Cottage cheese pies and raisin
Ingredients:
Wheat flour — 750-800 g
Yeast powder — 7-10 g
Milk (warm) — 300 ml
Sugar — 1 tsp.
Desi (room temperature) — 120 g
Egg — 3 pieces.
Salt — 1 tsp.
Cottage cheese — 500 g
Raisin — 100 g
Vanilla essence — 1 tsp.
Icing sugar — to taste
Cream — 1 tbsp.
Preparation:
1. Prepare ingredients.
2. Preparation of sponge dough:
Take deep and wide cup (the measured bucket perfectly will approach). Stir 1 tsps of sugar and 1 tsp of flour in 60 ml of warm water, then pour out yeast (dry it is possible to replace with 25 g fresh) and accurately mix. Cover with towel and put in warm place for about 15-20 minutes.
3. Yeast has to rise well — it very important!
4. Mix half of flour with warm milk.
5. Add sponge dough.
6. Well mix nimbus. Such viscous consistence has to turn out here.
7. Cover bowl with towel, put in warm place approximately for 1 hour.
8. Preparation of stuffing:
Wipe cottage cheese through sieve.
9. Add egg. Well mix.
10. Add 1 tbsp of desi of room temperature. Also add vanillin or vanilla essence (1 tsp) and icing sugar (amount of icing sugar define on the taste). Well mix.
11. Wet raisin in boiled water literally for 5 minutes.
12. Add to cottage cheese, mix. Everything, the stuffing is ready.
13. Within hour dough has well risen, approximately twice.
14. Sift the remained flour (about 350-400 g). Add 1 tsp of salt. Mix.
15. Add 100 g of desi of room temperature and egg.
16. Knead dough until it does not start lagging behind hands. If dough still sticks, add a little flour, but be not overzealous: dough should not turn out hard, it has to be soft, light, elastic, but elastic; neither to hands, nor to cup not sticking, very pleasant to the touch.
17. Divide the turned-out dough into equal parts, create balls.
18. Cover balls with towel and leave to stand about 10 minutes. Having stood, balls will become more magnificent, will a little increase in volume.
19. Powder with flour land surface. Roll each ball in flat cake. Lay out stuffing.
20. Zashchipnite of edge. Create pie of the necessary form. Lay out on the baking tray covered by baking paper, seam down. Let's stand to pies even minutes 20 in warm place. Warm oven to 200C. Grease pies with mix of frothed eggs and 1 tbsp of cream or milk.
21. Strew with sesame (at will). Send to the warmed oven. Bake in upper third of oven till golden color, about 15-20 minutes.
22. Shift ready pies to lattice to be cooled.
Fish ? pie
Fish ? pie
Pie preparation time: 40 minutes
Sponge dough preparation time: 1 hour 30 minutes
Ingredients:
Yeast powder — 1 bag
Water — 360 ml
Vegetable oil — 120 ml
Wheat flour — 4 cups
Sugar (small) — 5 h. l.
Salt — 1+1/2 h. l.
Tinned fish — the 2nd banks
Onion — 2 pieces.
Pepper — to taste
Vitellus — 1 piece.
Preparation:
1. Prepare ingredients.
2. Preparation of sponge dough:
Take deep and wide cup (the measured bucket perfectly will approach). Fill up yeast and sugar there, fill in with very warm water. Properly stir fork that all lumps were dissolved.
3. Cover cup with linen towel and put in warm place, for about 30 minutes that yeast has properly begun to ferment.
4. Approximately in 30 minutes lift towel. You will see that yeast has well begun to ferment.
5. Now take big and deep bowl for dough vymeshivaniye. Pour out sponge dough there, add salt and well mix.
6. Gather the first cup of flour and accurately through sieve sift it on sponge dough.
7. Properly mix fork to the maximum to clean lumps.
8. Sift the second cup of flour in dough. Well mix fork to clean lumps.
9. Sift the third cup of flour in dough. Here it becomes already heavier to mix fork.
At this stage dough becomes dry, abrupt and it seems that already there is a lot of flour.
