On October 9 at 18:15 on the STS channel the second season of the popular culinary show “MasterChef.Children” starts, in which 24 participants will compete for the title of the best young chef in the country and the main prize - training at the famous culinary school of Jamie Oliver in London. Over the course of 12 episodes, young chefs will have to visit the inside of a huge burger, prepare delicacies for visitors to the aquarium, and take master classes from a butcher, grandmothers, and even astronauts. At the end of each episode of this culinary battle there will be...
How to cook lasagna at home: recipe for dough and filling
...Pour into a heap on the table, make a depression in the center - a “well”, release the eggs into it, drain a little water and olive oil. First, mix the eggs well with a fork, then begin to gradually grab a little flour to get a thicker and thicker “porridge”. When the dough is formed, you can mix in the remaining flour with your hands, helping yourself with a pastry scraper. Knead the dough very thoroughly until smooth, roll into a ball, wrap in film and let rest for 30 minutes. Flatten the dough with a rolling pin and roll it into a thin pancake 5-6 mm thick, sprinkling flour on the table and on the dough - just a little so that it does not become rough and dry. When the layer becomes thin enough, dust it with flour again and wrap it...
Discussion
Yes, it’s really not easy to make the dough yourself, next time I’ll try store-bought. It just always seemed like homemade was better.
Making lasagna dough by hand is still a chore. I love Barilla lasagna sheets. I make it according to the recipe from the package, with meat stew. It turns out great.
Don’t order it for delivery (this is enough for us even on weekdays), but knead the yeast dough from the right flour, let it sit for as long as necessary, knead it, add toppings and bake the pizza in the oven. For those who are interested in this idea, here are detailed instructions from the chef. For 2 pizzas: wheat flour 1 kg purified drinking water 500 ml dry yeast 10 g olive oil 50 ml salt 27 g sugar 1 tsp. The dough is the most important thing in pizza. Therefore, you need to take its preparation seriously. For pizza I recommend...
Pancakes from Yulia Vysotskaya. Blog of user dgonke on 7ya.ru
Cooking programs with Yulia Vysotskaya are extremely popular among domestic TV viewers. This is not surprising, because Julia tries to present even the most complex recipes in a very accessible way in each issue. So today, housewives prefer to make many familiar dishes according to the recipes of the famous TV presenter. Let's, for example, learn how to cook pancakes from Yulia Vysotskaya. Pancakes [link-1] are perhaps one of the most “Russian” dishes, along with cabbage soup, porridge, pies...
How to make spring rolls: fried and rice paper
...For 4-6 servings: Sesame oil - 1 tbsp. l. Vegetable oil - 2 tbsp. l. For the dough: Wheat flour - 2½ cups (360 g) Water - 450 ml Salt - 1 pinch For filling: Green chives - 1 bunch Salt - 1 tsp. To make the dough, mix flour and salt in a bowl and make a well in the center. In a small saucepan, bring the water to a boil, remove from the heat and, when the bubbles have disappeared, pour the water into the flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, place on the table and knead into an elastic dough with your hands. Cover it and let it sit for 30 minutes. To make the filling, combine finely chopped onion and salt in a small bowl. Prisy...
Pancake dough and filling - recipes from Chinese and Indian cuisine
...Fill with warm, almost hot water and mix into a thick paste. Cover the bowl with the gruel with cling film and let it stand for a couple of hours so that the semolina swells properly. Dissolve a teaspoon of salt, a tablespoon of sugar, a teaspoon of ground dried ginger and a pinch of ground coriander in yogurt. Add yogurt to the paste made from chickpea flour and semolina. Knead the dough to the consistency of liquid sour cream. You can add a little warm water or chickpea flour if necessary. Add 3-4 tbsp to the dough. l. finely grated coconut. Heat the ghee in a small frying pan. Using a ladle, pour a little dough and spread it over the entire surface of the pan. Immediately sprinkle with sesame seeds. In a minute...
Grate hard cheese on a coarse grater. Mix flour, corn grits, baking powder, sugar, salt and pepper. Combine sour cream, milk and egg, pour in the remaining olive oil and beat everything with a mixer. Crumble the feta with your hands and stir into the sour cream and milk mixture. Add flour with polenta, cheese, zucchini and onions and mix everything. Divide the batter into muffin tins and bake in the preheated oven for 25 minutes. I love adding zucchini to baked goods - it gives moisture, volume, fluffiness, moreover, there are even sweet baked goods with zucchini. Choose the fat content of sour cream yourself - low-fat sour cream will do, but richer sour cream will also be good. Crispy salad with red fish and fennel Cooking time 25 min. At 2 p...
...Carrot cake with lemon and hazelnuts Cooking time 1 hour. For 8 servings: 4 carrots 250 g dried hazelnuts 5 eggs 1 lemon 2/3 cup coconut 20 g butter 25 ml grappa 3 tbsp. spoons of brown sugar 2 tbsp. spoons of coarse flour 2 tbsp. spoons of rice starch 1 teaspoon of baking powder Preheat the oven to 190°C. Peel the carrots and grate on a coarse grater. Grind the nuts in a blender into flour. Combine chopped nuts with carrots, coconut flakes, flour, baking powder, starch and mix. Grate the lemon zest on a fine grater and squeeze out the juice. This...
