Ride
On a piece of calendar dated January 29, 1970, I found a recipe for a cake dough (I remember that the cake was very fluffy, airy)
2 eggs
Melt 200 gr margarine
2 tbsp. l butter
2 tbsp. l sour cream (20%)
1/2 tbsp. milk
1/2 stick yeast (HELP, how much is it in modern dry equivalent?)
2-3 teaspoons of sugar
Filling:
1 kg. dried apricots, drenched in boiling water (until they swell), washed and pounded with sugar (to taste or 1/2 cup)
Two and a half hours to stand the pie
Gasha
I won't say for sure, but I read that 1 stick of yeast = 50 grams

Read here

🔗

How much flour is in the recipe?
Ride
Thank you! About flour it is written: "how much it will take"
Qween
Quote: Ride

1/2 stick yeast (HELP, how much is it in modern dry equivalent?)

Gashenka, will you not be offended if I write my opinion too?

Ride, earlier, if the yeast was produced in a minimal package, then it was 100 grams, and this was called a stick of yeast. And I have never even seen 50 gram packages.

I don't know how in other countries, but here, in the original packaging, even now, you can buy only a 42-gram package, and then only 100 grams. So 1/2 stick is 50 grams.

Gasha
Quote: Qween

Gashenka, will you not be offended if I write my opinion too?

Thank you, I didn’t know it, I just read it

Isn't 50 grams of fresh yeast too much for such a recipe?
Qween
GashenkaYou know, I once posted on the forum a very old recipe for a delicious yeast pie. There is 60 grams of yeast, and I was also asked this question. I think not much. Here you need to look at the recipe. Here is that Ride wrote, margarine 200 grams, and the rest of the liquid, in relation to fat, is not enough. There is no milk or water in the recipe I gave.

And sometimes, I look at the recipe, and there the dough is light, then I safely reduce it. Otherwise, in old recipes, usually, at least 1/2 stick of yeast is indicated. Looks like they loved them before. I have an old book, so there is a section, do not believe it, "Yeast Dishes". And it is written that it is very useful to eat them. But, somehow, I was not inflamed with the desire to cook, for example, yeast pate.
Gasha
Yeah...
Rita
Can I speak about yeast too?

As far as I remember, the yeast produced in Soviet times was completely different. They could safely be put half a pack, and it is not a fact that the dough would rise. Modern yeast is very strong, with them, even the old ones, and I have never had any punctures, so I will support Gache, although Qween's reasoning is also correct.
Ride
Qween, Rita, thank you very much too
I will try very hard to knead this dough and report the results.
By the way, about yeast, I also remember that they used to be sold at the checkout in white packs with a blue inscription and my grandmother used to grumble that the yeast was stale
Gypsy
Quote: Ride

I also remember that they used to be on sale at the checkout in white packs with a blue lettering and the grandma used to grumble that the yeast was stale
that's because they were lying at the checkout, and not in the refrigerator, and packed in paper - they dried up, that's why they weren't always fresh. Although I remember the yeast was even dried on a newspaper for future use, since it was a scarce commodity
Nataly_rz
At work, sour cream deposits have formed in the refrigerator. Since our people are economic, instead of throwing it away, they suggested that I use it in business: that is, bake something and feed the team
Tell me what can be made from a liter of old sour cream
PS: I also have apples in bulk
rinishek
aaaaa! girls, where are the truffle cakes (or just truffles?) from Lily-Lulёk? I can not find!
skate
Quote: Nataly_rz

At work, sour cream deposits have formed in the refrigerator. Since our people are economic, instead of throwing it away, they suggested that I use it in business: that is, bake something and feed the team
Tell me what can be made from a liter of old sour cream
PS: I also have apples in bulk
This will be it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=19648.0
chapic
looking for a recipe for ptrog .. with plums .. cottage cheese .. there, in the recipe, cottage cheese was added to the cottage cheese.
Summer resident
Quote: chapic

looking for a recipe for ptrog .. with plums .. cottage cheese .. there, in the recipe, cottage cheese was added to the cottage cheese.

Bake and eat for health
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=77657.0
chapic
Summer resident
artisan
Quote: Master

I'll post it tomorrow. We call it "Cakes with poppy seeds" I am also sure that this is it. Here are just a lot of options, that's for sure !!!

Oh sorry, it didn't work tomorrow.
So, as a result of cruel torture, the following was knocked out of the mother-in-law:
The dough is kneaded with sour milk, flour, soda and eggs (about 1 egg per 500 ml of sour milk). The dough turns out not liquid, but not tight either, it splashes with hands. The cake is baked on a baking sheet, 1.5 cm thick. The poppy is steamed with boiling water, drained after cooling. Once again it is poured with boiling water, after it has cooled, it is thrown back onto a sieve and pounded in a mortar. Then it is pounded with sugar again, a little water is added so that the mixture turns out to be a little fluid.

