I am looking for a recipe on our forum

Or they make custard dough.

Quite possibly, it seems similar. How can I make such a dough? Are there any recipes for such a ciabatta on the forum?

[DonnaRosa]

DonnaRosa, in your favorite ciabatta recipe, replace half of the wheat flour with rye and you will be happy!
I just focacciu once did, now no other is needed.

[DonnaRosa]

DonnaRosa, can use Tang-Zhong tea leaves?
Eat whole grain focaccia

Whole grain focaccia (Alexandra)

[$ vetLana]

$ vetLanaThank you, I did not know about this. Did you find something similar? Maybe try?
🔗

[DonnaRosa]

DonnaRosa, I made one for whole grain bread. But tastier (but not healthier) is this

The dough is very soft (and bread for a bread machine) on Tang Zhong (Qween)

Added Thursday, 20 Oct 2016 20:59

DonnaRosa, whole grain is not pleasant to me. I haven't found a recipe yet that I like.

[$ vetLana]

$ vetLana, I need tasty, not necessarily healthy. I will bake in the oven, I only plan to knead in a Panasonic bread maker. Looking for a good ready-made dough recipe for a dark ciabatta with large holes and a beautiful color. If possible, I would like with Tang-Zhong tea leaves. It seems to me that it is she who gives such rubberiness and porosity, and possibly color.

it is she who gives such rubberiness and porosity

Yes, that's for sure.

possibly also color.

I don’t know that.
By the way, in the topic where the dough is delicious, there is a video on how to make Tang-Zhong tea leaves.

ciabatta with big holes

can a ciabatta in 4 hours
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=330.0

can a ciabatta in 4 hours
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=330.0

Thank you,: rose: read, analyze. The shape is exactly the same and the structure is similar. But we do not have such flour, we have almost all the same. Even the first and second grades disappeared long ago, there remained the highest, extra, well, and the rye regular and coarse grinding. These are all the most popular in supermarkets. They import what people buy, but our people are conservative.

Girls, I wanted to know if it is possible to freeze grained cottage cheese, the one that is in cream ("Prostokvashino"), then when defrosting it retains its properties?

[Trishka]

Trishka, I don't think this is a good idea. Will go away with water.

Yes, that's it ..
Okay, I'll put it somewhere, thanks!

[Ksyushik]

I'll attach somewhere

Yes, in almost any dough you can always attach, Ksyushik ...

In a salad, again ...

I saw jam or pumpkin jam with ginger, I can't find it, tell me

[Natalia]

Natalia, in this recipe, pumpkin and ginger, but also tomatoes, isn't it?

Pumpkin and tomato sauce (Omela)

[Natalia]

Natalia, I haven't seen it on the forum, but on Google this is:
Ingredients
It turns out: 3 500 g cans
1 kg pumpkin
1 kg sugar
1 lemon
1 ginger root (5-7 cm)
==========
Peel the pumpkin, seeds and fibers and cut into small cubes (1-2 cm). Stir in sugar and leave overnight. Sugar will draw the juice out of the pumpkin, you get a lot of liquid
You need to remove the seeds from the lemon, cut it into slices, and turn it in a food processor, blender or meat grinder along with the peel. Or just chop finely.
In the morning add chopped lemon and grated ginger root to the pumpkin.
Cook for 30 minutes or until cubes are translucent. Divide into banks.

Thanks, I will try both recipes, the number of pumpkins allows

[Natasha]

Saw jam or ginger pumpkin jam

Natasha, I made such a jam, but I did not upload the recipe, if necessary, I will write in a personal ...

[Inna]

Inna, better a separate recipe, I'm also interested.

any dough can always be attached

Innus, will these grains disperse there?
And you do not advise freezing, well, then in the dough ...

[Trishka]

Trishka, and in the old years I froze cottage cheese - I made cheese cakes from it. There were other times - you couldn't go and buy what you wanted. I even frozen cheese, then used it in hot sandwiches.
I make a dough with cottage cheese, freeze some.

Apple pie on curd dough (multicooker Toshiba RS-18NMFR) ($ vetLana)

[Svetlana]

Svetlana, Thank you !
And in the dough recipe, what kind of cottage cheese, I have it grained?

[Trishka]

Trishka, in my pack, not grained. I think you can grind the grain in a combine. For this recipe you can definitely. Combine knives will turn any cottage cheese into a homogeneous mass.

Dear bakers, I am making a raw preparation for the soup for the winter: pepper + carrot + celery, forgot the proportion of salt, please help

[Svetlana]

Svetlana, thank you, I'll go ...

[Luda]

Dear bakers, I am making a raw preparation for the soup for the winter: pepper + carrot + celery, forgot the proportion of salt, please help

Luda, I also add tomato and onion. If you take everything in 1 kg, then 1 kg of salt is needed

Girls, I, too, add, tomatoes, onions, and all 1 kg, + 1 kg of rock salt!

[Natalia]

Natalia, Galina, thank you, our tomatoes are already over, but my mother and I don’t add onions. I only had 700 g, and I poured 700 g of salt, maybe a bit too much, nothing, the main thing is better preserved. I store it underground and in the refrigerator.

Girls, tell me a way (or recipe) how to quickly and efficiently make viburnum juice? I kicked the viburnum at the dacha and I want to make jelly out of it with zhelfix, I thought of it! My husband will rip off the berries from the twigs, but I will continue to screw up.
Or not fool your head and just weld it with zhelfix and roll it up? But I don't want to spit seeds afterwards. Well, I'm not very good at all, it stinks to me, and in this form I will smear on bread and butter.

