The simplest recipe for preparing khmizu. Recipe for khmizu with a pot

Khvoroba, a nostalgic recipe from the USSR, became a substitute for new popular desserts: cheesecakes, pancakes, strudels and muffins. But it turns out that nothing has been forgotten, and for the rich they are as important as childhood. The light turmoil over non-turbo hours and week-long teas at home is the axis of the succulent taste of khmizu.

Restore your respect: baked and deep-fried, it is low in calories and can hardly be considered a healthy meal. Ale is delicious!

warehouses

• Boroshno – 350 g
• Cherry sand – 50 g
• Cucumber powder – 100 g
• Vershkova butter – 50 g
• eggs – 2 pcs.
• sour cream – 100 g
• ocet 9% - 10 ml
• Oliya Roslinna – 200 ml
• vanillin – 5 g

Preparation

Can be served before tea, for lunch, midday, dessert. Illness can easily be taken with milk.

TYPE OF EDITION

11 secrets of delicious khmizu

1. It has been confirmed, gentlemen, that it is possible to taste properly tasty cheese only from thin dough. Don’t hesitate to grow stronger – let it literally glow.

2. Do not remove the pieces of dough that have split from the deep fryer, but remove them immediately or immediately from the oven. Lubricating, they give the olia hydrate, which is noticeable in the skin in a new portion of khmizu.

3. Dough for khmizu is basically waterless. Don’t add water at any time, otherwise it’s too easy to waste your energy – you won’t be sad. Aje khmiz yogo was not called darma.

4. Place the zukor in the dough not for malting, but so that the dough is well-browned when the dough is greased. It’s better for lasuns to apply their diligence to the tsukrov powder for sipping, and not to “perfect” the recipe with a zealous spoon of tsukru.

5. Wine-loving beer lovers have come up with a new drink for beer. Instead of cherry powder, the stench sizzles with yogurt and red pepper - it turns out to be a miracle snack.

6. Lubricate the oven with fat, which should not be mixed with water. The oil is now refined to fit, but to put a damper on its softness - no matter under the hour of lubrication. You can also use olive oil, melted olive oil, or pork fat.

7. In many recipes for khmizu you can find a burner or cognac. The actions of their gentlemen do not give the dough and they seem to still turn out miraculously. However, there is no smoke without fire, and since they already started talking about alcohol, that means they noted its bark. One version claims that the burner prevents the dough from leaking fat during frying, which means even more crunchiness. Another way is to replace the volatile components of alcohol with fluff, and it will come out crispy.
How many hours to experiment? Try recipes with and without a burner - get better results. (If you add alcohol, you can do without it).

8. For lovers of minimalism (or for healers) there is a very simple recipe - a white and beard egg, without additional ingredients or tricks. Just take a bunch of eggs and mix them with the bean until you get a dough that resembles a dumpling. Once you get it hot, shape it into a dough (you can just knead it) and immediately fry it in hot oil. For a small tea, one egg dough will be enough.

9. Garni cooks know that serving a side dish is beyond the reach of success. Refine the standard “twist” with a new form. For example, make a bunch of three-pieces (put together circles of dough of different diameters, press them at the center and make cuts along the edges), weave braids, turn the spirals. On a large plate, such an assortment looks very nice.

10. Cucumber powder will not become soggy if you put it on a hot mixture. The coffee flavor comes from powder mixed with cocoa powder.

11. Never prepare a stock of cheese, and only serve it fresh to your guests. The greatest taste is present in the first year after preparation. No, no, cheese is saved badly, and freshness is preserved for a long time, but it’s a pity that you will build your own signature crisp.

The disease is baked, greased with deep fat, sprinkled with sugar powder and looks like aspen leaves. This dessert, whose Fatherlandism is revered by Greece, has passed down to Russia from the other half of the 19th century. Lasoschi took root in the kitchens of the middle age, because they were cheap and simply prepared - with beans, water and salt, they mixed the dough, cut into strips and greased with some kind of fat.

You can cook the cheese in a different way: with sour cream, mayonnaise, tops, with a burner, cognac, rum - for consistency, for flavor, add vanilla or cinnamon and cook in olive oil.

