Description
Very handy to have in the freezer a supply of wonderful test, which if necessary can be turned into cookies or pie. Different every time, depending on the additives in it. This dough can be stored in the freezer from 2 weeks to several months.
Ingredients
-
Butter
275 g
-
Brown sugar
250 g
-
Chicken egg
3 piece
-
Vanilla sugar
2 pack
-
Leavening agent
1 pack
-
Flour
350 g
-
Pumpkin
200 g
-
Cheese
200 g
-
Coconut
30 g
Cooking
In a deep container to put the soft butter and sugar.
RUB in a gentle cream with a mixer.
Add the egg and vanilla sugar. Mix well.
To add to the mass of the baking powder and flour, knead a soft dough.
Test get a lot. I decided to split it into 2 parts. One of them to put cookies and half on the pie. So divided into 2 parts before adding the flour. In part for cookies added shredded coconut, and then kneaded with flour. Instead of coconut you can add any dried fruit, raisins, crushed nuts, zest citrus. So, your cookies can play according to your desire in different colors.
Of of cookie dough to form a sausage with a diameter of about 5 cm.
You wrap up the sausage in baking paper and refrigerate for at least an hour, but if you plan to save a long time in the freezer.
The second part of the dough can be wrapped in the form of a ball in a conventional package and also put it in the refrigerator. I decided to bake a pie. And gently distributed over the bottom of a split form. The form is also put in the fridge.
Now let's prepare the filling. The basis of it - pumpkin puree - can also be prepared in advance and frozen. Additionally, such a billet that prefabricated defrosting, you can remove the puree from the excess liquid that will make it taste richer. By the way, that is what Gordon Ramsay using pumpkin puree for baking. So, in order to prepare pumpkin puree, pumpkins need to first bake until tender, cool, grind in a blender into a puree and freeze in portion containers 200-250 g. it is more convenient for later use.
Puree to get it to defrost, drain excess liquid and stir in 2 egg yolks, sugar and softened butter. If you want you can add more sugar, be guided by your taste.
Stir in the cheese and mix well.
Beat 2 protein to peaks and gently stir in our stuffing.
Prepared stuffing spread over the dough in a detachable form.
Bake the pie for about 30 minutes to light it will turn brown toppings at a temperature of 160 degrees. Cool completely and put into the refrigerator until complete hardening of the filling. In the end it will be similar to a souffle, so if you cut up the pie hot it will simply melt.
Get our template for the cookies from the fridge. If it is long stored in the freezer to rest on the table for hours until tender. Turning sausage - cut into round biscuits. For greater beauty, I squeezed them in small holes.
Correct, if necessary, the shape of the cookies and at a distance from each other, spread on a baking tray lined with baking paper. Fill indentations with jam. I have apricot. You can simply bake round cookies. It all depends on what supplements you did in the dough.
Bake until light Golden brown at 180 degrees. Allow to cool on the baking sheet or put on the grill. By the way, the dough is much of a blur, so experiment with jam came out not very aesthetic.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.