Condensed milk dough is a very simple and delicious way to make baked goods at home. Even a beginner in cooking can handle such a dough, and it can be used in the preparation of biscuits, rolls, cakes, pastries and even homemade cookies.

In some cases, cakes from such a dough do not even have to be baked - it is enough to "fry" them in a dry frying pan, and then collect sweetness from the cakes and other constituents. On each side, the cakes are baked in less than a minute, which significantly speeds up the process if guests come or other unforeseen circumstances arise.

Simple recipe

This recipe requires a minimum of ingredients, the dough as a result turns out to be soft, airy and does not stick to hands.

Ingredients

• Condensed milk - 450 ml;
• Chicken table eggs - 1 pc.;
• Baking soda - 1 tsp;
• Table vinegar 9% - 1.5 tsp;
• Flour - 4 cups.

First, pour a can of condensed milk into a container, add a chicken egg to it and mix until smooth. Stir in soda quenched with vinegar into the mixture and mix again. Next is the turn of flour. It must be gradually added to the existing condensed milk base, passing through a sieve for greater airiness of the finished product.
Knead first with a spoon, and then with clean hands. The finished dough does not stick to your hands. Before cooking in the oven, let it “rest” for about 30 minutes.

From the specified amount of ingredients, you can prepare a full-fledged homemade cake with a cake diameter of 20-25 centimeters and a height of 8-9 layers.

Yeast dough

This type of dough can also be prepared on the basis of condensed milk. As a result, the finished dough turns out to be tender and soft to the touch and aromatic when baked.

Ingredients

• Wheat flour - 650 g;
• Natural yogurt - 350 ml;
• Boiled water - 165 ml;
• Condensed milk - 100 g;
• Egg - 1 pc.;
• Sunflower oil - 3 tablespoons;
• Sugar sand - 1.5 tbsp.;
• Yeast - 1 tsp
• A pinch of salt.

Preparation

The amount of flour used directly depends on the moisture content of the product, and you can use not only fast-acting yeast, but fresh yeast. In this case, you need to correctly calculate their number.

Sift flour twice into a deep bowl, add all dry ingredients to it, mix. In a separate bowl, mix the condensed milk with boiling water and stir until a homogeneous liquid is obtained. Add yogurt and egg to the mixture. Make a hole in the flour and pour out the liquid, mix the ingredients with your hand or a spatula. After kneading, add vegetable oil. You need to knead for 10 minutes. For fermentation, place it in the refrigerator for 2-3 hours.

Roll dough

Condensed milk dough is best suited for making rolls, as it folds easily and does not break, and the filling does not leak out.

Ingredients

• Chicken eggs - 2 pcs.;
• Butter - 150 g;
• Sugar vanilla sand - a pinch;
• Condensed milk - 1 can;
• Flour - 400 g;
• Baking powder - 1.5 tsp

Hello my lazy friends! Today's condensed milk dough is simply magical: it cooks quickly, it turns out delicious and is suitable for an endless variety of rolls, cakes and pastries.

This time I made a quick roll with jam from it. Condensed milk dough is the best suited for rolls, since it very easy to fold and does not break.

Do you like condensed milk? That very, real, thick, yellowish color, with a unique smell and taste.

I discovered the Belarusian condensed milk "Rogachev" and I have never tasted anything better than it.

And yet, as it turned out, the white and blue label, familiar to us from childhood, still does not say anything.

Do you want to buy only natural and tasty condensed milk? Then let's figure out how to distinguish real condensed milk from fake.

How to choose the right condensed milk?

The most important thing when buying condensed milk, and any products in general - always read the label!

There you can find a lot of new things for yourself.

First of all, pay attention to the name of the product: any name other than the registered "Condensed milk" indicates a fake. Those. even if the can says CONDENSED MILK, keep in mind that there is probably not condensed milk inside.

GOST will always be indicated on the original can of condensed milk. If the bank does not have these 4 cherished letters, then it is better to put it aside.

Well, and, of course, the composition. Natural condensed milk should contain only two ingredients: milk and sugar. There should not be any vegetable oils in there.

Also, avoid cans with defects and prefer well-known brands of manufacturers.

So, I really love condensed milk and cook anything from it except cream, for example, I just feel sorry for it. Therefore, I did not cook this roll until one day I bought a not very tasty condensed milk.

But this does not mean that it turned out to be tasteless or that only tasteless condensed milk should be used for it. The better the raw materials (and this is true of any recipe), the tastier the end result will be.

