elena i
the classic recipe 300-200-100 is easier to remember. 300g flour, 200g butter, 100g sugar. knead shortbread dough, refrigerate for 30 minutes and roll out. bake at 180 degrees. bakes very quickly, you need to look after him all the time, min 10. classic shortbread. as a rule, miserable remains cool down - everything is disposed of by children.
chaki2005
Lenochka, thank you !!
Omela
Girls, advise "relatively non-harmful" cocoa sweets.
Vilapo
Quote: Omela

Girls, advise "relatively non-harmful" cocoa sweets.
And you try to do it with a carob, it turns out delicious
Twist
Ksyusha, and you need cocoa powder or bitter chocolate, too?
Vilapo
Quote: Twist

Ksyusha, and you need cocoa powder or bitter chocolate, too?
Yes indeed, can you give a recipe with chocolate?
dopleta
Quote: Omela

Girls, advise "relatively non-harmful" cocoa sweets.
Mistletoe, gave the idea, tomorrow I'll post the recipe!
Omela
Girls, it's delicious with carob, but not chocolate! I want it with cocoa, because they put something in the chocolate.
dopleta
Quote: Omela

Girls, it's delicious with carob, but not chocolate! I want it with cocoa, because they put something in the chocolate.
I'm already doing it, I don't know if I will please ... That's it, Mistletoe, lookis it harmless enough?
Arka
Virgin! Guard! 🔗
Send to Poke into the recipe for a cupcake / muffin with cottage cheese (my cottage cheese disappears!), But completely without or with a small amount of oil (grows, otherwise there is no drain), in short, an okolodietic option is needed
Crumb
Arochkamaybe this good ... but tama sour cream ... but she and diehit happens, 10% for example ...
Arka
Thank you, Inna!
There was no sour cream from birth, but can milk work? or need sourmilk to make it work?
Crumb
Arochka, together with sour cream I add an extra 100 gr. cottage cheese !!!

If the cottage cheese is very dry, it is not a sin to dilute with milk 50:50 ...
Arka
Excellent! Suitable! Thank you!
The question is cleared!
Ariete
Arka, butter in recipes can be replaced with any fruit puree. When I was dieting, I did it, it turns out great.
Natusichka
Quote: Ariete

Arka, butter in recipes can be replaced with any fruit puree. When I was on a diet, I did it, it turns out great.

Wow, do you need to replace in the same quantity (by weight)? And I didn't even know that ...
Crumb
Quote: Natusichka

Wow, do you need to replace in the same quantity (by weight)?
Natulechka, I will say for myself, I replaced the butter with mashed banana puree.

Puree weight = recipe oil weight.
MariS
Quote: Ariete

Arka, butter in recipes can be replaced with any fruit puree. When I was on a diet, I did it, it turns out great.

And I didn't think of this ... And the replacement is super !!! Thank you!
Ariete
Yes, by weight, how much oil, so much and mashed potatoes. You can add a little vegetable to the puree. Only for shortcrust pastry and puffs, this option does not roll, but in other recipes it is very even.
Natusichka
Crumb, Ariete! Thank you very much for such valuable advice. After all, very soon the post! I think that the advice will find its application. I think that you can take a thick puree from apples. Is it possible to make mashed potatoes from apricot or other jam with a blender? What should it be in consistency?
Ariete
Natusichka, I haven't tried it with jam, I did it with applesauce.
Natusichka
So, boom to try! And what should be the mashed potatoes in consistency? Was it homemade or purchased puree?
Rina
Girls, poke your nose if we have such a recipe, PLYYYZZ ...

We need a recipe for bagels, which in Soviet times were 6 kopecks. I think I saw such a recipe, but where is it
SchuMakher
Rinul KEEP

I'm such an ambulance!
Natulek
Please help me find a recipe (or a mistake in the recipe) for a cake (pie) on starch.
Previously, we often baked at home like this:
Condensed Milk Starch Pie - Ingredients:

Condensed milk - 1 can (400 g), eggs - 1 pc., Starch - 1 glass, butter - 50 g, soda - 1 tsp, salt - a pinch.
Eggs, softened butter, starch, soda (quenched with vinegar) are added to the condensed milk, mixed, poured into a pan (oiled parchment at the bottom) and baked in a preheated oven. After cooling, cut into 2 cakes and chilled, grease with jam or cream.

In this form, I have written down the recipe. Now, baking on it, I get a low crust of a rough structure that rises and falls already in the oven. Moreover, it turns out to be large-pored and intensely creamy. Previously, there was a very finely porous snow-white fragrant and delicate, just melting in the mouth.
I don’t understand what’s wrong: perhaps the recipe was written incorrectly ...
The main product is condensed milk - Belarusian, Rogachevskoe, Raspak potato starch. I tried it with soda and baking powder, and with both, it's not about them. I found many similar recipes on the Internet, but no one wrote about the problems. Found on our website ( https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1686.0 ), but it bakes 2 cakes.
Help me to understand!
irza
Natulek, I propose to duplicate your question in the topic Biscuit. Ambulance. Question answer.
Perhaps you will receive an answer
Vilapo
Quote: Natulek

Please help me find a recipe (or a mistake in the recipe) for a cake (pie) on starch.
Previously, we often baked at home like this:
Condensed Milk Starch Pie - Ingredients:

Condensed milk - 1 can (400 g), eggs - 1 pc., Starch - 1 glass, butter - 50 g, soda - 1 tsp, salt - a pinch.
Eggs, softened butter, starch, soda (quenched with vinegar) are added to the condensed milk, mixed, poured into a pan (oiled parchment at the bottom) and baked in a preheated oven. After cooling, cut into 2 cakes and chilled, grease with jam or cream.

