Pies without eggs recipes with. Sweet pastries without eggs: recipes with photos. Pie with blackcurrant
Sometimes it happens that the refrigerator runs out of eggs, and according to the plan it was to cook something floury and it seems that this idea will now have to be abandoned. Or it happens that eggs cannot be consumed due to health problems. And then there is the post. There are many things in the world, but none of this should prevent you from making a pie for the whole family.
The fastest recipe
If guests are on the doorstep or just want to quickly do something for tea (and, as you know, there were no eggs in the refrigerator), then you can make such a pie from a minimum of products.
First you need to mix kefir with sugar, butter and soda, and then gradually pour flour into this liquid. This completes the preparation of the dough - it remains only to pour it onto a baking sheet and spread slices of apples or halves of other fruits on top, slightly pressing them into the dough.
You can lightly sprinkle the fruit with sugar, but this is not necessary. The cake is placed in the oven at medium temperature and baked there for about half an hour.
Apple pie without eggs
Apple pie is a classic of the genre. It is unlikely that there will be someone who does not love him, if only because no other cake creates such a feeling of home comfort. Apple pies are prepared in different ways: on yeast dough, on shortbread, charlotte, etc.
And you can cook a pie in the so-called bulk method, refusing eggs in the composition.
Ingredients:
- 1 cup sifted wheat flour;
- 1 glass of semolina;
- 1 cup of sugar;
- 150 gr. butter (or margarine);
- 5 medium apples;
- a bag of baking powder;
- sachet of vanilla sugar.
Calorie content: about 250 kcal / 100 gr.
The “dough” for the pie is prepared by combining all the dry ingredients - flour, semolina, sugar, baking powder and vanilla sugar. Apples are peeled and rubbed on a coarse grater.
Then a baking dish is taken and a third of the dry mixture is poured onto its bottom, then half of the grated apples are laid out, and the layers are repeated again so that the dry mixture is again at the top.
Butter is rubbed on top of the cake on a coarse grater, after which the form with it can be sent to the oven at 180 degrees. It bakes for about 40 minutes or until golden brown.
After the cake is ready, it must be allowed to cool in the form, and only then it can be cut into pieces.
Pie with jam without eggs
In fasting, gingerbread and jam pies become the most suitable pastries, because they do not require dairy products, as well as eggs. Moreover, this does not affect the taste of such desserts in a negative way, so you can continue to cook such a pie even after the end of the fast.
Moreover, by changing the jam, each time you will get pastries of a completely different taste - cherry pie, currant, etc.
Ingredients:
- 0.5 cups of water;
- 0.5 cups of vegetable oil;
- 2 cups sifted wheat flour;
- 0.5 cups of sugar;
- 0.5 cups of any jam;
- baking powder sachet.
Calorie content: about 180 kcal / 100 gr.
In a bowl, you need to mix jam, sugar and vegetable oil, and then pour boiled water at room temperature into this mixture and add flour with baking powder, then mix the dough thoroughly - it should turn out to be of medium density.
Next, you need to pour it into a mold, let it stand for a few minutes and put it in the oven at 180 degrees, where the cake will be baked for about 40 minutes, but in this case it is better to check it “for a match”, as the dough may turn out to be slightly sticky.
Cut the pie cold.
Chocolate pastries
The delicacy most loved by all women and children is something chocolate-chocolate and preferably flour. And for this, it is not necessary to buy or prepare a large cream cake covered with icing, because you can make an easy and delicious chocolate cake that does not require eggs and dairy products, i.e. you can please yourself with them in the post. And such a pie is also prepared quickly and from ordinary available products.
Ingredients:
- 3 cups sifted wheat flour;
- 2 glasses of water;
- 2 cups of sugar;
- 2/3 cup vegetable oil;
- 6 art. spoons of cocoa powder;
- a bag of vanilla sugar;
- 2 teaspoons of soda plus 1 tbsp. a spoonful of vinegar;
- baking powder sachet.
Cooking time: 50 minutes.
Calorie content: about 400 kcal / 100 gr.
First you need to separately mix all the dry and all liquid components, and then combine them together - and this is where the preparation of the dough for the chocolate pie is considered complete.
It will only need to be poured into a mold greased with oil and put in the oven for 45 minutes at a temperature of 180 degrees. Then let the cake cool in the form and sprinkle it with powdered sugar on top. By the way, cupcakes can also be baked from this dough.
Or make a real lean cake by cutting the cake into layers and smearing them with jam.
Potato kefir pie without eggs
Kefir dough is considered one of the most versatile and delicious, which is justified by its properties. Moreover, you can cook it without the use of eggs - this will not make it less airy. For example, you can cook an interesting analogue of the Ossetian pie.
Ingredients:
- 1 glass wheat flour(plus another 2 tablespoons);
- 150 ml of kefir;
- 3 art. tablespoons of vegetable oil;
- a pinch of salt;
- 1 teaspoon of soda;
- 3 large potatoes;
- 100 gr. Adyghe cheese;
- 50 gr. Russian cheese.
Cooking time: 1 hour.
Calorie content: about 220 kcal / 100 gr.
To prepare the dough, you need to mix kefir with 2 tbsp. tablespoons of vegetable oil and 0.5 teaspoon of soda, salt this mixture and pour a glass of flour into it, then knead the dough, which should not eventually stick in your hands.
For the filling, you need to cut the potatoes into small cubes and Adyghe cheese and also lightly salt everything. It remains to prepare the filling - mix the grated hard cheese with soda, flour and 1 tbsp. a spoonful of vegetable oil, then pour in a little kefir to achieve a watery consistency.
In a round shape, you need to put the dough rolled into a layer so that high sides are formed, and put the filling in it, and then pour it with the prepared kefir-cheese filling.
The cake is baked at a temperature of 180 degrees for about 45 minutes or until browned.
Dough Meat Pie
A very tasty main course can be a hot and fragrant meat pie in dough without eggs - it turns out to be airy, with a golden crust, as well as hearty and nutritious.
Ingredients:
- 3 cups all-purpose flour (may need a little more)
- 0.5 liters of milk;
- 2 tbsp. tablespoons of vegetable oil;
- a bag of dry yeast;
- 1 st. a spoonful of sugar;
- a pinch of salt;
- 300 gr. minced meat;
- 1 small onion;
- 3 art. spoons of sour cream;
- 1 st. a spoonful of adjika;
- 0.5 tsp spices for meat.
Cooking time: 1 hour 20 minutes.
Calorie content: about 330 kcal / 100 gr.
To prepare the dough, first you need to pour the yeast into warm milk and sugar and let them rise for 10 minutes. Then add a little flour and let the dough stand a little more, then add vegetable oil and salt to it, and knead an elastic dough that can be rolled into a thin layer.
For the filling, you need to fry minced meat with onions in vegetable oil and add spices to it. The rolled dough should be laid out in a baking dish so that its edges hang slightly (leave part of the dough for the strips) and fill with the finished minced meat.
Now you need to make a filling of sour cream and adjika - mix them and pour on top of the filling. Cut strips from the remaining dough and distribute them on the pie in the form of a lattice, then put it in the oven for about 25 minutes at a temperature of 150 degrees or until golden brown.
