Rye flour charlotte with apples, delicious recipe
It is no secret that apple charlotte not only has a bright taste, but also, like all flour products, is very rich in calories. However, this is not a reason to give up your favorite treat. Today we will share with you a recipe for delicious and healthy rye flour charlotte. The benefits of rye flour and its advantage over wheat flour have been proven for a long time, so baking made from rye flour can even be considered dietary.
Many people believe that products made from rye flour are dense and not so fluffy. There is some truth in this statement, but if you follow all the nuances during preparation that we will tell you about, then rye flour charlotte with apples will turn out to be as light and airy as regular charlotte. So, put the oven on preheat and start cooking!
Sift the rye flour along with salt and ground cinnamon. We do not neglect this stage; when sifting, the flour is saturated with oxygen, which in turn directly affects the fluffiness of the baked goods.
Break two large or three medium eggs into a tall glass. Using a mixer or whisk, start beating the eggs at low speed. Gradually picking up speed, beat the eggs until fluffy foam. The mass should increase several times.
Without stopping whisking, add granulated sugar into the egg mixture in a thin stream. Next, beat the resulting mixture until the sugar is completely dissolved. In total, the mixer takes about 10-13 minutes to operate.
Gently mix the beaten eggs with the sifted flour. To prevent the rye flour charlotte dough from losing its airiness, stir in the flour not in a circular motion, but from top to bottom and not for long. Under no circumstances should the finished dough “stand” for a long time. Therefore, the oven must be preheated in advance.
Wash and dry the apples in advance. Then cut it into two halves and cut out the core with seeds from each part. There is no need to peel the apples; after baking, they will become soft and give the charlotte a pleasant sourness. Cut the prepared apples into small slices.
Grease the baking dish with vegetable or butter, and then put the rye dough into it. For such a quantity of products, a mold with a diameter of 22-24 cm is best suited.
Place apple slices on top of the dough, forming a pattern. Press the apples so that they sink a little into the dough.
In between the apple slices, place cranberries or any other small berry - pitted cherries, currants, gooseberries.
Place the dish with the charlotte in an oven preheated to 180 degrees and bake for about 35-40 minutes (depending on the power of the oven, the cooking time can be increased to 50 minutes). We do not open the oven during this time so that the baked goods do not settle. We check the readiness of the baked goods with a wooden stick or use the color of the top as a guide - the rye flour charlotte with apples should be quite rosy, but not burnt. After baking, leave the charlotte in the oven with the door ajar for another 15 minutes, and only then take it out.
It is better to serve rye charlotte with apples when it has cooled, since hot charlotte will cause the dough to stick together when cut. Now you know how to prepare not only tasty, but also healthy charlotte. Bon appetit!
Note to the owner:
Charlotte, like any biscuit, does not like loud noises and vibrations. Place the pan with the dough in the oven carefully, without unnecessary shaking. Even a sharp slam of the oven door can cause the charlotte to settle.
vkys.info
Recipe No. 5. Charlotte with apples, cottage cheese and rice
Of course, this charlotte recipe is far from classic. This charlotte is more like a casserole than a pie. The dish turns out very juicy and tasty, and will be an excellent option for breakfast or afternoon snack. To prepare charlotte with apples, cottage cheese and rice, you will need the following ingredients: 1. Cottage cheese - 300 grams. 2. Chicken eggs – 2 pieces. 3. White rice – 150 grams. 5. Granulated sugar – 50 grams. 6. Vanilla sugar – 10 grams. 7. Butter – 30 grams. 8. Apples – 4 medium-sized pieces. Cooking instructions: 1. Wash the rice several times until the water becomes clean and clear. Next, put the rice in a saucepan, add water in a ratio of 1:2, and cook until tender. Wash the apples, cut off the peel, peel the seeds and cut into small pieces. 2. Break the chicken eggs into a separate bowl, add granulated sugar and vanilla sugar, beat everything until fluffy. Now transfer the rice into a deep bowl. Melt the butter in the microwave, add to the rice and stir. Grind the cottage cheese through a sieve. Add egg mixture and cottage cheese with apples to a bowl with rice. Mix everything thoroughly until a homogeneous mass is obtained. 3. Grease the baking dish with oil and sprinkle with semolina, put our improvised dough into it and put it in a hot oven. Bake the charlotte for forty minutes at a temperature of one hundred and eighty degrees. Before serving, the charlotte must be cooled, then cut into portions. If desired, you can serve the dish with sour cream, condensed milk or jam. You can add raisins, nuts or prunes to the dough for variety. Charlotte with apples, cottage cheese and rice is ready! Bon appetit!
very tasty, we cook and preserve the taste of our favorite dish
Diet charlotte with apples
Dietary rye flour charlotte with apples recipe for the oven
It's no secret that our favorite charlotte is a fairly high-calorie dish. If you look at the classic charlotte recipe:
Composition of classic charlotte
- apples 1 kg;
- granulated sugar 1 cup;
- flour 1 cup;
- a pinch of soda and salt.
The calorie content of such a pie reaches two hundred calories per hundred grams.
Let's see how you can make charlotte more dietary, reduce its calorie content and at the same time preserve the taste of classic charlotte.
Reduce the amount of sugar in the recipe by 2 times if you use sour apples (for example Antonovka), for sweeter varieties the amount of sugar can be reduced to 1/3 cup.
