Smarler is a busty swine fat, pure pork fat, without any additives. Baking lubrics should be white and fresh, then it does not give the baking of an outsider taste and smell. Swine fat in the dough must be added less than butter, but like any shortbread cookie, this cookie is very fatty and calorie.

Cooking:

We take 100 grams of cold smob (from the refrigerator). 200 grams of sifted flour mix with a bustle.

We add 200 grams of flour to the cleaner and first mix the fork, and then we carry it into the crumb.

Then add 100 grams of sugar, salt, vanilla sugar and mix all. Tighten the coconut chips. It is possible to replace the chips into crushed nuts. Sugar can be put less, or bake cookies salty.

Add cold milk and knead the dough. Gradually add the rest of the flour (about 50 grams) until the dough becomes homogeneous. The finished dough is put in the package and send to the refrigerator for 1 hour.

The dough from the refrigerator with small parts roll up with a thickness of about 0.5 cm and cut the cookie. Cut can be cut with a glass, knife, molds for cookies. This time I took advantage of the plate for cutting cheese and the edges of the cookies turned out to be wavy. Part of the test with which you do not work, must be kept in the refrigerator.

I never thought that Cookies on Smalts could turn out to be so crumbling and gentle! It just melts in the mouth, like a snowball, and crumbles in small crumb. Tasty, gentle and melting - just amazing! Prepared quickly, satisfying, under a cup of tea or milk - a wonderful breakfast or afternooner. His kids will also eat pleasure. Especially if you cut it out in the form of animals. Absolutely not expensive products in it go, but tastier and more useful to the shop several times.

I propose a version of the budget, tasty and crumbly cookies on the smaltz.

Products:

1. 1 egg
2. 3 spoons of sugar
3. 100 g of milk
4. 4 spoons of softened smalts
5. 3 cups of flour
6. 0.5 hl cinnamon
7. 1 hd soda (necessarily vinegar extinguish)

Cooking:

Beat the fork egg with sugar, add cinnamon, soda haired, milk, mix everything.

Let stand a little, and begin to make cookies.

Roll the layer of the middle thickness. If you make a thicker 1 cm - there will be a higher and lush, if less - it will be thin and more crispy. How love.

Movings squeeze the cookie or cut apart, as you like. Lubricate the baking sheet slightly, lay out the oven, put cookies on it, and send a baking sheet into the oven.

Pake at 1.
80 degrees 20 minutes. Everyone, got, laid out to cool on the plate. Meanwhile, brew money, and when your cookie on Slorish will cool - treat your households with pleasure!

And if you want something more lush and gentle - look a recipe - well, very tasty !!

Cost of cookies: - 9.50 UAH (0.5 cu)

Exit - 400 g

Preparing and made calculations Barana Olga

Note:

Pork smallets before cooking the dough for cookies should be held for some time in warmth so that it becomes soft.

How to cook a shortbread on Slorish:

A raw egg is combined with sugar sand and cocoa powder, after which it is intensively whipped with a whisk in a homogeneous mass. In the resulting chocolate mixture, gently interfere with a slightly lowered saber. Add vanillin.

To sift the flour and add to the dough along with the hazed in vinegar soda.

Mix the dough first with a spoon, and then with your hands on a flour-spanned table. The finished dough will be unusually plastic and soft.

Roll it into a thin layer thick from 0.5 to 1 cm., After that, with the help of special fixtures, cut curly cookies.

Cookies at some distance to distribute apart by contrast, and then put 25-30 minutes into the oven preheated to 180 degrees. It is not necessary to lubricate the baking tray with oil, as the dough at the expense of the smob is very fat.

Finished liver give to completely cool and serve on the table. It is very tasty to eat it, drinking with warm milk.

Recipe for cookies through the meat grinder of "Chrysanthemum"

Shortbread dough should be able to prepare, perhaps, any mistress. Baking options from this type of test There are a great set: grated pies, cakes, cakes, tartlets and much more. We will cook cookies "Chrysanthemum", the recipe for which our mothers and grandmothers know.

Its feature is that the finished dough is passed through the meat grinder - it gives him a special form. And this dough recipe is based on fat, and not on the usual all Margarine. It is the fat \\ Saille helps the liver to become crumbly, gentle.

Ingredients:

• smarler - 200 grams;
• flour - near a kilogram;
• oil or margarine - 200 grams;
• eggs - 3-4 pieces;
• sugar sand - 200 grams;
• soda or baking powder - 1 tsp.
• a pinch of salt.

All ingredients can be doubled.

