Melon filling - a chic filling for the cake.
It can be used in any test, create culinary masterpieces and every time surprise households.
Nobody will refuse such a cake!
Melon Cake - General Cooking Principles
Melon itself is quite sweet and juicy, can be used raw and independently, that is, even without sugar. If the fruit is not very ripe or sweet, then this is another reason to bake flavored cake. Add sugar, vanilla or cinnamon, stir. You can fry the pieces in a pan or steamed in a saucepan.
Depending on the type of dough, melon pies are formed open, closed, or made with a mesh on top, that is, half-closed. In the batter can simply mix the chopped pieces, you get a semblance of charlotte.
Melon Pie “Gentle” on yogurt with decoy
Recipe for a tender cake with melon on a baking powder. If you replace it with soda, then use half a serving and extinguish in kefir. The list indicates the amount of pure melon pulp without pelts and seeds.
Ingredients
• oil 100 g;
• a glass of kefir;
• 400 grams of melon;
• 120 g of sugar;
• glass of semolina;
• 1 tsp. with a ripper mount;
• three eggs;
• a glass of flour.
Cooking
1. Stir the cereal with kefir. To make the cake really live up to its name, leave the mixture for half an hour. The semolina will swell, become soft and soft.
2. In a large and deep bowl, rub sugar with a small pinch of salt and three eggs.
3. Combine both mixtures, add sugar, pour in melted butter. This pie can be cooked on margarine.
4. Add flour, together with it we send baking powder to the dough.
5. All that remains is to stir well. Let stand five minutes.
6. During this time, you need to cut cubed peeled melon into cubes.
7. Mix the cooked pieces into the dough. Pour into a greased mold.
8. Prepare a tender cake for half an hour, set and bake at 180. You can pour the dough into a slow cooker, cook 50 minutes in baking mode. If necessary, the cake at the end can be flipped so that it browns on the other side.
Yeast melon cake (made from dough in milk)
Semi-closed version of the yeast cake with sun melon. Instead of whole milk, you can use diluted dry concentrate for the dough or take the mixture with added water.
Ingredients
• milk 220 ml;
• 7 g yeast;
• 40 g sugar;
• 3.5 glasses of psh. flour;
• oil 50 grams;
• salt.
For the filling:
• 300 g of peeled melon;
• 2 tablespoons of starch;
• sugar as desired.
One yolk for lubrication, protein can be sent to the dough.
Cooking
1. 1.5 hours before baking, you need to knead the dough. Heat the milk, the liquid must be warm, add all the ingredients according to the recipe, the butter must be melted in advance and cooled. Knead with flour.
2. Put the soft, light dough in a large bowl or in a saucepan, cover with a kitchen towel, let it rise well.
3. Cut the melon into neat slices. If it is sweet, then sugar is not needed. If you want to define a tasteless melon in the cake, then you can add a little sand when forming the product.
4. Remove the dough, pinch off one third. Spread the cake out of the rest of your hands, put it in a mold, make small rims with your fingers.
5. Mix the melon with starch, put on the dough. Sprinkle with sugar on top, but don’t add much; three spoons are enough.
6. From the nipped piece, form thin flagella, make a mesh on the cake.
7. Lubricate all mesh elements and bumpers with yolk.
8. Place in the oven at 200 ° C, wait until the dough is ready.
Melon pie and shortbread jelly
Variant of the pie with a terrific filling, in which dry jelly is added. The taste can be taken any, melon goes well with all the berries and fruits. Margarine and butter in the dough are interchangeable, but the fat content should not be below 70%.
Ingredients
• 220 g oil with a fat content of 70% and higher;
• egg plus one yolk;
• 450 g of flour;
• 60 grams of sugar;
• salt;
• 400 grams of melon;
• 80 g dry kissel.
Cooking
1. Remove butter or margarine into heat in advance so that they soften. Add sugar and salt, beat with a mixer until a good foam. If the fat content of a product is above 70, then this is not a problem. 2. Add the yolk and the whole egg, but only gradually, continue to beat until smooth.
3. Remove the mixer, add flour, knead the dough by hand. Do not wrinkle for a long time, it should not be delayed. Put in the refrigerator for thirty minutes.
4. Slice the melon into beautiful, thin slices.
5. Take out the dough, distribute the form, blind sides of about two centimeters.
6. Sprinkle the jelly, spread the melon on top.
7. Set to bake at 200 degrees, for an average of 22-24 minutes. See the readiness of the sides.
8. Remove the cake from the oven, leave to cool in the mold.
Melon pie and apple puff pastry
A quickie option that is cooked even easier than it might seem. Apple is better to use sour, it will dilute the taste of melon.
