I am looking for a recipe on our forum

[Tatyana]

Tatyana, thank you! The main thing is that on that site I have this woman's pie in the bookmarks, but I have not seen the master class!




This is my most beautiful cake. Everything else is "mom dear"



I baked a cake. Delicious. But this is not a Limburgian fly like the one on sale here. I decided to practice on apples. I rubbed the apples on a grater, stewed it a little with sugar and poured it with water and starch. The sourness from apples is felt in the filling, although there is enough sugar. Conclusion: it takes longer to extinguish. The dough is awesome! But conflai had something else. And a lot of fresh yeast according to the recipe, I put 25 grams instead of 30, you can definitely 20.
Thank you all for your support !!! I will continue to search for my ideal

[win-tat]

win-tat, thanks for the video about Limburgish fly with cherry! Already baked.
I made butter in half butter with vegetable, sugar in fruit, half sugar, half Fitparad. The dough was kneaded in KhP on dumplings, 10 minutes. Yeast put dry, 1 teaspoon of HP. The dough is interesting, not quite yeasty, but really a little shortbread. I like it.
The mesh turned out to be scary for me, so I will not show the cake, although I have already used this video a couple of times, and the results were better. Everything else is very good.
I put three sausages into the remains of the dough .... And delicious !. Now I eat one bun with a sausage with decaffeinated coffee and I think I should leave two sausages for my husband or just one ... He doesn't know how many there were ...

Just in case, although I have no doubt that everyone knows this, but suddenly ... If there is no roller or stencil for the mesh, then here's how easy it is to make an interwoven mesh grid for the pie Frozen cherry pie

[dopleta]

dopleta, we will train! What a pie, I love cherry pies !!!
And I have to supplement (correct) my yesterday's review on the baked flag. The dough is very tasty and very similar to that very fly! Yesterday the dough was soft and fluffy and had a strong yeast flavor. Today it has condensed and "reached". The taste is exactly what you need !!! With yeast too much. But, perhaps, I just overexposed it in proofing and my yeast is very active this time. I will fix the filling. Thanks again for finding a recipe for a real Limbur Flay!



svetta,

[Leah]

Leah, so what was the recipe for baking? And then they sketched a lot.

[Angela]

🔗

answer 12274 from light.



Angela, here is this link
Try it, I'm sure you'll like it.
🔗

[Preparation]

By the way, about the nets.
When I didn't have a special video, I made the top layer in a round hole.
She perforated a layer of dough for the top with small glasses, sometimes in a square-nested way, and sometimes in a more sophisticated way. Then, as usual, with the help of a rolling pin, I transferred it to the cake.
The trick is that these holes are easy-quick-simple to make, and the cut out circles can be used to decorate the same cake and, secondly, when winding a layer with round holes on a rolling pin, these holes are deformed less than holes of other shapes.
On the other hand, if, after cutting out the circles with the square-nesting method, the dough is slightly stretched so that the circles become ovals, an almost traditional diamond-shaped mesh is obtained.

And regarding the flay / flan recipe, I already wrote above that this is practically a recipe for stuffed pies with cabbage, only the proportion of butter and vegetable oil is the opposite.
By the way, I was making such a cake now, only with cottage cheese, so I also remembered that fly.
There, even initially she had a whole egg, and then they agreed that only the yolk was needed in the dough.

The recipe for the link was translated somehow, perhaps, it will be more convenient for someone here.

Dough
300 grams of flour
a pinch of salt
30 grams fresh yeast (10 dry)
25 g butter
3 tablespoons olive oil (45 ml, 39 g)
150 ml milk (155 g)
3 tablespoons of sugar (38 g)
1 egg yolk
breadcrumbs

Filling
1 kg fresh apricots
lemon juice
60 g sugar
3 teaspoons of potato starch (8.5 g)
50 g of coarse sugar additionally for sprinkling (to taste)

Preparation
Dough
In warm milk (not hot) dissolve the yeast to the cap.
Combine salt and sifted flour.
Add plum oil, sugar, vegetable oil. and egg yolk.
Pour in the yeast / milk mixture
Knead everything to a smooth, elastic and airy dough.
Then knead the dough just as well by hand on a floured worktop. If it sticks to your hands, add a little flour. If too tough, add a little milk.
Dough for about half an hour in a warm place to rise, covered with a damp cloth.

