Thanks to the presence pork lard in baking, the dishes are especially tender and crumbly. Try and cook the delicacies suggested below. see the link on our website.
Shortbread cookies on lard
Product set:
2 eggs
5 st. l. Sahara
200 g milk
6 spoons of lard
3-4 cups flour
1 tsp cinnamon
0.5 tsp soda (quench with vinegar)
2 tbsp. l. sunflower oil for lubrication.
Beat chicken eggs and sugar, extinguish the soda, pour into the mixture. Add cinnamon, milk. Mix thoroughly.
Take lard, slightly melt it in a water bath so that it becomes soft. Also add to the test.
Saturate the flour with oxygen by sifting it through a sieve. Knead the dough until elastic, soft. If there is not enough flour, sift more.
Now leave the dough for half an hour and you can proceed to the formation of cookies.
Divide the resulting dough into 4 parts. Roll each in turn into medium-thick layers.
Tip: if you prefer drier and crispier cookies, then the thickness of the layer should be less than 1 cm, for a more fluffy and soft treat, you need to roll out the dough more than 1 cm thick.
Use cookie cutters to squeeze out cookies. If there are no molds, then you can arbitrarily cut the dough sheet with a knife.
Line a baking sheet with parchment paper, grease with butter and place the resulting cookies on it. You need to put the sheet in an oven preheated to 170 degrees.
Cookies will bake for 15-20 minutes. Follow the color. When the sweetness is browned, you can get it and cool it.
You can sprinkle with powdered sugar if you like, but it will be very tasty without it.
bagels recipe
Thanks to the lard, the bagels will be fragile and crispy, but will not crumble.
Products:
Flour - 3 cups
Butter - 100 g
Lard - 5 tbsp. l.
Milk - 100 g
Sour cream - 50 g
Eggs - 2 pcs.
Lemon - 1 pc.
Powdered sugar.
For the filling, you can use any products, for example, jam (thick), marmalade, nuts.
Tip: when choosing a filling, pay attention to its density, it is important that it is not liquid and does not spread during baking, as the bottom of the bagels may burn.
Sift the flour directly on the table, so the dough will be more convenient to knead.
Butter and lard must first be frozen, then chopped together with flour. Make a crumb. Transfer the mixture to a container.
In a separate bowl, separate the yolks (we do not need proteins), squeeze a couple of tablespoons of lemon juice, add milk.
Combine with crumbs, mix. The dough should stick a little to your hands. Directly in a bowl, send it to the cold for 60 minutes.
After a while, take it out, divide into 6 parts. Dust the table with flour and roll out the dough. Next, cut out a large circle, divide it into 8 sectors (triangles). Place your choice of filling on the wide end and start rolling from the wide end to the narrow end.
Place parchment paper on a baking sheet and immediately place the rolls in the oven. Baking time half an hour, temperature 180 degrees.
Remove the sweetness from the oven, cool and roll in powdered sugar, as there is no sugar in the dough.
Shortcakes on lard
A set of ingredients:
Sour milk (kefir) - 1 cup
Lard - 1 cup
Sugar - 1 cup
Eggs - 2 pcs.
Flour - 3-4 cups
Soda quenched with vinegar - 1 tsp. without a slide.
Melt lard, add sugar and mix. Beat eggs, add soda, flour. Bring to a thick, but not steep, consistency.
Divide the resulting dough into 4 parts, roll out the layers with a rolling pin. The thickness will depend on your preferences, but for the preparation of shortcakes, native to us since childhood, you need to make layers of 1 cm in thickness.
Now cut diamonds out of the layer. You can make cakes of any shape.
Lubricate the sheet with vegetable oil, place the blanks on it and send it to the oven.
The baking time will depend on the desired result. If you want a softer version, remove as soon as they begin to brown.
Cool down and eat.
Old, proven by several generations, recipes mothers and grandmothers pass on to their daughters and granddaughters, who are happy to cook them for their children. Grandma's recipe delicious cookies able to decorate any holiday and cheer up the whole family.
Grandma's cookies
Ingredients
- eggs - 5 pcs.;
- sugar - 200 gr (full glass);
- melted fat from lard - 300 gr (5-6 tablespoons with a slide);
- flour - 300-350 gr (from 2 to 3 cups, how much dough will take);
- vanilla sugar - 5 gr (1 sachet);
- food ammonium - 10 gr (2 teaspoons);
- chicken egg for lubricating cookies;
- any fat for greasing the baking sheet.
Cooking
- Beat the eggs, add sugar to the resulting foam and beat the mixture again.
- Add ammonium to the mixture and stir until it is completely dissolved.
- Cover the eggs with a lid and put in the refrigerator for 5-6 hours.
- Mix fat with 3-4 tablespoons of flour, add eggs to it, mix and gradually, constantly stirring, add the rest of the flour. You should get a soft and tender, thick, but not tight dough.
- Roll out a layer of dough on the table and cut out cookies from it with a cookie cutter or a glass.
- Break the egg for lubrication in a saucer, and pour sugar into another saucer for sprinkling.
- Grease the baking sheet well. Each cookie before laying on a baking sheet should be greased with an egg, and then sprinkled with sugar or even dipped in it.
- Put the baking sheet in the oven, turn it on at medium heat and bake the cookies for half an hour. The finished cookie has a nice light brown color.
Ingredients
- sugar - 100 gr (half a glass);
- flour - 320 gr (2 cups);
- cookie powder - 15 gr (1.5 teaspoons);
- lard - 300 gr (5 tablespoons);
- egg - 1 pc.
Cooking
- Beat the eggs, gradually introducing sugar into them.
- Melt the lard a little, let it cool and pour it into the eggs.
- Add cookie powder and flour, knead elastic and soft dough. If desired, you can add vanilla, cinnamon, raisins or dried apricots.
- Remove the dough for half an hour in the refrigerator (optional).
- Roll out the dough, shape it into cookies, stuff with dates or any jam.
- Bake cookies in the oven at 120 degrees for about 20-30 minutes.
Ingredients
- eggs - 4 pcs.;
- sugar - 50 gr (2 tablespoons);
- lemon - 120 gr (1 pc.);
- melted fat (best goose) - 40-50 gr (tablespoon);
- powdered sugar - 10 gr (teaspoon);
- flour - 30 gr (tablespoon);
- cinnamon - 16 gr (2 teaspoons);
- melted fat or vegetable oil for deep fat - 100 gr (half a thin glass);
- salt - a pinch.
Cooking
- Separate the yolks from the whites.
- Whisk the yolks with lemon juice, cinnamon and sugar.
- Add goose fat and flour to the mixture, mix thoroughly to make batter. Recipe Easter cookies allows you to use for its preparation not flour, but crushed matzah (matzemel).
- Leave the dough to infuse for an hour. Beat egg whites with salt until stiff white foam and fold them into the batter.
- In a separate saucepan, bring the deep-frying fat to a boil and fry the cookies in it, carefully lowering them into the boiling fat with a spoon.
- When the cookies are browned, take them out and immediately sprinkle with cinnamon and sugar or powdered sugar. You can sprinkle cookies with icing or chocolate.
- Easter cookies are served hot.
Ingredients
- flour - 200 gr;
- water - 36 gr (2 tablespoons);
- melted fat - 100 gr;
- lemon peel, vanillin, salt, sugar - to taste.
Cooking
- Mix flour with sugar, add salt, vanilla, zest and mix again.
- Cool the fat, cut into small cubes and add to the flour.
- Grind the mass so that it turns into a kind of bread crumbs.
- Add water and quickly knead the dough with smooth movements.
- Give the dough the shape of a "kolobok", wrap it in a film and put it in the refrigerator for half an hour.
- Roll out the dough into a cake, cut out cookies with a glass, a glass or cookie cutters and spread them on a baking sheet (this recipe allows you not to grease the baking sheet).
- Preheat the oven to 180-200 degrees and bake cookies.
- If you use the "grandmother's" secret to prepare the dough and completely replace margarine with lard, then the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
- Keep the kitchen cool while preparing the fat test. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
- if the recipe calls for grinding the fat with flour, then this must be done until the mass resembles bread crumbs in appearance.
In the process of mixing, the fat will envelop the particles of flour and the gluten contained in it will not give the dough elasticity and elasticity, combining with moisture. If you follow this rule, then the dough will turn out soft and crumbly.
- The basis of the most delicious cookies is proportions. It is best if the fat is approximately half as much as the flour;
- experienced chefs recommend changing the recipe so that equal amounts of fat and butter (or fat and margarine) are added to the dough;
- it is most correct to knead shortbread dough with your hands and knead it not for a long time, but consistently, so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
- if you add sugar instead of sugar to the dough powdered sugar, then the finished products will be even more crumbly;
- if the recipe recommends putting the dough in the refrigerator, and the hostess has no time left before the arrival of the guests, you can neglect this advice, but then the dough will roll out worse;
- culinary rules advise to roll out the dough in the direction from the center to the edges. You need to move the rolling pin easily and at the same time gradually turn the dough over, sprinkling it with a thin layer of flour;
- so that the dough for cookies on fat bakes well, it is best to roll it out to a thickness of 4-8 mm;
- if the cookies will be baked in special molds, they must be lubricated with oil so that the finished cookies are easier to get;
- cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake shortcrust pastry cakes and, using different smears, assemble a pie or cake from them, and decorate with berries or cream on top;
- it is best to store cookies on fat in a plastic bag so that they do not get stale.
- for the test, you can use both store-bought lard and fat melted from lard at home;
- old lard may not have a very pleasant aftertaste. It can be removed by adding more vanillin or essences with a pronounced aroma to the dough;
- can be used instead of fat cottage cheese. There should be as few lumps as possible in the curd;
- if the cookie recipe for fat contains any liquid, it can always be replaced with sour cream;
- you can add cinnamon, nuts or raisins to the dough, and if you wish, you can divide the dough into parts and bake cookies with different additives;
- ready-made pastries should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;
Cookies baked by grandmother's recipes always turns out tasty and fragrant. Such a treat cannot be compared with store-bought pastries. It's soft and crumbly biscuits can be served with tea or coffee at any time of the day, and all family members willingly take it with them to work or school.
Wooden mold for gingerbread
Today, more and more mini-bakeries and culinary workshops are opening at temples. The people love it!
The fact is that the products of such bakeries are energetically clean. Moreover, it is sanctified. People from afar come and go to buy baked goods baked by the hands of devout novices.
Parishioners are offered bread, Easter cakes, shangi, cheesecakes, Easter, loaves and so on. But the most interesting of all these products are printed gingerbread.
Previously, Tula was famous for such products. From generation to generation, Tula people passed on the secret of baking their gingerbread.
Today, the recipe is no secret. And many bakeries bake printed gingerbread. And each gingerbread is a work of art!
For temples, such production is beneficial. It's no secret that temples and monasteries bring products for remembrance: sugar, flour, butter, etc.
Such offerings significantly reduce the cost of baked bakery products, which accordingly affects the final price of the product.
But the main direction still remains the baking of printed gingerbread.
Sergei Mauser Company began to produce wooden molds for gingerbread. Forms are made with any images or temple logo.
Wooden mold for gingerbread
One form costs 1099 rubles. This is today, while the action is going on. This form will pay for itself 10 times or more.
In addition, these forms can be used to make gingerbread in the classroom with the kids in Sunday school.
Well, if you want to master the serious confectionery production at a temple and a monastery, the Company can produce tartlets at a price of 99,999 rubles per piece.