Berry pie in autumn, winter, spring? Easy! With frozen currants, you can cook different pastries to remember about summer at any time of the year. The berry filling is perfectly combined with different types of dough and each currant pie is special. Prepare?
Frozen currant pie - general principles of cooking
Currants for the filling is not always necessary to completely defrost. In some formulations it is only required to rinse the berries, let the water flow well. Sugar, cinnamon, cottage cheese, vanilla, other berries, various fruits are added to the currant. This makes baking more interesting, increases the amount of filling.
Cakes are cooked closed, open, aspic, half-closed. The type of product and shape is largely dependent on the test. Frozen currant yeast cakes are most often closed or half-closed. Different products are prepared from sand and puff pastry, often pastries are poured with sweet mixes. Mixed cakes are mostly made from batter. Prepared berries are simply combined with the total mass, sent to the oven.
Recipe 1: Yeast pie with frozen currants
A variant of soft and airy cake with frozen currants from yeast dough in milk. We take the berries out of the freezer in advance, let them thaw in a colander and rinse.
Ingredients
• 400 ml of milk;
• flour 0.7-0.8 kg;
• 50 ml of oil;
• 15 grams of yeast;
• eggs 2 pieces;
• 4 spoons of sugar;
• 1 tsp. salt.
To fill the cake will need about 700 grams of currants, 4 spoons of potato starch and a glass of sugar. If the berries are sweet, then the sand can take a little less.
Cooking
1. Smash the eggs in a bowl, throw one yolk to grease the cake.
2. Add sugar, throw the prescription salt and beat with a spoon.
3. Pour in warm milk and pour yeast, stir. Leave for ten minutes.
4. Add butter and prescription flour. The amount is adjustable according to the density of the test. It should not be liquid. 5. Cover, ship to a warm place for 2.5 hours.
6. We sort out currants, combine with sugar.
7. We get a magnificent dough, divide it into two different parts. One piece should make a third more. We also roll it into a flat cake for the bottom, we make bumpers.
8. Sprinkle with starch and lay currant berries on top.
9. Cover with a flat cake, rolled out of the remaining dough. Edges we pinch together.
10. From above we make small holes, it is possible to make decoration dough.
11. In the yolk add a teaspoon of milk or plain water, stir.
12. Grease the cake and bake.
Recipe 2: Frozen currant pie “Crisp”
A special feature of this frozen currant pie is crispy topping made from loose crumb. Baking is made from shortcrust pastry.
Ingredients
• a glass of sugar;
• three glasses of flour;
• oils 200 grams;
• 1 egg;
• 2 tsp. baking powder;
• vanilla;
• 0.6 kg of currants;
• 70 grams of sugar for the filling;
• some cinnamon.
Cooking
1. Mix flour with vanilla and ripper in the sieve, sift together.
2. Add the softened butter together with the prescription sugar, grind the crumb by hand. You can throw everything in the harvester and kill.
3. Smash one egg into the dough and stir. It will turn out loose crumb.
4. Separate two-thirds of the crumbs and pour in the baking dish. Diameter about 24-25 centimeters. We make small bumps of crumbs and lightly clap the bottom with our palms.
5. Combine the thawed currants with sugar, add 1-2 tablespoons of starch and some cinnamon, stir.
6. Spread currants on the cake.
7. Sprinkle the remaining crumb of dough on top.
8. Bake until ruddy color and crisp on the surface. The temperature below 200 do not.
Recipe 3: Pie with frozen currants from the finished dough (puff)
A variant of the simplest pie with frozen currants and puff pastry. We take the usual packaging, weighing 0.4-0.5 kg.
Ingredients
• 1 yolk;
• 0.3 kg of currants;
• 1 test package;
• 100 grams of sugar;
• to taste cinnamon, vanilla in the filling. Cooking
1. We defrost the berries, let the liquids drain well and combine with the sugar.
2. Lay out the dough, cut off a third. Both layers roll out.
3. We lay out a large layer in the form of a cake base, place berries on it.
4. We put the second layer in front of us and make a lot of through vertical cuts in a checkerboard pattern.
5. We stretch the cut piece of dough on the cake, we get a kind of mesh.
6. Edges we pinch together.
7. Grease the top with yolk.
8. Bake at 220 degrees until golden brown.
Recipe 4: Frozen Currant Sponge Cake
For this cake you need quite a bit of black currant. Berries are added immediately to the dough. The advantage of the recipe is that currants do not need to be thawed in advance.
Ingredients
• 4 eggs;
• 1 tsp. baking powder;
• 1 cup flour;
• 1 spoon of butter;
• 2 tablespoons of semolina;
• 1 cup of sugar;
• 0.5 cups of frozen currants.
Cooking
1. Immediately turn on the 180 oven.
2. Shape the oil and thickly sprinkle with semolina. She will give the cake a beautiful and crisp.
3. We take berries, rinse under running water, shake drops. We give to lie in a colander.
4. Beat the recipe eggs and sugar until thick and dense foam.
5. Add the flour, which must be sifted together with the ripper.
6. Pour currant into the dough, stir and transfer the mass to the mold previously sprinkled with semolina.
7. Bake until ready, the temperature is not added.
Recipe 5: Frozen currant tart on yogurt
Another version of the cake with frozen currants from the batter. It is mixed on kefir with soda. If the berries are checked and clean, then you can not thaw in advance. If not, then get, rinse, give to defrost and drain excess fluid.
Ingredients
• 0.25 liters of kefir;
• sugar 0.2 kg;
• 0.2 kg flour;
• 0.5 tsp. soda;
• two eggs;
• oil 50 ml;
• 1 glass of berries.
Cooking
1. Whisk need to beat recipe eggs with sugar and a pinch of salt.
2. Next add kefir. For this cake, you can take curdled milk, ryazhenka, or mix sour cream with milk. 3. Add prescription soda and vegetable oil. Whisk the dough again with a whisk.
4. Fall asleep flour. You can throw in a little cinnamon or vanilla dough, it will be more delicious.
5. Pour into the greased form one second part of the test.
6. Sprinkle with currant berries.
7. Pour the rest of the dough on top.
8. Bake until ready, check on a wooden stick. It should remain dry after baking puncture in the central part. Temperature 190.
Recipe 6: Cake with frozen currants and curd cheese
A variant of the cake with lots of juicy cottage cheese stuffing with berries. The recipe is suitable not only for currants, but also for blueberries, cherries, cranberries.
Ingredients
• oil 150 grams;
• flour 200 grams;
• 100 grams of sugar;
• 1 egg;
• 1 tsp. ripper.
For the filling:
• cottage cheese 0.5 kg;
• two eggs;
• sugar 100 grams;
• 300 grams of currants;
• 100 ml sour cream.
Cooking
1. For the shortbread crush the butter with sugar and flour, add the ripper with the egg. Knead, send on time in the freezer.
2. At 180 degrees turn on the oven.
3. For the filling, beat the curd with sugar, sour cream and eggs. The mass should be homogeneous and look like a cream.
4. The form is better to take the plug. Lightly grease with butter and sprinkle with flour to make the cake part easily after cooking.
5. We take out the dough that was previously sent to the freezer and put it into shape, make good bumpers. If the dough froze and became cool, you can roll out with a rolling pin.
6. Spread a layer of cottage cheese filling.
7. Sprinkle the berries with frozen currants.
8. Sent to the stove. Cooking the cake for about 35 minutes.
Recipe 7: Frozen currant tart and sour cream
A variant of the open pie with a very tender pouring of berries and sour cream. Currant thawed in advance and give a good drain juice. Shortbread dough.
Ingredients
• 1 glass of berries;
• 2/3 cup of sugar;
• 0.3 kg sour cream fat;
• two eggs;
• margarine 50 grams;
• 1.5 cups of flour;
• 1 tsp. ripper;
• vanilla.
Cooking
1. You need to melt the margarine, you can just put it in the microwave. 2. Add one egg, a spoonful of sugar and two tablespoons of sour cream, rub together.
3. We enter flour, we do not forget about a baking powder and we mix.
4. Put the dough in any mold with sides.
5. Cooking cream from sour cream, the remaining eggs and a spoon of sugar, beat well.
6. Spread currant on dough, sprinkle with sugar and pour with sour cream.
7. We put in the stove. We make the temperature around 180 degrees.
8. Soon the cake will begin to rise, then it will settle. This is normal. After 35 minutes it can be removed. Always cool before cutting.
Frozen currant pie - tips and tricks
• Currant berries can be thawed in a microwave, but in this case, they give out a lot of juice and become tasteless. Smarter than all the folded in a container and leave on the bottom shelf of the refrigerator.
• When thawing frozen currants, juice often remains. It can be used in compotes, for impregnating cakes, added to tea, jelly, various desserts.
• Berry fillings make a lot of juice and make the bottom of the cake raw. To prevent this from happening, you can sprinkle the layer with starch before laying the currant.
• Sweet berry juice often flows out of the cake, burns to the baking tray, and laundering strong contamination rarely causes delight. In order not to waste time and effort, teach yourself to always cover the sheet with baking paper or silicone mat.
• The cake will not stick to the walls of the form, if the vessel is not only smeared, but sprinkled with flour. You can take for this purpose, semolina, breadcrumbs.
