Rasian Kurd. Culinary recipes and photo records Raspberry Kurd recipe for cake

Malina is not only a storehouse of vitamins, trace elements and a healing agent for the treatment of various diseases. This is also a tasty fragrant berry, from which you can make a lot of useful and delicious desserts that will decorate a festive table, and will also help make a small daily holiday for your loved ones. After all, they are not only amazingly tasty, but also easy to manufacture.

What it is?

Kurd is the legendary English dessert, which is an aircraft on an egg-oil basis. Traditionally, it is prepared on the basis of lemons, but no one has canceled experiments. Therefore, we offer you a few step-by-step recipes for the preparation of a gentle raspberry coland, which will certainly enjoy guests and homemade.

Classic recipe

Prepare 2 chicken eggs in advance, about 40 grams of sugar powder and butter, 150 grams of fresh raspberries.

Now put the berries into a small pan, put on fire and bring to a boil, constantly stirring the contents. After that, make the fire minimal and leave the tank on the stove for another 1 minute. Then - wipe the resulting mass through the fine metal sieve to remove the bones. After - again, pour the raspberry mashed potatoes into the pan and with the help of a bunny to drive 1 egg and 1 yolk.

Next - add oil and sugar powder. Thoroughly whip the puree until the homogeneous mass is obtained. Then - put the puree on the stove and boil on a slow fire, stirring continuously, but do not bring to the boil. It is only necessary to thicken the Kurd.Now it remains only to miss the puree through a sieve to achieve the perfect dessert consistency. Ready!

You have turned out 200 millilitres of delicious fragrant delicacy. If you want to save it to a certain period, then break the Kurd to the jar, close tightly, cool and place it in the refrigerator.

So it can be stored for up to two weeks. Or you can immediately enjoy this dessert, just do not forget to pre-cool it.

Option 2.

Beat the mixer of proteins, yolk and sugar before receiving lush thick foam (2-3 minutes). Then beat the raspberry, rinse it and place it in the bucket with a non-stick coating. Mind the berries for a fork, add lemon juice. Place the container on the fire, bring the puree to a boil.

Next - reduce the fire and the tomit content of the bucket is about 5-7 minutes. After that, pour into the raspberry puree whipped with sugar eggs. It is important to intensively stirring a mass of a wedge or fork, so that the eggs are not welded. Leave the fire cream for another 5 minutes so that it thickens. Its texture should not be too thick, but not too liquid. Ideally, the kurd on the consistency resembles Kisel.

Wipe your puree through a sieve, add creamy oily oil to it and thoroughly stir the resulting mass to a homogeneous state. Cover the container with the dessert of the food film and place in a cold place for about 30 minutes. So the cream will become a bit thick and even tastier.

How to cook Raspberry Curd for Capps Recipe - a complete description of cooking so that the dish is very tasty and original.

What it is?

Classic recipe

Option 2.

You will need:

200 grams of raspberry;
2 chicken yolk and 1 protein;
70 grams of butter.

Tips for use

How to prepare Curd for Capps Recipe - a complete description of cooking so that the dish is very tasty and original.

For me, there was always such an association - if something lemon means the invigorating, refreshing. Perhaps partly this is the merit of stereotypes of summer lemonade in transparent glass jugs. However, you agree, the citric acid is special and you can use it.

In the summer heat, it is not very much that you want some too tight desserts, weighing and without that strong burden of heat. But this crazy lemon dessert will be just right.

All the cunning here is that all components are used, anyway, lemons. I am talking about a good, very soft texture of caps with a strong and pleasant taste of lemons. Strengthens all this lemon Kurd inside. And completes the lush, the air cream with the addition of lemon juice. The hat is so easy, which does not draw attention to yourself, but only emphasizes the taste of the dessert. Of course, the dough itself is done in a special way to be softer and porous.

We begin with the fact that we will mix well flour (190 gr.) And a breakthrower (1 tsp). Do not be lazy, it is very important to combine dry ingredients well, use a whisk or even a mixer.

In another bowl, we mix the oil of room temperature (100 gr.) And sugar (275 gr.). I want to draw attention to that the oil should practically put a thick liquid mass. So it is best connecting with sugar, and the final dough will be gentle. Whip the mixer to the complete connection of the ingredients, minutes 2-3.

Alternately add eggs (2 pcs.), Each time is well mixed with a mixture mixer.

