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PAN FILLED MILK CHOCOLATE, NO SUGAR (CON Tagatose) CONDENSED MILK MUFFINS

On Saturday night I slept with in order to bake something rich breakfast on Sunday morning. I printed three recipes that were attractive and I wake up on Sunday I knew I had to make bread filled with chocolate milk, the other recipes could expect ...

was a success, because we take warm, freshly baked and the chocolate was ready. After the chocolate is cooled and became hard, and this is how you see in the pictures. For when you repeat this recipe in place of chocolate chips to try to put some sort of chocolate ganache or something more fluid than not to harden when cooled, although it is still be good as well.

The recipe was made with unsweetened chocolate and tagatose as a sugar substitute. I am very happy with the results I'm getting tagatose. Right now I continue to experience, as it seems the possibilities are as tagatose sugar, reacts very similar. The next recipe I want to do with it is something crunchy, some kind of cookie or something, because that's where I missed the agave syrup and I have wanted to try to tagatose and get a good crunchy texture and inviting.
few weeks ago I tried to caramelize onions with tagatose, and the result was excellent. Now without going any further I have prepared caramelized onions for dinner, and leave rich. It's great to have found an ingredient with which to prepare a lot of textures with agave syrup and other sweeteners or sugar substitutes could not get .

And what I wanted to test was also molds or cake plumcake Greengate who had brought me home and I showed you last week, used them in the preparation of this recipe. They are so beautiful. I wanted to see what effect they had and the truth is as polished as they come not Polished it on purpose. And I'm very happy with the result. Aesthetically were really cute and practical level the bun, bread, cake or whatever you prepare, you can unmold very well. The board is also quite thick and holds shape. A 10 for Greengate.

PAN MILK CHOCOLATE FILLING, sugar-free recipe (with tagatose)

(The recipe I saw Carol's blog, bo Che )
INGREDIENTS: 250 grams
unsweetened chocolate fondant


250 grams of flour 200 ml milk 50 grams of tagatose
(or 100 grams of sugar) 50 ml oil

1 on baking powder 1 egg

PREPARATION:

First we beat the egg. Then we add the milk and whisk well. Do the same with oil. Then with the tagatose or sugar. Then add the flour and yeast finally, getting a mass. Add the chopped chocolate in ounces and pour the batter into a greased loaf mold. I divided the dough into two cardboard cake pans. We took the oven for 20 minutes at 180 º.

recommend taking warm, freshly baked.

As conservation is cool I let the bread we had left over from breakfast and put on a footed cake plate and covered it with the bell jar. So what I have so far this week on the kitchen table and every morning I take a lot for breakfast. Has been resected and a bit, but still great.

DISCLAIMER: as I see in the comments that some of you are asking for tagatose will tell you that you can only buy http://www.mercadiabet.com/ . It's something new in Spain and apparently only when the company sells.

regard to the relevant nutritional information for diabetics a slice of this bread is a serving CH. It's great!