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Easter with sour cream

Easter with sour cream



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In a bowl mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy foam,

Add the yolks, mixing well after each one, add the sour cream in a thin thread and mix with a spatula,

Mix 100 g of flour with baking powder, orange peel, essence, add over the composition, stirring constantly with a spatula,

If necessary, add enough flour to make a composition like pancake dough

Pour the composition into a tray lined with baking paper, add raisins on top and put in the preheated oven until the toothpick test.


The night before Easter, I put a few handfuls of corn in a deep bowl, a gauze on top and the cream in gauze. The cornmeal draws the whey from the cream and remains very, very thick.

While the cake dough is fermenting, I prepared the filling for Easter. I wouldn't go into detail about the dough here, this is a separate topic.
I rubbed the yolks with a pinch of salt and cream. Then I added the flour, the raisins (which had been soaked in milk for about 2 hours), the flavors, the lemon peel.

I beat the egg whites together with the sugar and mixed, being careful not to leave the egg whites.

In the greased trays (I made a big Easter cake and a small one) I put the cake dough, then the cream filling. I baked them at 175-180 degrees, you have to try them with a toothpick.

The Easter cream recipe was proposed by Andreea-Rodica on the culinary forum.


How to make Easter with sour cream

from cake dough will spread a thick sheet of about 1/2 cm and size pan which will be used (a round tart tray) for baking.

Tray will grease well with butter / margarine, after which he will sit down dough sheet (placed on a rolling pin, then spread in the tray), then let it grow a little, about 10 minutes in a warm place.

After which the dough in the pan increased slightly, it will be added pre-prepared filling (not to pass over the edge of the dough), then sprinkle raisins on top and put the tray in the preheated oven at 190 degrees, for about 30-40 minutes (until the surface will feel hard when pressed).

When bread it is brown and passes the toothpick test, we take it out of the oven and put over the 250 g of melted white chocolate and mixed with butter either in a bain-marie or in the microwave.

Easter with sour cream, leave to cool, then portion.


Easter with sour cream

How to prepare the filling:
Drain the sour cream for a few hours (5-6 hours), as follows: in a flat-bottomed dish put about half a kg of corn flour. On top of this, place a few thicker napkins or a white kitchen towel, over which the cream is drained (I usually leave it overnight).

Whisk the egg whites with the sugar and 15 ml of rum. Mix the yolks with the salt and 1/3 of the sour cream, then add the flour, and the sour cream, and the flour, until we finish the two ingredients and obtain a homogeneous cream. Add the rest of the rum. This composition is gradually added over the beaten egg whites and homogenized.

The dough is prepared as follows: spread a thin sheet the size of the tray in which we bake Easter. Make a wreath and place it around the tray. (I, being the total catastrophe at this, did not, although I still tried) :)).

Place the composition over the prepared tray.

If you also want raisins, they are placed on top of the composition. (Raisins should be kept a little in rum before being put in Easter). I do not put raisins, because this Easter is very fine and I have the feeling that I take them delicately if I add something else.

Bake on low heat for about 40 minutes, without opening the oven for the first 25 minutes.

Powder with sugar. We eat it cold (it seems more fragrant like that, but there are also those who prefer it warm.)

PS: This pastry does not always crack during baking (for example, it does not crack when others are more skilled) :)) But for me it expands too much, I don't know exactly why.


How to make Easter with sour cream

from cake dough will spread a thick sheet of about 1/2 cm and size pan which will be used (a round tart tray) for baking.

Tray will grease well with butter / margarine, after which he will sit down dough sheet (placed on a rolling pin, then spread in the tray), then let it grow a little longer, about 10 minutes in a warm place.

After which the dough in the pan increased slightly, it will be added pre-prepared filling (not to pass over the edge of the dough), then sprinkle raisins on top and put the tray in the preheated oven at 190 degrees, for about 30-40 minutes (until the surface will feel hard when pressed).

When bread it is brown and passes the toothpick test, we take it out of the oven and put over the 250 g of melted white chocolate and mixed with butter either in a bain-marie or in the microwave.

Easter with sour cream, leave to cool, then portion.


4 Easter recipes

The Easter holidays are coming, you have definitely started looking for an Easter recipe that will amaze your loved ones. I offer you 4 very tasty Easter recipes.

Easter with cheese and raisins

Dough ingredients: 500 g flour, 150 g sugar, 250 ml milk, 30 g yeast, 3 eggs, 5 g fine salt (half a teaspoon), 100 ml oil, different essences (rum, vanilla, lemon), 2 sachets of vanilla sugar, 50 g lemon and orange peel.

Ingredients for the filling: 500 g sweet cottage cheese, 150 g raisins, 200 g sugar, 5 eggs (three egg yolks and two whole), 75-100 g flour, different essences (rum, vanilla, lemon).

Method of preparation: Knead the dough from the following ingredients: sugar, eggs, milk, essences, yeast dissolved in milk and a little sugar. Then add flour and knead well. Then gradually pour the oil, until it comes off the hand.

The obtained coca is left to rise for 10 minutes in the vessel in which it was kneaded. Divide into 3 equal pieces. Each piece (Easter) is added in round shapes made of foil.

On the bottom of each form is placed a layer of coca (about 200 g) one centimeter thick. The edge of the form is wallpapered with a braid of two strips of hull. Place the filling in the middle. Place a kind of grate made of coca strips over the filling. Leave to rise again until the composition slightly exceeds the shape. Place in the oven and leave on the right heat (165-170 degrees Celsius).

Bake for about 45 minutes in the oven. Remove from the oven and grease with honey or syrup (water + sugar). Allow to cool for 30 minutes.

Polish Easter

Countertop ingredients: 1 glass of flour, 1/2 glass of sugar, 1/2 glass of milk, 10 g baking powder or baking soda, 2 tablespoons cocoa, 100 g margarine, 1 vanilla essence, 1 salt powder, 1 egg

Cream ingredients: 1/2 kg of cottage cheese, 1/2 glass of flour, 2 eggs, 1 glass of sugar, 100 g of margarine, 100 g of raisins, 2 sachets of vanilla sugar, salt.

Glaze ingredients: 3 tablespoons water, 4 tablespoons sugar, 3 tablespoons cocoa, 1 tablespoon margarine.

Prepare the worktop. Rub the margarine with the sugar and egg until you get a cream. Add the flour and milk at the same time, a little at a time. Then add the cocoa, vanilla essence, baking powder and salt powder (the composition is like cake).

Prepare the cream. Rub the cheese with the yolks and sugar, add the flour, margarine for the creams, the flavors, and finally the beaten egg whites. Pour the dough from the countertop into a round Easter tray (higher), lined with parchment paper, 3/4 of the composition and bake for 5-7 minutes. Then put the cream, then the rest of the dough on top. Bake Easter at the right heat.

Prepare the glaze. Mix everything and bring to a boil in a saucepan, then pour the icing, hot, over the Easter. Serve after cooling.

Fast Easter without dough

You will definitely fall in love with this recipe, it is the fastest and also the tastiest Easter I have ever eaten!

Ingredient: 1 kg of cottage cheese, 1 sachet of vanilla pudding, 250 ml cream, 6 tablespoons flour, 6 eggs, 200 g powdered sugar, 200 g raisins, 1 teaspoon baking powder, grated lemon peel, vanilla.

Method of preparation: Mix the cheese with the yolks, sugar and cream. Then add the pudding powder, flour and baking powder and mix the composition. Put the grated lemon peel, vanilla and raisins that have been previously soaked in either boiled water or rum essence.
At the end, add the beaten egg whites and mix gently with a wooden spoon.

Wallpaper the baking sheet with removable edges with baking paper and pour the composition. Put in the oven over low heat until lightly browned on top.
Don't be scared if it looks like it's still unripe, in the middle it will be very soft but it will harden. Allow to cool then portion it.

Easter with chocolate

Dough ingredients: 600 g flour, 150 ml milk, 100 g melted butter, 25 g yeast, 180 g sugar, 1 teaspoon vanilla essence, 3 eggs, 1 salt powder, 1 tablespoon lemon juice, peel to an orange.

Cream ingredients: 500 g cottage cheese, 2 tablespoons cocoa, 4 eggs, 100 g melted chocolate, 200 g sweet cream for whipped cream, 20 g vanilla pudding powder, 150 g sugar, 1/2 teaspoon vanilla essence.

Method of preparation: QIn a cup prepare the mayonnaise: put a little lukewarm milk (1/2 cup), yeast, a tablespoon of sugar and a tablespoon of flour. Mix them well and let them rise for about 10 minutes.

Meanwhile, separate the eggs and heat the rest of the milk. Beat the yolks with the sugar until they become a cream. Add the lemon juice, lemon zest and mix. Then pour the very hot milk over the yolks and mix well. Beat the egg whites with a pinch of salt until they become a hard foam. Put the mayonnaise in flour mixed with a pinch of salt and mix.

