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Posts Tagged ‘flour’

King Cake (Roscón de Reyes)

Hi,

Someweeks ago Ibán Yarza, which is a bread enthusiast and translator into spanish of Dan Lepard’s books about bread, give a training session about Christmas breads, focusing on panettone and King Cake (Roscón de Reyes in Spanish); cooking a panettone is a way complicated but the King Cake is more affordable, even it has a considerable amount of work behind. You need patience and time to prepare it, and on this recipe I will show you how to cook 2 King Cakes.

This cake is very typical in Spain on Epiphany day. Sometime some surprises are hidden in the dough: a king and a bean, the one finding the king is crowned and the one finding the bean must pay  the cake 🙂

Ingredients (for 2 king bakes):

  • 250 ml milk
  • Skin of a lemon and an orage
  • 1 cinnamon stick
  • 440 gr flour
  • 80 gr sugar
  • 5 gr dry baker’s yeast (or 15-20 if it is fresh)
  • 3 eggs
  • 60 g unsalted butter
  • 2 teaspoons of orange blossom water
  • 4 teaspoons of rum
  • Candied fruit (for decoration)
  • Sliced almonds (for decoration)

First day we will prepare a preferment, to prepare it add about 250 ml of milk in a pot, adding also the skin of a lemon and an orange and a cinnamon stick. Let the milk boil for 2 or 3 minutes taking care it does not overflood the pot. Wait for the milk to reach ambient temperature and add on a bowl 100gr of flour, half teaspoon of dry baker’s yeast and 60 gr of previously boiled milk, knead it in the same bowl, form a ball and cover with transparent film, let rest for at least a night.

Next day remove the film and add 340gr of flour, 80 gr of sugar, about 4 gr of dry baker’s yeast, half teaspoon of salt, 2 teaspoons of orange blossom water, 4 teaspoons of rum, 2 eggs and 120 gr of milk boiled the day before. Mix well all ingredients helping you first with a spoon or spatula and then use your hands. When everything is well mixed it’s time to knead on the table, so put the content of bowl in the table and help you with a spatula to get the most part of dough which will be stick to the walls of the bowl.

And now it’s time to knead, use your hands as showels with all your 4 fingers stuck on each other (the less surface you offer to the dough the less will get stuck to your hands), pass your hands under the dough touching your fingers, hold (without pressing) the dough with your thumbs in the middle of dough, lift the dough, drop it to the table, drag it to you and with a wrist move fold the dough and separate your hands, now you need to repeat the move placing your hands on 90 degrees. Hope it is more clear watching the video 🙂

It will take you some time to knead it, about 10 to 15 minutes, you can take some rests collecting the dough stuck on the table with the help of a spatula, let the dough rest for 2-3 minutes and it will be more easy to handle. No stress no hurry up, just take your time, and take as rests as you need. After kneading, kneading and kneading the dough will be less sticky, and each time you lift it there will be almost no dough on the table, when the dough is in this state help you with a spatula to give the dough a round form as you can see in the video. Cover with a dishcloth and let ferment for about 1 hour.

You will see how the dough increased it’s volume, this  is always amazing to see. Extend with your hands the dough and place over it 60 gr of unsalted butter, take the butter out of fridge some hours before. Integrate the butter on the dough and knead again as before, until you get a shiny and soft silky dough, again give it a round form with a spatula and cover with a dishcloth and let ferment for about an hour.

Divide the dough in 2 parts. With each part we will knead it for just one minute or two and help again with the spatula to give int a round form. Insert a finger in the middle and then with some skill form a kind of bagel. When formed put each part over an oven paper and brush them with a whisked egg, taking care to brush all the dough. Let rest for some hours.

After resting we can brush it again the the whisked egg, and decorate them with candied fruit (I used oranges and cherries) sliced almods, even you can place bands of sugar.

Cook in the oven at 400ºF (200º C) for 14-17 minutes, until it gets a nice colour. Let cold and enjoy! You can also cut it in half and stuff with cream, custard, chocolate …

King cake

Here you can take a look on how it is cooked in the oven on a high speed camera 🙂

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

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Sweet potato sponge cake

Hello,

In Catalonia is very typical to see small stands on the street selling roasted chestnuts and sweet potatos when Halloween it’s getting close. In fact Halloween for us in the “chestnut day” and it is very typical to eat roasted chestnuts often also with sweet potatoes and with a special sweet wine called Moscatel (Muscat). But as long as I really like sweet potatos, I like to try another ways to eat them besides roasted. So I experimented time ago trying to use the sweet potato in a sponge cake with really nice results, and I come to you today with this recipe. And perhaps you can replace sweet potato with pumpkin, for a halloween sweet recipe 🙂

Ingredients:

In a big bowl let’s add 350 gr of flour, passed through a colander, one baking powder envelope, 200 gr of sugar, 100 gr of olive oil or vegetable oil, 200 gr of milk, 4 eggs, grate some lemon skin (try to grate only the yellow part, as the white one is bitter) and finally peel a sweet potato, grate it and add to the bowl.

