Lemon Frantz (cold dough)

And sho I then? I sit quietly for myself, bake cookies ... I’ll go, by the way, I’ll add one more recipe option to the two available ones to make it easier for you to choose.

[Py Sy: And here is my photo report]

girls, do not you need to grease with an egg before baking? I do not grease ... the distance is lovely sight! Now it will go to the oven. From me, a photo report, the camera is charging, preparing

Py Sy: And here is my photo report


I went to eat!
Py Si: TASTY! Delight! (y) Thank you so much !!!!!!!!!!!

[Manechka]

ManechkaThanks, it turned out really well. The oil was added immediately, and for the first time I baked the kartz in the oven, before that only in HP. Tanned very quickly baked under the foil.

[Zhenya]

Zhenya, gorgeous bun! It turned out very nicely! Thank you very much for your trust! I am very glad that it was delicious for you.

Lyuleka, but I, on the contrary, suffer that baked goods sometimes turn out pale.

The oil was added immediately, and for the first time I baked the kartz in the oven, before that only in HP.

You got a cool fender. I sit admiring.

Marina, thanks for the recipe and shaping! Pets are delighted!



True, I have something with yeast, the dough didn't rise very well, but it's still very tasty! Kneading the combine, baked the oven. The filling became Lemon sugar, mixed it with butter and generously greased a layer of dough ... So generously that the resulting caramel flooded my entire oven !!! But, what remained in the form, the children happily smeared on the fenders))) I will repeat unequivocally!
Thanks again!

[Vera]

Wow, what a striped one! Vera, in my opinion everything turned out great, very airy and beautiful bun!

True, I have something with yeast, the dough did not rise very well

When fermented in the refrigerator, it does not rise very much.

Yes, even in the oven it didn’t "swell" very much, only one and a half times. But nothing, next time I will "revive" dry yeast before kneading.

..... The buns rose in the form of pyramids. I've never seen anything like this. And here are the heroes of the report:

Creamy, share the secret of molding buns - incredible beauty! I want to do the same!

[Sonadora]

And today I have baked kartz for the third time. The second time today at lunch, the guests really liked it! And tonight I once again baked kartz, only in the form of buns with poppy seeds. I like the fender dough so much that I can't stop. From one portion of dough from 350 grams of flour, I got two (!) Trays of buns - 25 pieces. The average weight of the bun is 45 grams. The dough after proofing increased 4 (!) Times. The buns rose in the form of pyramids. I've never seen anything like this. And here are the heroes of the report:

And this is a cut of the same bun. All! I became a fan of the fender test. Sonadorahow grateful I am for the recipe!

Well, we ask you all, how to bake such buns? And what yeast did you use and how much?

Thank you, I'm trying the oven.

And baking is very simple. According to the author's recipe, without retreating in anything. I roll out the dough on a 60x40 cm silicone mat. I spread the steamed, mashed poppy with sugar and eggs with a silicone spatula (also according to the usual recipe, no gag). I roll it along the long side (which I have 60 cm) into a roll. And then we cut the buns in the usual way. We cut washers from a roll. Then I cut each "washer" to half and unfold it into two halves. Parted, greased with an egg chatterbox. I bake on convection 170-180 degrees for 12-15 minutes. And then, "I'm not to blame," "they themselves increased by 4 times in volume and rushed upward in pyramids." This is such a wonderful dough that when molded with ordinary buns, such pyramids are obtained.

I roll it along the long side (which I have 60 cm) into a roll. And then we cut the buns in the usual way. We cut washers from a roll. Then I cut each "washer" in half and unfold it into two halves. Parted, greased with an egg chatterbox. I bake on convection 170-180 degrees for 12-15 minutes. And then, "I'm not to blame", "they themselves increased by 4 times in volume and rushed upward in pyramids." This is such a wonderful dough that when molded with ordinary buns, such pyramids are obtained.

And what yeast and how much? And I would like to see flour ...