Replace half of the wheat flour with rye flour. Rye flour has a low glycemic index, which means that if you eat charlotte made with rye flour, your blood sugar level will rise very slowly, and baking with rye flour will be a more gentle option for your figure.
apple muffin
So, a recipe for dietary charlotte with apples made from rye flour for the oven
Ingredients:
- apples 1kg;
- rye flour 1/2 cup;
- wheat flour ½ tbsp. ;
- large eggs 3 pcs. (if small, then 4 pieces);
- sugar ½ tbsp. (for very sour apples);
- soda 1/3 tsp;
- salt ¼ tsp.
- vegetable oil for greasing the mold.
How to cook dietary rye charlotte with apples in the oven
1. Prepare the apples: wash the apples, remove the core, cut into pieces. If you want the filling to have a puree-like consistency, then the apples should be peeled. To prevent the apples from browning (for those who don't like their brownish color), sprinkle the apple slices with lemon juice and cover while preparing the dough.
preparing the apples
2. Beat eggs and sugar with a mixer for 7 minutes until fluffy and thick.
sift the flour onto the surface of the whipped mixture
3. Sift flour onto the surface of the whipped mass, add soda and begin to mix the mass with a spoon. Mix gently from bottom to top until the dough has absorbed all the flour.
4. Grease the baking dish with vegetable oil. Place the prepared apples on the bottom of the mold and fill with dough.
5. Temperature 180 degrees, place the baking dish in the oven, cooking time ranges from 35 minutes to one hour. We determine readiness using a toothpick. We stick a toothpick into the center of the pie, if it comes out clean, then the charlotte is ready.
rye charlotte with apples
I assure you that the taste of this diet charlotte with apples based on rye flour is similar to the taste of classic charlotte. And now I even find the version of rye charlotte more interesting, tasty and healthy.
Prepare with love Dietstol
dietstol.ru
Option 5: Rye charlotte with apples and plums
Sweet and sour plums and apples, sweet dough, vanilla aroma - a great idea for a quick bake for dinner. The combination of ingredients will suit your taste. Be sure to try it.
Ingredients:
- 5 red apples;
- 6 any plums;
- 3 eggs;
- rye flour - a little less than one glass;
- 15 g soda;
- vanillin - one pack;
- sugar – 5 tablespoons;
- vegetable oil – 130 grams;
- powdered sugar - 50 g for sprinkling the finished charlotte.
How to cook - step by step recipe
Wash the apples and plums. Peel the apples, cut out the core using a special notch, lightly cut the plums and remove the pit (if the plums are very sour, then fill the floor with a glass of sugar and leave for 25 minutes).
Knead the semi-liquid dough: break the eggs into a small cup, add sugar and beat with a mixer for five minutes to get a fluffy foam. Sift the rye flour and mix with baking soda (you can use baking powder instead of soda) and vanilla. Slowly add the dry mixture into the beaten egg mixture and beat with a mixer for another 3-4 minutes.
Pour a small amount of vegetable oil into the dough and mix thoroughly with a wooden spatula.
Take a deep frying sheet, grease it well with vegetable oil, and place apples interspersed with plums on the bottom.
Slowly pour in the prepared dough, place in a hot oven for half an hour, bake at moderate temperature.
Remove the baked charlotte from the oven, cool slightly directly on the sheet, sprinkle with powdered sugar, cut and serve with tea.
You can change any of the recipes given to suit your taste. Use other fruits for the filling, add spices to the rye dough, sprinkle the finished pie with powder and grated chocolate. Bon appetit.
Recipe for charlotte made from rye flour. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 99.3 kcal | 1684 kcal | 5.9% | 5.9% | 1696 g |
