Miranda,
Svetlenki, girls, I ran in for a minute, in the evening I will write another halva recipe, it is without flour and looks more like an ordinary one, something I blunted
- I just make the first recipe more often - I forgot about the second one (a head or two ears), and in the afternoon my daughter took a sample and compared it, so I remembered. The second recipe is no longer for dipping, although you can force a small portion, but it is also very simple.
shoko11, I also did with this knife
Girls, I am writing the second recipe for halva, the differences between the first and the second: the first one, which I described above, is somewhat reminiscent of nut butter (I make salted peanut butter), but halva too, for my taste, is something in half between them, more plastic compared to the second recipe, which I will write now. According to this recipe, halva-halva is obtained, very similar to the store one, but in comparison with the home store, our store is very sweet and cloying.
I took 350g of seeds, 150g of sugar, 60g of water, 1 protein, a pinch of salt.
The recipe itself is simple, in order to write everything exactly, now I made it. The norm was made for 350 grams of raw seeds. The proportions are very simple. Sugar from seeds is taken in half. For 500 grams of seeds, 1 protein is needed. I put a pinch of salt in everything sweet. Vegetable oil may or may not be needed, but just a little. Now I did it - generally without oil. This usually depends on the freshness of the seeds themselves.
The seeds themselves must be well dried in a skillet for about 10 minutes. They may brown a little, the main thing here is not to look at the color change, even better if they are only slightly browned. Roasting (drying in a frying pan) gives more taste, although today I put the seeds in a shoe lid on the battery - they dried up perfectly and halva smells great. You can add vanillin, I'm out of it. the recipe is divided into stages.
1. Seeds should be chopped as much as possible. It should be like a thick puree. At first I decided to use only a blender - first I ground it coarsely in a mill, then finely. Small portions. I put this cereal flour in a bowl, Then I tried different knives to get mashed potatoes. To be honest, this moment suited me approximately - in principle, it turns out, but the metal leg itself heats up quickly enough when the mass creeps out, therefore, to clear my conscience, I rubbed half the mass like that, then pulled out the combine (I have a 500W berlinette) it has such a nozzle - like in the blender a nozzle for meat, but of course a larger one. Since the mass was already small, it was crushed at the highest speed. The fact is that the mass diverges along the walls and I periodically opened it and scraped it off with a spatula in the middle. At first nothing seems to happen, but after 5-7 openings and raking in the middle, the mass begins to look more like mashed potatoes. Oil is released from the seeds themselves. At some point, she even begins to gather into a bun, as when kneading dough on it. But when preparing the dough, I add liquid, but here we do not add anything, oil is released from the seeds themselves (although if you need to add vegetable oil, it is added now). In total, I grind for 10-12 minutes. The gingerbread man is first collected, and then creeps into mashed potatoes. Oily to the touch. If you don't have a harvester, you can basically do it with your foot. But it will take a long time to give the blender a rest. I tried the Mouse, but with the lack of a combine, I decided not to rape.
As a matter of fact, this is the most important thing - to get mashed potatoes.
2. We heat the syrup to 120-122 *. Everything is simple with a thermometer. I try to put sugar a little less everywhere. Here I had to take half of 350g of seeds = 175g, I took 150g of sugar. If the seeds are sugar is understandable, but water is needed on the basis of 500 grams of seeds, 100 grams, in theory, I should have poured 35 grams of water, but in fact, it was more than -60 grams. (The saucepan was on the scales.) The syrup has warmed up - stir the sugar when it has already become hot - place the sugar residues and move them to the burner nearby - in the hot the remnants of the grains will disperse. Now we will start whipping the protein, the sugar at this time will completely dissolve and then we will leave the protein and heat the syrup to 120-122 *
I bought a thermometer recently and I'm very glad, I just can't catch this moment - the middle ball. The most important thing in this syrup is not to get a lollipop, this is where the thermometer helps out.
3. Drive in 1 protein. Beat in a narrow round container. The size of the container should be enough for the whipped protein itself, and we will then add syrup to it. When whipping the protein, I added a pinch of salt. Whipped not for a long time, peaks are not needed. The whisk from the blender turned out great. Set aside next. We go to the syrup. We do not remove the whisk far. Bring the syrup to 122 *, remove from the heat and slowly along the wall begin to introduce it into the WHIPPED protein. As it seems, everything is connected - everything is ready.
Put the seed puree in a bowl and add the protein. At first I quickly put it in, and then there was one moment - to stir in and then to stir it up - scoop it up and pull it up (higher), the caramel, it cools down and pulls the puree along. Such volcanoes turn out. At first they are not very visible, as they cool down, they get better. I interfere in time for about 5 minutes (I do not interfere, but I draw it out).
I write in detail, it's easy to do.
Grind the puree - start the syrup - beat the protein - warm up the syrup - add the syrup to the protein - mix, pulling the volcanoes.
She greased the bowl with vegetable oil and tamped the mass. While I'm writing, it's probably already cooled down, but I'll wait for my daughter. .. judging by the remains from the spoon, it turned out to be more tender and namely halva. Why it came out more tender, I don't know, maybe because of a little more water, although I used to pour a little water, but I whipped the protein with the whisk of a mixer - now the protein caramel is very, very airy. Apparently this is the case.
Everything is ready-made very tasty .... and not cloying.
Svetlenki,
Miranda, now you can safely cook sugar and water can be adjusted after the first cooking for yourself.
With this version of halva I make a cream. Death for the waist-halva + whip butter by eye. Start profiteroles. I keep it in the freezer. I eat when I don't give a damn about everything, or so when I eat, everything. ...
Although I prefer the first option, and my son-in-law does not like halva at all
Ps I still don't understand how my grandmother and mother used to cook this without any mechanical assistants. And a separate misunderstanding from the son-in-law - how can you not love it: -, for him, profiteroles in this cream + cottage cheese
This is something impossible. ... Usually you don't get up before the alarm clock, today I caught up with the Mouse neither light, nor dawn: crazy,
I don't know, maybe I'll write a well-known recipe, then delete it. this recipe cannot be made without a leg. Now I tried it with a miracle wand. I used to do it with my foot. No corollas came out. It turned out perfect today. Like milk mayonnaise. Took up a small portion.
Chocolate paste
Milk (room temperature or warm on a battery) 80 ml
Powdered sugar 40 gr (made at the mill)
A pinch of salt (small, by the eye)
Vegetable oil (also at room temperature) 120-120 ml
Put everything in a jar and emulsify with a stick. It turned out quickly.
Add 1.5 tables each. spoons of milk powder and cocoa. Drown powder additives with a spoon and walk again with a stick. You can add grated nuts. It will stand in the refrigerator - it will become thicker, and it will become "chocolate" - it will. As for cocoa, I tried different ones, I buy only the "golden label" - it gives the most chocolate taste, beautiful dark color and there is no feeling of "sand". Can be used as a filling, cover muffins or spread on a bun or bread. If you make it thinner, you can use pancakes, pancakes, cottage cheese. So for the Mouse, the day begins in the morning
