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Salts with lard and sour cream

Salts with lard and sour cream


The sifted flour is mixed with the lard lightly, until it is incorporated and a sandy mixture is obtained. Then add the eggs, the yeast dissolved in a little warm milk and salt. Knead lightly, together with the cream, until a homogeneous dough is obtained which is taken from the hands. (Here, I admit that Thor, the equipped robot, helped me!).

Be careful not to leave the dough to rise. Spread a sheet of approx. one finger thick, cut longer or shorter strips according to everyone's preference, then grease with beaten egg, sprinkle with grated cheese / cheese and seeds to taste.

The saltines are transferred to a parchment paper tray, then baked in the preheated oven for approx. 20 minutes, at 180 degrees C. Simple, good as in the country. Good luck and good luck!


Method of preparation

This type of dough is suitable for tender croissants, cream rolls and any other goodies you want to prepare.

Then remove the lard from the fridge and leave it at room temperature so that you can work with it, so that it is soft.

Put the lard, salt, eggs and mix well in a large bowl. Pour the cider, add the 650 flour mixed with the baking powder and mix. Now add the white flour and mix well. Transfer the dough to the work surface sprinkled with flour and knead the dough until you get a dough thick enough to be spread, but still fluffy.

Spread about 2 tablespoons of lard over the dough sheet (which has warmed me up to room temperature, which works faster in this case). Fold the sheet, bring it to the envelope shape and refrigerate for 30 minutes. Then take the dough out of the cold, spread it on a sheet and fold it back in place. Repeat this procedure 3 times: & icircntins & icircn sheet, & icircmpatured, 30 minutes in the cold. Keep in mind that you grease the dough with lard only once at the beginning.

When you're done, leave it in the fridge overnight.

So, divide the dough into several pieces, depending on how many sweets you want to prepare.

You will get 1.6 kg of dough, which is very tender and tasty and which you can use for sweet and savory dishes.

I divided the dough into 3 and prepared: saltines, but also rolls and croissants.

The first dough: the saltines, for them I needed an egg to grease and grated cheese. A tray is ready in about 10 minutes, over high heat.

From the second dough I made the croissants, which I filled with shit of currants and almonds. They are not greased with egg and should not brown on top. At the end, as they are hot, they are rolled in powdered sugar. A tray is ready in about 15 minutes, over medium to high heat.

The third dough: the rolls. I'm ready in 20 minutes, over medium heat. I filled them with hazelnut cream and tangerine peel. The cream is made on low heat, continuously mixing the given ingredients (yolks, milk, flour, sweetener, orange water, salt and tangerine peel) until it thickens like a pudding, then add the butter, mix and divide the cream in two: one remains simple, in the other place chocolate and hazelnuts. Optionally, you can also glaze the rolls with chocolate.


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Ingredients

Ingredient:

  • 250 g butter
  • 250 g sour cream
  • 1 yolk
  • flour
  • salt
  • 1 sachet of baking powder
  • salty cheese)
  • chimen, mac, susan
  • a whole egg

Instructions

How to proceed:

  • Knead the butter with the cream, the yolk, the flour, a little salt and the baking powder.
  • The dough is then left to rest for 1 hour.
  • Then spread the salted dough on the table (with the rolling pin), grate the cheese on top, sprinkle salt and cumin to taste (or poppy seeds, sesame, or even all 3 spices), grease the dough with a beaten egg and cut into strips.
  • Bake the strips until golden brown.

Croissants with cream and lard

Dear Lenuta, my oven does not have a set temperature, I put it in the middle, or over medium heat until it browns nicely on top.

Lenuta, December 20, 2018

LALY (Chef de cuisine), November 22, 2016

Hi Mirela, sour, fermented sour cream is used.

Mirela, November 15, 2016

Which cream, sour or sweet?

LALY (Chef), October 25, 2016

Loredana, I'm glad you liked it.

Loredana, October 24, 2016

I tried them and they turned out very good, I'll do it again

LALY (Chef de cuisine), January 12, 2016

Elena you can replace sour cream with oil. That is 2 cups of oil and a cup of warm water. An envelope of dry yeast that you dissolve in water, then flour as it contains. They come out just as tender and are fasting.

LALY (Chef de cuisine), January 12, 2016

Anisoara, so I took the recipe, and they came out without problems. I guess you mean flour. You put flour like a loaf of bread, until a crust comes out neither too hard nor too soft.

