Pie with plums how to cook

From the draining you can prepare a lot of varied dishes, such as fragrant and delicious pie. There are a huge recipes for such baking - we picked up the most interesting for you.

1. On a sheet, lubricated with vegetable oil, decompose the cut-out 1 cm with a juvenile dough, make a side. How to make a dough, read in our article "What to cook from yeast dough".
2. 1 kg Dzhal free from the bones and cut on half or quarters.
3. Plums tightly put on the dough in the form of scales.
4. Mix 50 g of sugar and 20 g of cinnamon ground and sprinkle with this mixture of plums.
5. Cover the pie with a napkin and let it come up for 40-50 minutes.
6. Turn on the oven for heating, and at this time, soda on a large grater of 100 g of frozen butter and evenly distribute it from the top of the drain.
7. In heated to 180 degrees, the closet beat the cake before its readiness. You will see this when the sides will become ruddy, and sugar with oil cancaselizes.
8. Cooled pie Cut on a portion and put sugar powder

Yeast Pie with plums feed to tea or milk.

1. First make nutpop. 50 g of nuclei of any nuts dried in a pan, override in a blender to the crumbs and mix them with 50 g of flour, 50 g of sugar, 20 g of melted butter - all overheat to the crumbs.
2. 500 g Drain cut into quarters, pre-removing bones from them.
3. Prepare a sandy dough from 110 g of softened cream oil, 100 g of sugar, 2 eggs, 90 g sour cream, 75 g of flour, 40 g crushed into powder nuts, 1 tbsp. Busty and pinching salts.
4. Round shape stack paper for baking and wake her cream oil.
5. Pour the dough into the shape, sprinkle it 1/2 part of the nutpople, then put plums and sprinkle them too.
6. Cut the cake in the oven at a temperature of 180 degrees before its readiness - the dough will rise, plums will slight slightly, and the sprinkle will become golden and crispy.

This cake is very well combined with whipped cream or slightly deciding ice cream.

1. Preheat a thick-walled pan on the plate with high sideboards, pour 75 g of sugar into it and put 50 g of butter. On low heat, weld from these ingredients caramel, constantly stirring the mass.
2. Remove the frying pan from the fire and at its bottom very tight to each other to put the halves of solid drain - put them with a skin up.
3. Again, put the frying pan on the smallest fire so that the plums are a little extinguished into caramels, but in no case do not interfere with them.
4. Turn the oven to warm up.
5. While plums are allowed, with the help of a blender, prepare the dough from eggs (2 pcs.), Sugar sand (75 g), soft butter (50 g), kefir, yogurt or ryazhenki (125 ml), flour (175 g), bass for Dough (1.5h.l.), Salts (small chopping).
6. Remove the pan with plums from the fire and fill the fruit with a liquid test so that it is completely covered by plums.
7. Send shape in the oven (180 degrees) and bake up the top golden crust.
8. Remove the cake from the oven and let it cool right in the pan 3-5 minutes.
9. Cover the frying pan with a flat dish or a plate, which in diameter will be greater than the frying pan. Carefully turn over the pan upside down, holding a plate with hands - there will be a cake-flipper, from top to which plums will be in caramel.

This unusual cake, and not only with plums, cook well with a puff pastry. It needs to be gently decomposed on the fruit so that the side gaps do not remain. Test edges to endure or just doinched. So that the plum cake is turned up beautiful, lay the halves of plums very carefully and take them of the same size. Do not forget that the bottom of the cake will ultimately become its top.

Pieces with plums are recommended to cook only from fresh fruits. Frozen badly hold the form and strongly "flow." So wait for the harvest of draining and cook pies on our recipes.