How to prepare classic khmiz

Classic khmyz is most popular under the name “primary”, because it is easy to work with and does not require special ingredients.

For this recipe you need: 2 bottles of boroshn, 4 beans, 50 gr. Cucumber, cups of sour cream and milk. Oliya song – use a container for lubricating.

• Combine the zest with the zucchini, add the milk, simmer well and knead the dough. Cut it with small pieces and rip it thinly.
• Divide the layers into strips 8 cm long and 2 cm wide. Make a cut in the middle of the skin, pull one edge of the stitch into the designated hole and turn it over.
• Heat the oil, drop the figurine in portions and brush on both sides.

The prepared khmiz, to remove the fat, place it on a paper towel, and if the oven is cold, sizzle it with cucrum.

How to prepare khmiz with turtledove.

Kyakere is the Italian name for khmyz, prepared with the addition of local alcohol. We have quickly mastered this foreign recipe, although in its interpreted form, it is not rum that is added to the dough, but a burner.

• Take: 400 gr. Boroshna, 3 eggs, 70 ml bottle, milk flask, 2 tbsp. l. zest and top oil, orange zest, a pinch of salt. Oil for deep frying - as required.
• Beat eggs with salt and milk in a bowl. Add boroshno, tsukor, zest, top oil. After mixing the dough, pour in the alcohol, pour a bowl, and pour it on the table. After 40 minutes, knead the dough into a thin crust. Form it into shapes with holes in the middle and grease with a lot of oil. Dali - like the first recipe.

How to prepare khmiz with yeast.

A very tasty dessert comes out when you add yeast to the recipe.

• Dissolve 12 gr. yeast and 2 tbsp. l. Cucru in 1/2 bottle of water. Whisk thoroughly, stir everything until smooth, let the mixture come together.
• Add egg, salt|salt|. Knead the dough, then steam it like dumplings.
• Form rectangles from the layer with later cuts throughout the whole day. Braid the smears with pussies and deep-fry.

These braids are delicious with baked milk, tea, and cocoa.

How to prepare khmyz with potatoes.

Potato khmyz goes well with fruit drinks, compote, soda and is suitable for lovers of crispy chips.

Peel the boiled potatoes (8 pieces), roll them over the minced meat. Place in the masu – 1 bottle of borosha, 3 eggs, 100 gr. mayonnaise, black pepper, salt. Stir, remove the cowbass from the puree, cut them into small circles. Roll out the workpieces by pricking them with a fork in several places, shape the edges into pastry pellets and grease with oil.

How to prepare khmiz before beer

The sickness, prepared with added siru, will go well with beer, kvass, and red wine.

• Products: 200 gr. Boroshna and grated syru, 50 ml each of water and cognac, 2 eggs, salt, olive oil.
• Grate the syre into a fine third, add|add| flour|boroshno| and other warehouses, mix. Sift the table so that the dough becomes sticky, and roll it into a 10 mm thick layer. Cut into slices and grease until golden brown.

Before speaking: it is not easy to lubricate the cheese, but it can be baked in the oven for 12 minutes.

• Sieve the oven with great salt and serve hot.

There are a lot of options for preparing khmiza, so experiment, find your own baking recipe, whatever you like and decorate the table with any homemade cleanliness.

Lubricated the crispy crust of the dough, sprinkled with cucumber powder - a familiar rich bakery product from childhood. The fashion has recently become more pronounced when inexpensive varieties of heavy malts began to appear in surplus at the stores.

However, now, in the era of self-consciousness about one’s health, since there is great respect for what we have, homemade pastry is once again turning to our tables.

This herb came to us from Greece and became popular everywhere until the end of the 19th century. The very fact that these sweets are so thin and crunchy, they deserve their name - “khmyz”.

Khrumka khmiz at home umovy - porokovy photo recipe

Prepare khmyz from several types of dough. And the gentleman’s skin contains a powerful secret. What is missing here is the method of lubrication and the method of feeding the oven.

The most popular option, perhaps, is prepared on roasters. For this type of dough, it is recommended to add a spoonful of soda and cognac.

Preparation time: 1 hour 0 hvilin

Quantity: 6 servings

warehouses

• Zhovtki: 4 pcs.
• Boroshno: 3 tbsp.
• Soda:
• Ocet:

Preparation instructions

We sprinkle our vipka with cucumber powder.

