Cooking Tips -Segredo No One Account
Gelatin and pudding
I have received many questions that colorless gelatin and the box does not incorporate the mousse.
And how to make pudding other flavors.
Answer:
The dissolved gelatin should put "hot" in the mix you will use, hit enough in a blender or mixer, so that the liquid incorporate well.
Secret To Making Pudding With Other Flavors:
Base For Any Other Flavors
Milk pudding Condensate
ingredients:
1 can of condensed milk
2 cans of cow's milk using the condensed milk measurement
3 large eggs, or 5 small
1 tablespoon cornstarch shallow tea (optional)
Calda To Caramelar:
1 cup of sugar tea
½ cup water tea
Prepare the syrup mode:
Place the sugar in a saucepan bring to low heat, without stirring, until caramel color, while burning, then add the water and let the fire until dissolved well until a thick syrup.
Do not move a lot to take the brightness of the syrup.
Grease the form of butter pudding and then pour the caramel syrup can replace the syrup put Karo or honey.
If you prefer you can grease with butter and do not place the syrup
With the Base Up, Can Put Other Ingredients:
grated coconut, grated cheese, chocolate, Bagels, peanuts and others.
The measure is always a cup of (tea) or 4 tablespoons (soup) shallow.
You can replace the milk with orange juice, passion fruit and others.
If using pineapple juice should be cooked before.
With the base above place the chosen ingredient (an ingredient at a time) to get hard, increase milk or eggs, until the consistency of pudding.
Have the good sense to put the other ingredients in the right proportion, neither more nor less. It is generally when 10 to 20% of the total of all ingredients
Bake in a water bath, you can cook on the stove in a water bath or pressure cooker (see the directions in their own pot of catalog). You can bake the pudding in the microwave, it is not equal.
sábado, 6 de agosto de 2016
Barquinho fillet fish
Barquinho fillet fish
ingredients:
6 to 8 fish filets; sole, hake, sea bass or fish you prefer
1 teaspoon (tsp) salt
Other Ingredients:
100 g. clean spinach leaves and raw
Plain yogurt 1 cup (200 ml)
½ cup cow's milk
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) salt
1 tablespoon (soup) or the like capers or cardamom
2 tablespoons (soup) shallow cream cheese
2 tablespoons (soup) shallow breadcrumbs
1 pinch or pepper sauce
Way of preparing:
Season the fish with salt only. Reserve.
Blend the spinach leaves, yogurt, cottage cheese, milk pepper to ginger, salt.
In a non-stick pan over medium heat bring the mixture to a blender, until it boils. Allow to cool.
Cut several square of foil or waxed paper, according to the number of files.
Place the files on the sheets of foil, cover with the reserved sauce, distribute some capers, sprinkle on top with breadcrumbs.
Close well to cook papillotes.
If not using capers substitute a cardamom pod or seed them.
Put in hot water you can take the seeds.
The cooking of the fish takes place almost without losing moisture and flavor.
Make several boats, if the files are too thin, place two on each boat.
Take a hot oven 180 ° C for a maximum of 15 'minutes.
Place two dishes a bottom and the other shallow.
To serve hot.
Each person opens his boat and goes to another shallow dish.
Serve with rice Greek (with vegetables)
Accompany palm salad canned drained and rinsed, cut into slices with tomato slices, onion, black olives and large.
If you can serve with whole boiled potatoes with olive oil and parsley, or new potatoes, sliced carrot cross and bouquets of broccoli or cauliflower.
Note:
Never put garlic in the fish, which takes away the taste of him.
Never use lemon to flavor the fish dehydrates.
Lemon is placed before serving after the cooked fish.
ingredients:
6 to 8 fish filets; sole, hake, sea bass or fish you prefer
1 teaspoon (tsp) salt
Other Ingredients:
100 g. clean spinach leaves and raw
Plain yogurt 1 cup (200 ml)
½ cup cow's milk
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) salt
1 tablespoon (soup) or the like capers or cardamom
2 tablespoons (soup) shallow cream cheese
2 tablespoons (soup) shallow breadcrumbs
1 pinch or pepper sauce
Way of preparing:
Season the fish with salt only. Reserve.
