Lemon Frantz (cold dough)

[Manyash]

Manyash, yesterday night kneaded the dough. But, as always, I moved away from the recipe and baked bagels with apricot jam. Today we are sending our student son to study, the holidays are over. So quickly, I didn't even have time to look back.

Today we are sending our student son to study, the holidays are over. So quickly, I didn't even have time to look back.

Oh, and I sent the eldest on Sunday. A whole bag of groceries popper

[Natasha]

Well, while I was running about no one knows where, the girls had already managed to explain everything. Thank you my dear!

And if I make the filling like in a lemon pie, according to this principle, not a zest, but a lemon in a meat grinder / blender + sugar + butter - I will remove the liquid so that there are more filling. Or will it be overkill and will immediately kill the whole point of the fender, as such, and the filling should be for the aroma and a little taste?

Natasha, I'm afraid it will be too much.

Today we are sending our student son to study, the holidays are over

Oh, and I sent the eldest on Sunday. A whole bag of groceries popper

Lucky students! They probably have a mountain feast there.

Albina, It's great that the recipe is in demand. I also really love this dough and often bake stuffed bagels from it. Sometimes I make it with dried apricots and walnuts, and recently I baked it with prunes and chocolate.

[Sonadora]

Sonadora, Thank you! I realized that only a hint is needed here)))) I'll do it on Saturday! I love everything with lemon. At first, the recipe seemed very complicated to me, I did not even go into it later, but I am not very good at working with the dough yet ..... And then I read it once, twice, I see the girls are doing it, well, that's ripe. I will report back later.
Could you direct me on the subject of bagels? I want to see how to mold them and what filling to make.

[Natalia]

Natalia, I have no doubts that everything will work out. Necessarily! And the recipe for bagels can be found here: https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=566.0

[Sonadora]

Sonadora, thank you!

A whole bag of groceries popper

I would gladly put on a whole bag of groceries, but he is so far from us more than 5000 km. I pack more "products" for the treatment plan, because the climate in St. Petersburg is humid and it doesn't come out of colds. I didn’t get sick so much at home, although we have strong frosts.
Of the products, 4 cans of stew, baked a loaf today, but yesterday there were almost 2 baking trays of bagels (there would have been 2, but they still wanted fresh baked goods, I had to allocate a bit).
Now I'm waiting on pins and needles: the plane flies from Moscow. And then another taxi to the hostel.

Plus, the bag was lost during the transfer in Moscow. The poor child will go to the hostel light. When now only a bag is found

[Albina]

Albina, oh how so? Did the airport chtoli cheat?

The human factor Even here he was given the wrong ticket at first (and it was already clear that not everything would go smoothly) Then he was again torn off the wrong ticket: he flew with a transfer in Moscow. I pray to God that the bag will come to him quickly

[Albina]

Albina, do not worry. As my aunt says: "Thank you, Lord, for taking the money!"
These are all little things, well, yes, it happened, but this is absolutely not a tragedy. She will probably arrive on another flight, only she will have to go and pick her up again at the airport. It is necessary to declare at the information desk, but probably my son did so.

"Thank you, Lord, for taking the money!"

I don't worry too much, but I worry about my son.

[Sonadora]

Sonadora, and I still ask.
It will not bother you to write the size of the mold in which you bake the french. I have a silicone one, but it seems to me (maybe unreasonably) that it is somehow small.Drop in the dimensions, if it's not difficult of course.
Well, the dough is kneaded ...))))

The bag was found (for those who care about us). Sorry for the flood.

[Bast1nda]

Bast1nda, Natasha, form 12x23 cm.

Albina, read from the bushes. It's good that the bag was found so quickly, and the son, most importantly, got there safely.

[Albina]

Albina, well! Did the airport call or did you shake the administration yourself?

Sonadora, Thank you! I looked at the form in the topic about fenders with condensed milk and it seemed to me that the form was much larger than mine, so I asked again. It seemed to me that I was small, but no, the same. Well, I'm calm)))) only I have silicone, but I think it makes no difference.
I put the dough yesterday, it grew about 2 times in the refrigerator. In general, is this amount of dough for 1 edge or two for this size of the mold?
Coming soon! The dough is very pleasant to the hands, so tender.

Krantz placed a condensed milk fender in the subject, since I had to spontaneously change the filling in an emergency))))
Then, having bought a lemon, I made buns from the leftovers. Pets are delighted. The aroma from the pastries is super. Thanks a lot!

