New recipes

Young cornlets with osanza

Young cornlets with osanza



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a bowl put the ground osanza together with the yolks, salt and vanilla essence and mix until smooth. Then add the yogurt and mix for a few more minutes.

Add a few tablespoons of flour and mix until incorporated then gradually add all the flour and quickly knead a non-stick dough. You don't have to insist too much, so that the croissants stay tender.

Wrap the dough in cling film and refrigerate for 20 minutes.

We spread the cooled dough in a thin sheet, which we then cut into small squares. Place the desired filling on each square and then roll starting from the corner.

For the filling I used shit and plum jam in which I added ground walnuts.

Place the croissants in a tray lined with baking paper and put them in the oven, on the right heat, until lightly browned (20-25 minutes). The still hot croissants are rolled in vanilla powdered sugar.

They are very tender and disappear in the blink of an eye :).


Cornulete with osanza

Cornulete with osanza recipes: how to cook cornulete with osanza and the tastiest recipes for yogurt croissants, sesame croissants, lard croissants, lard croissants recipes, wholemeal croissants, lard and sour cream croissants, fasting croissants with vinegar, home-made croissants at home, apple roll with puff pastry, jellies with vodka.

Cornulete With Osanza

Christmas, Cookies, Crumbly dough: * 2 eggs * 4 tablespoons sugar * 4 tablespoons oil * 4 tablespoons vinegar * 1 tablespoon ammonium * 1 kg flour * 1.5-2 glasses of mineral water * grated lemon peel, orange * cream flavors * 1 kg pork bone * 400 g flour * jam * shit

Liver in Osanza

Meat dishes - liver (200 gr./person) - osanza - salt - oil - onion

Walnuts With Nuts

Christmas, Cookies, Crackers 250g flour 200g butter 100g ground walnuts 70 g powdered sugar salt, almond essence.

Cornulete Fragede

Christmas, Cookies, Crackers 500 gr. white flour 3 yolks 250 gr. lard 200 gr. a little salt of sour cream

Delicious Gourmet Croissants

Christmas, Dough, Sweets 2 eggs, 100g butter or margarine, 100g sugar, 200ml milk, 50g fresh yeast, 1/2 teaspoon salt, flour, jam

Fasting Strawberries

Christmas, Cakes, Sweets 250g margarine 700g flour 300ml mineral water 150ml oil a pinch of salt 5ml vinegar magiun or shit for the powdered sugar and cinnamon filling for the finish

Horny Shit

Christmas, Cookies, Crackers -1 kg of flour -2 cups of oil -1 cup of water -300 gr of shit -1 tablespoon of sugar -1 sachet of dry yeast -a pinch of salt -sugar powder for garnish

Cornlets With Lard And Shit

Christmas, Cookies, Crackers 1 cup lard 1 cup yogurt 100 g sugar 1 sachet yeast a pinch of salt 2 egg yolks vanilla flour shit

Horny Shit, Like Mother's Home

Christmas, Cookies, Crackers 150 ml oil 300 ml mineral water 700 g flour (a few more tablespoons) 250 g margarine 5 ml vinegar a pinch of salt shit

Croissants With Cream And Lard

Christmas, Cookies, Breadcrumbs -800 gr lard -800 gr sour cream -a pinch of salt -flour as much as it contains -shit -sugar powder for garnish -1 egg

Rogolah, Very Fragrant Hornets

Sweet dishes, Bakery and pastry products, Christmas 250 g butter, 1 egg yolk, 1 can of yogurt = 200 ml, 500 g flour (possibly put 2-3 extra tablespoons, if needed), filling: 1 glass of ground walnuts, 1 glass of sugar, 1 teaspoon cinnamon, powdered sugar to powder the croissants.

