| Nutrient | Content | Reference |
|---|---|---|
| Calories | 381kCal | 381kCal |
| Proteins | 7.8g | 8g |
| Carbohydrates | 90.5g | 91g |
| Water | 1g | 1g |
| Ash | 0.7g | 1g |
| Vitamin B1, thiamine | 0.003mg | 0mg |
| Vitamin B2, riboflavin | 0.041mg | 0mg |
| Vitamin B4, choline | 3.5mg | 4mg |
| Vitamin B5, pantothenic | 0.014mg | 0mg |
| Vitamin B6, pyridoxine | 0.001mg | 0mg |
| Vitamin B9, folate | 3mcg | 3mcg |
| Vitamin PP, NE | 0.009mg | 0mg |
| Potassium, K | 7mg | 7mg |
| Calcium, Ca | 3mg | 3mg |
| Magnesium, Mg | 2mg | 2mg |
| Sodium, Na | 466mg | 466mg |
| Sera, S | 78mg | 78mg |
| Phosphorus, P | 141mg | 141mg |
| Iron, Fe | 0.13mg | 0mg |
| Manganese, Mn | 0.011mg | 0mg |
| Copper, Cu | 118mcg | 118mcg |
| Selenium, Se | 6.7mcg | 7mcg |
| Zinc, Zn | 0.01mg | 0mg |
| Mono- and disaccharides (sugars) | 86.04g | 86g |
| Arginine | 0.676g | 1g |
| Valin | 0.213g | 0g |
| Histidine | 0.068g | 0g |
| Isoleucine | 0.118g | 0g |
| Leucine | 0.251g | 0g |
| Lysine | 0.354g | 0g |
| Methionine | 0.062g | 0g |
| Threonine | 0.151g | 0g |
| Phenylalanine | 0.177g | 0g |
| Alanine | 0.818g | 1g |
| Aspartic acid | 0.538g | 1g |
| Glycine | 1.947g | 2g |
| Glutamic acid | 0.894g | 1g |
| Proline | 1.256g | 1g |
| Serine | 0.266g | 0g |
| Tyrosine | 0.031g | 0g |
All cooks who bake a lot know that sometimes pastries can stick to the bottom or walls of the mold, although they greased the mold well. When removing bread, biscuit or cake from the mold, in this case, a stuck piece may break off from baking.
I propose to prepare a very useful non-stick mixture that will help you bake products in molds or baking sheets without any problems. This mixture does not smoke, and the products during baking will no longer stick. The composition of the mixture includes 3 components in the same volumetric quantities: 1 cup each.
The first ingredient should be solid fat with a high melting point: ghee, ghee, lard, coconut oil.
The second ingredient should be odorless refined vegetable oil: cottonseed, corn, sunflower.
The third ingredient should be flour: wheat or rye.
All components are whipped into a lush cream. Then the mixture should be packed in jars with lids and sent to the refrigerator. Use the mixture as needed. This mixture can be stored in the refrigerator for six months.
Recipes with the ingredient refined sunflower oil
Recipes with the ingredient wheat flour
Recipes with lard
Step 1
For work, we need a bowl, a mixer, 130 grams of cold lard, 130 ml of sunflower oil, 90 grams of wheat flour.
Step 2
Combine lard, sunflower oil and flour.
Step 3
Beat the mixture at low speed for 2-3 minutes, and then at high speed for another 2-3 minutes.
Step 4
The mass will become homogeneous and similar in consistency to thick mayonnaise.
Step 5
Pour the mixture into a jar, close the lid. Keep refrigerated. Use as needed.
Prepare an interesting dessert for the coming weekend or holiday! Bake a biscuit from the jelly mixture, grease it with whipped ready-made pudding, add pieces of canned peach or pineapple. Or prepare a cold treat in the form of a flower pot with earth, it looks amazing! And hard cheese can be used to make melt-in-your-mouth chocolates.
