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quinta-feira, 26 de junho de 2008

Mais um daring bakers!!!
Embarco hoje para uma nova vida... e não sei como será la..(quando tereia acesso a internet) então estou postando hoje...
A receita foi viáv
el... alguns anteriores levavam creme de manteiga ou massas dificies que acabei não podendo fazer... mas este valeu a pena...
O recheio que coloquei foi o basico de creme de confeiteiro ( amido+baunilha+leite+gemas) e juntei coco ralado... ficou otimo!!!!
Fiz 1/2 receita e rendeu uma trança...
aqui vai a receita completa em inglês... qq duvida é só perguntar...


Makes 2-1/2 pounds dough

For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Makes enough for two braids

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

Makes enough for 2 large braids

1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Marcadores: , ,

Por Dani às 23:16|
... ou aqui:2 Comentários

sexta-feira, 20 de junho de 2008


Amo este desafio!
Mas este mês fiquei com algumas duvidas sobre o que seriam sprouts.... procurei em tudo quanto foi dicionário e informações diferentes apareciam... brotos, grãos, raizes....
Mas enfim resolvi fazer um pão com grãos...
Desta vez resolvi inventar fiz uma massa basica de pão integral e dividi em 2 partes.Uma fiz a receita normal abaixo e na outra coloquei mias linhaça... ficou + doce e um pouco diferente...
Pão integral 7 grãos

  • 250 g de trigo comum
  • 250 g de trigo integral
  • 250 g de centeio
  • 4 colheres de germe de trigo
  • 4 colheres de linhaça
  • 4 colheres de gergelim
  • 4 colheres de semente de girassol
  • 4 colheres de fibra de trigo
  • 4 colheres de aveia grossa
  • 2 colheres de açúcar mascavo
  • 11 g de fermento biológico
  • Sal a gosto
  • 700 ml de água morna
Modo de preparo:
    1. Misture bem todos os ingredientes e vá acrescentando a água (até dar o ponto desejado).
    2. Embrulhe a vasilha com a massa em um pano e deixe descansar até dobrar de tamanho.
    3. Enforme e leve ao forno por 1 hora.
    4. Desenforme os pães e embrulhe-os novamente em um pano.
    5. Deixe descansar por 1 hora.

I love this challenge!
But this month I have some doubts about what would be sprouts .... I look for it in all my dictionarys, internet and different information appeared ... shoots, grains, roots ....
But finally decided to make a bread with grains ...
This time decided invent and beyond the 7 grains, I divided the mass into 2 pieces and put them in a more linseed ... + It was sweet and a little different ...

7 Whole grain bread

*250 grams of wheat common
* 250 grams of whole wheat
* 250 grams of rye
* 4 tablespoons of wheat germ
* 4 tablespoons of flaxseed
* 4 tablespoons of sesame
* 4 tablespoons of sunflower seed
* 4 tablespoons of wheat fiber
* 4 tablespoons of coarse oats
* 2 tablespoons of brown sugar
* 11 grams of yeast biological
* Salt to taste
* 700 ml of warm water

1.Mix all ingredients well and go on adding water (to make the desired point).
2. Place in a bowl, turning once to grease top. Cover and let rise until double in bulk 1 hours..
3. Shape dough into loaves and place in pans.
4. Bake at 1 hour. let rise before eat.

Marcadores: ,

Por Dani às 10:41|
... ou aqui:1 Comentários

terça-feira, 17 de junho de 2008

Amo este bolo! Ele fica com um recheio cremoso no meio... além disso, é facil, rapido e delicioso...

Bolo de fubá cremoso

1 ½ xícara de fubá

1 ½ xícara de trigo

2 colheres sopa manteiga

2 xicaras de açúcar

1 colher sopa fermento 1 pacote ( 100g) queijo ralado

3 copos de leite ( 600ml)

3 ovos

bater tudo no liquidificador e levar para assar em assadeira untada e forno médio

Ps; não adianta bater na mão.. ja tentei... fica duro e o recheio cremoso fica bem estranho depois de assado... é no liquidificador mesmo!


Por Dani às 19:29|
... ou aqui:1 Comentários

terça-feira, 10 de junho de 2008

Estou em contagem regressiva e com isso ando meio sumida...
Hoje fiz uma receita que achei no site da Marcia... ao ver esta receita fiquei com tanta vontade que não aguentei... comprei os ingredientes e fiz! conclusão: amei! Não achei que fosse ficar tão gostosa...é realmente deliciosa...

  • 125 g de manteiga sem sal
  • 300gr de granola
  • 90 g de açúcar mascavo
  • 60 g de farinha de trigo
  • 5 colheres de sopa de mel
  • 2 ovos inteiros
  • 80 g de coco ralado

Unte e enfarinhe uma forma . (eu coloquei papel manteiga) Numa panela pequena, derreta a manteiga junto com o mel. Deixe amornar, e reserve. Peneire a farinha, e misture-a aos outros ingredientes secos. Bata os ovos levemente. Junte os ovos batidos à mistura de ingredientes secos. Por fim, acrescente a manteiga derretida com mel. Misture muito bem. (coloquei uma colher de essencia de baunilha) Passe os ingredientes para a forma preparada. Espalhe bem para que a massa fique uniforme. Asse por 15 minutos em forno pré-aquecido a 180 º C. Retire do forno, e corte somente quando esfriar. Conserve em recipiente fechado.

notas: numa proxima vez colocarei menos açucar e talvez menos manteiga...e com certeza vou experimentar colocar canela


Por Dani às 20:19|
... ou aqui:4 Comentários