Apple Cornlets

Sweet dishes, Bakery and confectionery, Christmas dough: 70 g butter 100 g cottage cheese 120 g flour lemon peel filling: 1 apple a few drops lemon juice 3 tablespoons raisins cinnamon 3 tablespoons honey 30 g ground nuts

Guest Cornulete

Sweet dishes, Bakery and confectionery, Christmas 1 egg 1 small glass of warm milk (about 100 ml milk) 550-600 gr. flour 1 packet of margarine (250 gr.) 1 packet of fresh yeast (25 gr.) 2 sachets of vanilla sugar

Butterflies With Butter And Susan

Salty dishes, Bakery and confectionery products, Christmas 500 gr flour 1 yolk 1/2 cube fresh yeast (25 gr) 1/2 tablespoon salt 1 teaspoon sugar 300 ml warm milk egg white butter for greasing various seeds (sesame, cumin, flax)

Fasting Cornulete

Christmas, Cookies, Crackers 1 cup oil, 1/2 cup water, 25 g yeast, 2 teaspoons sugar, grated orange peel, vanilla, flour, shit - for the filling, vanilla flour sugar - for finishing

Mohnkipferl - Mac Cornlets

Christmas, Cookies, Crackers ingredients: 170gr flour, very little baking powder, a quarter teaspoon grated, 90gr. powdered sugar, 1 vanilla sugar, a pinch of salt, 2 egg yolks, 140g margarine, 70g poppy seeds (I used ground poppy seeds).

Yogurt Cupcakes

Christmas, Cookies, Breadcrumbs 50 g melted and cooled butter, 250 g yogurt, 1 tablespoon sugar, 500 g flour, a pinch of baking powder, a pinch of salt, jam, chocolate cream or honey for the filling, vanilla powdered sugar .

Ham And Cheese Cornlets

Appetizers with eggs, Appetizers, Christmas 100g sour cream, 200g flour, 100g prick ham, 100g cheese salt, pepper, 1 egg (the ingredients in the recipe are for a small portion, respectively 25 pieces)

Cornulete (Fasting)

Sweet dishes, Christmas, Croissants 2 cups oil, 1 cup water, 1 tablespoon sugar (to thin the yeast), 1 cube of yeast (or an envelope if dry), flour as it contains, I did not have fresh yeast so I used dry .

Delicious Corn Shit

Christmas, Cookies, Crispbread 500 gr flour, 250 gr butter, 4 egg yolks, 30 gr yeast dissolved in 4 tablespoons milk, 1 tablespoon sugar, 2 tablespoons sour cream, 1 teaspoon grated salt, powdered sugar, shit

Strawberry Cornlets With Plum Jam

Christmas, Cookies, Crackers 500 gr flour 1 egg yolk grated peel of a lemon 5 lg large sugar 5 lg large lard 200 gr yogurt a small jar magiun plum sugar powder

Strawberry Shortcakes With Gem

Christmas, Cookies, Crumb dough 200 gr lard (about 4 tablespoons) 460 gr white flour 2 sachets baking powder 2 tablespoons vinegar 9-10 tablespoons water plum jam filling quince jam + 150 gr vanilla powdered sugar

Cheese and Maculoni

Salty dishes, Bakery and confectionery products, Christmas 1 kg. of flour, a quarter of a kg. of cheese, 5 tablespoons margarine, 6 tablespoons sour cream, (2 tablespoons ground cumin was in the recipe) poppy seeds.

Christmas Poppy Cupcakes

Christmas, Cookies, Crackers 350g flour 250g lard (1 packet of butter or margarine) half a cup of mineral or regular water 1 teaspoon baking soda 1 lemon 1 salt powder 100ml milk 200g sugar vanilla essence 200g poppy seeds

Cornulete With Shit And Spices

Sweets, Fasting recipes, Christmas 500 ml oil 250 gr sugar 100 gr powdered sugar 500 ml borscht 1000 gr flour 500 gr shit 1 pc. medium ball of yeast 1 tablespoon spices

Strawberry Shortcakes With Magic

Christmas, Cookies, Crackers - 900 gr flour - 300 gr lard - 3 yolks - ½ fresh yeast (25 gr) - 150 ml warm milk - 1 tablespoon sugar - 1 drop salt - cream if necessary we need: - magiun de plum - powdered sugar - 1 sachet of vanilla sugar

Cornlets With Ham And Smoked Cheese

Salty dishes, Bakery and pastry products, Christmas dough: 350 g flour, 20-25 g yeast, 5 tablespoons oil, 150 ml milk (approx.), 1 egg, a little sugar, salt to taste - I put a teaspoon, 1 beaten egg, mixed with some water, to grease the croissants. filling: ham, smoked cheese.

