The smell is a strange sight. It evokes sentimental landscapes by a sudden draw of the subconscious. I have experienced this many times. Step on a street. I see nothing, or rather, looking at everything, see how everybody sees. I know I’ll down a street and not know it exists and shapes with sides of different houses and built by us human. Step on a street. A bakery leaves a smell of sweet bread that nauseate the smell of him, and my childhood stands in a certain neighborhood apart, and another bakery that just emerges fairyland that is all that if we died. Step on a street. Smell the fruit suddenly tilted the board close the store, and my brief life in the countryside not already know when or where trees have to end and peace in my heart, arguably boy .(…)
230 g of wheat flour for bread
12 g fresh yeast
50 ml of milk (tepid)
25 g sugar
1 teaspoon salt
140g butter, softened
1 egg yolk diluted in a little water for brushing
Dissolve yeast in milk.
In bowl of electric mixer, mix the flour with yeast, eggs, sugar and salt.
With the hook attachment, knead until it forms a homogeneous mixture.
Add the butter gradually, while beating, until completely incorporated into the batter.
Beat at medium speed for about 15 minutes or until dough is released from the walls of the cup.
Grease a pan with butter and line with cling film or greaseproof paper.
Pour the batter into the pan, cover with cling film and refrigerate for approximately 8 hours.
Grease a form of butter.
Remove dough from refrigerator and knead lightly on a lightly floured surface.
Cut the dough into 10 equal parts and form balls of dough, using as little flour as possible.
(Ir cooling the mass where it is necessary because it does not soften too can be shaped).
Place balls of dough into the pan, slightly spaced apart.
Refrigerate for 15 minutes and brush the dough with egg yolk.
Cover the form with a cloth or cling film and leave to ferment in a temperate place for about 1 hour-1 ½ hours or until the dough double in volume (careful not to let the fermentation time!).
Preheat oven to 200 º C.
Brush the dough again with egg yolk and bake for about 15 minutes, or until the buns have a golden color.
Remove from oven, cool slightly and unmold.
Serve with jam, cream cheese or butter.
Note: The buns can also be baked in individual ways.
If you want to freeze the pasta and cook the buns without earning color, remove from oven and pack conveniently. Reheat the buns in the oven until golden.
None fermented batter should freeze for more than two weeks because it affects the texture and flavor.
(…)So, when you hold
of a cut lemon
above your plate,
a universe of gold,
a fragrant nipple
of the earth’s breast,
a ray of light that was made fruit,
the minute fire of a planet.
Lemon and poppy seeds muffins’
100 g bread flour
85 g wheat flour
1 teaspoon baking powder (5 g)
145 g sugar
125 g butter, softened
1 pinch of salt
100 g yogurt
30 ml sunflower oil
15 ml lemon juice
Zest of 1 lemon
10 g of poppy seeds
Powdered sugar for dusting
Preheat oven to 190º C.
Grease and lightly sprinkle with flour 7 muffin pans.
Sift the flour with the baking powder.
Beat sugar with butter and salt until mixture becomes light and creamy.
In another bowl, beat eggs with oil and lemon juice.
Add the egg mixture to the butter in 3 times, beating well.
Mix the lemon zest and poppy seeds.
Add the flour and mix quickly, only to connect all the ingredients.
Pour the batter into the forms to fill ¾ of its height.
Bake for about 30 minutes or until a toothpick inserted in center comes out dry.
Remove from oven and sprinkle with powdered sugar.
Let the muffins cool slightly in the pans, unmold and cool completely on a cooling rack.
Today I’m adding a new category in flagrante delicia, and soon, I’ll start to rearrange all the published recipes and include some that address various types of diets.
I never had ventured on cookies without dairy and eggs, but already started to think about recipes with alternative ingredients that can help to sweeten the lives of those who can not eat certain foods.
I hope that my mission is successful! … These cookies are gone!
Oatmeal, almonds and rye cookies (no eggs, milk or butter)
100 g of oat flakes
90 g almonds, chopped
80 g demerara sugar (or muscovado)
40 ml extra virgin olive oil
40 g of honey
50 g of rye flour
2 tablespoons lemon juice
50 ml of orange juice
Preheat oven to 200º C.
Line an oven tray with parchment paper.
Grind the oatmeal until fine.
Mix the flakes, almonds, rye flour and sugar.
Add honey, olive oil and orange juice and lemon.
Mix until it becomes smooth.
Form small balls of dough (about 20 g each) and flatten them, making cookies.
Bake for about 14 minutes.
Remove from oven and let cool down.
Sleep is in bed next to you, while I put the table and dream of all the kisses that will wake you up.
200 g bread flour
60 g sugar
16 g baking powder
1 teaspoon of fine salt
200 ml cream
20 g of milk for brushing
Thoroughly mix the flour, baking powder, salt and sugar.
Add cream and mix to bind ingredients together.
Place the dough on a sheet of parchment paper and give it a circular shape.
Refrigerate for 30 minutes.
Preheat oven to 180º C.
Line an oven tray with parchment paper.
Remove the dough from the refrigerator.
Cut the dough into 8 equal triangles.
Place each triangle of dough on the tray and brush with milk.
Bake for about 20 to 25 minutes.
Remove from oven, let cool slightly in the pan and remove.
It was a sunny morning, with blue eyes so pure that intimidated any face to face.
Spring swore to eternity and I’ve kept the Sunday slow pace, not realizing that the aftermoon would completely broke all my faith.
The rain fell outside while we planted and reaped Madeleine cups’ in every corner of the house.
Honey mini madeleines
90 g cold butter
25 g of honey
40 g sugar
40 g demerara sugar
90 g cake flour
A pinch of salt
Zest of ½ lemon
Preheat oven to 180 º C.
Beat the eggs with the sugar and salt.
Add butter, honey, vanilla and lemon zest and beat well.
Incorporate the flour.
Fill 2/3 of small paper cups.
Bake for 10 to 12 minutes.