Главная » Cooking » Pumpkin cinnamon rolls and pouring from Amish, step by step recipe with photos

Pumpkin cinnamon rolls and pouring from Amish, step by step recipe with photos

Dough like, soft, pliable in rolling, does not contain sugar, sweetness gives the pumpkin, filling and pouring.

  • ½ h. Of creamy curd cheese (I have Syrko, you can use any crimson)
  • 1 tsp powdered sugar
  • 6 tbsp. l soft butter
  • a pinch of salt
  • seeds of half vanilla pod
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp. l melted butter
  • 2 ¼ tsp dry yeast
  • 1/3 h milk
  • 2 tbsp. l Sahara
  • 20 g butter (melted)
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 h. Pumpkin puree (bake pumpkin in the oven until soft, grind the flesh)
  • 2 tsp. flour

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What could be better than a delicious bun with a cup of hot tea? Cooking homemade buns pretty.

Pumpkin and pastry are open and closed pies, pies, puddings, casseroles, muffins,.

Pumpkin — one of the most picturesque vegetables. Round, smooth, bright and brilliant — such we are.

Baking is called products from any kind of dough, cooked in a stove or oven. But .

And here for the dough is indicated flour 2 tsp, and on another site 2 hours. And with butter the same garbage.

Where is the truth?

Elena Nekrasova is me, my website is there

I met the recipe you posted on another site: http://vkusnosty.com/ty-kvenny-e-bulochki-s-koritsej-zalivkoj-ot-amishej.

The photos are the same, signed by Elena Nekrasova, as the volumes in the cups, only there is a difference in the number of ingredients !? There is one egg in the dough, and here there are two, an egg goes into the pot, and there instead of an egg there are 6 tbsp. oils, and in the filler here 6 tbsp. oil, and there 2! With such a difference in the recipe can not be the same result (shown in the photos)!

So which recipe is the right one?

Dukh, I know who the Amish are. Even lived among them at one time. :-)) I would write this word with a capital letter — I would not have a question.

I would give a little 2-3 lines of the history of this dish from the Amish in the introductory part of the recipe — it would be more than tasty and interesting! :-)) I also consider the division of your dishes into Christian and Muslim incorrect. For example, in the Lebanese community there are both Christians and Muslims, but everything that is prepared by both of them belongs to the national Lebanese cuisine.

The same is true in the Ossetian national cuisine.

There are many such examples. This or that confession does not determine the essence of the national cuisine, which is formed due to historical development and geographical conditions.

Religious prohibitions can only exclude a particular product: for example, pork (Islam and Judaism), beef (Hinduism).

Or limit the technological compatibility of certain products: for example, the well-known ban of kashrut (gastronomic canons of Judaism): Do not cook a kid in its mother’s milk. — ban on the combination of meat and milk in culinary processes. P.S.

Elena, I read your recipes with great respect, I took many in my cookbook.

I really hope that you will treat my understanding without offense, I hope I was correct. With kind regards, Kasym

H is the well-known reduction of CUP measure, its volume is 240 ml.

О admin


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