Cornlets With Whole Fasting Flour

Sweets, Fasting recipes, Christmas 200ml oil 120ml borscht 7g dry yeast 1 pinch of salt 1 tablespoon natural vanilla essence 1 teaspoon vanilla sugar 200g wholemeal flour 300g white flour 000 1 tablespoon dehydrated orange peel plum plum or other fillings to taste

Cornulettes With Ham And Cheese

Salty dishes, Bakery and pastry products, Christmas - 500 gr flour - 25 gr fresh yeast - 150 ml milk - 1 teaspoon grated sugar - 1 egg yolk - 50 gr butter - 1 teaspoon salt - 200 gr pressed ham - 200 gr cheese * 1 albus * chilli flakes * cumin

Jams With Jam

Christmas, Cookies, Crackers 2 cups flour, half a cup of lard, an egg, 2-3 tablespoons of sour cream, jam (instead of jam you can use diced shit, roasted walnut kernels or plum jam mixed with walnuts ground), a sachet of vanilla sugar.

Horny Shit

Christmas, Cookies, Bread crumbs: 250 g. Margarine (I used the mixture), 300 g. Flour, a pinch of salt, a vanilla sugar, 50 ml. Mineral water. for the filling: shit cut into pieces suitable for large, or 400 g. ground nuts, 150 g. powdered sugar, 2 sachets of vanilla sugar.

Spicy snacks

300 gr wheat flour 1 tablespoon lard 1 tablespoon broth 1 teaspoon grated paprika 1 small cube yeast 200 ml warm water salt

Chocolate candies

Sweets 1 1/2 cups peanut butter 1/2 cup butter 1 teaspoon vanilla essence 4 cups powdered sugar 170g chocolate flakes 2 tablespoons osanza

Funny

Yolks, 3 egg yolks for dough: 640g flour, 3 tablespoons sour cream, 3 egg yolks, 1 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, mineral water or extra soda 240 g flour, 600 g. )

Cornlets with lard and shit

Shit, Lard * 150 g lard * 2 egg yolks * 100 g sour cream * 1 teaspoon vanilla extract * 1 pinch of salt * enough flour * powdered sugar for powdering * shit

Funny, or delicious cakes from Transylvania

Sweets, Cakes for dough (out approx. 40-45): dough and: 600 gr. flour 3 egg yolks 2 tablespoons lemon juice 2 tablespoons whipped milk 1 teaspoon grated salt 1 teaspoon vanilla sugar mineral water as far as dough: 500 gr. osanza / hai (fine ointment of.

Italian cake with cream cheese

Cakes, Sweets, Cakes with cream 1/2 cup margarine, soft 1/2 cup osanza 2 cups sugar 5 egg yolks 2 cups flour 1 teaspoon yeast 1 cup whey 1 teaspoon vanilla extract 1 1/3 cups flakes of coconut 1 cup pecans, chopped 5 egg whites.

Croissants with apricot jam

Grease the dough: 45 dkg flour 5 dkg powdered sugar 12.5 dkg margarine 6 dkg lard a little salt 2.5 dkg yeast an egg yolk about 1.5 dl cold milk. I only put 1 dl of cold milk and I added 2 tablespoons of fatty yogurt needed about.

Biscuit and chocolate cake

Sweets, Cakes, biscuit countertop quantities: 300g fragile biscuits (given to the robot or ground), you can also use hardened croissants or slices of cake - but be strong. a rum essence, 250g margarine for cream, 150 g chocolate cream (finetti), 150 g core.

