Charlotte dough

Charlotte dough

Delicate cake with apples or other fruits, berries like almost everyone. Charlotte is served with tea and coffee, it can be eaten with warm cocoa and cold milk, it is good as an independent dessert, especially if it is supplemented with chocolate or ice cream. The types of this cake are amazing variety. Dough for charlotte can be bland, sweet, puff, biscuit. The choice of the base significantly affects the taste of the finished dish. Only by preparing a charlotte of several types of dough, you can choose the cake that best suits your gastronomic tastes.

Cooking Features

The technology of making dough for charlotte involves several general rules that do not depend on the selected recipe.

  • Dough flour must be sieved. If we neglect this manipulation, small debris can get into the cake. The very same cake will be less airy than you expect. After all, sifting flour contributes not only to its purification, but also to oxygenation.
  • The dough for charlotte will be more airy, if you mix the eggs well with a whisk before mixing with other ingredients. Even greater effect can be achieved if the yolks and whites are whipped separately, the latter is introduced into an almost ready dough.
  • To make the charlotte more lush when using yeast-free dough, baking powder is introduced into it. It can be soda, extinguished with vinegar. If the dough contains dairy products (kefir, sour cream), soda can not be quenched.
  • The cake will rise better if you put it in a baked oven that has already been heated and does not open the oven door for at least 20-25 minutes baking, watching the process exclusively through the glass.
  • The readiness of the charlotte is checked in the same way as when baking most other cakes, using a wooden toothpick. If, after dipping into the dough, it remains dry, the charlotte is ready. Checking the readiness of the cake is meaningless if he has not had time to brown.
  • To make it easier for the charlotte to be removed from the mold without damaging the cake, the mold is oiled before spraying the fruit and dough into butter, sprinkled with breadcrumbs or flour. Another option is to cover the form with baking paper.
  • For taste and aroma, vanilla, cinnamon, and cardamom are often added to charlotte dough.

You can serve the charlotte warm and cold, it will be equally good.

A simple dough recipe for charlotte

Composition:

  • chicken eggs - 5 pcs .;
  • wheat flour - 0, 2 kg;
  • sugar - 0, 2 kg;
  • baking powder for dough - 5 g.

Preparation Method:

  • Separate the whites from the yolks.
  • Spread the yolks with sugar.
  • Sift flour, mix with baking powder.
  • Combine flour with yolks. Stir thoroughly (you can even do this with a mixer). Ensure that the dough does not contain flour lumps.
  • With a mixer, beat the whites in a lush foam. Make sure that the nozzle is clean and dry, otherwise the whites will beat hard.
  • Stir the proteins into the dough. The most convenient way to do this is with a spatula, making vertical movements.

Charlotte from this dough is baked for about 40 minutes in an oven, preheated to 180 degrees.

Cheese dough for charlotte

Composition:

  • cottage cheese - 0, 3 kg;
  • sugar - 0, 3 kg;
  • flour - 100 g;
  • chicken eggs - 2 pcs .;
  • soda - 3 g (extinguished with vinegar);
  • butter - 150 g;
  • vanillin - at the tip of the knife.

Preparation Method:

  • Curd the curd through a sieve, mix with 100 g of sugar.
  • Remove the oil from the refrigerator beforehand. When it softens, whip it with 100 grams of sugar.
  • Separate the eggs with the remaining sugar.
  • Combine cottage cheese, butter and eggs, add vanillin and vinegar-quenched soda, stir until smooth.
  • Add sifted flour, stir again.

Charlotte is made from cottage cheese dough on the casserole basis: first, the dough is put into the mold, and the fruits are sliced ​​or diced on top. After that, the charlotte is placed in the oven heated to 180 degrees and baked for 35-40 minutes.

Shortbread dough for charlotte

Composition:

  • butter - 150 g;
  • chicken eggs - 2 pcs .;
  • sugar - 180 g;
  • baking powder - 5 g;
  • wheat flour - 0, 25 kg;
  • ice water - 100 ml.