Ingredients
• pack of dough;
• egg;
• 300 grams of melon;
• Big apple;
• 70 g of sugar;
• 30 g of starch;
• to taste vanilla or cinnamon.
Cooking
1. Divide the thawed dough into two layers. You can cut cakes for making round cake. It is advisable to do a little more one to get small bumpers. Transfer the bed to the bottom.
2. Cut apple and melon pulp, mix, season with starch and sugar.
3. Put the filling on the bottom layer of the cake.
4. Brush the edges with the egg.
5. Cut the remaining layer on the table with a knife; many holes can be made. Transfer to the cake, connect with smeared edges, glue.
6. Cover the top with an egg.
7. Bake at 200 degrees.
Fried Melon Cake (Yeast Closed)
A variant of a closed pie stuffed with fried melon. The dough is kneaded in water with sour cream, use as much flour as will go.
Ingredients
• 200 ml of water;
• 80 g sour cream;
• 40 ml of oil;
• 4-6 glasses of flour;
• 10 g yeast (used dry);
• vanilla;
• 60 g sugar.
For the filling:
• 400 grams of melon;
• 30 g butter;
• 110 g of sugar;
• 1 tsp. cinnamon
Cooking
1. Sift flour to enrich with oxygen. Heat water, mix with sugar and yeast. Add a pinch of salt and a glass of flour. Leave the brew for half an hour. 2. Now you can add all other ingredients in the list. Knead a soft, slightly sticky dough. Put in a pot with high sides, leave warm.
3. As soon as the dough rises well, put it down and wait a second time.
4. Heat butter in a skillet.
5. Crumble melon, put in oil and evaporate all moisture. At the end, add sugar, warm and fill with cinnamon. You can add a little liquor or brandy, it will be even more tasty. Cool it down.
6. Make a closed pie out of dough and fried melon. Roll layers as thin as possible. Be sure to make holes on top of the steam.
7. Lubricate the top with yolk. Bake at 190 ° C for 15-18 minutes. Look at the color and readiness of the cake layers.
Sponge cake with melon “Sun”
The simplest version of a soft and light cake that can be safely called a melon charlotte. Stuffing for it is not necessary for him, 300 grams is enough. Zest can be taken dry, in this case, reduce the number in half.
Ingredients
• five eggs;
• 1.2 cups of sugar;
• 1 tsp of ripper;
• 2/3 tsp. peel;
• 250-300 g of melon;
• 1.5 cups of flour.
Cooking
1. The oven must be turned on immediately, as the dough is made quickly. Set 190 degrees.
2. Immediately cut into slices melon.
3. Sift flour, mix with chopped zest and ripper.
4. Grease the form.
5. You can begin to knead the dough. Beat five eggs and prescription grit to a very lush foam.
6. Add flour mixture with zest. Stir quickly with a spatula.
7. Pour the melon slices.
8. Pour into the prepared form, send to baking.
9. After 20 minutes, stick a pie in the center with a stick. If it remains dry, you can get pastries from the oven.
10. Let stand in shape, then remove. After cooling, decorate with powdered sugar.
Melon pie on sour cream (with baking powder)
Another version of the pie with a melon in a hurry. It requires kneading dough, but everything is done very quickly. Immediately turn on the oven to warm up. Expose 180. Recipe suitable for multicooker. Ingredients
• 250 g of millet. flour;
• 300 grams of melon;
• 1.3 tsp. baking baking powder;
• 250 g of sugar;
• 200 g sour cream 20%;
• 3 eggs.
Cooking
1. Put all ingredients except wheat flour and melon in a bowl, whisk three minutes with a whisk or one minute with a mixer.
2. Add flour to the dough.
3. In a greased form pour half the resulting mass.
4. On the dough quickly crumble melon pulp. You do not need to add sugar, but for the flavor you can lightly sprinkle the pieces with cinnamon or grated zest.
5. Pour the remaining dough.
6. Bake until ready. At 180 it will take about half an hour.
Melon Cake - Tips and Tricks
• In the closed melon cakes it is necessary to make holes. Through them steam will come from boiling juice filling. If there are no holes, then the top can burst anywhere and baking will lose its presentable appearance.
• If the melon is very juicy, then it is better to evaporate water from the pieces. This can be done in a skillet, so that nothing sticks, add a little oil.
• The baking powder can be added to any dough. This powder will make the porosity of the crumb uniform, and baking soft, airy and will not let it fall.
• Yeast dough should be kneaded well until the mass itself begins to peel off the walls of the dish. Sand dough from prolonged manipulations will be delayed, baking will be hard. Biscuit dough is like whipping, but does not tolerate long kneading with flour.
