Surfing the web I came across a blog that I liked immediately. Many of you know Ylenia and his blog " GENTLY salty," I have recently discovered and I was immediately attracted by its beautiful briochine like clouds ...
I must say that, as always, I missed something. I swear to the proceedings have not done my own thing but I followed his instructions step by step, I think I made a mistake in the ingredients but not thinking of doing harm in using the flour 0 instead of Manitoba (which I understand 0 flour be special here, I think the "special" that was missing has made them become less soft).
The result? of brioche really delicious but have maintained their softness only for a day, the evening was already quite Durette ...
But I do not give up, I can just go to the grocery store to refer back to the Manitoba-manitoba holy!
I report as a recipe from the blog of Ylenia, she said for sure better than me all the steps:
250 grams of flour manitoba (I only 0)
250 grams of flour 00
20 grams of lard
50 grams of soft butter
1 bustina di lievito (o 1 cubetto)
100 ml di latte
150 ml di acqua
140 gr di zucchero (se vi piace la pasta dolce ma non eccessivamente, se la preferite meno dolce scendete a 110-120 gr)
1 bustina di vanillina (io bacca di vaniglia)
2 cucchiai di limoncello (io di moscato liquoroso)
1/2 cucchiaino di sale
Proceedings :
1) It starts with the pull out of the fridge butter, cut into pieces and let it soften a few minutes
2) In a bowl combine the two flour together with the teaspoon of vanilla extract
3) In a saucepan gently heat up the milk, and joins the yeast and 1 teaspoon of sugar (taken from the forecast quantity) and let dissolve for 5 minutes and turn
4) In another pan cools the water
5) Now you have the flour a and a fountain in the middle pour the dissolved yeast in the milk, butter, lard, sugar, lemon and water. Is mixed in the bowl to collect all the ingredients and then add a pinch of salt (which is always put at the end because it does not meet directly into the yeast)
6) transfer the dough on a plane floured work and continue for at least 10 minutes. The dough will be soft but perfectly workable, I would say its nice.
7) is formed into a ball and you put in the bowl, covered with a cloth and allow to rise for 90-120 minutes in the oven off (the find swollen and soft!)
8) It takes the dough and croissants are created without further work, braids, buns and more. Choose whether to leave them empty or filled with cream, Nutella or jam cakes.
9) are arranged on a baking tray lined with baking paper and Brush some milk gently. It is left to rise, always inside the oven off, some 60-90 minutes (you'll know the time is right because they are so swollen from exploding)
10) It is brushed again with milk (if you want a delicate color) or with an egg (if you prefer greater browning), or a mix of both. You can add the sugar to your pleasure.
11) Bake at 180 degrees for 20 minutes, increasing the temperature for 30 seconds, until golden surface of the pieces.
I leave a couple of pictures, are presented very well, what do you think?
I also made some paninetto filling just to prove consistency.
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| those here only brush with milk filled with bitter orange marmalade |
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| and the interior of the Hazelnut Rigoni di Asiago, you see how "compact" the interior? |
'll try again! and thanks for the wonderful recipe for Ylenia.
I take this opportunity also to tell you that I leave for a couple of days to "my" London, I'll be destroyed Monday night but maybe I can do other spesucce crazy in some of my favorite store! Wait for me I'll be back! :-) Baci kisses
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