Classic thin khmiz

The disease according to the classic recipe comes out thin, crispy and surprisingly tasty, and the wine is incredibly simple to prepare. Do not worry, if you turn on the burner at the warehouse of ingredients, the alcohols are completely evaporated at high temperatures, so the stove can be used by small children.

Alcohol affects the structure of borscht proteins, and when lubricated, the surface of the “khmyz” will bubble, and the smells themselves will become crunchy, not gumy.

Required ingredients:

• 2 eggs;
• ½ tsp. kitchen salt;
• 0.23 kg boroshna;
• 1 tbsp. burners;
• Oil for lubrication.

Preparation procedure:

1. All our ingredients are mixed together for the dough. We beat the eggs together, then add the heat to them, gradually introducing them thoroughly. The result is a springy dough that is slightly sticky to the bottom.
2. Sunbathe it in polyethylene, put it in the cold for 40 minutes.
3. To make it easier to roll, divide the dough into several pieces, remove one of them, and turn the dough into a bag. Otherwise it will dry out even faster.
4. We can feel the thinnest layer possible. The very fact is, how subtly you will succumb to the vindication of the treasure, to lay hold of the lightness of the future heredity.
5. The layer is cut into folds, in the center of which there is a cut, and through this we turn one of the edges of the workpiece. If you don’t want to fuss, you can skip everything because the taste of the oven will never change.
6. After the pieces are cut, put the frying pan with oil on the fire. It’s so easy to fry it, which is why it’s so bad that you just can’t get it in and you’re ready to pick it up. We pour so much oil that our beetles drown in it. If you soak the clothes in boiling oil, the stench will begin to grow and take on all sorts of chimerical forms right before your eyes.
7. The prepared cheese must be placed on a paper plate, a towel or baker's parchment to absorb excess fat.
8. The grass is served lightly dusted with cherry powder.

Rich and soft with kefir - ideal lasso.

The beloved cookies of the Radian children do not have to be very crispy, if you mix the dough with 300 ml of kefir and 3 flasks of beard, we take away a whole mountain of rich and charmingly savory pastry. You will also need:

• 1 egg;
• tsp salt;
• vanilla packaging;
• 3 tbsp. tsukru;
• 3 tbsp. refined oil;
• 1.5 tsp. sodi.

Steps for preparation:

1. We begin to beat the egg from the sillu and zukr.
2. Pour cold kefir into a cup, add soda so that it begins to react.
3. Add kefir to the egg, add olive oil, start again.
4. Add the flour step by step, stirring constantly. We remove the soft dough until the crumbs are sticky until it is completely sticky. Cover it with polyethylene and let it brew for 30 minutes.
5. Divide the dough into pieces, roll it out and cut it into slices, cut the skin with a cut in the center, and turn it through one of the edges.
6. Grease a large amount of olive oil, and once ready, place it on a serving platter to remove excess fat.
7. The still hot mixture is sprinkled with powder and we hasten to put the kettle on the stove.

How to prepare the moistest, thinnest and crispiest khmyz on a chuckpea?

Do you want to remove the croakiest crap? Add just 1 tbsp until the dough is finished. burners. There will be no taste or smell, but the child will fall in love with the malt and will inevitably crunch and melt in the mouth. You will need cream of alcohol, bottles of beans and powder for powdering:

• 2 eggs;
• 200-300 ml refined pine oil.

Preparation procedure:

1. We beat in the eggs and use a fork to break them all at once. There will be no zucchini in this recipe, but for herbs that are cooked in the deep fryer, that’s just a plus.
2. Add alcohol and mix again.
3. Partially introduced boron. Once the dough has been removed, it may be enough to rest on the spring.
4. Divide the egg dough into pieces, spread the skin around them into the thinnest possible layer, try to achieve a thickness of 1.5 mm. To prevent the mixture from sticking to the work surface, sprinkle it with boro.
5. Once rolled out, the dough is cut into rectangles, both sides of which are larger than 10 cm, otherwise it is difficult to grease them manually.
6. In the container for lubricating, add a bottle of olive oil, check it until it boils, and then put the preparations for hmizu into it.
7. You can remove the oil in just 25-35 seconds.
8. Let the excess fat flow onto the paper towels, then lightly dust them with powder.

