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Cake with nuts We are searching data for your request: Upon completion, a link will appear to access the found materials. Dissolve 3 tablespoons of flour in a glass of boiling milk, leave to cool. Mix the yeast with 1 teaspoon of sugar and rub until it becomes a paste. Leave to rise for 5 minutes, then place over the flour and milk mixture. Allow to rise in the heat for 20 minutes, until it doubles in volume. Separate the yolks, rub first with salt, then with sugar, citrus peel, essence and extract, oil and 1/2 packet butter (melted) Pour the mayonnaise over all this, add the warm milk and mix again. Sift the flour and add, little by little, over the yolk mixture. Knead for about 40 minutes, until the dough comes off the hands. Add the remaining butter, still melted. Now the dough is no longer kneaded, but folds, to gather air, until all the butter has been incorporated. Allow to rise in the heat, 1/2 hour, until it doubles in volume In the meantime, we start filling. - Beat the egg whites hard. - Combine with the sugar, the 4 tablespoons of cocoa, the essence and the vanilla extract and beat until they harden again. - Mix with walnut kernels. After the dough has doubled in volume, divide it into 4, spread out rectangular sheets by hand, as long as the tray. Grease the trays with butter. Spread the filling on each sheet, roll and roll into molds. We used trays with a diameter of 26 cm length / height of 7 cm. Leave to rise for another 15 minutes, grease with beaten egg and sprinkle with granulated sugar and put in a well-heated oven, on the right heat, for about 50 minutes. When ready, leave to cool well for 2-3 hours. Cake with nuts & Icirc & # 539i need for dough: 1 kg of pastry, 8 g of egg yolks, 1 egg (for spreading), 300 g of caster sugar, 200 g of butter, 8 tablespoons of oil, 500 ml of milk sweet, 50 g brewer's yeast, grated peel from a l & # 259m & acircie, 1 tbsp & # 539 & # 259 salt & Icirc & # 539i need for filling & # 259: 500 g walnut & # 259 m & # 259cinat & # 259, grated peel & # 259 from a l & # 259m & acircie, 1 essence & # 539 & # 259 rum, 1 essence & # 539 & # 259 vanilla, 8 egg whites, 200 g sugar, 100 g raisins or 100 g shit (optional) Prepare the dough: Mix the yeast more with a spoonful of sugar, until it liquefies, add a little milk to the milk, sprinkle with water. then to the yeast. Half of the quantity of milk, boiling, pour it over 250 g of flour, mixing it with a wooden spoon, so that no lumps form. Pui pl & # 259m & # 259deala then & icircn the rest of f & # 259in & # 259, fr & # 259m & acircnt & acircnd pu & # 539in c & acircte pu & # 539in & # 537i, c & acircnd e almost all & # 259 f & # 259ina & icircncorporat & rubbed with a little oil, like a mayonnaise, the rest of the milk (cooled), salt and yeast increased, after which continue to incorporate the flour. Add the melted butter and the remaining oil, as well as the grated peel of the egg, without stirring for a quarter of an hour. Cover and grow in a warm place. Prepare the filling: White baubles and foam, together with sugar. Then add the ground walnuts and the flavors. Optionally, & icircn stuffing & # 259, more po & # 539i add & # 259uga raisins & # 537i / or shit t & # 259iat m & # 259runt. Loosen the sheets, fill them and roll them like any other re-filled cake. After a quarter of an hour, raise it, put it in a pan, then grease the cozonacs with a beaten egg, sprinkle with caster sugar and put the cozonacs in the hot oven for an hour at the right heat. Turn the tray over after the first 30 minutes, so that it browns evenly. Preparation: It is important that the house is warm. All ingredients should be at room temperature, except milk which should be lukewarm but not hot. Mix all the ingredients for the mayonnaise until the yeast dissolves. Put flour in a large bowl and make a hole in the middle. Pour into that Mayan hole. Leave it for about 30 minutes, until the yeast activates, you will see that the mayo becomes frothy. Add the milk, sugar, salt (on the edge, not directly over the mayo) and start kneading the dough until it becomes quite homogeneous. Then add the beaten eggs and knead again until the eggs are fully incorporated. Add the butter (or margarine) and knead again until the butter is no longer visible. At the end, add the oil, lemon peel and rum essence and knead for about 30 minutes, until the dough is not sticky at all and the bottom and edges of the bowl in which you knead is clean. Cover the bowl with a clean towel and leave it in a warm, raised place for 2 hours. The dough should triple in volume. On the work table given with flour, divide the dough into 10 equal pieces. Knead each piece lightly, just enough to give it a round, bun-like shape. Place the pieces obtained on a large clean towel. Cover with another towel and leave to rise for 30 minutes. Mix the ingredients for the filling. Taste the filling and if you want sweeter, you can add more sugar. 