I am looking for a recipe on our forum

5-7cm from the beginning her hardy for salads

I chop it into a salad. I cut it thinly, thinly, it softens in the salad and does not feel hardness in any way. It turns out fine.

[Vika]

Vika, found it! Here Peking Cabbage Hyper Stuffed with Cheese Crust
ABOUT! While I was rummaging through my bins, Galina had already brought everything

What do you do with Chinese cabbage bases? 5-7cm from the beginning

I add to the soup fry along with onions and carrots. This vegetarian sister taught me.

I chop it into a salad. I cut it thinly, thinly, it softens in the salad and does not feel hardness in any way. It turns out fine.

I rub the whole head of cabbage on a GIGANT grater, excellent.

I add to the soup fry along with onions and carrots.

A good idea. Thanks, I will use it.

What do you do with Chinese cabbage bases?

In the freezer - and in the minced meat.

I add to the soup fry along with onions and carrots. This vegetarian sister taught me.

Likewise, in soups, but without frying, directly in borsch instead of or together with white cabbage.

[Galina]

Galina, Tatyana, Larissa, Katerina, Ilmira,

Can you please tell me which dough is more delicious to bake sausages in dough?
The son loves, never baked, I want to please the boy)))
I looked in the pies, there are so many recipes!
I want it straight to taste

[M @ rtochka]

M @ rtochka, see dough recipe

Cabbage pies (Scarecrow)

The second option is ready-made puff pastry. This is the fastest option.

The second option is ready-made puff pastry. This is the fastest option.

and - yeast puff

sausages in dough

I steam and chill the sausages before wrapping them in the dough. It tastes better to me.

[Svetlenki]

Svetlenki, and what's the trick? Does it affect the taste?

[Tanya-Fanya]

Tanya-Fanya, in my opinion, it is tastier and sausages do not tear the dough. After all, there are sausages that swell from heating in the oven, they tear the pie when baking, and when they cool down, they decrease in size and get sausages in the void, and then in the dough. To avoid such troubles, I also steam the sausages in the micr.

I liked Lazerson's deep-frying dough. Delicious sausages in the dough turned out. And from the dough that was left, I baked wonderful donuts.

Oh, how useful it is for me! And so that the sausages are not torn, and the new dough for deep frying, I'll go and look.
Thank you girls

[Tanya-Fanya]

Tanya-Fanya, Tan, yes, Buttercup, explained everything correctly. In my family, sausages in dough are very fond of, but it annoyed me that they first swell and then shrink. I understood that there is a reason, because in the store they are sold in good condition. And I doubt that the quality of the sausages in the dough in the store is very high. I started looking for information and now I found that it was necessary to steam the sausages and cool them before forming the products.

And, we must remember that it is not recommended to heat sausages and sausages above 80 degrees when steaming. (I definitely read this in "Cookery")

And, we must remember that it is not recommended to heat sausages and sausages above 80 degrees when steaming. (I definitely read this in "Cookery")

Sveta, I don't know what is written there in Cookery, but when my medical mother worked in summer camps in pioneer camps, they boiled sausages or whole sausages in portions there for 5 minutes, it was boiled. Since those times I have been very fond of boiled sausage - "boiled".

In principle, the sausages are sold "cooked", but they swell when heated. Therefore, I drive them through the world, at an average power (400-500W), pre-piercing with a fork along the length, so that the extra steam would come out better. I thought everyone does it

But when my mother, a doctor, worked in summer camps in pioneer camps, then there sausage sliced ​​in portions or whole sausages were necessarily boiled for 5 minutes, it was boiled.

Most likely they boiled sausage for safety reasons. To avoid mass poisoning.
Because if we are talking about children's camps, then this is summer, it's hot, and there are doubts about the quality of the supplied products.

Good idea! And why did not it occur to me before, often the sausages burst when baking and I wrapped them with dough-dough.
The only thing is that the process is slightly delayed. We must not forget to drive them and cool.
Thanks again everyone

[Tanya-Fanya]

Tanya-Fanya, do not cool much, otherwise they will shrink. This, of course, also depends on the quality of the sausages, but you can't always guess here

Tell me a simple ice cream recipe.
There is fresh liquid heavy cream, but I don't know how to make it.

[Natalia]

Natalia, Natasha! I am not an ice cream guru. The best option I had was this: whip cream and add strawberries from the freezer, grated with sugar. Put all this in an ice cream maker and beat. Other berries are also possible. I also made lemon ice cream, but I didn't like it. I also read that girls whip cream and just add condensed milk. It hardly helped much. Look also here at HP ice cream recipes

[Natalia]

Natalia, I'm also a beginner ice cream maker, I really liked the ice cream that I made to dispose of the cream. First, I whipped 250ml of cream and jam with a mixer, I had a little, 70 grams, of Mikheev's strawberry jam. And then 20 minutes in an ice cream maker and overnight in the refrigerator. It turned out very tasty and soft enough so as not to split it off, but take it with a special spoon.

There is fresh liquid heavy cream, but I don't know how to make it

Nataliya! I found a recipe on a vegetarian website for several years

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... cream is taken (replaceable with sour cream). cream (sour cream) is cold, whipped in a mixer, condensed milk is slowly poured in, a liquid sweet cold mixture is obtained. can be frozen, as the author writes. if there is an automatic ice cream maker (I have the simplest one), THAT IS THE MOST IMPORTANT TO REMEMBER !!!! pour the mixture slowly onto the ROTARY blades. The first time I missed it, and really nothing happened. that's it, 15-20 minutes and delicious ice cream is ready! this is a very simple recipe to start with. if you like it, I will be glad

Tell me a simple ice cream recipe.
There is fresh liquid heavy cream, but I don't know how to make it.

Ice cream sandwich with currant jam (ang-kay)

You can skip the cookie base. Make filling only. Jam - any. Fast, tasty. No ice cream required.

Night in the freezer. The above was wrong

Tell me a simple ice cream recipe.
There is fresh liquid heavy cream, but I don't know how to make it.

You can also make such a thing. Unrealistically delicious.

Lemon Posset (ang-kay)

Girls, I'm looking for a recipe for shortbread cookies with a long shelf life outside the refrigerator and so that they are not fragile.
Economy is desirable, taste is not the most important thing, because, most likely, it will be in the inedible part of souvenir baked goods.

Girls, I'm in the store, they sell lychee, do we have proven recipes with it? Otherwise I don't even know what it is, let alone what to do with it? But interesting

[Mandraik Ludmila]

Mandraik Ludmila, just eat this exotic. Delicious if ripe. Unusual.



Olga VB, Ol! It was incomprehensible to me that she wrote. So is anyone going to eat these cookies? What does it mean: will be in the inedible part of the souvenir baked goods?

[Natalia]

Natalia, in principle, I am not a lover of sweets, but I cannot refuse this ice cream, I even did it with frozen strawberries.

Creamy ice cream with baked strawberries (Anka_DL)

I'm already eating, it's delicious, I took 0.5 kg for a sample, you can take it, though it's an expensive pleasure, but sometimes you can pamper yourself

So is anyone going to eat these cookies? What does it mean: will be in the inedible part of the souvenir baked goods?

Olenka, Most likely, no one will eat it, but this does not mean that it should be inedible.
That is, you need a long shelf life outside the refrigerator, budget, so that it is not fragile, since the product is large and curly-carved. At the same time, the taste may not be the most exquisite, but, of course, not poison.

[Olga VB]

because the product is large and figured-carved

Olga VB, Ol, you speak in riddles! So it will be one big cookie? Like a gingerbread? Why sand? Why not gingerbread?

[Elena]

I liked Lazerson's deep-frying dough. Delicious sausages in the dough turned out. And from the dough that was left, I baked wonderful donuts.

Elenais it yeast? please send me to the address)

Why not gingerbread?

gingerbread is very off-budget

Will this be one big cookie?

this will be the decoration of a big gingerbread. The gingerbread itself is classic, and the current frame for beauty, although it should be edible.
I'm still looking at biscuit dough, but it doesn't like large volumes

OOOO !!!! Girls, remember, there is such a dough! Decorations for loafs are made from it. I completely forgot the name ... But it is mixed from basic ingredients and keeps its shape very well. I went to look!

gingerbread is very off-budget

Because of the honey? I replace honey for sugar syrup + molasses, excellent gingerbreads are obtained, and I take equally wheat and rye flour.

[Svetlenki]

Svetlenki, Khrushchevskoe?

[Buttercup]

really expensive

Dear, Buttercup? We have 90 rubles in Lenta. per kg, quite inexpensive! We have eaten more than one kg. Previously, only because of the hillock, they themselves brought them and now they were delighted that we also sell them. And canned compote from peeled lychees is sometimes sold - very aromatic!

[svetta]

svetta, Brightwing, no, this is the so-called "Pate morte". Hamelman describes it very well in his book "Bread". Now I will throw a cry, ask you to take a picture of the pages of the book in Russian with a description of this test. It is from it that decorative elements for bread products are made.

[Svetlenki]

Svetlenki, look at this dough of mine, will it work?
Edible basket
Pie "Grandma's scarf"

[svetta]

svetta, no, not that. I was looking for a dough like in the picture

[Sveta]

Sveta, What a beauty! I'd try this with a very cool dumplings. But I will wait for the correct name and recipe.

Ahhh, I remembered - tulip dough!

gingerbread is very off-budget

Ol, what about a cookie for a stamp? Angela has a budget option.

Lean flavored cookies (for stamp) (ang-kay)

I'd try this with a very cool dumplings.

Sveta, that's what professionalism means! You are thinking in the absolutely right direction. Only there the dough is kneaded in water with glucose syrup and seeded rye or buckwheat flour is taken. In general, the gluten should be below the baseboard ...

This, by the way, you have there now aerobatics decorate loaves with such a dough.

Ahhh, I remembered - tulip dough!

Well!!! I knew that you knew. Come on the recipe!

Well!!! I knew that you knew. Come on the recipe!

Light, I have no recipe. I just remembered that this is the so-called. sugar dough for decorating the pastry shop. Google, good luck. Or maybe you will find it here.

And such rich loaves are sculpted mainly in western Ukraine, where they also paint the dough with dyes and make colored three-story loafs, huge like a cake!

Many thanks to all who responded!
I went to study this issue

Girls, remember, there is such a dough! Decorations for loafs are made from it.

"Yeast white dough".

"Protein dough for cake decoration".

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