Ikra
Crumb, with the hawthorn, you still need to be more careful, do you know?

"A one-time use of a glass of fresh berries causes a sharp drop in blood pressure, a serious violation of the rhythm of heart contractions occurs. Doctors have established that, in its effect, one rosette of hawthorn jam replaces a double intake of 20 drops of a strong heart remedy, Adonizid. The danger is that hawthorn acts rather slowly, gradually, sometimes the negative effect appears after a few days. "
Taken from here - 🔗
Taia
Krosh, indeed, hawthorn is still a medicinal berry. I wouldn't serve candied candies instead of sweets.
Crumb
Quote: Ikra
with a hawthorn, you still need to be more careful, do you know?

Nope ...

Quote: Ikra
A one-time consumption of a glass of fresh berries causes a sharp drop in blood pressure, and a serious violation of the rhythm of heart contractions occurs.

Kick for me ... I definitely licked half a glass ... and I already have pressure below the plinth ...

It looks like it's time to ask everyone for forgiveness ...

Quote: Taia
I wouldn't serve candied candies instead of sweets.

Taichka, but after all, if there are little heels for tea, nothing terrible ... probably ...
Taia
So if it's delicious, and even in a vase, why stop at five things ...
Rusalca
Quote: Krosh
Girls, yesterday I was treated to a very ripe and incredibly tasty hawthorn ...

Lot ...

Can someone tell me what to do with him so interesting?
Crumb, they say the wine is delicious.
HAWTHORN WINE
Hawthorn - 5kg
Water - 10L
Sugar - 4 kg
Yeast to taste?
We sort the berries, identifying and setting aside too bad, rotten, or simply not ripe enough. An ideal hawthorn for good wine, it is invariably fresh and juicy with a natural color. Slightly press the berries collected in one bowl. We put them in this form in a bottle, or any other container that is suitable in size and shape, to which you can then attach a water seal. Fill it with water and dilute a kilogram of sugar in this water. We add yeast starter culture and a mixture of nutrients there, which will serve as a kind of fuel for fermented milk fermentation. We attach a water seal to the neck of the bottle. This is a must-have recipe device, without which it is difficult to brew moonshine. As such, we leave the liquid in the bottle to ferment for three days. On the fourth day, add 2 kilos of sugar to the bottle, return the water seal and leave it there for a whole week. On the eighth day, filter the wort through clean gauze. Pour another kilo of sugar into it. Squeeze the berries separately and pour into the wort. We return the water seal. We give the wine a month for aging. After completing the long cooking process, we drain the wine from the lees. That is, we get rid of yeast that has already served and has become unnecessary. Pour the hawthorn wine into more suitable vessels, seal and store. If all goes well, be sure to treat your guests to them!

I took the recipe here: 🔗

And also here:
HAWTHORN BISCUITS
Grind the butter white, add sugar, salt, eggs, lemon zest, beat everything until fluffy. Add soda and dried hawthorn berries to the sifted flour. Combine all this with the previously beaten mass and knead the dough. Roll out on a table 1 cm thick, make various circles and asterisks, spread on a metal sheet dusted with flour, grease with yolk, sprinkle with sugar or nuts and put out in the cold for 10-20 minutes. Then place in a hot oven and bake until tender for 8-10 minutes.
Ingredients: flour - 1.5 cups, hawthorn flour - 0.5 cups, ghee - 100 g, granulated sugar - 0.5 cups, eggs - 2 pcs. and yolk for lubrication, zest of 1 lemon, soda - 1/4 tsp. spoons, 1/2 tsp. tablespoons of salt.

HAWTHORN PASTEL
Ingredients: Hawthorn fruit - 1 kg; sugar - 200 g

Preparation: mash the hawthorn fruit, mix with sugar, spread the mass in a 1–1.5 cm layer on wooden trays and dry in a warm oven or a heated oven. The pastila can be cooked without sugar.

Ikra
Crumb, "forewarned is forearmed". So, within a few days, watch your pressure and have the necessary funds at hand.
Of course, you need to make something tasty. But remember the consequences, and watch out so as not to overdo it.
Crumb
Quote: Taia
So if it's delicious, and even in a vase, why stop at five things ...

Easily ... even for one two ...

Rusalca, Anya, thank you very much ...

I will definitely study the recipes you proposed ...

I was already interested in the pastila, I was just thinking about it ...

Quote: Ikra
within a few days, keep an eye on your pressure and have the necessary tools at hand

Irishka, honestly, it's easier for me to spit and forget ...

Because if I remember this all the time, it will not lead to anything good ...

The power of thought however ...

