There are still people who remember what a wonderful treat in Soviet times was the most common condensed milk. Tasty and desirable, it was used in a huge number of recipes, and was one of the most pleasant childhood memories. Even now, many grandmothers and mothers sometimes return to their favorite recipes and indulge their beloved grandchildren and children with unique treats created on the basis of such special milk. For example, the recipe for nuts with condensed milk will never be forgotten - it can even be prepared in the modern kitchen if desired, provided, of course, there is a special frying pan that helps to form a dish of the required size and shape.
Cooking nuts with condensed milk is a rather complicated process that requires concentration and attention. The most important thing in this is the dough - a special, shortbread, real basis for this treat. The set of products for this test includes eggs, margarine, soda, sugar and mayonnaise. If you have these ingredients at hand, you can safely begin to create a small miracle that came to us from the distant Soviet era.
So, how to cook nuts with condensed milk? Take 900 grams of flour, 2 eggs, half a glass of sugar (sand), 250 grams of margarine and 4 grams of salt and soda. First of all, you will have to work a little, carefully separating the yolks from the proteins. The former should be ground with sugar until completely homogeneous, the latter should be slightly cooled and whipped until a strong white foam is obtained. In addition, you should knead the dough, thoroughly mixing the melted margarine, soda and salt with flour. Homogeneous plastic dough can be laid out on a special frying pan, pre-oiled, making sure that its excess does not “fall out” of the mold. Having closed the lid, the container can be sent for baking - in no case should we forget that this recipe for nuts with condensed milk involves processing for no more than 1-2 minutes, otherwise the sweet treat will be excessively dry. After this time, the "nuts" can be carefully removed by opening the form and filling with filling.
In principle, the cream-filler for this baking can be tackled at a time when the basis for it is baked. The most common way to do this is to boil condensed milk in a closed can for one and a half to two hours, extract the kernels of nuts and chop them. Then boiled condensed milk can be mixed with nuts, sent to the baked halves of the “nuts” and combine the finished treat in a single product.
For those who are not afraid to spoil their figure with such a marvelous meal, one can recommend a recipe for nuts with condensed milk and honey. For them, you need to take butter (150 gr.), Sugar (90 gr.), Honey (30 gr.) And eggs (4 pcs.). Vinegar (10 ml.), Soda (5 gr.), Cognac (500 ml.), As well as a glass of milk, walnuts and a little sugar will also not be superfluous. To begin with, as you usually should do the test - carefully mix the melted butter, sugar, two eggs and half a serving of brandy. Then you can add honey, quenched soda and flour to the mass, after which the plastic dough must be laid out in special baking tins. It is important to remember that the dough should not stick to your hands, otherwise it will "creep" in shape. In the oven, such a basis for "nuts" should be baked for at least a quarter of an hour, after which the pastries must be removed and slightly cooled, preparing to fill with filling.
This recipe for nuts with condensed milk is supposed to be stuffed from boiled condensed milk, honey, cognac and chopped walnut kernels. All ingredients must be well mixed and still hot to lay in the preparation of "nuts". Having glued two halves of baking, the treat can be laid out on a beautiful plate and served.