Blend the spinach leaves, yogurt, cottage cheese, milk pepper to ginger, salt.
In a non-stick pan over medium heat bring the mixture to a blender, until it boils. Allow to cool.
Cut several square of foil or waxed paper, according to the number of files.
Place the files on the sheets of foil, cover with the reserved sauce, distribute some capers, sprinkle on top with breadcrumbs.
Close well to cook papillotes.
If not using capers substitute a cardamom pod or seed them.
Put in hot water you can take the seeds.
The cooking of the fish takes place almost without losing moisture and flavor.
Make several boats, if the files are too thin, place two on each boat.
Take a hot oven 180 ° C for a maximum of 15 'minutes.
Place two dishes a bottom and the other shallow.
To serve hot.
Each person opens his boat and goes to another shallow dish.
Serve with rice Greek (with vegetables)
Accompany palm salad canned drained and rinsed, cut into slices with tomato slices, onion, black olives and large.
If you can serve with whole boiled potatoes with olive oil and parsley, or new potatoes, sliced carrot cross and bouquets of broccoli or cauliflower.
Note:
Never put garlic in the fish, which takes away the taste of him.
Never use lemon to flavor the fish dehydrates.
Lemon is placed before serving after the cooked fish.
Tips on Oil, oil, conservation etc.
Tips on Oil, oil, conservation etc.
I - Option:
Did you know that to fry foods, it is not to use "OIL" extra virgin, but the other lower oil that is mixed with soybean oil (which is neutral).
Carefully read the labels on the packaging.
Draw your conclusions.
Reason:
Heating up the "Oil", it loses all its properties.
It is like ordinary oil.
** The extra virgin olive oil is only used in temperature
** environment, can not be heated, see the above information.
Always use the oil at the end of the plate, "out of the fire", or on your plate.
Observe:
When you go to the restaurant, the olive oil is served separately.
I learned from my European grandparents who always repeated the same thing.
You can not heat the olive oil, which he turns ordinary oil.
"If you want your food that are on fire, stay with olive oil flavor, see the procedure below."
II - Option:
Place green or black olives (ripe) whole in the middle of glass, with good and large screw cap, complete with soybean oil or corn, canola, close and save.
The oil should be used neat (without use), to put in the glass of olives. Rinse and dry with paper towels to take you salt water and preservatives.
Leave the glass with olives sit for 1 to 3 months in a cool and out of the shelter from the sun place., Turning occasionally.
"You can not store in the refrigerator ** the oil coagulates.
Pit the olives and using only the core (same as using core plum fruit) to make liquor).
Use only the kernels of olives clean (unused) that infects all your work.
With the core olive flavor is stronger than the pulp.
Then do the same previous procedure.
Important Note:
The common oil should be used only once, and discarded in pet packaging to make soap ..
Do not throw used oil in the sink pipe that will pollute the rivers, springs and others.
See the collection of used oil in your neighborhood.
I - Option:
Did you know that to fry foods, it is not to use "OIL" extra virgin, but the other lower oil that is mixed with soybean oil (which is neutral).
Carefully read the labels on the packaging.
Draw your conclusions.
Reason:
Heating up the "Oil", it loses all its properties.
It is like ordinary oil.
** The extra virgin olive oil is only used in temperature
** environment, can not be heated, see the above information.
Always use the oil at the end of the plate, "out of the fire", or on your plate.
Observe:
When you go to the restaurant, the olive oil is served separately.
I learned from my European grandparents who always repeated the same thing.
You can not heat the olive oil, which he turns ordinary oil.
"If you want your food that are on fire, stay with olive oil flavor, see the procedure below."
II - Option:
Place green or black olives (ripe) whole in the middle of glass, with good and large screw cap, complete with soybean oil or corn, canola, close and save.
The oil should be used neat (without use), to put in the glass of olives. Rinse and dry with paper towels to take you salt water and preservatives.
Leave the glass with olives sit for 1 to 3 months in a cool and out of the shelter from the sun place., Turning occasionally.
"You can not store in the refrigerator ** the oil coagulates.
