Dough, pastries and pastries. Looking for a recipe!

Girls who have such a recipe for sour cream are in use (thin cakes roll out, sour cream cream)

3 eggs, 1 cup sugar, 1 tsp baking soda

how much flour is in it?

And further. Once I ate a cake with the thinnest cakes, soft like pancakes. I was told that the dry custard dough and cakes are rolled out thinly. Can anyone else have one? Because everything I find with custard is poured into a mold, and not rolled

I have a recipe for sour cream with dry custard for a long time, but the dough is also poured.

Girls, maybe someone knows the recipe for sour cream - were there such biscuits in the Soviet school years?

[tyts here]

tyts here

Thanks, but these are not the same. Those did not have yeast dough, the biscuits were sweet, sometimes sprinkled with a strusel, 10 centimeters in diameter, delicious ... I looked through the Gostovsky recipes, no

[Natka8]

Natka8, and you are not an hour these biscuits looking for?
True, they are dairy ...

Girls, I bought just such a mold ... who can tell and advise what

🔗 🔗

[Natka8]

Natka8, and you are not an hour these biscuits looking for?
True, they are dairy ...

no, they were called sour cream, but thanks anyway

[chaki2005]

Girls, I bought just such a mold ... who can tell and advise what

chaki2005, here is the recipe -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=149235.0

[Natka8]

no, they were called sour cream

Natka8, well, maybe this dough suitable for sour cream biscuits?

The author of the recipe, Lina, writes that:

It turns out 2 full baking sheets soft, with creamy taste cookies.

Does the description match what you are looking for ?!

[Natka8]

Natka8, well, maybe this dough suitable for sour cream biscuits?

The author of the recipe, Lina, writes that:

Does the description match what you are looking for ?!

Thank you very much, I'll try to do

[chaki2005]

chaki2005, here is the recipe -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=149235.0

Oh, Anya, thanks !!! I just saw it !!!!

Girls who have a recipe for a cream of whipped cream with condensed milk, simple, not boiled I have 1b condensed milk and cream for whipping 500g

[Nut]

Nut, but is it suitable with sour cream and condensed milk? If you try to replace sour cream with cream? Beat 200 g sour cream, gradually add 100 g of condensed milk. Beat a little more. In general, the whole recipe.

[Anise]

Anise thanks for the answer. Already made cream with sah. I really love sour cream with powder on the eye, but everything was done so spontaneously, like gritting - I blinded from what was

Girls advise the dough for such tubes:

[Sandy]

Girls advise the dough for such tubes:

Sandy, see option from poiuytrewq
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110175.0

[Sandy]

Girls advise the dough for such tubes

Sandywhat dough do you want?

If you need a layered dough, and then you will fill the tubes, then you may like this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6093.0

Or maybe you want a more crumbly dough, such as shortbread and not flaky?

[Sandy]

Sandywhat dough do you want?

If you need a layered dough, and then you will fill the tubes, then you may like this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6093.0

Or maybe you want a more crumbly dough, such as shortbread and not flaky?

That's it, thanks for hitting the point or layered or sandy type

The type of shortcrust pastry is suitable if the tubes are stuffed with custard with butter or cream with boiled condensed milk.

I recommend dough from the monastery hut for such fillings: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19038.0

Maybe someone has a recipe for thin waffles, for a waffle iron on the stove? such as were previously sold by hand in all markets for waffle cakes. Please share !!!

Girls, please help me find instructions for using the cake roll forms (1986). I used to have it, it was included in a set with tubes. I cooked according to one of the recipes attached there. The tubes then turned out to be very tasty flaky. I was just nostalgic for them, but I lost the instructions. I tried other recipes, but not that ... Maybe someone can take a picture and expose the dough recipes from the instructions?

Does anyone know the recipe for Garash cake?

Girls, please help me find instructions for using the cake roll forms (1986). I used to have it, it was included in a set with tubes. I cooked according to one of the recipes attached there. The tubes then turned out to be very tasty flaky. I was just nostalgic for them, but I lost the instructions. I tried other recipes, but not that ... Maybe someone can take a picture and expose the dough recipes from the instructions?

I don't know if anyone answered or not. I got here by chance and saw a question.
I looked at the instructions for my pipes. Date of issue 1986 True, there was only one recipe for them. I don't know if he is or not.
The tubes are really sandy flaky.

margarine 1 pack (it seems earlier in those days there were only 250 g of a pack)
flour 4 cups
sugar 1 tbsp. the spoon
yolks 3-4 pcs
sour cream 200g

grind flour and margarine, add sugar, yolks and sour cream
knead the dough
split it into 4 parts
put in the refrigerator for 1-2 hours
roll out the dough 1.5 - 2 mm thick
cut into strips
wind the strips on the tubes
put on a baking sheet, oiled
bake for 20 minutes in a preheated oven.
all!!!
I don't know if the recipe is right.

