Baskets are a wonderful culinary invention, which was invented for decorating sweet desserts, as well as for displaying salads and snacks in them. Presentation in such a design is always captivating: the products look beautiful on the table and invariably serve as its decoration. Another big plus is that the dish in this form is portioned.
For example, you can bake a sweet pie filled with berries or fruits. When slicing, the liquid component of the pie will certainly leak out, which will ruin the appearance of the dish as a whole.
And with this method of design, everything turns out beautifully and neatly. In addition, you can use various creams here - sour cream, protein, and it will be a beautiful stately cake that is convenient to eat.
As a rule, baskets are baked from shortcrust pastry, which is known to be quite crumbly. Therefore, again, if the product is large, then a lot of crumbs are formed when slicing, and the base may break at the most inopportune moment. Which is completely out of the question when the treat is small in size. There is no need to cut anything, you can serve it as you prepared it.
And so, let me remind you that today we will use shortbread dough for baking. I will try to bring to your attention his different recipes, both sweet and savory. We will also prepare products with butter and eggs, and with vegetable oil without eggs. That is, everyone can find a recipe to suit their taste.
If you have specific questions about preparing such a test, you can follow the link - its preparation. There are also various interesting and unusual recipes.
At home we like to prepare various ones, where there is a certain base, which is filled with fruit or berry filling, and also supplemented with cream. It can be based on sour cream or whipped egg whites. These pies are very tasty, but not always convenient. This is especially noticeable when slicing: the delicate cream may leak out, and the pie, in turn, will lose its appearance.
And then one friend suggested to me this option, where you do everything the same as for baking pies, but you prepare such pastries in molds for baking baskets or muffins.
It turns out very convenient: nothing spreads, everything looks beautiful and neat, and what’s important is that this dessert can be served in portions.
And today I offer you this homemade and delicious recipe. I prepared it for evening tea, and therefore did not decorate it in any way. But if you wish, you can decorate the top with fresh berries or fruits.
We need 16 pieces:
Glass volume 250 ml.
For filling:
Preparation:
1. Remove the necessary ingredients from the refrigerator in advance, namely butter and egg. Cut the butter into pieces so that it melts slightly. It's better to let it happen naturally. It is not advisable to melt it in the microwave. It is enough for it to just lie on the kitchen table for 30 - 40 minutes.
I use the 82.5% product, I find that it is more difficult to fake and, in my opinion, baked goods with it turn out tastier.
But that's just my preference. You can even use margarine to prepare the dough.
2. Break an egg into a bowl and add sugar. Beat with a mixer until a light foam appears on the surface. Also, the criterion of readiness will be that all the white crystals have dissolved.
3. Add butter and vanillin. The oil should not be liquid, its desired state is that when you press your finger on its surface, a stable mark remains on it.
Instead of vanillin, you can use vanilla sugar. In this case, you can slightly reduce the amount of basic sugar in the recipe. And if you like it sweeter, you don’t have to reduce it.
4. Continue mixing with a mixer until you have “broken” all the butter. At the same time, small unbroken lumps may remain in the total mass. It’s okay, with further kneading the dough will turn out smooth and homogeneous.
5. Sift the flour through a sieve and add half the required amount first. Add baking powder and salt here. If suddenly you don’t have baking powder at the moment, you can replace it with soda. You will need 0.5 teaspoon, and you need to quench it with a couple of drops of vinegar.
Kneading at this stage can be continued with a mixer. The remaining lumps will just break up and the flour will combine well with the other ingredients.
6. It’s better to knead the next batch of flour by hand. First we do this in a bowl, and when the lump is more or less formed, put it on a work surface sprinkled with flour and finish there.
There is no need to knead the dough for a long time. As soon as you collect all the disintegrating “sand” parts into one smooth lump, then this is a signal that enough is enough. It should not stick to your hands.
7. Place the bun in a plastic bag, or wrap it in film, and put it in the refrigerator for 20 - 30 minutes. There the dough will freeze a little and it will be easier to form blanks for baskets from it.
8. When the time is up, take out the bun and lightly crush it on the table, divide it into two equal parts. Place one of them under film and put it back in the refrigerator. And we will work with the second one.
9. Roll it into a sausage 4 cm thick (approximately) and divide into 8 equal parts. Roll out with a rolling pin, setting the shape of a circle; there is no need to put pressure on the rolling pin; you just need to “mark” the given shape.
Then place the workpiece in the prepared mold and form a basket inside with your hands. Try to ensure that the dough on all walls has the same thickness, or at least approximately the same. What definitely should not be there are “holes”. The mold should be homogeneous. Otherwise, all the juice will flow out of the hole.
10. In this way, form all the blanks, including from the second kolobok. I got 16 pieces. You may end up with a different quantity as everyone's mold size may be different.
11. Ready-made pieces can be placed on a baking sheet immediately.
12. And now let's move on to the filling. I'm using frozen berries today. My favorite dessert is the one with lingonberries, cranberries and blueberries. In the first two cases, in addition to sweetness, the dessert has a slight bitter taste note, which greatly decorates it. And blueberries are one of the best berries for baking. ! (by the way, the recipe here is also made from shortcrust pastry).
You can also take fresh berries. In the summer we bake treats with fresh ones, and in winter we freeze them in large quantities especially for this treat.
13. Place a teaspoon of frozen cranberries in each preparation (no need to defrost). Don’t put too much, the berries will give juice and then there will be nowhere to put the cream. And sprinkle half a teaspoon of sugar on top. No more needed, otherwise it will be too sweet.
We fill out all the forms in this way.
14. By the time everything is ready, we should already have the oven preheated to 180 degrees. Berries with sugar should not be allowed to sit and wait for a long time.
It is important that the berry does not begin to release juice ahead of time, so we act quite quickly at this stage.
15. Bake the pieces for 20 - 25 minutes. The time depends on the size of the molds, the thickness of the resulting products and the characteristics of the oven. The finished baskets should be slightly golden around the edge. Do not hold longer so that they do not become hard along this very edge.
16. While the baking process is underway, let's make the sour cream filling. To be honest, I can’t even call it a cream. It's so simple. I'm sure you will appreciate it! I'm telling you.
Place the sour cream in a bowl and mix with sugar, adding it to taste. For 200 grams I add 1.5 tbsp. spoons, not very sweet, but tasty. Friends, that's all!!!
Nobody believes it, because when you eat “sweets”, sour cream actually looks and tastes like cream. So what's going on? And everything is very simple, now let’s take our golden-brown preparations out of the oven and I’ll tell you what we do next.
17. We take out the blanks, the berries are bubbling inside. All the sugar dissolved and it turned out to be “mini jam”. Give it a minute or two (but no more) so that the juice is absorbed.
And now we just put sour cream mixed with sugar. Cover the berries and the remaining juice. Now you just need to wait until the treat cools down. Meanwhile, under the influence of hot ingredients, the sour cream will acquire a creamy state, and the sugar will completely dissolve in it.
It happens that you overdo it with berries - you put more of them in the base than you need. So much juice appears that when you add sour cream, it squeezes out this juice, and it concentrates along the edge of the workpiece. The appearance is not very good...
The situation can be improved. Wait about 7 minutes until the first layer of sour cream is “sealed”, and lay the second one, right on top of the dark strip, and then a layer over the already frozen cream. This layer will also have time to acquire a creamy state.
If there is not enough sour cream for this manipulation, then stir a new small portion with sugar.
18. That's the whole cooking process. Everything is very simple. Serve with tea and enjoy the taste. If you are preparing such a dessert for receiving guests, then keep in mind that everyone will not stop at one serving. Everyone eats two or three pieces. Therefore, when guests arrive, I always mix a double portion.
Another advantage of this dessert is that the dough can be prepared in advance. At the end of the kneading, place the “bun” in film and put it in the freezer. 2 - 3 hours before cooking, remove, allow to thaw and cook. This dough can be stored in the freezer for up to 1 month.
We made a video especially for this article in which you can watch the entire process of preparing this delicious dessert. After watching it, you will be surprised how simple and fast everything is.
And when you try the finished treat, you will be surprised how tasty such a simple sweet dish can be.
Once again I want to draw your attention to the sour cream filling. Despite the fact that we did not specifically prepare sour cream, the filling has both its structure and taste. Therefore, as in many other things, everything ingenious turned out to be quite simple.