L. olive oil 7 g salt 1.5 tsp. dry yeast 100 g hard cheese (optional) Dissolve the salt in the water. Mix yeast with flour. Pour water into a bowl of flour and add softened lard or butter. Knead elastic dough (15-18 minutes). Add grated hard cheese and knead the dough until smooth. Place it in a clean bowl greased with vegetable oil, cover the bowl with cling film and leave to ferment for 1-1.5 hours until doubled in size. Spicy topping Cumin, paprika, poppy seeds, oregano, thyme, rosemary, sesame, nigella, garlic, onion, coarse salt Shaping and proofing Roll out the dough on a floured work surface...
Cut the lamb flesh into small cubes, chop the onion, add salt, pepper and water. Mix everything. Add beef fat and onions, mix thoroughly again. Form manti and boil them until tender. Make the sauce: chop the herbs and garlic, mix with sour cream. Place the manti on a plate, sprinkle with herbs. Serve sour cream and sour cream with herbs in separate sauce boats. Article provided by restaurant chain...
Do-it-yourself healthy product from India: milk, whey and herbs
Discussion
Really very tasty recipes, although initially I wasn’t very able to cook fried paneer with fried egg until I changed the frying pan. I purchased a VARI Litta frying pan with a non-stick coating, after which the scrambled eggs stopped burning and the dish turned out just like in the picture. My family absolutely loves this recipe. Thank you for your publication; with the right frying pan you can cope with any difficulties.
In Elena Chekalova's new book, we found suitable cottage cheese recipes for brunches on holidays and weekends. Steamed cheesecakes with plums and banana My mother cooked cheesecakes simply superbly. Her secret was that she generously added raisins and seasonal fruits (apples, plums or peaches) to the curd dough, but only a little flour to get a delicate, almost creamy consistency. And already as a little girl, I knew another secret: if you sprinkle cheesecakes with almost no flour or cutlets without bread with a little rice flour, they will not fall apart when fried. When I became a mother myself, family secrets came in very handy...
...Steam cheesecakes with plums and banana My mother cooked cheesecakes simply superbly. Her secret was that she generously added raisins and seasonal fruits (apples, plums or peaches) to the curd dough, but only a little flour to get a delicate, almost creamy consistency. And already as a little girl, I knew another secret: if you sprinkle cheesecakes with almost no flour or cutlets without bread with a little rice flour, they will not fall apart when fried. When I became a mother myself, family secrets were very useful to me, and my children also fell in love with all sorts of different cottage cheeses. And then I got a steamer. Once, when I had once again gained extra pounds, I went on a diet - I tried to make cheesecakes without any flour at all - in muffin tins...
Knead the dough. Form the dough into a ball, sprinkle with a little flour, cover and place in a warm place for 1 hour until it rises well. Or in the refrigerator overnight. Divide the dough into portions, roll out or form a flat cake with your hands, about 1.5 cm thick, lightly grease the surface with oil. Use a knife to mark the boundaries of the sectors and lay out the fillings. You can sprinkle a little more oil on top. Bake in an oven preheated to 200ºC for about 20 minutes. From this portion those...
Dumplings with potatoes My grandmother had fantastic dumplings. Unfortunately, I didn’t have time to learn all the subtleties from her, and this, of course, is not a completely authentic recipe, but it is as close as possible to my grandmother’s. Her dough was transparent and somehow “crispy”. My mother claims that my grandmother simply kneaded the dough from flour and water, nothing more. I tried it with water, but the dumplings turned out different - on the contrary, they were kind of sticky. It seems to me that it is the yolk that gives the dough a certain “crispiness,” if that can be said about boiled dough. Serves 4 For the dough: 220 g flour 2 yolks 1 tbsp. l. melted butter pinch of sea salt For the filling:...
...If the cottage cheese is not dense enough, place it in a sieve under a press and let the excess liquid drain or hang it, wrapped in gauze. Soak dried mushrooms in boiling water for 20 minutes. Peel and boil the potatoes, then mash them into a puree. Sift the flour, add salt, yolks, melted butter, 5 tbsp. spoons of water and knead the dough. Form the dough into a ball, wrap it in film and place it in the refrigerator for 30 minutes. Heat the butter and olive oil in a small frying pan and fry the peeled and finely chopped onion until translucent. Finely chop the cheese and mix with mashed potatoes and cottage cheese. Add fried onion...
Spoon of salt For coating: 25 g (1 tbsp) powdered sugar 1 tsp ground cinnamon Brick dough can be bought in large supermarkets, in the ethnic food departments. It is sometimes sold under the name "Wheat Flour Spring Roll Dough." If you still can’t find such dough, bake 8-10 thin pancakes and reduce the amount of butter to 50 g. You can also use filo dough. Cut the chicken flesh into pieces the size of a walnut. Onion, garlic, a piece of ginger and spicy...
...Instead of butter, you can use finely chopped beef fat or fat tail lard. For the dough, melt the butter and cool it. Sift the flour together with baking powder. Mix the egg yolk with curdled milk and salt, add melted butter. Pour this mixture into flour and knead into a soft dough. Wrap the dough in cling film or cover with a napkin and set aside while it takes to prepare the filling. For the filling, pass the meat through a meat grinder with a large grid or chop it with a knife. Finely chop the onion, add salt immediately, mix and remember with your hands. Cut the potatoes and butter into small pieces (with a side of no more than 0.5 s...