Pies without eggs, like any other pastries, have their own special cooking secrets:
- If the dough is cooked on kefir with soda, then it is better to use it immediately, without letting it stay in the air, because in this case carbon dioxide will evaporate - and in this case (dough without eggs), pastries can only rise due to it.
- To keep the cake softer after cooking, you can grease it with melted butter and, after soaking it, cover with a napkin.
- A ruddy crust on a pie without eggs can be obtained by brushing it with sweet tea brew or at least vegetable oil with a brush before baking. For savory pies, you can provide a crust by smearing them with tomato juice.
- Any recipe can be prepared without eggs, if there were no more than 2 of them.
- The function of one egg in the dough for charlottes can be performed by 1 banana, 1 tbsp. a spoonful of starch, 3 tbsp. spoons of applesauce or a mixture of 2 tbsp. spoons of hercules and water.
Light culinary dishes and good mood!
Most often, baking without eggs on kefir is prepared - milk and other dairy products are excluded. Instead of kefir, there can be: whey or water. The dough is kneaded as usual and can be:
- yeast
- puff
- sandy
- insipid
You can bake any pastries from it, sweet and savory, insipid and rich, and it turns out no less magnificent and tender. For example, wheat flour, vegetable oil, sugar, water and soda can be used to knead elastic dough for a biscuit pie, muffin or roll. You can add nuts, dried fruits, cocoa, tea leaves, coffee to the dough. Such pastries are a salvation for those with a sweet tooth, allergies and vegans.
The five most commonly used ingredients in eggless baking recipes are:
Baking without eggs - simple recipes from the site
There are hundreds of eggless baking recipes on the site: pies, pies, cookies, cakes, pastries, bread, pancakes, pancakes, charlottes, muffins, buns, pancakes, buns, donuts, muffins, tortillas. Through the search, you can also exclude such products as milk, sour cream, butter, kefir, in order to focus on lenten dishes.
In the dashing nineties, recipes for cookies and pies or any other pastries were the product of a total shortage. Now the reasons are completely different: allergies to any ingredients, religious beliefs or vegetarian principles.
In any case, this is not a reason to refuse delicious homemade cakes. What can be baked without animal products: eggs, butter and milk and dairy products?
Chocolate muffin
Ingredients:
Cocoa - 6 tablespoons (allergy sufferers can replace it with carob)
Flour - 1.5 tbsp.
Sugar - 1 s.
Salt - on the tip of a knife
Baking powder for dough - 1 tsp (Please note, you can not replace soda)
Vanilla or vanillin - on the tip of a knife
Vegetable oil - 5 tbsp. spoons
Water - 1 tbsp.
Cooking:
Mix cocoa, flour, sugar, salt, baking powder and vanilla in a bowl. In another bowl, mix water with vegetable oil and add dry ingredients to them. Stir until the lumps completely disappear.
Pour the finished dough into a mold, cover with foil. Poke a few holes in the foil for steam to escape. Bake for 30 minutes at 180C, then remove the foil and bake for another 10 minutes. The finished cake can be cut into two parts and smeared with cherry confiture.
banana cookies
Ingredients:
Ripe bananas - 2 pcs.
Flour - 1.5 tbsp.
Sugar - 0.5 tbsp.
Vanilla sugar - 1 sachet (10-15 g)
Vegetable oil - 0.5 tbsp.
Chopped nuts - 0.5 tbsp (allergy sufferers can take any dried fruit)
Baking powder for dough - 1 tsp
Salt on the tip of a knife
Lemon juice - 2 tsp
Cardamom - optional
Cooking:
Grind bananas, pour lemon juice into them, mix. Add sugar and butter. In another bowl, sift flour, vanilla, baking powder, add nuts. Pour dry mixture into bananas, mix thoroughly. Line a baking sheet with baking paper or a silicone mat. Grease your hands with vegetable oil. Take the dough, roll it into balls the size of a walnut and spread on a baking sheet at a distance of 3 cm from each other. Bake at 180C for 15 minutes. Remove from the oven and leave the cookies on a baking sheet, only after cooling remove.
Pie with blackcurrant
Blackcurrants in the recipe can be replaced with cherries, raspberries or chopped apples and pears. Dried fruits are also suitable for the filling, but they must first be soaked in hot water for 7-10 minutes. As a filling, you can also use a mixture of any jam with starch, in this case, sugar is not added to the filling.
Ingredients:
Dough:
Flour - 1.5 tbsp.
Sugar - 3 tablespoons into dough
Vegetable oil - 5 tbsp.
Water - 6 tablespoons
Vanilla, salt, soda - on the tip of a knife
Filling:
Berries or chopped fruits - 1 tbsp.
Sugar - 2-3 tablespoons
Starch - 1-2 tbsp.
Cooking:
Knead the dough, wrap in cling film and refrigerate. Rinse the berries and let drain, cut the fruit into pieces. Mix with sugar and starch (the latter will make the filling thicker, and it will not leak out during baking).
Separate 1/3 of the dough from the dough. Roll out the remaining dough, put in a mold so that you get a bottom with sides. Lay out the filling, roll out the second part of the dough and cover the pie on top. Make 5-6 holes for steam to escape.
Bake in the oven at 170C for 35-40 minutes. Let the finished cake cool completely in the form and only then take it out.
Baklava
Alas, for allergy sufferers it is unlikely that this recipe will be adapted: there is too much sugar, and the nut cannot be replaced with something else. But the rest of the sweet tooth will be satisfied.
Ingredients:
Dough:
Flour - 3-4 cups
Water - 1.5 cups
Vegetable oil - 3 tbsp.
Salt on the tip of a knife
Filling:
Chopped nuts - 400 g.
Cinnamon - 1 tsp
Vanilla sugar - 1 sachet (10-15 g)
Sugar - 3 tablespoons
Water - 1 glass
Sugar - 200 g
Honey - 100 g
Juice and zest of one lemon.
Cooking:
Sift 3 cups of flour, mix water with salt and vegetable oil and pour into flour. Knead the dough. If the dough remains sticky, gradually add the fourth cup of flour until the dough starts to come off your hands. Cover the dough with cling film and leave to rest for 20 minutes.
Mix all the ingredients for the filling, mix the cinnamon and vanilla sugar thoroughly. Boil the syrup in a saucepan, leave to cool.
Divide the dough into five parts. Roll out one part so that the bottom and sides of the baklava are obtained, put in a glass or silicone mold. Lubricate this cake with oil, pour three tablespoons of filling on it, smooth it. Divide the remaining pieces each into two parts and roll out, you get 8 cakes. Lay each cake on top of the filling, brush a little with oil and sprinkle with filling. Lay the last cake, cover the form with a towel and let it stand for at least 15-20 minutes. Preheat oven to 180C. Carefully cut into diamonds with a knife so that the knife does not cut through the bottom layer of the dough and put the form to bake for 25 minutes. Pull out the form and pour half of the finished syrup onto the baklava. Place in the oven for another 15 minutes, then remove and drizzle with half of the remaining syrup. Put in the oven for about 15 minutes more (until golden brown, pull out, pour out the remaining syrup and put back in the oven to cool. Serve completely cooled baklava with hot tea and berries.
