Guguluf and goji muffins

Name: Guguluf and goji muffins - Eliana A.
Ingredients: 8 eggs; 4 tablespoons of mineral water; 8 tablespoons of granulated sugar; 1/2 packet of baking powder; 9 tablespoons of white flour; 1 pinch of salt; 1 teaspoon of turmeric; 1 tablespoon of cocoa; 1 packet of vanilla sugar; 50 g of goji berries; 100 g of dark chocolate; 100 g of white chocolate; 10 tablespoons of milk; colored candies.

Dessert - Guguluf and goji muffins by Eliana A. - Recipia

The guguluf and goji muffins are prepared from the same batter, divided into two to obtain the plain part and the cocoa part. The dough is based on separately beaten egg whites, making it lighter, and mineral water is added to the yolks for an airy texture. One part of the batter is baked in the guguluf mold, while the rest is baked in muffin tins. Finally, white and dark chocolate are transformed into a soft glaze, suitable for both guguluf and muffins. Quick Info Preparation time: not specified in the original recipe Baking time: until the toothpick test is passed Oven temperature: 170°C, medium temperature Servings: the exact number depends on the size of the guguluf mold and the muffin tins Difficulty: medium Recipe type: marbled guguluf and chocolate glazed muffins Ingredients For the batter 8 eggs 8 tablespoons granulated sugar 1 pinch of salt 1 packet of vanilla sugar 1 pinch of turmeric 4 tablespoons mineral water 1/2 packet of baking powder 9 tablespoons white flour 1 tablespoon cocoa 50 g goji berries For the molds Oil, for greasing the guguluf mold Baking cups, for the muffin tins For the glaze and decoration 100 g dark chocolate 100 g white chocolate 10 tablespoons milk Colored sprinkles Goji berries appear in the ingredient list of the recipe, but the original steps do not specify when to add them to the batter. To keep the recipe exactly as it was passed on, I mentioned them separately without introducing an additional step that does not appear in the source. Preparation method 1. Separate the egg whites from the yolks. You need two bowls because the two components are prepared separately. 2. Beat the egg whites with a pinch of salt. When they start to become frothy, gradually add 5 tablespoons of sugar and continue mixing until you get a firm foam. 3. In another bowl, mix the yolks with the other 5 tablespoons of sugar, vanilla sugar, turmeric, and baking powder. Continue until the mixture increases in volume. 4. Gradually add the mineral water, one tablespoon at a time, mixing well after each addition. This way, the liquid incorporates more easily into the yolk mixture. 5. Start incorporating the egg whites and flour. Add one tablespoon of beaten egg whites and one tablespoon of flour alternately. Mix after each addition with a wooden spoon, without working aggressively with the mixture. 6. Continue until you have incorporated all the egg whites and flour. The mixture should be homogeneous, and the foam should remain as airy as possible. 7. Divide the batter into two bowls. One part remains plain, light in color. In the second bowl, add the tablespoon of cocoa and mix until it is evenly distributed. 8. Grease the guguluf mold with oil. Fill it about three-quarters full, alternating the plain batter with the cocoa batter. You can combine the two mixtures as you prefer to achieve a marbled appearance. 9. Prepare the muffin tins by placing a baking cup in each. Use the remaining batter to fill them, without exceeding the appropriate amount for the mold used. 10. Place the guguluf mold and the muffin tray in the preheated oven at 170°C. Leave them to bake at medium temperature until they pass the toothpick test. The exact duration is not mentioned and may vary depending on the oven and the size of the molds. Check the batter with a toothpick; if it comes out clean, the products are baked. 11. Remove the tray from the oven. The guguluf should be removed from the mold while it is still hot, then left to cool. Be careful when flipping it to ensure the mold remains whole. 12. For the glaze, put the white chocolate, dark chocolate, and the 10 tablespoons of milk in a bowl and melt them together. Mix until you obtain a soft and homogeneous composition. 