I laid the ingredients strictly according to the recipe and yeast like the author's - dry fast-acting, as much as the author's. And the flour was all different - Predportovaya, Kalyani, Makfa. I like the last two brands better. But butter is only real, expensive. (I buy a pack of butter weighing 180 grams for 90 rubles from a local dairy)

[Alevtina]

Alevtina, thank you so much for describing the method of forming buns! I will definitely take it into service.

Alevtina, thank you! I liked your pyramids so much that I already found a picture!
here 🔗./2012/02/blog-post_26.html

[Vera]

Vera, thanks for the picture! Otherwise I would cut it differently.

Thanks for the photo! : rose: This is exactly how I cut the dough for poppy buns-pyramids.

[Sonadora]

Indescribable beauty! Sonadora, and how much can you keep in the refrigerator to the maximum? I really want to do it on weekdays, but I won't get to it (test) before 18 hours, and from the night it is at least 17-18 hours - not much?

[Natalia]

Natalia, Little. Sometimes I have pastry in the refrigerator for more than a day and does not oxyderate.

[Creamy]

Creamy, Thanks for the buns: flowers: Today I baked it, of course I turned out not so high, but very tasty. For me. that the point is how you wrap the roll, this height and there will be buns. You have many layers in the photo on the cut, but I have less: pard: And of course many thanks to Marina for the dough, it is incomparable

Natasha, I'm glad the recipe came in handy.

I've been fencing and fencing for almost weeks. Baked with: carrot-tangerine-lemon (then there is no carrot flavor), cottage cheese, forest raspberry, custard, curd-condensed milk, condensed nut boiled, just jam. The conclusion of my family is the most delicious filling - boiled dried meat and fried seeds! Thanks to the authors for the recipe. I'll go tell Lena again.

[Irina]

Irina, great toppings !! I especially liked and intrigued the latter! I take it into service!

boiled dried meat and fried seeds!

What is it like? More?

What is it like? More?

I have four men in my family. You need a LOT of food, you need to take with it as little as possible. But you need tasty and varied. That's why I make it up. I liked it very much with nuts and condensed milk. They asked for more. But it is expensive for me to buy nuts for such a crowd. And then I look in the store for fried and peeled sunflower seeds in a bag at a very reasonable price. We bought condensed milk and them. First, one packet was eaten by the children for the test - PROJECTORS !!! While the condensed milk was boiling, I beat them off the second one. There was little time. I just spread the boiled condensed milk first, and then I sprinkled the seeds and patted it lightly with a spoon. That's all. And I liked this filling more than the nuts and everything else. Roasted seeds add spice to condensed milk.

The conclusion of my family is the most delicious filling - boiled dried meat and fried seeds!

Irin, a very interesting option! I'll have to try.

here is mine ready!
I was standing it in a round cake pan, so this shape ... It rose more than 2 times!
The cream half leaked out at the stage of twisting into a roll, because it was her own fault - she did not let it cool down, I hurried! But even on the finished piece, I gladly spread the already cooled lemon curd. (In a whisper: I could not resist, and ate almost half of the roll, without waiting for the family! And this is looking at night !!!) Thank you for the recipe! Yummy! Thank you.

[Sonadora]

Sonadora, thank you very tasty! Here is my miracle!





I would like to learn how to twist it beautifully!

[Light]

Light, Natalia K, girls, what are you craftswomen! It was necessary to screw such beauty! Thank you very much! I am very glad that you liked the bun.

Girls, this is just a mockery !!! Your fenders will soon come to me from your fenders! From the beginning with condensed milk and nuts, and now this one too !!
My oven is dead. Here's how, how to cram all this reddish into HP !?

[Ilona]

Here's how, how to cram all this reddish into HP !?

Ilona, easily! I think a fender bread maker will do just fine.

We looked at the topic inattentively, I was baking kartz in a Panasonic bread maker in the form of L7, this is on page 2, photo report in post number 29.

[Alevtina]

Alevtina, it seems to me, you can bake in a bucket of a bread machine.

Yes, you can bake in a bucket. And conveniently, you don't have to divide the dough into two parts.

It's me again with a big merci)) current orange peel))

Nothing! Svetik, it was necessary to weave such beauty!

oh, how nice that such a GURU praised) Thank you, Manechka): fly: from such words, wings grow straight)

Svetik, you say too! I'm up to the guru - like the Canadian border!

