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Autumn Evening Cake, step by step recipe with photos

  • butter — 125 g
  • dry yeast — 5 g
  • sour cream — 0.5 cup
  • a pinch of salt
  • flour — 2 glasses with a hill
  • milk — 250 ml
  • Yolks — 1.5 pcs.
  • chocolate — 50 g
  • flour — 1 tbsp. l
  • sugar — 75 g

The expression “handmade” in relation to chocolates seems inexpressibly sublime,.

Use such chocolate icing for decorating cakes, pastries, buns. Not only .

Such a cake is a traditional pastry traditional for Greece, Turkey and a number of Arab countries. .

In cookbooks, magazines, blogs and on sites of varying degrees of reliability, there are many.

Has added a little cocoa and cream has thickened and 100 grr. Chocolate instead of 50g.

The dough is easy to roll.

The cream, indeed, does not thicken.

Apparently, an error in the recipe.

Thanks to those hostesses who honestly write which recipe is successful and which one is simply bad.

In particular, thanks a lot lekua — saved me from "May Day tragedy" — I wanted to try to bake this particular cake :).

As for the dough, in no case put it in the refrigerator, otherwise it will be a mass of crumbs that cannot be rolled out (so I messed up the first cake) and when baking, there will simply be a flat sole. In the second attempt, I first bred the yeast and put them with a small amount of sugar in a warm place.

After kneading dough, I also cleaned it in a warm place for half an hour, and only then could I roll it normally. And in general, what kind of refrigerator can we talk about, if the recipe is yeast. As for the cream — I had to urgently do another — nothing freezes in principle.

If 1.5 yolks (maybe in the recipe is a typo — should I rub the proteins ??) with sugar and flour, then the liquid mass (which needs to be injected in a thin stream) will not work. And as a result, there is nothing to thicken there.

The recipe is extremely unfortunate.

Sorry for wasted effort, time and products!

As for the dough, in no case put it in the refrigerator, otherwise it will be a mass of crumbs that cannot be rolled out (so I messed up the first cake) and when baking, there will simply be a flat sole.

In the second attempt, I first bred the yeast and put them with a small amount of sugar in a warm place. After kneading dough, I also cleaned it in a warm place for half an hour, and only then could I roll it normally. And in general, what kind of refrigerator can we talk about, if the recipe is yeast.

As for the cream — I had to urgently do another — nothing freezes in principle.

If 1.5 yolks (maybe in the recipe is a typo — should I rub the proteins ??) with sugar and flour, then the liquid mass (which needs to be injected in a thin stream) will not work. And as a result, there is nothing to thicken there. The recipe is extremely unfortunate.

Sorry for wasted effort, time and products!

This refers to the usual glass.

Butter should have a temperature slightly lower than room temperature.

To do this, it must first be taken half an hour before cooking from the refrigerator, and five minutes before it is put into the freezer.

0.5 tbsp. sour cream. This is what glass is meant. Standard faceted or the one in which sour cream is sold.? If the second, then you can find out how much it is in grams? and what t should be butter, if it is necessary to cut and rub?

And what kind of dough is it?

Eggs and sugar are definitely not needed?

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