.A selection of recipes that completely refute the opinion that has taken root among housewives and professional pastry chefs that eggs cannot be dispensed with in baking. I offer dozens of varieties of delicious cakes, pastries, puddings, muffins, creams, glazes with a minimum sugar content and ... without a single egg! A truly priceless find for any hostess. And not only because baking without eggs means savings in the family budget, but also if the eggs in the refrigerator are over and the guests are on the doorstep, let's tell you a little secret - in any simple baking, eggs are replaced with an equal amount of kefir or any other fermented milk product.
vanilla pie
150 g low fat cream cheese
6 tbsp milk
chips salt
6 tbsp grows. oils
75 g sugar
1 pack vanilla. Sahara
300 g flour
1 pack peck. powder
75 g raisins
To cover:
100-125 g plums. butter (in chunks or melted a little)
75 g sugar
1 pack van. Sahara
50 g almonds
Stir everything into flour until smooth. Flour with pitch. since. sift, pour half into the mass and mix, mix the other with your hands and knead quickly. Mix in the raisins too. On pitch. roll out the paper to the size of the sheet from the oven. Put on a sheet.
Melt the butter a little, but so as not to flow too much, mix with sugar and van. sugar, put on the dough, sprinkle with almonds. Bake in an oven preheated to 180-190 degrees for 25-35 minutes.
gingerbread with mayonnaise
250 ml mayonnaise
1 tbsp sugar
2/3 pack margarine (pack 250 g)
0.5 st. starch
3 art. flour (more may be needed)
a pinch of soda
Beat soft margarine, mayonnaise and sugar a little, sift starch, flour and soda, knead the dough, roll into balls and bake at 190-200 degrees for about 15 minutes.
Crumbly cookies with chips.
Compound
250g unsalted butter, room temperature 100 grams of sugar; 1 tsp vanilla essence; 270 g flour; 100 g finely chopped walnuts; 100g potato chips ground into crumbs (crush with hands); 2-3 tbsp sugar for sprinkling.
Description:
These cookies taste very similar to Danish Butter Cookies, which are sold in tins. It is very crumbly and melts in your mouth. The composition of this cookie includes a completely unexpected ingredient - potato chips (you can take any, only without onion and garlic additives, with chips with chili pepper - very much nothing) - it seems to me that this is the secret of "friable" cookies.
Preheat the oven to 180°C/350°F (if the size of the oven allows, you can bake on two baking sheets at once, on different shelves).
In a large bowl, beat butter and sugar with a mixer until fluffy and white, 5 minutes. Add vanilla and beat well.
Add flour, nuts and potato chips. Mix well with a mixer at low speed.
Shape the dough into balls with a diameter of 2-3 cm (~ 10-12-gr each). Place on baking sheet 5cm apart.
Pour sugar into a saucer. Grease the bottom of a glass or small bowl with oil. Dip the glass in the sugar and press down on the ball until it is 6mm thick. Dip the glass again in sugar and apply to the liver, without pressing, so that the sugar sticks to the liver.
Repeat the process with the rest of the cookies.
Bake for 10-14 minutes, until the edges of the cookies are lightly browned.
Cool on pan for 2-3 minutes and transfer to wire rack to cool completely.
Store in a closed container. Cookies can be frozen.
CHOCOLATE AND RASPBERRY COOKIES
COMPOUND:
-1/2 cup raspberry jam or jam
-1 cup sugar
-1/3 cup vegetable oil
-1 tsp vanilla extract
-1/2 cup cocoa powder
-1.5 cups of flour
-3/4 tsp soda
-1/4 tsp salt
COOKING:
Combine all components and mix thoroughly.
Shape the dough into balls the size of a walnut. Press lightly and place on a baking sheet lined with parchment paper or oiled.
Put in the oven, preheated to 180 degrees and bake for 5-10 minutes.
It is important not to overcook, otherwise the cookies will be very hard.
The cookies turned out to be very tasty, fragrant with a soft center and a crispy shell.
SCOTTISH SPIRAL PIE WITH GINGER AND FRUIT
For the fruit layer:
675 g fruit, chopped
3 art. l. freshly squeezed orange juice
3 art. l. brown sugar
For test:
200 g (1 3/4 cups) flour with baking powder
3 art. l. Sahara
a pinch of salt
about a glass of natural low-fat yogurt
For sprinkling dough:
zest of one orange
2 tbsp. l. brown sugar
1 tsp ground ginger
1. Pour orange juice into a saucepan. Put on fire, add 3 tbsp. l. sugar and chopped rhubarb (or fruit slices). Cover and cook over low heat for about 10 minutes until the rhubarb softens. Remove with a slotted spoon and place in a baking dish.
2. Prepare the mixture for sprinkling the dough: mix orange zest with brown sugar and ginger.
3. Heat the oven to 200 degrees. Mix the sifted flour with sugar and salt and, gradually adding yogurt, knead a soft homogeneous dough.
4. Turn the dough out onto a floured surface and roll out into a 25 cm square. Sprinkle evenly with the brown sugar, ginger and zest mixture (see step 2). Roll tightly into a roll and cut crosswise into 10 pieces with a sharp knife. Lay the dough spirals in the form on top of the fruit slices.
5. Bake in the oven for 20-25 minutes or until the spirals are puffed up and browned. Allow to cool slightly before serving and serve warm.
APPLE ROSE IN CARAMEL
For test:
2 1/2 cups flour with baking powder (+ flour for dusting and kneading)
50 g cold butter
about 1 glass of milk
1/3 cup light brown sugar
For filling:
300 - 400 g canned applesauce (with apple pieces)
a pinch of grated nutmeg
1/2 tsp cinnamon
For caramel:
1/4 cup cream
2 tbsp. l. butter
1/2 cup light brown sugar
For decor:
walnuts or pecans, coarsely chopped or halved (optional!)
1. Preheat the oven to 200 degrees. Pour the flour into the bowl of the combine, add the diced butter and process until a crumbly mass is formed. Add sugar and stir.
2. Transfer the mass to a bowl and pour in enough milk to make a soft and slightly sticky dough. Transfer to a floured work surface and knead lightly until the dough is smooth but not tough.
3. On a sheet of baking paper, roll out the dough into a rectangle about 21 x 40 cm. Mix applesauce with spices (I used ready-made stuffing with spices and added a little raisins). Lubricate the filling with a layer of dough, leaving about 3 cm from the edges. Using baking paper, roll the layer into a roll. Lubricate a sharp knife with vegetable oil, sprinkle with flour and cut the roll into 12 slices (or less, as long as the number of slices is even). Lay out 11 slices along the sides of a round form, previously greased, and place the 12th in the center. Bake for about half an hour.
4. In the meantime, prepare the caramel. Pour cream into a small saucepan, add sugar and butter. Stir over low heat until the sugar dissolves and the mixture thickens.
Remove the pie from the oven and cool on a wire rack. Lubricate the cooled cake with caramel and decorate with nuts.
banana cookies
Need:
1 banana
1 cup of sugar
2 tablespoons honey
3 cups flour
1 teaspoon soda
Mash the banana with a fork, add sugar and honey. We mix everything well.