Now whisk everything for some minutes until it’s well combined.

Use a bit of butter to grease the mold you will use to bake the sponge cake. Empty the bowl in the mold and cook in the oven at 350 F (180 C) for 30 minutes, let cold and it’s ready to eat.

sweet potato sponge cake

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Croquettes

September 29, 2012 Leave a comment

Hello,

Croquettes are very typical in Spain as a tapa in bars or as an appetizer. There are several ways to prepare them around the world, but my approach will be a very spanish one 🙂

Ingredients ( ~ 16 croquettes)

Start cutting ham in very small pieces. I used about 200 gr of ham, but you have to use less amount if your ham is too salty. Also you can add other ingredients as for example chicken or tuna.

On a pot add 100 gr of unsalted butter, when butter is almost molten add cut ham, stir it until butter is totally molten. Then add 100 gr of flour, stir while cooking it for about 1 minute until flour is cooked. Then add ½ litre of milk at ambient temperature and a bit of ground nutmeg. Move constantly with a wooden spoon to avoid lumps and it will be ready in a couple of minutes when you can see the bottom of your pot when moving with the spoon.

Empty the pot in a recipient and level the surface. Cover with a transparent film stick to the surface to avoid crust in the surface. Let cold and maintain in the fridge until next day.

Next day with a spoon take portions of the dough and give them a cylindrical shape with your hands. Try to get always a similar amount of dough so each croquettes result in a very similar size.  Once you have all your croquettes shaped, pass each of them first in flour, then in whisked egg and finally in breadcrumbs.

In a pot heat oil, adding enough to immerse the croquettes. When you insert a wooden spoon in the oil and bubbles appear the temperature of oil is right to fry. Now immerse the croquettes in small batches cooking them about 40 to 50 seconds. Retire them over a paper towel to absorb the excess of oil, and let the oil heat again between each batches of croquettes.

croquettes

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Quesada pasiega

September 9, 2012 1 comment

Hello,

Quesada pasiega is a very typical dessert in Cantabria, a region in North Spain, it’s quite similar to a cheesecake but this recipe does not use cheese at all, instead it uses Cuajada, if you cannot find cuajada, perhaps you can replace it with ricotta. This dessert is really easy to prepare and it’s really nice, I bring it to work so colleagues could taste it, and it was really a success.

Ingredients:

Add 3 eggs in a bowl, 200 gr of sugar, grate the skin of one lemon, 80 gr of butter (melted or out of fridge for some hours) and a bit of ground cinnamon. Whisk well. Then add 150 gr of flour and whisk well again. Finally add 1 kg of cuajada and give it a last good whisk.

Finally fill molds with the mix, with a maximum height of 3-4 centimeters and cook in the oven at 350ºF (180º F) for 50 minutes, or perhaps more, until the surface gets slightly toasted. Don’t worry if you see it grow too much in the oven, it will reduce its size while cooling.

As you can see a really easy recipe, perhaps the only non easy part could be find the cuajada 🙂

Quesada pasiega

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Fried milk

Hello,

Fried milk is a very typical dessert in north Spain, it’s tricky to cook until you don’t get the right measures, once you got them it’s quite easy, but it requires some time to prepare.

Ingredients:

  • 1 litre milk
  • 100 gr corn flour
  • 150 gr sugar
  • 1 lemon
  • Ground cinnamon
  • 1 stick cinnamon
  • Flour
  • 1 egg
  • Vegetable oil

Start boiling 850 ml of milk, with a stick of cinnamon and 100 gr of sugar. Move it to dissolve the sugar. Add also some skin of lemon, cut really thin to avoid the white part which is bitter.

While the milk heats up, in a bowl mix 100 gr of corn flour with 150 ml of milk.

Once the milk is boiling be careful to avoid  flood over the pot, shut down the fire and remove cinnamon stick and lemon skin. Add the milk mixed with corn flour and move with a wooden spoon for some minutes until it’s well mixed and without grumes.

Turn over a rectangular or square recipient, I’ve used silicon mold for easy unmold. Let rest for 1 hour and half, and 1 hour in the fridge. On a silicon mold the unmold process will be very easy, cut the solidified milk in cubes.