Pit the olives and using only the core (same as using core plum fruit) to make liquor).
Use only the kernels of olives clean (unused) that infects all your work.
With the core olive flavor is stronger than the pulp.
Then do the same previous procedure.
Important Note:
The common oil should be used only once, and discarded in pet packaging to make soap ..
Do not throw used oil in the sink pipe that will pollute the rivers, springs and others.
See the collection of used oil in your neighborhood.
quinta-feira, 4 de agosto de 2016
Eggplants and chillies in Sticks - antipasto
Eggplants and chillies in Sticks - antipasto
ingredients
3 eggplants average cut in straws,
type matchstick.
Cut the eggplants into thin slices, add a slice on top of the work and cut into straws.
Other Ingredients:
2 cups (tea) of fine salt (is to soak the eggplants)
For Season:
300 ml wine vinegar
200 ml virgin olive oil or to taste
1 cups (tea) of grated onion or chopped, washed and squeezed
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) chopped chives
1 cup (tea) of green olives and chopped girl
½ cup (tea) of capers (optional)
1 head of garlic without the mincemeat crumb
Bell peppers:
3 red peppers skinless seedless into thin strips, or the color of your choice.
Remove to the Chillies Skin:
I option:
Microwave:
Place the 3 peppers in a transparent plastic bag with four (4) tablespoons cold water.
Tie the mouth of the bag tying a knot, stick with a fork in four places below the node out all the air, not to burst in the microwave.
high power for 6 'to 8' minutes depending on fruit size.
Option II:
On Stove:
Prick a pepper with a fork, bring to high heat, go turning until it is all burnt.
Write a time.
Wrap with aluminum foil, let cool.
Remove the skin and seeds, rinse carefully with water.
Poking into thin strips, the size of a matchstick.
Once the eggplants are ready and drained, add the other ingredients and finally the chopped peppers.
Saves in the refrigerator, or in a glass screw cap.
Way of doing:
Wear gloves to drain and not stain your hand.
Wash eggplants, peel, cut into thin slices by length.
Place the eggplants over a board, a slice above the other, cut into thin sticks, the size of a match, so long as wide.
I Option:
Place the eggplants covered with water and salt, bring the refrigerator for 24 hours, stirring occasionally with a wooden spoon or silicone, not to stain your hands.
Do not put your hand in the brine with the eggplants, she stains the hand, it is hard to leave.
Option II:
Spread eggplants cut into straws in a rectangular terrine, cover with coarse salt.
Leave the aubergines to stand for 12 hours at room temperature, if it is too warm inside the refrigerator.
Then remove the salt, put the eggplants on fire with a glass of vinegar, so boil, remove from heat, drain and squeeze a little out all the liquid.
You can serve alone or with red chillies chopped fine without skins
If the weather is below 18 ° C need not leave the eggplant in the refrigerator
Note:
If you want to speed up the procedure, leaving the brine for one (1) hour.
Then throw enough water to remove excess salt, squeeze well to remove all the water.
Play chopsticks in boiling water, leave 1 '(one) minute. throw cold water, drain, squeeze well.
Season with enough vinegar, virgin olive oil, parsley with chopped stem, chives, garlic, onion, capers, chopped olives.
Mix well. Do not put salt yet.
After leaving for one (1) hour in spice, inside the refrigerator.
Take one hour before serving. Now test the salt.
If you need to put salt slowly (remember that eggplants were in brine) or coarse salt.
If leftovers put in a glass screw cap and store in
refrigerator.
Serve with toast or crackers.
Serve as an accompaniment to dishes.
Note:
If you prefer you can do only with chopsticks of eggplants.
Decoration:
ingredients
3 eggplants average cut in straws,
type matchstick.
Cut the eggplants into thin slices, add a slice on top of the work and cut into straws.
Other Ingredients:
2 cups (tea) of fine salt (is to soak the eggplants)
For Season:
300 ml wine vinegar
200 ml virgin olive oil or to taste
1 cups (tea) of grated onion or chopped, washed and squeezed
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) chopped chives
1 cup (tea) of green olives and chopped girl
½ cup (tea) of capers (optional)
1 head of garlic without the mincemeat crumb
Bell peppers:
3 red peppers skinless seedless into thin strips, or the color of your choice.
Remove to the Chillies Skin:
I option:
Microwave:
Place the 3 peppers in a transparent plastic bag with four (4) tablespoons cold water.
Tie the mouth of the bag tying a knot, stick with a fork in four places below the node out all the air, not to burst in the microwave.
high power for 6 'to 8' minutes depending on fruit size.
Option II:
On Stove:
Prick a pepper with a fork, bring to high heat, go turning until it is all burnt.
Write a time.
Wrap with aluminum foil, let cool.
Remove the skin and seeds, rinse carefully with water.
Poking into thin strips, the size of a matchstick.
Once the eggplants are ready and drained, add the other ingredients and finally the chopped peppers.
Saves in the refrigerator, or in a glass screw cap.
Way of doing:
Wear gloves to drain and not stain your hand.
Wash eggplants, peel, cut into thin slices by length.
Place the eggplants over a board, a slice above the other, cut into thin sticks, the size of a match, so long as wide.
I Option:
Place the eggplants covered with water and salt, bring the refrigerator for 24 hours, stirring occasionally with a wooden spoon or silicone, not to stain your hands.
Do not put your hand in the brine with the eggplants, she stains the hand, it is hard to leave.
Option II:
Spread eggplants cut into straws in a rectangular terrine, cover with coarse salt.
Leave the aubergines to stand for 12 hours at room temperature, if it is too warm inside the refrigerator.
Then remove the salt, put the eggplants on fire with a glass of vinegar, so boil, remove from heat, drain and squeeze a little out all the liquid.
You can serve alone or with red chillies chopped fine without skins
If the weather is below 18 ° C need not leave the eggplant in the refrigerator
Note:
If you want to speed up the procedure, leaving the brine for one (1) hour.
Then throw enough water to remove excess salt, squeeze well to remove all the water.
Play chopsticks in boiling water, leave 1 '(one) minute. throw cold water, drain, squeeze well.
Season with enough vinegar, virgin olive oil, parsley with chopped stem, chives, garlic, onion, capers, chopped olives.
Mix well. Do not put salt yet.
After leaving for one (1) hour in spice, inside the refrigerator.
Take one hour before serving. Now test the salt.
If you need to put salt slowly (remember that eggplants were in brine) or coarse salt.
If leftovers put in a glass screw cap and store in
refrigerator.
Serve with toast or crackers.
Serve as an accompaniment to dishes.
Note:
If you prefer you can do only with chopsticks of eggplants.
Decoration:
Berinjelas e Pimentões em Palitinhos - Antepasto
Berinjelas e
Pimentões em Palitinhos - Antepasto
Ingredientes
3 berinjelas médias
cortadas em palitinhos,
tipo palito de fósforo.
tipo palito de fósforo.
Corte as berinjelas
em fatias finas, junte uma fatia em cima da obra e corte em palitinhos.
Outros Ingredientes:
2 xícaras de (chá) de sal fino ( é para demolhar as
berinjelas )
Para Temperar:
300 ml de vinagre de vinho
200 ml de azeite de oliva virgem ou a gosto
1 xícaras de (chá) de cebola ralada, ou picadinha, lavada e espremida
1 xícara de (chá) de salsa com o caule picada bem miudinha
1 xícara de (chá) de cebolinha picada
1 xícara de (chá) de azeitonas verdes picadas bem miúda
½ xícara de (chá) de alcaparras (opcional)
1 cabeça de alho sem o miolo picadinho
200 ml de azeite de oliva virgem ou a gosto
1 xícaras de (chá) de cebola ralada, ou picadinha, lavada e espremida
1 xícara de (chá) de salsa com o caule picada bem miudinha
1 xícara de (chá) de cebolinha picada
1 xícara de (chá) de azeitonas verdes picadas bem miúda
½ xícara de (chá) de alcaparras (opcional)
1 cabeça de alho sem o miolo picadinho
Pimentões:
3 pimentões vermelhos sem pele sem sementes em tirinhas finas, ou a cor de
sua preferência.
Modo de Retirar a Pele dos Pimentões:
I opção:
Micro ondas:
Coloque os 3 pimentões num saco plástico transparente, com
quatro (4) colheres de sopa de água fria.
Amarrar a boca do saco dando um nó, fure com um garfo em 4 lugares abaixo do nó para sair todo o ar, para não estourar dentro do micro ondas.
Potência alta por 6’ até 8’ minutos, dependendo do tamanho do fruto.
Amarrar a boca do saco dando um nó, fure com um garfo em 4 lugares abaixo do nó para sair todo o ar, para não estourar dentro do micro ondas.
Potência alta por 6’ até 8’ minutos, dependendo do tamanho do fruto.
II Opção:
No Fogão:
Espete um pimentão
com um garfo, levar ao fogo alto , vá virando até que ele fique todo queimado.
Faça um de cada vez.
Embrulhe com papel de alumínio, deixe esfriar.
Retire a pele e as sementes, lave com cuidado com água corrente.
Picar em tirinhas finas, do tamanho de um palito de fósforo.
Faça um de cada vez.
Embrulhe com papel de alumínio, deixe esfriar.
Retire a pele e as sementes, lave com cuidado com água corrente.
Picar em tirinhas finas, do tamanho de um palito de fósforo.
Depois que as berinjelas estiverem prontas e escorridas,
junte os outros ingredientes e por último os pimentões picados.
Conserva na geladeira, ou dentro de um vidro com tampa de rosca.
Conserva na geladeira, ou dentro de um vidro com tampa de rosca.
Modo de fazer:
Usar luvas para escorrer e não manchar sua mão.
Usar luvas para escorrer e não manchar sua mão.
Lavar as berinjelas, descascar, cortar em fatias finas pelo
comprimento .
Coloque as berinjelas em cima de uma tábua, uma fatia em cima da outra, corte em palitos finos, do tamanho de um palito de fósforo, tanto de comprimento, como de largura.
I Opção:
Coloque as berinjelas em cima de uma tábua, uma fatia em cima da outra, corte em palitos finos, do tamanho de um palito de fósforo, tanto de comprimento, como de largura.
I Opção:
Coloque as berinjelas
coberta com água e com o sal, levar a geladeira por 24 horas , mexer de vez em
quando com uma colher de pau ou de silicone, para não manchar as mãos.
Não coloque a mão na salmoura com as berinjelas, que
ela mancha a mão, fica difícil de sair.
II Opção:
II Opção:
Espalhe
berinjelas cortadas em palitinhos
, numa refratário retangular , cubra com sal grosso.
Deixar as berinjelas em repouso por 12 horas, em temperatura ambiente, se estiver muito quente dentro da geladeira.
Deixar as berinjelas em repouso por 12 horas, em temperatura ambiente, se estiver muito quente dentro da geladeira.
Depois retire o sal, coloque as berinjelas no fogo com um
copo de vinagre, assim que levantar fervura, retire do fogo, escorra e espreme
um pouco para sair todo o líquido.
Pode servir sozinha ou com pimentões vermelhos sem peles picados finos
Pode servir sozinha ou com pimentões vermelhos sem peles picados finos
Se o clima for abaixo de 18° C não precisa deixar a berinjela na geladeira
Observação:
Se quiser apressar o procedimento, deixar na salmoura por 1
(uma) hora.
Depois, jogue bastante água para tirar o excesso de sal, espremer bem, para tirar toda a água.
Depois, jogue bastante água para tirar o excesso de sal, espremer bem, para tirar toda a água.
Jogue os palitinhos na água fervente , deixar 1’ (um)
minutos. jogar água gelada,
escorrer, espremer bem.
Temperar com bastante vinagre, azeite de oliva virgem, salsa com o caule picadinha, cebolinha, alho, cebola, alcaparras, azeitonas picadas.
Misture bem. Não coloque sal ainda.
Temperar com bastante vinagre, azeite de oliva virgem, salsa com o caule picadinha, cebolinha, alho, cebola, alcaparras, azeitonas picadas.
