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How to bake your favorite charlotte

 How to bake your favorite charlotte

 


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Charlotte is my favorite homemade pie. Who now remembers the French Charlotte or the English Queen Charlotte, who were her ancestors. For us, Charlotte is the same Soviet recipe written in my mom's cookbook in girlish circular handwriting. Arguing about Charlotte's tastes and nuances is a hopeless business due to the general instability of the lineage. Charlotte, like mom, everyone has their own. However, discussions about how much sugar to put, whether to mix apples with dough and how to beat eggs, do not subside and gather thousands of interested participants on social networks.


Therefore, we decided not to strive for the ideal (which, as you know, is far-fetched), but simply focus on this version of Charlotte, which always turns out to be delicious for everyone. In the family of Tatiana Batushnikova, owner of the Sister Grimm catering restaurant, this recipe has been tested by more than one generation. We baked her Charlotte in the editorial kitchen - it came out quickly, not too hard, too mushy, and not too sweet with sugar. That's what we expect from Charlotte. We share a master class and a recipe from Tanya.

 

Apple charlotte with scrambled egg whites


1.

Divide 3 eggs into whites and yolks.



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2.

Mash the egg yolk with 1 cup of sugar



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3.

Salt the egg whites and beat separately until fluffy.



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Four.

Use a spoon to mix the whites with the yolks, being careful not to lose volume.

 

 

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Five.

Sift the flour (1 cup) and stir with the dough.



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6.

Quench the baking soda on the tip of a knife with lemon juice and add it to the dough. Stir the dough again with a spoon.



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7.

Cut three sweet and sour apples into thin slices.

 


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8.

Grease a frying pan with butter and sprinkle with breadcrumbs.


 

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9.

Place the apple slices in a circle at the bottom of the mold.


 

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10.

Pour over the dough, and gently spread over the apples.


 

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Eleven.

Bake charlotte in a preheated oven at 180 degrees for 45-50 minutes. Check for readiness with a skewer: if it comes out clean, the charlotte is ready.

 


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12.

Let the finished pie cool, the charlotte will have the taste after an hour of baking.



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