Nataly_rz
Luysia, recently made bread according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1024.0, so the dough turned out to taste very similar to these pies. So I got the idea to make this dough, and wrap the filled tubes in baking paper. But until the idea was implemented, there was not enough time, so if you are not afraid of experiments, you can try. Well, or for a start, make bread or buns according to this recipe, suddenly I already incorrectly remember the taste of these pies
Luysia
HURRAH! I am not the only one who remembers those WONDERFUL PIES!

Nataly_rz, I have baked "Accordion" bread several times already. True, it is delicious!

But the idea of ​​using dough for pies might be worth trying if we don't find a specific recipe.
Summer resident
My friends who studied in Kharkov, all my ears were buzzing about these pies
Gypsy
Quote: Luysia

Girls, I want to ask about my favorite pies!

They were sold here in Kharkov during my childhood and youth (that is, quite a long time ago).

The pies were cylindrical, so long (about 15-17cm in length).
The main feature of these pies was that they were baked and sold wrapped in oiled paper (translucent, like today's baker's).

The filling was rice and egg and was less common with cabbage.

The dough was probably yeast, but it was somehow special, very tasty. Maybe this happened precisely because of baking in paper.

I wish I could find a recipe for those pies.

Maybe someone has a collection of old recipes, for sure they were baked not only in Kharkov ?!
And these are not fried pies in oil? In Moscow, these were sold for 5 kopecks or something, with all sorts of fillings, more often jam, meat (khe-khe as if meat), fish. Such pies lit up in the movie * Carnival * with Muravyova
Luysia
No, fried is different. They are similar only in shape, only slightly smaller.
And these are baked in paper.

Moreover, their price seemed to be 11 or 14 kopecks (the pies were quite large).
Gaby
In my opinion, the gypsy is right, when I read Lucia's question, I also thought, I remember these pies, they are really yummy with tender dough, but they were oiled and white in paper. In my opinion, they are definitely fried. My mother makes pies with cherries in the summer, the dough is as usual, and then we fry them in a small amount of vegetable oil and on a small fire under the lid, so they have two ruddy sides on which they lay in the pan, but otherwise they turn out white, and what delicious. Everyone who I told about fried pies, then everyone imagines fried brown whites, but they are not like that. And then I think these pies with rice are fried in a pan - under a lid over low heat.
Natalia Sirotenko
hello everyone was searched with a biscuit recipe in a bread maker go everywhere in the airfryer help who knows
Crochet
Natalia Sirotenko
Look at the topic CHARLOTTE IN HP, remove apples from the recipe and get nothing more than a biscuit.
Luysia
Quote: Luysia

Girls, I want to ask about my favorite pies!

They were sold here in Kharkov during my childhood and youth (that is, quite a long time ago).

The pies were cylindrical, so long (about 15-17cm in length).
The main feature of these pies was that they were baked and sold wrapped in oiled paper (translucent, like today's baker's).

The filling was rice and egg and was less common with cabbage.

The dough was probably yeast, but it was somehow special, very tasty. Maybe this happened precisely because of baking in paper.

I wish I could find a recipe for those pies.

Maybe someone has a collection of old recipes, for sure they were baked not only in Kharkov ?!

Today I experimented with my pies.

Dough, pastries and pastries. Looking for a recipe!

It turned out very well, but still the dough is not quite right. We will try further.

Gypsy
Quote: Natalia Sirotenko

hello everyone was searched with a biscuit recipe in a bread maker go everywhere in the airfryer help who knows
The biscuit dough is not kneaded, it is whipped with whisk, so you cannot do without a mixer. You can only bake in a bread maker, though I haven't tried it myself.
Classic biscuit recipe:
160gr. Sahara
160gr. flour
6-7 eggs

Beat the eggs with sugar in a standing foam, then gently stir in the flour with a spoon or spatula. Bake immediately until the foam has settled. Usually baked at temperatures below 180 degrees.
fugaska
girls, I've also come running for help ... I want to make baskets with cream, the problem is in the dough recipe for the baskets themselves. There are molds, I am friends with protein cream, but the dough ... HELP !!!!!!! I know the magic word: F-LUI-STA !!!!
Nataly_rz
The baskets use shortbread dough, Admin has a topic about all types of dough: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=85&topic=3024.0, I think Option 1 is suitable for baskets
fugaska
but there is no ready-made version in grams? I will certainly try the first option, but I want a completely ready-made recipe so as not to think ...
fugaska
THANK YOU!!!!!!!!!!!!!!!!
for me, lazy people, this is what you need !!!
Freken Bock
Girls, help! I remember once bragging about kitchen utensils. And someone showed such forms for brushwood made of batter, you know, a figurine on a thick wire, it is dipped in deep fat, then in dough, and then again in deep fat. It turns out such crunchy things. Do you remember where it was? I am looking for a proven recipe for such brushwood.
Here is the dough for such forms

Dough, pastries and pastries. Looking for a recipe!

artisan
Freken Bock, I got the recipe from my mom.

