Dry jelly pie is a great idea! Recipesairy, spongy, chocolate cakes from dry kissel

Вт, 08 ноя 2016 Автор: Марина Выходцева

Dry jelly is a great ingredient for pies. Cook with it
Homemade baking is even easier and faster! A fragrant cake will help out,
when you need something urgently to serve tea or guests are at the door. Have
every housewife in the piggy bank should have similar recipes.

Dry jelly pie – general cooking principles

For pies, kissel concentrate is used in briquettes with
fruit and berry flavors. Usually one batch is required
200-250 grams of dry product. Kissel before use you need
grind. You can cover the briquette with a napkin, tap
with a hammer.

What is usually added to the jelly:

• flour;

• sugar;

• eggs;

• fats;

• rippers.

Usually the dough is kneaded semi-liquid, poured into the form,
bake. Dried fruits, apples, pears and
other ingredients. Sometimes jelly is used for the filling. For this
it is mixed with eggs.

Pie from dry porous jelly “Porous”

The simplest recipe for a dry kissel cake
used in this form or used as a cake
cake, icing, jam. It also lends itself well
impregnated with syrups.

Ingredients

• 250 g dry kissel;

• 20 ml of oil;

• three eggs;

• sugar 50 grams;

• 150 g of flour;

• 0.5 tsp. soda

Cooking

1. Split eggs into whites and yolks in different bowls. Squirrels
cool

2. Add sugar to the yolks and grind the mass to
homogeneity.

3. We split dry kissel to a powder to
there were no large lumps. Add a full spoon of cold water,
stir The product should melt.

4. Combine kissel with yolks, grind it all together.

5. Squirrels нужно взбить до крутой пены, ничего в них не добавляем.
Shift over the sour mass, no need to stir.

6. Pour flour on top, pour in hydrated soda.

7. Now take the spatula and gently stir everything together,
try not to precipitate protein foam.

8. The oil in the recipe goes to lubricate the form. If in doubt,
then cover the bottom of the parchment, also lubricate it. Pour over
dough.

9. Bake a porous cake for about half an hour at 190 degrees,
if the diameter of the mold is about 20 cm. If it is larger or smaller, then the time
will change.

10. After baking, slightly open the oven door, give the cake
stand, then take out. Cool a little more and can be removed.
out of shape, decorate or soak to your liking.

Pie from dry kissel with margarine “Gentle”

The taste of jelly for this cake does not matter, but especially
successful it turns out with a strawberry product. If you want to replace
margarine butter butter, then it can be done, the taste is finished
baking will be even better.

Ingredients

• 250 g dry kissel;

• 150 g margarine;

• 3 eggs;

• ripper 8 grams;

• 10 tablespoons of flour.

Cooking

1. Melt the margarine and cool to room temperature. If a
the mass will be hot, the jelly will curl up into lumps and nothing
work out.

2. Detail jelly, mix with margarine.

3. Eggs need to be broken in a bowl, add sugar to them and very
beat well. Turn on the mixer at the highest speed, whisk
not less than ten minutes.

4. Combine eggs with jelly, but do not stir.

5. Combine the flour with the ripper and add to the eggs.

6. Now mix everything gently. You can pour a little
vanilla, the flavor of the cake will be even more interesting.

7. Put the dough in a greased mold.

8. Bake a sour pie at 180 degrees. Product availability
define with a wooden stick, but carefully, try not to
face down the cake.

Pie from dry kissel with apples “A la Charlotte”

The recipe for juicy and delicious dry kissel cake with fresh
apples. It turns out almost charlotte, but only more fragrant.
The taste of jelly at its discretion, the apples are perfectly combined with
all fruits and berries.

Ingredients

• 200 g jelly;

• 5 tablespoons of flour;

• 4 eggs;

• 0.5 tsp. vinegar;

• 2 apples;

• 0.5 tsp. soda

Cooking

1. Tap the jelly bundle with a hammer or rolling pin to
break up lumps. Pour into a bowl. If a любите сладкие пироги, то
Add 50-80 g sugar to the jelly.

2. Separate the yolks, pour to the jelly, stir.

3. Beat whites. To make the foam dense and strong, a bowl
must be clean, like the mixer beaters.

4. Add the whites to the yolks, stir.

5. Quench with vinegar, diluted in half with water, baking soda,
add to dough with flour. Stir gently.

6. Яблоки очистите, порежьте кубиками, подмешайте в dough. If a
fruits are small, then you can take 3-4 pieces.

7. Transfer the apple dough from the jelly to the mold. Spatula
even the top so that the pie height is the same everywhere.

8. Bake a pseudo charlotte at 180 degrees. Before taking out
cool out of the mold so that the cake is strong and not creased.

Cocoa pudding cake

For this пирога желательно использовать вишневый концентрат
jelly. It will be perfectly combined with the taste of chocolate, which
donate cocoa powder. Recipe with butter.