And this handsome man - with cherry marmalade. This dough needs sourness. It is very sweet in itself.

Condensed milk dough recipe

So, for an easy and tasty dough, we need:

• eggs - 2 pcs.
• butter - 100 gr.
• a packet of vanilla sugar or a pinch of vanillin (prefer sugar with natural vanilla )
• condensed milk - 1 can
• flour - 1 glass (glass 200 ml)
• baking powder - 1 tsp

We carefully take out the baking sheet and here the fun begins. Some advise rolling the roll while still hot (you can use a wet towel), then let it cool, gently unfold and spread the filling.

I think this is fine if you want to grease it with cream or chocolate butter.

I had orange marmalade (my all-time favorite), which was chosen for a slight sourness because the dough is so intense.

So I spread the dough right away and folded it right on the baking sheet. Be careful about the amount of jam that will melt and pour out when you roll up the roll.

It is also imperative to press down on the edge of the roll that you are rolling so that it curls up as tightly as possible.

Top with powdered sugar or chocolate.

And this one was with apricot jam. By the way, this is one roll on a platter. There are pieces in three to four layers - about 20 pieces in a cut.

The trick is that it comes out very well, crumbly, although I don't even beat it too much. Even the most inexperienced chef can cook it.

But what happens if you just add cocoa to the dough and cream (I have butter + condensed milk cream here):

Bon Appetit! And see you new "lazy" meetings!

Condensed milk is a delicacy for all times, it is tasty both in itself and in desserts. The familiar can of condensed milk is full of culinary potential, and it only takes a can opener and a few tried-and-true recipes to open it.

Condensed milk is an ideal ingredient for making creams and cake soufflés. A cream based on condensed milk turns out to be thick and elastic, suitable for an interlayer of biscuit and puff cakes, as a filling for custard cakes, tubes and rings, including cottage cheese. The cream is prepared simply and quickly, problems with it never arise.

Creamy cream with condensed milk

Ingredients:
250 g softened butter, 1 can of condensed milk (400 g), ¼ sachet of vanillin powder or 1 teaspoon of liqueur.

Preparation:
Beat the softened butter until white to a fluffy mass. You can use a mixer for this purpose, but it is better to do this with a wooden spoon or spatula. Then, continuing to beat in one direction, pour in the condensed milk. At the end of whipping, add vanillin or liqueur.

Advice. The cream can be made chocolate by adding 2 tablespoons of cocoa powder or 50 g of melted dark / dark chocolate. And of course, to make the cream tasty, you only need to use natural butter (no spread) and high-quality condensed milk (no vegetable fats).

Condensed milk roll

Ingredients:
For the dough - 3 eggs, 100 g butter, 0.5 cans of condensed milk, 5 tablespoons of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder; for the filling - 0.5 cans of boiled condensed milk; for glaze - 100 g of dark chocolate, 2 tablespoons of milk, 1 tablespoon of butter.

Preparation:
Sift flour and mix with baking powder. Melt the butter in a water bath, cool. Beat eggs with sugar. Continuing to beat, gradually introduce the condensed milk and beat until smooth. Then gradually add flour with baking powder, add melted butter. Mix everything thoroughly. Grease a baking sheet (30x40 cm) with vegetable oil or cover with parchment paper, pour the dough, gently leveling it over the entire surface of the sheet. The dough layer should be about 3 mm. Bake in an oven preheated to 180˚C for 20 minutes. Once the cake is ready, place it on a board or towel, sprinkled with powdered sugar.

While still hot, grease it with boiled condensed milk and immediately roll it into a roll. If you wait a little with this, then the biscuit will begin to dry out and will break during curling.

While the roll is cooling down prepare the icing... Melt the chocolate in a water bath, add milk and butter, mix well. Cool down. Grease the roll with chocolate icing and refrigerate. Serve in 1.5-2 cm thick slices.

Advice. If desired, chopped nuts can be sprinkled on the condensed milk layer. But you need to do this very quickly!
Looking at a can of boiled condensed milk, it is impossible not to recall the main confectionery hit of the Soviet era - nuts (cones, mushrooms), baked using special forms. Cast iron hazelnuts, released in ancient times, are today in the arsenal of many housewives - they inherited them from their mothers and grandmothers. Now on sale there are electric hazelnuts, with the help of which it is quite simple to prepare a dessert from childhood.

