Croissants - rastryopk.
Despite look rastryopok, they very tasty. Gentle cottage cheese dough and nut stuffing - excellent combination.
But the main thing in them - not the recipe, but very interesting processing method which I have seen in recently appeared book of one of the Israeli confectioners - Mikey Shemo.
Dough:
200 gr desi
200 gr cottage cheese
2 tbsps of sugar
1/4 pages of l. salts
1/2 tsps of soda
400 - 450 gr white flour
To prepare:
1. To chop oil with flour, sugar, salt and soda before receiving krupka.
2. To add pasty cottage cheese and quickly to knead dough (drolgo not to knead, dough should not be homogeneous).
3. To make 6 balls and to send to the refrigerator it will be cooled (at least 1 hour).
Stuffing:
300 gr nuts (tasty to do mix of several types)
100 gr refiner syrup
50 gr desi
2 tsps of ground cinnamon
To prepare:
1. To fry nuts on dry frying pan, to cool and chop.
2. To mix with sugar, cinnamon and the kindled oil.
Croissants:
1. To roll dough ball in rectangular layer 0,5 mm thick (if dough at expansion is torn - simply connect gaps hand and roll up).
2. Edges Obrovnyat and to cut layer in half lengthways.
3. On one half of dough to fill even layer nuts.
4. To cover with the second half of dough and to roll rolling pin.
5. To cut on treugolnichka.
6. To curtail everyone treugolnichek, since the basis, into tubule.
7. The furnace to zarumyanivaniye in previously warmed oven at 180C.
8. To cool on lattice.
9. It is possible to strew with icing sugar with cinnamon.
Appearance at croissants a little uncombed because nuts tear gentle dough when twisting. But personally it not only does not disturb me, but on the contrary - to be pleasant!
In such a way it is possible to make croissants with chocolate, poppy, raisin or jam, and from any other dough - way of subjects and is good that is universal.
Croissants with jam
Croissants with jam
Ingredients:
1 egg
50 gr. sugar (at me brown)
4-5 tablespoons are swept away
1 h. honey spoon
salt pinch
1/2 bags of baking powder
1,5 glasses of flour
Preparation:
1. Simply we mix ingredients (dough has to be soft, slightly sticking, not filled with flour),
2. We roll dough in circle, we cut out treugolnichka, in the middle jam
3. We displace croissant, we powder with cinnamon, and in the warmed oven at 180 degrees, we bake to readiness of minutes 15. That's all! Tasty, simply and fragrantly!
recepti
Croissants from cottage cheese dough
Croissants from cottage cheese dough
Cottage cheese dough differs always in tenderness and friability. These croissants very house and cozy pastries. For favourite members of household it is simple not to prepare sin):
100 gr torments
100 gr cottage cheese
100 gr sl oils
1 pinch of salt
1 yolk
1 pinch of sugar
1/l from sugar and cinnamon pinch for stuffing
Preparation:
To add the oil cut in cubes and cottage cheese to flour. To chop quickly knife before formation of crumb.
To add yolk and to knead dough. To roll dough in sphere and having inwrapped to send to film to have a rest in the refrigerator for 40 minutes
To roll on the powdered surface dough in rectangle and to cut it on triangles.
To powder triangles with sugar and cinnamon. to inwrap croissants.
To lay croissants on baking tray and to put in the freezer for 25-30 minutes.
To bake at 200 C 25-30 minutes.
Appetite pleasant to you!
Croissants Dream
Croissants Dream
Ingredients:
1 dough:
sour cream - 200gr
flour - 200gr
baking powder - 0,5ch.l.
2 dough:
desi - 200gr (room temperature)
flour - 200gr
baking powder - 0,5ch.l.
Stuffing options: berry jam, chocolate, raisin, prunes, nuts, dried apricots, cheese, ham, etc.
Preparation:
For the test 1 in bowl to sift flour with baking powder, to add sour cream and to knead dough.
For the test 2 in bowl to sift flour with baking powder, to add the softened desi and to knead dough.
