you use a manual mixer or whisk), and put the yolks in another bowl. Beat the squirrels at high speed until foam. Gradually add half the sugar and tartar and whisk until soft wet peaks.
- Transfer whipped squirrels to a large bowl, and into a mixer bowl put the yolks – you can not wash the bowl (if you use manual with a mixer or a broom, just beat the yolks in another large bowl). At a moderate speed, beat the yolks with the remaining sugar until the mixture becomes a thick pale lemon color, about 5 minutes. Transfer whipped squirrels to yolks, but not yet mix.
- Sprinkle the proteins with the flour mixture and then mix everything on a low speed for 10 seconds (or if using a hand mixer or whisk, just mix the ingredients). Remove the bowl from the mixer and make a hole in the center of the test. Pour milk into it with oil. Gently mix the dough with a large silicone spatula, so that no traces of flour and yolks with proteins are visible evenly mixed up. Approximately 8 mixing movements with a spatula.
- Immediately fill the prepared forms with dough about 1.8 see. Bake 13-15 minutes until golden brown. Sponge cake to the touch should be solid and spring when pressed with a finger. Get out baking tray with twinkies and place it on the wire rack cool down.
- Before filling the cakes, take out each of the forms. WITH Using a Chinese stick, make 3 holes at the bottom of each biscuit. Turn the stick in the hole to form enough space for filling. Stuffing “seven-minute glaze” transfer to a pastry bag with a small nozzle with a diameter of 0.5 see. Squeeze the cream into the holes of the cakes. When filling slightly squeeze the biscuit so that you feel how it is filling, and not overwhelmed him. Otherwise, it will crack. Unlike of true Twinkies, the shelf life of these cakes is not endless. Their better served a little warm.
