| Nutrient | Content | Reference |
|---|---|---|
| Calories | 48kCal | 48kCal |
| Proteins | 10g | 10g |
| Carbohydrates | 2g | 2g |
| Water | 87g | 87g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 11mcg | 11mcg |
| beta Carotene | 0.135mg | 0mg |
| Vitamin B1, thiamine | 0.12mg | 0mg |
| Vitamin B2, riboflavin | 0.386mg | 0mg |
| Vitamin B4, choline | 2.5mg | 3mg |
| Vitamin B5, pantothenic | 1.66mg | 2mg |
| Vitamin B6, pyridoxine | 0.133mg | 0mg |
| Vitamin B9, folate | 16mcg | 16mcg |
| Vitamin B12, cobalamin | 0.34mcg | 0mcg |
| Vitamin C, ascorbic | 0.5mg | 1mg |
| Vitamin D, calciferol | 1.6mcg | 2mcg |
| Vitamin D3, cholecalciferol | 1.6mcg | 2mcg |
| Vitamin E, alpha tocopherol, TE | 1.59mg | 2mg |
| Vitamin K, phylloquinone | 0.2mcg | 0mcg |
| Vitamin PP, NE | 0.14mg | 0mg |
| Potassium, K | 213mg | 213mg |
| Calcium, Ca | 73mg | 73mg |
| Magnesium, Mg | 15mg | 15mg |
| Sodium, Na | 199mg | 199mg |
| Sera, S | 100mg | 100mg |
| Phosphorus, P | 72mg | 72mg |
| Iron, Fe | 1.98mg | 2mg |
| Manganese, Mn | 0.006mg | 0mg |
| Copper, Cu | 22mcg | 22mcg |
| Selenium, Se | 41.3mcg | 41mcg |
| Zinc, Zn | 0.98mg | 1mg |
| Mono- and disaccharides (sugars) | 2g | 2g |
| Arginine | 0.577g | 1g |
| Valin | 0.792g | 1g |
| Histidine | 0.257g | 0g |
| Isoleucine | 0.66g | 1g |
| Leucine | 0.972g | 1g |
| Lysine | 0.713g | 1g |
| Methionine | 0.387g | 0g |
| Threonine | 0.484g | 0g |
| Tryptophan | 0.164g | 0g |
| Phenylalanine | 0.645g | 1g |
| Alanine | 0.624g | 1g |
| Aspartic acid | 0.928g | 1g |
| Glycine | 0.365g | 0g |
| Glutamic acid | 1.69g | 2g |
| Proline | 0.558g | 1g |
| Serine | 0.751g | 1g |
| Tyrosine | 0.456g | 0g |
| Cysteine | 0.229g | 0g |
| Phytosterols | 95mg | 95mg |
Many housewives bake often and a lot, pampering their family with delicious and healthy homemade cakes. Experienced housewives use any jam for baking pies and pies, even the one that homemade people do not eat too willingly in its pure form. But they eat such jam in pies and pies with great pleasure.
But sometimes the jam is too liquid and there is a risk that it will flow out of pies and pies during baking, burning, spoiling the taste of the product and its appearance. It turns out that even here you can find a simple, affordable and very effective way out.
The jam should be thickened before putting it into the pie. Often, housewives thicken liquid jam by boiling it for several minutes with starch, flour, oatmeal or breadcrumbs. It is very cool to thicken liquid jam with semolina - the jam becomes thick without problems, and the taste of the pie does not change at all. Use our advice and you can easily thicken the liquid jam for later use as a filling.
Recipes with jam ingredient
Recipes with the ingredient semolina
Step 1
For work, we need liquid jam, semolina, a saucepan, a spoon.
Step 2
Put the jam in a saucepan, add semolina and mix. The amount of semolina will depend on how liquid the jam is. For 200 g of jam, you can add from 1 tsp. up to 1 st. l. decoys.
Step 3
Bring to a boil and cook, stirring, for 1 minute until the jam is completely thickened. Cool to room temperature.
Step 4
Start the pie with jam.