Cooking method:

Flour is first suitable and place in the deep container in which the dough will be missed. Oil chop down with a knife and put to flour, add the loft. Mix well everything and add sugar, eggs and soda that you need to pay off with vinegar.

Check the dough - it should be elastic, soft and not adhere to the hands and walls of the container.

Place the dough in the food or package and put in the freezer for 15-20 minutes. It is necessary that it goes.

After the dough enough fell in the cold, take it out and skip it through the meat grinder.

It is advisable to use special nozzles for this, but you can skip through the usual.

Measure the necessary length of the cookie and put on a baking sheet with parchment. Every dough sausage can be collapsed in the form of a flower, in a circle - this will be chrysanthemum.

Bake the cookie 25-30 minutes at a temperature of 180s.

Finished products Sprinkle with sugar or cinnamon, serve to the table with tea, cocoa or coffee. Bon Appetit!!!

Old, tested by several generations, mom's recipes and grandmothers are transmitted to their daughters and granddaughters who are happy to prepare them for their children. Babushkin Delicious cookie recipe is able to decorate any holiday and raise the whole family mood.

Babushkino cookies

Ingredients

• eggs - 5 pcs.;
• sugar - 200 gr (full glass);
• fastened fat from Sala - 300 gr (5-6 tablespoons with slide);
• flour - 300-350 gr (from 2 to 3 glasses, how much will take the dough);
• vanilla sugar - 5 gr (1 bag);
• food Ammonium - 10 gr (2 teaspoons);
• chicken egg for biscuit lubrication;
• any fat for lubrication bends.

Cooking

1. Beat eggs, add sugar to the resulting foam and beat the mixture again.
2. Add to ammonium mixture and interfere until it is completely dissolved.
3. Cover the eggs with a lid and remove for 5-6 hours in the refrigerator.
4. Fat mix with 3-4 tablespoons of flour, introduce eggs into it, mix and gradually, constantly stirring, shove the rest of the flour. It should be soft and gentle, thick, but not tight dough.
5. Roll out the dough layer on the table and the mold or cup cut out cookies from it.
6. Egg for lubrication break in the scenery, and put sugar sugar to the other saucer.
7. The baking sheet is well lubricating fat. Each cookie before laying on the tray you need to lubricate the egg, and then sprinkle with sugar or even to dip in it.
8. Put a baking sheet in the oven, turn it on in the mode of medium heat and bake cookies for half an hour. Ready cookie has a pleasant light brown color.

Ingredients

• sugar - 100 gr (half of the glass);
• flour - 320 gr (2 cups);
• powder for cookies - 15 gr (1.5 teaspoons);
• smarler - 300 gr (5 tablespoons);
• egg - 1 pc.

Cooking

1. Beat eggs, gradually introducing sugar in them.
2. Saletz melt a little, give it to cool and pour into the eggs.
3. Sleep powder for cookies and flour, knead the elastic and soft dough. If you wish, you can add vanillin, cinnamon, raisins or kuragu.
4. Remove the dough half an hour in the refrigerator (optional).
5. Roll through the dough, form cookies from it, start by dikes or any jam.
6. Bake cookies in the oven at 120 degrees about 20-30 minutes.

Ingredients

• eggs - 4 pcs.;
• sugar - 50 gr (2 tablespoons);
• lemon - 120 gr (1 pc.);
• fixed fat (best goose) - 40-50 gr (tablespoon);
• sugar powder - 10 gr (teaspoon);
• flour - 30 gr (tablespoon);
• cinnamon - 16 grams (2 teaspoons);
• fit or vegetable oil for fryer - 100 gr (half of a thin glass);
• salt is a pinch.

Cooking

1. Separate yolks from proteins.
2. Beat yolks with lemon juice, cinnamon and sugar.
3. Add to the mixture goose fat and flour, mix thoroughly to get liquid dough. The recipe for Easter cookies allows not flour to prepare for its preparation, and Matsuly's pushing.
4. Leave the dough for an hour to appease. Squels with salt to beat to the condition of a steep white foam and enter them into the real dough.
5. In a separate saucepan, bring fat for fryer to boil and fry cookies in it, carefully dropping it into a boiling fat with a spoon.
6. When cookies are twisted, it needs to be removed and immediately sprinkle with cinnamon and sugar or powdered sugar. You can pour cookies with icing or chocolate.
7. Easter cookies are served by a table hot.

Ingredients

• flour - 200 grams;
• water - 36 gr (2 tablespoons);
• fat grained - 100 grams;
• lemon zest, vanillin, salt, sugar - to taste.

