Recipes tagged "Poppy seeds"
7 recipes found
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mini hala
Hala is the braided bread of the Jewish Sabbath and is also a celebration bread in Europe. Symbolizing the kindness and generosity of water drops. The braid usually divides the loaf into 12 separate parts, symbolizing the 12 tribes of Israel. 510g of flour makes 1 large braided loaf, or 2 small braided loaves, or 1 large double braided loaf. I'm really sorry, the small braided bread with about 250 grams of flour seems a bit big, and 1/4 of the 120 grams of flour is the most accustomed amount. And 1/2 is small, and 1/4 can only be mini. . . . It was only at the end of fermentation that I discovered that the bread was decorated with sesame seeds or poppy seeds. The author said somewhere that if he likes to mix them, use both. Poppy seeds can be found almost everywhere in "The Apprentice Baker" and are mostly used for surface decoration, alone or mixed with other ingredients. The author always says sesame seeds or poppy seeds. Or it means that it can be replaced by other ingredients. I once thought of using sesame instead. After all, I am still fascinated by its tiny and dotted shape. It cannot be replaced by black and white sesame seeds. If you can't give it up, just buy it online. The almighty Taobao finally found these inactivated poppy seeds. . . Looking at it dotted on the surface of the dough, the small dots the size of the tip of a ballpoint pen are really not the effect that black sesame can show. . . .
Baking children -
Snail Bread (formerly Mallorcan Ensaimadas)
This kind of bread is commonly eaten by Spanish people for breakfast. It is a kind of bread that is sweeter and contains more oil than other breads. The recipe in the book has a larger amount, so I reduced the amount to about half of the original recipe according to the corresponding proportion. The original book is smaller in size. I am afraid of trouble and eat too much, so the buns are made bigger. Let’s talk about this bun. In fact, many countries or regions like bread. And due to different weather and regions, the styles are different, but they remain the same. They are basically composed of the same few things, just with different changes. And as time goes by, they may become farther and farther away from the original ones, but the taste is not bad, or it will not be passed down for so long. Let’s talk about the shape of the bread. Its appearance is very special. As the name suggests, it is a snail. It really looks like a snail, but I can’t help but think about it. It looks more or less like a CowPoo, especially with the poppy seeds sprinkled on it. Doesn’t it look like a fly from a distance? Let’s each imagine it, as long as it tastes good.
Baking Breakfast -
Sponge starter bagels
Self-righteous and not serious about studying. After making the dough, put it into a large bowl and let it rise until it doubles in size. Then when I was preparing to cut and shape it, I discovered that the "Apprentice Baker" cut and shaped the dough directly after mixing it. I suddenly sweated and didn't read carefully. What to do? Just pretend that fermentation has never happened before, and start cutting and shaping again to "The Apprentice Baker". It’s hard to tell, though, that this is the Baker’s Apprentice bagel. Cook bagels. The refrigerated bagels were thrown into the boiling alkaline water and began to count, as "The Baker" said, cooking each side for one minute. Half a minute into blanching, I suddenly became alert. That 128-gram bagel took 1 minute. My smaller version was only half the weight. Did it also take 1 minute? I started to turn it over hurriedly. I would rather cook it less than overcook it. What if it is cooked through? I once cooked bagels that were only blanched for 5 seconds, and the results were very good. . . ACA's new oven was opened. Put the cooked bagels into the baking pan and you will immediately feel the narrowness of the baking pan. Although the baking pan is just wide enough to accommodate two rows of bagels, it is not as rich and pleasing to the eye as Changdi's. Turn on the fire, and habitually reduce the temperature by a few degrees according to the short-tempered Changdi. When he saw that the bagel did not expand and color quickly, he suddenly stopped. This ACA without temperature measurement must be of a peaceful nature, and he hurriedly followed the "Baker" instructions to tighten the temperature from 260 degrees to 250 degrees. The maximum value could not be higher. Soon, the bagels started to color, uneven coloring? Seeing that the bagel is turning into a painted face, I quickly turn to the hot air setting. There will be no better trick. After a lot of tossing, the baking is finally over. I took out the baking pan and wanted to shut down the oven, but I found that I couldn't find the "off" position on the function gear. There was no gear that could stop the oven from working. The timer is still counting down, and it seems that turning it in the opposite direction is not a good move. Then, the only way is to turn the upper and lower fire to 0 respectively. After reading the manual, I realized that I really had to shut down the oven like this. I couldn't help but feel reminiscent of Chang Di, so I turned the function to stop. The timer continued to turn slowly, but the oven no longer heated. ACA needs to turn off the upper and lower fires separately, and sometimes it is inevitable to forget to turn off one of them. . . . Despite the frequent occurrences, the bagel finally swelled, became golden brown, and looked pretty good. There are some small bubbles on the skin, and I remember the vague impression I got from somewhere - refrigerated fermentation may cause small bubbles on the skin. Perhaps, this is also the result of not carrying out sufficient basic fermentation according to the tricks? The skin is a bit hard and chewy. Could it be the result of the slightly longer blanching time? . . . . Next time, I must study carefully. . . .