Everyone was highlighted and we introduce yogurt or sour cream (125 gr.). Take the middle fat (5-10%). Just adding a small amount of yogurt makes the dough softer. There, we add lemon juice (1-2 tbsp) and the entire zest (if lemon is small, take 2 or 3, the more zest, the more fragrant). Is it worth saying that lemons need to choose the most fragrant of those available. Just take a lemon from the basket and sniff. The one that will stronger to smell the citrus - our!)

I put the finished dough in baskets laid in the form. I, as usual, using a confectionery bag - so more convenient and dough is laid out evenly. You can and a spoon with a sharp nose. Let the dough on the floor of the centimeter below the top edge of the basket.

Bake at 160-170 degrees 20-25 minutes. We define hereina: as soon as the light crust starts from above, it's time to remove it. This number of dough is enough for 12-15 cupcakes. When they took out the first batch - lay out the cupcakes on the grid, let them cool down. At the same time, look at how it was passed on to adjust the baking time.

When all cupcakes were baked and cooled, fill them with lemon kouce prepared in advance. His recipe is in the master class section, here. Do not skip this step. Cupcakes and without Kurd will be delicious, but lemon bliss will not succeed. To fill the cupcake cupcakes, use a special catter, it is in my store. The principle is that he carefully and exactly takes out a middle of the cupcake. We fill the resulting hole and fill the Kuroga.

Top covered cream based on Swiss meringue. Do not be scared, everything is simple there. His recipe is also in the master class, here he is.

All is ready! Everything is very cool here, everything is so fragrant, acidic and very air. And the cakes themselves and lemon kurds and cream. Especially great there are them in a large company, smeared with cream, laugh at each other and rejoice in an easy summer dessert, what could be better!?

Prepare:

Creamy oil 82.5% - 180 g
Sugar - 180 g
Selected eggs - 2 pcs. (120 g)
Flour - 180 g
Basin - 2 tsp.
Milk - 5 tbsp.
Vanilla sugar - 1 tsp.

How to cook:

For Kurd:

Sugar - 100 g
1-2 tbsp. butter

For CHES cream:

Curd Cheese - 200 g
Creamy oil - 100 g
Sugar powder - 50 g

Assembly

We lay the stuffing inside

Cream 33-35% - 50 g
Dark chocolate - 50 g

Cooking:

Cream 33-35% - 150 g

Cooking:

Products:

Flour - 200 g
Milk - 150 g
Sugar - 150 g
Eggs - 2 pcs.
Creamy oil - 100 g
Bustyer - 10 g
Shinul salt
Banana - 2 pcs.

Cooking:

Prepare for test:

Eggs - 2 pcs.
Sugar sand - 100 g
Flour - 120 g
Curd Cheese - 120 g
Creamy oil - 100 g
Soda - ¼ ChL

Cooking:

Mix flour with soda

Maskarpone Cheese - 300 g
Sugar powder - 100 g
Cream - 33%

It will take for the test:

Flour - 190 g
Creamy oil 82.5% - 100 g
Sugar - 220 g
Eggs - 2 pcs.
Sour cream or yogurt - 125 g
Bustyer - 1 tsp.

Cooking:

Lemon juice - 80 g
Sugar - 100 g
Selected eggs - 2 pcs.
1-2 tbsp. butter

Meringue cream:

Proteins - 2 pcs.
Sugar - 150 g
Water - 2 tbsp.
Lemon juice - ½ tsp.
Corn syrup - 3 tbsp.

Products:

Flour - 220 g
Sugar - 180 g
Kefir - 180 ml
Vegetable oil - 120 ml
Eggs - 2 pcs.
Bustyer - 2/3 tsp.
Soda - 2/3 of Ch.L.
Cocoa powder - 10 g

How beautiful to decorate cupcakes

Hello everyone. Today I am with the promised recipe for lemon caps. For me, this is a wonderful treat, the smell of which brings the new year.

I already have a blog on the blog, there is not one recipe for caps, it is both vanilla classic and vanilla dable-CHES, creamy, carrot, chocolate and brownie, drikes on yolks, and and red velvet, wherever without him! All recipes are available on the links, just click on the word you like and get straight to the article.

I thought that another recipe for kapeers would not hurt, because it is very fast in the preparation of a treat, which can be done without decorating cream, leaving in the form of cupcakes.

Lemon cupcakes on this recipe are performed mighty sweet, gentle.

