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Dissolve the yeast together with 1 tablespoon of sugar in a little warm milk. Let it sit until it grows a little.
In a large bowl sift the flour. We make a hole in the middle in which we put the activated yeast, eggs and the rest of the sugar. We start to knead and add the warm milk and then the melted butter, but not hot. Add the essences and knead well.
At the end, add the oil and knead until you get an elastic oil, which no longer sticks to your hand.
Cover the bowl and let it sit in a fallen place until it doubles in volume (~ 1 hour and a half).
Pour the dough on a lightly floured table and divide it into 4 equal parts. We spread a part of the dough in a rectangular sheet, not too thick. Cut the sheet into ~ 6 cm squares. put a teaspoon of jam in the middle of each square and then roll.
In the tray in which we will bake them we put oil, enough to cover the bottom of the tray. Roll each piece in oil and then place them next to each other in the tray. Cover the tray and let them sit for another 20 minutes.
Put in the oven, on the right heat until they brown nicely on top. Do the same with the rest of the dough.
We take off the still warm barrels and then leave them to cool on a plate.
Pieces with urda
Carmen Nemeth pleasantly surprises us with another urda recipe, I liked them so much that I started making urda desserts and I can only thank her for helping me discover how good she is in cakes.
The recipe for urda pieces is very similar to urda wallets, but here a leavened dough is used.
Urda pieces, Carmen tells us, are a delight, they are fluffy and soft and they are loved by her family. Thanks for the recipe!
Fluffy leavened horns (with jam)
These croissants stay tender for several days if you keep them in a container. The recipe is a traditional Moldovan one from the surroundings of Galati. Pieces with cherry jam & # 8211 RECIPE BOOK Aperitif recipes. Made after an old recipe :) Click on any of the pictures to a. Check with cherry walnut kernel. When you have champagne left and you don't know what to do with it, you prepare champagne-based croissants. The simple cherry cake is a simple pandispan with many, many cherries. At the end, give these croissants generously with vanilla powdered sugar and keep them in boxes for several days.
Creamy with cherries, it is my version prepared especially for my child and my husband. LUNCH FRAGULATES & # 8211 Recipes All kinds of Posters, Desserts. Preparations with lard and greasy cream. This time I bring to your attention some simple, but tender melts of fasting.
Cherry cake and mascarpone cream with white chocolate. Desert De Casa & # 8211 Maria Popa desertdecasa. Label: croissants, croissants with walnut strawberries, croissants with jam, croissants with walnuts, croissants with shit.
The recipe for tender donuts with shit is really wonderful.
Ingredients buhte or pieces with jam or magiun
- 500 grams of flour (I used type BL550)
- 40 grams of fresh yeast or 14 grams (2 sachets) of dry yeast
- 3 yolks
- 100 grams of powdered sugar
- 230-275 ml. lukewarm milk (depends on how much flour it absorbs)
- 100 grams of butter with 80% fat
- peel from 1 organic lemon
- 1 sachet of vanilla sugar (I used bourbon)
- a generous powder of salt
filling and finishing:
- 70 grams of butter with 80% fat, melted but not hot
- 1 jar of 375 ml. plum jam (I used it) or my favorite jam (to be a consistent jam)
- vanilla powdered sugar
- optional: the jam used for the filling can be homogenized with walnuts or ground almonds
How to prepare sticks or pieces with jam or magiun
Activation of the yeast
1. Rub the fresh yeast with 1 tablespoon of sugar (from the total recommended amount) until liquefied. If we use dry yeast, we mix it only with sugar. Add 2 tablespoons of flour (of the total amount) and about 50 ml. of lukewarm milk (from the quantity already measured). Stir and leave for 15 minutes in a warm place, until it swells well. Be careful, if this preference does not swell, it means that the yeast is not good, it may have expired or it has been stored improperly! We do not use it, we start from the beginning with another yeast, otherwise it is very likely that the butts will not grow.
2. The dough for the buhte is similar to that of cozonac, a simple leavened dough with sugar and flavors. You can see all the ingredients used in the picture below.
3. As I think you noticed in the picture above, the yeast was already activated by the time I gathered all the ingredients. Before I started to knead the dough, I melted the butter. I simply put the bowl of butter on the induction hob and set it to 2. The Sighișoara enamel bowls are compatible with the induction, so I set to work, letting the butter melt over a very low heat. , until liquefied. I didn't let him get hot, I pulled him aside.
4. In the bowl of the mixer (or in another large bowl, if you knead by hand), I put all the remaining flour. I beat the yolks with a fork with the remaining salt and sugar and diluted everything with lukewarm milk. Of the milk, I kept about 50 ml. aside, depending on how the dumpling dough behaves, I will add it or not. I added to the mixture of milk and egg yolks grated lemon peel (only the yellow part on the surface) and vanilla sugar.
