Plum pie double-dealing fellow
Plum pie double-dealing fellow
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping, except for refiner syrup which should be stamped.
For 8 portions
170 gr (12 tablespoons) desi
3/4 cups (165 gr) refiner syrup
1 tablespoon of honey
8 plums to cut on segments
1 1/2 cups (180 gr) torments
2 h. baking powder spoons
1/2 h. cinnamon spoons
1/4 h. salt spoons
3/4 cups (150 gr) white sugar
2 large eggs
1/2 h. spoons of vanilla extract
1/4 h. spoons of almond extract
1/2 cups (120 ml) of milk
To warm oven to 180C. To oil form with a diameter of 23 cm with height of sides not less than 5 cm.
In frying pan to kindle HALF of oil together with honey and refiner syrup on average fire, stirring slowly, homogeneous sauce is not formed yet. To pour out sauce in the prepared form, from above it is beautiful to lay out plums.
To mix flour, baking powder, cinnamon and salt. Separately to shake up the oil rest with white sugar, to add eggs and extracts, to shake up to splendor. In three steps in turn to add flour mix and milk, mixing after each addition that has only just mixed up (not to overdo).
To pour out dough on plums, to bake till golden color, apprx. 1 hour (form it is better to put on baking tray, on case if sauce with plum juice will overflow). To cool in the form of 15 minutes, knife to carry out along sides to separate pie, carefully to turn on dish. To give warm, with whipped cream or ice cream.
Lazy cookies
Lazy cookies
Ingredients on 30 large cookies:
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
2 1/2 cups (355 gr) torments
3/4 cups (156 gr) sugar (it is desirable to process in the processor)
1/4 h. salt spoons
16 tablespoons (226 gr) desi, soft, but not warm to cut on 16 slices
2 h. spoons of vanilla essence
2 tablespoons of cream cheese (Philadelphia, Creamcheese)
To divide dough into 2 parts, to give to each part the form of disk, to inwrap in film and to sustain in the refrigerator of 20-30 minutes. (Dough can be held in the refrigerator till 3 days or to freeze for a period of up to 2 weeks, to defreeze in the refrigerator.) To warm oven to 375F (190C). To cover 2 big baking sheets parchment paper. To roll dough with thickness apprx. 5 mm, to cut out from it cookies. We do not feel sorry for Mookie for topping, it will not be felt then. To bake apprx. 10 minutes (it is better to check through 8, thin cookies quickly burn).
Alyona-Ginger
#выпечкarecepti
Chocolate kapkeyka with stuffing from ganash and merengovy cream
Chocolate kapkeyka with stuffing from ganash and merengovy cream
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
On 12 pieces:
For kapkeyk:
1 cup of flour
1/2 cups of powder of cocoa without sugar
1/2 h. soda spoons
1/2 h. salt spoons
1 cup of sugar
90 gr desi to soften
1 egg is large
1/2 h. spoons of vanilla extract
1/2 cups of hot water
1/2 cups of chocolate drops or chopped dark chocolate
For ganash:
1/2 cups of fat cream for beating
3/4 cups of chocolate drops or chopped dark chocolate
For cream:
1 cup of sugar
2 proteins from large eggs
1/4 h. spoons of powder of wine stone (cream of tartar)
pinch of coarse salt
1 h. spoon of vanilla extract
To bake kapkeyka:
To warm oven to 350F (180C). To cover form for muffins pieces of paper for kapkeyk. To sift together flour, cocoa, soda and salt. To shake up oil with sugar, to add egg, to shake up. To add vanilla, half of dry-mix, hot water and the rest of dry-mix, mixing after each addition. To allow to stand apprx. 5 minutes that dough has cooled down and has thickened, to add chocolate. To pour out dough in formochka, to bake apprx. 22-25 minutes. We check readiness wooden toothpick. To cool in formochka.
To make ganash:
To bring cream to the boil, to add chocolate and to stir to uniformity. Completely to cool.
To make cream:
The manual mixer to mix 1/3 cups of water, sugar, proteins, wine stone and salt. To put capacity with cream on pan with poorly boiling water (it is water bath) and to shake up to splendor, apprx. 5 minutes. To remove from water and to continue to shake up apprx. 2 minutes until cream cools down.
Finger to squeeze out pole in each kapkeyk, to fill its ganashy. From above to decorate with cream.
Plum pie double-dealing fellow
Plum pie double-dealing fellow
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping, except for refiner syrup which should be stamped.
For 8 portions
170 gr (12 tablespoons) desi
3/4 cups (165 gr) refiner syrup
1 tablespoon of honey
8 plums to cut on segments
1 1/2 cups (180 gr) torments
2 h. baking powder spoons
1/2 h. cinnamon spoons
1/4 h. salt spoons
3/4 cups (150 gr) white sugar
2 large eggs
1/2 h. spoons of vanilla extract
1/4 h. spoons of almond extract
1/2 cups (120 ml) of milk
To warm oven to 180C. To oil form with a diameter of 23 cm with height of sides not less than 5 cm.
