susika
Quote: Albina

Larissa, are there such people now? I have not seen such at all, but what volume do they have?
This is from a series of charts (the lid is flexible, hermetic), but it looks like a usual 550ml can. e not flat as bowls.
Albina
Larissa, are they still on sale with you now?

Price in PM

Seven-year plan
Laris, I didn't whip the cream !!! I really love Pannacota, and that's why I made the middle layer look like her!
Next time I won't even add sour cream!

And I saw blue choppers and mixers from Schef and Turbo-Mix!
All of them in a new style!
Not even blue, probably, but turquoise ...
This is probably what confused you !!!
Rezlina
Seven-year plan, no, well, such a recipe is needed separately. And even more so, I also watch the continuation mature with changes
Seven-year plan
Elena, but this is not even a recipe !!! This is impromptu !!!!
From what is in the fridge !!!!
Albina
Quote: Seven-year
From what is in the fridge !!!!
All the more necessary
Rezlina
Albina, doesn’t want a deal with such a simple yummy
Albina
Maybe just from DR comes to his senses
Albina
Grated one carrot and folded
Plastic dishes Tupperware - reviews
Seven-year plan
Girls! And I baked today Larisin yeast pie with sorrel !!!
How delicious it is !!!!!
I also made the dough according to Larisa's recipe! She is here, in the subject gave it!
The only thing, it took me a little less flour! And so the dough is very successful !!!!
And if you are suddenly going to make such a cake, then not a great advice to you!
When you put sorrel in a pie, and decide that's it! - a lot of it has already been put ... Put more !!!! A big handful !!!!
Then the filling will be the very thing !!!!!

Plastic dishes Tupperware - reviews
Ivanovna5
Svetlanka, wonderful, mouth-watering salivary cake! Eh, why did I look here, I need to run to work, and the pie is good!
Albina
I have been baking such a cake with sorrel for over 20 years. The more filling, the tastier the cake. The whole problem I have: where to get sorrel. For a long time I grew up beautifully in the country. But the neighbor painted his fence, as well as my sorrel. No matter how much I sowed this field, there is no such sorrel. I bought and baked such a cake in May
With my sorrel pie, I met a woman from Israel. She asked me the recipe for my sorrel pie. Now we are friends with her through the Internet for more than 5 years already
pljshik
Girls throw me where the dough recipe for this pie (can't find)
Helen
Quote: Seven-year
I also made the dough according to Larisa's recipe!
and where to find the recipe ???
susika
Seven-year plan, Sveta, I would also eat a piece, I'll go to the garden to look for sorrel ...
Albina, I also bake it for over 20 years .. the first time I tried it with a friend, my mother baked it ..
susika
Quote: Helen3097