| Squirrels | 3.4 g | 76 g | 4.5% | 4.5% | 2235 g |
| Fats | 2.2 g | 56 g | 3.9% | 3.9% | 2545 g |
| Carbohydrates | 15.9 g | 219 g | 7.3% | 7.4% | 1377 g |
| Organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 9.1% | 1111 g |
| Water | 74.4 g | 2273 g | 3.3% | 3.3% | 3055 g |
| Ash | 0.8258 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 38.5 mcg | 900 mcg | 4.3% | 4.3% | 2338 g |
| Retinol | 0.031 mg | ~ | |||
| beta carotene | 0.023 mg | 5 mg | 0.5% | 0.5% | 21739 g |
| Vitamin B1, thiamine | 0.051 mg | 1.5 mg | 3.4% | 3.4% | 2941 g |
| Vitamin B2, riboflavin | 0.127 mg | 1.8 mg | 7.1% | 7.2% | 1417 g |
| Vitamin B4, choline | 45.66 mg | 500 mg | 9.1% | 9.2% | 1095 g |
| Vitamin B5, pantothenic | 0.314 mg | 5 mg | 6.3% | 6.3% | 1592 g |
| Vitamin B6, pyridoxine | 0.106 mg | 2 mg | 5.3% | 5.3% | 1887 |
| Vitamin B9, folates | 8.887 mcg | 400 mcg | 2.2% | 2.2% | 4501 g |
| Vitamin B12, cobalamin | 0.181 mcg | 3 mcg | 6% | 6% | 1657 g |
| Vitamin C, ascorbic acid | 3.97 mg | 90 mg | 4.4% | 4.4% | 2267 g |
| Vitamin D, calciferol | 0.299 mcg | 10 mcg | 3% | 3% | 3344 g |
| Vitamin E, alpha tocopherol, TE | 0.33 mg | 15 mg | 2.2% | 2.2% | 4545 g |
| Vitamin H, biotin | 3.082 mcg | 50 mcg | 6.2% | 6.2% | 1622 g |
| Vitamin K, phylloquinone | 1.3 mcg | 120 mcg | 1.1% | 1.1% | 9231 g |
| Vitamin RR, NE | 1.1819 mg | 20 mg | 5.9% | 5.9% | 1692 g |
| Niacin | 0.278 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 213.54 mg | 2500 mg | 8.5% | 8.6% | 1171 g |
| Calcium, Ca | 52.12 mg | 1000 mg | 5.2% | 5.2% | 1919 |
| Silicon, Si | 0.016 mg | 30 mg | 0.1% | 0.1% | 187500 g |
| Magnesium, Mg | 13.82 mg | 400 mg | 3.5% | 3.5% | 2894 g |
| Sodium, Na | 226.62 mg | 1300 mg | 17.4% | 17.5% | 574 g |
| Sera, S | 39.36 mg | 1000 mg | 3.9% | 3.9% | 2541 g |
| Phosphorus, Ph | 70.1 mg | 800 mg | 8.8% | 8.9% | 1141 g |
| Chlorine, Cl | 54.38 mg | 2300 mg | 2.4% | 2.4% | 4229 g |
| Microelements | |||||
| Aluminium, Al | 82 mcg | ~ | |||
| Bor, B | 139.4 mcg | ~ | |||
| Vanadium, V | 2.55 mcg | ~ | |||
| Iron, Fe | 1.66 mg | 18 mg | 9.2% | 9.3% | 1084 g |
| Yod, I | 6.76 mcg | 150 mcg | 4.5% | 4.5% | 2219 g |
| Cobalt, Co | 2.28 mcg | 10 mcg | 22.8% | 23% | 439 g |
| Manganese, Mn | 0.1278 mg | 2 mg | 6.4% | 6.4% | 1565 g |
| Copper, Cu | 96.94 mcg | 1000 mcg | 9.7% | 9.8% | 1032 g |
| Molybdenum, Mo | 6.065 mcg | 70 mcg | 8.7% | 8.8% | 1154 g |
| Nickel, Ni | 9.693 mcg | ~ | |||
| Tin, Sn | 0.01 mcg | ~ | |||
| Rubidium, Rb | 35.8 mcg | ~ | |||
| Selenium, Se | 4.982 mcg | 55 mcg | 9.1% | 9.2% | 1104 g |
| Titanium, Ti | 0.02 mcg | ~ | |||
| Fluorine, F | 28.44 mcg | 4000 mcg | 0.7% | 0.7% | 14065 g |
| Chromium, Cr | 3.37 mcg | 50 mcg | 6.7% | 6.7% | 1484 g |
| Zinc, Zn | 0.4369 mg | 12 mg | 3.6% | 3.6% | 2747 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.921 g | ~ | |||
| Mono- and disaccharides (sugars) | 11.7 g | max 100 g | |||
| Glucose (dextrose) | 1.1368 g | ~ | |||
| Sucrose | 0.8526 g | ~ | |||
| Fructose | 3.1262 g | ~ | |||
| Essential amino acids | 0.051 g | ~ | |||
| Arginine* | 0.1409 g | ~ | |||
| Valin | 0.1454 g | ~ | |||
| Histidine* | 0.0628 g | ~ | |||
| Isoleucine | 0.1144 g | ~ | |||
| Leucine | 0.1965 g | ~ | |||
| Lysine | 0.1517 g | ~ | |||
| Methionine | 0.0665 g | ~ | |||
| Methionine + Cysteine | 0.1213 g | ~ | |||
| Threonine | 0.1063 g | ~ | |||
| Tryptophan | 0.0362 g | ~ | |||
| Phenylalanine | 0.127 g | ~ | |||
| Phenylalanine+Tyrosine | 0.2158 g | ~ | |||
| Nonessential amino acids | 0.1195 g | ~ | |||
| Alanin | 0.1338 g | ~ | |||
| Aspartic acid | 0.2563 g | ~ | |||
| Glycine | 0.0952 g | ~ | |||
| Glutamic acid | 0.401 g | ~ | |||
| Proline | 0.1011 g | ~ | |||
| Serin | 0.1633 g | ~ | |||
| Tyrosine | 0.0859 g | ~ | |||
| Cysteine | 0.0523 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 77.74 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.8 g | max 18.7 g | |||
| 4:0 Oil | 0.0071 g | ~ | |||
| 6:0 Kapronovaya | 0.0033 g | ~ | |||
| 8:0 Caprylic | 0.0018 g | ~ | |||
| 10:0 Kaprinovaya | 0.004 g | ~ | |||
| 12:0 Lauric | 0.0046 g | ~ | |||
| 14:0 Miristinovaya | 0.0265 g | ~ | |||
| 15:0 Pentadecane | 0.0013 g | ~ | |||
| 16:0 Palmitinaya | 0.3442 g | ~ | |||
| 17:0 Margarine | 0.004 g | ~ | |||
| 18:0 Stearic | 0.1368 g | ~ | |||
| 20:0 Arakhinovaya | 0.0047 g | ~ | |||
| Monounsaturated fatty acids | 0.7358 g | min 16.8 g | 4.4% | 4.4% | |
| 14:1 Myristoleic | 0.0041 g | ~ | |||
| 16:1 Palmitoleic | 0.0591 g | ~ | |||
| 17:1 Heptadecene | 0.0013 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.6064 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.0054 g | ~ | |||
| Polyunsaturated fatty acids | 0.2274 g | from 11.2 to 20.6 g | 2% | 2% | |
| 18:2 Linolevaya | 0.1991 g | ~ | |||
| 18:3 Linolenic | 0.0149 g | ~ | |||
| 20:4 Arachidonic | 0.0134 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 4.3% |
health-diet.ru
Recipe for charlotte made from rye flour. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 161.2 kcal | 1684 kcal | 9.6% | 6% | 1045 g |
| Squirrels | 5.3 g | 76 g | 7% | 4.3% | 1434 g |
| Fats | 5 g | 56 g | 8.9% | 5.5% | 1120 g |
| Carbohydrates | 23.5 g | 219 g | 10.7% | 6.6% | 932 g |
| Organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 2.6 g | 20 g | 13% | 8.1% | 769 g |
| Water | 58.8 g | 2273 g | 2.6% | 1.6% | 3866 g |
| Ash | 0.734 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70.9 mcg | 900 mcg | 7.9% | 4.9% | 1269 g |
| Retinol | 0.059 mg | ~ | |||
| beta carotene | 0.031 mg | 5 mg | 0.6% | 0.4% | 16129 g |
| Vitamin B1, thiamine | 0.074 mg | 1.5 mg | 4.9% | 3% | 2027 |
| Vitamin B2, riboflavin | 0.141 mg | 1.8 mg | 7.8% | 4.8% | 1277 g |
| Vitamin B4, choline | 68.27 mg | 500 mg | 13.7% | 8.5% | 732 g |
| Vitamin B5, pantothenic | 0.399 mg | 5 mg | 8% | 5% | 1253 g |
| Vitamin B6, pyridoxine | 0.132 mg | 2 mg | 6.6% | 4.1% | 1515 g |
| Vitamin B9, folates | 10.809 mcg | 400 mcg | 2.7% | 1.7% | 3701 g |
| Vitamin B12, cobalamin | 0.136 mcg | 3 mcg | 4.5% | 2.8% | 2206 g |
| Vitamin C, ascorbic acid | 2.06 mg | 90 mg | 2.3% | 1.4% | 4369 g |
| Vitamin D, calciferol | 0.576 mcg | 10 mcg | 5.8% | 3.6% | 1736 |
| Vitamin E, alpha tocopherol, TE | 0.59 mg | 15 mg | 3.9% | 2.4% | 2542 g |
| Vitamin H, biotin | 5.78 mcg | 50 mcg | 11.6% | 7.2% | 865 g |
| Vitamin K, phylloquinone | 1.3 mcg | 120 mcg | 1.1% | 0.7% | 9231 g |
| Vitamin RR, NE | 1.6767 mg | 20 mg | 8.4% | 5.2% | 1193 g |
| Niacin | 0.368 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 240.5 mg | 2500 mg | 9.6% | 6% | 1040 g |
| Calcium, Ca | 29.5 mg | 1000 mg | 3% | 1.9% | 3390 g |
| Silicon, Si | 0.199 mg | 30 mg | 0.7% | 0.4% | 15075 g |
| Magnesium, Mg | 17.04 mg | 400 mg | 4.3% | 2.7% | 2347 g |
| Sodium, Na | 49.88 mg | 1300 mg | 3.8% | 2.4% | 2606 g |
| Sera, S | 61.06 mg | 1000 mg | 6.1% | 3.8% | 1638 g |
| Phosphorus, Ph | 88.6 mg | 800 mg | 11.1% | 6.9% | 903 g |
| Chlorine, Cl | 43.47 mg | 2300 mg | 1.9% | 1.2% | 5291 g |
| Microelements | |||||
| Aluminium, Al | 270.2 mcg | ~ | |||
| Bor, B | 146.2 mcg | ~ | |||
| Vanadium, V | 6.78 mcg | ~ | |||
| Iron, Fe | 2.43 mg | 18 mg | 13.5% | 8.4% | 741 g |
| Yod, I | 6.51 mcg | 150 mcg | 4.3% | 2.7% | 2304 g |
| Cobalt, Co | 3.278 mcg | 10 mcg | 32.8% | 20.3% | 305 g |
| Manganese, Mn | 0.3519 mg | 2 mg | 17.6% | 10.9% | 568 g |
| Copper, Cu | 130.05 mcg | 1000 mcg | 13% | 8.1% | 769 g |
| Molybdenum, Mo | 6.771 mcg | 70 mcg | 9.7% | 6% | 1034 g |
| Nickel, Ni | 9.854 mcg | ~ | |||
| Tin, Sn | 0.26 mcg | ~ | |||
| Rubidium, Rb | 36.1 mcg | ~ | |||