Combined with lemon kouce and favorite cream - a wonderful treat to your holiday!

So, how to make lemon cupcakes at home, recipe with photographs step by step.

Ingredients for 16-18 pieces:

100 grams of cream oil
240 grams of sugar
2 eggs
125 grams of natural yogurt or low-fat sour cream
190 grams of flour
1 tsp. Basin
2 tbsp. Lemon juice
zestra 2-3 Limonov

Cooking:

All ingredients must be room temperature! And even yogurt, if with yogurt in your city trouble, then you can take a sour cream 10-15% fat.

The butter coating oil is whipped with a mixer with sugar until heightened and increase in the amount, it usually takes 5-7 minutes in time. The oil must be mild! If you are badly walking it, then the droplets will turn out hard and dense, without a hint of softness and fluffiness.

At this time, it is necessary to sift flour with a bustle.

In three navigation add flour to liquid ingredients. Mix to uniformity with silicone spatula or at low mixer speed.

Here such a dough is as a result.

We lay out the dough according to the molds, filling them about 2/3 of the height and bake in a pre-warmed oven for about 18-25 at 160-170 degrees.

We bake on top-bottom mode, or bottom, not convection!

The willingness of the caps define as always pouring them with a sparkling, there should be no raw dough on it.

Inside, you can add lemon Kurd as a filling, looking for a recipe here - lemon Kurd. And you can add a berry middle, something with sourness will suit just right.

The cream is perfectly suitable for cream cream, cream-chis, creamy cream, or cream with mascarpone. All recipes are on the blog, click on them and get to the desired page.

That's what handsome handsome have.

I decorated the cupcakes with my favorite cheese cream, but also a seam, like a cheapest cream, it will be tasty here!

A detailed article about the nozzles for the decoration of the caps is here - a review of confectionery nozzles. There, with examples, I showed what nozzles can be beautifully decorated with cupcakes.

You, of course, ask about the amount of sugar. I so removed 50 grams of sugar from the initial recipe. No longer decided, as sugar also gives the structure of the test

You can replace white sugar for reeds, sweetness will decrease from it. Although, for me, they turned out to be sulfur sweet, not apparent. Experiment!

And in the next article I will tell you how to prepare an incredibly delicious Christmas cupcake.

Do not miss!

What it is?

Classic recipe

Prepare 2 chicken eggs in advance, about 40 grams of sugar powder and butter, 150 grams of fresh raspberries.

You have turned out 200 millilitres of delicious fragrant delicacy. If you want to save it to a certain period, then break the Kurd to the jar, close tightly, cool and place it in the refrigerator.

So it can be stored for up to two weeks. Or you can immediately enjoy this dessert, just do not forget to pre-cool it.

Option 2.

This variant of the preparation of the coland of raspberries is quite slightly different from the previous one, since all recipes like this English delicacy are similar. However, it may be for you this option will become more appropriate.

You will need:

200 grams of raspberry;
2 tablespoons (with a slide) sugar;
2 chicken yolk and 1 protein;
lemon juice or acid to taste;
70 grams of butter.

It is not difficult to prepare such a dessert, but the result will exceed all your expectations.

Tips for use

Raspberry Kurd will be a magnificent cream for capsies, Makaronx (Macaron - French delicacy from proteins, sugar and almonds), cakes or buns. As well as for gentle curd desserts. Or it can be supplied in pure form to coffee and tea for breakfast.

The fragrant Kurd can also be prepared from any other berries: be it blueberry, cherry, strawberries, sea buckthorn. Even juicy oranges are suitable for the preparation of such a delicacy. Choose your favorite taste and do not be afraid to experiment!

About how to cook berry kunda, see the next video.

Kurd is the famous English dessert (Kerd). Traditionally, it is made from lemons, and in fact he is the most common custard. At the moment, a large number of options for this dessert and with other berries or fruits appeared. I will show you on the example how to prepare a fragrant berry kunda of fresh raspberries, but keep in mind that raspberry can be replaced for example, cherry, strawberries or other berries. I know that you do this wonderful cream even from Mandarin or Orange. This raspberry Kurd, which will be discussed by a little below it turns out very gentle, with an incredible aroma and rich raspberry taste. You can submit it to cheesets, Oladiam, pancakes or ice cream. Even if you just give the Raspberry Kurd, putting it on a piece of the morning hot toast, then you will get a self-sufficient breakfast, which can be enjoyed with a mug of hot tea. It is ideal for this dessert and for layers of cakes, you can also fill the sand baskets or tartlets, as you can see the variations of its applications. In general, it turns out a very tasty and fragrant cream, which is quite possible is just even a conventional spoon.