Chicken roll with prunes, spicy sauce and crispy potato croissants

Meat dishes (for 4 people) - for the roll: 4 pieces boneless chicken breast 1 tablespoon honey 10-12 prunes pitted black pepper chili (hot paprika) salt oil - for the sauce: 1 tablespoon green peppercorns (or red or black) 100 ml sweet cream 100 ml.


Wednesday's recipe. Young croissants with osânza (Romanian recipes to your taste)

You need the cleanest Romanian ingredients, if you want to cook. Romanian recipes! That's why I started looking for them. And how Tata Lice, the Bihor man lost in the Buzău Mountains, put Ignat aside, when he cut the goddesses from Chiojdu, and something osânzica. fine fat, only good to prepare from it. cookies, this is the right direction. Every skilled housewife knows that not even the best butter can be compared with the lard obtained from the melted bone in its time (in December) and stored in clean, cold jars.

Like I said, I know where I can get the finest punch for this pampered winter's confectionery, and I'm not going to get ready to make tender croissants these days, according to Grandma's recipe. And as I usually share all the culinary wonders with your lordships, I also give it to you, with quantities and secrets.

You need half a kilo of good wheat flour, freshly sifted to loosen, and a 400 g jar of lard. You still need 100 g of powdered sugar and an envelope of vanilla, an egg and brewer's yeast as a nut, a quarter of a liter of milk, jam or jam for filling, salt.


Wednesday's recipe. Young croissants with osânza (Romanian recipes to your taste)

You need the cleanest Romanian ingredients, if you want to cook. Romanian recipes! That's why I started looking for them. And how Tata Lice, the Bihor man lost in the Buzău Mountains, put Ignat aside, when he cut the goddesses from Chiojdu, and something osânzica. fine fat, only good to prepare from it. cookies, this is the right direction. Every skilled housewife knows that not even the best butter can be compared with the lard obtained from the melted bone in its time (in December) and stored in clean, cold jars.

Like I said, I know where I can get the finest punch for this pampered winter's confectionery, and I won't be ready to make tender croissants these days, according to Grandma's recipe. And as I usually share all the culinary wonders with your lordships, I also give it to you, with quantities and secrets.

You need half a kilo of good wheat flour, freshly sifted to loosen, and a 400 g jar of lard. You still need 100 g of powdered sugar and an envelope of vanilla, an egg and brewer's yeast as a nut, a quarter of a liter of milk, jam or jam for filling, salt.


Osanza is given through a meat grinder and placed in a large bowl. Put 400 g of flour over the osanza and knead until all the flour is incorporated. The resulting composition is divided into 3 large pieces and each piece into 3 small pieces. Leave to cool.

Eggs and rub with sugar, add oil and mix. The ammonia is quenched in vinegar and added to the eggs. First pour a glass of mineral water and flour. Put enough water to incorporate all the flour and get an elastic dough. At the end, add the flavors. The dough is divided into 3 pieces.
Take a piece of dough and spread it out.

Grease with 1 small piece of osanza and wrap as in the picture, if you pack wrong you will not have sheets.

The same is done with the other 2 pieces of dough and with the 2 small pieces of osanza. The procedure is repeated 2 more times in the same way, leaving them to cool for 10 minutes.
After we have packed each piece of dough 3 times, we spread it on the floured table. We cut strips of dough and from these we cut rectangles of suitable sizes. In the middle of each rectangle put jam or shit and bend.

Place the croissants on baking paper and place in the preheated oven. At the beginning, the oven is left at the maximum temperature for the first 5-7 minutes, then it is kept to a minimum and so it is kept until the croissants are browned. From the above quantities come 3-4 stove trays.


Searched words "cornulete"

Mix the yeast with 3 tablespoons of boiling water and sugar and leave to rise for 5 minutes. Separately, mix the rest of the water and oil.

