Soviet recipe nuts with condensed milk

Still there are people who remember, what a remarkable delicacy in the Soviet times was the most ordinary condensed milk. Delicious and desirable, it was used in a huge number of recipes, and was one of the most pleasant memories of childhood. Even now, many grandmothers and mothers sometimes return to their favorite recipes and indulge their beloved grandchildren and children with unique delicacies created on the basis of such special milk. For example, the recipe of nuts with condensed milk will never be forgotten - it can be cooked, if desired, even in a modern kitchen, if, of course, there is a special pan in the presence that helps to form a dish of the necessary size and shape.

Preparation of nuts with condensed milk is a rather complex process, requiring concentration and attention. The most important thing in this is a dough - a special, sand, real foundation for this delicacy. The set of products for this test includes eggs, margarine, soda, sugar and mayonnaise. If you have these ingredients at your fingertips, you can safely start creating a small miracle that came to us from the distant Soviet era.

So, how to cook nuts with condensed milk? Take 900 grams of flour, 2 eggs, half a glass of sugar (sand), 250 grams of margarine and 4 grams of salt and soda. First of all, you have to work a little, carefully separating yolks from proteins. The first need to grind with sugar until complete homogeneity, the second - just cool and shake until a strong white foam. In addition, you should knead the dough, thoroughly mixing flour with melted margarine, soda and salt. Homogeneous plastic dough can be laid out on a special frying pan, pre-lubricated with oil, making sure that the surplus does not "fall out" of the mold. Closing the lid, the container can be sent to baking - in no case should we forget that this recipe for nuts with condensed milk requires processing for no more than 1-2 minutes, otherwise the sweet delicacy will be excessively dry. At the end of this time, the "nuts" can be gently removed by opening the mold and filling the filling.

In principle, a cream-filler for this baking can be done at a time when the base for it is baked. The most common way for this is to boil the condensed milk in a closed jar for one and a half to two hours, extract the kernels of the nuts and grind them. Then boiled condensed milk can be mixed with nuts, sent to the baked halves of "nuts" and combine the finished delicacy in a single product.

For those who are not afraid to spoil your figure with such a wonderful dish, you can advise the recipe for nuts with condensed milk and honey. For them, you need to take butter (150 grams), sugar (90 grams), honey (30 grams) and eggs (4 pcs.). Vinegar (10 ml.), Soda (5 g.), Cognac (500 ml.), As well as a glass of milk, walnuts and a little sugar will also not be superfluous. To begin with, as usually should do the test - carefully mix the melted butter, sugar, two eggs and half a portion of cognac. Then you can add honey to the mass, soda and flour extinguished, after which the plastic dough should be spread out on special baking molds. It is important to remember that the dough should not stick to the hands, otherwise it will "crawl" in shape. In the oven, such a basis for "nuts" should be baked for at least a quarter of an hour, after which the baking should be removed and slightly cooled, preparing for filling filling.

The filling of this recipe for nuts with condensed milk is supposed to be made from boiled condensed milk, honey, cognac and crushed walnut kernels. All the ingredients must be mixed well and laid in the hot form into the "nuts" blanks. Having pasted two halves of baking, the delicacy can be laid out on a beautiful plate and served to the table.