Cookies "Corn"

Category: Bakery products
Cookies Corn

Ingredients

Margarine 250 g
Eggs 2 pcs
Sugar 250 g
Pork fat (lard) 2 tbsp. l.
Sour cream 100 g
Ammonium 1 tsp
Flour (how much dough will take)

Cooking method

  • Knead the dough of all the ingredients, very steep. We take special attachments for the meat grinder, and we twist the whole dough through the meat grinder, cutting off the cookies in portions, put them on a baking sheet covered with parchment (see below).
  • We bake preheated to 180-190aboutFrom oven until lightly browned (approx. 20 minutes).
  • Cookies Corn

Time for preparing:

1,5 hour

Note

Ammonium can, of course, be replaced with slaked soda or baking powder, which I did yesterday. In the photo - cookies with slaked soda. I have ammonium, but I decided to experiment. Mom always made these cookies with ammonia. All the same, there is a difference. With ammonium, the cookies are more crumbly and tender. Somehow he loosens the dough in a different way than soda. Therefore, if there is an opportunity to buy ammonium, bake with it.

Bon Appetit!

tatalija
It was this cookie that she made on the weekend, only there is no sour cream, and lard is 200 g, but what is ammonium? it was not the same. The cookies are amazing, dry and melt at the same time. Only me with mine moulinex, did not cope, for her sake I started a mincer cookie, I had to make it in a form, maybe someone has such a meat grinder, with a plastic nozzle for cookies, otherwise either the clever didn’t work or the dough was needed for him.
Lozja
Quote: tatalija

It was this cookie that she made on the weekend, only there is no sour cream, and lard is 200 g, but what is ammonium? it was not the same. The cookies are amazing, dry and melt at the same time. Only me with mine moulinex, did not cope, for her sake I started a mincer cookie, I had to make it in a form, maybe someone has such a meat grinder, with a plastic nozzle for cookies, otherwise either the clever didn’t work or the dough was needed for him.

Yes, I have another recipe for this cookie, very similar to this one, but without sour cream and without ammonium. This one tastes better, has been tested in practice.

Ammonium (ammonium carbonate, ammonium carbonate) is a colorless crystalline substance. It dissolves well in water, easily decomposes when heated.
Ammonium carbonate should not come into contact with air, as it instantly reacts and turns into ammonium bicarbonate, which cannot be used in cooking.

Its main purpose in baking is to use it as a baking powder. This main property of ammonium allows it to be used in cooking in many countries instead of yeast - in baking, as well as in beer production.

The use of ammonium excludes the use of soda. Ammonium is very hygroscopic; it is stored in a sealed glass dark container or in cans with a tight-fitting lid.

Ammonium crystals are broken before baking, the dough is beaten, shaped and baked. Used for making thin cakes and biscuits. The taste, appearance and properties of the products are unusually good.

My mom has half of the cookies with ammonia in her recipe book. Now it is not as popular as it used to be. But the difference between baking soda or baking powder and ammonium is big.

And my meat grinder is ordinary, manual and old, so they coped without problems. My husband twisted, I caught on the way out and cut.

And more about the dough - you need to knead very steep. Thus, when twisted, it loosens more and at the exit it will be more crumbly and loose, and not homogeneous.
tatalija
Lozja, thanks for the science, but I think I won't find amonia in my area.And today I shoveled a lot of literature on the topic of my meat grinder and nothing worthwhile, one thing I realized that the dough, on the contrary, should be soft, but I made it dense, that's why my nozzle was spinning along with the dough, I'll come home and look for an old one with nozzles and bow to her. In general, your recipe is good, I also bookmarked it, since there is not much lard in it, I don't know where it comes from, but I have a prejudice for it, when I baked cookies I sniffed everything.
Ru
Tell me, how do the liveries behave the next day? Several times I made cookies through a meat grinder, only I have recipes without sour cream and lard. So the trouble is that crispy and crumbly in the evening, cookies damp in the morning and lost the lion's share of their charm. Considering that your recipe is different, it may be devoid of this drawback. Or is it just the humidity in the apartment and nothing will help me?
Lozja
Quote: Ru

Tell me, how do the liveries behave the next day? Several times I made cookies through a meat grinder, only I have recipes without sour cream and lard. So the trouble is that crispy and crumbly in the evening, cookies damp in the morning and lost the lion's share of their charm. Considering that your recipe is different, it may be devoid of this drawback. Or is it just the humidity in the apartment and nothing will help me?

Try this recipe again. As far as I remember (I haven't done it for a long time), the next day the cookies are the same crumbly and crunchy. But for this, ammonium is certainly needed.
Ru
Forgive me, but where do you get this ammonium? maybe there are some special places, where it is found in jambs, but I, dark, and do not know
Lozja
Quote: Ru

Forgive me, but where do you get this ammonium? maybe there are some special places, where it is found in jambs, but I, dark, and do not know

Here you can find in the departments where baking powder, vanilla sugar, etc. Before there was a shortage, now you can buy from us without any problems. If you weren't so far away, I would have sent it to you.

You can, of course, try to bake it with baking powder, but I personally did not really like it with baking powder, the difference is very big, there is no that lightness in the cookie and crunchiness, or something.

If you suddenly find the same ammonium, then you need to store it in the refrigerator in the packaging in which it was sold, tightly wrapped and in a tightly twisted jar, otherwise it will evaporate over time.

Good luck in your search!
Ru
Thank you!

Today I asked around in the market in specials. spice kiosk. The seller honestly admitted that she did not know what it was
But we are not giving up! We will monitor stores. I was very fired up to try ammonium. I read about him at Pokhlebkin's, here also reputable bakers recommend
So it's worth looking
Night
I baked these cookies super, a lot comes out of the recipe, light and airy. Thanks for the recipe.
Lozja
Quote: Night

I baked these cookies super, a lot comes out of the recipe, light and airy. Thanks for the recipe.

To your health!
Summer resident
Wonderful cookies, even without the lard.
Scorpio
Lozia, and margarine to heat or chop?
Lozja
Quote: scorpion

Lozia, and margarine to heat or chop?

Margarine at room temperature, soft, but do not heat.
irysska
I was in Velmart today and bought this:

Cookies Corn
Cookies Corn

The price of 1 sachet is 1.11 UAH.
Now you can try the original recipe.
Lozja
What a fine fellow! And in our market you can buy ammonium calmly, it turns out.
irysska
I wanted to buy vanilla sugar and baking powder (although I have been mixing it myself lately, but I always have a couple of spare bags), and here I look - Ammonium, and I took it (and did not take the baking powder), and I also remembered about your recipe.
By the way, Ksyusha, can you use this amonia in other recipes in the same way as baking powder or what? Mix it with flour too?
Lozja
Quote: irysska

I wanted to buy vanilla sugar and baking powder (although I have been mixing it myself lately, but I always have a couple of spare bags), and here I look - Ammonium, and I took it (and did not take the baking powder), and I also remembered about your recipe.
By the way, Ksyusha, can you use this amonia in other recipes in the same way as baking powder or what? Mix it with flour too?

I don't know about other recipes at close range. I think we can try. Yes, mix it with flour.

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