LALY (Chef de cuisine), January 12, 2016

No Cornelia, no baking powder is put on, they come out very tender without yeast and baking powder.

Cornelia Covic, December 20, 2015

Anisoara Anton, December 6, 2015

I have no doubt about taste, tenderness, etc. but to a recipe if it is a recipe to give the ingredients and quantities. am i wrong

Elena Dumitru, December 5, 2015

can't cream be replaced with something else? in it we don't have sour cream like at home.

Ana Öner, December 5, 2015

Georgeta Budeanu, December 5, 2015

to the ingredients you put for years I add the same amount of margarine and egg yolk about 10 yolks and a little yeast I fill them with plum jam mixed with ground walnuts, lots of cocoa and rum essence good appetite CHRISTMAS HAPPY .

Finorella Suciu, December 5, 2015

FOR MANY, MANY YEARS I HAVE BEEN MAKING THESE CAKES, BUT WITH MARGARINA AND WITHOUT EGGS, THEY ARE REALLY DELICIOUS, THEY LOVE SO MUCH MARGARINA, THE FLOUR HOW MUCH IT CONTAINS, THE VIRTUE COCANU.

Georgeta Trascaoanu, December 4, 2015

Doina Dumitriu, December 4, 2015

Nuti Barbu, December 4, 2015

Laura Epure, however, no one says how much flour, so roughly. Can lard be replaced with butter?

Cristiana Andreea Munteanu, December 4, 2015

LALY (Chef de cuisine), January 23, 2015

No yeast Daniela. The croissants have lard which makes them very tender.

Barbu Viorica, January 23, 2015

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender

Nesu Daniela, January 22, 2015

LALY (Chef de cuisine), January 7, 2015

Iuliana, I didn't measure the flour, I put it until a hard dough came out, but it can be easily spread. I will measure it as soon as possible and I will tell you exactly the amount of flour. That's how I took the recipe: flour until a hard dough comes out but can be stretched.

Iuliana Macsim, December 28, 2014

how much flour does it contain? how much a quantity we want.

LALY (Chef de cuisine), December 17, 2014

Yes Valeria, they are very good, tender and the more you leave them, the more they break down.

basceanu valeria (Chef), December 17, 2014

LALY (Chef de cuisine), February 14, 2014

That's Gina, don't get tired of eating. They're tender, tender.

Gina Popa, February 13, 2014

the delicious donuts that you can't get enough of eating)

Nelu Chirtea, February 13, 2014

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender

Silvia Moskovitz, February 13, 2014

I don't understand what kind of lard it refers to?

Victoria Manita, February 12, 2014

Ange Ou Demon, February 4, 2014

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender

Liliana Petre, February 4, 2014

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender

Ange Ou Demon, February 4, 2014

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender

Cristian Iancu, February 4, 2014

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender

Ange Ou Demon, February 4, 2014

They are super good and the more days you leave them, the younger they become. super recipe! )

Laura Epure, November 29, 2013

are good but you can replace lard with butter equal amounts of butter and sour cream are very tender


Cream and lard croissants - tasty, layered and tender to melt in your mouth!

The recipe for donuts with lard. How to prepare croissants? The best croissant recipe. To make the dough particularly delicate, crumbly and layered inside you need to add lard. Many people treat this ingredient with distrust, but, we assure you, the result is worth a try!

INGREDIENT:

-100 gr of fermented cream

-1 tablespoon lemon juice.

METHOD OF PREPARATION:

1.Put the butter and lard in the fridge for 1.5 hours.

2.Cut the cold ingredients into cubes and mix them with flour until you get small crumbs.

3. In another bowl, combine cream, milk, egg yolks and lemon juice. Add the mixture to the flour and knead the dough quickly.

4. Refrigerate the dough for 1 hour. Set the oven to 180 ° C.

5. Divide the dough into 6 pieces. Roll out a sheet of dough and cut it into sections.

6. Add filling, for example jam, to each strip.

7. First form like a candy, the filling stays inside, then roll the croissant.

8. Place the croissants face down on a tray lined with baking paper.

9.Put the tray in the oven for 18 minutes.

10. Sprinkle the croissants with powdered sugar.

Serve these tender donuts based on lard with tea, coffee or milk.

Although olive oil is considered very healthy, the lard is much more beneficial when it comes to heat treatment.


FROGED CROWNS WITH FAT AND CREAM

Fresh croissants with lard and sour cream & # 8211 The most beloved sweets around the holidays or events in our lives, fine, fragrant and delicious delicacies. They are very easy to prepare, and the filling can be chosen according to tastes or what you have around the house: jam, nuts, halva, chocolate, poppy seeds.

