Lying Chicken Breast Dessert Recipe

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As you know, many of the desserts and dishes from the Ottoman culture are quite troublesome. Under these circumstances, the mind of Turk tries to "how can I solve this problem in a short time". A dish that resembles its type and taste is invented, written "liar" in front of its real name, and again a troublesome task has been resolved in a shorter way, sprinkling water on the hearts.

If it is difficult to make chicken breast at home, you should definitely try the false chicken breast that looks real with its appearance and impresses with its taste. A very fast and smart solution for a nation like us who is fond of milk desserts. After this easy and practical fake chicken breast, maybe you want to make it real.

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Ingredients

-2 packages of petitte beurre biscuits (I used 1 package of cocoa and 1 package of plain)

For Chicken Breast:

-125 grams of butter (or margarine)
-1 glass of flour
-1.5 cups granulated -sugar
-1 liter milk
-1 packet of vanilla

45 Minutes

5 Servings

How to make

First, we melt the butter in a pot and add the flour and fry it for 2-3 minutes without burning it.
Then we add sugar and fry for 1 more minute.
We add the milk slowly and carefully and mix it quickly so that it does not clump.
We cook, stirring until it thickens over medium heat.
We cover the gold, add the vanilla, and mix.
We mix it occasionally to ensure the first heat comes out.
When it is warmed up a little, we beat it with a mixer for 1 minute.
We spread a single layer of biscuit on the bottom of the mold we will use and pour a thin layer of the dessert we have prepared on the biscuits and spread it with the back of the spoon (or with a spatula).
We layout another layer of biscuit on it.
We spread half of the remaining dessert on the biscuits.
We layout the top layer of biscuits and pour the remaining dessert and spread it in the same way.
We turn the remaining biscuits into flour and decorate them. I also sprinkled cocoa.
When our dessert reaches room temperature, we put it in the refrigerator and rest it for 2 hours.
When you take it out, we serve it by slicing.

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