Nuts with boiled condensed milk

Ingredients:
For the dough - 2 eggs, 200 g butter or margarine, 2 cups flour, 1/3 cup sugar, 1/3 cup starch, less than half a teaspoon of soda; for the filling - 1 can of boiled condensed milk.

Preparation:
In a bowl, beat eggs with sugar, then add softened butter and stir. Quench the soda with vinegar, pour into the mass and mix well. Combine flour with starch and pour into a bowl. Knead a homogeneous, non-steep dough - it should turn out to be plastic, it is easy to lag behind your hands. Put the dough in the refrigerator for about one hour.

Before starting baking, warm the mold for nuts on the stove on both sides. Lubricate the cells of the hazelnut with vegetable oil using a pastry brush (for the next batches of nuts, the mold does not need to be lubricated). Pinch off small pieces from the dough, roll them into balls about 1.5 cm in diameter, and then "knead" them into the grooves of the hazelnut. Close the mold by pressing the lid down with force. Bake the "shells" of the nuts until browning (turn the hazelnuts once during baking).

Transfer the finished halves of the nuts to a dish, cutting off the excess dough that has crawled out of the edges of the molds. Fill the halves of the nuts with boiled condensed milk and combine them in pairs. Put the finished nuts in the refrigerator for a couple of hours.

Advice. If desired, finely chopped nuts can be added to boiled condensed milk.

Another confectionery masterpiece with the use of boiled condensed milk deserves special attention - the Anthill cake. The technology of its preparation is elementary, and you will lick your fingers!

Anthill cake

Ingredients:
For the test- 4 glasses of flour, 1 egg, 1 pack of margarine or butter (200-250 g), 3 tablespoons of sugar, 3 tablespoons of milk, 1 teaspoon of soda, quenched with vinegar; for impregnation- 2 cans of boiled condensed milk, 1 pack of butter (250 g), 0.5 cups of chopped walnuts and half a cup of raisins, powdered sugar - for sprinkling.

Preparation:
Add melted margarine to flour and mix. Then add an egg, beaten with sugar, then milk and slaked soda to the mass. Mix everything thoroughly. Grind the resulting dough. This can be done by passing it through a meat grinder, or you can grind it on a coarse grater. Spread the crumbled mass evenly on a baking sheet (you do not need to grease it - there is fat in the dough). Bake in the oven until golden brown. After baking, pour the "crumb" into a deep bowl, where it will be convenient to mix the cake with condensed milk. Sticky dough strips can be crushed with a spatula, nuts and raisins can be added to a bowl.

When preparing the impregnation Melt the butter slightly. Pour condensed milk into it and mix well until a homogeneous mass is formed. Pour the prepared mass into the baked dough with raisins and nuts, mix thoroughly immediately. It is better to do this with your hands, forming a mound, similar to an anthill. Hands can be dipped in water to prevent the dough from sticking. Sprinkle icing sugar on top of the cake. Put the cake in the refrigerator for at least 7 hours, you can - overnight, so that it is well saturated.

Among the desserts with condensed milk, there are those that do not require too much time and full dedication. For example candy.

Sweets with condensed milk

Ingredients:
300 g of condensed milk, 2 tablespoons of butter, 300 g of white coconut flakes (+ 100 g for deboning), 50 g of almonds (for the filling).

Preparation:
Pour the condensed milk into a saucepan with a thick bottom, add butter. Put the saucepan on low heat, stirring constantly, wait until the butter is melted. Remove from heat, add coconut flakes, mix thoroughly and refrigerate overnight.

Take the cooled mass with a spoon, rolling it into a small ball in your hands. Roll a nut inside each candy. Roll the finished candies in coconut flakes.

Advice. In the middle of the balls, you can put not only nuts, but also dried fruits, for example, prunes or raisins.
Instead of coconut flakes, you can use minced waffles as a base for sweets (this is how I liked the sweets more).

Cheesecake with condensed milk(no baking)

Ingredients:
450 gr sour cream from 20% fat
300 gr biscuits
100 g melted butter
300 gr of good condensed milk
10 grams of instant gelatin
3/4 cup cold boiled water

Preparation:
Line the collapsible form with parchment paper.
Mix biscuits crushed into small crumbs with melted butter. The mixture should not be greasy, but not dry either. Put the mixture in a mold and compact well. Refrigerate for 30 minutes.
Mix sour cream with condensed milk.
Pour 3/4 cup of water over gelatin and let it swell for 10 minutes. Then melt it in a water bath so that it is all dissolved.
Carefully pour gelatin into the mixture of condensed milk and sour cream, stirring thoroughly. Then pour into the mold. And put in the refrigerator until completely solidified for about 2-3 hours.
When solidified, you can add fresh cranberries or sprinkle with grated chocolate or nuts.

Lavash dessert

Ingredients:
1 large sheet of pita bread
1 jar of cooked condensed milk
100 grams of soft butter
1 cup shelled walnuts

Preparation:
Grind the nuts into crumbs with a rolling pin. Mix together nuts, boiled condensed milk and butter. Apply the mixture in a layer on the pita bread and roll it up in a tight roll. Put in the refrigerator for one hour, and then cut into slices. Wonderful dessert.

Condensed milk muffins

Ingredients:
1 egg; 5 tablespoons flour; can of condensed milk; a teaspoon of vanilla sugar; 1/3 teaspoon baking powder raisins, dried apricots, nuts to taste.

Preparation:
To make condensed milk muffins, combine all the ingredients. The resulting mass is poured into molds, then placed in an oven preheated to a temperature of 200 ° C. Prepares for 20 minutes.

Donuts with condensed milk

Ingredients:
4 eggs; flour; can of condensed milk; vegetable oil; 1/2 teaspoon of baking soda.

Preparation:
Eggs are knocked down with condensed milk, a small amount of flour is added. The ingredients are mixed, slaked soda is added. Mix again and add enough flour so that the dough does not turn out very steep (it should stick to your hands).
A small piece comes off the dough, rolls into a lump. The donuts are then deep-fried in well-heated oil until browned on all sides. Donuts that are cooked are laid out on paper towels to absorb excess fat.

Curd casseroles with condensed milk

Curd casserole with condensed milk is prepared surprisingly quickly and easily. Unlike classic pastries with semolina or flour, this delicacy turns out to be much softer. If you wish, you can slightly diversify the taste of the dish by adding dried fruits, vanillin, cinnamon or candied fruit to the dough. Let's not waste time in vain, and learn with you the recipes for making curd casserole with condensed milk.

Cottage cheese casserole with condensed milk

Ingredients:
cottage cheese - 500 g;
egg - 5 pcs.;
condensed milk - 1 can;
starch - 1 tbsp. spoon;
sunflower oil;
cinnamon, vanillin - to taste.

Preparation:
We pre-light the oven and heat it up to 180 degrees. Mix all ingredients well in a deep bowl. Grease the baking dish with oil, carefully pour out the finished dough and put in a hot oven for 1 hour. After the time has elapsed, check the readiness of the casserole with condensed milk and cottage cheese with a toothpick, cool, sprinkle with powdered sugar and serve the pastries to the table.

Condensed milk casserole

Ingredients:
cottage cheese - 500 g;
condensed milk - 400 ml;
egg - 5 pcs.

Preparation:
Beat the eggs with a mixer, pour out the condensed milk and mix. First, wipe the cottage cheese through a sieve, and then spread it to the egg mixture, and beat everything together with a spoon. As a result, you should have a liquid, homogeneous mass. Preheat the oven to 200 degrees. Pour the curd dough into a greased mold and bake the dessert for about 25 minutes.
As soon as the curd thickens, place a small piece of butter on top of the casserole to get an appetizing crust. Carefully remove the finished curd casserole from the oven, cool and cut into pieces. We serve it with sour cream or any jam.

Casserole with condensed milk in a slow cooker

Ingredients:
cottage cheese 9% - 500 g;
condensed milk - 100 ml;
egg - 3 pcs.;
semolina - 0.5 tbsp.;
vanillin, cinnamon - to taste.

Preparation:
Wash the eggs well in warm water, wipe them, then gently break them, separating the yolks from the whites. Beat the whites with a mixer, add cinnamon and vanillin to taste, mix gently. Pour the yolks into the curd and whisk lightly.

We soften the butter and, together with condensed milk and cottage cheese, mix with whipped proteins. Lightly add some salt to the mass, mix until smooth and set the finished dough aside.

Now we turn on the multicooker, set the Baking program and the timer for 60 minutes. We grease the bowl of the appliance with plenty of oil and, as soon as the multicooker warms up, carefully put the dough into it.

After the end of the “Baking” mode, switch the multicooker to the “Heating” mode and leave it for another 15 minutes. Then, using a special container for steaming, carefully take out our casserole and transfer it to a flat plate. Serve the ready-made delicacy hot, sprinkling generously with powdered sugar on top.

