pastry chefs
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Buns made of puff yeast dough with apple filling.
Wheat flour / Flour - 600 g
Milk - 300 ml
Yeast (Dry) - 8 g
Sugar - 4 tsp
Salt - 1 tsp
Chicken egg - 2 pieces
Butter (Chilled) - 300 g
Dissolve yeast, 1 tsp of sugar and 1 tablespoon of flour in 100 ml of warm milk. Leave in a warm place.
Add 2 eggs, 3 teaspoons of sugar, 1 teaspoon of salt and the remaining milk to a bowl. Beat with a whisk.
Sift flour into a large bowl. If making a dough for sweet pastries, add vanillin here to taste.
In the middle we make a depression and pour the egg mixture. We mix.
Then add the yeast mixture, knead the dough. The dough should not be soft, otherwise it will tear when working with it. It must be well kneaded, dusting with flour, so that it is not sticky.
Put the dough in a bowl greased with vegetable oil, cover with cling film and put in the refrigerator for 1 hour.
Roll out the dough into a 50 * 30 rectangle.
Divide it mentally into 3 parts.
On the middle part, spread half the chilled butter in small pieces or three on a grater. Cover with cling film and a rolling pin to evenly distribute the butter over the entire middle part of the dough.
Cover with the second part of the dough. Pinch the edges of the dough.
Again we spread the second half of the butter and also use a film and a rolling pin to distribute the butter over the dough.
Cover with the third part of the dough. We pinch the edges.
Sprinkle flour on both sides. Roll out again into a rectangle 50 * 30 cm.
Fold the rolled out dough into a booklet.
Sprinkle with flour and roll for the third time into a rectangle 50 * 30 cm. Fold in a book, then in half. Wrap in plastic wrap and put in the refrigerator for 30 minutes or in the freezer for storage until the right moment.
After 30 minutes, you can work with the dough. Roll out the dusting with flour. Cut with a cold knife. Bake in an oven preheated to 220 degrees.
From the specified amount of ingredients, 1400 g of dough is obtained.
For filling:
Peel and chop 4-5 apples. Place apples, granulated sugar and butter in a saucepan. Obtain, stirring continuously. Cool and spread over the dough in small portions. Collapse with an envelope. Arrange on a baking sheet, brush with an egg and bake at 100 degrees for 10 minutes.
kick your legs like...
coy tilt
to your hips just...
that, yeah.
hold it....
Read the rest and grab the designer and event info on Threads & Tuneage
Danish pastry with vanilla custard and cherries.
For FlickrFriday#Homemade
Be well stay at home and thank you for visiting.
Treated myself to one of these after my old car passed it's yearly test. Similar to the UK's MOT.
2021 one photo each day
Canon EOS 6D - f/10 - 1/160sec - 100mm - ISO 200
- mini banana éclair
for group Macro Mondays,
theme Styling Food on a Fork
- length of the éclair: 5cm
- An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing.
The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
The word comes from French éclair "flash of lightning", so named because it is eaten quickly (in a flash).
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- Een éclair is een zacht langwerpig gebakje met een zachte vulling en een chocolade- of glazuurlaagje. Als vulling wordt gewoonlijk banketbakkersroom gebruikt en soms slagroom of crema catalana. De room kan eerst nog op smaak gebracht worden met koffie, kastanjes, fruit of rum.
De eclair wordt gemaakt van kookdeeg.
De eclair stamt waarschijnlijk uit het Frankrijk van de 18e eeuw en is mogelijk bedacht door de kok Marie-Antoine Carême.
Het woord éclair betekent bliksemschicht in het Frans.
that's what I was told, but I do know it was closed for a short time then reopened , this image was after hours
53 Qingdao Rd., Shanghai
I photographed this storefront (flic.kr/p/2nzTDop) in the summer of 2022. Over three years on, there have been some subtle changes here.
The section on the right is for selling vegetables. The yellow lettering on the red paper in the shop says ‘Butterfly Crisp’, which means Palmier (en.wikipedia.org/wiki/Palmier). Three years ago, at the end of 2021, a film based on life in Shanghai was released in China, and it was a big hit. Even I didn't see it, I know that one of the plot points of the film was that one of the female characters liked to buy palmiers. As a result of this plot point, palmiers became a hot item in many pastry shops in Shanghai, with many non-Shanghai tourists even queuing up for more than four hours just to buy a bag of palmiers, a food item that before then was virtually unknown in China except for old Shanghainese people. This in turn led to many businesses that didn't sell palmiers to start selling them, but three years on, the palmier craze has cooled off and this vegetable shop is now selling them.
The left side has not changed much from three years ago. There are two pieces of white paper taped to the glass door with a tip about selling tea - the tea should be in the cupboard behind the door. In addition, two pieces of paper on the glass window contain information about rental properties and the agent's mobile phone number.
The lintel of the shop is full of small adverts for roller shutters, which didn't exist three years ago.
Apricot Pastry Cookies
creativeelegancecatering.blogspot.com/?m=1
Delicious apricots make for a wonderful pastry type cookie. Still available in many parts of the country freshly from the orchard, but if not, preserved or frozen apricots work well too. Light in flavor, slightly sweet, a little tart, wrapped up in a flaky cookie pastry. What could be bad? The fact that you didn't make enough? Lol!
Apricot Patry Cookies
Makes 80 cookies
Prep time 90 minutes
Cook time 12 minutes
Total time 4 hours (including chill time)
Ingredients
2 1/4 cups enriched bleached all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
No-Stick Cooking Spray
1 cup Apricot Preserves
3/4 cup shredded coconut
3/4 cup chopped walnuts
1/4 cup powdered sugar
Directions
Combine flour and salt; set aside.
Beat butter and cream cheese in medium bowl until light and fluffy.
Stir in flour mixture by hand just until blended.
Divide dough into fourths, wrap in plastic wrap; chill several hours or overnight.
Heat oven to 400ºF.
Spray baking sheet lightly with no-stick cooking spray.
Combine apricot preserves, coconut and walnuts; set aside.
Roll one fourth of dough at a time on floured pastry cloth or other floured surface into an 8 x 10-inch rectangle.
Cut rolled dough into 2-inch squares.
Spread each square with 1 teaspoon apricot mixture, leaving edges of dough uncovered.
Moisten one corner of dough with water. Beginning at opposite corner, roll towards moistened corner; press lightly to seal.
Bake 10 to 12 minutes or until edges begin to brown.
Cool on wire rack.
Sprinkle with powdered sugar.
Posted 21 hours ago by Creative Elegance Catering
When we get back to normal, I'll definitely must stop do this or I'll start with the bakery business ;-))
Be well, stay at home and thank you for visiting.
Small portion of the corner of my pastry blender. I haven't used this is quite some time now. The only time I use it is when I make scones and that's been way too long now since I made them.
For Macro Mondays
This week's theme: Kitchen