How to make shortbread dough baskets. Cake baskets with protein cream

It was evening, there was nothing. My husband and I really love cake baskets with protein cream, if you loved them as much as I did, you would make them too).

I myself love detailed recipes, that's why I also describe, so sorry, mnogabukaf ....

For test:
200g. oils (1 pack)
100g Sahara
1 egg
0.25 tsp soda, hydrated with vinegar
2 tbsp. flour

For filling:
Jam 150g

Protein cream:

4 eggs
1/3 st. water
1 st +1 st. a spoonful of sugar
1 st. l. vinegar.
a pinch of citric acid

Other options (tested, without vinegar):

For 6 proteins

2 faceted glasses (250g each) sugar,

0.5 glass of water

0.5 tsp citric acid.

for 3 squirrels

1 st. Sahara

70g. water - 3 full tablespoons, and one incomplete

Dough: Softened butter is rubbed with sugar. Sugar can be a little more - a matter of taste. You can do this with a mixer, but only if you are sure that you will then wash and dry the whisks before making the cream. I'm not so sure about this, so I do it with a fork, you need to stir well, until smooth, it is desirable that the mixture even acquires a slightly whitish tint. In this mixture, add the egg and slaked soda, mix.

The egg can be completely or partially replaced with yolks or water. In the first case, you will improve the taste of the dough, in the second case, the dough may be harsh. Add soda slaked with vinegar

Add 2 cups of flour, you should get a plastic dough, something like plasticine. Shortbread dough loves cold, if you feel that the dough is warm - more than 23-25 degrees - feel free to send it to the refrigerator for 30-40 minutes, or to the freezer for 15 minutes.

The ideal temperature for shortcrust pastry is 20 degrees. And given that we rubbed softened butter, then without a refrigerator we are unlikely to achieve such a temperature. There is an alternative way to prepare shortcrust pastry - mix butter with your hands into a bowl with flour and sugar, and then add soda and an egg. At the same time, you can use a colder oil, but I don’t like this option, because my hands get dirty more, and the dough doesn’t turn out so much, but if you don’t have time to wait until the oil softens, then go for it.
After the dough has cooled, put it into molds. It is more convenient to lay out in molds like this - roll out a ball of dough into a cake and put it in a mold already, do not put a lot of dough on them, as it rises. If it has risen a lot, then 5 minutes after putting it in the oven, press down the risen place with a glass or something similar).

and bake until golden brown at 170 degrees.

I pre-lubricate the molds, because I am not always sure that the dough turned out and will not stick to the walls. After 3-5 minutes after baking, remove the finished blanks from the molds and turn upside down (so that the remaining moisture does not soak the cookies).

If the dough does not come out of the molds, then you can pull it out of there by prying a still hot cookie with a toothpick. Another option is to hit the inverted hot mold with force on the table, or not to bathe, and buy a silicone mold, then there will be no questions.
So, now you can start preparing the cream. Separate the whites from the yolks. We don't need yolks. Eggs should be cold, so they beat better, you can even place a bowl of egg whites in a pot of cold water. Make sure that water, hardness or fat do not get to the proteins - all this can spoil the protein mass, so that it will not whip at all. Dishes must be cold. We put the syrup to boil - mix water with a glass of sugar and vinegar, put on a small fire and stir until the sugar dissolves.

As soon as the sugar has dissolved, increase the heat to maximum and do not interfere - so the syrup will be light and transparent, and the cream will end up snow-white. If you want a creme brulee-colored cream, then you can set the fire to medium, then the shiro will turn out to be caramel-colored.

You need to boil the syrup up to 122 degrees, if there is a thermometer, then the best option is to control this with a thermometer. But usually it is not there, so you can check it by testing for a weak ball (semi-solid ball) - a drop of syrup in cold water hardens to the consistency of a bread crumb. From it you can sculpt a soft, pliable ball. At the end of the boil, the consistency of the syrup changes from one sample to another within a minute, so be careful. If the syrup is undercooked, then there is a chance that the cream will not hold and spread, if overcooked, the cream crust will harden, and the cream itself will stretch a little. While the syrup is cooking, beat the whites to soft peaks, add a tablespoon of sugar, and beat until the sugar grains dissolve, add citric acid (for sourness), it can be replaced with lemon juice. Once the syrup is ready, pour the syrup into the egg whites in a thin stream, whisking constantly.

It is better to place a bowl of cream in cold water at this time and periodically change it, or put snow or ice, you need to beat until the cream has cooled.