Stunned! These are the goodies!

In general, is this amount of dough for 1 edge or two for this size of the mold?

Natasha, for one.

[Natalia]

Albina, great! Did the airport call or did you shake the administration yourself?

I'm sorry Natalia, that did not immediately answer, did not go to Temka. The airport itself phoned and was brought to the address.
Natashechka, plops awesome

[plop awesome]

plop awesome

Yes, not that word! I'm still lying around, I can't get up!

Albina, this is their practice now. They find, call and bring them themselves.

[Sonadora]

Sonadora, kranz every other day, it got even better in my opinion. There the filling became so clearly felt. I hid a piece for work to take tea for myself)))) I threw my first-born (yeah, cuckoo) into your topic with condensed milk fennel. Thanks again!

And all the dough in my mold does not fit, literally a little is missing, but I want to cram it by force. I have a shape of 22 by 10. But next time I will try to put it in a ring shape, it is larger than rectangular.

At least feed them with a roll, at least beat them with a pusher,
They love my crane, Manyunya,
They will not forget at all.
I give them rolls, I - brioches, pies and loaf,
And they - all this is delicious, just come on.

[/ b]

[Ir,]

Ir, Wow!!!! Give pozaLuyu!

NataliaHow cool that the fenders liked it!

[Sonadora]

Sonadora, I asked a question in condensed milk, I repeat here, do not scold me))))
I cannot learn to weave a pigtail beautifully. It's just the experience and the amount of braiding that will help me, right?
I have a son, I did not weave pigtails)))))

Give me a kiss!

well dafai dafai!
Man's cool dough! And the molding is wonderful !!! There is an opportunity to bake the filling!

[Sonadora]

Sonadora, Man, maybe they already wrote or I wrote (I don't remember the old one at all) with poppy filling, can you make a fender? For Easter, I always bake rolls and bagels with poppy seeds, but rolls are always torn from my side and a lot of filling flows out, it's a pity, it's very tasty.

[Leonidovna]

Leonidovna, Ol, of course you can! And so as not to jerk from the side, give him a proofing for at least an hour.

[Sonadora]

Sonadora, Manechka, thank you. But I have another problem with the rolls, they rise well in the oven, bake, retain their shape, and when you cut it - horror. The upper crust is separate from the rest of the layers. Here you have a lean roll with poppy seeds, as it were, tightly twisted, and mine always has a finger-thick void under the top crust. Do you know why?

[Leonidovna]

Leonidovna, Ol, I don't know. Most often, in rolls with poppy seeds, there are voids, and not only under the upper crust. Therefore, I often bake pie.

[Sonadora]

Sonadora, Thanks for the tip, but the taste of the pie is like a roll.? I need to buy a mesh cutter, I kept trying to persuade myself that I did not need it, what is your Teskomovsky?

It tastes like a roll, only more filling. The mesh was made by Teskom's cutter.

[Sonadora]

Sonadora, Manya, I am reporting, I baked poppy seeds for Easter. Vkusnotaaaa, I can't find words. Baking on Friday late in the evening was tried on Monday, as there was a lot of all kinds of baked goods on Saturday. I was afraid that the dough from the filling would take away moisture (juiciness), or anything like that, it was awesomely delicious to the last crumb. I'm trying to insert a photo.

[Leonidovna]

Leonidovna, Olya, how cool that everything worked out, and most importantly - I liked it! And how much poppy went into the filling?

[Sonadora]

Sonadora, Yoshkin cat, did it really work out. how old I am. The funny thing is that I don't remember how I did it (uploaded a photo). Manya poppy, I took 250 gr.

[Olga]

Who is Eshkin cat, yaaaa choli ?! They haven't called me that yet!

Olga, the beauty is incredible! Gorgeous fender!

[Sonadora]

Sonadora,: sorry: I completely forgot (in the voice of Nadya Sheveleva from "The Irony of Fate") about your plague cat. You know, I'm bursting with joy myself (I won't get through the door soon) how beautiful and tasty it was. I was afraid that the filling that would either burn out or dry on top would be shorter than a week without sleepy nights until I gave birth to him. I always make the poppy filling very, how to say, juicy, I add butter sl. honey, raisins, jam. If anyone is interested, I will write in detail.

I always make the poppy filling very, how to say, juicy, I add butter sl. honey, raisins, jam. If anyone is interested, I will write in detail.

