Honey nut

Honey nut

500 g of honey, 1 kg of flour, 250 g of sugar, 6 eggs, 150 g of seeds, 1/2 teaspoons of soda, ground cinnamon and cloves, 5 grams of ammonium.

Cooked with cinnamon and cloves honey to grind until it cools. Add sugar, eggs and grind. Sprinkle the sifted flour with soda, ammonium and grate until the bubbles appear. Then knead with large-sized opeks and pour into greased and flour-torn form. The oven for an hour at first in a warm oven (150 њ C), and as a testo suitable – in hot (200-210 њ C). Remove from the mold cold. The baked honey can be cut into cakes and anointed with jam.

Recipe 2

Celebratory medovik.

Dough: 1 kg of flour, 300 g of honey, 400 g of sugar, 300 g of peeled wood, 6 eggs, a teaspoon of soda, 1/2 teaspoon of ground cinnamon with cloves, a glass of beer.

Fudge: 400 g of sugar, 1/2 glass of water, 2 teaspoons of vinegar, 60 g of chocolate, 2 tablespoons of butter,

rum.

For decoration: forest opéxi.

Yolks grind with sugar, pour melted with cinnamon and cloves honey, add the flour, dissolved in beer soda and well rub. Then knead with the crudely picked nuts and whipped whites. It should have a density of sour cream. Pour it into greased and flour-filled round shape. Bake for about an hour. When the honeycomb cools, pull it out of the mold, pour it with chocolate fudge and sprinkle with sprinkled seeds.

Prepare a fondant so. From sugar, water and vinegar, cook the syrup and mash it with melted chocolate, butter and rum.

Recipe 3

A popular honey-maker.

700 g of flour, 250 g of honey, 300 g of sugar, 6 eggs, a glass of sour cream, a teaspoon of soda, 100 g of peeled opés, 100 g of raisins, 100 g of dates, 100 g of tsukat, lemon, a teaspoon of cinnamon with cloves.

In the yolks rubbed with sugar add melted honey, sour cream, lemon juice and zest, flour, soda and grind until the bubbles appear. When the dough has a density of sour cream, mix it with whipped whites, chopped opés, raisins, finely chopped dates, candied fruits (so that they do not sink to the bottom during baking, they must first be tasted with flour) and pour into a greased and flour-sprinkled narrow form. Bake in the oven for one hour at 180-200 њ. Remove from the mold cold.


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Медвяная роса.
Honey nut