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Mini cake

Mini cake

Prepare the yeast by mixing it with warm milk, sugar and egg yolks, when they have mixed well we add them to the flour which was also mixed with lemon peel, raisins and salt.

We incorporate them all well, then we add the beaten egg whites, and at the end we melt the melted butter well. cubes.

When the crust has risen enough, knead it a little on the work table with a little oil and form balls of coca that we spread in the shape of a rectangle, fill these rectangles with shit and walnut, roll them and weave them two by two, then knot them and place them in muffin tins. Grease with egg yolk and put a little brown sugar on top.

We put them in the oven at 180 degrees for 30 minutes, they bake faster being smaller shapes.


Woven cake, cake recipe that breaks into strips, easy to make!

The woven cake can be prepared for any holiday. You will enjoy the crown of the cake, piece by piece!

INGREDIENT:

-800 g of wheat flour + 50 g for flouring

-100 ml of boiled water (in which the dried apricots were boiled)

METHOD OF PREPARATION:

1.Prepare the dough. In a bowl, add the wheat flour, yeast and vanilla sugar. Mix all the dry ingredients.

2. In a separate bowl, add the eggs (at room temperature), half a teaspoon of salt, sugar, soft butter and lukewarm milk. Mix well. Stir in the flour and continue to mix.

3. Sprinkle the work surface with flour, transfer the dough and knead it to the surface. Continue to knead it for about 10 minutes. The dough must be soft, homogeneous and non-sticky.

4. Transfer the dough to a bowl and cover first with cling film, then with a kitchen towel.

Prepare the filling.

5. In a saucepan transfer the dried apricots and pour water. Boil for 10 minutes.

6. Remove the apricots and transfer them to the blender the water in which they boiled keep it, it will be used later.

7. Chop the apricots in a blender until you get a paste. Do the same with the nuts.

8. In a bowl transfer the apricots, nuts and honey, add the water in which the apricots were boiled. Mix well.

9. Roll out the dough enough to get a top measuring 40 & # 21580 cm. Divide into 3 equal parts. Divide the filling in the same way into 3 parts.

10. Grease each countertop with filling and level well.

11. Roll and glue the edges. You got 3 rolls.

12. Weave the three rolls and you will get a wreath. Glue both ends very well.

13. Transfer to a baking sheet lined with parchment paper and cover for 20 minutes. Grease the cake with beaten egg mixed with milk. Sprinkle with poppy seeds.


Elena Lasconi's Bucovina cake recipe

Well-known Pro TV journalist Elena Lasconi, born in Hațeg, Hunedoara,… we don't say how many years ago, find out for yourself if you are curious , shares with us on her blog a variant of cozonac from "A Bukovinian of all skill who shared with me the secrets of the perfect recipe". So, the Bucovina cake goes "live"!

Ingredients for Elena Lasconi's cake (for 3 large cakes, 30 cm tray)

  • For the hull: 2 kg flour, 1 l buttermilk, 500 gr sugar, 350 gr butter 80% fat, 100 gr fresh yeast (or 30 gr dry yeast), 150 gr raisins soaked in rum, 10 egg yolks, 10 sachets of vanilla sugar (or 20 ml vanilla essence), grated peel of 4 lemons, 20 gr salt
  • For the filling: 800 gr ground walnuts, 14 egg whites, 400 gr sugar, 500 gr shit, 20 ml rum essence, 100 gr cocoa
  • For anointed: 4 egg yolks, 1 tablespoon honey, 30 ml olive oil

How to prepare Elena Lasconi's cake

  1. "Remove all ingredients from the refrigerator / pantry. When they reach room temperature we get to work. We turn on the oven and set its temperature at 190 degrees Celsius (if it is electric) or 210 degrees Celsius (if it is an ordinary gas stove oven). IMPORTANT: it must be warm throughout the steps / steps in the room. We don't have to open the window! ”
  2. "Melt the butter and set it aside. Sift the flour twice. Separate the egg whites from the yolks. Sprinkle the salt over the yolks. Heat the milk (so that we can keep our finger in it without roasting). In a small bowl, rub the fresh yeast with 50 g of sugar (out of the 500 gr) until it liquefies. We add ¾ of lukewarm milk over the liquefied yeast ”
  3. "We make a hole in the middle of the flour in which we add the milk mixed with yeast. Powder with a little flour (1 tablespoon) on the edge. Cover the bowl with a clean towel and let the mayo grow for at least 30 minutes. ”
  4. "We rub the yolks foam with the sugar. Then add the grated lemon peel, the vanilla raisins soaked in rum and the remaining warm milk (250 ml). Stir until it becomes a homogeneous paste "
  5. "We add the composition from step 4 in the raised mayo. We start to knead the dough (minimum 15 minutes) adding little by little the melted butter. We cover the bowl again with a towel and let it grow (until it doubles in volume) "
  6. "Line the trays with parchment paper or oil and flour. The egg whites are whipped. Add the sugar and continue beating / mixing for at least 15 minutes. Then add the walnuts, rum essence and cocoa. We divide the composition into six "
  7. "Knead the dough raised for another 5 minutes and divide it into six. Important: even if the dough is sticky, do not add flour but rather a little oil. Spread each piece of dough with a rolling pin or by hand (approx. 2 cm thick). This time I stretched out my oiled hand. Over the sheet thus spread we spread a part of the walnut from step 6 and shit cut into cubes (about 1 cm square). We run it and set it aside. We continue with the other five. Then, we weave two rolls and put them in the tray "
  8. "After we put them all in the trays, we let them grow for another 10 minutes. All this time we mix with a brush the ingredients for greasing (yolks, honey and oil). Then grease the cozonacs and bake them for 60 minutes

