Dough, pastries and pastries. Looking for a recipe!

Oksanka, as for me, this is the most delicious cookie without a prescription. That is, you open the refrigerator, You take margarine / lard (gives the dough crumbly) 50/50, 1-2 eggs, sugar, vanilla, a little soda. If you have sour cream, you can add 1-2 tablespoons of it. Well, flour. I kneaded a soft dough, (you can add cocoa to one part.) I personally do this. It comes out crumbly, and very tasty. (well, at least my all like it) You can use notches, you can use sausages, or through a meat grinder. As your heart desires

tatianaskazka, here is a cake recipe that is very similar in your descriptions to what you want. By the way, I begged a recipe from a stranger, having tried this cake at one event, it was embarrassing, but the cake was too tasty.
1 cup (250 ml) sour cream, 1 cup sugar, 3 cups flour, 1 tsp. soda. Roll out 6 thin cakes on flour and use a rolling pin to transfer to a baking sheet and bake in turn. Cream: 500g sour cream + 1 glass of sugar beat. Smear the cakes and refrigerate overnight. Decorate with chocolate mesh. You can add almond essence to the cream.

seeking verified recipe for chocolate orange cake. You need a chocolate cake with zest, orange juice, appropriate impregnation and a cream like mousse. Maybe I want a lot?
Share who has

[artisan]

We have such an abundance of cookie recipes ... Girls, help me choose.

artisanbut what about my version of ... "cranberry cookies"? And tasty and healthy. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102467.0

I believe it's delicious, I believe it's healthy ... but I need a dough for the molds.

[Mistress]

... And yet, we have Day and Night.
...

Mistress, there is a recipe for cookies "Black and White Movie". Shortbread cookies. It tastes good, not sweet, not crumbly (I don’t know, is it + or - for you?). Suitable for rolling and cutting with molds. The recipe was tested, found on the kuking website, for a long time, I don’t remember the author, and flour in glasses, I didn’t bake bread yet, I didn’t use scales. I give the recipe just in case, it might come in handy:
Dough:
Flour - 1 glass
Butter - 100 g.
Egg - 2 pieces
Powdered sugar (sugar) - 2 tbsp. l.
Salt - 1/4 tsp.
Vanillin
Cocoa powder - 1 tbsp. l.

Divide all food except cocoa powder into two equal portions. Knead the dough from half flour, butter, powdered sugar, salt, vanillin and 1 egg. Prepare the same dough from the remaining products by adding cocoa powder to it. Thus, we get a dough of two colors. Wrap each piece of dough in foil and refrigerate for 40 minutes.
Roll both parts of the prepared dough into layers no more than 0.5 cm thick, put the chocolate layer on a light one, roll up and put it back in the refrigerator for a while. Cut the frozen dough into circles about 1 cm thick, transfer to a baking sheet and into an oven preheated to 200 C for 20-25 minutes.

The cookies are not very sweet, you can add more sugar to your liking.
Is it possible, in principle, to cut cookies from each layer separately, bake, and then combine, for example, with jam?
And I usually made a double portion, it was not enough for me in terms of the volume of cookies. Cocoa then 2 tbsp. l. added.
Maybe it will work?

I believe it's delicious, I believe it's healthy ... but I need a dough for the molds.

... this is how I do it with clearing.

...
I make it easier ... With a spoon, spread the dough on the paper and smooth with a thin layer. After baking, immediately, while the layer of dough is still hot, I cut cookies into molds.

PS Here I am attached ...

[Anise]

Anise, Thank you.I kept the recipe for myself

poiuytrewq , aaaaa !!! That's what it is !!! A very interesting method !!!
We will try! (only we will eat yesterday's sample. He sculpted with me, promised to eat, but ate only 1 small and that's all ... give him "Day and Night")

Listen, help me figure it out. I got myself a plastic marmalade and asked my mother for a recipe for bagels from childhood. They gave me the recipe, but it really confuses me.

I quote: 1 \ 2 yeast sticks (50g) + a glass of milk - dilute. Chop 250g margarine from 3 ct flour, mix and stand in the cold for 0.5-1 hour.

I specifically called to clarify about sugar - she says no at all. the first - in my opinion, there is a lot of yeast flour for a non-bread dough for ~ 450gr, and therefore I doubt how I can recalculate the proportions for dry PAF. Second - I don't understand what role they will play here at all, if they have nothing to eat (except for a certain amount of milk sugar), and the proofing is short and cold ... but this is, as it were, the very recipe that she used always.