We put in a water bath. We constantly interfere. When the sugar dissolves, add soda, as soon as the mass turns white and increases slightly in volume, turn it off.
Add flour, knead the dough. We roll it out, about 0.5 cm thick.
Rezhem. I had molds. Lay out on a baking sheet. I had parchment for baking.
Sprinkle water on cookies, sprinkle with sugar :)
Bake for 10 minutes at 180 degrees.
apple crumble
What you need (for a mold with a diameter of 26 cm):
8-10 apples
150 gr butter
150-200 grams of powdered sugar (the amount depends on both the sweetness of the apples and your taste)
200-250 g of crumbly shortbread dough (pvte brisye)
cinnamon (to taste)
For sand dough:
250 gr flour
125 gr butter
a pinch of salt
water
(from this amount of ingredients, about 400 g of dough is obtained)
How we cook:
1. First, let's prepare the dough. Sift flour onto a work surface. Add butter softened to room temperature (cut into pieces) and salt. Mix with your fingers into crumbs, sprinkle with water and knead with your hands until a homogeneous mass is obtained. Form into a ball, wrap in cling film, flatten a little bit of the resulting "kolobok" already in the film and put it in the refrigerator for 30 minutes.
2. While the dough rests in the refrigerator, prepare the filling.
Melt the butter in a deep frying pan, add powdered sugar, mix and leave to cook, stirring occasionally, until brown caramel is obtained.
Be careful: the mass turns brown almost instantly - just a minute ago, yellow oily foam puffed in the pan and now it has already become creamy, and then brown. You don't need to overcook the caramel. Boil caramel over medium heat for about 6-7 minutes (this is for reference).
3. Put peeled and sliced apples into the finished caramel. Sprinkle with cinnamon and cook covered (stirring occasionally) for another 5-10 minutes (depending on how hard your apples are).
4. Transfer the apple-caramel filling to the mold. Remove the dough from the refrigerator, knead it with your hands into large crumbs and sprinkle the pie. Put the cake in the oven, preheated to 180-200C and bake for 40 minutes (until the crumbs are golden).
Eccles puffs
isto:
350 g plain flour
175 g butter
a pinch of salt
Filling:
75 g butter
150 g brown sugar
200 g cinnamon
(optional 50 g candied fruits, then less raisins)
1 tsp cinnamon
1/2 tsp grated nutmeg
zest of one large orange
Put the butter in the freezer for half an hour. Sift flour into a bowl. Remove the butter, grate, then chop with flour with a knife. I replace all these actions with a few seconds of pulse in a blender. Add water so that the dough rolls into a ball (about 3 tbsp). Wrap in cling film and put in the refrigerator for half an hour.
Meanwhile, prepare the filling. Melt the butter in a saucepan over low heat, remove and stir in all the ingredients and leave to cool.
Roll out about 2/3 of the dough with a thickness of 1.5-2 mm with a diameter slightly larger than the mold and put it into the mold (24 cm), bending the sides. Prick the dough in several places with a fork. Spread out the cooled filling. Roll out the rest of the dough, cut into strips, make a lattice. Put in the refrigerator for another half hour. Once the oven heats up to 200 C. Bake for about 15 minutes, until golden brown. You should not overdo it, because raisins and sugar start to burn.
Honey cake for breakfast
Products
1 st. (360 gr.) honey
1 st. (250 ml) water
30 gr. oils
2 1/4 (360 gr.) whole flour
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1.5 st. (250 gr.) cranberries
1 st. different nuts
A little honey for greasing
Cooking
Form 20 cm.
1. In a small pot, heat honey + water + oil until the oil dissolves. Mix.
2. In a bowl, mix flour + baking powder + spices. Add nuts and cranberries. Mix
3. Add honey mixture, mix.
4. Put in a greased form and bake for 40 minutes. at 180C.
5. Lubricate with honey when serving.
LEMON PIE
Ingredients:
2 large lemons
250 gr flour
2 tsp baking powder
225 gr sugar
200 ml milk
200 ml vegetable oil
For syrup:
75 ml water
75 gr sugar
lemon juice
Cooking:
1. Remove the zest from the lemons and squeeze out the juice. Use 2/3 in the dough, the rest for the syrup.
2. Mix all the ingredients for the dough: milk, butter, sugar, lemon juice, flour, baking powder and lemon zest. There is no need to knead strongly: as soon as you see that the mass is more or less homogeneous, it is already enough.
3. Pour into the mold.
4. Bake 15 at 160 C and then 45 minutes at 180 C. .
5. In the meantime, prepare the syrup. Heat water and sugar to a boil, boil a little. Remove from heat and add lemon juice.
6. After removing the cake from the oven, soak it immediately without removing it from the mold. Cool down. Pretty crumbly, soft and wet cake. Difficult to cut.
chocolate cake
For the test you need:
Flour - 300 gr.
Sugar - 300 gr.
Cocoa - 40 gr.
Baking powder - 1 sachet (almost a tablespoon)
Soda - 1.5 tsp
Salt - less than half a tsp
Butter or margarine (room temperature) - 120 gr.
Warm water - 350 ml.
Vinegar - 1.5 tbsp. l.
Vanillin or vanilla sugar - 1.5 tsp
How to do:
In a large bowl, mix everything dry - flour, cocoa, salt, soda, baking powder, sugar. Add water and vinegar to the dry mixture, stir, then add softened butter and knead with a mixer for a couple of minutes. You bake in a springform pan (mine is 26 cm in diameter) in a preheated oven at 180-200 degrees for about 40 minutes. Readiness to check with a skewer. Cool a little in the form and then take it out. You will have to handle it very carefully, the pastry is very tender, soft and brittle in the area of \u200b\u200bdried edges.
Top with frosting or top with ganache.
The taste of the cake is very chocolatey, the sweetness is very moderate, self-baking is boring, I would add sourness in the form of a thin layer of apricot jam, or layered with cream and prunes soaked in cognac, you can make cream with cinnamon and serve with coffee.
Double biscuits with cream
A glass of flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine, thawed to room temperature
1 cup of sugar
2 bananas
2 tablespoons cream (can be vegetable)
2 teaspoons apple cider vinegar
1 tablespoon red food coloring (you can use beetroot juice instead)
For cream:
450 g curd or tofu
2 tablespoons butter or margarine
1 teaspoon vanilla sugar
300 g powdered sugar
200 g shelled walnuts
How to make double cream biscuits
Preheat oven to 200 degrees C.
Mix flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Mix butter (margarine) and sugar until a soft homogeneous mass is obtained. After that, add bananas to the mass (first crush the bananas until a slurry is obtained), mix. Mix all this with the dough in a bowl.
Mix cream, vinegar, vanilla and food coloring. Add to test. Knead the dough well until a homogeneous mass is obtained.
Place greased cookie paper on a baking sheet. Lay out the dough on paper in the form of circles.
Bake for 10 minutes (or until cookies are baked). Cookies should be light, not burnt. Then the cookies should cool on the baking sheet for several minutes, after which they can be laid out from the baking sheet to cool completely.
How to make cookie cream:
Mix all the ingredients for the cream, except for the walnuts. Beat with a mixer or blender until an airy homogeneous mass is obtained.