But thank you for your concern ...
Ikra
Crumbof course, spit and forget. Pressure very often comes from "thoughts". Just put your tablets in a prominent place)))))
Sandy
Girls tell me pliz
How to make a filling into croissants from frozen cherries so that it does not flow out ... but it was like jam about ... well, you get the idea
Babushka
Sandy, add powdered sugar and cornstarch or a special mixture for cooking jam.
Sandy
Thank you Tanya and which starch or mixture is better? the mixture I have is different from what will be thicker?
Babushka
Sandy, the mixture is much better. I've tried both. The starch still leaks.
Turquoise
Quote: Sandy
How to make a filling into croissants from frozen cherries so that it does not flow out ... but it was like jam about ...
Sandy, but Secret stuffing does not fit?
Sandy
Biryusinka, I tried it, I got it like a thick jelly, but I want it like jam
kirch
It seems to me that croissants will flow out of them anyway. If it can flow out of the pies, but they are still closed. I love the cherry filling, but I couldn't find a way to keep it from leaking out.
notglass
Sandy, I use zhelix 3: 1. Excellent. But it is better to drain the excess juice before preparing the filling. It turns out soft, like jam and not liquid. But you need to put a little filling in croissants. And in production, the filling is put through a confectionery syringe into ready-made baked goods. There can be any density.
kirch
Quote: notglass
i use zhelfix 3: 1
And do you just need to pour the jellix into the filling or boil the cherries with it?
selenа
notglass, Anya, what an interesting detail about the filling in the finished product! I wonder if they put it in hot baked goods or in an already cooled one?
notglass
Quote: kirch

And do you just need to pour the jellix into the filling or boil the cherries with it?
Zhelix with sugar in berries. Warm up for 5 minutes with a minimum of juice. Then cool and put cold in baking.

It is also very good to thicken with pectin. But if you overdo it, then glue your mouth together so that tea will not help very much. In our cafe I ran into such a bun.

Nadia, not hot, but decently warm. A friend's sister works at the bakery. So she told me.
Sandy
Quote: notglass
i use zhelfix 3: 1

3 zhelfix for 1 kg of cherries?
Natkamor
Sandy, the secret filling of jam and reminded me. but I did it on juice, which drips when defrosting. and put a lot of cherries. they did not meet in starch, but starch wrapped them. and with zhelfix I was terribly sour or sugary-sour) and this filling melts strongly, which means it flows out. I also buy heat-resistant chocolate and heat-resistant fruit filling for baking, baked milk and jam that is cut with a knife. so jam and baked milk are better in closed baked goods / donuts, muffins, etc.and croissants, bagels, and filled biscuits may leak. but heat-resistant, as they put it, they will be, they will become a little softer and that's it. so the secret filling is different sometimes, as heat-resistant, sometimes it can leak out. but much tastier and more natural than all of the above)
notglass
Sandy, not. It is so called "zhelfix 3: 1". There, according to the instructions, you need to take as much as you need.
It has never flowed out from me and the taste is normal. I am sweet and very responsive to sourness.
Crumb
Quote: Rusalca
HAWTHORN PASTEL

mash the hawthorn

How's that?

Hawthorn must first be boiled or can you make straight from fresh mashed potatoes?
Sandy
notglass, Anh look I have these
I am looking for a recipe on our forum

still found
I am looking for a recipe on our forumI am looking for a recipe on our forum