Misture bem. Não coloque sal ainda.
Depois de deixar por uma (1) hora no tempero, dentro da
geladeira.
Tirar uma horas antes de servir. Agora teste o sal.
Se precisar colocar sal aos poucos (lembrar que as
berinjelas ficaram na salmoura), ou no sal grosso.
Se sobrar coloque num vidro com tampa de rosca e guarde na
Se sobrar coloque num vidro com tampa de rosca e guarde na
geladeira.
Servir com torradas ou bolacha salgada .
Serve como acompanhamento de pratos.
Servir com torradas ou bolacha salgada .
Serve como acompanhamento de pratos.
Observação:
Se preferir pode fazer somente com os palitinhos de berinjelas.
Se preferir pode fazer somente com os palitinhos de berinjelas.
quarta-feira, 3 de agosto de 2016
Ground beef stew with vegetables + Photos
Ground beef stew with vegetables + Photos
ingredients:
300 to 500 grams of ground beef, arm, file cover no fat, muscle or meat of your choice
Other Ingredients:
2 to 3 teaspoons (soup) of corn oil
3 tablespoons (soup) of chopped parsley, put on after the plate ready
1 to 2 tablespoons green onions cut into thin rodelinha
1 large onion finely chopped
2 to 3 tomatoes peeled and chopped without seeds
2 sticks celery with chopped leaves and niggling
1 leek only the white part (save the rest for soup
1 or ½ cup (tea) of green olives cut into thin slices
1 cup of hot water
Vegetables may be added Along with ground beef:
Choose one or more vegetables, matching the colors
1 glass (500 g.) Of washed drained and chopped hearts of palm or
1 mushroom glass drained, washed and chopped
1 or 2 eggplants peeled in cubes cooked in microwave
1 green can of corn drained washed
1 chopped cooked green beans dish in the microwave
1 dish of cauliflower or broccoli cooked in the microwave
1 dish of baked potatoes in the microwave
2-3 chilies, red, yellow and green
1 cup (tea) of frozen peas (see below)
If you can use a pea tin canned, drained and washed.
Way of preparing:
Place in a saucepan half the oil, add the tomatoes ,, let sauté for 5 'minutes, add the onion, celery and leek, continue sautéing. In another pan fry the meat.
When vegetables are almost cooked, add the braised and a warm glass of water, let the fire until all ingredients are cooked
Just before finishing, add one or more vegetables already cooked in the microwave, leave the fire for a few more minutes, stirring occasionally, for not sticking to the paenela the background.
Cooking to Pea Frozen;
Place a medium saucepan on the fire, so come to the boil, add frozen peas, so came back to boil, count 1 'minutes.
Drain the peas in colander and play enough ice water to stop the cooking.
The above process called bleaching.
The stew above serves as pastel filling, pancake, omelet pie. It serves to monitor garlic noodles and garlic. or rice.
The stew up are you going to choose the vegetables of your preferences ^ INSTANCE
ingredients:
300 to 500 grams of ground beef, arm, file cover no fat, muscle or meat of your choice
Other Ingredients:
2 to 3 teaspoons (soup) of corn oil
3 tablespoons (soup) of chopped parsley, put on after the plate ready
1 to 2 tablespoons green onions cut into thin rodelinha
1 large onion finely chopped
2 to 3 tomatoes peeled and chopped without seeds
2 sticks celery with chopped leaves and niggling
1 leek only the white part (save the rest for soup
1 or ½ cup (tea) of green olives cut into thin slices
1 cup of hot water
Vegetables may be added Along with ground beef:
Choose one or more vegetables, matching the colors
1 glass (500 g.) Of washed drained and chopped hearts of palm or
1 mushroom glass drained, washed and chopped
1 or 2 eggplants peeled in cubes cooked in microwave
1 green can of corn drained washed
1 chopped cooked green beans dish in the microwave
1 dish of cauliflower or broccoli cooked in the microwave
1 dish of baked potatoes in the microwave
2-3 chilies, red, yellow and green
1 cup (tea) of frozen peas (see below)
If you can use a pea tin canned, drained and washed.