5. I made room in the middle of the flour in the bowl, I added the activated yeast and the milk with yolks and flavors. I kneaded with the mixer for about 7-8 minutes, gradually adding the 50 ml. set aside. Be careful, if the puff pastry looks too soft, do not add this milk, it is a reserve that will be used only if the flour requires it. While the mixer continued to knead the dough, I gradually added the 100 grams of melted butter (not hot).
6. Knead with the mixer until you get a dough like a cake, mollusk and smooth, which comes off completely from the bowl. Kneading the dough for sticks takes 15-18 minutes with the mixer and maybe 30 minutes, manually. Finally, I quickly molded the ball into a ball shape and wrapped the bowl with cling film, leaving it to grow in a warm place away from the current.
Leavening the dough
7. I can't give a definite leavening time for the dough. The warmer it is in the house and the more constant the temperature, the faster the dough will grow. In my case, it grew as seen in the picture below in 40 minutes. I put the bowl in the microwave (off, of course) in which I put a cup of hot water.
8. Now, as beautifully the dough has risen, so ruthlessly we will punch it and push it back! Tap it without a bit of emotion, this procedure will help to obtain very soft, very fluffy stumps!
9. I wrapped the bowl again and left it away for another 30 minutes and… ta-daaam! It has grown again, as if it is even more swollen than in the first phase of growth! Now it's time to get started right away!
Assembling the butts
10. Turn the dough over on the work surface lightly greased with melted butter. Spread the dough with your palms or with a rolling pin, until you get a rectangle of about 30 × 40 cm. I confess that I stretched it a little bigger, it would be recommended to cut 12 circles of dough with a diameter of 10-11 centimeters. I got 17! In fact, it depends on how big we want our butts to be. For huge, very high sticks, we will cut only 12 pieces. If we are not particularly interested in them being very large, here we can make up to 17 pieces. From the dough left over from the cut we can make some lies delicious.
11. On each circle of dough we put 1 good teaspoon of consistent jam. I used the plum magiun, but for buhte you can use any jam you prefer. The only condition is that the jam used is not exactly liquid. If it is thinner, I recommend mixing it with walnuts or ground almonds.
12. Join the opposite edges of the dough circle and press well. We must glue the dough well so that the filling does not come out of the sticks during baking.
13. Gather together the remaining free edges, glue them and make sure that the barrels are well, tightly closed.
14. I greased the 32 cm diameter tray from the Sighișoara Enamel set with butter. In this tray I baked the butts and there was no need for baking paper, they caught a wonderful taste from the base greased with butter and did not stick at all.
15. I arranged the barrels in the tray, with the solder down, leaving spaces between them. Buttons will grow a lot and need this space. We don't have to crowd them! Once arranged, I greased them with a butter brush, including the side (around) of each.
16. I covered the tray with a thick towel, folded in half. I let the butts rise for another 20 minutes, in a warm place. Meanwhile, I turned on the oven and set it to 180 ° C. Here's how nicely they grew up before baking!
17. I spread all the remaining melted butter on top of them and baked the barrels in the preheated oven at 180 ° C (static, heat up and down), at an average height, for 32 minutes. The recommended baking time is somewhere between 30 and 35 minutes, until browned and, lightly pressed with your finger, they come back, a sign that they are well cooked. As soon as I took them out of the oven, I powdered them with vanilla powdered sugar.
Let the stews cool in the pan and we can serve them from the warm stage. They are incredibly fluffy and tasty, especially served with a vanilla sauce (click on the recipe link). It's such a delicious combination that it's hard for me to describe it: fluffy and fragrant dough, sour magiun, fragrant and sweet vanilla sauce! They are just as good as simple, with a cup of hot milk or mulled wine.
And that was about the story of the owls! I hope you enjoyed it even more sweet pastry recipes find with a click on the picture below!
Cheese pies Waist-in-the-waist
:) Well more for you I prepared it. The cheese pie was not in my plans, but I said that it doesn't hurt to make a virtual Christmas gift :)) I know that your first choice was the apple pie, but Poale-n brau seemed more interesting to me: D
It looks great. and what a craving you made me.
A nice evening!
Yes thank you very much for the virtual gift: D is interesting and looks super good !! I wouldn't mind if you sent me a portion via fan courier =)))
:)) Offf. and I thought you might be upset. : P
the pies came out nicely
Now looking at the pictures of the pies, I realize that it would have been good if I had cut a pie - to see what it looks like inside.
Hello, I just made these pies and they are very good, thanks for the recipe
With pleasure! I hope that the pie-in-the-waist pie recipe will be the first of many that will generate such comments)
Hello, I just started doing it and I wanted to ask you if it has something like I put a sachet instead of a yeast cube
Hi! It has nothing, it's still yeast. Good luck with that!
