*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.
Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
Kneading (Gluten development) - 5:20 pm to 5:30 pm
Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
Note: For shaping, just take a look at the video, it's hard to explain in words.
Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.
Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.
6 to 7 cups (125 grams per cup) all-purpose flour
¼ cup sugar
2 teaspoons active dry yeast
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
3 cups cool water (70° to 75°)
In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.
Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.
Ingredients for the dough
110 ml (⅓ + ⅛ cup) lukewarm full fat milk
200 ml (½ + ⅓ cup) lukewarm ale (or water)
40 g (scant 3 tbsp) butter melted
1 tbsp dark brown soft sugar
7 g (1 sachet/2 tsp) fast action yeast
500 g (4 + scant ¼ cups) strong white bread flour
1 rounded tsp salt
Ingredients to finish
1.5 litres water
3 tbsp bicarbonate of soda (baking soda)
1 egg beaten
flaky sea salt
In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
Transfer the buns to a wire rack to cool. Eat on the day they are baked.
1 cup or 128 g of craisins, i.e. dried cranberries
2 cups or 312 g all-purpose or bread flour, more for dusting
1 cup or 156 g of whole grain flour
¼ teaspoon or 1 g of instant yeast
1 ¼ teaspoons or 9 g of salt
Pour the water into a small bowl. Add walnut and craisins and stir them a little to make sure they are wetted from all sides. If you don't do this step, you may get dry flour pockets in the creases of the walnuts and/or craisins.
Let the water sit for a few minutes.
Combine the white flour, whole grain flour, yeast and salt in the large plastic bowl.
Mix these dry ingredients well with the fork.
Pour the water, walnuts and craisins onto the flour mixture.
Stir everything with the fork until it's well blended. No flour residue should be at the walls or bottoms of the bowl. Just shaggy and sticky dough. Make sure all the flour is worked into the dough glob.
Cover the bowl with its plastic top.
Place the bowl at a spot that has and maintains room temperature. 70F / 25C is ideal. I always put it next to a heating vent in the center portion of our house.
Let the dough rise for at least 12 hours, preferably about 18 hours. Which means, forget about the bread for a while.
The dough is ready when its surface is dotted with bubbles. The dough should be covering the entire bottom of the bowl.
If the inside of the top of the bowl is wet, dry it of, place it upside down on the table and flour it. Alternatively, you can use a large cutting board.
Dig your hands underneath the dough from all sides until you can lift all of it out.
Place the dough on the flour covered surface.
Sprinkle some more flour on top of the dough, then fold it over on itself twice.
Sprinkle some more flour on top.
Wash the large bowl, dry it, and place it over the dough, i.e. cover the dough.
Let the dough rest for about 15 minutes.
Lift the bowl up from the top. Turn the bowl around and then place the dough into it. I usually place the side that was facing upwards downwards.
Cover the bowl with its top and place it in a location that gets warm when preheating the oven.
Let the dough rise for 90 minutes.
Put the glass or ceramic pot together with its top into the oven.
Heat up the oven to 400 F / 200 C.
Let the oven and the pot heat up for 30 minutes.
Using the oven mittens, remove the pot from the oven and place it on top of the oven. Take the lid off and place it on the side. Remember that the pot and the lid are hot, so don't place them on anything that can melt.
Remove the plastic lid from the plastic bowl with the bread.
With the silicone spatula, drop the entire dough ball/glob into the hot pot.
Sprinkle some flour on top.
Close the metal lid and place the pot back in the oven.
Bake if for 30 minutes with the lid closed.
Bake it for another 15 minutes without the lid.
Again with the oven mittens, take the pot out of the oven and remove the lid.
Keep using the mittens to remove the bread with both hands from the pot. The bread may sometimes sticks a little to the bottom. Be careful to avoid touching the hot pot.
Lay the bread on a grid or screen to let it cool down.
After 1-2 hours you need to decide whether you prefer a hard crunchy crust or a softer crust.
For a hard crunchy crust you are done.
For a softer crust, place the bread in one of those flimsy shopping bags and loosely tie its handles together. That will keep more moisture in the bread and creates a nice not to hard crust. (Do not apply the bag too early. It can cause a too high moisture level in the bread and the bread will have a very slight soggy feel to it.)
Let the bread cool down entirely. I typically wait until the next day.
Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulses.
Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.).
Instructions for the buttercream
Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.
Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.
Instructions for the ganache
Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.
Instructions for montage
Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.).
Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.).
Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are OK).
Garnish top of cake with hazelnuts. Holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.
C'était très bon. À refaire.
Petites remarques sur la réalisation :
le temps de cuisson de la meringue semble un peu long et donne une meringue sèche. Mais comme elle est assemblée avec des éléments humides, ça ne gène pas du tout.
pour la crème au beurre, il faut que le beurre soit à température ambiante (≈21°C), en dessous de ça, elle ne se mélange pas à la crème pâtissière.
pour réchauffer la ganache pour le dessus du gâteau, il faut la mettre à feu très doux pour que le gras ne se sépare pas.