10. Now add vegetable oil.
11. Well hands mix dough to uniformity.
12. Now start sifting the last portion of flour. Here it is necessary to be attentive since the different flour behaves differently. Therefore start screening out in dough on half-cups. Sift — knead. If dough still sticky, creeps away — add still. Repeat procedure, do not receive dough of the necessary consistence yet: soft, light, but elastic, neither to hands, nor to cup not sticking. If doubt, torments are better not to report a few, it can always be added after the first or second rise. And here if to go too far in flour, dough will be as stone. So, add the last portion of flour and very carefully knead dough. Such smooth ball of dough has turned out here.
13. Cover cup with dough linen towel and put in warm place where there are no drafts. Leave dough for 1 hour.
14. In hour glance baking plate towel. You will see that dough has risen at least twice.
15. Press down dough and carefully mix. You will feel that dough became as though easier and more elastic, very pleasant to the touch.
16. Roll dough in sphere and put it for 1 hour per warm place. For now it is possible to be engaged in stuffing.
17. Preparation of stuffing:
Well knead fish fork.
18. Clean and cut onions with half rings. On slow fire on frying pan stew onions that it became soft and semi-ready.
19. As soon as dough (it again has to increase twice) has approached, without pressing down, accurately lay out it on the board strewed with flour. Dough, of course, settles, but is not really strong. Cut it in half.
20. Roll dough about 2-3 mm thick in baking sheet form for pie. Oil form and lay out baking paper (it is possible to powder simply slightly with flour). Accurately shift the rolled leaf of test for form. Cut off excess dough from edges.
21. Put half of onions on bottom.
22. From above onions put fish. Fish salt and pepper to taste.
23. From above fishes put the onions rest.
24. Roll the second leaf of dough.
25. Cover with it from above pie. Well zashchipnit edges. Cut off excess dough from edges.
Grease pie with the vitellus diluted with water. It is possible to make any improvisation of slices of dough. Make some holes that dough was not inflated with sphere in pie.
26. Send to the oven which is previously warmed to 200C for 30-40 minutes (depending on oven). Pie has to be reddened well.
Fish pie is ready!
#выпечкarecepti
Pampushkas with garlic to borsch
Pampushkas with garlic to borsch
Ingredients:
Wheat flour - 500 g
Yeast powder - 12 g
Sugar - 1 tablespoon.
Water - 1 St.
Salt - 1,5 h. l.
Sunflower oil - 4 tablespoons.
Garlic - 3-4 large cloves
Preparation:
1. Pound yeast with sugar and add to warm water. Mix. Add 4 tablespoons of flour here. Again mix and cover with wet towel. Put sponge dough to approach in warm place within 1 hour.
2. Add to sponge dough of 2 spoons of sunflower oil, 1 h. l. salts, the remained flour also knead smooth dough.
3. Again cover with towel and put in warm place for 1,5-2 hours. From time to time slightly press down dough.
4. Divide ready dough into balls of the size of walnut. Shift to the oiled baking tray or in fire-resistant form quite closely to each other (0,5 cm). Put in warm place for 10-15 minutes.
5. Bake pampushkas within 15-20 minutes at temperature of 220 degrees. Then extend pampushkas, water with garlick sauce and again put in oven for 5 minutes. Water ready pampushkas with the remained garlick sauce.
6. For sauce preparation: small chop garlic, add salt and sunflower oil. Part 3-4 tablespoons of boiled water.
Bon appetit!