Stir in the egg yolks with a little milk, then the beaten egg whites and finally the vanilla essence. While stirring the dough, let the butter melt. Then pour the melted butter and knead the dough until it sticks to your hands (about 20 minutes). Sprinkle a little flour, cover the bowl with a towel and keep it in a warm place until it increases in volume (at least double) - I left it for 45 minutes, and the volume was triple, it came out almost completely from the bowl.

Spread the dough in the form lined with baking paper.

Mix cottage cheese with egg yolks, sugar, vanilla essence, pudding powder, vanilla, melted chocolate and cocoa.

Add the sweet mixed cream until it becomes hard cream and the egg whites foam hard. Mix lightly and then pour over the dough. Bake Easter eggs in a preheated oven at 180 ° C for about 50-60 minutes. Let it cool, put it in the fridge for a few hours, then take it out of the mold.


Easter with chocolate

Ingredient: pastry dough, 150 g sugar, 60 g flour, 50 g cocoa, 1 whole egg, 3 egg yolks, two glasses (small) with milk (300 ml), butter at room temperature - as much as a walnut, vanilla, rum.

Method of preparation:
- the dough is shaped as in the previous recipe
- a whole egg and 3 yolks mix well with the sugar (you can also put 4 whole eggs, but if you use only yolks, the cream will come out finer)
- add sifted flour and cocoa
- after you have mixed them well, add cold milk, vanilla, rum (you can put rum, liqueur, brandy or whiskey :)
- the cream is boiled over low heat until it thickens
- while it is still hot, add the butter and mix well
- when it has cooled, put it over the dough in the form and bake it over medium heat.
I hope you like these recipes and find them useful, the pastries taste great and I can't wait to make them too :)


Receta culinara pasca fara aluat video bucataras lagu mp3

Cranberry recipes & # 8211 dishes like the mother and grandmother recipe. Chocolate baskets with berries. Easter with fragrant chocolate dough. Plum cake and sour cream top. Add wheat flour, semolina. Other delicious recipes for you. Galaktoboureko, Greek pie. UHT and ESL Milk, butter, cream, and various other dairy products. And most importantly: they taste like real milk! It is not an Easter with cottage cheese, if you are looking for such.

Calories: 856 Love in dishes: fluffy CAKE WITH WALNUT AND. EKNeI Step-by-step preparation method. Chicken breast with mushrooms and sour cream. Chef and belongs to Simona72.

Bread without yeast with yogurt and cream 125 g yogurt 125 g cream.


Easter with sour cream - Recipes

Recipe collected from the Bukovina region. The region remains a source of traditional dishes whose authentic taste is dominated by the cream that tells the story.
dishes with special flavors. That is why it is said that in Bucovina anything that reaches the feast table becomes perfect only if it is dressed at least with a little "cream". But when the dishes have plenty of cream born from milk foam, you can create queens of desserts, such as Easter with cream, the unparalleled one.

The dessert consists of the following components:
Dough dough

Ingredient:
300 g - Flour
0 120 g - Cream
0 160 g - Butter 80% fat
0 48 g - Sugar 0
ss 20 g - Yeast
f0 1 5 - Yolks
, 30 ml - Milk for mayonnaise

Preparation:
Prepare a yeast mayonnaise, warm milk, a little flour. Leave the mayonnaise to rise. The yolks and sugar are mixed at medium speed. Add salt, butter, cream and mix. In the composition prepared above, incorporate the sifted flour, mayonnaise and mix at low speed. Leave the dough to rise until it doubles in volume.

Filling

Ingredient:
0 500 g - Cream 35% fat
00 40 g - Flour
0 100 g - Sugar
000 4 - Yolks
000 2 - Eggs
0 100 g - Maize (for preparing cream).
0000 ,, - Half a vanilla bean (or 2 g vanilla),
0000 ,, - Lemon and orange peel, raisins, salt.

Preparation:
1. Cream preparation
In order for the filling to be creamy and firm, it is necessary for the cream to have as little whey as possible. Thus, the corn is placed in a container, the corn is covered with a thick cotton cloth over which the cream is poured. Store in this cloth on the cornstarch for 2 & # 8211 3 hours until the excess whey is removed.

2. Preparation of filling
The yolks are mixed with the sugar, at medium speed. Add the vanilla pod, continuing to mix. Then add the sifted flour and salt. Add the cream and mix the two compositions. Add the lemon and orange peel, then the hydrated raisins. The egg whites are frothed and gradually incorporated, stirring gently, from the bottom up.

