Almond cakes

Ingredients
Flour 516, 3875 sugar, almonds 1935, eggs (whites) 1550. Out of 100 pcs. 65 g.

Almonds to sort, sift, mix with sugar and egg whites (1/3) and mince two or three times, add the remaining whites and, stirring, heat to 40-45°.
Cooled to 20° ground almond mix with sifted flour. From the pastry bag through a tube with a diameter of 15 mm to squeeze the round cakes on a sheet of paper or on a greased and floured baking tray at some distance from each other, because when baking the cakes spread out. Almond cake bake at a temperature of 150-160°C.

Cookies Slavic

Ingredients
91 Flour, sugar 456, 304 almonds, eggs (whites) 182, 76 butter, vanilla powder 1, almonds for decoration 30, 30 candied fruit for decorating, sugar syrup 46. Output 1 kg 100 pcs.

Prepared almonds mixed with sugar (50% of the norm) and egg whites (50% of the norm), mince 2-3 times. The mass is heated to 40 °C and cool, stirring occasionally.
Then add the rest of the products and whisk for 8-10 minutes. The finished dough put in a pastry bag and a tube through a gear to release the small figures in the pan, greased and lightly floured. After baking, glaze with sugar syrup.
Decorate cookies halves of almonds or pieces of candied fruits.

Ingredients
Porridge ready 200, melted butter 15, 10 eggs, 10 raisins, sugar 10, 5 crackers, sour cream 5

In millet sticky porridge, cooked with milk diluted with water, add peeled from the stems and washed the raisins, eggs beaten with sugar, and stir.
Seasoned porridge to put an even layer (no more than 4 cm) greased with melted butter and sprinkle with breadcrumbs a baking sheet.

The surface of the cereal to flatten, brush with mixture of egg and cream, milk or cream, porridge and then bake it in the oven at 250-280°C, so that the top and bottom of the casseroles formed a crispy crust.

The casserole is ready, remove from the pan and cut into pieces of square or rectangular shape. Serve the casserole hot with butter or drizzled with melted butter, sour cream, fruit or milk sweet sauce.

Ingredients
For the dough: flour 224, 24 sugar, butter 14, yeast 4, 4 salt, water 110; For the jelly: 205 sugar, agar 6, water 100; For the filling: apples, pears, peaches, 659; 12 flour, refined vegetable oil for greasing forms 3, eggs for grease product 8. Output 1 kg (2 pcs.).

Yeast dough to cook sponge method. Divide the finished dough into pieces weighing 200 grams, roll into a ball form and after 5 minutes with a rolling pin to roll out a round cake thickness 0.4-0.6 cm.

Put the cake in the form of a greased, so that the edges of the cake covered from the inside edge of the form. Forms can be smooth or corrugated edges, diameter 23.5 cm, height edges 4.5 cm.
The dough is laid into a mold and leave for proofer; 20-30 minutes to grease eggs, pierce in several places stick, bake for 15-20 minutes at 215-225 ° and then cooled.

Prepared apples, pears and peaches cut into lobules or slices, mix with sugar, intended for the jelly and leave for 3-4 hours for saturation of fruits with sugar and separate the juice.
For the preparation of agar jelly wash, add water and cook at a rate of 5-8 minutes until completely dissolved, strain, cool slightly, add the juice from fruits and fruit nicely put on the cake.

When the jelly to cool and make a little stringy, pour the cake so many jelly to the cake weight was 500 g

Ingredients
150 g butter, 150 g sugar, 150 g of flour, 4 eggs, zest of ½ lemon, vanilla on the tip of a knife, soda ½ tsp., 1 tbs. cocoa.

Preparing the cake is very fast, looks very appetizing. It can be served to guests for tea. To prepare the cake to rub the butter with sugar until light in color, at the same time to enter the eggs one at a time, continuing the way.

When the mass becomes homogeneous species add lemon zest, vanilla, baking soda. The finished mass divided into two parts, one to put cocoa powder and mix well to avoid lumps.

Deep dish grease, turn the spoon to spread the light and dark part of the dough. Bake at medium temperature. Readiness check with a thin wooden sticks, puncturing it in the highest part of the cake. If the stick remains dry, cake baking.

Ingredients
For the dough: 100 flour, sugar 5, 5 table margarine, salt 1, 1.5 yeast, water 45, sunflower oil for the lubrication 0.4; Dough output 150g; 75 beef, fish, eggs or mushrooms 7. Output 210g

Ready-made yeast dough divided into pieces of 150 g, formed into balls, put in a warm place for 8-10 minutes, then roll into a round flat cakes, which put the minced meat with onions, fish or minced dried mushrooms.

The edges cakes pinch so that the middle was left open. Rasstegai bake at 280-290 °C

Ready hot rasstegai grease with butter. In accordance with the kind of stuffing in the middle of the finished pie before serving put a slice of boiled sturgeon or salted fish (salmon, lax, etc.), hats pickled mushrooms or slices of hard-boiled egg.

Ingredients
For the dough: 300 flour, margarine table 200, melange 25, citric acid 0.4, 4 salt, water 120; dough output 630, mince 530, melange for lubrication kulebyaka 10. Output 1000, weight portion 100 or 150.

Roll out the dough to a uniform layer 0.5 cm thick and cut out of it an elongated rectangular strip width 13-15 cm and length of the sheet. dough strip placed on moistened with cold water sheet, and in the middle of a full-length put the stuffing.

Stuffing covered with another dough strip, which should be slightly wider than the first, that without stretching the dough, it could cover the mince and the lower edge of the dough layer, pre-lubricated eggs.

The top layer of dough tightly pressed to the mince and edges of the lower layer, giving pie flat throughout the length of the form. Cut off the excess from the edges of the dough, grease the pie with eggs and place thin strips or different shapes (half moons, stars, and so forth.), cut from the same dough.

Then again lubricate the egg pie, its surface is pierced in several places (to steam during baking out) and bake.

Kulebyaka can be prepared with two or three types of mince placing them one over the other layers.

For example, in the upper and lower layers of the put boiled rice mixed with 'viziga' (dried spinal chord of cartilaginous fish) or eggs, and in the middle between them - boiled fish, cut into thin slices; or crumbly boiled rice put a layer of hard-boiled eggs, cut into slices, and top - minced meat.
To the bottom layer of dough on the inside in the finished pie does not get wet, at first you need to put the dough less moist stuffing, and more juicy on it - meat, fish, mushrooms, dressed with sauce.

With the same purpose on the dough and a stuffing on top of it, you can put a very thin pancakes, baked from unleavened dough. 

Pancakes are placed also between the toppings, so they are not mixed together during the molding and cutting into portions of finished kulebyaka.

Before serving, slice the Kulebyaka into pieces.

Ingredients
For the dough: 225 flour, butter 150, melange 20, 1 citric acid, salt 2.2, water 110, dough output 500; For pancakes: flour 40, sugar 2, eggs 10, 100 milk, melted butter 2, salt 0.4, pancakes output 100; For the stuffing: 450 chicken, rooster scallops 30, rice 60, 65 eggs, mushrooms fresh porcini 150, 50 butter, parsley and dill 10, 6 salt, black pepper 0.2; minced output 520; melange for lubrication 10. Output 1 kg of product.

Puff fresh dough roll out the layer thickness of 5-6 mm and cut from it two large tortillas of different diameter (a diameter of about 25 cm, the other - 35 cm).
On the tortillas smaller folded pancake made from unleavened dough, put it minced chicken, mushrooms and rice.

Minced stacked layers, shifting each thin pancakes made from unleavened dough. 

The edge of the bottom tortillas grease egg, then cover with a pile of minced meat, arrangements of pancakes, the second pie, which is tightly pressed against the edge of the bottom pie. The surface of the pie grease with egg, decorate the various figures, carved from thin dough, again lubricate the egg and bake.

Minced prepared as follows: the pulp cooked chicken cut into slices and season with butter; crumbly rice porridge to fill the oil and add the chopped hard-boiled eggs, greens; fresh mushrooms, sliced and fried in butter, mixed with rooster scallops, stewed and sliced; fill with pepper.

Kurnik cook weighing not less than 500 g and fed a whole 4-5 or portions of 100-150 g.