[svetta]

svetta, I do it on juicers, my bones fly out separately, juice separately. It seems that now this is called auger.

[Olga]

Olga, on my auger (Strumok) I will hammer it with bones and skins. Already somehow there was an experiment, then it took a long time to pick it out. And what kind of screw do you have?

[svetta]

svetta, it seems to me, with viburnum it is necessary to act as with red currants: first add a little water and cook so that the skins burst. Then rub through a colander-sieve with a pusher (or through a wiper, if available). Get rid of the excess, then sugar + jelly and you will have a beautiful jelly.

[svetta]

svetta, and if in the old fashioned way, wipe through a sieve?

[svetta]

svetta, I agree with Irina. I have a slightly different way. I put the currants in a saucepan (you can use a water bath), heat the berries to a temperature so as not to burn my hands. I take a colander, put cheesecloth on it, folded in two layers, pour warm berries into the cheesecloth (in small portions) and squeeze out with handles. I get juice. Then I make jelly. I think you can do the same with viburnum.

Added Saturday 22 Oct 2016 1:58 PM

svetta, and if in the old fashioned way, rub through a sieve?

Heated berries are easier to wipe.

[Irina]

Irina, now I myself have come to the same decision. No wiping sieve, colanders, I will train. Thank you, you strengthened my thoughts.

Olekma, first I will warm up and then I will rub. And what to do ...

Here Sveta has already answered and added. Interesting with gauze. But it seems to me that viburnum is more viscous, or something, it will have juice with pulp through gauze ... I doubt it ...

Girls, tell me a way (or recipe) how to quickly and efficiently make viburnum juice? I kicked the viburnum in the country and I want to make jelly out of it with zhelfix

The most optimal and FAST thing is to boil a little in some water, rub and cook with sugar for about 10 minutes.
No jaundice is needed, viburnum beautifully and so quickly hardens.

Jam-jelly "red viburnum" (Admin)

I do not advise cooking jam

[Tatyana]

Tatyana, KISS!!! And I kept thinking, well, there was something like that ... But I still want it with pectin, because I'm not sure whether it will freeze or not.
And I used to cook jam, my husband eats for a sweet soul.

Girls tell me the recipe for how to prepare the filling for meat and cabbage dumplings, sorcerers also call them. All evening yesterday I was looking at the forum, I did not find it. And that meat has already melted for sorcerers.

Girls tell me the recipe for how to prepare the filling for meat and cabbage dumplings, sorcerers also call them. All evening yesterday I was looking at the forum, I did not find it. And that meat has already melted for sorcerers.

Katyusha, I will listen with pleasure. We call another dish sorcerers. But I'm still interested!

Sorcerers are a dish of traditional Belarusian, Lithuanian and Polish cuisine.

There are two types of sorcerers, Belarusian-Lithuanian sorcerers made of flour, and a later dish similar to pancakes with meat filling.
Flour sorcerers (called koldūnai in Lithuanian cuisine) are essentially small to medium-sized dumplings made in water (according to another theory, on onion juice), usually with the addition of eggs, vegetable oil, and sometimes soda. The dough should be soft, elastic, and well stretched so that the pieces can be easily rolled out and glued.
Such sorcerers can be both the main dish and the dessert stuffed with cottage cheese, meat, fish, fruits (cherries, plums, blueberries).

Depending on the filling, they are distinguished by Polesskie sorcerers - stuffed with boiled fish and hard-boiled eggs, “Vilenskiy” - with ham and mushrooms, “Russians” - with cottage cheese or boiled potatoes, etc.

Potato sorcerers.
Sorcerers also call a dish similar to pancakes stuffed with meat (pork).
A distinctive feature of potato sorcerers is that excess liquid is removed (squeezed out) from finely grated potatoes, thus the potato mass becomes dense and retains its shape well. Formed wizards are fried (can be stewed after frying) and served with sour cream.

In Lithuanian cuisine, zeppelins are analogous to potato sorcerers, however, the technology of their preparation is slightly different.

And where to read how to cook condensed milk (store in iron cans) in pressure cookers?

And where to read how to cook condensed milk (store in iron cans) in pressure cookers?

I cooked in a pressure cooker at one time. 30 minutes and you're done. If you need very strongly cooked condensed milk, then 40 minutes. Cook like a regular broth, well, if I may say so .. whistled, reduced the fire to a minimum and with a slight whistle for 30 minutes. Switch off and leave until steam is released in the valve. If urgently needed, then forced pressure relief under a stream of cold water. I have the most common pressure cooker with two stages, for vegetables and for meat. Cooked "for meat".

girls tell me what to cook from melo po (s). yesterday fell unexpectedly. and dry horror. there is not possible simply. except for compote nothing comes to my mind

gawala
Galina thanks !!!

by (s) chalk.

jam? Krosh has a lot of jams, Admin

or + to another jam
to freeze
cover with sugar
pour honey
+ in a salad


this?

And where to read how to cook condensed milk (store in iron cans) in pressure cookers?

There is such a topic, they write that the glue from the can must be washed off carefully, otherwise there will be a sticky coating on the pans

Boiled condensed milk (Brand 6050 pressure cooker) (Elven)

[Irsha]

IrshaWe call sorcerers ordinary dumplings.

We call ordinary dumplings sorcerers.

this is how Wikipedia broadcasts

the dishes are the same - the names are local

this is how Wikipedia broadcasts

the dishes are the same - the names are local

And the dumplings are called vertiniai.

Vesta
Thank you light!