A note about the cream: I only make custard - yes, you have to boil it, but it does not fall off even after 3 days, unlike raw, which is cooked only on sugar, 5 times faster, but falls off the next day. There is a myth that it is impossible to make a protein cream at home that will not fall off, because you need a powerful mixer - this is a myth, I assure you, I have an old and very cheap scarlet mixer, and nevertheless the cream turns out. Powerful mixers just make it faster. If your cream has cooled down after whipping, but it still blurs, do not despair, there is a way to revive it - put a bowl of cream in a water bath (the bowl does not touch the water, only the steam envelops the bowl), and beat until you get the desired consistency. Resuscitation will help if you undercooked the syrup - just the excess water will evaporate from the cream. But there is a minus of this resuscitation - the cream does not shine in finished form.

We put a spoonful of jam into the cooled cookies, it is better to choose it with sourness, I had blueberry.

And the final touch - we plant the cream in baskets. Ideally, this should be done with a pastry bag, but I don’t have one (like many), I make a disposable bag of parchment, glue it with tape, put the cream there and cut the tip, you can even figure it) If there is no parchment, you can use a plastic bag or just spoon it out)

I spread the cream and voila!
Ready!

Using your hands, grind the butter with dry ingredients (flour, sugar, salt and baking powder) into crumbs.

Add an egg.

Knead the soft shortbread dough with quick movements, collect it into a ball, wrap it in cling film and send it to the refrigerator for 30 minutes.

From the dough, cut out circles a couple of centimeters larger than the diameter of the molds. Put the dough into molds, pressing to the bottom and walls. I baked in metal molds, I didn’t grease them with anything beforehand and didn’t cover them. Prick the dough (both on the sides and at the bottom of the molds) with a fork.

Cover each basket (from this amount of ingredients I got 5 pieces) on top of the dough with foil and pour a load, for example, peas or beans.

Bake shortbread dough baskets in an oven preheated to 180 degrees for 10 minutes. Then remove the foil with weights and bake for another 8-10 minutes (until a beautiful golden color).

Remove sand baskets from molds and cool. They come out very easily, you just need to turn the mold over and lightly tap on the bottom.

Put a teaspoon of apple (or any other) jam into the cooled baskets.

Tasty, mouth-watering cakes "Basket" with protein cream are ready. Serve with a cup of aromatic tea or coffee.

Bon appetit!

Despite the fact that there are many new modern desserts now, the Soviet "Korzinochki" with protein cream are still popular. Do not deny yourself a little pleasure and cook the cake yourself.

Shortbread "Baskets" with protein cream

Cakes "Baskets" with protein cream are actually baked very simply, the main thing is to prepare the cream correctly.

Base Ingredients:

One egg;
a pinch of baking powder and the same amount of salt;
60 grams of butter;
0.15 kg of flour;
40 grams of sugar.
For cream:
200 grams of sugar;
two egg whites.

Cooking process:

1. Put all the indicated ingredients from the list for the dough, except for the egg, into a container and beat with a blender. note that

the oil must be cold.

2. After you have a crumb, drive in an egg and knead until a homogeneous consistency and put it in the cold for at least 30 minutes.
3. We turn the lump into a layer, cut out round blanks from it, so that they are slightly larger in size than the molds.
4. We put the blanks into molds, pierce the bottom several times with a fork and cook for about 20 minutes in the oven, turning on the heat at 180.
5. At this time, you can make a cream. We mix the proteins with sugar and begin to interrupt with a mixer until a lush and white mass is formed.
6. Fill the baked base with cream and the cakes are ready.

With the addition of jam

Shortbread dough baskets go very well with any jam.

This taste is familiar to many from childhood.

For filler:

Four eggs;
200 grams of sugar;
200 grams of jam.
For the base:
0.1 kg of sugar;
0.3 kg of flour;
two eggs;
about 200 grams of butter;
a pinch of soda.

Cooking process:

1. We take out the butter from the refrigerator, cut it into small pieces, mix with all other products except flour, beat with a mixer until fluffy, then add flour and knead with your hands until smooth. Let it rest for 30 minutes and cool down.
2. Cut into small pieces, straighten them or roll them out and place them in molds, not forgetting to make punctures with a fork at the bottom. Bake for about 15 minutes at 180 degrees.
3. Now we are preparing the filler. Mix the proteins with sugar, put this mass on a steam bath and warm it up, but do not let it boil, remove and beat until it increases in size.
4. Fill the finished bases first with jam, and then with cream.

How to cook with fruit

If there was no suitable filling at hand, then you can always bake shortbread fruit baskets, they come out no less tasty.

