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Василий Емельяненко

шеф-повар

жарим все

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Пирог

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праздник

00:00:00

[music]

00:00:11

hello everyone, happy new year, I

00:00:14

continue to talk about goodies

00:00:17

that could decorate your New Year's

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table, today we have almond cake, a very

00:00:22

tasty simple pastry that

00:00:24

each of you can repeat at home, what we

00:00:27

need for the dough 200 grams of flour

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120 grams of butter 2 yolk 50

00:00:35

grams of powdered sugar

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vanilla to taste pinch of salt Now we

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mix it all in one container and

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stir in this way for a long time knead the

00:00:47

shortbread dough you can’t quickly

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turn it into a lump as soon as

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the dough starts to stick together everything is

00:00:57

ready but we usually do it with our hands

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because it’s butter depending on the temperature of the hands, it melts

00:01:02

and binds together with the flour, turning

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it into dough, why should shortcrust pastry

00:01:08

add powdered sugar?

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sugar itself has large grains

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and at high temperatures it melts into the

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cavity in which it is located; when it

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cools, it freezes; it turns out tightly

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crispy with such inclusions

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powdered sugar does not do this; it is

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evenly distributed along with flour,

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egg and butter, turning into a single

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soft shortbread dough, all in just a couple of

00:01:38

minutes and our dough has turned into

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such a lump. Now I take a 24-

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centimeter mold like this with a removable bottom

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as the most convenient form of our the volume of

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dough should be enough for exactly this

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shape, if you use a 22-

00:01:55

centimeter shape, then you

00:01:57

will just have a slightly thicker layer and in pies, someone

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recommends rolling out the dough on the table

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with a rolling pin, then covering the shape, I

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prefer to do all this with your fingers,

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then we know exactly what the thickness is on

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which side we can adjust

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with ease and in general with our hands of course yes

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we came to work for those who don’t

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know

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shortcrust pastry contains a large

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amount of butter

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so the mold is usually not greased when

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laying shortcrust pastry it is

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quite fatty in itself and

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therefore will not stick to the walls form

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like this, the main thing is to make a

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good corner here so that your

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wall is not very thick and the

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bottom is thin, we get this

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form completely with the dough distributed in

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it, you definitely need to take a fork

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and prick it around the entire perimeter so

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that during baking but I didn’t

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get up to prick and somehow it

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will still be a filling here, so

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no one sees, although someone likes some

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exotic moments, for now we

00:03:03

also need to prick

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and send our dough to the refrigerator for

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half an hour to cool

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for the filling, we will need 120 grams of

00:03:10

almond flour

00:03:11

120 grams of powdered sugar 120 grams of

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butter 20 grams of regular

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bread flour 10 grams of poppy seeds and 1

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gram of hot chili pepper

00:03:23

to make a fluffy filling

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we first need to beat the eggs I break the

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eggs into a beating container directly into the

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yolk and white together from here I will take a

00:03:33

couple of spoons powdered sugar

00:03:37

to better beat the eggs and everything a mixer

00:03:41

with whisks, the main thing is to beat it all into

00:03:44

such a thick foam, the

00:03:55

eggs are whipped, a very important element, we

00:03:59

need to grate the zest of the lime,

00:04:01

we do it directly into the dry ingredients,

00:04:03

you can of course use lemon, but

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lime has a special aroma, it smells different,

00:04:09

that’s also It seems like you can

00:04:11

try citrus, by the way, and tangerine for the New

00:04:13

Year, in general, everyone has tangerines on the table,

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I decided to line almonds with

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lime when it’s baked, the

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flavors come together and our almond

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cake or almond tartlets just

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what if a small tartlet

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turns a big cake into real citrus

00:04:33

New Year’s for my innovation, grate all the

00:04:36

dry ingredients, mix, make sure there

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are no lumps of chili

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pepper, why do I add chili pepper,

00:04:42

many people add dry cinnamon,

00:04:44

someone adds ground cardamom

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or something else, I think that almonds do not

