Tag: dough

Recipe of filo pastry dough with a middle eastern cream – Italian Cuisine

Ingredients

a package of phyllo dough
160 g plums
130 g of butter
50 g halva (sesame paste and sugar)
40 g granulated sugar
25 g tahina (sesame cream)
10 g cornstarch
an egg
powdered sugar
Sesame seeds
salt

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

For the recipe of the filo pastry pie with a Middle Eastern cream, mix with a whisk 60 g of soft butter with halva and tahina; add cornstarch, egg, granulated sugar, a spoonful of sesame seeds and a pinch of salt and continue to work the mixture.
For the cake: melt 70 g of butter in the microwave oven and brush the inside of a cake ring (diameter 16 cm). Unroll the phyllo dough and, using the ring as a pastry cutter, cut out 2 discs, then flip them out, making 12 round sheets. Place a first sheet on baking paper, brush it with a little melted butter and sprinkle with icing sugar; overlap a second sheet and proceed thus obtaining a stack of 6 sheets. With the 6 sheets left similarly prepared another stack. Wash the plums, divide them in half, remove the stone and cut into small pieces. Place the buttered ring on a baking sheet lined with baking paper, insert a stack of sheets of filo pastry, spread the Middle Eastern cream and prunes. Grease the second pile of filo pastry on both sides and place it on top of the plums, pressing lightly so that it adheres well. Sprinkle with icing sugar and bake at 180 ° C for about 40 minutes. Decorate the cake with a 2 tablespoons of sesame seeds and serve, accompanying it to taste with small fresh plums, cut in half and aromatic herbs.

Perfect French Baguette at Home – Only Impossible If You Don’t Try It

Whenever someone asked me why I hadn’t done a baguette video
yet, I’d tell them because you just can’t recreate an authentic loaf of French
bread at home.

I’d explain about the water, the flour, the centuries old
starters, and the steam-injected ovens. I told them what I’d been told; that it
was simply impossible, or as the French say, “impossible!”

That was, until I actually tried to make some. Much to my
amazement, not only was it possible, it was really pretty simple. The key is
water. That goes for the dough, and the baking environment. The dough must be
very sticky, as in hard-to-work-with sticky. This is nothing well-floured
fingers can’t conquer, but I did want to give you a heads-up.

Besides the water content in the dough, the oven must also
be moist. This humidity, in addition to some occasional misting will give the
crusty baguettes their signature look. How does this work? You know how when someone
pours water on the rocks in a dry sauna, and suddenly it feels way hotter? It
probably has something to do with that.

Anyway, who cares why it works, the important thing here is
that real, authentic, freshly-baked baguette is now an everyday reality. One
thing worth noting; I adapted this no-knead version from a recipe I found here
last year. The original is in metric, so I’ve converted it, but also included
the original flour and water units in case you want to get it exact. I hope you
give this easy, and so not impossible baguette recipe a try soon. Enjoy!

For 4 smaller or 2 large baguette:

1/4 tsp dry active yeast (I used Fleischmann’s Rapid Rise
Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)

1 1/2 cups water (325 grams)

1 3/4 tsp salt

18 oz by weight all-purpose flour (500 grams), about 4 cups

– Mix dough and let rise 12-14 hours or until doubled

– Punch down and shape loaves, let rise covered with floured
plastic 1 to 1/2 hr or until almost doubled

– Bake at 550 F. about 15 minutes or until well-browned

– Spray with water before baking, at 5 minutes, and at 10
minutes during cooking time

Incoming search terms:

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast. There, I’ve said it, baking bread scares me. It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette. I let the bread machine do the work and crossed my fingers that it would turn out. After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good. It was looking like I would succeed and I was so excited! I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self: SHARPEN KNIVES! I was so bummed! I decided to proceed and bake it to see how it would turn out. Thankfully, it rose a little while baking and it turned out just fine. The kids slathered slices of the baguette with butter for their after school snack and LOVED it. They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Print^[1]

Whole Wheat Baguette

Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)