Lisa Glinskaya shared the recipe for an original, sweet and amazingly beautiful Giraffe roll.
Preparation
Beat condensed milk with eggs with a mixer for 3-4 minutes. Melt the butter in a steam bath and cool to room temperature.
Add butter to condensed milk with eggs and stir until smooth.
Before adding flour, separate 1/4 from the future dough. Add 2 tbsp. l. flour.
Add soda, slaked with lemon juice, sifted flour and salt and mix again.
Add salt and cocoa to most of the dough along with the remaining flour and sift. Mix each dough until smooth.
On a piece of parchment, use a pencil to draw random lines that resemble the patterns on a giraffe's fur. Turn the sheet over with the drawn lines facing down and line the baking sheet with it. Pour the light dough into a tight bag. Cut off a corner and apply the dough to the parchment along the lines you drew.
Place the baking sheet in an oven preheated to 180°C for 2 minutes. Take out the baking sheet. Pour chocolate dough on top in a 0.5 cm thick layer and smooth with a spatula. Bake for 12-15 minutes at 180°C. Roll the finished cake and then unroll it, as in the previous recipe.
Beat the boiled condensed milk with sour cream with a mixer at medium speed for 3-4 minutes until creamy. Apply the cream to the dough sheet in an even layer on the side where the pattern is not visible.
Grind the walnuts in a blender into small crumbs. Peel the banana and cut it lengthwise into 4 pieces.
Roll banana pieces in nut crumbs. Place them on the edge of the cake. Roll the cake into a roll and wrap it in cling film. Place the roll in the refrigerator for an hour.
Do you love desserts, but are you already tired of unnatural store-bought treats? Do you want to impress your loved ones with original baked goods?
Do you dream of remembering your sweet childhood?
Only in the show "Everything will be delicious!" you will learn the amazing secrets of preparing tender, soft, loved since childhood - roll with condensed milk.
Especially for you, the queen of sweets Liza Glinskaya will reveal the family secrets of forming the perfect roll. Prepare to be surprised and amazed. In addition to the recipe for a fragrant, incredibly tasty roll, you will learn how to bake a unique dessert, after preparing which you will gain fame as an inventive cook. We are talking about the original, sweet and incredibly tasty Giraffe roll.
And in addition you will receive exquisite and unsurpassed roll cakes with coffee cream.
You will learn: how to prepare condensed milk yourself? How to bake the dough so that it doesn't break while wrapping? What filling should I put on the roll so that it doesn’t turn out sweet and cloying? What should I add to prevent the roll from getting soggy? We will also reveal our own unexpected way of forming a roll with condensed milk, thanks to which the dessert will keep its shape perfectly!
Roll "Giraffe"
Ingredients:
condensed milk – 400 g
eggs – 2 pcs.
salt – 2 g
soda – 1/3 tsp.
lemon juice – 1/3 tsp.
flour – 110 g
butter – 50 g
cocoa – 2 tbsp. l.
boiled condensed milk – 150 g
sour cream – 150 ml
banana – 1 pc.
walnuts – 50 g
Preparation:
Prepare the same dough as for condensed milk roll. Just before adding flour, separate 1/4 from the future dough. Add 2 tbsp. l. flour.
Add salt and cocoa to most of the dough along with the remaining flour and sift. Mix each dough until smooth.
On a piece of parchment, use a pencil to draw random lines that resemble the patterns on a giraffe's fur. Turn the sheet over with the drawn lines facing down and line the baking sheet with it. Pour the light dough into a tight bag. Cut off a corner and apply the dough to the parchment along the lines you drew.
Place the baking sheet in an oven preheated to 180°C for 2 minutes. Take out the baking sheet. Pour chocolate dough on top in a 0.5 cm thick layer and smooth with a spatula. Bake for 12-15 minutes at 180°C. Roll the finished cake and then unroll it, as in the previous recipe.
Beat the boiled condensed milk with sour cream with a mixer at medium speed for 3-4 minutes until creamy. Apply the cream to the dough sheet in an even layer on the side where the pattern is not visible.
Grind the walnuts in a blender into small crumbs. Peel the banana and cut it lengthwise into 4 pieces.
