Trishka

Trishka's CULINARY BOOK.
WELCOME...
Trishka
SECOND COURSES.

MEAT.

FROM CHOPPED MEAT.








GULASH, AZU, CHOPS, STEWED MEAT ...










HOMEMADE STEAM IN THE MOOLT.

For 1 kg of meat: - 1 teaspoon of salt, 1 small onion, a pinch of dried garlic, black peppercorns, lavrushka, smoked paprika. Mix everything right in the saucepan, close the lid and turn on the cartoon.
Extinguishing mode 2, 5 hours, then Baby food mode 2 hours. (Cartoon Tefal). A mixture of pork and beef turns out well: 1.6 kg of pork and 1 kg of beef.
In Kenwood slow on HI 8 hours, boiled after 5 hours. (meat 2kg300g).
Yield: 200 kcal / 100 g.


Trishka
DOUGH.

We prepare wheat whole grain flour and flour of the 1st and 2nd grade ourselves

Manty, Mk.

Dumplings dough, for dough rolling.

The dough intended for rolling out is prepared differently, it should be denser. Otherwise, you cannot run it through the rollers, it will be like a rag.
I am doing this:
flour - 400 g
1 egg + water = total liquid level - up to the 200 ml mark.
salt - 0.5 tsp.
Rast. oil - 1 tbsp. the spoon.
The dough turns out to be straight hard (it is difficult to knead it by hand, it is better to use a kneader), but it is ideal for a machine, and does not break during cooking.
My dough roller has 6 levels of thickness, 6 is the thickest dough. Kata: 6-4-2.



Dough for dumplings and dumplings, for rolling dough. Minced meat recipe.
Dough for tartlets. Collection of recipes for public catering establishments, 1955

Yield: 48-50pcs, kcal: 335kcal / 100g., 1pc (20g) -67kcal.
Dough balls for one basket in Veska - 30 grams.



Gingerbread dough.

220g honey, 210g brown sugar, 220g butter - heat until sugar dissolves, stirring with a whisk, cool slightly

2) .600 g of flour, 5 g of soda, 8-9 g of a mixture of any spices (cardamom, cinnamon, pepper, ginger, cloves) - combine all loose components, rub by hand, sift.

All ingredients of the mixture 1) pour over the mixture 2). Knead well with a spatula or by hand. Add 90g cold milk. Stir, the dough will be sticky and liquid enough, but do not add flour! Wrap the dough in foil and refrigerate for 24 hours. Roll out the dough to a thickness of 2mm, this is for gingerbread with marmalade, or 5mm - for just gingerbread, without filling, cut discs. Bake for 9-10 minutes at 150 '.
I make gingerbread cookies with a layer of marmalade (orange or raspberry), fill it with a thin layer of 2mm and cut out the circles with cutting. Any gingerbread dough, roll it out thinly 2mm and cut out circles with the same cutting, bake. Between two circles of dough, a gummy circle. I leave it for a day to soak, combine and dip in chocolate.







Galette dough, details ...


Proportions for 300g. flour.
Proportions for 250g. flour.
How to roll out the dough evenly.
How to knead elastic dough.


1) Mix all the dry ingredients, pour boiling water over them so that the flour gets wet, and then add the oil last. But then the flakiness will be poorly expressed. But the dough will turn out more elastic.
Initially, you do not need to knead the dough well, you can simply mix it with a fork, put it into a ball, put it in a bag or cover it with a bag and put it in the refrigerator. From the refrigerator, the dough is already completely different, it is more tender, soft and I began to add a little more water (100g) and the dough is even softer. You need to knead it quite a bit, you don't need to knead for a long time and you can roll it out. Rides very well, does not tear, very plastic dough.
But the water should be about 100 ° C, at least 95-98 °, I have never poured it boiling from a cooler.
2) Errors.
Firstly: I poured water into the dough, which had practically cooled down. Well, I'll boil the water ... Then I'll run around ... Ah-ah, yes, okay, and this will do! Just think, the water temperature! This is my huge flaw and my first lesson is not to neglect the author's instructions in the recipe!
Told you - practically, boiling water, so pour boiling water, and do not engage in gagging!
Secondly: I have read more than once that butter should be added to the dough some time after adding the remaining components to the flour, including water.


Sour cream dough.
Amount of starch for fruit fillings.
Dough with the addition of butter and sugar.
Biscuits in a pizza maker.
Crackers.
Crackers with honey and seeds.
Filling options.
Biscuit with cottage cheese and pineapple.
Apricot filling from dried apricots.
Curd filling.
Pies.
Patties 2
Puff pies.
Roll cookies.
Puff cookies.
Cookies for beer, salty.
Bagels.
Inverted Banana Pie.
With apples and custard.
Cheese sticks.
Cake with cottage cheese.
Tortillas in a pizza maker.
Tortillas, rolling and baking.
Time to bake cakes in a pizza maker.
Pizza on biscuit dough.
Pizza pie.
Serum biscuits.
Cabbage and potato fillings.
Biscuit with cabbage.
With cabbage and potatoes, and sweet.
Biscuit with zucchini and chicken.