| Selenium, Se | 8.766 mcg | 55 mcg | 15.9% | 9.9% | 627 g |
| Titanium, Ti | 0.55 mcg | ~ | |||
| Fluorine, F | 28.25 mcg | 4000 mcg | 0.7% | 0.4% | 14159 g |
| Chromium, Cr | 3.92 mcg | 50 mcg | 7.8% | 4.8% | 1276 g |
| Zinc, Zn | 0.6294 mg | 12 mg | 5.2% | 3.2% | 1907 |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.038 g | ~ | |||
| Mono- and disaccharides (sugars) | 13.4 g | max 100 g | |||
| Glucose (dextrose) | 1.146 g | ~ | |||
| Sucrose | 0.86 g | ~ | |||
| Fructose | 3.153 g | ~ | |||
| Essential amino acids | 0.05 g | ~ | |||
| Arginine* | 0.264 g | ~ | |||
| Valin | 0.266 g | ~ | |||
| Histidine* | 0.115 g | ~ | |||
| Isoleucine | 0.209 g | ~ | |||
| Leucine | 0.37 g | ~ | |||
| Lysine | 0.286 g | ~ | |||
| Methionine | 0.128 g | ~ | |||
| Methionine + Cysteine | 0.234 g | ~ | |||
| Threonine | 0.201 g | ~ | |||
| Tryptophan | 0.068 g | ~ | |||
| Phenylalanine | 0.242 g | ~ | |||
| Phenylalanine+Tyrosine | 0.406 g | ~ | |||
| Nonessential amino acids | 0.119 g | ~ | |||
| Alanin | 0.249 g | ~ | |||
| Aspartic acid | 0.45 g | ~ | |||
| Glycine | 0.173 g | ~ | |||
| Glutamic acid | 0.76 g | ~ | |||
| Proline | 0.206 g | ~ | |||
| Serin | 0.305 g | ~ | |||
| Tyrosine | 0.161 g | ~ | |||
| Cysteine | 0.102 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 149.16 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.9 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.01 g | ~ | |||
| 15:0 Pentadecane | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 0.559 g | ~ | |||
| 17:0 Margarine | 0.008 g | ~ | |||
| 18:0 Stearic | 0.234 g | ~ | |||
| 20:0 Arakhinovaya | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 1.325 g | min 16.8 g | 7.9% | 4.9% | |
| 16:1 Palmitoleic | 0.103 g | ~ | |||
| 17:1 Heptadecene | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.092 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.012 g | ~ | |||
| Polyunsaturated fatty acids | 0.435 g | from 11.2 to 20.6 g | 3.9% | 2.4% | |
| 18:2 Linolevaya | 0.38 g | ~ | |||
| 18:3 Linolenic | 0.029 g | ~ | |||
| 20:4 Arachidonic | 0.026 g | ~ | |||
| Omega-6 fatty acids | 0.4 g | from 4.7 to 16.8 g | 8.5% | 5.3% |
health-diet.ru
Recipe for Charlotte made from rye flour. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 139.4 kcal | 1684 kcal | 8.3% | 6% | 1208 g |
| Squirrels | 7.6 g | 76 g | 10% | 7.2% | 1000 g |
| Fats | 5.6 g | 56 g | 10% | 7.2% | 1000 g |
| Carbohydrates | 14.6 g | 219 g | 6.7% | 4.8% | 1500 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 2.2% | 3333 g |
| Water | 64.4 g | 2273 g | 2.8% | 2% | 3530 g |
| Ash | 0.6437 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 126.9 mcg | 900 mcg | 14.1% | 10.1% | 709 g |
| Retinol | 0.108 mg | ~ | |||
| beta carotene | 0.035 mg | 5 mg | 0.7% | 0.5% | 14286 g |
| Vitamin B1, thiamine | 0.039 mg | 1.5 mg | 2.6% | 1.9% | 3846 g |
| Vitamin B2, riboflavin | 0.218 mg | 1.8 mg | 12.1% | 8.7% | 826 g |
| Vitamin B4, choline | 120.99 mg | 500 mg | 24.2% | 17.4% | 413 g |
| Vitamin B5, pantothenic | 0.65 mg | 5 mg | 13% | 9.3% | 769 g |
| Vitamin B6, pyridoxine | 0.094 mg | 2 mg | 4.7% | 3.4% | 2128 g |
| Vitamin B9, folates | 4.041 mcg | 400 mcg | 1% | 0.7% | 9899 g |
| Vitamin B12, cobalamin | 0.251 mcg | 3 mcg | 8.4% | 6% | 1195 g |
| Vitamin C, ascorbic acid | 1.33 mg | 90 mg | 1.5% | 1.1% | 6767 g |
| Vitamin D, calciferol | 1.061 mcg | 10 mcg | 10.6% | 7.6% | 943 g |
| Vitamin E, alpha tocopherol, TE | 0.356 mg | 15 mg | 2.4% | 1.7% | 4213 g |
| Vitamin H, biotin | 9.837 mcg | 50 mcg | 19.7% | 14.1% | 508 g |
| Vitamin K, phylloquinone | 0.9 mcg | 120 mcg | 0.8% | 0.6% | 13333 g |
| Vitamin RR, NE | 1.8687 mg | 20 mg | 9.3% | 6.7% | 1070 g |
| Niacin | 0.167 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 157.39 mg | 2500 mg | 6.3% | 4.5% | 1588 g |
