vorona
If you have lost a recipe for dough, baking or pastry, write in this thread.
Peace be with you bakers!
I am making a request, as the search on the forum did not give anything.
An acquaintance of mine works and lives in America,
remember in childhood, when there was no such variety, bars with raisins were sold in confectioneries, "wooden" ones, the girl has nostalgia for them,
and they don't sell that.
This, of course, is not a culinary masterpiece, but can someone tell me the recipe.
I will be very grateful!
Dough, pastries and pastries. Looking for a recipe!

(section Baking and pastry)
Bambizo
Guys, tell me where to get the technological recipe for yeast dough according to TU 9195-420-05747152-02. Probably there is somewhere in the books, I just can't find it. Thanks in advance!!!
I'm looking for a recipe for a dough that is widely sold in stores, ordinary yeast dough, I don't know who makes it, most likely bakeries, but I really need this recipe.
Stern
I remember these bars. My mother loved them very much.
These are real juices, only there is no cottage cheese and raisins interfere with the dough.

There you are Juice from MISH.

You can please your friend.
nut
GOOD MORNING Everyone. Girls can anyone remember or saw or even ate in Soviet times the "KUKURUZKA" cake was sold, such an oblong box, and there this cake in the form of a corncob was so delicious, it was impossible to tear it off by the ears, we time lived in Ukraine in the Ternopil region. and in stores this cake, in the absence of other products, lay in all the windows, and then it disappeared So maybe someone knows the recipe for the cake or maybe it will find it in old cookbooks, let me know Something pulled into nostalgia, probably vitamin deficiency
suslik
1. YEAST Dough FOR BREAD, PIES, PIES. (see a separate topic in the Section "Bread is the head of everything".

and where didn’t find it
ikko4ka
Quote: nut

GOOD MORNING Everyone. Girls can anyone remember or saw or even ate in Soviet times the "KUKURUZKA" cake was sold, such an oblong box, and there this cake in the form of a corncob was so delicious, it was impossible to tear it off by the ears, we time lived in Ukraine in the Ternopil region. and in stores this cake, in the absence of other products, lay in all the windows, and then it disappeared So maybe someone knows the recipe for the cake or maybe it will find it in old cookbooks, let me know Something pulled into nostalgia, probably vitamin deficiency
What kind of cake was inside? Biscuit?
Tatiana444
Write someone a donut recipe. I'd like to try
make myself
Crochet
Tatiana444
My family is very respected HERE THESE DONUTS !
P.S. Use the "Search" button, on the forum there are many recipes for different donuts, including cottage cheese ...
katrink
I got confused - there was a topic "cupcakes without handmade" and now where I don't look - neither in the bookmark, nor in the search - it gives an error everywhere - where to look?
Stern
katrink, THIS ?
artisan
After Easter, there are many pies left. The hand did not rise to throw out the pigs. Therefore, I cut it and dried it. I baked a couple of times Crackle cake. (very cool not only as a cake, but also as a "gingerbread" for tea)

But maybe there are some other recipes with ground croutons?
lega
I am a master! Maybe there is somewhere here and I repeat myself. In Soviet times, the "Sausage" recipe was popular with us. All leftovers - crackers, drying, stale cookies, gingerbread, etc., are ground in a meat grinder, preferably with a large grid. Chopped there are also added, again what is and what will come to mind - nuts, raisins, dried apricots, etc.An oil cream is being prepared, again which one you like more, the main thing is that it is not liquid. Mix crumb crumbs + crushed additives + cream. Everything is mixed, laid out on foil or cling film, or polyethylene (not fundamentally) in the form of a sausage. We wrap it tightly and in the refrigerator for a day to soak and take shape. Then we cut the sausage and the thrifty hostess's cakes are ready. Depending on the ingredients, the taste is always different, but always delicious.
artisan
lega, Thank you!!! I have such a recipe! And I completely forgot about it !!! I did it once in school !!! That's what they call, one head is good, but two are better!
Sena
Those who have children (4 years old and older) probably know about this biscuit, in the form of a bear, with a chocolate filling.
Dough, pastries and pastries. Looking for a recipe!
The "lion cubs" or any other, even classic cupcake molds are suitable for him. The main thing is to find a suitable recipe. We need a soft, airy muffin with a thick, viscous chocolate filling inside. No matter how the manufacturer insists on the naturalness of this product and its usefulness, I do not believe in it. I would like to do this myself.
I really hope for your help.
kleskox35
Sena, any muffin dough will do and (a terrible secret) the filling is injected there with a syringe, they are not baked together ... any grating diluted to a state of medium density or jam ...
chaika2008
Please tell me the recipe for homemade dough in x / p Kenwood 450 (program 11). It is not in the recipe book. Thank you in advance.
bluekitten
Girls, but what else was traditionally baked in Russia for a wedding, besides the loaf?
In the book I found a recipe for Kosoviks - but these are matchmaking pies.
In Kuban, I remember from my childhood, they baked larks and cones.
But when I started looking for a recipe for larks, it is written everywhere that they are baked to meet spring (for the arrival of larks). Now she doubted that they should be baked for the wedding. And cones, it seems to me, are purely local, they hardly belong to ritual baking.