Preparation Method:

  • Sift flour, mix with baking powder.
  • Spread cold butter on flour. Chop with a knife to obtain flour crumbs.
  • Make a small slide with a crumb with a dimple in the center.
  • Beat eggs with sugar and ice water. Pour the mixture into the well.
  • Knead the dough. Roll it into a ball. Wrap cling film and put them in the freezer for 15 minutes.

After a specified time, the dough can be rolled out, put it in a parchment-filled form, covering the bottom and sides with it. Fill the “plate” of dough with stuffing and put in the oven heated to 180 degrees for 30 minutes.

Yeast dough for charlotte

Composition:

  • egg yolk - 1 pc .;
  • milk - 150 ml;
  • butter or margarine - 150 g;
  • dry yeast - 7 g;
  • salt - 3 g;
  • sugar - 60 g;
  • wheat flour - 0, 4 kg.

Preparation Method:

  • All the products necessary for making yeast dough, remove from the refrigerator for 2 hours so that they can warm to room temperature. This does not apply to butter and milk, which will still have to be heated.
  • Heat milk to 30-35 degrees.
  • Sift flour, separate approximately glass.
  • Mix the separated flour with salt, a tablespoon of sugar and yeast. Place in a bowl. Fill with warm milk, mix. Leave the dough to approach for 20 minutes. After this time, a bubble cap appears above it, indicating that the yeast is working.
  • Melt butter or margarine. Do it better on the steam bath, avoiding boiling.
  • When the oil has cooled slightly, add the egg yolk and the remaining sugar to it, whisk them together.
  • Combine the prepared mixture with the brew, mix well.
  • Add flour in portions and knead the dough.
  • Cover the dough with a damp cloth and leave for 1, 5-2 hours in a warm place. At this time there should be no drafts in the kitchen, otherwise the dough will not rise.
  • Puddle the dough, divide it into two unequal parts. Most of the roll and put in shape, covering the bottom and sides.
  • Fill it with filling, cover it with rolled out second part of dough, pinching edges.
  • It is recommended to grease the upper part of the dough with an egg or its mixture with vegetable oil.

Pie is allowed to stand for 10-15 minutes. Then it is sent to the oven warmed to 180 degrees. Baking charlotte from yeast dough lasts about 45 minutes.

Honey dough for charlotte

Composition:

  • wheat flour - 180 g;
  • chicken eggs - 3 pcs .;
  • baking powder for dough - 10 g;
  • honey - 100 ml;
  • butter - 40 g;
  • Cinnamon - a large pinch.

Preparation Method:

  • Mix sifted flour with cinnamon and baking powder.
  • Place the honey and butter in a small container, put it in a water bath and, while stirring, melt.
  • Beat the eggs with a whisk, you can add a pinch of salt to them.
  • When the oil-honey mixture has cooled slightly, combine it with the eggs and mix well.
  • Add flour and mix thoroughly again to prevent lumps.

Put the stuffing in the form, pour the cooked dough. Put the cake in an oven preheated to 180 degrees, cook it for 35-40 minutes.

Dough for charlotte with semolina and dairy products

Composition:

  • chicken eggs - 2 pcs .;
  • wheat flour - 100 g;
  • semolina - 100 g;
  • kefir - 100 ml;
  • sour cream - 100 ml;
  • soda - 3 g;
  • sugar - 0, 2 kg.

Preparation Method:

  • Sift flour, mix with semolina and soda.
  • Break eggs into a bowl, whisk, add sugar and beat for another 5 minutes.
  • Combine the egg mass with kefir and sour cream. Beat until a homogeneous composition.
  • Mix the liquid mass with the dry mixture. Mix well.

Grease the form with vegetable oil, sprinkle with semolina. Pour into it three quarters of the prepared dough, lay out the filling, pour the remaining dough. Put the form with a charlotte in an oven heated to 190-200 degrees, bake the cake for 35-40 minutes.

For charlotte use different dough. In some cases, it resembles a biscuit cake, in others - a traditional cake, in the third it turns out crumbly. The choice of the filling affects the taste of the finished product. Most often, the charlotte is made with apples, but it turns out delicious with pears, cherries, cranberries, black currants.

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