Preparing the apricot filling:
Fresh apricots
Place the apricots in a saucepan with boiling water and a little lemon juice
After 10 minutes of cooking, peel them and let them drain and cool
Combine whitlequat with potato starch over the fire and add sugar
Cut apricots in half and pitted
Add apricots and leave to tie for 30 minutes
From dried apricots:
Soak 400 g of dried apricots for 12 hours in half a liter of water with 2 tablespoons of sugar
Boil the soaked apricots for 10-15 minutes in the same water.
Let cool and combine the liquid with 3 teaspoons of potato starch with a little water.
Shl. You can use cottage cheese, any "secret filling" from Svet or Timkin's fake dried apricots from carrots.

Filling out the form:
Knead the dough after it rises again
Take two-thirds of the dough and roll it into a circle of approximately 32 inches (78 cm?! ??).
Line the greased form with the dough. Remove the dough over the bottom with a rolling pin over it to roll
Chop the dough with a fork and sprinkle with a thin layer of bread crumbs
Putting the apricot filling on the dough
Roll out the remainder of the dough into a round vlaaivorm-sized piece
Place this fabric on the ruitvormduwer and roll the rolling pin over it towards the window to pop out
Moisten the edge of the dough, apply the pattern to the cake and press the edges well against
(mode without ruitvormduwer: cut out the stripes of the unfolded circle and make a grid)
Moisten the top of the cake with a little water and sprinkle the cake with coarse sugar

Baking mode:
Bake the flan with steam in a preheated oven for 25 minutes at 200 ° С, with convection - 180 ° С.
Check after 20 minutes and turn the pie if one side is darker than the other.
The flan is done when the filling and dough are brown and the dough is loose.
Immediately remove the flan from the oven and mold and leave to cool on the wire shelf.

Good luck!

Limburg fly ...
And my sister and I are nostalgic for him.

And I never heard of such a thing, I went and read it, the new one is always interesting ...
Confused by a large amount of yeast ...
And then I remembered how the guests "called" one of my favorite pie very, very tasty shortbread, although it was just yeast-rich - that's this.
And there I have 20g of yeast for 500g of flour (and not 30g for 300g) is enough!
True, on top I have not a mesh, but a strusel. And three fillings at the same time
We must try to create a mesh from this test.
---------------------------------------
By the way, here someone referred to Wikipedia for info, and so there in the footnotes there is a reference to the recipe in Russian
🔗

So I got into the habit of making nuts stuffed with boiled condensed milk with butter. I always bought boiled condensed milk by weight, but today I read its composition: milk, skimmed milk powder, dry whey, butter and milk fat substitute (a bunch of modified vegetable oils). It turned out to be a dairy product. I don’t want to buy it anymore.
Tell me how to cook something like boiled condensed milk yourself. Available: butter, heavy cream, milk powder.I understand that you can mix and cook, but in what proportions?
Can eat a suitable recipe for a delicious cream

[Natalia]

Natalia, just take ordinary condensed milk and cook in a saucepan for at least two hours. Then open only completely cold. When cooking, make sure that there is water, otherwise it will explode.

[Natalia]

Natalia, it is better to take ordinary milk and sugar, cook just condensed milk, and then cook it again and get high-quality real boiled condensed milk.

[Natalia]

Natalia, here is a recipe for homemade condensed milk Royal cake # 2 , I think if you cook it a little longer, you get boiled water. Or ready to pour into glass and cook in a cartoon, where the girls wrote that they were pouring condensed milk into glass and cooked in a cartoon.

Thanks for the advice.
Tomorrow I'll try to cook just condensed milk, and then boil it.
Found an interesting recipe for how to cook ready-made

Boiled condensed milk in a package for Cook4Me (OlgaMSK)

[Natalia]

Natalia, the bag can be replaced with a glass jar.

I think if you cook it a little longer, you get boiled water.

No, the overcooked condensed milk turns into toffee and caramel, just transfer it to another container (bag, jar) and cook in a water bath.

Tomorrow I'll try to cook just condensed milk,

I cook in the following proportion: for a glass of milk 1/3 cup of sugar, I cook on gas in a non-stick saucepan over high heat, at maximum boil, but not letting run away (stir or reduce heat), about 15 minutes for each glass of milk (if three, then almost 45 minutes).

Or ready to pour into glass and cook in a cartoon, where the girls wrote that they were pouring condensed milk into glass and cooked in a cartoon.

I just do that, and I wrote about it already on the forum. I put the finished condensed milk in 0.5 l in a glass jar on a silicone mat in a multitude, pour water almost to the hangers, cover the jar with a lid and cook on Stew for 1 hour until the state I need. I look at the color and density. Excellent boiled condensed milk is obtained.

