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- 1 kg fatty cow's cheese500 gr mascarpone or very fatty sour cream300 gr powdered sugar8 separated eggs4 lg gris100 gr raisins citrus peel romconia essence saffron color vanilla
Preparation time: less than 90 minutes
RECIPE PREPARATION Easter without shell:
Raisins are hydrated in brandy and rum. The saffron is dissolved in a little warm water or essence, after which it is strained by the strands. Cheese and mascarpone at the same temperature mix together. The yolks are mixed with the essences, citrus peel, vanilla ampoule and dissolved and strained saffron. Whisk the egg whites at room temperature with a little lemon juice then gradually add the powdered sugar. Add the rest of the ingredients to the cheese, mix and place in a tray lined with butter and semolina. The raisin syrup is put on the cheese and the raisins on top of the composition. Towards the end of baking, grease the Easter egg and saffron.
mi se pare wow! however how dense is it? that I assume it doesn't swell at all
It is quite dense, precisely because it has no yeast at all. You can compare it with wholemeal bread, with a very consistent seed mix & # 8211, from the trade.
Or you can order, to try. A loaf of bread is only 5 lei, and all the ingredients are organic. We add salt only if you want.
It came out very good - dense but not dry. A quality gluten-free bread. Thanks a lot for the recipe.
We are very glad that you liked our recipe!
We look forward to trying other recipes.
We wish you a beautiful day!
Easter recipe with cheese and cake dough
Here that today I managed to write the Easter recipe with cheese and cake dough.
I'm not an expert in dough, but over time, preparing many recipes with it took at home, I learned or discovered to feel and know him.
So, for some time now, I've been adding a little cream to the cake dough, croissants, and I prefer baking it with ventilation. You can opt for a bowl of hot water under the tray in which you bake the dough.
Use this Easter recipe with cheese and cake dough!
Lighted Easter and happy holidays to all!
Preparation time: 2 h Nr. portions: 2 Tray diameter: 18-20 cm.
- 550 gr white wheat flour
- a pinch of salt
- 15 & # 8211 20 gr fresh yeast
- 1 lgta raw sugar
- 200 ml of warm milk
- 200 gr of sour cream
- 3 chicken eggs
- 80 gr sugar
- 50 gr butter
- 500 gr sweet cottage cheese
- 100 g raw sugar
- 2 eggs
- 100 gr mascarpone
- untreated lemon peel
- 50 ml oil
Easter recipe with cheese and cake dough
[preparation title = & # 8221Preparation & # 8221]
Preheat the oven to 180 degrees C.
Prepare two round baking trays, with a diameter of 18-20 cm.
On the kneaded countertop, turn the dough over and knead lightly to let the air out.
Divide into two halves. Each portion of dough is divided into two other halves. I preferred to prepare them in two ways, one with the filling in the middle, the other with the cheese composition inside the dough.
Spread a disc-shaped part, place it in the baking dish, raise the dough on the walls of the tray. Pour half of the cheese composition, level nicely.
From the other portion of the dough, form 3 long and thin cords that intertwine nicely. This cord is placed around the cheese composition.
From the other half of the dough, portion into other halves. They extend in an equal layer, in a rectangular shape. Spread from the cheese composition (keeping for the other), roll.
Do the same with the other half, spread the cheese composition, roll. The two doughs are woven, twisted and placed in the other form of baking.
Leave both trays covered for 10 minutes with a clean towel, then bake in the preheated oven at 160 degrees C, baking function up and down, with ventilation, for 40-50 minutes.
Remove, leave to cool, then remove from the mold and powder with vanilla sugar.
I hope you find this Easter recipe with cheese and cake dough useful.
Ingredients Easter without dough
(for a round shape of 20 cm)
- 4 medium eggs
- 80 grams of powder sweetener
- 125 grams of natural skim yogurt (2% fat)
- 50 grams of corn starch
- 500 grams of skimmed cow's cheese
- 25 grams of gluten
- grated peel of a large lemon
- 1/2 sachet baking powder
- vanilla essence
- lemon essence.
How to make Easter without dough
Separate the yolks from the egg whites. Mix the egg whites with a pinch of salt until a firm foam is obtained. In a separate bowl, mix the yolks, mixed with the sweetener, until they lighten in color and double in volume. Carefully incorporate the well-drained skimmed cow's cheese and yoghurt into the mixed yolks.
Mix the starch, gluten and baking powder and sift. Incorporate the mixture of starch, baking powder and gluten into the yolk composition and mix carefully from the bottom up. Add the egg whites mixed in the dough and mix carefully, from the bottom up. Add the grated lemon peel and the essences. A fluffy and very fragrant dough is obtained. Wallpaper the form with baking paper passed through a stream of water and then squeezed very well.
Add the dough and level it carefully. Bake Easter eggs in a preheated oven at 180 ° C for 40-45 minutes. After baking, take it out of the oven, leave the dough without dough to cool in the form (about 5 minutes), then turn it on a grill and let it cool completely. Ideally, after it has cooled completely, put the Easter in the cold until the next day, so the slices are cut much nicer.