Way of preparing:
Place in a saucepan half the oil, add the tomatoes ,, let sauté for 5 'minutes, add the onion, celery and leek, continue sautéing. In another pan fry the meat.
When vegetables are almost cooked, add the braised and a warm glass of water, let the fire until all ingredients are cooked
Just before finishing, add one or more vegetables already cooked in the microwave, leave the fire for a few more minutes, stirring occasionally, for not sticking to the paenela the background.
Cooking to Pea Frozen;
Place a medium saucepan on the fire, so come to the boil, add frozen peas, so came back to boil, count 1 'minutes.
Drain the peas in colander and play enough ice water to stop the cooking.
The above process called bleaching.
The stew above serves as pastel filling, pancake, omelet pie. It serves to monitor garlic noodles and garlic. or rice.
The stew up are you going to choose the vegetables of your preferences ^ INSTANCE
segunda-feira, 1 de agosto de 2016
Homemade Bread - the Antoinette - Delicious Step III + Photos
Homemade Bread - the Antoinette - Delicious Step III + Photos
ingredients:
720 grams. whole wheat flour (are 3 cups (240 grams).
3. tablespoons (soup) full of whole milk powder
two . tablespoons (soup) of sugar
3. tablespoons (soup) and full of serum-free sour cream or necessary. See below.
1 . spoon (soup) of corn oil
2 egg yolks (do not put clear that hardens the mass)
2 tablespoons (tea) shallow salt
1 tablespoon (soup) shallow dry yeast, or 30grs fresh yeast are 2 tablets (15 grams each)
Ingredients sponge:
I - Step:
50 ml of warm water, care can not be too hot burning yeast
1 tablespoon (soup) shallow dry yeast (granulated) or
2 tablets of fresh yeast 30 grams.
1 tablespoon (soup) full of sugar
½ cup (tea) of wheat flour
Making Sponge mode:
Place in a medium bowl baking powder, then water
warm, mix well with the fingertips (with gloves).
Then add the sugar and the flour, mix well,
until a homogeneous mass.
Wrap the bowl in a plastic bag transparent thick
so that it is tightly closed.
Place in oven "OFF", or elsewhere where there passes a stream of air.
Leave to rest for 30 'warm weather and 60 minutes to cold weather until a sponge.
In a large bowl place the remaining flour, 2 heaped tablespoons of powdered milk, 1 tablespoon (soup) of sugar, 1 tablespoon oil, 2 and filled with serum-free sour cream spoons, and 2 egg yolks, the 2 tablespoons (tea) shallow salt and 100 ml of warm cow's milk.
Make a well in center and pour the sponge, mix well with the fingertips.
If the dough is dry, add more cream, or cow's milk.
After kneading the dough as well. For 10 'to 20' minutes.
The more knead, more grows.
If you can beat in a mixer for 15 'to 20' minutes.
Then throw the dough in the well clean table.
Pull the dough down and tearing up with your fingers or a spatula, for about 10 'minutes.
II - Step
Then add all the dough let rise until doubled in size
Place the bowl inside the large plastic bag again.
Tie the mouth of the bag to not get air.
Let rise until doubled in volume.
Play grown dough on the table.
Make balls the size of an egg., Boleando, the fold is down.
Grease and sprinkle a shape with hole in the center.
Distribute the ball on the shape, one stuck in the other. To grow up.
The second layer put the balls in the amendment of balls underneath, to close the whole circle.
If you can make the marbles rectangular baking dish, making the same.
Place the balls stuck in one another, to grow up. Type Bakery bread.
If you prefer you can model the bread all the same size, or do braid (give 2 medium braids).
Divide the dough in half. With the first Make 3 rolls all the same size after braiding.
Once grown, brush with beaten egg yolk. With the other half do the same manner as the above.
Step III:
Put the form in the oven "OFF" until double in size. Once the dough has doubled in size remove from oven, brush with egg yolk.
preheated oven preheated 180 ° C.
Place the bread to bake, to blush. for 40 'to 60' minutes depending on the size of it.