To roll each dough in sphere and to lay out on the desktop powdered with flour.
Separately to roll each dough in layer with thickness near 1,5sm, to put layers one on another.
To roll dough in layer with thickness 1sm and to put envelope.
Again to roll in layer and to put envelope. To repeat folding process / raskatyvaniya 2 more times.
Then will put dough envelope once again, to inwrap in film and to clean in the refrigerator on 30minut.
I prepared double standard of the test therefore after the refrigerator has slightly rolled dough and cut on 2 layers while did croissants of one layer, the second waited in the refrigerator.
On photo it is visible what layered the dough structure turns out.
Having taken out dough from the refrigerator to roll it in rectangular layer with thickness 0,5sm, to cut on 2 long strips and each of strips to cut on triangles with the basis near the 4-5th.
At the basis of triangles to lay stuffing and to curtail croissant, thus slightly stretching triangle basis corners that the middle of croissant has not turned out too thick in the parties.
To lay croissants on baking tray at some distance from each other and to bake in heated to the 200th hail With oven to golden color (near 12-15minut).
Completely to cool and powder with icing sugar.
Bon appetit!
* * *
As one of stuffing options - chocolate.
This time I have decided to experiment and have added the caramel processed in the blender to chocolate, Taste became more saturated though desirable crunchy stuffing it has not turned out since caramel was very small processed. I think it was possible to try caramel to chop simply largely knife.
For croissants it was required to me 75gr chocolate (from me with nuts) and 8 candies of caramel in chocolate.
Madly tasty and gentle croissants from cottage cheese dough
Madly tasty and gentle croissants from cottage cheese dough
Ingredients:
100 gr torments
100 gr cottage cheese
100 gr sl oils
1 pinch of salt
1 yolk
1 pinch of sugar
1/l from sugar and cinnamon pinch for stuffing
Preparation:
To add the oil cut in cubes and cottage cheese to flour. To chop quickly nozhy before formation of crumb.
To add yolk and to knead dough. To roll dough in sphere and having inwrapped to send to film to have a rest in the refrigerator for 40 minutes
To roll on the powdered surface dough in rectangle and to cut it on treugolk.
To powder triangles with sugar and cinnamon. to inwrap croissants.
To lay croissants on baking tray and to put in the freezer for 25-30 minutes.
To bake at 200 C 25-30 minutes.
Appetite pleasant to you!
Apple croissants
Apple croissants
For dough it is required to me:
500g torments
100g margarine (I had oil)
2 eggs + 1 egg for greasing
100g are swept away
100g milk
1 tsps of yeast powder
1 tbsps of sugar
1 tsps of salt
Words Category: Recipes
Sloyonki with cottage cheese stuffing and raisin
Sloyonki with cottage cheese stuffing and raisin
Ingredients:
- Unleavened puff pastry 400 gr
- cottage cheese 400 gr
- sugar of 3-4 St of l
- vanillin 1/3 of h l
- egg of crude 1 piece
- it is swept away 1-2 St of l
- raisin / stones to taste
- egg for greasing
- icing sugar and sesame for topping
Preparation:
To mix cottage cheese, 1 egg, sour cream, vanillin and the steamed-out dried raisin.
Dough to defreeze, cut on 2 parts.
To roll 15 by 35 cm in rectangle. To grease with half of norm of stuffing, without reaching to the brim a little.
To curtail roll, edge to zashchipnut, turn seam down. To cut on slices 3-4 cm wide.
Too most to do with the second part of dough. To lay out on parchment, to grease with egg, to strew with sesame (or poppy, cinnamon, sugar...). The furnace at 200 * till golden color. To cool, strew with icing sugar.
Apple strudel
Apple strudel
dough
100 ml. warm water
2 yolks
2 tablespoons of the kindled desi
salt pinch
150-200 gr. torments
stuffing
1 kg. apples
1-2 tablespoons of lemon juice
100 gr. raisin
75 gr. chopped almonds
50-70 gr. the kindled desi
1 h. cinnamon spoon
70-100 gr. sugar
icing sugar for topping
From the specified products to knead smooth dough, to create it in sphere, to oil vegetable, to cover, leave for 1 hour.
