Bird cherry flour for pie 3 oz Siberia

Description: Bird Сherry Flour gives baking a pronounced taste and aroma of almonds with chocolate color. Used for baking pies, cakes, muffins and other products; for making drinks. Bird cherry flour can be added when baking bread. The bread will acquire a fruity almond flavor, and its taste will increase. Storage conditions: at temperatures from + 15 ° C to + 25 ° C with a relative humidity of not more than 75%.Shelf life: 12 months. Ingredients: dried bird cherry powder. Weight: 100g (3 oz) Bird cherry cake with sour cream (Recipe) To prepare this cake, a unique Siberian product is used - bird cherry flour, which is made from dried bird cherry. This flour gives the pastries a rich chocolate color and almond flavor. Outside of Russia, bird cherry flour is rarely sold. Ingredients for 21 cm form: Dough.bird cherry flour 270 grams,milk (fat content is not essential) 500 ml.,eggs 6 pcs.,sugar 270 gramsbutter 200 grams,wheat flour 400 grams, baking powder 3 tsp Cream.fat thick sour cream (25% and fatter) 1 kilogram,powdered sugar (more if you want a sweeter cream) 200 grams, For syrup: sugar 150 grams, water 150 ml. Recipe: Sift bird cherry flour. Bring the milk to a boil and pour flour on it. Stir well and leave to cool to room temperature. The mixture thickens a little. Beat eggs with sugar until one and a half times more mass. Add melted and slightly chilled butter, mix. Add the sifted flour with baking powder and whisk again. Add bird cherry mixture and mix. We pour the dough into two greased forms of the same size and put in the oven preheated to 180 degrees. Bake until dry match, about 45-50 minutes. While baking cakes, prepare syrup. We mix sugar and water in a ladle, put on a stove and bring to a boil and dissolve the sugar. Remove from heat and cool. We take out the finished cakes from the molds and cool. Each cut in half lengthwise - you should get 4 thin cakes. Cooking cream - beat sour cream with icing sugar. We start to collect the cake. Put one cake on the dish. Soak in sugar syrup and spread with sour cream. Repeat with the remaining cakes, cream and syrup. Coat the sides and the top of the cake with cream. If desired, decorate. deposited the rest of the cream from the culinary bag with the nozzle on the top of the cake, and sprinkled the sides with crumbled crumbs of crusts (they came out with humps, I had to cut :(). Let the cake stand for 3-4 hours in the refrigerator, then cut and enjoy. Have a nice tea!

Price: 12 USD

Location: Ulaanbaatar

End Time: 2025-01-17T14:43:08.000Z

Shipping Cost: 12 USD