[Ernimel]

Ernimel, it seems this recipe is on our forum: rublevsky dough... I did it, it turns out well, it looks like puff pastry, only softer

[Ernimel]

Ernimel
the forum has yeast bagels from Elenka69 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50504.0
And here's another sand bagels look from poiuytrewq https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106228.0

As for the amount of yeast, 50 g is a lot. Although the less the dough is separated, the more yeast is needed, apparently that is why such a huge dose in this recipe, because the dough is only half an hour or an hour, and even in the refrigerator, it is aged. I would not use more than 15 g of fresh yeast in this test, just let it ripen a little longer. Dry yeast would take 1.5 teaspoons, well, a maximum of 2 tsp, given the large amount of oil, and even then a lot.
And yes, there was such a recipe before, and without sugar at all, the sweet filling compensated for the lack of sugar in the dough.

Thanks for the reference, otherwise I thought that my mother had missed something from the components. Now I'm trying to put it on with 1.5 hours of dry saf, I hope it will work out. And the absence of sugar confused me not in the sense of taste, but in the sense of yeast dough without sugar at all. However, when activating yeast, I threw half a tablespoon into milk. It seemed that it would be right. But in fact it turns out the same "ruble", but without an egg ... let's see what happens.

Girls, tell me, where was the recipe for a biscuit in brine, or am I confusing something?

[Maryana61]

Maryana61, I do not know if this is the recipe, but I laid out the recipe for a cupcake in brine. Maybe it will do, take a look
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=116472.0

OH, he is the most !!! Thank you very much!!!

Bake for health!

I am looking for a recipe for Sverdlovsk buns - I really want exactly the same as they used to sell in the store. (now they mold a fake)

[Sverdlovsk puff]

what do I have according to GOST

Sverdlovsk puff... A rolled sheet of dough 10-12 mm thick is cut into strips 100 mm wide. Pieces of dough of about 110 g are cut from the strips and formed into an envelope - the corners of the square are connected in the form of an envelope crosswise to the center, one on top of the other. The last corner is pressed with a finger.
The formed envelopes are placed in three rows on sheets with sides upward seam at a close distance from each other in such a way that after proofing, the sides touch each other, forming slips. The sheets should be greased with a thin layer of margarine. Proofing time 90-120 min.

Dough flaking... The fermented dough is divided into pieces weighing 5-8 kg, rolled up in length and left to rest for 5-10 minutes.
The dough for a puff for a nursery, a pastry shop, puff envelopes with jam and puff buns are cooled to a temperature of 20-22 ° C before lamination.
The butter that relies on lamination is divided into equal parts according to the number of dough pieces. Chilled pieces of dough are rolled out into an oblong cake with a thickness of 15-25 mm. Pre-softened butter or margarine is laid out in small pieces on 2/3 of the area in length.The laid butter up to half of the surface of the cake occupied by it is closed with the edge of the dough free of oil. Then pick up the remaining uncoated third of the dough with pieces of butter and place it on the two previously folded pieces, resulting in three layers of dough, between which there are two layers of butter. The edges of the rolled dough are connected, carefully pinched to avoid oil leakage and rolled out. After rolling, a piece of dough is folded from opposite ends so that both edges are connected in the middle. The resulting piece of dough is folded in half, placed on sheets sawn with flour and taken out to a cold room for cooling at a temperature of 6-10 ° C for 60-80 minutes.
When developing a Sverdlovskaya puff, two versions of dough lamination are used. The first method consists in the fact that butter or margarine, intended for lamination of one portion of the dough, is divided into two parts and the lamination process is repeated twice in the manner described above.
The second method of lamination: butter or margarine intended for lamination of one portion of dough is divided into three parts - the first part is approximately 40% and two parts are 30% each.
The process of lamination of dough with 40% (first part) of butter or margarine is carried out in the first way. Then the resulting piece of dough is rolled into a rectangular cake, on half of which the second part of butter or margarine is placed in small pieces, the cake is poured with flour and covered with the free edge of the dough. The edges are connected and carefully pinched. Then the folded piece of puff pastry is rolled out a third time also into a rectangular cake. On one half of it, a third of the butter or margarine is placed in small pieces and covered with a half free of fat, the edges are pinched. The resulting dough is rolled out again into a cake, folded in half, rolled out, folded in half again. The puff pastry is laid on sheets and left to rest for 40-60 minutes in a workshop. The rolled dough for the Sverdlovskaya puff is dusted with flour during the entire lamination process. Fatty product (butter or margarine) must be cooled before flaking.
Recently, a new method of introducing a fatty product with lamination in the form of a layer no more than 2 cm thick has been widely used. The main requirement for fatty products used for the new method of lamination of dough is their high melting point.
The amount of butter or margarine per piece of dough is set in proportion to its weight. The cooled pieces of dough are removed from the sheet and rolled into an even thin layer, then dough pieces are formed from the prepared puff pastry, depending on the name of the product. The mass of the dough piece is determined on the basis of the established mass of the finished product, taking into account the size of the bale in the oven and shrinkage during storage.

