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Lean Gingerbread

Even in Lent, Elena Ilyina will not leave us without sweets.

Today, we bake lean gingerbread.

For preparation and baking lean gingerbread you need quite a bit of time, and in the dough, in addition to the other ingredients, you can put the remnants of nuts and dried fruits, which were cooked in kitchen cabinets.

AT Fast I multiply the number of products by two and bake a bread the size of a large baking sheet, because at this time it is eaten especially quickly.

What do you need:

  • 2 cups of flour
  • 1 cup of sugar
  • 2/3 cup refined sunflower oil
  • 1 cup of walnuts
  • 1/3 cup poppy
  • ½ cup raisins
  • 1 incomplete glass of water
  • 2.5 tsp. baking powder
  • 1 bag (8 g) of vanilla sugar
  • 1.5 tsp. cinnamon

What to do:
Heat oven to 200 degrees.

Lubricate the rectangular shape approximately 20 cm by 20 cm with sunflower oil.

Rinse the nuts and raisins well.

Fry the nuts lightly in a dry frying pan, then chop in a blender or with a knife.

Poppy dry on the pan for 2-3 minutes.

Mix flour with cinnamon and baking powder and sift in a deep bowl. Add sugar, vanilla sugar and sunflower oil.

Stir with a mixer. Begin slowly adding cold water.

There is enough water to make the dough resemble the dough for pancakes.

I usually take a little less than a glass of water.

Now add poppy seeds, nuts, raisins to the dough and mix well.

Pour the dough into the pan and bake in the upper part of the oven for about 30 minutes.

Generally, this gingerbread — The present field for experiments. The main thing is to comply with the proportions of flour, sugar and butter, and add the remaining ingredients to taste. Instead of water, you can pour freshly brewed strong coffee into the dough, and add ground cloves to the specified spices at the tip of the knife.

Also in the dough you can put a few spoons of honey or candied jam.

In this case, slightly reduce the amount of sugar in the recipe.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Buckwheat pancakes

I have long suspected that buckwheat is even better for pancakes than for cereals.

The recipes of buckwheat pancakes in the book of Elena Molokhovets teased me for years.

See below.

Breton pie

This recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.

See below.

Chocolate cake

Chocolate cake with a male character to the women’s holiday.

Brutal-looking and very delicate in taste.

Dear men, usually on Sundays we are here quietly.

See further …

Lean dough

Cooking lean dough is not at all difficult, but you need to keep in mind some of its features. Due to the lack of baking, this dough rises faster.

See below.

Cottage Cheese Casserole with Banana

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

See below.

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