You can also make cakes using this recipe. To do this, everything in the description of the process remains unchanged, but you can prepare a protein cream - the same one that we so loved in childhood to eat first in culinary cakes.
And in the next recipe I will tell you how to cook it. And now a video on this topic is being prepared. So don’t forget to subscribe to our YouTube channel, we really share all the secrets.
Here I want to offer you another way to prepare shortcrust pastry - using yolks and water. This is due to the fact that we will prepare a cream using the whites, and add water to the yolks for kneading the dough as the missing liquid component.
Also in this recipe, pay attention to the preparation of custard protein cream. This is the perfect option - incredibly simple and with a 100% quality guarantee. In the photo the baskets are filled with this cream, look how perfectly it holds its shape.
This is exactly the same cream with the taste of childhood that is used to fill eclairs, straws and, of course, shortbread baskets.
We will need:
For cream (for 10 - 12 pcs):
Preparation:
1. In this case, we will need to have chilled butter. Therefore, we will take it out of the refrigerator immediately before use. And it’s even better to keep it in the freezer for 15 minutes.
We need to grate it on a medium, or maybe coarse, grater.
2. Sift the flour and add it to the bowl with the butter. Grind everything together into crumbs and add salt, sugar and vanillin.
3. Make a small hole in the middle of the mixture and pour two cooled yolks into it. Whisk with a fork until the yolk is combined with the flour.
4. Then pour cold water into the same hole. It is advisable to first keep it for a short time in the refrigerator, or even in the freezer.
Shake, then continue kneading with your hands, first in a bowl. and then, putting the dough on the table.
Don’t be afraid that all the dough crumbles, that’s why it’s called shortbread. It easily comes together into a ball using your hands. Moreover, you don’t need to knead it too much so as not to warm it in your hands, it’s enough just to collect it into one ball so that it doesn’t crumble.
5. Wrap the resulting bun in cling film and place it in the freezer for 15 - 20 minutes.
6. Then take it out and roll it out into a layer 0.5 cm thick.
7. Place the mold on the back side and cut out the workpiece with a margin of approximately 1 cm.
Distribute the cut circle in the mold, gently pressing it with your fingers over the entire inner surface.
Form all the blanks in the same way. Prick the bottom of each of them with a fork. There is quite a lot of oil in the dough, so it will bubble and the bottom may turn out uneven.
In this case, we will bake the blanks empty, but if you wish, you can do this with berries, as in the previous recipe.
8. Our oven should be preheated by this time. The required temperature is 210 - 220 degrees, and the baking time for the dough is 15 - 17 minutes.
After baking, the dough will shrink slightly, this is normal. But the baskets are removed from the molds quite easily. We take them out and let them cool slightly. Then we start preparing the cream and filling.
1. Pour sugar into a saucepan and add water, bring to a boil and simmer the syrup over low heat. To prevent sugar from sticking to the bottom, keep an eye on it and stir the mixture periodically.
It must be boiled until quite thick. You can check readiness this way. Take a teaspoon of syrup and pour into cold water. If the mass has not dissolved, but remains in the form of a plastic formation, similar to a soft lump of gelatin, then it is ready.
2. While it’s cooking, we need to beat the whites. They must be refrigerated. Place them in a bowl and beat with a mixer on medium speed.
3. When the whites set, add vanilla sugar and salt and beat until a thick foam appears.
4. Meanwhile, we had prepared the syrup, we checked it and made sure it was ready. Add citric acid to it, right on the stove, and stir quickly.
5. Pour the syrup into the whipped egg whites in a thin stream, while beating everything with a mixer at high speed. It will take about 10 minutes to beat. This is the time when we pour the syrup into the protein mixture. We need to achieve such a state that stable peaks appear.
6. Now all that remains is to place the cream in a pastry bag and decorate our dessert with it. But first, fill the preparation with berries or jam. If you have already baked with them, then simply decorate it with white airy substance.
This cream can be used not only in this case: it can be used to decorate cakes and pastries, coat cakes, and make decorations. It holds its shape perfectly, will not spread or fall off.
The dough can be prepared without butter, and in this case it can be replaced with sunflower oil. You can also use cottage cheese as a filling. It goes well with fruit, and the dessert will turn out not only tasty, but also healthy.