Hostesses! I bake gingerbread cookies and whoopi-pie to order, but this year I decided to expand the range. Can you please tell me good recipes for cookies / cakes that would be STORED for more than a week, or better for a month?) Thank you in advance!

Girls, help me find a bread recipe without yeast, sourdough, sugar, but not a candle. I understand that the task is not an easy one, but we cannot simply, but want to.
I look at the scones, they are with baking powder, but there is still sugar everywhere.
So I think: is it for taste or does it play some important role?
I'm thinking of trying it without sugar using this recipe:
- 225 g flour
- 1.5 tsp. baking powder
- a pinch of salt
- 55 g butter
- 25 g caster sugar
- 150 ml of milk
- 1 egg for brushing
What do you think is worth it? The crumb is needed not heavy, perforated.
I have already translated a bunch of products, sorry ...

Girls, help me find a bread recipe without yeast, sourdough, sugar, but not a candle. I understand that the task is not an easy one, but we cannot simply, but want to.

Is puff pastry not suitable as a bread substitute? Just one flour, water and a little oil.)) Sprinkle for a change with anything, even sugar, even salt, even spices / seeds / nuts / cheese.

- 225 g flour
- 1.5 tsp. baking powder
- a pinch of salt
- 55 g butter
- 25 g caster sugar
- 150 ml of milk
- 1 egg for brushing

Is it for the oven? Fatty, liquid, quite sweet. Should it be dessert?

[Kleopa]

Kleopa, You need to grind either snack muffins or fresh cakes like chapatis. In the first, the baking powder makes the crumb, but in the second - the oldest and simplest bread without fermentation.
And scones, IMHO, never differed in crumb

[Kleopa]

Is puff pastry not suitable as a bread substitute? Just one flour, water and a little oil.)) Sprinkle for a change with anything, even sugar, even salt, even spices / seeds / nuts / cheese.

And this is the idea. I have a puff stupidly associated with Napoleon. Is it possible to make it with ghee or lard? I don't understand the technology ... I will translate the products again.

Is it for the oven? Fatty, liquid, quite sweet. Should it be dessert?

Yeah, for the oven. This is a recipe for scones. I haven't done it yet, I also thought that it would be sweet, but instead of bread. I want to throw sugar out of it, but I don't know what will happen without it.

Added Wednesday 09 Nov 2016 12:06 PM

Kleopa, You need to grind either snack muffins or fresh cakes like chapatis. In the first, the baking powder makes the crumb, but in the second - the oldest and simplest bread without fermentation.
And scones, IMHO, never differed in crumb

Yes, something like snack muffins is needed - are these savory muffins looking for?
And the Indian chapatis - are they without crumb? Like pita bread?
I looked at the pictures of the scones, it seemed that the crumb there is layered. Therefore, I became interested. Tell me, pliz. Are my eyes deceiving me?
You need savory, airy. Bread, in short.
Only this is how, if yeast, sourdough, sour milk cannot be (((.
Baking powder and soda remain. And I'll look at the puff pastry.

I have a puff stupidly associated with Napoleon. Is it possible to make it with ghee or lard? I don't understand by technology ...

Well, for a start, you can buy ready-made yeast-free, bake and see what will come of it.) I remember that in the most hungry perestroika time, puff was a great help for me - almost one flour was costly, and the kids threw only behind their ears.)) But for a long time not I did it at home, I really need to refresh this practice.) One thing is bad - after a while it gets damp and becomes rubbery, especially if it is roughly done and there are few layers.
But you can't swing a rolling pin every day, so it's hardly suitable for a daily version.

So you can soda?
Well, then look at soda breads and cakes. Sour milk is not allowed, but milk is possible? Then you have to top up the lemon or sprinkle immediately, and not soda. I didn't really like the soda baking (although my relatives baked it), but the cakes in the pan are delicious. This is me about a very simple dough like flour + kefir + soda. But again, people have different tastes ...

Try another manna. The semolina is filled with liquid (I do it on inexpensive sour cream, someone on kefir, but you can probably use milk, just take less), it costs a couple of hours (the longer, the better, but then in the refrigerator for a night or a day), added flour, baking powder, fat, and beaten egg (or not). I still have sugar, but you don't need it. But then count the liquid and take even less.

