I am looking for a recipe on our forum

I pulled a dish of Armenian (Karabakh) cuisine from the boy's forum:

For the first time I tried zhingyalov gats - like a cheburek, only stuffed with greens, in the spring there are 100 types of herbs, in the fall about 50. I personally saw how it is cooked, what is there, of course, that apart from dill, parsley and onions, I do not know anything else. On the table lay a huge number of bunches of greens, from each they took a twig. It tastes cool, original, I can't describe in words.

Who knows the details? The search engine of the forum refused me.

zhingyalov gats

I first tried this type of flatbread when I was 82 g, when we just arrived at my husband's service in Tajikistan, it is amazingly tasty, any herbal leaves, sour tastes better.
Such thin unleavened cakes from tandoor - you can eat constantly and not get bored.

The forum is full of this type of stuffed cakes, but mostly from yeast dough.

I am looking for a recipe, I lost it, I want to thank the person who wrote it, and I don’t know where and in what topic. the recipe for dumplings dough, just was written in the message and read a year and a half ago for sure.
The composition of the dumplings: flour 642 g, kefir + egg 350 ml, butter 35 g, and salt. maybe someone knows where to find it?

Good morning !!
Looking for a cake recipe ... or a bee sting cake. I think I read it here on the forum .. there were a lot of reviews and comments. Found only cakes, but this is not the recipe for sure!

Bee sting

Bee sting cream pie

[Tolena,]

Tolena, are you looking for this cake?

Bee sting cream pie (Stеrn)

[Irsha]

AAAAA ... exactly .. OH!
It was necessary to rearrange just the words in the title in the search
Irsha,CvetaalThank you !!!

Girls, do you think it is possible to make a choux pastry roll? The one for profiteroles and eclairs?

[Manya]

Manya, in what plan is the roll? Roll up the baked flatbread or stuff the filling into the raw dough?

Manyunya, when baking, the custard blows up with bubbles, how to twist it?
however, nothing is impossible.
We do the Tropicana, and the Almoishavena. Means, and the roll can be twisted, IMHO.
And if you try to bake between two baking sheets, so that a more or less uniform layer thickness is obtained?

[svetta]

svetta, I wanted to bake the dough on a baking sheet, and then roll it into a roll with the filling.
Ol, it is clear that it will swell. Maybe then cut it into two cakes (in height)?

[Manya]

Manya, for a whole baking sheet it's a bit too much and difficult. Make it in half, just spread the dough with a layer of about 0.5-0.7 cm evenly and do not put a high T, somewhere around 180. Do not bake, otherwise it will become tough.
I bake something like that, but not a roll, I only did it yesterday.

is it possible to make a choux pastry roll? The one for profiteroles and eclairs?

This is how you can, if you are satisfied Japanese custard biscuit for decoration and rolls

[svetta]

svetta, Thank you. If something worthwhile comes out, I'll show it later somewhere. True, I don’t know when I’ll cook. So far, everyone is at the stage of ideas and plans.
Angela, Does this biscuit taste like eclair dough?

Well, straight, so that, like an eclair, no. Eclair is fragile, as for me. And it folds beautifully.

Maybe then cut it into two cakes (in height)?

I don’t think so. It will be where it is thicker, where it is thinner, where it will swell in one direction, where in the other ...
How to catch the middle across the entire width, if it is completely different and not on the same axis
But Angeline biscuit could be used as a shell or just made in a film:
Bake the dough in any way, for example, in strips, then collect with cream and roll the sausage in a film.After the refrigerator, it will turn out quite roll, although not quite the spiral will be in the cut.
Good luck!

Eclair is fragile, as for me.

Not, Angel, not always. Everything depends on the proportions of the components and the thickness of the deposited product. I bake a lot from this dough.

Choux roll with filling (Tumanchik)

Manka, do you need this?

[Sonadora]

Sonadora-Manechka, where does the “legs grow” from the idea of ​​a roll with choux pastry? Why not a biscuit, for example?
And what kind of filling is planned for your roll? Will it get wet in the inner layers?

[Arka]

Arka, Nata, yes. But Irishka or one of the girls wrote that according to this recipe, the base does not look like eclair dough.
Tanya-Fanya, Tatyana, the filling a la parfait from chicken liver was planned. They don't want a biscuit, they just want custard dough. She offered to bake small profiteroles and fill them - also not that. The roll is needed.

Manechka, I just assumed that "you will not look for easy ways."
I agree that a biscuit is not suitable for such a filling.
What about puff pastry? It seems to me that with its crisp layering it would have successfully “married” with the same a la parfait.
This is what inspired me: we stuff the custard buns, in the same way, made of puff pastry. Some are not inferior to others.
Manechka, I'm looking forward to your experiment! Terribly interesting! What if the custard will fit into your roll

[Manya]

Manya, well, you have two roads: to the carpathian or to the Yorkshire pudding.

take a look here, just for a whole baking sheet
🔗

[Manya]

Girls, do you think it is possible to make a choux pastry roll? The one for profiteroles and eclairs?

Manya, as an option, form a roll layer of very thin strips of dough and roll up after baking, something like this:

🔗

but the filling will probably need an airy consistency.

[Arka]

Arka, Nata, yes. But Irishka or one of the girls wrote that according to this recipe, the base does not look like eclair dough.
Tanya-Fanya, Tatyana, the filling a la parfait from chicken liver was planned. They don't want a biscuit, they just want choux pastry. She offered to bake small profiteroles and fill them - also not that. The roll is needed.

there is such a recipe, just read it yesterday. Need to find. Sorry, Arka has already suggested. The roll turns out to be very tasty.

Yes, I also thought about Karpatka. On the channel Lyuda Izikuk watched, but did not repeat.

In short, Manya, intrigue! Knowing your masterpiece culinary skills, I look forward to successfully solving this difficult task.

Girls, there is also a Karpatka here at Gala. Both regular and chocolate. Custard pie "Karpatka" Custard cake "Karpatka" chocolate

[Girls,]

Girls, Thank you so much! I remember about "Korpatka" from Gala. I can't get to her
Corsica, Ilona, ​​an interesting idea with strips of dough. Thanks for the link.

bake the dough in any way, for example, in strips, then collect with cream and roll the sausage in a film. After the refrigerator, it will turn out quite roll,

Ilona, ​​an interesting idea with strips of dough.

Choi-ta current Ilonka, I also want to thank you

Girls, can someone tell me? I am looking for a proven recipe for oatmeal and multigrain cookies (mnu has those that boil for 5 and 15 minutes). I have already tried two recipes - one from our forum and one outsider - I threw everything out) Share, who uses which? 20 packs of cereal go missing ...

[Chardonnay]

Chardonnay, I do not put oatmeal in cookies, but instead of bread, I put oatmeal in cutlets. Also, as a disposal option)))

[Chardonnay, Rita]

Chardonnay, Rita, do you want a recipe for these flakes to be whole in a cookie, or can you grind it? And is the addition of flour in / s or c / s allowed? I have been baking these Oatmeal Cookies lately:

Oatmeal cookies in accordance with GOST according to the recipe of Irina Chadeeva (Princess 115000 pizza maker) (Seven Years)


The recipe is indestructible!
Instead of water, I take kefir, sugar 100 g, change all the premium flour to c / w, change the percentage of oatmeal and c / w, use my own flakes instead of oat flour, grind them a little in a coffee grinder.
The last ones were baked with bitter chocolate - they were swept away in a moment.
Or do you need dietary ones?

[Anastasia]

in cutlets

My pets are against)) But I add imperceptibly. But the stock is 20 packs !!

Or do you need dietary ones?

Anastasia, I need with the least expenditure of effort I looked closely at this recipe, there is also oatmeal. But if you say that you can replace with ground flakes, then you can try. And how do you change the ratio of torment? And I also have a central locking system, I can replace the sun! And I bake only in Princesse, by the way

But the stock is 20 packs !!

Total?
It takes me 3-4 packs of oatmeal per month + 5 packs of cereals, because we love oatmeal cookies very much. I bake it both for the small man and for the husband - for a snack at work to support the brains. I add nuts, raisins, a third of the whole cereal to my husband's cookies, so that there are slow carbohydrates. It's not so fun to work without cookies, he says. He also treats his colleagues - maintains a positive emotional background!))))
I also made my own spices for cookies, not only will I add cinnamon, but these cookies are generally like aromatherapy))).

[Chardonnay]

Chardonnay, Rita, I liked Indian cookies at Mistletoe. Very tasty and oatmeal goes into the dough more than flour!

Indian oatmeal cookies - Subhadra (Omela)

I am looking for a proven recipe for oatmeal and multigrain cookies (mnu has those that boil for 5 and 15 minutes). I have already tried two recipes - one from our forum and one outsider - I threw everything out) Share, who uses which? 20 packs of cereal go missing ...

I put less sugar ...

🔗
🔗

a third of the whole cereal, so that there are slow carbohydrates

Are they baked in the Princess? Not raw? What mode do you bake on? I have a Princess - fire, everything burns quickly)

[Rita]

Rita, I have been baking in the oven lately just until golden, and my Princess is also hefty zealous, without a rug below it burns.
If you make small cookies, then everything is baked without problems, but I like oven ones better. Just 15 minutes in my wretched oven and the charm is ready))).
They are baked quickly, there is simply no raw, sometimes I make a little overexposed brownie in texture according to the order, when I add more yogurt.

[Yuliya K]

Yuliya K, Julia, are the flakes not raw?

No, everything is baked perfectly, I did it with different cereals. But those for long cooking (15-20 minutes), for cookies, I first drive them in the grinder. I also dry it in the microwave for flavor!)
I also have a simple recipe.

Oatmeal cookies with prunes (Yuliya K)

[Rita]

Rita, are you afraid that hard flakes on your teeth will squeak? I blender the flakes a little in a coffee grinder, and those that are harder can be filled with water in advance and allowed to swell.

will hard flakes on your teeth squeak?

Yes, I would not want to .. You can steam it up.
And with the oven everything is difficult for me - that is, there is practically none

Yes, I would not want to.

I either knead and leave the dough to lie down, swell, or fill it with water / yogurt-yogurt in advance and let it swell or blender a little in a coffee grinder. Since he has been eating a baby boy for two years, I am afraid to give him cookies with too hard contents (although he will beat muesli if he finds it). This I mean that my cookies come out quite homogeneous, individual flakes are not noticeable in them.

Looking for a proven oatmeal and multigrain cookie recipe

I have been baking this recipe for oatmeal cookies for more than 8 years, soft, tasty, tender cookies. I tried to add pieces of chocolate to the dough instead of raisins - great, I replaced some of the oat flakes with corn crisps, which get soft cookies with crispy flakes. My favorite cookie in general.
Recipe:

113 g unsalted softened butter
230 g sugar (I put less)
2 eggs
1pack of vanillin and a bit of cinnamon
200 g rolled oats (hold a little in a blender)
175 g plain flour
3/4 tsp baking powder
3/4 tsp soda
1/4 tbsp. l. salt
230 g raisins (1 cup)
I also add 50g. Walnuts. (grind in a blender)
Preheat the oven to 180C.Mix sugar, butter well (if using a mixer, whipping should take about 5 minutes). Add eggs and vanilla, cinnamon and beat until a dough is formed.
In a separate bowl, combine the rolled oats, flour, baking powder, baking soda and salt. Then add this to the dough. Stir in raisins.
Spread out with a wet spoon, but lately I've been rolling small balls with wet hands, then flatten them and put them on a baking sheet.
Bake until browned in a preheated oven, temperature 180 degrees. about 15 minutes, do not overdry!

And with the oven everything is difficult for me - that is, there is practically none

And you bake in what? Only in Princesse?

Only in Princesse?

Only in her, yeah. Well, Panasik is still small.

[Chardonnay]

Chardonnay, are you only interested in cookies? I have a proven recipe for oatmeal whey muffin. Nadot?

Nadot?

Throw in, I'll print everything. We need to attach these 20 packs of cereal somewhere

[Rita]

How do you change the ratio of torment?

Rita, I'm sorry, I missed your question. I change the percentage on the contrary: there is as much oatmeal as high-quality flour, and high-quality flour for c / z. Yes, the texture of the cookies is more crumbly, but no less tasty! The main thing is not to forget about cinnamon and vanillin - they are very important in these oatmeal cookies.

[manna-herculean cake]

Throw it in, I'll print everything.

It is not framed with a recipe, just printed in the subject, the first link is a photo, the second is a description:
Breadmaker-multicooker Redmond RBM-1910
Breadmaker-multicooker Redmond RBM-1910 # 248
The search engine is stuck on an incorrect request, I have manna-herculean cake, not oatmeal.

Throw in, I'll print everything. We need to attach these 20 packs of cereal somewhere

you can also make dough for pies with cereals - delicious!

Dough patties with oatmeal and rye flour (Linadoc)