In frying pan to kindle HALF of oil together with honey and refiner syrup on average fire, stirring slowly, homogeneous sauce is not formed yet. To pour out sauce in the prepared form, from above it is beautiful to lay out plums.
To mix flour, baking powder, cinnamon and salt. Separately to shake up the oil rest with white sugar, to add eggs and extracts, to shake up to splendor. In three steps in turn to add flour mix and milk, mixing after each addition that has only just mixed up (not to overdo).
To pour out dough on plums, to bake till golden color, apprx. 1 hour (form it is better to put on baking tray, on case if sauce with plum juice will overflow). To cool in the form of 15 minutes, knife to carry out along sides to separate pie, carefully to turn on dish. To give warm, with whipped cream or ice cream.
Nut half moons
Nut half moons
On apprx. 48 pieces
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
2 cups of nuts
2 cups (280 gr) torments
3/4 h. salt spoons
16 tablespoons (230 gr) desi to soften
1/3 cups (70 gr) sugar
1 1/2 h. spoons of vanilla extract
1 1/2 cups (170 gr) icing sugar
To warm oven to 160C. To cover two big baking sheets parchment paper (or to grease them).
To chop half of nuts, to crush the second half in the processor before formation of granular flour (but not to allow transformation into porridge). To mix nuts with flour and salt. To shake up oil with sugar to splendor. To add dry-mix and vanilla, to mix that dough was only just formed (to avoid excessive hashing). Selecting tablespoon, to create half moons from dough.
To bake apprx. 17 minutes, completely to cool on lattice. To pour out icing sugar in bowl, to roll in in it cookies.
Category: Recipes, Pastries
Carrot pie with cream from cream cheese
Carrot pie with cream from cream cheese
On 10 people
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
For cake layers
2 cups of sugar
1 1/2 cups of vegetable oil
4 large eggs
2 cups of flour
2 h. baking powder spoons
2 h. soda spoons
1 h. salt spoons
1 h. cinnamon spoons
3/4 h. spoons of grated nutmeg (nutmeg)
3 cups of the carrots grated on small grater (apprx. 1/2 kg)
1 cups of pecan to chop
For cream
4 cups of icing sugar
450 gr (2 packs on 8 ounces) cream cheese (Philadelphia, krim-chiz) to soften
110 gr desi to soften
4 h. spoons of vanilla extract
To bake cake layers:
To warm oven to 160C (325F). To oil or sprinkle a little spray three forms with a diameter of 23 cm (9 inches). The mixer to shake up sugar and vegetable oil; continuing to shake up, add on one eggs. To sift dry ingredients in this mix, to mix, add carrots and nuts. To pour out dough in the prepared forms, to bake apprx. 45 minutes, we check readiness toothpick (on it there should not be dough). Completely to cool cake layers on lattice.
To make cream:
The mixer to shake up all ingredients. To miss the mark with cream cake layers, sides and top of pie. At desire to strew with coconut flakes. To give pie cold or room temperature
Category: Recipes, Pies and cakes
Chocolate pie with hazelnut
Chocolate pie with hazelnut
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
170 gr dark chocolate (the quality, the better is higher) to kindle and cool
1 1/3 cups of filbert
1 cup (200 gr) sugar
2 tablespoons of flour
110 gr desi to soften
5 large eggs, proteins to separate from yolks, plus one yolk
1/4 h. salt spoons
Icing sugar and berries for giving
To warm oven to 350F (180C). To oil (or to sprinkle a little spray) form with a diameter of 23 cm with the removed sides.
To roast filbert in oven or on dry frying pan, to clear of brown thin skin (it well peels if nuts to take for a drive between towel layers), to crush in very small crumb in the processor together with 1/4 cup of sugar and flour.
To shake up oil with the remained sugar to splendor, to add on one yolks, continuing to shake up. To implicate the kindled chocolate and nut mix.
Separately to beat whites with salt in strong foam, carefully to implicate third in chocolate dough, then a third more, then the rest of proteins. To pour out dough in form, to bake 45-50 minutes. We check readiness wooden toothpick or match: on it there should not be dough. Before cutting completely to cool and strew with icing sugar.
Category: Recipes, Pies and cakes
Share with black bottom
Share with black bottom
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
For basis
6 ounces (170 gr) biscuit, such as graham cracker (dry sweet crackers) or gingersnaps (gingersnap)
3 tablespoons of oil to kindle
1 tablespoon of cream
For cream stuffing
1 bag (2 1/2 h. spoons, 7 gr) gelatin
1 1/2 cups of milk
1/2 cups of cream
4 yolks
1/2 cups of sugar
2 tablespoons of dark rum
1 tablespoon of starch
1 h. spoon of vanilla extract
1/4 h. spoon large (at us it is called kosher) salt
1/4 cups of mascarpone
5 ounces dark (we have semisweet or bittersweet) chocolate to crush
1/4 cups of hot espresso or strong coffee
For assemblage
1 cup of fat cream for beating, cold
3 tablespoons of icing sugar
1 tablespoon of dark rum
1/2 h. spoons of vanilla extract
cocoa powder without sugar
chocolate to grate
almond petals
To bake basis:
To Razgret oven to 350F (180C). To crush cookies in the processor in small crumb, to add oil and cream, to pulse before receiving homogeneous mass. To lay out weight in form with a diameter of 9 inches (23 cm), having pressed down to walls and bottom. To bake apprx. 12-15 minutes. Completely to cool.