The cake, after cooling, is torn into pieces (2 by 2 cm, approximately) and mixed with a poppy mixture, which impregnates and envelops. Oh how!

Dough, pastries and pastries. Looking for a recipe!Dough, pastries and pastries. Looking for a recipe!
Omela
artisan
I almost choked with saliva !!!!! I hope, after all, the mother-in-law did not suffer much !!!! As soon as we finish everything baked, I will definitely do it. And sour milk is like ??? That is, how to do it? Pour into a jar and leave at room temperature?
artisan
aha! or buy kefir
Omela
Well, this good, in the sense of kefir, we have heaps of heaps !!!!
Summer resident
There is one nuance that my mother-in-law did not give out even under torture, but I inherited it. The cake must be well browned, but not burned, and then we get an incomparable delicacy. And if you add a little honey to the poppy ...
artisan
Summer resident, well, at the expense of honey, this is not for everybody (I'm not one of those) But since you have such a rich inheritance, give us a proportion, please !!!! (I really want to!)
Summer resident
So there is no exact proportion of the mustache on the eye. The dough is softer than on dumplings. Taki for half a liter of kefir 1 egg, half a teaspoon of salt, 1 tsp of soda. And how much flour will take (grandmother said so). You should also give the test 30 minutes to rest.
artisan
From I love these "by eye" !!! And that's why.

Aunt always baked amazing cookies, they are so crumbly !!! I also wanted to. I say, give me the recipe, and she, in response, they say there is no recipe, opened the refrigerator, mixed everything that is there and that's it.
Although I was young, I did not add sausage and tomato, I kneaded baked .... Only now my cookies, that after baking, that after 3 months of lying in a plate, were equally "iron"

It turned out that the difference was in the products. My aunt worked at an "ice cream" factory, she had cream and ice cream, they always lived in the refrigerator, and margarine was always replaced with butter. That is why my sour milk, margarine and lack of eggs gave such a "stunning" effect.

Summer resident
And in my eyes, everything usually works out. Looks like a good eye, I was the best shot at school
Margit
All my life my mother baked pies and pies only on kefir.
She never had anything to do with yeast, she didn't get a yeast dough and that's it! Whatever the freshest yeast is.
She taught me how to bake pies and pies on kefir. The recipe is simple: Kefir 500 ml, 1 egg, 1 tsp salt, 1 tsp soda, 1 table. l. Sahara. And yet, if I baked the pies in the oven, I must add 1 pack of margarine to the dough.
ksy
Girls, help. Tell me which sponge cake is better for a cake like Barney's bear. I did it yesterday according to the classic recipe, but not that.
ksy
Lika, thanks, I will try further, if it turns out delicious, I will write.
Crochet
Girls, can anyone know the recipe for "stagnant times" nut rings? Something like biscuits sprinkled ... if I'm not mistaken, peanuts ...
NatalyaN
Help out!
What Lemon cake that is sold in shops and pastry shops? Don't laugh, I have never bought or tried it from anyone. Need urgently, if not a recipe, then at least an approximate composition.
Summer resident
In the lemon cake, thin shortbread cakes, smeared with protein custard, sour taste and tinted with yellow dye, well, lemon aroma, respectively. Now I will try to find a recipe
Here is the one according to which they are made TUU 15.8-01753776-149-2004

Unfortunately, this is all that we have been able to dig up. Ask Tortyzhka if she has a recipe

🔗
NatalyaN
Here is a photo:
Dough, pastries and pastries. Looking for a recipe!

Cake "Lemon"
Three layers of sandy semi-finished product sandwiched with custard protein cream. The surface is covered with crumbs.

Ingredients: premium wheat flour, sugar, egg, margarine, sour cream, jam, citric acid, sorbic acid.

Question: Shortbread cakes, I understood that. Protein cream, I understood that too. But what can you do so that this cake is not dry and goes well with the protein custard? Or should it be so? Who tried it? Tell the taste.

