Ingredients for the preparation of tartlets from Borodino bread
- Bread "Borodino" 200 grams
- Butter 50 grams per dough and 20 grams for molds
- Chicken egg (raw) 1 piece
- Main Ingredients Eggs, Butter, Bread
- Portion 10 - 12
- World Cuisine
Kitchen scale, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Blender or grater, Deep plate, Freezer, Plastic food wrap, Oven, Small metal molds for baking cupcakes or muffins, Nonstick pan, Kitchen gloves, Plate
Preparation of tartlets from Borodino bread:
Step 1: prepare the ingredients.
First of all, 30 minutes before the start of cooking, we take out fifty grams of butter from the refrigerator, raw chicken egg and allow these products to warm to room temperature.
After that we take slightly dried, not too fresh Borodino bread, separate several slices from it and cut off a hard crust from them. Two hundred grams of crumb are grated or crushed using a blender into crumbs. Then we transfer it to a deep plate, tighten with plastic wrap and put in a freezer on 20 minutes.
Step 2: prepare the bread mixture.
After the right time, we take out a bowl of crumbs from the freezer, put the softened butter in it and break the raw chicken egg in the same place. Then, with clean fingers, knead the elastic, slightly sticky bread dough, transfer it back to the plate and proceed to the next step.
Step 3: we form and bake tartlets from Borodino bread.
Turn on and preheat the oven up to 200 degrees Celsius. Now we take small molds for baking muffins or small cupcakes, if they are metal, grease their bottom and the inside of the sides with a thin layer of butter. And if it’s silicone, fat processing is not needed, they will easily come out of such tartlets.
Next, pluck small pieces from the bread dough. We begin to take turns filling out the prepared molds with them, forming small baskets with even edges.
In total, it will turn out about 10-12 tartlets, put them on a non-stick baking sheet and send them to the preheated oven in the middle rack. Bake bread 15 minutes.
Then, with the help of kitchen taps, we rearrange the baking tray with fragrant baskets on a cutting board, previously laid on the table, and allow to cool to room temperature, as well as slightly dry.
Finished tartlets are carefully removed from the molds, filled with your favorite filling and served on the table.
Step 4: serve tartlets from Borodino bread.
Borodino bread tartlets after cooking are cooled and filled with any filling you like: vegetable salad, a mixture of meat, mayonnaise and eggs, chopped herring with onions, pate, melted cheese, as well as many other goodies, it all depends on your desire and imagination. Enjoy it!
Enjoy your meal!
- very often aromatic spices are added to bread dough: ground black pepper, ginger, caraway seeds, cinnamon, coriander or cloves;
- vegetable oil is sometimes used to lubricate metal forms;
- instead of butter, you can use premium margarine;
- sometimes melt the butter, cool and then add to the breadcrumbs;
- if metal baking dishes are very thin, you can wrap their lower part with aluminum foil so that the tartlets do not burn.