13 teaspoons
rapid rise yeast or bread machine or other instant yeast
1½ tablespoon
salt
11 tablespoon
caster sugar
1375 millilitres
milk
125 grams
butter
11 large
egg (beaten)
11 tablespoon
milk
11 pinch
of salt
11 teaspoon
sesame seeds
11 teaspoon
poppy seeds
1 Ingredients
Makes: 30 Metric Cups For the Dough approx. 600 grams plain flour 3 teaspoons rapid rise yeast or bread machine or other instant yeast ½ tablespoon salt 1 tablespoon caster sugar 375 millilitres milk 25 grams butter For the Toppings 1 large egg (beaten) 1 tablespoon milk 1 pinch of salt 1 teaspoon sesame seeds 1 teaspoon poppy seeds For the Dough 4 cups all-purpose flour 3 teaspoons rapid rise yeast or bread machine or other instant yeast ½ tablespoon salt 1 tablespoon superfine sugar 1½ cups milk 1 tablespoon butter For the Toppings 1 large egg (beaten) 1 tablespoon milk 1 pinch of salt 1 teaspoon sesame seeds 1 teaspoon poppy seedsCombing 500g / 3½ cups of the flour with the instant yeast, salt and sugar in a large mixing bowl. Put the milk and butter into a saucepan and heat until the milk is warm, and the butter is beginning to melt. Pour into the bowl of dry ingredients and mix with a fork or a wooden spoon to make a rough dough, adding more of the remaining flour if the dough is too wet. Then either using your hands or the dough hook on an electric mixer, knead the dough until it is smooth and silky. Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place (I always sit a bowl of yeasted dough on a pile of newspapers) to rise for an hour by which time it should be double the size. Punch the air out of the dough with your fist and then turn it out on to a floured surface. Pull pieces of dough the size of walnuts off the dough and form them into small round rolls, like ping pong balls, placing them as you go on to a greased or lined baking sheet. The balls of dough should be about 5mm / ¼ inch apart so that once they have sat to prove they will be just about touching. I get 30 balls of dough, and I arrange them in six lines of five. Cover them with a tea-towel and leave to rise again in a warm place for about half an hour, preheating the oven to gas mark 7/220°C/200°C Fan/425ºF, while they sit. When the buns have puffed up, beat together the egg, milk and a pinch of salt and paint them with the glaze. Scatter alternate lines of buns with sesame and poppy seeds, leaving plain rows in between. (A teaspoon of seeds should decorate two rows.) That's to say, a row of poppy-topped, then a row of sesame-topped, then one row of plain and then repeat again. Bake the buns for 15 minutes by which time they should be golden brown and joined together in a little batch. Remove them to a cooling rack or serve immediately. When I make these for adults I put them on the table and let people tear them off as they go. When I'm making them for a roomful of children, I wouldn't be as mad; the feeding frenzy is bad enough as it is, so just tear them off and hand a few round to them on a plate.
Jag älskar att äta bröd och bröden som jag gillar mycket är ju en soft, springy och fluffy bröd. Jag bakar bröd ganska ofta och jag är fortfarande söka många recept för att hitta ett bra bröd recept som är soft and fluffy bröd till nu hitta jag ett secret av hur man göra bröd blir mjuk och fufflig
Alltså, ni vet de där härligt sega kakorna man kan köpa på Subway. Här är de. Prova. 150 g smör3. 5 dl socker2 msk sirap 2 tsk vaniljsocker1 ägg1 äggula4
sätt ugnen på 175 grader. Vispa samman smör, sockret och äggen med elvisp. Tillsätt mjöl, bakpulver, vaniljsocker, salt och vispa ihop till en enda deg
No-Bake White Chocolate CheesecakeBottenca 11-12 st digestivekex75 g smält smörCheesecakesmet350 g vit choklad1 tsk gelatinpulver (+ 2½ msk vatten)450 g philadelphiaost250 g mascarpone1 vaniljstång300 g (3 dl) vispgräddeKlä botten av en springform som är 20 cm i diameter med bakplåtspapper
Finns det något mer New Yorkigt än pretzels. Nä, skulle inte tro det va. Tacka den italienska munken som på 600-talet uppfann pretzeln som en slags belöning för de barn som lärt sig sina psalmer
Kommentarer
Logga in eller Registrera för att kommentera.