Рецепт

Способы приготовления творожный пирог

Сливочное масло размягчить до комнатной температуры. Растереть с сахаром. Добавить соду, погашенную уксусом, и муку. Растереть руками в мучную крошку. Отделить яичные желтки от белков. Творог размять вилкой, добавить сметану и желтки. Белки взбить с сахаром, добавить в творожную массу. В форму для выпекания высыпать 2/3 теста. Сверху выложить творожную массу и посыпать оставшимся тестом. Выпекать 25–30 минут в разогретой до 180–2000С духовке.



Вам потребуются следующие ингредиенты для приготовления творожный пирог

мука мука 1,5 чайная чашка

сахар сахар 0,5 чайная чашка

масло масло 130 грамм

содасода содасода 1 чайная ложка

уксус уксус 1 столовая ложка

начинка

творог творог 250 грамм

сметана сметана 200 грамм

яйцо яйцо 2 штук

сахар сахар 0,5 чайная чашка

общая цена рецепта составляет 65рубли
калорийность ` 243 ккал

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Детская еда

Домашний песочный пирог

::cck::7550::/cck::
::introtext::Масло довести до комнатной температуры. Растереть с сахаром. Добавить сметану, гашенную уксусом соду, ванильный сахар, часть муки и размешать. Взбить яйца. Влить в тесто. Добавить оставшуюся часть муки и быстро перемешать. Разделить тесто в соотношении примерно 1/3 и 2/3. Меньшую часть положить в морозильник. Большую часть теста разровнять на противне. Выложить сверху повидло. Меньшую часть теста вынуть из морозильника и потереть на крупной терке. Выложить на варенье сверху. Пирог поставить в разогретую до 2000С духовку и выпекать 20–25 минут.::/introtext::
::fulltext::Очень просто, по домашнему и очень вкусно. Классический песочный пирог в лучших традициях жанра.::/fulltext::
::insert_ingredient::9::/insert_ingredient::

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Печенье

Ореховый пирог с яблочной начинкой

::cck::7900::/cck::
::introtext::Муку просеять на стол, смешать с сахаром, ванильным сахаром, солью и молотыми грецкими орехами. Добавить порубленное кусочками охлажденное сливочное масло и порубить ножом до получения крошки. Добавить яйцо и вымесить эластичное тесто. Скатать его в шар, завернуть в пленку и убрать в холодильник на 30 минут. Разделить тесто на две части в соотношении 1/3 и 2/3. Большую часть выложить в разъемную форму, аккуратно разровнять и сформировать бортики высотой 2–3 см. Наколоть низ пирога в нескольких местах вилкой. Поставить в разогретую до 2000С духовку примерно на 5 минут. Для начинки очистить яблоки от сердцевины и мелко нарезать. Сбрызнуть лимонным соком. Добавить сахар и крахмал. Перемешать. Выложить яблочную начинку в форму. Меньшую часть теста накрыть пленкой и раскатать. Аккуратно переложить на пирог. Сделать ножом надрезы в 3–4 местах. Выпекать при температуре 1800С минут 45–60. Готовый пирог остудить в форме.::/introtext::
::fulltext::Это один из самых ароматных и неповторимых рецептов, который мне когда либо приходилось готовить. И, между прочим, еще и полезный. Его нужно попробовать! Кстати, в зависимости от кислоты яблок количество сахара в начинке можно либо увеличивать, либо уменьшать.::/fulltext::
::insert_ingredient::13::/insert_ingredient::

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::ingredient_type|10|insert_ingredient::11::/ingredient_type|10|insert_ingredient::
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::ingredient_type|11|insert_ingredient::12::/ingredient_type|11|insert_ingredient::
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::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
::ingredient_type|12|insert_ingredient::2::/ingredient_type|12|insert_ingredient::
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::quantity|12|insert_ingredient::0,100::/quantity|12|insert_ingredient::
::cckend_insert_ingredient::::/cckend_insert_ingredient::
Детская еда

Шоколадный пирог

::cck::7548::/cck::
::introtext::Масло растереть. Добавить сахар и яйца. Муку смешать с какао. Всыпать в масляную смесь. Добавить соду, гашенную уксусом, и молоко. Замесить тесто. Форму смазать растительным маслом, присыпать мукой. Выложить тесто. Выпекать при температуре 1800С около получаса. Готовый пирог разрезать на два пласта, смазать вареньем или повидлом. Уложить друг на друга.::/introtext::
::fulltext::Очень простой в приготовлении пирог. Отличный вариант, когда ребенок хочет сладенького прямо сейчас, долго не дожидаясь.::/fulltext::
::insert_ingredient::9::/insert_ingredient::