Hi. I'm sorry, but yesterday I made the pie and I wasn't happy with how it turned out. I think there is a mistake in the recipe: there is too much 1 glass of oil per 700 gr of flour. The dough is soaked in oil, not fluffy. I think 2-3 tablespoons would have been enough. Your photos are beautiful, but according to this recipe it doesn't turn out that way. I'm truly sorry.
This is exactly how I suffered with the dough soaked in oil! You didn't give us a good recipe because the dough in the pictures looks fluffy, a dough with a little oil. Sin!
Hi, I'm sorry and I hear that your legs didn't come out, but I don't think my recipe is responsible for the failure. There is no mistake in the recipe, I prepared the recipe a few times using a glass of oil and I am not the only one who prepared it. Maybe you used a very large glass, a normal glass around 200 ml.
There in the picture there can't be 700g of flour, just as two trays can't come out of 700g of flour. That's why some people have problems.
Finally, I should probably swear on the red that there are 700 g of flour to be believed. As I said in the recipe, I got exactly 25 Poale-n belu pies that I baked in two trays - it's inevitable that some will encounter problems, after all this is a recipe with dough based yeast, it's not really a child's play :)
Well, the recipe doesn't say 1 glass? what does that mean, that it has how many ml? . No no. you are definitely wrong. I know what these pies should be like because I ate them - but they didn't come out fluffy, but with a dark, oily dough. I'm not lying to you. What do you mean by a big glass? I used a normal glass, not like the one for beer.
The recipe says a glass, which should be about 200 ml. I can't go wrong, all the recipes on the blog are prepared and photographed by me, not copied cool from somewhere (as I still find my recipes or pictures copied / stolen on other sites). So what do you think, I do not contradict here with you - I post the recipes and their result can be seen in the pictures that accompany them. If you don't trust me and my recipes, the internet is full of blogs and culinary sites, so it's no tragedy.
A glass has 100-150 ml and a CUP has 200ml in the kitchen! Gentlemen from the pan, first learn the basics and then you will not misinform the population.
This with the misinformation of the population is a bit exaggerated and sounds funny :) The same with the learning of the & quotbase & quot. but I refrain from commenting on them. But I find it interesting to see that you confirm to me that not even you, the person who wants to set me up, do not know exactly how much a glass should have in the kitchen: you say 100-150 ml. Well, if that's the case, then it means that it's a 50% margin, which is exaggerated for a long time, so in no case can you talk about accuracy and informing the population. : D
If I knew there was something wrong with my lap pie recipe, then I probably wouldn't approve of negative comments like the two I just approved for you now and maybe everyone can read on the blog. I quote from the first, a little above: "You didn't give us a good recipe because the dough in the pictures looks fluffy". I understand that no recipe will come out to you or others, but that doesn't automatically mean it's my fault. I'm not saying that I can never be wrong, I'm just saying that it's possible that it's your fault, the ingredients used, the oven. My interest is to write the recipes exactly as I did them, not to make fun of the people who try them. So I want the readers of my culinary blog to prepare the recipes, to be satisfied with the result obtained and to come back or even to recommend my blog.
I published the recipe for pie pies in my lap two and a half years ago, when I was still a beginner in this branch of culinary blogs. In the meantime, I realized that not everyone is good at cooking and I started to explain the recipes in as much detail as possible and to stop giving the ingredients in cups or glasses, just to avoid confusion or confusion. But cooking will never be an exact science.
The yeast cubes are both 25g and 47g (dr. Oetker) You did not specify in the recipe!
I want to do it too, but my question is: is Dobrogea good flour? that's the only reason he's here. thank you, katia
Yes, the flour is good. Find in the area (Constanta), I often use it. Choose the one with three zeros (000).
looks very nice. now I hope sami comes out too
I am waiting for you with the conclusions, until then I will keep my fists.
Maybe it would be more appropriate to say exactly the weight of water and oil (I use the electronic scale to determine the quantities) as well as the baking temperature.
Do I understand that from the fourth egg only the yolk is used for anointing?
PS. All your recipes are amazing
Yes, Stefania. From the fourth egg we use only the yolk, but I thought there was no point in writing in the list of ingredients three eggs and a yolk, it seems to sound a bit crazy :)
I never rely 100% on recipes that involve kneading and baking. This is because the flour found in our trade is quite varied, and each oven bakes in its own way, even if we are talking about the electric ones. I would like to say that cooking is an exact science, but, unfortunately, it is not like that and we have to rely quite a lot on our senses (I see and touch in this case).
I see that I also have a PS. Now I noticed that above, talking about flour, I ate a & quoti & quot from & quotfiind & quot :)
I did the & quots in the waist & quot and they came out great.
