Cakes, lush, soft, the ones with which, as you know, the hut is red - the best decoration of any hospitable table. What just do not do them! You can list endlessly. We will focus on a rather rare version of the filling of wild berries - the famous bird cherry, which blooms for cooling and whose taste, tart and sweet with light bitterness, is so pleasant.
Bird cherry jam for pies
The most elementary filling of bird cherry for all kinds of baking is jam. This is a finished product, which only put in the dough and put in the oven. How to prepare it for future use? The collected berries are removed from the brushes, sorted, then blanched in boiling water for softness for 2-3 minutes. On the same water, you can cook and
jam syrup, from which you get an excellent filling of bird cherry. The consumption of products is as follows: for every kilogram of berries, at least 1.3-1.5 kg of sugar and 600 g of water are required. Pour the berries with hot syrup, let the jam boil again, and then keep on low heat, stirring and removing the scum until the dessert is ready. To make the future cherry cherry filling for baking tastier, you can add a couple grams of citric acid to the berries when cooking. When the syrup reaches the desired density and will “seize” rather than spread, transfer the workpiece to sterilized jars and roll up. One more piece of advice: since this is not just jam, namely cherry filling for pancakes, pies, cookies, then at the very end put a little vanilla sugar in the basin of berries. Thus, this dessert itself will already smell like muffin!
Useful Tips
If the filling from bird cherry for the pie in the form of jam turned out to be liquid, you can do so. First, put the contents of the jar in a colander, which set over the saucepan. The syrup drains, and the berries can be safely put in the dough. Secondly, there is another way to make cherry filling stuffed softer and tastier. Wipe the berries through a sieve and add the same mashed cottage cheese to them. Or beat cottage cheese with cherry syrup. The air mass will be very pleasant to taste. If it doesn't seem sweet enough, add a little sugar when whipping.
Dried bird cherry
Tasty, preserving all the vitamins and useful properties, is considered to be a cherry filling for a pie made from dried berries. Where to start in this case? Of course, from the fruits themselves. True, you can buy bags of berries in the store. However, everything that is done with one's own hands is undoubtedly tastier and better. Lay the collected, sorted and washed bird cherry on baking sheets with a layer no thicker than 2 cm and dry in several steps in an oven heated to + 50-60 degrees. It needs to be turned over periodically. When the berries are wrinkled, sugar crystals will appear in their folds, and they themselves will get a tart-sweet taste, let them cool, pour in paper bags and store in places inaccessible to dampness. From such berries a very unusual filling is made from ground cherry. But more about that below. And how to use dried? About the same as raisins! That is, if you need to add berries to a dish, just steam some of them in hot water. Bird cherry swells. Then it can be rubbed with the same cottage cheese. Or add to any fruit filling.
Ground bird cherry
Ground cherry filling is a rather complicated product, first of all, in its manufacture. Although in Russia from time immemorial it has been used for all kinds of baking. To get such a filling, you need to grind the dried berries in a coffee grinder, together with the seeds into powder. It turns out the so-called
bird cherry flour. It can be put in the dough, mixed with regular wheat. And you can make a souffle stuffing. To do this, pour the same amount of hot milk into 100 g of flour, boil for a minute or two and let cool, insist, swell. Add sugar to taste, beat the egg, put 150 g of cottage cheese, beat everything with a mixer or whisk. This filling is suitable for biscuit pastry pies.
Fresh Berry Filling
Here is another useful recipe, albeit a little time-consuming. Prepare the collected berries for processing. Scroll them several times in a meat grinder (at least 4, so that the bones are well crushed) and cover with sugar. Take food in a ratio of about 1 to 2, i.e. for every 1 kg of berries 2 kg of sugar. For taste, you can add ground small lemon.