Trishka
ROLLS, CAPS, CAKE, SKONES, BISCUITS, Gingerbread ...





































Blueberry muffins.

Sverdlovsk buns from Olya - zvezda.
Trishka
CULINARY ASSISTANTS.



Baking powder.

12 gr. flour
5 gr. soda
3 gr. lim. kitties
lim. the kit should be small.



About gelatin.

Glaze on gelatin.

Soak 1 teaspoon of gelatin in 2 tablespoons of warm water and let it swell.
Pour 1 tbsp of sugar into 4 tbsp of water and stir.
Put the saucepan with sugar on the fire and heat until the sugar dissolves
Add 20 g of Mashmelow to the hot syrup (or in Russian marshmallow, but not classic, but soft, where there are no eggs)
We stir until it dissolves. Then we put the swollen gelatin.
Take a mixer and beat until white into a thick mass.
Let it cool a little, but in the process of whipping it has already cooled down.
apply with a silicone brush.
If the glaze has thickened strongly, then you can dilute it a little bit with hot water, but this is only for the variant with Mashmelow. If without Mashmelow, then the glaze should be heated, about 30 seconds and it will become thinner.

Zephyr, this is my gag, so you can do without it))








Trishka
WE COOK IN THE MICROWAVE.



Date jam.

I removed the stone from the dates, soaked the cherry on cognac in the liqueur, punched it with a blender (it was possible not now), added apples, chopped, it seems tangerine, and in the microwave for 7 minutes. I added gingerbread perfume (you can use any spices for gingerbread that you like) and blendarnula everything again.

Trishka
PASTILA BELEVSKAYA.


Details.


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Pastila in Isidri 1.
Pastila in Isidri 2
How to put the finished mass into the Isidri tray.
Drying time in Isidri.
Pastila in a round, like Isidri, dryer.

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DIY frame.
Applesauce
- preparation for future use.

Video preparation of applesauce for future use.
Kcal of pastilles.

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How many apples to bake.
We clean and bake.
We clean with an apple cutter, dry, plus proportions with the addition of different berries / fruits.
So to peel, or not to peel purchased apples :)?
Do I need to whisk the protein separately?
How to beat a mass.
Time to whisk the applesauce.
When you can kill a lot, and when not better.
What should be the mass before drying, photo.
Proportions for 1900g apples.
How many ready-made soufflés per pallet.
How much puree to take for whipping, on one pallet.
The amount of finished mass for one pallet, drying and drying.
How long to dry the marshmallow.
Drying on linen.
How to determine the readiness of the marshmallow.
How to coat ready-made cakes.
Assembly and final drying.
At what temperature to dry the marshmallow.
If the cakes come out dry.
How and what to cut the marshmallow.
Finished marshmallow, and its storage.
Storage.
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Pastila with pectin and analogues.
About pectin, and about juice.
Pectin 1.
Pectin 2.
Pectin 3.
Pectin 4.
Pectin 5 (Pounds)
Pectin 6.
Pectin 7.
How and how much pectin to add.
Pastila with gelatin.
About pectin, zhelfix and quittin.
Mk on pastille with pectin.
Apple-cherry on pure pectin.
Pastila from store-bought apples, with the addition of pectin.

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Pastila made from very dry, steep puree.
Apple cake paste, after a juicer.
MK on marshmallow.
Mk on pastille 2.
MK from Lena Silyavka, part 1.
h. 2.
Pastila from
frozen mashed potatoes.

From freezing - the result.
Pastila from ready-made puree, from a can.

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Pastila with the addition of marmalade / jelly.
Fruit supplements.
How to add chocolate.
Pastila with chocolate.
Add chocolate.
Chocolate marshmallow test.
Apple and berry, with the addition of juice jelly.
Pastila with blueberries.
Apple is an apricot.
Apple - persimmon.
"Rainbow" candy.
Apple - blueberry, apple - orange.
Apple is a pumpkin-cinnamon.
Apple-plum - beet.
Apricot marshmallow.
Apple 2019
Apple - gooseberry.
Apple Feijoach.
Apple and plum.
Apple is a strawberry.
Apple and strawberry.
An apple is a plum.
Apple - Cherry Cinnamon.





PASTE.


Pastila from apples, pumpkin.
Beetroot and apple paste.
Pastila made from frozen berries.
How to grind raw materials.
Pastila with red currant and strawberry.
Sugar-free pastilles.
Pastila sorrel + mint.
Pastila - how to cook?
How much to pour on one pallet.
How and from what raw materials. 1.
How and from what raw material 2.
Banana + apples.
Freezer storage.
Pastila apple + pumpkin + lemon.
Pastila recipes 1.
Pastila recipes 2.
Pastila recipes 3.
Pastila recipes 4.
Cooking tips.
Tips 2.
Pear paste.
Pastila, how many grams per pallet.
Pastila - meringue.
Pastila how to store in the refrigerator.



Trishka
SEWER ...
We sew a mask.

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