Ingredients:

raspberries (fresh or frozen) - 400 grams.
sugar - 200 grams.
egg - 4 pcs.
creamy oil - 100 grams.
lemon juice - to taste.

How to cook raspberry Kurd recipe with photo:

Malina is suitable as fresh and frozen. And since the summer season is now, I had a freshly plane raspberry, which is predefined to go through well, removing the bugs and small trash.

Then with raspberries over the sieve. Bones can not be thrown out, and compote compote from them, adding sugar and other berries for more saturated taste. Then compote, if necessary, strain.

Now the pure flesh of the raspberries put on a water bath and add sugar to it. The amount of pure weight of the berry pulp should not exceed 200 grams.

After it is dissolved, put a piece of butter.

Separately beat together eggs and pour them with a thin weaving to raspberry. We do it after dissolving the oil.
At the same time, add lemon juice to taste. Approximately 2-3 tbsp. spoons.

We continue to boost the mass until thickening stirring with a spoon. I went about 40 minutes.

Finished Kurds pass through the sieve that removed small pieces of a coarsened egg squirrel. The mass will become homogeneous and tender. You can cook the Kurd only in the yolks, but then the amount of eggs increase to 6 pieces.

A jar in which the finished Kurd from the raspberry is pre-mine and sterilize. Store this cream in the refrigerator. In different sources, it can be stored from one to two months, but I assure you, such fragrant deliciousness for a long time you can not stay on the shelf. Especially if you are interested in various baking, then this Kurd will definitely find your application. Cakes with him are very tasty. I tried to add Raspberry Kurd and to cream, I really liked the result. Cook with pleasure.

Bon Appetit!!!

Sincerely, Oksana Sheban.

Other recipes from the site:

It has long wanted to learn in confectionery courses. Although, it seems, why? All information is in the internet, but tricks and nuances, and most importantly, the atmosphere will not replace the computer and the Internet. And here the dream came. So wait for a series of delicious pastry master classes. Study began with caps. The recipe is not complicated, but with large variations.

What is a cupcake? These are small cakes from the biscuit dough with filling inside and a cream cap from above.

Based on the classic test recipe, we immediately showed how to make a chocolate and lemon variant. Dalited two versions of cream and three Kurd recipe. For those who do not know, the Kurd is a filling prepared on the basis of the juice of berries.

Classic Cupcakes with Curd Cream CHES

It is preparing enough simple. The main thing is to get in advance from the refrigeration chamber products to reach room temperature

Prepare:

Creamy oil 82.5% - 180 g
Sugar - 180 g
Selected eggs - 2 pcs. (120 g)
Flour - 180 g
Basin - 2 tsp.
Milk - 5 tbsp.
Vanilla sugar - 1 tsp.

How to cook:

The softened oil with sugar is whipped on a small circuit with a mixer, gradually increasing speed. Get a lush oil mixture

One by one we smack the eggs and smear each time smoothness

We mix flour with a breakdler and sifting in the bowl. Interfer the spatula to homogeneity

We pour warm milk. This must be done in order for the finished cupcakes to be soft and air. If this is not done, the muffins will turn out dry. Instead of milk, you can use cream or kefir
Lightly mix the shovel and finally with a mixer. We get a gentle and soft dough. This is a classic basis. On its basis, we still prepared chocolate and lemon dough

Unlock in the molding. There are two ways. You can fill on 2/3 of the form or ¾. In the latter case, the biscuit cap is too raised above the capsule
Lay better with two spoons. The dough is thick, and very lazy flows from a spoon, so he needs to help. With the help of a second spoon, we will do it

Painted cups on the contradiction, the oven was drawd up to 180 degrees and send cupcakes to be baked for 20-25 minutes. Check on a skeleton not earlier than 20 minutes.
While the muffins are baked, we prepare the Curd for the filling on the basis of the juice of berries. Berries can be taken absolutely any - cherry, currants, cranberries. I have a lingonberry. In the autumn, I broke through it by a blender, laid out on portion containers and frozen.