Dessert made of chocolate cookies, dark chocolate and ice cream is decorated in the form of a flower pot. It looks amazing, and you can cook it in less than half an hour. Serve dessert immediately. For decoration, a sprig of fresh mint and any flower is suitable.
Ingredients (per serving):
60 g dark chocolate, 1 tbsp. l. cocoa powder, 3 tbsp. l. ice cream, 4 chocolate chip cookies, mint sprig, flower.
Chop the chocolate and melt in a metal bowl over a water bath. Then pour it into a glass (glass, metal or paper) so that the chocolate covers the walls with a thin layer. Put in the freezer for 20 minutes.
At this time, pour the cocoa onto a flat plate. And crush the chocolate cookies into crumbs, it is convenient to do this with a blender or in a mortar, after working with a pestle.
Remove the cup from the freezer and carefully remove the inner chocolate cup from the mold. To do this, you can lower the glass of chocolate into hot water for 3-5 seconds.
Roll the chocolate glass in cocoa powder.
Fill a glass with ice cream, sprinkle cookie crumbs on top. Carefully "drop" the pot onto a plate or wooden bottom.
It remains only to "plant" a sprig of mint in a pot and complete the design with a bright flower. You can make several of these pots - according to the number of guests.
Pour chocolate into cups and freeze ahead of time. Crush the cookies and sprinkle the cocoa on a plate. Before serving dessert, all that remains is to collect the "pot". Have a beautiful and delicious holiday!
Original savory sweets can be made from fatty cottage cheese with parmesan or dzhyugas. Add chopped nuts, cocoa, a little ginger to the mass. These sweet treats should be stored in the refrigerator. Great for a cup of tea or coffee!
You will need (for 20-25 sweets):
300 g fat cottage cheese, 100 g hard cheese, 4 tbsp. l. sugar, 100 g seeds, 100 g nuts (walnuts, hazelnuts, almonds or peanuts), 5-6 tbsp. l. cocoa, grated ginger or orange peel to taste and desire.
Beat the cottage cheese with sugar with a blender, if the cottage cheese is low-fat, add 40 g of butter at room temperature.
Grind nuts and seeds in a coffee grinder or grinder. Grate cheese, preferably fine. Mix the curd mass with the nut mass, add 2-3 tbsp. l. cocoa powder, grated cheese and grated ginger (40 g), mix until smooth. We send the resulting mass for 30-40 minutes in the freezer so that it becomes thicker.
Pour the remaining cocoa onto a flat dish. Form balls the size of a walnut from the chilled mass and roll in cocoa. Keep refrigerated in a resealable container until serving. You can decorate sweets with a piece of walnut, seeds, melted chocolate. Enjoy!
To prevent the candies from sticking together, sprinkle them with cocoa powder.
A beautiful porous biscuit is obtained from a ready-made dry mix for jelly. You just need to mix it with eggs and bake in the oven. And then grease with jam, cream with fruit and serve. Simple and fast!
Ingredients:
250 g of dry jelly (any); 3 art. l. flour, 3 tbsp. l. mayonnaise, 3 eggs, 12 g baking powder for dough.
We do not need sugar, because the jelly mass is quite sweet.
Beat the eggs in a tall bowl with a mixer until foamy, sift the jelly mass through a sieve and beat again. Then add the sifted flour with baking powder, mayonnaise, mix until smooth.
Pour the dough into a parchment-lined form and put in the oven, preheated to 180 degrees, bake for 20 minutes. Judge the finished biscuit in the form and leave to "ripen" for 2-4 hours. Then cut lengthwise and grease with jam or cream. Enjoy!
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Method of preparation :
Cut the bread into small cubes, pour into a pan on a sheet of parchment and bake until golden in the oven.
Then grind with a blender (should be chilled) until fine crumbs are obtained. Add grated Parmesan cheese, sesame seeds and spices.
Mix the ingredients to combine well with each other.
Pour the prepared fragrant breadcrumbs into a tightly closing container, where you store it.