Puff bun
Flour 3000
granulated sugar 470
melange 400
milk 400
yeast 78
salt 23
vanillin 1.5
water 1000
butter margarine for lamination 450
granulated sugar for lamination 468;
melted butter for greasing trays 19
bun melange 100
Output 100pcs. 50 g each

Please tell me the recipe for biscuit biscuits. I want to bake for a little child.

[Freesia]

Freesia
Pay attention to these recipes:

CREAKERS EASY WHEAT "CRUNCH"

CRACKERS WITHOUT A NAME

[Crochet]

Crochet
Thank you!
I have already looked, I will try, I need the cookies not to break much

[Freesia]

Freesia
Look more GALETS "DOGS", if you roll out the dough thinly, you get a crispy cookie, like a cracker.

The girls need advice in choosing a recipe. And then I get lost in the abundance of recipes on the forum.
I have a dough cutter (what would make a beautiful mesh) and there is rhubarb. That is, I want a pie with a filling, and on top with a grid.
Tell me something tasty, rich, airy

[irza]

irza, I really liked the combination of curd dough with rhubarb. Stellino dough, right hereCurd dough in vegetable oil universal

[irza]

irza
Both the rhubarb and the dough cutter are very useful when cooking
POLISH PIE WITH JAM !

[Krosh, Milda]

Krosh, Milda, thanks for the advice! Can you recommend recipes with live yeast? I want rich yeast dough

[irza]

irza, very tasty from yeast dough this is The dough is just awesome rich! ... Rhubarb there will just be in place.

[Milda]

Milda, this is it ! And butter, and knead in a bread maker! A poet's dream! Thank you

Exactly, awesome in every way

[irza]

Can you recommend recipes with live yeast? I want rich yeast dough

irza
I love Bertine's yeast pies with sweet dough very much, since I received his book as a gift, I make dough according to his recipe most often:

250 gr. whole milk
15 gr. fresh yeast
500 gr. wheat bakery flour
60 gr. unsalted butter at room temperature
40 gr. fine granulated sugar
10 gr. salt
2 large eggs

I make the dough in KhP, the "Yeast dough" program (25 minutes kneading + 1 hour proofing). Lovely dough in all respects, literally today I was making donuts from it, mine are melting ...

To section Baking and pastry

Tell me how to make baby biscuits for toddlers - like Heinz, Hipp, that melt in your mouth and that your baby can't choke on. I don't want to buy ready-made, there are so many unnecessary components. Or tell me where to look. Thank you in advance!

[Biscuit biscuits]

For small children, biscuits are made from biscuit dough, this is flour + sugar + eggs. Beat the eggs with sugar, then add flour and bake pancakes. Here's a recipe from a baby food recipe book:

Biscuit biscuits

eggs - 4 pcs
icing sugar - 120 gr
flour - 100 gr

Bake over medium heat (I think 170-180 g)

I would put less sugar, in my opinion too much, the child does not need such sweetness.

[Butter cookies.]

Here's another from the book.

Butter cookies.

oil 100 gr
milk 150g
sugar 100 gr
soda 5 gr
wheat flour 160 gr
potato flour 400 gr

Grind 100 g butter white, add 3/4 cup milk, 1/2 cup granulated sugar, 1 tsp. soda (without top), grind everything well. Pour in 1 tbsp of wheat flour and 2 cups of potato flour, stir well to make a smooth dough. Take it out in the cold for 1-2 hours. Roll them into half a finger thick, cut out the cookies with a small glass, prick them with a fork. Place on oiled sheet and bake in moderate heat.
Shortbread cookies

flour 100g
sugar 40 gr
butter 50g
sour cream 20 gr

Powdered sugar is ground in an enamel bowl with butter and sour cream. Gradually pour flour into the mass with constant stirring. When the dough becomes thick, it is laid out on a wooden table or board, the remaining flour is poured into the dough and kneaded well. Then the dough is rolled out with a rolling pin in a layer 1 cm thick. Cookies are cut out with molds and baked on a baking sheet in a not very hot oven.

