Snack cake "Ladies fingers"

Description

It is not so obvious as it seems sometimes. The intelligence and ingenuity of the hostess of the coming year inspired the creation of this recipe, we will cook the usual cake unusual way)))

Ingredients

Butter

100 g
Water

180 g
Flour

200 g
Nutmeg

0.25 tsp
Peppers red hot chilli

0.25 tsp
Salt

2 g
Chicken egg

300 g
Lentils

1 cup
Sesame paste

2 Tbsp
Garlic

2 tooth
Lemon juice

2 Tbsp
Dill

1 coup
Salt

0.5 tsp
Olive oil

1 Tbsp
Turmeric

1 tsp
Chicken fillet

4 piece
Carrots

1 piece
Prunes

5 piece
Onion

1 piece
Salt

0.25 tsp
Soy sauce

1 Tbsp
Vegetable oil

2 Tbsp
Brown sugar

0.25 tsp
Dill

1 coup
Cheese curd

200 g
Garlic

2 tooth
Dill

1 coup
Brown sugar

4 tsp
Soy sauce

75 ml
Vinegar

25 ml
Sour cream

700 ml
Cucumber

0.5 piece
Garlic

2 tooth
Salt

0.5 tsp

Cooking

For the filling snack cake, we need lentils from TM Mistral.

Lentil filling. Lentils, rinse, cover with filtered water in the ratio 1:2, bring to boil, cook on low heat for 10-15 minutes. The lentils are ready drain in a colander to drain all the liquid, the liquid does not pour out.

The capacity to shift the hot lentils, add sesame paste, garlic, turmeric, lemon juice, salt grind all the immersion blender. You may want to add garlic, salt or lemon juice. If the filling is too thick add 1 teaspoon of separated liquid.

The filling should be thick, but easily squeezed out through the nozzle.

Chicken filling. Chicken fillet marinated in soy sauce (I left the fillets in the fridge over night and hour on the table). Fry in hot oil until tender, not only will overdry it, ready to fillet out of the way. In the same oil fry the onion, sprinkle with salt and sugar, until light gold, add the carrots and prunes, to stew for about three minutes, stirring occasionally. Prunes can be soaked in advance (I know, without soaking, was fresh).

Sliced roasted fillet, vegetables, prunes, dill grind to postelnogo state in the processor and season with salt. Add a little water or milk if the mixture will be very thick. Try to align on salt.

The cheese filling. Cream cheese, grated garlic, chopped dill, mix thoroughly.

If the cheese is dense, it can be three seconds to scroll through the shredder, it will become more plastic.

Choux dough. Weigh 300 g eggs (without the shell) at room t, I got 5 eggs with some egg mixture from the 6th egg. The eggs were 1st category.

Mix well.

Bring the water, butter and seasonings to a boil and cook until the butter is completely melted. Add the sifted flour all at once and mix well. Knead directly on the stove for a minute or two. Flour should be well brewed, and the dough to form a ball.

Put the hot dough in the bowl of a mixer, allow to cool a little. Turn on the mixer, start getting a little to enter the egg mixture into the custard batter and stir. Added - mixed, added, stirred and so on until the end, until the eggs are completely absorbed.

Desired consistency of the dough looks smooth shiny paste. Traces of mixing keep their shape.

We shift the dough in a pastry bag and coat the baking pan with baking paper.

Otkryvaem rolls at a distance from each other of different lengths 3 cm and 1 cm.

Preheat the oven to 200C and bake the first 10 minutes at the same t, and then another 15 minutes at 180C. I tried to bake for 25 minutes at 180C out too well. But it is better to focus on the capabilities and features of your oven.

In the context of. The finished rolls lay out on a wire rack in a single layer at a distance from each other (not become soft), allow to cool.

Sour-cream sauce. Cucumber RUB on a small grater, salt and leave for a few minutes to let the cucumber juice. A lot of grated cucumber squeeze juice from and add to the cream (500ml). Then add the remaining ingredients (garlic through a press or fine grater, finely chopped dill),

Stir, taste for flavor and infuse. To finish fill in a separate container mix the remaining 200 ml of cream, a clove of garlic and salt. If necessary, remove the garlic core.

Place in a muffin mold for pre-measuring the desired amount. I have a form d 20 cm, in the middle of the jar.

Nafarshiruyte buns with different fillings. Toppings can be anything based on your preferences.

Fully dip the profiteroles in sour cream sauce

And spread in the form if there are voids, fill them with small bread rolls, I was stuffed. On the bottom of the form put the substrate for cake or like me, a sheet of heavy paper wrapped foil. Collect the cake, from top to pour the finish fill, white, no green. Put into the fridge for one to two hours.

Cake decorating, ovarium with periodic stirring soy sauce, balsamic vinegar, and unrefined cane sugar Demerara to a thick state, will simulate the chocolate frosting. "Chocolate" happens much more than we need, it is possible to reduce the number of ingredients or fold the remains in a bag and use for printing on a plate during the holidays.

Decorate the cake just before serving because it is quickly absorbed and loses its luster if you can stand.

Bon appetit!!!

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