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Mix the yeast with the honey and a few tablespoons of warm milk and 2-3 tablespoons of flour. Let the mayonnaise rise hot for 20 minutes. Sift the flour into a bowl and in the middle put the mayonnaise, the egg, the rest of the milk in which you dissolved the sugar and salt. Knead the dough, gradually adding the butter and oil.
Let it rise for an hour. Spread the dough in a 1 cm sheet and with the help of a glass cut out circles. Let the donuts grow a little on the board then fry them in hot oil on both sides. Take them out on absorbent paper, then powder them with vanilla sugar.
Great appetite !!!
Romanian recipes: Fresh cornlets with osânza
You need the cleanest Romanian ingredients, if you want to cook Romanian recipes! That's why I started looking for them. And as Tata Lice, from Bihor, lost in the Buzău Mountains, put aside Ignat, when he cut the chojdu from Gojăce, and some osânzica & # 8230 fine fat, only good to prepare from it & # 8230 cakes, this is the right direction. Every skilled housewife knows that not even the best butter can be compared to the lard obtained from the melted bone in its time (in December) and stored in clean, cold jars.
As I said, I know where I can get the finest bread for this pampered winter confectionery and I won't be ready to prepare the tender croissants these days, according to my grandmother's recipe. And as I usually share all the culinary wonders with your lords, I also give it to you, with quantities and secrets.
You need half a kilo of good wheat flour, freshly sifted to loosen it, and a 400 g jar of lard. You still need 100 g of powdered sugar and a sachet of vanilla, an egg and brewer's yeast as a nut, a quarter of a liter of milk, jam or jam for filling, salt.
Osânza, if fresh, will be given twice through the mincer. If melted, it can be used as such. Mix 300 g of bone with 100 g of flour and set aside (do not let it cool). The rest of the bone and flour mix well with the milk, yeast, egg and salt to make a softer dough, which is left to rise. When the dough has risen, level it with a rolling pin over which to spread the mixture of flour and breadcrumbs set aside, beforehand. Fold the sheet in four and let it cool for a quarter of an hour, then remove and repeat the operation. This will be done 4-5 times.
Fresh leaves with cream and butter recipe of yesteryear
Fresh sheets with cream and butter recipe from the past & # 8211 sheets baked on the back of the tray. How to make cake sheets? The tenderest white sheets for the cake. Recipe sheets with butter and cream. Sheet cake recipes. Homemade cake recipes.
These tender sheets of cream have been made in our house for decades. Baked white sheets on the back of the tray. They are extraordinarily tasty and flavorful and can be used in various cakes with various fillings.
I used them in the Hungarian cake with lemon cream, apricot jam and icing (citromos szelet) & # 8211 the recipe here.
Butter gives flavor and tenderness to these leaves and the cream works as a (natural) growth agent. We are talking about fermented cream (sour) with min. 20% fat, ie the one used to garnish papanas or sarmales. The ferments in it act on the dough and form gases that come out to bake. That's why the sheets have blisters or bubbles on the surface.
From the quantities below there are 4 tender sheets with cream of 30 & # 21535 cm.
- 500 g of flour
- 1 or
- 250 g greasy butter with min. 80% (soft, at room temperature)
- 175 g powdered sugar
- 200 g cream with at least 20% fat
- 1 teaspoon of salt
- 1 sachet of vanilla sugar or & frac12 teaspoon of vanilla extract
- grated peel from & frac12 lemon
Fresh rolls filled with cream
Add 125 g of cold butter and mix with your hands until you get a sandy dough.
Add 125 grams of cream. Knead vigorously for about 4-5 minutes.
You will get an elastic and non-sticky dough. Make a ball of dough, put food foil over it and put it in the fridge for 30 minutes.
Break an A4 sheet into 2 equal parts.
Form a tube from each half. Bend the edges of the tube slightly inwards to make it firmer. Wrap each tube tightly in aluminum foil so you can use them in the oven. Form approximately 14-15 tubes.
Take the dough out of the fridge, line the work table with flour and use a baking sheet to spread a rectangular sheet 2 mm thick.
Cut a rectangle with straight edges.
Cut strips of about 2.5 cm.
Take each strip of dough and starting from one end of the roll form, rotate the dough along the shape.
Place the rolls in the oven tray lined with baking paper.
Put the tray in the preheated oven at 180 degrees for 22-25 minutes, until nicely browned. Remove the pan from the oven and allow the cones to cool. Remove the cones from the paper tube.
Melt 250 g of chocolate and put one end of the roll through the chocolate.
Sprinkle the ground walnuts over the chocolate.
Put the rolls in the fridge for at least 20 minutes to harden the chocolate.
In a large bowl, mix 200 g sugar with 60 g starch.
Then add 2 egg yolks and 500 ml of milk.
Stir again until smooth. Pour the composition into a saucepan and cook over low heat.
Stir constantly with a silicone spatula or a whisk, being careful not to stick to the bottom of the pan.
When the cream has set, turn off the heat. Add the vanilla essence and mix. Transfer the cream to a bowl and cover with cling film (to prevent crusting) and allow to cool. Refrigerate for 2-3 hours (ideally refrigerated overnight).
Remove the vanilla cream from the fridge and mix a little with the mixer until it becomes creamy again. Then add 250 g of cold mascarpone from the fridge and mix again until smooth.
Put the cream in a posh and fill the rolls with cream.
The rolls are kept cold in the refrigerator. Consume in moderation!
Recipe video FRAGLED ROLLS FILLED WITH CREAM lower: