Pondering the menu before the festive event, I want to pamper the guests with something original and special. What new ways can you make sweet desserts? This will help the science of cooking. Baking various desserts served at the end of the feast can be done using simple and affordable recipes presented in this article.
Fruit pie
What can cooking offer us in the first place? The pastries are sweet, in the opinion of most ordinary people - these are various pies with filling. Try to cook one of these products. Chop one glass of sifted flour with unsalted butter (120 g) aged at room temperature until a uniform mass is obtained in the form of small grains. Then, making a small depression in the middle, pour in 2 tbsp. l plain water and beat 1 fresh egg. Knead a soft shortcrust pastry and put it in the refrigerator for about 30-40 minutes. for solidification. After that, roll the mass into a not very thick layer, corresponding to the shape of the baking tray. Use any fresh fruit or berries as a filling. The main thing is that they are not watery. Great taste will be obtained when using apricots or peaches. To prepare the cake, preheat the oven to 180 ° C. Bake dessert for 30-35 minutes. Shortly before ready, sprinkle the dish with a little sugar and coconut. What other ways does science recommend cooking? Baking (pies in this case) will turn out unusual if you try to change the internal contents.
Different fillings
To make the baking spicy taste, you can replace the usual products with rarely used ones. Indeed, in addition to the usual summer fruits from your own summer cottage or the nearest market, you can use tropical exoticism bought in a store. Then you can surprise your family all year round, proving once again how diverse dessert cooking is. Baking, in the preparation of which exotic products are used, will be very appropriate on the festive table. Consider what juicy fillings you can fill the test base. If you use fruits such as kiwi or banana, do not heat them. Just bake the crust from the dough, and then, after greasing with an airy light cream, lay the juicy stuffing on top. You can do the same with canned fruits. Excellent in taste is a pie with pineapples, prepared in syrup. Try a combination of different fruits and berries, such as strawberries with a banana.
How to bake crispy sugar brushwood?
What other seemingly simple, but at the same time unusual dishes can cook teach to cook? Baking “Brushwood”, made according to the recipe, looks quite unusual. And the taste of dessert is unusual. But in childhood, everyone loved to feast on similar crunches. Consider a classic recipe that can be changed if necessary. Beat 2 eggs in lush foam, pour 1 tbsp. l raw milk, pour the same amount of sugar, a pinch of table salt and 1 glass of flour with a slide. After mixing, the mass should look like sour cream. After that, roll a small part of the dough into a layer and divide with a sharp knife into rhombuses. Make small cuts in the middle of each and twist the brushwood through the center of the workpiece. In a deep skillet, gradually heat the oil, setting the fire to medium. Bake, turning over quickly on both sides, until lightly browned. As you can see, it is very useful to know the dessert dishes that cooking can offer us. Baking "cookies-brushwood" can be performed in the manner described or somewhat differently.
Ways to get a delicious crust
An ordinary everyday dish can be varied by using various powders for the top layer. For example, you can use a rather spicy mixture for this - grated cheese, ground pepper and sugar. The dough, the recipe of which is presented above, needs to be formed for baking in the form of not long rhombuses, but long thin tubes. You can also use the finished mass purchased in the store. Very crispy and attractive-looking pastries are obtained from puff pastry. Prepare the mixture for a delicious crust. To do this, mix grated hard cheese (100 g), 3 full tbsp. l sugar and 0.5 tsp freshly ground black pepper. Then spread the first thin layer and evenly distribute the filling on it. Cover the other with the same layer of dough and slightly press down over the entire surface. After that, cut the workpiece into long strips 2.5-3 cm wide and wrap each in a spiral. Bake in a flat wide skillet until lightly browned.
Curd Pudding
Dishes from cottage cheese have always been famous for their tenderness and lightness. Therefore, without a doubt, they are one of the most popular sections of the book "Cooking" (recipes) - "Baking with cottage cheese." Such a dessert in its composition contains a minimum amount of flour. And precisely because of this, the taste of the pudding is special. The second distinguishing feature of the dish is cooking technology. This recipe provides for baking, but you can stick to traditional methods. Usually all puddings are steamed or in a water bath, but you can also use baking in the oven. Recently, another option has appeared, and all thanks to the advent of new technological progress - multicookers. In principle, this method is similar to cooking in a double boiler. With any method, it is very important to strictly observe the entire technology of kneading the curd mass. Consider the steps of the classic recipe.
Pudding Technology
- Take 3 fresh chicken eggs. It is desirable that they be chilled. Carefully separate the whites from the yolks.
- Put in a bowl fresh cottage cheese (750-800 g), ½ faceted glass of granulated sugar and 1 sachet or 1 incomplete tsp. vanilla sugar (can be replaced by essence). Attach the yolks to the mass and beat everything until smooth with a mixer.
- Pour a full glass of flour and ¼ part of tsp into the resulting curd mass. baking powder. Continue whipping with a mixer. The dough will turn out pretty cool, especially if you used dry or low-fat cottage cheese.
- Before whipping the proteins, thoroughly wash the nozzles from the mixer and wipe them dry or replace them with others. Dishes should also not contain residual moisture. Beat the whites with a mixer along with a small pinch of salt to a thick, dense foam.
- Gently put 1/3 of the whipped thick proteins to the curd and mix with a spatula, slowly moving from top to bottom. Then add the remaining foam to the mass and, trying to prevent the proteins from settling, knead a light dough. The mass will gradually become softer.
- Bake at a temperature of 180-190 ° C for about an hour. Check readiness with a long wooden (necessarily dry) stick.
- Serve both hot and cold by pouring with sweet sauce or yogurt.
Dessert Cooking: Vanilla Buns
What other simple but unusual tasty sweet dishes can cookery offer? Baking, of course, turns out to be especially attractive when forming small portioned products. Consider a recipe for vanilla rolls with an unusual cream filling. Let's start by making the dough. Sift 4.5 faceted glasses of flour into a bowl, pour 3 full tablespoons. sugar, 1 ordinary tablespoon dry fast yeast and half a tsp. salt. Mix the ingredients and make a funnel in the middle. Put in it 1/3 of a standard packet of butter (softened), 2 fresh eggs. Then pour a glass of warmed milk and with a fork begin to knead the dough. You can use a mixer for this. Transfer the resulting sticky mass into a plastic bag, tie it up, leaving a sufficient amount of free space, and put it in the refrigerator for 6 hours (possible at night). A rather unusual way to ferment yeast dough? But do not hesitate, the buns will turn out magnificent and airy.
Filling air buns with filling and baking
Now let's do the cream. Raisin (2 medium handfuls - about 50-60 g), rinse with hot water, and then pour 2 tbsp for pickling. l cognac. While the berries are soaking, boil the cream. Wash 4 medium-sized lemons thoroughly and wipe dry. Rub their peel on the finest grater, and then mix it with 1.5 faceted glasses of granulated sugar and 2 tbsp. l full of softened creamy unsalted butter. Cut the peeled lemons in half and squeeze the juice, which is poured into the prepared mixture. Beat 4 fresh eggs with a whisk and add to the mass. Place the saucepan with the cream obtained for heating in a water bath and let stand for 10 minutes until the mass begins to thicken. After cooling, put the cream in the refrigerator. After the specified time put the dough into flour, knead and divide into small balls. Roll each of them into a flat cake with a diameter of 10-12 cm. For baking, it is convenient to use silicone molds. Spread cakes on them, and fill the resulting recess with 1-1.5 tbsp. l cream and 1 tsp raisins (brandy pre-drain). Seal the tops and brush with the egg. After a short standing, to raise the dough, bake vanilla rolls for 35-40 minutes. at medium temperature.
Holiday cooking: recipes (pastries). "Cream Cakes"
Do all the described recipes, although somewhat unusual, seem everyday to you? And what can cookery offer for a solemn feast? The pastries that traditionally decorate any holiday, of course, are various cakes and pastries with cream. And here, the appearance of the product, its originality and colorfulness are more important. The internal content is no doubt also in last place. And how can you get both an unusually delicious and super-beautiful cake at the same time? Of course, with the help of a well-prepared cream. What requirements must it meet in order for the resulting baking to be harmonious in all respects? Here are some suggestions:
- the total volume of the cream, so that the product is tender and saturated, must be at least ½ of the total mass;
- Do not make the mass too oily, especially when baking cakes from shortcrust pastry;
- chilled products always seem more pleasant during tasting, therefore it is recommended to put the cream in the refrigerator before smearing the cakes.
The recipe for a lush and melting in the mouth layer for the cake "Orange souffle"
We offer one of the ways to prepare an air cream. By changing it, you can get many different options for delicious and lush masses for spreading cakes. Traditionally use a sponge cake pre-soaked in syrup as a test base. The cream consists of two masses - a boiled milk mixture and a jelly component, due to which the dish keeps its shape. Let's start with the preparation of the first part of the cream. Mix 8 yolks (no protein required) or 4 whole eggs mixed with 1.5 faceted glasses of sugar, a bag of vanillin, zest and juice of 1 medium orange and 2 full glasses of milk. Put the mixture in a water bath. In another bowl, beat with a fork 2 full tbsp. l sifted flour and ½ cup raw milk. When the cream begins to boil, pour in a thin stream of flour mixture and boil for 1-2 minutes. Leave it to cool. Now work on the basis for solidification. Soak 30 g of powdered gelatin in 5 tbsp. l boiled water for 30 minutes. Bring the swollen mass to a boil, and then strain it a little. Whip 1 liter of fatty (30%) cream with a mixer until thick. Put them in a cooked cream. Gently mix the mass with a spatula, adding gelatin liquid. Put the finished cream in a mold on biscuit cake and put in the refrigerator for 5-6 hours. for solidification. Serve with fruit.
Surely at least one of the recipes surprised you with its novelty. Try to please your loved ones with the proposed dishes.