For Kurd:

Fresh or frozen berries - 100 g
Sugar - 100 g
2 selected eggs (or 100 g of yolks)
1-2 tbsp. butter

The cooking process is similar to the custard cream on milk, but only instead we will use the juice of berries.

We mix the boating weight, sugar and eggs in the sauce

If you do the first time, it is better to take yolks, because with them the likelihood that lumps will appear, or everything will come, much lower.

We put the bucket on low fire and constantly stir the spoon so that the mass does not curl. When the Kurd starts thick, you can change the spoon on the whisk and continue to mix. We wait until bubbles on the surface appear, turn off
Then filter from different lumps and berry skins and add 1 or 2 tbsp. Spoons of oil. Oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If a mixture is thick, it is enough one. After the Kurd cools, it will be thick times two. Cool we send to the refrigerator.

Now turn over a lush cap. For her, we will prepare cheese cream. It is thick, perfectly holds the form and is suitable for various desserts.

For CHES cream:

Curd Cheese - 200 g
Creamy oil - 100 g
Sugar powder - 50 g

Cheese take creamy. There are several popular brands that use confectioners. This is Hochland, Chesis Ches, Almete

The softened creamy oil mix the spatula with a powder so that it does not scatter around the kitchen, and only then we break through the mixer

Add cottage cheese, mix again with a spatula, and we finish the mixer. The cream is very thick, stored in the refrigerator.

Assembly

In order to make a recess for the filling, there is a special device. But if you do not have it (like me), then you can easily do with undergraduate means.
An ordinary knife cut out in the middle to half of the cupca dummy in the form of a cone

We lay the stuffing inside

Fill a disposable package with cheese cream. The nozzle takes a closed or open star, rose, dimer from 1.5 to 2 cm.

The cream must be taken in advance from the refrigerator, and give it the opportunity to warm up, but do not swim. Since it is very thick, it is difficult to plant it in a cold form, and the flowers from it are obtained with torn edges.

How to sit down the caps look in the video at the end of the article.

Chocolate Capps with Chocolate Ganashe Cap

Recently, I really like chocolate desserts. For example, chocolate cakes that I have already written before.

For the test, we take products from the previous recipe, only at the very end we interfere with 3 tbsp. cocoa. It can be replaced with melted chocolate. But with a powder, taste and smell turns out more saturated.

For chocolate ganasha filling:

Cream 33-35% - 50 g
Dark chocolate - 50 g

Cooking:

Cream take those that are intended for whipping. Less percentage I do not recommend that you do not come to the desired result.
In the scenery heating cream, practically, bring to a boil, but do not boil
Pre-broken chocolate pour hot creams a few minutes before chocolate dissolution
We stir up to homogeneity and remove for a few minutes in the cold to grab.

Chocolate Ganash for hats:

Cream 33-35% - 150 g
Dark chocolate - 75 g or milk - 120 g

Cooking:

Cream pour into dishes with a thick bottom and bring to a boil. In no case, do not boil, only single bubbles appeared - turn off
Chocolate is better to take confectionery (he dropped). If not, I am embarrassed on the pieces of dark or milk. White chocolate for this cream does not fit categorically
And pour cream, we help dissolve, stirring with a spatula
Cover the tank with a food film into the joint. This is required to ensure that the surface is not covered with a film
Slightly cool on the table, and then we remove in the refrigerator for a couple of hours

Ideally, Ganash is better to do the day before, and let him spend the night in the refrigerator

We beat Ganash on low revs. It is important. There may take a lot of time, but if you increase the speed, the cream may turn and have to start everything from the beginning.
The last stage of the recess center, the stuffing laying, a cream hat and decoration.

Mini cupcakes in paper molds with banana filling

If you have a guest on the threshold, and you do not know how to treat them, I propose a quick option of cupcakes with a banana stuffing.

Products:

Flour - 200 g
Milk - 150 g
Sugar - 150 g
Eggs - 2 pcs.
Creamy oil - 100 g
Bustyer - 10 g
Shinul salt
Banana - 2 pcs.

Cooking:

Softened butter with a sugar sand. Add one eggs, chinful salt and baking powder and trips carefully

We ask the flour and mix to smoothness, nallem milk and finally smear. It turns out thick lazy dough

Cut the bananas on the pieces of thickness, about 0.7 mm

On the bakingtony laying the shapes of silicone or paper and pour the dough with a spoon. We put a piece of banana on top and press it into the mass. We bake in the heated oven 180C for 25-30 minutes

Baking rose. Cool and decorate cream.