00:04:51

need to

00:04:52

be flavored with anything additional in terms of spice, but chili

00:04:57

pepper creates this slight

00:05:00

heat and piquancy that is just

00:05:02

missing in winter, so a

00:05:04

hot tart with a light light

00:05:08

string and it doesn’t really create an

00:05:10

interesting background, we got this kind

00:05:12

of nut-

00:05:13

sugar mass with poppy seeds and vanilla

00:05:16

sugar and class, we're transferring the butter,

00:05:19

so someone recommends whipping the butter with

00:05:22

sugar, then add

00:05:24

something else to the cloves and well, that's it, just

00:05:27

add the butter, the

00:05:29

dry mixture, so we'll mix it, and then

00:05:34

now we'll put our stomachs with the

00:05:38

proteins in there, everything smells like what we need

00:05:42

for sure spatula, pour

00:05:45

our mixture here, don’t leave a single drop of the

00:05:49

container in which we whipped everything here here here here here

00:05:52

this air that

00:05:54

we

00:05:57

supply along with the individual yolks, this is what

00:06:00

will give us the splendor of our filling,

00:06:02

now we mix everything carefully, honey,

00:06:04

don’t worry too much, taking into account

00:06:07

how much there will be so much air there will be

00:06:09

baking powder and we didn’t add it because

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our face is whipped enough, it

00:06:14

works as a baking powder, including the

00:06:16

result is such a mass, sweet and

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delicious, aromatic, beautiful, now

00:06:23

we take out our dough, which has cooled down,

00:06:26

pour the filling here

00:06:28

[music] the

00:06:32

filling is quite liquid, that’s why and there is

00:06:34

no need to align the main tape in the

00:06:38

center, it will fill the entire cake around the

00:06:40

perimeter,

00:06:41

it will spread so in the Medea ovens, look

00:06:44

that there is a lattice lock, the lattice itself

00:06:48

can withstand 15 kilograms, insert

00:06:51

our almond

00:06:53

art here, push it carefully and 200 degrees

00:07:00

up and down without convection, set the timer to

00:07:03

45 minutes after 45 minutes he

00:07:06

will signal to us that our cake is ready for the tart,

00:07:12

we are browned, we take it out onto the stove,

00:07:17

well, steam cut the almond cake,

00:07:20

which means we open it lengthwise

00:07:24

and that we see the splendor inside,

00:07:26

look how gorgeous it is, the golden

00:07:29

crust, but accordingly,

00:07:31

we then do what we knit and just like that so

00:07:38

we transfer it here, gorgeous shortcrust

00:07:43

pastry,

00:07:46

this is the most amazing New Year's

00:07:50

delicious pie, now we decorate with

00:07:53

berries so that everything is beautiful in a festive way,

00:08:03

definitely blueberries because this hole is the

00:08:06

only reptile that you can

00:08:08

find stores in the winter before the New Year if

00:08:10

there are no berries and decorate marinated

00:08:12

mushrooms now powdered sugar oh

00:08:14

what a beautiful snow feathers grated

00:08:22

almonds to enhance the taste, we also

00:08:29

make it like a snowball and of course it’s

00:08:32

beautiful green you play only the most

00:08:35

beautiful fresh leaves delicious

00:08:38

charming fragrant and just

00:08:40

the most beautiful New Year’s dessert is ready Happy

00:08:42

New Year

00:08:44

don’t let feel at home

Description:

Друзья!!! Настало время выдохнуть и отвлечься от предновогодней суеты. Включаем мой ролик, слушаем приятную музыку и представляем какой же вкусный миндальный тарт у меня получился..... Ингредиенты для теста: Мука - 200г. Сливочное масло - 120г. Сахарная пудра - 50г. Яичный желток - 2 шт. Ваниль - 2г. Соль - 1г. Ингредиенты для начинки: Миндальная мука - 120г. Сахарная пудра - 120г. Сливочное масло - 120г. Мука - 20г. Мак - 10г. Яйца - 2 шт. Чили перец - 1г. Лайм - 1 шт. #Шефповар #ВасилийЕмельяненко #Приготовлювашенастроение Следите за моими рецептами в соц.сетях: Facebook: https://www.facebook.com/ChefEmelyanenko ВКонтакте: https://vk.com/chefvasiliyemelyanenko Однокласники :https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/channel/1269596/ Instagram: @vasilytv Twitter: @vasemel "Шеф-повар Василий Емельяненко"

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