Dough, pastries and pastries. Looking for a recipe!

people!!! Doesn't anyone really know the recipe for these or similar cookies ???

Try to look for recipes for making Crackers and Galet, there is nothing to choose from Crackers are more fragile and tender, and biscuits are denser, they were issued in sea rations, popularly called a bump There was also Maria cookies - they tried to give it to small children for teething

Try to look for recipes for making Crackers and Galet, there is nothing to choose from Crackers are more fragile and tender, and biscuits are denser, they were issued in sea rations, popularly called a bump There was also Maria cookies - they tried to give it to small children for teething

Thanks for your feedback! Maria's cookies are what you need, they are exactly the same as Crockett, only I can't find recipes on the internet, I'm dulling something ... I'll try to look for biscuits ... but they seem to be savory ...

Type -Recipe for biscuit dough Pops up and Mary's recipe (I have a Goolge Chrom search engine), maybe in IE differently?

Type -Recipe for biscuit dough Pops up and Mary's recipe (I have a Goolge Chrom search engine), maybe in IE differently?

Specifically, Maria didn't jump out for me, well, here are 2 recipes for sweet cookies, more or less similar to the truth, can you advise where to start? Or can you suggest a more correct recipe?

250 g wheat flour
600 g potato flour
1 glass of sour cream
1 cup granulated sugar
1/2 teaspoon baking soda
quenched with 2 teaspoons of 6% vinegar solution
2 eggs
50 g of vegetable oil.

Mix sour cream well with vegetable oil, add eggs, slaked soda and granulated sugar,
Grind everything thoroughly, knead a thick dough, refrigerate for 1/2 hour.
Roll out the cooled dough into a layer 1/3 cm thick, pricking it in many places;
cut the biscuits with a notch and place on a baking sheet, well oiled and sprinkled with flour.
Bake biscuits in a well-heated oven.
from the website 🔗

200 g butter
1 glass of cold milk
1 cup sugar or powdered sugar
2 cups starch
3 cups flour
1 teaspoon of slaked soda
vanilla
Grind butter, pour in milk, add sugar, starch, flour, slaked soda, vanilla and knead a tough dough. Roll it into a thin layer, cut out biscuits with a mold, put them on a baking sheet and bake in the oven at 180g. 15-20 minutes.
It turns out a lot of cookies. I got 100 pieces
from forum site.

Here's another option
100 g butter
3/4 Art. milk,
1/2 tbsp. granulated sugar
1 tsp soda,
1 tbsp. wheat flour,
2 tbsp. potato flour.
Grind 100 g butter white, add 3/4 cup milk, 1/2 cup granulated sugar, a teaspoon of soda, grind everything well.
Add a glass of wheat flour and 2 glasses of potato flour, stir well to make a smooth dough.
Take out the dough in the cold for 1-2 hours, then roll it out into half a finger thick, cut the cookies into a glass (circles) or a notch (figures), prick with a fork.
Place on a greased baking sheet.
Oven at a moderate temperature. I myself have never made this cookie, I can not advise anything I wish you good luck!

eh! It will be necessary to "torment" the family with baking ... in order to decide which is more suitable, I naively believed that there should be less butter ... And what is the "length of the test" of these recipes, too, I don't understand ... But thanks again for your participation ...

I searched for a bunch of recipes for stretching dough, the principle is that after kneading it must be pulled in all directions almost to transparency: o Search for "stretching dough" and read it, maybe something will work

[nut]

Thank you nut , I read it, but in my opinion this is completely different, if I understand correctly, "fume" - stretches-stretches soft dough and goes like filo dough on a wrapper, something like strudel, and "lingering" is not soft, it is necessary to roll out - it turns out when it seems that some of the products are kneaded at one temperature regime (when heated, of the type of custard), some of the products should interfere in a different temperature regime ... Perhaps I am mistaken - well, I understand that, if not right - correct who knows ...

I reviewed all my cookbooks, there is even Baby Food for 1958. And nowhere is there such a recipe. I only learned that Maria is made from premium flour, and Croquet is made from 1st grade. As in the Diamond Hand, we will search.

Found this information:
"... Hard biscuits are made from elastic-elastic and at the same time sufficiently plastic dough, which for better swelling of proteins is prepared with higher moisture content, at a higher temperature and for a longer time. After kneading, such dough is subjected to repeated rolling with aging to give it plastic properties.To avoid the appearance of bubbles on the surface during baking, lingering cookies during molding are pierced over the entire surface.

Hard biscuits are less fragile, have less swelling than sugar biscuits, and have a layered structure.

The main assortment of lingering biscuits: from premium flour - Maria, Detskoye, Shkolnoye, Zoological; from flour of the 1st grade - Sport, Croquet .... "

Oh girls! Thanks for the help in finding ... the truth is somewhere near! And flour of the first grade is good, because for some reason I like it more for baking

Well, the "torment" of my family has begun ...

Sesame cookies
First experience. I'm trying to reproduce croquettes ... (Croquettes - for me these are dry, hard layered sweetish cookies that I don't like to taste, but it's still interesting to make the same ...)
l.com is this one:
180 g odorless vegetable oil
180 g boiling water
540-560 g flour
100 g sugar
1 1/2 tsp baking powder
1/2 tsp salt
egg to grease
Mix dry ingredients. In another bowl, beat the water and butter until a kind of emulsion forms. Pour the dry mixture into the butter mixture and mix quickly until a soft, well-shaped dough forms. Leave it under the plastic wrap for 20-30 minutes. Meanwhile, put the oven to heat up to 200 C. Roll out the dough 0.5-0.7 cm thick. Cut out circles or something else, transfer to a baking sheet (if necessary, grease the baking sheet with butter a little). Brush with an egg. Bake for about 15 minutes, until golden brown. Transfer to a wire rack and cool. Gently combine the rest of the dough, do not knead the dough, roll it out, etc. The cookies practically do not grow in size, they only rise slightly, so they can be placed on a baking sheet quite close to each other (1 cm).

I did almost the same flour, took 560g, (did not grease it with an egg), sprinkle it with sesame seeds. And it bakes in my oven for 30 minutes.
For myself, I realized that I approached the concept of a protracted dough, in this case - the flour, mixing with a hot oil emulsion, is slightly brewed, which provides a layered structure. When rolling, the dough was slightly springy and compressed after cutting with molds. Then I got a little fed up with this "struggle", I rolled out the rest of the dough, sprinkled with poppy seeds and very easily rolled a roll, which I cut into 0.5 cm and put it on a baking sheet. The cookies have a layered structure, the cookies turned out to be tasty and crispy (those made from rolls are harder). The proportions of salt and sugar are such that after eating one hand reaches for the next cookie. But I didn’t get the croquettes for sure, rather sweetish crackers are harder than the store ones, and still fatty. And so in the evening I watched an almost empty cup (Means too tasty!).



The next step, you can try using the same basic recipe to reduce the amount of butter and sugar.

Most likely, I ask for help from Kiev women: my adult child told me how he liked Roshen's Golden Key cake.

And I have not tried this.

But I want to bake, to please the child.

I can roughly imagine - biscuit, cream with boiled condensed milk. Nuts?

Can someone tell and share the recipe more precisely, please!

Please help with recipes for le caf BGB 404

[mila72]

mila72 , welcome to the forum! You can ask questions about recipes for HP in the appropriate section:

Baking bread in a bread maker

I also recommend that you familiarize yourself with the section
Bakery Basics

For your HP you can take any proven recipe. Good luck!

["Golden Key"]

Most likely, I ask for help from women from Kiev: my adult child told me how he liked Roshen's Golden Key cake.

And I have not tried this.

But I want to bake, to please the child.

I can roughly imagine - biscuit, cream with boiled condensed milk. Nuts?

Can someone tell and share the recipe more precisely, please!

I understand that no one likes and buys the Golden Key?

Here's what I found about this Roshen's cake:
"Golden Key"



Description: consists of two layers of biscuit cakes, light and dark, connected with cream; the surface of the cake is decorated with a cream pattern; the side surface of the cake is sprinkled with biscuit crumbs.

Structure: granulated sugar, condensed milk, butter, premium wheat flour, egg powder, invert syrup, cocoa powder, wine, ammonium carbonate, vanilla powder, cognac, lecithin, rum and vanilla flavors.

Net weight: 0.55 kg; 1.1 kg.

Shelf life: 72 hours / hours

Alas, they do not write what kind of biscuit cakes, and what kind of cream. Most likely according to GOST, but even in GOST there are at least five types of biscuits.

This is exactly the problem! I wanted to reproduce it more precisely.

[Luysia]

I understand that no one likes and buys the Golden Key?

Luysia, to be honest, we bought this Key. We barely finished it ... It seemed to us such a tasteless, rustic biscuit cake, soaked in syrup and little cream. And when my husband brought him a second time, I was simply stunned. She asked why he had bought it, and he said that there was no more cake, only this one remained in the Roshenovskaya window, but wanted to bring something from Kiev.

PS: Airy sponge cake, wet. The cream tastes slightly like condensed milk, looks more like condensed milk with a spread. I don't remember nuts.

And I want to find a recipe for the Garash cake. But, this should be exactly the cake that "Szeged" bakes in Odessa. I have already tried all possible Internet options - this is not it.

I describe the cake from Szeged:
Thin, soft cakes 6-7 pieces (depending on ... I don't know what), cream between the cakes - ganache. And a lot of chopped nuts. Top covered with dark chocolate and decorated with a white ribbon and a bow of cream.

I've probably already baked a hundred cakes, in search of exactly that cake. This is exactly what does not work.

I keep the labels from the packaging of this cake. The phone number of the cafe is written there. And the composition is not ... I even called there once, but they do not give out their recipe, they only said that whole eggs go to the cake, and the cakes are meringues, although this is not meringue to taste.
And my husband likes this cake so much ...

This cake:



And this is the bottom view:



The first thing that comes to mind when you taste a piece of cake is that there is honey, but there is no clear taste of the honey cake.

[Luysia]

Luysia, to be honest, we bought this Key. We barely finished it ... It seemed to us such a tasteless, rustic biscuit cake, soaked in syrup and little cream. And when my husband brought him a second time, I was simply stunned. She asked why he bought it, and he said that there was no more cake, only this one remained in the Roshenovskaya window, and I wanted to bring something from Kiev.

PS: Airy sponge cake, wet. The cream tastes slightly like condensed milk, looks more like condensed milk with a spread. I don't remember nuts.

Qween, thanks for the tip.

Probably, my son's taste deteriorated while he lived in the capital without mom's cakes!

Found a recipe for Klyuchik where boiled condensed milk goes into dough and cream. If you get something worthwhile, I will share the recipe.

[Qween]

And I want to find a recipe for the Garash cake.

Qween, I don't know if my 5 kopecks will help or not, but I met in the net that this cake is the property of the Bulgarian cuisine. Maybe then in the Bulgarian sources look for the original recipe?
I've seen 2 versions of this cake on the Bulgarian forum. Come here 🔗

[Luysia]

Luysia , you are welcome .

irza, Thank you . But, first of all, I searched the Bulgarian sites. There are also delicious cakes, but not what I'm looking for ...

[Qween]

Qween, it means that the confectionery has made some changes to the recipe, modernized, say. Perhaps the components are different. So, there is only one way out - send a spy and fish out a recipe

Qween, I've just googled in Romanian. I found only a cake with ganache cream (by the way, there is an interesting idea for a spiral cake. You can see the pictures: 🔗

Then I looked at Turkish cuisine in English (something my intuition tells me that I should look for this among the Turks), but nothing happened. I tried the name, the ingredients. Not looking

Qween, generally Szeged is a city in Hungary. And I have a recipe from the Hungarian cuisine "Stefania" cake
For the test
8 chilled proteins
150 g icing sugar
200 g almonds (or seeds of apricots, nuts)
passed through a meat grinder along with the skins
1 tbsp. a spoonful of ground, sifted good croutons

For cream
8 yolks
120 g granulated sugar
60-1OO g grated chocolate
1-2 pinches of flour
400 g (2 faceted glasses) hot milk or cream
150 g softened butter

Cooking method:

Beat the cooled proteins into a thick, fluffy mass, by the end of beating add a few drops of lemon juice (or citric acid), and then, continuing to beat, add powdered sugar in several steps Into the beaten protein-sugar mass add, stirring from top to bottom, chopped almonds, ground crackers. Divide the resulting protein-nut dough into three parts and bake 3 cakes of the same size at a temperature of 10O-120 ° C.

Cream preparation.

Grind the yolks with sugar to white and, without ceasing to grind, add pounded chocolate, flour and gradually dilute with warmed milk or cream. Put on low heat or better in a steam bath and, stirring continuously, boil the mixture until thickened, then remove and cool. Separately beat the softened butter into a fluffy mass and gradually, in small portions, pour the prepared mixture into it, stirring well. Layer the cakes with the ready-made cream and cover the cake with the same cream on top.


NOT HE?

Girls, and somebody knows the recipe for the "Karpaty" cake. And then the husband loves him very much.

See what I found on "Karpaty Cake"

🔗

And here is shown the very technology of laying out cakes and cream
🔗

-=============================
Here's another recipe ...
(somehow there is more confidence in him, since it is the classic biscuit dough without chemical leavening agents)

🔗
Published by Olga, Kirovograd on Tue, 05/02/2008 - 13:30

Cakes "Carpathians"
For 10 cakes:
for biscuit dough:
130 gr. flour,
140 gr. Sahara,
5 eggs.
for cream:
200 gr. icing sugar
220 gr. butter,
40 gr. condensed milk,
30 gr. cocoa powder
1 - 2 tbsp. tablespoons of dessert wine,
15 gr. roasted hazelnuts.

Mix eggs with sugar, heat until t 45 * and beat for 25 - 30 minutes. When the mass increases in volume 2.5 - 3 times and becomes fluffy, add sifted flour to it and slowly knead the biscuit dough.
Pour the finished dough into 5 trays covered with baking paper and level the surface. Bake the cakes at t 180 - 200 * for 10 minutes. Leave the baked cakes on baking trays to cool.
In the meantime, prepare the cream, for which cut the butter into pieces and mix well. Then add powdered sugar, condensed milk, dessert wine and whisk quickly for 7 - 10 minutes. At the end of whipping, add cocoa powder and ground nuts.
Grease four cakes with cream and lay one on top of the other. Cut into 9 cm thick bars. Cut the bars diagonally and connect with bases so as to obtain triangular prisms.
Place prisms on the fifth cake and cut along the width of the bar. Cut off the rest of the crust for making biscuit crumbs.Cover the sides of the bar with cream, draw zigzag lines over the cream with a special comb and sprinkle with biscuit crumbs and powdered sugar.
Cut the bars across 3 cm thick into separate cookies, which symbolizes the Carpathian mountains.

[irza]

irza, LiudmiLka , Milda , girls, the cake that is baked in Szeged, I understand that it is not the original Hungarian recipe, and it is not on the forums.

Milda , thanks, I baked this recipe already. Delicious, but not the cake I'm looking for.

Qween, Hungarian, lots of nuts .. but no ganache https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=93166.0 But maybe you can somehow unscrew it?

[artisan]

artisan , Thank you . Somehow I redo everything I find, but I thought that maybe someone knows exactly the recipe from the confectionery in Odessa. If that recipe is not found, then I will continue to bake my variations on the theme of that cake.

If that recipe is not found, then I will continue to bake my variations on the theme of that cake.

and share with us?

So I, until now, have not stopped at anything. That's how many times I baked, so many times in different ways. I even cook different ganache.

[Rina72]

Rina72 , thanks is he
But here's what confuses me there is to bake 5 cakes at once. At home, you probably need to knead the dough one cake at a time?

I think it depends on the availability of trays and the required size of the layers. The classic biscuit dough cannot be kept "until the next cake" - it will settle. If I were going to cook these cakes, I would try how to make a biscuit from one egg - if successful, then one cake at a time (while one cake is baking, I prepare the dough for the next). Or, if layers are required about half the size of a baking sheet, then I would count, say, 6 eggs (2 eggs per sheet), bake three large layers in three steps, then cut them in half. One piece will remain, but this is a pure biscuit, there is always a place to use it.

[Rina72]

Rina72 , thank you very much for your advice, I will definitely try.

Friends, help out!
I began to make such cookies:

150 g flour, 50 g margarine, 50 g ground walnuts, 20 g icing sugar, 1 yolk. Make a dough, put in the cold for 30 minutes, roll out a 1 cm thick roller, cut the "worms" into 5 cm, bake at 180C until pink (20 minutes). Dip the warm cones in powdered sugar.
Instead of margarine, I took a little butter. But when I mixed all the ingredients, it turned out that the dough itself did not work out. It remained crumbly. There is no way to roll the roller out of it!

What to do? Add more oil? Please advise !!! I'm really looking forward ...

Add 2 tablespoons of milk.

Girls, what delicious pastries can you use kefir for? thanks for the answer

ksy https://Mcooker-enn.tomathouse.com/in...7.0 here are very airy pies

[Kefir pie]

Kefir pie

Over a glass of tea, my mother and I recalled various events in our life. A long time ago, being on the wires, we were lucky to have a bite of delicious homemade cake. Maybe someone knows a suitable recipe: a lot of thin cakes, in my opinion sand, white cream ..., the cake was straight fluffy, soft. Please share if you recognize him.

tatianaskazka, if "a lot of thin cakes, white cream ...., the cake was straight fluffy, soft.", it seems by all indications that this is a honey cake.

[Stеrn]

tatianaskazka, if "a lot of thin cakes, white cream ...., the cake was straight fluffy, soft.", it seems by all indications that this is a honey cake.

Stеrn : flowers: he-he-he, the fact of the matter is that I bake honey cake, probably all my life. He's called Ryzhik. So Ginger is red, and he is light, as usual. sand. dough. Or maybe I bake Gingerbread, and I ate MEDOVIK? (And in terms of fluffiness, yes, like my Gingerbread). What to do?

[tatianaskazka]

tatianaskazka, once upon a time I tried a similar cake with my girlfriend. Her mother was preparing a multi-layer cake, the cakes are white, after soaking, they are tender, fluffy. The cream was mostly sour cream. I know for sure that the dough was with ammonium, sour cream and a shortbread consistency, because it was rolled out and baked.

[irza]

irza , probably to us, you need to bring your friend here with her mommy and grabbed a cake with you. : :) and start to figure it out: with ammonium or something else ...

[irza]

irza , probably to us, you need to bring your friend here with her mommy and grabbed a cake with you. : :) and start to figure it out: with ammonium or with something else ...

It will be easier for me to get in touch with my friend's mom, take a recipe, repeat and send by mail a piece show cut

I had-had a recipe on a piece of paper of an old delicious cake, but apparently I was lost. Maybe someone is a pitch. There you need a pack of dry sand cake mixture (formerly Colossus or Pishchekombinat, now a Russian product, apparently) and a pack (intestine) of liquid cottage cheese. There were some other ingredients, butter or margarine. In general, the flour mixture was poured into the form in layers interspersed with cottage cheese, nothing needed to interfere and it was baked. Oh, and it was delicious! Puff-sand cake

[irza]

It will be easier for me to get in touch with my friend's mom, take a recipe, repeat and send by mail a piece show cut

irzaI hope you will succeed. Now I remembered that the family where I ate this cake, and almost all the guests there were from ... Ukraine! (That's where my legs grow from)

We have such an abundance of cookie recipes ... Girls, help me choose.
The son only eats cookies, purchased, in packs. And yet, we have Day and Night.
Here it is

This is generally his weakness !!!

I really want to transfer it to homemade (so far only the biscuit has learned to eat)
In general, you need a recipe for crumbly cookies, so that you can form them using grooves. He loves to play with these grooves. I hope that if he makes cookies with me, he will at least try ... The curd dough is swept aside.