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Tesco offer - 1.4.2018 - 30.4.2018 - page 63 - NO LONGER VALID

Tesco offer - 1.4.2018 - 30.4.2018 - page 63 - NO LONGER VALID

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Tesco offer  - 1.4.2018 - 30.4.2018. Page 63.
1 ... 63 ... 109

Scroll through this Tesco offer valid from 1.4.2018 to 30.4.2018 to see the latest deals. On 108 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to Tesco, don't forget to look through the entire brochure from page 1 to page 108. If you want to shop smart and save on your next shopping trip to Tesco, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

 
HOW TO whisk to combine. Sift the flour, hot chocolate powder and baking powder into the bowl. Whisk until you have a smooth batter 4 Ina separate clean, non-plastic bowl, use an electric whisk to beat the egg whites until foamy and frothy. Add the cream of tartar and continue to whisk. Once the mix is stiffer and a little glossy, gradually add the 1tbsp caster sugar while still whisking. Continue to whisk to stiff, glossy peaks. Gently fold the whisked egg whites into the batter in 3 batches so as not to knock out the air 5 Gently divide the mix between the muffin tin holes. Bake for 22-25 mins until slightly golden and a cocktail stick inserted into the middle comes out clean. Meanwhile, very lightly brush a cooling rack with a little oil. 6 Once the cakes are baked, immediately but gently place the cooling rack upside down on top of the muffin tin and invert. Leave the PREPARE THE TIN BEAT THE EGG WHITES The light texture is achieved by whipping the Lightly grease the bottom to help release the cakes, but not the sides as you want them towhites until stiff. Make sure there's no yolk or stick a little to limit grease in the bowl before you start. s to cool upside-down in the tin on the rack. The rack may mark the tops of the cakes, but this will be covered by the topping. 7 Once the cakes are cool, run a very small palette knife around the edge of FOLD IN GENTLY COOL UPSIDE DOWN z the cakes to loosen them, then invert Gently folding the whisked egg whites into the This is essential as, if left the right way up, to remove. Set aside on a tray lined batter in 3 batches helps keep the volume. The the cakes' domed tops wilt retract on contact mixture becomes lighter after each addition. with the colder air and might begin to sink. g with nonstick baking paper. 8 To make the topping, beat the butter with an electric hand whisk until ligh and creamy, then gradually whisk in the icing sugar, a few spoonfuls at a time. Whisk in 1 tbsp water, then trickle in the melted white chocolate while continuing to whisk. Transfer the mix to a piping bag fitted with a 1cm round nozzle. Pipe small peaks around the top edges of the cakes. Scoop out the flesh and seeds from the passion fruits and spoon into the centre of each cake. Decorate with chocolate shards (see tip, right). 8 PIPE THE ICING MAKE CHOCOLATE SHARDS The decorated chiffon cakes will 2 keep in the fridge for up to 3 days. When piping, keep the nozzle close to theTake a bar of white chocolate and carefully sponge. Squeeze out a little icing, then push drag a sharp knife over the flat side of the bar down and draw up sharply to make neat peaks. to make thin shards. You will need about 35g. Each cake contains EnorgyFat Saturates Sugars Salt 16g 8g 32g 0.2 9 Easy swaps For a decoration shortcut, you can top the cakes with ready-made vanilla frosting and sprinkle with white chocolate stars rather than making your own icing. The cream of tartar is an acid that helps to stabilise the egg white when whisking to create maximum volume. If you can't get hold of it, you can substitute it with ¼ tsp lemon juice. a of the reference intake. See page 8. 9 Carbohydrate 36g Protein 3g Fibre 41g For more cake recipes, visit tesco.com/realfood 63

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