Delicious cupcakes with cream made of mascarpone in the oven

Some believe that cheese cream is heavy, and prefer the use of mascarpone cheese in desserts.

Prepare for test:

Eggs - 2 pcs.
Sugar sand - 100 g
Flour - 120 g
Curd Cheese - 120 g
Creamy oil - 100 g
Sugar powder with vanilla - 80 g
Soda - ¼ ChL

Cooking:

Melt butter in a saucepan or microwave (not overdo it)
Mix flour with soda

In a big bowl, mix sugar, sugar powder and two eggs and break through a mixer at low speed. Send there to melted oil and mix once again

Creamy cheese Add to mass and make a mixer again
I ask for a bowl of flour and finally smear the dough

Unlock according to the molds using a disposable package. You can lay out a spoon for two third capsule heights

We send in the oven (preheated) at 180s for 20 minutes. Cupcakes should rise

While they cool, prepare cream:

Maskarpone Cheese - 300 g
Sugar powder - 100 g
Cream - 33%

Muskarpone and cream cheese must be well chilled. We whipitate the powder with mascarpone for a minute.

Putting cream and continue to beat until a dense consistency. At this stage, at will, you can enter the dye.

We lay out the cream in a confectionery bag with a rose nozzle and decorate a beautiful cap of the top of the dessert.

Vanilla Cappoxies with Lyamov Kurd and Meringue from Andy Chef

A lemon taste introduces summer lightness and freshness in dessert, and a gentle cream does not waste a cupcake, and retains the balance between a lemon coland filling and a soft dough texture.

It will take for the test:

Flour - 190 g
Creamy oil 82.5% - 100 g
Sugar - 220 g
Eggs - 2 pcs.
Lemon (on juice and zest) - 1 pc.
Sour cream or yogurt - 125 g
Bustyer - 1 tsp.

Cooking:

We mix flour with a baking powder. And no matter how strangely it sounds, but mixing should be carried out carefully with the help of antennae, the quality of the final product depends on it.
The oil soften to the state of molten and combine in a separate bowl with sugar. Beat out
One to add eggs, every time not forgetting thoroughly mix
Take sour cream (10% fat) and interfere in the mixture. She will give the biscuit lightness and airiness. We will add 1-2 tbsp of lemon juice and lemon zest

We take only yellow part, White will give bitter the finished product

The final stage will be the intervening of flour with a baking powder. Make a few approaches and stirred carefully every time
We lay out in the mold and bake in the oven 170s for 20-25 minutes. The amount of time depends on the size of the molds. What they are less, the less time of baking.
While the cupcakes are cooled, prepare lemon Kurd.

For lemon coland you will need:

Lemon juice - 80 g
Sugar - 100 g
Selected eggs - 2 pcs.
1-2 tbsp. butter

Preparation of filling for caps:

Connect juice, sugar and eggs in the scenery and put on a small fire. Mass must be mixed continuously. Otherwise, the protein can curl and burn, and then it will have to start everything from the beginning
Mass should thicken, and after the appearance of single bubbles, remove from fire

Focus from lumps and add butter. For quantity, see yourself. If you see that the mass is not enough, put the oil more. But keep in mind that when cooled, the Kurd goes almost twice

Cooled Kurd lay the filling inside the cupcake, and in the top we fill with cream

Meringue cream:

Proteins - 2 pcs.
Sugar - 150 g
Water - 2 tbsp.
Lemon juice - ½ tsp.
Corn syrup - 3 tbsp.

This cream is perfectly held, suitable for clearance of cakes and small cakes. If you leave a cupcake with a hat from meringue outdoors, the edges will dwell - in this form it is convenient to transport them. If you store in a tightly closed container, the cap will remain soft and snow-white.

Separate proteins from yolks. From proteins, if desired, you can cook meringue.
We need a design for water bath. In the upper pan, connect squirrels, sugar, corn syrup, water and lemon juice
Without removing from the design, we start to beat the mixer on the low turns of the bowl content to the complete dissolution of sugar crystals.
As soon as the crystals disappeared, the speed at the mixer is added to the maximum and beat for five minutes. Mass should increase at least three times. Remove from the fire and beat for some more 60.
You can store it in the refrigerator a couple of days. We lay out in a pastry bag and decorated with a lush cap of vanilla caps.