Before frying you will pass them on egg and flour, so beat an egg and pass each cube first on the egg then on flour.

Add vegetable oil in a pot, enough to cover the cubes. When inserting a wooden spoon in the oil bubbles appear the oil temperature is right to fry. Add the cubes and remove in a short time (perhaps little less than a minute), put them on a towel paper and add over a mix of sugar and ground cinnamon (like 50 gr of sugar and 1 tablespoon of ground cinnamon). Let cold and it is ready to eat.

Fried milk

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Pizza

Hello,

I really love pizza, without any kind of doubt it deserves to be in a top list of food inventions, it’s kinda those recipes you will eat each day, and probably you will need long time to hate it :). For this pizza I made a dough which is very similar to bread, it give pizza a stunning looking and also great taste. Regarding the ingredients, I’ve used just a small set, so just use your imagination and/or preferences to cook pizza.

Ingredients:

  • 300 gr flour
  • 50 gr olive oil
  • 2-3 gr dry baker’s yeast
  • Crushed tomatoes
  • Tunna
  • Mozzarella cheese
  • 6 olives
  • Oregano

Let’s start making the dough, in a bowl put 300 gr of flour and 2-3 gr of dry baker’s yeast, mix well with your hands. Add a coffeespoon  of salt and like one tablespoon of oregano, mix again with your hands. Add 50 gr of olive oil, and 150 gr of water, better it is warm. Mix well with a wooden spoon until the dough is formed, then knead with your hands first on the bowl, and after a while spread a bit of flour in the table and continue kneading on the table for at least 5 to 6 minutes until dough becomes very elastic and not sticky. Make a ball with the dough,  spread some flour in the bowl, and keep the dough in the bowl covered with a  cloth resting for at least one hour.

After one hour you can see how the dough increased it volume several times. Knead it for a while and start to give it the shape smashing the dough with your hands , slowly but constantly.

Place the dough over the oven tray and with your fingers extend the edges to give the pizza a circular shape. Let rest the dough 20-30 minutes.  Smash again the dough and extend with your fingers.

Spread tomato sauce over the dough, and then spread grated mozarella cheese (or any other kind of cheese, at your choice). As said before this is a really basic pizza, I added tuna and olives and finally covered with more mozarella cheese, but just use your favourite ingredients instead these ones :).

Cook in the oven at 390ºF (200º C) for about 20 minutes, and your pizza is ready.

pizza

Music in the video (Airport Lounge) is owned by Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.

Swedish cinnamon buns (kanelbullar)

Hello,

Some days ago I tried the swedish cinnamon buns for the first time, but I was fully satisfied with the result, so I tried to fix the mistakes done in the first try and end up with a really nice recipe. Well being honest even in the first round I did some mistakes my brother and my colleagues in work were very happy with the result, but they went even happier with this one.

Ingredients:

  • ½ litre milk
  • 1 Kg flour
  • 250 gr sugar
  • Ground cinnamon
  • Ground cardamom
  • 200 gr butter
  • 1 egg
  • Baker’s yeast (5gr dry)

Hi this recipe is a nice one to start your day full of energy or to offer to friends or family.

Start heating ½ litre of milk and 100 gr of butter until butter is dissolved. Wait for the milk to be warm and add to a bowl. In the bowl add also 1 kg of flour, 1 envelope of baker’s yeast (5 gr), 150 gr of sugar, 1 tablespoon of ground cardamom and a pinch of salt. Mix well with a spoon or spatula, then mix with your hands for a while.

Put the dough over a clean surface and knead it. You will need to kneed the dough for at least 6 minutes until it becomes non sticky and with a smooth surface. Put the dough back in the bowl, cover with a cloth ant let rest for at least 1 and ½ hour, so the yeast do its work and the dough raises.

For the filling we will need 100 gr of melted butter, 100 grams of sugar and 2 tablespoons of ground cinnamon. Mix them until well combined.

Spread some flour on the surface and start smashing the dough with your hands, and then work it with a rolling pin to get a rectangular shape. In order to get the rectangular shape, fold the dough and continue working with the rolling pin. Spread the filling over the dough, and carefully distribute over all the surface. Roll the dough and cut in pieces about 3-4 centimetres. Let rest those pieces for about 1 hour.

Paint the pieces with whisked egg using a brush,  sprinkle some sugar above or like I did grated coconut. Cook in the oven at 430ºF (220º C) with  fan on if you have for about 6 minutes until they are gold.

Song included in the video (Airport lounge) is composed and its rights are owned by Kevin MacLeod (http://incompetech.com)

Swedish cinnamon buns (Kanelbullar)

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