Stern
tatianabataysk , there are a lot of recipes for excellent baking sour cream.

Search the section table of contents "Dough and pastries from it" .
tatianabataysk
Thank you
Irina_hel
Quote: irza

Discover the secret of a successful Spartak! You are welcome! DO NOT pass by!
I didn't bake such a cake, but look at the links, maybe this is what you need?
1. 🔗
2. 🔗
but this one with honey
3. 🔗
irza
Irina_hel, thanks for the links. I will try. The last recipe is similar to the one I used to bake. But there are some differences. I will try ...
Irina_hel
irza means now the secret of a successful "Spartak" behind you!
We are waiting for the results!
nata9296
Girls, ay nid help !!
I have been looking for a recipe for muffins for a long time, as they are sold in boxes and by weight in stores, with fillings - orange jam or boiled condensed milk. They are so delicate, they literally melt in your mouth (and this is not just figurative - in fact)
Already tried a bunch of recipes - not that! Yes, soft, yes, gentle, but not it! Maybe someone knows how they are molded there? I can even rewrite the composition from the box!)
Help!!
Morkovochka
I really want to pamper my friends with a delicious honey cake: nyam: A proven recipe is needed! Highly! And then the weekend is coming ...
fugaska
rewrite the composition? it is interesting! let's make up, in any case, there will be something to push off from
Wolchebnica
I took out my notebook and share my proven recipe:"Verified honey cake"
Dough
60 g oil drain
1 cup sugar
2 tbsp honey
3 eggs
2 tsp baking soda or baking powder
3 tbsp flour

Butter + sugar + egg - mix with a fork and put on the steam bath, stirring occasionally. When sugar dissolves add honey. When the honey melts, add baking powder (foam will rise) add 2 tablespoons of flour. On the rest of the flour, knead the hard dough on the table. Divide the dough into equal balls of 6-8 pieces (it all depends on what size you want the cake).
What makes it convenient to bake a honey cake is that you do not need special shapes for it, they took any plate, lid you like and go ahead. Roll out each bun so that the thickness of the layer is 7-10 mm and bake in the oven for 200 for about 7-10 minutes. The whole thing goes very quickly if the oven is on 2 tins, while the first portion is baking, we roll out the next, etc. An important point you can cut the cakes in shape directly from the dough, just poke them out on a baking sheet carefully - they can stretch. And you can also cut the cakes after baking, but it is better to do this while the cakes are hot - they will cut better, cooled ones can break. And I also want to note that in the second option there will be more waste, but they can be used by sprinkling the cake on top - this is like a classic option.

Many people prefer to soak the cakes with whipped sour cream and sugar.
Cream
I like custard more.
3 eggs
7 tbsp sugar
0.7 l. milk
5 tbsp flour
Eggs + flour + 100 ml of milk - stir. Milk + sugar - heat up and add the egg mixture to it, cook over low heat, Stirring constantly until thickened.

When the cakes cool, they turn wooden, but after soaking them with cream and after a night in the refrigerator (the honey cake MUST stand), the cake itself turns out to be just the most tender.

On my own I also add lemon zest to the cream at the late stage (rub on a fine grater), it turns out very tasty. You can also make a layer of prunes.

That seems to have revealed all the secrets. If that is not clear ask.

Good luck.
Wolchebnica
Something I completely tinkered with this recipe, that I completely forgot to sign it
Morkovochka proven honey cake for you, the recipe is listed just above
Wolchebnica
Quote: Morkovochka

Wolchebnica smart girl! I wrote so much and that's all for me! if you can answer the questions:
1. The rolled cake is 1 cm? Little? Or am I not rummaging?
2.Cream without oil? Will it not be rubber? Or am I not rummaging again?
3. Can I add both zest and prunes?
4. How many kilos of cake are you getting?
And then we are 2.5 people. I wanted half a portion - But what about 3 eggs