How to make juicy cupcakes red velvet on kefir at home

The dessert is bright and juicy, even aggressive. It is perfect for a romantic dinner and for the day of all lovers.

Products:

Flour - 220 g
Sugar - 180 g
Kefir - 180 ml
Vegetable oil - 120 ml
Eggs - 2 pcs.
Bustyer - 2/3 tsp.
Soda - 2/3 of Ch.L.
Cocoa powder - 10 g
Gel dye red - 1 tsp.

For cream you can take any recipe from the above presented.

We whip the eggs with sugar sand to puff. Add a bag of vanilla sugar and dye. Stir carefully. Mass gets saturated red
Kefir heating a little and squeeze into it soda, stir
Flour sifting with a baking powder and cocoa powder
When the soda is redeemed, swing vegetable oil and mix
In the bowl of eggs, we pour a kefir mixture, and then the portion of flour. Mix smooth dough
Fill paper capsules for two thirds and send to jam in the oven cabinet 180s for 20-25 minutes. They should be well climbing, check for a dry skewer
For the filling, we take out the inner part of the cupcake. This can be done using a plunger - a special device, a knife or drove the back side of the nozzle inside and pull out. The removal is formed, which fill in the filling.
Make a hat from any cream, decorated with a sprinkle of red sugar or crumbs from the biscuit.

Video about how to make caps on cupcakes

When making a cap may occur, and how to do it? What nozzle take how to use it. Look at the video, and perhaps some of the questions will disappear by itself. It shows the use of various nozzles and mastic, as an element of decoration.

I advise you to prepare a cream for meringue from 100 g of protein and 100 g of sugar and stretch to detonated beautiful caps with various nozzles. This cream is inexpensive and easy - perfect for training.

How beautiful to decorate cupcakes

Decoration of caps requires the mood and an artistic approach. Think up in advance, from which you will cook biscuits, which fillings to do, and from here you can dance, and invent ideas for registration. If you have lemon cupcakes with a lemon coland inside, it will be appropriately used in the decoration of the lemon zest instead of sprinkling or marmalade.

I prepared for you various ideas for decoration. Inspire and create your masterpieces of culinary art.

Rules for receiving ideal caps

To obtain ideal cupcakes, you need to know a number of rules. Let's look at:

You can beat the beans and even for a fork, but only with the help of a mixer it will turn out to be lush and volumetric
Products take room temperature, otherwise, for example, if you add cold eggs to oil, it can curl
Baking oil to take excellent quality 82.5%, otherwise, the taste of the finished dishes will suffer
Capsules for caps are better to take reinforced, with the so-called, skirt. In this case, they can be put tightly on the baking sheet, without fear that the form under the pressure of the dough will spread. If you take a corrugated form, then when baked in the oven it is necessary to put in special silicone or metal forms that will not allow them to spread
For cottage cheese cream, be sure to use sugar powder, not sugar. Otherwise, crystalline will not have time to dissolve, and the taste will not be very pleasant

I shared the recipes of the caps, I really hope that you will try to cook this delicious and gentle dessert. Next week we will prepare a new dessert. What? Subscribe to updates and keep up to date with our blog.

Pancakes on milk lush without yeast recipe

What is the dishes from ripe raspberry you did not try in the season of her collection: jam, morse, compote, confiture, desserts, but the Kurd from Rasina - did not try, right? Be sure to correct your culinary omission, while such fragrant berries can be found on sale. This is an incredibly gentle and melting cream, which will necessarily come out even from beginner culinary. Remember that it does not happen thick - the Kurd smoothly "pours" from the spoon in the container with large drops. That is, such cream cakes and desserts are not recommended to cover, but to use it as a filling - exactly what is needed, especially for muffins and caps.

Ingredients

200 g ripe raspberry
70 g of sugar sand
2 chicken eggs
70 g of butter
1 Chipping citric acid

Cooking

1. Immediately swake in a small capacity chicken eggs with sugar sand in a lush and thick foam of about 2-3 minutes.

2. The berries of the raspberry in water in water, poured into the bucket with a non-stick coating or Kazan, melted by their fork, adding a pinch of citric acid. Let's place the bucket on the stove, bring its contents to a boil, reducing the heating and the submissions of the raspberry puree about 5-7 minutes.

