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Kings Pan Pan Ham and Merry Christmas! Pandoro

I think we all own the rush with these dates, but did not want to miss this opportunity to wish each and every one of you, my dear friends, supporters and readers a very happy holiday. That love, peace and happiness will flood their homes with the true spirit of Christmas and that these blessings will last with the same intensity throughout the New Year ahead.

I've been absent these days, but my oven has not stopped with Christmas cookies for the friends of my children, and stollen pandoro gifts for friends, and of course the ham loaf can not miss these days in my house. This is my favorite, I not only like to eat at Christmas, but any day of the year ... is a delicious bread and very complete, that mixes the sweet and salty.

This bread reigns in Venezuela during the month of December and part of our traditional Christmas table. Some time ago browsing I found this recipe I thought was very good, and really the bread is very rich. It's a little bit different I've done it before, very rich too, in that the dough does not carry eggs. Here I leave for those who want to try. It is also a bread that has no difficulty, it is the direct method and the mass was working beautifully.
how do I adapted my style, and reduced the amounts in half to make two good bread 1 kilo and a half approx.


Ingredients:
For two large loaves of 1 1 / 2 kilo approx. or you can make three 1 kilo approx.

Mass:
1 tablespoon brown sugar
112 grs.
10 g water. instant dry yeast (or 30 grams. fresh yeast)
500 grs.
milk 100 gm.
sugar 1 / 4 teaspoon salt 1 kilo
strength wheat flour (or bread)
125 grs. unsalted butter at room temperature


Filling:
10 slices of bacon or bacon, approx. 125 grs. (Sauté slightly to extract a little oil and are more tasty, while browning). Reserve a little loose fat for brushing the dough before filling.
750 grs. approx. smoked ham and your choice of sliced \u200b\u200bham
200 grs. olives stuffed with red pepper (or to taste, I did not get much, but a matter of taste)
175 grs. raisins (also to taste)
capers to taste (about 1 teaspoon per loaf, I did not get)

To paint the bread

100 grs. of brown sugar or grated panela or brown sugar. This is melted with a little water over medium heat until it forms a light syrup.

Alternatively you can use a mixture of beaten egg with a tablespoon of brown sugar too, or simply beaten egg. Also may use a once baked melted butter while hot.
But newsprint syrup gives that little extra touch typical Venezuelan ham loaf.

Prepared

1. Spoonful of sugar dissolve in water and add yeast. Mix.

2. Add remaining ingredients except butter and mix until everything is well blended. Add the butter and knead until dough is shiny, elastic and smooth. If using the mixer, the dough will begin to peel off the walls. If kneading by hand, the dough should not stick to hands.

3. Place in a greased container, cover and let ferment approx. 1 hour, until doubled in size.

4. Divide dough into two portions of equal size, or three if you want to make smaller loaves.
5. Roll out each piece to form a rectangle of approx. 1 to 1.5 cm thick. (He fixes the rectangle shape cutting edges, we can use to decorate the bread)
6. Leaving approx. two fingers of each hand without filling and fat spreads, spread the dough with 1 tablespoon or less of fat bacon, or you may spread 1 tablespoon of butter, or nothing if you are on a diet:)

7. Divide the filling ingredients depending on the amount of bread. I've done two. Place the sliced \u200b\u200bham not see mass, then 5 slices of bread, bacon, olives and raisins, and you want a tablespoon of capers (I did not get).

8. Wrap the bread in a spiral, seal edges, pressing ends to seal the bread and not open in the oven. After pressing the ends, you can fold them and place them under the bread. Repeat with the remaining dough. Decorate your bread with the reserved dough pieces for it.

9. Place in trays and prick the bread evenly with a fork.

10. Let it ferment covered until double in volume, approx. 1 hour.

11. Carry a preheated oven at 225 C for 30 minutes until golden brown.

12. Remove from oven and coat with the syrup of brown sugar or brown sugar or brown sugar. Reposition the oven for 10 minutes approx.

13. Remove from oven, let cool on rack. Preferably consumed at room temperature.

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Best wishes

everyone I hope to next year s

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Chickpeas with rib Eva

I have always frozen vegetables, take me out of trouble and the result is great, when they heat the vegetable goes bad before I put this to happen to soak 8 hours and then the freezer well drained and when the first cold start, remove and cook.

Ingredients: 300 grs
soaked chickpeas and frozen
250 grams of frozen pork ribs

1 onion 2 cloves garlic 1 carrot


1 green pepper 1 / 2 red pepper, dried tomatoes
2
hydrated oil 1 potato

1 bay leaf 5 peppercorns Jamaica
2 tablespoons extra virgin olive oil
1 / 2 dried chili pepper mild vegetable concentrate
Home

way to do it:
In the mortar crush the grains of pepper, and put them in the pan where the oil hot, and fall off their scent.