Recipe for milk

Milk khmiz requires at least 2 tbsp. cow's milk for 2 bottles of beard, prepare the cream:

• 2 eggs;
• 80 g cucru;
• powder for priming.

Preparation procedure:

1. We beat the eggs with the cucumber until the rest remains intact. Add other ingredients, add the remaining parts thoroughly and beat.
2. Once removed, the dough will be soft and slightly sticky, otherwise it won’t be as thin as possible.
3. We cut a small piece from the bottom layer of the dough and spread it into the thin crust of the dough, a maximum of a few millimeters.
4. We cut it into small rectangles of sufficient size, make a cutting cut in the center of the skin, and pull one of the edges through it.
5. We fry the oil in a deep container for lubricating and place it in a new preparation.
6. Remove the prepared dough with a slotted spoon and transfer it to a plate or paper server.

How to make khmyz with sour cream at home?

To prepare sour cream khmizu, do not forget to buy 200 ml of sour cream in the store, on this basis you will have to make dough, taking about 3 bottles of beard. Also prepare:

• 2 eggs;
• 100 g cucru;
• 1.5 tsp. sodi;
• refined oil for lubrication;

Steps to prepare:

1. Beat eggs with cucumber, add sour cream and soda, mix thoroughly.
2. Partially introduced thoroughly, its quantity may not be as specified in the recipe, and there may be a lot in it due to the moisture and moisture of this product.
3. The finished dough, with all its softness and lightness, will inevitably stick to the bottom.
4. A very thin layer of 3-4 mm, cut into long rectangles or rhombuses. The skin has a cut in the center, through which one of the edges is drawn.
5. We heat up the oil in a container for greasing with a thick bottom.
6. Lubricate the dough on both sides, remove with a slotted spoon. Don’t go far from the frying pan; just grease the oven with the mixture.
7. Let's drink the sweet butter by placing a glass on a paper towel. After this, without any harm, we sprinkle everything with cinnamon powder.

On mineral water

Perhaps you are already familiar with this version of khmizu, or else called honey baklava. The preparation is quick, easy, and the final result will please your family. To mix the dough, you need three standard Boroshnya flasks and 200 ml of mineral water, as well as:

• 10 g cucru;
• 60 ml of bottle or other local alcohol;
• 1 tbsp. sour cream

Steps to prepare:

1. In the center of the beurt cup, carefully bury it, pour sour cream, alcohol, mineral water, zuccor and sill into it. We mix everything with a spoon.
2. Mix until elastic, first drying it on the table.
3. We cover the dough with polyethylene or a towel, let it sit for a few minutes, after which it will rise again.
4. To make it easier to understand, we divide it into several parts. The skin of them is as thin as possible, but the thickness of the layer is approximately 1 mm.
5. The flared layer is baked into a loose roll, so that it doesn’t get too sticky, you can add a little bit of beard beforehand.
6. Cut the roll into 2 cm pieces.
7. Pour up to 0.5 liters of refined oil into the frying pan, coat the cloths on both sides, and then allow the skin to drain on a paper servet.
8. The brushwood can not be powdered, but lightly steeped in standard cherry syrup.

You can always cook it in a frying pan, in an oven or in a multicooker. Choose your option and make your loved ones happy!

Classic brushwood with milk in homemade washings.

How to prepare, spetsi and slice khmiz, video?

Homemade food is familiar to all without blame, isn’t it? This is a traditional option that we all know without guilt. The dough is milked with added eggs, the shape can be made ahead of time, for example, bows, or knitted pieces, and you can also create different varieties, just indulge your imagination and smearing it in the oil will give you bitter taste and bitter mood.

We need:

• chicken egg - 4 pcs.
• tsukor - 1 tbsp.
• milk - 3 tbsp
• salt - 1 tsp
• Oliya Roslinna - 2 tbsp.
• Boroshno - 4 tbsp.
• Cucumber powder for sipping

Cooking method:

1. Take a clean container and crack the eggs on the cob, add salt and peel. Mix well. Then pour in the milk and oil. Then beat the crown until small bulbs appear.