13. Coat the guguluf with the chocolate glaze and use the rest to decorate the muffins. Sprinkle colored sprinkles while the glaze is still soft. 14. Allow the glaze to harden, then slice the guguluf and serve alongside the muffins. Why I make the recipe often I love the recipe because it produces two forms of dessert from a single batter. The guguluf can be served as a cake, while the muffins are easier to share. The plain and cocoa batters create a nice appearance without needing complicated preparation, and the glaze covers the dessert evenly, giving it a simple finish. Tips The egg whites must be beaten separately and incorporated gradually. Mixing with a wooden spoon helps to keep the air in the foam. Do not fill the guguluf mold more than three-quarters full. The batter needs space to rise during baking. The toothpick test is safer than a fixed time, as the guguluf and muffin molds vary in size and may bake at different rates. The guguluf should be removed from the mold while it is still hot, according to the recipe. After that, it should be left to cool before glazing. The glaze should be used while it is soft. If it cools too much, it will spread more difficultly on the guguluf and muffins. Substitutions The recipe does not specify substitutes for the main ingredients. Vanilla sugar, turmeric, cocoa, and goji berries can be omitted only if you accept a result different from that described in the original recipe. In terms of chocolate, the recipe clearly uses 100 g of dark chocolate and 100 g of white chocolate, melted together with milk. Changing the proportions will alter the taste and consistency of the glaze. Variations You can alternate the plain batter and the cocoa batter in different layers for a marbled pattern that changes from one bake to another. If you use the guguluf as the main dessert, you can apply the glaze only on top and leave the edges partially uncovered. For muffins, the glaze can be applied in smaller amounts, directly on each piece. Goji berries are included in the original ingredient list, but the recipe does not specify how to use them. Since it is not stated whether they are added to the plain batter, the cocoa batter, or both, I did not establish a new incorporation method. Serving ideas The guguluf is sliced after the glaze has hardened. The muffins can be served whole, alongside slices of guguluf. Colored sprinkles are sufficient for decoration, with no additional toppings needed. Frequently asked questions Can I bake only the guguluf? The recipe is designed for one guguluf mold and muffin tins, as the batter is divided between them. If you use only the guguluf mold, it is not advisable to fill it more than three-quarters full. The remaining amount would require another mold, but the source does not specify a separate baking time. How long should it stay in the oven? The recipe does not provide an exact number of minutes. The guguluf and muffins are baked at 170°C until they pass the toothpick test. The muffins, being smaller, can be checked separately from the guguluf. When should the guguluf be removed from the mold? The guguluf should be removed from the mold while it is still hot, immediately after the tray is taken out of the oven. Then it should be left to cool before adding the glaze. How is turmeric used? In the original recipe, turmeric is added to the yolks, along with vanilla sugar and baking powder. Only a pinch is used. When are goji berries added? The ingredient list mentions 50 g of goji berries, but the instructions do not specify the step in which they are added. For this recipe, the information needs to be clarified before preparation if you want to include them in the batter. Nutritional values The values below are estimates and are calculated for the entire composition, roughly divided into 12 servings. The actual number of calories per serving depends on how many muffins result, the size of the guguluf, and the amount of glaze consumed with each piece. An estimated serving contains approximately: 215 kcal 5 g protein 32 g carbohydrates 10 g fat The estimate includes eggs, sugar, flour, cocoa, goji berries, chocolate, milk, and the other mentioned ingredients. It does not represent an exact nutritional value, especially since the serving size is not established in the recipe. Storage and reheating Keep the guguluf and muffins covered at room temperature if they are to be consumed shortly. The glaze may soften if the dessert is kept in very warm conditions. For longer storage, they can be kept in the refrigerator in a covered container, but the batter may become denser. Before serving, let them sit at room temperature for a while. Reheating is not necessary and is not recommended after the dessert has been glazed, as the chocolate may soften or melt.

Guguluf and goji muffins

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