Girls, a question has arisen.
I have a continuous cycle for the production of cottage cheese and, as a consequence, a continuous cycle for the production of kvass on whey

Whey kvass (Olga VB)

Initially, I fermented everything according to the recipe, and later it was simple, when the kvass ends and only yeast sediment remains at the bottom, I pour whey there, add honey / syrup / sugar, sometimes raisins, malt and other perversions, and sometimes only sugar.
Over time, the yeast at the bottom becomes more and more, and it is high time to remove some of them.
Now, actually, the question.
Can this yeast be used somehow?
I suspect that they could well be useful for yeast baking, but I do not really understand how to do this specifically - the stages, proportions and other technological subtleties.
Please share if someone has such an experience.

Shl. Or take away from me for yourself at least some, more hand does not rise to throw away the garbage product!

[Olga VB]

Olga VB, Olya, Sergei and his story about baking Belarusian bread according to the kvass-raschin-dough scheme immediately came to mind. The material may be helpful.

https: //.livejournal.com/101641.html
https: //.livejournal.com/105213.html

Oh, it blocks ... Maybe enter the search for "Staropolis bread" in Yandex and bring it to the right place ... And here you can't mention this LJ, right?

Girls, good day, I need advice. What can be put in the filling in this cake

Swabian currant pie (red) (Gasha)

[Silyavka]

Silyavka, Flax, whatever, any berries, fruits, up to thick jam or jam. Even my secret stuffing is possible!

[svetta]

svetta, Svetlana, the berries are all over, I did it with the apple, but the apple boiled down into not a pretty porridge and it tasted better, I did it with jam, it flowed strongly, can I add a little starch to it? Now I'll go to the store and think about what to buy in the filling.

[Elena]

Elena, make an orange or lemon, you can do an orange + lemon together. At first, the apples had to be stewed a little with butter, then added either a little starch, or bread crumbs (preferably from ready-made vanilla croutons).You can make a poppy filling.
Read my filling

Secret stuffing (light)

[svetta]

svetta, and if to do with your filling, then without protein? So it won't be Swabian pie anymore?

[Larissa]

Larissa, I make a pie almost like a Swabian one, according to the recipe of Alla Budnitskaya. There the dough is different, but the cake itself is the same - the dough is covered with a layer of fruit and whipped proteins on top and baked. I've been making cake for 20 years now, everything works out. To me, my recipe is much tastier than the Swabian one precisely because of the dough. I’m not going to put it out here, I haven’t seen such a dough.

To me, my recipe is much tastier than the Swabian one precisely because of the dough. I'm still not going to put it up here,

Under the Criminal Code, this can be assessed as "criminal negligence".

According to the criminal code, this can be assessed as "criminal negligence".

[svetta]

can be assessed as "criminal negligence"

No, no, she cherishes our figures

svetta, Svetik, now we will have to lay out the recipe - don’t screw it up ...

[Sveta]

Sveta, I have a moratorium on baking at home, but sometimes I break it. I'll find a reason and make at least half the recipe, I promise.

[Katerina]

According to the criminal code, this can be assessed as "criminal negligence".

Katerina, I fully support !!!

I make a pie almost like a Swabian one, according to the recipe of Larisa Rubalskaya. There the dough is different

svetta, and there is no shortbread dough?

I promise

And hurry up!

[Katerina]

According to the criminal code, this can be assessed as "criminal negligence".

Katerina, I fully support !!!



svetta, and there is no shortbread dough?

And hurry up!

Bayus, Bayus!
For those who are especially impatient, I write dough.
0.5 stack warm milk + 50 g fresh yeast + 2 tbsp. l. sugar = dissolve and let it grow. Add 150 g margarine, 3 yolks, 3 cups flour. Knead a soft dough and immediately roll it out onto a baking sheet. After 30-40 minutes, sprinkle with starch, apply the filling and cover with cream: beat 3 proteins until peaks +0.75 stack. Sahara.
Bake at 180 degrees. 25 minutes.
The pie is for 3/4 of the oven tray. With these dimensions, the optimal dough layer, the amount of filling and cream are obtained.
The dough turns out to be very similar to shortbread, but softer, fluffier and tastier.
The recipe is taken from Alla Budnitskaya's program "Women's Secrets" back in 1997.

[svetta]

svetta, and on a round shape with a diameter of 26 cm, this amount of dough will be norms, from it the sides will turn out? And can you replace fresh yeast with dry yeast? forgot to buy fresh

[svetta]

50 g of yeast is not a lot, svetta?