2. Blend the ingredients thoroughly, do not rush step by step. Knead the dough.

3. Then take a mixing bowl, especially a rocker, and use it to knead the dough.

Important! Apply the rosette very thinly, approximately 0.2-03 mm, the thinner it is, the tastier and crispier it will be.

4. How to make dough from dough and how to cut it? There are many ways to cut it, cut it into long folds, and make a cut in the center, open and burn the ends in the center. The axis of the fragment is shown in this little picture:

It can be made into a tricut shape, and the edges can be beautifully framed with a special openwork roller.

If you have plenty of time, you can create such beautiful openwork flowers or curls. In the picture you see how all the actions are shown in detail, I hope this little one will help you to cheer up your guests when you create) :)

5. The next important thing - pour the olive oil into the frying pan and fry it thoroughly. Grease these savory pastries until golden brown on both sides. Once the smell has been smeared, pick them up and place them on paper servers.

Important! To ensure that there is not too much fat, after greasing, place the mixture on paper plates, and remove excess fat in this manner.

6. Well, of course, to make it even tastier, sprinkle some sugar powder on the beast. Drink with tea or cocoa so delicious! Delicious!

Sickness, thin, crispy according to GOST, recipe

I think it’s important to look out for such sweets, especially as a guest’s version, which we all love so much. The most delicious and easiest method of preparation, and especially if you make it even more fun, for example, it looks like a little egg, or a mushroom-chanterelle, which will add even more crunchiness to it . 😆

Come up with your own original way of molding))) and share your idea in the comments.

Tsikavo! You know that the hmiz are also called verguns or crunches. What do you call him?

We need:

• egg - 1 pc.
• milk - 50 ml
• sour cream - 1 tbsp
• Cherry juice - 2 tbsp
• gorilka, cognac or brandy - 20 ml
• Boroshno - 200 g
• Cucrow powder

Cooking method:

1. Mix milk, egg, sour cream, cognac and tsukor in a bowl. Then add|add| flour|boroshno| and there will be elastic dough.

Important! Instead of milk, you can add milk whey, which will turn out to be savory.

2. Cover the dough with a lid for about 30 minutes.

3. Form the dough into any shape, remember that the thinner it is, the more juicy and fluffy the crunch will be.

4. Grease the frying pan with olive oil until brown on both sides. The pan may be overcooked.

The simplest option is a ready-made crunch! Drink tea and enjoy life!

Kefir-based brushwood

This option means that the kefir will always come out soft and tender, so kefir is added to it. But it’s still not the worst, it comes out even lighter and has a lot of vibrations. Although the yeast should not be stirred at all and cooked without a burner.

We need:

• kefir - 1 tbsp.
• tsukor - 3 tbsp
• Boroshno - 2-3 tbsp.
• egg - 1 pc.
• soda - 1 tsp

Cooking method:

1. To begin with, you need to put out the soda first. It's so simple. You can quench it by adding it to kefir, since wine is sour, soda can be easily quenched and there will be no relish. Then add tsukor to the kefir.

Important! Instead of kefir, you can take sour milk.

2. Add one egg, mix. Give it a lot. The dough is ready.

3. Stepping stone - don’t forget to stand aside for 20-30 hvilins.

Important! Don’t forget to cover the dough with either a towel or grub spit so that it doesn’t dry out.

4. Cut the layers very thinly, cut them into diamonds, make a cut in the center of the skin, and then turn it off.

5. Coat with olive oil in a baked frying pan until the crust is golden brown.

6. Serve with tea and compote. If you want it to become malted, dry it with cinnamon powder or pour it over the jam.

Illness with sirom

Lilac khmiz, what could be tastier? Do you like sire?, then taste it and in this delicious drink.

We need:

• sire - 1 pack
• egg - 2 pcs.
• tsukor - 5 tbsp
• kefir - 4 tbsp
• soda - 1 tsp
• Roslynna Oliya - 3 tbsp
• Boroshno

Cooking method:

1. Place kefir and soda in a clean bowl. Don’t let the soda extinguish, it’s gone. After this, add zukor, olive oil, cheese and break the eggs. Mix everything, add flour and roll into a ball.