How to prepare the Easter cake of chef Sorin Bontea

Heat the milk, about 400 ml. In a bowl, mix the dry ingredients, ie flour, yeast, lemon peel and orange peel. After mixing the ingredients, make a hole in the middle. Separately, mix the egg yolks with the salt until smooth. Melt 150 g of butter.

The sugar dissolves in the warm milk, stirring constantly until the sugar melts. Over the dry ingredients add the vanilla essence, eggs mixed with salt and milk in which the sugar has melted. Mix all these ingredients until the dough acquires consistency.

Separately mix the oil with the melted butter. When the crust is well blended, add the butter mixed with the oil, little by little. Knead the dough with your hands until the oil and butter are incorporated.

To get a fluffy and fragile cake that breaks into strips, you need to knead the crust several times to give it a lot of air. The dough is left to rise for an hour and a half, but every half hour it is kneaded a little and folded.

Until the dough rises, you can prepare the cake filling. Beat the egg whites with the sugar, obtaining a meringue. Then add cocoa, nuts and rum essence. The ready-grown crust is split in two. Each half is also divided in two.

We spread one of the 4 pieces in a rectangle. The composition is also divided into 4 and spreads on a rectangular sheet. Roll the sheet and repeat the same on the other 3 sheets.

Knit 2 rolls each, grease the pan with oil and place the cake in the pan. It should be left in the pan to rise for about 45 minutes. On top, grease the cake with a mixture of egg and milk and you can sprinkle with sugar. Put the cake in the oven for 50 minutes, at 170 degrees, according to A1.

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Cozonac with caramelized sugar from Adi Hădean

Ingredient: for the dough, you need 500 g of white flour, ½ teaspoon of salt, 20 g of fresh yeast, 100 ml of warm milk, 4 eggs, 100 g of sugar, the peel of a lemon, a teaspoon of vanilla extract, 150 g of butter. For the filling: 80 g butter, 80 g dark chocolate, 20 g cocoa, 30 g powdered sugar, a pinch of salt, 150 g ground walnut kernels, 150 g sugar.

Method of preparation: dissolve the yeast in warm milk and incorporate 80 g of flour. Let rise for 15-20 minutes. Meanwhile, mix the eggs with the sugar, vanilla and lemon zest, add the yeast mixture and the rest of the flour, plus the salt. Stir for at least 10 minutes (the longer, the better). Gradually incorporate the soft butter and let the dough cool for 3-4 hours, until it doubles in volume. For the caramel icing, melt 150 g of sugar in a high-walled pan and spread the liquid well on the walls of the bowl. Melt the chocolate with the butter, add the cocoa, sugar and salt. Roll out the dough into a thin rectangular sheet, spread the chocolate cream over it, sprinkle with walnut kernels and roll tightly. Cut into 5-6 equal slices that you will place in the tray lined with caramelized sugar. Bake at 170 degrees for 40-50 minutes. Immediately remove it from the tray, turning it upside down.


Easter and cake as in Maramureş. SEE RECIPES

Easter and cozonac as in Maramureș, two culinary dishes with an unmistakable taste. The feast of Easter brings with it the tradition of dishes that cannot be missed on the table. These include Easter and the sweet cake.

In Maramureş, some housewives usually prepare a sweet cake with or without raisins, which can be eaten both as a dessert and as a bread substitute.

It is practically a sweeter bread that goes well with traditional lamb dishes or with other meat specialties such as ham.

This is what a cake looks like in Maramureș

There it is sweet cake recipe:

Ingredient:

1kg flour
40 gr yeast
3 oup
100 gr sugar
100 ml oil
1/2 teaspoon salt
Lemon peel
Raisins
700 ml milk

Make yeast mayonnaise with a little warm milk and sugar. It is mixed together with the flour over which we add the beaten eggs and the rest of the ingredients. If you like it, now is the time to add raisins (hydrated before).

The cozonacs leavened it in the pan

Knead until a soft dough results. It is left to rise for an hour. Put in molds and leave to rise for another 30 minutes, then put them in the preheated oven for an hour. Leave the first 15 minutes at 200 degrees and then reduce the temperature to 170 degrees.

Easter with sweet cottage cheese is an easy dish to make and can be prepared as early as Holy Thursday.

Next to a cake like in Maramureș, he sits with a proud Easter

There it is Easter recipe which some housewives in Maramureş use:

We use the dough from the first recipe but only half of the quantity. After the dough has risen, roll out the dough and place it in a round shape. Leave to rise for half an hour and in the meantime prepare the filling. Save some dough to make the pattern from.

ingredients filling:

vanilla, lemon peel and sugar to taste.

Mix the above ingredients and place the filling over the dough in the bowl. From the dough in the bowl, the housewives usually make a braid that is placed on the edges, and in the middle a cross. But you can decorate according to your preferences.

Easter as in Maramureș, before entering the oven


Cozonac traditional & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, I have reached the long-awaited recipe for cozonac step by step. Christmas is fast approaching and this recipe is not missing from the tables of Romanians at holiday time. I had asked some friends if I was making cake this year, and as they looked at me forbidden, gesturing disapprovingly, I thought that a step-by-step video cake recipe would make them change their minds. Unfortunately, more and more people prefer to buy cozonac, or rather a sweet bread, without milk, eggs or butter, but only with many chemicals. It scares me that these products have up to a few months on the shelf.

The step-by-step cake recipe I present to you is from my mother, who learned it from a neighbor on our street, & # 8222Tanti Fana & # 8221, an exceptional woman, perfect housewife and exemplary cleanliness. A few years ago Aunt Fana left us, but her cake recipe stayed and will stay with us. For a sweet bread successful, aunt Fana taught us the following: all ingredients must be of good quality and necessarily at room temperature. The kitchen must be warm and protected from cold air currents. She used oil to make the cake, but I prefer to use butter for tenderizing and for taste.

Before making the cake, it is necessary to make mayonnaise and let it grow. Thus we check the yeast, if it is good, the mayonnaise will grow nicely, and if not, we can restore it without spoiling the ingredients. It is very important not to overdo it with sugar because it can stop the dough from growing and not to heat the milk excessively, for the same reason. The milk must be warm, as must the butter. When the dough has doubled in volume, it is ready, do not leave it too long because it may decrease.

Do not overdo it with the filling, the cake may remain raw inside if it has too much filling, or it may crack on the surface. Bake the cake over medium heat, somewhere at 160-170 degrees, depending on your oven. Always preheat the oven well before placing the cake. Bake the cake for about 40-50 minutes, then cover it and place the trays on one side to prevent the cake from falling. Serve the cake warm or cold, and to keep it fresh for a longer period, wrap it well in plastic wrap.


Romanian cozonac traditional Moldavian cozonac

So, with 20 egg yolks, I can honestly tell you that my lazy and sandy iron made me look like a single slice of cake. It really is, it has a divine taste and I warmly recommend it to anyone who wants to try it. But I reduced the amount of eggs a bit and got closer to the recipe Silvia Jurcovan, the one with 10-15 eggs per kilogram of flour. I saw the addition of whipped milk or yogurt to Gina Bradea and I really liked the idea, only I chose to put a very fatty cream, with 20% find. However, whether it is yogurt or cream, it is an ingredient that gives the cake a special texture, taste and consistency. Romanian cozonac traditional Moldavian cozonac

From the recipe I present below comes a normal cake of about 1.2 kg or two small cakes. I have some small trays and from this recipe I get two cakes.

For the filling, this time I chose colored shit, at the request of my little girl. A recipe for stuffing with walnuts and rum you can find it here. The cake can also be filled with chocolate, with poppy my mother makes a delicious filling with ground walnuts, sugar and rum.


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Gina Bradea's traditional fluffy cake recipe

Gina Bradea is a "Moldovan-Dobrogean from Galați, with the Moldavian mother from the Bârlad line and the Dobrogean father from a modest village near Isaccea", as the self-characterizes on its website "pofta-buna.com" . Here is her recipe for a fluffy, traditional cake.

Ingredients for Gina Bradea's fluffy cake

  • 1 kg of flour
  • 14 g dry yeast or 40 g fresh yeast
  • 10 yolks
  • grated peels of 1 lemon and 1 orange
  • 250-300 g sugar
  • 400 ml warm milk
  • 150 g soft butter
  • 50 ml oil
  • vanilla or 1 vanilla pod
  • 1 pinch of salt
  • to taste raisins, shit, cocoa, walnuts, candied fruit
  • 1 egg for greased

How to prepare Gina Bradea's fluffy cake

"Sift the flour 2-3 times to ventilate well, even the night before. All ingredients used in the dough should be at room temperature and the liquids (water, milk) should be slightly lukewarm. Ideally, make a mayo of water or milk, lukewarm, a little sugar, flour and yeast. Dry yeast does not need mayonnaise, just mix it in flour. Beat the flour well with the yeast, sugar and lukewarm water, to make a sauce like a thick cream, beat with the aim to make blisters, sprinkle a little flour on top and let it rise to heat. 1 kg is used for 1 kg of flour. What to use and how, what are the secrets of the leavened dough and other "tricks" of Gina Bradea from the video recipe below!