Roll banana pieces in nut crumbs. Place them on the edge of the cake. Roll the cake into a roll and wrap it in cling film. Place the roll in the refrigerator for an hour.
Roll with condensed milk
Ingredients:
condensed milk – 500 g
eggs – 2 pcs.
salt – 2 g
soda – 1/3 tsp.
flour – 160 g
butter – 70 g
lemons – 2 pcs. + 1 tsp. juice
apple – 1 pc.
sugar – 100 g
starch - 1 tbsp. l.
dark chocolate – 100 g
cream – 20 ml
Preparation:
Beat condensed milk with eggs with a mixer for 3-4 minutes. Melt the butter in a steam bath and cool to room temperature.
Add butter to condensed milk with eggs and stir until smooth. Add soda, slaked with lemon juice, sifted flour and salt and mix again.
Cover a baking sheet with parchment. Pour the dough onto a baking sheet in a layer 0.5 cm thick. Bake for 12-15 minutes in an oven preheated to 180°C.
Place the cake on a towel and remove the parchment. Roll the cake into a roll together with a towel and leave for 10-15 minutes.
Pour boiling water over the lemons, remove the zest and squeeze out the juice.
Peel the apple, remove the seeds and cut into cubes measuring 2x2 cm. Grind them in a blender with juice and zest and transfer to a saucepan.
Add sugar, starch and stir.
Boil over medium heat for 3 minutes, stirring constantly. Cover the surface of the filling with cling film and leave on the counter for 20 minutes.
Unroll the roll. Apply the filling on it in a layer 2 mm thick, departing 1-1.5 cm from the edges. Roll the roll tightly.
Wrap it in cling film.
Mix condensed milk and cream. Heat, stirring occasionally, for 4-5 minutes on a steam bath. Finely chop the chocolate and add half to the condensed milk and cream. Stir and leave until the chocolate dissolves, stirring occasionally.
Remove the mixture from the heat and stir in the remaining chocolate. Stir again. Add cold butter, stir and cool to body temperature.
Remove the cling film from the roll. Place it on a wire rack, seam side down. Spread the glaze evenly over the roll.
Place the dessert in the refrigerator for an hour.
Roll cakes
Ingredients:
condensed milk – 400 g
eggs – 2 pcs. + 3 yolks
salt – 2 g
soda – 1/3 tsp.
lemon juice – 1/3 tsp.
flour – 175 g
butter – 50 g
instant coffee – 2 tsp.
milk – 300 ml
starch – 15 g
sugar – 20 g
milk chocolate – 30 g
gelatin – 5 g
Preparation:
Prepare the same dough as for condensed milk roll. Just add coffee brewed in 1 tbsp to the dough along with the eggs. l. water. Bake the crust and roll the roll in the same way as the roll with condensed milk.
Prepare the cream. Pour gelatin over 2 tbsp. l. water at room temperature. Leave for 10 minutes. Heat milk and coffee in a saucepan.
Grind the yolks with sugar, flour and starch and add them to the saucepan.
Stir, bring to a boil and cook for a minute. Remove them from the heat and cover with cling film.
Place the mixture in the refrigerator for 30 minutes. Beat the butter until fluffy, mix with the cream and beat again.
Unroll the roll and brush the cake with 2 mm thick cream. Roll the roll again.
Cut it crosswise into 8 pieces. Turn the cakes over, place on a plate and decorate with cream. Place in the refrigerator for an hour.
Condensed milk
Ingredients:
milk – 1 l
sugar – 600 g
cream – 100 ml
Preparation:
Bring milk and cream to a boil. Add sugar to the mixture and stir until it dissolves.
Simmer the mixture over low heat for 3 hours, stirring every 2-3 minutes.
Cool the condensed milk and place it in the refrigerator for 6-8 hours.
On today's episode of the cooking show « » you will learn, how to cook poppy seed roll. Culinary expert Alla Kovalchuk will reveal all the secrets of making baked goods with poppy seeds, and will also share a recipe for a classic roll with poppy seed filling on custard and a recipe for a roll stuffed with poppy seeds, nuts and raisins with lemon glaze. The guest of the issue is music critic Sergei Sosedov.
He is adored in every family. It creates coziness and gathers all the family around the table. Fragrant and rosy – poppy seed roll. What housewife has not tried to prepare a real poppy seed roll at home? But the dough remains flat, the crust peels off from the filling, and the poppy seed itself unappetizingly spreads all over the dough? Fortunately, everything will change from now on. Nadezhda Matveeva and Alla Kovalchuk have prepared recipes for two air rolls for you. The first one is classic with a delicate poppy seed filling on a delicious custard. And the second one is stuffed with poppy seeds, nuts and raisins under a delicious lemon glaze.
Also you can look poppy seed pie recipe from Alla Kovalchuk and recipe for cottage cheese pie with poppy seeds from Alla Kovalchuk.
Everything will be delicious. Broadcast from 03/28/15 Poppy roll. Watch online
Dough for two types of poppy seed rolls
Ingredients:
premium wheat flour - 800 g
fresh yeast - 50 g
milk (2.6%) - 250 ml
eggs - 5 pcs.
sugar - 100 g
lemon juice - 1 tbsp. l.
salt - a pinch
Preparation:
Boil 0.5 tbsp of milk and brew 80 g of flour in it. Stir thoroughly and set aside to cool.
Crumble the yeast in half a glass of milk at room temperature.
Pour this mixture into the brewed flour and stir until smooth.
Cover with a towel and leave for 15 minutes. into an oven preheated to 50°C.
Mix eggs with sugar and add salt. Pour the mixture into the dough, cover with a towel and put back in the oven for 15 minutes.
Add lemon juice to the dough that has risen, gradually stir in the flour, then add the melted butter.
Knead the dough well.
When the dough stops sticking to your hands, transfer it to a greased bowl, cover with a towel and leave for 15 minutes. into an oven preheated to 50°C.
Knead the risen dough well, divide into 2 parts for 2 rolls, set aside one for the nut-poppy seed roll, and roll the other into a layer 1 cm thick. Sprinkle with semolina.
Lay out the filling 1 cm thick, roll up the roll, turning the ends inward and place on a baking sheet lined with parchment.
Leave for 15 minutes.
Brush the roll with beaten yolk and make punctures on top with a wooden skewer.
Bake for 30 minutes. at a temperature of 180°C.
Brush the finished roll with very sweet black tea and leave for 10 minutes, covered with a damp towel.
Filling for poppy seed roll
Ingredients:
poppy seed - 150 g
milk (2.6%) - 250 ml
water - 500 ml
eggs - 2 pcs.
sugar - 225 g
flour - 50 g
vanilla sugar - 1 tsp.
butter (82.5%) - 100 g
semolina - 2 tsp.
Preparation:
Rinse the poppy seeds, add water and cook for 30 minutes. over low heat.
The remaining liquid should drain off. Then pass the poppy seeds and sugar through a meat grinder twice (for 3-4 tbsp poppy seeds - 1 tbsp sugar).
Grind the eggs with 6 tablespoons of sugar and add flour.
Dilute the mixture with cold milk and put on fire.
When the milk boils, reduce the heat and simmer for another 7-10 minutes until it thickens.
Remove from heat, add vanilla sugar and set aside to cool.
Add butter.
Mix everything with poppy seeds and mix well.
Sprinkle the dough with semolina. Place the filling on it.
Filling for nut and poppy seed roll
Ingredients:
walnuts - 100 g
raisins - 50 g
poppy seed - 75 g
water - 300 ml
sugar - 75 g
ground cinnamon - 0.5 tsp.
lemon zest - 1 tsp.
semolina - 2 tsp.
Preparation:
Rinse the poppy seeds, add water and cook covered for 30 minutes.
Strain off the remaining liquid and pass the poppy seeds and sugar through a meat grinder twice (for 3-4 tbsp poppy seeds - 1 tbsp sugar).
Pour raisins for 10 minutes. warm freshly brewed black tea with mint. Dry.
Dry the nuts in a dry frying pan and chop with a rolling pin.
Grate the zest and mix with a spoon of sugar. Add cinnamon.
Mix all ingredients except raisins.
To ensure that the raisins in the roll are distributed evenly, they are sprinkled with the nut-poppy filling already laid out on the dough.
Sprinkle the dough with semolina.
Forming and baking the roll is similar to the poppy seed roll, without lubrication with yolk. Cover the finished roll with sugar glaze made from 100g of powdered sugar and 3 tbsp of lemon juice and leave for 10 minutes.
Probably, in Ukraine, Russia and Belarus there is not a single self-respecting restaurant whose menu does not include Kiev cutlets. The reason for this is not only the magnificent refined taste, but also the status of this dish. It was ordered by the heroes of well-known novels and films, politicians, oligarchs and show business stars. In addition, among the culinary experts themselves, Kiev-style cutlets are considered a sign of “aerobatics.” And right now, when you, my dear readers, are already quite intrigued and, fearfully scratching the back of your head, are thinking about turning your attention to some simpler recipe, I want to tell you: there is nothing complicated in preparing the famous Kiev cutlets No! The ingredients are the most accessible, the cooking process is a little long, but in general it consists of steps that every housewife has performed more than once in her kitchen. Don't believe me? Well, then let's figure it out.
- 2 medium-sized chickens (1.5 kg each)
- 80 gr. butter
- 80 gr. hard cheese
- 2 chicken eggs
- breadcrumbs
- bunch of dill
- vegetable oil for frying
Filling for chicken Kiev
Preparing meat for chicken Kiev
Breading cutlets Kiev style
Cooking cutlets Kiev style
These dishes are worth trying
Reviews and comments:
Tamara 03/10/15
It turns out that everything is simpler than steamed turnips, I will definitely prepare wonderful Kyiv cutlets.
Varya 03/18/15
I didn’t even know that Kiev cutlets were made from whole chicken fillets; I always thought they were made from minced meat. And this is also the first time I’ve heard about cheese in the filling; in our canteen they put a piece of butter inside. As always, they save on customers. Now at least I will have an idea about real Kyiv cutlets. I even want to cook this myself. I don’t know if it will turn out as beautiful as in the photos, but I’ll try.
Alyona
Varya, in classic Kiev cutlets the filling is made from butter and dill, but with cheese - this is an improved version)))
Julia 03/25/15
I spent half a day making Kiev cutlets, but the result exceeded all expectations. Simply incredibly delicious! My boyfriend and I licked the plates to a mirror shine :) Just for the future, I want to ask: maybe you should stuff less filling into the cutlets, otherwise the holes in the meat will turn out to be very large.
Alyona
Julia, once I tried to put less filling, but it didn’t turn out as tasty. The fact is that during the cooking process the filling turns into a sauce, which should be enough for the entire cutlet. And if there is not enough sauce, the chicken will seem dry and not so flavorful.
Sofi 04/07/15
Thank you, it was very tasty, but we ate all the cutlets very quickly :)
Galina 04/12/15
Of course it’s delicious, but it’s very laborious. I read and thought, why two chickens? You can take the breasts, but the secret is in the bone. Thank you, it’s very appetizing, it’s making my mouth water. Maybe I’ll be able to cook it.
Alyona
Galina, chicken Kiev can be prepared without bones, then just buy a few chicken breasts. It turns out no less tasty, but the time savings is significant)))
Kira 09.10.16
Cutlets are a real bomb.
Alexandra Petrovna 10/28/16
I’ve already made chicken Kiev a couple of times using your recipe. It’s a little expensive and takes a lot of fiddling, but the deliciousness is mind-blowing:)) I remember this dish from the menu of the best Soviet restaurants. November 7 is approaching, so I decided to prepare cutlets for my family for the holiday. Just the right dish to sit and reminisce about the past and all the good things. Thanks for the recipe and your work.
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You don't even need meat for these potatoes.
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- Wow, what a dumpling!
Strawberry jam 5 minutes.
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Prague cake - a cake without the hassle!
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www.good-menu.ru
Chicken Kiev
Chicken Kiev is one of those wonderful dishes that are delicious and affordable at the same time, requiring not so much money as time and effort. Treat your loved ones to chicken Kiev - let it be a little declaration of love.
