Description
I offer firewood. Light, delicate and crispy, which will delight every lover of sweets. Plus a bonus two versions of roses that will decorate every festive table. Or just like me - for his beloved wife, and you - for every person close to you. Help yourself to health.
Ingredients
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Flour
450 g
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Alcohol
10 g
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Sour cream
200 g
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Yolk egg
5 piece
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Salt
1 g
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Powdered sugar
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Sunflower oil
Cooking
Our ingredients are.
Sift the flour. Add egg yolks, salt, alcohol, and sour cream.
Knead by hand.
1. Until a homogeneous smooth mass. 2. Wrap the dough in plastic wrap and leave on the table for about 30 minutes to become softer and rested. 3. Slightly stretchable. 4. And a little roll out.
Then fold and "repulse the dough", do not roll out, namely beats. Fold and repel, and repel fold within 30 minutes. Because of this, we'll stick to the air bubbles in the dough, and not push it when rolling. Then wrap the dough in plastic wrap and put into the fridge for 30 minutes.
Roll out the dough, make bows and fry in boiling sunflower oil.
Bon appetit!
The first version of roses for the beloved. Take the dough, roll out and cut circles in three sizes (Cup, Cup and a stack). Cut with a knife in several places before reaching the middle (photo).
Stacked circles of varying sizes - one-on-one.
Take the slices in one hand, fingers of the second hand presses much in the middle (almost programlevel).
Turn over and drop a smaller diameter in boiling sunflower oil.
After about 20-30 seconds we turn our roses.
Spread on a paper towel.
Sprinkle cooled rosettes with powdered sugar and decorate with the pastry cherries.
The second version of the rosebuds - "buds". Take a glass with a diameter of about 6-7 cm, not more, and cut out circles on the rolled out dough.
1. Stacked on top of each other, as in the photo, four circles. 2. Turn tight, but with feeling, in a tube from the top of the circle. 3. Divide the resulting folds in half with a knife. 4. From the cut side firmly press the fingers, the Bud-rosette to open slightly.
We correct the "petals" handle from a fork or spoon, giving the rose a more smooth shape.
Holding the tail down 1/3 rose Bud in boiling oil, keep about 10-20 seconds and let go, giving completely fry.
Spread on paper towel and allow to cool.
Serve dusted with icing sugar.
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