Speaking of oil, which I wrote in the previous post, I weighed the necessary oil, and the same volume of water (200 ml / 200 gr) resulted in a quantity of 180 gr oil
Stefania, I think you get a little complicated by weighing all the ingredients in a recipe. That's exactly what my mother does. I often put & quotla eyes & quot, I don't even measure with my glass or teaspoon. Obviously, sometimes I fail :)) but I save a lot of time. However, the important thing is that your recipe came out.
Perfectly agree with you. I also use the "quotochiometer", but that's in the recipes I've made many times. For the ones I want to try, I prefer to know the exact quantities. And I think this is true for everyone who wants to try something new, not just me. to invest time and money in something you are not sure will come out as you expect (due to the wrong weight of an ingredient), I do not know if it's worth it.
And I agree with you, you can't always use the & quotochiometer & quot. I was saying that you complicate yourself by referring only to the fact that you also weigh liquids.
As I said, rather than miss a recipe because of a wrong weight, I'd better "complicate" weighing the ingredients.
In other words, I want to try to make, with the same dough, a roll type roll with sweet and salty cheese, in equal proportions. will it come out? I guess so. I will try and come back with the answer.
I've never tried, but I don't see why it wouldn't work out. For any eventuality, I wish you luck! :)
As I was saying, I made the "rolled" pie, using the same dough and it came out very well, the filling being made with 50% cow's cheese and 50% bellows cheese.
You should have given it a more sympathetic name. I will remember it as Stefania Pie :)
Thank you for your kindness.
Aren't you excited about some Easter news?
You have nothing to do, Stefania. Kindness is part of my duties as a culinary blogger :) I will try to come up with news, but at the moment I am a bit busy with switching to the new .ro domain
very tasty. all the best.
I hope you don't just stop at the lap.
I tried this recipe twice and every time my cheeses turned out very good.
Thank you for sharing the recipes with us!
With pleasure, Ionela! I expect you to try as many recipes on the blog and, why not, even improve them.
thanks for the recipe. what I didn't like about them is that they are very good and they kind of settle on my belly, because I can't help but eat.
With pleasure! That's it, nothing is perfect. It's like Mark Twain said that everything good in life is illegal, immoral or fattening :))
Congratulations, this is an excellent recipe. I also added baking powder and dementia came out. I like to try new recipes so I will try all your recipes. bravo I like that men sit in the pan. sometimes!
You took safety measures as climbers, you put the baking powder in the event that the yeast does not work :)) Tell me when you finish all the recipes, to know how to post new ones: P
I did are exactly as in the pictures. but I think that if I put more in the tray, they would come out as high as I expected. Finally, I added a little yogurt and sour cream at 20 g. and the dough is super tender. Too bad I can't send the picture :) thanks for the recipe. (cat)
You're right, Katia, the pies may have grown a little if you crammed them into the tray. It would be a variant to send images, give me a sign on fb.
Right now I'm done making these pies and they turned out gorgeous! Even though I'm not a kitchen specialist at all. I was never and I didn't want to be, that was until my little one was born, then I was somewhat forced :)). I can tell you that I made many of your recipes and they all turned out wonderful. Thank you for your help! :)
Hi, Monica! I don't think you have to thank me, but your little one. He is the one who determined you to start cooking, I was just the right culinary man / blog in the right place :) All these successes may make you cook for pleasure, not just out of obligation. That's if they haven't already done it to you. : D
Yes! The pleasure came too, especially when the dwarf sits next to me on the desk and tastes everything. thank you I have to thank you because your recipes are really good. I tried hard enough to get to you, believe me :))
By the way. right now I'm waiting for the dough to rise in my lap: D. I have been bringing back amines since I was a child, as my aunt from Moldova used to make bellows with bellows cheese. They were . without words. It's silly that you can't find calumea bellows cheese anymore. Hell he knows what I'm doing to her, but she tastes horrible. Long talk, human poverty, I'm going to make pies
:)) Poverty or not, but look, your legs have grown as you stretched here to talk to me. If it looked a bit like those of the Moldavian aunt, it would be perfect.
Monica, maybe it's better that you discovered me later, it means that now you really know what to ask from a culinary blog :) And now that your expectations are high, I know that you will not return to the others: P Today I am not modest at all!
Hahaha! you have every right to have days like this when you are so good at something! There are enough days when he comes. our name is Karma, and it reminds you not to be arrogant. By the way, this time we are looking forward to increasing the salt dough. Then we make the saltines in the form of stars, dogs, ratzushte, hearts s.a.m.d. It's like they taste better :))
I can't be serious all the time, I'm still stupid in the comments of the recipes :) I think that the salads seem to taste better like that, probably because you remember how much you worked on them to give them the respective shapes :))
wow! :) finally a recipe for pies easily explained and for one like me who, being Italian, does not know Romanian / Moldovan cooking, but loves it. thanks.