Spread the cream on the cookies, cover with the second cookie on top. On the sides of the cream between the cookies, lay out pieces of walnuts. If desired, chopped walnuts can be added directly to the cream.
Original chocolate cupcake
Compound:
cocoa - 6 tbsp. spoons
flour - 1.5 cups
salt - 1/2 teaspoon
baking soda - 1 teaspoon
sugar - 1 cup
vanilla - 1 teaspoon
lemon juice or vinegar - 1 teaspoon
vegetable oil or margarine - 5 tbsp. spoons
water - 1 glass
Cooking
Quench soda with lemon juice or vinegar. Mix dry ingredients in one bowl and wet and wet ingredients in another. Slowly add the dry mixture to the liquid, stirring constantly. Mix until there are no lumps. Pour the dough into a baking dish.
Bake at 350 degrees for 25-30 minutes.
To prevent the cake from burning, you can put a small container of water in the oven.
The finished cupcake can be decorated with any cream or condensed milk as desired, or you can not decorate it. You can also cut the cake in half and spread the cream in the middle.
YOGHURT PIE
Ingredients:
3 art. l. lemon juice
1 cup sugar
1 cup yogurt
1 tsp vanilla essence
1 1/2 cups white flour
1 tsp baking soda
1. Mix lemon juice, sugar, yogurt and vanilla essence
2. Add flour and soda
3. Mix flour with liquid
4. Pour into a floured mold 20 - 25 cm in diameter
5. Preheat the oven to a moderate temperature
6. Bake 10 minutes
7. Weaken the fire
8. Bake for another 20 minutes until firm and cracks appear on the surface
9. Remove from oven
10. Spread with brown sugar glaze
Icing "Brown Sugar":
1. Boil and stir all ingredients until sugar is dissolved
2. Drizzle the cake with hot icing
3. Evenly spread the glaze over the surface
4. Refrigerate before serving.
NUT Eclairs
Ingredients:
Filling:
2 cups of water
2/3 cup butter
1 1/4 cups white flour
1/4 tsp salt
1 tsp sugar
3 tbsp thick yogurt
Nut Glaze:
1/3 cup melted butter
4 tbsp powdered nuts
2 cups sugar
1 1/2 tsp vanilla essence
4-6 tbsp water
Custard:
1/2 cup starch
1/4 cup water
1 cup sugar
2 cups of milk
1 tbsp butter
1 tsp vanilla essence
1. Bring water with butter to a boil
2. Remove from heat
3. Add flour, salt, knead until the dough begins to peel off the edges of the pan.
4. Add sugar and yogurt, mix until creamy
5. Leave to cool for 10 minutes
6. Roll out the dough into a sausage 2.5 cm thick
7. Cut into sticks 10 cm long
8. Spread at a sufficient distance from each other on a greased baking sheet
9. Bake another 30 minutes in a moderately hot oven
10. Remove from oven
11. Cut each bar along not completely and open it into two halves while it is still warm
12. Cool completely, fill with whipped cream or custard, top with icing
Custard:
1. Mix starch and water
2. Add sugar and milk
3. Bring to a boil, stirring constantly until thickened
4. Remove from heat, cool
Glaze:
1. Melt the butter
2. Add nut powder, sugar and vanilla essence
3. Add water and stir until the consistency required for lubrication
APPLE CAKES
Ingredients:
2 cups apples, thinly sliced
1/2 cup water
1 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
2 cups white flour
1 cup soft butter
1. Spread the apples on the bottom of a 12 cm diameter mold
2. Mix water, cinnamon and salt
3. Pour the mixture over the apple slices
4. Mix sugar, flour and butter until smooth
5. Pour over apples
6. Bake without closing the lid for 40 minutes until brown
7. Serve with custard or ice cream
FRIED CAKES
Ingredients:
3 cups white flour
1/2 cup sugar
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg powder
4 tbsp yogurt
2 cups apples, diced
enough milk
ghee for deep frying
1. Mix flour, sugar, baking powder, cinnamon, nutmeg
2. Add yogurt and apples
3. Add milk and stir until a sticky dough forms
4. Preheat fryer to medium temperature
5. Use a round spoon to spoon the batter into the boiling ghee
6. Fry until golden brown and porous when pressed.
7. Dry, roll in granulated sugar
Bagels with cherries and cranberries
0.5 cups of beer, 0.5 cups of sunflower oil, 1 packet of baking powder, about 3-3.5 cups of flour. For the filling: any berries, or fruits, or chopped walnuts, or jam.
In a bowl, mix butter and beer, add flour and baking powder, knead until smooth. The dough should be soft.
We roll out, using plates or lids, cut out circles from the dough. Each circle is cut into segments (4 or 6).
We spread the filling at the base of the triangle, turn it into a bagel (in the direction from the wide edge to the narrow one).
We spread on a greased baking sheet and put in an oven preheated to 200 degrees (for 15 minutes).
Ready-made bagels can be dipped in syrup. The syrup is prepared as follows: dissolve sugar in a small (glass) amount of water, bring to a boil. Dip the baked bagels into the hot syrup for a few seconds. But you can not do this.
chocolate chip cookie
200 grams of softened lean margarine, 150 grams of flour, 2 tablespoons of cocoa powder, 4 tablespoons of powdered sugar, 1 teaspoon of baking powder, a handful of hazelnuts.
Roast the hazelnut and remove the skin from it. Beat softened margarine with powder. Mix baking powder with flour and cocoa, sift, add to margarine. Mix everything well. You should get a thick homogeneous dough.
With the help of a pastry bag with a nozzle or a syringe (you can just use a spoon), plant cookies on a baking sheet with a diameter of 6-7 cm. Put 1 nut in the middle of each.
Bake in a preheated oven at 180 degrees for 10 minutes, then flip the baking sheet 180 degrees and bake for another 10 minutes. Cool the finished cookies on a wire rack.
grated pie
For the dough: 2 cups flour, 1 teaspoon baking powder, 2/3 cup sugar, 120 grams lean margarine. For the filling: 3-4 sour apples or about 6 tablespoons of any jam.
Sift flour, add baking powder, add sugar. Please note that sugar is 2/3 cup, not 2-3 cups. Grate cold margarine (you can add softened margarine). Mix it with the rest of the ingredients until crumbs are obtained.
Pour 2/3 of the dough into a mold and flatten with your hands.
Put the filling, smooth (if using apples, then they need to be peeled and grated or chopped in a blender). Pour the remaining 1/3 of the dough on top, do not crush with your hands.
Bake in the oven at 200 degrees for about half an hour.
Honey pear pie
1 cup granulated sugar, 1 cup water, 2 tablespoons honey, 1 teaspoon baking soda, 1 teaspoon citric acid, 1/4 cup chopped nuts, 0.5 cup vegetable oil, 1.5-2 cups flour, a pinch of cinnamon or coriander, about 3-4 pears.
Pour sugar into a bowl, pour water and vegetable oil, heat a little, add honey. Stir to dissolve sugar and honey. Add baking soda, citric acid, cinnamon/coriander, ground nuts, and flour. You need enough flour so that the dough resembles thick sour cream.
Peel the pears, cut into cubes and mix into the dough.
