There are special heavy and thick-walled cast-iron forms with a long handle, in which very tasty and beautiful cookies are cooked on the stove. The most common forms are "nuts", "mushrooms", "waffles", "Olympic bear". It is possible to cook such cookies with various fillings.
Pick your recipe
You will need
-
- 200 g margarine;
- 100-150 g of flour;
- 4 eggs;
- a pinch of salt
- slaked soda;
- 150 g of sugar.
Instruction manual
1
Put the margarine in an enameled small pot, which put on medium heat. Wait until the margarine is completely melted, then remove the pan from the heat. In the further cooking process, it will be needed in this form, but cooled to room temperature.
2
Beat eggs with salt separately. This is best done with a household electric mixer. Beating for about three minutes, make the mass thicken, increasing in volume by two to three times.
3
Continue whipping (about four minutes) after each addition of ingredients: sugar, slaked soda. The result should be a thick and viscous mixture.
4
Last add melted margarine - it should be poured in a thin stream, with constant stirring of the dough - and flour. After the final kneading, the dough should resemble sour cream in consistency.
5
Pour such a batter into the molds in an approximate amount of one dessert spoon in each cell (if it comes to the shape of a "mushroom" or "nut"). Close the mold and press hard so that the dough spreads over the entire baking surface.
6
Immediately flip to the other side. Bake for about 30-45 seconds and flip again. Continuously flip your mold in such a way as to bake cookies evenly on both sides. The total frying time is about 1-2 minutes. When checking for readiness, be guided by the color of the baked.
7
If you make “nuts” with the filling, then after step 6, cool the resulting cookies, divide with a knife into “shells”. Fill each of the halves with cream and combine them into whole "nuts".
note
When closing the form after laying the dough, be careful - excess hot dough, hot steam, fat can leak out.
Useful advice
Fill the existing 1/3 form with dough, taking into account the rise of the dough during baking and its ability to diverge on the entire basis.