Cottage cheese casserole with condensed milk and fruit

Ingredients:
cottage cheese - 1 kg;
egg - 3 pcs.;
condensed milk - 400 ml;
semolina - 3 tbsp. spoons;
apple - 2 pcs.;
baking soda - 0.5 tsp.

Preparation:
Put the cottage cheese in a bowl, add soda. Separate the whites carefully from the yolks and send them to the refrigerator, and beat the yolks with a mixer until foam forms. Then add them to the curd and thoroughly grind the mass. Next, pour out the condensed milk and pour the semolina. Stir everything well again. Cut apples and bananas into cubes. We take the proteins out of the refrigerator, beat and carefully combine with the curd mass and fruits. Gently mix everything and put the dough in a mold sprinkled with breadcrumbs. Top the casserole with apple slices and bake the dish for 40 minutes.

Croissants with condensed milk

You can often see sweets with condensed milk on the shelves in stores. But store baked goods are unlikely to be tastier than homemade ones. Those who love to cook will surely love the recipe for condensed milk croissants below.

Ingredients:
Puff pastry (yeast or yeast-free, optional);
Boiled condensed milk;
Powdered sugar optional.

Preparation:
1. Cut the puff pastry into triangles. Depending on what size croissants you want, cut the triangles to the appropriate sizes.
2. Put a small amount of boiled condensed milk on the wide part of the triangle. So that the filling does not come out while folding the triangle into a croissant.
3. When folding, start at the widest part and, holding gently, shape the croissant.
4. Place croissants on a greased baking sheet. Preheat oven to 200 degrees. Bake for 20 minutes.
5. Place ready-made croissants and sprinkle with powdered sugar. Let them cool slightly and serve warm.

Whipped condensed milk cake

For all lovers of condensed milk, a very original recipe for a cake with condensed milk in a hurry. The recipe for making a cake with condensed milk is very simple, and a minimum of time is required for cooking. Now let's see how to make a quick cake with condensed milk ...

Ingredients:
For the test:
Margarine - 150 gr.
Sour cream - 230 gr.
Flour - 2 cups
For the cream:
Condensed milk (boiled) - 1 can
Butter - 200 gr.
For the cake surface:
Chocolate (melted)

Preparation:
First, you need to knead the dough and divide it into 6 equal parts.
Each part must be rolled out thinly and the cakes must be baked, after which they must be cooled.
Then you need make cream... To do this, add softened butter to the boiled condensed milk and beat well.
And finally, each cake needs to be smeared with cream and folded.
Pour melted chocolate over the surface of the cake.
Finally, let the cake soak by placing it in a cool place for a while.

Applesauce with condensed milk

Apples with condensed milk Excellent applesauce, which can be served with pancakes, pancakes, cheese cakes. It is very tasty even with a slice of white bread, bun or loaf. Taking a bite of bread with such a spread, drinking a few sips of fragrant tea is incredibly tasty. This puree is prepared without adding sugar in its pure form. Condensed milk, in which it is cooked, gives sweetness and special tenderness to mashed potatoes.

Ingredients:

• Apple 500 g
• Condensed milk 5 tbsp. l.
• Salt 1 g

Preparation:

• Step 1 To make a delicate apple puree, we need condensed milk, apples.
• Step 2 Peel the apples. Grate with coarse holes. If you like a more homogeneous puree, then grate with fine holes.
• Step 3 Add condensed milk and a pinch of salt to the apples.
• Step 4 Simmer the mala-milk mixture for 15-20 minutes over low heat.
• Step 5 Serve with pancakes, cheesecakes, pancakes. This puree can be stored in the refrigerator for several days.
• Author: Dmitry Panin source http://www.allwomens.ru

No baked nut cake

Ingredients:

● 500 gr. cookies
● A can of condensed boiled milk (I took Toffee)
● 1 cup shelled walnuts
● Chocolate

Preparation:
Making a nut cake is very simple!
Finely chop the cookies.
Be sure to fry walnuts a little, and finely chop.
Add the nuts to the crumb.
Add condensed boiled milk and knead well.
Who wishes, you can add a few spoons of brandy.
Put the cake on a platter and refrigerate.
Dissolve the chocolate in a water bath and coat the cake with it.
Sprinkle with nuts.
We put the cake in the cold for 40-50 minutes to freeze and soak.
Let's go make tea! a source fierycity.ru