[Elena]

Elena, I always bake this rectangular pie right on the baking sheet. I think that 26 cm will still not be enough, just the dough will be a thick layer. And I don't make the sides, I just don't apply the filling and proteins to the edge by 2 cm.



Larissa, I always put 50, I never tried less. There is so much margarine and half a kilo of flour! Yeast is not felt at all. Lor, I've been baking since 1997, do you believe me?

[svetta]

svetta, can I get your secret stuffing there? I tortured you with my questions.

[svetta]

svetta, can I get your secret stuffing there? I tortured you with my questions.

So I only bake this pie with her!

[svetta]

svetta, smack smack smack you

Lor, I've been baking since 1997, do you believe me?

Have no doubt .

[svetta]

svetta, from

especially impatient

only from the oven, I haven't cut it yet.

[svetta]

svetta, from
only from the oven, I haven't cut it yet.

WAAAU! what's the beautiful! WAITING FOR CUT AND SAMPLE.

[svetta]

svetta, here's a cutter for you

taste ... keep me five, seven don't hold in total three I thrashed a piece and this dough is so tender during the night, but raw it just doesn't have any words as much as I liked it, it just crumpled and crumpled, it rolls out perfectly, doesn't stick. I am delighted!!!
Once again, a huge gratitude to you for the recipe !!!



Oh, I forgot about the filling ... made from half a large lemon and one orange, though I peeled both the lemon and the orange, added my aromatic lemon powdered sugar to the whipped cream, it turned out ooooooochen yummyoooooo !!!



Svetlan, thank you for the praise, I am very pleased.

[Elena]

Elena, here you are an ambulance and for baking and for a test to take off! I am the same! What a beautiful cut you got, lovely sight! I believe that it is very tasty, tested for decades.
Next time, try to make a little less T, so that the bottom of the crust is not so tanned.
Eh, you have to bake a cake and tell all the nuances of baking. But this will not be until the 11th (tomorrow I make orders all day and the day after tomorrow is half a day, then to dad through the store and the stove, on the 10th we go to the dacha). WAIT.

[svetta]

svetta, the crust is not very tanned, this fotik rendered the colors so dark, and I kept it not much longer than in the recipe, my oven is wonderful. After 30 minutes, the middle was damp.

WAIT.

We are really looking forward to it!

Wait

We are really looking forward to it!
Moreover, after such a cut that Silyavka showed

Sveta, I'm also waiting for a recipe with all the nuances!

Girls, we need a recipe for super soft, beautiful and elastic thin pancakes. The goal is to dress up a doll in them, like in a dress. I am planning a biscuit downstairs, but the draperies are made of pancakes. Which is better to take?

[Gulya]

Gulya, I think Pancakes from Lyuda are good.

Pancakes from Luda (lappl1)

Sveta, I'm baking your cake, but I'm also waiting for the recipe with details.



svetta, I baked it!

There was no time to direct the beauty, the children arrived and waited for the treats, she was in a great hurry, but she managed to bake it.
I cut it hot. Therefore, the filling leaked. Then she froze normally.

With red and black currants, boiled in the microwave with starch. There are many berries.

Delicious! The dough is tender, unusual, I have never baked such yeast.

Sveta, what a charm it is!

Seduced me girls! We'll have to bake such beauty!
Lena, Marina, what kind of executive craftswomen you are.
Svetik, we are waiting for the recipe, otherwise it will get lost.

[Parallel]

Girls, we need a recipe for super soft, beautiful and elastic thin pancakes.

Parallel, Gulya, consider these. Real lace, both thin and elastic. I've just baked.

Yeast pancakes "Vologda lace" (Freken Bock)

Girls, we need a recipe for super soft, beautiful and elastic thin pancakes.

If without yeast, then these pancakes:

Thin pancakes (patches) (Zhivchik)

Here I sit and stuff the drapery

For 1 liter of milk I take 300 g of flour, 4 eggs, a little less than two tsp. salt, 2 tsp. sugar and 80 ml of vegetable oil. The pancakes are very tender and thin. My kids love them very much.
Well, if openwork, then "Vologda lace"

I bought cheese with mold Dorblu for testing. Ndaa .. apparently I do not understand anything in noble food. Should it be so vigorous and salty? And it is not cut with a knife at all. It is smeared on a knife. Tell me HOW and WITH WHAT they eat it.



Oh, and more. Can I freeze it?