Step 5
Cover with another layer of dough or a lattice of dough and send to the oven. During the baking of the pie, the jam will not run away anywhere, and the filling after baking will remain thick and will not spread.
The right amount of ingredients is the most important part of cooking. Scales are perfect for measuring. But what if you don't have a kitchen scale? How then to be? These tips and life hacks will come to the rescue!
The exact amount of flour is especially important when making pastries and desserts, there is no way to go wrong. It is convenient to put flour with a spoon into a glass and only then add it to the dough. You need to know that 30 grams of flour is placed in a tablespoon. Of course, it takes a long time to add flour to the dough with spoons, and you can make a mistake in the count, so it’s more convenient to pour the flour first into a glass, and then pour the glass to the dough.
The glass must be used faceted, glass. A full glass is 130 g of wheat flour. When pouring flour into a glass, do not tamp it, do not shake the glass - this way more flour will enter, and, accordingly, the proportion will not be correct. Also note - if you need to sift the flour, you should do it after measuring the required amount, because when sifting, the flour adds in volume, becomes airier, which means that in equal volumes wholemeal flour will be heavier than sifted. If you make a mistake in this paragraph, you can sit in a puddle with a dish, so do not forget about it.
To measure the exact amount of liquid products without the use of scales, the same almighty (well, almost) faceted glass will come to our aid. The volume of such a glass is standardly 200 ml. To measure the required amount of liquid, you just need to pour it into a glass. Isn't it difficult? True, but do not forget that you need to pour to the very brim.
Spoons of liquid can also be measured, 18 ml of liquid is placed in a tablespoon, and 5 in a teaspoon.
However, the weight that fits in the container also depends on the density of the product. Jam in a full glass will be 270 g, in a tablespoon - 50 g; milk - 200 ml and 20 ml, respectively.
Groats are the queen of dishes. It is often added to the dough (for example, semolina is needed for baking manna, and oatmeal is often used for cookies), and vegetables, and meat. However, cereals should not be too much or too little. To measure the exact weight of the required cereal, you can use (guess what ...) exactly, a glass! As you understand, there is practically nothing to do in the kitchen without scales without a faceted glass.
However, an unequal amount of cereals of one kind or another will enter the glass. Here is a small list of what and how much will fit in a glass:
Oat flakes - 80 g Wheat flakes - 50 g Millet - 200 g Buckwheat - 165 g Semolina - 160 g Barley - 185 g Barley groats - 145 g Hercules - 50 g
If you don't need a lot of cereal, you can use a tablespoon. One tablespoon is 25 g of oatmeal, semolina, buckwheat, barley, millet and rice.
Sugar is required almost everywhere, but only in carefully metered amounts. If you need a lot of sugar, then a magic faceted glass is at our service - it holds 180 g of granulated sugar.
If you don’t need a lot of sugar, a tablespoon will come to the rescue - 25 g of sugar will fit in it
You can even measure lump sugar in glasses! It is not necessary to crush it for this - 140 g of lump sugar is placed in a glass.
Flour can be measured in any container, it is enough to know the volume of the container, and then we will tell you: 100 ml contains about 64 grams of flour, 150 - 96 g, 180 - 115 g, and 300 ml - 190 grams of flour. Then it's up to simple math and a calculator.
Tip: when measuring food for cooking, if the order is not important, start with dry products: flour, cereals, sugar. If a certain amount of product remains on the walls of the container, later, by adding liquid ingredients, you will mix this amount into the dough - nothing will be lost.
Cook with pleasure even without scales! We hope this article will help you deal with weights and measures, and there will be no more liquid pies due to a small amount of flour, nor an oversweetened dish.
read more...Necessary products:
Method of preparation:
Preheat the oven to 200 degrees and line a baking tray with parchment paper. Spread, cut the dough into triangles and arrange them.
Bake for 20-25 minutes, during which time beat the cream and cut the bananas into circles. When ready, cool and garnish the patties with cream, bananas and liquid chocolate.
Serve and enjoy.
Enjoy!