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Estonian Kringel with walnuts and shit

Estonian Kringel with walnuts and shit

Melt the yeast with the sugar and warm milk and leave it to rise for 15 minutes. Sift the flour into a bowl and add the mayonnaise, egg yolk, salt powder, essence and melted and cooled butter.

Incorporate the ingredients well and we must obtain a homogeneous cake-like paste, and let it rest until it doubles in volume.

After doubling its volume on the floured work surface, we spread a sheet, grease it with melted butter and spread walnut kernels and pieces of shit, roll and form a roll that we cut in two with a sharp knife. Roll the two rolls and form a roll. Place it in a pan greased with toasted butter, grease it with a little butter and sugar, bake it in the oven over medium heat.



Walnut cakes

ingredients
Dough: 1 kg flour, 50 g yeast, 6 eggs, 250-300 g sugar, 3-4 tablespoons oil, 1 glass butter or melted margarine, ½ l milk, 1 teaspoon rum, 1 teaspoon grated salt, ½ vanilla stick, peel of lemon or orange, 2 pieces of sugar for sprinkling, 1 egg for spreading Filling: 300 g nuts, 250 g sugar, 50 g raisins, lemon peel

Difficulty: high | Time: 2h


The cake with walnuts and shit is delicious and easy to prepare. To make this cake recipe, all the ingredients are kept at room temperature at least one day before cooking. Make a yeast mayonnaise, 1 tablespoon flour and 100 ml of warm milk. It is allowed to grow.

Separate the egg whites from the yolks. Rub the yolks with the sugar and a pinch of salt until they turn white. Heat the milk and slowly pour it over the yolks. Mix well until you no longer feel the sugar. Add the grated lemon peel and flour gradually until everything is incorporated. Melt the butter, add a little with the oil, until it is incorporated into the dough, and it does not stick. Cover the dough and leave it to rise, about 40-45 minutes, in a warm place. Half of the egg whites are mixed with sugar and cocoa, rum essence is added. After its dough has risen, it is divided into two parts. Put the cocoa and shit mixture on each one.


The first part is also divided into two. Put the cocoa and shit mixture on each one. Roll and weave both rolls. Roll it, put it in 2 cake trays lined with baking paper and let it rise for about 30 minutes. After it has risen, grease it with an egg mixed with 2 tablespoons of sugar and put it in the oven for about 40-45 minutes. Remove the cake with walnuts and shit from the oven and leave to cool a bit, then remove the cakes from the pan.


Bread, bakery, pastry - 455 recipes

Bread recipes and bakery and pastry products (puff pastry, dough, etc.), which can be made both at home and in professional bakeries.

Since ancient times, bread has become synonymous with food, launching formulas such as: "our everyday bread" or "bread is earned with the sweat of the brow" etc. Not coincidentally. Cereals have a short vegetation cycle (several months), are easily grown in very different climatic conditions and contain most of the trophins needed by humans, in a concentrated form. They have been and are the staple food of man on many meridians of the globe. Bread, for example, covers 30-50% of a person's caloric needs.

The separation of cereals used in human food from about 3,900 species of grasses occurred about six millennia BC. However, their cultivation began only in the Neolithic, ie three thousand years later when the plow was invented. And the cultivation of cereals allowed man to pass from the nomadic life, as a gatherer of food from nature, to the stable one and as an active producer of foodstuffs. In the beginning, wheat, rice and barley were cultivated, which were eaten boiled. But man learned in time to crush them and prepare them in the form of a paste, which he rudimentarily baked on stones or in spruce. Inventiveness led to the discovery and use of leavened dough. This process has been used since the second millennium BC. He was known to the Egyptians, Greeks, Jews and Romans. The selection of wheat and flour began to distinguish between classes. Among the Romans, while the patricians ate white bread, the common people had black bread. However, they considered this to be a "source of power" and they were certainly not wrong. See below for indicative nutritional values ​​that include calories, carbohydrates, pastries, proteins for various types of bread.


See you soon with delicious new recipes.

For the final dough:
120g fresh yolk
50g whole eggs
10g salt
150g granulated white sugar
25ml brown rum
15g grated citrus peel (lemon and orange)
5ml vanilla extract
Plamadetul above
400g white flour
100g 82% butter, melted and cooled
100ml vegetable oil

For the filling:
380g walnut kernels, ground
250g old powder
70g cocoa powder
160g whole eggs
15g grated orange peel
200g shit, cut into cubes

For "topping":
1 whole egg
20 ml milk

1. Combine the ingredients for the dough and cover with cling film for 30 minutes or until the dough doubles in volume and observe activity in the bowl, ie the formation of air bubbles.

2. Mix the yolks and egg with the salt and sugar in the Kitchen Assistant robot until it doubles in volume. Add rum, citrus peel and vanilla. Homogenize.

3. Then add the flour and the dough. Knead at low speed for 5 minutes. Turn to second gear and continue to knead for another 10 minutes, adding little by little the fat - first of all the melted and cooled butter, then the oil. Let the dough rest for 10 minutes, then knead for another 10 minutes on second gear. You will get a more elastic dough and easier to work by doing so.

Little advice! Gradually add the fat, waiting for it to incorporate before pouring again.

4. Cover the bowl with cling film and leave to rise for 40 minutes in the preheated oven at the lowest temperature, activating the PlusSteam function. During all this time, the dough will double or triple its volume.

5. Combine all the ingredients for the filling, except the shit, in a bowl. Mix well and set aside until use. Grease the trays with butter and line them with baking paper. For this recipe I used trays of 20 x 10 cm.

6. Divide the dough into three equal parts then place it on the floured work table. Cut each piece in half and then roll each part of the dough into a thin sheet. Apply chocolate and walnut cream with a spatula, then sprinkle with diced shit or strips. Roll each sheet of dough tightly, then knit them.

7. Place the cakes in the trays and leave them to rise in the oven of the PlusSteam stove, activating the steam cooking function at the lowest temperature. They are ready when they double in volume.

8. Grease with egg mixed with milk to obtain a shiny and nicely baked surface, then bake the cakes in the oven of the PlusSteam stove for 50 minutes. Leave to cool in the pan for 10 minutes, then transfer to a grill to cool completely.


Fasting cake with shit

Although I like the fasting cake with walnuts more, at the request of my boy I also made the version of fasting cake with shit. That's because we're fasting for Easter. But, as he liked it so much, next time I will make him the version of cake with eggs and milk, meaning "fruit" as it can be said.

Although the quantities are different from those in the fasting nut cake recipe, the preparation is the same. Make a mayo, knead a dough that is flavored with what we want (I used orange and lemon juice) and for a look a bit close to that of the traditional walnut cake, we add a little ground turmeric that will it gives a beautiful yellow color, as if it had eggs in its composition.


That's why this fasting cake with shit looks like this in pictures. Think I cheated and made one with eggs. Not! It is certainly a fasting cake, without milk or egg in the composition and it is very tasty. It remains to try the recipe to convince yourself. I just have to mention that from the quantities you find passed on to the ingredients, I got two big cakes and a tray of croissants with shit. Well, the same, little baby cravings :)


Cozonac with cocoa, walnuts and shit

On holidays or when we want a traditional dessert, the cake is the perfect choice. Of all the options, how about a cake with cocoa, nuts and shit?

Although we tend to believe that this dessert is specifically Romanian, there are similar versions in Bulgaria (kozunak) or Italy (panettone). In fact, it is believed that the origin of the cake is to be found in ancient Egypt, and later the Greeks took over the recipes of the Egyptians, which they adapted. This is how the Greek cake (plakous) appeared, the version with honey, raisins and walnuts.

But because the traditional rom & acircneşti dishes are getting better, here is a simple and very tasty cake recipe with cocoa, nuts and shit.

ingredients

& frac12 liters of lukewarm milk
2 yeast cubes
1 cup sugar (about 300 g)
3 eggs
& frac12 kg flour (c & acirct includes)
1 v & acircrf of salt knife
Essence of rum
Lemon & acircie peel, orange peel
Cocoa
& frac12 packet of margarine or butter
Pieces of shit
Chopped walnut

Method of preparation

Prepare & icircnt & acirci mayonnaise: mix the yeast with 1 teaspoon of sugar, a little warm milk, 1 whole egg and 1 teaspoon of flour. Mix the dough into a slightly thicker composition, then place it in a bowl on the bottom of which you sprinkled a little flour. Sprinkle a teaspoon of flour on top, cover with a clean kitchen towel and leave for 15 minutes.

In another bowl, mix lukewarm milk (half a liter), a pinch of salt, 1 cup sugar (about 300 g), lemon and orange peel, and a packet of margarine or butter. more fragile -melted & icircn before & icircn a little warm milk).

After that, start kneading the dough. Separately, in a bowl, add 12 kg of flour and gradually add the above milk composition. Then add the mayonnaise and mix well. If necessary, add the flour in the rain and knead well until the dough is removed from the dough and forms air bubbles.

At the end, knead with two tablespoons of warm oil. Cover and leave to rise for about 15-20 minutes.

After it has risen, divide the dough into two parts.

Place the first part on a plate on which you sprinkled flour. Spread it in a round shape, with a rolling pin or whisk, as it is easier, then place the pieces of shit, finely chopped walnuts and cocoa composition on top of the dough.

