Lingonberry roll. Vipichka with lingonberries. Dietary biscuits from all-weed with lingonberries

І VIP. The sweet and sour taste and the bright color of the berries, be it the herb, will come out crazy appetizing and original.

We present, to your respect, a selection of recipes for different types of bread with lingonberries. Cook with satisfaction, please your loved ones and friends.

For 6 servings you will need:

leaf dough – 500 g;
lingonberry - 1 bottle;
pear – 3 pcs.;
hazelnuts – 100 g;
cherry juice – 2 tbsp;
vershkova butter - 70 g;
a pinch of cinnamon;
the zest of one lemon.

We will make the most delicious lingonberry strudel in stages.

Chop the pear into small bowls, and grind the hazelnuts.
Eat lingonberries, pears and peas. Whisk in the pulp, cinnamon, lemon zest and sprinkle with lemon juice.
Roll out the sheet dough into a thin sheet behind the rectangle mold, spread the pea-berry filling on top of it and roll it into a roll.
Cover the deco with baking paper, carefully transfer to a new roll and sprinkle with pulp.
Brew in the oven at 180-200 degrees for about 40 minutes.

Dietary biscuits from all-weed with lingonberries

For 6 servings you will need:

whole grain boron - 1 bottle;
oat plastics – 1.5 bottles;
vershkova butter - 60 g;
low-fat sour cream - 1 bottle;
lingonberry berries – 150 g;
egg – 1 pc.;
Cucumber sand – 150 g;
fluffy dough – 1 tsp;
pea hairs – 100 g;
a pinch of cinnamon.

Make lingonberry biscuits in stages.

Eat whole grain beans, oat flour, pulp, dough powder and cinnamon.
Beat the butter, sour cream and zukor using a blender.
When the masu has settled, stir in the dry sumish with beetroot and plastics.
Rub lingonberries and peas into the dough.
Pour the dough onto a baking sheet with a spoon or quickly shape it into shapes.
Place the biscuits in the oven at 180 degrees for 15 minutes.

Cheesecake with lingonberries

For 6 servings you will need:

shortbread pechivo – 200 g;
vershkova butter - 60 g;
soft cheese 9% - 600 g;
lingonberry - 1 bottle;
low-fat sour cream – 200 g;
Cucumber powder – 80 g;
Corn starch – 1 tsp.

We will make the most basic lingonberry cheesecake in stages.

Grind it in a sand oven and rub it in the top of the butter that has been soaked. This dough will be the basis of the cheesecake.
Use a blender to beat the cheese, cherry juice and sour cream until smooth, without breasts.
Place the lingonberries in a frying pan, add a splash of water and then cook for about 5 minutes over low heat. Afterwards, stir in the cinnamon powder, starch and then a small amount of pineapple. This will be the cheesecake filling.
At the bottom of the rose pan, divide the dough, rolling the high sides.
Spread the sour cream evenly over the dough, and lingonberry filling on top of it.
Place the cheesecake in the oven in a water bath at 180 degrees for 50-60 minutes.

Ball with lingonberry

For 6 servings you will need:

yeast-free leaf dough - 500 g;
lingonberry - 1 bottle;
rare honey – 2 tbsp;
Cucumber powder - for embellishment.

We will make the fragrant lingonberry balls in stages.

Cut the dough into medium-sized squares, and make holes in them using a spoon or the bottom of the bottle.
Grind lingonberry berries with honey.
Once it’s done, put it in the holes of all the squares.
Place the pectis balls in the oven at 180 degrees for 15 minutes.
Cool the browned balls and decorate with sugar powder.

Syrn casserole with lingonberry

For 6 servings you will need:

low-fat cheese – 600 g;
sour cream 15% – 220 g;
egg – 3 pcs.;
cherry juice – 5 tbsp;
vershkova butter - 50 g;
lingonberry – 150 g;
semolina – 6 tbsp;
vanillin - on the tip of a knife;
a grain of salt.

Make easy sirn casserole with lingonberries step by step.

Beat the cheese, sour cream, eggs, olive oil, pulp, vanillin and a little salt in a blender, and then rub in the semolina.
Once the dough has settled, pour it into the baking dish.
Mash lingonberry berries on top of the dough and place in the oven for 45 minutes at 180 degrees.

Pie “Stolle” with lingonberry

For 6 servings you will need:

prosiyan borosno - 800 g;
dry yeast – 11 g;
vershkova butter - 180 g;
milk – 500 ml;
eggs – 2 pcs.;
Cucumber sand – 100 g;
salt – 1 tsp;
refined oil - 2 tbsp;
red wine - 1 bottle;
lingonberry - 2 bottles;
Great apple - 2 pcs.

We will make Stolle's lingonberry pie in stages.