The loaf is simply not entirely appropriate in my case, and it is baked at a high temperature, and I have more than 180 * the oven is cut down

I want to find some smaller and simpler pastries than a loaf
Qween
bluekitten , in Ukraine they bake a loaf, cones and "devoshnik" (hen party).
Tashi
bluekitten, I read that in Russia Kurnik was considered a wedding cake, it symbolizes prosperity for the young.
bluekitten
Quote: Qween

bluekitten , in Ukraine they bake a loaf, cones and "devoshnik" (hen party).
Here, this is interesting, they also bake cones. And about the bachelorette party in my book it is written that this is the name of a loaf that was baked in the bride's house.

Quote: Tashi

bluekitten, I read that in Russia Kurnik was considered a wedding cake, it symbolizes prosperity for the young.
Dahl says: "Loaf is a bachelorette party, unleavened bread, flatbread, round chicken pie."

That is, a wedding loaf comes out, he's a bachelorette party, he's a kurnik ...
There are still bumps in the South. So far I could not find information about the custom of baking cones. And the recipe too. There are recipes for cones, but in the photographs they are not at all the same as I remember. I remember exactly that the cones are baked in order to give to every guest who comes.
Qween
Yeah?
The fact is that we put this bachelorette party on top of a loaf. And it doesn't look like pie. Figured cut dough is wound on wooden sticks, then baked and decorated. And then these "sticks in the dough" are put on a loaf in the form of a hut. And then unmarried girls break this devoshnik, and each one takes a piece home. It is usually not eaten, but stored.
Elenka
Quote: Master

lega, Thank you!!! I have such a recipe! And I completely forgot about it !!! I did it once in school !!! That's what they call, one head is good, but two are better!
artisan
I would recommend another recipe from Summer residents. Eastern sweets (found strength)
https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=7705.170
Vkuuuuusno! It's not like a sausage at all. I did it for the New Year, or rather in advance, I have never eaten anything more fragrant from such things before.
artisan
Elenka69, thanks! A very interesting recipe! I went to ask the Summer Resident or you can replace the cookies with crumbs.
Elenka
artisan
Sure you may! Bread crumbs are no match for cookies!
It turns out such a "drunken" yummy!
bluekitten
Qween
Wow! Cool! I like it so much when such customs survived 🔗
We have nothing like this in Siberia. Even loaves are rarely baked.
Qween
bluekitten , yes, we mainly have traditional weddings.
I still remember when I was little, and my parents went to the wedding, then I always asked to bring a bump. I still love these bumps.

A couple of times I happened to be at the most real rural wedding. This is for you, I'll tell you, sva-a-a-adba! An unforgettable experience.
bluekitten
Qween, and you happen to have no recipe for cones? Unfortunately, my grandmother died before I became interested in cooking and family recipes are lost
kleskox35
bluekitten, as far as I understand the cones belong to the category of baking sculpture and are made of grated dough. The dough is used in 2 types of butter and grated. Buttermeat differs from grated only in the presence of sugar in the dough, Grated is made from flour, water and yeast according to an arbitrary recipe: a small amount of flour is poured onto the table and a lump of dough is rubbed into it until it becomes plastic and pliable like plasticine. The secret is that such dough holds its shape perfectly. It is necessary to glaze it with yolk before baking, when using only the yolk, shades of amber are obtained, if you add a little sugar to the yolk, the color will be brown.
For images go here 🔗
bluekitten
kleskox35, thank you very much for your answer. I have already looked on the Internet, there is basically not quite what they bake in the Kuban. There they bake just butter rolls of this shape:
🔗
I found the photo on sites that offer for sale. On one I found the composition:
Ingredients: Wheat flour of the highest grade, drinking water, white crystalline sugar, margarine, chicken eggs, pressed baker's yeast, skimmed milk powder, kitchen salt, vanillin.
But the cooking technology has not yet found
Qween
bluekitten, our bigwigs are as on your link.
I did not bake them, but only ate ready-made ones.
It tastes like a rich yeast dough, quite dense, finely porous, not very soft (this keeps their shape well).
In appearance - the feeling that a little flattened "sausage" made of dough, on one side (along) was cut with scissors, and all this sausage was rolled up with such a snail, outward with cuts, starting from the middle of the cone.

Well, what I know.
bluekitten
Qween, thanks! I will try
allangol
Girls, please tell me the recipe for a delicious buttery biscuit.
N @ t @ li
Quote: allangol

Girls, please tell me the recipe for a delicious butter biscuit.
behold here there is a recipe for butter biscuit.