L. dry). Pour a glass of starter into a wide bowl, add 350-500 ml of warm water, stir and add enough sifted flour to make a batter with the consistency of thick sour cream. Cover with a towel and place in a warm place overnight. Dough In the morning, knead the dough. The dough should have a good “walk” during the night, rise 2 times and have time to fall. Stir 1 tbsp in ½ cup of warm water. honey and 1 tsp. salt (proportions are approximate, they can be changed), add to the dough, stir well. Then add all kinds of fillers and spices to taste: bran (about half a glass or more), ½ tsp. ground cloves, ground coriander on the tip of a knife, 1 tsp each. ground ginger and nutmeg...
...Mix everything thoroughly and add sifted rye flour - enough so that there is a spoon in the dough, that is, the dough should be quite thick. Then pour wheat flour onto the table, dump out the dough, sprinkle flour on top and begin to knead and fold it. Do not knead, but knead, sprinkling with flour so that your hands do not stick, and fold into an envelope. Then knead again and fold again. Sprinkle with flour so that the dough does not stick to your hands, but do not add too much flour, otherwise the bread will turn out dense and unbaked. Ideally, the dough should be dry on top and sticky on the inside. Rye dough will always be sticky, so you need to focus on its outer side. As soon as the dough can be...
If the dough is too wet, place a piece of parchment paper on it and roll it straight through the paper. To add aroma or special taste, vanilla sugar, lemon zest or crushed nuts are added to the shortbread dough. In shortbread dough, part of the flour can be replaced with starch. Shortcrust pastry pies should be removed from the molds when cooled. Do not open the oven door during the first 20 minutes of baking. Before adding raisins to the dough, they need to be rolled in flour. The yolk should be ground with granulated sugar until foam forms. Salt is always added to flour only when the dough has already fermented. Pies that are sprinkled with powdered sugar...
...Pies, which are sprinkled with powdered sugar, are also greased with butter - it gives them a pleasant aroma. Pies made from yeast dough can be greased with milk, and if desired, sprinkled with salt, poppy seeds, and cumin on top. Bake pies on a baking sheet over medium heat so that the filling does not dry out. The dough, when it is kneaded very tightly, always sticks to your hands, but it can be rolled out well with a bottle filled with cold water. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling can be clearly felt. Pies with a sweet filling should be coated with sugar icing while they are still warm. Covered pies are brushed with beaten egg, milk, and sugar water before baking. Thanks to this, the finished pie appears...
Of course, it would be interesting to establish the true path of the dumplings’ conquest of the world, but over the years we have to be content with only guesses. Assorted packaging The dough for our popular dumplings and dumplings is made from wheat flour with the addition of a small amount of water and eggs. The last ingredient gives the dough elasticity, because it must be thin so as not to interrupt the taste of the filling, sticky so that the edges stick tightly together, and strong so as not to tear during cooking. Although this classic recipe is not a dogma for cooks. Variations are possible. Some people prefer to make the dough without eggs at all, but in this case it is very...
They said: “Let there always be bread and salt in your house, never run out.” The Pomors maintain this tradition to this day. On New Year's Eve, every Pomeranian should bake figurines for gifts and be sure to keep one mukosolka bread-solka for herself. So I decided to try and see what I could do. She kneaded the dough from flour and salt and began to sculpt little men. Only I made their eyes not with the help of burnt matches, like other women, but painted them with paint. It's more beautiful this way. In this matter, the drawing, modeling, and embroidery skills I acquired in childhood were very useful to me. After the first successful mucosols, I realized that I would no longer be able to do anything else, that this was mine for a long time. One day it seemed to me that a man...
...Here are some tips. Use first or highest grade wheat flour. Rye flour or second-grade flour makes the dough less elastic and darker. To make the dough more white, mix wheat flour with rice flour in a 1:1 ratio. To make the dough light and pliable to work with, add a little sunflower oil and starch to it. And if you want your product to dry faster and become stronger, knead the dough not with water, but with wallpaper glue such as CMC (cellulose-based). The glue must be prepared according to the instructions. Wrap the finished dough in a plastic bag and, before you start working with it, put it in the refrigerator for half an hour (in the future, to prevent it from drying out, store it...
They are prepared exclusively by steaming and filled with a variety of fillings - often beans or meat, for example, minced pork with soy sauce, onions and rice flour. The Chinese also love jiaozi: sometimes they are filled with only finely chopped zucchini, wild garlic or cabbage, sometimes with pork with the addition of various vegetables. In general, the Chinese rarely use pure minced meat - they put onions, sea cucumbers, mushrooms, and shrimp in it. Shui-yao - made from unleavened puff pastry with pork and onions - is a little reminiscent of our...
...Surprisingly, Russian dumplings can also be meatless - let’s remember the old recipe for kundyumov. Although their main feature is that immediately after sculpting, kundums are fried, and then poured with broth, most often mushroom, sour cream is added and stewed. Try it! Gerasimov dumplings Kundyumy The dough is kneaded from flour and eggs, with the addition of a small amount of milk or water and sometimes a teaspoon of vegetable oil. Previously, residents of the Southern Urals (where, in fact, dumplings were brought from China) put little bustard, bustard or quail eggs in it, and Perm-Ural residents put partridge eggs in it. Often the finished dough is covered with a hot pan and left for half an hour. Real dumplings are made by hand:...
With the growing interest in a healthy lifestyle, many people have reconsidered their diet. For familiar products, there is a worthy replacement with more valuable nutritional qualities and preservation of the figure. Relatively low calorie content, gluten-free, crispy baked goods, an excellent selection of recipes - these are the advantages of rice flour. A natural food additive is used in the production of ready-made food products for children.
What is rice flour
The product of milling rice grains is the result of processing natural raw materials using simple technology. The ancient agricultural crop is considered a storehouse of useful elements (complex carbohydrates, minerals, vitamins), and the high level of starch content in the absence of gluten makes rice a dietary product. A hypoallergenic product that does not contain gluten, it is used in production as a thickener, in cooking - for baking and dietary dishes.
How to make rice flour at home
There will be no particular difficulties in preparing a dietary product at home. There are two ways to make flour from rice grains, which can then be used for various recipes for delicious dishes. As a result of the use of technologies, the grind will turn out to be finer or coarser, and you cannot do without using a blender, coffee grinder with a powerful chopper or a meat grinder:
- Dry technology is the simplest method, which involves grinding the rice in a blender or grinding with the help of another kitchen assistant.
- Wet technology is a more labor-intensive process, but it turns out to make a complete dietary product. The grains must be washed, soaked in warm water for 3-5 hours, and drained. Spread in an even layer on a towel, dry, then grind to the desired grind.
What can you make from rice flour?
Options for dishes without harming your figure will surprise you with their variety. In oriental cooking recipes, rice is used more often, and any dish - from noodles, bread to desserts - is a healthy, nutritious meal that is easily digestible. Rice flour is indispensable in the production of baby food, sausages, pasta, and ice cream. At home, the dietary product can be used to prepare pancakes, dumpling dough, rolls, funchose (Japanese seasoned noodles), and baking.
Bakery
The ratio of vitamins, microelements, and starch gives the dietary product such beneficial properties that whole grain flour cannot compare with. Baked goods made from rice flour are crispy, so they make good breads based on it. The porous texture will provide cookies, cupcakes, and muffins with a special taste, but if you want to make them less dry, it is recommended to add more liquid and eggs to the dough.
Dishes
Cream soup, glass noodles, fish cutlets, manti, khinkali, dumplings, diet pizza, cheesecakes, pancakes - these are the options for dishes where you can use ground rice grains. Dishes made from rice flour are easily absorbed by the human body, and the special value of protein makes the product an ideal choice for a diet menu. Powdered cereal is a main component in Asian recipes, great for sauces, batters as a thickener or as an ingredient for pasta and noodles.
Rice flour recipes
Simple meal options for indigestion, gluten-free baking for allergy sufferers, a source of vegetable protein in certain recipes for followers of vegetarianism - these are the benefits of a product that can be made at home. Among the recipes it is easy to find ones where the product completely replaces wheat flour or helps diversify the taste of dishes if you use a mixture of corn, oat, buckwheat, and soy flour.
Pancakes
- Cooking time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 167 kcal.
- Cuisine: Asian.
A delicious dish for breakfast or dinner that will be good for digestion and help maintain your figure. Pancakes, based on crushed grains of rice, satisfy hunger well, so they are suitable as a nutritious dish for an afternoon snack. To keep the number of calories to a minimum, pancakes should be served without sugar, and if you want to diversify the taste, then they can be eaten with honey, jam, or yogurt.
Ingredients:
- rice flour – 180 grams;
- eggs – 2 pcs.;
- yogurt (liquid) – 150 ml;
- soda – 1 teaspoon;
- salt - to taste.
Cooking method:
- Beat eggs with salt, mix with slaked soda and flour.
- Combine the mixture with yogurt and mix.
- For frying, use vegetable oil; preheat the frying pan.
Bread
- Cooking time: 105 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 1320 kcal.
- Cuisine: Asian.
- Difficulty of preparation: easy.
Do you want to bake delicious homemade bread without worrying about your figure? Then choose this recipe, where the main ingredient is ground rice grains. You will also need a kitchen assistant like a bread machine, because with it there is no question of how to prepare fresh gluten-free baked goods. An appetizing crust, as in the photo of a glossy magazine, will be ensured; moreover, you only need to knead the dough correctly and select the appropriate mode.
Ingredients:
- flour (rice) – 600 g;
- dry yeast – 10 g;
- eggs – 3 pcs.;
- water – 250 ml;
- oil (vegetable) – 60 ml;
- sugar – 3 tbsp. spoons;
- salt – 20 g.
Cooking method:
- Beat eggs with salt and half the volume of sugar.
- Pour water, vegetable oil, egg mixture into the bread maker pan, add flour, add yeast. Mix the rice flour dough thoroughly or use the kneading function.
- Turn on the desired program and wait until the end of baking.
Rice cake
- Cooking time: 60 minutes.
- Number of servings: 6 persons.
- Purpose: breakfast, lunch, afternoon snack, dinner.
- Cuisine: Asian.
- Difficulty of preparation: medium.
Melt-in-your-mouth orange-flavored baked goods – this is what the rice cake will look like when finished. People on a diet won’t have to worry about the amount of calories; besides, baked goods with a traditional ingredient for Asian cuisine quickly cope with the feeling of hunger and are moderately sweet. This recipe is also suitable for those who like to experiment in the kitchen, adding an unusual taste to familiar delicacies.
Ingredients:
- flour (ground rice grains) – 250 g;
- butter (butter) – 180 g;
- eggs – 3 pcs.;
- sugar – 5 tbsp. spoon;
- orange jam – 100 g;
- salt - a pinch.
