Natalia K.
Quote: gawala
We must gather all the will into a fist ..
Galina, I will definitely collect it otherwise and it cannot be
Shyrshunchik
gawala, Galina, I also need to try adding some rum. So it turned out to be honey, but does it smell like honey?
gawala
Quote: Shyrshunchik
So it turned out to be honey, but does it smell like honey?
No, the word does not smell of honey at all. Honey 10g, there is nothing to smell .. and acacia honey. It is not honeyed, it smells like Mozart liqueur .. chocolate-liqueur note is so ...
Shyrshunchik

gawala
At the request of her husband, she covered it with punch glaze.

Cookies For tea. For a stamp (according to GOST, slightly adapted)
Shyrshunchik
gawala, Galina, I've also thought about covering, but here everything needs to be done very subtly, so that it would be beautiful. And how does the sweetness not roll over with the glaze?
gawala
No, it tastes nice and punchy ..
Shyrshunchik
gawala
The experiments continue.
With flour from durum wheat and with the addition of ammonium and soda. (I read in a smart book that they should be added to baked goods together). I like it. the cookie tastes different.

Cookies For tea. For a stamp (according to GOST, slightly adapted)
Shyrshunchik
Galina, apparently the cookies turned out to be looser and crumbly, and there is no unpleasant smell from ammonium, otherwise I read the same that many did not like the smell of baking.
gawala
Quote: Shyrshunchik
but there is no unpleasant smell from ammonium, otherwise I read the same that many did not like the smell of baking
No, there is no smell, and there was none. It is necessary to dilute ammonium in water, 1 part of ammonium 5 parts of water and it is necessary to add it with soda to baked goods. Water not higher than 25 degrees. So the clever book says. Today I made 125g of flour. purely for the sample of ammonium and solid grain flour. On the package it is written with ammonia, 1 tsp for 500 g of flour. Well, that's what I proceeded from. literally a little on a teaspoon. 1/6 probably .. a little more soda ...
Shyrshunchik
Galina, I will be in the market, we have a Bread House store there, if I buy ammonium and try to bake cookies the same.
gawala
We continue to experiment.
Yesterday I saw a pudding that you don't need to cook. I thought, why not try to put this pudding in the dough instead of starch and milk powder, especially since we don't have it here anyway, and I put the cream on it .. No sooner said than done ..
I took a sample .. It turned out to be a rather dry cookie, low-fat, the taste corresponds to the pudding, plus I also added vanilla extract. I really liked it. Tomorrow, after soaking, the taste will change, let's see what tomorrow will be .. while the "flight is normal".
Ammonium added, as well as yesterday, 1 / 5-1 / 6 tsp. diluted in five times the volume of water. The rest, according to the recipe, including soda, was made with 125 g of flour.
And about ammonium more. When I started that it should be stored in an airtight jar, I did so yesterday, did not pour it out of the "native" package, but right in it, twisting it well, put it in the jar, and close the lid .. Hmm .. today I smelled of ammonia. Conclusion.: You shouldn't store it in a jar, and even well wrapped it in its original packaging, it perfectly "keeps it locked up" even without the jar, does not let it evaporate and run out of steam ..
Cookies For tea. For a stamp (according to GOST, slightly adapted)
Shyrshunchik
Galina, I like to experiment the same, yesterday I baked a small cake with bird cherry flour, if you like it, I want to add this flour to this cookie recipe. But this will turn out to be a completely different cookie and you can't call it "For tea".
gawala
Quote: Shyrshunchik
But this will turn out to be a completely different cookie and you can't call it "For tea".
Well, it means "For coffee" will be called ..
The base still remains, but additives are not forbidden ... This is how the best option is found "by typing" ... (I found for myself a version of Tula gingerbread raw from Chuchelka).
Shyrshunchik
Galina, these little additives yes, I mean if I add bird cherry flour to the recipe. And I just tried the pie, it turned out delicious, such a dense sponge cake and dark. : girl_claping: So I think what kind of cookie will turn out, maybe ammonium is needed for looseness.
liberiam
ShyrshunchikThank you very much for such a delicious and detailed recipe.
I have already done it twice just with a diamond mold, there is no stamp (.
The cookies are crumbly and very easy to make.
Shyrshunchik
liberiam, thank you, I am pleased that this recipe is to my taste. I often bake these cookies the same, I like that they are shelf-stable, do not lose their taste, there are no small children, they have grown up and therefore the cookies last for two weeks.
Accomplishment
Shyrshunchik, Tatyana, take cookies from the Redmond Pro multibaker!
Cookies For tea. For a stamp (according to GOST, slightly adapted)
I have been looking for such a cookie for a long time and found it!
And, finally, there was a dough on which pictures are wonderfully visible, and not timid hints of them!
Described in detail
here.
Shyrshunchik
Elena, just like a store and the drawing is clearly visible. Good cookies turned out.

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