Persian kurabye (recipe for catering establishments, 1958, Kengis R.P.)

Persian kurabie (recipe for catering establishments, 1958, Kengis R.P.)

Category: Confectionery

Ingredients
Wheat flour	589gr
butter	354gr
powdered sugar	153gr
egg white	35gr
jam (apricot or apple)	60gr
vanillin (powder)	on the tip of a knife
salt	pinch

Cooking method

• An insanely simple recipe for your favorite cookie since childhood. Now you will not find buttermilk on sale. He's gone. Trust the convinced kurabye-eater))). Only on margarine. And I want to use natural oil and smell to dizziness.
• I promised to lay it out three hundred years ago, but all hands did not reach. I usually make half a portion (a full recipe for 1 kg of the final product is calculated).
• Put the butter in a mixer bowl / bowl. Allow to soften. Not to porridge / slurry, but to rub. The ideal dough temperature is 18-20 degrees. Grind with powdered sugar, vanilla (it is not in the recipe, but I add it), add protein, grind and then sifted flour. I always put a pinch of salt. Mix everything without fanaticism. Place on a baking sheet / baking sheet from a pastry bag with a serrated attachment in the form of sticks, zigzags, shells, daisies. All of these configurations are allowed. When making cookies in the form of a chamomile, a thick jam is deposited in the center. In this case, a cookie gun was used. With him, everything is fast and without problems. It is baked for 9-11 minutes at 230 degrees (with convection) or 250-270 grams of a traditional oven. I always bake on convection.
• It's 20 minutes, honestly. But it smells insanely butter, moderately sweet, crumbly, crumbly. Ah, not a crab. )) Death to the figure in love!)))
• 

This is a recipe ... (you need a smiley face expressing extreme admiration here). Easy to make and should be delicious. Thank you!

I have long wanted kurabye, apparently, this is fate - it's time to bake) Thank you. I have a question - how many eggs is 35 g of protein? And how many cookies were there for half a portion of the ingredients? And then I found a recipe in the internet, there are 100 pieces with such proportions.

[gala10]

gala10,

Yes, Galya, you won't regret it. This is the most natural classic shortbread dough.

posetitell

35g of protein is about one normal (non-small, CO) egg.

That's right, in the book it is listed for 100 pieces. I got a pistol not 50, a little less, probably about 40 pieces. But they are quite small, they are made without baking powder (they do not rise), so this is not much. Focus on the mass (as you buy in a store). Half is about 500g of cookies. Moreover, the amount strongly depends on the method of molding: a gun, put out of a bag, with flowers or sticks.

Oh, and I keep going around the bush ... Collecting recipes for kurabieshek ... And I just can't make up my mind ... Maybe it's really time? Bye bookmark! Thank you!

[Yuliya K]

Yuliya K,

Yes, it is so simple that you don't need to walk.

I also have Kurabye Baku (Azerbaijani). Also Kengis. But there is a book (reprinted in 1966, first published in 1959) for the general public and, accordingly, the ingredients in glasses / tablespoons. I don't like that, because it turns out to be a plus / minus.

[Scarecrow]

Scarecrow, Natus, how deliciously written, I wanted to run and repeat!
Thank you dear friend for a wonderful recipe!
Dragged in!

ukuratnenko so, positivnenko, but paaahnet, right here)))

try half a cashew nut instead of jam, in my opinion, it goes well

I like this accuracy: 589, 354, 153 - not a gram more, not a gram less
Nata, thanks for the recipe, boom to try!

[eye]

I like this accuracy: 589, 354, 153 - not a gram more, not a gram less
Nata, thanks for the recipe, boom to try!

A perfectionist's dream!)))

In fact, of course, a little plus / min. Is normal. But I fundamentally rewrote Kengis's recipe exactly. Yeah, he is like that and that's it.

eye

There is no bourgeois cashew, I will stick peanuts like a peasant.

I'll stick the peanuts.

don't even think about it, tada luchche hazelnuts, it grows at thee, I remember!
Well, you can save money on cashew monna and rasoritstsa, on chickens and eggs!

I silently took it to the bookmarks, but for now I will be inspired.

I would like to see the recipe for the Baku kurabye too. And this one is very simple and, I think, should be very tasty.