Required Ingredients:

Half a kilogram of shortcrust pastry;
any fruit, such as kiwi, banana, pear;
200 grams of sugar;
four squirrels.

Cooking process:

1. Cut out circles from the dough so that they are slightly larger than the shapes for the base.
2. Place them in molds, make a couple of punctures with a fork and put them in the oven for 15 minutes, when heated to 180 degrees.
3. Free the fruit from the skin, cut into small pieces.
4. Place some fruit in the prepared bases and fill everything with cream.
5. The cream is prepared as follows: sugar is mixed with proteins, everything is sent to the stove, warmed up, and then whipped to foam. Fruit can also be placed on top of the cakes if desired.

With protein custard

For the dish you will need:

Two squirrels;
a glass of sugar;
130 milliliters of water;
500 grams of shortcrust pastry.

Cooking process:

1. We divide the dough into parts, roll them out or simply stretch them in our hands and place them in molds, then bring them to a golden brown at 180 degrees for 15-20 minutes.
2. Combine water and sugar and start heating the mixture. Beat the whites separately well, and then gently add to the sugar mass and continue to beat for about five more minutes until the desired consistency.
3. Decorate the baked bases with the resulting filler and serve the cakes.

with berries

For dessert you will need:

Raspberries, strawberries and other berries to your liking;
two proteins;
0.2 kg of sugar;

Cooking process:

1. We roll out the dough, cut out round blanks from it and place them in special forms for baskets, put them in the oven for 15 minutes, warming it up to 180 degrees.
2. We wash the berries well and dry them.
3. Mix the whites with sugar, heat, and then beat thoroughly until they become a fluffy cream.
4. We put berries in the base, cover everything with filler on top and again decorate with berries.

Cooking with jam

For baking you will need:

200 grams of any jam to your taste;
200 grams of sugar;
three proteins;
half a kilo of shortcrust pastry.

Cooking process:

1. Divide the shortbread dough into small parts, use a rolling pin to roll out circles from them or simply knead them with your hands to the desired size.
2. We put mugs in special molds for baskets, distribute them well, make several punctures at the bottom with a fork and send them to the oven, which we heat up to 180 degrees, keep there for about 15 minutes.
3. When the bases are ready, fill them with the selected jam and proceed to the preparation of the cream.
4. Mix sugar and proteins in a saucepan, heat, but do not bring to a boil, after which we begin to beat with a mixer until a fluffy and white foam is formed.
5. We cover the cakes with the cream made and can be served. 2. We send all the other components from the list for the test there and bring it to a homogeneous state. We leave for some time in the refrigerator.
3. We form circles from it, place them in basket forms and wait for them to become rosy, setting the heat to 180 and the time to 15 minutes.
4. Combine sugar for cream with proteins, mix, heat on the stove and beat until fluffy.
5. Fill the blanks with jam or jam, and cover with protein cream on top.

If you are already fed up with store-bought confectionery, then you can make your own delicious baskets from a sand base. Baked goods can be filled with various sweet fillings such as jam, fruit, whipped cream and other sweet ingredients.

This delicacy is especially good for children's parties, because children will gobble it up on both cheeks and ask for more. But do not delay with this matter, but right now start cooking this delicacy.

shortcrust pastry recipe

How to prepare:

Put soft butter in a bowl and stir with a blender until smooth;

Granulated sugar is desirable to use fine, you can put powdered sugar instead. We fall asleep it in whipped butter and again mix everything well with a mixer;

Crack an egg, separate the white and yolk. We spread the yolk into the oil mixture and again stir everything until smooth;

We combine flour with starch powder and sow through a sieve several times. This will add splendor to the flour;

After all the flour has been poured out, the dough must be kneaded with your hands and form a ball out of it;

We shift the ball into a bowl, close it with a towel or a plastic bag and place it for 40-60 minutes in a cold place;

We take the dough out of the refrigerator, divide it into small pieces and lay them out on the molds for baskets;

Then we roll each piece into a small circle and distribute it over the entire surface of the mold;

Pour 1 teaspoon of jam or jam into each dough mold, and the top can be decorated with various patterns from the dough leftovers;

After that, put everything in a preheated oven to 200 degrees and bake for 20-25 minutes.

Shortcrust pastry with protein cream

For the test you will need:

100 grams of butter;
Wheat flour - 5-6 large spoons;
One chicken egg;
Baking powder - ½ small spoon.

For protein cream:

Protein - 1 piece;
80 grams of granulated sugar;
Lemon juice - 30 ml.

For filling:

100 grams of boiled condensed milk.

Calorie content - 320.