5 trays wider and with higher walls (if you make fewer cakes use cake trays, they will be more attractive) grease well with oil, including the edges. We take each piece of dough and spread it on a thin sheet with one finger. We put the filling on the sheet, while we take it with both fists. Spread the filling evenly over the dough. Roll the dough, lightly so that the filling does not come out. We put the cozonacs in the tray, at a distance from each other. Cover the cozonacs with cotton towels and leave to rise again for 1 hour. During this time, heat the oven to 180 degrees C. Grease the cozonacs with beaten eggs with cream. You can grease them by hand, no brush needed. Bake for 1 hour, until golden brown on top. Cake with nuts In a large mixing bowl, dissolve the yeast in water. Add milk, sugar, butter, eggs, salt and 3 and a half cups of flour are processed until smooth. Add enough flour to form a soft dough. Transfer to a powdered surface with flour and knead until smooth and elastic, 6-8 minutes. Put in a greased bowl, turning once, to have fat on top. Cover and let rise in a warm place until it doubles in volume, about an hour. For the filling, beat the egg whites, at medium speed, in a mixing bowl gradually, add the sugar, one tablespoon at a time, beating everything well. Incorporate the walnuts and butter and mix vigorously. Press the dough with your fist and divide it into eight balls. Each ball is spread in a circle with a diameter of 20 cm and greased with butter. Wallpaper each circle with about 2/3 cup filling, then roll tightly and catch the ends. Place the cozonacs on greased baking paper, then cover and let rise until they double in volume, about 50 minutes. After they have grown, grease them with egg and bake at 180 ° C for 20-25 minutes or until golden brown. Cozonac with walnuts and cocoa, prepared exactly like the one made by my grandmother No confectionery in this world will prepare fluffy and fragrant cakes like those prepared by my grandmother as a child. Some housewives still keep the ingredients and how to prepare the cakes out of our grandparents' hands in the recipe book, but some have given up and bought this dessert directly from supermarkets. For housewives who want to have cozonac on the holiday table as in the old days, I took out a recipe from mothballs to remind them of the moments spent with their grandparents, as children. Follow the steps below if you want to have sweet and stuffy cakes like the ones made by our grandmothers. Necessary ingredients cakes with walnuts and cocoa, prepared as in childhood: Easter meal and valuable information before any shopping. RECIPES for the Easter meal! Cozonac, Lamb, Easter, a wonder! Cake with nuts One kg of pastry flour, 3 whole eggs, 3 egg yolks, 500 ml of milk, 300 g of caster sugar, 250 ml of oil (or 200 g of bones, lard or butter), grated rind of a lemon (or an orange), 50 g of brewer's yeast, a rum or vanilla essence, a teaspoon of fine salt. For the filling: 300 g ground nuts, 3 egg whites, a cup of caster sugar and a rum essence. Optional: 100 g shit. Melt the sugar in lukewarm milk, keeping a tablespoon of sugar and a little milk for mayonnaise. Also here is added grated citrus peel. Rub the yeast with a spoonful of sugar, dissolve in milk, sprinkle with a little flour and leave to rise. When it has doubled in volume, it is poured over the sifted flour, in the middle of which were placed the three whole eggs and the three yolks, the salt, the milk and the other flavors. Mix everything well and start kneading, adding a little oil (or any of the other fats, after they have melted in a bain-marie). Combinations of oil and fat can be used, such as 125 ml of oil and 100 g of butter, taking care that 125 g of oil corresponds to 100 g of butter, lard, etc. Knead at first only with your fists, and after half an hour lifting the dough from time to time, breaking it and hitting it and then again with your fists. When the dough has become homogeneous and flexible and easily comes off the hand and the walls of the bowl, gather in the middle, cover with a clean towel and leave to rise in a warm place until it doubles in volume. For the filling, whisk the egg whites and then slowly add a cup of sugar, ground walnuts and rum essence (for the filling it is