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Confectionery and sweet dishes.

DAIRY KalachevDAIRY Kalachev
* Products for cooking: 600 g flour, 300 g molo¬ka, 120 g butter, 100 grams of powdered sugar, egg yolks 7, 30 g yeast, 40 g raisins, 50 g granulated sugar, 50 g of nuts, 1 egg.
Yeast is bred in 100 g warm milk, mix thoroughly with 300 g flour and a little sugar. Oparu is set aside for 25-30 minutes. Then add the rest of the products: powdered sugar, milk, flour, raisins, salt, egg yolks, butter, knead the dough and put on 40-45 minutes in a warm place. Then they make a hysteresis and put it again for a few minutes in a warm place. Then cut into 4 equal parts, which in turn are cut into 3 parts. From each piece, uniform bundles with fine ends are rolled out. Next, the ends of the flagella lay one on one, A little squeeze and weave kalach. We must not tightly weave. The kalachi is placed on a prepared baking sheet, greased with a beaten egg on top, sprinkled with a grounded walnut kernel and sugar-sand. Bake in a hot oven.
ORDINARY COOKIES TO COFFEE
* Products for cooking: 300 g flour, 80 g butter, 40 Mr. powdered sugar, yeast g 15, 150 grams of milk, egg 1, 30 g of granulated sugar, and salt.
Yeast breed in warm milk, add a little flour and sugar-icing, prepare the brew and put in a warm place. Then added all other products (except for the eggs and granulated sugar) and kneaded dough of medium consistency. Knead until then, until the dough starts to come off on your fingers and bubbles appear, and again put in a warm place. Next, form dough small bagels or biscuits, put them on a greased baking tray, brush with beaten egg, sprinkle sand saharom- and bake in the oven at medium temperature.
IZ wafer KUKURUZNOY MUKY
* Products for cooking: 1 kg of corn flour, wheat flour g 250, 20 g yeast, 100 g butter or lard, sugar grams 100, 1 egg, milk, salt; For the filling: plum jam.
From yeast and wheat flour diluted in a glass of warm milk 1 brew is prepared. From corn flour, sugar, eggs, butter and a pinch of salt is kneaded with milk from other tests in the form of a biscuit. Then the dough is well kneaded corn to brew and spread a layer in 1,5 cm thick on a greased baking tray with butter. From above stack plum jam from a distance of two centimeters from each other and set aside for a while in a warm place to rise. Bake in the oven until golden in color.
Ready pie cut into squares so that in the middle of each was a drain and sprinkle with sugar. On the table is served in the form of heat.
ROLL WITH FILLING poppies
* Products for cooking: 500 g flour, milk 200 g, g yeast 20, 50-g powdered sugar, egg yolks 7, 200 g butter, salt; For the filling: 400 g ground poppy, 300 g sugar, vanilla sugar, 150 g of water, grated lemon peel.
From yeast, flour and milk were prepared brew a conventional manner. All other products are mixed on a floured board, add the sponge and warm milk kneaded the dough medium consistency. Then ravrezayut dough into several parts. Each rolled into the reservoir, in 2-3 cm thick.
The stuffing is prepared as follows: all of the products for the stuffing mix, boil 5-used minutes and cooled. The resulting mass is spread on the seams, rolled them in a roll, put on a greased with butter and floured baking sheet and put on 20-25 minutes in a warm place to rise. When the rolls are suitable, brush them with beaten egg th bake in the oven at medium temperature.
Just prepare rolls with nut filling. Only instead of poppy take minced walnut kernel.
CAKE "WOMEN'S CAPRICE"
* Products for cooking: 500 g flour, 20 g of yeast, half a cup of sour cream, egg yolks 5, 1 tablespoon sugar, 250 g butter, salt; For the filling: apricot jam, egg whites 5, 250 g sugar, almonds or core walnut, vanilla.
