Dough for "Nuts" in walnut is best suited to shortbread, with a lot of fats and sugar. This dough will be crumbly and crunchy, due to the fact that the fats are enveloped and do not allow parts of it to stick together. An important factor is also the content of gluten in flour. In order to make the dough not too tight, but not too crumbly, the flour should contain an average percentage of gluten.
The recipe for the preparation of "Oreshek" cookies in electric hazel
This is an ancient recipe for a sand-cottage cheese dough, according to which the "shells" for nuts are always fragrant and crispy.
Ingredients:
- butter - 200 g;
- sugar - ½ cup;
- cottage cheese - 100 g;
- egg - 2 pieces;
- flour - 3 cups;
- vanillin, soda.
Preparation
The oil should be softened, mixed with sugar and well rubbed. If the oil is solid and there is no time to soften it, you can rub it on the grater. Add the eggs and vanillin and whisk. Then we sift the flour and mix it into the dough. After the first part of the flour, add half a teaspoon of soda, which is extinguished with vinegar. At the last stage of kneading the dough, it's more convenient to knead with your hands. The dough turns out plastic, soft and not sticky.
We turn on the hazel and oil the shape. We do this only once at the beginning of cooking, then it is not required. From the dough tear off small pieces and form the balls in such a way that visually each ball took half the shape. In the first run, you can make several balls of different sizes to understand which diameter is ideal. Because if there is a lot of test, it will come out through the top and you can get a cake, from which you will then need to cut out the shells. And if you put a little dough, the halves will be incomplete.
In the heated hazelnut we lay out the billets from the dough and bake for about a minute, depending on what kind of nuts you like, toasted or not.
Traditionally, the stuffing for "Oresheks" in the hazelnut is a cream from boiled condensed milk, but you can also experiment. There are a lot of options, in the simplest of them condensed milk is mixed with butter in the same proportions. You can also add cocoa there.
How to cook "Nuts" with condensed milk in hazel?
Many remember cast-iron hazelnuts, in which on the stove grandmothers and mums baked sandy shells for nuts. And some still have such forms, with the help of which it is possible to prepare a wonderful and beloved treat.
Ingredients:
- flour - 3 cups;
- eggs - 2 pieces;
- sugar - 1 cup;
- mayonnaise - 1 tbsp. a spoon;
- margarine - 250 g;
- condensed milk - 1 jar;
- walnuts - 150 g.
Preparation
Eggs wipe with sugar and mayonnaise. Softened margarine cut into small pieces with a knife and mix in eggs with sugar. Gradually, we interpose the flour in parts. At the end, when the dough stops sticking, you can knead it with your hands. Do the workpieces in the form of small balls the size of a half of the nut. The mold is well calcined, lubricated with oil and laid out the billets. We close and cook for about one minute on medium heat, you can open and see if it's enough toasted shells. Let the halves cool down and