You can use the fruits you like best. And if you wish, you can use the berries again.
For the test we need:
For filling:
For the jelly:
We will also need any fruit.
Preparation:
1. Sift the flour into a bowl, add sugar to it and mix.
2. Add the yolks and shake the mixture to allow the sugar to dissolve.
I use one whole egg and one yolk. You can also take two whole eggs; in this case, watch the amount of flour so that the dough reaches the desired consistency.
Add water and stir again until almost all of the sugar has dissolved. Then you can pour in the oil and mix the mass with a spatula, kneading the dough from the middle and slowly stirring in the flour.
Knead the dough and make sure there is enough water or flour. Add a little if necessary.
3. First, knead the dough in a bowl, and then on the table.
There is no need to knead too much; when you have gathered the mass into a ball, cover it with film and let it stand in the refrigerator for 20 minutes.
4. Meanwhile, let's prepare the filling. To do this, mix cottage cheese, sour cream and sugar. If the cottage cheese is coarse-grained, then it is better to punch it in advance with a blender. Large grains will not give the feeling of unity of the dessert.
5. After the dough has rested and rested, remove it from the refrigerator and knead it again on the table. If necessary, dust the work surface with flour.
6. Roll out a layer of dough about 5 cm thick. Cut out circles with a suitable recess or glass, which will be larger in size than the prepared silicone molds.
Then place them in the mold, leveling them there with your hands.
7. Place a teaspoon of pureed jam or jam on the bottom.
8. Then lay out a layer of curd filling.
9. Place in the oven to bake for 20 minutes at 180 degrees. For individual ovens, baking time can range from 15 to 25 minutes. Do not bake too much; the edges should only be slightly golden, but under no circumstances be brown.
10. While they are baking, prepare the jelly. To do this, pour juice into a saucepan; it can be any kind. If you don’t have it, you can simply dilute the jam in water. Make sure it tastes good and use this juice.
11. Add a heaped spoonful of agar-agar and mix well.
Then put on the fire and bring to a boil while stirring. Time for exactly 1 minute, boil for this time, also while stirring, then turn off the heat.
After cooling, the mixture will become a jelly, so you need to work with it while it is still hot. But its advantage is that it can be heated if you haven’t had time to fill all the molds.
12. Remove the finished baskets from the oven and pour a spoonful of hot jelly into each of them.
13. Then arrange the chopped fruits in them, as your imagination tells you. Compositions can be made the same or different. And pour the jelly on top again with a spoon.
After 10 minutes, it will harden and the treat can be removed from the molds. By this time it has already completely frozen, and you can put the baskets on a plate and invite everyone to tea.
If you don’t have agar-agar, you can dilute gelatin. It can also be diluted in juice. Each package of gelatin tells you how to make it. The methods are different, so we will not describe them all here now.
Snack baskets, or tartlets as they are also called, can be prepared according to any of the recipes offered today. The only thing is to remove sugar from the composition. And I’ll tell you about the “Swiss” Lenten dough.
What distinguishes it from the other is that it is cooked in vegetable oil, without eggs.
You can use it to bake not only tartlets. It is great for making various pies and pies, as well as shortbread bases for pies.
We will need:
For filling:
If you like spicier dishes, you can additionally add two tablespoons of grated horseradish.
Preparation:
1. Sift the flour into a bowl and set aside for now. It is better to do this right away, because the next stage will be quick and will not require a long wait.
2. In a separate bowl, mix ice water from the freezer with salt and vegetable oil. We use quite a lot of butter, if this is too much for you, then you can add 50 grams of flour to that amount of flour. In this case, the baked goods will turn out a little less crumbly, but they will turn out delicious.
Beat with a mixer until white foam forms. This mixture is very unstable, and if left for some time, it will again separate into its components.
We cannot allow this to happen. Therefore, immediately after churning, pour it into the flour and knead the dough.
3. Kneading it couldn't be easier. First, mix everything with a spoon. Then place it on a floured table and continue kneading there.
If you add less oil, add flour gradually. You may need a little less than stated. In any case, focus on consistency. The dough should be soft and pliable, but at the same time it should not stick to your hands.
