Tuesday, January 5, 2010
Automatic Watering System For Rabbits
Ingredients: 750 gr of bread flour, 3 eggs plus 1 for paint, 150 gr sugar, 125 g butter, 1 cup milk ½ , 40 g of baker's yeast, candied fruit, sugar and almonds for garnish, 1 teaspoon salt, orange blossom water.
Preparation :
Step 1: We start by making the dough starter or sourdough, for this warm up (little, it is warm) half a glass of milk, it desmenuzanos the 50 g yeast and bread flour. Dissolve it well and hope that its volume increases more or less than half an hour to 1 hour.
Step 2: We proceed to prepare the other dough, beating 3 eggs with sugar, a glass of milk, melted butter, teaspoon salt, 3 tablespoons orange blossom water and some of the flour (not all), bake and when dough is well blended, add the dough we had prepared earlier, the dough, now join the masses well and incorporate the flour left over us.
Knead for 10 or 15 min, the dough should not be dry, it sticks a little hands.
Step 3: This step is the first levied. Let the dough resulting in a closed container with plastic wrap and a warm place for 2 hours, will double in volume.
Step 4: Re-knead for degassing, and we will draw all the air mass. At this time we roscón form and place it in a baking dish on special paper furnace. Paint the roulade with egg and place the candied fruits to taste, sprinkle with chopped almonds and sugar (to be wet with drops of water to be wet.)
Step 5: Allow the roulade and prepared an hour and a half in a warm place (ideally in your oven but at low temperature around 30 ° C), the roulade will increase in volume. Over time bake at 180 º C for 20 min to half an hour, if we see that it begins to brown too much, cover it with paper Alimini. And that's it ... and Enjoy!!
The art of cooking 
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment