Pie-gingerbread from jam on kefir and without eggs

Category: Confectionery
Pie-gingerbread from jam on kefir and without eggs

Ingredients

jam, jam 250 grams
kefir 300 ml
odorless vegetable oil 50 ml
sugar 100g
wheat flour 250 grams
soda 1 teaspoon
baking powder 1 rounded teaspoon
salt pinch

Cooking method

  • Let's start with the most important component.
  • Ideally, it is better to use jam or jam.
  • If not, then you can take any seedless jam and punch with a blender until smooth.
  • Better to take sour, from plums, gooseberries or currants.
  • If, again, not, then, for example, in apple or apricot, add a teaspoon of lemon juice.
  • But this is my advice, I do not like when the pastries are fresh.
  • So let's get started.
  • Mix jam, kefir and sugar, whisk until sugar dissolves.
  • Then add soda, stir everything well again, until foam appears. Leave on for 20-30 minutes.
  • Add salt to the flour, baking powder, if you wish, put your favorite spices. Spicy gingerbread mixes work well.
  • Stir the mixture of jam and kefir again and gradually add flour, stirring well.
  • The dough turns out a little thicker than for pancakes.
  • Grease a baking dish with vegetable oil.
  • Pour out the dough. Layer thickness 3-4 cm. If thicker, increase the baking time.
  • Put the form on a baking sheet and put everything in an oven preheated to 170 degrees.
  • Bake for about 70-80 minutes.
  • Then turn off the oven and leave for another 10 minutes.
  • Willingness to test with a stick.
  • Cool slightly, remove from the mold and cool completely, on a wire rack or towel.
  • Cut into portions and sprinkle with icing sugar if desired.

The dish is designed for

for several portions

Time for preparing:

about two hours + cooling

Cooking program:

oven

Note

A very tender pie turned out
Soft, well baked.
Pie-gingerbread from jam on kefir and without eggs
I continue to dispose of the jam.
Here's another option.

Kefir jam at the Princess pizza maker

Venera007
Here we cook jam, cook, and then we don't know where to put it
I haven't cooked jam for two summers, but I still can't dispose of it ...
Took a note of the recipe
Podmosvichka
Quote: Venera007
Here we cook jam, cook, and then we don't know where to put it
DruH
I know what to do - I put it in pies and make marmalade
Rituslya
Lenuskin, thanks for the recipe!
She put everything aside, put on her glasses and went to scour the refrigerator. Found some kind of lemon jam from Ratibor.
Let's prepare.
Lenus, thanks! Sometimes you really want something sour and flour, but what exactly is Duc and you don't understand.
Lenuskin, thank you! Now we will definitely bake.
Podmosvichka
Ritusik, peki
I will wait with a review
Venera007
Quote: Podmoskvichka
I put it in pies and make marmalade
I also made marshmallows ... It gets boring over time)) and there are also a lot of frozen yagos, and we rarely drink compotes, also in pies, we have to let casseroles. But by summer the freezer must be emptied :)
Venera007
I made a gingerbread, but something went wrong with me ... For a very long time it could not be baked, although the height was no more than 4 cm. And so the center did not bake, it turned out to be soft and moist. BUT! It seems as if it was intended. Drink tea on a weekday is the very thing
Podmosvichka
Tanya, you can lower the temperature and keep it in the oven.
The dough does not seem steep, but it takes a long time to bake.
I was a little upset, but if she goes with the seagull, then okay, "I remain on the throne."
Venera007
Elena, do not part. I reduced it to 160 and baked for a total of two hours. It has an almost caramelized slightly stretching crust on top and bottom.Under it there is a soft crumb, and in the very middle there is a soft, but non-moist mass, in general, it is delicious, considering that I attached jam there, which did not turn out tasty ... It also happens. I added a pinch of cardamom and nutmeg to the dough. In general, I will repeat, next time I will just try to put on 160 right away
Podmosvichka
Quote: Venera007
It had an almost caramelized slightly stretching crust on top and bottom.
I didn't have that, just a regular crust
And from what jam, if not a secret?
Venera007
Quote: Podmoskvichka
And from what jam, if not a secret?
Jam from Antonovka, cooked in a slow cooker, I remember cooking for a long time, put a little sugar, but it turned out to be chocolate-colored. But it is not sweet like an ordinary jam, but rather sweet and sour, even more sour.
I wanted to insert a photo, but something does not load. I will still bake, my husband ate almost all of the pie in a day, and even little fussy who eat little from what I bake, they began to drag along a piece .. Tomorrow I will bake again, if nothing interferes :)




The photo is not very good, but you can see it
Pie-gingerbread from jam on kefir and without eggs
Pie-gingerbread from jam on kefir and without eggs
Podmosvichka
What a beautiful, straight chocolate
Venera007
This is all because of the chocolate-colored jam, I will further "attach" it
Podmosvichka
You can make cupcakes
Venera007
Quote: Podmoskvichka
You can make cupcakes
Yeah. If they bring me paper tins for cupcakes today, I will make them in them. And then I don’t like to wash the cupcake molds.
Podmosvichka
And I have silicone
Venera007
Me too, but something will stick to them all the same

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