The flour is ground well with butter. Yeast dissolved in sour cream is added to the pulverized flour, add the egg yolks, sugar, salt, and kneaded the dough. Then he rolled tolschipoy finger, put in a greased baking tray with butter and set aside for a while in a warm place to rise. Bake in oven until light yellow in color.
The surface of the finished cake smeared with apricot jam, top spread a solid foam of egg whites mixed with sugar and vanilla, and sprinkled with crushed walnuts or almonds, chopped oblong pieces. Then continue baking until the foam ne becomes thick.
LEMON bread
* Products for cooking: 800 g flour, sugar grams 150, 30 g yeast, 200 grams of milk, 5 eggs, juice and grated zest of one lemon, salt.
Because parts of flour, milk, yeast and a small amount of sugar, as usual, the brew is prepared. It finished brew add other products, and kneaded the dough. Dough formed bread, put on a greased baking tray with oil and place on 20-25 minutes in a warm place to rise. Then lubricate the surface with beaten egg and bake bread in the oven at medium temperature.
POTATO DAIRY bread
* Products for cooking: 500 g flour, 500 g boiled potatoes in uniforms, 100 s butter, 60 Mr. powdered sugar, raisins g 60, 40 g yeast, 250 grams of milk, 2 eggs, salt.
Prepare a brew of 1 / 3 of the flour, milk and a little sugar. The rest of the flour pour on the board, put in a deepening of the butter, sugar, peeled and minced potatoes ready brew and milk knead the dough. Then add raisins, form small loaves, placed on a greased baking sheet and set aside to 20-25 minutes in a warm place. Before baking their surface smeared with beaten egg. Bake in the oven at medium temperature.
FRUIT PIE
* Products for cooking: 600 g flour, sugar grams 50, 20 g yeast, 300 grams of milk, eggs 4, 150 g butter or margarine, ground cinnamon g 10, 500 g of different fruits, salt.
The usual way to prepare the spoon. From the spoons and other products (except cinnamon, sugar for filling and fruit), knead the dough and set aside in a warm place for lifting for 20-25 minutes. Then roll out the dough thickness of 1 cm, stack on a buttered or margarine baking sheet and again set aside in a warm place for 15-20 minutes. Then put the dough washed, peeled and cut into pieces of the same pieces of fruit (ossicles removed). They use a mixture of different fruits: apples, pears, plums, apricots, peaches, winter varopje. Bake in the oven at high temperature. Ready cake is sprinkled with a mixture of cinnamon and sugar. Sprinkle the cake before baking.
Donuts with chocolate sauce
Products for cooking: 500 g of flour, egg yolks 6, 60 g butter, 50 grams of powdered sugar, milk g 400, 20 grams of rum or brandy, 20 g yeast, fat and salt; for the gravy: 5 slices of chocolate, 60 g sugar, 150 g cream, 3 yolk.
Flour, egg yolks, melted butter, rum or brandy, sugar and salt is mixed with the dissolved yeast in warm milk, kneaded well and set aside in a warm place for fermentation.
When the dough is suitable, on a board sprinkled with flour, roll the dough into 1,5 cm thick, and again set aside in a warm place to rise. Then teaspoon separated from the overall piece of small pieces, dipped them in a bowl with plenty of hot oil and fry on all sides. Serve with chocolate sauce, which is prepared as follows: whisk the melted chocolate, egg yolks, cream and sugar on low heat. After removing from heat, continue to whisk broom to cool.
Donuts SPECIAL STUFFED
* Products for cooking: 500 g flour, milk 400 g, g yeast 15, 1 egg yolk, salt; For the filling: 350 g of fresh cottage cheese, sour cream g 50, 1 egg yolk, 15 g dill, salt; 500 g of vegetable oil for frying.
First, prepare the brew in the usual way, and then knead the dough medium konsistetstsii (for donuts). When the dough rises, its thickness is rolled in 1 cm and cut in half horizontally. On the lower layer is applied stuffing and cover the second formation. Then cut out a glass round donuts and relinquish them in a warm place for 20-25 minutes. As conventional donuts fried in a large amount of vegetable oil.
The stuffing is prepared carefully knead the curd with chopped dill and other products.
Donuts with chocolate
* Products for cooking: 250 g flour, 30 g sugar, egg 3, 200 grams of milk, 10 g yeast, fat and salt; for topping: grated chocolate, powdered sugar.
Flour is mixed with yeast dissolved in warm milk, sugar, egg yolk and salt. Kneaded well with a spoon until the dough in the air bubbles. Then add the beaten egg whites into foam and set aside on 30 minutes in a warm place to rise. Then on floured board roll the dough and cut out a small cup cakes. Dismiss them for a while in a warm place. Further donuts fried in a large amount of fat from both sides. Ready donuts sprinkled with powdered sugar mixed with grated chocolate.
It should be borne in mind that the dough should be soft donuts. Bake it should be fast.
Donuts with nuts (unleavened)
* Products for cooking: 300 flour, 60 g butter, 4 eggs, 2 egg yolks, 300 g of water, 350 g cherries, 200 Mr. powdered sugar, 40 g of cocoa powder, 100 g ground walnuts, 50 grams of rum or cognac, 600 g lard, a pinch of salt.
In the water put slivochnoo oil, salt, 20 Mr. powdered sugar and bring to a boil. Stirring constantly, gradually add the flour and cook until the mixture starts to come off the walls of the cookware. After removing from heat and continuing to stir, cooled to 25-30 °. The cooled mass, stirring constantly, and pierce the egg yolks, one at a time, with 2-3 minute intervals.
Baking smeared with butter or lard. The prepared mass is put on the board. Smooth surface with a knife.
Ground nuts nucleus mixed with 100 g sugar and rum or brandy. From cherries remove seeds, fill with their resulting nachipkoy nut and put on the dough. Then cut the dough into squares with a cherry in the middle. Each square and glue hands formed from their round balls. Fry in plenty of lard. The remaining sugar is mixed with cocoa powder and sprinkled with hot donuts.
COOKIES with apricot jam
* Products for cooking: 300 g flour, 50 g sour cream, 80 g butter or margarine, egg yolk 1, 10 g powder for biscuits, and 100-powdered sugar, 200 g apricot jam, grated lemon peel.
The flour mixed with sour cream, egg yolk powder, Cookie, 70 grams of powdered sugar, then add the grated zest of one lemon and kneaded the dough. Roll out his thick 3-4 mm, recess or cup cut round biscuits. In half of biscuits thimble squeezed in the middle holes. Bake all the biscuits in the oven at medium temperature. Then, the surface without holes biscuits smeared with apricot jam, superimposed on top of biscuits with a hole, and sprinkled with a mixture of powdered sugar with the grated lemon zest.
SWEET POTATO biscuits
* Products for cooking: 180 g flour, 100 g boiled potatoes, 80 g butter or margarine, 60 grams of powdered sugar, egg yolk 1, 10 g vanilla sugar, 10 noroshka g for biscuits, grated lemon peel.
Boiled potatoes pre mince, biscuit powder mixed with flour, add other products, and kneaded the dough. Then rolled it into 1,5-2 cm thick, cut out biscuits and a glass round bake in the oven at medium temperature.
CHOCOLATE PIE
* Products for cooking: 200 g butter, 150 g chocolate, 200 grams of powdered sugar, egg 4, 100 g flour; For the filling: 600 g cream, 600 grams of powdered sugar.
Butter is whipped to a froth, add powdered sugar, grated chocolate and egg yolks 4. Proteins whipped in a solid foam, carefully mixed with the first mass, is then added in portions flour. The dough is spread on a greased, floured baking tray and bake in the oven at medium temperature. Whipped cream with powdered sugar and smear them cooled cake.
KOSHUTSKOE cakes
* Products for cooking: 250 g fine wheat flour, 250 g butter, 250 g sugar, egg 1, 3 yolk, juice of one lemon, minced core walnut or almond.
