Compressed fresh yeast
|1 (0.6 ounce) cake|
Warm water (110 degrees F/45 degrees C)
Scalded milk, cooled
|1 ½ cups|
|9.||Orange zest||¼ teaspoon|
|10.||Ground ginger||1 pinch|
|4 ½ cups|
Candied mixed fruit peel
|15.||Egg yolk||1 large|
Blanched slivered almonds
1 . Stage
Make the sponge: Dissolve yeast in warm water.
2 . Stage
Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
3 . Stage
Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
4 . Stage
Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
5 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
6 . Stage
Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
7 . Stage
Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
8 . Stage
Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
9 . Stage
Sprinkle cooled loaves with confectioners' sugar.
1 . In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2 . In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3 . Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4 . Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
1 . Preheat oven to 450 degrees F (230 degrees C).
2 . Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
3 . Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
4 . Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
1 . Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
2 . Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
3 . Remove the cheese ball from the refrigerator 30 minutes before serving.
1 . Squeeze the juice from the lemon. Soak the gelatin according to the instructions on the package.
2 . 500 grams of strawberries puree with a stationary or immersion blender, add lemon juice and sugar to taste, I suggest you start with 1 tbsp., you can do without it, depends on your taste preferences and sweetness of the berry, in general, taste.
3 . Heat the strawberry mixture until the first bubble appears. Remove from the heat, add the squeezed gelatin (if it is leafy), stir until dissolved.
4 . Pour into portions and leave in the refrigerator until completely solidified, I had it solidified overnight.
5 . Before serving, finely chop the remaining 250 grams of strawberries and put them on top, you can also use mint leaves for decoration.
1 . Gather all ingredients. Dotdash Meredith Food Studios.
2 . Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper. Dotdash Meredith Food Studios.
3 . Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long. Dotdash Meredith Food Studios.
4 . Toss with hot pasta to serve. DOTDASH MEREDITH FOOD STUDIOS
1 . Crumble pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain and set aside.
2 . Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.
3 . Stir together condensed soup, milk, soy sauce, garlic, and pepper in a large bowl. Mix in cooked sausage; add green beans and stir until evenly coated. Pour 1/2 of the green bean mixture into the prepared baking dish. Top with 1/2 of the fried onions. Spread remaining green bean mixture over onions.
4 . Bake in the preheated oven for 30 minutes. Sprinkle remaining fried onions over the top. Return to the oven and continue baking until onions are toasty and green beans are cooked to your desired doneness, 5 to 10 minutes more. Let rest for 5 minutes before serving.
1 . In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
2 . Combine warm peanut butter mixture with crisp rice cereal.
3 . Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.
1 . Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix chili sauce, ketchup, water, pickle relish, brown sugar, and mustard into the ground beef mixture; bring to a boil. Reduce heat and simmer until flavors are blended, about 15 minutes.
1 . Prepare the stuffing. I have mashed boiled potatoes with fried onions and carrots. While the potatoes are boiling, we knead the dough. The dough does not need to prove, immediately after kneading we will "roll" pies. The time indicated for cooking, and the same amount of time is spent on baking.
2 . Melt butter in a saucepan, pour in milk. As soon as it cools to warm, add the yeast, sugar (pre-mix the fresh ones with sugar and dissolve in 20 ml of milk, so that they do not float in the butter-milk mixture in lumps), add salt.
3 . Sift flour here, not all at once, gradually. Knead with a wooden spoon.
4 . Sift flour here, not all at once, gradually. Knead with a wooden spoon.
5 . Knead the dough. It should be very soft. We divide it into six parts.
6 . Roll out each piece into a rectangle, about 30 cm by 20 cm and 3 mm thick.
7 . Along the long edge of the laying stuffing.
8 . Roll up, pinch along and around the edges.
9 . Find the middle and with the palm of your hand, dusted with flour, make sawing motions, lightly rolling the sausage back and forth. You will feel how the dough becomes under your hand all Already.
10 . The resulting 2 rolls "saw" in the same way, in the middle. And the resulting 4.
11 . So from one roll we "saw" 8 patties, small, the size of a matchbox. With this method there is no extra dough at all, because there are no patties. After the first sausage, your hand will "get full" very quickly! And the work will go faster and more fun. You get such-and-such small sacks.
12 . The oven is preheated to 180. Place the patties on a greased baking sheet sprinkled with flour. The output is 48 small patties.
13 . Bake for 25 to 30 minutes until crispy. If you like glossy, brush with beaten egg before baking.
14 . These are the ones in the break. Due to the fact that they are rolled up, the structure of the dough after baking is slightly layered. The dough-to-filling ratio is perfect! The next day-soft as fluff! You have to try it! Bon appetit!
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
3 . Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
4 . Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
5 . Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.
1 . Heat butter in a skillet over low heat; arrange radishes, cut-side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.
1 . Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.
2 . Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3 . Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.
4 . Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.
5 . Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.
6 . Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.