Those who are “fortunate” to live in the 90s perfectly remember the terrible lack of money and the constant lack of products in stores. To feed a family, it was necessary to contrive strongly. It was then that numerous recipes of a variety of homemade cakes and pita breads from a minimum of products were tested. Some recipes have taken root well in our family. One of them is cakes on brine.
Having a summer cottage, our family tried to procure as many supplies as possible for the winter. We dried the leaves of currants and raspberries, collected herbs and of course, rolled tomatoes and cucumbers into jars. One room in the apartment was completely filled with various jars and bags. After all, feeding five children at that time was very difficult.
Putting various leftovers into the preparation of dishes, we got the hang of baking cakes on a brine, because pouring it was so pathetic. This baking is very tasty and airy. Kids ate on such brines on both cheeks, and we used them instead of bread. The recipe is not complicated, but the result is excellent.
To prepare the dough, you will need a glass of brine, about a glass of granulated sugar, half a glass of vegetable oil, three glasses of flour and a teaspoon of soda. We mix all the ingredients in a deep container until a soft, uniform dough is formed. It should easily lag behind the walls of the dishes. Leave the dough to stand for 30 minutes. Grease a baking sheet with oil or cover it with baking paper. We roll large or small cakes as desired. We take into account that they increase in size during cooking. We prick each cake several times with a fork and send it to the heated oven. Bake until cooked. We spread in a deep dish and be sure to cover with a towel. Scones on brine can be served with soup instead of bread, or simply enjoy tea.
There is an excellent option for cooking such a dish, but cakes are prepared in bacon. To make the dough, you will need two glasses of corn and wheat flour, one hundred grams of any lard, one and a half teaspoons of salt, one onion, fresh or dried greens of dill and cilantro, a teaspoon of red pepper. In a bowl, mix the corn and wheat flour. We take half of the total volume, add water and salt to make a liquid "talker". A piece of fat and onions finely chopped and add to the dough. Pour herbs, flour and pepper there. Knead uncooked, but elastic dough. Leave to insist for half an hour. We cut the whole piece of dough into small balls, of which we form cakes of no more than 15 centimeters in diameter and two centimeters thick. It is best to bake such a dish on coals, putting on them a cast-iron pan greased with lard. But it is possible in the oven.
If you have any sour-milk products in the refrigerator , then you can make milk cakes. For this, anything is suitable: kefir, yogurt, milk, fermented baked milk or snowball. To prepare the dough, you must have two glasses of sour milk, a teaspoon of salt, five glasses of flour and a teaspoon of soda. Combining all the ingredients, knead the soft dough. Leave it for one hour to raise. After that, we form not very large balls, from which we roll out centimeter-thick cakes. We spread them on a baking sheet, prick them with a fork and bake at medium temperature until fully cooked.
You can make cakes according to any recipe. Some will take root firmly in your house, and some will not fit in the yard. This is not scary. Having a simple recipe in your cookbook is a must. Such cakes have repeatedly helped our family when there was no bread or wanted something simple but tasty. It is not necessary to cook bread in the form of cakes. A great option is bread sticks or strips that are eaten no less quickly.