Cooking

1. Mix flour with sugar, add salt, vanillin, zest and mix again.
2. Fat cool, cut into small cubes and add to flour.
3. Start the mass so that it turns into a similarity of bread crumbs.
4. Add water and quickly knead the dough with smooth movements.
5. Press the test shape of the "Kolobka", wrap in the film and put half an hour to the refrigerator.
6. Roll out the dough in the korzh, cut the glass, glass or molds cookies and decompose it by contrast (this recipe allows not to lubricate the baking sheet).
7. Heat the oven to 180-200 degrees and bake cookies.

• If used to prepare the dough "Babushkin" a secret and completely replace margarine on Saletz, then the cookies will not be just an appetizing crispy, but also very tasty and literally melting in the mouth;
• during the preparation of dough on fat in the kitchen, it should be cool. At the same time, the fat should not be very frozen, and if the recipe contains any liquid, then they must be warm;
• if the recipe requires fat fat with flour, then this should be done until the mass is reminding the type of bread crumbs.

In the process of mixing, fat will envelop the flour particles and gluten contained in it will not attach the test elasticity and elasticity, connecting with moisture. If you observe this rule, the dough will be soft and crumbly

• the basis of the most delicious cookie is proportions. Best if fat will be approximately half less than flour;
• experienced cooks are recommended to change the recipe so that an equal amount of fat and oil (or fat and margarine) is added to the dough;
• the sand dough is more correct to knead himself and wash it for a long time, but consistently so that the fat does not start to melt, and the cookies did not lose their tenderness and softness;
• if in the dough instead of sugar add sugar powder, then the finished products will be even more crumbly;
• if the recipe recommends putting the dough into the refrigerator, and the time before the arrival of guests does not remain at all, you can neglected by this advice, but then the dough will be worse than rolling;
• culinary rules advise to roll the dough towards the center to the edges. Moving the roller need easily and at the same time gradually turn the dough, sprinkling it with a thin layer of flour;
• in order for the dough for cookies on fat wellfell, it is best to roll it up to 4-8 mm thick;
• if the cookie is baked in special molds, they must be lubricated with oil so that ready-made cookies are easier to get;
• coolest cookies can be glued together with a chocolate or walnut cream, jam, condensed milk or jam. You can even bake from the sandy test of the cakes and, using different misses, collect pie or cake from them, and on top to decorate berries or cream;
• store cookies on fat is best in a plastic bag so that it does not cross.

• for the test, you can use both the sump, bought in the store and fat, wound out of pork sala at home;
• old Saletz may have a not very pleasant taste. It can be removed if added to the dough more vanillin or essence with a pronounced aroma;
• instead of fat, you can take homemade cottage cheese. In cottage cheese should be as few mumps as possible;

• if the recipe for fat cookies contains any liquid, it can always be replaced by sour cream;
• you can add cinnamon, nuts or raisins to the dough, and if you wish, you can split the dough into parts and bake cookies with different additives;
• ready baking should be carefully pouring on a towel and give them to cool down: in the hot form, these cookies are too fragile and brittle;

Biscuits baked in grandmother's recipes, always turns tasty and fragrant. Such a treat is not a comparison with the shopping baking. This soft and crumbly cookie can be served to tea or coffee at any time of the day, and all family members willingly take him to work or to school.

Wooden Gingerbread

Today, minipurine and culinary workshops are increasingly opening more and more. People like it!

The fact is that the products of such bakeries are energy. Moreover, it is sanctified. People from afar come and come to buy bakery products, baked by the hands of the manty novices.

Parishionans are offered, bread, cakes, Shangi, cheesecakes, Easter, Karavai, and so on. But the most interesting of all these products is printed gingerbread.

Previously, such products were famous for Tula. From generation to Generation Tula, the secret of baking their gingerbreads passed.

Today, the recipe does not represent the secret. And the printed gingerbreads bake many bakeries. And each gingerbread is a whole work of art!

For temples such production is profitable. It is no secret to anyone that in the temples and monasteries bring products for member: sugar, flour, oil, etc.

Such implications significantly reduce the cost of baked bakery products, which is respectively affected at the final product price.

But the main direction still remains baking gingerbread.

Company Sergey Mauser Beginning to produce wooden gingerbread forms. Forms are made with any images or temple logo.

Wooden Gingerbread

One form costs 1099 rubles. This is today while the action comes. This form will pay for itself 10 times and more.

In addition, these forms you can make gingerbreads in classes with kids in Sunday School.

Well, if you want to master a serious confectionery production at the temple and the monastery, the company can make tartales at a price of 99,999 rubles per piece.