With pleasure, Daniela! If you are not sure that you understand something well, don't hesitate to ask me - I just hope to be able to answer you in due time :) Maybe I can make you like the Dobrogean recipes (I'm from Constanta), so I have to be little patriot :)
I don't know because I haven't made them yet, but after the recipe and after the pictures I think they will be very tasty. I can't wait to try the recipe. Good luck. Kiss you.
I'm not always prompt in my answers, but this time I see that I was on stage. Maybe because I saw that it was about kissing :) So I wish you good luck and I hope that your lap will come out exactly as the recipe pictures promise.
Do I have a chance to get out first? I mean, it's the first time I make pies and make them for a specific occasion. and I wouldn't want to have unpleasant surprises. :(.
You have a chance to get your feet out at the waist first, but it is preferable to have kneaded a dough before. Surprises can appear at any time when it comes to the kitchen, sometimes even in the case of recipes that we consider to be master.
I have them in the oven, they have grown very nicely and smell great! Thanks for the recipe!
With pleasure, I hope you liked the taste :)
R, good to find this year too! I, because I am a good friend with a utensil dear to me from my kitchen, I will ask her to knead / leaven my dough: d :)), I hope she comes out with the ingredients listed above, what do you say?
I hug you for the beginning of the year!
Diana, I haven't tied my friends with that tool yet, so it's hard for me to give my opinion :)) Satisfied or not with the result, you should know that I won't give you the hug back: D
Thank you for the recipe! I live in the States and I haven't eaten since I was at home (Botosani). I want to try to make it but I didn't find cow's cheese here. I wonder what sweet cheese I could replace?
With pleasure, Lola. It is not mandatory to use a cow's cheese at Poalele-n brau, it is important that the cheese is sweet (not salty). In other words, you can even use a solid cheese - put it on the small grater and, if you notice that it is still needed, add another egg. Good luck with that! P.S. You can talk to me out loud, you're just used to talking like that in the States)
They are perfectly good, I just made them, they grew perfectly beautiful. I also tried other recipes for these pies, but they have never worked out for me until now. Thanks for the recipe
With pleasure, I'm glad you found the right recipe and that's how your pies finally came out.
I tried the recipe today, it didn't work out: ((
About 15 g of flour came out of about 800 g, which I did not manage in any way to stick to the tops, so that the packages came out like that. They just don't stick! Finally, I smeared them with egg, put them in the oven: disaster! They unfolded and widened, the filling poured into the tray, finally joined with each other, and a kind of coca pudding came out, inedible.
I also made recipes from your site, with food (they came out very good), from the sweets category I made burnt sugar cream that comes out very good, but with this recipe I hit the bar :(
Not being there to see if you followed exactly the instructions of the recipe (sometimes we all miss something) and not seeing the consistency of the pie dough, it's a bit hard for me to tell you where you went wrong :) I can only give my opinion.
I think you may not have allowed the dough to rise long enough (I wrote in the recipe that it should double in volume). The dough is hard before you let it rise, but then it will become fluffier and more "quotient" - so it should have stuck, especially if you pressed it a little with your finger (as I suggested in the recipe). Maybe the yeast used didn't do its job as expected.
I think your mistake - if we can call it that - is the fact that, seeing that they are not glued, you still put your feet in the oven without taking any action. I think I would have forced them to stay closed using a toothpick :)
It is inevitable that sometimes we will fail with certain recipes, especially in the case of those that involve leavened dough (especially if we have no experience in preparing them). It is important not to be overwhelmed by failure and to try again.
The dough grew, but did not double in volume (maybe the yeast was to blame), then it came out a little oily.
I tried to stick them in the corners, it even occurred to me to catch them with a toothpick, but someone came up with the idea that the toothpick will catch fire! (and I believed him.)
Finally, next week I want to try again, I'll change the yeast, let's see what comes out.
I keep you posted, and congratulations on such a beautiful site!
Hi, I'm glad you didn't let yourself get hurt :)
Next week look to buy a well-known brand of yeast and check its shelf life. For example, I had problems with a yeast that had two more days until it expired.
Then, try to knead the dough in your lap as well as possible. If you notice that it comes out like last time (a bit oily), then add more flour (no problem if you put more, it should not be fixed 700 g - the importance is the consistency of the dough).
Funny idea with the "fire" caused by toothpicks :)) But it's not really funny, nobody knows them all better & quotsafe than sorry & quot.
I'm holding your fists!
Hi! I also tried this recipe, I can say that it turned out super good and I say this because my son, who is very picky about food, really liked a problem. They came out fluffy, what more? , very good, and to know that I respected exactly the quantity recommended by you. Thank you very much!