I add salt and pepper and broken ribs, and let it brown over high heat, add the vegetables, bay leaf, chickpeas and mix the concentrate and the landlord to leave a couple minutes on medium to integrate all the ingredients.

I add hot water to cover the chickpeas, chopped chilli and potatoes, close the pot and leave 12 minutes from start to steam out.
chickpeas soaked and frozen to be spend less time cooking, the beans are always good quality and not take too long in the freezer, the potato is almost gone and that makes fattening stock.

As comforting a plate of soup in this cold.

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Day 8 was the birthday of my daughter Eve, and of course can not miss her cake, which for lack of time had not yet set, so now I take 4 years ago I started the adventure of the blog and share a piece of cake, and you I will say that I have said already, that 4 years have been incredible, which I have known personally both virtual and wonderful people, had 400 supporters and more than 800,000 visits was unthinkable for me and I can only say THANK , and look forward muuuchos years, enjoying, sharing and learning with you all @ s.

Each year it costs more to surprise me, and this year as I did, and peta zeta colors, blue and pink cake for the filling and a cake came out very colorful and fun.
But as always something goes wrong, I failed the peta zeta but rookie because take over and not within the cake as I said my good friend M ª Angeles cook without fear, and began to explode and melt, when I opened the fridge crash crash was heard, well at least it was fun.

Ingredients:
for cake

5 eggs 125 gr.
125 grams sugar.
flour 8 oz.
yeast pinch of salt 2 drops of food coloring
blue gel

to fill
150 grs. cream 35% fat
300 grs. of
philadelphia cheese 65 grs. sugar 1 sheet gelatin

140 grs.
strawberry jam 2 drops of red gel food coloring

to cover the cake
400 grs. cream 35% fat

2 sheets of 75 g gelatin.

sugar to the syrup

150 g sugar 100 grs.
water 50 grams of honey were

for decoration:
100 grams of milk chocolate cream + 2 tablespoons

--------- 150 grams of chocolate fondant
1 sheet of transfer
30 ------------ g butter

round cutters and letters
-----------

tail Peta zetas ------------
mold 18 cms.

do Mode:
first thing I prepared was the decoration of chocolate with the transfer, if you want to see how to do click here and here. Filling

I put the gelatine leaves in cold water to hydrate for 10 minutes, heat 2 tablespoons of cream in the microwave and melt the gelatin and let it cool, while Beat the cheese to get well creamy and add the cream, jam and food coloring, and finally the gelatin, beating left him a few seconds and get into the refrigerator to finish cooling.

the cake.
You can see step by step here
When the cake is cold, better overnight, cut it into three.

I put the ring and I put a disc, "mojo well with the syrup and I put a layer of padding, pondo another disc and I repeat with the syrup and filling, and finally the third drive, which ended either by soaking syrup, stick it in the fridge for a couple of hours.

to cover the cake
While the cake cools, prepare the cream. I put in cold water
gelatin sheets for 10 minutes, heat 2 tablespoons of cream and melt the gelatin, the amount of cream and melted gelatin miss him, I'm beating a bit to integrate everything and let it cool in the fridge. Retirement
mold, and cover with cream, and return them to the fridge.

put in a bowl with milk chocolate and cream, I put it in the microwave 1 minute, mix it with a spoon to finish melting the chocolate and let it cool a bit,
coat the cake with a spoon I put the chocolate over the edge to run down the side, and finish decorating the cake.

Finally

was where I went wrong and sprinkle the cake with peta zeta, which ended began to explode and melt and the cake looked like it would fly off.

The surprise of the cake is cut until the color is not appreciated, and although I missed the Pop Rocks, as colorful cake was very funny.

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CHICKEN SALAD WITH MUSTARD SAUCE

As for this season is either a light green to detoxify the excess, I bring this salad of chicken with mustard sauce, which you can serve incoming light for a heavy dinner, or Single-dish simply not overfill.

In this case, I put the salad on a slice of toast, but you can eat without the bread and even better, because it is lighter.




INGREDIENTS - a chicken breast

- iceberg lettuce

- onion

- red pepper

-
cheese
-

mayonnaise - mustard


PREPARATION


Cut the chicken into small pieces and threw him in a pan with little oil. The salt and pepper if you like to have a hot dot, you can add some chili powder or cayenne pepper. But recently, after no one eats it, lol ... Vais

stirring occasionally and while the chicken is done we can start preparing the other ingredients.

