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Cornulete

Cornulete


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try them! I'm very good at it.

  • 1 can of lard
  • 1 cup sugar
  • 1 cana bors
  • as much flour as it contains

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Cornulete:

Rub the sugar with lard and then add the borscht. After mixing well, add the flour little by little until the dough becomes good.


Fresh croissants with walnuts

Super delicious recipe, it would have been even tastier if it had been with butter and not margarine, which is awful and not as cheap as butter, in addition it is full of e-s and does not bring us any nutritional intake. Too bad that we Romanians still do not have a handful of knowledge in the field of nutrition. Too bad for our health.

You're right, the recipe can also be prepared with butter. I chose at random, in large quantities neither margarine nor butter I think are good for the body. But there is no point in developing the subject myself, this is the job of nutritionists.

I'll make them on the weekends, as for butter, it's really tastier, but it contains a lot of animal fat, which raises cholesterol and makes you fat.

And skim butter doesn't taste good anymore. Good job, the weekend has just begun! :)

These recipes are very good, as if I feel like it.
Men are the best cooks, after all, aren't they? :)

I like donuts quite a lot, I honestly don't know why because I don't kill pastries too much, maybe because they are the most eaten pastries in my childhood.

We will always be attracted to the sweets we ate as children. a nostalgia is to blame :)

our mother always makes us Christmas. and until the baptism we have.

Gorgeous, they are my favorite croissants!

Question: Can I put lard instead of margarine to make it softer? And if so, still 200 g? Thank you in advance. :))

Yes, you can put lard instead of margarine. And about the same amount, I don't think you have to weigh it fixed :) Tell me how your croissants came out.

I want to experience them in the near future. :) And I want to ask you: did you put the baking powder so simply, didn't you mix it with the flour? Anyway, thanks for the recipes, I tried a few and I didn't fail with any.

You don't have to, Antonia, thank you for the confirmation. No matter how we put the baking powder, it is important that it is incorporated as evenly as possible in the composition of the croissants. I usually mix it with flour, but I do this only because it seems to me that it is easier for me to mix it like that, I have no other reason.

I made the croissants over the weekend. Very good and very easy and quick to prepare. But their texture was so, sandy, I don't know how to say, I mean taste. I made them with lard, is that the cause? Anyway, they are too simple to make and relatively cheap, I almost had all the ingredients around the house, I think so, as sometimes from convenience we eat all the nonsense from the trade, when in half an hour we can prepare these croissants in our own house. I also made pasta with bolognese sauce over the weekend, ripe apples with walnuts and jam, baked potatoes with corn, all excellent. :) And for the pizza counter I still use your recipe. What's more, since I discovered this blog, I cook very diversified and, on top of that, I spend less and less time in the kitchen. :)) Thank you.

I think lard should make these croissants a more shattering idea, but I would see this as a good thing - I don't know if it seemed the same to you :) I try, as much as possible, to use it in my recipes ingredients as simple as possible, ingredients that I have at hand. I noticed that you can make tasty recipes even without using exotic ingredients and even without having to cook for a whole day. And most of the time, with a minimum of effort, we can get something similar to "quotes" from the trade, at a much lower price. I'm not saying anything about E's, flavor enhancers and other tampons.


Crispy croissants

I think you already know how much I love croissants and so many croissant recipes on the blog convinced you of that. But now I bring you a very, very special recipe: CRISPY CROWNS! They are extremely crunchy on the outside and with a delicious chocolate cream on the inside! They are very easy to prepare and with only a few ingredients and, I tell you honestly, you can barely stop eating!

Why are crispy croissants so crunchy? Because we use pie sheets from grist! Grease each sheet with melted butter, then place the next sheet. Cut into triangles, use your favorite filling and bake the wonderful crisps!

Do not forget! You can also involve the little ones in the preparation of the Crispy Donuts recipe! How? I can grease the sheets with butter, they will be fascinated to use the pastry brush! The older ones can help you roll the croissants but squeeze the ground walnuts! The recipes we all make together are definitely the most delicious and dear! & # x2665

Crispy croissants - Everything you need to know about the recipe

  • Pie sheets from grist they are always at hand and easy to use! We just have to leave them to thaw overnight in the fridge or on the kitchen counter until they are malleable, without being hot.
  • We can grease the sheets with melted butter or oil, depending on what we have at hand.
  • As long as we do not work with the sheets, we keep them covered with a damp towel, so that they do not dry out.
  • We can make small, bit-sized or larger wreaths, depending on how big we cut the strings from the pie sheets.
  • What fillings can we use? Anything! Outem makes crispy sweet or salty croissants, depending on your preference! We can fill them with burdock cheese mixed with a little cream cheese and green onions, with chicken pate and a little onion jam or, for the sweet crunchy croissant version, we can use jam, jam, jam, chocolate cream!

