Скачать с ютуб How to make Battenburg Blondies I We Love Baking в хорошем качестве

How to make Battenburg Blondies I We Love Baking

Battenberg Blondies... a fun and colourful bake that makes Barbie look beige! Welcome to We Love Baking's 'School of Baking', our series of fabulous baking tutorials to help you take things to the next level in your baking journey. And this is a good one... a chewy, gooey blondie with a beautiful Battenberg design - an eye-catching bake that's well easy to do! So, join our host Andrea from Movers & Bakers to follow the recipe and learn plenty of 'baking' tips and tricks along the way... Serves: 16 Ingredients 200g unsalted butter 125g Tate & Lyle Caster Sugar 125g Tate & Lyle Soft Light Brown Sugar ¼ tsp salt ¾ tsp almond extract 2 large eggs 225g plain flour, sifted 75g ground almonds Pink food colouring 6 mini Battenberg cakes, cut into 6 slices each (you’ll have some spare for snacking!) Method Preheat the oven to 180C/350F. Line an 8” square loose bottomed tin with parchment paper and set aside. In a large microwave safe bowl, add in the butter and both sugars. Heat in 20 second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes. Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined. Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven. Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing. Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place. Enjoy! If you enjoyed this video don't forget to click like and subscribe for all our upcoming School of Baking tutorials! Find us on our other social channels for loads of exclusive recipes, baking hacks and plenty of fun in between! Join us on Facebook www.facebook.com/welovebaking Join us on Instagram www.instagram.com/welovebakinguk Join us on TikTok www.tiktok.com/@welovebaking