will go? take the one that is 3: 1?
Rusalca
Quote: Krosh
How's that?
Innochka, it's like this:
Place the washed hawthorn fruits in a saucepan with water and cook until softened and boiled. Rub the boiled fruits through a sieve.
Sandy
Quote: Natkamor
I also buy heat-resistant chocolate and heat-resistant fruit filling for baking,
Thank you, but it's all clear ... I asked about frozen cherries
Irina F
Girls !!!! Help!!!!! The other day I saw a braid, there it was also shown how to weave - it turns out such a round bun. I don’t remember whose recipe I looked half asleep and didn’t save it! Is it Melkin's recipe? ... Is there such a weaving - bundles of 6? The pieces are collected and succeeded at an angle of 90 degrees, then they are placed on top of each other and the tails are bent down. Sprinkled, I remember sesame seeds. It turns out such an interesting drawing! Girls! There is only one hope for you !!!
Rarerka
Svetta
Irina F, I get it - you are looking for a braid with a Winston knot. I recently saw this post too, but now I don’t remember who gave it ...
Turquoise
Quote: Irina F
Girls !!!! Help!!!!! The other day I saw a braid, there it was also shown how to weave - it turns out such a round bun. I don’t remember whose recipe I looked half asleep and didn’t save it! Is it Melkin's recipe? ... Is there such a weaving - bundles of 6? The pieces are collected and succeeded at an angle of 90 degrees, then they are laid on top of each other and the tails are bent down. Sprinkled, I remember sesame seeds.
IRINA, this Braid on kefir are looking for?
I am looking for a recipe on our forum
Irina F
Biryusinka, honey, thanks !!!! I lost her name! All the same, Omelkina bun)!
Girls,Ludmila, svettathank you for your concern!
And goodness is immediately bookmarked, so as not to lose more!
NatkaM
Hello. I was at the celebration and tried an interesting salad: diced chicken, bell peppers, zucchini, grated carrots, onions, parsley and seafood. Everything is stewed. Girls, please tell me a recipe with proportions, if someone has cooked such a dish. Thank you.
notglass
Sandy, forgive me, please, it's probably late already. But I do not know these gellifiers, I only know the last Zhelfix. There 2: 1 Zhelfix you need to take a little more sugar and a little more than the powder itself. Here are 3: 1 Zhelefix might work.
Chamomile
It's bad when you don't know, and even forget. Recently, there was a discussion about salted fish cut into pieces with onions and spices. I was sure I had bookmarked it. Didn't put it down. The fish is cooked, peeled and sliced. And the recipe doesn’t matter !!!! Help me find, please.
Natalishka
Chamomile
Natalishka, thanks, it !!!
I am beautifull
: hi: Ladies! Is there a recipe for pancakes or waffles on carbonated water on the forum? I saw it somewhere, but where ...
V-tina
Girls, can anyone have any idea where to attach a "Ricotta" type? bought another brand for the first time, there .. well, not that not ricotta, but like cottage cheese peroxid .. and very dense in consistency .. in general, muck is rare, it’s a pity to throw it away, except to stuff anything into bread
I am beautifull
Babushka, Tatyana, Thank you! They reminded me that I have this recipe in my bookmarks. Are there yeast-free ones?
V-tina
Tatyana, Thank you!
Florichka
I can't find anything in my cookbook. More recently, there was a pork knuckle in gelatin with pickles. I honestly wrote it down in my bookmarks and cannot find it. Can you help?
Antonovka
Florichka
Thanks, it is !!!!
TATbRHA
Quote: Luysia
35. Pie "Nevsky" in a slow cooker

Pie recipe VS NIKA.

water + egg 150ml
sugar 4 tbsp. l
salt 1/4 tsp l.
butter 50g
vanillin 1/2 hour l.
flour 270g
yeast 1 + 1 / 4h. l.

CREAM: butter 100g; condensed milk 60g; icing sugar 60g

I baked it according to the recipe, I only took fresh yeast (11 g).
It turned out to be such a soft, almost weightless cake. I didn't have a chance to try the real one, but this one is VERY DELICIOUS !!!

🔗

In a bread machine: Dough mode (1 hour 5 minutes).
In a slow cooker: Yogurt mode (turned off after 20 minutes and left for another 50 minutes for proofing),
then the Baking mode for 1 hour.

🔗 🔗

The pie turned out with such a golden crust, but if it should be more tanned, then the baking time should be increased by 10 minutes.

🔗 More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=147299.0
I did not find a recipe for such a cake on the site. The link does not lead anywhere. Among the recipes VS NIKA There is no such thing either, she herself writes in one of the topics:"NEVSKY" pie

https://Mcooker-enn.tomathouse.com/r-image/s017.r.1/i404/1112/f1/3b92fc34b224.jpg


Secondly baked "Nevsky", the recipe is the sameAnastasia, but there is a different set of products.
Help me figure it out and bake such a cake! Thank you.
Masyusha
TATbRHA
Yes, Masyusha, I also quoted this page. But I didn't get such a cake - maybe there is some order of products in the batch or other tricks: beat there, heat up, melt, etc. And if everything goes into a bread maker at once, it turned out to be a fat pancake!
TATbRHA
How exactly did Lucy and VS NIKA bake such beautiful, airy, weightless pies?
I will definitely try using your link! Thank you, celfh !
Crumb
I'm also looking for a recipe ... so far unsuccessful ...

I am looking for a recipe for Moscow bread, although I called them Moscow bread, because, parents, they were brought from Moscow ...

What I remember: crispy, kind of like rye, but not a fact, they could well have been rye-wheat, I didn't bother then ...

And, I also remembered a special sign, the holes on those loaves were, as if squeezed out with a cocktail tube ...

I bought different store breads, similar to those in appearance, my husband says - everything tastes differently ...

Closest of all, Ikeevskys seemed to my husband ...
vedmacck
Crumb, this recipe produces very similar https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121833.0... Not like that (I dry on them myself), but very similar. It seems to me that it is necessary to make them a little thinner and at least 10-20% of coarse wheat.
And they were called "Rye Bread"

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