Wax How To Tutorial For Man

Croissant French ...

Hello everyone, I decided to post today a basic recipe for leavened by international breakfast. The recipe is the master Leonardo Di Carlo. The ingredients are too few and the work is pretty easy, but there are some basic steps that make a difference, but highlights them as.

W 320 1000 g flour

yeast 20 g

whole eggs 300 g

fresh whole milk 250 g

200 g caster sugar

acacia honey 15 g

butter trad. 82% m, g, 200 g

salt 18 g

vanilla 2 g

butter trad. 82% of plaques (10 ° C) 500 g

Procedure:

mix the first 6 ingredients listed in the middle 'dough add little

time butter (200 g) mixed with the salt and vanilla.

Far work until dough is smooth and sustained.

Let rise for about 2-3 hours. at a temperature of 24-26 ° C, well

covered with HR 75% RH (75%). Put in refrigerator at +4 ° C overnight.

The next laminar plates with the butter, previously

laminated 5 mm, giving two to three folds to rest 15 minutes in

fridge, then another turn three, pull cut to a thickness of 2.5

a triangle, close to a cornet shape and let rise at 26 ° C

for 3-4 hours with 75% HR.

cooking convection oven: 180 ° C 17 min. ca.

The basic steps are the rest of the night in the fridge, then the next day, take the butter, put it between 2 sheets of baking paper and beat it with a rolling pin to make it rectangular in shape and top 1 / 2 cm. then put it back in the fridge making sure to pull out 4 / 5 minutes before the pasta so that it reaches the temperature of 8 / 10 is ideal for lamination. Then proceed to the 2 by 3 folds, rest, last fold and then you can proceed with the formation of croissants and cooking. I recommend it to preheat the oven at least 20 minutes earlier, at a temperature of 20/30 ° higher than that of cooking so that when you open the oven and the temperature will drop will approach the exact temperature. After entering the croissants immediately lowered the temperature. After 15 minutes you begin to visually check the croissants because they have to be beautiful golden but not too much otherwise they become dry and lose their fragrance once cold. Once baked you can polish them with a syrup of warm water (150 grams), sugar (200 grams) and glucose syrup (200 g) prepared by bringing the ingredients to a boil.

Once cooked you can save the croissants in food bags in the freezer at -18 ° for 60/90 days.

Mysoore Mallige Online

flour ...

Dear friends will place a clear and comprehensive explanation of the master Luca Montersino on various types of flour and their proper use.

Today we touch a particular key, hoping to meet the overwhelming request for clarification on many of you about it: we speak of flour and the symbol (W) which often uses to make that sweet and have more their right consistency!
So, we know that in the kitchen, the flour is used primarily for:
- making bread and pasta;
- to produce cakes and pastries;
- thicken sauces.
to produce cakes leavened with baking powder and flour used to thicken sauces rich in starch and low in protein. In fact, the acting baking powder with the heat of the oven during cooking and the presence of the gluten network is opposed to swelling of the dough, resulting in distortions in the form of cakes. Not by chance is often used in addition to the starch flour. The thickening of sauces is caused by absorption of water by the starch cells, which swell and make the thick liquid in which they are immersed. In fact, for this purpose is often used corn starch (cornstarch) or potatoes (starch), which have the quality to be clear, tasteless sauces.
The most important features concern for the bakery instead a series of concepts that can be summarized in the so-called strength of the flour.
Baking strength: This property is related in particular (but not only) the contents of protein, especially gliadin and glutenin, which together make up the gluten.
For example, a strong flour absorbs a greater amount of water in the dough and makes it more resistant and Tanach. These features allow a greater resistance to the rise thanks to stronger links of gluten, thus avoiding that the dough will deflate and improving the quality of bread. The strength of the flour is measured by means of appropriate mechanical tests sull'impasto (proof of extensibility and resistance). These tests can also play at home, in an empirical way to compare the strengths of two different meals.
And here emerges the famous W is the index that classifies the meal according to their strength.
Up to 170 W (weak flours): principarlmente flour used to produce biscuits, waffles, bread sticks, small cakes. Absorb about 50% of their weight in water.
From 180 to 260 W (average meal) flour for leavened dough that need an average amount of water (or liquid) such as French bread, olive bread or a few types of pizza. Absorb from 55% -65% of their weight in water and are the most commonly used in pizza.
From 280 to 350 W (strong flour) flour for leavened dough that require a large amount of water (or liquid) as baba, brioche, naturally leavened pastries and pizza. Absorb about 65% and 75% of their weight in water.
Over 350 W (special meals): flour made with specialty grains, mainly Americans, Canadians (such as Manitoba) used to reinforce weak or flour to make bread or cake special. Absorbs up to 90% of their weight in water.
Unfortunately, the W is not reported in the flour for home use, then the only thing to choose flour is related to protein content. The higher this value, the greater the ability for bread production. (Flour in the market are usually medium-weak, except when it comes to the bakery and Manitoba). Addressing ovens or bakeries, grain stores or you can purchase meal classified by W.

Bugati How Fast Quater Mile

The Sponge ...

Hello everyone, here I am posting a basic pastry recipe, is also an interesting technique that you can 'use in other recipes. The recipe is the pastry chef Luca Montersino.

Ingredients (for a mold or 28/30 2 forms from 18)
250 g egg
175 g caster sugar 150 g flour 00
weak (180/190 w)
50 g of potato starch
1 vanilla bean bourbon

Preparation :
cook eggs and sugar in a saucepan until you arrive at a temperature of 40/45 ° C (optimum temperature for maximum mounting needed results from the eggs), stirring constantly, put the mixture in the planetary and mounted whip until frothy and light.
Remove from the machine and add a hand with a rubber spoon sifted flour with potato starch, mixing everything carefully from the bottom up.
immediately Put the mixture into molds, resulting buttered and floured, bake immediately in oven at 190 ° C for 20 minutes.



The transition to warm the eggs and sugar is important, you will have a mounted undoubtedly superior in terms of volume and structure with respect to the operation carried out with eggs at room temperature or worse refrigerator. With this rapid pace will have a high, soft sponge cake without the addition of yeast. You can use this technique in other preparations where the whisk the eggs is an integral part of the success of the recipe.




soon ...