::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::ingredient_type|4|insert_ingredient::17::/ingredient_type|4|insert_ingredient::
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::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
::ingredient_type|5|insert_ingredient::2::/ingredient_type|5|insert_ingredient::
::ing_list|5|insert_ingredient::68::/ing_list|5|insert_ingredient::
::ing_unit|5|insert_ingredient::4.0002::/ing_unit|5|insert_ingredient::
::custom_unit|5|insert_ingredient::::/custom_unit|5|insert_ingredient::
::coefficient_hat|5|insert_ingredient::::/coefficient_hat|5|insert_ingredient::
::quantity|5|insert_ingredient::1::/quantity|5|insert_ingredient::
::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
::ingredient_type|6|insert_ingredient::11::/ingredient_type|6|insert_ingredient::
::ing_list|6|insert_ingredient::163::/ing_list|6|insert_ingredient::
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::custom_unit|6|insert_ingredient::::/custom_unit|6|insert_ingredient::
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::quantity|6|insert_ingredient::1::/quantity|6|insert_ingredient::
::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
::ingredient_type|7|insert_ingredient::13::/ingredient_type|7|insert_ingredient::
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::ing_unit|7|insert_ingredient::20.001::/ing_unit|7|insert_ingredient::
::custom_unit|7|insert_ingredient::::/custom_unit|7|insert_ingredient::
::coefficient_hat|7|insert_ingredient::::/coefficient_hat|7|insert_ingredient::
::quantity|7|insert_ingredient::1::/quantity|7|insert_ingredient::
::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
::ingredient_type|8|insert_ingredient::16::/ingredient_type|8|insert_ingredient::
::ing_list|8|insert_ingredient::211::/ing_list|8|insert_ingredient::
::ing_unit|8|insert_ingredient::1::/ing_unit|8|insert_ingredient::
::custom_unit|8|insert_ingredient::::/custom_unit|8|insert_ingredient::
::coefficient_hat|8|insert_ingredient::::/coefficient_hat|8|insert_ingredient::
::quantity|8|insert_ingredient::0.050::/quantity|8|insert_ingredient::
::cckend_insert_ingredient::::/cckend_insert_ingredient::
Детская еда

Пирог с брокколи

::cck::7458::/cck::
::introtext::Слоеное тесто разморозить при комнатной температуре. Брокколи вымыть и разделить на мелкие соцветия. Кочерыжку также мелко порезать. Опустить в кипящую подсоленную воду и варить 2–3 минуты. Добавить к кочерыжке соцветия и варить еще минут 5. Откинуть на дуршлаг. Лук мелко порезать. Чеснок нарубить. Пассеровать их на растительном масле. Добавить к луку с чесноком брокколи. Тесто немного раскатать. Выложить в формы, смазанные растительным маслом или выстланные бумагой для выпечки. Сделать из теста бортики. Смешать творог с яйцами и сливками. Твердый сыр натереть. Половину его добавить к творожной массе. Приправить мускатным орехом и молотым черным перцем. Еще раз тщательно перемешать. Добавить к творожной массе овощную смесь. Выложить на тесто. Посыпать оставшимся тертым сыром. Выпекать при температуре 1600С от 30 до 50 минут, в зависимости от размера формы.::/introtext::
::fulltext::Я готовила два небольших пирога. Можно сделать один большой, или уменьшить количество ингредиентов вдвое и сделать один маленький пирог. Когда я угостила этим пирогом папу, он рассмеялся, вспомнив цитату из любимого комедийного сериала: «Никогда бы не подумал, что я это скажу, но передай мне, пожалуйста, брокколи». Но он был вынужден признать, что, оказывается, и пирог с брокколи может быть вкусным.::/fulltext::
::insert_ingredient::12::/insert_ingredient::

::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::coefficient_hat|8|insert_ingredient::::/coefficient_hat|8|insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::cckend_insert_ingredient::::/cckend_insert_ingredient::
::cck_insert_ingredient::ing_group::/cck_insert_ingredient::
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::quantity|11|insert_ingredient::0.015::/quantity|11|insert_ingredient::
::cckend_insert_ingredient::::/cckend_insert_ingredient::