Of course interesting! It would be great to put it out in a separate recipe (in a roll or on your own) so that it does not get lost in this topic.

And I had a miracle today! The first non-muffin baking in the oven, I'm afraid to count how many years. One major drawback is that it turned out a little. But more than I bargained for. But it worked out. And delicious! A very patient dough, it forgave me both the mistake with the filling, and the joint with the mold (after proofing, after 40 minutes I had to shift to the larger one), and the whim of the uncoiled oven ... Thank you very much for the unexpected joy, I rarely get it worse than I expected , and today's result has raised my self-esteem!

[Lanko]

Lanko, Svetlana, how nice it is to read such reviews! I am very glad that everything worked out. I am sure that the next yeast baked goods will also be successful.

[Manka]

b] Sonadora [/ b], Manka, my joy How I love you! I have fenders at home in all forms and with all fillings. Here I tried a new thick cast aluminum baking sheet, well, of course, on fender lemon buns. To make the buns more lemony aesthetic, after browning, I smeared them with Chuchelka lemon cream-curd, and poured sugar sand on top of the sourness. And left it in the oven for a couple of minutes. The aroma and taste are stunning. Here is my report.


And here is the bun itself from the inside out

[Alevtina]

Alevtina, already drooling. THE BEAUTY.

[Sonadora]

Sonadora, what a huge thank you for this delicious food! I am already familiar with the cold dough and I liked working, but I have never had such a lush and tasty result. I would like to share a photo, but there is practically nothing to photograph there. and the ugly first-born came out, but the appearance is compensated by the extraordinary taste! Now I will bake it often! Thanks again !!!

[Creamy]

Creamy, Alevtina, beautiful buns, one to one! Thank you so much for such beauty!

Feta, Svetlana, to health. I am very glad that I liked the kartz.

on fenders lemon buns, of course.

mortality! I want such a bun! really want well, straight one to one!
and what kind of cream? mono nose?

[Creamy]

Creamy, here I am on the type of baking "roses". But of course I look at your ROSES and remember my "roses" - this is heaven and earth. How do you do this? That one to one ???
The technology as I understand it is this (I do it this way): we make a roll, cut it into pieces, form roses from the pieces. So? Share your secret, how are they all the same? I have the ones inside the roll - those fat ones. The ones at the ends are the ugly ones ...

[Manechka]

Manechka, it's just a bomb! Thanks for the recipe!
Deviation from the recipe - I made a poppy filling, my homemade cakes with zest are not very fond of ...
Oh, what dough !!! When baking, it rose 3 times ... And what a delicious !!! I am delighted! Here's a cutaway to show the airiness of the rant ...

Now I will sit tightly on the fenders ... What are you doing to me? Then Lena lured to bake a debut kartz called "pseudo-apricot", now this one ... Well, I can't stop, I bake and eat everything.

[Ol]

Oh, what a crumb! Simply fantastic Ol... I have no doubt that it turned out very tasty with poppy seeds. But what, I myself would not refuse such a piece now.

Then Lena lured to bake a debut kartz called "pseudo-apricot", now this one ... Well, I can't stop, I bake and eat everything.

Yeah, Lenka, she is such an insidious little girl.

Oh, girls, I’m not so crooked ... I did it according to the recipe, it seemed to me quite liquid dough, I added 3 tablespoons of good flour, with a slide. I thought - how not to interrupt him with flour. In the morning, the dough would stick to everything it could: board, rolling pin, knife. Cutting and twisting it was generally aerobatics. Now the fenders are parting, but they look. What to do with them? Can we go to the store for gingerbread for the guests?
And, well, I also don't have a form, I put two fenders right on a baking sheet to part with. I thought it was not critical, but since the dough is so ... uh .. soft, probably the shape just holds it.
In general, I really look forward to a debriefing from you: where is something wrong, or is everything as it should be?
And forecasts, forecasts - will it work out in the end?

Added Thursday, 12 May 2016 7:30 pm

I report: despite the fact that the dough turned out to be unusual in work, the result is simply excellent. There were two fenders - with lemon zest and poppy seeds, both fit well and turned out to be delicious. Sonadora, thanks for the recipe, I'll definitely repeat it, because it's not troublesome at all)

I carry my report too:

Surprisingly, the dough doubled in the oven, but stood on the table - it didn't seem to rise very much. It didn't quite work out beautifully. The most important thing is incredibly tasty! My boys, hot, began to disassemble into layers. I will definitely do more!