Cake without hassle

Ingredients:

- Yeast-free puff pastry - 1 pack 0.5 kg

Cream:

- Eggs - 3 pcs,

- butter - 200 gr,

- milk - 250 ml,

- flour - 2 tsp,

- sugar - 100 gr,

- boiled condensed milk - 300 ml

Preparation:

Defrost the dough, roll it out to a thickness of 0.5 cm. Cut into squares 2X3 cm. Bake until golden brown at 220C. Set aside 1/6 of the squares for sprinkling the cake. While the squares are baking, prepare the cream. Beat eggs, condensed milk, milk, sugar and flour. We put on medium heat and boil until the consistency of semolina (stirring constantly). We remove from the fire. Add oil and mix thoroughly. The squares must be broken (so that half of them turn into crumbs). Fill them with hot cream, mix thoroughly and lay out in a rectangular shape.

We pre-line the form with cling film or foil. We tamp it so that there are no voids and cool it. We leave in the refrigerator overnight. Now it remains to remove the cake from the mold and decorate with sprinkling from the remaining squares, crushed into crumbs.

Condensed milk recipe at home

In order to cook condensed milk at home, it will take you a lot of energy, or rather, a lot of time. However, the result obtained will pay off all the efforts expended: cooked condensed milk at home is a tasty, high-quality product without preservatives, vegetable fats and even who knows what additives. Only cream or milk and sugar.

So, for making homemade condensed milk we need one and a half to two liters of milk or cream and 1 kilogram of sugar.We take a bowl (I use a copper bowl for cooking jam), pour sugar into it and pour in a little water (just enough to moisten the sugar). We put the basin on not very high heat and cook the syrup for 5 minutes after boiling. Then pour in the milk, tighten the fire and simmer the future condensed milk, stirring occasionally to prevent burning.It will take a long time to cook condensed milk, so it is better to do it in the morning. But if there is no time, you can do it in several steps. When the mass acquires the viscosity and density inherent in condensed milk, turn off the fire, cool the finished product and pour it into a jar. Everything, homemade condensed milk is ready. (below is the video recipe)

Baking according to GOST. The taste of our childhood!

How to cook condensed milk

Condensed milk is a self-sufficient product, so it can be used as a filling for baked goods and desserts without any "companions". But for this, the condensed milk must be boiled. And it's better to cook it yourself: homemade boiled condensed milk cannot be compared with the store one. You can cook condensed milk in several ways.

Usually, a closed jar is placed in a saucepan of water, leaving it to simmer for 2.5-3 hours. The longer you cook condensed milk, the thicker and darker it will be.In a pressure cooker, the process is greatly accelerated - the condensed milk will be ready in 45-60 minutes.

Some people prefer to first open the can, then occasionally stir the condensed milk, watching its transformation.

Particularly scrupulous people believe that boiling condensed milk in a tin can is just as harmful as heating lunch in the microwave, and therefore they pour condensed milk into a glass jar, which is placed in a saucepan, placing a small rag under it so that the jar does not rattle from contact with the bottom of the saucepan while boiling water.

In the process of cooking a closed can. add water to the saucepan.
With boiled condensed milk filling, delicious eclairs, waffles, croissants and rolls are obtained.

Cooking: “From Europe with love. Baking from A to Z "

ON A NOTE:

According to some reports, the idea of ​​obtaining condensed milk was proposed in 1810 by the Frenchman Nicolas Apper. This Parisian pastry chef found that if you boil a jar of juice, its contents will not go bad for a long time. And after many experiments, he found out that milk is better stored in sealed cans, which, moreover, do not burst when boiled.

However, this invention was patented by the American Gale Borden on August 19, 1856. In 1850 Borden, based on the idea of ​​a Frenchman, created a "meat rusks", and in 1851 he was invited to a trade exhibition in London. Returning, he witnessed the death of several children due to poisoning with poor-quality milk of sick cows. From that moment Borden began to concentrate on milk condensation.

In 1858, the world's first condensed milk plant was opened in the United States, and with the outbreak of the Civil War, the product began to be produced in huge quantities to supply the soldiers of the North. Borden's post-war fame allowed him to organize several new factories, transfer the thriving company to his sons, and himself end his days in a small Texas town named Borden in his honor.

The first plant for the production of condensed milk in Russia appeared in Orenburg.