3. Hill a sweet egg mass in it and immediately begin mixing with a wedge, so that the egg mass does not cook, but connected with the raspberry puree. Also stirring, input the contents of the container at a minimum of heating for another 3-5 minutes until it thickens to the density you need. Once again we will remind you that the Kurd is not a thick cream, so we need to achieve the texture of Kisl.

4. We skip the contents of the bucket through the siete, slightly wiping it with a tea or dessert spoon. We remove the cake - he is no longer useful for us when preparing a delicacy.

Today we suggest you to prepare one of the gentle creams - Raspberry Kurd. It has a pleasant raspberry taste, a gentle, smooth texture and no drop is inferior to a better lemon "fellow".

Choosing the composition, you can stop exclusively on some berries. In the season, of course, we take fresh raspberries, well, in the winter, we care frozen - the taste of the cream will be the same in both variations. With the components you can experiment a bit and go further, adding several twigs of mint to the Raspberry Kurd - for freshness. Well, it is possible to diversify the main ingredient by adding currants or strawberries to basic berries.

Raspberry Curd with mint is perfect for filling the sandy basket or tartlets. It can also be served with all sorts of pancakes, Oladia, cheese. It turns out very tasty if the Kurd is to pour a bowl of cream ice cream. Moreover, he himself is the perfect base for homemade ice cream. Well, you can simply lubricate hot toast with raspberry cream and enjoy it with a cup of fragrant tea.

Ingredients

raspberry 190 g
sugar powder 60 g
creamy oil 60 g
chicken eggs 2 pcs.
mint dry 2 leaves

How to cook raspberry curd with mint

If you cook from frozen fruits, then flashed with raspberry in the bucket. If the berry is fresh, take and slip slightly cool water.
On the slow heat, boil the raspberry about 20-30 seconds, during which time it will let your juice, in which it will be prepared.
Add a few leaves dry or fresh mint, tapping even literally half a minute.
Remove the bucket from the fire, give raspberries a little cool so as not to burn your hands. Now straighten the raspberry through the smallest metal strainer, rub the berries in the process so that they give all their juice. Filter mint.
Two chicken eggs (necessarily fresh!) Wash and dry. One egg is taken into the bucket of the whole, but only yolk will need from the second.
Mix the raspberry decoction and eggs with the help of a whin, until the ingredients are completely connected.
Now enter a good delicious butter, pour the recommended sugar powder rate. It can be made of sand both in a coffee grinder and in the usual blender.
On slow heat, boil the Kurd one and a half or two minutes, constantly stirring the wedge, until the fluid becomes thick.
To make the Kurd to make it uniformly smooth again overcome it through a small sieve.

Raspberry Kurd is a crazy fragrant pleasure! I love to enjoy such a sweet sauce, looking at an interesting movie or a series, I love to eat with him a fresh pastry. Even the usual slices of bread with such a sauce - just squeezing!

Many are afraid to create this sauce cream, fearing that they will not succeed, but, I dare to assure you, the Kurd turns out from the first time almost everyone (exception is a poor-quality butter that can bundle sauce).

Kurds can be created from strawberries, lemons, oranges, blackberries, currants, etc. The sauce in the refrigerator is not more than 2 days, they are filled with the middle of the muffins and caps, so that they are not dry taste. It is advisable to remember that this is liquid cream, it will not be like a protein, keep shape! If you want to achieve such an effect, you need to add gelatin or agar-agar to the Kurd.

For the preparation of Raspberry Kurd prepare products on the list. Malina Clean the tails and rinse in water.

Chicken egg to break into deep containers and take a fork, a mixer or a wedge in a foam together with sugar sand.

Malina lay out in the bucket or Kazanokanov, warm on the stove and tomit for 3-5 minutes until the bucket content turns into a steady raspberry puree.

Gently pour the egg mixture into the bucket and immediately begin to mix together with a wedge or fork. Tomit on the stove until thickening is 3-5 minutes at a minimum of fire.

Straighten the cream through a metal strainer, removing bones, cake.

In the pasty mass, lay out butter and interfere with it. The oil could be added to the bucket, but when heated, a low-quality dairy product could be buried and spoil all the cream, so it is better not to risk and interfer oil at the very end. Remove the cream in the Capacity to the cold, covering it with a food film.

As soon as the raspberry Kurd thickens when cooled, lay it out in a pile or a sauce, serve to test your loved ones, well, do not forget to leave a part of the delicacy!

Enjoy your meal!