Make a dough, knead it and leave it in the fridge for an hour. Portion the dough and spread the pieces with the rolling pin. Cut into strips

From the above, make a dough and leave it to rise for at least 35-40 minutes in a warm place away from the current. Form dough balls that

Clean the potatoes and boil them in water with a pinch of salt until they become soft and fluffy. Drain the water and pass with a fork. mix

Mix the butter with the philadelphia and sugar in a bowl with a spoon, add the flour and make the pasta quickly! Make a ball

In a bowl sift the flour then add the lard and crush it well. Then add the warm milk in which I put the yeast to soak.

Sift the flour and make a hole in the middle of it, where we add 1 whole egg, sugar, grated lemon peel, vanilla / rum, salt, yeast

In a bowl, mix the lard with the salt, yolks and vanilla extract. Add sour cream, mixing well. Flour

I divided the round sheets into 4 with a serrated wheel, after which I divided each quarter of the paste into 2-3 depending on the size.

Flour dough + yeast dissolved in water + oil mix, add salt and oil. Beat the dough until it becomes elastic,

In a bowl mix margarine, baking powder quenched in borscht, mineral water and vanilla essence. Then add the flour & quotin

Preheat the oven to 200⁰C. Cover 2 trays with baking sheet. In a blender, mix all the ingredients for the filling

I mix the butter with the sugar, the vanilla sugar, the egg, I add flour, walnuts. I leave the dough to cool for an hour, after which I shape the croissants. The coc in

Margarine that has been kept at room temperature rubs well with sugar, add eggs, vanilla sugar, baking powder extinguished

Mix flour, almonds, hazelnuts and sugar in a bowl. Add butter, milk, egg and egg yolk, mix until smooth.

Sift the flour, make a hole in the middle of it where you add cold margarine cut into small pieces, yeast soaked with a little water, sugar

Rub the flour well with lard. Add the yolks rubbed with a little, sour cream and knead a dough, which you leave to rest for 20-30

grease the lard or frame with half of the flour, put the rest of the ingredients and knead a softer dough, if necessary add more

yeast + borscht + oil + flour (keep 2 minutes to spread the dough on the board) knead It is left to rise for 30 minutes, then sprinkle

Dilute the yeast with water. Add sour cream and salt. Mix well and add flour. Make a hard dough that is left

Siphon, sugar, yeast (dissolved in a little warm water), oil and flavors mix very well, then add flour until you get a cream

For the filling, mix all the ingredients, if it is too thin (depending on the consistency of the jam), add a little semolina or breadcrumbs. a

In a bowl sift the flour, add the finely chopped yeast, eggs and sugar, lemon peel and vanilla, as well as the milk and knead.

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead a tender dough. cheese filling

Dough - put the ingredients in the pot of the mixer and let it mix well until it forms a dough that we wrap in nylon

In a tall bowl, put the flour, and in the middle of it, add the yolks, butter at room temperature, lard, grated peel


Recipe for tender dough with lard

Fraged dough is one of the basic recipes that would be useful to. Duration: 1 hour of tender dough with lard and sour cream. You can't be more fragile: lard dough. How do you make a lard dough? The cream is light, a kind of charlotte, pleasant, without being concentrated in. In a larger bowl, whisk together the sour cream, lard and egg until. On the worktop lined with a little flour I spread the dough, sprinkled sesame and poppy seeds, and scraped on top. Dear ones, if you have lard in the house, you could prepare some croissants. We start by making the dough fragrant with osanza and sour cream. Mix melted lard with sour cream until well blended. Fresh croissants with osanza and shit Fresh croissants with raw osanza and aromatic shit!

In the autumn we went to pick apples and when we returned home my grandmother rolled up her sleeves and one or two made a dough with lard and sour cream. PREPARATION: Put all the ingredients in a bowl, except the wallpaper sugar, and knead until you get a smooth and homogeneous dough. At that time I used to make them with lard from the pork cut for Christmas,…. This dough can be prepared with lard (as was usually done) or margarine or butter can be added, but with a higher percentage of fat.