| Calcium, Ca | 31.74 mg | 1000 mg | 3.2% | 2.3% | 3151 g |
| Magnesium, Mg | 8.69 mg | 400 mg | 2.2% | 1.6% | 4603 g |
| Sodium, Na | 72.74 mg | 1300 mg | 5.6% | 4% | 1787 |
| Sera, S | 86.51 mg | 1000 mg | 8.7% | 6.2% | 1156 g |
| Phosphorus, Ph | 96.1 mg | 800 mg | 12% | 8.6% | 832 g |
| Chlorine, Cl | 75.87 mg | 2300 mg | 3.3% | 2.4% | 3032 g |
| Microelements | |||||
| Aluminium, Al | 36.7 mcg | ~ | |||
| Bor, B | 81.7 mcg | ~ | |||
| Vanadium, V | 1.33 mcg | ~ | |||
| Iron, Fe | 1.924 mg | 18 mg | 10.7% | 7.7% | 936 g |
| Yod, I | 10.31 mcg | 150 mcg | 6.9% | 4.9% | 1455 g |
| Cobalt, Co | 5.154 mcg | 10 mcg | 51.5% | 36.9% | 194 g |
| Manganese, Mn | 0.0306 mg | 2 mg | 1.5% | 1.1% | 6536 g |
| Copper, Cu | 76.68 mcg | 1000 mcg | 7.7% | 5.5% | 1304 g |
| Molybdenum, Mo | 4.892 mcg | 70 mcg | 7% | 5% | 1431 g |
| Nickel, Ni | 5.667 mcg | ~ | |||
| Rubidium, Rb | 21 mcg | ~ | |||
| Selenium, Se | 15.381 mcg | 55 mcg | 28% | 20.1% | 358 g |
| Fluorine, F | 29.18 mcg | 4000 mcg | 0.7% | 0.5% | 13708 g |
| Chromium, Cr | 3.26 mcg | 50 mcg | 6.5% | 4.7% | 1534 g |
| Zinc, Zn | 0.5851 mg | 12 mg | 4.9% | 3.5% | 2051 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.261 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.2 g | max 100 g | |||
| Glucose (dextrose) | 0.6667 g | ~ | |||
| Sucrose | 0.5 g | ~ | |||
| Fructose | 1.8333 g | ~ | |||
| Essential amino acids | 0.0293 g | ~ | |||
| Arginine* | 0.3842 g | ~ | |||
| Valin | 0.3752 g | ~ | |||
| Histidine* | 0.1662 g | ~ | |||
| Isoleucine | 0.2936 g | ~ | |||
| Leucine | 0.5269 g | ~ | |||
| Lysine | 0.4398 g | ~ | |||
| Methionine | 0.2035 g | ~ | |||
| Methionine + Cysteine | 0.3504 g | ~ | |||
| Threonine | 0.2977 g | ~ | |||
| Tryptophan | 0.0974 g | ~ | |||
| Phenylalanine | 0.3163 g | ~ | |||
| Phenylalanine+Tyrosine | 0.5514 g | ~ | |||
| Nonessential amino acids | 0.0693 g | ~ | |||
| Alanin | 0.3479 g | ~ | |||
| Aspartic acid | 0.6189 g | ~ | |||
| Glycine | 0.2071 g | ~ | |||
| Glutamic acid | 0.8672 g | ~ | |||
| Proline | 0.1972 g | ~ | |||
| Serin | 0.4536 g | ~ | |||
| Tyrosine | 0.2334 g | ~ | |||
| Cysteine | 0.1415 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 274.77 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.5 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.0193 g | ~ | |||
| 15:0 Pentadecane | 0.0048 g | ~ | |||
| 16:0 Palmitinaya | 0.9882 g | ~ | |||
| 17:0 Margarine | 0.0145 g | ~ | |||
| 18:0 Stearic | 0.4242 g | ~ | |||
| 20:0 Arakhinovaya | 0.0145 g | ~ | |||
| Monounsaturated fatty acids | 2.3958 g | min 16.8 g | 14.3% | 10.3% | |
| 16:1 Palmitoleic | 0.188 g | ~ | |||
| 17:1 Heptadecene | 0.0048 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.9716 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.0193 g | ~ | |||
| Polyunsaturated fatty acids | 0.6074 g | from 11.2 to 20.6 g | 5.4% | 3.9% | |
| 18:2 Linolevaya | 0.5303 g | ~ | |||
| 18:3 Linolenic | 0.0289 g | ~ | |||
| 20:4 Arachidonic | 0.0482 g | ~ | |||
| Omega-6 fatty acids | 0.6 g | from 4.7 to 16.8 g | 12.8% | 9.2% |
health-diet.ru
Recipe for Charlotte made from rye flour. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Charlotte made from rye flour.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 194.5 kcal | 1684 kcal | 11.5% | 5.9% | 866 g |
| Squirrels | 5.7 g | 76 g | 7.5% | 3.9% | 1333 g |
| Fats | 8.5 g | 56 g | 15.2% | 7.8% | 659 g |
| Carbohydrates | 23.4 g | 219 g | 10.7% | 5.5% | 936 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 3.3% | 1538 g |
| Water | 58 g | 2273 g | 2.6% | 1.3% | 3919 g |
| Vitamins | |||||
| Vitamin A, RE | 81.6 mcg | 900 mcg | 9.1% | 4.7% | 1103 g |
| beta carotene | 0.037 mg | 5 mg | 0.7% | 0.4% | 13514 g |
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.1% | 2500 g |