Condensed milk produced in the USSR was packed in cans with white-blue-blue paper labels. This image was so constant from decade to decade that its design is still used as a kind of "brand". At the same time, there are variations of boiled condensed milk, also using the original packaging design, but colored in brown (according to the color of boiled condensed milk) color scheme.

To supply northern and other hard-to-reach territories, condensed milk was produced in cans with a volume of 3 liters. The shape of the can and the design of the label were the same.

In Soviet times, caramelized (boiled) condensed milk with sugar was not industrially produced, but was prepared at home by additional cooking of ordinary condensed milk directly in a jar on a water bath for several hours. When the water boils off, cans usually explode.

Condensed milk is obtained by evaporating whole milk with or without the addition of 12% crystalline sugar.

The main indicator of the quality of condensed milk (both ordinary and boiled) is the percentage of fats and moisture, which, based on GOST standards, should be at least 8.5% and not higher than 26.5%, respectively. In the manufacture of condensed milk, it is allowed to use only natural milk fats, the use of vegetable fats is prohibited, and it should be called "Whole condensed milk with sugar".

Condensed milk "Domashnyaya"

The tragedy of condensed milk. No cheating.

Habitat

Do you want to know, what are they actually made of jam, jam, confiture, chocolate paste, condensed milk and pudding? We look:

Culinary Fantasies Gift Set: Delicious Cupcakes + 6 Bakeware

Making delicious cookies is easy and cost-effective. For example, using condensed milk. Often this dairy sweet product is "lost" in our refrigerators. Let's take condensed milk as a basis and in just 30 minutes we will prepare delicious cookies for a family tea party.

Condensed milk biscuits are one of the most delicious. The recipe is very simple and elementary, and the result will not disappoint you. The authors of the site site invite you to get acquainted with a small selection cookie recipes with condensed milk.

Ingredients:

• Condensed milk - 250g.
• Flour - 250g.
• Butter - 70g.
• Baking powder - 10g.

General information:

• Cooking time: 1 hour;
• Servings:

Cooking method:

1. All ingredients must be prepared to make cookies. Sift the flour along with the baking powder. Flour can be sieved with a sieve, or with a special mug.
2. Then add softened butter to the sifted flour. It is advisable to take the oil out of the refrigerator in advance so that it thaws a little at room temperature. If this is not possible, then you can put the butter in the microwave for a couple of minutes, setting the "Defrost" mode. Please note that the oil must not be overheated. It shouldn't get hot. It should only be slightly softened.
3. Next, grind the butter and flour with our hands. Working with softened butter is, of course, much more convenient. The cold oil will not mix with the flour.
4. Then pour out the condensed milk. Gently knead all the ingredients until the dough is smooth, without lumps. It should be soft and not stick to your hands.
5. We form a ball from the dough, put it in a plastic bag and send it to the refrigerator for 30 minutes. During this time, the dough will cool down, become more elastic and easier to roll out.
6. After half an hour, we take out the dough from the refrigerator, divide it into 2 parts. First, we work with one part, then with the other. It's more convenient this way. Roll out the dough. And using cookie cutters, we give the dough the desired shape.
7. Cover the baking sheet with parchment paper. Put cookies on it. Bakes at 180 degrees for 15 minutes. Cookies bake quickly, do not overexpose them in the oven.
8. Such cookies go well with coffee, tea. And kids will gladly enjoy it with milk or cocoa. Enjoy your meal. Enjoy cooking!

Condensed milk quick biscuits

Ingredients:

• Egg yolk - 2 pcs.
• Butter - 150 gr.
• Condensed milk -8 tbsp. l.
• Corn starch -350 gr.
• Vanilla sugar - 4 tablespoons

General information:

• Cooking time: 60 minutes;
• Servings:

Cooking method:

1. Prepare all the ingredients you need. The cookie oil should be soft and should be removed from the refrigerator beforehand.
2. Beat soft butter with yolk and vanilla, add condensed milk, mix, add starch and knead the dough.
3. Form biscuits with your hands, place on a baking sheet covered with baking paper.
4. Bake at 160 degrees for 15 minutes. Cool on a wire rack. You can sprinkle the finished biscuits with powder.

Condensed milk biscuits without eggs

Ingredients:

• Condensed milk - 250 gr.
• Wheat flour - 250 gr.
• Salt - 1.5 Pinches
• Butter - 70 gr.
• Baking powder - 1 tsp.

