years ago my mother made them, are very good but I lost the recipe. thank

Approximately how many grams of flour is?

many years ago. These sweets were all the rage. Delicious and effective. I'm glad you reminded me of them. I also put it on the eye flour until smooth and Non-adhesive test somewhere to 0. 600 depends on whether the flour has matured. Nelly made them sweet soon so that it will better explain.

Thank you akva7. 250 c. Flour are not a lot of 500-600 c. Flour? Tomorrow I will try and report the outcome.

I think the recipe is duplicated in Kadanski lips tillia (Ina Petkova) published on 20 October 2008 referred to the quantity of flour - 2 cups and a half. In the recipe shells - published by me - I put this amount of products 3 pm. H meal with tip. Sometimes, depending on the quality of the flour and put packet wheat starch - 50 g. Or additional 2-3. L flour. I suppose that used oil is a mixture - with more margarine because I tried with 82% oil and the dough becomes very brittle. With margarine - consistency becomes - good. Whether you put baking powder or not - does not matter because there is no sugar in the dough which Raising interact and together with the flour to the dough swell.

I'm not doing them Korekomkite a long year., So that maybe I should find my recipe and then you say the exact proportions. I only know that they were very tasty and still warm, straight from the tin ate. Maybe it was because the shops would this choice is now. I will try in the coming days to look through my old recipes.

really are very tasty, but once cream cheese was qualitative and margarine and cheese and cream .....Not always the quantity of flour corresponds to what should be *charged* to the dough. This is due to the percentage of starch in the flour, acidity, etc. In addition, the room temperature in kneading is also affects *softness* of the dough. Sometimes very sticky dough - if too warm and you feel that you have to add more flour, but this only leads to more - hard dough. Nice dough divided into 3 or 4, the part that does not work to keep the cold. As with handmade puff pastry. There is another aspect - if the dough is supercooled - hard roll and crumble and break .... In General .... are quite complex conditions in the preparation of a cake, and only your intuition and experience will show you what to do! In all cases, the decision is that there must be someone who claims not to eat - not so good your cooking experiments, as they say someone with less *delicate palate.*

Thank you for your comments girls. I'm doing them a long time in Bulgaria, but unfortunately I lost the recipe. Now there are many sweets and biscuits, but my daughter is quite heard how my sister we have done *korekomki* and I really want them to do. And one more thing to ask whether if replaced with cream cheese or mascarpone Philadelphia will get? Because here the cream cheese has quite rare in Bulgarian store. Thanks for your response, waiting eagerly. Good day for me.

Hello everyone, I would me a week, I see that a lot of you wrote for this recipe. I add flour until it stops my sticky hands and rolling pin, sift him and I add while I liked it down my not be sticky. I did not pay attention to exactly put. If a recipe is duplicated with another, let it delete this :) I agree that cream cheese is not what it was years ago, and many other products unfortunately. I remember that my grandmother made this recipe with cottage cheese years ago instead of cream cheese.

I found two recipes with a different name. KOREKOMKI-3 5cup flour, 250g cream cheese, 1pak. margarine (once apparently so is sold and do not know the weight). VETRILTSA-250g. margarine, cream cheese 250g, 3cup flour. Kneaded and put in refrigerator for 2 hours to set. And in 2 types of recipes not put raising agent. Sweet be made given by Nelly way. Paper baking is not required, if you do not, you and crouch baking pan. Only need to comply with the requirement sugar is inside and on top of sweet to not stick to the pan. Come success and show then what you crafted.