Baking children -
Gray baguette
The jet-black squid bread I was looking forward to turned out to be half white but not gray. I was disappointed and decided to use another bread to get rid of the mess of squid juice. After understanding the huge difference between ordinary squid ink and squid ink used for baking, I no longer look forward to the coal-black bread. I am just curious about what kind of ash the remaining 15 grams of squid ink can turn the dough into. Sure enough, although it was much darker than the previous dough, it was still just a light gray dough. I guess even replacing all the liquid with this squid ink wouldn't be able to replace the jet-black dough. Regardless of whether it is silver gray or grandma gray, the dough that has been started still needs to be completed to the end. Put away all the fancy stuff and just have a simple baguette. The gray dough is indeed not very pleasing to the eye. As you look at it, it slowly turns slightly golden. The moment it comes out of the oven, you can actually smell the faint smell of the sea. Cuttlefish? ! Simple salty bread, crispy on the outside and soft on the inside. . . .
Baking Afternoon tea -
Sweet and sour fruit salad
Today I saw this fruit salad juice on Pinterest. It’s a great recipe. It uses lemon juice, orange juice and honey ~ it tastes sweet and sour!
Cold dishes children -
Depp Oven Recipe—Cheese and Ham Rolls
Very delicious, golden and crispy. Welcome to follow our WeChat public account: Depu Gourmet Kitchen Sina Weibo: Depu Baking Laboratory
Baking old man -
Super multigrain bread
I have long been eyeing this super multigrain bread. But there were no poppy seeds, and there was still confusion about the fineness of grits. Although I am accustomed to using other materials to replace those that are not on hand and are not commonly used, for "The Apprentice Baker", I wanted to be as close to the original as possible. Even those things marked as optional are always tried to be as mandatory as possible. Although the author says that this bread expands the possibilities of grain selection, you can use millet, quinoa, amaranth or buckwheat instead of corn or oats (or combine them). But I still want the non-replaceable original version. This bread and its derivatives make the best toast in the world because of the addition of honey and brown sugar for sweetness. So bread burns quickly during baking. These grains retain moisture and when sliced and roasted, the slices are crispy but still retain a moist, sweet flavor. I usually sprinkle poppy seeds on my bread because it both enhances the appearance and adds flavor, much better than sesame seeds. . A small amount of cooked rice is used in the recipe. Cooking rice specifically for bread may seem like a hassle (unless you're making more bread than the recipe calls for). So I recommend cooking a little more while the rice is cooking and saving some for making bread. The fact is that brown rice is never added when cooking rice, let alone pure brown rice. Therefore, it is impossible to save some for making bread, and you really have to cook the rice specifically for the bread, even if it makes less bread than the recipe calls for. You can also skip the milk and use an equal amount of water instead. Bread without added milk will be stronger and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps the crust to caramelize. I like dark bread the most, but why not just use milk? The final fermentation was 90 minutes. However, I accidentally let it rise for half an hour longer. I thought the dough would collapse. Unexpectedly, although the dough trembled when I held it in my hands, it still looked very strong. The gluten strength of this flour seems to be quite good. . . .
Baking children