Trinitron
Quote: Tumanchik
sausages in dough
That's cool .. I didn't even think .. Thank you .. How did I not think of that? Everything .. Tomorrow .. or rather the day after tomorrow, the day of sausages in the dough Super !!!


Added on Tuesday 29 Nov 2016 11:13 PM

Quote: Tumanchik
current I will think of as the least way to touch it)
You can first put the board in the freezer for half an hour and take out the dough in parts.
Tumanchik
Quote: Trinitron
put the board in the freezer
is it on which to mold?



Added on Tuesday 29 Nov 2016 11:15 pm

Quote: Trinitron
sausage day
I don't even have sausages ... I will roll the minced meat under cling film and fry in a hot pan. and then when they cool down, shove it into the dough
Trinitron
Quote: Tumanchik
is it on which to mold?
Well, yes .. It's easier for me. I have a natural stone countertop, it is always cool.


Added on Tuesday 29 Nov 2016 11:18 PM

Quote: Tumanchik
I don't even have sausages ... I will roll the minced meat under cling film and fry in a hot pan. and then when they cool down, shove it into the dough
Also interesting .. But this is already a kebab in the dough ..)))
Tumanchik
Quote: Trinitron
Well, yes .. It's easier for me. I have a natural stone countertop, it is always cool.
and I will constantly put out in the refrigerator. and I'll come up with a foil shape))))


Added on Tuesday 29 Nov 2016 11:19 pm

Quote: Trinitron
But this is already a kebab in the dough turns out ..)))
but at least a pot) the main thing is that it was tasty)))
Trinitron
Quote: Tumanchik
the main thing is that it was tasty)))
That's right
Tumanchik
they really say you can't cook if you are not healthy ... the head
yesterday I put the dough and I was a little unwell ...
prepared the forms today. the dough instantly decomposed and weighed with the help of the meatball maker. I didn't even touch him. flattened it with a suitable glass and waited. and one hour and two and four ... the dough is silent. and then I remembered that I didn't seem to put yeast
mlyn !!!!!!!!!! threw out of the molds back. but it's warm! but what to do poured 8.5 grams. yeast and kneaded well with a combine hook. immediately laid out in forms "by eye". did not weigh. again a meatball maker. and into the oven with a light bulb for the distribute. and the time is already almost 21. The dough came in about 40 minutes. greased with protein, sprinkled with sesame seeds and in a cold oven for 220 (according to my standards, this is 200) VKINULA. in 25 minutes the rolls were ready.
I share once again the secret of even forms. in addition to foil made of plain white A4 paper, bend it in half lengthwise. then again in half and again in half. the sheet is divided into 4 strips. and there are as many such strips - how many forms. grease each hand with non-stick grease. if it is not there (and this is in vain), then mix flour and fat and butter. here she is. or just butter and sprinkle with flour. but this is worse. we also cover the baking sheet with A4 paper, which we also grease. put foil forms on it and insert rolled strips. strips simply roll up - do not sew. the dough is laid out inside. after baking, when the buns have cooled. first, pull off the foil on top. it can be used more than once. but the paper is well removed from the bun, leaving an even shape without problems. I always bake a biscuit like that.
Here is such a beauty! and I already lost hope. we will try tomorrow. tired. but I can't do that now. but how can you throw it?
there were sausages in the dough too. but without yeast. it turned out flaky and crispy.
Burger brioche buns
Burger brioche buns
Burger brioche buns
Thanks for the recipe!
Trinitron
Tumanchik,. This is an adventure !!!
luksovoshka
Pimander
I have a question: why put the dough in the refrigerator, and even for a day? I understand, margarine, but a day? ..
Second.As far as I know, roads can be baked with balls on a baking sheet, which means the dough should be steeper than indicated here. In this connection, another question: what is the canonical brioche recipe, thick dough or liquid?
Walter
Wonderful rings are obtained from cans (sprat)

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