2. Next, pinch out the innards and roll out the sausage, cut it into pieces, roll out the skin part into a rectangle, form crunches of any shape. Grease them with olive oil on a baked frying pan on both sides. Lubricated in oil and sprinkled with cinnamon powder.

Have a wonderful tea, dear guests and contributors to the blog!

Pishne khmiz with sour cream

We need:

• sour cream - 100 g
• egg - 1 pc.
• tsukor - 50 g
• vanilla for relish
• Boroshno - 250 g
• Oliya Roslinna for lubricating - 250 ml

Cooking method:

1. Take a bowl and crack an egg; you can scoop some eggs. Remember, if you are cooking a roast without protein, this type of oven will turn out more brown in color. Add sour cream and tsukor. Mix well, add vanilla and add thoroughly. Knead the dough until it has no breasts.

Important! It would be best to sift through a sieve later, so that it is filled with sourness.

2. The consistency of the dough will be even tighter.

3. Place the yogo in the refrigerator in a bowl with a lid for 30 minutes. Then bake a great cake, the thinner the better. Yak zrobiti hmiz crispy? It is necessary to feel the rose very subtly. Then cut into straight or diamond-shaped shapes. Make a cut in the center of the skin diamond with a knife.

4. Create such garni curls, stretch one edge of the diamond to the center. Fry a frying pan or saucepan with olive oil at the same time, and then grease the mixture until it forms a beautiful, appetizing crust. After removing excess fat using paper towels, then after lubricating, place lasso on them. Sprinkle with cinnamon powder or pour in thickened milk. Ask for the table!

Before speaking, what do you think about what is delicious with sour cream and milk? I like it better with sour cream. 🙂

Khrumka Khmiz on Goriltsi

This is a very tasty version, although it’s not surprising that it’s made with turtledove, without milk, for literally 15-20 minutes and the laschi is ready! Especially if the guests are at risk, do you know this situation?

Tsikavo! I’ll tell you a secret, the whiskey is always tastier and comes out better when the temperature drops.

We need:

• egg - 1 pc.
• burner - 15 ml
• Boroshno - 1 tbsp.
• salt - sliver
• Cucumber powder - 2 tbsp for crispy crunch
• Roslynna Oliya - 150 ml for lubricating

Cooking method:

1. Beat the egg well with a fork or whisk, add heat and boroshna. Make some dough like this.

2. Then divide it into 2 parts and simmer in a large thin stake. Form the shape of a crystal.

3. Grease the baked frying pan with olive oil first, oh well, don’t put too much in the frying pan, as the stench will grow larger in size. To indulge in food and drink.

After all work, sprinkle the animal with sugar powder. Or you can add some cinnamon for added variety. Delicious!!!

If you love all kinds of malt and aromatic whiskey, then you may like this note:

Brushwood from rare dough in water with forms

I remember this kind of khmizu from my childhood, like my grandmother’s. This is a super tasty SRSR-Rivka version, which our grandmothers loved to make and the most economical look. Although I really want to buy a lot of oils, I wouldn’t call it an economical option, perhaps a low-budget option. Such a stove is not for the lazy; you need to spend a lot of time.

And as beautiful as it is, it’s simply an accessory, it’s a headache to know such molds in this day and age, but if there aren’t any, you can buy them, as I recently did, or prepare them without molds, or even better, using another recipe for a not-so-rare dough as a basis.

We need:

• egg - 2 pcs.
• water chi milk - 1 tbsp.
• tsukor - 0.5 tbsp.
• salt on the tip of the knife
• burner - 1 stack
• Boroshno - 1 tbsp.
• Oil for lubrication

Cooking method:

1. Beat the egg, zuccor and whisk until lightly foamed. Add milk and water to the eggs. Stir, then add|add| burner

2. How do you know if a burner is still needed here? In order for the crystals to contain less fat. Add the ingredients gradually, mix well so that there are no mixtures, the dough will be thin like sour cream.

3. Let it sit on the side of the 20 pieces under the closed lid. Now take a special shaped stick with a mold and place it in a heated frying pan with olive oil. Rub 1 quill in oil, and then wrap the stick in the dough so that the dough sticks halfway to the pan.

Important! The pan with olive oil will be well baked, but the oil will not cause it to boil.

