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I love milk breads or pain au lait. For breakfast it’s perfect with butter and some marmalade. Or for tea time with chocolate also.
This time I followed an other recipe as a base and just changed it slightly. Here is the ingredients I’ve used
- 290g of flour (230g of standard flour & 60g of W160 bread flour)
- 125ml of milk
- 20g of fresh yeast
- 1 egg
- 50g of sugar (35g of white, 15g of brown)
- 5g of salt
- 70g of butter
- vanilla sugar
- Heat up the milk slightly in the microwave and dissolve the yeast
- In your KitchenAid or robot, mix the flours, salt and sugar
- Add the milk & yeast, mix, and then add the egg and continue to mix the dough until all ingredients are well mixed
- add the soften butter and continue to mix for arround 10mn at low/medium speed.
- Let the dough rest for 30mn, cover with a fabric
- Mix again for an other 5 min
- Put the dough on the kitchen top and form a ball, add a bit of flour in hands & kitchen top as it will be sticky
- let it rest for 30mn
- Work the dough like you would do for bread by bring the side of the dough in the center and form a ball.
- Put it in the fridge over night
- the day after, take the dough out of the fridge, remove from the bowl and let it get to room temperature for 30mn
- Work the dough again a few minutes by bring the side of the dough in the centre and putting pressure forming a ball
- Let it rest for 1hr
- Cut arround 8 small pieces of 65g, can be even smaller if you prefer. Form small ball and shape them in a tube shape
- Put them on kitchen oven paper with a lot of space in between as they will triple size at least.
- I usually put them in the oven at 30°C so help rise for 1h30.
- Apply egg+milk to give them a nice color, make sure not leave excess and apply carefully. Make small cuts on top with a sharp knife
- Then get them out, heat up the oven at 170°C using the bottom sole only
- Once warm, put the tray in the oven, bake for arround 10mn, then add the top & bottom sole in your oven and bake an other 5mn checking that they get the right color, it goes fast, keep an eye on it
- Let them cool down on a rack & enjoy them as you wish.
I usually cut them in half and freeze them. Then I take only what I need for every breakfast. It keeps them ultra fresh & soft.
I had to have the 3rd book from Mimi thorisson because I really liked the first two.
I’m a bit disappointed by the quality of the book, the pictures, the font, the style and the too glossy paper.
Soon I’ll try a few recipe and let’s see what it’s all about, looks delicious already.
Una de mi tarta preferida es la tarta Amandine, o Bourdaloue. Se llama asi en Francia. Pera y almendras. Aunque la receta de Julie Andrieu tenia tambien praline, yo no lo he puesto porque no tenia.
Hace mucho tiempo que no habia participado al reto de Cooking the Chef. Como cada mes, habrá que cocinar una receta de un chef famoso, o inspirarse en una de ellas. Este mes, April & Aisha nos acercan a Julie Andrieu.
- Masa brisée (es muy fácil de hacer la masa pero tenia una en la nevera así que no la hizo)
- 3 peras
- 80g de almendras en polvo (o almendras enteras, en la thermomix se puede hacer en polvo en 2mn)
- 50g de azúcar (15g de azúcar moreno, 35g de azúcar blanco)
- 1 sobre de azúcar vainilla
- 50g de mantequilla
- 1 huevo
- 30cl de crema
- Calentar el horno a 180° y hornear la masa de la tarta durante unos 12mn
- Pelar las peras y cortarlas en 2
- Preparar la crema de almendras: mezclar las almendras en polvo, el azúcar, la mantequilla fundida, la crema y el huevo.
- Aplicar una capa de la crema de almendras con una espátula en la tarta, y colocar las peras en el medio como si era una flor.
- Si tiene almendras en rodajas finas, se puede añadir encima antes de hornear.
- Hornear durante 30mn.
First of all I love Canarias, I try to go at least 1 week every year in Gran Canarias to spend some time under the sun and to the beach.
Then I love patatas arrugadas o papas arrugadas as they would say there.
Very easy, delicious and quick
- 300g of small potatoes/papas
- About 3 handfuls of big salt
- Clean carefully the skin of the potatoes, don’t peal them
- In a large pan, put the potatoes and water until it covers the potatoes, not more
- add about 2 big handful of big salt, don’t be scared. The potatoes won’t be salty inside
- Cook for arround 18mn until the potatoes are cooked and water evaporated. If the potatoes are already cooked but some water is left, remove it.
- Bring back the potatoes on the fire, add 1 handful of salt and keep moving the potatoes by moving/shaking the pan with your hands every minute until the potatoes goes white
- Eat with mojo that you can find in shops or do it yourself, it’s easy.
