Marlin 336 Value Est-1870

Italian-style black

These buns's learned in class last year for Christmas. This is a abriochado bread with dried fruit soaked in liquor. It is a bread that is reminiscent Italian Panettone. Mandarin is named, Italian-style pastries. It is an option for those wishing to try something similar to but simpler panetón elaborate, and very tasty too.

dried fruits soaked in liquor, usually rum or brandy for several hours to soften and absorb the liquor. The combination of dried fruit can be to your taste: black or yellow raisins, blueberries and red (blueberries and cranberries), peach apricot, figs, etc. It is preferable, raisins base combined with other fruit.

Most of these rolls he distributed among friends, and I think everyone was very happy with these muffins, soft and aromatic. So here I give you the recipe and I invite you to try them too.

are very appropriate for a delicious Christmas breakfast, accompanied by a nice cup of hot chocolate.

If made in mini panettone molds are also very beautiful:)

Happy week!


Ingredients:
For 13 rolls of 100 grs. approx.

500 grs.
strong flour 8 oz.
instant dry yeast 3.5 grams.
75 g salt. butter at room temperature
25 grs.
milk powder 2 eggs 4 egg yolks

20 grs. honey
40 grs.
sugar 180 grs. water (add the water slowly, you may need less, depending on the liquid absorption capacity of flour. My high gluten flour contains and absorbs too much water).

also need:

200 grs. raisins (50 grams per subtituí dried blueberries)
50 grs. dried apricots, diced peaches (or use dried cranberries)
A little rum or brandy enough to soak the dried fruit (which are all slightly covered in liquor)

A lightly beaten egg for brushing before baking.

Icing sugar for dusting once cold.


Prepared

1. Place dried fruit in a little rum or brandy, which barely cover. They are left to soak for at least 6 hours or overnight. Drain and set aside. Generally it is not liquor, because the fruit is absorbed.

2. In the bowl of bread dough machine (if kneading by hand I warn which is a sticky and difficult, so be patient) place all ingredients except butter and dried fruits. Knead down speed until approx integrated whole. 2 or 3 minutes.

3. Increase speed and add the butter, knead until dough is smooth, shiny and very supple. It will be necessary to stop the mixer and with a spatula scrape the walls of the bowl. This can be done several times if necessary.

4. When the dough is smooth and elastic, add the cherries and knead for two or three minutes at low speed. If desired, place the dough on a floured board, and integrate nuts manually.

5. Form a ball, place the dough in a greased container, cover and let ferment 1 hour.

6. Elapsed time, we fold and stretch the dough, and let ferment 30 minutes.

7. On floured board, place the dough, and carefully divided into portions of 100 grams.

8. Bowling each serving and let stand covered 30 minutes.

9. Back to bowling and place in capacillos or molds or baking sheet with some separation. Cap. Allow to ferment until double in size, approx. 1 hour (at 26 C). The lower the temperature, the longer the fermentation, so be patient in this cold weather:) If you notice the surface begins to dry out a bit, spray a little water.

10. After the final fermentation, brush with beaten egg and bake at 190 C for 15 minutes. (Time and temperature approx. Every oven is different, so you always have to be pending).

10. Remove from oven and cool on rack. Once cooled, you can sprinkle with icing sugar.

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A delicious bread made with a superior olive oil, and chop Bittersweet Benalúa Count of that hand Chef Juan Andres R. Morilla was presented at the fair Gastrotur

A high quality green oil extracted from olives picual, just when it starts ripening, from the eastern mountains of Granada. ;

Ingredients:
400 g bread flour The bakehouse
100 grs. white buckwheat flour The bakehouse
50 grs. rye flour The bakehouse

11 grams of salt 5 gm. soy lecithin
300 grs.
Lanjaron mineral water 30 grams. Olive oil and chop Bittersweet
5 grs. Instant yeast baker
280 grs. of Pâte fermentée (optional) 50 g muesli

do Mode:

In the bowl put flour, lecithin, salt, yeast, add the oil, preferment and lastly the water, I put a veil knead 5 minutes 1.

Saco mass, put on the table and finish kneading by hand, grease up the bowl with oil and put my dough, I roll to coat the oil well.

stop it, and let it stand until nearly triple the volume.

I put the dough on the table and degassed, the stretch to form a rectangle and spread in two.

with the singing of the hand under the center fold the dough, and pinch so that it is well blended. Meto
bread in a clay roasting pan I have previously greased, floured and sprinkle with muesli.

muesli I put up and plugs to light, I had 45 minutes.

Dump the bread and carefully weighed on the pan from the oven and I make a few cuts.

I get into the top and bottom oven preheated to 250 º with a bowl in the 5 th slot, when the oven has reached temperature, I put the tray of bread into the first slot, cast cold water in the bowl that is too hot to form steam and left it 10 minutes, coat the bowl with water and low temperature to 210 º and 20 minutes left I assure you that is cooked tapping with his knuckles at the base, and should sound hollow.

Once cool, cut it into slices.

And enjoy a wonderful bread, with a superior oil.

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Gastrotur bean salad and cod

is right to tell me not to update the blog as before, but is not unwillingness, on the contrary, what happens is that sometimes after taking the pictures and upload them to the blog, I realize that is already published, which has returned to me go through this, and I thought that deserves to be rescued from oblivion and upload it back, is that between 3 blog has more than 500 recipes, and of course it is inevitable to repeat, especially with recipes like this.

Ingredients: 300 grs
. white beans 300 grams of cod

2 tomatoes
15
anchovies stuffed olives 2 tablespoons sherry vinegar 6 tablespoons
extra virgin olive oil black pepper



chives do Mode:
I desalted cod for 48 hours, changing water every 8 hours and in the refrigerator, time depends on the thickness of desalted cod.
I put the beans to soak for 12 hours, and I've cooked with bay leaf, some peppercorns and a pinch of salt until they are tender, 90 min. approx. but the time depends on the quality of the beans, you can buy cooked, but I prefer them, the taste changes a lot and for good, but if in a hurry is an option. Shred
cod, cut the tomatoes into quarters, remove the seeds and you skin and cut it into cubes.

In a bowl put the beans, cod, tomato and olives, seasoning with vinegar, oil, very little salt because cod has and a few turns of black pepper grinder, mix all the flavors to integrate.

short

Finally some fresh chives and put it in the salad

Both warm and cold, is delicious.

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Martalenas

Yeah, yeah. you read correctly, the first martalenas Marta cupcakes are made without eggs because I can not even eat, the milk is that she takes the bottle, flour and sugar integral and organic, a terrific virgin olive oil cold-pressed, and the result is a martalenas that have delighted, we are giving it a pinch to get used to new textures, but she wants to get their hands and bring it to the mouth alone.

Ingredients: 100 grs
. organic wheat flour The bakehouse
70 grs.
brown sugar 60 grs. of extra virgin olive oil 60 ml
. of water with 2 scoops of milk
70 grs.
banana 3 oz.
Royal Yeast 30 capsules mini

paper

do Mode:
In a bowl put the oil, milk, sugar and flour together with baking powder and whisk to mix it all.

fork-mashed bananas and add, mix it all to be integrated.

I put the dough into small capsule taped those used for chocolates or truffles, and I put it in a preheated oven at 200 º heat up and down in the second slot from 8 to 10 minutes, or until puncture the stick comes out clean.

The result is a mini martalenas very juicy, very tender, and a pleasant aroma oil.

As are many, what we have done is put them in a tupperware and freeze them, because they are so small with a few minutes at room temperature are thawed, and so every day he takes over and is always as fresh martalenas made.