And now grease until ready, so that it has a beautiful color. Don’t boast, you will rise to form.

Openwork, figure, mesh is ready for baking! Oh, how miraculous it looks. And with condensed milk or jam, you will get it for the treatment of sickness.

Tsikavo! If you were talking about rye and salted khmiz, I found this little note today that I learned that if you work without the cinnamon, and only with the sill, you can still get homemade chips. Seal can be added to the oil for lubrication. To make a horny whip, you need to add beet juice or raspberry juice to the dough.

Brushwood from leaf dough in the oven

This option is the simplest, because the dough is not available in the store, it is already ready, and it is obvious that you will spend very little money on preparing such a marvel. Well, let me introduce this option and marvel at it:

Brushwood at the multicooker

It is really possible to prepare lasso in a wonderful way. For this purpose, take any version of the dough for khmizu and boil it, grease it in the multicooker bowls.

She has only one satisfaction, and even all the bowls are very deep. Pour in the olive oil, fry the good oil in the “Spek” mode, and place the prepared crystals there. It’s easy and smooth, and without any breeze at all.

Tatar brushwood

Well, finally, I would like to show you the recipe for khmizu in Tatar or as it is also called “Uram” or “Kish tili” - similar licorice trojans. This option does not have cherries powder, instead of it there will be licorice poured with cherries.

We need:

Tisto:

• egg - 6 pcs.
• tsukor - 2 tbsp
• well - just enough so that the dough comes out springy, like dumplings
• water or milk - 4 tbsp
• soda - 0.5 tsp
• Roslynna Oliya

Cherry syrup:

• tsukor - 1 kg
• water - 500-700 ml

Cooking method:

1. Mix all the ingredients for the dough and knead the dough. Soda can be redeemed in exchange for cash.

2. After kneading, place the dough on the side of the dough for about thirty minutes, covering it with a towel.

Chopsticks can be taken for eating rolls.

4. Take a deep saucepan, add olive oil and heat thoroughly. Place these garni squashes near the fryer.

Important! When the syrup boils, don’t forget to clean up the froth.

Homemade, salty khmiz, just like when you were a child! Delicious!

You can use turmeric syrup and pure honey. Just pour it over your drink.

P.S.Before speaking, you can prepare. Illness from sour yeast dough. Here's a video recipe for you:

That's all for now. Bye bye everyone! See you soon tomorrow!

The classic recipe is simple and familiar to our grandmothers. From our very childhood we know the savor of this crunchy, greased stove. There are a number of options for preparing khmizu.

The classic recipe for khmizu with a burner allows you to prepare a crunchy sweet dessert before tea.

You can prepare light, fluffy khmiz using the following recipe:

• eggs - 2 units;
• burner – 2 tbsp. l.;
• tsukor – 2 tbsp. l.;
• Boroshno - 250 gr;
• salt - a bunch of chips;
• Oliya post. for lubrication;
• tsukrovikh. powder for serving.

In a bowl, beat the eggs well with the cucumber, use a fork and simmer. If the masa is too white, sift it thoroughly. Mix with a spoon, then on the work surface. The dough may tend to stick to your hands, after which you will have to knead literally a handful of quills for a few minutes. Then we put the dough ball into the bag and put the dough into the refrigerator. We take the dough out through the dough, lightly roll it in a pot, then roll it into a thin ball into a thin ball so that it shines through. Use long cuts 4-5 cm wide. Then the stitches are cut into 2-3 pieces across, these “klaptiki” have long cuts, through which one end is pulled.

The prepared khmyz is placed in hot oil and greased. As the dough sinks into the oil, it begins to expand in volume and bubble. So that the cheese is browned on one side, there is enough puffiness. Then we turn it over to the other side.

Place the prepared mixture in a large bowl and sprinkle with powder.

Just a note. In this recipe, the burner itself gives it a nice amount of fluffiness and crunchiness.

Pork recipe without burner

• Boroshno - 2 cl.;
• eggs - 3 units;
• milk - 3 tbsp. l.;
• tsukor. powder - 3 tbsp. l.;
• salt - ½ teaspoon. l.;
• Oliya post. - 300 ml.