and where to find the recipe ???
simple yeast dough
1 kg flour
500ml warm milk
40-50 g of pressed yeast
2 eggs (1 yolk is separated for greasing baked goods)
1 tsp salt
1 tbsp sugar
5-6 tbsp butter (can be replaced with butter or margarine for baking)
We put all the ingredients except flour and butter in a bowl (we have a shaker of 500 ml or 750 ml) mix well ... let it stand - the yeast foam-cap rises
Sift the flour into a bowl, pour the contents of the shaker and add the oil.
knead the dough with a scraper.
In Tupperware (maximilians or kneading) a bowl for 1 kg of flour is ready in 25 minutes .. for 500g (all the ingredients are halved) - in 15 minutes.
We cut it on a substrate for dough - no longer using flour.
the result is an elastic, non-sticky dough that is pleasant to work with.
Seven-year plan
Girls!!! Thank you!!!!
And here I am, can you imagine, I have never heard of such a filling !!!
That's just here I found out about her !!!
We constantly plant sorrel in the country, we love all the cabbage soup from it !!!
Now I will also cut it off for a pie !!!
My eldest tried it yesterday, and said that if she didn’t know what it’s made of, she would never have guessed !!!!
susika
Yes, Sveta ... I also propose to first guess what the pie is from - only those who have already tried it guess ..
Albina
You teased me so with sorrel pie. I would have baked it right now. My oldest sons grew up on this cake. And the younger does not even know what it is. It baked in May, the youngest tried everything.
Larissa, only in the dough for this pie I take much more. Previously, when there was no Internet, the dough was kneaded without any recipes and measurements on the scales. Everything was always EXCELLENT And I baked cakes like this: I take an enamel basin and off we go
susika
Albina, I myself have been putting the dough for a very long time without any measurements. because I bake often and know the consistency. what I want to get.
But when I teach others (and there are more than one hundred of them) to put yeast, I always indicate the exact proportions.
Until I bought the TV bowls, 15 years ago, I myself * was afraid * of yeast dough and bought it in cooking.
From 1 kg of flour it is enough for 4 baguettes ... for 4 pizzas (pizza oven), for 2 baking sheets of buns (bagels, buns with sausages, snails with cinnamon .. cheese ..- about 60 pieces.
or the bread is 1600g in weight.
Seven-year plan
Oh! And my Easter cake is a whole ritual .... Everything is strictly according to the recipe! Proven over the years! With saffron ... With cognac ...
My youngest loves these cakes!
As soon as he finishes, he immediately begins to wait for the next Easter! ...
Seven-year plan
Laris, so yesterday the dough turned out sooooo thick!
I had to add water!
Next time I'll try all the same for 300 ml of liquid! I'd better add some flour later!
And what is your consistency?
susika
* Thick * not very good. baking is not so tender and stale faster.
Did you make 500g flour? Mine is very soft, but it keeps its shape - rolled the bun before being rolled out and the bun keeps its shape ... does not spread ..
Seven-year plan
Aha! 500!
So I realized that it would be tough! So I added water!
Of course, a lot depends on flour!
Well, then I'll pick up my proportions!
I realized now that the dough should be tender!
susika
Here for 1 kg and a bowl for 7.5 liters.
If the dough is thick, it will never rise. Here, not 25 minutes passed for me, a little more, 40 minutes, I was running around and did not start forming pies-pies right away ..
Plastic dishes Tupperware - reviews
Seven-year plan
Beauty !!!
Yesterday I did 500 grams at 4.5! Until the lid just rose!
susika
We are going with a basket and trimming sorrel with scissors. They brought it, put it in a bowl, took some water, washed it with hands, put the lid on, drained the water. And twist-dry .. drain the excess water and twist again. Almost dry sorrel remains in just 3 minutes.
Plastic dishes Tupperware - reviews
We squeeze an armful in our hand quickly and chop on the board with a large knife (or with scissors over a bowl, you can immediately above the dough rolled out and laid on a baking sheet)
sprinkle well with sugar
Plastic dishes Tupperware - reviews
The top layer of the dough is good so that it has holes, do not forget to pierce or cut in places with scissors, for steam to escape.
I have plenty of flour sprinkled so that the cuts do not stick together.
Plastic dishes Tupperware - reviews

yudinel
Larissa, sooo nice pie! Thanks for the advice, I also pick some sorrel in the garden today.
Helen
Quote: susika
simple yeast dough
Thank you!
Albina
I don't know about Larissa's, but I also sprinkle the sorrel with starch mixed with sorrel so that the juice remains in the pie.
Seven-year plan
Albina, did not sprinkle anything yesterday !!!
All perfectly!!!
Albina
If you twist like Larisa in the carousel, then there will definitely not be moisture. And my carousel appeared not so long ago and I always sprinkled it with starch.
mowgli
my mother also poured starch on the bottom and on top so that the cake was not wet
susika
mowgli, Natasha, it will not be wet - if holes are made in the upper layer of the dough, the excess moisture will all go away with steam.
mowgli
and if you take cherries and apricots, too?
susika
Quote: mowgli

and if you take cherries and apricots, too?
Yes .. in childhood we had a favorite cake - blackcurrant - after a disco club in the village we went to a friend - her mother baked delicious.
Maybe because it rarely got ... at an inopportune time - by this time we were already hungry
Our cherries were very sour and too small (there was no time to remove the seeds apparently) - we did not bake pies with it. Tolkyo compote-jam-fruit drink.
notka_notka
Sveta, Larissa, your pies are super great !!!! And I missed the sorrel at my mother's dacha, it was old and had to be cut off and thrown away, I will wait for new young leaves ...
But I have a jug Charm and shakers do not stand idle at all !!! Fruit drinks, jelly and whipped cream with strawberries - regularly. Very tasty!!!
Plastic dishes Tupperware - reviews

