TOP 6 original recipes for sweet pastries for the New Year 2020 of the Metal Rat. Useful tips, secrets and recommendations. Video recipes.
New Year's table is not only about salads, hot dishes and snacks. Traditional homemade freshly baked New Year's pastries will never be superfluous on the festive table. Especially if it is themed in accordance with the upcoming year of the Metal Rat 2020. Any sweets are appropriate on the New Year's table. A pie, and a cake, and a cake, and gingerbread, and a cupcake, and a roll, and cookies as sweet as salty will come in handy … tree. The familiar smell of cookies or cake will fill the house with aroma and comfort, and will give a festive and cheerful mood. And thanks to modern household appliances, cooking products can be baked quickly and easily. Therefore, even a novice hostess can handle most of the recipes. The main thing is to approach cooking with love and good mood. Decorate hand-made masterpieces figuratively in the form of Christmas trees, stars, deer …
New Year's baking - useful tips and tricks
- The pie dough will be softer and looser if you add potatoes boiled in a uniform and grated to it. 250 g flour replaces 1 medium potato.
- Products will turn out to be more fluffy and fluffy even the next day if part of the flour is proportionally replaced with potato or corn starch.
- Pre-sift the flour for the dough: impurities will go away from it, and it will be enriched with air oxygen.
- Baking from unleavened dough will be crumbly if you add 1 tablespoon to the dough. cognac.
- Yeast dough will not stick to your hands if you grease your palms with vegetable oil.
- Thin dough will roll out more easily by wrapping the rolling pin with parchment paper or a clean linen rag.
- Roll the dough that is too wet through a sheet of parchment paper.
- If the pie filling is runny, add 2-3 tbsp. crushed crackers or starch.
- The pie will retain its freshness for longer if vegetable oil is added to the dough.
- After kneading, keep the shortbread dough in the cold for 30-60 minutes, bake the biscuit immediately after kneading.
- Before baking puff pastry products, pierce the surface with a fork to release steam during baking.
- Any baked goods will be more ruddy and golden brown if greased with a beaten egg before baking.
- Chopped apples for the filling will not darken when sprinkled with lemon juice, and retain their shape when sprinkled with starch.
- Lightly fry the walnuts for the products so that the baked goods acquire a pleasant aftertaste.
- Before adding raisins to the dough, wash or soak them. Then dry and roll in flour so that voids do not form around the berries.
- The whites will whisk faster if they are cold, and add a few drops of lemon juice while whisking.
- Cover the sweet-filled cakes with the icing while still warm.
- Use a wooden needle or matches to check the baking is done. If the products are ready, the splinter will be dry and clean.
- Chill the finished cake on the wire rack, then the bottom will not get damp.
- The pie does not stale for a long time and remains fresh if covered with a napkin and kept in an earthenware dish.
Herringbone cake made from shortcrust pastry
Herringbone cakes have a rich taste, mouth-watering aroma and a wonderful winter look! The main thing is that the dough is well cooled, otherwise it will be problematic to grate it. To do this, keep the kneaded dough in the freezer for half an hour, or put it in the refrigerator, but for at least 4 hours.
- Caloric content per 100 g - 498 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Butter - 125 g
- Boiled condensed milk - 380 g
- Sugar - 2 tablespoons
- Roasted nuts - 125 g
- Milk - 125 ml (in dough), 5 tbsp.
- Egg - 1 pc.
- Salt - 0.5 tsp
- Cognac - 3 tablespoons
- Wheat flour, premium quality - 375 g
Cooking the Yolochki cake from shortcrust pastry:
- For the dough, combine eggs, sugar, salt and beat with a mixer.
- Pour in milk, melted (not boiled) butter and whisk again.
- Add the sifted flour and knead to an elastic, non-sticky dough.
- Form the dough into a ball, place it in a food bag and place in the freezer for 45 minutes.
- Grease a baking sheet with butter and put on it cold dough grated on a coarse grater.
- Send the dough to dry in the oven until golden brown at 180 degrees for 10-20 minutes.
- Cool the finished dough a little, break it with your hands and put it in a separate bowl.
- Pour the nuts into the chopper bowl and punch until crumbly.
- Combine broken dough crumbs, nuts, boiled condensed milk and cognac.
- Knead the dough until viscous. Adjust the consistency of the dough with milk (up to 5 tablespoons).
- Cover the dough with a lid and leave to soak for 8 hours at room temperature.
- Moisten a cone-shaped wine glass inside with cold water and place the dough tightly in it. The denser the mass is laid out, the easier it can be removed.
- Turn the filled glass over onto a serving plate and remove it, a tree will come out!
Cupcakes "Christmas tree"
These adorable little herringbone muffins decorated with protein glaze can be served or hung on a herringbone after adding meringues. Such sweet Christmas tree decorations will especially appeal to children.
Ingredients:
- Butter - 250 g
- Flour - 150 g
- Corn starch - 125 g
- Eggs - 5 pcs.
- Sugar - 200 g (for dough), 450 g (for glaze)
- Egg whites - 200 g
- Green food coloring - to taste
Cooking New Year tree cupcakes:
- Beat butter with sugar until smooth. Add eggs and beat again.
- Combine flour with starch, add to the butter and egg mass and knead the dough.
- Pour the dough into muffin tins, half full.
- Place the muffins in a preheated oven at 165-170 ° C for 15-17 minutes.
- Remove the finished baked goods from the mold.
- Beat egg whites with sugar until fluffy and firm peaks.
- Tint the white glaze with food paint and use a pastry bag to decorate the products in the shape of a Christmas tree.
- Place the muffins in a preheated oven at 100 degrees for 15 minutes to dry the frosting. Then leave the products at room temperature for a day so that the glaze dries completely.