Pour the dough into the mold. Bake for 30-35 minutes at 200 degrees.
tea cake
a glass (200 ml) of strong freshly brewed tea (warm), 8-10 heaping tablespoons of flour, 3 tablespoons of vegetable oil, half a glass of sugar, 3 tablespoons of thick jam, preferably sour, with berries, 1 teaspoon without top of soda or baking powder , spices: cinnamon, vanilla, you can have a little ginger or cardamom, you can add nuts and raisins, dried fruits.
Knead the dough from all products. The dough should be the consistency of thick sour cream. If watery, add a little more flour.
Heat the oven to ~200 degrees. Put the dough into a mold. You can sprinkle chopped nuts or muesli on top. Bake for approximately 20-30 minutes. Readiness to check with a toothpick.
CHEESE PIE WITH CREAM
Pie base:
1/3 cup ground walnuts or almonds
1 1/3 st. l. melted butter
2 tbsp. l. Sahara
3/4 cup flour
2 tbsp. l. water
Filling:
250 g softened cream cheese
400 g condensed milk
a pinch of salt
1 tsp vanilla essence
1/2 tsp Sahara
1 cup sour cream
Pie base:
1. Mix all the ingredients
2. Put in a greased form with a diameter of 22 cm and press firmly
Filling:
1. Beat cream cheese until smooth
2. Add condensed milk, salt, lemon juice and vanilla essence. mix
3. Add sour cream and sugar. set aside
4. Pour the cheese mixture over the pie base. Top with cream
5. Bake until tender (15 minutes) over moderate heat.
Gingerbread cookies with almonds
Ingredients: 250 g flour, 80 g ground almonds, 1 teaspoon ground ginger, 1 sachet vanilla sugar, grated zest of 2 oranges, a pinch of salt, 2 pieces of ginger, 125 g sugar, 175 g butter or margarine, 200 g chocolate.
Cooking:
Mix the sifted flour with ground almonds, ground ginger, vanilla sugar, crushed orange zest and salt.
Dry the ginger, cut into tiny cubes. Mix with sugar and add to flour mixture.
Finely chop butter or margarine. Add to flour mixture. Knead everything well with your hands.
Preheat the oven to 220 C. Line a baking sheet with parchment paper and grease with oil.
Spread a little more than half of the dough on a baking sheet. Crumble the rest of the dough and sprinkle on top. Place immediately in a hot oven.
Bake 20-25 minutes until golden yellow. Then take it out of the oven. Let the cookies cool in the pan. While still warm, cut into rectangles 6 cm long and 1.5-2 cm wide and cool.
Melt the chocolate in a water bath and cool slightly. Dip the edges of the cookies one by one into the chocolate icing. Place the cookies in the refrigerator until the chocolate frosting has set.
Rapid chocolate chip cookie in the microwave
Ingredients: 100 g chocolate, 1/4 cup flour (or 1/4 cup powdered sugar), 1/4 cup sugar, 1 tbsp. a spoonful of butter.
Cooking:
Place chocolate, sugar and butter in a microwave safe bowl. Put in the microwave for 1 minute. Mix until a homogeneous consistency is formed. Add flour (or icing sugar) and mix thoroughly. If you choose powdered sugar, the cookies will be sweeter.
Make balls or other shapes out of the dough. Can be eaten cold or baked in the microwave. If you chose the latter, then you will need to cover a flat microwaveable plate with parchment paper and place cookies on it. Put in the microwave for 1 minute.
Cottage cheese cookies with jam
Ingredients: 200 g butter, 2 teaspoons sugar, 1/4 teaspoon salt, 230 g cottage cheese, 1 teaspoon vanilla, 1 2/3 cups flour, 1/4 cup jam, powdered sugar.
Cooking:
Blend butter, sugar and salt in a food processor until creamy. Add cottage cheese and vanilla. Whip in a food processor for 2 more minutes. Then add flour and beat until a homogeneous dough is formed. Wrap the dough in cling film (or just cover the bowl with the dough with a lid) and refrigerate for at least 3 hours.
Preheat the oven to 180 C. Line a baking sheet with foil and brush with oil.
Take the dough out of the refrigerator. Dust a work surface with flour and place the dough on it. Roll out into a layer 3-4 mm thick. Cut out circles. Put a little jam on the edge of each circle. Fold over with the jam-free side of the pastry and seal the edges.
Bake 10-12 minutes. Sprinkle with powdered sugar.
Cottage cheese cookies with dried apricots
Ingredients for cottage cheese cookies: 200 g flour, 200 g cottage cheese, 150 g softened butter, 1/2 cup sugar, a pinch of salt, 1/2 chocolate bar, a handful of dried apricots.
Cooking:
Preheat the oven to 180 C. Line a baking sheet with parchment paper. Rinse the dried apricots and let them swell in warm water.
Sift flour, mix with cottage cheese, softened butter, sugar and salt. The dough should be soft and slightly sticky.
Roll out the dough (it is best to do this on parchment paper - so, when cutting with a glass, the circles will be better separated) with a thickness of about 3-4 mm. Cut into circles with a glass. Put 1 dried apricot berry on a circle, cover with a second circle of dough on top. Pinch the edges, make cuts on the edges.
Bake cottage cheese cookies until browned, 30-35 minutes.
Decorate with melted chocolate.
Lokumki cookies
150 ml white wine
100 gr sunflower oil
or even 300g butter
80-100g powdered sugar
Flour 400-500g.
300g Turkish delight for stuffing
Mix flour and sugar, make a well, add crumbled butter and wine.
Mix well without overdoing it.
Divide and arrange 3 balls
Leave for an hour in the refrigerator
Roll out each ball to 3mm.
Option one:
Cut out circles with a cookie cutter or glass
Put 1 piece like a puppy lokum in the middle of each circle and bend in the shape of a crescent, press the edges well - you can use a fork.
Option two:
At the beginning of the crust, put a ribbon with Turkish delight and roll onto a roll.
Cut into 5cm length
Bake at a temperature of 220 * - 15 minutes in an oiled baking sheet on kitchen paper.
After cooling, sprinkle with powdered sugar.
Napoleon cake"
3.5-4 cups wheat flour, 200 g butter, 0.5 cup water, 400 g boiled condensed milk with sugar.
Sift the flour on a cutting board, put the butter on top and finely chop it with a knife, while mixing with flour. Gradually adding water, knead the dough, roll it into a sausage shape and cut into 6 equal parts. Place all parts in the refrigerator for 1 hour. Then take out the pieces in turn and quickly (so that the dough does not warm up and melt) roll them out in the form of a round cake (as thin as possible) and immediately place in the oven. Bake each cake for about 7 minutes at 220 degrees Celsius. Fold the finished cakes on top of each other, lubricating each cake with condensed milk on top. Then trim the edges of the cakes, cutting off the bumps with a knife. Crumble the scraps and sprinkle over the top of the cake.
Cake "Bear"
3-3.5 cups flour, 1 cup sour cream, 1 cup sugar, 1.5 tbsp. l. cocoa powder, 1 tsp baking soda, 1 tbsp. l. vinegar.
Cream:
1.5 cups of fat sour cream, 1 cup of sugar, vanillin.
Glaze:
6 art. l. sugar, 2 tbsp. l. milk, 100 g butter, 4 tbsp. l. cocoa.
Knead the dough from all the components (quench the soda with vinegar) and divide it into two equal parts. Add cocoa powder to one half and mix well. Then divide each of the two parts into 3 parts, roll them into thin cakes and bake 6 cakes of the same size and shape on a baking sheet - 3 light and 3 dark. While the cakes are cooling, prepare the cream: add sugar, vanillin to the chilled sour cream and beat. Then lay the cakes on top of each other, alternating them in colors and smearing cream on top. Top the cake with icing: grind sugar, milk, butter and cocoa and heat until the sugar is completely dissolved. This cake needs to be made the day before and kept in the fridge.
Cake "Marble"
3-3.5 cups flour, 1 cup sour cream, 1 cup sugar, 3 tbsp. l. cocoa powder, 1 tsp baking soda, 1 tbsp. l. 9% vinegar.
For light cream:
400 g sour cream, 1 cup powdered sugar, vanillin on the tip of a knife.
For dark cream:
150 g butter, 200 g sweetened condensed milk,
4 tbsp. l. cocoa powder.
From sour cream, sugar, flour and soda, quenched with vinegar, knead the dough and divide it into two equal parts, add 3 tbsp to one. spoons of cocoa powder. From each part, roll out 3 cakes in the form of round cakes 2-3 mm thick and bake them in a preheated oven. The baking time of the cake is about 5 minutes at a temperature of 220 degrees Celsius. Trim the cooled cakes so that they become the same size, cutting off uneven edges with a knife. Then lay on top of each other, alternating dark and light and smearing the dark cakes with a light cream, and the light ones with a dark one. Lubricate the top and sides of the cake with dark cream, and on top of it with a spoon, apply a pattern in the form of stains with light cream. This cake is best prepared a day in advance (so that the cakes are well saturated with cream) and kept in the refrigerator.
Preparation of light cream:
Add icing sugar, vanillin to the chilled sour cream and beat until the volume of sour cream has approximately doubled.
Preparation of dark cream:
Put the butter in a bowl, mash and beat until white. Then, in small portions (1 tablespoon each), add condensed milk, without ceasing to whisk. Add cocoa to the finished cream and beat again until fluffy.
semolina cake
1 glass of semolina, 1 glass of sugar, 1 glass of kefir, 100 g of oil (refined vegetable oil is quite suitable), 1 glass of flour, salt, soda, citric acid, flavorings (nuts, raisins, vanillin) - optional.
Mix 1 glass of semolina, 1 glass of kefir, 1 glass of sugar together in a deep bowl, mix well and leave for 2-3 hours. All this can be left overnight. During this time, the semolina should swell and increase in size by 2-3 times.
In a separate bowl, melt the butter (if butter) and fry the raisins and nuts in it. Then the butter is added to the fermented milk mixture and mixed well. Now you can add 1 cup of flour, up to 1 teaspoon of soda, a pinch of salt and a little citric acid. The resulting mass must be thoroughly mixed. Lubricate the form (preferably round), pour in the dough and leave for stratification for 10 minutes. Bake in a well-heated oven at a temperature of 180-200 C for about 30-40 minutes. It is better to use a double portion for a cake. You can bake each cake individually or all at once, and then cut in half. Soak the cakes with syrup or cream.
Sand cake "Festive"
4 cups wheat flour, 300 g butter, 0.5 cup sugar, 3 tbsp. l. sour cream, 1 glass of jam or thick jam, 300 g of fresh fruit.
Cream:
200 g butter, 8 tbsp. l. condensed milk.
Grind softened (but not melted) butter with sugar until smooth, add sour cream, flour and knead the dough. Divide the dough into 3 parts, roll out cakes (flat cakes) from them about 0.5 cm thick, align the edges of the cakes (use the scraps later to make crumbs) and bake in the oven. Since the dough is crumbly, it is better to put parchment paper or foil under the cakes during baking, so the baked cakes will be easier to remove from the baking sheet.
Prepare cream:
Cream butter with condensed milk until white. Lubricate the lower cake with cream, put the second cake on it and grease it with jam. Grease the top cake again with cream. Grease the sides of the cake with cream and sprinkle with crumbs from well-chopped baked dough scraps. Decorate the cake with fruits (kiwi, tangerines, pomegranates or others) and cool well.
Cake "Nut"
2 cups wheat flour, 1 cup sugar, 0.5 cup refined vegetable oil, 1 cup shelled walnuts, 0.5 tsp. lemon zest, 0.5 tsp baking soda, 1 tbsp. l. 9% vinegar, 0.5 tsp. salt, 1 glass of water.
Cream:
250 g butter, 1 cup sugar, 2 tbsp. l. flour, 1 glass of water, a pinch of vanilla.
Pour sugar into a bowl, add vegetable oil, chopped nuts (set aside a few nuts for decorating the cake), salt, lemon zest, flour, soda quenched with vinegar, and mix. Then, gradually adding water, knead the batter. Pour the dough into a greased form with straight, even walls, put in an oven preheated to 180 degrees and bake for 35-40 minutes. Cool the finished cake, release from the mold, turn over and cut in thickness into two cakes. Lubricate the lower cake generously with cream, lay the second cake on top, slightly pressing down. Grease the top and sides of the cake with the remaining cream and sprinkle with coarsely chopped nuts.
Preparation of the cream: dilute the flour with 0.5 cups of water, adding water gradually so that there are no lumps. Pour sugar into the pan, add the remaining water, put on fire and, stirring constantly, heat until the sugar dissolves. Then gradually add the flour mass to the sugar syrup, stirring constantly. Cook the resulting mass over low heat until it thickens to a state of thick sour cream. After that, cool the mass, add butter, vanillin cut into pieces and beat for about an hour until the cream turns white.
Cake "Kiwi"
3-4 kiwifruit, 3-3.5 cups flour, 1 cup sour cream, 1 cup sugar, 1 tsp. baking soda, 1 tbsp. l. 9% vinegar.
For sour cream: 350 g of 30% fat sour cream, 1 cup of powdered sugar, vanillin on the tip of a knife.
For butter cream: 200 g butter, 0.5 cups powdered sugar, vanillin on the tip of a knife.
For jelly: 0.5 tsp. agar, 0.1 l of water, 4 tbsp. l. sugar, 4 tbsp. l. orange juice, 1 tsp. lemon juice.
From sour cream, sugar, flour and soda, quenched with vinegar, knead the dough and divide it into six equal parts. From each part, roll out the cake in the form of a round cake 2-3 mm thick and bake them in a preheated oven. The baking time of the cake is about 5 minutes at a temperature of 220 degrees Celsius. Trim the cooled cakes so that they become the same size, cutting off uneven edges with a knife, and lay on top of each other, lubricating each cake with sour cream. Peel the kiwi from the skin, cut it with a sharp knife, and cut across into slices 2-3 mm thick. Cover the sides of the cake with buttercream, place kiwi mugs beautifully on top of the cake and pour over them with jelly. Before pouring the fruit, cool the syrup a little (until it becomes a little viscous), then quickly pour over the fruit, picking up the syrup with a spoon. Using a pastry bag, make a rim of buttercream along the edge of the top cake. This cake is better to cook in a day, so that the cakes are well saturated with sour cream, and keep in the refrigerator.