Wheat bran, cornmeal, or additional flour for dusting
In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.
When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack.
Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot; see photos, page 55.) Cover the pot and bake for 20 minutes.
Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Original recipe uses 8g salt.
Try: After taking lid off dutch oven, put oven on baking sheet. prevents burnt bottoms
Try: After bake is done, turn off oven, crack door, and let bread sit in oven for 20 minutes curing crust
Bake bread darker!
SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding.
THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some readers almost entirely skipped this rise, shaping the dough after the first rise and letting it rest while the pot and oven preheat; this is worth trying, of course.
OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust but somewhat inferior crumb,” which sounds promising. I’ve kept rye, which is delicious but notoriously impossible to get to rise, to about 20 percent. There is room to experiment.
FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not the only time; you can fold in ingredients before the second rising.
COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.
1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
2 tbsp Low Sodium Soy Sauce
2 tbsp Brown Sugar
1 tsp Sesame Oil
1 tsp Gochujang Paste
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
0.5 tsp Cayenne Pepper Powder
Prepare The Beef
Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
Slice away ANY excess fat.
Place beef into a sealable baggie.
Prepare The Marinade
Combine all ingredients in a bowl and mix thoroughly.
Pour the marinade over the beef in the baggie.
Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
Dehydrate The Beef
Set your food dehydrator to 165°F (74°C).
Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
Store The Jerky
Store in an airtight container with a food safe oxygen absorber for 1-2 months.
C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !
80g (1/3c) milk - cold out of fridge is fine
80g (1/3c) warm water
1 & ½ tsp yeast - instant or dry active
10g (2tsp) sugar
10g (2tsp) vegetable oil
250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
½ tsp salt
dash of garlic powder - to taste - I use about 1-2 tsp
dash of dried oregano - or another herb - optional
1-2 tbs softened butter or margarine
shredded cheese - to taste
Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.
4 pounds ripe plantains peeled and cut into bite-size pieces
1 large onion peeled and diced
1 tbsp green seasoning paste or garlic ginger paste.
5 large ripe tomatoes diced
1 cup carrots peeled and cut into bite-size pieces
1 cup green beans chopped
¼ cup olive oil
1 tsp salt
2 seasoning cubes
1 tsp black pepper
1 tbsp parsley
habanero pepper optional
1 tsp chili flakes optional
Heat oil in a large skillet and fry the plantains till well cooked and golden brown. Drain and set aside.
In a large pot, heat oil over medium heat. Add onions and sauté for about 3 minutes till nicely browned.
To that, add green seasoning paste and sauté till fragrant; about 1 minute.
At this point, add salt, seasoning cube, pepper and sauté for 30 seconds.
Follow by adding the tomatoes, and fry the tomatoes till well broken down and cooked.
Add chicken and habanero pepper and stir till well coated with the tomato sauce. Reduce the heat to medium-low, cover the pot and cook the chicken for 20 minutes without adding water. The chicken will produce some of its juices, so don't worry.
Last but not least, add carrots and green beans. Mix well and simmer on medium-low heat for 7 minutes.
Lastly, add fried plantains; chili flakes and parsley and mix gently. Simmer once more with a covered lid for 3 minutes on low heat.
260 g / 9 1/4 oz (2 cups plus 2 tablespoons) plain (all-purpose) flour
1 litre / 34 fl oz (4 1/4 cups) cultured milk
400 g / 14 oz (1 cup plus 2 tablespoons) golden syrup
15 g/ 1/2 oz (1 tablespoon) salt
3 teaspoons bicarbonate of soda (baking soda)
Line a 3-litre/101 fl oz (121/2-cup) heatproof vessel, pot or bucket with a lid with some baking (parchment) paper.
Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel.
If you do not have access to a suitable geothermal area, place the vessel – with the lid on – in the oven at 90ºC/195ºF for 12 hours. Let the bread cool completely on a wire rack before cutting into it.
J'ai testé ça hier. Super facile à faire et très bon !
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 cup oil for frying, or as needed
salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about ¼ inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a ½ inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Prep Time: 30 minutes plus 8 Hours in the fridge
Drying Time: 24 – 48 hours
1kg / 2lb of Silverside Beef / Round
1/2 a cup of Soy Sauce
2 tablespoons of Soft Brown Sugar
1 teaspoon of Onion Salt
1 teaspoon of Cracked Black Pepper
A pinch of Dried Chilli Flakes
1 tablespoon of Worcestershire Sauce
White Pepper (optional)
Coriander Seeds (optional)
Cut the beef into 3/4 inch / 2cm slices, cutting across the grain.
Then cut the slices into 1/2 inch / 1.25cm strips.
Place the meat into a glass, earthenware or plastic bowl ( don’t use a metal bowl it will react with the salts and spoil the meat).
Pour the soy sauce over the meat and add the sugar, onion salt, pepper,chilli flakes and Worcestershire sauce.
I use my hands to mix all the ingredients together so the meat is completely covered. Cover and place the bowl into the fridge for 8 – 12 hours to allow the moisture to come out of the beef. Give the meat a stir once or twice whilst in the fridge to allow the meat to completely absorb all the flavours.
