If you do not want to bother with the test, or folds up so that the products from it you do not work at all, we offer you a very simple recipe for charlottes made from dry dough. Do not get such a pie you just can not, because it does not require special culinary skills or skill.
The juiciness of the finished charlotte does not justify its name, because its dry basis is only a flour base, which, when cooked, is soaked with fruit juice and turns into a delicious dessert.
Dry charlotte with apples in the multivark
Ingredients:
- apples - 1.2 kg;
- flour - 165 g;
- croup of semolina - 200 g;
- granulated sugar - 200 g;
- Vanillin or cinnamon - to taste;
- baking powder - 25 g;
- lemon juice - 25 ml;
- Butter - 165 g.
Preparation
Apple is good for washing, we remove from the core with seeds and stems and, if necessary, peel the skin if it is too dense. Then let the fruit pass through a large grater or cut into small cubes and sprinkle a little lemon juice so that the mass does not darken.
In a separate deep container carefully mix the flour, semolina, sugar, baking powder and vanillin or cinnamon.
The capacity of the multivarker is thoroughly smeared with butter and we proceed to the formation of dry charlottes. At the bottom of the bowl pour a layer of dry mixture, then cover with a layer of apples and again a dry mixture. Repeat in a similar way all the layers and finish with a necessarily dry mixture. If you have not had enough of it to cover the top, do not be scared. Mix a few more dry ingredients, reducing the proportions several times.
At the end, rub the butter on a grater and chip the top of the charlotte. Preliminary it must be a minimum of thirty minutes to hold in the freezer, otherwise it will be very difficult to rub it.
Select the "Baking" mode on the display and prepare sixty-five minutes before the end of the program and extend it for another forty minutes. Total cooking time dry charlotte will be one hundred and five minutes.
At the end of the cooking process, let the charlotte cool completely in the bowl, taking it out of the device first, and then extract it to the dish using the steam stand.
Before serving, you can lightly sprinkle the top of the cake with powdered sugar.
Charlotte of dry dough with pears in the oven
Ingredients:
- pears - 0,9 kg;
- flour - 165 g;
- croup of semolina - 200 g;
- granulated sugar - 200 g;
- baking powder - 25 g;
- lemon juice - 25 ml;
- butter - 150 g.
Preparation
For the charlotte, not too sweet pear fruits are ideal, which we need to thoroughly wash, wipe dry and clean from the pedicels and seed boxes. Next, cut the pears into thin slices and sprinkle a little lemon juice.
In a separate deep dish we pour semolina, sugar, baking powder and sift the wheat flour. You can optionally add a little vanilla or vanilla. Mix all the dry ingredients thoroughly and proceed to the formation of the pie. Form for baking, preferably detachable, grease carefully
Now determine the form with a charlotte in a preheated to 185 degrees oven and stand for forty-five minutes or until red and ready.
Finished pear charlotte we give completely cool in the form, and then cut into slices and served to the table.