For 5 buns
- bread yeast
- 200ml of milk
- 300g of flour
- 5g of slat
- 10g of sugar
- 1 egg
- sesame gra
- Heat slightly the milk and put the sugar and yeast and let rest 30mn
- add the flour and mix all together
- add the salt and mix until the dough is well elastic
- let rest for 30mn
- fold the outside of the dough in the inside, form it as a ball and let rest 30mn
- put in the fridge for 1hr
- divide the dough in 5 regular balls and form the small bread by using the tip of your fingers and folding the outside inside at the bottom to me them round
- let rest 30mn
- heat up the ovean at 250C with a metal mold at the bottom
- I usuall put the bread on a pizza stone to bake it but you can leave it on the oven tray if you don’t have
- when the oven is warm, put the bread inside and a glass of cold water in the tray
- bake for 20mn with heat on bottom only, no ventilator
- reduce heat to 220C and bake an other 10mn with heat on top and bottom. Keep an eye to ensure it doesn’t burn
- leave an tother 10mn with heat only on bottom to ensure they keep golden color
- when fully cooked double check by knocking the bottom of the bread, it should sound “light”, not easy to describe
- Let cold on a tray and cut before making your burger
Yes! Finally it raised and cracked up, it’s beautiful i think and much better than the last two I did.
I changed slightly the recipe but i’ve done more or less the same steps so i’m not sure which elements made it work. Let’s see if I can reproduce it this week with the same success.
- 200g of flour w360 from ElAmasadero (harina de fuerza)
- 100g of flour w160 from ElAmasadero (Harina panadera ecologico)
- 150g of ordinary flour from ElAmarsadero (Harine de resposteria)
- 345g of lukewarm water (approx 28°C)
- 6,5g of fresh yeast
- 10,5g of sugar
- 1 tablespoon of honey
- I diluted the yeast in the lukewarm water
- Added the flours, salt and honey together then the water
- Mix everything together with your kitchenaid and knead at speed 1 for arround 10mn
- Take the dough and fold it in two and then again in 2 or 3 by stretching the dough and knocking it on the kitchen top. Rest for 15mn under a kitchen cloth
- Repeat above step.
- Repeat again but then leave the dough to raise in a big bowl in the fridge overnight. I use plastic film over the bowl
- Take the dough in the morning and stretch it 4 or 5 times in the center and let rise about 1hr in a bowl under a cloth
- Pre heat the oven at 250°C (each oven is different, this works for mine, you need to know your oven)
- Put a metal tray at the bottom of your oven and when you will put the bread to bake, pour a glass of cold water to make steam
- Leave the heat only at the bottom without ventilation
- I put the bread on a round stone that I bought for the oven for 20mn
- I removed the tray of water and decrease the heat to 220°C and put the heat on top & bottom for 15mn
- After 15mn I put a kitchen foil on top of my bread as it goes too fast otherwise and decrease at 210°C
- I put back the heat at the bottom only for an other 20/25mn
- Let it cool on a rack
tips: I love fresh bread, so as soon as it’s cold, I cut it and freeze it. Then at every meal I get a piece of bread and put it in the toaster and then I get fresh bread everytime. Yummy!
Well, my banana cake didn’t turned as I exactly wish, again! In fact I should have probably followed my classical cake recipe that I use a base for every cake alsmost I do instead of trying a new recipe.
The cake is a bit dry to be honest and didn’t rise as much as I wished for. Nevertheless it’s good enough to be eaten
It’s day 21 of the quarantine. We wanted to eat hamburgers at home. So I thought I would make my first attempts of burger buns.
I followed this recipe. They didn’t get as round as I would have wished but it’s not too bad and the taste remains good so I’m quite satisfied. They don’t look like anything from the recipe I used but never mind 🙂
You probably know the different stories about the tart tatin. The sisters Tatin who lived 200km south of Paris made this tart once by mistake having cooked the apple to much and decided to put the pastry on top. When they turned down the applie pie, they have realised suddenly that the tart was beautiful and their customers loved it.
It isn’t difficult to make, you just to find the right balance between a well colored caramel and not cooking the apple too much so that they keep their beautiful shapes.
- 300g of sugar
- 1kg of apple (more or less, depends on your mold size)
- 150g of butter
- 1 brisée or sugar pastry
- In a mold that can go in the oven after, melt the sugar in order to make a caramel sauce.
- When the sugar starts to slightly get brown, put the apple cut in half straight up and very well organised. Think about it when you will turn over, they need a perfect alignment. Make sure to force the apple in, they should not move or slip
- Cook the apple for 10mn
- Some people turn the apple down, I don’t.
- Add the pastry on top and make sure that you fold the border in so that the caramel doesn’t get away when in the oven
- Cook in the oven for 40mn until the crust is gold cook.
- Turn upside down the tart when it’s still hot to avoid the carmel to stick, be very careful doing so as the caramel will escape while you turn it over.
This time the bread wasn’t the best looking, it didn’t crack up in the oven as i wished or as the other bread i did a few days ago.
It’s actually not that easy to make bread, making the dough isn’t difficult but finding the right way to ferment, raise, form and bake is the hardeest i think.
The inside was not bad and the taste and texture was great to eat actually so I’m still happy and will give more tries since we are stuck at home for the quarantine.
If you live in Barcelona, you must have tasted the breads from Baluard Barcelona. Delicious breads, and it’s not easy to find in Barcelona as we known. Some recipes that I have to try, also it’s not easy to make bread so it’s always a good challenge.