Mayonnaise cookies "Lakomka"

Mayonnaise cookies "Lakomka"

Category: Bakery products

Ingredients
Butter / margarine	200 g
Mayonnaise	1 can (250 g)
Egg	1 PC
Crystalline sugar	1 stkn
Wheat flour	3.5 stkn
Soda (quench with vinegar)
Salt

Cooking method

• Butter (margarine) should be soft, at room temperature, you do not need to melt it.
• Add mayonnaise, egg, salt, soda (quenched with vinegar) to the softened butter. Stir until smooth and then add sugar and flour. The dough should turn out like soft plasticine, which wrinkles well in your hands.
• Press the dough onto a lightly greased baking sheet. It is best to place on a cold (!) Baking sheet. On a preheated baking sheet, the butter in the dough instantly melts, and this greatly interferes with the deposition of cookies. With "conveyor production" you need to have several baking trays so that at least one of them has the opportunity to cool down. Or press on a silicone mat, which you also need to have several in the household, if you plan to bake these cookies regularly.
• Bake in a preheated oven at 200^aboutFrom to readiness

Note

You can read about homemade mayonnaise HERE

Lenusya Photos

And at what temperature and how long does it take to oven?
I also want to knead in HP
Do not refrigerate the dough in the refrigerator?
And can I use sugar instead of powder? or will something change?

And at what temperature and how long does it take to oven?
I also want to knead in HP
Do not refrigerate the dough in the refrigerator?
And can I use sugar instead of powder? or will something change?

They are baked very quickly at a temperature of at least 200 degrees. You do not need to cool the dough, because then it will be more difficult to press out. Sugar instead of powder is allowed.

And I had problems with the mayonnaise dough.
The instructions say that you need to make a "sausage" from the dough and put it in a syringe. But, somehow, with the "sausage" I can't.

[Recipe 3]

Recipe 3
- 200 grams of butter (margarine)
- 1 can of mayonnaise
- 1 egg
- 1 cup of sugar
- salt
- soda (extinguish with vinegar)
- 3.5 cups wheat flour


And a mayonnaise jar of 250 gr?

By the way, really ... I realized that the Soviet 180 gram jar ...
5+ for attentiveness)

[Recipe 3]

Recipe 3
- 200 grams of butter (margarine)
- 1 can of mayonnaise
- 1 egg
- 1 cup of sugar
- salt
- soda (extinguish with vinegar)
- 3.5 cups wheat flour


And a mayonnaise jar of 250 gr?

In those years when I bought my press, mayonnaise was produced only in glass jars. It seems like 250 grams. The instruction and this recipe have been preserved with me since those very immemorial Soviet times.

Mayonnaise 250 gr !!!!
I baked it, and just like in childhood, I just devoured these cookies in indecent amounts)))

Nice to hear you did it in two runs? Or four?

In two passes))))
As soon as I finished the last heel, my husband came running to the kitchen and writhing a terribly stingy pug, he began to shout that he just needed to eat these cookies ...)))
I could not refuse and went to knead again)))

The recipe with mayonnaise, my favorite since childhood, but I haven't used a syringe for a long time, I just don't really like cookies.

And then the son was struck on cookies, and not anyhow, he became picky, here the syringe came in handy ...

The new Tescom syringe squeezed out remarkably:

- molds with small holes - in 2 clicks,
- with large holes - in 1 press

Halved recipe with mayonnaise:

- 100 grams of butter
- 125 gr mayonnaise
- 1 small egg
- 0.5 glass of sugar
- salt
- baking powder
- 260 grams of wheat flour

This amount is 3 syringe fillings for 2 trays on silicone mats, one and a half syringes for each,
you do not need to frequent cookies - they diverge well in breadth.

It turned out to be tasty even for me, of course, a bit too much fat, but I don't eat that often, but for my son the very thing, he just needs to gain weight

[Caprice]

Caprice, thanks for the mayonnaise cookie recipe.
julifera Thanks for the reduced recipe.
These cookies are squeezed out perfectly with a Teskomovsky syringe. I squeezed out in 2 clicks, moreover, on the second baking sheet, the cookies turned out to be much more beautiful than on the first: either the butter melted more, or I filled my hand

[julifera]

julifera Thanks for the reduced recipe.

Lenusya - on health
Your shape turned out to be even more beautiful than mine, I think such a nozzle is more suitable for these cookies than for 2-3-4-5 petals.

Next time I'll make it with chocolate and try the peanuts on top.

[julifera]

I think this nozzle is more suitable for this cookie than for 2-3-4-5 petals.

Next time I'll make it with chocolate and try the peanuts on top.

julifera, and what does it mean for 2-3-4-5 petals?

How about chocolate? Cocoa in the dough?

[julifera]

julifera, and what does it mean for 2-3-4-5 petals?

How about chocolate? Cocoa in the dough?

Here in the picture in the second row:



fourth nozzle - 4 petals
sixth - 2 petals
seventh - by 5
the last one - 3 petals

Yes, with a poop, for a chocolate dough.

We have on sale Esmeralda chocolate cookies, with caramelized peanut halves on top, I go crazy for it, of course I won't get that taste, but the main thing is to try, suddenly something else will overshadow it

Girls!! I bought this syringe

it has 19 attachments. I immediately tried the recipe for mayonnaise. The taste is just crazy, delicious !!! but the forms turned out all like vermicelli .... can someone tell me .... what did I do wrong ???

I also have such a syringe while the girls were writing, the dough should be like thick sour cream, then everything works out as it should

the girls wrote, the dough should be like thick sour cream, then everything works out as it should

Well, I don't know ... If you adhere exactly to the proportions, then my dough turned out like soft plasticine ... You don't need to melt the margarine, just let it stand to room temperature ...

Caprice!!! why the form does not work ?? as from a meat grinder ..... made the dough thinner, so they spread on the baking sheet ...

[zvezda]

zvezda, according to my observations, a lot depends on the oil. Try changing the oil. If I make dough for a syringe, no matter what recipe, I take Irish butter, if loose baskets are the cheapest - spread, if other types of shortcrust pastry, the butter I use for everyday meals is natural butter. Although now it is so difficult to find a brand of oil whose quality does not deteriorate over time.
And, just in case, pay attention to the composition of mayonnaise, the simpler it is, the more natural.

[DO NOT!!!]

Caprice!!! why the form does not work ?? like from a meat grinder ..... made the dough thinner, so they spread on the baking sheet ...

A thinner then why ??? Of course, the liquid will blur. I repeat: melt the butter DO NOT!!! Just keep it at room temperature until soft.

Dutch butter, Irish ... It's like a "bad dancer", excuse me. I use the usual creamy margarine, which is for baking, which is hard in the refrigerator, and everything is ok. Let it stand at room temperature until soft, and then knead the dough. The dough itself should turn out like soft plasticine, which wrinkles well in your hands. You don't need any spreads or other chemicals.

So the fact of the matter is that the dough according to your recipe with mayonnaise turns out like soft plasticine, and when I press it with a syringe, they do not hold the shape ... that's what happens

So the fact of the matter is that the dough according to your recipe with mayonnaise turns out like soft plasticine, and when I press it with a syringe, they do not hold the shape ... that's what happens

Well then, I don't know how to help.Keeps me in shape. The thinner dough will simply spread over the counter and that's it ...

Girls!!! Thanks for the advice !!!! I just shifted flour .... I did EXACTLY according to the recipe and everything is fine !!!!!

Try the third recipe with mayonnaise, this is something !!! It looks like a Soviet kurabie, and it melts in your mouth !!! Good luck with your trials,: Although I have a piston, I have not adapted very well either .... I think everything is ahead.

zvezda, mayonnaise me, frankly, confuses the kid with its unnaturalness. I believe that the taste can be good, but I want something more beneficial for the child (and I myself don't really need extra chemistry either). Maybe 20 years ago, everything was not so chemical, I don't know ...

I think next. just add a little vanilla sugar, cinnamon and / or nutmeg.

It also became interesting. And how and at what point is jam added to such cookies? I remember my favorite kurabi was always with this "pimpa" made of jam. No one knows?

And I use mayonnaise ONLY my own !!!!! Looked at this syringe .... no words! WANT!!!!!!! We don't have one yet ...

girls mayonnaise cookies, this is somethingoooooooooooooo, very tasty, crumbly, I put a forest nut on top very tasty, thanks for the recipe ... Maybe someone made such delicious cookies, but without mayonnaise, I really want to give the child, but with mayonnaise it is somehow scary (((

[ma-ri-na]

ma-ri-na - you can replace it with homemade mayonnaise !!!
There is nothing particularly terrible in this composition, unless there are problems with being overweight.

After all, it's just:

vegetable oil + yolks (or milk) + lemon juice (or vinegar) + mustard + salt + sugar

Variations in taste are achieved by using different ones - mustards, acids, oils.
And in the store there are no eggs in the composition, they are made on dry milk, and I also do on dry milk with water.

We have a whole topic for cooking, here is my particular "dietary" version:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.0

I understand, but a 1.5 year old child doesn't want to give mayonnaise

Girls, tell me, at what temperature to bake mayonnaise cookies and how many (approximately) minutes? Pliiiz !!!!

Girls Please tell me why I can't? The dough does not stick, it can squeeze something, so much spoiled_zhut, but it's a shame how !!!

It doesn't stick to me either. I made the dough, put it in the refrigerator, it became hard, it does not want to crawl into the holes. I prepared the second, it turned out to be "liquid-viscous", they only managed to draw snails, cutting off the tails with a knife. So, we need some kind of special dough for the syringe - I'll try the recipes from the forum.

Today (March 10) I tried to squeeze out cookies again. I took one of the first recipes (with mayonnaise) as a basis, weighed the products on the scales, mixed them, did not add soda (except me, no one likes baking with soda). And still, the dough is viscous, instead of cookies, snot from the dough hangs about 10 cm long and does not tear. I pressed it onto a silicone mat: pressed the press to the surface - pressed it - lifted it. The biscuits at the base turn out beautiful, but do not come off. I want cookies, but it turns out spaghetti ...

it is not possible to "deposit" cookies on the baking sheet ... The dough stretches and that's it !!!!

I have already done it five times - it doesn’t work. I tried both liquid (spreads) and thick (does not squeeze), kneaded with a spoon and a mixer - it stretches for the "snot" nozzle, can hardly be cut off with a knife.

butter / margarine should be softened, BUT NOT MELTED (!) Recipes are proven, for me personally everything settles out remarkably. Best placed on a COLD (!) Baking sheet. On a preheated baking sheet, the butter in the dough instantly melts, and this greatly interferes with the deposition of cookies.
Somehow like this...

softened butter / margarine, BUT NOT MELTED (!)

And it somehow melts by itself when squeezed out. I pressed it onto silicone mats, it practically does not stick to them, except that it lingers "like a sucker". When I bake cookies, there is no way to cool the baking sheets - conveyor production Please tell us point by point:
1) how to knead the dough with a spoon / mixer / HP on the Pelmeni mode (i.e. without heating)?
2) just mix it until smooth, or just knead it?
3) how should this dough feel to the touch? compare with anything. I have a "wet grainy ball of March snow."
And the question about the syringe - only my dough quickly enough turns out to be on the other side of the piston, stuffing under the handle?

And it somehow melts by itself when squeezed out. I pressed it onto silicone mats, it practically does not stick to them, except that it lingers "like a sucker". When I bake cookies, there is no way to cool the trays - conveyor production

Of course it melts when squeezed onto a hot baking sheet and does not stick.
This means that you also need to have a baking sheet so that at least one baking sheet can cool down during "conveyor production". Or press on a silicone mat, of which you also need to have several on the farm, if you plan to bake these cookies regularly.

Please tell us point by point:
1) how to knead the dough with a spoon / mixer / HP on the Pelmeni mode (i.e. without heating)?
2) just mix it until smooth, or just knead it?
3) how should this dough feel to the touch? compare with anything. I have a "wet grainy ball of March snow."

Knead with whatever is convenient for you. The dough should be soft enough plastic.

And the question about the syringe - only my dough quickly enough turns out to be on the other side of the piston, stuffing under the handle?

This means that periodically during operation, before adding the next portion of the dough, clean the press.