Ingredients

• 2 spoons of cocoa;

• 150 g of oil;

• 250 g kissel concentrate;

• 3 eggs;

• ripper 1 tsp;

• 4 tbsp. l Sahara;

• flour 130 grams.

Cooking

1. Mix the softened butter with sugar, beat until
white color and gradually introduce one egg yolks of chicken eggs.
Whip the mass of oil until smooth, set aside, in
no refrigerator is needed.

2. We break kissel to uniformity, we send to oil cream
с желтками, stir

3. Pour the cocoa flour into a strainer, the rhinestone can be added to them
pinch ripper. Sift. For the brightness of taste, you can add
a pinch of salt.

4. Beat whites.

5. Combine proteins, chocolate flour and oil mixture with dry
jelly. Stir gently with a spatula.

6. We shift to a previously prepared baking pan,
the oven by this point should already be heated.

7. Put the cake at 200 degrees, reduce the temperature by 170,
bake until done.

8. After cooling, you can cover with chocolate icing.

Pie from dry kissel with filling

Another version of the dry jelly cake that is used
for the preparation of the filling. For the cake is preparing 2 types of dough:
chocolate and vanilla.

Ingredients

• 150 g margarine;

• 200 g of flour;

• 3 eggs;

• 250 g киселя;

• 2 spoons of cocoa;

• 0.5 tsp. soda + any acid for quenching;

• 4 ложки Sahara;

• vanilla.

Cooking

1. Squirrels от яиц убираем в fridge. Add two to the yolks
spoon of sugar and whisk.

2. Enter the softened butter and whip again, fill the flour with
soda, be sure to extinguish the powder, so that the cake was not
unpleasant taste.

3. During the kneading, we pinch off some of the soft dough,
about a third. Add cocoa to it, knead it. Haveбираем в
freezer

4. The second part knead until smooth, this dough will be softer,
add a drop of vanilla to it. Put it just for now
fridge.

5. Beat egg whites with the remaining sugar, add to them
Kissel, pre mashed. Lumps should not be. Stuffing
stir with a spatula.

6. Take out the white dough from the fridge, distribute on the bottom
forms. You can lay out your hands or roll, sprinkle a piece
flour. We make small bumpers that will help keep
stuffing.

7. Spread sour cream.

8. Remove a chocolate ball from the freezer. We rub
on top of the sour mass. Pie immediately send baked.

9. At 180, bake the pie until the side filling
will start to turn red. The cake will rise very much, will
lush, but then immediately fall off. It should be so.

10. Remove from the oven, cool. Then sour pie
remove from the form, cut into pieces, in the decoration it is not
needs

Sponge cake with dried kissel and mayonnaise

In this recipe are woven together two unusual ingredients: jelly
and mayonnaise. Use high quality preservative-free sauce.
Taste concentrate kissel can take any.

Ingredients

• 250 g киселя;

• 3 eggs;

• 3 spoons of mayonnaise;

• 5 tablespoons of flour;

• salt, vanilla;

• соды 0,5 ч. l

Cooking

1. Mash kissel, add eggs, salt, whisk everything
It’s a two minute mixer.

2. Add mayonnaise, beat for another minute.

3. Now we enter flour and vanilla, we add slaked soda,
stir

4. Pour the dough into the form.

5. Send the sour pie to the oven. At 180 degrees he
will bake 25-30 minutes.

6. After cooling, you can cut into two layers and fluff
cream or just decorate with powder on top.

Dry jelly cake with sponge kefir

This is a cake and cake for the cake. It goes well with any
types of cream: creamy, custard, sour cream. Can be lubricated
ordinary jam.

Ingredients

• a pack of jelly (250 g);

• 100 ml of kefir;

• 3 eggs;

• 5 tablespoons of flour;

• 0.5 tsp. soda;

• 2 spoons of sugar.

Cooking

1. Соединяем соду и кефир, stir

2. Beat eggs with dry jelly, add kefir. Stir
до homogeneity.

3. Enter the flour. Stir.

4. Pour into the form of dough, sprinkle with sugar on top.

5. We put on baking, cook at 180 degrees. Sugar on top
sweets, gives the cake a crisp.

Dry Kissel Pie – Tips and Tricks

• Due to the presence of jelly in the dough, the mass becomes viscous, can
легко пристать к стенкам forms. To avoid difficulties with
taking out the cake, you can pase a sheet of parchment on the bottom, then
Good fluff oil along with the sides.

• If a будете заменять соду рыхлителем из пакетика, то берите
it is at least twice as large. If a положить по норме соды, то
there is a chance that the dough will not rise, the cake will turn out dense
and rubber.

• You can add raisins, put nuts, or
poppy, use any dried fruits and candied fruits. Cakes can
soak or grease with creams, jams, chocolate, syrups. By
one recipe can make dozens of different pastries.

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