Crunchies
1st milk
2 eggs
1st flour
2st. l alcohol

After taking it out of the deep fat, I spread it on paper towels so that the excess fat gets wet, and when it cools down I sprinkle it with plenty of powdered sugar.
Freken Bock
artisan, Thank you!
artisan
Freken Bock, you're welcome!!! Thanks for reminding me! We must already make our own!
Caramel
By inheritance, I recently inherited Soviet-era molds for baking "mushrooms" and "bears", but the recipe has not survived. I also unsuccessfully looked for him from many of my acquaintances.
I would be very grateful if you can help bring back the taste of sweets from childhood !!!!
artisan
Caramel , I have such a recipe. I was still in school, baked these nut-bears for fairs.
Bears (nuts) in the form, on the plate.

1 pack of margarine
6 eggs
1 cup sour cream
1.5 tbsp. Sahara
3.5 tbsp. flour
1h l. extinguish soda with vinegar.
lina
I am looking for a bagel recipe. yeast-free, not too crumbly. Of those that are written in old notebooks .... In mine there is no ((((
Maybe someone will find it or remember?
Stern
Linochka, from THIS TEST incomparable bagels are obtained.
Sena
SOS!
I saw it on the forum, but I can't find it, a photo of a cake in the form of a detail from the Lego constructor. The photo was definitely a red cake. We need it very urgently! Please, help, please find it!

Thank you in advance!
Oksanka-71
Good day. I have not seen pictures on the forum. Here are a couple of links from another site. Can it come in handy? Https: //Mcooker-enn.tomathouse.com/s-image/2780/_gallery/img3/1202457355_1840.jpg
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🔗
🔗
🔗
🔗
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figures for lego
🔗
veranikalenanika
Hello dear bakers
I have a question about the cake recipe - in my youth I lived in Moscow and for the rest of my life I remembered the unusual, unique taste of the "local" Moscow cake Adagio , I have not seen such a cake anywhere else, I looked for Soviet cookbooks I had dumped from the Internet. 🔗
The cake consists of a base - a biscuit and a thick layer of soufflé. The soufflé is creamy, but I can't imagine what has been added to it for color and taste. It doesn't taste like cocoa - for sure.
Lika
Perhaps a caramel sauce that tasted like crème brulee?
lina
Quote: Stеrn

Linochka, from THIS TEST incomparable bagels are obtained.
Thank you, Stellochka!
Not that, unfortunately .... My family is not a fan of curd dough
Mila007
Quote: Lina

I am looking for a bagel recipe. yeast-free, not too crumbly. Of those that are written in old notebooks .... In mine there is no ((((
Maybe someone will find it or remember?

I have 2 recipes for yeast-free bagel dough. Not too crumbly.

Yeast-free bagels "Fragrant" with school

Yeast-free bagels with cherries
Try it, maybe this is exactly what you are looking for!
veranikalenanika
Sent: Yesterday at 11:48:00
Quote
Perhaps a caramel sauce that tasted like crème brulee?
Lika
Exactly, thank you very much, I will move in this direction, the taste is really like crème brulee. I will experiment with soufflé fillings. Maybe something similar will come out.
irza
Quote: veranikalenanika

Exactly, thank you very much, I will move in this direction, the taste is really like crème brulee. I will experiment with soufflé fillings. Maybe something similar will come out.