Husky
NatalyaN, I have not tried such cakes. But theoretically, I think that you can apply lemon sugar from Qween to the finished shortbread dough. This is a natural product !!! It will saturate the dough and will be like a layer. And then everything is as it should be according to the recipe. Only I would sandwich the middle and top layers of shortcrust pastry with this lemon sugar. The bottom one can fall apart if it is very wet.
Summer resident
Lemon cakes as long as I remember. If the cakes were soaked, then sugar syrup. And the cream is sour due to citric acid. And with lemon sugar it should be delicious. I would add some more cognac or vodka to it. Although I think that the cakes can be sprinkled with lemon liqueur.
Here is a great recipe for shortcrust pastry with various creams
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=29186.0
irza
Natasha, just don't panic! Here 🔗 the composition of the lemon cake is written:

PIE "LEMON"

semi-finished sandy product, protein-custard cream with mashed lemon

So you need a variant of a shortbread crust, an impregnation such as was advised earlier and a protein-custard cream with mashed lemon.
You can try shortcrust pastry from here 🔗 :

LEMON-SAND CAKE

For the dough: 3 cups flour, 2 eggs, 300 g butter, 1 glass sugar, 300 g sour cream, soda (on the tip of a knife), lemon zest. For the filling: 3 medium lemons, 2 cups of raisins, 1 cup of sugar, 1 [2 cups of walnuts, 2 tablespoons of powdered sugar.
Grind butter with sugar, add eggs, sour cream, add chopped lemon zest, flour, sour cream with soda. Knead the dough, divide it into 3 pieces and bake 3 layers. Layer the cooled cakes with filling. Sprinkle the top crust with icing sugar and garnish with nuts.
Cooking the filling. Rinse the lemon, scald with boiling water, na-. cut into slices, remove seeds. Sort the raisins, rinse. Pass the lemon and raisins through a meat grinder, mix with sugar.

Well, the protein custard as taught Cake

RoLiS
Please help me find on the Bread Maker a recipe for buns with poppy seeds from brioche dough I don't remember the author, but I want to try baking these wonderful buns again
Qween
RoLiS, here is the brioche dough, and products from this dough -
https://Mcooker-enn.tomathouse.com/forum/index.php@topic=7899.0
Qween
Tiny, I have a GOST layout for these rings. But I did not bake, because as a child I hated these rings. Giving?

And there are a couple of recipes for shortbread nut biscuits that I baked, but they, of course, are not the same rings.
RoLiS
Gween! Thank you, this is what you need
Rina
And the dough is already with lemon? Or can you just make another cream? There, it seems, are standard shortbread cakes. By the way, my mom made a homemade shortbread cake with whipped cream.

Or, as the girls advised, offer a separate mini cake for the allergic person. After all, the cake was ordered to the taste of the owners, not the guest.
Crochet
Quote: Qween

Tiny, I have a GOST layout for these rings. But I did not bake, because as a child I hated these rings. Giving?
Qween
Giving is my joy, be sure to give !!!

Quote: Qween

because as a child I hated these rings. Giving?
You will not believe me too !!!

Quote: Qween

And there are a couple of recipes for shortbread nut biscuits that I baked, but they, of course, are not the same rings.
Oh, how do I have a AAA recipe for nut biscuits !!!
Blackberry
Hello! Maybe someone knows the recipe for "SAUCERS" This is an airy dough spread on a saucer and baked in a weakly heated oven (that's what I imagine)
ksy
Girls, help !!!!!!!!!!! Recently I saw a recipe for cottage cheese cookies in the photo were like rolled balls and jam in the middle, but it seems that the dough should initially roll out according to the recipe. Second day looking for
Crochet
ksy
Tiny, thank you very much, but I blind wool yesterday and the topic too
artisan
Since it turned out that today, in connection with those. problems, some posts disappeared, I want to ask who was looking for a biscuit roll with yoghurt filling, From Stеrn? If you still need, then the filling is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=3188.0
NIZA
artisan, it was me, thank you huge, I ran to do
obgorka_gu
I'm not sure that my post is in place, but I hope the dear moderators will correct it, if something goes wrong!
During the times of total shortage, 2 types of cookies were available in the stores of our city, ordinary square butter in packs and dry Croquet, I don't know why the latter were also in the category of scarce ones (there was a queue behind them), I never liked them, but my mother loved and I always tried to buy, and still no, no, yes, I will buy either Croquet or something like that ... Here's something like that (I think it's more rich and fluffy, but still dry, not a cracker!)
Dough, pastries and pastries. Looking for a recipe!
Yesterday a friend asked if I knew the recipe (she also loves this) and out of habit I began to search the internet (starting with HP. Ru of course), but unfortunately I did not find anything ... (Perhaps I was looking badly, so poke your finger, please!) that I for myself enlightened that the dough should be protracted (I never did this) muffins to a minimum.

Here is a photo in the crack of cookies - a layered fragile structure is visible (Croquet is usually more dense, but also layered and paler, in my memory, these are more fragile), rather bland, sweetish, dry ... For me, without tea, you will choke ...
In short, it became interesting to me, to reproduce such livers, I will be grateful for the Gostovsky recipe for Croquet cookies and for homemade counterparts! Full of anticipation, help from your favorite bakers!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers