Sponge Baskets (Universal)
by Editorial Staff
These tartlets are for salad, and for cakes, and in general for everything. I would say “brilliant” tartlets))
Cook: 30 mins
Servings: 8
Ingredients
- Eggs – 2 pcs.
- Sour cream or mayonnaise – 2 tbsp
- Butter – 100 g
- Flour – 6 tbsp with a small slide
- Baking powder – 1 teaspoon
- Salt (for sour cream dough) – on the tip of a knife
Directions
- Mix flour with baking powder.
- Melt the butter and cool.
- Break the eggs into a bowl, add sour cream (with a pinch of salt) or mayonnaise and beat lightly.
- Pour butter into the egg mass, mix.
- Add flour with baking powder to the dough. Stir again. The consistency of the dough should be like thick sour cream.
- Grease the muffin tins with butter (it is better to sprinkle iron tins with bread crumbs; I have ordinary silicone tins, in the form of hearts). Divide the dough into tins (for 1 tins, about 1 tablespoon of dough, depending on the size of the tins).
- Place the molds in an oven preheated to 180 ° C for about 7 minutes, perhaps a little more or less – the dough in the molds should rise well, but should not begin to brown.
- Press down the middle of the risen dough so that the sides remain (with the bottom of the glass or another object of suitable dia). Press down with a confident, sharp movement, but at the same time carefully so as not to push the bottom of the future basket.
- Return the tins with the resulting baskets to the oven and bake for about 10-15 minutes, until golden brown (a lot of oil is released during baking).
- Remove the finished baskets from the oven, cool slightly and carefully remove the baskets from the molds on a paper towel so that the excess oil is absorbed.
- Fill the baskets with salad, fruits, etc.
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