This means that you also need to have a baking sheet so that at least one baking sheet can cool down during "conveyor production". Or press on a silicone mat, of which you also need to have several on the farm, if you plan to bake these cookies regularly.

And this is a thought! Thank you. I'm going to buy a couple more rugs. It's simple, it's always welcome. I just bought an oven not so long ago so that cookies can be baked on two baking sheets at the same time, you just need to learn ...

Once upon a time, when there were no silicone rugs yet, and I baked these cookies and I did not have a spare baking sheet, I tried to quickly cool the baking sheet in winter on the balcony

And this is a thought! Thank you. I'm going to buy a couple more rugs. It's simple, it's always welcome. I just bought an oven not so long ago so that cookies can be baked on two baking sheets at the same time, you just need to learn ...

How do you get the current ... share the recipe, plz !!!
I already ordered a silicone mat too ......))) Well, it should come out someday !!!!!!!!!!!!!!!!

Girls, you will succeed! The gods do not burn the pots! The main thing is to adapt

[error]

URRRYAYAYA !!!! Happened!!!!! It peels off !!!

How many products I translated until I learned Well, exactly, the phase of the moon was not the same ... Now I will rewrite recipe number 3 from the first page and the sequence of actions so that those who still have not succeeded can read it.
Margarine 200 g
Wheat flour 525 g
Mayonnaise 250 g
1 egg - about 75g (with shells 84g)
Sugar 240 g
A pinch of salt (its purpose is not clear, mayonnaise is already salty)
Soda 1 tsp from HP
Vinegar (acid, diluted to 6-9%) 1.5 tsp. from HP

Preparation: grind soft margarine (which still holds its shape) with sugar using a tablespoon, you get a kind of cream. Add egg and mayonnaise, stir until smooth. Quench the soda with vinegar, pour into the mixture. Pour flour in two steps, stir with a spoon until smooth. My main error was this: you just need to mix the dough, and not knead, as I did with a mixer. Then gluten does not have time to develop and the viscosity of the dough is minimal! It breaks easily into pieces and falls off the spoon in lumps. Do not put in the refrigerator, but immediately put the same spoon into the syringe / press / bag. If in the kitchen (like mine today) +30, then temporarily put the unused dough in the refrigerator, otherwise it will "flow".
It is better to press out through the nozzles with small holes. I put it on a "small portion", pressed the outlet to the silicone mat and lowered the piston 2 times - so that the volume was like a "large portion". For some reason, it seemed that in this way the dough adhered better to the surface. Slowly raise the press, watch the "unstick". The first cookies after filling the press are lumpy - I don't leave them on the rug, but I send them into a cup with dough. If there are pieces of dough on the side of the press (which presses it against the silicone mat), 90% cookies will stick to the edge. Therefore, I used my finger to collect all the remnants of the failed cookies. By the end of the second kg of dough, I learned how to quickly put them on the mat
I baked at + 180C with convection for 7-10 minutes, until the top started to brown a little. In this state, the biscuits are lightly wet, but already baked, for those who love croutons - bake for 15 minutes until beige.

LTD!!!! I'm happy for you!!! I went to study too))

And I finally got it !!!!!!!!!!!!!!!!!!!!! Recipe above !!!!!

Greetings.

I have this press for about 30 years, I used it a little, all because the cookies did not want to detach from him.

But I found a Temko, read it and everything was like clockwork. Thanks everyone



Mayonnaise dough, mayonnaise was also home-made debut today.

Zhanna, what a delicious cookie! Smooth!
And the rosy ones just ask for the mouth

[Irina]

Thank you, Irina.
I myself did not expect such a result.

[Caprice]

Today I baked cookies with mayonnaise (according to recipe 3 from the first page), in a mini-oven. Caprice, thanks for the recipe.

The dough settled well on a baking sheet. The cookies turned out to be very tasty. I even made my mayonnaise for them. Well, I seem to have made friends with my press syringe. I think it will continue to work out even better.

[Lagri]

Lagri, to health

[Caprice,]

Caprice, brought a big thank you for the recipe
The press made cookies for the first time, but there were no difficulties. By the way, I was very worried, because I made mayonnaise myself and also 1 time ... and it didn't really thicken for me

The biscuits are tasty, crumbly.