In this form, I have written down the recipe. Now, baking on it, I get a low crust of a rough structure that rises and falls already in the oven. Moreover, it turns out to be large-pored and intensely creamy. Previously, there was a very finely porous snow-white fragrant and delicate, just melting in the mouth.
I don’t understand what’s wrong: perhaps the recipe was written incorrectly ...
The main product is condensed milk - Belarusian, Rogachevskoe, Raspak potato starch. I tried it with soda and baking powder, and with both, it's not about them. I found many similar recipes on the Internet, but no one wrote about the problems. Found on our website ( https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1686.0 ), but it bakes 2 cakes.
Help me to understand!
Natulek, I don't have butter in my recipe for this biscuit: girl_in_dreams: The recipe itself is like this; 1 can of condensed milk, 1 tbsp. starch, 2 eggs, 1 tsp. soda, chips. salt.
Beat the eggs, gradually add condensed milk and a spoonful of starch, put salt soda (do not extinguish), gently mix
Natulek
Quote: Vilapo

Natulek, I don't have butter in my recipe for this biscuit: girl_in_dreams: The recipe itself is like this; 1 can of condensed milk, 1 tbsp. starch, 2 eggs, 1 tsp. soda, chips. salt.
Beat the eggs, gradually add condensed milk and a spoonful of starch, put salt soda (do not extinguish), gently mix
Glass - 250 ml?
Vilapo
Quote: Natulek

Glass - 250 ml?
Yes
Twist
Natulek, try it with cornstarch rather than potato.
August
Who can tell you the recipe for apple pie on thin shortcrust pastry with high apple filling?

Approximately as in the photo

I am looking for a recipe on our forum
Qween
August, if you like a juicy filling with the addition of sour cream, then check out "Tsvetaevsky Apple Pie" on our forum. Delicious pie!
August
Thank you! I need it on shortcrust pastry and with such a filling, apples in caramel from my own juice
Rita
Perhaps a recipe for some kind of flip-flop pie will suit you. For example, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=138201.0 .
August
thank you. But this one is done on shortbread dough. It seems like a simple recipe, but I can't find it anywhere.
Rita
In your case, I think you should first bake a base filled with peas. And then fill it with the filling, fill it with jam with pectin. Otherwise, the base of shortcrust pastry will rise anyway and will not remain thin.
Vichka
Quote: August

thank you. But this one is done on shortbread dough. It seems like a simple recipe, but I can't find it anywhere.
August, what do you mean you can't find it anywhere? Go to internet (like this), hammer recipe for apple pie on shortcrust pastry and choose what you like best, then write a recipe for us too!
Qween
August, if it is not critical that the filling is, as you wrote "high", then look towards Tart Taten.
Natulek
Quote: August

Who can tell you the recipe for apple pie on thin shortcrust pastry with high apple filling?
Isn't he?
:
🔗
🔗
Vilapo
Quote: August

thank you. But this one is done on shortbread dough. It seems like a simple recipe, but I can't find it anywhere.
August, you want a ready-made recipe or you can conjure it yourself! Shortcrust pastry, cut some apples into cubes, stew with sl. butter and sugar in a frying pan, cut some of the apples into slices and put on top, bake, grease with honey or syrup after baking, all: flowers: This is what you can see in the picture
August
Quote: VS NIKA

August, what do you mean you can't find it anywhere? Go to internet (like this), hammer recipe for apple pie on shortcrust pastry and choose what you like best, then write a recipe for us too!
Do you think that I was not looking?
Quote: Vilapo

August, you want a ready-made recipe or you can conjure it yourself!
I want it ready. If there is a photo that I posted, then there is a recipe
August
Quote: Twist

August, check out this recipe.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=182560.0
Marin, thanks! I think it is very similar. Tell me, how to cook such syrups as in my picture?
Vilapo
Quote: August

Marin, thanks! I think it is very similar. Tell me, how to cook such syrups as in my picture?
It is either light honey or ready-made syrup, the cake is covered in hot
August
Quote: Vilapo

It is either light honey or ready-made syrup, the cake is covered in hot
To be honest, I thought it was apple juice caramelized with sugar ... But I could not understand why it is transparent ... it should have darkened ...
What is the best syrup for this cake?
Qween
AugustIt is also delicious to cover such pies with a thin layer of hot apricot jam. It will also be transparent.
August
Dear ones, thank you very much
Vilapo
Quote: August

To be honest, I thought it was apple juice caramelized with sugar ... But I could not understand why it is transparent ... it should have darkened ...
What is the best syrup for this cake?
I use maple, maybe apricot jam syrup
August
apricot jam syrup? how to do it?
Qween
Vilapo already out of the network, then I will answer you, so as not to wait.

You don't need to make a syrup. Move the apricot slices in the jam in the jar, and grab the syrup with a spoon. Strain a couple of spoons, then heat in the microwave and brush over the hot pie with a brush.
The jam should be with a thick syrup, then it will not be absorbed into the dough and filling, and will harden with a beautiful, shiny coating.

And the second option:

Quote: Qween

AugustIt is also delicious to cover such pies with a thin layer of hot apricot jam. It will also be transparent.

You don't need to strain anything here. Warm and spread.

I smear with what is open at the moment. I do not take jam or jam out of the bins on purpose. The result is equally delicious.

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