Tumanchik
girls recently in some kind of baking recipe

sclerosis

there was an interesting impregnation of the cakes. not a cream, but an impregnation. can anyone remember?
Summer
Girls, don't we have a recipe for a creamy mousse? We have everything! And I'm looking, looking and no way, help people are kind, very necessary
I am beautifull
Quote: Merri

iris. ka, with liquid jam, nothing will work. It's just that not everyone clearly separates jam and jam, for many, jam is both.
In general, what can you do with jam? I have a huge amount of it, they didn't have time to eat it over the winter. It will disappear in the summer. It’s a pity.
vedmacck
I am beautifull, Olya)), the most elementary thing is to dilute and there will be compote. Well, if it completely disappears.
Spread between layers of shortcrust pastry - there will be a cake (this is so, it came to mind)
Chamomile
I am beautifull, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197748.0 very tasty, baked last year and did not cook any more jam.
Tumanchik
Quote: Summer

Girls, don't we have a recipe for a creamy mousse? We have everything! And I'm looking, looking and no way, help people are kind, very necessary
Olesechka dear, prepare any custard according to any recipe from those products that are available, just make it a little thinner. and you will be happy
Summer
Yeah? Here I was still tormented by vague doubts
Thank you Irishka, helped out
Admin
Quote: I am beautiful

In general, what can you do with jam? I have a huge amount of it, they didn't have time to eat it over the winter. It will disappear in the summer. It’s a pity.

What is the jam in?
If it is tight under screw and other covers, then nothing will happen to him in a year or two, there is no need to be afraid
If stored under ordinary plastic lids, under paper, cloth, etc., not airtight, then you can put it in a saucepan, bring to a boil, boil for a couple of minutes so that the jam warms up well, and again in a boiling state, pour into jars, roll up the lids and put to cool on the lids until they cool completely, then put them away for storage. Banks will be stored perfectly for a long time

I can immediately preserve preserves and jams under the lids, and there are no problems with storage, they are good - there is no point in urgently putting the jam inside myself
kirch
Happiness when there is a lot of jam. I cook a lot of jam, eat it alone, that is, with tea. I don't drink tea with sugar. I always miss him until the end of winter.
Admin

Luda, I cook a little preserves and jams, and as a rule, something remains. I close it immediately in small jars of 300-400 ml. for the convenience and speed of emptying the cans Therefore, I canned the cans, it’s more convenient to store it, and it’s not scary if we don’t eat it during the season
toffee
Quote: I am beautiful

In general, what can you do with jam? I have a huge amount of it, they didn't have time to eat it over the winter. It will disappear in the summer. It’s a pity.
Well, of course, it will not disappear, but in the summer we will cook from the fresh harvest, and these jars will move further. Sometimes even the jars of the year before last come across.
Scarlett
Tumanchik, I do not know what you mean, but I have the most popular cakes - chocolate, therefore, chocolate impregnation is in progress.I cook syrup by eye: for 1 liter of water - a couple of good spoons of cocoa, a glass of sugar somewhere, vanillin and a bag "hot chocolate" for flavor. I boil until slightly thickened, cool and add a little alcohol to keep it better - this portion is usually enough for me for a week (I keep it in the refrigerator, pour it into a cup for use, the rest back to the cold). You can add liqueur (I especially like cherry). It is delicious to soak the cakes with tea with various additives (such as "champagne spray", "Fruit of passion", etc.), just keep in mind that they can stain the white biscuit into ugly stains
selenа
Girls, dear, maybe you can help me? I bought an avocado, green-stone-hard, others were not delivered, I want to make Radochkin salad. I saw the information that it is possible to accelerate the ripening of this thing (avocado), can anyone know how
dopleta
Put together with the banana in a tight paper bag and in a dark place. It will come quickly, but, of course, not instantly.
I forgot to add - NOT in the refrigerator.
Tumanchik
Quote: dopleta

Put together with the banana in a tight paper bag and in a dark place. It will come quickly, but, of course, not instantly.
I forgot to add - NOT in the refrigerator.
totally agree. if you don't have a banana, then you can have an apple. even the older and wrinkled the better.
selenа
Thank you
Tumanchik
Quote: selenа

Thank you
that is not a question - but it will definitely take 3 days. to good ripeness.
toffee
And what will a banana or an apple give?
Mikhaska
Irish! These are the fruits that produce the most ethylene. Which promotes the early ripening of nearby fruits.
Ikra
First I will boast of my treasures. I am looking for a recipe on our forum

In Cesky Krumlov, in an antique shop, she attacked a basket of old cookie cutters. I could not pass by, because the characters of these molds completely mesmerized me. I’ll give you a large photo so that you can help me understand two characters: who is this beast with a mane, a tail and a rabbit's face, and what kind of boy is he with one horn on his head (half-grater?):

I am looking for a recipe on our forum

And, of course, I need a recipe for cookies for these molds. How to bake something? Directly into them? Or imprinted like gingerbread?
Help, hands itch to bake something.

