Flour sweets. Flour oriental sweets

Sweets- this is temptation, pleasure, temptation, something that improves our mood and makes us a little happier, something that pleases and inspires. Of course, if you are worried about your health and figure, you need to be more careful with them, but sometimes you need to allow yourself this little weakness! In addition, modern cooking has come up with so many different recipes for dietary and low-calorie sweets, where you can certainly find your favorite one.

In more scientific terms, sweets are confectionery products or high-calorie food products containing a lot of sugar. They have a pleasant taste and smell that is very difficult to resist.

Absolutely everyone adores them - from the youngest to the oldest. Sweets are easily absorbed by our body, are stored for a long time and are well stored, and contain many carbohydrates, which provide us with a lot of energy.

Sweets are often served for dessert - along with a cup of aromatic coffee or tea. At celebrations, weddings, and corporate events, certain types of sweets are served on separate tables, being a decoration and an obligatory component of the holiday.

Depending on the ingredients used in the preparation process, sweets can be sugary and floury. The basis for sugary sweets is sugar, honey and various syrups. The basis of flour sweets is flour with all kinds of spices and fillings.

Sweets are, first of all, a variety of homemade sweets. There are a whole lot of varieties of candies - these are bars, sweets, caramels and lollipops, candies with different fillings, truffles, toffees, grilled cakes, waffle, chocolate, milk and fruit candies and many, many others.

As a rule, the main components of all sweets are carbohydrates (glucose, fructose, sucrose, lactose, etc.), quite a bit of proteins, fats, and a drop of vitamins and minerals. Although, this applies to most candies. However, if you and I prepare homemade sweets from dried fruits, honey and nuts, then, of course, their nutritional value will be completely different.

Recipes for original and amazing sweets, which are updated daily with new products on the site - a wonderful alternative to sweets from supermarket shelves. And what is very important is that in homemade sweets you will probably not find any additives, preservatives, stabilizers or dyes that are harmful to our health.

Handmade sweets are the best gift for any occasion, an excellent decoration for a festive table and an indispensable delicacy for children of all times and peoples.

How to make candies yourself - beautiful, natural, tasty, not inferior in taste or appearance to their similar counterparts? It's so easy! Moreover, the process of making homemade sweets is so exciting that for many housewives, making sweets becomes a real hobby, which allows you to always have a sweet treat on hand for family, friends, children and work colleagues.

We want to bring to your attention only the most delicious and interesting recipes for making homemade sweets, which can turn even the most ordinary tea party into a real holiday - Truffle candies, sweet sausage, homemade caramel, homemade marmalade, homemade Raffaello, homemade Toffee candies, candied orange peels , cranberries in sugar, kozinaki, homemade toffee, lard in chocolate, homemade marshmallows, candies with prunes, soufflé, pastille, Grillage and many, many other recipes with photographs and step-by-step photo recipes.

Sweets made with your own hands, moreover, with love, have a special, unique taste and will undoubtedly appeal to everyone - a sweet tooth, a chocoholic, and even those who adhere to a diet and watch their figure.

Healthy low-calorie sweets made from dried fruits, nuts, with pieces of carrots, pumpkin, with all kinds of spices and honey do not in any way contradict the main principles of a healthy and proper diet.

Section:Oriental sweets
23rd page of the section

Flour sweets
Part 7
OTHER FLOUR SWEETS
Pads, balls, desserts, Ladu sweets, pancakes, etc.

Home pastry school:

Kitchen tools
Products for flour confectionery products
Recipes:
1-73
74-115
116-193
194-226
227-236

237-289
290-314
315-322
323-348
349-364
365-394
395-417 418-436
437-451
452-464
465-506
507-519
520-535
536-545
546-555
556-560
561-570
571-600

PADS IN CARAMEL

Ingredients:

For the dough: 1.5 cups flour, 1 tbsp. spoon of sugar, 1/2 teaspoon of butter, 6 egg yolks, 1 tbsp. spoon of chopped almonds, 1/3 teaspoon of soda.

For caramel: 1.5 tbsp. spoons of sugar and 3 tbsp. spoons of honey.

Preparation

Grind the egg yolks until white with sugar, add very softened butter, add flour sifted with soda and knead the dough. Roll out thin ropes with a diameter of 8 mm and cut them into small pieces 8-12 mm wide.
Place the dough pieces in a sieve and shake it to remove excess flour. Place the pillows on a baking sheet and bake in a hot oven.

Cook honey and sugar over low heat until a caramel mass forms (a small amount of syrup, dipped in cold water, hardens and breaks into small pieces).
Dip the baked pillows into the caramel and cook until pink.
Place the finished mass on a table moistened with water, roll it out into a layer 3-4 cm thick, sprinkle with chopped almonds, cut into portions and serve.

BALLS IN HONEY

Ingredients:

1 cup flour, 4 eggs, 1/2 cup honey, 1 tbsp. spoon of starch, 2 teaspoons of vodka, 1.5 tbsp. spoons of vegetable oil, 2 tbsp. spoons of peeled walnuts or hazelnuts or seedless raisins.

Preparation

Beat the eggs, add the flour sifted with starch and knead the dough to medium density. Divide it into small pieces, form a rope 5-8 mm thick from each and cut it into pieces 5-7 cm long. Wrap each piece around half a walnut, or a hazelnut, or 2-3 raisins.

Pour 2 tablespoons of water into a saucepan, add honey, vodka and vegetable oil, boil, drop the balls one by one and fry them in this mixture until browned.

NUT DESSERT

Ingredients:

For the dough: 3 cups flour, 2 cups shelled hazelnuts, 4 cups water, 10 tbsp. spoons of sugar, halves of roasted walnuts for decoration.

For milk cream: 4 cups milk, 1 cup flour, 4 egg yolks, 10 tbsp. spoons of sugar.

Preparation

Pour the hazelnuts into a dry frying pan and fry, stirring. Then grind the cooled nuts in a mortar or coffee grinder, add water, mix, strain through cheesecloth and squeeze. Add sifted flour into the resulting liquid, stirring, in a thin stream, add sugar and, stirring constantly, cook over low heat until the mixture thickens, then put in a bowl and refrigerate for 20-30 minutes.

Prepare the milk cream: grind the egg yolks until white with sugar. Add sifted flour to cold milk and mix well. Pour this mixture over the mashed yolks and stir thoroughly again. Cook the resulting mass over low heat, stirring constantly, until a cream forms.

Pour milk cream over the cooled nut mass, garnish with fried nuts and serve.

DELICATE INDIAN SWEETS “LADU”

Ingredients:

180 g ghee or butter, 200 g pea flour (preferably from chickpeas), 2 tbsp. spoons of coconut flakes, 2 tbsp. tablespoons chopped hazelnuts, 1/2 cup sugar, 1/4 teaspoon ground nutmeg.

Preparation

Place melted butter or butter in a cast iron frying pan and heat slightly over low heat. Add the sifted pea flour, coconut, hazelnuts and nutmeg to the pan and fry, stirring constantly with a wooden spatula, for five minutes. Then add sugar and continue frying for another 10-15 minutes until the mixture thickens and turns golden brown.

Scrape the hot mixture onto a greased baking sheet or wooden board and smooth with a spatula.
When the mass has cooled enough to be held in your hands, roll it into small balls and place on a plate. Or cool completely and, when the mass hardens, cut into squares.

ARABIC DATE BREAD

Ingredients:

4 eggs, 1 cup powdered sugar, 250 g chopped dates, 2 tbsp. tablespoons softened butter, 1 cup ground almonds, 2 tbsp. spoons of potato starch, 1/3 packet of vanilla sugar, salt to taste.

Preparation

Separate the egg yolks from the whites, place in a bowl, add powdered sugar and vanilla sugar and beat with a broom or using a mixer for 5 minutes. Then add softened butter, dates, almonds, starch and mix well.
Beat the chilled egg whites into a strong foam and carefully fold into the dough.
Place it in a greased 20 cm diameter mold or small frying pan, place in a preheated oven and bake for half an hour.
When the date bread has cooled, cut it into pieces, place on a plate and serve as a dessert.

CORN FLOUR PUDDING WITH PUMPKIN

Ingredients:

2 cups corn flour, 1 egg, 200 g pumpkin,
3 cups milk, 1 cup wheat flour, 2 tbsp. spoons of sugar, 1/2 tbsp. spoons of vegetable oil, 1/2 cm. spoons of ground crackers, 1/2 teaspoon of vanillin, 1/4 teaspoon of soda, 1/2 teaspoon of salt.

Preparation

Pour hot milk over corn flour and leave in a warm place for 3-4 hours to swell.
At this time, peel the pumpkin, remove seeds and fibrous tissue, cut into small pieces, place in boiling water and cook until soft. Cool the boiled pumpkin slightly and rub through a sieve or colander.

Add egg, salt, sugar, vanillin to the swollen corn flour and mix thoroughly. Add vegetable oil, pumpkin, wheat flour sifted with soda into the resulting mass and knead the dough.
After this, place the dough on a baking sheet sprinkled with ground breadcrumbs, place in a well-heated oven and bake for 45-60 minutes at 220°C.

Place the finished pudding on a plate, sprinkle with powdered sugar and serve as a dessert.

ARMENIAN SUGAR BREAD

Ingredients:

1.5 cups of wheat flour, 120 g of melted butter, 1 egg, 2/3 cups of powdered sugar, 1/2 teaspoon of vanillin.

Preparation

Grind the cold melted butter until white, then add the egg and, while stirring, gradually add powdered sugar and vanillin. After this, add sifted flour in portions and knead the dough. Divide it into small pieces and form them into balls.
Place the resulting buns on a greased baking sheet, place in a preheated oven and bake for 25-30 minutes.

Sprinkle the cooled bread with powdered sugar and serve as a dessert.

ARMENIAN HOLIDAY STABLE

Ingredients:

1 cup wheat flour, 4 tbsp. spoons of milk, 10 g of yeast, 2.5 cm. spoons of ghee, 3 tbsp. spoons of sugar, 1 egg, 1 teaspoon of peeled almonds, salt on the tip of a knife.

Preparation

Dissolve yeast and salt in warm milk. Grind the eggs until white with sugar, add the milk and yeast and mix thoroughly. Then, without ceasing to stir, add the sifted flour, pour in the melted butter and knead the dough for 20-25 minutes. Leave it for 2 hours to ferment in a warm place, kneading it twice.

Divide the finished dough into 5 parts, roll each into a round cake 2-3 cm thick, place on a greased baking sheet and let rise for 30 minutes.
Brush the surface of the bread with egg yolk, sprinkle with chopped almonds, place in a hot oven and bake for 40 minutes.

PANCAKES CHINESE STYLE

Ingredients:

3 cups wheat flour, 1.5 cups water, 1 teaspoon vegetable oil.

Preparation

Sift the flour into a bowl and carefully pour boiling water into it in a thin stream. Then add vegetable oil, knead a thin dough, cover it with a damp towel and let stand for half an hour.

Roll out the prepared dough on a lightly floured table for 5-8 minutes and, when it becomes soft and without lumps, divide it into three equal parts. Roll each piece of dough into a long sausage, cut it into 8-10 pieces and roll each of them into a ball. After flattening the balls with your palm, roll out a thin pancake with a rolling pin up to 15 cm in diameter.

Place the pancakes one by one in a well-heated dry frying pan and bake over low heat until small brown spots appear on their surface.
Place the finished pancakes on a plate and cover with a damp towel. Serve warm.

PANCAKES WITH COCONUT FILLING

Ingredients:

For the dough: 1.5 cups wheat flour, 2 eggs, 2 cups water, 3 tbsp. spoons of peanut oil, 2 drops of green food coloring, 2-3 drops of vanilla essence, vegetable oil for deep frying.