You don't need to knead it for a long time. It is enough for it to gather into a lump of uniform consistency. Then leave it to stand under the bowl for 15 minutes to allow the flour to disperse.
The dough turned out quite oily. This is normal, it will sit and become more uniform. In addition, when rolling, it will take a little more flour.
The main thing is that the finished products themselves will not seem greasy.
4. Then divide the dough into two parts, putting one back under the bowl. And roll the second one into a sausage and cut it into pieces. Roll out circles.
Or roll out a layer of dough and cut out circles using a mold.
5. Place the blanks into molds. Prick the bottom with a fork.
6. Bake at 190 degrees for 15 - 20 minutes until the products are slightly browned. Then take it out and let it cool.
7. While they are baking, you can prepare the filling. To do this, peel the chicken breast and cut into cubes. Cut the onion into the same small cubes. You can use regular white onions, but the red one will look more beautiful when finished, and will be a decoration in itself.
8. Divide small tangerines into slices and remove the protective film from each of them. Then disassemble the slices into fibers, the size is arbitrary, as it turns out.
9. Mix chicken, onion and grated cheese in a bowl. Season everything with mayonnaise, you can add horseradish and salt to taste, if necessary. Add a pinch of ground pepper.
10. Add peeled tangerine pieces. And mix everything. Fill the baked tarts with the salad mixture. Garnish with fresh herbs.
I would like to note that this is just one of many possible fillings. You can prepare it from any fish, meat, vegetables and seafood, preparing it in the form of a salad, or simply lay it out sequentially. The main thing is that the ingredients are “friendly” with each other and give an excellent taste combination.
And so, dear friends, today we have reviewed several recipes for making shortcrust pastry and a delicious base for fruits, berries and savory filling. These include various methods that use butter as ingredients and so-called lean options without eggs with vegetable oil. You can choose the recipe to your liking.
We also saw how you can prepare various fillings. We learned how to make delicious sour cream without churning, and a unique custard protein cream with a taste from childhood.
And now we can easily decorate the table beautifully for the holiday and deliciously feed our guests. What I sincerely wish for you.
Cook and eat with pleasure! Bon appetit!
This kind of basket can be baked from almost any elastic dough, I used Lithuanian challah dough!
Thank you very much for the idea and tips. Sachet, who brought such a miracle to the forum SAY7!
When I saw the basket, I lost sleep and calm, my hands were itching in anticipation, and finally today I baked it!
Dough recipe
The manufacturing process itself is simple, but weaving such miniature braids takes from 30 to 50 minutes, so be patient :)
Divide the fermented dough into pieces weighing 10g.
Since I made 28 braids from 2 strands, I needed 56 pieces of dough.
If you braid braids from 3 strands, then the number of braids needs to be reduced, but this depends on the size of your bowl.
The outer surface of the bowl on which we place the braids must be well greased with non-stick grease or lard and sprinkled with flour.
Then we lay the braids starting from the center so that they do not slip, secure their ends with a mug of water.
In order for the bottom to look smooth and even from the inside, you can put a piece of dough on it before laying the braids (I had dough back to back, there wasn’t enough, so I laid the braids directly on the bottom)
For structural rigidity, lay a single flagellum around the circumference of the bowl.
Twist the ends of the braids with a roller and secure with a toothpick.
Proofing time: about 30 minutes.
Brush with egg.
Bake at 220-200C for about 35-40 minutes.
The first 10 minutes with a mug (or other heavy object), then remove the mug.
Bake for another 20 minutes, then turn the basket over, remove the bowl, brush the inside of the basket with egg and bake for another 5-10 minutes.
Delicious Bread to you!
Edible dough basket. Photo
For Easter, we invite you to bake a wicker basket made from yeast dough for Easter eggs or sweets.
To prepare a wicker basket you will need:
2.5-3 gr. fresh yeast;
0.5 cups of warm water;
0.5 glasses of milk;
1 egg;
0.25 cups sugar;
0.25 tsp salt;
0.25 cups vegetable oil;
3-4 cups flour;
1 egg for brushing the dough.
