Melon filling is a gorgeous pie filling.
It can be used in any test, create culinary masterpieces and surprise household members every time.
Nobody will certainly refuse such a pie!
Melon pie - general cooking principles
Melon itself is quite sweet and juicy, can be used raw and on its own, that is, even without sugar. If not a very ripe or sweet fruit is caught, then this is another reason to bake a fragrant cake. Add sugar, vanilla or cinnamon, stir. You can fry the pieces in a pan or steam in a saucepan.
Depending on the type of dough, cakes with melon are formed open, closed, or made with a mesh on top, that is, half-closed. In the batter, you can just mix the chopped pieces, you get a kind of charlotte.
Melon pie "Gentle" on kefir with semolina
Recipe for tender melon pie on baking powder. If you replace it with soda, then use half a portion and extinguish in kefir. The list shows the amount of pure melon pulp without skin and seeds.
Ingredients
• oil 100 g;
• a glass of kefir;
• 400 g of melon;
• 120 g of sugar;
• a glass of semolina;
• 1 tsp with a mountain of cultivator;
• three eggs;
• a glass of flour.
Cooking
1. Stir the cereal with kefir. So that the cake really lives up to its name, leave the mixture for half an hour. Semka will swell, become tender and soft.
2. In a large and deep bowl, grind sugar with a small pinch of salt and three eggs.
3. Combine both mixtures, add sugar, pour melted butter. This cake can also be prepared on margarine.
4. Add the flour, together with it we send the baking powder to the dough.
5. All is left to mix well. Let it stand for five minutes.
6. During this time, you need to cut the peeled flesh of the melon into cubes.
7. Stir the cooked pieces into the dough. Pour into a greased mold.
8. Prepare a tender pie for half an hour, set and bake at 180. You can pour the dough into a slow cooker, cook 50 minutes in baking mode. If necessary, the cake at the end can be turned over so that it is browned on the second side.
Yeast melon pie (from milk dough)
Semi-closed version of a yeast cake with a sun melon. Instead of whole milk, you can use diluted dry concentrate for the test or take a mixture with added water.
Ingredients
• milk 220 ml;
• 7 g of yeast;
• 40 g of sugar;
• 3.5 cups psc. flour;
• oil 50 grams;
• salt.
For filling:
• 300 g peeled melon;
• 2 tablespoons of starch;
• sugar as desired.
One yolk for lubrication, protein can be sent to the dough.
Cooking
1. 1.5 hours before baking, you need to knead the dough. Heat the milk, the liquid should be warm, add all the ingredients according to the recipe, the butter needs to be melted and cooled in advance. Knead with flour.
2. Put a soft, light dough in a large bowl or in a saucepan, cover with a kitchen towel, let it rise well.
3. Cut the melon into neat pieces. If it is sweet, then sugar is not needed. If you want to define a tasteless melon in a pie, you can add a little sand during the formation of the product.
4. Take out the dough, nip off a third. From the rest, spread the tortilla with your hands, shift into a mold, make small sides with your fingers.
5. Mix melon with starch, put on the dough. Sprinkle sugar on top, but do not add much, just three spoons.
6. From the nibbled piece, form thin flagella, make a mesh on the cake.
7. Lubricate all elements of the mesh and the sides with yolk.
8. Put in the oven at 200 ° C, wait until the dough is ready.
Shortcrust melon pie with jelly
A variant of a pie with a terrific filling, in which dry jelly is added. You can take any taste, melon goes well with all berries and fruits. Margarine and butter in the test are interchangeable, but the fat content should not be lower than 70%.
Ingredients
• 220 g of oil with a fat content of 70% and above;
• egg plus one yolk;
• 450 g flour;
• 60 grams of sugar;
• salt;
• 400 g of melon;
• 80 g of dried jelly.
Cooking
1. Remove the butter or margarine in the heat in advance so that they soften. Add sugar and salt, whisk with a mixer until good foam. If the fat content of the product is above 70, then this is not a problem.
2. Add the yolk and the whole egg, but only gradually, continue to beat until smooth.
3. Take out the mixer, pour the flour, knead the dough with your hands. Do not think for a long time, it should not be delayed. Put in the refrigerator for thirty minutes.
4. Cut the melon into beautiful, thin slices.
5. Take out the dough, distribute in shape, blind the sides about two centimeters.
6. Pour the jelly, lay the pieces of melon on top.
7. Put at 200 degrees bake, on average for 22-24 minutes. Look at the readiness of the sides.
8. Remove the cake from the oven and leave it to cool in the mold.
Pie with melon and apple from puff pastry
A quick pie option that is even easier to prepare than it might seem right away. It is better to use an acidic apple, it will dilute the taste of melon.
