Meals with fruits and vegetables

Boroshnyany Virobi - Virobi from the dry tіsta.

Cake with apricot jam.Cake with apricot jam.
Knead the dough and divide it into parts 4. Each of rozkachuyut layer, put one 2 them on a large baking sheet, greased with butter and sprinkled with flour, often smear apricot jam, put another layer of dough, again smear jam and so on. D. The top layer of plaster beaten egg whites mixed with ground kernels of nuts and sugar . Before baking the dough vystoyuyut within 2 hours. Bake at medium temperature 180-200 ° C. Ready pie cut into slices.
* Flour - 500 g margarine - 250 g yeast - thirty grams, eggs - 3 pcs., Milk - 150 g sugar - 25, apricot jam - 300 g walnut kernels - 100 g, lemon peel, salt.
Pie with apples.
Knead the dough and rozkachuyut him two layers thick square cm 1. Odyan layer placed on a sheet, greased with butter and sprinkled with flour, cover with apple filling, put another layer on top of dough, prick it with a fork and bake immediately. Ready pie cool smeared with melted butter.
Filling for pies prepared as follows. Apples obchyschayut, rubbed on a grater with large holes, squeeze the juice, but an apple peremishu¬yut of ground cinnamon, rum, sugar and ground almonds.
* Flour - 280 g yeast - 25 g butter - 50 g sugar - 30 g, eggs - 3 pcs., Milk - 100 g salt; For the filling: Apples - 1250 g sugar - 25 g rum - 10 g almonds - 50 g ground cinnamon - 1h.
Chestnut horns.
Yeast diluted in warm milk, add sugar, butter, flour, salt and knead the dough. Since it formed small balls, cover them with a cloth and leave for proofing for 2 hours. Then rozkachuyut balls rolling pin to thin round wafers, which are placed downloaded from thick chestnut puree sausage 0,5 cm. The dough stuffed twist in the form of cones, coated with egg yolk and bake them at 250 ° C. Hot in horns obkachuyut vanil¬nomu sugar.
* Flour - 300 g butter - 250 g yeast - 20 g milk - 100 g sugar - 25 g vanilla sugar - 1 package salt.
Carrot cake.
Combine flour, Carrot puree, margarine, sugar, eggs, vanilla, salt dough and knead the dough, cover it and put in a warm place until doubled in volume will increase. Large sheets smeared with oil and put it on the dough. Cake bake at medium heat for about 1 hours, until golden brown.
* Flour - 500 g cooked Carrot puree - 250 g margarine - 150 g sugar - 200 g, eggs - From pieces. Drizhdoki - 20 g milk - 100 g, oil - 20 g salt.
Corn pie.
Corn flour poured boiling water, good ground and put in a warm place for 12 hours. Since yeast, 50 grams of warm milk and white flour cooked brew. When it increases in volume, add the flour brewed kururudzyane diluted 50 g of hot milk, melted margarine, sugar, salt, baking soda, wheat flour and grated lemon zest. The mass is then mixed well. Large sheets thickly smeared with grease, put it in a lot of corn and give it vystoyatys within 2 hours. Bake in hot oven product (oven) at high temperature. The finished cake is easily separated from the sheet. Hot product sprinkle with vanilla sugar and cut into square pieces. Pie znymayut the letter when it cools down.
* Corn flour - 500 g boiling water - 1250 g yeast - 20 g milk - 100 g flour for dough - 50 g margarine - 100 g sugar - 160 g soda - 12 g wheat flour - 120 g vanilla sugar - 1 package lemon peel - 10 g salt.
Cake with Peaches.
Since g yeast 20, 50 g flour, sugar and milk cooked brew and put in a warm place to increase in volume. Then knead the dough with 200 g flour and remaining milk, 150 g butter with the yolks, 50 g sugar, 50 grams of rum or brandy, grated lemon peel and juice, then mixed well, add the brew carefully and continue vymishuvaty until smooth. Letter smeared with butter, put the dough and leave to brew. Bake in hot oven (oven) at 220-250 ° C. Baked layer sprinkled with a mixture of g sugar 100, 100 g of crushed kernels of nuts, breadcrumbs, cinnamon and cloves, and the top stack of purified peel sliced ​​peaches.
In a deep pot 5 break eggs, add 100 g sugar and whisk eggs on low heat, until the mixture heats up. After removing it from the bath, continue to churn to cool. By whipped with sugar eggs add 100 g flour, put the softened butter. All this mass of mix and pour peaches, then baked in the oven (the oven). Ready cake sprinkled with powdered sugar and cut into slices.
* Flour - 350 g yeast - 20 g butter - 180 g lemon - 0,5 pcs., Rum or brandy - 50 g, eggs - 8 pcs., Sugar - 300 g walnut kernels - 100 g breadcrumbs - 80 g peaches - 1000 g cinnamon - 1h, hvozdyka- 1 g milk - 300 hours
Potato cake with poppy seeds.
In the brew products put on the recipe and then mixed the dough, which put in a warm place for 1,5 hours. A small piece of dough left for cake decoration, and the rest put layer on a greased and sprinkled with flour letter. On top of the layer of cold put the stuffing of poppy (poppy pour boiling water, strain off, mince, mix with sugar and milk to boil and cool thickening). Decorate abandoned dough product in a grid. Bake in hot oven (oven) until golden in color. The finished cake cut into squares or rectangles.
* 300 g flour, mashed potatoes - 300 g yeast - 20 g milk - 50 g, eggs - 2 pcs. Butter - 50 g sugar - 50 g salt; For the filling: poppy -
200 g sugar - 200 g milk - 150 hours
Potato milk bread.
Sugar, butter, salt and egg yolks grind, add flour, previously passed through a meat grinder and boiled potatoes purified brew and adding warm milk, knead the dough, put it in a warm place for 1,5-2 hours to increase in volume.
Oblong baking tin tin loaves smeared with butter, showered with flour, dough and put zapov¬nyuyut 45 in minutes for rozstoyuvannya. The product is baked at high temperature.
Flour - 450 g butter - 60 g sugar - 60 g egg yolks - 2 pcs., Yeast - 20 g boiled potatoes neobchyschena - 150 g milk - 300 g salt.
Full-flavored bagels with apricot jam.
Combine flour, milk diluted in yeast, powdered sugar, egg yolks, salt and 20 g butter knead the dough of medium thickness (as in dumplings). Sprinkle the dough with flour, leave it on floured board to 1 hours. Then it rozkachuyut in four-layer, the middle of which lay 140 g butter. Bed is doubled and rozkachuyut rocking, shifting as puff pastry several times (4) and cut into 15 identical squares at the middle of each put on a tea spoon of apricot jam, rolled bagels, put on a greased sheet, give rozstoyatysya in a warm place for thirty minutes . Before baking product coated with egg, showered with chopped nuts and kernels bake at medium temperature 200- 220 ° C. Baked bagels hot showered with powdered sugar.
* Flour - 400 g yeast - 20 g milk - 150 g powdered sugar - 25 g yolk - 1 pcs., Butter - 160 g apricot jam - 100 g, kernel of walnut - 40 g powdered sugar for shortcrust - 20 g salt.
Patties with fruit jam.
With 150 g flour, yeast, 200 grams of warm milk, sugar and salt are preparing the brew. Of the remaining flour, milk, egg yolks, 80 g sugar, 60 g lard, salt dough and knead the dough of medium thickness, cover it with a cloth and put in a warm place to increase in volume. The finished dough sprinkled with flour placed on board rozkachuyut pin in seam thickness 1,5 cm, cut into equal squares and stuffed with jam. Surface clumps cakes smeared with melted lard and put them on a greased sheet. Give rozstoyuvatys 15-20 minutes, then bake at 180-200 ° C.
* Flour - 800 g egg yolks - 2 pcs., Milk - 700 g sugar - 130 g yeast - 30 g lard - 220 g, thick fruit jam - 800 g powdered sugar sprinkled for - 50 g salt.
Chestnut donuts.
Flour, butter and lard mix well, add egg yolks, powdered sugar, vanilla sugar, salt, yeast and sour cream. Well vymisyvshy dough, give it rozstoyatysya 2 hours, after which rozkachuyut in a thin layer and cut into squares measuring 4X4 cm. In the middle of each square put a teaspoon of stuffing of chestnuts, connecting all four horns square top, zaschypuyut and put products on the letter seam down. Surface donuts coated with egg yolk and bake quickly in preheated oven (the oven). Finished products sprinkle with vanilla sugar.
The stuffing is prepared as follows. Egg yolks, sugar, vanilla sugar, 2 tablespoons brown hhyure cook in a deep container to thickening. Then the mass, removing from heat, stir to napivoholodzhennya, add the rest of chestnut puree, butter and then mixed to cool. To chestnut purée, it is necessary to cook 500 grams of edible chestnuts to the soft state, they incision peel, squeeze the pulp and rub it through a sieve.
Instead of stuffing chestnut stuffing can be used with kernels of walnuts, which
2 protein knock on the thick foam, add the yolks 2, 140 g of powdered sugar, 120 g of crushed walnut kernels, vanilla packs 0,5, 1 tablespoon rum or brandy. All mix until smooth.
* Flour - 280 g butter - 100 g lard - 30 g egg yolks - 2 pieces. Powdered sugar - 25 g vanilla sugar - 0,5 pack, yeast - 20 g sour cream - 100 g salt; For the filling: brown sauce - 400 g egg yolks - 2 pcs., Sugar - 180 g vanilla sugar - 1 pack of milk - 200 g butter - 60 hours

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