I pass the muffins until I practice.

[Bijou]

Bijou, Lena,
Thanks for the sea of ​​information. Now I will think it over.

Well, for a start, you can buy ready-made yeast-free, bake and see what will come of it.) I remember that in the most hungry perestroika time, puff was a great help for me - almost one flour was costly, and the kids threw only behind their ears.)) But for a long time not I did it at home, I really need to refresh this practice.) One thing is bad - after a while it gets damp and becomes rubbery, especially if it is roughly done and there are few layers.
But you can't swing a rolling pin every day, so it's hardly suitable for a daily version.

Napoleon made puff at home and took the purchased ones. Homemade very tasty, of course, but fatty - for every day, as bread does not go and really "you won't swing a rolling pin" - I remember I was in the soap.
Purchased took "Zvezdny", it seems. For some reason, it didn't work at all. Maybe after home ...

So you can soda?
Well, then look at soda breads and cakes. Sour milk is not allowed, but milk is possible? Then you have to top up the lemon or just the sprinkler, and not the soda. I didn't really like the soda baking (although my relatives baked it), but the cakes in the pan are delicious. This is me about a very simple dough like flour + kefir + soda. But again, people have different tastes ...

Yeah, you can do soda, I don’t like it either, I always feel it in the dough, but there’s no time for fat, kefir-yogurt-cottage cheese-sour milk is not allowed.
Remains, apparently, soda / baking powder / milk. You can also ricotta or mascarpone (like they are made without fermentation) - but expensive.

Try another manna. The semolina is filled with liquid (I do it on inexpensive sour cream, someone on kefir, but you can probably use milk, just take less), it costs a couple of hours (the longer, the better, but then in the refrigerator for a night or a day), added flour, baking powder, fat, and beaten egg (or not). I still have sugar, but you don't need it. But then count the liquid and take even less.
I pass the muffins until I practice.

Oh ... I didn't know about the mannik at all, but a thought. I'll try to make it with milk.

Remains, apparently, soda / baking powder / milk.

I always only used yogurt (mostly kefir, but I don't like dough on it) and made pancakes and pies in a frying pan. And once there was no sour milk and I risked frying the pies in milk. Surprisingly, it turned out very pleasantly, gently and in a hole.

Baking soda smells if there is not enough acid for it. Then in the dough there is no “quenching” reaction, and the excess, unreacted soda from heating turns into soda ash and gives this nasty smell and soapy taste. Well, there are a few bubbles along the way, yes.))

About the fact that you didn't like baking soda - it's not about the smell. It's about texture. I got a loaf with a rough crust and a hard crumb.

Please help me find a cookie recipe like in the photo. That is, it is the dough, not the icing. Which sections are best to search?

Please help with a proven recipe for deep-fried cheese balls.
Thank you in advance!

[Tanyushkin]

Tanyushkin, these won't do?

Cheese deliciese

Chuchins gougera (cheese sticks) can also be immersed in deep fat ...

But I bake them in the oven, I hate to fry them ...

I will subscribe.

And I

I have chokeberry flour. Share recipes for sweet pastries from it? I can't even imagine what the taste will be ...

[forma 62]

forma 62maybe bird cherry flour after all?

Tanyushkin, are these not good?

Crochet, Innusik, a year has almost passed, and I just saw ... thank you, my golden one, for your care and attention !!!

Chokeberry flour. Exactly. The Internet gives out that it is added to the filling and to the dough ... there are no recipes at all. The product lies idle, the color is gorgeous

I want to ask .. I remembered that as a child, my aunt baked me or maybe fried me, I don't remember, but the look is baked.
Like balls of donuts. There is no recipe. I remember that it was kneading quickly, it means not yeast, the dough is dense, the pores were so tasty, but there is no recipe.
Maybe someone knows the recipe?

Maybe curd donuts?

Irinka I think not. Donuts are softer and more airy and the crust is such a characteristic milking of frying in olia, but here it is dense and in some places flour on the sides was visible .. it's a pity that when you are little, you are not interested in the process of eating, and not from what it is made and how

sorry that when you are little you are not interested

oh, how rightly said !!! How many such a pity I had !!!

[Oksana]

Oksana, I resemble cutters or donuts according to the description. There are yeast or soda

butters or donuts according to the description reminds.

Is there a recipe where to look? I think with soda it is .. well, straight nostalgia in taste has attacked

[Oksana]

Oksana, I only have yeast cutters