#выпечкarecepti
#закускerecepti
Cottage cheese pies and raisin
Cottage cheese pies and raisin
Ingredients:
Wheat flour 750-800 gr;
Yeast powder 7-10 gr;
Milk (warm) 300 ml;
Sugar of 1 tsp;
Desi (room temperature) of 120 g;
Egg of 3 pieces;
Salt of 1 tsp;
Cottage cheese of 500 g;
Raisin of 100 g;
Vanilla essence of 1 tsp;
Icing sugar to taste;
Cream of 1 tbsp;
Preparation:
1. Preparation time - 120 minutes
2. Preparation of sponge dough:
Take deep and wide cup (the measured bucket perfectly will approach). Stir 1 tsps of sugar and 1 tsp of flour in 60 ml of warm water, then pour out yeast (dry it is possible to replace with 25 g fresh) and accurately mix. Cover with towel and put in warm place for about 15-20 minutes.
3. Yeast has to rise well it is very important!
4. Mix half of flour with warm milk.
5. Add sponge dough.
6. Well mix nimbus. Such viscous consistence has to turn out here.
7. Cover bowl with towel, put in warm place approximately for 1 hour.
8. Preparation of stuffing:
Wipe cottage cheese through sieve.
9. Add egg. Well mix.
10. Add 1 tbsp of desi of room temperature. Also add vanillin or vanilla essence (1 tsp) and icing sugar (amount of icing sugar define on the taste). Well mix.
11. Wet raisin in boiled water literally for 5 minutes.
12. Add to cottage cheese, mix. Everything, the stuffing is ready.
13. Within hour dough has well risen, approximately twice.
14. Sift the remained flour (about 350-400 g). Add 1 tsp of salt. Mix.
15. Add 100 g of desi of room temperature and egg.
16. Finally knead dough until it does not start lagging behind hands. If dough still sticks, add a little flour, but be not overzealous: dough should not turn out hard, it has to be soft, light, elastic, but elastic; neither to hands, nor to cup not sticking, very pleasant to the touch.
17. Divide the turned-out dough into equal parts, create balls.
18. Cover balls with towel and leave to stand about 10 minutes. Having stood, balls will become more magnificent, will a little increase in volume.
19. Powder with flour land surface. Roll each ball in flat cake. Lay out stuffing.
20. Zashchipnite of edge. Create pie of the necessary form. Lay out on the baking tray covered by baking paper, seam down. Let's stand to pies even minutes 20 in warm place. Warm oven to 200C. Grease pies with mix of frothed eggs and 1 tbsp of cream or milk.
21. Strew with sesame (at will). Send to the warmed oven. Bake in upper third of oven till golden color, about 15-20 minutes.
22. Shift ready pies to lattice to be cooled.
#выпечкarecepti
recepti
Barmy fritters with apples
Barmy fritters with apples
Ingredients:
Milk of 500 ml;
Wheat flour of 500 g;
Yeast powder of 3+1/2 tsps;
Egg of 2 pieces;
Sugar (small) 2 tbsps;
Vegetable oil of 2 tbsps;
Vanilla essence of 1 tsp;
Tsp salt 1/2;
Apple of 2 pieces;
Preparation:
1. Preparation time - 1 hour 30 minutes
2. Preparation of sponge dough:
Add yeast and flour to very warm milk (about 40 degrees). Mix everything to uniformity.
3. Cover with linen towel, put sponge dough in warm place for 30 minutes. It is necessary that dough has well risen.
4. In 30 minutes be convinced that dough has well risen.
5. Add eggs, sugar, oil, vanilla essence, salt.
6. Well mix to uniformity. Again cover with towel and put for 30 minutes in warm place.
7. Cut apples in small cubes, it is possible to rub on grater.
8. Dough has well approached, having increased in volume almost three times. Add to it apples and again well mix. Again put in warm place for about 20 minutes.
9. And it already dough with apples, it too has very well risen. This time do not mix dough.
10. Warm frying pan, pour vegetable oil. Put glass with water nearby. Dipping tablespoon into water, lay out dough on frying pan.
11. Bake from two parties till golden color.
On the heated frying pan of fritter rise instantly, it is important not to yawn and overturn in time not to receive some burned fritters.