Handsomely! And undeniably delicious.
It's been a long time since I picked up checkers baked kurabie. We need to fix this moment. Thanks for the recipe!

Oh, and I keep going around the bush ... Collecting recipes for kurabieshek ... And I just can't make up my mind ... Maybe it's really time? Bye bookmark! Thank you!

and I'm still not going to bake kurabie I bake everything so that quickly and a lot without hassle Also while bookmark

Thanks for the recipe, I will bake for my husband, he loves such cookies very much

[Pchela maja]

Pchela maja,

Yes, I myself love very much. But I eat very rarely - when I bake myself. Because, well, shopping is not tasty for me.

Natus, do you know what my question is?) Here I have a pack of Ichalka plum oil, bought fresh, opened it, and it had a yellow bloom, well, remember how you used to buy butter in the USSR, but it’s yellow, and even with a slight taste, that's what I have!
So: do you think it's not even worth starting with such oil? I'm just sorry for the butter, so I don't like to throw away food
And yes! Awesome cookies !!!!!

[Irina F]

Irina F,

Clean off the yellow plaque with a knife. It can give a rancid taste to old oils. And the rest is in baking and everything will be OK.

[Scarecrow]

Scarecrow, thank you bulls! I'll try)

I eat very rarely

This is bad ...

Into no gate Not good at all ...

when I bake myself

So you need to bake more often !!!

I would bake ...

But so lazy ...

You need to tune in ...

Or is it not necessary?

Need to think ...

I often baked salty kurabi at one time, mine liked it, but in sweet performance I already remember when ...

[Scarecrow]

Scarecrow, AMAZING !!! to your bookmarks and of course I will spoil my own)

[Scarecrow]

Scarecrow, Nata, I want p echenka at night looking

[Nata]

Nataooh my favorite cookie! I took it in the bookmarks, my husband also loves such cookies, after the blanks you need to bake. And I'll make butter from the cream of the country.
How delicious it was before, but it still cannot be compared with homemade!
Thank you!

I will certainly bake such cookies, and at the full rate, and let everyone fill up

Natasha, can you tell me? .. I remember in my distant childhood, in our cooking, kurabye cookies were sold, but they were shaped like half a ball and just sprinkled with sugar on top ... how delicious it was! .. maybe some kind of ? .. so I would like a recipe ...

[Scarecrow,]

Scarecrow, Natasha, I'm sorry for the little offtop. But can I ask you too?
There used to be such sets in cardboard boxes. Above it was written "kurabie". There were flowers with jam in the middle (as I understand it, such as here) and sticks and loops (without any jam). Here the sticks and loops always seemed to me from a different dough than flowers ... Nobody knows - they were actually from a different dough or not? And if from another, then which one?

[Gata]

Gata,

No, it's them. They are made in the form of chamomile, sticks or shells (this is your loop))). If in the form of chamomile - with jam. It is clearly described in such forms by Kengis. And the taste seems different, probably due to the lack of jam.

Natasha, can you tell me? .. I remember in my distant childhood, in our cooking, kurabye cookies were sold, but they were shaped like half a ball and just sprinkled with sugar on top ... how delicious it was! .. maybe some kind of ? .. so I would like a recipe ...

Maybe it's not kurabye? The kurabye was not sprinkled with sugar. Churek was sprinkled with powder, for example. In short, biscuits made from shortbread dough, but not cured. It is necessary to look at what kind of sand cakes were sprinkled with sugar according to the technology.

[Nata]

Nata, thank you)) Then I will definitely cook it because.I love it without jam, but we stopped making such sticks, only flowers

Yesterday I cooked half a portion for the night. Thank you very, very tasty. We eat a little, for tomorrow there is still a little left. I'm looking forward to the Baku recipe. I have not heard about Persian before, although I really like kurabye.

Here's my report! The dough turned out to be plastic, but nevertheless I stubbornly did not want to squeeze out through the nozzle, I do not have a press for cookies, I had to think quickly and hurray! I remembered about the round die I received recently from Ali! Of course I had to roll the balls, but I really liked working with a die! I used pineapple jam for the filling
Homemade pineapple jam (Tasha)
So my kurabies turned out to be closer to the Chinese version! Thanks again for the recipe! I liked it, really fast and tasty!