For coconut filling: 1 cup sugar, 2 cups water, 200 g coconut flakes, 1/4 teaspoon salt.

Preparation

Prepare the filling: pour sugar into a bowl of water and dissolve it, heating over low heat. Then increase the heat, bring the syrup to a boil and simmer it for three to four minutes, being careful not to crystallize. After this, pour the coconut flakes into the frying pan, add salt, pour in the sugar syrup, mix well, bring the mixture to a boil and, stirring occasionally, cook for 5-10 minutes over very low heat until almost all the liquid has evaporated. Cool the filling.

Prepare the dough: grind the sifted flour with eggs, food coloring and vanilla essence, add water and peanut oil (can be replaced with olive or refined sunflower oil) and knead the dough by hand or in a food processor.
Place it in portions in a small greased frying pan and bake 12-16 pancakes.
Place the finished pancakes in a stack on a plate and, while the rest are baking, place in a warm place.

Fill the baked pancakes with coconut filling (1 tablespoon per pancake), wrap and serve immediately.

() all posts by the author

For Easter you can prepare not only Easter cakes and Easter cakes, but also other delicious pastries. Easter buns, bunnies, cookies - all this will also be a wonderful decoration for the Easter table. You can also make a very tasty Easter wreath.

I want to offer you a simple recipe for this original pastry. It will take about four hours to prepare. But believe me, it's worth your time.

So, for cooking we will need these ingredients:

To prepare the dough:

40 g butter,

150 ml fresh milk,

One egg,

50 g granulated sugar,

A pinch of salt,

One teaspoon of dry instant yeast,

0.3 kg of premium wheat flour.

To prepare the filling:

70 g granulated sugar,

250 g walnut kernels,

50 ml milk,

50 g butter,

One teaspoon of cocoa powder,

One egg,

Half a teaspoon of ground cinnamon.

The ingredients are ready. Now we begin to prepare delicious yeast baked goods.

1. Lightly heat the milk and dissolve dry yeast in it. Sift wheat flour into a bowl. Add salt and mix everything. Break the egg into a separate bowl, add granulated sugar to it and whisk everything thoroughly with a whisk until smooth. Make a well in the flour and pour the egg mixture and diluted yeast into it. Mix everything so that the mass is homogeneous. Add softened butter to the dough and knead.

2. Lightly sprinkle the table with flour and place the dough on it. Knead the dough, but do not add more flour. Grease a bowl well with oil and place the dough in it. Cover the bowl with the dough with cling film and place in a warm place for an hour and a half. When the dough has risen, knead it from the edges to the middle, cover it again with film and put it in a warm place for an hour.

3. In the meantime, let's prepare the nut filling. Place the walnut kernels in a blender and finely chop. Place the nut mass in a bowl and add ground cinnamon, cocoa and granulated sugar. Mix everything thoroughly until smooth. Pour milk into a bowl, add butter, stir and bring to a boil over medium heat, but do not boil. Pour the resulting milk mixture into a bowl with chopped nuts and stir.

4. Break the egg into a bowl and beat with a whisk. Add half of the egg mixture to the bowl with the nut mixture. Mix. The filling is ready.

5. Lightly sprinkle the table with flour and place the yeast dough on it. Roll out with a rolling pin into a layer 2 mm thick. The layer should be rectangular in size, 50x40 cm in size. Place the filling on it and distribute it over the entire layer in an even layer. Carefully roll it up, folding the seam down.

6. Grease the baking dish generously with oil and place the prepared roll with filling into it. Let it sit for about twenty minutes until the dough rises.

7. Preheat the oven to one hundred and ninety degrees. Place the pan and bake the roll in the oven for about an hour. Remove the finished cake from the mold, cover with a towel and cool completely.

8. Pour the cooled Easter wreath made from yeast dough with icing or fondant, as you like.

9. Decorate pastries as you wish. Delicious Easter baked goods are ready. Cut into portions and serve. I wish everyone a bon appetit!