Kokoschka
Ikra, Ira, great!
Probably it is possible and so and so, but probably more interesting as gingerbread, so that the figures would be visible!
dopleta
Ira, these molds for bagels are still sold by Teskoma, and vanilla cookies are baked right in them.
I am looking for a recipe on our forum
gawala
I think this is more suitable for muffin dough. Somewhere on some flomarkts I saw something like that. Everything is rusty and there is a lot ... a lot of different figures ...
dopleta
Quote: dopleta
vanilla cookies are baked directly in them
Ira, here is the recipe for classic Czech bagels:
Vanilkové rohlíčky / Vanilla bagels

Ingredients:
180 g flour
60 g ground walnuts or almonds
pinch of cinnamon
60 g icing sugar
140 g butter
1 yolk
2 sachets with vanilla sugar
100 g icing sugar for sprinkling
Cooking method:
Leave the oil at room temperature for two hours, then cut it into small pieces, mix with sugar and yolk, add ground nuts, half a packet of vanilla sugar, cinnamon and flour. Make a homogeneous dough, wrap in foil and refrigerate for 2 hours.
Then make bagels from the dough and place them on a baking sheet that has been oiled or covered with baking paper. Bake bagels at 180 ° C until browned. While still warm, sprinkle them with powdered sugar mixed with vanilla. Bagels can be kept cold for at least two weeks.
🔗

Ikra
gawala, and what are your options about what kind of animal and horned boy? Maybe these are some fairy-tale characters that I don't know?
dopleta, Thank you! I will try this recipe. I saw these in Prague in Teskomovsky stores, but the old ones seemed more interesting to buy. They have their own history, and then, I chose them myself ... Well, in general, these are my cockroaches - I love old things.
vedmacck
Ikra, the beast is a lion!
And the recipes can be looked, I think, in the Nordic theme Bakeware Nordic Ware: purchase, features, reviews, recipes
Dance
Girls, tell me the recipe, I don't know what the name is, they treated me ~ 2-3 years ago at their former job: something like choux pastry fingers soaked in thick syrup + honey. Something like oriental sweets. Searched, but if I don’t find, I’ll die
valushka-s
Tanya, according to the description, if I am not mistaken, this chak-chak, and here's another recipe chak-chak.
Dance
: pard: Valyushka, I don't know, I know about chak-chak, but outwardly it is not that.Chuck is a monolith, and this is a piece of cake, a kind of small (5 cm in length and 1.5 cm in diameter) "sausage" very similar to a tea pot, and it is tiny soaked, well, something like that ... the language has become scarce, I do not know how to describe it, I remember the taste with feelings .. But I will try, what if ..., By the way, she (sausage) DRAWN OUT OF THE BAG LIKE A CAKE, the dough for chuck is steep, you can't put it out of a bag ... In my opinion, the search has become the goal of my whole life! People!!!!!!!! Help!!!!!!!
Scarlett
Dancelooks like churros, girls even have special churros makers poke around on the forum
Trendy
Dance, according to the description, most resembles tulumbu (deep-fried choux pastry soaked in syrup). You can take the original version, something like this 🔗 or use the churros recipe, but it is traditionally cooked (deep-fried).
Dance
Oh, girls, THANK YOU VERY MUCH !!!! At least I will know the name of this yummy! I am now yours forever !!!! I went to look ...
Ikra
vedmacck, Thank you! I'll try this too.
A.lenka
Girls, where can I find the Sundae recipe, how is it prepared in GUM or Detsky Mir?
Natalishka
Tell me, but there is no topic about flour on the forum. What would they like to share, the name, the variety, in which retail chains they bought, etc., etc.
I don’t know what’s the matter, lately there’s no normal dough on dumplings. I used to take McFu and it worked for any recipe. And now
Natalishka
Galina, thanks: rose: Went to read.
notglass
Quote: A.lenka

Girls, where can I find the Sundae recipe, how is it prepared in GUM or Detsky Mir?
Nowhere. This secret is very much guarded. Only pick up by trial and experiment.
Tumanchik
girls please stick your nose into the salted fish red on the bone. really needed
Vasilica
Tumanchik, this?
Tumanchik
Quote: Vasilica

Tumanchik, this?
it!!!!!!!!!!!!!! thank you
Tumanchik
Girls throw a link where they are looking for lost people, who have not appeared on the site for a long time
dopleta
Quote: Tumanchik
throw a link
TYTS!
Tumanchik
Quote: dopleta

TYTS!
Thank you so much
Tumanchik
girls ask for help - somewhere I read how garlic was baked in the microwave. someone gave advice. can you tell me?
Scarlett
Tumanchik, in the micr it will simply burn out, I bake in a cartoon on "baking"
Tumanchik
Quote: Scarlett

Tumanchik, in the micr it will simply burn out, I bake in a cartoon on "baking"
ready. baking is a pleasure. put it in a regular plate. sprinkled with Adyghe salt. poured oil. covered with a saucer and a lid for micra. I put it on 800 for 3 minutes. After 1 minute I checked it - not enough. another half a minute - a little bit wrong. literally another 20 seconds - it's done. let it stand a little now - it will ripen!
Scarlett
Tumanchik, Now it is necessary to find the one who scared me "It will burn, it will burn!"
notglass
Girls, who has a book by Daria Zvek "Licorice Pechivo" published before 1988? Please see the shortbread recipe on page 65. There are eggs in the description of the cake, but not in the composition. How many of them do you need? Maybe the earlier editions have a normal line-up.
Shoveled 7 of her different books, but this cake is only in "Solodkoy Pechivi".
celfh
Quote: notglass
Girls, who has a book by Daria Zvek "Licorice Pechivo" published before 1988?
I found a 1986 edition on Aliba. The seller from Lviv costs a mere penny - 200 rubles, in Ukrainian. In the section Books in the languages ​​of the peoples of Russia and the former USSR. 🔗

All recipes

New recipe

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers