I am looking for a recipe on our forum

[Natkamor]

Natkamor, here is similar, but without sand crumbs 🔗

Thank you. the principle is almost the same. but there the taste was precisely due to the baked crumb. and the cakes were white. can anyone else tell me.

Cooking girls! My grandchildren are very fond of the cheese rolls that are sold in the local pastry shop. The rolls are really amazing! But on the second day, the taste is not the same. Obviously, they don't give me the recipe. I tried to bake the same at home. I cooked according to many recipes, but did not hit the target yet. The dough tastes like fresh, rubbery with huge internal holes, not custard for sure, because I don't smell like eggs, and my nose works well for this. Sprinkled on top with pieces of cheese, not melted, but as if fried (ruddy). Who can help me? Total: the buns taste salty, have a rubber crumb with huge holes, and are sprinkled with pieces of unmelted baked cheese. In the test, presumably either there are no eggs at all, or very few of them. The buns are made in the shape of a torus - bagels. In color, they are dull, not yellow, but rather pale with golden brown blotches of cheese.

I don't know about the dough. But this kind of cheese - fried in pieces - somehow turned out to be from a sausage (there was no other house, and I was too lazy to run to the store ...).

We sell rolls similar to the description in the supermarket. The dough is very similar to chabatt, and any hard type of parmesan is baked like that.

[Gasha]

Gasha, and if you try pita bread, which is plump? We have it on the forum along with the recipe for matnakash. There is definitely a rubbery and salty dough ... sprinkle with cheese ...

[notglass]

notglass, yes, I've already thought about the ciabatta. The only thing that stopped was the fact that this confectionery hardly has a large production. Still, in the case of ciabatta, this is a long process, and they supply these rolls every day in large quantities

Tanyush, no, lavash, does not fit

[Gasha]

Gasha, they can receive freezing from their central production, and only bake in their ovens. We have one big supermarket and several small shops, his daughters. The super has its own production: they make bread and healthy preparations there, and in small shops there are electric ovens and bake there.

Yes, quite possibly, thanks

[Gasha!]

My grandchildren are very fond of cheese rolls ...

Gasha! Please see these recipes on the King Arthur Flour website. True, they are in English, but the translation in Google Chrome is quite clear. In the recipe, you can select the volume (American cups), ounces and grams.
From the first two recipes, it is quite possible to build something similar to your rolls, but, probably, only externally. Large holes are caused by the cheese cubes added to the soft dough melting when baked. This is clearly seen in the second recipe (Bread with three cheeses and semolina).

Asiago Bagels (Bagels with "Asiago" cheese)
Recipe:
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Step-by-step blog photos:
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Three-Cheese Semolina Bread (Bread with three cheeses and semolina):
Recipe:
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Step-by-step blog photos:
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Cheese Burger Buns (Cheese buns for hamburgers):
Recipe:
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Thank you!

Girls, I'm urgently looking for a recipe for walnut jam. It was once cooked by my aunt in Georgia. I remember that there in the markets there were sold nuts soaked in something like lye for this purpose. Maybe one of ours knows the recipe ... while the nuts are still green ...

[Tanyush]

Tanyush, contact our Vasya - barbariscka ...

It seems like exactly Vasyona about such a varehI was talking prone somewhere ...

But where?

[Crochet]

ABOUT,Crochet, you are what I need! Well, you are a specialist in different jams, didn’t you cook THIS? How can Vasena write in a personal message? Do you think it will be convenient? I still want to call my aunt - what if she remembers the recipe (she used to say that she forgot)

really didn’t cook THIS?

I can't stand him ...

I tried both in Greece and in Abkhazia, nope, not mine ...

Incredibly sweet, not impressed with one word ...

How can Vasena write in a personal message? Do you think it will be convenient?

In a personal message and write what is inconvenient here ...

Tan, I was interested in recipes for such a jam, but most of the recipes contain a large amount of slaked lime for soaking, I have a recipe in my bookmarks without the use of lime, see if it will work

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[Gasha]

Gasha, thank you, the most interesting thing is that I have it in my bookmarks too! But Khlebopechkinsky is better!
I'm thinking about a recipe with lime (I read a recipe somewhere, but I can't find it now) - it is probably harmful In Georgia, it was in some kind of lye that they soaked ...

Well, then, the Georgian recipe 🔗

In Georgia, it was in some liquor that they soaked

Probably, that is why there they treat all intestinal poisoning - eat a spoon, and all the microbes immediately die in fig!

I am looking for a recipe for the Dobryninsky cake, everything is clear with the cream - proteins, a layer, but what kind of dough?

[Rada-dms]

Rada-dms, this one?

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2.

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[Scarlett]

Scarlett, Tanya, Gasha wrote to you correctly. In Georgia, green walnuts are processed with slaked lime.
Previously, they are kept in cold water for three days, changing the water three times a day, then pricked, covered with slaked lime, poured with cold water and kept in this form for three days. Then they are washed again and again kept in cold water ... In general, the process is lengthy and most often processed nuts are bought piece by piece on the market, from which jam is made.

[Gasha]

Gasha, no, there is protein cream, cranberry layer and cakes.

[Rada-dms]

Rada-dms, well, what's the problem? Shortbread cakes combined with protein cream with cranberry jam.

The surface is decorated with protein cream and cranberry jam.

The side surfaces are sprinkled with biscuit crumbs.

The cake, in my opinion, is very simple

Here is the recipe according to GOST:

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The recipe for shortcrust pastry according to GOST was the same for all shortcake cakes, the same "Leningradsky", eg. The same goes for protein cream.

Here are very similar recipes:

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Girls, thank you all! I'm going to get some nuts on Monday - I hope they are not ripe for this business yet! Of all

[Gasha]

Gasha, thanks for the work, only the cake from the Dobryninskaya factory, and even tastier from the Peko, the dough is not quite classic shortbread in structure (not like, for example, in Abrikotin or Leningradsky) It is more airy, but on a cake does not look like it.
This is the only cake I can eat without fat and I love it because of the simple and tasty combination of cranberry and protein cream.

[Rada-dms]

Rada-dms, once Tortyzhka explained to us that the ingredients that are added in factories to improve the structure of the dough are better not to know

I have a book with GOSTs of Soviet cakes. The recipe for "Dobryninsky" there is exactly the same that following the link

[Gasha]

Gasha, Thank you!! I do not know what was added under Soviet rule, but even then .... So I will experiment!

Good luck!

[Gasha]

Gasha, I will treat you if something goes wrong!

Help me find a recipe. I don't remember exactly whether I saw him on the bread maker or not. But for some reason it turned out to be not saved, but very necessary.
Jam or black currant jam with orange and spices. If I'm not confused, then orange juice was added to the berry and sugar and everything was boiled, while spices, cloves, cinnamon, orange peel and something else were added to the jam in a fabric bag. That's all I remember. I want to find this recipe and save it. I will be very grateful.

[holgan]

holgan, I have a recipe that matches your description, but the currants are really red there, spicy red currant and orange jelly...

[Kroshik]

Kroshik, I went and read it and was stunned, how delicious it was. It's time to run for the currants! Only I don't know when it matures)))

[Tatyana]

Tatyana, we picked currants from the bushes two weeks ago. ;-)

And we still have currants. I want to collect on Tuesday. She, unlike black, does not fall

[holgan]

holgan, I have a recipe that matches your description, but the currants are really red there, spicy red currant and orange jelly...

I'm confused, your recipe fits the description very well)) maybe I remade it under black currant)) well, my memory
I cooked it for the first time, and it turned out so tasty and aromatic that two jars just flew away, and one did not live up to winter at all))
since I don't just like currants with sugar, I was looking for something special

Crochet, thanks, I'll save your recipe!

If interested, this year I cooked cherries with star anise and cinnamon (half a stick). The taste is amazing, the smell is also very pleasant. I just digested a little, I wanted the bright color of the jam to remain, and not turn into the color of rotten cherry, well, such a brownish red.

[fomca]

we have already collected currants from the bushes about two weeks ago. ;-)

fomca, for me Belgorod is the extreme south))) It's very cold here this year. We still collect strawberries and strawberries)))

Girls, I searched the whole Bread Maker! We really need a recipe for canning asparagus beans: girl_sad: Don't we have that? Or did I just not find it?

girls, will you advise what to make of pears sweet, but not ripe ... fall from a tree, but it's a pity to throw it away

I make small wedges in sugar syrup, like a five-minute, then use in pies and pies, very tasty

For pears and cheese, I'll be yours dog best friend !!! the first thing that came to mind: did you crumble? cut the pears into thin slices, mix them with grated cheese, sprinkle them with dough crumbs and put them in the oven! About 20 minutes and the cake is ready.

what good ideas! can you tell us more about crumble? what cheese to take?)))

[sweetka]

sweetka, glad to read you again: girl_romashka: I was very interested in the recipe about pears and cheese. Is it possible to be more precise? What kind of cheese and what is the crumb, otherwise I did not find such a recipe!

Damn, girls, I gave you a mulion of beeches, and when sending, the Internet glitched and everything flew off. unsubscribe a bit later.

I also once "made a million beeches" and the computer ate them when sending them, so I was very offended and didn't write anything for two months I hope you won't leave us for two months, or the pears will run out

Girls, when about 20 years ago they made such a dish for our wedding called "Piquant Jellied" according to the then collection of recipes. Unless, of course, sclerosis is cheating on me. It looked like a delicate pate of chicken, cheese in the form of petals in a jellied broth. The taste is still in the mouth. How many have not tried - not that. Googled - nothing like that. I know exactly what chicken is. It was like cheese. I don't know anything else. Maybe someone knows ??

I also once "made a million beeches" and the computer ate them when sending them, so I was very offended and didn't write anything for two months I hope you won't leave us for two months, or the pears will run out

no, I cannot leave good people in trouble. outlets ingenious recipe for sprinkling. the best I've tried. that's all the same, only in the filling of pears and any cheese.

Girls, lovely, well, just recently, without stopping, I skimmed someone's post about a new enzyme product that makes dairy products available for people with lactose intolerance. And one of these days I learned that my daughter's best friend, very young, was diagnosed with multiple sclerosis, in which milk is absolutely excluded. I rummage around and I can not find the topic where I saw this information. Who remembers? Help!

Larisa, this was the post of Aygul. I'll find now
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28451.0