Ingredients
• pack of dough;
• egg;
• 300 g of melon;
• Big apple;
• 70 g of sugar;
• 30 g of starch;
• to taste vanilla or cinnamon.
Cooking
1. Divide thawed dough into two layers. You can cut tortillas to make a round cake. It is advisable to do one a little more to get small sides. Transfer the bottom layer to the mold.
2. Cut the apple and the flesh of the melon, mix, season with starch and sugar.
3. Put the filling on the bottom layer of the pie.
4. Brush the edges with an egg.
5. The remaining layer on the table cut with a knife, you can make a lot of holes. Transfer to a pie, connect with blurry edges, glue.
6. Top with an egg.
7. Bake at 200 degrees.
Fried melon pie (closed yeast)
A variant of a closed pie with fried melon filling. The dough is kneaded in water with sour cream, use as much flour as it takes.
Ingredients
• 200 ml of water;
• 80 g sour cream;
• 40 ml of oil;
• 4-6 glasses of flour;
• 10 g of yeast (dry ones are used);
• vanilla;
• 60 g of sugar.
For filling:
• 400 g of melon;
• 30 g butter;
• 110 g sugar;
• 1 tsp cinnamon.
Cooking
1. Sift flour to enrich with oxygen. Heat the water, mix with sugar and yeast. Add a pinch of salt and a glass of flour. Leave the dough for half an hour.
2. Now you can add all the other ingredients in the list. Knead a soft, slightly sticky dough. Transfer to a pan with high sides, leave it warm.
3. Once the dough rises well, lower it and wait a second time.
4. Heat the butter in a pan.
5. Crush melon, put in oil and evaporate all moisture. At the end, add sugar, warm and season the filling with cinnamon. You can add a little liquor or cognac, it will be even tastier. Cool.
6. From the dough and fried melon, form a closed cake. Roll out the layers as thin as possible. Be sure to make holes on top for steam to escape.
7. Lubricate the top with yolk. Bake at 190 ° C for 15-18 minutes. Look at the color and readiness of the cakes.
Sponge cake with melon "Sun"
The simplest version of a soft and light pie, which can safely be called melon charlotte. Stuffing for him is not much needed, 300 grams is enough. Zest can be taken dry, in this case, reduce the amount in half.
Ingredients
• five eggs;
• 1.2 cups of sugar;
• 1 tsp ripper;
• 2/3 tsp zest;
• 250-300 g of melon;
• 1.5 cups flour.
Cooking
1. The oven must immediately be turned on for heating, as the dough is done quickly. Set 190 degrees.
2. Cut the melon into pieces immediately.
3. Sift flour, mix with chopped zest and cultivator.
4. Lubricate the mold.
5. You can begin to knead the dough. Beat five eggs and prescription sand until very lush foam.
6. Add the flour and zest mixture. Stir quickly with a spatula.
7. Sprinkle pieces of melon.
8. Pour into the prepared form, send for baking.
9. After 20 minutes, stick a pie in the central part with a stick. If it remains dry, then you can get baked goods from the oven.
10. Let stand in shape, then remove. After cooling, garnish with icing sugar.
Melon pie with sour cream (with baking powder)
Another quick melon pie option. It requires a dough, but everything is done very quickly. Turn on the oven immediately to warm up. Set 180. The recipe is suitable for a multicooker.
Ingredients
• 250 g of millet. flour;
• 300 g of melon;
• 1.3 tsp baking baking powder;
• 250 g of sugar;
• 200 g of sour cream 20%;
• 3 eggs.
Cooking
1. Put all the ingredients except wheat flour and melon in a bowl, whisk for three minutes with a whisk or one minute with a mixer.
2. Add flour to the dough.
3. Pour half the resulting mass into a greased form.
4. On the dough, quickly crush the flesh of the melon. Sugar does not need to be added, but for flavor it is possible to sprinkle slices slightly with cinnamon or grated zest.
5. Pour the remaining dough.
6. Bake until cooked. At 180 it will take about half an hour.
Melon pie - tips and tricks
• Holes must be made in closed melon pies. Through them, steam will come out from the boiling juice of the filling. If there are no holes, then the top may burst anywhere and the bakery will lose its presentable appearance.
• If the melon is very juicy, then it is better to evaporate water from the pieces. This can be done in a skillet so that nothing sticks, add a little oil.
• Baking powder can be added to any dough. This powder will make the crumb porosity uniform, and the baking will be soft, airy and will not let it fall.
• The yeast dough should be kneaded well until the mass itself begins to peel off the walls of the dishes. Shortbread dough from prolonged manipulations will be delayed, baking will be stiff. Sponge dough like whipping, but does not tolerate a long batch with flour.