Hello and with pleasure! :) You can call me Robert, everyone is talking around here. It's reassuring to hear that everything went "greasy" and that the feet in the waist are to the liking of the new generation of gourmets. Clearly, the little one knows how to recognize a good recipe: D
Good evening. Could I replace water with milk? Does it influence the texture of the dough? Thanks. Geanina.
Good evening, Geanina. Yes, you can replace water with milk without this modification of the recipe negatively influencing the texture of the dough. On the contrary, using milk instead of water, you should get some tastier ideas in your lap - but I guess you were thinking the same thing, since you asked me that :)
Hi! I did it for the first time last night. they didn't look as beautiful as the ones in your pictures, but they taste great :) Anyway, I'm happy considering it's the first time I do something like this. Thanks so much for the recipe! :) I had taken many great ideas from your site but this time I really feel compelled to thank you for such a simple recipe, but also so good! :)
With pleasure! Although we fully increase your thanks if you got some lapels in your belt that look exactly like mine :) Anyway, the first time is the hardest, the next time you make the recipe you will already know how to "evaluate" the consistency of the dough, the thickness of the sheet. I expect you to get as many ideas from the site and enjoy the success of the recipes without feeling obliged to thank me - consider that already & quotdatoria & quot has been paid in full and packed today :)
Hi Robert, I also made the pie for the first time today, and it turned out very good. I really bragged about a picture on Facebook :) that received many likes. I live in Italy, so I have nowhere to find cottage cheese, but I used ricotta, to which I added vanilla and orange essence (it came out more flavorful). There are already 2 friends who asked me for the recipe, so I directed them to your site :) Congratulations for the site!
Hi Monica, thank you for the congratulations and for the two friends directed to my site :) I think I should brag about the pies on Facebook, I don't know if I've already done it - I have the impression that I haven't launched the page yet on facebook when I put my feet on my belt. I think you still have to find cow's cheese somewhere in Italy, anyway, it's good that you're not afraid to improvise in the kitchen. And, judging by the number of likes received by the pies, it seems that you do it successfully)
Placinta a iesit fff gustoasa, dar intradevar cantitatea de ulei e mult prea mare, aluatul nu a crescut cum trebuia si a fost ff uleios.
Nu stiu daca poti zice "intradevar cantitatea de ulei e mult prea mare". Daca tie aluatul poalelor in brau ti-au iesit uleios si n-a crescut, asta nu inseamna ca uleiul dinr reteta este de vina. Din pacate, n-am timp acum sa recitesc toate cele 77 comentarii, insa imi amintesc ca a mai zis cineva acelasi lucru - insa cu siguranta sunt alte cateva zeci de persoane carora poalele-n brau le-au iesit fara probleme (adica nu mi-au iesit doar mie, dintr-o pura intamplare). Deci daca sa zicem ca scorul ar fi doar 10-2 la corect-gresit, atunci nu inseamna ca reteta n-are saraca nico vina.
Nu vreau sa te supar, insa eu zic sa cauti altundeva vinovatul: verifica drojdia folosita, chiar si faina. Hai sa zicem ca au iesit foarte uleioae, insa daca aluatul placintelor n-a crescut, atunci nu vad cum ar putea sa aiba si in cazul asta vreo vina uleiul.
Sper sa nu renunti la reteta si sa-i mai dai o sansa.
Buna, puteti sa imi spuneti ce ulei ati folosit? Thanks
Buna, am folosit la placinte un ulei obisnuit, nimic deosebit.
Am citit comentariile la reteta si cred ca data viitoare, pentru a evita astfel de confuzii legate de cantitatea de ulei sau altele, ar trebui sa scrieti cantitatea in grame/ml. Stiu ca sunteti un bucatar experimentat si puneti ochiometric, fiindca EXPERIENTA v- a invatat. Aici la dvs.intra si incepatori, care nu stiu sa aprecieze cantitatile, nu stiu sa ajusteze, sa mai puna ba un pic de faina, ba un pic de apa etc. Asa ca atunci cand se uita la aluat, idiferent cum iese, ba tare, ba moale, ei cred ca asa trebuie sa iasa si se asteapta la placinte ca in poza, fiindca ei au facut ca in reteta. Ma intelegeti? Sa spuneti o cana e foarte vag. Variaza de la casa la casa. intre 200 si 333, asta fiind sa spunem o medie, caci au oamenii cani si mai mici decat 200 si mai mari de 333. Deci, nu e vina lor ca folosesc canile care le au in casa, presupunand ca e la fel cu a dvs. Si dvs.ati presupus pana la urma ca aveti cani ca ei, nu? Mediu nu mai inseamna standard in ziua de astazi. La fel si cu temperatura cuptorului, de exemplu. Scrieti mediu, ceea ce inseamna 180 de grade pentru unii, pentru altii 200. Unii au cuptor electric, altii pe gaz. Acum, daca punem la 180 de grade, asteptam mai mult de 30 de minute, cam 50. E o diferenta, caci un incepator scoate tava dupa 30 de minute si asteapta sa fie coapte. Bineinteles, vorbesc de cazuri extreme, ca sa ma fac inteleasa. Bineinteles ca cei care se plang aici, pot intra pe alte bloguri. Dar ei au avut incredere in dvs., nu e cinstit sa ii trimiteti in alta parte. Normal ca sunt furiosi. Ei, incepatorii, nepriceputii, au facut EXACT ce scrie acolo. Si nu le- a iesit. Cei experimentati stiu ca o cana de ulei, asa cum ati precizat, e prea mult, ca in loc de cantitatea asta de ulei, pot improviza si cu un pic de iaurt, ca la 700 g de faina, merge mai bine un plic si jumatate de drojdie uscata, ca branza nu trebuie sa fie apoasa si alte multe asemenea "surprize" ce apar in timpul prepararii. Deci, cei carora le- a iesit reteta, nu au facut exact ce scrie acolo, ci au luat- o ca o sugestie sa zicem, reusita sta printre randuri ( experienta). Cu respect, Diana
Ar fi mult de discutat pe tema asta. Atunci cand am inceput acest blog culinar, recunosc ca modul meu de a explica retetele era altul, adica nu era atat de detaliat ca acum. Intre timp, mi-am dat seama ca foarte multi incepatori se incumeta sa prepare astfel de retete (adica retete care necesita un pic de experienta in bucatarie) si am inceput sa le explic exact asa cum le percep eu (evident, nici acum nu e toata lumea multumita, cei priceputi la gatit imi reproseaza ca prea "bat campii" cu detalii la mintea cocosului). Probabil voi rescrie reteta, voi explica cu lux de amanunte modul de preparare si voi da cantitati cat mai exacte, insa nici asa reusita nu e garantata 100% - nu doar incepatorii, ci chiar si marii bucatari o mai dau cateodata in bara cu vreo reteta pe care au facut-o de nenumarate ori, e ceva normal. nu mi se pare normal sa devenim "furiosi" doar pentru atata lucru. Nimeni nu garanteaza nimic in bucatarie, iar gatitul nu este o stiinta exacta - nu inseamna ca succesul e garantat daca facem EXACT ceea ce scrie intr-o reteta.
Bucte cu mere
Făina şi pesmetul se cern. Ouăle se spală, se dezinfectează şi se clătesc cu apă rece. Praful de ouă se dizolvă în circa 270 ml apă călduţă.
Laptele se fierbe. Laptele praf se dizolvă în 2,400 1 apă călduţă şi se fierbe. Uleiul se încălzeşte pînă la temperatura de 35-40°C. Scorţişoara se macină şi se cerne.
Drojdia de bere se amestecă cu zahărul, se dizolvă în laptele cald (35-40°C) şi se adaugă treptat făina. Se obţine maiaua peste care se presară puţină făină şi se lasă la fermentat (dospit) la temperatura de 35-40=C pînă îşi măreşte volumul de 2-3 ori.
Ouăle se amestecă cu sarea şi zahărul, se adaugă laptele cald (35-40°C) şi vanilina. Se obţine o compoziţie care se amestecă cu maiaua şi se frămîntă cu făina. După încorporarea întregii cantităţi de făină, se adaugă treptat uleiul încălzit (35-40°C). Se frămîntă pînă la încorporarea completă a acestuia. Frămîntarea se consideră terminată atunci cînd aluatul se desprinde de pereţii vasului şi apar la suprafaţă bule de aer după care se lasă la dospit în vasul acoperit 60-90 minute. In timpul fermentării se realizează 1-2 refrămîntări prin introducerea marginii aluatului spre interior.
Merele rase se amestecă cu pesmetul, scorţişoara, vanilina şi zahărul, pînă la uniformizare.
Modelarea, coacerea şi finisarea produsului
Aluatul se împarte în două bucăţi care se întind cu merdeneaua pe planşeta presărată cu făină, în foi de circa 100/50 cm, care se taie în ştraifuri late de circa 10 cm. La baza fiecărui ştraif se aşază umplutura în strat uniform, după care se rulează. Rulourile se taie în bucăţi de circa 10 cm lungime, se aşază în tava unsă cu ulei. Se ung cu întreaga cantitate de ulei la suprafaţă şi se lasă să crească circa 20 minute. Se introduc în cuptor şi se coc la temperatură moderată (180-220°C).
