Cookies Maria - calorie content, benefits and harms of biscuits, features of dense, lingering dough

Reviews (2)

1

Prepared by: Janin74

01/28/2019 Cooking time: 1 hour 30 minutes

The peculiarity of preparing this dough is that in the process of working with it, the rolled out layers are stretched to a very thin state, as a result the baked goods are layered and crumbly.

Description of preparation:

Extracted dough is universal, because you can use it to make savory baked goods with various fillings - snack rolls, pies, as well as many delicious desserts - baklava, strudel, pastries, cakes.
When molding products, the cakes are greased with sunflower or melted butter, and then stacked on top of each other in 2-3 pieces. As a result, the finished baked goods are unusually crispy, flaky and very tasty! Main ingredient: Dough / Lenten dough Geography of cuisine: Russian cuisine

Long lasting cookies

The technology for producing hard cookies involves the use of small amounts of sugar and butter, which greatly affects the elastic properties of the dough. Due to the reduced content of two main components, the dough of such cookies very quickly takes on its original shape, so the process of rolling it out is noticeably delayed and consists of several stages. That's why cookies are called long-lasting, and we will provide the recipe for this below.

Long-lasting cookies - recipe

Ingredients:

• egg – 1 pc.;
• sunflower oil – 1 tbsp. spoon;
• flour – 250 g;
• milk – 1 tbsp. spoon;
• soda – ¼ teaspoon;
• granulated sugar - 2 tbsp. spoons.

Preparation

Long-lasting cookies, the benefit of which lies in the reduced sugar content and the complete absence of butter, can be prepared as a lean or dietary dish.

First you need to grind the egg with sugar, add milk and butter to them and mix thoroughly. Flour should be mixed with soda in a separate container, then combine it with the egg mixture and knead into a thick dough. Now you need to roll out the resulting dough and cut it into portions. The cookies should be placed on a baking sheet, placed in the oven and baked for 10-15 minutes.

Long-lasting Lenten cookies

Ingredients:

• egg – 1 pc.;
• flour – 250 g;
• milk – 2 tbsp. spoons;
• vegetable oil – 2 tbsp. spoons;
• baking powder – 5 g;
• sugar - optional.

Preparation

The answer to the question of what lingering cookies mean is quite simple. The difference between these cookies and regular ones is that the dough is low in sugar and contains no butter. Moreover, if you want to prepare a dish that people with lactose intolerance can eat, milk can be replaced with plain water.

First you need to mix the egg with milk and butter (if you decide to add sugar, you need to grind the egg with it, and only then add the rest of the ingredients).

Flour sifted with baking powder should be added in portions to the egg-butter mixture, then knead into an elastic dough. The resulting dough must be rolled out as thinly as possible and quickly cut into portions, since lingering dough has a habit of returning to its original position in a matter of minutes.

Cookie portions should be placed on a baking sheet prepared in advance and baked at 180 degrees for 7-10 minutes. It is not necessary to cool hard cookies before serving.

We also recommend trying out sugar cookie and beer cookie recipes.

Related articles:

womanadvice.ru

How to prepare “Stretch dough”

Prepare the ingredients for the stretch dough, noting that cornstarch is used when rolling and stretching the cakes and to prevent them from sticking together.

Sift 180 grams of wheat flour into a deep bowl, leaving about 20 grams for working with the dough.

Dissolve table salt and vinegar or lemon juice in water.

Make a hole in the previously sifted flour, pour in the prepared water and sunflower oil.

Combine flour with liquid ingredients and knead soft dough, adding a little flour or water if necessary, leave under film for 20-30 minutes.

Prepare a mixture of the remaining flour and starch. Divide the rested dough into 10 identical balls and roll them out one by one to a diameter of 27-30 mm, using the flour mixture when rolling.

Gently stretch the resulting cakes with your fingers until they are very thin so that large inscriptions or images can be read through the dough.

Stack the prepared cakes on top of each other, sprinkling them with the starch-flour mixture. To prevent sticking, it is better to group the cakes into 2 stacks of 5 pieces. After this, you can start preparing baked goods from stretched dough or roll the grouped cakes into rolls, wrap in cling film and freeze.

Filo with egg for strudel

The final amount obtained is calculated for the preparation of two strudels. The cooking option is similar without eggs.

Grocery list:

• Wheat flour – 200 g;
• A pinch of salt;
• One egg yolk;
• Warm water – 100 ml;
• Vegetable oil (refined) – 5 tablespoons.

Cooking instructions:

1. Add butter and yolk to a container with warm water. Add salt and stir with a whisk;
2. Add flour in parts and knead until elastic, about 10 minutes;
3. Wrap the dough ball in cling film or a plastic bag and leave to “rest” for half an hour at room temperature. This stage is required so that all the ingredients “adhere” well to each other. Then the pulling will be much easier to do;
4. We divide the ball into two equal components and first roll out one of them on the table to a thickness of approximately 3 mm;
5. Then we stretch it ourselves with our hands, doing it very carefully and trying not to tear it. The main thing is not to rush;
6. The strudel blank should have a thickness of no more than a couple of millimeters. After this, immediately add the filling and roll it up. Similar manipulations are performed with the second test part.

Many housewives stretch the dough on a large kitchen towel. This is very convenient, and the product itself does not stick to the surface.

Long-lasting cookies - benefits and harms - recipes

It is difficult to find a person who would like to enjoy sweets. Not everyone knows which of them are beneficial and which are harmful. The article will talk about cookies made from long-dough dough.

Preparing long-lasting cookies

During cooking, a small amount of sugar and butter is used. This fact is reflected in the dough and its elasticity. Therefore, you will have to roll out the dough in several stages.