Manechka, you are also so modest) I have a question, have you ever tried to make a filling of halva in kranz?

By chance, I had to experiment with lemon fenders. I often bake lemon frenzy and this Sunday evening I again made and put the dough in the refrigerator, strictly according to the author's recipe. But I failed to bake the kartz the next day due to the fact that I was seriously ill and could hardly crawl around the apartment. And only tonight on Wednesday, I set the oven to bake with the thought "Well, it won't work, so at least I'll put on an experience." Surprisingly, the three-day dough rose by 90% of the norm. Frantic baked fine. The taste is practically the same.
And one more thing I want to add, just about the lemon zest. I used to use lemons for other recipes, but I collected the zest itself and immediately froze it. And then I tried to take frozen zest for the filling of the fender. The smell from the fender was divine, lemon, but the taste was as if I had stuffed it with quinine, an awfully bitter taste from frozen rind.
These are my conclusions about stagnant dough and frozen rind for future use.

[Alevtina]

Alevtina, get better and no more pain!

And then I tried to take frozen zest for the filling of the fender. The smell from the fender was divine, lemon, but the taste was as if I had stuffed it with quinine, an awfully bitter taste from frozen rind.

Wow! I would never have thought that frozen zest would taste so bitter!

Surprisingly, the three-day dough rose by 90% of the norm. Frantic baked fine. The taste is practically the same.

Yeah, I also noticed that butter dough lives quite normally in the refrigerator for up to three days.

Manechka, and I also noticed that the twisted fenders can be defended for up to 2 hours. The portion becomes huge and the taste is awesome. Bravo to you !!!!

Today I decided to experiment with fender dough and noodle cutter. I already have the balls behind the rollers on the basis of the project of the dumpling maker and the dumpling maker for the width of the noodle cutter. I decided to try rolling the fender dough with a noodle cutter. The dough from the refrigerator was cold and pliable like clay. She cut off a piece of dough and went to twist. It worked! I drove Titania through all the divisions of my empire, So, the cold dough was rolled out on all divisions without flour, and only at the very last it began to equal. But I built the dough sheeter at a temperature of + 27! And if the dough sheeter is placed in the refrigerator beforehand for cooling, then the dough and dough sheeter rolls will have the same temperature and things will go even better. After all, you can pre-roll the thinnest layers of fender dough, grease them with filling, twist them into fifty layers and shape whatever fender products you want - from rolls to buns and leave all this beauty in the refrigerator until the required hour in a mold or a baking sheet under a film. And in the evening he came, took the baking sheet out of the refrigerator for proofing, and then bake in it.

Only now on

fifty layers

you will have to make the same amount of filling

so you can pre-roll the thinnest layers of fender dough,

Alevtina, I think, it will turn out something similar to a midwife,: girl-yes: this is such a yeast baked goods in the countries of Eastern Europe. They roll out the layers of dough on towels into the thinnest, transparent layers, grease them with filling and make various coils.

Thanks for the delicious recipe, it turned out very nicely. Got it in a day, by the way I used pomace from limoncella instead of lemon zest.

[Sonadora]

Sonadora, I have a question))) I studied the recipe, the other day I was going to implement it. Put the container in the refrigerator after mixing. Here, it is essential to remove the dough directly from the container or you can transfer it to a bag, another container. I don't want to put it in the refrigerator in the bucket from the bread machine, there is no place))))

[Bast1nda]

Bast1nda, I just posted it on the polyet. bag and in the morning just took out and did it.
Manechka, I'm sorry I got in. I looked into my favorite fenders, but here they ask

I put it in a plastic bag, previously greased with vegetable oil. And the fender dough itself is the favorite. I bake ordinary pies with filling on it.

[Albina]

Albina, Creamy, girls, thanks! Of course, I understood that this is possible, but I think, what if this is a matter of principle - you cannot touch it, for example.
I can still ask. 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 fillings. Or will it be overkill and immediately kill the whole point of the fender, as such, and the filling should be for the aroma and a little taste?