I highly recommend the recipe for Crispy Cornlets for the Easter meal, there will be some delicious cranberries, which guests are never tired of! & # x2665

Ingredients for about 100 pieces Crispy donuts

  • 1 package was Morarita pie
  • 100g melted butter
  • 200g chocolate cream
  • 1 beaten egg
  • 100g chopped hazelnuts / walnuts

Let the pie sheets thaw until they reach room temperature. We take them out of the package and cover them with a clean, damp towel until use. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static).

For crispy croissants, put baking paper in the oven tray or a large tray. Place the first sheet of pie, grease it with melted butter, using a pastry brush. Cover with the second sheet, grease with butter. We overlap 4 sheets of pie.

Cut the sheets lengthwise into 4 equal parts, then into triangles. Fill each triangle with chocolate and roll. Place in a tray on baking paper.

Grease each croissant with beaten egg, sprinkle with hazelnuts. Bake for 12-14 minutes, depending on the size of the croissants.


Fresh croissants with walnuts

Super delicious recipe, it would have been even tastier if it had been with butter and not margarine, which is awful and not as cheap as butter, in addition it is full of e-s and does not bring us any nutritional intake. Too bad that we Romanians still do not have a handful of knowledge in the field of nutrition. Too bad for our health.

You're right, the recipe can also be prepared with butter. I chose at random, in large quantities neither margarine nor butter I think are good for the body. But there is no point in developing the subject myself, this is the job of nutritionists.

I'll make them on the weekends, as for butter, it's really tastier, but it contains a lot of animal fat, which raises cholesterol and makes you fat.

And skim butter doesn't taste good anymore. Good job, the weekend has just begun! :)

These recipes are very good, as if I feel like it.
Men are the best cooks, after all, aren't they? :)

I like donuts quite a lot, I honestly don't know why because I don't kill pastries too much, maybe because they are the most eaten pastries in my childhood.

We will always be attracted to the sweets we ate as children. a nostalgia is to blame :)

our mother always makes us Christmas. and until the baptism we have.

Gorgeous, they are my favorite croissants!

Question: Can I put lard instead of margarine to make it softer? And if so, still 200 g? Thank you in advance. :))

Yes, you can put lard instead of margarine. And about the same amount, I don't think you have to weigh it fixed :) Tell me how your croissants came out.

I want to experience them in the near future. :) And I want to ask you: did you put the baking powder so simply, didn't you mix it with the flour? Anyway, thanks for the recipes, I tried a few and I didn't fail with any.

You don't have to, Antonia, thank you for the confirmation. No matter how we put the baking powder, it is important that it is incorporated as evenly as possible in the composition of the croissants. I usually mix it with flour, but I do it only because I think it's easier to mix it like that, I have no other reason.

I made the croissants over the weekend. Very good and very easy and quick to prepare. But their texture was so, sandy, I don't know how to say, I mean taste. I made them with lard, is that the cause? Anyway, they are too simple to make and relatively cheap, I almost had all the ingredients around the house, I think so, as sometimes from convenience we eat all the nonsense from the trade, when in half an hour we can prepare these croissants in our own house. I also made pasta with bolognese sauce over the weekend, baked apples with walnuts and jam, baked potatoes with corn, all excellent. :) And for the pizza counter I still use your recipe. What's more, since I discovered this blog, I cook very diversified and, on top of that, I spend less and less time in the kitchen. :)) Thank you.

I think lard should make these croissants a more shattering idea, but I would see this as a good thing - I don't know if it seemed the same to you :) I try, as much as possible, to use it in my recipes ingredients as simple as possible, ingredients that I have at hand. I noticed that you can make tasty recipes even without using exotic ingredients and even without having to cook for a whole day. And most of the time, with a minimum of effort, we can get something similar to "quotes" from the trade, at a much lower price. I'm not saying anything about E's, flavor enhancers and other tampons.


Recipes for diabetics. Breakfast cereals

A bowl of cereal is the best menu for a full and healthy breakfast that balances your blood sugar level.

Ingredient:

1 tablespoon agave nectar

1 tablespoon and a half of honey

Half a tablespoon of olive oil

Heat the oven to 160 degrees, crush the bran and put in a large bowl, add the hazelnuts and oats.

In a pot mix the agave nectar, olive oil and honey, add water and boil the mixture for 2 minutes, stirring constantly. In this way a syrup is formed.

The syrup is poured over the cereal and mixed well, then put in the oven. Bake for 15 minutes, stirring every 5 minutes. The cereals thus obtained should not be too dry, because they will be hard and difficult to consume.