It is made from 2 teaspoons of cocoa previously mixed with a teaspoon of milk and a teaspoon of sugar, mixed well until it becomes a paste, after which it adds a little rum essence. Put the cocoa composition over the dough, the pieces of shit and nuts and roll.

Then place it in a cake pan, greased with oil and lined with flour.

Do the same with the other piece of dough and let them rise & icircn the cake forms for another 15-20 minutes.

When they have grown to almost their shape or even a little more, beat an egg yolk and grease them on top.


Bicolor Fasting Horns Filled with Walnut and Shit Cream

Dissolve the yeast together with the sugar until it becomes a paste and mix it in a bowl with warm mineral water, warm oil, lemon peel, salt powder and with the help of a whisk we mix all the ingredients.

Over this mixture we put the flour little by little and mix with the whisk until we reach the consistency of a pancake dough. Pour half of the composition into another bowl + 2-3 extra tablespoons (because we need a slightly larger dough than the other). In the first bowl, put the flour and knead until you get a non-sticky and easy to spread dough. In the other bowl add cocoa and flour until you also get a dough that is easy to spread and non-sticky.

Place the 2 balls of dough in a bowl and cover them with plastic wrap, then leave them in place away from the current until they double in volume.

In the meantime we deal with the syrup:

Put the sugar and water in a kettle and put them on the fire until all the sugar has melted, then turn off the heat and add the vanilla essence. Set the kettle aside and let this syrup cool completely.

In a small bowl put the ground walnuts, sugar and cocoa, and with a teaspoon mix a little, then put the rum and warm water so as to reach a consistency not very soft, but not hard.

When the dough has risen, we divide each ball into 2, so we get a total of 2 white balls and 2 black balls.

We spread a black ball on the work table (to be as round as possible) and then separately we spread a white ball (also round, but a little smaller than the black one) and we easily bring it over the first sheet, and with the twister we spread a little more. enough to glue the 2 sheets.

With the help of a knife we ​​cut the dough first in 4, then in 8 diagonally, we obtain 8 triangles that we fill with the walnut composition. At each end we put a teaspoon of the filling, then roll until we get a horn, so we do for all the other 7 triangles. Put the croissants obtained in a tray lined with baking paper and put the tray in the oven for 20-25 minutes.

I did the same with the other 2 balls, only I filled them with shit.

In total I got 16 horns.

When the croissants are ready, take them out of the oven and leave them for approx. 5 minutes until it cools down, then we pass them through the cold syrup and place them on a plate, preferably we powder them with powdered sugar or coconut!

They are delicious!
These croissants are very good on fasting days if we still can't give up sweet. and with a coffee they are perfect!


Walnut biscuit salami & # 8211 childhood recipe

Who doesn't remember their mother's biscuit salami as a child? In my childhood I think that there was no celebration or anniversary without biscuit salami and none of the wonders prepared by my mother I liked more.

Biscuit salami is an easy recipe, with few ingredients and that can be easily adapted to what we have at hand and without too many secrets.

However, as with any simple recipe, the big secret lies in the quality of the ingredients used. I'm not saying, the biscuit salami comes out anyway, whatever you put in it, but if you want to take it, however, from the level of cheap cake to the level of extraordinary cake, you need a little attention to what you put in it.

I know that it is recommended to use simple biscuits, & # 8220Popular & # 8221 for biscuit salami. But they have no taste, no flavor, they are a kind of cardboard made of water and flour. Why not use some good biscuits with a buttery taste and vanilla flavor? There are quality Petit Beurre biscuits that taste great and behave very well. They don't even have to be ground or beaten with a hammer or a hammer.

Indeed, here is a whole discussion that should be had about Petit Beurre biscuits, but if you read the product label, you will realize what you have to buy. Usually the price reflects the quality. And the taste.

As a conclusion: use the salami biscuits you like to eat naked!

Cocoa is not just a powder that we use to color salami, but it is a main ingredient that comes with its specific flavor, and the difference in flavor (and nutrients) between the cheapest cocoa on the shelf and a cocoa quality is like from heaven to earth.

The same goes for flavors. It is one thing to pour a chemical essence into the syrup, it is another to use a natural extract or a real rum.

If you follow me on Instagram, I talked there about the rum I use for cakes.

If you brown the walnuts a little before using them, they will have a much more intense flavor than raw walnuts. So are raisins, if you inflate them first with a little rum.

Yes, biscuit salami is a very simple cake, but let's not trivialize it using the worst ingredients on the system & # 8220if it's sweet, it's good& # 8220. I assure you that the biscuit salami can be not only good, but extraordinary!

What do we put in the biscuit salami to make it extraordinary?

