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Ingredients: for 12 croissants - 1¼ teaspoon dry-active yeast (about ½ sachet) - 3 tablespoons warm water (less than 100°F/38°C) - 1 teaspoon sugar - 2 teaspoons (9 gm) sugar - 1½ teaspoon (9 gm) salt - ½ cup (120 ml) full fat milk - 1 3/4 cups (225 gm) bread flour - 2 tablespoons (30 ml) canola oil - ½ cup chilled, unsalted butter - 1 egg, for egg wash (i skip this step :}) - In a small bowl, mix together -- yeast + warm water + first 1 teaspoon of sugar -- Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little. - Heat the -- milk -- until tepid (in the microwave) and dissolve in the -- salt + remaining 2 teaspoon sugar -- - In a large bowl, mix together -- flour + oil + yeast mixture + milk mixture -- using the rubber spatula, just until all the flour is incorporated. - Turn the dough out onto a floured surface, and let it rest a minute. - Knead the dough by smacking the dough on the counter and removing it from the counter using the pastry scraper .. eight to ten times only. - Place the dough back in the bowl, covered with cling film. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size. - After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips. - Place the dough on a lightly floured surface, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm). - In three part, fold part of the dough on the left to the middle, then part of the dough on the right to the middle (over the dough from the left that you just fold over) - Place the dough (as it is) back in the bowl, covered with cling film. Leave the dough to rise for another 1 and a half hours, or until it has doubled in size. This second rise can be done overnight in the fridge. - Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter. - Place the block of chilled butter on a chopping board. Using the rolling pin, beat the butter down a little, till it is quite flat. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily. - Remove the dough from the fridge and place it on a lightly floured surface. Let it rest for a minute or two. - Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm). - Remove the butter from the board, and spread the butter all across the top two-thirds of the dough rectangle but keep it ¼ inch (6 mm) across from all the edges. - Fold the top third of the dough down, and the bottom third of the dough up. - Turn the dough package 90 degrees, so that the top flap is to your right. - Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm). - Again, fold the top third down and the bottom third up. - Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. - After two hours have passed, take the dough out of the fridge and place it again on the lightly floured surface. - Tap the dough with the rolling pin, to deflate it a little. Let the dough rest for 8 to 10 minutes. - Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm). - Fold in three, as before. - Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm). - Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising). - Preheat the oven to 475°F/240°C/gas mark 9. - Take the dough out of the fridge and let it rest for 10 minutes on the lightly floured surface. - Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm). - Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)). Place one of the rectangles in the fridge, to keep the butter cold - Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm). - Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm)) - Place two of the squares in the fridge. - Cut the square diagonally into two triangles. - Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. - Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. - Place the unbaked croissant on the baking sheet. - Repeat the process with the remaining squares of dough, creating 12 croissants in total. - Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour. - (optional) Mix the egg with a teaspoon of water. Spread the egg wash across the tops of the croissants. - Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely. - Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.