Answers:
1. Probably really in a rolled state 5-6mm, they rise after baking and get about 1 cm. All inaccuracies are only because when you yourself do not think how many cm are in the layer you rolled out, and I did not measure them with a sloth. no, but maybe this photo will help you
Dough, pastries and pastries. Looking for a recipe!
there are even debris in the background.
2. the cake turns out to be very tender and soaked ONLY IT NEEDS SOAKING TIME.
3. Yes, I added zest to the cream, and in the cake itself I made a layer of prunes - everything works very well, and it turns out very tasty.
4. From a full portion, it turns out about 2 kg, about 18x25 in size, 6 cakes, I made a car, but due to mastic and Charlotte cream under mastic, the cake gained 3 kg. The size turns out to be very large, and by weight due to the custard - heavy.
I made a sandwich cake based on 2 eggs, dough and two eggs, the cream cake turned out to be 1 kg in size, 15x24, 4 cakes, that's what happened
Dough, pastries and pastries. Looking for a recipe!
the cake turned out to be not tall, but due to the mastic decoration and butter cream, the volumes of course increased.
Summer resident
The club's help is urgently needed.
In stock available
butter, sugar, flour, yeast. 1 egg (there are no eggs in the local store), 0.5L of cream.
The question is: what kind of masterpiece can you create from this tomorrow?
Qween
Summer resident, and there is jam? And kefir yet?
Summer resident
there is jam. no kefir and no milk
Qween
And sour cream? At least a drop ... Or cream.
Summer resident
If only to look for neighbors
Qween
Summer resident, then I see a way out in the liquid being tea or coffee. Suitable?
Summer resident
This good is as much as necessary. I decided that I would make a muffin-like dough and spread it with cream. nuts are also abundant
Qween
Then like this:
200 ml strong tea
2/3 st. Sahara
0.5 cups jam
1 tsp soda (quench with vinegar)
a pinch of salt
1.5 tbsp. flour
If there is an egg, then put it down. And nuts or poppy seeds are so great!
If the jam is liquid, then you can add a spoonful of flour.
Summer resident
Thank you so much !!!! went to create
byakus
Help me please. I baked a wonderful cake according to the recipe, but because of a computer failure I lost it. But she already promised to bake for friends, and here is such a discrepancy. I'm looking for the third day - I can't find it. It was called either Australian Reindling, or Australian Riding, something like that. With nuts, raisins and cinnamon.
lega
Quote: byakus

Help me please. I baked a wonderful cake according to the recipe, but because of a computer failure I lost it. But she already promised to bake for friends, and here is such a discrepancy. I'm looking for the third day - I can't find it. It was called either Australian Reindling, or Australian Riding, something like that. With nuts, raisins and cinnamon.

Look at here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=17150.0
byakus
Yes, yes, this is it. Thank you so much!
veranikalenanika
Hello dear bakers
I don't quite probably have the right question (for this topic), but I really need the help of our expert confectioners. Can you please tell me, in my fridge (I re-frozen it twice) from the previous cake there was a kilogram of cream (butter + boiled condensed milk + peanut butter). It's a pity to throw it away, but you can't eat or smear the cake, because it's been a long time ago and it's scary to take risks, Somewhere I casually saw a recipe for a biscuit (or how another dough can be called) where you could add such a cream, but I can't find it.
Maybe someone knows such a recipe or just tell you what kind of pastries this cream can be adapted to (so that there is heat treatment), I will be very grateful.Dough, pastries and pastries. Looking for a recipe!
lega
Quote: veranikalenanika


Maybe someone knows such a recipe or just tell you what kind of pastries this cream can be adapted to (so that there is heat treatment),
I think you need to look for recipes in muffins or cakes. A lot of oil goes there. So you will process your kilogram of cream. Or, you can also use Admin's idea of ​​butter lemon butter by just slightly changing the ingredients.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

You can also use your cream in shortbread recipes.
Summer resident
In any biscuit instead of butter, there is also an butter biscuit.

But just he https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65523.0
veranikalenanika
lega the idea with shortbread cookies, as I myself did not realize, - there is such a cookie in the store "with baked milk" If we take into account the composition of my cream, it should turn out very, very
Summer resident I've also looked at this recipe, but somehow I even lost sight of the fact that my cream can be here
Girls, thank you very much, otherwise I was completely at a loss.
I will divide it into several recipes and use it.
irza
Girls-beauties, help determine what cream these cupcakes are decorated with? Does whipped ganache give that relief?

Dough, pastries and pastries. Looking for a recipe! Dough, pastries and pastries. Looking for a recipe!