Nutritional values:

247 calories, 10.5 grams of fat, 1.5 grams of saturated fat, 36.7 grams of carbohydrates, 5.6 grams of fiber, 5.5 grams of protein.


Homemade croissant recipes: how to prepare and practical tips for a tender dough

Fragile and delicious, the homemade croissants are easy to prepare and you can enjoy them for a few days in a row. Whether you use shit, jam or nuts, you will get a tasty dessert, as in childhood. Here are some homemade donut recipes you can try, but also tips that will help you [& hellip]

Fragile and delicious, the homemade croissants are easy to prepare and you can enjoy them for a few days in a row. Whether you use shit, jam or nuts, you will get a tasty dessert, as in childhood. Below are some recipes for homemade croissants that you can try, but also tips that will help you always get tender croissants that melt in your mouth.


Croissants with sweet cow cheese!

Baked sweet cottage cheese is always the softest, finest and tastiest. Cheesecake croissants are very easy to prepare. If you want, you can add any sweet filling in them. Experiment boldly to get new and new delights!

INGREDIENT:

-350 g of sweet cottage cheese 5%

-a teaspoon of baking soda

-sugar powder - for decoration.

METHOD OF PREPARATION:

1.Put the sweet cottage cheese, soft butter (at room temperature), sugar, egg and baking soda in a deep bowl. Mix with a fork until smooth.

2. Gradually add the sifted flour. Knead a soft and slightly sticky dough.

3. Cover the dough with cling film and refrigerate for 30 minutes.

4. Working on the table sprinkled with flour, knead the dough a little, then divide it into 2 equal pieces.

5. Spread each piece of dough in the shape of a round top, about 3 mm thick. Cut it into 16 sectors.

6. Roll each sector in the shape of a donut: from the base to the top.

7. Place the croissants on the tray lined with baking paper, leaving free spaces between them.


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Fresh dough for cakes, cookies and croissants

Fragile or sandy dough, step by step recipe adapted from Silvia Jurcovan. Fresh dough with butter for cookies, biscuits, croissants or tender sheets for cakes and pies, classic recipe, with sure success.

The recipe for this tender dough with butter is one of the best "friends" of a pastry lover. It is made simple, from handy ingredients, respecting some clear and logical proportions. From this tender dough can be made different cookies (slices, plain or stuffed biscuits), tarts or tender pie sheets with fruit or cheese. The recipe is not one I invented. It is published in Silvia Jurcovan's book, 5th edition (published in 2008), on page 529. All I did was offer more options regarding the ingredients we can use and, I hope, more explanations, designed to help beginners in the kitchen.

The dough made according to this recipe, if it is worked correctly, respecting the list of ingredients and all the following instructions, does not need any loosening. Neither baking powder, nor baking soda or ammonium, is simply fragile. The basic proportions, provided by Mrs. Jurcovan in the book, there are 3 parts flour, 2 parts fatty butter with 82% fat, 1 part vanilla powdered sugar and 0.5 parts fresh yolk. Following my own observations, I determined that the yolk should be replaced with greasy cream, with a minimum of 30%. Of course, there is no lack of salt and among the flavors, most often lemon peel is added, if it fits in the context.


Ingredients fragile dough for cakes, cookies and croissants

  • 300 grams of flour
  • 200 grams of fatty butter with 82% fat, soft or 160 grams of lard
  • 100 grams of vanilla powdered sugar (if you don't have vanilla-flavored sugar, add a sachet of vanilla sugar)
  • 6 grams of salt (a generous powder)
  • 60 grams of yolk (2-3 pieces, depending on how big they are) or 60 grams of creamy fat (minimum 30% fat)
  • optional: grated lemon peel

How to prepare tender dough for cakes, cookies and croissants

1. This dough can be worked both with the mixer, in a large bowl and with a wooden spoon. Even handmade, it will not bother us too much, because one of the rules is not to overdo the work! First, the soft butter, vanilla powdered sugar and salt (and lemon peel, if using), mix well. It does not need to be beaten, it just needs to become malleable, easy to mix and perfectly homogeneous. As I specified above, butter can be replaced with lard, but the taste will not be identical, obviously.

2. Add one egg yolk at a time or a tablespoon of cream at a time to the bowl of butter homogenized with the sugar. Mix well with butter, after each yolk or tablespoon of sour cream added.

3. Now add all the flour, at once, over the butter with the yolk / cream and the rest of the ingredients.

4. Mix with the wooden spoon or the mixer at the lowest speed, no more than it is necessary not to see traces of dry flour in the bowl. Don't give in to the temptation to add more liquid (yolk, cream), it's wrong! Strange as it may seem, what is seen in the picture below, in the bowl, those Bulgarians, is how the dough should look when it is ready. We don't mix more than that!