Buchteln ( prajiturele din aluat dospit)
Am zis ca nu mai fac dulciuri , dar daca afara ninge/ploua si nu ma pot apuca de alergat asa cum mi-am propus ce sa fac? Va promit ca pana sambata nu mai fac nimic dulce ( si daca fac nu postez asa ca nu o sa stiti :)), glumesc … ce gatesc eu vedeti si voi :)). Haideti mai bine sa va scriu reteta la aceste prajiturele pufoase ca niste obrajori de copil….cred ca asta chiar era un titlu potrivit :).
Reteta am preluat-o de pe un forum italian, singura modificare a fost umplutura ,acolo scria marmelada de caise, eu am folosit fondantul de mere varianta simplificata ca doar e criza :)).
40 g unt topit
500 g flour
140 ml lapte
25 g fresh yeast
coaja rasa de la o lamaie ( eu am pus 1/2lamaie, 1/2 portocala)
un „pinch” de sare :))
1 plic zahar vaniliat
60 g zahar
40 g butter
Intr-un castron s pune zaharul cu drojdia si laptele caldut. Se amesteca si selasa la dospit la caldura ( pe radiator) aprox 20 minute.
Apoi se toarna acest amestec intr-un castron unde avem faina, vanilia, coaja rasa de lamaie si portocala, putina sare. Se mai adauga ouale batute si untul topit. Framantam pana obtinem un aluat potrivit de moale care se desprinde de peretii vasului. Acoperim si lasam la dospit 30 min la caldura. Secretul meu pentru dospit este urmatorul : incalzesc putin cuptorul apoi bag aluatul inauntru sa dospeasca , bineinteles cu focul stins :)).
Pana dospeste pregatim umplutura din:
2 mere mari
2 tablespoons sugar
1 lingura cu vaf amidon
150 ml of milk
Se taie merele curatate si fara cotor, cubulete care se pun intr-o craticioara cu zahar. Se lasapana se caramelizeaza si apoi se adauga 100 ml apa. Lasam sa fiarba la foc mic pana scade apa si apoi le zdrobim putin. Separat amestecam laptele cu oul,amidonul si turnam acest amestec peste mere. Punem la foc mic, amestecam continuu pana se ingroasa. Scoatem amestecul afara sa se raceasca.
Intre timp a dospit si aluatul …
Se ia aluatul se intinde o foaie pe masa infainata ( cam de 1 cm grosime) si se taie in 12 patrate. Pe fiecare se pune putin din amestecul de mere sau daca doriti branza dulce, marmelada depinde ce aveti si se impatura ca in imaginile de mai jos.
Se topeste untul (40 g)
si se unge cu o pensula partea unde se imbina aluatul. Se pun in tava cu partea unsa in jos si se lasa sa creasca inca 20 minute.
Apoi se ung cu restul de unt si se coc timp de 15 minute la foc potrivit ( al meu cuptor era pe 80 grade cu ventilatie).
Scoase din cuptor
Se servesc caldute, pudrate cu zahar… va spun sincer ca vi se topesc in gura atat sunt de fragede :).
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Nu stiu cum reusesc sa ajung la Procovarea Dulce Romanie tot pe ultima suta de metri, dar cred ca Violeta (gazda lunii februarie) ma va primi si asa mai intarziata :).
1 kg of flour
300 ml lapte caldut
10 tablespoons sugar
35 g drojdie uscata
200 g unt
4 tablespoons oil
coaja rasa de la 1 lamaie
esenta de rom
1 pinch of salt
gem (pentru umlutura)
ulei (pentru uns tava)
Dizolvam drojdia impreuna cu 1 lingura de zahar in putin lapte caldut. Lasam sa stea pana creste putin.
Intr-un vas incapator cernem faina. Facem o gropita in mijloc in care punem drojdia activata, ouale si restul de zahar. Incepem sa framantama si adaugam laptele caldut iar apoi untul topit, dar nu fierbinte. Adaugam si esentele si framantam bine.
La final adaugam uleiul si mai framantam pana obtinem unaluat elastic, care nu se mai lipeste de mana.
Acoperim vasul si lasam sa stea la loc cadut pana isi dubleaza volumul (
Rasturnam aluatul pe masa usor infainata si il impartim in 4 parti egale.
Intindem o parte de aluat in foaie dreptunghiulara, nu prea groasa. Taiem foaia in patratele de
6 cm. punem in mijlocul fiecarui patrat o lingurita de gem iar apoi rulam.
In tava in care le vom coace punem ulei, atat cat sa acopere fundul tavii.
Tavalim fiecare bucta in ulei si apoi le asezam una langa alta in tava. Acoperim tava si le mai lasam sa stea inca 20 de minute.
Dam la cuptor, la foc potrivit pana se rumenesc frumos deasupra.
Procedam la fel si cu restul aluatului.
Desprindem buctele inca calzi si le lasam apoi la racit pe un platou.
Method of preparation
"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries
Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead
Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,