Combine thoroughly, yeast, top oil, heat milk, eggs, pulp and salt.
Knead the dough, wrap it with a towel and place in a warm place until it rises.
Peel the apples and cut into small pieces.
Pour wine into a frying pan, fry the apples and place over low heat to boil for 15 minutes.
After the end of the hour until the apples are boiled, whisk the lingonberries, pulp and simmer for another 15 minutes.
When the dough has risen, pour in refined olive oil and let it rise again.
Spread the prepared dough over the deck, and place apples and lingonberries on top of it.
The fruit and berry mixture can be covered with dough slices.
Brush the pie crust with beaten egg and place in the oven at 180 degrees for 40-45 minutes.

Muffins with lingonberry

For 6 servings you will need:

boro wheat - 250 g;
Cucumber sand – 4 tbsp;
egg – 1 pc.;
kefir or syrup – 1 bottle;
vershkova butter - 50 g;
lingonberry - 1 bottle;
a grain of salt.

We will produce lingonberry muffins in stages.

Combine eggs, kefir, pulp, melted butter and beat with a mixer.
Eat it thoroughly, fluff it up well. Add the dried giblets into the egg-kefir mixture.
When the dough comes out, hand it lingonberry berries.
Grease muffin tins with top butter.
Fill the mold with dough, a little more, half half, and place in the oven at 180 degrees for 15-20 minutes.

Classic blueberry cake with lingonberries

For 6 servings you will need:

boro wheat - 1 bottle;
low-fat cheese – 250 g;
vershkova butter - 100 g;
egg – 2 pcs.;
Cucumber sand – 120 g;
vanillin - on the tip of a knife;
rozpushuvach for dough – 1 tsp;
lingonberry berries – 1 bottle.

We will be making the frosted blueberry cake with lingonberries in stages.

Combine softened butter, eggs, pulp, cheese and beat in a blender until smooth.
At the masu, serve boroshno, vanillin and lingonberries.
Grease the mold with top butter, pour the dough into it and place in the oven at 180 degrees for 50-60 minutes.
Cool the browned cake and dust with sugar powder.

Charlotte with lingonberry

For 6 servings you will need:

Borochno – 400 g;
lingonberry berries - 2 flasks;
tsukor – 100 g;
margarine – 250 g;
egg – 2 pcs.;
kefir – 1 bottle;
rozpushuvach for dough – 2 tsp;
a grain of salt.

We will juice the charlotte with lingonberries step by step.

Beat softened margarine, eggs, kefir, zukor, borocho, salt and fluff for dough with a mixer until smooth consistency.
Pour most of the dough onto the sheet, spread the lingonberry berries over the dough and sprinkle generously with the zest.
On top of the berry filling, like a little bit of dough, pour the remaining dough.
Place the charlotte pektis in the oven for 35-40 minutes at 180 degrees.

Honey cake with lingonberries

For 8 servings you will need

for the test:

margarine – 125 g;
cherry sand - 1 bottle;
eggs 3 pcs.;
honey – 3 tbsp;
rozpushuvach for dough – 2 tsp;
boron wheat - 4 bottles;

for cream:

egg – 3 pcs.;
cherry sand - 1 bottle;
milk - 2 bottles;
boro wheat – 2 tbsp;
vershkova butter - 250 g;
lingonberry berries – 1 bottle.

We will make the lowest honey cake made from lingonberries step by step.

Combine soft margarine, pulp, eggs, dough fluff, honey and mix thoroughly.
Heat the resulting masa in a water bath until it has approximately doubled in size.
After adding the giblets to the mass, stir thoroughly into the mixture, mix the dough and divide it into 10 equal pieces.
All the pieces of dough come out on a thin round sheet. These will be cake layers.
Bake all the cakes in the oven at 200 degrees until golden brown.
While the cakes are bubbling, beat the eggs with the pulp in a blender.
In the egg-curd sumish, sizzle the flour|boroshno| And beat with a blender again.
Pour in the milk and place on low heat. Heat, stir constantly, and gradually add melted butter.
Boil the cream until thickened, beat it again in a blender, and then leave to cool.
While the cream has cooled, rub in lingonberry berries.
Cover the cake layer generously with cream and prepare the cake.
Sprinkle the top crust of the cake with the crust and decorate the lingonberries with berries.
Place the cake in a cool place overnight to allow the wine to soak through.

Cheesecakes with lingonberry

For 8 servings you will need:

boro wheat - 600 g;
milk - 1 bottle;
cherry juice – 2 tbsp;
dry yeast – 7 g;
egg – 1 pc.;
vershkova butter - 200 g;
lingonberry berries - 2 flasks;
corn starch – 1 tbsp;
a grain of salt.

Make licorice and berry cheesecakes step by step.

Dilute the yeast from the heated milk 1 teaspoon of cinnamon juice.
Sift the flour thoroughly, stir in the sugar, salt, top butter, milk with yeast and knead the dough. Cover the dough and leave in a cool place for 4-5 years. This promise may increase approximately twice as much.
Knead the cooled dough again and roll out a sheet about 1 centimeter thick.
Place a cup in the back of the bowl, and make a hole in the skin behind the bottom of the bottle.
Soak the skin with cornstarch and fill it with lingonberry berries, just as if you were feeding the animal with cornstarch.
Grease the edges of the cheesecakes with beaten cheesecake.
Bake in the oven at 200 degrees for about 15 minutes.

Buns with lingonberries and yeast dough

For 8 servings you will need:

boro wheat - 500 g;
Cucumber sand – 150 g;
dry yeast – 2 tsp;
milk – 100 ml;
egg – 3 pcs.;
margarine – 85 g;
lingonberry berries - 2 flasks;
a grain of salt.

We will make berry buns from yeast dough step by step.

Dissolve the yeast in the heated milk, stir in two tablespoons of beard and cinnamon paste.
Sift thoroughly, stir in the egg whites. Beat the egg whites with the cucumber and add margarine using a blender.
Once the masu has settled, add the milk and yeast and stir.
Have flour|boroshno| little by little pour in the mixture, knead the dough, cover it and leave in a warm place for about 1 year. The dough will increase in volume by about two times.
After an hour, pour the dough into even sheets, like a cola shape.
Make 4 cuts from the middle to the edge of the rosemary coli. You will see a form that resembles a flower with pellets.
Place lingonberries in the center of the stake, crush the peel, light the first pellet, then the second, the third and the fourth. In this case, apply the peel to the skin with cucrum.
Place the roses on the deck and bake in the oven at 200 degrees, about 30 degrees.

Meringue roll with lingonberries

For 4 servings you will need:

great apples – 2 pcs.;
Cucumber sand – 200 g;
egg white – 3 pcs.;
lingonberry berries – 150 g.

We will make the meringue roll with lingonberries step by step.

Bake the apples in the oven and remove the pulp from them.
Stir a few tablespoons of cinnamon paste into the pulp and place in the refrigerator.
Using a mixer, beat egg whites and egg whites until stiff peaks form. Tse will be meringue.
Divide the thick meringue uniformly onto a sheet lined with baking paper and place in the oven to bake at 170 degrees for 20 minutes. Let the meringue cake cool, and then remove the baking powder.
Spread the meringue on one side with the prepared apple puree, and divide the lingonberry berries.
Carefully roll the meringue with berries into a roll.
Serve this dessert chilled before the table.

Spicy pie with lingonberries

For 6 servings you will need:

boron wheat - 3 bottles;
dry yeast – 1 tbsp;
milk - 2 bottles;
vershkova butter - 100 g;
Cucumber sand – 200 g;
egg – 2 pcs.;
vanillin - on the tip of a knife;
lingonberry - 2 bottles;
corn starch – 1 tbsp;
a grain of salt.

We will be making this delicious, fresh lingonberry pie in stages.

Dissolve the yeast in the heated milk, add a few tablespoons of lemon juice and salt.
Add 2 flasks of boroshna to the giblets, stir, cover and place in a warm place.
Using melted top oil, eggs and beans that are lost, knead the dough. Rub 20-30 drinks in a warm place.
Lightly brush the deck with oil, transfer to new dough and spread it evenly with your hands along the deck, forming the sides.
Grind lingonberry berries with pulp and starch. Remove the filling and spread it over the entire surface of the pie.
Rub the dough thoroughly, beat the egg, kefir, any leftover pulp, softened margarine and salt.
Knead the dough and leave for a couple of years in a warm place.
Divide the remaining dough into two pieces. Divide one piece of paper along the deck with your hands.
Peel the apples and cut into small pieces.
On top of the dough, divide the apple with lingonberries and sprinkle with zur.
Roll another piece of dough into a thin bowl and cover the pie with it. Make a bunch of cuts with a knife to preserve the shape and grease with a batter.
Place the pie in the oven at 180 degrees for 50 minutes.

Video recipe: lingonberry pies

A soft biscuit roll made with the addition of powdered milk will become a wonderful dessert option. The lingonberry adds some sourness as the roll permeates well. Let's add some chi kavi to a cup of tea.

1. Necessary products: beetroot, powdered milk, chicken eggs, mayonnaise (or full-fat sour cream), zukor, soda, vanillin, salt for the lingonberry filling.