They are very tender, the dough is crumbled exactly as it should be. Rub the flour with lard between the palms, until a crumbly composition is made. Spread the second dough in a sheet similar to the first, which.


Horny shit

It is the mother-in-law's recipe, she makes it whenever it is a religious holiday and shares it to commemorate the dead. Yesterday we went and made these wonderful croissants together. For flour there is not a certain amount, knead a fairly elastic dough, but not so hard as for bread, it must not stick to your hands, then it is ready. They come out so tender due to the osanza and the baking soda.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 3 tablespoons topped with lard / lard
  • 8 tablespoons mineral water
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • salt
  • 1 tablespoon baking soda
  • 25 gr yeast.
  • as much flour as it contains
  • 250 gr multicolored shit
  • 2 vanilla sugar liqueurs
  • vanilla essence
  • Powdered sugar for garnish
    [/ ingredients]

[preparation title = & # 8221Preparation & # 8221]
First rub the yeast with a spoonful of sugar until liquefied, then rub the osanza with the other spoonful of sugar and vanilla sugar and combine them.
We put the vinegar in a cup and dissolve the baking soda in it, then we add it over the osanza, we put a little salt, the vanilla essence, then with the help of the mixer we incorporate the mineral water and a part of the flour.
I say some of the flour because when the dough starts to harden, we take out the mixer and knead by hand.
Add the flour until the dough sticks to your hands. It's not too hard dough.
Knead or grease the work table and spread the dough with a rolling pin in a rectangular shape and not too thick.
Cut the squares about 1.5 cm on each side and put a piece of fruit shit on each one. Roll and place in a greased or lined tray with baking paper.

Bake in the preheated oven at 180 degrees for 35 minutes or until slightly colored.
When they are cold, I powder them with vanilla or plain sugar.

They are so good with a cup of milk or yogurt!
[/preparation]


Osanza is given through a meat grinder and placed in a large bowl. Put 400 g of flour over the osanza and knead until all the flour is incorporated. The resulting composition is divided into 3 large pieces and each piece into 3 small pieces. Leave to cool.

Eggs and rub with sugar, add oil and mix. The ammonia is quenched in vinegar and added to the eggs. First pour a glass of mineral water and flour. Put enough water to incorporate all the flour and get an elastic dough. At the end, add the flavors. The dough is divided into 3 pieces.
Take a piece of dough and spread it out.

Grease with 1 small piece of osanza and wrap as in the picture, if you pack wrong you will not have sheets.

The same is done with the other 2 pieces of dough and with the 2 small pieces of osanza. The procedure is repeated 2 more times in the same way, leaving them to cool for 10 minutes.
After we have packed each piece of dough 3 times, we spread it on the floured table. We cut strips of dough and from these we cut rectangles of suitable sizes. In the middle of each rectangle put jam or shit and bend.

Place the croissants on baking paper and place in the preheated oven. At the beginning, the oven is left at the maximum temperature for the first 5-7 minutes, then it is kept to a minimum and so it is kept until the croissants are browned. From the above quantities come 3-4 stove trays.


Recipe for tenderloin dough with osanza and sour cream

250 grams of melted osanza (lard)
250 grams of homemade sour cream
white flour as it contains
for the filling: walnut, jam, chocolate or shit

  • How to prepare tenderloin dough with osanza and sour cream:
  1. We start by doingtender dough with osanza and sour cream.
  2. Mix melted lard with sour cream until well blended. Gradually add the flour, kneading until you get a compact, homogeneous and elastic dough, which no longer sticks to your hands.
  3. If the cream is thinner and you see that the dough does not come off easily from your hands and is not compact, add more flour.
  4. After we have finished kneading the dough, we wrap it in food foil and put it in the cold, in the fridge until the next day. We can keep it even colder. The colder we stay, the more fragile it becomes.
  5. The next day, before we start the format cornuletele preheat the oven to 190 degrees.
  6. Divide the dough into four. We place a piece of dough on the work table previously sprinkled with flour and we spread it in a thin sheet with the help of the rolling pin trying to give it a round shape. If you are not sure that you can spread the dough in a round shape, you can also use a round plate to make the contour.
  7. Divide the circle obtained into eight triangles that we cut with the help of a special shape for cutting the dough, or with the help of a knife.
  8. We fill the obtained triangles with jam mixed with walnut, nutella, shit or anything else we want and roll them.
  9. After we have finished making the croissants, we place them in a tray in which we have previously placed baking paper.
  10. Put the tray in the oven for 20 minutes or rather until golden brown.
  11. After removing them from the oven, place them nicely on a plate and you can powder them with sugar.

