This braid I have taught a course on leavened I followed him a year ago
Ingredients
15 grams fresh yeast 200 ml milk
90 grams sugar 90 grams butter 2 eggs
600 grams of flour (including that of lievitino)
1 teaspoon salt 50 g butter sweetened
(add a little 'sugar to butter to make the filling)
Dissolve the yeast in milk already left at room temperature, add the flour gradually (about 10 tablespoons) and mix until a thick cream. Cover with a dusting of flour about half a centimeter high and let it rise. The lievitino will be ready when the surface cracks are formed.
Now add a little 'time to the other ingredients and work the dough until it forms a soft ball, but not sticky, then allow to rise covered.
Put the yeast dough on pastry board and roll out a rectangle without working too much.
Take the butter and work it with a bit 'of sugar, spread sull'impasto.
Now roll the edges, making sure to let them mate. Cut and strip in half so as to have two rolls of dough the same size.
Take the roll and cut it lengthwise with a sharp knife without crushing, leaving the length of two fingers together at the beginning that will serve to make the rose. Basically you start to cut two fingers down the edge
Now take your hand with the initial part of the packing of coils (one time), lift it, keeping the edges together, and turn slowly from the bottom up by passing through the two ribbons of the braid. Tighten flaps close to form the classic pink and braid through the flaps on top of each other. . Open the petals of the flaps so as to make good roses.
Place both rolls in a pan cake pan. The roses should be opposite each other and then place the dough first and then place the second putting the rose on the end of the first braid.
let rise and bake at 180 degrees for 30 minutes.
Good breakfast!
0 comments:
Post a Comment