The dough recipes

Biscuit from the flour of durum wheat
3k - 50м 8
Because I care about their figure and health, they prefer not to use flour. Flour from durum wheat, a good replacement! Try it and you! You will not regret.
Grandma's dough "the Kremlin"
2.7k - 200м 10
Today I want to share a recipe for a stunning, gentle, airy, the perfect dough for pies. The recipe of my Granny. He grew up with my mom, my brother and I and now our children. The recipe is so simple, and it's the same dough, the same childhood memory... Brand Granny's dough and cakes out of it!!! The memory of my beloved grandma lives in the continuation of tradition... here you go.
Pizza dough in lard
2.4k 5 45м 6
For those who have melted lard - the perfect dough! I made a thin pizza, but it turns out is also a great Focaccia
Biscuit "La Gioconda"
1.8k - 45м -
This cake contains quite a few sugar, almonds, a teeny bit of flour and oil. So it turns out very tender and soft. In most cases it is used for rolls, as prepared it is very soft and elastic. Also, this cake is a perfect base for desserts! Biscuit "La Gioconda" is different from all other types of biscuits because it is not whipped eggs with sugar, and with almond-sugar powder 1 :1. "Mona Lisa" traditionally baked in a very thin sheet and a very short time. The result is a flexible porous sponge. This cake has two remarkable properties: it is easily rolled into a roll without cracks and breaks (especially if you added butter), and it absorbs much of the syrup, taking it taste, it does not crumble, do not soak, not crushed under the weight of the cream. This cake stays fresh a long time.
The dough is "Theatrical"
1.5k - - -
The perfect dough for savoury pies, cakes and pizzas. The author of Kucerova A. thank you very much!
Cheese dough and glassware
1.5k 3 - -
The dough is unusual! Easy to work with, after baking it airy and suitable for any filling.
Gluten-free mint cake
1.5k - - -
The recipe was born spontaneously. Imagine: December 31, 5 p.m., and the husband asks for something sweet tea for new year's table. I have it on a gluten-free diet, I had to quickly rectify the situation to please.
Chocolate puff pastry from Stelios Pallaresa
1.5k - - -
Discovered this recipe recently. Make this dough just the second time. The first time it created a furor, because chocolate puff pastry we do not sell. Difficult to prepare nothing, the main role is performed by the refrigerator together with time. Make the chocolate dough for the future and I have no idea what's in my freezer it may not be. Sweet pastry made of him leaves everyone perplexed, because chocolate puff pastry - a rarity. And the name Stelios Pallaresa is a sign of quality.
Profiteroles with blue cheese
1.3k - 60м 20
The recipe is spied in Glamour magazine, tested and firmly attached to your cookbook. Do often fly very quickly under wine and not only. Quickly prepared, in short, suggest!
Rice chiffon cake without gluten
1.3k - 45м -
Recipe found on the Internet. Corrected. Observed and made conclusions. Very important: protein fluff is correct; the yolk should increase in volume by 2.5-3 times; - cakes bake not thick, it is better to bake two; centre slightly to release from the dough, more dough to move to the edges. The middle is baked longer and does not have time to rise, though baked through. I got a very lush, vkusnyuschy cake. Tenderness is incredible. Loose. Height 5 cm. I think that even healthy people gluten, like very much. And for people not carrying it-a godsend. Recommend!
Biscuit "La Gioconda"
1.3k - 40м 14
Almond biscuit "La Gioconda" is most often used for making cakes, rolls, and desserts.
The pastry on the mayonnaise in the bread maker
1.3k - - -
One caught my eye the dough recipe for the mayonnaise. And he rescued me in the house were out of eggs and in this recipe they do not need! recipe slightly changed and adapted for a bread machine. the dough is very rich and, as they say many cooks, obedient. Add the sugar and the buns fit, also tried. But today, with such dough to bake the traditional pie with meat.
How to bake pita bread
1.3k 4 30м 1
Somehow rushed -no pita bread, either at home or worse, in the store. Shame, shame, but fixable.
Versatile shortbread dough "1-2-3"
1.3k 5 7м -
Dear Powerade! Perhaps many people know how to make SHORTCRUST PASTRY. Then this recipe is for those who are unfamiliar with its secrets. It's simple: 1 - one part sugar 2 - two pieces 3 fat to three parts flour and a pinch of salt. And so, what you add to the dough (peel, cocoa, nuts, vanilla... ) and what figures will depend on your taste and imagination.
Verhuny from Ivashky
1.3k - - -
Very quick, simple recipe. Verhuny are prepared quickly, baked with lightning speed and quickly melt in your mouth. The kids just love them!
Quick pizza dough
1.2k - 15м 1
The recipe on the cooking site. The dough is soft, delicate, subtle. Now I cook a pizza for this recipe. The cooking takes only 10 -15 minutes by adding into the dough of honey contains sugar, which contributes to the rapid "revival" of yeast. Honestly reviewed recipes category "pizza" and "dough", this recipe is not found. I hope someone will be useful this variant of the test.
1.2k 4.5 60м 10
A quick and easy recipe for delicious biscuits flavored with citrus notes. For a basis took the recipe OKSANы a Cookie "Children's garden"
Biscuit "Mustard"
1.2k 3 - -
Biscuits on the website a great many, but this is not found, if not, sorry... Very easy to make, and the color - the sun, immediately uplifting.
The dough breeze and biscuits
1.2k 3 100м -
The dough is a breeze in French cuisine is very popular in cooking, most often it is used to cover both savoury and sweet pies and cakes, among them tarte Tatin. The dough breeze like a puff pastry, but not the same. It is even easier than puff and it is universal. The dough Breeze - unsweetened version of shortcrust pastry. Despite the lack of sugar, has a pleasant taste. Is not only sweet toppings, but just for those occasions when it makes no sense to focus on the sweetness of the dough, paying maximum attention to other components. I'm from this wonderful test made two biscuits. For acquaintance with this miracle, extremely grateful to the Mary mariha_kitchen with LJ.
Puff bagels on lard
1.2k - - -
Make tasty, crispy, crumbly and layered croissants or bagels. Puff pastry we will make do, of lard, i.e. pork fat melted on the old recipe. Don't be scared of the word fat, if it is quality, melted from the fat, the dough will be real, layered, delicious, and without overdue of margarine, or palm oil which production replaces the butter. Generally, this dough is versatile, it is possible to prepare as sweet rolls, bagels, croissants, biscuits and savoury - somsa.
Chocolate cake without eggs
1.2k - - -
...and a cake from him))