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petak, 30. rujna 2011. Torta od bundeve i sira Ljeto stvarno ove godine ne želi otići. trenutačne temperature su stvarno svršene, uvijek kažem da bi takve trebale biti cijele godine. Jutra hladnjikava a danju ugodno toplo. Savršeno, niti je hladno niti se znojiš. Milina. Bez obzira što je temperatura baš onakva kakva mi odgovara malo mi nedostaje ona prava jesen. Miris u zraku, tepih od lišća koji šuška pod nogama, kiša.. Kestenjari peku kestene ali nije isti gušt jesti kestene u kratkim rukavima i japankama. Nekako nešto nedostaje. Jedini što je jesensko je moja prehlada. Kašljem i šmrcam i uopće ne razumijem gdje sam je pokupila. Ostavljam Vas sa ovom pravom jesenskom tortom čiji recept sam posudila od Ane-Marije i izuzetno sam zadovoljna istom. Tortu prvi puta nisam podijelila sa kolegicama na poslu nego smo je sami smazali nas dvoje doma. Sastojci: Za podlogu: 250 g mljevenih keksa 50 g mljevenih lješnjaka 50 g mljevenog maka 50 g smeđeg šećera 60 g rastopljenog maslaca 1 žlica ulja 5 žlica vode Za nadjev: 300 g svježeg sira 220 g šećera srž 1 mahune vanilije 400 g pirea od bundeve 5 jaja 3 žlice brašna 1 žličica cimeta ½ žličice mljevenog đumbira ½ žličice mljevenog muškatnog oraščića prstohvat soli Umak od karamela: 250 g šećera 5 dcl slatkog vrhnja Prvo uputstva za izradu pirea od bundeve; Ugrijte pećnicu na 200 C i obložite kalup aluminijskom folijom. Bundevu prepolovite ili izrežite na komade pa joj odstranite sjemenke.Pecite je otprilike sat i 20 minuta dok ne postane mekana. Dok je još vruća, žlicom odvojite omekšalo meso od kore. Štapnim mikserom usitnite bundevu u kašu. Pustite je da se ohladi prije korištenja. Kalup za torte promjera 24 cm obložite papirom za pečenje. Pećnicu ugrijte na 180 C.Sve sastojke za podlogu dobro pomiješajte. Smjesa će biti relativno suha ali ne brinite zbog toga. Smjesom obložite dno kalupa pritišćući smjesu prstima tako da bude što ujednačenije debljine. Stavite je peći 10-ak minuta pa je izvadite da se ohladi. Mikserom izmiksajte sir, šećer i srž vanilije. Dodajte pire od bundeve a zatim dodajte jedno po jedno jaje. Zatim primješajte brašno, začine i sol. Prelijte smjesu preko pečene i ohlađene podloge pa sve zajedno pecite na 180 C 1 sat i 20 minuta. Tortu ostavite sat vremena na sobnoj temperaturi da se prohladi pa je stavite u hladnjak. Poslužite sa umakom od karamela. Za umak od karamela; šećer stavite u tavicu sa debelim dnom i rastopite šećer u karamel zlatno žute boje. Oprezno ulijte slatko vrhnje u vrući karamel. Budite jako oprezni jer će karamel početi špricati. Nastavite kuhati dok se karamel ne rastopi i ne dobijete srednje gusti umak. Objavio/la Petra Kranjica u 08:30 Broj komentara: 11: utorak, 27. rujna 2011. Croassaints-Daring Bakers Challenge September 2011 September 2011 Daring Bakers Challenge was hosted by Sarah Daring Bakers non-blogging member. Sarah challenge everyone to make croissaints using a recipe from the queen of french cooking, Julia Child. I forgot how much fun making croassaint is. Few years ago I was working in a bakery and making croassaints was my daily rouitine. The recipie was a bit diferent but not much. I really enoyed this challenge and I remembered all good times I had working there. Ingredients 7 g of fresh yeast 45 ml warm water 1 teaspoon sugar 225 g flour 2 teaspoons sugar 1½ teaspoon salt 120 ml milk 2 tablespoons oil 115 g chilled butter 1 egg, for egg wash Directions: Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little. Heat the milk until warm and dissolve in the salt and remaining sugar.Place the flour in a large bowl. Add the oil, yeast mixture, and milk mixture to the flour.Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl Knead the dough eight to ten times only. The best way is as Julia Child does it. It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper. Place the dough back in the bowl, and place the bowl in the plastic bag.Leave the bowl at approximately 24°C for three hours, or until the dough has tripled in size. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 20cm by 30cm. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up). Place the dough letter back in the bowl, and the bowl back in the plastic bag.Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge.Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.Once the dough has doubled, it’s time to incorporate the butter.Place the block of chilled butter on a chopping board. Using the rolling pin, beat the butter down a little, till it is quite flat. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two. Spread the dough using your hands into a rectangle about 35 cm by 20 cm. Remove the butter from the board, and place it on the top half of the dough rectangle. Spread the butter all across the top two-thirds of the dough rectangle, but keep 6 mm across from all the edges. Fold the top third of the dough down, and the bottom third of the dough up. Turn the dough package 90 degrees, so that the top flap is to your right (like a book). Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 35 cm by 20 cm. Again, fold the top third down and the bottom third up. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter. Tap the dough with the rolling pin, to deflate it a little. Let the dough rest for 8 to 10 minutes Roll the dough package out till it is 35 cm by 20 cm. Fold in three, as before Turn 90 degrees, and roll out again to 35 cm by 20 cm. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising). It’s now time to cut the dough and shape the croissants.First, lightly butter your baking sheet so that it is ready.Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter. Roll the dough out into a 51 cm by 12½ cm rectangle. Cut the dough into two rectangles each 25½ cm by 12½ cm.Place one of the rectangles in the fridge, to keep the butter cold. Roll the second rectangle out until it is 38 cm by 12½ cm. Cut the rectangle into three squares 12½ cm by 12½ cm.Place two of the squares in the fridge. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square. Cut the square diagonally into two triangles. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Place the unbaked croissant on the baking sheet.Repeat the process with the remaining squares of dough, creating 12 croissants in total. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour.Preheat the oven to 240°C.Mix the egg with a teaspoon of water. Spread the egg wash across the tops of the croissants. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely.Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving. Objavio/la Petra Kranjica u 09:38 Broj komentara: 9: Oznake: daring bakers, Julia Child ponedjeljak, 19. rujna 2011. FBI rukavice-Cooking by Mirjana Pospremajući nered u mojim folderima sa fotkama shvatila sam da nisam objavila post o FBI rukavicama za svibanj i lipanj pa sada ispravljam vlastiti propust. Za one koji još nisu upoznati sa pravilima: FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa prostora bivše Jugoslavije. Igru je osmiislila i pokrenula food blogerica Mamajac. Ideja igre je da sudionici zajednički odaberu i istraže jedan blog. U igri za svibanj i lipanj pod istragom je bio blog Cooking by Mirjana. Tijesto: 400 g brašna 80 g šećera u prahu 2 žumanjka Narančin sok-po potrebi koliko treba da se umijesi tijesto 125 g maslaca Nadjev: 120 g šećera 1 jaje naribana korica 1 naranče 60 g brašna 240 g oguljenih i mljevenih badema 300 g trešanja Posip: Šećer u prahu Na radnu površinu prosijati šećer u prahu i brašno. Dodati žumanjke i maslac. Dodati malo soka od naranče i umijesiti glatko tijesto. Ukoliko je smjesa mrvičasta dodati još narančinog soka dok se sve ne poveže u kompaktno tijesto. Tijesto razvaljati te njime obložiti prethodno namazan veliki kalup za pite ili 6 malih kalupića. Sve zajedno staviti u zamrzivač na 5 minuta. Tijesto se ne smije zamrznuti nego samo fino stvrdnuti. Tijesto izvaditi iz zamrzivača, prekriti papirom za pečenje i na njega staviti suhi grah pa sve zajedno staviti u pećnicu i peći 10 minuta na 200 C. Malo ohladiti. Za nadjev pjenasto izmiksati maslac i šećer. Dodati jaje, ribanu koricu naranče, bademe i brašno. Nadjev rasporediti po polupečenom tijestu. Na vrh nadjeva posložiti trešnje. Ako kolač poslužujete kao hranu koja se jede s nogu očistite ih od koštica. Ukoliko planirate poslužiti kolač na tanjuru uz jedaći pribor ostavite koštice jer daju trešnjama jedan fini bademasti okus. Verzija za ispis Verzija za ispis 2,5 dl slatkog vrhnja 0,5 dl mlijeka 60 g čokolade sa većim udjelom kakaa 1 žličica želatine u prahu 1 žlica vruće vode Na laganoj vatri otopiti šećer, čokoladu, mlijeko i slatko vrhnje. Kada je otopljeno (NE SMIJE prokuhati) dodati želatinu koju ste prethodno otopili u žlici vruće vode, pa tek onda dodali u čokoladnu smjesu. Lagano izmiješati i uliti u prethodno pripremljene kalupe. Staviti u hladnjak da se dobro ohladi. Prije posluživanja panna cottu izvaditi iz kalupa i ukrasiti po želji (voćem, čokoladnim umakom...). Verzija za ispis Objavio/la Petra Kranjica u 15:10 Broj komentara: 7: Oznake: bademi, čokolada, Fbi rukavice, pita, slastice u čaši, trešnje petak, 16. rujna 2011. "Ajme koliko nas je!"-šlijve "Ajme koliko nas je!" je prva igra koja je nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojem je sudjelovalo čak 12 sudionika, reakcije osnivačice igra je dobila ime. Tema mjeseca rujan su šljive a ovaj mjesec domaćica nam je Snježa. Baš sam se razveselila kada sam vidjela temu jer mi se čini da su šljive pa malo zapostavljene u kolačima. Po prijavama vidim da je blog ekipa bila jako maštovita i da ću pronaći puno recepata za isprobati. Recept za ovu pitu pronašla sam u Repetama kolovoz-rujan 2011 a u originalu ga je pripremila Lana. Kolač je baš "retro" nekako me podsjeća na bakine kolače. Stvarno je ukusan i relativno jednostavan za pripremu. Slaganje šljiva traje malo duže ali zato kolač izgleda predobro. RECEPT Podloga; 250 g brašna 20 g svježeg kvasca 50 ml mlakog mlijeka 1 jaje 40 g šećera 40 g maslaca Nadjev; 1 kg šljiva 4 žlice ruma 40 g šećera 1 vanilin šećer malo cimeta Preljev; 200 ml kiselog vrhnja 1 jaje malo sjeckanih oraha Verzija za ispis Objavio/la Petra Kranjica u 08:44 Broj komentara: 8: Oznake: Ajme koliko nas je, kiselo vrhnje, kvasac, pita, šljive petak, 9. rujna 2011. Čokoladna torta sa malinama i jagodama Povratak sa godišnjeg odmora znači mi vračanje nekog ustaljenog ritma života. Posao, nabava, kuhanje ručka ... ili kako su vam već posložene obaveza. Uglavnom jurnjava sa jednog mjesta na drugo kako bi namirili sve potrebe, što vlastite što one obiteljske. U mojoj svakodnevnoj rutini pronašla sam vremena i za rekreaciju. Trudim se da tri puta tjedno, sada dok je još lijepo vrijeme, odem na trčanje. Prvi puta nakon godišnjeg mi je bilo grozno teško uopće pokrenuti se. Ali isplatilo se , nisam požalila ni sekunde. Ustvari sam shvatila koliko mi je falio taj sat vremena samo za mene. Nabacim trenirku i tenisice, pustim si neku muziku i totalno ispraznim glavu. Nakon trčanja možete si priuštiti i malo veću "šniticu" ove fantastične torte. Recept sam pronašla u jednom starom broju Sretne hrane. Kad smo već kod "Sretne hrane" jel zna netko zašto je prestala izlaziti. Baš šteta jer znalo se u njoj pronaći baš zgodnih recepata. RECEPT: Sastojci: 3 jaja 240 g tamne čokolade 170 g maslaca vanilin šećer žličica praška za pecivo 120 g šećera 90 g brašna 200 g svježih malina i jagoda Jagode i maline operite i očistite. Ako su jagode veće prepolovite ih. Čokoladu rastopite na pari i ostavite je da se malo prohladi. Pjenasto umutite jaja sa šećerom i vanilin šećerom pa smjesi dodajte omekšali maslac. Čokoladu umiješajte u smjesu lagano miksajući. Dodajte brašno i prašak za pecivo. na kraju u smjesu umješajte jagode i maline. okrugli kalup za torte obložite papirom za pečenje. Smjesu ulite u kalup i pecite u pećnici zagrijanoj na 170 C 30 minuta. Pečenu tortu prvo ohladite do sobne temperature a zatim je stavite u hladnjak najbolje preko noći. Objavio/la Petra Kranjica u 11:49 Broj komentara: 13: utorak, 6. rujna 2011. Mini kuglofi od skute Dragi moji evo i mene nazad sa godišnjeg. Apstinirala sam od bloga i općenito od kompjutera. Uživala sam u moru i suncu sa hrpom knjiga pod rukom. O vrućinama na kontinentu krajem osmog mjeseca Vam ne moram ni pričati, pretpostavljam da ste ih i sami osjetili. Nisam kuhala skora pa ništa, cijeli mjesec sam napravila samo rođendansku tortu za sestru. Obzirom da nisam kuhala imala sam vremena posložiti moju sada već pozamašnu kolekciju knjiga i časopisa. Pospremajući naišla sam na Repete i nisam mogla odoljeti da ne isprobam Jasenkin recept. Ovi kuglofići su idealan recept za ove ljetne dane. Istina morate upaliti pećnicu ali jako su brzo gotovi ali stvarno nije nikakav problem. Nadam se da ste svi dobro a tokom tjedna ću svakako pogledati što ste sve fino skuhali prošli mjesec. RECEPT: Sastojci: 110 g brašna 20 g gustina 1 žličica pecilnog praška prstohvat soli 85 g maslaca 250 g skute ili ricotte 150 g šećera 2 jaja nekoliko kapi ekstrakta vanilije sok pola limuna šećer u prahu za posip svježe voće po želji za posluživanje Prosijati brašno sa pecilnim praškom i gustinom. Dodajte sol. Skutu pjenasto izmiksati sa maslacem i šećerom. Miksajte dok ne dobijete jednoličnu smjesu pa dodajte jedno po jedno jaje. Na kraju dodajte aromu vanilije i limunov sok. U smjesu sa skutom polako umiješajte smjesu sa brašnom. Smjesu rasporedite u prethodno namašćene male kalupe za kuglof. Pecite u pećnici prethodno zagrijanoj na 175 C 15 minuta a nakon toga smanjite temperaturu na 150 C i nastavite peći kuglofe još 15 minuta dok ne dobiju lijepu zlatno žutu boju. Pečene kuglofe prvo malo ohladite u kalupima a zatim ih izvadite iz kalupa te ohladite do kraja. Prije posluživanja posipajte ih šećerom u prahu a uz njih ponudite svježe sezonsko voće. Ja sam se odlučila za ribizl jer su kuglofi relativno slatki pa uz njih fino paše kiselkasto voće. Verzija za ispis RECEPT: Sastojci: 110 g brašna 20 g gustina 1 žličica pecilnog praška prstohvat soli 85 g maslaca 250 g skute ili ricotte 150 g šećera 2 jaja nekoliko kapi ekstrakta vanilije sok pola limuna šećer u prahu za posip svježe voće po želji za posluživanje Prosijati brašno sa pecilnim praškom i gustinom. Dodajte sol. Skutu pjenasto izmiksati sa maslacem i šećerom. Miksajte dok ne dobijete jednoličnu smjesu pa dodajte jedno po jedno jaje. Na kraju dodajte aromu vanilije i limunov sok. U smjesu sa skutom polako umiješajte smjesu sa brašnom. Smjesu rasporedite u prethodno namašćene male kalupe za kuglof. Pecite u pećnici prethodno zagrijanoj na 175 C 15 minuta a nakon toga smanjite temperaturu na 150 C i nastavite peći kuglofe još 15 minuta dok ne dobiju lijepu zlatno žutu boju. Pečene kuglofe prvo malo ohladite u kalupima a zatim ih izvadite iz kalupa te ohladite do kraja. Prije posluživanja posipajte ih šećerom u prahu a uz njih ponudite svježe sezonsko voće. Ja sam se odlučila za ribizl jer su kuglofi relativno slatki pa uz njih fino paše kiselkasto voće. Verzija za ispis Objavio/la Petra Kranjica u 15:00 Broj komentara: 7: Pretplati se na: Postovi (Atom)