recommended to use only rum essence or 3 tablespoons of pure rum). Optionally, in this filling (or even directly in the dough) you can add assorted pieces of shit, cut into small cubes. Divide the dough in two, spread two sheets of dough on which the filling is evenly distributed, roll and roll each cake at the ends. Grease the trays with lard (or butter), place the cozonacs, grease them with a beaten egg and leave them to rise a little. Put in the preheated oven, over medium heat, for 45-50 minutes, until golden brown. Easter lamb Two kg of boneless lamb muscle, 150 ml of oil (olive oil is recommended), 50 ml of red wine, 50 ml of vinegar, a small head of crushed garlic, two bunches of green parsley, two bunches of dill, 5 g oregano, 5 g black pepper (ground), salt. The oil mixes well with wine, vinegar, parsley and dill (finely chopped), garlic and other spices. Make a stain with which the meat is greased on all sides (previously notched in several places). Leave to marinate overnight, then place in a tray, pour over water, cover with aluminum foil or a thick sheet of paper bag and put in the oven on the right heat. , for three quarters of an hour. Easter for Easter From the slice of the braided cozonacs, you can also prepare Easter, stopping all that dough. Divide this dough into pieces and gather them by spreading thick sheets of a little finger on a dry table, place them in trays greased with butter, suitable for the size and a small wicker, and let them sit. Then prepare very fresh cheese crushed in a nut, chewed with 10 egg yolks and their egg whites (mashed), a liter of crushed sugar, lemon zest and salt. All this well beaten, passed through a sieve and left the composition thinner. When you want to put them in the oven, pour from that composition in each tray, grease on top some with beaten egg whites and others with egg yolk, having in them a spoonful of sugar and pitted red raisins and some are put cross small roll in the middle. These pastas can also be prepared with scalded sour cow's cheese and again sifted through a sieve exactly prepared with egg and also prepared with good sheep's cheese, again scalded and prepared at will (but not with sheep's cheese. raisins). It is also prepared with cheese or grated Parmesan cheese, with reduced egg in ham or muscle foam, or good smoked tongue, uncooked, cleaned and cut into very thin slices. It is also prepared with rice boiled in milk with a touch of vanilla, pitted black raisins, egg reduced to foam, put in it sugar to taste or rice flour again with egg, sugar, 2 tablespoons rose water and raisins small pitted tomatoes, or semolina prepared with egg and lemon peel, sugar and the necessary salt. If necessary and with pleasure, you will also wear a hat. Woven cake wreath One kg of pastry flour, 10 egg yolks, 5 egg whites, one egg yolk (for greasing), 300 g caster sugar, 250 g butter, a vanilla bean (or two sachets of vanilla sugar or a small vanilla essence), 200 g raisins, grated peel of a lemon and an orange, 3 tablespoons of rum (or a small essence of rum), 600 ml of milk, 50 g of brewer's yeast, 100 g of walnut kernels or 50 g of almonds. Boil two-thirds of the amount of milk with salt. Sift the flour twice and put in a bowl, less a cup of flour, which is left separately in a bowl and scalded with milk, stirring to have no lumps. In the rest of the milk, raw, dissolve the yeast (liquefied with a spoonful of sugar), sprinkle with flour, cover and leave to rise, in a warm place. After doubling its volume, add it to the scalded coca and make the muffin (mayonnaise). Leave everything to rise again, half an hour. Grind the sugar and mix well with the yolks, until it acquires a creamy consistency. Add the flavors and pour over the breadcrumbs. Also now put the leavened coca and the beaten egg whites. Homogenize and knead for three quarters of an hour, then add, little by little, the melted butter, and at the end add the raisins. Cover the dough from the bowl with a clean napkin and leave to rise for two hours. During this time, bake the walnut kernel a little and break it into smaller pieces or crush it (do not grind it) or slice the almonds. After the dough has risen, it is broken into three pieces from which long and thin rolls are formed. A wreath is made in three threads (the skilled housewife also weaves in four, and the less skilled can twist two rolls, but then it is no longer called "weaving them"). The dough is kneaded at the ends, giving it a round shape. Whoever wants, can put a leaf or a popcorn over the place where the ends meet. Place the wreath in a large, round tray, grease with beaten egg yolk with