White Chocolate Raspberry Loaf скачать в хорошем качестве

White Chocolate Raspberry Loaf

Recipe ⬇️ or PRINT: https://www.recipetineats.com/white-c... White chocolate and raspberries is a classic pairing! The raspberries add moisture and colour pops in a way that no other berry does. Use fresh or frozen, though it does rise a touch better using fresh. The glaze is the perfect finishing touch for a touch of extra sweetness without overwhelming this loaf (which is not very sweet at all). I'm a sucker for the thin crackly skin on the glaze! - Nagi x ––––- White Chocolate Raspberry Loaf Important to ensure yogurt and eggs are at room temp, not fridge-cold (else you’ll get hard butter lumps). WET INGREDIENTS: 125 g/ 8 tbsp unsalted butter (1 US stick*) 3/4 cup caster sugar (superfine sugar) 1 cup plain yogurt, room temp, full fat best 2 large eggs, room temp (~50-55g/2 oz each) 1 tsp vanilla extract 1 tsp lemon zest (not critical) DRY INGREDIENTS: 1 3/4 cup plain flour (all-purpose flour) 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp cooking/kosher salt ADD-INS: 1 1/2 cups raspberries, fresh or frozen (not thawed) 2 tsp flour, prevents raspberries from sinking 1/2 cup white chocolate chips EXTRA RASPBERRIES – DECORATION: 6 – 8 raspberries (optional) GLAZE - mix: 1 cup icing sugar / confectioners sugar, sifted 1/2 tsp vanilla extract 6 tsp milk, preferably full fat but low / 0% fat ok Pinch of salt 1. Toss raspberries with the flour (if using frozen, put the bowl in the freezer). 2. Melt butter in a large heatproof bowl, cool 2 min. Whisk in sugar, then whisk in remaining Wet ingredients. Scatter Dry ingredients across the surface, mix with rubber spatula until the flour is incorporate, then immediately stop mixing. Stir in white choc and raspberries (including any residual flour in bowl) just until raspberries are dispersed. 3. Scrape into a lined 22 x 12 x 7 cm loaf pan with paper (8.7 x 4.7 x 2.75"), press in extra raspberries. Bake 190°C/375°F (170°C fan-forced) 40 min, cover with foil, bake further 35 min (fresh raspberries) or 40 min (frozen), until skewer comes out clean. Cool 5 min in pan, then fully cool on rack. Drizzle with glaze, cut and enjoy!