Have a good appetite and have a Christmas full of magic!

Happy celebrations!

Update & # 8211Other recipes for traditional sweets, specific to the winter holidays:


Searched words "cornulete"

Mix the yeast with 3 tablespoons of boiling water and sugar and leave to rise for 5 minutes. Separately, mix the rest of the water and oil.

Make a dough, knead it and leave it in the fridge for an hour. Portion the dough and spread the pieces with the rolling pin. Cut into strips

From the above, make a dough and leave it to rise for at least 35-40 minutes in a warm place away from the current. Form dough balls that

Clean the potatoes and boil them in water with a pinch of salt until they become soft and fluffy. Drain the water and pass with a fork. mix

Mix the butter with the philadelphia and sugar in a bowl with a spoon, add the flour and make the pasta quickly! Make a ball

In a bowl sift the flour then add the lard and crush it well. Then add the warm milk in which I put the yeast to soak.

Sift the flour and make a hole in the middle of it, where we add 1 whole egg, sugar, grated lemon peel, vanilla / rum, salt, yeast

In a bowl, mix the lard with the salt, yolks and vanilla extract. Add sour cream, mixing the composition well. Flour

I divided the round sheets into 4 with a serrated wheel, after which I divided each quarter of the paste into 2-3 depending on the size.

Flour dough + yeast dissolved in water + oil mix, add salt and oil. Beat the dough until it becomes elastic,

In a bowl mix margarine, baking powder quenched in borscht, mineral water and vanilla essence. Then add the flour & quotin

Preheat the oven to 200⁰C. Cover 2 trays with baking sheet. In a blender, mix all the ingredients for the filling

I mix the butter with the sugar, the vanilla sugar, the egg, I add flour, walnuts. Leave the dough to cool for an hour, then shape the croissants. The coc in

Margarine that has been kept at room temperature rubs well with sugar, add eggs, vanilla sugar, baking powder extinguished

Mix flour, almonds, hazelnuts and sugar in a bowl. Add butter, milk, egg and egg yolk, mix until smooth.

Sift the flour, make a hole in the middle of it where you add cold margarine cut into small pieces, yeast soaked with a little water, sugar

Rub the flour well with lard. Add the yolks rubbed with a little, sour cream and knead a dough, which you leave to rest for 20-30

grease the lard or frame with half of the flour, put the rest of the ingredients and knead a softer dough, if necessary add more

yeast + borscht + oil + flour (keep 2 minutes to spread the dough on the board) knead It is left to rise for 30 minutes, then sprinkle

Dilute the yeast with water. Add sour cream and salt. Mix well and add flour. Make a hard dough that is left

Siphon, sugar, yeast (dissolved in a little warm water), oil and flavors mix very well, then add flour until you get a cream

For the filling, mix all the ingredients, if it is too thin (depending on the consistency of the jam), add a little semolina or breadcrumbs. a

In a bowl sift the flour, add the finely chopped yeast, eggs and sugar, lemon peel and vanilla, as well as the milk and knead.

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead a tender dough. cheese filling

Dough - put the ingredients in the pot of the mixer and let it mix well until it forms a dough that we wrap in nylon

In a tall bowl, put the flour, and in the middle of it, add the yolks, butter at room temperature, lard, grated peel


Video: Harvest baby corns in my homeland (August 2022).