Cut the lettuce into thin strips and wash very well. While we drain, chop the onion and red pepper and grate a tiny bit of cheese you like best. I usually use semi-hard cheeses for cooking, but this salad fit well almost all types of cheeses (Cured, goat, Gouda, Grana Padano, Parmesan ...)

As we have all the ingredients we preparaditos go throwing them in a bowl. First the lettuce, onions and peppers, then chicken and finally the cheese.

Why do I do in this order? very simple, because the heat of the chicken, pour the cheese on top to melt it a little and remove all the salad with the sauce texture catch perfect is what sets this salad the other chicken salads.

mustard sauce is just mayonnaise mixed with mustard. The amounts are to taste the consumer, but to guide you, I would put a spoon of mustard for every three of mayonnaise.

Add the sauce to the rest of ingredients stir well and ready to eat. It can be eaten warm or put it in the fridge and eat it cold, but I like more templadita with the cheese is still soft.

We can eat in many ways. In sandwich, a slice of toast, or just as a salad. If you become a full the latter option also add some fried bread (I use the white label day%) are great.

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Pandoro has been one of those Christmas breads I've always wanted to do, but had not tried for several reasons, one did not have the mold. I found just what I set out to make my first pandoro. This bread is a new challenge, something I've never developed and that involves some difficulty. So I put all my love ..

several recipes I looked, and finally chose to start of Maggie Glezer. A bakery book that I have had a lot in my library, and I browsing occurred a few days ago. Surprise, the desired recipe and very well explained, the recipe for a famous bakery in New York, Bruno Bakery.

As is known, this traditional Italian bread is all a test of patience because it requires long waits and various mixtures to achieve the perfect body, but yes, we realize that all the work worthwhile to see our bright mass elastic as silk, see the mold full of the voluptuous and sweet-smelling dough, and then to the beauty out of the oven, golden high .... Well, that's just the beginning, then when we cut the first piece and see the wonderful and perfect crumb, we say that we have to repeat it .... The great sense of achievement does not end there, it continues when we feel like melts in our mouth so delicious ... lol, you may be exaggerating some might say, but not really every bite is a delicacy and delicacy of kings, no doubt.

The characteristics of this recipe we first use of sourdough, the original recipe using sourdough sourdough , I used my wheat sourdough that always gives excellent results, in my opinion any sourdough wheat with 80% water will work. Second, it takes a minimum amount of cocoa butter As there are only 10 grams. can be replaced with melted white chocolate, and I have read that you can simply substitute for butter. I used white chocolate. Third, the butter should fight with the electric mixer with cocoa butter for several minutes before being incorporated into the dough.

is a wonderful recipe, the result is magnificent. I hope it will encourage. Just to be prepared to invest approximately 33 to 36 hours in the preparation of this bread, including preparation, mixing and waiting times.

The book recommends cooling the dough to start at 9 am, so you can bake your bread a day after about 6 or 7 AM. I did well and everything was fine.

The first part of the recipe can be done by hand and then at the end in the mixer or blender.

Happy Sunday and wonderful week for everyone.

Additional note: We recommend using higher flour protein content approx. 14% osmotolerante instant dry yeast, the high sugar content of this bread. You can also use fresh yeast, in this case between 1.5 and 4 g.

PS The photos are to give an idea of \u200b\u200bthe procedure, not necessarily all the steps they would be plenty of photos: D


Ingredients and development:

(for two pandoro approx. 500 grs. c / u)
ideal fermentation temperature between 24 and 26 degrees C, if it gets colder, you have to wait a little longer in each fermentation . Mass

mother

60 grs. wheat sourdough cooled 8 to 12 hours before (mine is 80% hydration)

30 grams.

warm water 65 oz. bread flour (recommended use flour high in protein)

sourdough is dissolved in water and add the flour, is formed mass, is given a ball, cover and let stand approx. 4 hours. When ready, continue with the first Impasto or FIRST MASS.



PRIMO Impasto (FIRST MASS)

½ teaspoon instant dry yeast osmotolerante (If the temperature is over 26 C using 1 / 4 teaspoon) 1 tablespoon



water 105 grs.
refreshed sourdough
115 grs.

bread flour 1 egg 30 grams

.
sugar


1.Mezclar yeast with water and let stand 5 minutes.


2.The a bowl, place the 105 grs. of dough into pieces, add the flour, baking powder diluted, egg, knead by hand. Mass is a little harsh. Then add the sugar and knead until sugar is dissolved and the dough is soft.


3.Place in a greased container, cover and let rise for 3 to 4 hours until it has tripled in size. After this time we continue the Impasto or SECOND SECOND MASS.



