Sand baskets with coconut cream "Cheap and Merry"

yesterday, baked a basket))) with chocolate pudding.

So this patty provided for another layer of fruit drenched in jelly. But the side of the basket did not allow the superstructure to be made yet.

[Natasha]

Natasha, for those who want to repeat your feat, please write what diameter your shape was, the thickness of the dough, the height of the sides, and the amount of dough - according to the recipe or more or less.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, you inspired me to a similar feat. Only I went even further:



The composition is the same: recipe dough cakes, each greased with cranberry five minutes, KuKo cream on top.
I never liked shortbread cakes, but this one went so well that by the time I was about to take a picture of it, the quarters were gone!

[Olga VB]

Olga VB, Olya, is the shortbread dough crumbly or hard?
I tried to make this dough on the weekend, but something didn't work out for me, I mixed it well in a Kenwood multi-chopper and added flour. Apparently, after all, according to this recipe, it is necessary to make mayonnaise with an immersion blender (but I don't have that). You make it thick, right? Maybe it was in the way for a long time, or because of mayonnaise, but the tartlets turned out to be oak. But tasty. The next day they softened from the filling and it became good)))
Can you take a photo of the mayonnaise and the finished dough next time you make the dough?

Apparently, after all, according to this recipe, it is necessary to make mayonnaise with an immersion blender.

- submersible only.

- submersible only.

How interesting
Essentially the same knives. And I make mayonnaise in a multi-chopper, but according to a different recipe (it always turns out with a bang "by eye", and if it is thin, I add more vegetable oil and everything thickens well). Probably, it is worth trying to make it with the mayonnaise that I do well, just add more sugar there.

[4udo]

4udo, Natalia, The dough is quite crumbly and at the same time crispy.
If you overcook it, it may turn out to be hard, but with the filling it "leaves", and even just in the bag on the second day it is no longer so hard.
For example, the cakes for my cake were baked intensely, were ruddy and hard, but after soaking with jam and cream, they became very tender, almost biscuit-like.

Of course, I can take a picture of "mayonnaise" for this temmet, but it will look like any other mayonnaise.
Its role is that after kneading during baking, the dough does not leave with butter. In addition, sugar will not completely dissipate in it, and it will "sound" like caramel chips in the dough.
You can simply knead, without mayonnaise, only then you need to take less oil, and replace its under-taken part with another liquid. However, the result will be slightly different.

By the way, I understood why some girls did not have enough liquid to collect the dough in a lump: I have a large egg, C0, and there is enough of it and butter for normal kneading. Perhaps you had a smaller egg?

Ol, I've already shot for the first time)))))


Loved the baking process. And the result is even more so.

[Natasha]

Natasha, with a start, the pretty ones came out!
And I still didn’t come up to her, I was “stuck” all over the cakes ..

[Natasha]

Natasha, which are even! I'm so glad you're glad!
Nice toy, isn't it? Such a useful baby, it's nice even to see, not just to use.
And what are you going to stuff? Or how can you eat cookies?

Ksyusha, I am also all in Easter baked goods - cakes, gingerbread. Ahead is another recipe for cakes, Easter and eggs.
Every time such excitement
But then I'll wait for your little baskets.

And what are you going to stuff?

And they did not live to see the filling.

wait and your baskets

[Natasha]

And they did not live to see the filling.

NatashaSomehow I'm not surprised
But on occasion, try with the filling, and, on the second day (if they survive), it turns out very tenderly

Ksyusha,

I made baskets with this filler yesterday. Mine didn't really like it. But my husband doesn't like custard at all. Said it looked like semolina with coconut ...
Today the baskets softened and my daughter said that it looked like "Bounty"
In general, 6 baskets were left empty and today I mixed the rest of the coconut with the egg and sugar, filled and baked for 15 minutes. in the oven. This is mortality ... Kokosanka in shortcrust pastry
Super!!

[irisska]

irisska, I'm glad that at least I liked the dough
Apparently, this cream is just not for your family, but for lovers of ... semolina
We like it in combination with some sour layer.
But you can use any cream, mousse, jelly, soufflé and so on. attach to such a basket, and in unsweetened form, herring, pate, salad, etc.
I'm glad it turned out to be "awesome" and "Super !!" combined with your favorite cream. This is how it should be

[irisska]

irisska, I suddenly remembered about your "semolina".
What kind of flour did you use for the cream?
If corn or rice, then there shouldn't be any semolina.
And with wheat, of course, the cream "no" is obtained.

[Olga VB]

Olga VB, you only knew how I was inspired by such baskets !!!!
And I was also captivated by the name of the cream ku-ko.
Thank you.

[Olga VB]

Olga VB, corn. Well, my husband just doesn't like custard cream. And my daughters and I liked it. I also want to make unsweetened baskets based on this recipe and bake julienne in them. They behave very well after the oven, do not dry out.

