Description
Carrot? Or oatmeal? Or carrot?... no, it's oatmeal! Ufff... All good, loved and useful, these two pies suddenly become the "theme of the season" in our house. But what to bake this time?... It's time to combine the recipes and put in doubt the point!
Ingredients
-
Carrots
150 g
-
Oat flakes
150 g
-
Serum
150 ml
-
Vegetable oil
40 ml
-
Sugar
60 g
-
Flour
80 g
-
Rye flour
80 g
-
Starch
2 Tbsp
-
Raisins
100 g
-
Nutmeg
2 tsp
-
Soda
2 tsp
Cooking
Carrots grate on a grater. As finely grated carrots in cakes unobtrusive, this time took a larger grater - like to emphasize the presence of useful vegetable in the finished cake. But in General - a matter of taste.
Can't say that the sequence of the tabs of the products described here, only true, but normally do so.
In a bowl add the carrots, rolled oats, sugar, raisins, poured the mass of whey and vegetable oil. Mix. Hercules take the regular, not quick cooking.
Measure out the flour of rye and wheat, sifted. This time, instead of starch added a couple of tablespoons of bran. Yeah, just wanted) Mix. The oven can be switched on and early, but still decided oatmeal to give a little time to steep, and carrots, if it so desired, to extract the juice. All this in order to better understand the consistency - you might want to correct. So someone turned it on just now.
Although I measured all the weights, grams in the recipe indicated... but with different products will have different results. I focused solely on the consistency and even added a couple of tablespoons of whey after mixing.
When the oven is heated to 180 degrees, added to the dough, nutmeg and soda. If instead of whey to use water or juice, then you need to add acid (lemon juice/vinegar) for the reaction of baking soda, or baking powder instead of soda. Mixed. Posted to the form. On top sprinkle black sesame seeds.
The pie was baked for an hour. After turned off the oven and leave the cake to cool slightly opening the door (or rather, leaving a crack so water does not accumulate).
And here it is! And here it is!
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.