Apples to clear and cut with small cubes, to mix with almonds, raisin, cinnamon and lemon juice.
To heat oven on 200 degrees, to lay the oiled parchment.
Once again to vent dough (without flour), several times to beat off about table.
At first to roll a little dough on table, then to transfer to the fabric strewed with flour to roll thin layer, dough has to be illuminated practically, to cut the edges.
To grease layer with half of desi, to distribute apples even layer, to sugar, curtail carefully roll, to transfer to baking tray, to zashchipnut edges, from above to grease strudel with the remained desi.
To bake strudel of minutes 30-40.
To cool on lattice, to strew with icing sugar, it is possible still almonds plates
THE SWEDISH ROLLS WITH CARDAMOM AND CINNAMON (KANELBULLAR)
THE SWEDISH ROLLS WITH CARDAMOM AND CINNAMON (KANELBULLAR)
It is required to us:
for dough:
15 g of fresh yeast (1,5 tsps dry)
60 g of sugar
150 ml of milk
1/2 eggs
60 g of oil
1/2 tsps of salt
1/2 tbsps of ground cardamom
350 g of wheat flour
for stuffing:
50 g of oil
20 g of sugar
1 tbsps of ground cinnamon
And also the remained half of egg, 1 tbsp of water and sugar sprinkling (or powder).
Preparation:
To part yeast in several tablespoons of milk. To allow to stand and stir. To kindle oil and to pour in it in milk with yeast. To add other ingredients for dough and to knead dough within 10-15 minutes. To cover and allow to suit dough about 30 minutes.
To roll the suitable dough in layer 3 mm thick, to miss the mark upper layer with the kindled oil and to sugar, mixed with cinnamon. Then to curtail dough into roll, to cut on beaters about 2 cm thick. To lay out beaters on the baking paper oiled (at distance of half of roll) and to allow them to rise twice (about 1 hour).
To grease rolls with the egg mixed with water and to bake in in advance warmed oven to 200 degrees about 10 minutes. Ready rolls to cool and strew with icing sugar (it is possible with cinnamon) or sprinkling.
THE SWEDISH ROLLS WITH CARDAMOM AND CINNAMON (KANELBULLAR)
THE SWEDISH ROLLS WITH CARDAMOM AND CINNAMON (KANELBULLAR)
It is required to us:
for dough:
15 g of fresh yeast (1,5 tsps dry)
60 g of sugar
150 ml of milk
1/2 eggs
60 g of oil
1/2 tsps of salt
1/2 tbsps of ground cardamom
350 g of wheat flour
for stuffing:
50 g of oil
20 g of sugar
1 tbsps of ground cinnamon
And also the remained half of egg, 1 tbsp of water and sugar sprinkling (or powder).
Preparation:
To part yeast in several tablespoons of milk. To allow to stand and stir. To kindle oil and to pour in it in milk with yeast. To add other ingredients for dough and to knead dough within 10-15 minutes. To cover and allow to suit dough about 30 minutes.
To roll the suitable dough in layer 3 mm thick, to miss the mark upper layer with the kindled oil and to sugar, mixed with cinnamon. Then to curtail dough into roll, to cut on beaters about 2 cm thick. To lay out beaters on the baking paper oiled (at distance of half of roll) and to allow them to rise twice (about 1 hour).
To grease rolls with the egg mixed with water and to bake in in advance warmed oven to 200 degrees about 10 minutes. Ready rolls to cool and strew with icing sugar (it is possible with cinnamon) or sprinkling.
Sweet croissants with chocolate or jam
Sweet croissants with chocolate or jam
Ingredients:
Desi - 110 g
Sugar - 100 g
Egg - 2 pieces
Milk - 245 ml
Yeast - 1 teaspoon
Salt - 1/2 teaspoons
Flour - 5,5-6 glasses
Chocolate paste or jam (to taste)
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