[Wildebeest]

Wildebeest, Svetochka, now I will look forward to where this inspiration will lead you
Will you tell us, show us later?

irisskaWell, it's good that at least you and your daughters liked it, otherwise I was really upset
Maybe your husband would like it with Ri-R cream? Or is he, in principle, against everything that is associated with porridge?

I made savory ones, they turned out quite decently.
But you still add a little sugar to the dough for savory ones, at least a teaspoon. I add a dining room, the sweetness then disappears somewhere, just the taste is more harmonious.
Good luck!

[Olga VB]

Olga VB, Olya, thank you for the idea of ​​baskets with coconut cream. Only I changed everything radically.
Dough: 250 gr. flour + 125 gr. butter = crumb. The crumb was "glued" with mayonnaise, which took about 1 tbsp. l. with a slide.
After kneading the dough, you need to rest in the refrigerator for 30-40 minutes, which resulted in a day. Then she rolled balls of 25 grams.
At the very bottom of the baskets, I laid out a mixture of boiled condensed milk with ground sunflower seeds, on top of coconut cream according to your recipe.
My daughter appreciated it as aerobatics.
Olya, thanks again for the idea.

[Wildebeest]

Wildebeest, Svetochka, thanks for the report!
I am glad that my daughter liked it, it's so nice! For them we are trying!
Of course, I would also like to see the pictures.
If you repeat, try to make cream with some nuts with rice flour - you also get an interesting taste, and a variety

[Olga VB]

Olga VB, Olya, and here are my pictures. Only today I managed to expose them.
🔗

[Olga VB]

Olga VB, Olga, I came with thanks for the wonderful baskets!
So I got to them, not even a year has passed ...
It turned out tasty and fast!



And now about your jambs and crooked handles ...
Well, I’m not friends with home mannez, it’s a fact, and here I didn’t stand out for originality: first I interfere, and then I read how to do it correctly, in short, I screwed up the first batch, the second turned out, but with difficulty, well, not given .. .. in the next. once I will interfere at the store
Or maybe the oil let me down, I took the Sloboda in a big bottle for the last time, and it’s somehow strange, not oil, but some kind of petrochemicals ...

By the way, girls, what kind of oil do you use now, I wonder?

So, go ahead, the dough was kneaded with difficulty, I had to add a couple of tsp. sour cream.
The baskets were baked well, I liked the unit, but when baking, I always sin on oil, a lot of oil was released, sometimes it dripped, although the baskets themselves were very tasty, baked quickly, popped out without problems
The cream came out wonderful, I added 30 grams of butter to the hot cream, I could not resist ...
Because of my "gnarled handles", the baskets turned out without sides mostly (yes, the main thing is delicious), although I honestly divided them into 24 grams, I concluded: you need to divide a gram by 30.

In general, something like this, sorry for the many beeches ...

Olga, thanks again for the recipe, now the next in line are not sweet!

[Wildebeest]

Wildebeest, Svetochka, thanks for the photo. It turned out very nicely.
I am glad that you and I please your daughter

Trishka, Ksyushenka, thanks for the report!
I’m glad it’s delicious, and glad it’s fast. As befits a lifesaver.
And in vain you slander yourself! it turned out very nice!
About the oil. I don’t bother with him - what is, I do with that.
Usually I have sunflower and corn Sloboda on my farm, sometimes finally AUCHANovsky CD, plus a dozen other, different vegetable oils.
Your oil stood out, probably because it was not emulsified, i.e. not mayonnaise? I do not know.
Probably, then it should have been added less, although at the same time the crumb would be a little lost.
About the amount of dough per serving.
I specially calculate so that there are no sides on top, i.e. so that at the top the basket ends evenly just under the rim, without a hat.
However, it also depends on the amount of filling: if you want it to fit more, then the basket should be bigger.
I'm waiting for savory

so that there are no sides on top,

And I thought that the sides should be ...
Ol, and what was your dough consistency?
I got it very tight ..

[Trishka]

Trishka, Ksyusha! And with what (what household appliance) do you make mayonnaise? And what is the recipe? I want to know why you are failing. There is no way I can make a normal one with a hand blender, so I do it in a stationary blender. If you have one, I can tell by what recipe I always succeed, with any vegetable oil (of any quality). You just have to get out of there with a spatula, it's a little confusing, but I've already adapted. And I immediately do at least 0.5 liters. It costs a long time in the refrigerator.

Lena, I have a regular hand blender, did it in a glass that goes to it.
And I don't even remember where I took it on the internet, cooked it, didn't impress it, never tried it anymore, apparently they got used to the store's taste, and the homemade one seems not so thick and spicy or something ...
What's your recipe?

