Baking | Artisan Artistry
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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.
A very 🎶 Happy Birthday 🎶 to you, Dave
... and many Happy and CrAzY returns ✨ !!
... and when you still haven't had enough cakes, sweets and biscuits on your birthday 🎂 you can find these colourful french macarons (and some fine Gin, lol) in this award-winning pastry shop: www.patisserie-ludwig.net/
... and here is 🎶 another one 🎶 😂
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
Pineapple filling enveloped with rich buttery flavor, this type of pastry has smooth, soft texture and light sweetness. It not only originated from Taiwan but also made in Taiwan. Go Taiwan 🇹🇼 go!
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.
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
Es ist nicht alles Gold was glänzt.
Macro Mondays Theme: Forks.
Nikkro 50mm f/.4 + 20mm extension tube.
Baklava is a delicious Greek pastry dessert made up of layers of crispy phyllo dough, chopped nuts, and honey syrup.
The street and sidewalk in front of the venerable Modern Pastry Shop on Hanover Street are awash with people visiting one of the oldest districts in the city for the Saint Anthony's Feast celebration, one of numerous processions and feasts celebrated throughout the year in this traditionally Italian neighborhood. Boston, Massachusetts, USA.
La calle y la vereda frente a la venerable Modern Pastry Shop sobre Calle Hanover están repletas de gente visitando uno de los distritos más antiguos de la ciudad para la celebración de la Fiesta de San Antonio, una de las numerosas procesiones y fiestas que se celebran durante todo el año en este barrio tradicionalmente italiano. . Boston, Massachusetts, Estados Unidos.