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No, really, I swear this entry won’t be in French. Do you have any idea how much hate mail I’d get for that? and do you have any idea how much it bothers me that I can’t figure out how to add accents? Grrrr! Anyway, my apologies for running behind on posting this, but my head has been straight up my ass lately. No excuses, other than I’ve just been tired and scatter-brained lately (no, I’m not pg!). So, on to the first order of business…my second challenge as a Daring Baker. This month, I made a Danish Braid, which can be found in Sherry Yard’s “The Secrets of Baking.” Read the recipe and you’ll see why I was initially intimidated: DANISH DOUGH Makes 2-1/2 pounds dough Ingredients 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 DOUGH 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. BUTTER BLOCK 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. 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. 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. 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. APPLE FILLING Makes enough for two braids Ingredients 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. DANISH BRAID Makes enough for 2 large braids Ingredients 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 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. 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. 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 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. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven. 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. Honestly, when you break it down into manageable steps, it’s not so bad. Of course, it could be the wine that my baking partner and I enjoyed while creating this masterpiece that gives me a little confidence. Actually, working with yeast doesn’t scare me as I do it all the time – especially in the winter, when I tend to make a loaf or two of homemade bread every weekend. I will admit that we did have a few Lucy and Ethel moments while trying to make this, but we had a blast! Definitely give this recipe a chance if you’ve got the time (and a willing baking partner always makes these things that much more fun!). Also, rather than using the apple filling mentioned above, we used some blackberry preserves and it was TO DIE FOR!!! The smell was even more incredible! Remember how I told you that my head has been completely up my ass lately? Yeah, well we made the braid at my friend’s house and I forgot my camera, so you’ll have to settle for this close approximation that I found on google: And for an extra dose of food porn, I also roasted a chicken this weekend. Check this out: Combine 3T spicy mustard with 2T low sodium soy sauce. Place under the skin of a 5# roasting chicken. Toss coarsely chopped potatoes, carrots, and onions in mix of 2T EVOO, ground thyme, sea salt, and freshly ground pepper. Arrange in roaster and nestle chicken among the veggies. I also like to give the chicken a little massage with some oil so the skin turns out golden (but that’s just me…). Roast at 400 for about an hour or so until thigh meat reaches temp of 180. Once cooked thoroughly, let rest for 10 minutes before moving to a platter. Come to think of it…maybe that’s why I’m so whipped today? Too much good eatin’!
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subota, 27. srpnja 2013. Daring bakers-Danska pletenica Jako volim lisnato, mada nije i da je baš najzdravija stvar koju možete pojesti zbog velike količine maslaca koju sadrži. Još uvijek mislim da je ponekad dobro pojesti i nešto malo manje zdravo, ako nas veseli. Ovo lisnato tijesto je izvrsno, baš kao što treba biti, kada zagrizete krilo vam je puno mrvica jer je tako super hrskavo. Nadjev možete napraviti od voća po želji, ja sam koristila marelice jer ste možda primijetli da mi marelice vire iz svakog posta. RECEPT: Recept za ispis Za tijesto: 1 žličica instant kvasca 60 ml mlijeka 35 g šećera Naribana korica pola naranče Malo mljevenog kardamoma 1 žličica arome vanilije 1 jaje 30 ml soka od naranče 200 g brašna Prstohvat soli Za maslac za izraditi lisnato tijesto: 125 g maslaca 15 g brašna Za nadjev: 12-15 marelica 50 g šećera Nekoliko sjemenki kardamoma Srž ½ mahune vanilije Malo limunovog soka 2 žlice maslaca Za premaz: 1 jaje U prikladnoj zdjeli pomiješajte kvasac i mlijeko. Dodajte šećer, narančinu koricu, mljeveni kardamom, aromu vanilije, jaje i narančin sok pa sve dobro promiješajte. U dobiveno tijesto malo po malo dodajte brašno. Izvadite tijesto iz zdjele pa ga istresite na radnu površinu pa mijesite dok ne dobijete glatko tijesto, otprilike 5 minuta. Ukoliko je tijesto jako ljepljivo umiješajte malo brašna. Dobiveno tijesto stavite na tanjur, pokrijte rastezljivom folijom i stavite u hladnjak na 30 minuta. U međuvremenu pripremite maslac koji ćete staviti u tijesto: mikserom pomiješajte maslac i brašno dok ne dobijete glatku smjesu. Dobivenu smjesu ostavite na sobnoj temperaturi. Nakon što je prošlo 30 minuta izvadite tijesto iz hladnjaka. Lagano pobrašnite radnu površinu. Tijesto razvaljajte u pravokutnik 25 x 20 cm debljine otprilike 0,5 cm. Maslac jednolično razmažite na središnju i desnu trećinu tijestu. Lijevu nenamazanu trećinu tijesta savinite prema sredini, tako da pokrijte središnji dio premazan maslacem. Sada još i desnu trećinu savinte preko svega. Tako preklopljeno tijesto prekrijte rastezljivom folijom i stavite u hladnjak na daljnih 30 minuta. Nakon 30 minuta izvadite tijesto iz hladnjaka pa ga ponovno razvaljajte u pravokutnik 25 x 20 cm. Ponovno ga preklopite na prethodno opisan način i vratite u hladnjak na daljnih 30 minuta. Ponovite još jednom i vratite tijesto u hladnjak na još 30 minuta. Za to vrijeme pripremite nadjev. Marelice operite, odstranite im koštice i narežite ih na četvrtine. Marelicama dodajte šećer, sjemenke kardamoma, srž mahune vanilije i limunov sok pa sve dobro izmiješajte. U tavice otopite maslac dok lagano ne posmeđi pa mu dodajte smjesu marelica. Prijate otprilike 10-ak minuta dok marelice ne omekšaju. Ostavite da se malo ohladi. Slaganje pletenice: lim obložite papirom za pečenje. Lagano pobrašnite radnu površinu pa razvaljajte lisnato tijesto na dimenzije otprilike 30 x 40 cm. Tako razvaljano tijesto preselite na pripremljeni lim za pečenje. Na desnoj trećini tijesta zarežite trakice širine otprilike 1 cm. Ponovite isto i sa lijevom trećinom tijesta pazeći da su vam trakice paralelne kako biste ih kasnije mogli ispreplesti preko nadjeva. Po sredini tijesta rasporedite nadjev. Prvo preklopite krajeve tijesta kako nadjev ne bi iscurio van pa započnite plesti tijesto preko nadjeva. Počnite sa desnom trakom pa preko nje prebacite lijevu i tako sve dok ne prekrijte cijeli nadjev. Lagano izmutite jaje pa kistićem premažite vrh pletenice. Gotovu pletenicu stavite na toplo mjesto da se diže, otprilike 2 sata. Pećnicu zagrijte na 200 ºC. Stavite pletenicu u zagrijanu pećnicu pa pecite 10 minuta. Nakon 10 minuta smanjite temperaturu pećnice na 180 ºC pa pecite pletenicu još otprilike 15-20 minuta. Poslužite mlako. Broj komentara: 14: Kajsije obožavam ali kod nas su baš nikakve...pravim nešto slično u slatkoj i slanoj verziji.Ako uspem da nabavim dobre kajsije, ovo će sigurno biti isprobano.Pozdrav i uživaj u ovom pecivu.OdgovoriIzbrišiOdgovori Hvala! Nisu marelice obavezan nadjev, u ponuđenom receptu kod DB u nadjevu su bile jabuke. Mislim da bi i breskve bile super.Izbriši E ova fotka mi je napravila zazubice. Zlaćano pečeno lisnato tijesto, fini nadjev, mljac!OdgovoriIzbriši Nisam još radila lisnato tijesto s kvascem, morat ću ga isprobati.Odgovori Ovo mi apsolutno najdraža pohvala ikad za fotku. Hvala!Izbriši krasna je, već sam ranije isprobala!!OdgovoriIzbrišiOdgovori Hvala. Ja nisam bila član db kada je to bio izazov.Izbriši Ovo izgleda božanstveno...OdgovoriIzbriši Bukvalno mi sline cure na fotku. Ajoj, predobro izgleda.OdgovoriIzbrišiOdgovori Hvala! Kao što sam napisala i gore, ovo mi je najdraži komentar na fotku.Izbriši Izgled čista fantazija!OdgovoriIzbriši Prekrasno izgleda!! :)OdgovoriIzbriši