It 's a savory brioche dough, suitable for both the Danube utillizzi for all that is required.
15g butter 60g sugar 14g salt
10g fresh yeast 10g
extra virgin olive oil 1 tablespoon + 1 teaspoon of acacia honey.
Preimpastato prepare a warmed with water, 200g of flour, honey and yeast Cucchini. Let inflate (approx. 40 ').
Beat the leaf, add 120g of flour, an egg and 15 grams of sugar. Prepare to veil. 1.
When the mass has taken the body, insert the butter too soft and let absorb.
attach the hook and let go and veil. 1.5, up to curvature.
Cover the bowl and leave to triple to 28 °.
Reboot the machine with the hook and as soon as the dough will be wrapped in this, add an egg, followed by 1 / 3 of sugar and a dusting of flour. We continue in the same way, leaving the end that will put the yolk with the salt. Finally add the honey, then the absorption, the remaining flour.
impasto strung, add the lard rather cold and when it is absorbed, place the olive oil flush.
Impastato at high speed, often reversing the dough until smooth and semi-gloss will occur.
sealed as shown in the picture.
have the balls well apart in a buttered mold
Brush with egg white and bake at 170 degrees until completely cooked (approx. 35 - 40 ')
Alternatively, we can form of braids Stuffed
The recipe can be simplified, taking after lievitino, a single mixture (in this case, omit the butter) and avoiding the rest in the fridge, but try at least once to follow this procedure;)
Ingredients: 700gr flour
W 300 (manitoba commercial alternative, cut with a 40% 00 11 - 12% protein)
200gr
water 4 eggs + 1 egg yolk 70g lard
W 300 (manitoba commercial alternative, cut with a 40% 00 11 - 12% protein)
200gr
water 4 eggs + 1 egg yolk 70g lard
15g butter 60g sugar 14g salt
10g fresh yeast 10g
extra virgin olive oil 1 tablespoon + 1 teaspoon of acacia honey.
Preimpastato prepare a warmed with water, 200g of flour, honey and yeast Cucchini. Let inflate (approx. 40 ').
Beat the leaf, add 120g of flour, an egg and 15 grams of sugar. Prepare to veil. 1.
When the mass has taken the body, insert the butter too soft and let absorb.
attach the hook and let go and veil. 1.5, up to curvature.
Cover the bowl and leave to triple to 28 °.
Reboot the machine with the hook and as soon as the dough will be wrapped in this, add an egg, followed by 1 / 3 of sugar and a dusting of flour. We continue in the same way, leaving the end that will put the yolk with the salt. Finally add the honey, then the absorption, the remaining flour.
impasto strung, add the lard rather cold and when it is absorbed, place the olive oil flush.
Impastato at high speed, often reversing the dough until smooth and semi-gloss will occur.
We test the veil e, se c’รจ, interrompiamo la lavorazione.
Lasciamo riposare coperto per 15’, diamo un giro di pieghe di tipo 1
Lasciamo riposare coperto per 15’, diamo un giro di pieghe di tipo 1
trasferiamo in un contenitore sigillato e sistemiamo tutto in frigo, a 4 – 5° fino al giorno seguente.
Riportiamo il contenitore a temperatura ambiente e riprendiamo la lavorazione ai primi cenni di lievitazione: appiattiamo l’impasto con le mani e diamo un secondo giro di pieghe di sovrapposizione , curando di non incorporare aria.
Riportiamo il contenitore a temperatura ambiente e riprendiamo la lavorazione ai primi cenni di lievitazione: appiattiamo l’impasto con le mani e diamo un secondo giro di pieghe di sovrapposizione , curando di non incorporare aria.
Copriamo a campana.
Dopo 20’, break it into portions of 30g and avvolgiamle ball loosely.
Dopo 20’, break it into portions of 30g and avvolgiamle ball loosely.
With the closing high, and appiattiamole farciamole as we like most.
sealed as shown in the picture.
have the balls well apart in a buttered mold
cover with plastic wrap and let double to 28 °.
Brush with egg white and bake at 170 degrees until completely cooked (approx. 35 - 40 ')
Alternatively, we can form of braids Stuffed
or cow eyes.
What creates this?
be'......... I tell you the next time;)
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