I also know this for a cherry pie:
3 eggs + 150g. sugar - beat
+ 200gr. soft butter - beat until smooth
+ 200-250gr. flour + 1/2 pack of baking powder.
The dough should be like heavy cream, kneaded with a spoon.
Put the dough in a mold, flatten with a spoon, lay out the cherries (apples, plums, apricots)
Bake at 180C for 30 minutes.
For a cake, it will probably be a bit fat, but for a pie with sour berries - just that.
allangol
N @ t @ li, thanks. It is necessary for the cake. I read that for 3D cakes it is better to make a butter biscuit ... Did you bake according to the first recipe? I want some kind of proven recipe so that it turns out without surprises ...
Cilia
allangol , honey cakes are best suited for 3D cakes, especially if the shape is complex or high and there is little experience in such cakes.
kava
allangol, if you need a biscuit without surprises, then take this one Classic biscuit or this unless, of course, it is very important buttery biscuit
irza
Quote: allangol

Girls, please tell me the recipe for a delicious butter biscuit.

Here is a recipe for a butter biscuit with which I became friends for a long time. With it I make all my 3D cakes, that is, where the "body" of the cake needs to be made of sliced ​​biscuit.
Dough:
3 eggs, 150 grams. butter or margarine for fluffy pastries, 1 glass of sugar, 1 tsp.l without top slaked soda, vanillin, cocoa, flour 1 glass.
Preparation: Beat butter with sugar using a mixer. Add eggs one at a time and beat well. Add vanillin, soda, cocoa and flour. Then we bake (I have t = 180-190).
The option with cocoa is especially tasty.
N @ t @ li
Quote: allangol

N @ t @ li, thanks. It is necessary for the cake. I read that for 3D cakes it is better to make a butter biscuit ... Did you bake according to the first recipe? I want some kind of proven recipe so that it turns out without surprises ...

It’s probably too late to answer, but I’ll answer - no, I didn’t do it according to the first recipe, I won’t tell you anything.
Mamakoshka
Help people. Somehow I saw a recipe for butter braids, baking in the oven. It seems that the photos were also step by step how to weave it (braid). I can not find. Can someone tell me, give a link to the recipe? Thank you!
Quote: suslik

1. Yeast dough for bread, pies, pies. (see a separate topic in the Section "Bread is the head of everything".

and where didn’t find it

By the way, I also did not find this topic, it seems already rummaged through the entire forum. Maybe Temko was deleted?
Crochet
Quote: Mamakoshka

1. Yeast dough for bread, pies, pies. (see a separate topic in the Section "Bread is the head of everything".

and where didn’t find it
By the way, I also did not find this topic, it seems already rummaged through the entire forum. Maybe Temko was deleted?
Mamakoshka
Nope, not deleted, here she is:Yeast dough for bread, pies, pies
Raisin
Girls, help out! I come from Ukraine. For big holidays (Easter, Christmas and large family celebrations), rich strudels were baked with poppy seeds, cherries or any other filling at will. I am looking through the sections of the forum and have not found anything like it. Actually, I have two requests - one is a recipe for butter dough for such baking, and the second is: how do you grind poppy seeds? We in Ukraine had a special poppy mill, it looks very much like a meat grinder, only much smaller and instead of a grate, a solid disc. I here once tried to steam poppy with sugar, as it cracked like sand on my teeth. I have an idea to grind it on a coffee grinder ... I tried it on an electric meat grinder, so it got hammered and "cut out" from overheating of the motor, I thought my grinder was already "cranky". It has cooled down and is working as usual.
artisan
Raisin, glad to welcome!
In Ukraine, in provinces like mine, poppy is always! rubbed in clay mortars, with a dough. I don't know the best way yet.
Raisin
Wow, I haven't heard of that. A macogon is a ceramic "pestle", I don't even know what to call it. I have a thick ceramic mortar with a pestle like this. Only we crush garlic and nuts there. And how does this process happen with poppy seeds? Boiling water, sugar, poppy seeds and crush all this?
artisan
Quote: Raisin

Wow, I haven't heard of that. A macogon is a ceramic "pestle"

Not ceramic, but wooden!
Dough, pastries and pastries. Looking for a recipe!
artisan
Let's go!
And what kind of mortar? ceramic too?
Makitra is not small, and the poppy does not pound in it, but is rubbed against rough walls ...
This is a must see!
Raisin
yes, the mortar is also ceramic and not very large
artisan
The main thing is that it is not smooth inside !!!
And not big ... well then, a teaspoon of poppy ...
Raisin
Rough inside, I'll try. Thanks again.
Luysia
Girls, I want to ask about my favorite pies!

They were sold here in Kharkov during my childhood and youth (that is, quite a long time ago).

The pies were cylindrical in shape, so long (about 15-17cm in length).
The main feature of these pies was that they were baked and sold wrapped in oiled paper (translucent, like today's baker's).

The filling was rice and egg and was less common with cabbage.

The dough was probably yeast, but it was somehow special, very tasty. Maybe this happened precisely because of baking in paper.

I wish I could find a recipe for those pies.

Maybe someone has a collection of old recipes, for sure they were baked not only in Kharkov ?!
Summer resident
I wash my poppy, dry it and grind it in a coffee grinder.I keep it in a closed jar. When necessary, I bring it to the desired consistency with boiling milk and sugar.

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