(P) READ # from the beginning, the reading program for babies, from June 1

Versus Association with the support of the largest online reading community for children, the group from Facebook, What we read to children (137,000 members), launches multi-annual reading promotion program for young and old, READ # from the beginning.

Why DO WE READ #from the beginning?

Because we believe in educating and developing children through BOOKS, because early reading is a predictor of a country's economic and democratic future, but also because scientific studies provide the clearest evidence of the importance of the BOOK's presence in a child's life, from the beginning.

From the first moments after birth, babies' brains are overwhelmed by an avalanche of stimuli. Multisensory stimulation is responsible for the formation of new and extremely important interneuronal synapses in the learning process in children. Reading with the baby, then with the preschool child, is a complex activity, extremely beneficial, both for the subsequent cognitive development of the child and for strengthening the relationship between parent and child.

The purpose of the project is the awareness of parents that, by bringing the BOOK into the child's life, #from the beginning, we offer him the chance for cognitive, behavioral and emotional benefits in the short, medium and long term. Also, by introducing into the child's life, from birth, the daily routine of reading, parents pave the way for learning with love, pleasure and become partners, in the future, of their children's educators and teachers. At the same time, there are studies that show that reading together, from an early age, strengthens the relationship between parent and child, and in families where this routine is practiced from the first year of life, parents are less harsh in dealing with children.

Components of the CITIM # multiannual program from the beginning are structured in two directions

  • communicating in the community What we read to children 'of monthly themes representative for reading, which offer children sets of values, make them eager to look for the book children's book recommendation and family reading parents' awareness of the role of the illustrator and illustrations , in the children's book, in cultivating a taste for beauty and promoting the emotional, cognitive and linguistic benefits of poetry.
  • piloting for 2021 a program to offer, at birth, the first book of the baby along with an information brochure dedicated to parents in at least ten maternity hospitals in Transylvania so that, from 2022, this program becomes multiannual to be gradually extended to national level.

CITIM # program from the beginning has, to our joy, and a outdoor launch.

Thus, in June 5 and 6, between 10 and 18, the representatives of the Versus Association and Bianca Mereuţă, the founder of the group Ce le citimcopiilor ', invite you to read, in the Casino-Center of Urban Culture area of ​​Cluj-Napoca. Babies under the age of one will receive books as gifts, up to 100 pieces a day, and the adults and their parents will have a relaxing setting, with installations specially designed for reading poetry and with interesting stories about the importance of reading from the first days of life.

The book donation offered by Signatura Publishing House targets, besides the 200 babies that will come to the Central Park from Cluj, all the children born, in Cluj-Napoca, in June, at the Gynecology Clinic 1 and at the Regina Maria Maternity Hospital.

It is a project started with the support of book-loving parents, from the What we read to children community, for parents who, we hope, will end up loving reading, together with their babies. Basically, the CITIM # program was originally intended to be a parent training program. #from the beginning symbolizes birth, novelty, start. In the national online community, Ce le citimcopiilor, the largest in the field of guidance, promotion and book giving, in Romania, I set out, from the beginning, to train, at a certain level, parents, on reading and benefits They. Now, through the new project of the Versus Association, CITIM # from the beginning, we address the youngest parents, that is, the parents of babies. It is a beautiful and useful idea for every child, when he is born, to receive an invaluable gift, the BOOK. So far, in Cluj-Napoca, I have donated books in two maternity hospitals. It is important to read to our children and get started as soon as possible. That's why I've already taken the first step. All the babies that will be born in June at the two maternity hospitals in Cluj, will go home with their first book. This gift can be possible for every newborn in Romania, and, dear book, from the first days of the lives of future adults, we can grow a new country together. ' (Bianca Mereuţă, founder of the Versus Association and the community What we read to children)

to end of the pilot project, members of the Versus Association along with those in the community What we read to children will achieve a Reading log, accessible free of charge, for reading together with the little ones, structured on topics, to which they will contribute with quality information #from the beginning. The diary will be handcrafted by talented artists and will be a useful tool for parents, with a beneficial impact in the short and long term, in the families who will use it.

program reading from the first days of life, READ # from the beginning, will continue and expand nationally starting in 2022, and its impact will be maximized with the help of sponsors.


Video: Hanauers BIO Minikuchen u0026 Dosenbrot (December 2021).