Within minutes 30 well kneaded butter, sugar, egg yolks and lemon juice. Then, continuing to knead, slowly pour the flour in small portions. Spread the mixture on a greased baking tray with butter, sprinkled with crushed walnuts or almonds and baked in the oven. The finished dough is cut into pieces of any shape.
ECONOMY APRICOT CAKE
* Products for cooking: 500 g flour, 250 g sugar, egg yolk 1, 100 g lard, 2 tablespoons of sour cream, grated zest of one lemon, salt; For the filling: apricot jam, 1 egg white, ground kernel of walnut, sugar.
Of all the products is kneaded and rolled dough two layers. One of them placed on a greased with butter and floured baking sheet, brush with apricot jam, sprinkled with crushed core of a walnut, mixed with grated lemon zest, and covered with a layer of others. The top layer of lubricated protein, sprinkled with ground nuts mixed with sugar and bake in the oven.
Chocolate roll with walnut filling
* Products for cooking: 5 eggs, 200 grams of powdered sugar, 80 g of grated chocolate, 300 g of flour, for the filling: 100 grams of powdered sugar, 100 g butter, 200 g ground walnuts, 100 grams of milk, 50 grams of rum or cognac.
Powdered sugar and egg yolks well stirred, add the grated chocolate, flour and solid foam of egg whites. The resulting mass is spread a thin layer on a greased with butter and floured baking sheet. Bake in the oven at medium temperature.
Meanwhile, prepare the filling. Triturate the foam to form butter and sugar. Minced core walnut pour hot milk, is mixed with the oil mass, then add the rum or brandy. The resulting cake filling plaster ready to roll and fold. Top roll sprinkled with vanilla sugar or smear cream filling. Roll lay for several hours in a cool place.
Roulette With POVIDLOM
* Products for cooking: eggs 6, 140 grams of powdered sugar, 100 g butter, flour g 250, 300 g of any fruit jam, vanilla sugar.
Eggs kneaded with sugar over low heat until a foam-like substance. Then remove from the heat and continue to knead, cooled. The cooled mass gently add the flour and butter. This mass is baked in the oven for a thin layer at the mean temperature. Then smear jam and rolled into a roll. Sprinkle with vanilla sugar.
LAYER CAKE WITH APPLES
* Products for cooking: 300 g flour, egg 1, 100 g lard, a pinch of salt; For the filling: 1200 g apples, sugar grams 100, 50 g ground walnuts, 50 g breadcrumbs, ground cinnamon; vanilla sugar for sprinkling; 1 egg for lubrication.
The usual way is prepared puff pastry, rolled it into a very thin layer (as tissue paper) and set aside for a while to dry. Then sprinkle with his fine breadcrumbs and pour melted lard.
Apples peeled, remove core, cut into thin slices and spread evenly on the dough. Sprinkle with crushed walnuts or almonds and mix with powdered sugar and cinnamon. Then wrap the edges of the top (in the form of the pan) and zaschipyvayut. The dough is placed on a greased baking lard, grease with melted fat, egg and bake in a hot oven until golden brown.
Ready cake sprinkled with vanilla sugar.
Strudel with cabbage
* Products for cooking: 300 g flour, egg 1, 100 g lard, salt; For the filling: 1200 g cabbage, a little sugar, onion, black pepper, flour, lard, salt.
The usual way is prepared puff pastry, rolled it into a thin layer and allowed to dry.
Cabbage cleaned from top leaves, cut head, thinly sliced, salt and set aside on 30 minutes, then squeeze well. In a saucepan, melt one tablespoon of lard, add one tablespoon of sugar and boil for a minute 1. When the sugar becomes brown, add more lard, chopped onions, cabbage and wrung fry, stirring frequently. At the end sprinkle with pepper.
The dried layer of puff sprinkled with melted lard, cover the cooked filling and roll up into a roll. Lay in a greased baking lard, lard smeared face, then egg and bake in a hot oven until golden brown.

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