Impasto SECOND (SECOND MASA)

10 grs. cocoa butter (I used white chocolate)

200 grs. butter at room temperature (plus a little extra to coat the molds)

225 grs.

bread flour 5 gm.
salt
All Impasto OR FIRST MASS PRIMO

10 grs. 4 eggs, honey



15 grs. vanilla extract (I used 10 grs. to extract and half the contents of natural vanilla bean)

2 egg yolks 135 grams

. sugar



already fermented FIRST impasto.


1.Derretir cocoa butter or white chocolate in microwave or double boiler.


2.Batir butter until very creamy and add the white chocolate or cocoa butter, once well beaten and mixed, set aside.


3.Preparar molds, buttering and flouring well. In my case, my pan is nonstick, so do not put anything.


4.In the bowl of the mixer, stir together flour, salt, and mix. Add the chopped Impasto PRIMO, honey and three eggs. With the hook, mix everything very well until dough separates from the walls of the bowl.


5.Detener the mixer, and replace the butterfly hook or paddle (which is generally used for cakes).


6.Agregar the other egg and beat on medium speed until incorporated well. (From here you must stop the machine every time you notice that the dough sticks to the walls, and clean the walls with a spatula, and the mass will take shape faster, do not despair at the end you get a batter with a very smooth appearance (a little liquid) but very bright, supple and velvety texture)


7.Agregar vanilla and egg yolk. Continue mixing on low speed first and then on medium speed until incorporated all very well and the dough looks smooth again. These steps require patience. Give her time to the mass and see how it takes shape.


8.Agregar another egg yolk. Repeat the same operation, stop the machine, scrape sides of bowl and continue kneading until dough is smooth.


9.When the dough is smooth and completely absorbed the whole egg, add half the sugar. Again wait until incorporated well.


10. Moreover we add sugar and beat until well blended and sugar fully incorporated into the dough.


11.A once the dough is smooth, add half the butter (which have fought alongside white chocolate or cocoa butter), beat until incorporated into the dough, which increasingly looks smoother ( looks runny), but is turning smooth and bright, very elastic.


12.Finalmente the other side of the butter ... wait until it is fully integrated ... the dough should be very bright and have a silky texture.

13.Vertimos the dough on a well floured board and using the large spatula, divided into two equal parts, approximately 500 grams. each. We are using the spatula and floured hands, roll the dough and folding it over itself, and then form a ball (not easy to give a ball, but we do what we can), we raise with the spatula large and placed in the molds. The movement should be fast and safe, since the dough is very soft.


14.Dejar stand covered (leaving space on top for once levada the dough should extend slightly beyond the mold) or inside a large bag 12 hours approx. or until the dough is rounded on the edge see mold, you must fill it completely.

15.Transcurridas 12 hours approx. or more if necessary, uncover the dough to dry the surface a bit and in the meantime preheat the oven to 180 C.


16. Bake for 30 to 35 minutes. (I've baked at 180 C for 10 minutes, then reduce heat to 175 C over the next 25 minutes, taking care not too browned on top, as conventional ovens in our kitchens too hot up and have to brown the bread too. Sometimes what I do is once observed that it has browned on top, turn off for a few minutes the top of the oven, and then turn on intermittently, but be very aware. If you have the option on your oven temperature control than would be ideal. It's just a helpful tip for any bread high, even the type cast).


17.Sacar the oven and let cool in pan for 30 minutes, unmold onto a rack. A Once completely cooled, sprinkle with plenty of icing sugar. My children were in charge of powdered sugar and how they had fun with the "snow" and the Christmas tree in one of the photos was the idea of \u200b\u200bthem ^ _ ^

can last well wrapped for at least a month. Although it is something that I doubt I can check for these at home will not last even two days: D

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SNACKS TO GO TO WORK

During the weekend we usually make sandwiches to take to work during the week. We prepare all of a sudden just freeze them and we take it in the freezer before leaving home. And when it is time for breakfast and is thawed.

During these holidays my brother has given us a lot in which a ham came a sausage, a sausage and three wedges of cheese.



Building on Wednesday came a few friends to lunch and wanted to make a good batch of "sandwiches" for the whole week, I asked my mother to lend me his machine to cut cold cuts at one point I had enough sausage and cheese cut to tea and snacks.



Meanwhile Miquel was responsible for cutting the bread. I bought these sticks in Mercadona.



are now starting to prepare snacks. First scrub
some tomatoes on bread for bread with tomato.



A good splash of olive oil on each slice ...



... and put the sausage and cheese.



We close the sandwiches, wrap them in foil and put it in the freezer until we're needed.