Beat the milk and egg mixture until the foam has completely set. Next, sift the salt into it, mix with a spoon, then knead the dough by hand. As a result, a spring ball of dough will emerge.

The next step is the same as in the previous recipe - the dough is rolled out into thin layers, shaped into dough and coated in hot oil. The finished dessert is sprinkled with powder.

Just a note. To ensure that the dough is not too greasy, after oiling, place it on paper towels - excess oil will be absorbed into the paper.

Thin khmiz on milk dough

A thin and crunchy cheese comes out when tested with milk.

To prepare milk khmizu you will need:

• Boroshno - 450 gr;
• tsukor - quarter of a square;
• milk - half a glass;
• eggs - 4 units;
• burner – 1 tbsp. l.;
• Oliya post. - 1 fold;
• salt - half a teaspoon. l.

Next, leave all products out at room temperature so that the ingredients are warmed up.

Take a bowl of a little more and sift it well. Before it, pour in a little bit of the butter, stirring steadily with a spoon. If the masa is good, knead the dough by hand. Roll out a layer of about 3 mm, as befits a thin oven. If you want a little something – 5-6 mm.

The further procedure is similar to other recipes - bake in modem and coat in hot oil.

Meal chastuvannya with kefir

The illness on kefir is shaken, soft.

We recommend preparing khmiz pishne following this recipe:

• kefir - 1.5 cl.;
• eggs - 1 unit;
• tsukor – 3 tbsp. l.;
• Oliya post. - 2 tbsp. l.;
• salt and soda - half a teaspoon. l.;
• Boroshno - 3 cl.;
• vanilla tsukor - 1 sachet.

In one bowl, mix all the rare products (oil - this is necessary for greasing), and then sift the dry ingredients. Mix everything with a spoon, then mix by hand. The thickness of the pastry is 5-7 mm, cut into slices and coat in oil.

Khrumka khmiz at home minds

The original crispy khmyz with unique taste and aroma can be prepared using the following recipe:

• a pair of eggs;
• 125 ml milk;
• 2 tbsp. l. sour cream;
• 4 st. l. tsukru;
• 40 ml cognac/brandy;
• 400-450 grams boroshna;
• 25 grams of sugar powder.

Sift flour | thoroughly | and added to eggs with milk and cognac. Everything is mixed well. Next, add sour cream and zukor, mix the dough, put it in a bag and let it sit for about a third of a year. Then it is heated in a thin layer, cut into rectangles and brushed on the sides. The prepared khmyz is placed on serving dishes, then on a dish, sprinkled with zukr. It is recommended to serve immediately.

With sour cream

Sour cream dough is more elastic, slightly thicker. The sickness appears fragrant and savory.

Prepared with a limited number of products:

• 350 grams boroshna;
• 2 eggs;
• 50 g cucru;
• 100 g sugar powders;
• 50 g olive oil;
• 100 grams of sour cream;
• 10 ml otstu zvichayny;
• 5 g vanilla;
• 200 grams of olive oil.

Lightly freeze the oil in the freezer, enough to leave for a quarter of a year. Tim sifts through it for an hour. The oil is mixed well and thoroughly.

Beat the egg and egg mixture vigorously until it becomes light and crisp. We eat the mixture at once and add sour cream with milk. Mix everything well with a spoon, then with your hands. When ready, the dough will become springy and elastic. We collect the dough into a bag and put it in a bowl, cover it with a towel, and let it stand in the refrigerator for a quarter of a year.

After 15 minutes, the dough is heated and worked with it in the same way as in the previous versions of preparing khmiza - regularly and coated in hot oil.

• 300 grams of milled beard;
• 200 g non-fragrant olive oil;
• 2 tbsp. l. tsukru;
• lemon. zest of ½ - 1 lemon;
• a quarter of a tea. l. rozpushuvacha;
• half of the book sparkling mineral water.

First we rub the pulp and olive oil. Mix thoroughly with the fluffy mixture, then add water to them and mix. We'll add insult to injury and knead the dough.

Butter dough does not stick to the table, so it can be easily rolled out on the work surface without sticking to the dough. From a thin layer we cut classic rectangles/rhombies with a cut of dough and other figures. Coat in boiling water, cool slightly and serve.