Plastic dishes Tupperware - reviews

And I also want to praise the plates Charm !!!!! In them, everything is so perfectly stored in the refrigerator)))) The pork loaf lay cut into slices for two weeks, and nothing happened to it. Previously, there was a problem, always at least a piece, but we will throw it away, since it will lie down - it will slip, then it stinks ..... In another plate, the husband stores his favorite Krakow sausage, also an excellent result - it does not smell in the refrigerator, the sausage does not dry out, it does not stick etc. He twisted it and put it in a plate and under the lid)))) I am very pleased !!!!
Katya1234
notka_notka,
Natalia,
what an appetizing color the jug of compote has! In my old green, everything does not look so beautiful (
What's in a big shaker? Something orange? And another question. Do you add whole strawberries or cut them before placing them in a small shaker?
Seven-year plan,
susika,
Beautiful pies! I really like sorrel in baked goods, but in my family they don't eat that. At least I'll look at yours.
Albina
Quote: susika
if holes are made in the upper layer of the dough, the excess moisture will all go away with steam.
I also thought that due to the many "holes" excess moisture evaporates. I have such a video relatively recently and I do not use it so often. I just got used to the top layer of the dough rising a little more and my fussy are very critical of my innovations.
susika
notka_notkawhat bright summer colors .. And the cocktail looks delicious
We have no summer .. gloomy and rains ..
And I brought sorrel 3-4 years ago, the roots from a friend, I cut it with scissors, I hold an armful straight and cut it, A new one quickly grows then. And always exactly.
Caprice
Girls, throw pliz a link to the sorrel filling. Very curious to try.
notka_notka
Katya, in a large shaker jelly - very tasty !!! Ashanovsky syrup Passion fruit + Magnetovsky syrup Lemon = 100 grams (to taste) + 2 tablespoons without a heap of starch, shake well, then boiling water and shake again. I do it at night, drink in the morning or put it in the refrigerator and drink during the day. And I also did it with orange juice (natural) + sugar, also very tasty. In Kvik, I whipped first drinking cream (I had 30%) with powdered sugar, then added strawberries chopped in a chopper (I have e) and also shook it well. It turned out a cream dessert, I ate with a spoon))) not drinking at all
Larissa, how I like everything !!!! I use everything, it's a pleasure, I admire it straight. And the heat got us already, and even showers with thunderstorms, and then again the heat
Albina
Quote: Caprice

Girls, throw pliz a link to the sorrel filling. Very curious to try.
Irene, there are no particular proportions here: the more the better. If there is a carousel, rinse and dry in it. Cut (I cut with a knife) 2-3 cm and sprinkle with sugar. I sprinkle with starch so that the juice sets.
Caprice
Quote: Albina

Irene, there are no particular proportions here: the more the better. If there is a carousel, rinse and dry in it. Cut (I cut with a knife) 2-3 cm and sprinkle with sugar. I sprinkle with starch so that the juice sets.
Is that all? No need to cook or stew?
Cool!
eye
Caprice, in solidarity with Albina, I do the same, the result is "invariably excellent"! sugar - do not regret!
as an option I use ready-made puff pastry, yeast-free - great!
Caprice
And yeast butter in any way?
eye
Irene, I have not tried it, it must be tasty, you definitely will not spoil it.
try both options, while the season, the output is different, but both are undoubtedly tasty and unspoiled.
success!
susika
The yeast butter will be very good.
susika
* Monkey * bread in UltraPro.
Yeast dough.
On the right, you need to pinch off a piece, wrap the filling in it and, having formed a bun, put it in a mold. One layer, grease with oil .. the second layer ... and so on until the dough runs out ..
I'm always looking for easier ways ...
I rolled out the dough .. I walked the roller along and across .. I cut even squares .. I laid out the filling on the squares (this time I have halves of sweets. Ladybug and slices of bananas.
Pinched and laid out in the form. Layer-oiled .. layer again ..
Warning the question - baking paper at the bottom - did not want to grease the bottom with oil. just for that. You can skip the paper and grease it lightly with oil.

Plastic dishes Tupperware - reviews
Plastic dishes Tupperware - reviews
Convenient to eat - no need to cut - each pinch off the bun. It's good to take for picnics. for children's parties.
the filling is not sweet - pieces of cheese, sausages, sausages, cutlets ..
Caprice
Quote: ok

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