12. Fritters are ready!
Bon appetit.
#завтраerecepti
Rum baba
Rum baba
Ingredients:
Flour of 250 g;
Salt of 1 tsp;
Sugar of 255 g;
Egg of 3 pieces;
Milk of 80 ml;
Yeast of 20 g;
Unsalted butter of 50 g;
Raisin of 75 g;
Water of 500 ml;
Vanillin 1 pod;
Rum of 60 ml;
Orange dried peel to taste;
Preparation:
1. Preparation time - 80 minutes
2. Crumble yeast in cup. Add warm milk (milk has to be approximately 40C, it is no more). Stir. Set aside aside. It is possible to add still sugar pinch that yeast has quicker quickened.
3. Slightly shake up eggs. Eggs shall be room temperature.
4. In big bowl sift flour, salt and sugar. Make deepening in the middle and pour out eggs there.
5. To eggs pour out milk with yeast (which already have managed to bulk up a little).
6. Accurately roundabouts scapula mix dry ingredients with the liquid.
7. Mix slowly and accurately. Has to rather sloping smooth dough will turn out. Cover bowl with towel and put in warm place. It is possible to put about the ring burning on the smallest fire, but it is not really close: it is impossible that yeast strongly heated up. Ideal temperature for them +27C.
8. Grease formochka with the kindled desi and clean in the refrigerator that oil has stiffened. As soon as oil stiffens, take out and again grease with the second layer of desi. Put in the refrigerator.
9. Syrup preparation:
Pour water in kastryulka. Add sugar, vanilla pod (or vanillin) and orange dried peel (at will). Cook on the smallest fire, stirring slowly with spoon until sugar is not dissolved completely. Then cook a minutes more 4, all the time stirring slowly. Let's syrup begin to boil at all. Remove from fire, pour in wide capacity. Cool and add rum to the cooled-down syrup.
10. Shake up desi until it becomes light and air.
11. Add raisin and mix.
12. During this time dough has already increased in volume twice.
13. Making the splashing movements by palm, hammer oil with raisin into dough. Drive in it until dough does not become elastic. It can take about 5 minutes.
14. Further take out formochka from the refrigerator. Fill them with test approximately for third.
15. Put in warm place and wait until dough again rises. Meanwhile include oven and warm it to 190C.
16. Dough has to rise twice. If you do not want such big hats, fill formochka with dough only half. Send to oven for 35-40 minutes or so far hats beautifully will not blush.
17. Take out from oven. Cakes get from formochek very easily, even being absolutely hot.
18. Dip cakes into syrup and let's them become impregnated well. Cakes turn out very porous and well absorb in themselves syrup as sponge.
19. Further shift already ready rum babas to lattice that they have flown down a little.
20. It is also possible to put them on dish that they absorbed everything that from them flows down.
#выпечкarecepti
recepti
Idle times ? apple ? pie
Idle times ? apple ? pie
Ingredients:
Wheat flour of 150 g;
Desi of 100 g;
Sugar of 100 g;
Egg of 2 pieces;
Vanilla essence of 1 tbsp;
Baking powder of 2 tsps;
Apple of 2 pieces;
Preparation:
1. Preparation time - 20 minutes
2. So, heat oven to 180C.
Shake up oil with sugar.
3. Add eggs. Well mix. Eggs have to be room temperature, so your pie will be more magnificent.
4. Add vanilla essence. Mix.
5. Peel apples of peel. Cut on small cubes.
6. Add apples to egg and oil mix. Mix. It is also possible to add instead of apples pears, raisin or both that, and another.
7. Mix flour and baking powder. Sift in mix.
8. Well mix. Rather sloping dough has to turn out.
9. Oil form, lay out dough in form. From above it is possible to decorate with nutlets or sesame.
Send to the warmed oven for 20-25 minutes until the top well is reddened.