Please tell me the dough recipe for dumplings and dumplings

Please tell me the dough recipe for dumplings and dumplings

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=231.0
Choose for health

[Puffed rice]

I just got the idea to make "puffed rice" at home. Maybe someone did it?

We found one recipe:

Puffed rice
1) Rinse the rice, steam it so that the rice is grains and does not turn into porridge, then sprinkle on a clean towel and dry within 24 hours.

2) Heat oil in a saucepan over medium heat. Add salt, sugar and honey.

3) Lightly fry the rice in a dry skillet. As soon as the color of the rice begins to change, add small portions to the hot oil (the oil should not smoke). The rice will immediately swell. Immediately after that, lay out with a slotted spoon in any shape. Let cool slightly and refrigerate for 1 hour.

There are a lot on this topic in the Anglonet, often recipes with molasses or marshmallows, but there they usually use ready-made rice (they sell, as I understand it). And I didn't understand the main thing - what do they mean by steamed and dried rice ?? If you take already steamed - you don't need to cook it, but fry it right away? And do you need to cook it (that is, boil in water) or just hold it in a double boiler? I really want to make something like homemade granola bars.In general, it is strange that we have so little information on "air" grains. After all, in theory, wheat could also be made of this kind, and not bought ready-made (everyone loves it here, for example). And there are more benefits than in flakes made from overcooked grits ..

I am looking for recipes for baking lard. Once God sent the crow 3 liters of lard

I am looking for recipes for baking lard. Once God sent the crow 3 liters of lard

I have a very old but tried and tested lard cookie recipe. My mother's friend shared with me when I was still in grade 7. The cookies are flaky and tasty.

For the test: 1 tbsp. lard, 1.5 packs of margarine, 3 yolks, 1 glass of sour cream, flour.

Chop the lard with maragrin, grind it (as anyone). We add the rest of the components. We add so much flour that the dough is elastic, but not tight. We send him to think in the refrigerator. We take out, roll out, cut out with molds. Sprinkle each cookie on top with a mixture of sugar, vanillin and cinnamon (optional).

py. sy. Before, not knowing the intricacies of puff pastry, I just mixed everything and that's it. And today, if time permits, I can fold the dough with an envelope a couple of times during kneading, for greater layering.

[Tanyush,]

Tanyush, my mother in the village had the most delicious brushwood for weddings, deep-fried rast. oil + lard.
Well, to a bunch of recipes:
Beat 3 eggs with a whisper of salt, 100 g of vodka, flour as for dumplings. Knead, roll, cut, roll as you can. Gorgeous brushwood!

Who knows the recipe for Freckle cookies? only Roshen makes it, so round crumbly and with chocolate drops. I ate both, but Roshen tastes better and has less dough or more drops

I am looking for a TEST recipe for fluffy pies baked in the OVEN.

I am looking for a TEST recipe for fluffy pies baked in the OVEN.

Go here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

or here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99.0
The forum has a whole section of recipes for different pies and pies:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=225.0

girls hello everyone who has a recipe for a delicious cheesecake, tell me please, would you like something tasty with cottage cheese, thank you all for the answer

Hello everybody !!! GIRLS SHOW THE RECIPE AND I AM INTERESTED IN THE LION CARTON

Hello everybody! Tell me, pliz tried and tested recipes for this "Ryzhik" and "Poet's Dreams"

girls saw the recipe for a cream based on semolina, I can't find it, can you tell me?

[Flash drive]

girls saw the recipe for a cream based on semolina, I can't find it, can you tell me?

Flash drive, in this recipe semolina cream Cake "Bird's milk" (cream on semolina)

[Flash drive]

Flash drive, in this recipe semolina cream Cake "Bird's milk" (cream on semolina)

thank you very much but this is not the same ((((there the girl wanted to put her cake to the competition and did not have time, that's all that I remembered

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12826.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3507.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=63270.0

Or give some more introductory notes.