INGREDIENTS
- chicken breasts - 2 pcs.
- butter -140 g
- flour - 60 g
- breadcrumbs - 140 g
- egg - 2 pcs.
- milk -100 ml
- salt - 0.5 tsp.
- black pepper - 0.5 tsp.
- parsley - 20 g
- vegetable oil - 300 ml
- chicken breasts - 2 pcs.
- butter - 80 g
- dill greens
- ground black pepper
- eggs - 2 pcs
- milk - 2 tbsp
- breadcrumbs - 150 g
- flour - 100 g
- refined vegetable oil - 500 ml
- Chicken fillet - 4 pcs.
- Ground pepper - to taste
- Vegetable oil for frying - 300 ml
- Vodka - 50 ml
- Butter - 200 g
- Dill - 50 g
- Crushed ice - to taste
- Breadcrumbs - 300 g
- Starch - 100 g
- Flour - 100 g
- Eggs - 4 pcs.
- Chicken fillet - 3 pcs.
- Garlic - 1 clove
- Green onions - 50 g
- Walnuts - 50 g
- Dried apricots - 10 pcs.
- Prunes - 10 pcs.
- Salt - to taste
- Ground black pepper - to taste
- Lemon (juice) - ? PC.
- Mustard beans - 50 g
- Olive oil - 1 tbsp. l.
STEP-BY-STEP COOKING RECIPE
Remove skin from chicken breasts. Place them with the inside facing up. Cut the fillet lengthwise and spread each piece so that the filling fits.
Cover the breasts with cling film and carefully pound them. Trim the white tendons in several places to prevent the cutlets from shrinking when frying.
Chop the parsley very finely. Place it in a bowl, add room temperature butter. Add salt. Mix thoroughly until smooth.
Using two tablespoons, form the butter and herb filling. Place it in the freezer for 3-5 minutes to prevent the butter from spreading. Take it out, place it on the fillet and wrap the cutlet so that the edges are on top of each other. Place in the freezer for 5 minutes. While the cutlets are freezing, mix the eggs with milk and beat with a whisk, as for an omelet.
Pepper the cutlets and roll them in flour. Dip in egg and milk and roll in breading. Dip in egg and milk again and roll in breading again.
Preheat the oven to 200°C. Heat the oil in a frying pan and fry the cutlets until golden brown, 5 minutes, then finish them in the oven for 10 minutes.
www.gastronom.ru
Chicken Kiev recipe
cutlet Kiev recipe
Today I am flying to Ukraine. Just 16 hours of painful flight, transfer in Germany and we will see you, Kyiv. Therefore, for the next month I will delight you with dishes of Ukrainian cuisine, and not only. Let's start right now.
Chicken Kiev is one of my husband's favorite dishes. I myself really love a well-cooked chicken Kiev, with crispy breading and delicious green butter.
There is a myth that it is not easy to prepare. But in fact, the main thing is to wrap the butter well enough in the chicken fillet and make a good breading so that it does not run out during cooking. Now I will tell you everything in detail
1. First, prepare the butter for the filling. Finely chop the dill. Next, cut the salted butter into 2 sticks about 10 cm in length and roll in dill. If the butter is not salted, then you can wait until it becomes soft, add salt, mix with dill, form butter sticks and wrap in film, cool and then use for their intended purpose
2. Cut the chicken breast lengthwise, not all the way through, but open it like a book. Place the thick side down, add salt and pepper. (If the fillet is large, you can cut off a small fillet from it and beat it too, then first wrap the green butter in the small fillet, and then in the large one)
3. Cover with cling film and beat. This should be done carefully so that the meat is thin but remains intact without tears. Remove the cling film and place a piece of butter with dill in the middle.
4. Wrap the meat so that the butter is inside and does not show through anywhere. Lightly beat the eggs with milk and a pinch of salt
7. Heat the vegetable oil in a small saucepan large enough to fit the cutlet. Carefully place the cutlet in the heated oil, it is advisable that the oil covers the entire surface of the cutlet. If not, just pour oil on top of the cutlet, and then turn it over to the other side. Fry until golden brown, about 3-4 minutes. The oil should also not be too hot, otherwise the breading may burn quickly.