Of course, you don't have to put all the ingredients I write below, choose from them what you like best or what you already have at home:

  • Good biscuits with butter, not popular
  • butter, not margarine! If you are fasting, you can use coconut butter instead of white sugar, because it tastes like caramel
  • browned walnut, not raw
  • raisins soaked in good rum, not essentially rum
  • sour cherries or candied cherries
  • beautifully colored pieces of shit or orange
  • pistachios, almonds or roasted hazelnuts
  • natural flavors: rum, vanilla extract, pure orange extract

How do we make biscuit salami syrup?

Syrup milk is the most perishable ingredient in the whole recipe. If you know that you will be able to keep the salami in the fridge and that it will be eaten in 2-3 days, then you can make the milk syrup.

If, for whatever reason, you suspect that the salami will not finish eating in 3 days, then it is preferable to make the syrup with water. I assure you that the taste will not be affected at all.

This time I used water for the syrup because I was going to put the salami in the package and send it to my son. So the salami was going to travel for a few good days and I didn't want to risk it.


Fluffy CAKE WITH CREAM FILLED WITH WALNUT AND SHIT

Fluffy cake with sour cream and walnut and shit filling - simple, easy recipe, without special preparation techniques to obtain a fluffy, fluffy cake, which breaks into shovels, very tasty, fragrant and fragrant.
The dough of this cake is very fluffy and stays fresh for up to 5 days.

Here is the list of ingredients and how to prepare fluffy cream cake:

For 1 cake - tray 11 * 30 cm

30 g fresh yeast or 8 g dry yeast

120 g sour cream 24% fat

4 yolks from small-medium eggs

90 g butter at room temperature

1 teaspoon grated orange peel powder or 1 tablespoon organic orange peel

1 teaspoon vanilla paste or seeds from a vanilla pod or 1 teaspoon natural vanilla essence

2 egg whites from small-medium eggs
1 pinch of salt
100 g sugar cough
100 g shit cut into small cubes
20 g black cocoa powder

As I told you in the introduction, the preparation of the dough took less than the preparation and weighing of the ingredients.

Here are the many accessories that the Bosch Mum 2 robot has: tel for mixing, tel for creams and kneading hook, accessory for scraping with 3 discs, blender, meat grinder, transparent lid with filling hole.

I sifted the flour, then weighed the rest of the ingredients. I left them at room temperature for an hour. After an hour I sifted the flour again and put it in the robot's bowl. I added salt and mixed it so that when the yeast reaches the bowl it will not be in contact with the salt.

I put the yeast in a tall bowl, added a teaspoon of sugar and a teaspoon of flour, then 50 ml of milk and mixed until they dissolved. I let them rise for 10 minutes, during which time the yeast tripled in volume. In these 10 minutes I separated the eggs, then I lightly heated the rest of the milk and dissolved the sugar in it.

I added vanilla paste, orange peel powder, rum essence and oil to the slightly warm milk. I beat the yolks and put them over the sweetened and flavored milk. I put the yeast over the flour, then the sour cream.

I added the oil, milk with eggs and oil and started the robot.

I let it mix the dough at first on the 2nd stage, then on the 3rd until the composition became homogeneous (it happens in a very short time). At this point I gradually added a cube of butter. When I finished incorporating the butter, I left it for another 1-2 minutes on top speed - 4th gear, to make sure that the gluten recipe develops, then the dough was ready.

Simple, fast and effortless. It does not need further kneading.

I moved the dough to another bowl, greased with oil, covered it with cling film and left it to rise overnight in the refrigerator. If you hurry you can leave it in a warm place (at a temperature of at least 23 ° C) for 60 minutes or until it doubles in volume.

I started in the morning using the robot to mix the egg whites with a pinch of salt, then with the sugar gradually added in 3 tranches, until I got a strong foam like meringue.

I mixed them with ground walnuts and cocoa powder.

I divided the dough in two, then I stretched each piece in such a way that the length exceeds by about 5 cm the length of the tray. By braiding the dough roll with the filling will have a shorter length than the tray.

I greased each piece of dough with walnut cream, sprinkled the shit and rolled. I make sure to leave an edge of the dough uncovered, and fold the edges inwards, over the filling so that it does not flow.

I baked the cake for 60 minutes in the preheated oven at 180 ° C. Depending on your oven, it may bake in 50 minutes, but you may also need 70 minutes. Make sure it is well baked! If you need more baking time, you can cover the cake with a baking sheet or foil so that it does not brown too much.

5 minutes before taking the cake out of the oven, I greased it with yolk and sprinkled granulated sugar. I admit that I don't like to see sesame seeds on the cake, and I would only put poppy seeds if I used them as a filling.

The cake came out very fluffy. I didn't get to take as many pictures as I would have liked, because the slice originally posed has disappeared. Someone had eaten it while I changed the battery on the camera. But, all the bad for good, because the following pictures in the post showed the rich and beautiful filling of the cake.


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