Christmas tree decoration cookies
The recipe for the proposed cookie is an easy-to-prepare baked product. The products are pleasant to the taste, have a presentable look and are able to decorate not only the New Year's celebration, but also the New Year's tree.
Ingredients:
- Wheat flour - 200 g
- Cold butter - - 100 g
- Sugar 75 g
- Egg white - 1 pc.
- Lemon juice - 2 tablespoons
- Whipped egg yolk - for brushing
Making Christmas tree decoration cookies:
- In the sifted flour, add the egg white, lemon juice, sugar and diced butter.
- Knead the dough, roll it into a ball, cover with plastic and refrigerate for 30 minutes.
- Roll out the dough into a thin layer about 5 mm thick and cut out the cookies.
- Transfer it to a baking sheet lined with parchment paper.
- Use a cocktail tube to make holes at the top of the cookie so you can hang it on the tree.
- Send the baking sheet to a preheated oven to 180 ° C for 5 minutes.
- Remove the cookies from the oven, brush them over with beaten egg yolk and return to the oven.
- When the dough is browned, remove the cookies from the oven and cool.
- Gently thread the ribbons into the cookies and hang them on the Christmas tree.
Gingerbread "Little Men"
Bright and fragrant honey cakes smell of ginger. The recipe is simple and budgetary. The pastries will decorate both the New Year's table and the New Year's tree, and they can be presented as a gift in a beautiful themed box.
Ingredients:
- Flour - 700 g
- Sugar - 250 g
- Water - 200 ml
- Honey - 250 g
- Cinnamon - 1/4 tsp
- Ground ginger - 1 tsp
- Ground cloves - a pinch
- Ground cardamom - pinch
- Salt - a pinch
- Soda or baking powder - 8 g
Cooking gingerbread "Little Men":
- Put honey, sugar and water in a saucepan. Send it to the stove, and with continuous stirring, heat over low heat until the sugar dissolves. Remove the pan from heat, add salt, stir and cool the syrup at room temperature.
- Sift flour with soda through a fine sieve and add to the cooled syrup. Knead the dough until elastic, collect in a ball, wrap with cling film and refrigerate for 3 days.
- After this time, roll out the dough into a layer 7 mm thick and cut out the figures of the little people with special molds.
- Line a baking sheet with parchment paper and lay out the gingerbread cookies. Lubricate them with water and leave for 10 minutes so that the gingerbread cookies do not shrink during baking and retain their correct shape.
- Send the gingerbread cookies to a preheated oven to 180 ° C for 12-15 minutes.
- Decorate the cooled gingerbread cookies with white sugar icing.
Roll "New Year's log"
The New Year's log is a traditional French Christmas pastry that will decorate any New Year's table. This is a delicious cake, which in appearance resembles a "log", hence the name of this dessert.
Ingredients:
- Eggs - 6 pcs. (for biscuit)
- Flour - 150 g (for biscuit)
- Sugar - 150 g (for biscuit)
- Cocoa powder - 2 tablespoons (for biscuit)
- Baking powder - 1 tsp (for biscuit)
- Cream with a fat content of 33-35% - 500 ml (for filling), 100 ml (chocolate cream)
- Chocolate - 100 g (for filling), 100 ml (chocolate cream)
- Icing sugar - to taste (for filling), 50 ml (chocolate cream)
- Butter (softened) - 50 g (chocolate cream)
Making a roll "New Year's log":
- For a biscuit, beat the eggs with sugar until they increase in volume. Sift flour, mix with baking powder and cocoa powder. Combine flour and egg-sugar mixture
- Line a baking sheet with parchment paper and pour out the dough, spreading it evenly over the entire surface. Place the baking sheet in an oven preheated to 180 ° C and bake for 15-20 minutes.
- Remove the finished biscuit from the baking sheet and place on a clean towel. Remove the paper, wrap the sponge cake with a towel in a roll and leave to cool to room temperature, then refrigerate for 24 hours.
- For the filling, whisk the cream and icing sugar until peaks, and chop the chocolate finely.
- Unfold the sponge cake, brush with butter and sprinkle with chopped chocolate. Roll it gently into a roll and put it in the refrigerator.
- For the cream, mix the cream with the icing sugar and boil over low heat without letting it boil.
- Chop the chocolate finely with a knife and combine with hot cream.
- Add softened butter to the chocolate-cream mixture and stir until smooth.
- Cover the roll with chocolate cream and match on it with a pattern imitating the bark of a tree.
Saffron and cardamom buns
Bright and beautiful orange buns with a ginger aroma are perfect and will decorate a sweet New Year's table. If desired, the baked goods can be decorated, which will become a real creative process for children.
Ingredients:
- Wheat flour - 500 g
- Sugar - 80 g
- Butter - 50 g
- Milk - 325 ml
- Fresh yeast - 15 g
- Cardamom (ground) - 0.5 tsp
- Saffron - 3 pcs.
- Salt - a pinch
- Eggs - 2 pcs.
- Raisins - 100 g
Making saffron and cardamom buns:
- Pour warm milk (37 ° C) into a saucepan, add saffron and leave to color the milk. Then add the yeast and sugar and stir. Leave the brew for 15 minutes.
- Sift flour, mix with cardamom and salt. Add eggs to the flour mixture, pour in the dough and knead the dough.
- Sprinkle the dough with melted butter, cover with a clean towel and place in a warm place for an hour to expand.
- Then form small buns out of it, put a little washed and dried raisins inside each.
- Line a baking sheet with parchment paper, place the buns on top of it and brush them with a beaten egg. Set aside the pastries for half an hour to come up. Then place the buns in a preheated oven to 180 ° C and bake for 25 minutes until golden brown.
