Bakery products

Lean apple biscuit

Lean apple biscuit



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Ingredients for Making Lean Apple Biscuit

Dough:

  1. Wheat flour 2.5 cups
  2. Food baking powder 1 teaspoon
  3. Vegetable oil 0.5 cups
  4. Distilled pure water 0.5 cups
  5. Pinch of salt

Filling:

  1. Vegetable oil 1 tablespoon
  2. Apple 6-7 pieces
  3. Cinnamon half a teaspoon
  4. Brown sugar 0.5 cups
  5. Lemon zest half teaspoon
  6. Lemon juice 1 teaspoon
  • Main ingredients: Apple, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Tablespoon, Teaspoon, Glass (capacity 250 milliliters), Deep bowl - 2 pieces, Fine mesh sieve, Whisk, Deep stewpan, Stove, Kitchen towel - 2 pieces, Oven, Non-stick baking sheet, Baking paper, Fine grater, Small bowl - 2 pieces, Knife, Cutting board, Plastic wrap, Rolling pin, Baking brush, Aluminum food foil, Kitchen spatula, Large flat dish

Cooking lean apple biscuits:

Step 1: prepare the dough.

To get started, take a deep, dry bowl and sift into it the right amount of wheat flour through a sieve with a fine mesh. Then, in the same container, we introduce salt with a food baking powder and mix the dry ingredients with a whisk until smooth. Then we pour in the deep stewpan the right amount of clean distilled water and put the container on a stove that is turned on at a strong level. We heat the liquid to a boil, remove the stewpan from the stove and add half a glass of vegetable oil to boiling water. Now pour the hot oily liquid into a deep clean bowl and begin to partially inject the dry ingredients into it, that is, mixed flour, baking powder and salt. Using a tablespoon and then with clean hands, knead, elastic, cool dough of medium density. We roll it into a bowl, put it back in the bowl in which the batch was made, cover the container with a kitchen towel and let the semi-finished product brew at least 20 minutes, in order to make sure that the flour does not “float”.

Step 2: prepare the filling.

While the dough is brewing, preheat the oven up to 200 degrees Celsius and cover the non-stick baking sheet with a sheet of baking paper. Then we start preparing the filling, rinse apples and lemon under cold running water from various kinds of contaminants and dry them with paper kitchen towels. Then, using a fine grater, rub a half teaspoon of lemon zest into a small bowl. Squeeze 1 teaspoon of lemon juice into a separate small bowl. We cut the apples into 2 halves, cut out a core with stones from them and remove the stalks. After alternately put the halves of apples on a cutting board, cut into layers up to 5 - 6 millimeters and put in a deep bowl. In 2 - 3 minutes before the biscuit is formed, add the right amount of cinnamon, sugar, lemon zest and lemon juice to the container with apples. Mix the filling with a tablespoon so that the sugar grains and ground cinnamon are laid on pieces of fruit in an even layer.

Step 3: form a biscuit.

After 20 minutes, check the dough, if it floats a little, add flour to it and slightly crush. Then we take a piece of polyethylene food film, put it on the kitchen table, put the dough on the film and sprinkle it with a thin layer of flour. We cover it with another sheet of film and with the help of a rolling pin we roll out the semi-finished flour product into a layer with a diameter up to 30 - 40 centimeters. We try to do this so that the thickness of the rolled dough in the middle is approximately 1 centimeter, and around the edges up to 5 millimeters. Then we remove the top film from the formation, transfer it to the baking sheet prepared for baking, place the semi-finished flour product in it with the side on which the layer of cling film remains and then completely remove it. Now level the dough so that it lies flat on the baking sheet. In the middle of the formation we spread apple filling with a slide so that the edges of the formation remain free. Then we wrap the edges of the dough, forming folds, while leaving the center of the biscuit open. After watering the apples 1 a tablespoon of vegetable oil, also do not forget to brush the biscuits with a thin layer of vegetable fat with a baking brush. Now, so that both the dough and apples reach full readiness at the same time, we cover the biscuit from above with a sheet of aluminum food foil, covering only the edge and center.

Step 4: bake a lean apple biscuit.

We check whether the oven has warmed up to the desired temperature and only after that we install the baking sheet, with the raw biscuit still in the oven on the middle rack. Bake a biscuit 30 minutes. After this time, open the oven, carefully remove the foil from the flour product and let the biscuit reach full readiness for another 10 minutes. Then holding the baking sheet with kitchen towels on both sides, remove it from the oven and put it on a cutting board laid on the kitchen table. After we cool the baking to room temperature, use a kitchen spatula to shift the biscuit onto a large flat plate and serve.

Step 5: serve the lean apple biscuit.

Lean apple biscuit after cooking cools to room temperature, because any hot baked goods are very harmful for digestion. To taste, this dish resembles a lean puff, with a crispy crust on top, as well as a tender core and fragrant filling inside. It is pleasant to enjoy this miracle with a cup of fresh brewed tea of ​​any kind or with any other drinks. Cook with love and fasting will be a joy! Enjoy your meal!

Recipe Tips:

- - If desired, a bag of vanilla sugar can be added to the filling and dough.

- - Galeta can be prepared with any kind of lean fillings, such as fresh or frozen berries, fruits, stewed vegetables or mushrooms.

- - Any cast iron pan with a removable handle is suitable for baking biscuits.

- - In the preparation of apple filling, instead of brown sugar, you can use ordinary white sugar, and instead of lemon zest, you can use orange zest.