Dance
Yes, with their talents, I'm starting to worry that they will soon get to me ...
Kinglet
Don't, don't worry - the smart young people have gone, they know for sure that they need you so - not bitten - it is more necessary, how much good are you in the house
Dance
Well, thank you, I consoled you: our mother, we need such a horse!
By the way, the honey cake does not reach the stage of "putting in the oven"! And half of the biscuits ... We can buy a lock for the kitchen, huh?
Kinglet
Baldaaaa (if anything - I'm also loving) - they love you (but the benefit cannot be discounted either)
Dance
Well, kaneshna love - devour
ili00
Kinglet, but please tell me, is it possible to replace pears with Antonovka in the recipe?
P.s. How beautifully the recipe is written, hooked, bookmarked.
Kinglet
ili00of course possible Then it will look like this
Pear tart with crème brulee (dedicated to Huske and Dance)
I repeat, we baked this tart with anything: with apples, and with plums, and with strawberries, and with peaches - it's always very tasty :))) Feel free to bake with Antonovka - everything will work out
Vei
Vika, I already choked with saliva while reading. Actually, I don't really like pesony dough and tarts with their egg-cream fillings, but you described the recipe in such a way that I will certainly bake it. It should turn out very tasty, I'm sure. And from such a rectangular shape you get like a tart? Something tells me that customers would tear off such a pie with their hands, you didn't bake it to order?
Kinglet
Vei, Lisa, how glad I am to you
Quote: Vei
And from such a rectangular shape you get like a tart?
In no way, I always cut right in this form, and they went to visit him - right in the form and wore it, cut it there and then took the form away, so now I switched to a detachable one: a couple of workouts - and I'm a master in taking out the tarts.But if you really need square - I think you can apply the method invented for multicooker: lay wide strips of parchment crosswise on the bottom of the form so that the ends of the paper go beyond the edges of the form, then the tart, then bake, and then (preferably in four hands) beyond the edges of this Take out the papers, do you understand?
Quote: Vei
Something tells me that customers would have ripped off such a pie with their hands, you didn't bake it to order?
Lizonka, I don’t bake to order at all, where to me ... But I think this is a really good option and to order - I was surrounded by those who were indifferent to it, try it, I will be very glad if it works out
Dance
Vichka, and I'll try to make Mona on my store, eh?
Yes, but they can gobble it up .... you need to think about how to do this
Kinglet
Tanya, why can't you, you - in general, everything is mona :)))
Dance
Oh, thank you! Oh, you spoil me ...
svetlana)))
Hello Victoria! I was going to bake "Prague" for tea today, but you described the pie in such a way that I already ran for pears, I just wanted to clarify, you write that form 22, I don't have this size, I have it at 20.26.28 if I make a double portion then what form should I take (I ask nonsense, right?)
svetlana)))
Victoria, tell me, is the preparation for pies from Antonovka suitable? or just fresh fruit?
Fantik
svetlana, I baked the dough according to this recipe (single rate) in the form of 24cm. I turned out to be so plump. By the way, he rose strongly.
Pear tart with crème brulee (dedicated to Huske and Dance)
Kinglet
svetlana))), nothing stupid, everything is on the case I think so: if you take a 28 cm mold, then you will have enough portions of dough, but the filling will need to be increased and the apples too. I suppose that twice will be just fine, but you see for yourself: it depends on you how high you want to pour the tart - by the corollas or a little lower.
Quote: svetlana)))
is the preparation for pies from Antonovka suitable?
Honestly, I don't know what kind of preparation it is, but I suspect that it will be just fine.This is such a wonderful dough that everything goes to it Good luck to you, I sincerely wish to bake an excellent delicious
svetlana)))
Quote: Korolek

svetlana))), nothing stupid, everything is on the case I think so: if you take a 28 cm mold, then you will have enough portions of dough, but the filling will need to be increased and the apples too. I suppose that twice will be just fine, but you see for yourself: it depends on you how high you want to pour the tart - by the corollas or a little lower. Honestly, I don't know what kind of preparation it is, but I suspect that it will be just fine.This is such a wonderful dough that everything goes to it Good luck to you, I sincerely wish to bake an excellent delicious
Victoria, thanks for the advice, but I will definitely write the recipe for the preparation, this is not jam or jam, the taste of fresh apples is a little bit sweet.
svetlana)))
Victoria, when you take out the pie, does the filling remain watery? then thickens when it cools? Yours is white, mine is yellowish, maybe you still had to beat with a mixer? or hold it in the oven?
Kinglet
svetlana, the filling remains watery only in the very center - somewhere with a diameter of 3 - 4 cm, yes, it thickens when it cools. I also have a yellowish one, it is honey and yolks that give a tint. If you bake in a 28 cm shape, then, of course, you need to hold it longer than I have in the recipe :))) Good luck !!!
svetlana)))
Quote: Korolek

svetlana))), nothing stupid, everything is on the case I think so: if you take a 28 cm mold, then you will have enough portions of dough, but the filling will need to be increased and the apples too. I suppose that twice will be just fine, but you see for yourself: it depends on you how high you want to pour the tart - by the corollas or a little lower. Honestly, I do not know what kind of preparation it is, but I suspect that it will be just fine This is such a wonderful dough that everything goes to it Good luck to you, I sincerely wish to bake an excellent delicious
I baked it! it is cooling down, the dough was made two portions, but the cream turned out to be for one pouring, made in a mold for 26, from the rest of the cookies. The dough is awesome, tender, crumbly, one of these days I will make baskets. Thank you!!!
Kinglet
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=438495.0
Girls, please go to this topic and help with what you can, please.
Kokoschka
Kinglet, a real writer and a super recipe !!!
Kinglet
Kokoschka, Lilechka, thank you very much :))))

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