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Cherry pies - this is not a joke to you

Cherry pies - this is not a joke to you


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It would seem that everything is known about baking. At least there is nothing new that could be used as a filling to surprise. But live a century - learn a century. Those who have not tried pies and pies with cherry - have lost a lot. We will try to fill the gap.

Pies with bird cherry "Orzhitsa"

What is required:

  • fresh yeast - 0.045 kg;
  • salt;
  • milk 3.2% - 0.24 l;
  • butter (not spread) - 0.21 kg;
  • sifted flour - 0.9 kg;
  • cherry berries - 0.4 kg;
  • granulated sugar;
  • egg yolk.

What to do:

  1. First you need to knead the dough. Grind yeast and salt to a liquid state.
  2. Pour milk into the yeast, add sugar, put butter. Knead thoroughly, add flour. Knead the dough so that it is not too steep, but also not sticky.
  3. Transfer to a separate container, cover tightly and expose to cold for 2 hours. This time is enough to double the test.
  4. To prepare, sorted, washed cherry berries in a meat grinder or in a blender, add sugar to the berry mass, mix well.
  5. After two hours, remove the dough from the refrigerator, cut into pieces of the same size. Flatten each piece into a tortilla. In the center of each cake, put the prepared filling of crushed berries with sugar. Gently, tighten the edges, forming a pie.
  6. On the prepared frying sheet, lined with parchment and coated with oil, move the formed pies. Cover them with whipped yolk.
  7. Cooking is carried out at 200 ° C for 25 minutes.

Pies with bird cherry "Like Grandma's": an old recipe

What is required:

  • wheat flour - 0.06 kg;
  • water - 0.4 l;
  • cream - 0.1 l;
  • eggs - 2 pcs.;
  • any spread - 0.1 kg;
  • sugar - 0.02 kg;
  • yeast - 1 sachet;
  • cherry jam confiture.

What to do:

  1. Prepare a pastry for pies: mix yeast, water, cream, add sugar, add melted margarine. Knead thoroughly, add flour. Knead the dough so that it is not too steep, but also not sticky. Set aside for an hour.
  2. After proofing the dough, cut it into pieces, roll the balls out of them, roll it out a little. On each rolled ball, in the middle, lay jam from bird cherry. Carefully pinch the edges, forming pies.
  3. Transfer the formed pies onto the prepared frying sheet spread over the baking paper. Grease each pie with chicken egg white.
  4. Send the frying sheet with pies to the oven for half an hour.

Such pies in combination with hot milk are very good. But with the cold, they do not get worse.

Shushensky roll with bird cherry

What is required:

For the test:

  • wheat flour - 0, 64 kg;
  • milk - 0.35 l;
  • yeast - 1 sachet;
  • oil (or any spread) - 0.085 kg;
  • eggs (yolk) - 3 pcs.;
  • eggs (whole) - 1 pc.;
  • granulated sugar - 0.05 kg.

For filling:

  • dried cherry berries - 0.3 kg;
  • granulated sugar - 0.2 kg;
  • liquid honey - 0.1 kg.

What to do:

  1. Cook the dough. Pour yeast and sugar into warmed milk (not more than 35-40 degrees). Pour the mixture into half the flour and add salt.
  2. Stir the resulting mass, cover, move to a warm place for an hour.
  3. When the dough is suitable, add softened butter, egg yolks and an egg to it. Add the second half of the flour to the dough. Knead the dough thoroughly so as not to stick to your hands. Cover with a cloth and set aside again in a warm place for an hour.
  4. After the time has passed, knead the dough and leave for another hour.
  5. Pine cherry in a blender as small as possible, transfer to a stewpan. Pour a glass of boiling water into it, cover, insist for an hour. After the bird cherry has infused, pour honey, pour sugar in, mix thoroughly, boil. Bring to a thickening.
  6. Roll the dough into a rectangle half a centimeter thick. It is good to spread the rectangle with bird cherry mass and roll it tightly into a roll.
  7. Cut the roll into 3 cm rolls. Put the sliced ​​roll on a frying sheet lined with baking paper and smeared with oil. Stacking buns is not very tight: it is best if they do not touch.
  8. Cover the frying sheet with a cloth and let it stand for half an hour. Then send it to the oven.
  9. Cooking occurs at a temperature of 180 ° C for 45 minutes.

To make the dough a pleasant golden hue and not stale for a long time, add 2-3 tbsp. l unrefined mustard oil.

Pie with bird cherry "Poltava": a recipe for all occasions

What is required:

  • flour - 0.16 kg;
  • milk - 0.25 l;
  • sugar - 0.1 kg;
  • bird cherry flour (dried bird cherry, ground into dust) - 0.16 kg;
  • large chicken egg - 1 pc.;
  • baking powder
  • vanillin.

What to do:

  1. The first step is to brew bird cherry flour. Put milk on the stove, wait for the moment to boil. Pour bird cherry flour into boiling milk, stir constantly. Continue stirring the flour until a uniform mass is obtained. Remove the resulting mass from the stove and set aside to cool.
  2. Take a container in which the dough will be kneaded, drive an egg into it. Pour sugar there and beat with a mixer into the foam.
  3. Pour wheat flour in small portions into a beaten egg, kneading a crust-like dough.
  4. Pour the cooled bird cherry mass into the resulting dough. Stir thoroughly until smooth.
  5. Pour baking powder into the dough, knead thoroughly again.
  6. Set the finished dough for a quarter of an hour. Turn on and preheat the oven to 200 degrees.
  7. When the temperature of the oven reaches the required level, pour the dough into the prepared, laid parchment baking dish and place in the oven.
  8. Cook at 180 ° for 40 minutes.
  9. It is recommended to periodically check the readiness of the cake with a bamboo skewer or a toothpick.

You can serve the cake, sprinkled with powdered sugar. Or make sour cream sauce (sugar plus sour cream). Cut the cake into two cake layers, coat with sauce, fold the cake and let stand for a quarter of an hour.

Pie cake with bird cherry: a step-by-step recipe for a chic dessert

Ingredients:

  • margarine - 0.2 kg;
  • eggs - 3 pcs.;
  • sugar - 0.3 kg;
  • pasteurized beer - 0.25 l;
  • soda - 0.015 kg;
  • vanillin - 0.015 kg;
  • wheat flour - 0.48 kg;
  • ground bird cherry - 0.4 kg;
  • fat sour cream - 0.5 l;
  • granulated sugar - 0.1 kg;
  • cognac - 0.05 l;
  • water - 0.05 l;
  • sugar - 0.05 kg.

What to do:

  1. Combine the sifted flour with a baking powder.
  2. Chilled melted margarine.
  3. Beat the eggs, vanilla and sugar in a froth with a blender.
  4. Pour margarine, mix thoroughly.
  5. Add beer to the egg-oil mixture, add flour, knead the dough. Consistency is like pancakes.
  6. Line the baking dish with parchment, pour the dough there, smooth and place in the oven.
  7. Cook at 180 ° for 30 minutes.
  8. In a saucepan, mix bird cherry, milk, sugar. Boil over medium heat until thick.
  9. Remove the finished product from the oven, transfer to a plate, soak in the prepared syrup (cognac, sugar, water). Put bird cherry on the surface, level and cool.
  10. Cover the surface of the cooled cake with cream (whipped sour cream or cream with sugar).

Siberian bird cherry pie (video)

So the bird cherry from the heroine of folk songs and the person involved in the paintings of many artists smoothly migrated to the kitchen, presenting their berries for the mass of delicious cakes, pies, rolls and cakes. Who knows how many wonderful products our Russian garden is preparing for us? Still to come.