Sweet straw: cooking at home. Sweet Straw Cake

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweet straw - for many it is a delicacy of childhood. How exciting it was to crunch cookies, of such an unusual shape. Today, there is no shortage of such pleasure: it can be purchased in almost any retail chain and at a fairly affordable price. It is worth remembering that, despite its simple appearance (thin sticks 12-20 centimeters long), the calorie content of sweet straws is quite high. One hundred grams of the finished product contains 372 kilocalories. Based on these characteristics, it becomes clear that this baked dessert should be consumed in moderation.

And what do they eat it with?

For those who are not very obsessed with reducing their own volumes, sweet straws will be a great snack. It goes well with dairy products. Many prefer to use it in a duet with juice. And, of course, sweet straws for tea - a classic combination.

Owncooking

Today, resourceful hostesses have come up with many recipes for baking their own straws. The reasons for doing such baking can be different: you don’t want to go to the store, you are embarrassed by the composition of the finished production straw, or maybe you just wanted to pamper your household with an interesting culinary work. Let's use a simple recipe and cook sweet straws at home.

Analogous to store straws

This cookie can be given even to children - its composition is so natural. The minimum set of products used in the recipe is available in every home. So, the ingredients for baking homemade sweet straws:

• 1 cup flour (more for shaping);
• half a glass of sugar;
• one egg;
• tablespoon unflavoured vegetable oil;
• a pinch of s alt (to set off the taste).

Cooking technology

Mix the egg with sugar and beat thoroughly. We introduce s alt, vegetable oil and flour. Knead the dough, it should hold its shape and not spread. We send the finished mass into the bowels of the refrigerator for at least thirty minutes.

After the specified time, remove the dough from the cold and form straws from it. You can do it in any way. The easiest way is to roll out a layer of dough very thinly (4 millimeters is the limit!). Cut strips into noodles (also no more than 4 millimeters). From the resulting ribbons we form thin bundles. We put them on a sheet and send them to the refrigerator again (for five minutes).

While the blanks are cooling, we turn on the oven and heat it up. Preparing the baking tray. You can lightly grease it with vegetable oil, or cover it with special baking paper (or a silicone mat).

Place the resulting blanks on the prepared baking sheet. On top of the product, we also lightly grease with vegetable oil: this way sugar will stick to them more reliably. Sprinkle the future sweet straw a little with sugar and send it to the preheated oven.

At a temperature of 220 degrees, baking will be ready in 7 minutes. We turn off the oven, but do not take out the cookies: let them stand inside for a few more minutes and brown them more. At this stage of cooking, it is necessary to ensure that the products do not burn. Don't leave them alone in the kitchen.

Shop straw cake

And now, an interesting and simple cake recipe that can be easily and simply translated into reality without any extra effort. Agree, sometimes we, on the contrary, want something sweet, but we don’t have the strength (or desire) to bother with baking for a long time. This recipe is just for those hostesses who are wondering what can be made from sweet straws bought in a store. We hope that the culinary masterpiece below will fully satisfy them.

Ingredients for no-bake cake:

• sweet straws - 400 grams;
• boiled condensed milk - 1 can;
• pack of butter -180 grams;
• lean oil (for lubricating the foil);
• foil - for easy cake shaping.

Cooking method

We extract the oil from the depths of the refrigerator so that it melts slightly and becomes more plastic. Beat it together with condensed milk until the resulting sweet cream becomes shiny and uniform.

We prepare a sheet of foil for further use: grease it with vegetable oil without aroma. It will be more convenient to use a silicone brush. Put the finished cream on top of the vegetable oil. The length of the place of its application should correspond to the size of the confectionery. Width - no more than ten centimeters. We put straws on the cream (in one row) and lubricate it well. We put the next batch of cookies, decorate again with butter cream and cover with a new layer of the so-called cake. We narrow each subsequent row of the future cake: we put a couple of straws less. Repeat the action until all the ingredients are gone. The top layer must be coated. Do not forget about the edges - we also generously decorate them with oil cream. You should not feel sorry for him if you want to end up with a softer dessert. Not enough cream will cause the cake to be too dry.

We complete the formation of the dessert and carefully close it with foil. It is worth slightly compacting the cake and only after that send it to the freezer for three hours.

After the specified time, we take out the finished confectionery product from the freezer and carefully remove all the foil from it. Laying on a widedish and leave for thirty minutes (thaw). Now our cake will be well divided with a knife. We cut into pieces and call our beloved household members for a tasting.

If you are embarrassed by the lack of additional decorative elements on the finished dessert, or you don’t like the look, correct the situation with grated chocolate: grate the bar on a fine grater and sprinkle the cake on all sides. You can use cocoa powder: powder it over the entire surface of the product.

Want to get a cake faster? Break the straw and mix with the cream. Then everything is as in the recipe.