Gruyère Angel Hair
Thursday, November 26, 2009
Letter To Invite A Celebrity In An Event
Ingredients: For Angel hair : a pumpkin, sugar (the same as the weight of the pumpkin meat), water, cinnamon stick and lemon.
To dough: 150 gr milk, a pinch of salt, 50 gr sugar, 70 gr butter, 3 medium egg yolks, 1 package yeast baker lyophilized , 400 gr flour (the amount depends on the size of the yolks), 2 tablespoons vanilla sugar .
Preparation:
To make angel hair : Cut the squash in half and put it in the pressure cooker, add water to cover by half. We have cooking (in the traditional pressure cooker) for 30 minutes. Take it off and let cool, best overnight to release all the water.
then proceed to take all the meat and remove all the seeds you may have. Weigh now and get into a pot, with the same amount of sugar. Add the cinnamon stick and lemon cut into wedges, put it over low heat. Cook for about 30 or 40 minutes until you see syrup consistency. And reserve for stuffing.
To prepare the dough for brioche : Put in a bowl of milk, salt, sugar and butter, and mix. Add the yolks and continue mixing. Add the flour and yeast and knead.
Spread dough into a rectangle, paint with melted butter, add the filling of Angel hair and roll. With a sharp knife cut into thick slices, place on baking sheet covered with parchment paper. Brush the surface with egg and leave until doubled in volume. Preheat oven to 200 degrees bake 15 to 20 minutes them out when golden brown.
mass
And I on ... rich brioche .
The art of cooking 
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