Cooking method:
- Grind the butter with sugar, pour in the beaten yolks.
- Add jam to the sweet egg-butter mixture, stir, add flour, baking powder.
- Gently beat the egg whites with salt and fold into the cake batter.
- Place in pan and bake cake for 30-40 minutes.
Pancakes
- Cooking time: 15 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 596 kcal.
- Purpose: breakfast, lunch, dinner.
- Cuisine: Asian.
- Difficulty of preparation: easy.
How to prepare a dish beloved by many to surprise your loved ones with its unusual taste? An important condition that must be observed is to mix the ingredients thoroughly, otherwise the rice pancakes will turn out dry. This recipe is recommended for fans of healthy eating and allergy sufferers, because pancakes based on ground rice grains are classified as gluten-free products.
Ingredients:
- flour (rice) – 100 g;
- egg – 1 pc.;
- milk – 100 ml;
- butter (butter) – 20 g;
- salt, sugar - to taste.
Cooking method:
- Take 1 egg, beat with a pinch of salt, add sugar, all the starch, mix.
- Add soft butter to the dough and pour in milk.
- Add flour, stir well until smooth.
- Fry on both sides in a hot frying pan.
Rice flour cookies
- Cooking time 20 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 2830 kcal.
- Purpose: breakfast, afternoon snack, dinner.
- Cuisine: Italian.
- Difficulty of preparation: easy.
Does it take a long time to prepare desserts? This healthy food-based baking recipe easily proves the opposite. The calorie content of rice cookies is relatively low, the aroma will bring everyone to the table to enjoy the baked goods. If someone suffers from allergies, then the only limitation will be individual intolerance to the products included in the composition. In all other respects, this is a delicious delicacy that won’t even be included in the photo: it’s eaten quickly and you’ll want to try more!
Ingredients:
- flour (ground rice grains) – 400 g;
- powdered sugar – 1.5 cups;
- egg – 2 pcs.;
- hazelnuts – 100 g;
- baking powder – 1 tbsp. spoon;
- ginger (grated) – 60 g.
Cooking method:
- Beat the egg with powdered sugar. Add baking powder, ground nuts, ginger, flour. Mix the products thoroughly.
- Roll out the dough, but not in a thin layer, cut out circles.
- Roll both sides in powdered sugar, place on a baking sheet, bake for about 10 minutes at medium temperature.
Pie
- Number of servings: 4 persons.
- Calorie content of the dish: 1580 kcal.
- Purpose: breakfast, afternoon snack, dinner.
- Cuisine: European.
- Difficulty of preparation: easy.
Bread baking can only be rivaled by a sweet rice cake recipe. How to prepare a dessert that will make you want to take a photo and preserve the maximum amount of nutrients? Take brown rice oatmeal (ground brown rice grains), add fruit, such as apples. The latter should be cut into slices, sprinkled with lemon juice, placed on top, sprinkled with cinnamon and sugar.
Ingredients:
- brown rice oatmeal – 200 g;
- kefir – 0.5 cups;
- egg – 3 pcs.;
- sugar – 4 tbsp. spoons;
- baking powder – 1 teaspoon;
- apple – 2 pcs.
Cooking method:
- Beat eggs, pour in kefir, add 3 tablespoons of sugar, mix.
- Add oatmeal, baking powder, knead the dough.
- Pour the mixture into the mold and decorate with apples on top.
- Bake for 20-30 minutes at medium temperature.
homemade noodles
- Cooking time: 40 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 690 kcal.
- Purpose: lunch, dinner.
- Cuisine: Asian.
- Difficulty of preparation: easy.
A hot oriental dish is a kind of calling card of Asian cuisine. Few things can compare with the popularity of noodles, because they are served even in the smallest street cafes in the countries of this region. Do you want to stock up on energy, eat a healthy first course or a hot side dish that won’t add extra pounds? Then learn how to make homemade noodles with this easy recipe.
Ingredients:
- flour (finely ground rice) – 0.5 kg;
- eggs – 3 pcs.;
- water – 1-2 tbsp. spoons;
- corn starch - 1 teaspoon;
- salt - to taste.
Cooking method:
- Pour the flour into a heap on the table, make a well, pour in the beaten eggs and salt.
- Knead the dough, adding water, roll it out, and if it breaks, add starch.
- Dry, leaving the layer for half an hour, then cut into thin strips.
Video
For a long time I could not decide whether or not to write this post with a recipe for making shortcrust pastry... But since I have in stock some amazing recipes based on this test, I finally decided. Moreover, the recipe deserves attention and a separate, detailed consideration.
This dough was a revelation for me., I sincerely fell in love with it and lately I have been replacing classic shortbread dough with it. Relying on the culinary master - Luca Montersino- I want to show you how you can prepare the most delicate shortbread dough for tarts, tartlets, and cookies. This is the most wonderful Pasta Frolla in my culinary experience - PASTA FROLLA DI RISO E MAIS DI LUCA MONTERSINO.
The main feature of the test composition is no wheat flour. We replace it with rice flour. I think you know that rice flour does not contain the protein gluten, which can be a food irritant even for healthy people. So what's the argument? Gluten also makes finished products tough and rough.
When I read about the benefits and microelements contained in rice flour, I warmed to this “savior” even more. Now I always have it at hand.
What else?