Final preparation

Baking trays or rings with a height of 4 cm are used for baking. The tray is first covered with silicone baking foil or baking paper. From two thirds of the dough, spread a sheet with a thickness of 0.5 cm and a diameter slightly larger than the tray in which we want to bake Easter.

The dough sheet will have to cover the tray, including its side walls and must have a uniform thickness, without perforations, otherwise, during baking, the dough will tend to grow and cover the filling, because the filling is wet. and heavier.

From the remaining third of the dough, two or three wicks are formed with a length equal to the perimeter of the tray, which are twisted or intertwined.

You can make several wicks with which you can decorate the cross in the form of a cross or other patterns. Place the sheet of dough in the tray covering the side walls. Gently moisten the edge of the dough sheet with water and position the wick so that it touches the walls of the tray. Leave to rise for another 10 minutes. Place the filling so that it does not exceed the height of the dough. Grease the dough wick with a beaten egg, then carefully sprinkle the filling with the beaten egg.

Bake Easter eggs in a preheated oven at 180 ° C for 40 minutes or until golden brown.


Easter with raisins and cream & # 8211 easy recipe

Do you want to prepare a different Easter, but are you afraid to try a difficult recipe? Try to prepare Easter with raisins and sour cream, the recipe is very simple, so even a beginner can do it.

Dough ingredients:

  • 1 kg of wheat flour, 8 yolks
  • 200 gr soft butter, 300 gr sugar
  • 1 cup milk, a tablespoon of dry yeast
  • grated lemon peel

Ingredients for the filling:

  • 3 egg yolks, 1 kg sour cream 25% fat
  • 1 sachet of vanilla sugar, grated rind of a lemon
  • 300 gr sugar, 100 gr raisins
  • A pinch of salt

How to prepare Easter with sour cream and raisins?

For starters we will prepare the dough. In the flour bowl add the dry yeast. Beat the yolks with the sugar until they turn white and then add them to the flour bowl.

Finally pour the milk, butter and lemon peel. Knead the dough until it comes off easily from your hands, cover it with a cloth and put it in a warm place, leavened for 60 minutes.

After the dough has risen enough and doubled in volume, it is transferred to the worktop, sprinkled with flour. Break a piece of dough and set aside. Spread the large piece of dough and then put it in a round tray, greased with butter.

Now we can take care of the filling. Beat the yolks with the sugar, then add the sour cream, grated lemon peel, raisins, salt and vanilla sugar. We put the filling obtained over the dough and level it well, then from the remaining dough we make a cross and we put it over the easter.

Put the tray in the oven, and when the dough has browned enough, it means that the Easter is baked. To remove the easter from the tray, you must cover the mouth of the tray with a plate and only then turn it over, carefully the easter. Good appetite!


Easter with raisins and cream & # 8211 easy recipe

Do you want to prepare a different Easter, but are you afraid to try a difficult recipe? Try to prepare Easter with raisins and sour cream, the recipe is very simple, so even a beginner can do it.

Dough ingredients:

  • 1 kg of wheat flour, 8 yolks
  • 200 gr soft butter, 300 gr sugar
  • 1 cup milk, a tablespoon of dry yeast
  • grated lemon peel

Ingredients for the filling:

  • 3 yolks, 1 kg sour cream 25% fat
  • 1 sachet of vanilla sugar, grated rind of a lemon
  • 300 gr sugar, 100 gr raisins
  • A pinch of salt

How to prepare Easter with sour cream and raisins?

For starters we will prepare the dough. In the flour bowl add the dry yeast. Beat the yolks with the sugar until they turn white and then add them to the flour bowl.

Finally pour the milk, butter and lemon peel. Knead the dough until it comes off easily from your hands, cover it with a cloth and put it in a warm place, leavened for 60 minutes.

After the dough has risen enough and doubled in volume, it is transferred to the worktop, sprinkled with flour. Break a piece of dough and set aside. Spread the large piece of dough and then put it in a round tray, greased with butter.

Now we can take care of the filling. Beat the yolks with the sugar, then add the sour cream, grated lemon peel, raisins, salt and vanilla sugar. We put the filling obtained over the dough and level it well, then from the remaining dough we make a cross and we put it over the easter.

Put the tray in the oven, and when the dough has browned enough, it means that the Easter is baked. To remove the easter from the tray, you must cover the mouth of the tray with a plate and only then turn it over, carefully the easter. Good appetite!


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