| Vitamin B2, riboflavin | 0.142 mg | 1.8 mg | 7.9% | 4.1% | 1268 g |
| Vitamin B4, choline | 70.83 mg | 500 mg | 14.2% | 7.3% | 706 g |
| Vitamin B5, pantothenic | 0.455 mg | 5 mg | 9.1% | 4.7% | 1099 g |
| Vitamin B6, pyridoxine | 0.13 mg | 2 mg | 6.5% | 3.3% | 1538 g |
| Vitamin B9, folates | 8.183 mcg | 400 mcg | 2% | 1% | 4888 g |
| Vitamin B12, cobalamin | 0.147 mcg | 3 mcg | 4.9% | 2.5% | 2041 |
| Vitamin C, ascorbic acid | 4.65 mg | 90 mg | 5.2% | 2.7% | 1935 |
| Vitamin D, calciferol | 0.633 mcg | 10 mcg | 6.3% | 3.2% | 1580 g |
| Vitamin E, alpha tocopherol, TE | 0.452 mg | 15 mg | 3% | 1.5% | 3319 g |
| Vitamin H, biotin | 5.825 mcg | 50 mcg | 11.7% | 6% | 858 g |
| Vitamin K, phylloquinone | 1.3 mcg | 120 mcg | 1.1% | 0.6% | 9231 g |
| Vitamin RR, NE | 1.5287 mg | 20 mg | 7.6% | 3.9% | 1308 g |
| Macronutrients | |||||
| Potassium, K | 192.32 mg | 2500 mg | 7.7% | 4% | 1300 g |
| Calcium, Ca | 31.91 mg | 1000 mg | 3.2% | 1.6% | 3134 g |
| Magnesium, Mg | 15.83 mg | 400 mg | 4% | 2.1% | 2527 g |
| Sodium, Na | 49.52 mg | 1300 mg | 3.8% | 2% | 2625 g |
| Sera, S | 58.86 mg | 1000 mg | 5.9% | 3% | 1699 g |
| Phosphorus, Ph | 82.6 mg | 800 mg | 10.3% | 5.3% | 969 g |
| Chlorine, Cl | 46.61 mg | 2300 mg | 2% | 1% | 4935 g |
| Microelements | |||||
| Bor, B | 103.7 mcg | ~ | |||
| Vanadium, V | 1.69 mcg | ~ | |||
| Iron, Fe | 1.845 mg | 18 mg | 10.3% | 5.3% | 976 g |
| Yod, I | 6.71 mcg | 150 mcg | 4.5% | 2.3% | 2235 g |
| Cobalt, Co | 3.759 mcg | 10 mcg | 37.6% | 19.3% | 266 g |
| Manganese, Mn | 0.2126 mg | 2 mg | 10.6% | 5.4% | 941 g |
| Copper, Cu | 108.29 mcg | 1000 mcg | 10.8% | 5.6% | 923 g |
| Molybdenum, Mo | 4.231 mcg | 70 mcg | 6% | 3.1% | 1654 g |
| Selenium, Se | 9.423 mcg | 55 mcg | 17.1% | 8.8% | 584 g |
| Fluorine, F | 67.21 mcg | 4000 mcg | 1.7% | 0.9% | 5951 g |
| Chromium, Cr | 2.82 mcg | 50 mcg | 5.6% | 2.9% | 1773 |
| Zinc, Zn | 0.563 mg | 12 mg | 4.7% | 2.4% | 2131 g |
| Sterols (sterols) | |||||
| Cholesterol | 162.4 mg | max 300 mg |
The energy value of Charlotte made from rye flour is 194.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
health-diet.ru
How to cook charlotte with rye flour and apples
Charlotte... What a beautiful name, but not Russian.
And indeed, it turns out that the birthplace of charlotte was England. True, in its original form it was more reminiscent of a traditional dish of English cuisine - bread pudding. This dessert did not require culinary processing, and the dessert received its name “Charlotte” from the name of Queen Charlotte, who lived in the 18th century. French chefs modified the dessert recipe so that the poor English would never recognize their bread dessert with apples in the “Paris Charlotte”. The French “cook of kings and king of chefs” Marie Antoine Carême made a dessert that delighted the Russian Tsar Alexander 1. Alexander 1 entered France victorious after the defeat of Napoleon’s army in 1812. The cook replaced the bread in the English recipe with biscuits and cookies, adding custard. And with the light hand of Alexander, 1 dessert was renamed “Russian Charlotte”. In the 19th century, it gained particular popularity and even reached America, where it quickly took root as its own invention. The Americans are improving its recipe, and charlotte is becoming more refined and tastier.
So, charlotte is a dessert prepared on the basis of a tender and fluffy sponge cake, with the addition of a variety of fruits, berries, and sweets. You can use custards, chocolate mousses, whipped cream. Today, modern charlotte recipes are a kind of symbiosis of the best of all national cuisines, but rye flour gives charlotte a Russian flavor. We will prepare “Russified” charlotte with rye flour, apples and plums for 4 people.