Note:
The ingredients of the sponge is taken from own recipe,
Not to put extra ingredients, which spoils
Bread measured.
The recipe above is right. "Do not change anything."
Then I spend a recipe with fresh fruit,
raisins, cinnamon, cassava, potatoes and other
It is also an excellent bread.
If you can use fresh yeast are 2 tablets
15 grs. each. (Total 30grs.), Though I prefer the dry.
NOTICE:
It is the yeast that grows exaggeration bread, is the way
knead, knead, tear the dough.
Here in Brazil the climate is tropical, therefore the mass of the
bread grows faster.
ingredients:
720 grams. whole wheat flour (are 3 cups (240 grams).
3. tablespoons (soup) full of whole milk powder
two . tablespoons (soup) of sugar
3. tablespoons (soup) and full of serum-free sour cream or necessary. See below.
1 . spoon (soup) of corn oil
2 egg yolks (do not put clear that hardens the mass)
2 tablespoons (tea) shallow salt
1 tablespoon (soup) shallow dry yeast, or 30grs fresh yeast are 2 tablets (15 grams each)
Ingredients sponge:
I - Step:
50 ml of warm water, care can not be too hot burning yeast
1 tablespoon (soup) shallow dry yeast (granulated) or
2 tablets of fresh yeast 30 grams.
1 tablespoon (soup) full of sugar
½ cup (tea) of wheat flour
Making Sponge mode:
Place in a medium bowl baking powder, then water
warm, mix well with the fingertips (with gloves).
Then add the sugar and the flour, mix well,
until a homogeneous mass.
Wrap the bowl in a plastic bag transparent thick
so that it is tightly closed.
Place in oven "OFF", or elsewhere where there passes a stream of air.
Leave to rest for 30 'warm weather and 60 minutes to cold weather until a sponge.
In a large bowl place the remaining flour, 2 heaped tablespoons of powdered milk, 1 tablespoon (soup) of sugar, 1 tablespoon oil, 2 and filled with serum-free sour cream spoons, and 2 egg yolks, the 2 tablespoons (tea) shallow salt and 100 ml of warm cow's milk.
Make a well in center and pour the sponge, mix well with the fingertips.
If the dough is dry, add more cream, or cow's milk.
After kneading the dough as well. For 10 'to 20' minutes.
The more knead, more grows.
If you can beat in a mixer for 15 'to 20' minutes.
Then throw the dough in the well clean table.
Pull the dough down and tearing up with your fingers or a spatula, for about 10 'minutes.
II - Step
Then add all the dough let rise until doubled in size
Place the bowl inside the large plastic bag again.
Tie the mouth of the bag to not get air.
Let rise until doubled in volume.
Play grown dough on the table.
Make balls the size of an egg., Boleando, the fold is down.
Grease and sprinkle a shape with hole in the center.
Distribute the ball on the shape, one stuck in the other. To grow up.
The second layer put the balls in the amendment of balls underneath, to close the whole circle.
If you can make the marbles rectangular baking dish, making the same.
Place the balls stuck in one another, to grow up. Type Bakery bread.
If you prefer you can model the bread all the same size, or do braid (give 2 medium braids).
Divide the dough in half. With the first Make 3 rolls all the same size after braiding.
Once grown, brush with beaten egg yolk. With the other half do the same manner as the above.
Step III:
Put the form in the oven "OFF" until double in size. Once the dough has doubled in size remove from oven, brush with egg yolk.
preheated oven preheated 180 ° C.
Place the bread to bake, to blush. for 40 'to 60' minutes depending on the size of it.
Note:
The ingredients of the sponge is taken from own recipe,
Not to put extra ingredients, which spoils
Bread measured.
The recipe above is right. "Do not change anything."
Then I spend a recipe with fresh fruit,
raisins, cinnamon, cassava, potatoes and other
It is also an excellent bread.
If you can use fresh yeast are 2 tablets
15 grs. each. (Total 30grs.), Though I prefer the dry.
NOTICE:
It is the yeast that grows exaggeration bread, is the way
knead, knead, tear the dough.
Here in Brazil the climate is tropical, therefore the mass of the
bread grows faster.
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