1. Процесс приготовления шарлотки н

1. Процесс приготовления шарлотки начинаем с замешивания теста. Для этого в глубокую миску разбиваем яйца и взбиваем их в пышную пену при помощи венчика или миксера.
2. Не прекращая взбивание, понемногу всыпаем сахар и продолжаем взбивать смесь до его полного растворения.
3. Добавляем муку и продолжаем взбивать до тех пор, пока тесто не приобретет консистенцию густой сметаны. Чем лучше взбито тесто, тем нежнее и воздушнее получится наш пирог. Чтобы готовая выпечка получилась более пышной, муку для теста необходимо просеивать (я обычно просеиваю муку 2 – 3 раза), чтобы она насытилась кислородом.



4. Вымытые яблоки очищаем от кожуры (чистить фрукты необязательно, но, на мой взгляд, так пирог получается вкуснее, да и дети больше любят, когда яблоки в шарлотке очищены) и удаляем сердцевину. Режем фрукты небольшими кусочками. Чтобы порезанные яблоки не потемнели, можно сбрызнуть их лимонным соком.

5. Форму, в которой будет готовиться шарлотка, обильно смазываем сливочным маслом. Наливаем в нее немного теста и сверху ровным слоем выкладываем яблоки. Заливаем оставшимся тестом, равномерно распределяя его.
6. Отправляем пирог в разогретую до 180 градусов духовку. Выпекаем в течение 30 – 40 минут. В процессе выпечки духовку желательно не открывать, поскольку от потока холодного воздуха тесто может осесть, и выпечка утратит свою нежную и воздушную структуру.

7. Готовность пирога определяем по появлению на его поверхности золотистой корочки и проверяем с помощью деревянной палочки (спички или зубочистки), которой протыкаем тесто до дна: если она остается сухой, значит, шарлотка готова. Готовый пирог можно сверху посыпать сахарной пудрой и украсить свежими ягодами.

Результаты (английский) 1:

1. Charlotte making process start with the dough. To do this in a deep Bowl break eggs and whip them into lush foam using a whisk or mixer. 2. While whisking, slowly thick sugar and continue to beat the mixture until it is completely dissolved.3. Add the flour and continue whisking until batter becomes the consistency of thick cream. The better the whipped dough, the more tender and air will turn our pie. To the finished cakes turned out to be more lush, flour for the dough you need to sift (I usually proseivaju flour 2-3 times), so that it nasytilas' with oxygen. 4. Washed apples clean Peel (Peel fruit, but not necessarily, in my opinion, so the pie turns out tastier, and more kids like apples at sharlotke cleaned) and remove the core. Cut fruit in small pieces. To sliced apples are not darkened, you can sprinkle them with lemon juice.5. The form in which it will be Charlotte, liberally with butter. Pour into it a little dough and spread evenly on top of apples. Pour the remaining batter, distributing it evenly. 6. Send the pie in the preheated to 180 degrees oven. Bake for 30-40 minutes. In the process of baking oven it is advisable not to open, because the cold air flow from the dough can settle, and pastries will lose its delicate and airy structure. 7. Willingness to define the appearance of the cake on its surface crust and check using wooden sticks (match or a toothpick), which protykaem the dough to the bottom: if it stays dry, then, Charlotte is ready. The finished pie can top sprinkle with icing sugar and garnish with fresh berries.

Результаты (английский) 2:

1. The process of preparing charlotte start with dough. To do this in a deep bowl, beat the eggs and break them into lush lather using a halo or a mixer.
2. Continuing to whisk, gradually add sugar and continue to whisk the mixture until it is completely dissolved.
3. Add the flour and continue whisking until until the dough will not get the consistency of thick cream. The better the batter, so gentle and air get our cake. To cook cakes turned out more lush, the flour for the dough you need to sift through (I usually sift flour 2 - 3 times), so that it is full of oxygen.



4. Washed apples peeled (clean fruit is optional, but, in my opinion, because it turns out delicious cake, and children love when the apples in Charlotte cleared) and remove the core. Cut the fruit into small pieces. To cut the apples are not darkened, you can sprinkle them with lemon juice.

5. Form in which to prepare Charlotte plentifully grease with butter. Pour into it a little bit of dough and spread an even layer on top of the apples. Fill the remaining dough evenly distributing it.
6. Send the tart in a preheated 180 degree oven. Bake for 30 - 40 minutes. In the process of baking oven it is advisable not to open because of the cold air flow could settle the dough and baking loses its delicate and airy structure.

7. Willingness to define the appearance of the cake on the surface golden brown and check with the help of a wooden stick (match or toothpick), which pierce the dough to the bottom: if it remains dry, then apple pie is ready. Ready cake can sprinkle with powdered sugar and garnish with fresh berries.

Результаты (английский) 3:

1. the process of making pieces begin with the kneading of dough. this deep bowl break the eggs and взбиваем them in white foam with the help of corolla or mixer.2. non-stop churning, gradually всыпаем sugar and continue stirring the mixture until it is completely dissolved.3. add the flour and continue stirring until the dough acquires texture thick sour cream. what is churned by the dough, the gentle and воздушнее do our cake. to ready for a more lush, the flour for the test must sift (i usually sifting flour 2 - 3 times) to насытилась oxygen.4. вымытые apples to purge from the skin (not necessarily clean fruit, but, in my view, this cake is delicious, i and the children more love, when the apples in шарлотке cleared) and remove the core. cut small pieces of fruit. to порезанные apples don't have darkened, they can be сбрызнуть lemon juice.5. the form in which will be charlotte, oil and butter. pour in a bit of dough and top - layer put apples. put the remaining dough evenly distributing it.6. put the pie in the разогретую to 180 degrees oven. выпекаем for 30 - 40 minutes. in the process of the baking oven is not open, because of the flow of cold air can settle down the dough, and baking would lose its tender and air structure.7. the willingness of the cake are on the rise on the surface of golden brown and checking with wooden sticks (match or toothpick), which протыкаем dough to the bottom, if it is dry, so charlotte was ready. a cake can be sprinkled with powdered sugar on top and put fresh berries.