Poppy Seed Rolls


the quantity of the dough is enough for small pizzas and about 10-12 handful big rolls

750 g flour
12 g sugar
18 g olive oil

7 g dry yeast + 50 g water
420 g water

12 g salt


Scale the flour, sugar and olive oil in a bowl of a pelf standing mixer. Dissolve the yeast in the first quantity of water. Add to the bowl. Switch the mixer on the lowest speed and while mixing, add the next quantity of water. Add the salt at the end. 

Note: Make sure that the salt does not come in contact with the yeast. The salt would react as an inhibitor to the yeast and the fermentation would not be complete. 

Mix for about 5-6 min to develop the gluten. Cover with cling foil and let ferment for 90 min at 23-24C. 


Divide the dough in small pieces (handful size) and knead each piece slightly, forming a ball. Arrange on a non stick sheet pan at least 6-8 cm apart. Cover the rolls with a cotton cloth and leave to rest 25-30 min. Meanwhile preheat the oven to 210 C. 

Uncover the rolls. Brush them with a slightly whisked egg white (or yolk, if you would prefer darker colour). Sprinkle poppy seeds on top. Using a serrated knife, cut a cross on top of each one. Place them immediately in the oven. Bake until light in colour. Check the rolls doneness while holding one in hand. It should feel light. 
Leave them on a wire rack to cool.


Питки с маково семе


количеството тесто е достатъчно за порция малки пици и 10-12 питки с размер 6-7 см

750 g брашно
12 g захар
18 g маслиново олио

7 g суха мая + 50 g вода
420 g вода

12 g сол



Брашното, захарта и маслиновото олио се претеглят в купа. Маята се разтваря в първото количество вода. Добавя се към купата с брашното. С най-слабата скорост на миксера се започва разбъркването на съставките като същевременно се добавя останалото количество вода. Солта се добавя в края на бъркането. 

Бележка: Маята не трябва да влиза в контакт със солта. Солта действа като инхибитор и това ще попречи на правилната ферментацията на тестото.

Разбърквайте около 5-6 мин, за да се активира глутена. Купата се покрива с фолио и тестото се оставя да втаса около 90 мин при 23-24С стайна температура, или докато удвои обема си. Ако в стаята е по-студено, времето за втасване се увеличава. 


Тестото се разделя на малки части - топче, което се побира в шепа. Всяко парче се омесва леко като се оформя на топка. Подреждат се върху незалепваща тава на 6-8 см разстояние едно от друго. Питките се покриват с памучна кърпа и се оставят да престоят 25-30 мин (отново времето зависи от температурата на стаята). Фурната се загрява до 210 С.

Всяка питка се намазва с леко разбит белтък (използвайте жълтък, ако искате по-тъмен цвят на коричката). Поръсват се с макови семена. С назъбен нож се прави малък кръст в средата на всяка питка. Изпичат се веднага докато леко променят цвета си. 

Проверете готовността на питките, като държите една в ръката си (използвайте кърпа, за да не се изгорите). Трябва да имате усещане за лекота на хляба - това е признак за добре втасал и добре изпечен хляб.

Оставете върху решетка за се охладят.



Comments

Post a Comment

Popular posts from this blog

Lebkuchen Houses

Image
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor
Read more

Rustico Buttergipfel

Image
55 g unsalted butter I 225 g unsalted butter II 30 g flour 15 g cold water 7 g dry yeast 20 ml lukewarm water 160 ml col water 14 g malt syrup , or 30 g dark honey 12 g salt 1 large egg 380 g flour My Grandma used to "toast" the butter for almost every pastry - either at the time of preparing or just before serving. It gave just a small "intonation" of difference to the colour but such a complete finish to the taste. At the time I did not care what and why she did that - to me it was just an extra unnecessary work. Later on at the university I realized how the separation works and what a difference it makes to the taste. French call it beurre noisette and use it mostly for pastry and savoury hot sauces, Indians call it ghee and cook mainly with it, in Germany and in the German part of Switzerland, chefs use this "toasty" butter for the buttergipfels .  The process is a simple separation into butterfat and milk solids, called clarificat
Read more

Old-fashioned Lebkuchen Stars and Hearts

Image
This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all
Read more