Dough for nuts in oreshnitsa

Do you remember the sweet taste of the baby cookies that our mothers prepared for us in the form of nuts and mushrooms? With modern kitchen equipment to bake such a delicacy has become even easier. The main thing is to learn how to knead the dough for the peanuts baked in the oreshnitsa, and you can choose fillings for it for every taste.

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How to knead the dough on nuts for nuts?

Ask any experienced cook, how to cook the dough for nuts for hazelnut, and she will tell you that there may be many options. This is shortbread dough, with and without egg, on sour cream, water or milk. In general, each mistress has her own secrets. We will not delve into such details, but only consider the main aspects that will be useful for preparing dough:

  • In working with such a dough, it is important not to overdo the flour. The dough should be soft, but not sticky. If, however, it was not possible to guess the amount of flour and the dough turned out to be steep, dilute it with milk or sour cream.
  • Would you like to give the dough a special tempting taste? Try experimenting with brown sugar, small nuts, or with natural dyes like spinach, nettle or beets. Vegetable nuts are perfectly combined with butter cream and can be served to the table as a snack.
  • To prevent the dough from sticking, before cooking for the first time, the hazelnut is oiled. However, such an action should be carried out only at the very beginning. Next, the device will be lubricated by the margarine secreted by the dough during frying.
  • If the base for the cookie seems too sweet to you, then the filling is better to make a neutral taste. And next time just reduce the amount of sugar in the recipe.

And be sure to read the instructions for the device before cooking. Soviet hazel-woods look like a book and are used for cooking cookies on gas. More modern appliances are powered by electricity and require special attention. After all the instructions are taken into account, you can safely begin to study the delicious and unusual recipes.

Delicious shortbread dough

Shortbread dough

Composition:

  • 200 g margarine;
  • ½ tbsp. brown sugar;
  • 700 g of high-grade flour;
  • 2 eggs;
  • ¼ tsp salts;
  • ¼ tsp soda

Cooking:

  1. Remove the margarine from the fridge 30 minutes before starting the dough. During this time, it should melt sufficiently to make it easier to combine with other ingredients. To speed up the process, cut the margarine into small pieces.
  2. When the margarine has melted enough, transfer it to a bowl with high sides and whisk with a mixer at low or medium speed. This action ensures that the margarine softens enough, and thereby eliminates the formation of lumps of fat in the dough.
  3. Add sugar, salt, soda to the oily mixture and beat with a mixer until the dry ingredients are completely combined with the oil. This process is called delamination, it helps the dough to get enough oxygen and makes the cookies light and tender.

  4. Now beat the eggs into the bowl and add a little vanilla if desired. Continue to beat with a mixer at medium speed until all the egg streaks disappear completely.
  5. After that, add a portion of the flour in small portions. Its amount depends on the power of your mixer. Some appliances begin to heat up, and the engine slows down if you add too much flour.
  6. When the mass is smooth, remove the mixer to the side and continue kneading the dough with a spatula, gradually adding the remaining flour.
  7. That's all: an excellent and very tasty dough for nuts can be laid in the hazelnut on gas. It remains only to form it in small portions and fill out the form.

Unusual dough with tea "Karkade"

Composition:

  • 1 ½ tbsp. high-grade flour;
  • 200 g margarine;
  • ½ tbsp. Sahara;
  • egg;
  • 1 tbsp. l sour cream;
  • 1 ½ tbsp. l tea leaves of the Karkade variety;
  • ¼ tsp soda

Cooking:

  1. First we need to get flour from tea leaves. The most convenient way to do this is to use a coffee grinder. Pour the mixture into a glass and fill it with hot water to half. Give tea brew.
  2. In the meantime, we proceed to kneading the dough for the nuts baked in the nutcracker, according to the following recipe. In a deep bowl, mix the margarine and flour, melted to room temperature, the best way to do this with a knife, as if cutting the dough into pieces.
  3. Then add sugar, soda, egg, vanilla on request and sour cream to the bowl, mix all ingredients with a silicone spatula.
  4. After that, continuing to knead the dough, add the tea mixture to it in small portions.
  5. The finished dough should get a rich scarlet color. Cover it with a napkin so that it does not wind.

Dough for the Walnut cookies

Composition:

  • 100-150 g of spinach leaves;
  • egg;
  • 200 g margarine;
  • ½ tbsp. Sahara;
  • 1.5 Art. fine flour;
  • 1 tsp. baking soda.

Cooking:

  1. We take a bunch of spinach and thoroughly wash it under running water to remove excess dirt and sand, then the cookie will not unpleasantly creak at the teeth. We cut the leaves and throw away the spinach stems.
  2. Put the spinach leaves in a pot of boiling water for 3-4 minutes, then pour the greens into a colander and let it cool.
  3. When the leaves have cooled completely, put them in the bowl of the blender and carefully grind to a paste.
  4. Shift the mashed potatoes in a bowl, add eggs and mix the composition well.
  5. Now in a water bath or in a microwave we melt pieces of margarine and add it to the green mixture.
  6. We start the kneading of the dough itself. In a puree of spinach, enter the flour, soda and sugar in small portions, knead the homogeneous thick dough.
  7. Ready dough for nuts for nuts are covered with kitchen napkin and left to rest for half an hour, and then you can start baking cookies.

Now you can cook a variety of nuts and please your loved ones not only delicious, but also unusual in appearance cookies. Such a delicacy certainly will not leave anyone indifferent. Good appetite!

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