I reappeared in almost a month since the last recipe with a successful experiment at last. I would have gladly posted earlier today, but failure struck on my floured hands. And what ... I do not even tell you which recipe has made the bankruptcy because I want to try again.
So as to make leavened fills me with satisfaction I have tried a little experiment based on a tried and tested recipe. I used the paninetti brioche recipe for these cakes that I used in part buckwheat flour and less sugar than usual. Appearance and texture reminded me of how those in the Mac Donald's (soft soft) but I'm not having burgers at hand I nostranissima padded with a slice of mortadella. The flavor is that of a bun toasted flavor a bit because of the seeds. Very pleasant.
Ingredients 400 gr of flour manitoba
100 grams of buckwheat flour
80 g sugar 2 eggs + 1 egg yolk 200 ml of milk
75 g butter zone
1 teaspoon salt 1 tablespoon baking
lyophilized
linseed
Well, given the recent failures I thought to win easily and then last night I mixed everything with the bread machine. I then put the dough in a bowl covered with foil and left in the refrigerator overnight. This morning I divided the dough into portions of approximately 100 gr I formed into balls that I covered with flax seeds. I put them well apart on baking sheet and let rise at room temperature for another hour. Then I turned on the oven at 30 degrees and put them in for about half an hour (which is growing a beauty!). I then cooked at 175 degrees for 10-15 minutes (I think .. because I did not check the clock and I pull out when I happen to golden brown).
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