8. Carefully remove the cutlet from the fryer and place in a baking dish. Prepare the second cutlet in the same way.
That's all, the Kiev cutlet is ready. Serve with mashed potatoes and fresh vegetables. Enjoy your meal!
Everything will be delicious. Issue 11. Broadcast 01.12.13. How to cook chicken Kiev
In this episode you will learn how to cook a real restaurant dish - the Kiev's cutlets. Forget about falling apart chicken and oil splattered all over the kitchen! Today a professional cook Sergey Kalinin will reveal all the secrets of preparing juicy, aromatic, tasty cutlets with a golden crust. Help and learn how to cook chicken Kiev with the host Nadezhda Matveeva will be a People's Artist Pavel Zibrov. Sergey Kalinin will also share the original recipe for chicken roll with prunes and dried apricots.
Today you will learn how to properly cook Kiev cutlets; the famous culinary specialist Sergei Kalinin will reveal all the secrets and subtleties of preparing this dish.
You will learn the answers to the following questions:
- how to properly process chicken fillet so that it does not tear and wraps easily?
- what ingredient will make the filling and meat juicy?
- what needs to be added to the breading to make the cutlet have a golden crust?
- how to properly wrap butter in chicken fillet so that the cutlets do not fall apart in the frying pan?
- what to add to the frying oil so that the cutlet does not turn out greasy?
- how to properly bring the dish to readiness so that the cutlet does not burn?
Moreover, Sergey Kalinin will share a recipe for a tender and tasty chicken roll with prunes and dried apricots, which can be an excellent alternative to fried chicken Kiev.
See the following videos for all the details.
Everything will be delicious. Issue 11. Broadcast 01.12.13. How to cook chicken Kiev. Part 1. Watch online
Traditional Kiev cutlet (“Everything will be delicious!”)
INGREDIENTS (for 4 servings)
For green oil:
For breading:
COOKING METHOD
Prepare green oil. Wash the dill, dry it and chop it finely. Combine soft butter with dill and a pinch of salt and crushed ice. Mix. Place the butter on cling film, form a block and place in the freezer for 15-20 minutes.
Cut the frozen butter into bars 1 cm wide and 5-6 cm long.
We make a cut along the chicken fillet and open it like a book. We beat the fillet (large and small) between two layers of cling film.
Salt and pepper the chicken fillet.
Place frozen butter in the middle of a large fillet. Cover with small fillets. Wrap the butter tightly around the chicken on all sides. And we form a cutlet.
For breading, break the eggs, add a pinch of salt and beat the mixture a little with a fork. Pour flour and breadcrumbs into two other bowls. Add starch to breadcrumbs.
Bread the cutlets in flour, dip in beaten eggs, and roll in breadcrumbs. We repeat the whole process again.
Place breaded Kiev cutlets in the freezer for a few minutes.
Heat vegetable oil in a deep frying pan. Add 50 ml of vodka. Fry the chicken Kiev until golden brown for 2-3 minutes on each side, pouring hot oil from the frying pan over it.
Then transfer the cutlets to a baking dish. Place in an oven preheated to 180 degrees and cook for about 10 minutes.
Roll “Amber” (“Everything will be delicious!”)
INGREDIENTS (for 4-6 servings)
For the sauce
COOKING METHOD
Beat the chicken fillet, pepper and salt.
Soak dried apricots and prunes separately in warm water.
Prepare the minced meat for the roll: chop the green onions into feathers, chop the garlic, dried apricots, prunes, add chopped nuts.
Place the chicken fillet on cling film.
Place the filling for the chicken roll on the wide edge of the fillet. Wrap the roll with cling film, tucking the edge of the fillet into the middle.
Place the roll on a baking sheet greased with vegetable oil. Add 3-4 tbsp to the form. l. water.
Cover the pan with foil and bake in the oven for 20 minutes. Remove the foil and grease the roll with sauce (mustard mixed with lemon juice and olive oil).
Bake for another 10 minutes until golden brown.
Watch also the video of making chicken Kiev and chicken roll (“Everything will be delicious!”).