I am accustomed to the fact that all “well-known” sources strongly recommend using cold and only cold butter when preparing shortcrust pastry. It was unusual for me to work with warm oil, I was worried about the result. As it turned out, my fears were unfounded and the result exceeded all my expectations. The dough with warm butter is kneaded for just a couple of minutes and lends itself perfectly to further work with it.
The ratio of butter and flour is 1:2. The ideal option from my point of view. The “lack” of oil is compensated by the presence of baking powder - the finished product is moderately crumbly, but very tender.
So, let’s look at it in detail using the example of a tart base. Perhaps it is the tart base that requires the greatest number of manipulations.
For the tart (20 cm mold) you need:
80 g warm butter;
- 90 g of powdered sugar;
- 50 g yolks;
- ¼ tsp. baking powder;
- 8 g milk;
- 100 g rice flour;
- 60 g corn flour;
How to do:
1. Beat butter with powdered sugar.
2. Sift flour into another bowl.
3. Add yolks, baking powder, milk to the butter.
4. Stir and add flour. Quickly knead the dough.
5. Roll the dough into a ball shape.
6. Place in the refrigerator for at least 2 hours. You can shape the ball into a flat cake, then the dough will freeze faster and it will be easier to roll out.
Important! Before rolling out the dough, let it rest for 15-20 minutes at room temperature, otherwise it will tear and crumble when rolling.
7. We begin to roll out carefully (I roll out on a silicone mat, but you can also use baking paper), the dough should be plastic, not hard. Roll out the circle to a thickness of no more than 0.4-0.5 cm. If necessary, sprinkle with flour.
8. Now you need to carefully transfer the dough into the mold. To do this, without removing the layer from the mat/paper, carefully turn it over directly into the mold. Remove the mat/paper and let the dough take the desired shape. Don’t be afraid, if everything is done correctly, the layer will “settle” without tearing.
8. Cut off the remaining dough on top with a knife. If the layer suddenly breaks, then most likely the dough was too cold. It's not scary. You can gather the dough into a ball and roll it out again.
IMPORTANT! You can prepare the dough in advance. It will keep for several days in the refrigerator or for a month in the freezer. Thaw it in advance before cooking.
PS. Soon, very soon there will be another gift from Luca Montersino! The basis, as I already said, will be this same dough. So, you can start cooking - and by March 8th we will have a wonderful gift!
Pasta Frolla Di Riso (di Luca Montersino) - SHORTBREAD
Soon I’m going to show you some really worthwhile recipes based on this Pasta Frolla Recipe. You can also use it for tarts, tartlets, or cookies. I really love this shortcrust pastry dough. I found the recipe in Luca Montersino’s book and was impressed so much! It’s the gentliest Pasta Frolla I’ve ever eaten and the easiest I’ve ever made.
The main peculiarity of this dough is an absence of white flour. We use rice flour instead. I’m sure you know that rice flour doesn’t contain gluten. Isn’t it an argument for using it? I think it is.
For the tart you'll need:
80 g butter;
- 90 g caster sugar;
- 50 g egg yolks;
- ¼ tsp baking powder;
- 8 g milk;
- 100 g rice flour;
- 60 g corn flour.
What to do ( to see step-by-step photos scroll up):
1. Beat the butter with caster sugar.
2. Add the yolks, baking powder, milk and flour.
3. Knead the dough. Scoop the dough out onto a lightly floured board, gather into a round disc. Wrap the disk in plastic and refrigerate for two hours.
4. Before rolling the dough let it warm at room temperature for about 15-20 minutes. Otherwise it will crumble during the rolling process. Then on a lightly floured work surface, roll out the dough to a round with 0.4-0.5 cm thickness. Carefully fit dough to a 20-inch tart pan. Then run your rolling pin across the top of the ring to cut off the excess. Refrigerate until firm.
The dough can be made several days ahead. Keep it in a refrigerator. Alternatively, the dough can be frozen for up to 1 month.
Ingredients:
Rice flour - 300g.
Water - 125 ml.
Egg - 1 pc.
Sugar - 1 tsp.
Salt - 1 tsp.
Dry yeast - 2 tsp.
Recipe:
Mix dry yeast, sugar and warm water.
Leave to foam.
Add rice flour and salt, make a well in the middle, add 1 egg to the yeast.
Stir, adding a little liquid (milk, water or yogurt) if necessary. Pour into the prepared pan and leave until the dough has doubled in size.
Bake at 200 degrees C for 30 minutes.
Remove from pan and cool on a wire rack.
Rice cake
Ingredients:
Margarine - 100g.
Sugar - 100g.
Egg - 2 pcs.
Rice flour - 150g.
Recipe:
Beat margarine and sugar.
Then, whisking constantly, add 2 eggs, little by little.
Sift together the rice flour and 1-2 tsp gluten-free baking powder.
Add to the dough.
Pour into the prepared pan lined with parchment and bake at 180 degrees C for 30 minutes.
Chocolate sponge cake
Ingredients:
Egg - 2 pcs.
Sugar - 100g.
Rice flour - 90g.
Cocoa - 15g.
Recipe:
Grease a baking dish and line the bottom with paper.
Beat 2 eggs with the sugar and beat until the mixture is thick and light.
Sift 15 gr. cocoa, 1 tsp gluten-free baking powder and rice flour, pour into the mold.
Bake in the upper part of the oven at 220 degrees. Within 7 min.
Turn out onto a wire rack and let cool.