Remove from the fridge and lay the strips of beef onto drying or cooling racks. Leave space around each strip to let the air circulate and dry the meat.
If you want to add any extra spices just sprinkle the spice over the top of the meat. Place the racks in an area where it is free from animals and allow air to flow over the meat. I use a regular household fan and set it on a low setting.
Depending on humidity the jerky can be ready within 24 hours. The meat will continue to dehydrate the longer you leave it. You will be able to see when it is ready to eat.
Store the jerky in a container somewhere dry. It can be stored in the fridge but it isn’t necessary.
Edit C'est excellent. En France, la coupe de viande conseillée n'existe pas. Après avoir demandé conseil au boucher, il m'a donné un morceau de gite. Je n'avais pas de sel à l'oignon alors j'ai utilisé du sel au céleri. Je n'avais pas de sauce Worcestershire, ni de poivre blanc ou de graines de coriandre. J'ai laissé sécher pendant 36 heures. À refaire !
Une bonne recette de cookies.
Avec des boules de pâte de 3.5oz, il a fallu allonger le temps de cuisson à 35 minutes.
114 g (soit 1 stick) de beurre mou
220g (soit 420 mL, soit 1 3/4 cup) farine
1 gros œuf
200g (soit 240 mL, soit 1 cup) de sucre roux (light brown sugar) bien tassé
3 cuillères à soupe de sucre
½ cuillère à café de bicarbonate de soude
½ cuillère à café de levure chimique
½ cuillère à café de sel
2 cuillères à café d'extrait de vanille
1½ cuillère à café d'expresso en poudre (j'utilise celui de la marque Nescafé)
360 mL (soit 1½ cup) de pépites de chocolat
Préchauffer le four à 140° C (soit 300° F). Dans un bol, battre le beurre mou et les sucres jusqu'à ce que le mélange soit homogène, 30 secondes environ avec un bateur électrique. Ajouter l'œuf et l'extrait de vanille et battre 30 secondes supplémentaires.
Tamiser la farine, la levure et le bicarbonate au-dessus d'une deuxième bol et l'ajouter au mélange beurre/sucre. Battre lentement jusqu'à ce que la farine soit à peine incorporée (20 secondes environ). Ajouter l'expresso en poudre et les pépites de chocolat et les incorporer à la spatule. La pâte obtenue est molle et appétissante, n'hésitez pas en gouter une cuillèrée, c'est delicieux.
Recouvrir une grande plaque de cuisson de papier sulfurisé. À l'aide d'une cuillère à glace ou, à défaut, d'une cuillère à soupe, déposez des petits morceaux de pâte sur la plaque en laissant 2 à 3 cm d'espace entre deux tas. Aplatir les tas à l'aide d'une cuillère à soupe et enfourner jusqu'à ce que les bords des cookies commencent à dorer, 20 minutes dit la recette mais 25 à dit mon four.
Laisser refroidir sur une grille et déguster tiède, avec un grand verre de lait.
Une belle recette qui donne de superbes pains.
J'aime bien la technique du Tangzhong, ça donne une belle texture à la mie.
À refaire !
Ingredients for the tangzhong
20 g (2tbsp) strong white bread flour
100 ml water
Ingredients for the dough
350 g (scant 3 cups) strong white bread flour
7 g (2 tsp) fast action yeast
1 tsp salt
50 g (1/4 cup) caster sugar
1 tbsp milk powder (optional)
125 ml (1/2 cup) full fat milk
1 large egg
50 g (scant 1/4 cup) softened butter
Ingredients for the glaze
1 egg, beaten with a splash of milk
To make the tangzhong, place the flour in a small saucepan and gradually whisk in the water. Place over a medium heat and cook, whisking constantly until it has thickened to a wallpaper paste-like consistency. Remove from the heat, scrape into a bowl and cover with clingfilm directly on the surface, set aside to cool.
Place the flour, yeast, salt, sugar and milk powder in the bowl of a stand mixer fitted with the dough hook, lightly stir together and make a well in the centre. Add the egg, milk and tangzhong to the well and mix on a low speed until it comes together into a dough.
Add the butter and mix on a high speed until the dough is very stretchy and comes away from the sides of the bowl, this can take about 15 minutes, even in a stand mixer.
Transfer the dough to a lightly greased bowl, cover with clingfilm and either place somewhere warm to rise until doubled in size, about 1-2 hours, or in the fridge overnight.
Line a baking sheet with baking parchment. Divide the risen dough into 8 equal pieces and shape each piece into a ball on a lightly floured surface. Spread the balls out well spaced apart on the baking sheet and loosely cover with oiled clingfilm. Leave to rise for about 1 hour until puffy.
Meanwhile, preheat the oven to 200C/400F/gas mark 6. Brush the risen buns with the beaten egg and sprinkle with sesame seeds. Bake for about 20 minutes until deep golden, the internal temperature should reach 94C.
Transfer the buns to a wire rack to cool before serving, store in an airtight container.
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