The filler there could be boiled condensed milk
veranikalenanika
irza Sent: Today at 10:54:28
The filler there could be boiled condensed milk
irza : flowers: Thank you very much for your participation, I already tried it two years ago, made a soufflé according to the old Soviet recipe for the bird's milk cake, beat it with a mixer and tried to add a teaspoon of boiled condensed milk, but after cooling down the small lumps still remained, I thought can dissolve condensed milk than, maybe with plain milk, but then I was afraid, suddenly the souffle would not grab. In general, I will look, experiment more, if I bring the recipe to mind and achieve similarity, I will definitely share the result. The Adagio cake is worth it. It was just super-tasting, it's a pity it just disappeared from the sale - one could look at the composition on the box and calculate their secret ingredient.
Posts in this thread

Quote
There is a good caramel sauce in the Creme brulee cake recipe.
Lika
Thanks for the little idea and for the reference to the cake.
This cake, judging by the reviews, is simply royal: cake: somehow I looked at it on the forum. Maybe the sauce really will do.
Caramel
I have such a recipe. I was still in school, baked these nut-bears for fairs.
Craftswoman, thank you very much for the recipe for shaped nuts on the stove! It all worked the first time !!!!
irza
Quote: veranikalenanika

the unique taste of the "local" Moscow cake Adagio ,
The soufflé is creamy, but I can't imagine what has been added to it for color and taste. It doesn't taste like cocoa - for sure.

Yesterday I wandered across the Internet. On the website of one of the bakery plants in the "Cakes" section, such a cake was offered. So they described the composition something like this: "the most delicate biscuit impregnated from soufflé with a FISH". And burnt, as I understand it, is Carmelized sugar. This is where the color is probably cream. Maybe someone knows something about this?
Gin
Something today I really think badly. I tried to make butter at night. As a result, I have a liter of whipped sour cream, airy and no longer looks like sour cream. Is there a recipe for some cake or cupcake or maybe something else where you can attach all of THIS (or at least most of it)?
Qween
Gin, it's not that much sour cream. Put 1 glass in the crust dough ("Sour cream"), and spread the rest of the sour cream on the resulting cut crust.
Give the recipe more precisely or do you understand what I mean?
Iza
Hello! Please tell me the recipe for a poppy cake, in which there is very little flour (about 1 tbsp. L.). Or where can you look for it?
Lyalya X
Iza, I saved the recipe for a poppy cake with, though I haven't baked it myself, there is no flour at all, maybe it will suit you:

Rustic poppy cake

150 g butter
150 g sugar
4 yolks
200 g ground poppy
45 g finely chopped candied lemon peel
6 proteins
4 tbsp. l. powdered sugar
butter and breadcrumbs - grease and sprinkle on the mold

Grease the cake mold with butter and sprinkle with breadcrumbs. Preheat the oven to 200 degrees.Rub the butter and sugar into a foam, gradually add the yolks and finally - poppy seeds and candied lemon. Whip the protein into a tight foam and add to the poppy seed. Place the dough in a mold and flatten the surface. Bake on the second level from the bottom for 40 - 45 minutes. Put the poppy seed cake on the kitchen wire rack and let cool. Cover the cooled cake with an openwork napkin and sprinkle with powdered sugar. Carefully remove the napkin.
Irina_hel
Here's another link, look, here flour was replaced with starch.

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Iza
Irina_hel, Lyalya X many thanks! I will try both recipes!
Qween
Gin, I am so glad that you made a cake according to my recipe!
And how handsome he turned out! To your health!

Tiny, but somehow my recipe is not very formalized. It's even embarrassing to single it out as a separate Temko. Maybe I'll find an extra minute and make it more beautiful.
Summer resident
Here! I didn’t issue it in a separate Temko, but I couldn’t find it. The search sent me everywhere ...
Qween
Yeah, our search is probably the worst on the Internet.
We really need to move a couple of posts into a separate topic.
Summer resident
A question arose along the way. Nuts in chunks or in a blender?
Qween
In 99.5% of baked goods with nuts, I cut the nuts with a knife. When it is larger and when it is smaller.
Summer resident
In, now everything is clear
irza
I am looking for a proven and successful recipe cake "Spartacus"... In a local pastry shop - this is a delicate cake made of thin, chocolate and airy cakes, layered with white cream (not sour cream), rather custard. I tried to bake according to the recipe, where honey and cocoa were present, but not that. Yes, I asked in a cafe, they said no to honey. I would be grateful, very, very !!!
irza
Discover the secret of a successful Spartak! You are welcome! DO NOT pass by!
tatianabataysk
Good people, help !!!!!!! Once every 2 weeks they bring me a can of thick homemade sour cream. We do not eat it and it is a pity to throw it away. Give me some recipe, preferably a baking dish for my little son. : nyam:
Irina_hel
tatianabataysk, wonderful butter is made from such sour cream! (the recipe is here, on the forum, with a master class from Tortyzhka) In general, I add such sour cream to any baked goods instead of butter. And even when baking bread. And about throwing it away, you, of course, got excited!

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