Chocolate pie
Ingredients:
125 g butter
200 gr. brown sugar
125 gr. plain dark chocolate
50 gr. rice flour
Cocoa - 20g.
3 eggs
150 gr. nuts (almonds, walnuts or hazelnuts)
Recipe:
Place 125g butter, 200g brown sugar and 125g in a bowl set over a pan of boiling water. plain dark chocolate.
Stir until everything melts.
Add 50 gr. rice flour, 20 gr. cocoa and 1/4 tsp gluten-free baking powder.
Mix.
Add 3 eggs and 150 gr. nuts (almonds, walnuts or hazelnuts).
Pour into the prepared pan (about 20 x 20 cm) and bake for 35 minutes at 180 degrees. until ready. Cut into pieces and let cool on a wire rack.
Macaroons
Ingredients:
200 gr. ready-made gluten-free dough
100 gr. Sahara
100 gr. butter or margarine
1 egg
100 gr. rice flour
1 tsp almond flavoring
Recipe:
Line the roll pan with 200g of prepared gluten-free dough and spread with a thin layer of jam.
Mix 100 grams of sugar, 100 grams of butter or margarine, 1 egg, 100 grams of rice flour and 1 teaspoon of almond flavoring.
Spread the mixture onto the dough.
Sprinkle with almonds and bake at 180 degrees C for 20 minutes. Cut into strips when cool.
Rice flour cookies
Ingredients:
75 gr. rice flour
25 gr. corn flour
1/2 tsp gluten-free baking powder
50 gr. fine sugar
50 gr. butter
Recipe:
Sift 75 gr. rice flour, 25 gr. corn flour, 1/2 tsp gluten-free baking powder and 50 g. fine sugar.
Rub in 50 gr. butter and mix with 1 small egg until the mixture is thick like marzipan.
Roll out thinly on a warm surface generously dusted with rice flour.
Cut out the shapes using a mold and brush with egg or milk.
Bake at 180 degrees. For 4-10 minutes. It is very important to roll out the dough quickly.
Rice flour cream
Ingredients:
milk - 1l
sugar - 250g
rice flour - 70g
gelatin - 30g
cream - 750g
Apricot marmalade - 100g
salt
Recipe:
Add sugar to milk and bring to a boil.
Dilute rice flour in a small amount of cold milk and, stirring with a whisk, pour in boiling milk with sugar.
Cook for 5-10 minutes, then add gelatin soaked in cold water and stir until it is completely dissolved.
Remove the mixture from heat, cool and add whipped cream, stirring lightly. Use when making cold jelly cakes, pouring thick apricot sauce on top.
Rice flour sticks
Ingredients:
rice flour - 500g
water - 150g
cinnamon
Recipe:
Knead the dough from rice flour in water.
Place the dough in a steamer and steam for 30 minutes.
Then remove and place on a cutting board.
Lightly sprinkle with cinnamon, remove excess water with a damp cloth, roll out the dough and cut into bars.
The cubes prepared in this way can be steamed or deep-fried.
Dessert made from rice flour and milk
Ingredients:
rice flour - 50g
milk - 2 cups
granulated sugar - 100g
vanillin - to taste
Recipe:
Dilute rice flour in 100 grams of cold milk.
Boil the remaining milk with granulated sugar and vanilla, pour in the milk with diluted rice flour, boil, stirring constantly, for 15 minutes.
Place the mixture in a greased frying pan 25 cm wide and place on the stove over low heat, shaking from time to time, but without disturbing.
After 30 minutes, the surface of the dish will be covered with a thick foam, similar to cream. The dessert is ready when its crust is browned and pulls away from the bottom of the pan.
Gluten Free Eating: Rice Flour Recipes
Rice flour(a gluten-free substitute for plain flour) is great for use in baking.
Rice flour Not only is it used as a substitute for gluten flour, in some recipes desserts and baked goods turn out much tastier with it.
Bread baked with rice flour crumbles easily, is crispy, and has a grainy texture. Serve this bread toasted or grilled and you will absolutely love it.
There is one problem when using rice flour - the products turn out dry (as with any other non-wheat flour), since the flour absorbs a lot of moisture. Simply add more liquid or eggs and store the finished product in a tightly sealed container.
Keep in mind that products made from rice flour take longer to bake and at a lower temperature than those made from wheat flour..
Rice flour also makes good pancake dough.
Recipes for dishes made from rice flour:
Chocolate pie
Ingredients:
- 125 gr. butter,
- 200 gr. brown sugar,
- 125 gr. plain dark chocolate
- 50 gr. rice flour,
- 20 gr. cocoa,
- 1/4 teaspoon gluten-free baking powder,
- 3 eggs,
- 150 gr. nuts (almonds, walnuts or hazelnuts)
Cooking method:
- place butter, sugar and chocolate in a bowl placed over a pan of boiling water,
- stir until everything melts,
- add rice flour, cocoa and baking powder,
- add eggs and nuts,
- pour into prepared pan (approximately 20 x 20 cm)
- bake for 35 minutes. at 180 C until ready.
- Cut into pieces and let cool.
Macaroons
Ingredients:
- 100 g ground almonds
- 200 g fine sugar
- 20 grams of rice flour
- 3 egg whites
Cooking method:
- mix almonds, sugar and rice flour,
- add 3 egg whites and beat well,
- leave the mixture for 20 minutes, then beat for another 5 minutes,
- squeeze the mixture through a pastry bag onto a baking sheet (or spoon out),
- place on top of the tonsil,
- bake at 180 C for 20 minutes.
