Outstanding baking, as usual, Justers... You've missed your true vocation in life, mate!:eyebrows:
Marco.
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Outstanding baking, as usual, Justers... You've missed your true vocation in life, mate!:eyebrows:
Marco.
The pay is a bit shit for flour and water, though;)Quote:
Originally Posted by Marco
Thanks anyway:)
I'm just bloody curious to find out what that tastes like. As usual I just made the recipe up with the inspiration that other people have tried to make bread with semolina in it.
I mean semolina FFS. That's an old school desert with a big lump of jam in it, right?
It's still cooling down...
Not sure I'd go higher than 20%.
Bloody nice bread. The semolina element does taste really good in it.
I think I am going to back to old school basics. A semolina and jam desert is in order. Soon. Maybe. When I can be arsed.
It won't taste anything like this but memory imprints do last.
Top Job...as always! [emoji4][emoji106]
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Ensaimada for breakfast at my friend’s tomorrow.
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Recipe? Not come across those before.
Interestingly when the semolina bread is genuinely room temp you can't really taste the semolina. Still good but not as impressive as last night.
Ensaïmada recipeQuote:
Originally Posted by User211
Makes 8 ensaïmadas
For the sourdough:
•20 gr fresh yeast
•60 gr warm water
•70 gr bread flour
For the dough:
•2 eggs
•60 gr warm water
•120 gr sugar
•150 gr pork lard
•400 gr bread flour
•confectioners sugar for dusting
Make the sourdough:
•Mix the yeast, water and flour in a bowl. Cover with plastic wrap and let it rest for 20 minutes.
Make the dough:
•Add the eggs, water, sugar in a large bowl and mix well.
•Add the sourdough to the mix and stir until it is well combined.
•Add the flour, little by little, into the mixture. Keep on kneading it either by hand or with the help of a stand up mixer (with the dough hook) for about 15 minutes or until the dough becomes smooth and does not stick in your hands.
•Coat another bowl with oil, shape the dough into a ball and put it into that bowl.
•Cover with plastic wrap and let it rest for an hour (or until it has doubled its size).
Make the ensaïmadas:
•Divide the dough ball in 8 parts.
•Flaten each part into a rectangle shape with the help of an oiled rolling pin. The dough should be pretty thin (about 0,3 cm).
•With the help of a brush, brush the rectangles with the softened lard (warm it up a bit to make it easier to spread).
•Take each rectangle and make a roll starting from the long side of the rectangle.
•Once you have rolled all the rectangles, cover them with plastic wrap and let them rest for half an hour.
•Cover the oven tray with oiled baking paper.
•Take each roll and shape it like a spiral (or a snail house), place the spirals in the baking tray. Remember to leave enough space between each ensaïmada.
•Cover with plastic wrap and let it rise overnight.
•Preheat the oven at 240 ºC.*
•Put the ensaïmadas on the lower part of the oven and bake for about 4-5 minutes.
•Lower the temperature to 160 ºC and bake for 15 minutes more, or until golden brown.
•Let it cool down and dust with confectioner's sugar before serving.
*** my own notes
dough should be kneaded for at least 15 mins even with a machine/dough hook.
Roll then stretch the dough until almost transparent.
Dont bother with covering the spirals, just leave them in the oven on a baking tray with oiled parchment overnight.
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For lunch I had a red leicester sarnie, plain kettle chips, a banana & a box of 'Choco Leibniz' (only 9 in a box, they're taking the p**s)
Hm I anticipate fail if I try those. I'm not good with dough that thin.Quote:
Originally Posted by mightymonoped
Thanks for posting.
I have had these in Spain. Yours look stunning tiny clanger!:)Quote:
Originally Posted by mightymonoped