"Bimbooooooo! Visto che più tardi esci me lo faresti un piccolo favore?"
ma quanto sarà sdolcinata quando mi serve qualcosa :))))))?!?!? " Sì, dimmi! Cosa c’è? "
"Passeresti dal super e vedi se hanno del latte di mandorle?
Volevo usarlo per farci un dolce di riso..."
" Yes ok, we look at it. You do not need now is not it? "
"No, no quiet, when you get back tonight. So I'll use the weekend!
I'll have to write, sure you remember it? "
" I remember, I remember. I do not need a ticket! "
Mah .. hope !..... " Here, I found everything! "
"Oh well ... but that 'this stuff ?!?!?!"
" How is it? Do not you said you wanted milk, almonds and rice? "
"uh ... I had said MILK of ALMOND for a sweet rice with !
not quite the same thing!
But the head on the ground never eh? always in the clouds!! !!!!!!"
Well, meanwhile that the mole on the back land (?) and I think something with the almonds and rice in some more (because now ... rice is abundant!) I bring you breakfast in the clouds with a super soft like you've never seen.
If you have not already done so, I recommend you try this absolutely brioche, I'm sure you'll be enchanted as I was myself.
I spotted this Showcase, coming from a Trattoria of confidence and I could not let it go after a test so.
I have convinced enough to put your hands in the dough?
Ok, then it begins!
Extremely soft CREAM BREAD bakeries
ingredients for a cake mold 30x10x10
- A mixture
When the cream is ready, cool it quickly and when cold, cover with plastic wrap and store in refrigerator for one hour.
As also stressed Nanni, this cream is suitable only for this preparation, the taste (I did it and for sure you do too!) knows too much flour and too compact!
After the rest of the cream, make the dough. Mix the dough with the ingredients of B and knead until mixture is smooth and homogeneous.
I have dissolved the yeast in the milk and began to knead the dough with flour and sugar, I joined then the cold cream and salt until the end.
When the mixture begins to string well, add the butter in twice and continue to knead until when the dough comes away from the walls and completely mushy and semi forming a single block around the gancio.Riporre the dough to rise away from drafts for about 80 minutes in an oiled container and sealed with plastic wrap.
Nanni As I kneaded the evening and once ready the dough, I put it in a bowl covered with foil, leaving point at room temperature for half an hour and then placed at the bottom of the fridge until morning next. Early in the morning I pulled the bowl from the refrigerator and let the dough return to room temperature for 1 hour and 30 '.
Deflate the dough, divide it into three pieces of the same weight, cover and leave to marry a bell for 20 minutes.
I divided the dough into 5 pieces, and I used 4 for the big brioche. I folded each piece 2 times on itself, formed into balls that I put down and covered with the closing bell. With the last piece I formed a small briochina twisted.
Roll each piece into an oval shape and a size of about 10x18cm, then rolled by hand corto.Mettete 3 pieces (in my case 4) in well-buttered mold so that the ends of the rolls are in contact with the side walls of the mold. If it remains a bit 'of post between a roll and the other does not matter, will join in lievitazione.Mettere the mold in a plastic bag and let rise until 1 cm from the edge (about 1 hour).
I covered with plastic wrap and left to rise in the oven at 28 ° C and left to rise for about 1 hour .
Brush the surface of the bread with milk, sprinkle to taste with of granulated sugar and bake at 180 ° C for 30 minutes. If the surface were to darken too much, after 20 minutes cover with foil.
To me it took 45 minutes of cooking. The Board is to govern according to your oven .
the oven, immediately remove from the mold and let cool on a wire rack.
Good croissants and good weekend to all ^ __ ^
- A mixture
- 2 egg
- 20g sugar 20g flour
- 0
- 10g flour Manitoba
- 130gr of fresh milk
- 20gc of essential oil of orange
- 20gc of essential oil of lemon
- 350g of flour 0 (I use the Coop as Nanni and Martina)
- 150gr flour Manitoba
- 50g sugar (I put 60g having omitted the condensed milk)
- 200g of fresh milk
- 10g sweetened condensed milk (I did not put )
- 12g of fresh yeast (I I put 10g )
- 5g of salt
- 50g of butter (60g I have always made for the lack condensed milk)
When the cream is ready, cool it quickly and when cold, cover with plastic wrap and store in refrigerator for one hour.
As also stressed Nanni, this cream is suitable only for this preparation, the taste (I did it and for sure you do too!) knows too much flour and too compact!
After the rest of the cream, make the dough. Mix the dough with the ingredients of B and knead until mixture is smooth and homogeneous.
I have dissolved the yeast in the milk and began to knead the dough with flour and sugar, I joined then the cold cream and salt until the end.
When the mixture begins to string well, add the butter in twice and continue to knead until when the dough comes away from the walls and completely mushy and semi forming a single block around the gancio.Riporre the dough to rise away from drafts for about 80 minutes in an oiled container and sealed with plastic wrap.
Nanni As I kneaded the evening and once ready the dough, I put it in a bowl covered with foil, leaving point at room temperature for half an hour and then placed at the bottom of the fridge until morning next. Early in the morning I pulled the bowl from the refrigerator and let the dough return to room temperature for 1 hour and 30 '.
Deflate the dough, divide it into three pieces of the same weight, cover and leave to marry a bell for 20 minutes.
I divided the dough into 5 pieces, and I used 4 for the big brioche. I folded each piece 2 times on itself, formed into balls that I put down and covered with the closing bell. With the last piece I formed a small briochina twisted.
Roll each piece into an oval shape and a size of about 10x18cm, then rolled by hand corto.Mettete 3 pieces (in my case 4) in well-buttered mold so that the ends of the rolls are in contact with the side walls of the mold. If it remains a bit 'of post between a roll and the other does not matter, will join in lievitazione.Mettere the mold in a plastic bag and let rise until 1 cm from the edge (about 1 hour).
I covered with plastic wrap and left to rise in the oven at 28 ° C and left to rise for about 1 hour .
Brush the surface of the bread with milk, sprinkle to taste with of granulated sugar and bake at 180 ° C for 30 minutes. If the surface were to darken too much, after 20 minutes cover with foil.
To me it took 45 minutes of cooking. The Board is to govern according to your oven .
the oven, immediately remove from the mold and let cool on a wire rack.
Good croissants and good weekend to all ^ __ ^
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