Wicker basket made from yeast dough step by step:
Mix milk with water, 2 tbsp. Add spoonfuls of this mixture to the yeast and leave for a few minutes. Then add the egg, the rest of the water with milk, vegetable oil, sugar, salt, mix everything well. Then gradually add flour, about half a glass at a time, until the dough is soft and elastic. Let the dough sit until it has increased in volume (doubled in size). The finished dough must be divided into parts and rolled into rolls.
As a form for braiding, use heat-resistant glassware, which must be wrapped in foil. Roll out the dough and cut it into strips (1.5 mm thick). Turn the bowl over and begin weaving strips of dough.
After the basket is completely formed, grease its surface with yolk and bake in an oven preheated to 180-190. Determine the baking time yourself - it is important that the basket acquires a golden hue. Let cool.
Shape the edge of the basket into a braid, as well as its handle. Place the braid on the cup in the center, brush with yolk and bake.
Edible dough basket. Photo
For Easter, we invite you to bake a wicker basket made from yeast dough for Easter eggs or sweets.
To prepare a wicker basket you will need:
2.5-3 gr. fresh yeast;
0.5 cups of warm water;
0.5 glasses of milk;
1 egg;
0.25 cups sugar;
0.25 tsp salt;
0.25 cups vegetable oil;
3-4 cups flour;
1 egg for brushing the dough.
Wicker basket made from yeast dough step by step:
Mix milk with water, 2 tbsp. Add spoonfuls of this mixture to the yeast and leave for a few minutes. Then add the egg, the rest of the water with milk, vegetable oil, sugar, salt, mix everything well. Then gradually add flour, about half a glass at a time, until the dough is soft and elastic. Let the dough sit until it has increased in volume (doubled in size). The finished dough must be divided into parts and rolled into rolls.
As a form for braiding, use heat-resistant glassware, which must be wrapped in foil. Roll out the dough and cut it into strips (1.5 mm thick). Turn the bowl over and begin weaving strips of dough.
After the basket is completely formed, grease its surface with yolk and bake in an oven preheated to 180-190. Determine the baking time yourself - it is important that the basket acquires a golden hue. Let cool.
Shape the edge of the basket into a braid, as well as its handle. Place the braid on the cup in the center, brush with yolk and bake.
I baked a holiday basket from yeast dough. You can put anything you want in such an edible basket for a holiday: sweets, Easter eggs.
The baking dough was kneaded with my bread machine; the ingredients should be at room temperature and the milk should be warm.
Ingredients
for test
Besides
Serves 2 
Preparation
— Place all ingredients for the dough into a loaf pan in the order indicated for a specific model, my order is as listed in the recipe:
1. Dry yeast 
2.Next flour 
3. Salt, sugar 
4. Lightly beat the eggs 
5. Add milk 
6. Cut the vegetable-cream mixture into small pieces 
7. Add to bread pan 
Place the bread pan in the bread machine, set the program for preparing the dough (I have 13) and turn on the device.
My dough was ready in 2 hours. 20 minutes. The dough according to this recipe is elastic, ready for weaving, it does not stick to your hands and it is a pleasure to work with it.
You need to prepare a work surface, two fireproof bowls with a diameter of 18-20 cm, foil, baking paper, a pizza cutter (or regular), toothpicks.
Divide the finished dough into two parts, each will come out into a basket.
On baking paper, use a pencil to draw a circle around the bowl you will use to form the basket. Next, wrap the bowls in foil. 
Roll out the dough into a rectangle about half a centimeter thick and cut into equal strips (1-1.5 cm) using a knife 
From the resulting strips you need to weave a basket: first lay out the strips of dough with rays like in the photo 
Press the dough on top, I did this using a small ceramic mold 
then do horizontal weaving in a circle 
Cut the remaining dough in a circle, transfer the basket to a greased baking dish, brush the top of the dough with beaten egg. 
In addition, from strips of dough, make flagella and weave braids: one long braid - for the edge of the basket, as long as the circle drawn on paper, and one smaller one - for the handle of the basket, which we will bake by placing it on a bowl wrapped in foil. Before baking, brush the braids with beaten egg. 
Bake at 180 degrees, about 12-15 minutes.
You need to place a weight on the baked basket for a few minutes, I have a ladle of water 
Next, when the dough has cooled, carefully remove the bowl and foil. 
use toothpicks to attach the braid to the edge of the basket 