2. Combine eggs with mayonnaise and sillyu.

3. Get kicked. Add zukor and vanillin and beat well again.

4. Mix the powdered milk well. Using gentle hands, mix the dry ingredients down to the bottom. Add the refilled soda.

5. Using a thin ball, flatten the dough onto the baking paper.

6. Bake in oven at 160-180 degrees for 7-10 minutes until light golden color.

7. The hot cake burns near the roll.

8. For the filling, grate the lingonberry and cucrum.

9. Once the cake has finished, flatten it, remove the papier and trim the edges. It’s good to coat with the filling.

10. Roll it back into a roll, cover it with paper or grub and let it sit in the refrigerator for 1-2 years.

11. The finished roll can be decorated to your liking and cut into slices.

Have a nice tea!

Lingonberry roll is a soft, soft, aromatic and very tasty dessert. Preparing a lingonberry roll is not at all difficult on the basis of biscuit dough, eggs, milk powder and mayonnaise. The dough will come out even softer and more fluffy. For the filling, fresh lingonberries and tsukor are used. The filling will seep through the biscuit cake well and even more juicy and aromatic sweets will emerge. Serve the prepared roll especially deliciously with tea and cava.

List of ingredients

eggs - 2 pcs
Boroshno - 3 tbsp. spoons
powdered milk – 3 tbsp. spoons
tsukor – 7 tbsp. spoons
mayonnaise – 1 tbsp. spoon
vanillin - 1/2 sachet
slaked soda - 1/4 teaspoon
fresh lingonberry - 200 g
salt - 1 pinch

Method of preparation

Beat the eggs with mayonnaise until they appear. Whisk in 3 tablespoons of the cinnamon, continue beating, and add vanilla. Beat it thoroughly again.

Mix the dry milk with the beans that are sifted, and in neat mixtures, mix straight down until smooth with the rare butter. Add slaked soda, mix and roll the dough into a thin ball onto a parchment-lined sheet.

Place in an oven heated to 160-170 degrees and bake for about 7-10 minutes until a beautiful golden color. The tenderly baked cake is immediately burned with a paper, on which wine was boiled, in a hot oven, near a roll and then allowed to cool.

To prepare the filling, grind the mashed and dried lingonberries with the zur until smooth. Otrimanu masu viklasti on the crust. It is necessary to light the fire before taking the papier. The crust and filling are re-formed into a roll, rolled into a pan and placed in the refrigerator. Dati youmu will leak out for 1-2 years.

Then decorate the baked roll as best suited and serve.

Delicious!

1. Turn the oven down to 180 degrees. Line the pan with parchment (28 x 28 cm). In a bowl, beat one whole egg and three egg slices, vanilla zuccor, and beat. Heat 35 g of olive oil in a saucepan, add|add| flour|boroshno| and warm it up.

2. Place the heated oil in a large bowl and add the eggs.

3. Then add milk and mix well.

4. Strain the scraped dough through a sieve so that the breast is not lost.

5. Three egg whites that are left over need to be beaten, gradually introducing zukor, until stiff peaks form.

6. Then gradually introduce the dough into the beaten egg whites. Mix well.

7. Remove the dough and divide it evenly behind a parchment-lined pan.

8. The dough is ready for baking.

9. Bake the biscuit for 20 minutes. Wrap the finished biscuit in parchment and pour until it is completely dry, so it will lose its juice.

10. Place lingonberries, 75 g of zucchini, a stick of cinnamon in a small saucepan, cover everything with water. Bring to a boil, then cook on low heat for 20 chickens. Then select a cinnamon stick and let it cool. Spread the biscuit with lingonberry filling and beaten tops (beat the tops until stiff, adding a pinch of salt, or buy ready-made beaten tops). Carefully tan the roll and papier.

11. Cool the roll in the refrigerator and serve. Apply with cinnamon powder. Delicious!

warehouses

Egg - 4 pieces (for biscuit)
Vanilla zukor - 1 teaspoon (for biscuit)
Oliya vershkove - 35 Gram (for biscuit)
Boroshno - 60 Gram (for biscuit)
Milk - 60 milliliters (for biscuit)
Tsukor - 85 Gram (for biscuit)
Fat cream - 150 ml (for filling)
Fresh or frozen lingonberry - 150 grams (for filling)
Tsukor - 75 grams (for filling)
Water - 125 milliliters (for filling)
Cinnamon stick - 1 piece

Note:
You just know that the biscuit roll with lingonberry soufflé is incredibly tasty and can be easily served in the prepared herb at the same time. Sponge roll with lingonberry soufflé at home with minimal investment of time and effort, I will show you a recipe with a photo. Cooking is rich in wine, so you can easily add to the classic warehouse of products for your advantage. Favorite spices not only decorate your herb, but also add an unforgettable aroma and taste. If you enjoy this recipe, you can rate it or add a comment.

Description:
This roll is prepared with biscuit, lingonberries and beaten tops. As a result, a distinctly tender, soft and rich texture is removed. Of course, you'll have to tinker a little, but that's a roll. Try it!

Number of servings:
6

Preparation time:
2nd year 0 xv

time_pt:
PT120M

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