How varied are the recipes for sweets! At home, you can prepare cakes, pies, amazing delicacies, the recipes of which come from cookbooks of distant countries... In this article, we will analyze the confectionery traditions of several countries, and get acquainted with simple and not so simple recipes.

Historical background: a little about Asian delicacies

How complex are Japanese sweet recipes? Even novice pastry chefs can handle the cooking processes at home. First, try making ekan.

Ekan is a jelly-like pastille made from products of plant origin. The authorship of the recipe is attributed to Zen Buddhists, who brought the unusual delicacy to the territory of the Land of the Rising Sun in 1110-1115.

Vegan jelly? Japanese sweet with Chinese roots

Is it possible to prepare the dish at home? Recipes for Japanese sweets have their own nuances, but, in general, its preparation technology is not distinguished by the complexity of the processes.

Products used:

• 490 g bean paste;
• 7 g agar-agar;
• 300 ml water;
• ½ tsp. salt.

Cooking processes:

1. Rinse the agar, leave to swell in a bowl of water for 28-30 minutes.
2. Cut the swollen product into small pieces, cook with salt until the agar is completely dissolved.
3. Add bean paste to the pan and stir well.
4. Cook for an additional 3-4 minutes, pour the liquid into a 20 x 20cm tin.

When the mixture has hardened (about 1 hour), you can cut it into small symmetrical rectangles and serve. There are no animal products among the ingredients; the dessert can be treated to vegans and vegetarians.

German sweets at home. Recipe with photo

Chocolate dessert “Schwarzer Mann” is a sophisticated sweetness with an unobtrusive flavor of cognac. It combines interestingly with coffee drinks, gently highlighting the bitterness of the beans.

Products used:

• 160 ml whipped cream;
• 55 ml cognac;
• 350 g chocolate;
• 120 g shortbread cookies.

Melt the chocolate in a water bath, add cognac. Alternate layers of crispy cookies with the resulting sauce, then refrigerate the dish for about 6 hours.

Cooking it yourself at home: recipes for oriental sweets

Savory delicacies that came to us from the distant East have always been an exquisite component of every tea party. The heterogeneity of confectionery products surprises with the variety of taste, sugary tenderness of attractive aromas.

It would seem that the preparation of such delicacies is a magical sacrament, inaccessible to little-knowledgeable Europeans. But, fortunately for those with a sweet tooth and gourmets, this opinion is wrong; delicious dishes are prepared without much time or money.

Honey baklava. Sweet holiday classic

Most people probably associate this delicacy with the relaxing sound of the sea; it is on the beaches that active trade in spicy food takes place. It is quite difficult to prepare such delicious sweets at home, the recipe is filled with labor-intensive processes.

Products used:

Cooking processes:

1. Dry the nuts by placing them in orderly rows around the baking sheet. The process should last a little more than 10 minutes at a temperature of 100-140 °C.
2. Cool the dried nuts and grind in a blender until they form coarse salt.
3. In a medium-sized bowl, carefully mix the chopped nuts with white sugar and spices.
4. Let's start preparing the honey solution. Mix the specified amount of honey with water, cook the resulting mixture until the sweet amber is completely dissolved.
5. Dilute the aromatic mass with a spoon of lemon juice, mix gently, and remove the pan with the finished “coating” for dessert.
6. You can start making yeast dough. First, mix a teaspoon of sugar with a tablespoon of heated milk, stir until the granulated sugar is completely dissolved.
7. Mix the crumbled yeast thoroughly with the milk liquid.
8. Set aside the future dough for 20 minutes until a “yeast cap” forms.
9. In another container, break the eggs, add sour cream and a small amount of salt, mix gently with a whisk.
10. Pour the remaining milk into the resulting mass, add melted butter.
11. Increase the dough mass with a glass of sifted flour and yeast.
12. Add the remaining flour little by little and begin kneading the dough.
13. Grease the result of the manipulations with vegetable oil and leave in a deep-bottomed plate covered with cling film.
14. Hide the dough in a warm place for a couple of hours until it has doubled in size.
15. Divide the finished dough into 10-15 parts.
16. Melt the butter, cool and grease a baking container.
17. Roll out the “round” of the finished dough until very thin.
18. Generously oil the dough, sprinkle evenly with a dose of “minced nuts”.
19. Unwind the next layer of it, repeat the previous steps.
20. In this spirit, alternating thin pieces of dough and the future contents of baklava, fill the baking dish.
21. Brush the final layer with egg yolks.
22. Allow the dough to soak in the filling, carefully cut out the diamond shapes, without cutting through the semi-finished pastry product to the bottom of the container.
23. Place the future sweet in an oven preheated to 180 °C.
24. After 40-45 minutes, remove the dessert from the oven, cut the diamonds to the very base of the mold.
25. Fill treats generously with sugary syrup.
26. Leave the baklava in the oven for another 6-11 minutes.

