SM w Gostyniu

mazurek kajmakowy
  • ½ cup butter with Gostyn
  • 3 egg yolks, ½ cup powdered sugar
  • ½ teaspoon baking powder
  • 1 tablespoon of corn flour
  • 20 dkg flour
Butter, egg yolk and sugar until light add flour and baking powder. Knead the dough brittle.
Then prepare a form for baking: baking parchment to put in shape.
Roll out the dough and put into a mold, then prick dough with a fork that is not formed during baking bubbles. Bake until golden brown.
Baking temperature of 170 - 180 ° C for a period of about 30 minutes (you must control yourself to have a crisp golden brown crust)

Kajmak fudge:
  • 500 ml UHT milk with 3.2% Gostyn
  • 30 grams of sugar
  • 10 dkg butter Gostyn
  • 2 teaspoons of coffee or cocoa
Milk and sugar simmer from time to time, stirring (when it begins to thicken stir frequently) - is ready when it begins to move away from mass-cooked dishes in which it was cooked.
Then remove from heat to put the butter, add cocoa to spin or coffee and pour the pastry quickly spread evenly over the surface and sprinkle with raisins, orange peel and colored sprinkles for cakes.

Cocoa with cocoa sweetened condensed milk cooked with Gostyn:
  • 1 can condensed milk 533 g of cooked cocoa
  • 3 tablespoons granulated sugar
  • 50 g butter
  • 2 teaspoons of coffee
The weight of the can translate into a vessel in which the mass of heated and ready to add the 3 tablespoons granulated sugar, then add the butter and pour the coffee and pastry, quickly spread evenly over the surface and sprinkle with raisins, orange peel and crumble. (according to your taste).

Do you know that?

The bone mineralisation process ends when a person is about 30, the accumulated calcium is used as a reserve throughout the rest of life and, consequently, the amount of the element is naturally reduced, at first slowly (about 1% a year) and then quicker and quicker.

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