Due to the difficulty in rolling out (the dough quickly takes its original form), it was called protracted.

Components required:

• Egg – 1.
• Vegetable oil – 1 tablespoon.
• Flour – 250 grams.
• Fresh milk – 1 tablespoon.
• Soda - a quarter of a teaspoon.
• Sugar, it is better to replace granulated sugar - 2 tablespoons.

The egg is thoroughly ground with sugar, you can use a blender. Milk and butter are added to the resulting mixture. Mix everything again.

Mix flour and baking soda in a separate bowl. After which all the ingredients are combined and the dough is kneaded. It turns out thick. Next, you need to cut the dough with a knife into medium pieces - these are your future cookies. Place on a baking sheet and place in the oven for 10-15 minutes.

You can also prepare lean long-lasting cookies:

• Egg – 1.
• Flour – 250 grams.
• Fresh milk - 2 tablespoons.
• Vegetable oil – 2 tablespoons.
• Baking powder – 5 grams.
• If you want, you can add a little sugar.

The kneading process is practically no different from the previous one. Flour is mixed with baking powder. Gradually introduced into the egg mass. Divide into portions and place in the oven for 8-10 minutes.

Cookies are prepared at a temperature of 180 degrees. The oven is preheated.

The benefits and harms of long-lasting cookies

Long-lasting cookies contain virtually no sugar. There is no butter at all, so it is suitable for people who are fasting or on a diet. Cookies can be mashed in milk and used for complementary feeding for babies from 8 months.

If someone has a lactose allergy, milk can easily be replaced with plain water. The taste won't change much.

The calorie content of long-lasting cookies is only 418 calories. But this does not mean that it can be consumed in large quantities. Excessive consumption may lead to bloating.

Poor quality products during cooking, for example, stale eggs, can cause health damage. Also, cookies will lose their usefulness if they are left in the oven.

As for a purchased product, it is difficult to talk about the benefits; you never know how and what it was prepared from. Only self-cooking guarantees quality.

o-polze.com

Austrian apple strudel

This dish is one of the most popular in Austria. Experienced chefs stretch the dough for it so thinly that if you put it on a sheet of newspaper, you can easily read the text printed there. You can read the recipe for this delicious dessert here:

• Read carefully above how to prepare stretch dough and do everything according to the instructions.
• For the filling, take one kilogram of green sour apples, peel and seeds, and then cut them into cubes. Sprinkle apples with lemon juice to prevent them from browning.
• Add raisins, a little sugar, cinnamon to taste and almond powder to a bowl of fruit (grind the nuts in a coffee grinder). Mix the ingredients and place them in the refrigerator to allow the apples to release their juice.
• When the dough is ready, place it on a towel, straighten it and brush with vegetable oil using a pastry brush.
• Remove the filling from the refrigerator and use your hands to crush the apples. Place the filling on the edge of the dough, pressing it with your hands.
• Pull one edge over the filling, then, using the towel, roll the dough into a log.
• Remove excess dough from the sides, pinch the edges and place the strudel on a baking sheet (don't forget the baking paper), seam side down.
• Brush the dessert with vegetable oil and bake it for 25 minutes in a preheated oven.

Cool the finished strudel a little, sprinkle with powdered sugar, cut into portions and serve with a scoop of ice cream.

Ingredients and how to cook

ingredients for 12 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 40 min

Lenten twirls

If you are fasting, then prepare this dish and treat yourself to a delicious delicacy. First, let's prepare the stretch dough, the recipe with a photo of which you can see below:

• Sift 500 grams of flour through a sieve into a bowl. Make a depression in the resulting slide and pour 180 ml of water into it. After this, add a pinch of salt and three tablespoons of vegetable oil.
• Knead these ingredients into an elastic dough, cover it with a towel and leave it alone for half an hour.
• Rinse 400 grams of sauerkraut under running water.
• Peel one onion, cut it into cubes and fry in a small amount of vegetable oil until golden brown.
• Place the prepared cabbage in the pan and cook the food for another quarter of an hour.
• Divide the dough into eight equal parts, then stretch each with your hands or a rolling pin, pre-greased with vegetable oil.
• When the dough layer is thin enough, place the filling on one side and roll the dough into a roll. This workpiece, in turn, is rolled into a snail shape and placed on a greased baking sheet. Do the same with the rest of the products.

Bake the vetruta for 30 or 40 minutes in a preheated oven, and when they are golden brown, serve.

Filo dough

Ingredients

• Boiled water 200 ml;
• Refined sunflower oil 2 tbsp. l.;
• Wheat flour 480 g;
• Salt 0.5 tsp;
• Table vinegar 9% 1 tsp;
• Chicken eggs 3 pcs.

How to prepare “Filo dough” step by step with photos at home

To prepare the dough at home, we need water, vegetable oil, salt, eggs, vinegar 9%, flour.

Take 200 ml of warm water, dissolve salt (1/2 tsp), 3 yolks and 1 teaspoon of vinegar in it.

Sift 480 grams of flour and make a well. Pour in a little liquid mixture and vegetable oil (2 tbsp.), Knead the dough.

Don't add flour all at once.

Beat the dough by slapping it hard on the table 40-50 times.

The dough feels very pleasant to the touch after beating.

Wrap the dough in cling film and leave in a warm place for 1 hour.

Cover the table with a cloth tablecloth and sprinkle with flour. Roll out the dough into a sausage shape and cut into 12 pieces.

Roll out each piece thinly.

Then pull with your hands, turn over and pull with your hands some more.

Place the finished dough on parchment and trim the edges with a knife.

Place the finished sheets with parchment and roll them into a roll.

Cover with a damp towel to prevent it from drying out.