10. Wait until a little cools down, and it is possible to treat friends.
#выпечкarecepti
recepti
Fish pie
Fish pie
Ingredients:
Yeast powder 1 bag;
Water of 360 ml;
Vegetable oil of 120 ml;
Wheat flour of 4 cups;
Sugar (small) 5 tsps;
Tsp salt 1+1/2;
Tinned fish 2nd banks;
Onion of 2 pieces;
Pepper to taste;
Vitellus of 1 piece;
Preparation:
1. Pie preparation time - 40 minutes
Sponge dough preparation time - 1 hour 30 minutes
2. Preparation of sponge dough:
Take deep and wide cup (the measured bucket perfectly will approach).
Fill up yeast and sugar there, fill in with very warm water.
Properly stir fork that all lumps were dissolved.
3. Cover cup with linen towel and put in warm place, for about 30 minutes that yeast has properly begun to ferment.
4. Approximately in 30 minutes lift towel. You will see that yeast has well begun to ferment.
5. Now take big and deep bowl for dough vymeshivaniye. Pour out sponge dough there, add salt and well mix.
6. Gather the first cup of flour and accurately through sieve sift it on sponge dough.
7. Properly mix fork to the maximum to clean lumps.
8. Sift the second cup of flour in dough. Well mix fork to clean lumps.
9. Sift the third cup of flour in dough.
Here it becomes already heavier to mix fork.
At this stage dough becomes dry, abrupt and in general it seems that already there is a lot of flour.
10. Now add vegetable oil.
11. Well hands mix dough to uniformity.
12. Now start sifting the last portion of flour.
Here it is necessary to be attentive since the different flour behaves differently.
Therefore start screening out in dough on half of cups.
Sift — knead. If dough still sticky, creeps away — add still. Repeat procedure, do not receive dough of the necessary consistence yet: soft, light, but elastic, neither to hands, nor to cup not sticking.
If doubt, torments are better not to report a few, it can always be added after the first or second rise.
And here if to go too far in flour, dough will be as stone.
So, add the last portion of flour and very carefully knead dough. Such smooth ball of dough has turned out here.
13. Cover cup with dough linen towel and put in warm place where there are no drafts. Leave dough for 1 hour.
14. In hour glance baking plate towel. You will see that dough has risen at least twice.
15. Press down dough and carefully mix. To the touch will feel that dough became as though easier and more elastic, very pleasant to the touch.
16. Roll dough in sphere and put it for 1 hour per warm place. For now it is possible to be engaged in stuffing.
17. Preparation of stuffing:
Well knead fish fork.
18. Clean and cut onions with half rings. On slow fire on frying pan stew onions that it became soft and semi-ready.
19. As soon as dough (it again has to increase twice) has approached without pressing down, accurately lay out it on the board strewed with flour.
Dough, of course, settles, but is not really strong. Cut dough in half.
20. Roll dough about 2-3 mm thick in baking sheet form for pie.
Oil form and lay out baking paper (it is possible to powder simply slightly with flour).
Accurately shift the rolled leaf of test for form. Cut off excess dough from edges.
21. Put half of onions on bottom.
22. From above onions put fish. Fish salt and pepper to taste.
23. From above fishes put the onions rest.
24. Roll the second leaf of dough.
25. Cover with it from above pie.
Well zashchipnit edges. Cut off excess dough from edges.
Grease pie with the vitellus diluted with water.
It is possible to make any improvisation of slices of dough.
Make some holes that dough was not inflated with sphere in pie.
Send to the oven which is previously warmed to 200C for 30-40 minutes (depending on oven). Pie has to be reddened well.
26. Fish pie is ready!
#выпечкarecepti
Pies with cabbage and mushrooms
Pies with cabbage and mushrooms
For dough:
15 g of fresh yeast
1 glass (240 ml) of warm water
3 glasses of flour
1 tablespoons of sugar
1 h. l. salts
2 tablespoons of olive oil
Preparation:
Crumb yeast and part them in 1/4 glasses of water.
