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Rye Apple tart with filling
Bashny.Net
Rye flour is produced from ground grains of rye. Rye flour compared to wheat flour is characterized by a darker color, and the finished products are stored for much longer. Baking properties of rye flour directly depend on the content of gluten, and this component it is very little.
Gluten, by the way, is responsible for the elasticity, the extensibility and elasticity of dough, which determines the volume of the finished bread products, its value, shape and porosity structure. To compensate for this, this kind of flour is recommended to mix with wheat.
The dough of a mixture of rye and wheat flour in the kneading process quite strongly stick to hands, so working with them is quite difficult, but flavorful rye bread is worth it. In addition to the bread flour the rye can be also made muffins, pancakes, biscuits, scones and cakes. And yet the leaven on the basis of this kind of flour is an integral part of delicious Russian kvass.
It is customary to distinguish three varieties of rye flour, which differ in the degree of grinding, yield and the contents otrublennyh particles:
Wholemeal rye flour is obtained by grinding of all parts of the rye grain. Color dark rye flour is grey and visible particles of shells of grain.
Rye flour contains part of the shell of the grain of rye, it is heterogeneous in size. Color flour rye flour is a grayish-white or creamy-grey. It has less shells of the grain than in flour (ripping them off).
Seeded rye flour is finely ground particles of the endosperm of the rye grain. This variety of rye flour has a white color with a grayish or creamy. This kind of flour is more tender.
Depending on the content otrublennyh particles varies and the color of the rye flour – the fewer the product lighter. Low calorie rye flour, as well as a large number of vitamins and minerals make the finished product out of it tasty and healthy. Regardless of the varieties of rye flour its main purpose — baked table breads.
Properties of rye flour
Despite the fact that rye is the native sister of wheat, rye much more useful. It contains many essential amino acids, which is especially important for the elderly, patients with diabetes mellitus. In rye flour 5 times more fructose than wheat flour, a sufficient amount of fiber, which strengthens immunity and increases intestinal peristalsis.
Rye and rye flour – truly healthful products. Rye flour has the ability to remove salt, toxins and wastes from the body, thereby helping to eliminate the causes of various diseases.
Rye flour contains amino acids, mineral salts, group b vitamins, E, PP, trace elements and macroelements, iron and fiber. Bread from rye flour is not just useful, it even helps prevent the risk of cancer and diabetes.
Rye flour has many useful properties, it contains 30% more iron than wheat flour, 1.5-2 times more potassium and magnesium. Bread, from rye flour, usually baked without yeast and on thick sourdough, so eating rye bread lowers blood cholesterol, improves heart function, metabolism, helps to prevent the development of cancer. Those who constantly consumed in the diet black bread, less prone to depression. Consumption of rye flour improves mood, increases vitality. Rye bread is recommended for obesity and constipation.
Rye Apple tart with filling
Ingredients:
Beat the whites to foam, add the stevia and flour, how much dough, the dough should be thick, so you razravnyat hands, form form bumpers. Apples cut into slices, spread on dough, sprinkle with cinnamon.
Prepare the sauce: beat the yolks with stevia, the milk is heated, pour a thin stream into the yolks, continuing to whisk, pour mixture back into saucepan, heat on low heat, until thick.
Pour the mixture to the apples and put the pie in the oven for 40-50 minutes. Let cool, then cut.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: vk.com/topic-37554300_27844248
Gluten, by the way, is responsible for the elasticity, the extensibility and elasticity of dough, which determines the volume of the finished bread products, its value, shape and porosity structure. To compensate for this, this kind of flour is recommended to mix with wheat.
The dough of a mixture of rye and wheat flour in the kneading process quite strongly stick to hands, so working with them is quite difficult, but flavorful rye bread is worth it. In addition to the bread flour the rye can be also made muffins, pancakes, biscuits, scones and cakes. And yet the leaven on the basis of this kind of flour is an integral part of delicious Russian kvass.
It is customary to distinguish three varieties of rye flour, which differ in the degree of grinding, yield and the contents otrublennyh particles:
Wholemeal rye flour is obtained by grinding of all parts of the rye grain. Color dark rye flour is grey and visible particles of shells of grain.
Rye flour contains part of the shell of the grain of rye, it is heterogeneous in size. Color flour rye flour is a grayish-white or creamy-grey. It has less shells of the grain than in flour (ripping them off).
Seeded rye flour is finely ground particles of the endosperm of the rye grain. This variety of rye flour has a white color with a grayish or creamy. This kind of flour is more tender.
Depending on the content otrublennyh particles varies and the color of the rye flour – the fewer the product lighter. Low calorie rye flour, as well as a large number of vitamins and minerals make the finished product out of it tasty and healthy. Regardless of the varieties of rye flour its main purpose — baked table breads.
Properties of rye flour
Despite the fact that rye is the native sister of wheat, rye much more useful. It contains many essential amino acids, which is especially important for the elderly, patients with diabetes mellitus. In rye flour 5 times more fructose than wheat flour, a sufficient amount of fiber, which strengthens immunity and increases intestinal peristalsis.
Rye and rye flour – truly healthful products. Rye flour has the ability to remove salt, toxins and wastes from the body, thereby helping to eliminate the causes of various diseases.
Rye flour contains amino acids, mineral salts, group b vitamins, E, PP, trace elements and macroelements, iron and fiber. Bread from rye flour is not just useful, it even helps prevent the risk of cancer and diabetes.
Rye flour has many useful properties, it contains 30% more iron than wheat flour, 1.5-2 times more potassium and magnesium. Bread, from rye flour, usually baked without yeast and on thick sourdough, so eating rye bread lowers blood cholesterol, improves heart function, metabolism, helps to prevent the development of cancer. Those who constantly consumed in the diet black bread, less prone to depression. Consumption of rye flour improves mood, increases vitality. Rye bread is recommended for obesity and constipation.
Rye Apple tart with filling
Ingredients:
- 2 eggs
- Rye flour
- 1tbsp milk
- Apples
- Cinnamon
- Stevia to taste or other sweetener
Beat the whites to foam, add the stevia and flour, how much dough, the dough should be thick, so you razravnyat hands, form form bumpers. Apples cut into slices, spread on dough, sprinkle with cinnamon.
Prepare the sauce: beat the yolks with stevia, the milk is heated, pour a thin stream into the yolks, continuing to whisk, pour mixture back into saucepan, heat on low heat, until thick.
Pour the mixture to the apples and put the pie in the oven for 40-50 minutes. Let cool, then cut.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: vk.com/topic-37554300_27844248
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