Preparation of sour cream: Add powdered sugar, vanillin to chilled sour cream and beat (at the end of beating, the volume of sour cream should approximately double).
Preparation of buttercream: Beat softened butter until white. Then gradually add powdered sugar and vanilla, continuing to beat.
Preparation of jelly: Soak agar in 4 tbsp. spoons cold water for 1 hour. Then add the rest of the water, put on fire and, stirring, bring to a boil. Add sugar, bring to a boil again. If the agar is not all bloomed, boil until it is completely dissolved. Cool slightly (up to 50-60 degrees Celsius), add orange and lemon juices and strain through a fine sieve.
Pies rightfully occupy an honorable place on the table in any cuisine of the world. Every nation has its original recipes this pastry. Pies have been baked since the time of the ancient Greeks, when pies were tall and closed on all sides. A curious fact is that the crust of such a pie was not eaten, it served as a kind of utensil for the filling, and was so hard that it was impossible to eat it. The first mention of pies in Russia can be found in the travel notes of Adam Olivary, a geographer from Germany. In his notes, he writes that he has not seen such a huge number of recipes, flavors and fillings for pies in any country in the world. And this is true, in Russia, as nowhere else, they know how and love to cook a variety of pies.
Initially, pies were served on the table only on holidays, even the name of the dish “pie” itself comes from the word “feast”. Each holiday had its own recipes and fillings. Echoes of these traditions have come down to us in the form of the traditional "wedding loaf". Nowadays, pies are baked not only on holidays, but rarely is a feast complete without a traditional pie or sweet pie. Each housewife has her own signature recipe, but the pie is such a versatile food that you can make it from almost any food that you have in your refrigerator, and if suddenly you didn’t find any ingredients, you can easily do without them. We offer you several options for sweet kefir pies without adding eggs.
cherry pie
Ingredients:
- Flour - 350 g.
- Kefir - 200 ml
- Salt - 1 tsp
- Soda - 0.5 tsp
- Cherry - 1kg.
- Vanilla sugar - 1 sachet
- Sugar - 180g.
- Semolina - 120g.
- Cinnamon - 1 tsp
- Butter - 10g.
Add salt and soda to the sifted flour, mix well. Then gradually adding kefir, mix until a homogeneous elastic state. It is best to mix the dough with your hands, so you can quickly feel that it has become elastic, elastic and does not stick to your hands. After your dough has reached the desired consistency, let it breathe, put it in a warm place, previously covered with a towel. The dough should rest for at least 15 minutes.
While our dough is resting, prepare the filling. Pour the previously pitted cherries with sugar, add semolina and mix gently. Roll out the prepared dough evenly with a rolling pin and place it in a mold with deep edges previously greased with butter. When laying the dough, be careful if holes and cracks form in the dough, the filling may leak to the bottom of the mold and burn.
After you have formed the sides of the pie, you can lay the filling. Spread the filling evenly over the entire diameter of the pie, and gently level. Sprinkle the filling with vanilla sugar mixed with cinnamon on top and place in the oven, preheated to 180g. Bake the cake until done, about 30-35 minutes. The finished cake can be decorated with cherries and sprinkled with powdered sugar.
Pie with apples
Ingredients:
- Flour - 3 tbsp.
- Kefir - 500 ml
- Soda - 1 tsp
- Apples - 2-3pcs.
- Sugar - 1st..
- Vegetable oil - 3 tbsp. l.
We take a deep container and pour kefir into it. If kefir was stored in the refrigerator, you must first get it, it must be at room temperature. Then add sugar and vegetable oil to kefir, mix all the ingredients with a whisk. Now we need to add soda to our dough, previously quenched with vinegar. When adding soda, make sure that lumps do not form, they will spoil the consistency of the dough and the taste of the finished pie, so that this does not happen, add soda in small portions, and mix the dough thoroughly after each addition.
Next, we begin to add sifted flour to our dough and bring it to such a state when it slowly flows down a tablespoon. Everything, our dough is ready and it can be transferred to a pre-greased and parchment-lined form. After we have shifted and leveled the dough throughout the form, it must be allowed to stand for 10 minutes.
Prepare the filling: apples need to be peeled, remove the middle and cut into small slices. Lay the apples on our dough, pushing them into the middle of the form. The oven should be preheated to 180 degrees. We put our cake in the oven and bake for about 35 minutes.
Chocolate pie
Ingredients:
- Flour - 1st.
- Kefir - 1 tbsp.
- Soda - 0.5 tsp
- Cocoa powder - 2 tbsp. l.
- Sugar - 1st..
- Vegetable oil - 3 tbsp. l.
This pie is prepared without filling, and you can use it as an independent dish or as a base for cakes. In the sifted flour, add soda and cocoa powder. Mix everything thoroughly. Separately, we are preparing the second part of our test.
Add granulated sugar and vegetable oil to kefir, mix until the sugar is completely dissolved. We combine the two parts of our dough and mix thoroughly again, the mixture should bubble slightly. Pour the mixture into a greased form and bake in an oven preheated to 180 degrees for 30 minutes. After baking, the cake can be smeared with jam or jam.
Pie with dried apricots
Ingredients:
- Flour - 2 tbsp.
- Kefir - 1 tbsp.
- Soda - 0.5 tsp
- Dried apricots - 100 gr.
- Sugar - 1st.
- Vegetable oil - 7 tbsp. l.
Dried apricots must first be soaked for several hours to make it soft. Pour 7 tablespoons of vegetable oil and kefir into a deep bowl, add sugar and mix until smooth. Sift the flour and add to our mixture. We mix everything well. We extinguish the soda with vinegar, add to our dough and mix everything well again.
The dough should be the consistency of thick sour cream. To prepare this pie, it is better to take a silicone mold, but if it is not available, an ordinary one, well greased with vegetable oil, will do. Put the dough into a mold and let it stand. While our dough is rising, let's get on with the filling. Squeeze out excess water from dried apricots and pat dry with paper towels.
Cut the dried apricots into small pieces and add to our prepared dough. We evenly mix the dough with the filling and put in the oven preheated to 130 gr. After 10 minutes, increase the temperature to 180 g and bake the cake for 40 minutes.
banana pie
Ingredients:
- Wheat flour - 1 tbsp.
- Rye flour - 0.5 tbsp.
- Kefir - 0.5 tbsp.
- Soda - 0.5 tsp
- banana - 1 pc.
- Raisins - 3 tbsp. l.
- Cinnamon - 1 tbsp. l.
The peculiarity of this pie is that when preparing it, we will not use sugar. This cake is perfect for those who follow their figure or for a children's menu.
In a deep bowl, mix 2 types of flour and kefir, the dough should become like thick sour cream, then add soda and mix again. A banana for this pie can be prepared in 2 ways, you can bring it to a puree state with a fork, or you can cut it into small pieces, this will not affect the taste of the pie, it all depends on your desire. We mix our dough with a banana, add raisins, that's all, the base of the pie is ready. We put in an unheated oven, at a temperature of 160 gr. for 30 min.