Chamomile Margarita

Category: Yeast bread
Chamomile Margarita

Ingredients

dry yeast 1 tsp
sugar 1 tsp
salt 1 tsp
water 260 ml
flour 500 g
vegetable oil 20 g
sesame or salty cheese optional
egg for lubrication

Cooking method

  • My family loves Margarita very much, especially the kids, it is convenient, I broke off the "petal" and ate it. Delicate, soft, tasty ... In our stores one such chamomile costs 0.85 euros, I decided to bake it myself. Once I found a recipe for this bread, but it tasted more like a sweet bun. I slightly adjusted the sugar, then sometimes began to add cheese. Yummy.
  • Here on the site I found a similar recipe, but decided to add my own as it is still slightly different.
  • So, we mix flour, yeast, salt, sugar, pour oil on top (I have corn) and warm (not hot water). We knead the dough. I most often use a mixer with a hook attachment (easier and more convenient), but you can also use your hands. The dough is slightly sticky. We grease our hands with vegetable oil, form a ball out of the dough, cover with a film and put it in a warm place for about an hour until it doubles. I usually put it in an oven heated to 30-35C. And there are no drafts, and no one will disturb the dough, and it’s lukewarm. By the way, it is also convenient to knead the dough in a bread maker and let it come up there, setting it to the "dough" mode
  • We take out the dough, it will no longer be sticky, but pleasant, divide it into 7 balls, line the bottom of the mold with parchment (mold with a diameter of 23-25 ​​cm). Lubricate the sides with vegetable oil. We spread our chamomile.
  • cover with foil and leave warm for another 30-40 minutes.
  • This is how it is before proofing (about 1.5 cm distance between balls)
  • Chamomile Margarita
  • grease with an egg. Protein, if you want a lighter crust, yolk - if ruddy. In my final photo it is smeared with a whole egg.
  • this is what chamomile looks like after proofing. Today I just smeared it with water so that the sesame seeds stick (since fasting)
  • Chamomile Margarita
  • Sprinkle with sesame seeds and bake at 180 C. My oven takes 21-22 minutes to bake this bread.
  • We take it out, cover it with a damp towel and let it stand for 5-10 minutes to soften the crust, it will seem hard right after the oven), the bread is ready.
  • Recently, instead of sesame seeds I sprinkle with cheese like suluguni, grated thread (in Greece I buy Georgian jivil cheese, it is like thread, salty), rub the slightly frozen (it is impossible to grate the cheese without freezing, since it is fibrous) and sprinkle bread before baking, it turns out generally amazingly tasty. None of our friends believe that homemade bread)))
  • Now the post, I keep it, so the photo is without cheese))) If you do not lubricate the top, it will be rosy, but there will not be such a shine.
  • If you want sweet buns, add 3.5 tbsp to the dough. l. sugar and filling in the center of each ball
  • Chamomile Margarita


Wiki
Maro, thanks for the recipe! Lovely chamomile and my favorite name
For now, bookmarks, I'll bake a little later, now there are other plans.
mamusi
And I take it with pleasure!
I will make a batch in HP.
AND THE FORM SHOULD BE WITH A HIGH side to support the buns !? Or can you just bake on a flat pan?
Maroshka
Quote: mamusi

And I take it with pleasure!
I will make a batch in HP.
AND THE FORM SHOULD BE WITH A HIGH side to support the buns !? Or can you just bake on a flat pan?
it is possible on a flat one, just then initially put them a little closer and they can turn out a little lower, since the dough will increase to the sides, and the shape forces it up. in the form, I spread it at a distance from each other (I added a photo before and after the approach, I’m just making the dough for a new Margarita), my side is not high about 4 cm.Sometimes I do it in an ordinary split ring for biscuits
Tatyana1103
Maro, very cute daisy took
posetitell
Thanks for the chamomile, I already put it)))
Maroshka
Quote: posetitell

Thanks for the chamomile, I already put it)))
wow, how fast)) the main advice is not to overexpose in the oven. At 21 minutes, the temperature inside the bread is already ideal, ready. and then look at your oven. as soon as it turns red, I check it with a temperature probe.
without egg lubrication on top, it is paler, of course and not so smooth
Chamomile Margarita
Trishka
Thank you for the adorable chamomile, I took it!
lettohka ttt
Marochka, Chamomile is so airy, delicious!
Thanks for the recipe, I took it away!
Maroshka
by the way, crumb)))
Chamomile Margarita




Quote: lettohka ttt

Marochka, Chamomile is so airy, delicious!
Thanks for the recipe, I took it away!
cook for health.
Rada-dms
Nice bun, bake! Thank you very much!
Vesta
Chamomile Margarita

Thanks for the recipe!
Valyushechka_ya
What a beauty, thank you very much for the recipe, what a chamomile, I will try.
Maroshka
Quote: Vesta
I tried to insert a photo, I don't know if it will work or not
thanks for the photo. you have a very beautiful chamomile
irman
Nice bun. I'll try to bake it. Thank you .
posetitell
The recipe is very cool - you get an obedient dough, delicious buns. For permanent residence)))
BlackHairedGirl
Thank you, took it to your bookmarks in the very near future!
kargeorge
Hello!
I have a question, what Greek brand of flour do you use? and how many degrees should be on the temperature probe when the "chamomile" is ready? THANK YOU!
Anatolyevna
Maroshka, Maro, baked such a chamomile.
Chamomile Margarita
And now it's cut into slices!
Chamomile Margarita

Finally, I was able to insert a photo.


Maroshka
Quote: kargeorge

Hello!
I have a question, what Greek brand of flour do you use? and how many degrees should be on the temperature probe when the "chamomile" is ready? THANK YOU!
Hey. I like kula, I'm used to it already, I bake almost everything on it, only I make tsureki on a special one.
on the temperature probe 94C it should be - the bread is ready.
kargeorge
Quote: Maroshka
kula
Kula is the queen of all "torments" of northern Greece !!! Thank you!!! Ευχαριστώ πολύ !!! Καλή σαρακοστή νά έχετε !!!
Maroshka
Quote: kargeorge

Kula is the queen of all "torments" of northern Greece !!! Thank you!!! Ευχαριστώ πολύ !!! Καλή σαρακοστή νά έχετε !!!
Να 'σε καλά. Καλή σαρακοστή.
Trishka
Maroshka, Maro, I am very grateful for the wonderful bunches!
Baked almost without yeast, with sourdough.
Husband grumbled with pleasure "Chumachechii Bulkii" !!! !
Chamomile Margarita
Chamomile Margarita
Maroshka
Quote: Trishka

Maroshka, Maro, I am very grateful for the wonderful bunches!
Baked almost without yeast, with sourdough.
Husband grumbled with pleasure "Chumachechii Bulkii" !!! !
Chamomile Margarita
Chamomile Margarita
what bomb turned out. homemade sourdough?
Trishka
Quote: Maroshka
homemade sourdough?
Yes, I baked on Liquid Fruit Yeast, we have a Temka about them here.
Thanks again for the recipe!
The husband said that it would be nice to put a chocolate bar inside!
kargeorge
Dear "Maroshka", what if you make these buns from flour "ολικής άλεσης"
Maroshka






Quote: kargeorge

Dear "Maroshka", what if you make these buns from flour "ολικής άλεσης"
I think it will still need to be diluted with the usual one in order to get better
kargeorge
Thanks for the advice!!!




Thanks for the advice!!!

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