Categorie Paine

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...

INGREDIENTS
For the Dough
8 ounces (about 1 1/2 cups) all-purpose flour
1 whole stick plus 2 tablespoons unsalted butter, divided
1/2 cup ice cold water

For the Filling
14 ounces minced pork
1/2-inch knob ginger, finely chopped (about 2 teaspoons)
6 scallions, white parts only, finely chopped (about 1/4 cup)
4 teaspoons Shaoxing wine
Kosher salt
1 tablespoon cornstarch
1 teaspoon white pepper
1 teaspoon sugar
1 tablespoon sesame oil

For the Egg Glaze
1 egg beaten with
2 teaspoons water

DIRECTIONS

1.

For the Dough: Rub 2 tablespoons butter into flour with fingertips until mixture resembles breadcrumbs. Add ice water in small increments until dough just comes together and knead gently until smooth. Form dough into a disk, cover with plastic wrap, and chill in fridge for 30 minutes.

2.

Remov...

Ingrediente

• drojdie uscata – 1 plic
• apa calduta – 250 ml
• faina – 400 g
• ulei de masline – 50 ml
• sare – 1 lingurita

Mod de preparare
• dizolvati drojdia uscata in 250 ml apa calduta, apoi puneti-o in vasul de inox al robotului multifunctional9
• montati atasamentul pentru plamadit la cca 2-3 cm de margine si adaugati si spatula pentru curatat peretii interiori ai vasului
• porniti aparatul si adaugati peste 140 g de faina pentru inceput
• amestecati-le cateva minute si lasati-le cca 30 min acoperite cu un prosop, la cald
• adaugati apoi uleiul de masline, sarea si restul de 260 g faina si framantati cu ajutorul robotului multifunctional timp de 5 minute
• acoperiti cu o carpa sau folie de plastic si lasati la loc calduros la crescut, pentru 2 ore
...

Un kilogram de făină albă, cernută.
300 de mililitri de lapte dulce,
300 de mililitri de lapte prins (puteți folosi iaurt sau smântână).
Un ou,
trei linguri de zahăr,
o linguriță de zahăr vanilat,
coaja rasă a unei lămâi.
O nucă de drojdie (adică 15 grame) înflorită-n lapte cu zahăr.

Se frământă ele, destul de bine. Să fie aluatul molcuț, nu tare. Se lasă apoi la dospit un ceas de vreme, să se umfle bine. Se întinde aluatul cu sucitorul, să mai piardă nițel din aer. Oricum a adunat mult.

Cu Paharul formeaza gogoși, plăcintele se modelează un pic altfel.

Mama nu coace gogoșile în baie de ulei ci într-o tigaie veche de 328,6 ani (sau așa ceva) pe fundul căreia încinge puțin ulei, pe care-l schimbă și de trei ori în timpul coacerii unei șarje de gogoși/plăci...

The task reserved for the most seasoned veteran is the baking, often done by an older lady who has, over the years, gotten accustomed to the heat of the oven, which can reach over 400.C/750.F degrees. In a very hot oven, during full production, the baking of a single bread takes only about 25–40 seconds.

Ingredients

750 ml/25 fl oz (3 cups) milk
250 g/9 oz (2¼ sticks) butter
280 g/10 oz (¾ cup plus 1 tablespoon) golden syrup
1 tablespoon ground aniseed
1 tablespoon ground fennel seed
½ tablespoon ground coriander seed
2 teaspoons baker’s ammonia
1 tablespoon salt
1750 g/ oz (cups) strong wheat flour

For the first dough

25 g/1 oz yeast
750 ml/25 fl oz (3 cups) milk
750 g/1 lb 10 oz (5½ cups) Swedish rye/wheatbread flour

Instructions

Dissolve the yeast in the milk for the first dough...

 INGREDIENTE

1 kg faina tip 000 sau speciala pentru cozonaci
42 g drojdie proaspata Dr.Oetker
5 oua + unul pentru uns cozonacii
400 g zahar
100 g unt 80% grasime
5 linguri ulei
400 ml lapte caldut
coaja rasa de la o lamaie si o portocala
4 linguri cacao
400 g nuca maruntita
2 linguri de stafide
8-10 bucati de rahat colorat
o esenta de rom fiola
un praf de sare
un pliculet zahar vanilinat pentru presarat deasupra cozonacilor

Portii: 2

Timp de preparare: peste 120 minute

MOD DE PREPARARE

Toate ingredientele sunt puse la temperatura camerei cu cateva ore inainte de a ne apuca de pregatirea cozonacilor.

Cele 5 oua se separa. Albusurile se bat cu jumatate din cantitatea de zahar si se amesteca impreuna cu nuca si cacaoa pentru umplutura.

Faina se cerne intr-un vas...

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Pretzel Parker House Rolls

Yield: 16 small rolls. See note below about doubling.

Rolls
3/4 cup plus 2 tablespoons milk
1 1/2 tablespoons granulated sugar
1 1/4 teaspoons (half a 1/4-ounce or 7-gram packet) active dry yeast
3 tablespoons unsalted butter, melted, plus extra to coat bowl
2 cups flour, either all-purpose or bread flour, or a mix thereof, plus extra for dusting
1 teaspoon fine sea or table salt

To finish
1/2 cup water
1 1/2 teaspoons baking soda or food-grade lye (see Notes below)
1 egg, beaten with 1 teaspoon water
Pretzel salt, coarse salt or sesame seeds

Make dough: Warm milk and sugar together until they’re about 105 to 110°F (41 to 44°C) in the bottom of a large mixing bowl...

Cantitatile pe scurt au fost:
– Faina alba bio nemteasca tip 550: 500 g
– Apa rece ca gheata: 320 g (280g + 40g)
– Maia alba lichida 100%: 250 g (125g apa, 125g faina)
– Sare: 12.5 g
cantitate aluat: 1082 gProcedeu pe scurt: (formula mai detaliata o gasiti aiciSeara: amestecat apa (mai putin 40 g), maia, faina. Pus la frigider pentru 12 ore. A doua zi, adaugat 40g apa, si sarea, lucrat aluatul prin “strangere intre degete” pana apa si sarea se distribuie uniform in masa aluatului. Prima fermentare 3 ore, cu impaturiri direct in bol in primele 2 ore din 30 in 30 minute. Divizat, pre-forma, relaxat, forma, dospit ~1h…1h:30min.
Aluatul s-a lucrat mai usor decat data trecuta, cele 4 procente in minus la hidratare chiar fac diferenta...

Faina 100g,
oua 2 bucati,
lapte 300 g
un vf de sare.

2 ore la frigider