Stick-typed baked products with cheese
Stick-typed baked products with cheese
Ingredients:
1/2 portions of wheat yeast dough
flour for topping
hard cheese
Preparation:
Strew land surface with flour and roll dough in rectangle 2 cm thick.
Grate cheese on small grater and strew dough, fingers slightly press it, very gently.
Visually divide rectangle into two parts, put bottom edge to the center of rectangle, properly press down edge, also put the upper edge to the center and too press down.
At you the narrow envelope has turned out to such itself, cut it on the identical width of strip and overwind each of them in string.
Lay sticks on the baking tray covered with paper cover with towel and give rasstoyatsya in warm place of 30 minutes.
In advance warm oven to 240 degrees. Before landing of sticks in the furnace, properly sprinkle oven water that steam would be formed, put sticks and bake about 10-15 minutes.
Let's cool down completely on lattice.
Bon appetit!
The Italian grissinis with olives, basil and cheese
The Italian grissinis with olives, basil and cheese
Ingredients:
Olives black 10 pieces;
Basil (dried) 2 tsps;
Cheese of firm 50 g;
Flour for posypaniye of surfaces;
Preparation:
1. Preparation time - 60 minutes
2. Prepare the main dough for pizza.Cut olives very small and mix with basil. Warm oven to 220C.
3. Divide dough into 2 parts. Take one part and it is thin roll. Distribute ? grated cheese on all surface of dough and slightly press hands.
4. Fold dough double cheese inside. Strew with other cheese and once again inwrap. And now start kneading! Knead dough sphere until cheese is distributed evenly.
5. It is thin as on pizza, roll cheese dough once again and cut strips about 1 cm wide.
6. Strew baking tray with small amount of flour and start spreading dough strips, twisting everyone on spiral. And so do with other strips. The interval between strips of dough has to be about 1 cm.
Take the second sphere of dough and do the same, only spreading on dough mix of olives with basil. Lay out the twisted strips of test for baking tray.
7. Insert baking tray with grissini into well warmed oven. 1 baking tray for time, starting with what the first has been filled. Bake 8-10 minutes. Sticks have to grow up and be reddened. Take out and insert the following baking tray.
8. Let's grissini cool down a little and use for designated purpose!
Note: before putting grissini in sealed container on storage, let's them cool down completely!
Bon appetit.
#закускerecepti
Stick-typed baked products with cheese and bacon
Stick-typed baked products with cheese and bacon
Ingredients:
00 g of white flour
10 g of yeast (fresh) or 1 tsps of yeast powder
10 g of salt
350 g of water (350 ml, it is possible to use volumetric glass, but it is better to weigh)
200g cheese
1 packaging of bacon cut on thin slices
Preparation:
1. We knead dough on the main method of Richard Bartine.
At you very gentle and silk Kolobok has to turn out.
2. We leave it, having covered with towel or food wrap in warm place for 1 hour.
3. When dough approaches, we take out it from bowl on pritrushenny flour table.
4. We divide into two parts, with everyone it is made the following actions.
5. We stretch hands dough, creating rectangle. We do not roll, and RASTYaGTVAEM6. Pritrushivayem dough polished cheese.
7. We put dough for edges cheese inside, so that three layers have turned out.
8. We cut the turned-out puff rectangle on strips 1 cm wide. At me 32 strips from two pieces of dough have turned out.
9. We display previously cut on strips also with a width of 1 cm. Near each slice of bacon we put dough strip, at the same time stretching it the same length as bacon.
10. We take both strips for the ends (bacon + dough) and we twist. We spread the twisted strips on the baking tray laid by parchment. We cover with towel and we leave in warm place to approach for 1 hour.
11. After 1 hour. We put baking tray in oven on the average level, we sprinkle water from spray and we bake at 220 degrees of 10-15 minutes till golden color.
Bon appetit!
Ears and the elementary recipe for puff pastry
Ears and the elementary recipe for puff pastry
Ingredients:
Flour – 500 g
Salt – 10 g
Desi – 50 g
Water – 250 ml
Margarine – 250 g
Sugar
Preparation:
On land surface pour out flour, make opening in the center and lay out oil there, powder with salt. Gradually start mixing ingredients. For a start pour in half of water, then and other. Knead dough and collect it in one form. Make krestovy cut and leave in such look for 20 minutes. At this time get margarine from the refrigerator, it is necessary in the softened state.
Powder dough with flour. Using rolling pin, roll dough, having stretched edges of cross and leaving more dough in the middle (as shown in the picture). Lay out margarine in the center, close it, putting dough vertically and horizontally.
Start rolling dough in rectangle. Do not forget to powder dough with flour when turn it once again. Dough has to be three times longer than width: curtail 1/3 dough from one when and 1/3 from another. Turn dough other party, again roll and repeat procedure. Close dough food wrap and leave for 20 minutes.
Repeat procedure with turning twice (roll, put, turn, put and leave for 20 minutes). Freeze for 8-24 hours.
Divide dough into 2 parts. Roll everyone in rectangle 3 mm thick. Powder land surface and dough with sugar. Slightly walk rolling pin on dough that it has taken sugar.
On two times put dough at the edges that they have met in the middle (watch the picture). Then put the right and left edge. Slightly press and cut on slices 1 cm wide. Lay out crude ears on baking tray and bake in the oven warmed to 210 °C within 10 minutes, turn them and bake 5 more minutes.
The second portion of dough can be powdered with cinnamon.
Cool the baked puff ears.
Traditional Italian stick-typed baked products with beer and black pepper
Traditional Italian stick-typed baked products with beer and black pepper
Ingredients:
65 g of wholegrain flour
180 ml of strong beer
1 teaspoon of honey
1 tablespoon of active yeast
165 g of usual flour
3 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of ground black pepper
Preparation:
In big bowl mix wholegrain flour, yeast, beer and honey. Mix wooden spoon and leave for 10-15 minutes. Then add usual flour, 3 tablespoons of oil and teaspoon of salt. Shift dough to the land surface powdered with flour, and knead it within 5 minutes to elastic homogeneous mass.
Now shift dough in the small pan oiled by the olive. Close bowl towel or wrap food wrap and put in warm place for hour so far it will not increase twice in the amount of.
Heat oven to 220C, lay 2-3 baking sheets paper for pastries. Shift dough to land surface, add salt and pepper, properly mash dough. Now roll rectangle.
Sharp knife 1,25 cm of strip, twist them in sticks and shift to baking tray. Leave baking tray for a while that sticks have increased in the amount of. Then send to oven to be baked 10-15 minutes, on the middle of cooking turn baking tray. Completely cool.
#закускerecepti
Ears and the elementary recipe for puff pastry
Ears and the elementary recipe for puff pastry
Ingredients:
Flour – 500 g
Salt – 10 g
Desi – 50 g
Water – 250 ml
Margarine – 250 g
Sugar
Preparation:
On land surface pour out flour, make opening in the center and lay out oil there, powder with salt. Gradually start mixing ingredients. For a start pour in half of water, then and other. Knead dough and collect it in one form. Make krestovy cut and leave in such look for 20 minutes. At this time get margarine from the refrigerator, it is necessary in the softened state.
Powder dough with flour. Using rolling pin, roll dough, having stretched edges of cross and leaving more dough in the middle (as shown in the picture). Lay out margarine in the center, close it, putting dough vertically and horizontally.
Start rolling dough in rectangle. Do not forget to powder dough with flour when turn it once again. Dough has to be three times longer than width: curtail 1/3 dough from one when and 1/3 from another. Turn dough other party, again roll and repeat procedure. Close dough food wrap and leave for 20 minutes.
Repeat procedure with turning twice (roll, put, turn, put and leave for 20 minutes). Freeze for 8-24 hours.
Divide dough into 2 parts. Roll everyone in rectangle 3 mm thick. Powder land surface and dough with sugar. Slightly walk rolling pin on dough that it has taken sugar.
