Description
Say: "Again, cheesecake! How can I?"? And make a mistake. Yes, cheesecake! Yes, cottage cheese! But such a test with such ingredients You are definitely not ready! Interested? Then come and learn all about it!
Ingredients
-
Flour
60 г
-
Water
60 мл
-
Yeast
1 г
-
Flour
340 г
-
Sugar
50 г
-
Salt
1/2 ч. л.
-
Millet
230 г
-
Butter
40 г
-
Yeast
2 г
-
Pumpkin
60 г
-
Cheese
200 г
-
Sugar
30 г
-
Semolina
20 г
Cooking
Photos are few, but, despite the apparent complexity, the dough is very simple. As the dough is "born" and the details of its preparation I have described in the diaries http://www.povarenok .EN/blog/show/54116/ and http://www.povarenok .EN/blog/show/54141/ the Whole process starts with the creases that you need to prepare in advance, at least for a day. Can do without it, but then the amount of yeast for the dough you need to increase. For Bigi dissolve yeast 1 g in 60 ml of warm water, add 60 g flour 1 grade. Mix thoroughly, cover and put into the fridge for a day, possible. Big stored up to 2 weeks, but I haven't checked. More than 5 days I have no time to live. :-) During the day, the yeast start "working" and grow big 2 times and bubbled. So, ready to use. The photo of what she looks like.
Now activate the 2 g yeast in warm water 20 - 30 ml., can be a little sugar to pour, that was faster. And the sugar should "dissolve" in the warm millet.
Pumpkin puree should be thick. Approximately like the picture. The oil should melt and add to puree.
Gently mix all liquid ingredients with bigou. You can use a food processor on low speed. Well now sift the flour. Gradually pouring flour, zamesit dough. Only need to write 50-100 g flour for later. How many leave? Look at the consistency of the dough. If watery, leave 50 g. If 100 g, and the dough is "good", then it should be. Flour are different. The dough is kneaded and left to rest for 30 minutes to develop the gluten. Then again knead the dough.
Now take the largest capacity ( I bowl for multivarki for 5 liters) recruited in very cold water and drown the dough. You can watch as it POPs up, and you can go about your business.
The first time I have come up after 2 hours and the second after 4! Therefore, the exact time not say. But take out time, if it swims this way
"Saving" our dough! Vykladyvaem on covered flour surface, cover with a towel. Let the cold half an hour. And after that, well knead it with the remaining flour.
For the filling, mix all the ingredients and do some molding. As filling and molding can be any. I invented the cheesecake. And forming the simplest. Spied Svetlana Metaxa (Metaxa Swetlana), her recipe for "Muffins with Apple stuffing." Not my strong point yet forming. Try learning. The total number of the test, I got 8 big cheese. The frame has got only 5.
Leave for proofing for about 30 minutes. They will increase in volume 2 times. And then in the oven at 180 degrees for 30 minutes. by the Way before baking you can brush with the beaten egg, milk, tea, etc for the crust. I don't do it. Take out. Let cool... And then decide what to do. Eat immediately or let them rest... If, ideally, the yeast dough has to "rest" from the moment of pastries to feed at least 12 hours. So it is fully "ripe", and for digestive health, very fresh bread undesirable. I did it like this: batch started in the evening before going to sleep baked, and in the morning already filmed test.
Even the Teddy bear wanted to try!
Cut closer. I hope we managed to show how the dough is airy and fluffy! And the taste?.. Until you try you don't know! All my tasters liked it!
In bright light
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.