5. The test, to make sure that our fragile dough is sufficiently worked, is to take a quantity in the palm of your hand and gather the crumbs together. If they adhere to each other, forming a compact mass, as you can see in the picture below, there is no need to insist on mixing at all. The following subtitle details why it is wrong to work too much soft dough.

Possible defects of soft doughs worked too much

a. Excessively kneaded dough ends up developing a gluten network. This is a protein naturally contained in wheat, which is very helpful when we make bread. A developed gluten, however, confuses us a lot when we make a tender dough. Why? Because we want the bread to have an elastic texture, but we don't want cookies and biscuits with a bread texture at all, we want them to be tender and crumbly.

b. The gluten network, once developed, will make our fragile dough gather when baked. The tarts and pies that gather during baking, if you put your finger between the shape and the edge of the crust, were worked too much and / or (usually and "and" and "or") were too wet, more liquid was added. much more than was the case. And no matter who claims that it is normal for the tart dough to bake, either he has no idea or it is malicious.

c. By kneading the soft doughs in excess, it can lead to the situation in which the fat actually separates from the flour. The dough is cut, cheese. It can be repaired by adding flour, some extra liquid and & # 8230 kissing some baking powder. It will therefore no longer be fragile on its own and will not have the same quality as if it had been worked correctly from the beginning.

Dough rest time

6. Returning to our tender dough, once it has reached the stage in point 4, we spread a food foil on the work surface. We turn all the lumps in the bowl over the foil. Raising its edges, we gather all the dough together, pressing it to adhere in a compact mass.

7. My choice is to give this fragile dough a rectangular shape. This helps me in the next phase, when I have to stretch it with the twister. Wrap the dough well with cling film and let it rest for at least half an hour in the fridge. We can leave him even more than that, even from one day to the next.

8. After the obligatory rest time in the refrigerator, usually the soft doughs are too hard to be immediately spread on the sheet. We leave them for a few minutes (or as long as necessary) to make them more supple. On the work surface sprinkled with flour, spread the dough in a sheet, as thick as we need. From the above quantities, stretching to 4-5 mm thick, we get 2 sheets of 20 * 30 cm, for a not too large pie tray.

9. Once spread, this dough can be rolled on the rolling pin, moving with its help over the tray in which we want to place it.

10. As well, however, we can spread this dough a little thicker (5-7 mm) and cut cookies and cookies into different shapes. For the croissants, roll out the dough as thin as possible, on a well-kneaded work surface, and shape the croissants as shown. here.

Cooking

For baking, the specifics of each recipe will be taken into account. Thus, the pies with a lot of filling (fruit or sweet cheese) are baked for about 1 hour, the fine croissants for about 15 minutes and the cookies, usually for about 12-15 minutes. A tip: cookies prepared with this dough will be even more pleasant in texture if we give the tray with cookies ready cut in the refrigerator for 10-15 minutes before baking. Be useful and, if you are interested more pastry recipes, you can find them by clicking on the picture below.


Fresh croissants with beer

I don't know if I've written this before, but I have a weakness for croissants. I really like the ones with magiun (silvoita as they say around us) mixed with walnut kernels. The best and tenderest croissants are made with lard, but look, I found a very good recipe with oil and beer looking for something else on the net :). Of course I implemented it and you should know that they came out very good and tender even in the following days.

Let's see the recipe, I'm writing that it's worth a try, but you must have plum plum. They don't come out very sweet, but if you roll them in powdered sugar, the result is a grade of ten.

  • 100ml bere
  • 150ml oil
  • 500g white flour 000
  • 3/4 sachet baking powder
  • 2 tablespoons sour cream
  • 50g old powder
  • a few drops of vanilla essence
  • 1/2 teaspoon grated lemon peel

We still need about 100g of powdered sugar.

1. Put the oil in a bowl, add the beer, then the flour mixed with baking powder and powdered sugar. Mix with a wooden spoon then knead by hand adding cream, until you get a homogeneous dough. If the dough does not bind well, you can add a little more cream, I fixed 2 tablespoons.

2. Cover the dough and let it rest for 1 hour.

3. Divide the dough into 4. We spread each part in a circle on the work table sprinkled with flour and then cut it into 12 triangles. (The first time I cut the take in 8 but I thought the croissants were too big so I cut each quarter in 12 and more cinnabar came out :)).

We put at the base of the triangle a little magic dough then we turn it slightly towards the top.

Bake the croissants for about 10-15 minutes at 180 degrees C until lightly browned.

We warm them with powdered sugar and wait for them to cool well and then we attack :)

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