[Yuliya K]

Yuliya K,

The Chinese version is super! Persian kurabi in Chinese style. But beautiful!

And yes. there the nozzle should be really big in diameter. The dough is plastic, but viscous.

[Nata]

Nata, delicious cookies from childhood, thank you!

The biscuit press is driving. all cookies are valid in 20 minutes.

[Svetlenki]

Svetlenki,

This is our way, in Brazilian! Awesome beauty and simplicity of your kurabieshechki!

Yeah, the press really rules. With him, everything is sooo simple.

[Nata]

Awesome beauty and simplicity of your kurabieshechki!

Nata, well, I myself am embarrassed by the simplicity My children do not want to eat cookies with a dot of jam on top, radishes!

Thanks for the praise

I just want to say "thank you", and a lot! Works perfectly with a syringe. Delicious, beautiful!
Small ate half, while it cooled down on the grill)))

[L-olga]

L-olga,

Who would doubt that))). Well at least I didn't eat everything)). Mine will crumble them all over the house - tin)). Any shortbread product (peony rings with nuts, cookies) - I swear to eat in the dining room. Yeah, who would listen to the mother as soon as she turns away))).

[Yuliya K]

Yuliya K,

The Chinese version is super! Persian kurabi in Chinese style. But beautiful!

And yes. there the nozzle should be really big in diameter. The dough is plastic, but viscous.

Natasha, what if you roll this dough through food film and a die? Will it make a cookie, what do you think?

Cookie press syringe drives

in someone whose hands grow from the wrong place, nothing rules at all. .. may try, it will suddenly work out. The cookie will be very tasty. but vidocq may be

[Olekma]

Olekma,

It doesn't stick. For a stamp, you need to roll the balls and flatten the stamp and that's it.

Behold

Natus! Vkusnyashaaaa !!!!
Jemik didn’t put it on top, because my children don’t eat with him (after all, they are silly, right? After all, in the middle there is the most delicious!)

[Irina F]

Irina F,

Yeah, I always licked and chewed jam (it was usually dry and chewy))). I recognize the stamps. You see how well they went!)))

Aha, stamps, but I ask-ask my husband to make more shelves in the pantry, but he can't ...
And because of this, I lose all sorts of syringes for cookies. So I had to get stamps

Thank you! I'll try it with a stamp.

[Irina F]

Irina F, Irisha, but do stamped ones taste different from deposited ones?

I was assured that molding affects the taste ..

Cheated?

[Crochet]

Crochet, Honestly, I don’t know, Innu, I didn’t do it with a syringe, only with a stamp.
I think that the structure will be a little denser from the stamps. And so, it tastes creamy, crumbly in moderation.

Thanks for the recipe. My daughter, especially of all of us, really fell in love with cookies.

[Scarecrow,]

Scarecrow, from the beginning thank you very much! tasty, tasty: yes: it worked. For the first time, even the shape is similar .... a little bit.
But I didn't manage to squeeze the dough through the bag with the nozzle, then I only realized to stuff it into the nozzle and squeeze it out with my hands, so that there was a flower.
And my cookies turned out to be not very crumbly, that is, not the same as from the store.
Maybe overdried or .. it should be so.
But tasty all the same!
Need a syringe! :)to me.
Scarecrow, how to insert an image?

[lump]

lump,

Tyk, now let's try to figure it out. The oil should be cold and only rubbed. The ideal temperature is 18-20 degrees. You cannot knead and torment shortbread dough for a long time. The flour gluten develops and that friability disappears, that is, in fact, a bad connection between the molecules. If you knead stubbornly, keep warm and all that - there will be a dense and non-crumbly dough. Further. For the same reason, it's best not to use good bread flour. It has a fairly high gluten content. Better to take pastry flour. In order to weaken flour in confectionery and not get a rubber biscuit, confectioners even use the addition of starch to flour.

Pictures? Our topic somewhere was about inserting pictures, I'll try to find it!))

In, I found:

I'm a newbie! What you need to know to communicate at the School of Pastry Chefs? #13

[Scarecrow]

What a big thank youScarecrow that she explained to me.
And I ... whipped butter and extra premium flour
I will redo. Then I will unsubscribe. With pictures ... I'll figure it out.



I do not have an "icon" to insert a photo.



there is "insert image".