On two times put dough at the edges that they have met in the middle (watch the picture). Then put the right and left edge. Slightly press and cut on slices 1 cm wide. Lay out crude ears on baking tray and bake in the oven warmed to 210 °C within 10 minutes, turn them and bake 5 more minutes.
The second portion of dough can be powdered with cinnamon.
Cool the baked puff ears.
Land mine
Land mine
Ingredients:
1 portion of wheat yeast dough
flour for topping
Preparation:
Strew land surface with flour and roll dough in rectangle 3 cm thick.
Now you will need to cut this rectangle on 6 equal rectangles approximately equal
Take one of rectangles and knife or scraper make from one corner to opposite diagonal section. And now on both sides from section on two sections fan.
Surely leave stock at edges that the land mine has not become torn. Fingers open properly openings.
In advance warm oven together with baking sheet to 240 degrees. Before landing of land mines in the furnace, properly sprinkle oven water that steam would be formed. Shift preparation of land mine to plate and dump on hot baking tray. Bake about 10-15 minutes.
Let's cool down completely on lattice.
As this simplest grain dough, I recommend to decorate its taste a little. For this purpose during batch of dough it is possible to add: cheese, greens, dry herbs, olives, the dried tomatoes, green onions, baked garlic, bacon …
Cool ready land mines on lattice.
Bon appetit!
Category: Recipes 
Ears and the elementary recipe for puff pastry
Ears and the elementary recipe for puff pastry
Ingredients:
Flour – 500 g
Salt – 10 g
Desi – 50 g
Water – 250 ml
Margarine – 250 g
Sugar
Preparation:
On land surface pour out flour, make opening in the center and lay out oil there, powder with salt. Gradually start mixing ingredients. For a start pour in half of water, then and other. Knead dough and collect it in one form. Make krestovy cut and leave in such look for 20 minutes. At this time get margarine from the refrigerator, it is necessary in the softened state.
Powder dough with flour. Using rolling pin, roll dough, having stretched edges of cross and leaving more dough in the middle (as shown in the picture). Lay out margarine in the center, close it, putting dough vertically and horizontally.
Start rolling dough in rectangle. Do not forget to powder dough with flour when turn it once again. Dough has to be three times longer than width: curtail 1/3 dough from one when and 1/3 from another. Turn dough other party, again roll and repeat procedure. Close dough food wrap and leave for 20 minutes.
Repeat procedure with turning twice (roll, put, turn, put and leave for 20 minutes). Freeze for 8-24 hours.
Divide dough into 2 parts. Roll everyone in rectangle 3 mm thick. Powder land surface and dough with sugar. Slightly walk rolling pin on dough that it has taken sugar.
On two times put dough at the edges that they have met in the middle (watch the picture). Then put the right and left edge. Slightly press and cut on slices 1 cm wide. Lay out crude ears on baking tray and bake in the oven warmed to 210 °C within 10 minutes, turn them and bake 5 more minutes.
The second portion of dough can be powdered with cinnamon.
Cool the baked puff ears.
Ears and the elementary recipe for puff pastry
Ears and the elementary recipe for puff pastry
Ingredients:
Flour – 500 g
Salt – 10 g
Desi – 50 g
Water – 250 ml
Margarine – 250 g
Sugar
Preparation:
On land surface pour out flour, make opening in the center and lay out oil there, powder with salt. Gradually start mixing ingredients. For a start pour in half of water, then and other. Knead dough and collect it in one form. Make krestovy cut and leave in such look for 20 minutes. At this time get margarine from the refrigerator, it is necessary in the softened state.
Powder dough with flour. Using rolling pin, roll dough, having stretched edges of cross and leaving more dough in the middle (as shown in the picture). Lay out margarine in the center, close it, putting dough vertically and horizontally.
Start rolling dough in rectangle. Do not forget to powder dough with flour when turn it once again. Dough has to be three times longer than width: curtail 1/3 dough from one when and 1/3 from another. Turn dough other party, again roll and repeat procedure. Close dough food wrap and leave for 20 minutes.