[Trishka]

Trishka, Ksyusha! The recipe is the most shabby, but with a blender in a glass, neither he nor mayonnaise according to other recipes I can get, I still need to practice.
This one I do in a stationary blender, as I said. Try to make it ordinary, suddenly it works. It has a greasy taste, you can dilute it a little with boiled water after cooking or with ordinary milk, but you should use it faster with milk. And for baking just right.
Recipe.
2 eggs
1 tsp mustard the most common (ready-made, not dry)
1 tsp Sahara
0.25 tsp salt
400 ml odorless vegetable oil
1-2 tbsp. l. lemon juice or strong citric acid solution
If done in a stationary blender, then pour and pour everything into the blender glass, except for the lemon. juice and grows. oils.
Turn on at 1 speed, mix for 3-5 seconds.
Then turn on the combine at maximum speed and then pour vegetable oil through the hole in the blender lid.
Whisk at maximum speed until the butter is emulsified (that is, until mayonnaise is made). It takes about 1 minute, maybe less.
Take the mayonnaise out of the glass, transfer it to a container in which you will store it. And add lemon juice, acid there. Taste after stirring.
Try to do this with a regular blender in a glass. Many recipes recommend carefully pouring the egg into a glass so as not to damage the yolk, and then insert the blender leg so that the yolk is inside the blender leg (the wider part of the leg). Then beat, gradually pouring in the butter.

Thanks, I'll try!
To me on you, ok.?

[Trishka]

Trishka, Ksyusha! As you say.

What was the consistency of the dough?
I got it very tight ..

Ksyusha, not too tight, rather plastic, soft. This depends on the moisture content of the flour and on the size of the eggs.

accustomed to the taste of the store, and homemade seems not so thick and spicy or something

My homemade one is very thick, it's worth it, it even has to be diluted with water until it is store-bought. And you can make any spiciness - pepper, mustard and vinegar are always at hand.

not too tight

Here's another mistake of mine, the dough came out steep.
Means boom to correct!

Maybe we understand differently about tightness? The dough keeps its shape very well, that is, the balls are rolled - they lie like that in balls, they do not blur, do not go limp, but the dough is soft, plastic.

No, they were very tight for me, I wrote that I also added sour cream, and when rolling into a ball, there were cracks, and the oil stood out, in short, I liked the taste, but the jambs are booming, maybe I'll master it at the same time ...

[Ksyusha]

Ksyusha, I hold my fists, I hope for a complete rehabilitation of the recipe, I believe in good luck.

complete prescription rehabilitation

Olga, and the recipe has nothing to do with it, these are my "slanting" hands ...

Olenka, thanks for the recipe! Tried half a portion in a GF pizza maker more in Temko- everything is fine! Not as handsome as in tartlets, but so far postponed her purchase ... Made a slight change in the composition of the dough, replaced 2 tbsp. tablespoons of flour starch, everything else according to the recipe! I will definitely try your filling next. time!

Yulenka, thank you for introducing the recipe into the ranks of pizza bakers!
Although you criticize yourself, your little baskets turned out to be very cute, like flowers
Hope it was delicious

Ol, my husband really liked even the express version with strawberry jam and cream from a spray can! And he's a fan of "baskets"! So everything is delicious, do not hesitate!

Nuslawateh Lord!

Thank you for the recipe, took it away behind the cheek

[SoNika]

SoNika, Virine, I am very glad that the recipe came in handy!
I wrote so figuratively that I also wanted to repeat it and again "carry it away behind the cheek."

[Olga]

Olga, but are these baskets better to eat cold? Or room temperature?
I wanted to take them to nature. Or not?)
There is no particular heat, but without a refrigerator they will spend a couple of hours (no more)

I do not store them in the refrigerator if they are unfilled. But if the filling requires, then in the refrigerator, but it is better to separately store the filling in the refrigerator and baskets outside the refrigerator, and marry them an hour before consumption, if the recipe does not require the opposite.
The dough itself is tastier than room dough.
So boldly ennoble nature with your baskets, they will like each other!

Thank you! I took the recipe. I will do it.

Thanks for the recipe. Yesterday baked-made. Very tasty and light dessert, I like these.

[Nikka]

Nikka, Well, thank you! And for the trust in the recipe, and for the report!
I hope now for different versions "based on" in your performance.
Well, for delicious pictures

[Olga VB]

Olga VB, Olenka, thank you for the recipe! My belated gift arrived)
Thanks for the recipe, the baskets are delicious, as for me sweetish, next time there will be less sugar.

[lettohka ttt]

lettohka ttt, Natulechka, thanks for stopping by!
Congratulations on the update!
If you have a lot of sugar in the baskets, this time put less sugar in the filling, and next time you will correct it.
But I advise you to make a decision on this on the second day: the taste on the second day seems more harmonious to me.
I see that you have made baskets with sides. Did you put more dough in each one? Or did they increase in volume more when baking?
With my measurements, it turns out exactly to the side.
Incidentally, I haven't done it for a long time
Here we will finish the "potatoes", I will make baskets. I want to try with lemon curd and chocolate chantilly