Maybe you can recommend a cream for such decoration. Thank you
Rina
It seems like I saw someone's master class for cutting baked pies... Send me in the right direction please
Luysia
Rina72, here is everything about dough cutting:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0

And here Scarecrow shows how to sculpt beautiful baked pies:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0
Help?
Rina
Helped!
It was Chuchelka's pies that caught on in memory
IRR
Quote: Rina72

Helped!
It was Chuchelka's pies that caught on in memory
Namesake! Are you in touch? And just for the pies? Well done!
Rina
Quote: IRR

Namesake! Are you in touch? And just for the pies? Well done!
And hello to you, namesake. Finally got out to the normal internet. I was not in your area, but noticeably south of my native places - in Dnepropetrovsk (with a stop, alas, short, to Gorlovka and Artemovsk).

The little ones were somewhat spoiled by their grandmother and demanded meat pies. I want to master my mom's recipe for yeast dough.
Tim
Please help me please * I hope I turned to the right place or I will nafluzh again *.
I need a recipe for making a loaf from salted dough, that is, I need to make a dummy loaf of dough.
Help me please!!!
Omela
Save the girls from Ukraine from "de ja vu". Don't laugh! ??? I remember here, I don’t remember. I remember eating something very tasty at my grandmother's near Poltava (I don't remember what anymore). This was something made from poppy, sugar and milk. Either it was boiled, or then it was rolled into the dough and baked. Sho tse bulo? (call for accent)
artisan
Maybe it's a crust, broken into pieces and mixed with poppy seeds? Such a wet poppy seed mixture? Well, if rolled into dough ... then it's a strudel or something ...
Omela
artisan , the mass was really wet and sweet. But at first I remember getting ready poppy. Strudel is unlikely, we did not know such words before!
Mila007
They were definitely cheats ... or not ??
artisan
My mother-in-law does this. There is no better photo. Seem to be?
Dough, pastries and pastries. Looking for a recipe!
Omela
Yes, I do not seem to remember, I only remember the taste! artisan If you can get a recipe, I'll do it, then I'll say it or not!

Darling, sho tse take "shuliki"?
Gypsy
my grandmother is not from Ukraine, she is from the Tula region, but in the summer she fed our grandchildren with poppy rolls. Yeast dough.
Omela
Gypsy , do not roll. I remember eating from a plate. Dumplings with cherries are still spinning in my head. Maybe this sauce was for dumplings?
Mila007
They cook on Makovei .. It looks like the description .. And it looks like the artisan I showed ...

And here's another link ... Maybe it?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75480.0

But there are so many different, but slightly similar recipes .. This was one of them ..
Gasha
SHULIKI WITH POPPY

We need:

For the test:
3 tablespoons sour cream
1 egg
2 tablespoons sugar
100 g melted margarine
flour - to knead an elastic dough that does not stick and rolls well.

For poppy fill:
1 glass of poppy seeds
3/4 cup sugar
2 glasses of water

1. Grind an egg, sugar, sour cream and margarine. Gradually adding flour, knead the dough. Roll out the dough on a sheet of parchment thinly-thinly, and transfer to a baking sheet. Take a wheel (or a knife) and cut the dough into squares of about 1.5x1.5 cm.Pick each square with a fork.
A dough from a given quantity of products is enough for me one and a half baking sheets 40x40 cm.

2. Put the baking sheet with the dough in the oven, bake at 180 C until the dough is browned.

3. While the oven is working, take a small saucepan, pour poppy seeds and sugar into it, pour in water, put it on the fire and let it boil until the sugar melts - 5-7 minutes.

4. Take out the baking sheet, rake our squares into a bowl.

Now pour hot poppy seed onto the squares, mix and cover with a lid.We leave to soak for a couple of hours (or better overnight).

Janochka's Gudkuk recipe
Omela
Girls, thank you! Now I'll choke on saliva !!!
Mila007
Hope this is what you were looking for .. I'm just sure. that they were just shuliks ... Once in a plate and with poppy seeds
Omela
Since I have such a lucky day of memories today, I will torment it again prascovia... In Italy, we bought soft buns in a bakery early in the morning (almost at 6 o'clock), sprinkled with powdered sugar, and inside there was something sweet, but not cream. Do you know what these buns are called? They even seemed to be in the form of a donut with a hole in the middle, only plump.
artisan
Quote: Omela

artisan if you can get a recipe, I'll do it

I'll post it tomorrow. We call it "Cakes with poppy seeds" I am also sure that this is it. Here are just a lot of options, that's for sure !!!
nakapustina
Quote: Niashka

I love this cake, but I haven't made it myself…. and in the internet there are so many recipes that I got lost ... I really love the "Potato" from the store .... maybe who knows the recipe?

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