powdered sugar and sprinkle with walnut pieces or almond slices. Let it rise for another half an hour. Keep the crown in the preheated oven at the right heat for one hour. When it is taken out of the oven, leave it to cool for half an hour. Lamb in yogurt sauce One kg of lamb, 500 ml of fatty yogurt, a tablespoon of flour, 80 g butter, a bunch of dill, salt, pepper. The lamb (meat, meat) is cleaned and portioned, then fried in butter, just enough to brown a little, then add water (or meat juice) and simmer. When the meat is almost cooked, remove a little from the heat. During this time, mix the yogurt well with the flour, and pour the obtained paste over the lamb pieces. Stir in the fat (melted butter) from the pan, add the dill, season with salt and pepper and simmer over low heat, letting it boil for a few minutes. Serve with homemade bread or hot polenta. Easter with salted cheese One kg of wheat flour, 6 yolks (for dough), two yolks (for greased), 300 g caster sugar, 250 ml milk, 200 g butter, 50 g brewer's yeast, grated rind of a lemon, a small essence of lemon, half a teaspoon of salt. For the filling: 200 g fatty cream, 500 g salted cottage cheese, 3 egg yolks, 200 g caster sugar, grated peel of a lemon, 100 g raisins. Prepare a simple cake dough, making sure that the oil is gradually added towards the end. Knead for at least an hour to make the crust softer. Leave to rise for at least two hours, covered with a napkin, in a warm place. For the filling, first put the cheese on a fine grater, then mix well with the cream. The yolks are rubbed first with the sugar, then they are also mixed in the cream paste with cheese, adding the lemon peel and the raisins. After the dough has risen, it is made into a thicker sheet (keeping half of the crust aside). Place the sheet on the bottom of the (round) tray greased with oil. From the rest of the dough, a long and wide sheet of 12-15 cm is made, which is placed on the walls of the tray, sticking the dough well to the other sheet, so that the filling does not flow. Pour the filling, but be below the edge of the dough, which is reflected over the cheese. If there is any dough left, make two smaller rolls, which are placed crosswise over the filling. Beat the two yolks and grease the whole face of the pasta (and the filling, and the crust) with them, then put the tray in the preheated oven, leaving it to bake on the right heat for an hour. Cozonac with walnuts and shit Mix the yeast with a tablespoon of sugar, a tablespoon of lukewarm milk, two tablespoons of flour and leave to rise until it doubles in volume. Meanwhile, sift the flour, heat the milk, put in it the beaten egg yolks with salt, whole egg, sugar and mix well. Make a hole in the middle of the flour, add the mayonnaise, the milk mixture, the essences and the grated lemon peel. Knead a homogeneous dough, add the melted butter gradually and knead continuously until you finish incorporating the butter. Cover with a towel and let rise until it doubles in volume. Melt the honey over low heat, add the ground walnuts, sugar, rum essence and cocoa. Stir and gradually add the milk, stirring constantly until you get a thick cream. If the cream is very thick, add 2-3 tablespoons of milk. It must be creamy so that you can spread it on the dough. Set the pot aside and let it cool. On the table greased with oil, spread a sheet of dough, put the walnut cream on the whole surface, pieces of shit and roll. Place the roll in a large cake pan lined with baking paper and leave to rise for 30 minutes. Grease it with beaten egg with a little milk and put it in the preheated oven, on low heat, for an hour. It should brown nicely. Take it out of the mold and let it cool. Walnut cake & # 8211 simple recipe To make two fatty cakes we needed the following ingredients: For the dough: - 500 ml of lukewarm milk - 120 grams of sugar - a cube of fresh yeast (also comes out with an envelope of dry yeast) - 1 kg of flour - a teaspoon of grated salt - 3 eggs - 160 gr melted butter For the walnut filling: (I made the walnut cream to my mother's taste, who prefers it that way. Next time, when I make it for my guests, I'm going to double the quantities, to be richer) - 500 grams of walnuts - 100 grams of sugar - a tablespoon of cocoa - 200 grams of hot milk - rum essence For the cozonacii: Walnut cake - recipes for fluffy walnut cakes Nothing is tastier sometimes than a simple nut cake. Whether you want a cake with walnuts and cocoa for Easter or you want to try a traditional recipe for Moldovan cake with walnuts, you have a few recipes at hand. About the recipe for cherry syrup cake This opulent cake was