PONCHIKI - Recipe

ingredients:

Moloko - 1.5 cups
Sahar - 1/4 cup
Yaytsa - 2 pieces.
Maslo butter (for testing) - 150 grams
Muka - 3 cups
Sol - 1/4 tablespoon
Maslo butter (for glaze) - 1/4 cup
Moloko - 1 tbsp
Kukuruzny syrup - 1/4 tablespoon
Gorky chocolate - 60 grams
Saharnaya powder - 1/2 cup
Aktivnyh dry shiver - 2 1/4 tablespoon

Preparation:

Pour into a container yeast, milk, sugar and stir. In a separate container to whip eggs and butter and pour in the milk. Add the flour to the mixture and very well mesim. Substituted by dough reserve that it would "raise".
Approximately one and a half two hours roll out the dough into our pancake half an inch thick and cut glass donuts. It is advisable to do it with two cups of different sizes, which would also get different circles.
We spread our tortillas on a baking sheet and put bake at 200C for 15-20 minutes.

What would have become even more delicious donuts, cook for them chocolate frosting. To do this, take a spoonful of milk, a spoonful of butter, a spoonful of powdered sugar and a spoonful of chocolate. Warms it all together in a water bath, and dipped in glaze finished our donuts.
If the top sprinkle donuts in glaze colored sugar crumbs, the dish will be even more beautiful and tasty.

Fluffy Chocolate Biscuit Turns recipes.

Ingredients for Very gentle and fluffy chocolate biscuit turns:

For the dough:
150 g ff. oils
Sugar 150 grams
1 sachet of vanilla sugar
150 grams of chocolate
2 eggs and for protein
150 grams flour
15-25 grams of cocoa
1 tablespoon of baking powder without top.

Cooking and Preparation:

For layer offers little red currant jelly, but you can with your favorite cream, strawberry jam and can be

To 100 g of chocolate glaze

1. Beat the softened butter and 75 grams of sugar in a magnificent mass, add vanilla, melted chocolate, 2 eggs.
2. Mix and sift flour, cocoa, baking powder. Combine gently with egg-oil mass.
3. Beat in the foam 4 protein and 75 grams of sugar. Add to the batter and mix gently.
4. Pour into a padded parchment with a diameter of 26 cm and bake at 175-200 degrees for about 40 minutes.
5. Remove the cake from the mold, let cool, cut into 2 cakes, or cut into PIROZHENKO, fluff jelly.
6. Top grease melted chocolate in a water bath. Or again to decorate to your taste.
Here's a cake in the cake: a gentle, airy!