Let's move on to cooking:

Butter needs to be softened. To do this, it can be heated for 2-3 minutes in the microwave or held for 20-30 minutes at room temperature;
Then we put it in a deep cup, add powdered sugar there and stir everything with a blender or mixer. You should get a homogeneous mixture with a creamy consistency;
Crack an egg and separate the white and yolk. We leave the protein for the cream, and put the yolk in the oil mixture. We mix everything with a mixer until a uniform composition;
Mix flour with baking powder and sift well several times;
Pour the sifted flour in small portions into the oil mixture and knead the dough with a spoon. When it becomes difficult to mix, you can knead it with your hands;
Then we make a ball from the dough, put it in a bowl, cover it with cellophane and put it in the refrigerator for a couple of hours;
After that, the chilled dough is divided into 5 portions. We roll out a small cake from each serving and put it in a metal mold, making it look like a basket;
We place the baskets in the oven and bake for 15-20 minutes at a temperature of 200 degrees;
Then we take them out of the oven and cool;
Cooking cream. In a container with a small diameter, place the egg white, pour sugar and lemon juice;
Then we put a pan with a larger diameter on the stove and pour water into it. We warm up;
As soon as the water becomes hot, put the pan with the ingredients there;
Stir with a mixer for about 5-7 minutes until a protein mixture is obtained;
After that, remove from the stove and beat for another 3-4 minutes;
As a result, a protein cream with a lush and airy consistency should come out;
We fill the cooled baskets with boiled condensed milk and put a small amount of protein cream on top with a pastry bag.

and a variety of additives can be both a festive and everyday dish. It all depends on the filling of the casserole.

Try an interesting dessert - Rybki biscuit cake with condensed milk or butter cream. Right.

Herring cake on waffle cakes is one that can be served on the festive table. Do not be afraid, experiment with tastes, this is how masterpieces are born!

Recipe for shortcrust pastry with cream and berries

Sand dough ingredients:

An incomplete glass of wheat flour;
150 grams of butter;
Powdered sugar - half a glass;
One egg yolk;
Half a sachet of vanilla.

For cream filling:

Two egg yolks;
A glass of milk;
Sugar - 2 large spoons;
A large spoonful of flour;
A pinch of vanillin;
Strawberries, wild strawberries, currants - at your discretion.

Cooking time - 1 hour.

Calorie content - 280.

Let's move on to cooking:

First, let's make a cream filler. Crack the eggs and separate the yolks from the whites. We put the yolks in a deep cup;
Next, pour sugar to the yolks and grind everything until the sugar grains are completely dissolved, you can use a blender;
Slowly add flour to the mixture and mix until evenly distributed;
Pour the milk into a metal container and place on the stove, heat to a boil and pour into the yolk mixture. We stir everything;
Place this mixture on the stove again and boil for 2-3 minutes, stirring constantly;
We cool the finished cream a little and put it in the cold;
Cooking dough. We put the soft butter in a bowl, pour the powdered sugar into it and stir the ingredients with a blender until smooth;
After that, put the egg yolk, vanillin there and rub everything again until smooth;
Pour the sifted flour in small portions and knead a soft dough with an elastic structure. We make a ball out of it and place it in the cold for 2 hours;
We roll out a not very thin cake from the chilled dough and cut out small cakes from it with molds;
Then we lay out the cakes in molds and distribute them over their surfaces;
We remove the baskets in an oven preheated to 180 degrees and bake for 15-20 minutes;
We cool the finished pastries and fill with cream;
Put the berries on top of the baskets and decorate with mint.

How to make shortcrust pastry with apples

Dough Ingredients:

150 grams of flour;
Half a pack of butter;
2 large spoons of powdered sugar;
One egg;
Vanillin.

For filler:

3 apples;
20 grams of starch powder;
100 grams of powdered sugar;
1 large spoon of water.

Cooking time - 50 minutes.

Calorie content - 260.

Cooking rules:

Pour the sifted flour into soft butter and rub thoroughly. It can be rubbed with your hands. It should turn out crumb;
Next, beat the egg yolk into this dry mixture;
We fall asleep powdered sugar with vanilla and knead with our hands a soft dough with an elastic structure;
We form a small ball, wrap it in plastic wrap and put it in a cold place for an hour;
In the meantime, we make the filling. Peel apples, cut in half and cut out rosettes with seeds;
Next, cut the pulp of apples into small squares and transfer to a bowl;
Sprinkle them with powdered sugar, starch and sprinkle with water;
Then spread the apple filling in a pan, warm it up and fry over low heat for about 10 minutes. We mix everything constantly. Remove from the stove and leave to cool;
Divide chilled dough into small pieces. We roll out of them not large cakes;
Grease the molds with butter or vegetable oil. We distribute cakes in molds in the form of baskets;
Next, fill the baskets with apple filling;
The top can be decorated with various pastry patterns;
We put everything in a hot oven up to 180 degrees and bake for 15-20 minutes.