In big bowl sift flour, in the center make deepening. At the edges fill salt.
Pour in divorced yeast in deepening, add sugar, olive oil and the remained water (3/4 glasses). Start kneading dough - in the beginning if it is convenient to you, be active wooden spoon or scapula, then hands. When dough gathers and will cease to stick to hands, transfer it to the surface powdered with flour and continue to knead vigorously even minutes seven to smoothness and elasticity.
Put ball of dough in bowl, pripylenny flour, cover with wet towel and leave to approach approximately for hour or so far volume will not increase twice.
For stuffing I have extinguished half of large head of cabbage with addition of milk and have boiled 2 eggs.
Press down the suitable dough, lay out on land surface and divide approximately into 10 parts. From everyone form ball. Roll ball in the form of oval, put on it stuffing and edge zashchipayta. Spread the formed pies on the baking tray covered with baking paper. Grease surface with yolk. Let's pies approach - let will have a rest minutes 15 - 20, again grease with yolk Send baking tray to the oven which is in advance heated to 230 or 250 degrees and bake till golden-brown color, minutes 15-20, depending on the size of pies and temperature.
#выпечкarecepti
Cottage cheese rolls — it is unreal the soft
Cottage cheese rolls — it is unreal the soft
Today at me for you the recipe of incredibly soft and magnificent cottage cheese rolls on yeast. It is very pleasant to deal with cottage cheese dough - it very soft and pliable, and the pastries from it long remain the fresh.
Ingredients:
flour - 360g
cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
desi - 60 g
2 small eggs
yeast - 1 h. l.
dried peel of lemon or orange
salt pinch
1 yolk for greasing of rolls
Preparation:
Prepare sponge dough. In warm milk part yeast with couple of spoons of flour and sugar. Put in warm place for 15-30 minutes.
While the sponge dough approaches shake up desi with sugar and eggs
Add the cottage cheese wiped through sieve, dried peel and salt, well mix
When the sponge dough approaches, pour out it in curds, prevent
Add sifted flour, disturb until dough gathers in lump
Lay out dough on the table powdered with flour and pomesit hands. Very soft dough has to turn out.
Cover dough with towel and put in warm place for 1 hour. Dough will increase in volume
Divide dough into equal slices, create rolls. Lay them on baking tray, lay towel and let's approach 20 more minutes. Heat oven to 200 degrees.
When rolls approach, grease them with the shaken-up yolk and put in oven for 30 minutes, will not blush yet.
Bon appetit and good mood!
#выпечкarecepti
Cottage cheese rolls — it is unreal the soft!
Cottage cheese rolls — it is unreal the soft!
Today at me for you the recipe of incredibly soft and magnificent cottage cheese rolls on yeast. It is very pleasant to deal with cottage cheese dough - it very soft and pliable, and the pastries from it long remain the fresh.
Ingredients:
flour - 360g
cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
desi - 60 g
2 small eggs
yeast - 1 h. l.
dried peel of lemon or orange
salt pinch
1 yolk for greasing of rolls
Preparation:
Prepare sponge dough. In warm milk part yeast with couple of spoons of flour and sugar. Put in warm place for 15-30 minutes.
While the sponge dough approaches shake up desi with sugar and eggs
Add the cottage cheese wiped through sieve, dried peel and salt, well mix
When the sponge dough approaches, pour out it in curds, prevent
Add sifted flour, disturb until dough gathers in lump
Lay out dough on the table powdered with flour and pomesit hands. Very soft dough has to turn out.
Cover dough with towel and put in warm place for 1 hour. Dough will increase in volume
Divide dough into equal slices, create rolls. Lay them on baking tray, lay towel and let's approach 20 more minutes. Heat oven to 200 degrees.
When rolls approach, grease them with the shaken-up yolk and put in oven for 30 minutes, will not blush yet.
Bon appetit and good mood!
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