born from my own imagination, being inspired by Laura Laurențiu's recipe for syrupy cakes with wine which, in turn, took over Mircea Banu's recipe for "tangled cakes". My dough is completely different, the filling is also different and much more generous, but I followed some principles from the 2 recipes mentioned above: knitting technique, cold fermentation, steam fermentation, syrup, etc. I am a confectioner-pastry chef, I have over 30 years of experience in the kitchen, so it is not difficult for me to anticipate the final result of an imagined recipe for cherry-soaked cake. I knew that the universal principles of pastry allow the filling to represent a maximum of 50% of the amount of cake dough. The cozonacs syruped with vinars (above) have about 75% filling, which is already very brave! Well, I was a "kamikaze" and I went with 125% filling! That is, at 770 g of dough I put 965 g of filling (ie 1.25X the quantities from the filling)! I recommend you start with 100% filling: to 770 g of dough to put 770 g of filling (exactly as it says in the ingredients box). A bit of madness is also needed in the kitchen & # 8230 but only when it is doubled is solid knowledge in the field! I have always gladly shared with you the correct recipes and I have explained to you the physico-chemical principles that are behind some processes just to make the respective preparations for you. Keep in mind that its preparation lasts for 2 days and that it requires a few more hours of maturation after it has been syruped! Don't try to take shortcuts because you will not get a finished product with the same qualities as the original! You know how "it looks but doesn't rise"! I really wanted to use homemade sour cherry because it is present in many Romanian households. Of course I'm talking about a fine cherry liqueur made with refined alcohol or vodka (odorless), not brandy or other smelly stuff. Our homemade cherry recipe has been published on the blog for years and has been tested by many readers who have seen the difference! In the picture below you can see refined bottles (the recipe here), cherry and limoncello & # 8211 lemon liqueur (the recipe here). If you do not have fine (smelly) cherries, then it is better to buy it commercially. It is quite expensive and bears the label "Dear Romania" (see here). I tasted it with some friends and it is very good and fragrant! Because fruit liqueurs are much sweeter than vinars (cognac, armagnac) I took care to adjust the amount of sugar in the dough and in the filling of the cake. Also based on Romanian tastes, I chose the rest of the ingredients in the filling: cherries, chocolate, walnuts, cocoa. They go well together and are found in many cakes, pies or cookies. From the quantities below results 1 syrup cozonac with baked sour cherry in the shape of 30 & # 21510 cm (measured up to the lip) and 8 cm high (if it is 10 cm it is even better). In confectionery and pastry all quantities are expressed in grams, including liquids. Water and milk have a density of almost 1 g / ml or 1 g / cm3, but the story changes with oil because it has a lower density (it floats on the surface of the water) and then 1 g of oil is no longer the equivalent of 1 ml. It was just an example because this fine cake is not made with oil but with butter. Comments: Edmondo I like it topic Abdul-Samad The important answer :) Breasal On mine the theme is rather interesting. Give with you we will communicate in PM. Chester Here I look at all the enthusiastic comments, and I can not understand - or is it me behind the times, or is everyone crazy? No, what is written perfectly, the original style is visible - I will not argue with that, it is. But as for the content itself - why describe it? Although many are interested: Probably, I do not understand something. Triston It is remarkable, rather useful message
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Potrebno je: za testo: 250 g brašna, 20 g kvasca, malo mleka, kašičica šećera, malo soli, 30 ml ulja ili svinjske masti za nadev: 3 kašike ulja, 300 g paradajza, 100 g mocarele, 2 fileta inćuna ili sardine, so, biber, bosiljak, majčina dušica Priprema: Brašno stavite u posudu i u sredini napravite rupu. Zdrobljeni kvasac umesite s malo mlakog mleka, šećera i brašna i ostavite 30 minuta da se diže. Zatim ga s brašnom i ostalim sastojcima umesite u glatko testo i pustite da se ponovo digne. Stavite testo u nauljeni pleh, pa ga nauljenim rukama raširite, stavite na njega nadev. Testo prekrijte kolutovima paradajza, začinite, a odozgo rasporedite kriške sira i inćune ili sardine. Prelijte uljem. Pecite 22 minuta na 200 stepeni.