To make cream:
In small capacity to pour 2 tablespoons of cold water, from above to fill gelatin. To allow to bulk up apprx. 10 minutes. In pan to heat cream and milk, will not start shaking yet as though just about will begin to boil.
To mix nimbus yolks and the following 5 ingredients. Gradually to implicate this mix in hot milk. To implicate gelatin. Constantly stirring slowly, to heat on average fire until cream thickens, apprx. 5 minutes.
To remove from fire, to implicate mascarpone. To lay out 1 cup of cream in separate capacity. To add chocolate to the remained cream, to stir to uniformity. To implicate espresso. To pour out chocolate cream on basis, to level. To place in the refrigerator on half an hour that cream has stiffened. To leave vanilla cream at the room temperature.
Carefully to pour out vanilla cream on chocolate, to level, cool at least an hour and about one days.
Assemblage:
To shake up cream with icing sugar to soft peaks. To add rum and vanilla, to shake up to steady peaks. To lay out whipped cream on share. To strew with the cocoa powder grated by chocolate and almonds. The share can be stored in the refrigerator till 4 o'clock, without losing look.
Chocolate pudding
Chocolate pudding
For 4 portions:
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml., 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping.
2 cups of milk
2 yolks
1/3 cups of sugar
2 tablespoons of starch
1/4 h. salt spoons
2/3 cups (apprx. 120 gr.) chocolate to chop
In small kastryulka to mix milk and yolks. In separate capacity to mix sugar, starch and salt, then to add this mix to milk.
To heat, stirring slowly until liquid starts gurgling. To cook a minute more, constantly disturbing. To remove from fire, to add chocolate, to stir to smoothness.
To lay out in portion cups, to cool and give! It is possible to make in advance and to store in the refrigerator.
Ship's biscuits with sweet cherry and chocolate
Ship's biscuits with sweet cherry and chocolate
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping, except for refiner syrup which should be stamped.
Ship's biscuit with peaches and apricots
Ship's biscuit with peaches and apricots
For 6 portions
* The volume of 1 cup - 240 ml., 1 h. spoons - 5 ml, 1 tablespoons - 15 ml. Dry ingredients it is measured without hill, freely filling them in measured capacity spoon and without stamping, except for refiner syrup which should be stamped.
For dough
8 tablespoons (113 gr) cold desi
1 1/3 cups (184 gr) torments
1/4 h. salt spoons
1/8 h. baking powder spoons
5 tablespoons of cream
For stuffing:
500 gr. peaches to cut on segments
2 tablespoons of sugar
1 tablespoon of starch
1/2 h. cinnamon spoons
1/8 h. spoons of grated nutmeg
3 big or 5 small apricots (apprx. 350 gr) to cut on segments
2 tablespoons of desi to cut on small slices
1 tablespoon of the refiner (raw) syrup + for posypaniye
For greasing:
1 protein
1 tablespoon of milk
To make dough:
To divide oil into 5 and 3 tablespoons. To cut 1 cm on cubes. To put the most part in the refrigerator, smaller – in deep freeze at least on half an hour. To pour out flour, salt and baking powder in plastic package and too to put in deep freeze on half an hour.
To pour out flour mix in the processor, to pulse several times to mix (package we do not throw out). To add oil from the refrigerator and to turn on the processor approximately for 20 seconds or yet large crumbs are not formed. To add the frozen oil and to pulse until slices of the frozen oil become of the size of pea. To add cream and to pulse apprx. 6 times or so far dough will not stick together a little if to squeeze it between fingers. At any stage it is important not to overdo that dough remained layered and brittle, but not rigid and dense.
To pour out mix in package, to pomesit through film (not to overdo) until dough becomes good to hold form and becomes a little elastic. To give to dough the form of disk and to sustain in the refrigerator not less than an hour and about one days.
To warm oven to 200C. To cover baking tray parchment paper.
To make stuffing: carefully to mix peaches, sugar, starch, cinnamon and muscat.
To roll dough in circle with diameter apprx. 30 cm. To transfer to baking tray (having put four times or having reeled up on rolling pin). To lay out peaches on dough, then it is beautiful to lay out segments of apricots. Evenly to lay out oil slices, to strew with refiner syrup. To pinch sides in any form (as on photo), to grease with the egg mixed with milk from above to strew with refiner syrup. To bake apprx. 35 minutes, will not blush yet. To cool to warm state on baking sheet. To give with vanilla ice cream.
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