Repeat procedure with turning twice (roll, put, turn, put and leave for 20 minutes). Freeze for 8-24 hours.
Divide dough into 2 parts. Roll everyone in rectangle 3 mm thick. Powder land surface and dough with sugar. Slightly walk rolling pin on dough that it has taken sugar.
On two times put dough at the edges that they have met in the middle (watch the picture). Then put the right and left edge. Slightly press and cut on slices 1 cm wide. Lay out crude ears on baking tray and bake in the oven warmed to 210 °C within 10 minutes, turn them and bake 5 more minutes.
The second portion of dough can be powdered with cinnamon.
Cool the baked puff ears.
Ears and the elementary recipe for puff pastry
Ears and the elementary recipe for puff pastry
Ingredients:
Flour – 500 g
Salt – 10 g
Desi – 50 g
Water – 250 ml
Margarine – 250 g
Sugar
Preparation:
On land surface pour out flour, make opening in the center and lay out oil there, powder with salt. Gradually start mixing ingredients. For a start pour in half of water, then and other. Knead dough and collect it in one form. Make krestovy cut and leave in such look for 20 minutes. At this time get margarine from the refrigerator, it is necessary in the softened state.
Powder dough with flour. Using rolling pin, roll dough, having stretched edges of cross and leaving more dough in the middle (as shown in the picture). Lay out margarine in the center, close it, putting dough vertically and horizontally.
Start rolling dough in rectangle. Do not forget to powder dough with flour when turn it once again. Dough has to be three times longer than width: curtail 1/3 dough from one when and 1/3 from another. Turn dough other party, again roll and repeat procedure. Close dough food wrap and leave for 20 minutes.
Repeat procedure with turning twice (roll, put, turn, put and leave for 20 minutes). Freeze for 8-24 hours.
Divide dough into 2 parts. Roll everyone in rectangle 3 mm thick. Powder land surface and dough with sugar. Slightly walk rolling pin on dough that it has taken sugar.
On two times put dough at the edges that they have met in the middle (watch the picture). Then put the right and left edge. Slightly press and cut on slices 1 cm wide. Lay out crude ears on baking tray and bake in the oven warmed to 210 °C within 10 minutes, turn them and bake 5 more minutes.
The second portion of dough can be powdered with cinnamon.
Cool the baked puff ears.
Grain bowls for salad
Grain bowls for salad
Ingredients (approximately on 20 bowls):
- Flour - 500 gr
- Yeast powder - 10 gr
- Salt - 10 gr
- Water - 350 gr
Preparation:
1. Mix flour with yeast, add salt and water. Mix ingredients. Knead dough. Roll dough in sphere, put in bowl, cover with towel and leave in warm place for 1,5-2 hours. Dough has to rise by 2-2,5 times. (dough can be kneaded in the bread machine)
2. Throw out dough of bowl on the surface powdered with flour. Divide dough into pieces approximately on 40 gr (the size approximately as tennis ball). Roll ball from each slice, cover towel and leave to rasstaivatsya for 5 minutes
3. Check that on land surface and on rolling pin there were no the stuck slices of dry dough if they get to dough, will not allow grain bowl to rise. Strew land surface with flour.
4. Roll each piece of dough about 1-2 mm thick (I did about 3, very thin at me have not risen) so that the flat disk has turned out.
5. Warm oven to 200 gr, accurately shift bowls to the baking tray (I did on one) strewed with flour. Bowls the first 2 - 3 minutes are inflated, then get golden shade. I baked about 5-7 minutes (everything depends on oven).
6. Carefully pull out bowl from oven and cool on lattice.
7. It is best of all to use bowls in 3-4 hours after pastries.
8. For giving:
Some minutes prior to giving draw with wet brush small circle in the bowl basis that the crust became soft and carefully knife cut out the softened disk (I have simply beaten off a little). Fill bowls with salad and put on plates opening down that guests have independently broken cover spoon or fork.
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