Shortcrust pastry with salty filling

What you need for the test:

A glass of wheat flour;
Egg - 1 piece;
150 grams of butter;
A little salt.

Cooking time - 40 minutes.

Calorie content - 360.

For filling:

A piece of hard cheese per 100 grams;
One medium tomato;
Fried mushrooms - 100 grams;
100 grams of boiled tongue;
Anchovies - 50 grams;
Mayonnaise at your discretion.

How to prepare:

We put soft butter in a container and knead with a mixer until a uniform consistency;
Next, put the egg yolk there and stir again;
Slowly add flour and salt and mix with a spoon. Then use your hands to make a soft dough with an elastic structure. We make a ball out of it and put it in the cold for 1 hour;
After that, we take it out of the refrigerator, roll it into a not very thin layer and make cakes out of it under molds;
We spread the cakes in molds and form baskets;
We put them in the oven and bake for 15-20 minutes at 180 degrees;
We take out the finished baskets and cool;
We make the filling. We rub the cheese with a grater into large chips;
The remaining components are finely cut with a knife;
We season everything with mayonnaise;
Put the stuffing in the cooled baskets and serve.

What other cream can be made for shortcrust pastry baskets

curd cream

What you need:

150 grams of cottage cheese;
Half a glass of sour cream or cream;
Powdered sugar - 2 large spoons;
A small spoonful of starch powder.

Cooking time - 15 minutes.

Calorie content - 220.

How to cook:

We put the cottage cheese in a bowl, pour the cream to it. We mix everything with a blender or mixer until a uniform composition;
Next, pour in the powdered sugar and starch. Again, stir everything until smooth;
This cream should be laid out with any berry in baskets before baking.

Cooking oil is best used softened, it will be much easier to mix;
Instead of sugar, it is best to add powdered sugar. Sugar grains are very difficult to grind;
As fillers, you can use pieces of any fruit, berries, honey, condensed milk, jam;
You can put grated cheese with ham and mayonnaise, chicken eggs, minced meat, vegetables and much more in salted baskets.

Well, now you know how you can make delicious cakes at home. They turn out so appetizing that one kind just salivates. And as fillers, you can use a variety of ingredients, whatever you want.

Bon appetit!

The quality of the protein cream is affected only by the freshness of the eggs. Market egg whites instantly turn into a thick cream, and store-bought packages can surprise you: “aged” eggs never form a stable foam when beaten.

Margarine is taken out of the refrigerator in advance, then the soft bar is cut into cubes.

Pour margarine with sugar, pass through the mass with a fork. It is not necessary to achieve the dissolution of sugar, you just need to mix the ingredients.

Add fresh large eggs.

Flour is poured out, soda is quenched with vinegar.

The dough is kneaded, rolled up, tightened with a film. An hour and a half is allotted for “ripening”, at this time shortbread dough for cakes should be in the refrigerator. It can be stored in the refrigerator for two days, the quality of the baskets will not suffer.

Cake molds are greased with sunflower oil or margarine. It is necessary to coat each bulge of the mold so that the finished cake baskets do not break or crumble. Roll out the dough, the thickness of the layer is 5 millimeters. Squeeze out circles of dough with a cup, then place them in a mold. The bottoms of future shortbread dough cakes are pierced.

The baskets are placed in a preheated oven, the temperature is 180 degrees. After 30 minutes, they will become golden, and the wall thickness will increase to one and a half to two centimeters. Shortbread dough baskets are taken out of molds and stacked in columns.

Three chilled proteins are placed in a bowl and beat with a blender at maximum speed.

When the protein mass thickens, add citric acid and a couple of tablespoons of sugar. Continue whisking until the sweet crystals are completely dissolved, then pour two more tablespoons of sugar, beat the protein cream again. Do the same with the remaining sugar.

The cream is filled with a culinary bag with a notched nozzle. Squeeze out the protein cream on the cake in the form of a spiral.

Kiwi is peeled, cut into rings and half rings. Films are removed from tangerine slices, first making an incision with scissors.

Cake baskets with protein cream are decorated with fruits and served immediately. Such cakes cannot be stored for a long time, since long-term storage requires the obligatory lubrication of fruit slices with a gelling compound.

How to make shortbread dough baskets. Cake baskets with protein cream