We remind you that there is a promotion, prices are reduced.

0 0 дней : 0 0 2 1 1 2 часов : 3 2 2 3 7 6 6 7 минут : 5 4 4 5 8 7 7 8 секунд

Традиция выпекать десерты в современном представлении кулинаров сводится к сливочной основе для жарки или выпечке в духовке. Однако еще несколько десятилетий назад использовался именно животный жир, который насыщал печенье деликатным вкусом и придавал особенную сытость закускам. Какие секреты приготовления подобного печенья существуют? Рассмотрим примеры того, что можно испечь на основе животных жиров. Готовятся такие десерты из яиц, сахара, молока, а подаются с вареньем или в пудре.

Вкусные коржики на смальце: рецепт необычного печенья

Такое лакомство получается очень нежным несмотря на простоту своего приготовления.

Понадобятся самые обыкновенные ингредиенты:

• 250 гпшеничной муки;
• половина стакана сахара;
• половина пачки смальца, или 5 ст.л. с горкой;
• 1 куриное яйцо;
• 0,5 ч.л. разрыхлителя.

Приготовление проходит по следующим этапам:

1. Тщательно взбить куриное яйцо и сахар. Должна получиться однородная густая масса.
2. Растопить нужное количество смальца. Для ускорения процесса можно воспользоваться микроволновкой или водяной баней.
3. Соединить яйца, сахар и растопленный жир. Добавить муку и немного сахарной пудры.
4. Замесить состав. Он должен получиться мягким и податливым. Положить в целлофан и оставить остужаться в прохладное место.
5. Через 30 минут раскатать пласты и выдавить кружочки стаканом.
6. Разложить на противень и поместить в разогретую духовку. Готовить до золотистого оттенка.

Кулинарный изыск: печенье на смальце через мясорубку

Печенье через мясорубку получается песочным и слегка рассыпчатым. Идеально в дополнении к горячему фруктовому чаю и молочным коктейлям. И самое главное -животный жир не чувствуется, получаются очень нежные и сладкие изделия с минимумом ингредиентов.

Составляющие:

• 1000 гр. пшеничной муки;
• 200 гр. масла сливочного;
• 200 гр. смальца;
• 4 куриных яйца;
• сода с уксусом или разрыхлитель.

Приготовление:

1. Просеять муку и сахар. В них не должно быть комочков.
2. Нарезать кубиками сливочное масло и свиной жир. Добавить к рассыпчатым составляющим.
3. Туда же - яйца и соду с уксусом, погашенную в металлической ложке.
4. Начинаем месить тесто. Поначалу консистенция будет плотной, тугой, но со временем станет податливой.
5. Замешанный состав положить в холодное место. Дать ему «отдохнуть».
6. Приготовить мясорубку с простой насадкой. Достать тесто и кусочками прокрутить в мясорубке, после чего сразу же складывать на промазанный сливочным маслом противень.
7. Разогреть духовку до 220 градусов. Поставить в неё кондитерские заготовки. Выпекать около 15 минут, пока поверхность печенья не подрумянится. Печенье будет очень рассыпчатое и вкусное!

Детское печенье «Колечки» на смальце с пудрой

Такой тип печенья подойдет для настоящих сладкоежек. Его вкус будет насыщенным, если не только в тесто добавить сахар в указанных пропорциях, но и посыпать готовую выпечку сахарной пудрой.

Для получения оригинальных форм десерта можно использовать не только мясорубку. Пригодятся округлые формочки, напоминающие колечки. Такие формочки идеально подойдут, чтобы делать выпечку для детей. Интересная форма выпечки заинтересует маленького непоседу.

Ингредиенты:

• свиной жир - 1 упаковка;
• домашняя сметана - 350 гр.;
• сода - 1 ч. ложка;
• сахарная пудра.

Приготовление домашнего детского печенья:

1. Соединяем сметану с содой. Туда же бросаем порезанный или растопленный в микроволновке жир.
2. Все перемешиваем до однородной массы. Можно использовать блендер.
3. Добавить муку.
4. Состав остудить в холодильнике в течение 40 минут.
5. Затем раскатать, чтобы коржик не был совсем тонким.
6. В поверхности пластов продавить формочками колечки. При желании их можно сделать ажурными.
7. Поместить в духовку на 15 минут при температуре 200 градусов.
8. Готовые печеньки притрусить сахарной пудрой.

Десерт получается песочным, рассыпчатым и очень вкусным! Варенье придаст ему еще больше вкуса. Приятного аппетита!