General information:

• Cooking time: 30 minutes;
• Servings:

Cooking method:

1. To make cookies, you need a deep bowl, you need to sift the flour into it. Salt and baking powder must be added to the flour. Mix everything thoroughly.
2. Cut the butter into cubes and place in a bowl with flour. Stir the flour and butter with your hands until you get a smooth crumb. Simply rub flour and butter between your palms.
3. After that, it is necessary to pour condensed milk into the resulting mass. Knead the dough. Condensed milk will act as a binder in the dough and replenish the required amount of liquid and fat.
4. Gather the dough into a ball. Wrap in plastic wrap and place in freezer for 30 minutes. After half an hour, take out the dough and divide it into 3 parts. So it will be more convenient to work with him.
5. Roll each part into a layer 1.5–2 cm thick. Cut out the figures using cookie cutters. Place the resulting figures on a baking sheet.
6. Preheat oven to 180 degrees. Bake the cookies in the oven for about 12-15 minutes. The biscuits will acquire a characteristic ruddy color. This is a sign that it is ready. Remove the cookies from the parchment immediately. Transfer to a serving dish and let cool. Serve a treat for tea.

Condensed milk biscuits

Ingredients:

• Flour - 200 gr.
• Condensed milk - 100 gr.
• Butter - 120 gr.
• Powdered sugar - 2 tbsp. l.
• Baking dough - 1 tsp.

General information:

• Cooking time: 30 minutes;
• Servings: 15.

Cooking method:

1. Mix softened or melted, but cooled butter with condensed milk, powdered sugar and mix well. Then sift the flour with baking powder and knead the dough.
2. Form cookies of any shape. Cover the baking sheet with baking paper and place the cookies.
3. Bake in a preheated oven at 180-190 degrees until golden brown for about 15 minutes. Enjoy your tea !!!

Cookies inside with condensed milk

Ingredients:

• egg - 3 pcs.
• granulated sugar - 200 gr.
• butter - 200 gr.
• soda - 1 tsp
• flour - about 1 kg.
• boiled condensed milk - 1 can
• vegetable oil for greasing a baking sheet

General information:

• Cooking time: 60 minutes;
• Servings: 12.

Cooking method:

1. All the ingredients must be prepared to make the biscuits. Grind eggs with granulated sugar. Beat for about 5 minutes.
2. Melt the butter over low heat. Cool and pour into the egg-sugar mixture. We mix. Add some baking soda. Gradually add flour. Knead the dough thoroughly.
3. When the dough is ready, it must be rolled into a layer. Using molds or a glass, we cut out the figures.
4. Then we take a round shape with a small diameter and cut out the middle with it in half of the figures.
5. We spread the prepared cookies on a baking sheet greased with vegetable oil. We bake in an oven preheated to 200 degrees for 20-25 minutes.
6. Remove the baked cookies from the oven and cool. We open a jar of boiled condensed milk. The cooled blanks of whole cookies are well greased with condensed milk. Cover the top with cookies with a cut out center and press down so that the condensed milk is squeezed into the middle.
7. Collect excess condensed milk with a spoon. We do this with all the prepared forms. We place the cookies in the refrigerator for a while to cool.

Condensed milk cookie recipe

Ingredients:

• Flour - 1.5 tbsp.
• Condensed milk - 150 ml
• Butter - 100 g
• Baking powder - 0.5 tsp
• Salt - 1 pinch

General information:

• Cooking time: 30 minutes;
• Servings: 6.

Cooking method:

1. The butter must be softened at room temperature. It should become soft, but not runny. To do this, cut the butter into cubes and leave to soften for about half an hour.
2. Stir it with condensed milk, it should also be at room temperature. Add flour with baking powder and salt and stir all ingredients.
3. The amount of flour may differ from the indicated one because, firstly, the properties of the product differ from different manufacturers, and secondly, the degree of softening of the oil may vary.
4. the dough will be soft, elastic and even pleasant to the touch. It rolls out well with a rolling pin, and it is easy to sculpt almost any figurine from it.
5. The easiest way is to roll out the dough as follows: apply a relief on it with a rolling pin with a curly surface (or print with another device or even a fork), or you can simply leave the top of the cookie smooth.
6. Then bake the blanks on a greased baking sheet or lined with baking paper in the oven at 180-200 degrees for about 20 minutes. Watch for browning.
7. If desired, cook the cookies with condensed milk soft or crispy, which is achieved by the thickness of the dough and the baking time.
8. The thinner the dough and the longer the oven is, the harder and crisper the cookies will be. Bon Appetit!