They are perfect and next to the cup of coffee (or tea), I often prepared them for the picnic basket or the trips the child goes on, but also for the simple reason that I had a craving for something delicious, easy to prepare. I made a single tray of ctender ornaments with lard and sour cream because I had two other desserts made for that weekend. If I'm fine with time, mine are pampered on Saturday and Sunday. If I do not have time for desserts, then my mother most often prepares a simple cake with fruit or pancakes.

Fresh croissants with lard and sour cream they are indispensable for the holidays. There is no such thing as not having two or three kinds of desserts on the table. I have several recipes for donuts, so if you want to be inspired I invite you to see all donut recipes here: croissants with walnuts, with vanilla, croissants with borscht, with jam, with shit. for me the croissants fall into the category of cookies, so I invite you to see other recipes for cookies, here.

My grandmother did it during the war and immediately after the war tender cornlets with lard, flour, sugar, water and vinegar, without eggs. Sugar was hard to come by, but I understood that they managed and used it as a currency for other foods. Eggs were avoided in desserts because they were a rarity and only ended up in food. There are many recipes for cookies without eggs, I also have at least three recipes on the blog.

Well, the recipe for these tender croissants with lard and sour cream doesn't have eggs either. And great croissants come out. I think all housewives cook such croissants. Be just with lard, either combined with sour cream or croissants with butter and sour cream.

The recipe for these donuts with lard and sour cream, filled with shit, is certainly one of the most delicious and best recipes for tender cookies with a filling that can be changed, depending on the taste. You will not waste much time with their preparation.

For this reason, I leave below the list of ingredients and how to prepare it tender croissants with lard and sour cream and I wish you good luck with the cake.

INGREDIENT:

120 g cold lard from the refrigerator

250 g flour + 120 g flour for the work table

1 teaspoon vanilla paste or 1/2 teaspoon natural vanilla essence

120 g powdered sugar for wallpaper

To quickly make tender croissants with lard and sour cream, filled with shit, I put all the ingredients at hand.

I melted the lard, then let it cool to room temperature. I added sour cream and vanilla paste and mixed until the composition was homogenous.

I incorporated flour mixed with a pinch of salt. When the dough has homogenized, I wrapped it in cling film and put it in the fridge for 45-60 minutes.

If it stays too long it hardens very hard and stretches hard. If you leave it in the fridge overnight, keep it at least 30 minutes at room temperature so that it can be easily spread.

I divided the dough into 4 pieces, which I spread in a circle with a diameter of 18-20 cm. I cut the shit into rectangular pieces of the right size so that they can be covered with dough, and its edges can be glued and bent easily. From the leftover dough I made 4 more croissants.

I put the croissants in the baking tray lined with baking paper. The croissants do not swell during baking, we should not worry if they are close enough. I baked them at 180 ° C for 15-20 minutes & # 8211 depending on the oven, so that the copper is light on the bottom and white on top.

My cornets came out small to medium and finished quickly.

You can double the quantities if you prepare them for the holidays or if you have guests.

I invite you to follow me on the channel YouTube.


You get a dough like a noodle, a little softer, which can be spread on a sheet, easily. Mix all the ingredients in a bowl and then knead the dough on the table, like the noodle sheet, always bending it under the bridge of the palm, from the edge to the middle, to incorporate as much air as possible.

When it is ready (if the dough is cut, it can be seen inside the air-filled bowls), gather the dough like a ball, cover it with a napkin or a nylon sheet, so that it does not dry on top and let it dry. rest for 10 minutes, so that it becomes more elastic and can stretch more easily.

It is spread with a rolling pin, like a sheet of noodles, with the thickness of a knife edge (2 mm). It is then cut with tape (which has a wavy edge) in strips of 3 cm wide and 12-15 cm long. The cuts between the pieces (strips) are made diagonally. Each strip is made a cut in the middle, with a length of 3 cm, where an end is removed, giving the impression of a knot. After everything is ready, the lies are fried in oil. In a 2 l pan put 1 l of oil and let it heat over medium heat (but not directly on the flame).

At the beginning, put a piece of dough in fat and if it rises, browned, it means that you can put the dry ones (as much as possible, not crowded). Fry for 2-3 minutes on both sides, until slightly browned. Remove with a thin wire, drain well of fat, powder immediately with powdered sugar and vanilla and serve hot or cold.