To prepare charlotte with rye flour with apples and plums, we will need the following products:
egg – 3 pcs. sugar – 170 g rye flour – 2 tbsp. wheat flour – 1 tbsp. spoon apples and plums - muesli to taste, walnuts, cinnamon and powdered sugar - baking powder for addition, vanillin - optional
How to prepare charlotte with rye flour with apples and plums:
Preparing the dough: 1. Beat eggs with sugar until airy foam forms. The whipped mass should increase in volume at least 2 times. For better beating, eggs should be taken cold. 2. Beat the flour into the resulting mass; if desired, add baking powder, vanillin, and optionally chopped walnuts. The dough should be of such a consistency that it flows freely from the bowl. The fluffier and airier the biscuit turns out, the tastier the charlotte. Preparing the charlotte mold: 3. Take a fairly deep mold, coat it well with butter, especially the edges of the mold. 4. You can sprinkle muesli on the bottom of the pan, as much as you don’t mind. They will serve as a layer for us when baking charlotte and will give it a chic appearance. 5. Fill the mold to the brim with chopped apples mixed with plum pieces. The more fruit, the tastier it will be. 6. Fill this fruity splendor with dough. 7. Heat the oven to 180 degrees and bake for 50-60 minutes at this temperature. 8. Leave the finished charlotte in the oven for some time with the door ajar. 9. After removing the pan from the oven, shake it slightly, then use a knife or toothpick to separate the charlotte from the edges of the pan and turn it over onto a plate. You can put a cold wet towel on the bottom of the mold if the charlotte does not come away from the mold well. The top of the charlotte can be sprinkled with powdered sugar and cinnamon. Or you can show your imagination and decorate it according to your taste.
The fruit dessert is ready, and even if the piece doesn’t look perfect when cutting, but falls apart somewhat, this does not reduce its taste, and you did everything right.
Bon appetit!
www.1001eda.com
Option 4: Rye charlotte with apples and dried apricots
Tasty and juicy dried apricots combined with apples are not only tasty, but also healthy. The calorie content of such a dish is low, so even those who are scrupulous about their diet can enjoy the pie.
Ingredients:
- 3 handfuls of sugar;
- 10 g ground cinnamon;
- butter – 50 g;
- rye flour – 5 handfuls;
- wheat flour - 3 handfuls;
- egg – 3 pcs.;
- half a pack of margarine;
- soda – 20 g;
- 3 large red apples;
- 1 handful of dried apricots;
- ground orange zest – 10 g.
For sprinkling:
- 2 handfuls of walnuts;
- cinnamon powder – 20 g;
- 3 large spoons of sugar;
How to cook - step by step recipe
Set the oven to preheat. Line a deep pan with parchment.
Place margarine in a frying pan and melt over moderate heat, cool.
Wash the apples, dry them lightly on a paper towel, peel, core and grate.
Wash the dried apricots, soak in warm water for twenty minutes and cut into small pieces.
Make the dough: break the eggs into a bowl, beat with a mixer for five minutes. With the mixer running, add sugar and orange zest and beat again for 2-3 minutes. Sift regular and rye flour into a common cup and mix with soda, add to the beaten egg mixture, and stir well. Pour in the margarine and stir well again.
Place dried apricots, apples and slightly melted butter into the dough, stir thoroughly.
Place the dough in the mold, smooth it out, bake the charlotte for about half an hour over moderate heat.
Prepare the topping: sort out the walnuts, chop them lightly with a knife so that they are not too small, mix them with ground cinnamon and sugar.
A few minutes before the end of baking, remove the charlotte from the oven, sprinkle with nut topping and bake for another 12 minutes, while increasing the temperature to 200 degrees.
Charlotte made from rye flour in a slow cooker
The taste of charlotte made from rye flour is, of course, different from exactly the same one baked from wheat flour. But he's not worse, just different. The pie practically does not rise during baking, but despite this, it turns out light, well-baked and tasty. The juicy, cinnamon, slightly buttery apple top layer gives it an extra nice flavor.
I baked it in the same Moulinex CE 4000 multicooker. Although, you can cook it in any other oven or in the oven.
Ingredients for the test:
- 5 eggs 1st category
- 1 cup of sugar
- 130 g rye flour
- 1 packet of baking powder
- 1 packet of vanillin
For the apple layer:
- 5 medium sweet and sour apples
- 2 tbsp. spoons of sugar
- 20-30 g butter
- 0.5-1 teaspoon cinnamon
How to cook rye charlotte in a slow cooker
The process of preparing this charlotte is absolutely the same as when using wheat flour.
First you need to peel the apples, cut them into pieces and stew them with cinnamon, sugar and butter. The resulting juice can be drained, and after baking the pie, soak it.
Separate the whites of the eggs from the yolks. Beat the whites with a mixer into a strong foam. Add vanilla and sugar in 3 additions and beat again.
Add the mashed yolks and sifted rye flour and mix the dough with a spoon, turning it from bottom to top. The dough turns out more viscous than when using wheat flour, but does not settle and remains airy.
Place the apples in the multicooker bowl.
Place the dough on top and smooth it out.
Set the “roast vegetables” mode and bake with the valve raised for 45-50 minutes.
Remove the charlotte using a steamer basket and place it on a plate. If desired, soak in apple syrup. Then it turns out even better.
kulinyamka.ru
With cottage cheese
The method described below produces not only tasty, but also healthy muffins made from rye flour. They have a delicate structure and a light cottage cheese aroma. To bake them you will need:
- 2 eggs.
- 40 g rye flour.
- 30 g honey.
- 30 g raisins.
- 200 g of fresh low-fat cottage cheese.
- ½ tsp. soda, quenched with lemon juice.
The pureed cottage cheese is combined with eggs and processed with a mixer. The resulting mass is supplemented with honey, raisins, baking soda and flour. Mix everything intensively, distribute into molds and place in a preheated oven. Products are baked at 180 °C. The average duration of heat treatment is twenty minutes. However, it may change up or down, depending on the characteristics of a particular oven.