Almond strips
Ingredients:
- 200 gr. ready-made gluten-free dough,
- jam,
- 100 gr. Sahara,
- 100 gr. butter or margarine,
- 1 egg,
- 100 gr. rice flour,
- 1 teaspoon almond flavoring.
Cooking method:
- line a baking dish with gluten-free dough,
- spread with a thin layer of jam,
- mix sugar, butter or margarine, egg, rice flour and almond flavoring,
- spread the mixture onto the dough,
- sprinkle with almonds
- bake at 180 C for 20 minutes,
- let cool and cut into strips.
Rice flour cookies
Ingredients:
- 75 gr. rice flour,
- 25 gr. corn flour,
- 1/2 teaspoon gluten-free baking powder,
- 50 gr. fine sugar,
- 50 gr. butter,
- 2 eggs
Cooking method:
- sift rice and corn flour,
- add baking powder and sugar, butter,
- mix with 1 egg until the mixture resembles marzipan in thickness,
- roll out thinly on a warm surface generously sprinkled with rice flour,
- cut out shapes using a mold,
- brush with egg or milk,
- bake at 180 C for 4-10 minutes.
Advice: It is very important to roll out the dough quickly!
Basic cake mix
Ingredients:
- 100 gr. margarine,
- 100 gr. Sahara,
- 2 eggs,
- 150 gr. rice flour,
- 1-2 teaspoons gluten-free baking powder.
Cooking method:
- beat margarine and sugar,
- then, whisking constantly, add 2 eggs,
- sift the rice flour and baking powder and add to the dough,
- place parchment in the baking pan,
- pour in the resulting mixture,
- bake at 180 C for 30 minutes.
Chocolate sponge cake
Ingredients:
- 2 eggs,
- 100 gr. Sahara,
- 15 gr. cocoa,
- 1 teaspoon gluten-free baking powder,
- 90 gr. rice flour.
Cooking method:
- grease the baking dish with oil and line the bottom with paper,
- beat the eggs with sugar until the mixture is thick and light,
- add and mix cocoa, baking powder and rice flour,
- pour the mixture into the mold,
- bake in the upper part of the oven at 220 C for 7 minutes.
Cake "Queen of Sheba"
Ingredients:
- 100 gr. butter,
- 150 gr. chocolate,
- 100 gr. Sahara,
- 4 egg yolks,
- 1 tsp. vanilla essence,
- 1 tsp. baking powder,
- 50 gr. sifted rice flour
For glaze:
- 50 gr. butter,
- 100 gr. chocolate,
- 1 tbsp. Roma
Cooking method:
Step 1
- grease a round cake pan with a diameter of 20 cm, line with parchment,
- melt the butter in a large saucepan with a thick bottom,
- add chocolate and sugar,
- stir over low heat until melted,
- remove from heat,
- add egg yolk, vanilla essence, baking powder and rice flour,
- beat the egg white with a pinch of salt into a strong foam, add them to the dough,
- pour into the mold and bake at 180 C for 45 minutes until the cake has risen,
- Let cool on the baking sheet for 5 minutes.
Step 2
- melt the butter over low heat,
- add chocolate, stir until melted,
- add rum and stir until smooth and shiny.
When the cake has cooled, pour rum glaze over it and decorate with finely chopped chocolate or nuts.
Rice flour bread
Ingredients:
- 2 tsp. dry yeast,
- 1 tsp. Sahara,
- 125 ml. warm water,
- 300 gr. rice flour,
- 1 tsp. salt,
- 1 egg.
Cooking method:
- mix yeast, sugar and warm water,
- leave the mixture to foam,
- add rice flour and salt,
- make a well in the middle and add an egg
- stir by adding a little liquid (milk, water or yogurt),
- pour into the prepared pan and leave until the dough has doubled in size,
- bake at 200 C for 30 minutes,
- remove from the mold and cool.
Tomato soup
Ingredients:
- 1 finely chopped onion,
- 4 strips of bacon,
- 1 small carrot, chopped
- 500 ml. broth,
- 350 gr. canned tomatoes,
- 1/2 tsp. Sahara,
- 1 tsp. salt,
- a pinch of pepper,
- bouquet garni,
- 1 tbsp. rice flour,
- 2-3 tbsp. milk.
Cooking method:
- fry onion, bacon and 1 carrot,
- add broth and canned tomatoes,
- add sugar, salt, a pinch of pepper and bouquet garni,
- cook over low heat for 20 minutes,
- take out the bouquet garni and pass the soup through a sieve,
- return the soup to the pan,
- mix rice flour with milk and add a little to the soup,
- when the soup boils, add the whole mixture with flour and boil for 5 minutes.
- Season to taste and serve.
Special banana bread
Ingredients:
- 100 gr. butter,
- 100 gr. Sahara,
- 2 eggs,
- 2 ripe bananas,
- 50 gr. corn flour,
- 150 gr. rice flour,
- 1/4 tsp. salt,
- 2 tsp. gluten-free baking powder.
Cooking method:
- beat butter and sugar,
- add eggs while beating the dough,
- mash bananas and add to the dough,
- add corn flour, rice flour, salt and baking powder,
- pour into a large pan lined with parchment,
- bake at 180 C for 1 - 1.5 hours,
- let cool.
Bon appetit!