Remove the finished dish from the oven, cover with a towel, and leave in this position for 2-3 hours until completely cooled. The dish is difficult, but can be prepared at home. The sweet recipe can be modified.

Pumpkin dessert with nuts. Nuances of cooking

The homeland of this incomparable dessert is Turkey, but each nation, having become familiar with the recipe for this amazing sweetness, interpreted the cooking process in its own way, diluting the traditional technology with its own unique details.

Products used:

• 1 kg pumpkin;
• 166 g sugar;
• 110 ml water;
• 85 g nuts.

Sweet recipe: at home, peel the pumpkin and cut into neat slices. Place the pieces in layers in a pan, sprinkling each layer with sugar, add water. Simmer for 40-50 minutes, sprinkle with chopped nut crumbs.

Sweet candied watermelon rinds - a bright addition to tea drinking

This aromatic delicacy has its own fascinating history: in the East, fruits were generously doused with sugar syrup and carefully boiled to avoid sudden spoilage.

Dish components:

• Watermelon rinds - 1 kg.
• Granulated sugar - 1.3 kg.
• Water - 800 ml.

Cooking technique:

1. Remove the greenish skin from watermelon rinds by carefully cutting off the outer “covering” of the fruit.
2. Wash the peeled crusts and cut into strips.
3. Pour the result of the manipulations with cool water and bring to a boil.
4. After boiling, boil the crusts for 10-15 minutes, regularly eliminating the foam.
5. Drain the liquid from the pan using a colander.
6. Start creating the sweet syrup: fill the pan with granulated sugar, add water, mix the ingredients thoroughly, and bring to a boil.
7. Place the boiled crusts into the prepared syrup, mix them with the sweet liquid, leave to cool for 8-10 hours and soak in the sweet juice.
8. After the proper time has passed, boil the crusts again for 10-15 minutes.
9. Repeat the procedure twice.
10. Wait until the syrup has completely drained from the candied fruits, sprinkle them generously with sugar, and stir lightly.
11. Line a baking sheet with parchment and place the treats in neat rows, avoiding them touching each other.
12. Leave the candied fruits to dry for a couple of hours.

Now you know another simple sweet recipe. It’s easy to reproduce these simple culinary tricks at home. This dessert is good to enjoy with a cup of black tea; candied fruits are also used as a decorative element for other sweets.

Christmas in Italian! Cooking Neapolitan cookies

We continue our gastronomic journey through the pages of culinary reference books. What did the ingenious Italians come up with that housewives treat on holiday evenings?

Products used:

• 580 g flour;
• 350 g honey;
• 110 g sugar;
• 110 ml limoncello;
• 90 g butter;
• 4 eggs;
• 1 egg yolk.

Cooking processes:

1. Mix 4 eggs and yolk with oil, limoncello, a pinch of salt, sugar and flour.
2. Knead the dough until it sticks to your hands.
3. Cut the mixture into many small strips, cut them into small pieces and form into small balls.
4. Fry the balls in hot oil and drain on kitchen paper.
5. Heat honey in a water bath.
6. Place the balls on a large plate, pour honey over them and mix everything into one sticky mass.

This is one of the easy recipes for sweets, at home or in a professional kitchen... The dish will turn out incredible in any conditions without any problems.