How to cook Smetannikov. Recipe from pastry

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How to cook Smetannikov on the classic recipe, so it turned out light and airy? Today, I share their cooking secrets.

Here's a Smetannikov I turned
Here's a Smetannikov I turned

I love your Smetannikov for its lightness and airiness. But he gets so I do not always. I had to try and cook it more than once to understand how to make it light and airy constantly.

Be sure to read up to the end, where I will share my secret preparation Smetannikov.

How to cook at home Smetannikov

How to make a sand foundation for Smetannikov

  • Oatmeal 60 g (6 art. spoons)
  • Flour 80 gr (6 art. spoons)
  • Butter 70 gr

Flour and oatmeal stirred and slightly melted butter.

Triturated butter together with the dry ingredients until the crumbs state. Spread on the bottom of the mold, pre-oiled butter, and tamped. I get out in the fridge and while'll cream.

Ingredients are designed to the shape of 22-24 cm in diameter

How to cook cream Smetannikov

  • Sour than 20% c 600
  • Sugar 120g
  • Eggs 2 pcs
  • Vanilla sugar 10g
  • Starch 20 g (2 tbsp. spoon), I use corn

All the ingredients in the bowl post-beater and stir until smooth. I work as a whisk, but you can use a mixer or punch in a blender.

All sour cream ready. It remains only to prepare a fruit sauce.

How to prepare a fruit sauce for Smetannikov

  • Liquid jam 200g
  • Starch 10 g (1 tbsp. spoon), I use corn

To prepare the sauce, I use liquid jam, today I have a red currant. By adding starch jam and stir until uniform.

For mixing is best suited beater
For mixing is best suited beater

By the way, the sauce can be made from fresh berries. For this berry punch blender, then combine with 50-100 grams of sugar and starch and a little warm in the fire. When all the blanks in my ready, I will proceed to baking.

How to assemble and bake Smetannikov

Form a basis of sand pour sour cream. To lay the cream without air bubbles, a little better shape to knock on the table.

By the way, I bake Smetannikov in split form, so just in case wrapped the bottom of the mold foil to the filling does not leak.

Such beauty does not necessarily direct, Smetannikov during baking browned and beauty disappears
Such beauty does not necessarily direct, Smetannikov during baking browned and beauty disappears

I pour over the cream sauce. I do it with the help of a pastry bag, but it can be an ordinary spoon. Post baked in the oven in a water bath. The baking time of 50-60 minutes at a temperature of 150-160 ° C.

Willingness to check for jitter Smetannikov. If you gently shake the shape, then finished Smetannikov will shake only at the center.

If Smetannikov cracked, like me, that's okay
If Smetannikov cracked, like me, that's okay
How to make a water bath in the oven
Heat oven to the desired temperature, put on the bottom of a container of hot water. The water will evaporate and create a water bath in the oven.

After baking in the oven Smetannikov leave to cool, and then removed at 5-6 hours in the refrigerator.

Before serving you can sprinkle Smetannikov jam or sauce
Before serving you can sprinkle Smetannikov jam or sauce

The secret to cooking light and airy Smetannikov

The secret lies in a water bath and gradually cooling Smetannikov. Many people are lazy and skip these steps. But the calmer Smetannikov cools, the less he settles, so it stays light and airy.

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