Arhive zilnice 19/12/2015

Ingredients

vegetable oil
2 large free-range eggs
100 g plain flour
100 ml milk
sea salt
freshly ground black pepper

360 g Egg
80 g Sugar
150 g Milk, whole
15 g Bread machine yeast, or dry active
5 g Amylase 
700 g Bread flour
200 g Butter, unsalted, cold
20 g Salt

In the bowl of a stand mixer, combine ingredients and mix on low with a dough hook until the sugar is dissolved and the yeast is completely dispersed. Scrape down the sides of the bowl if necessary. The mixture will have a slightly brownish hue.

With the mixer still on low, add dry ingredients in small amounts, until evenly dispersed. Continue to mix on low speed.

At this point, your dough should be pretty fluid, like a thick cake batter. Don’t worry: it will thicken as the starch continues to absorb the water from the milk.

When the dough starts to become firmer and more cohesive, increase to medium speed, add butter, and mix until f...

Combine all ingredients except oil in a blender; blend

90 g Egg yolk
45 g Distilled vinegar 
45 g Water
18 g Egg yolk powder 
9 g Glucose syrup, DE42 
9 g Salt
3 g MSG 
0.6 g Liquid soy lecithin 

Blend on low speed to mix. Add slow 300 g Vegetable oil

While blending, slowly drizzle in the oil until the mixture is thick and thoroughly emulsified.

INGREDIENTS:

For the dough:

2 ¼ cups all-purpose flour, plus extra for dusting
1 teaspoon kosher salt
1 cup sour cream
4 tablespoons unsalted butter, softened
1 large egg

For the filling:

½ pound ground beef
1 cup shredded cheddar
¼ cup minced onions
1 large egg
2 tablespoons relish
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

For the pierogies:

Sesame seeds
2 tablespoons olive oil
2 tablespoons unsalted butter
Shredded lettuce
Thousand Island dressing

DIRECTIONS:
In a large bowl, whisk together flour and salt. Add sour cream, butter, and egg. Stir until well combined and the dough pulls away from the bowl. Transfer dough to a lightly floured counter and knead until only slightly tacky. Cover dough in plastic wrap and refrigerate for at least 30 minutes...

INGREDIENTS:
2 cups gingersnap cookie crumbs (about 8oz)
1 stick unsalted butter, melted
2 pounds cream cheese, at room temperature
4 eggs
1 cup sugar
½ cup eggnog
¼ cup rum
1 teaspoon vanilla extract
½ teaspoon freshly ground nutmeg

Special equipment:

9-inch springform pan

DIRECTIONS:
Preheat the oven to 325℉. Coat the inside of a 9-inch springform pan with cooking spray.In a mixing bowl, combine the cookie crumbs and butter with a fork until evenly moistened. Pour the crumbs into the pan. Using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1 inch up the sides. Refrigerate while you make the filling.In the bowl of an electric mixer, beat cream cheese on low speed for 1 minute until smooth...