gawala
Quote: Svetlenki
cake recipe,
Light, I can only advise in Google to search and translate through a translator from Polish into Russian. I found this one.

🔗

Yuliya K
Quote: gawala
search in Google
If you enter into a search engine krówka przepis ciasto there are a great many options. Everyone looks similar, but there are differences in the recipe - some have honey cakes, with cocoa and coffee impregnations, some have caramel syrup, and melted toffee!
Svetlenki
gawala, Galina, Yuliya K, Yulia, thank you, my dears. I ran out to look-seek, learn Polish

Yuliya K, Yulia, there the cream is just for you to train ... For about 500 ml of custard base, only 100 g of oil is taken ... There are definitely low revolutions
Tanya-Fanya
Svetlenki, when you solve the recipe, tell us, please! Looks tempting and probably easy to perform.
Olga VB
Quote: gawala
I can only advise you to search on Google
and see the composition on the package.
Yuliya K
Quote: Tanya-Fania
when you solve the recipe, tell us
Yes, yes, you can make it in a waffle iron too! Especially if
Quote: Svetlenki
there is a kremik just to train

Tanya-Fanya
Girls, I didn't quite understand why to train with custard? The best and easiest, in my opinion, recipe for custard

Custard cream in 3 minutes in microwave
eye
Tanya-Fanya, I support!
Yuliya K
Tanya-Fanya, Tanya, yes, making the very base for the custard is easy. But recently, difficulties arose with one option - when combining the base with whipped butter, the cream very quickly began to exfoliate.
Tanya-Fanya
Yulechka, now I understand.
I also have a problem with oil separation. It turns out that it is not only a matter of temperature, but also of the quality of the oil itself.
Yuliya K
Quote: Tanya-Fania
it's not only about the temperature, but also about the quality of the oil itself.
Tan, yeah, and now it turns out that the mixer speed is also better not to increase - this can also lead to stratification of such a cream.
Tanya-Fanya
Whoa! Did you discuss it somewhere in some recipe? I would read it with pleasure.
Thanks for the valuable experience!
Yuliya K
Tanya, right here!
I am looking for a recipe on our forumWafer rolls with cream
(win-tat)
Mirabel
Quote: Svetlenki
called "Korovka", Polish
Light, did you buy this box in a Polish store?
Svetlenki
Mirabel, Vika, yeah, right there!
Mirabel
Sveta, but again in the same place to buy a box?
I'll take a look at them, I really liked your photo
win-tat
Quote: Svetlenki
which I baked out of a box with sachets. The cake is called "Korovka", Polish ..
Shinewhat magic box you have there for sale, I would not refuse one either
Chardonnay
Girls, I have such a question .. I bought homemade butter from my own cow for testing, half a kilo. When buying, I smelled, but did not catch the smell. And at home I realized that the smell is quite strong. I don’t understand what to do with it? To melt this half a kilo or throw it out? It also tastes so-so, with a smack ... When you scrape it with a knife, water droplets seem to fly off.
Crown
Chardonnay, overheat. Perhaps they just washed it badly and the remains of buttermilk smells, it's not harmful at all.
Irgata
Quote: Chardonnay
the smell is quite strong.
most likely, the cream from which the butter was beating, not fresh, which stood for a long time, was saved by the hostess for a long time, this cream is usually made yellow, the butter from which is supposedly "natural" of such a beautiful color.
But there is a smell and rancidity.
My mother-in-law sometimes knocked butter down like that, for some reason she didn't want to, but most likely, there was simply no time to beat butter in small portions, put it in a jar leftovers cream, it was not suitable for bread and porridge because of the taste and smell, but if you overcook it, then it was quite good for spreading pies.
Rada-dms
Chardonnay, melt with the addition of a couple of teaspoons of calendula tincture, calendula is not felt at all afterwards. Disinfection, everything bad will sink to the bottom, long-term storage is guaranteed. Any oil is so heated, even fresh. See how much there will be at the bottom ...
Chardonnay
Quote: Irsha
most likely the cream from which the butter was beating, not fresh, which stood for a long time, was saved by the hostess for a long time, this cream is usually made yellow, the butter from which is supposedly "natural" of such a beautiful color
Irsha, Irish, yes, such a yellow oil, there is a little smack .. Eh, it’s probably better to throw out that pound and not bother.
Rada-dms, and why with calendula? Maybe just with alcohol?
Anna67
Maybe the tincture is not alcoholic?
eye
Rita, why throw it out?
do not want to heat - bake a citrus cake and / or some cookies
Svetta
Tatyana, unfortunately, if the oil smells and tastes old or sharp, then it will still be heard in baking (had experience). But overheating can change the taste and smell, but it may not help. Therefore, it is better to try to melt it, and then you can even bake it.
eye
svetta,
Rada-dms
Chardonnay, namely alcoholic, you get almost real Ghee oil, such as an accelerated version. Just try it, you will not regret it, and the whole byaka will quickly appear below, there will be no aftertaste.
I also think, as Sveta, will be present in baking.
It smells bad, usually milk protein.
Olga VB
Girls, not necessarily with calendula / alcohol, etc.
It is possible with ordinary carrots - grate on a beetroot grater and, as it were, lightly fry, then strain.
Good luck!
Cirre
There is a bunch of barberry hanging, what delicious can you do with it?
Crown
Cirre, dry, excellent seasoning for meat, pilaf, etc.
Mirabel
where can a small bulgur be attached?
Tanya-Fanya
Mirabelhow is it "shallow"?
I often buy Bulgur, but I didn't notice the difference in size. And the recommendations for cooking are the same - for 1 measure of cereal 2 measures of water?
Now about the beloved Bulgur. I immediately fry in a saucepan with a thick bottom in olive oil onions, carrots in cubes, multi-colored bell peppers also in cubes. Then I add bulgur, mix for a couple of minutes, then pour boiling water according to the instructions on the package and cook for 15 minutes.
Very aromatic, tasty and beautiful garnish.
By the way, I cook couscous in the same way.
Svetta
Tanya-Fanya, bulgur we sell three calibers! Large is called "for pilaf", then "classic" and "small". I cook any garnish I can find, I love it very much!
Mirabel
Quote: Tanya-Fania
how is it "small"
Yes, I bought it from the Turks. It can be larger, just for side dishes, and sometimes it is completely, almost like couscous.

Quote: Tanya-Fania
cooking couscous
Do you cook couscous?




Quote: svetta
"small"
so I cooked one today, in a rice cooker by the way ... it turned out to be a mess
Tanya-Fanya
Mirabel, I cook couscous for 5 minutes - this is what it says on the pack. Although I know that some housewives pour boiling water over it and wrap it up.

Mirabel Vika, we're on "you": drinks_milk:

Thank you girls, enlightened me about bulgur. I will pay attention to the size.
Svetta
Quote: Mirabel
so I cooked one today, in a rice cooker by the way ... it turned out to be a mess
Strange, mine is always crumbly. But in the slow cooker, the move has not yet reached the rice cooker.
Mirabel
Quote: svetta
I always have crumbly
and water 1 to 2?
Svetta
Vika, small brew 1: 1.7-1.8.
Mandraik Ludmila
Cirre, Galya, I have been looking at this recipe for a long time, but baraaris does not grow with us, dead at all and does not bear fruit
I am looking for a recipe on our forumBarberry jam in the microwave
(Piano)
Mirabel
svetta, yes me too! probably no need to cook at all. 3 pour boiling water and that's it
Svetta
Vika, well, I cook in a cartoon on the program Fig. And since I always cook 1 mst, that's why it boils quickly, is not digested, crumbly. The husband is somehow indifferent to him, I cook wheat Artek for him, myself a bulgur.
toy09
Girls, I got a present - a whole package of pressed yeast. I bake bread in a x / oven with dry yeast. It is worth bothering with this pack, does this yeast probably require a dough process? Or present further?
ang-kay
Marina, put when baking bread in HP, dissolving with water or mixing with flour. The amount by weight is three times that of dry.
Mandraik Ludmila

Quote: toy09
does this yeast probably require a dough process?

Marina, no, it is not necessary, if the recipe contains a dough, then yes, but everything is the same as with dry yeast, just a different amount. Look in this recipe Natasha describes her method of "eating" live yeast
I am looking for a recipe on our forumDaily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
(Waist)

True, we had a discussion of the processes taking place with this method, everything is not so simple there, but it works
Crown
Quote: toy09
It is worth bothering with this pack, does this yeast probably require a dough process?
This is optional, on pressed yeast, you can make the dough both in the sponge way and in the safe way.
Svetta
toy09, I use only fresh pressed yeast, I have long abandoned dry yeast. You can divide the pack into portions, wrap it in plastic wrap and freeze. They do not lose their properties when defrosted. Use them wherever yeast is needed, regardless of the method of preparation.
Cirre
I'm not looking for a recipe, I need advice. If I wash, dry fresh carrots from the garden and vacuum. Can she lie in the refrigerator for a long time?
Silyavka
Galina, but just freeze?
gawala
Quote: Cirre
If I wash, dry fresh carrots from the garden and vacuum. Can she lie in the refrigerator for a long time?
If the vacuum device is good, then it will stay for 4 months. I made boiled beets for the experiment. I had it for 4 months without any problems. I opened it, and it was like freshly brewed.
Cirre
Quote: Silyavka
to freeze ?

Already, this is first and foremost. And she cooked it and gave it, but still there is.

Quote: gawala
then 4 months will lie.

More is not necessary.

Thanks to all

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