tag:blogger.com,1999:blog-19310525564707939322024-03-19T01:49:00.248-07:00Hungry ShotsHungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.comBlogger630125tag:blogger.com,1999:blog-1931052556470793932.post-20170768239258657302024-02-26T14:04:00.000-08:002024-02-26T14:04:25.736-08:00Lemon-cardamom oil cake (baked in air fryer)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaVc7HUg0n_J1ozOE4UWmW8kgg3b3wkGtV9wnSmN1acRuoYN-3r7o3jmXjXfjOVpe-GF1A7ylbfFePBKAFgnKvSgjPeVTJv8bBnJQ8teA0uxAEjsiAK2ANaRMCOBdYYXfNgFJ9aO6Q-94XJMYIc-A5wq67URUDvZX4q5glvvvEAg7a3OQgyioHIOi8hSo" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1000" data-original-width="667" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaVc7HUg0n_J1ozOE4UWmW8kgg3b3wkGtV9wnSmN1acRuoYN-3r7o3jmXjXfjOVpe-GF1A7ylbfFePBKAFgnKvSgjPeVTJv8bBnJQ8teA0uxAEjsiAK2ANaRMCOBdYYXfNgFJ9aO6Q-94XJMYIc-A5wq67URUDvZX4q5glvvvEAg7a3OQgyioHIOi8hSo=w427-h640" width="427" /></a></div>Most of the bundt/cake recipes I know are butter-based. But I remember that when I was a child, butter was a luxury and my mother was making most of the cakes using oil as fat.<p></p><p>The best oil to use for this cake is by far olive oil. However, the cake can be made with any vegetable oil. I had in my pantry an open bottle of peanut oil and I wanted to use it, so this is the oil I used for this cake.</p><p>When I bought my air fryer I had no clue how versatile such a mini oven could be for baking cakes. Actually, they turn out even better than in my good old kitchen oven. There is however a limitation to baking in the air fryer and that is the size. My air fryer drawer is 24 cm wide, so only pans under this dimension can fit inside.</p><p>As for the pan, some time ago this silicone daisy mould caught my eye and I fell for it. However, I had plenty of cake pans and moulds and I was hesitant to extend my collection because of the limited space to store them. With the air fryer, I had to evaluate all the pans I owned and select the ones fitting the drawer. I did not count many for this purpose. That was the moment when I recalled this small daisy silicone mould left waiting on my wish list. The next step was obvious, this beautifully shaped mould joined my collection.</p><p>The recipe is an adapted one. The original one is with orange, not lemon-based. As it is more often to have lemon in the house rather than oranges I changed to lemon. I also had to adapt other quantities like (you guessed what if you know me...) sugar and improve the structure in the absence of sugar by adding more flour. </p><p>I am very happy with the result. It is a super moist cake, not very sweet and with a distinct aroma due to the cardamom.</p><p><br /></p><span>
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<a name='more'></a></span><p><br /></p><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>300g all-purpose flour</li><li>1 tablespoon baking powder</li><li>1/2 tablespoon baking soda</li><li>3 eggs</li><li>100g sugar</li><li>213g vegetable oil</li><li>1 tablespoon cardamom</li><li>1 teaspoon salt</li><li>zest of one lemon + juice of half of the lemon</li><li>300ml milk</li><li>(optional) 1/2 teaspoon of cocoa powder for decoration (the middle of the daisy)</li><li>(optional) caramel sauce - only for decoration</li></ul><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>In a bowl, mix dry ingredients (flour, baking powder, baking soda).</li><li>In the mixer bowl, add the eggs and sugar and mix until lightly foaming.</li><li>Add slowly the oil, cardamom, salt, zest and lemon juice and continue to mix until they are well combined.</li><li>Add alternatively the milk and the dry ingredients and mix just until well combined. Do not over-mix.</li><li>Pour this composition into a pan. If you use a silicone pan as I did, I recommend putting the pan first in the air fryer drawer and just after pouring the composition.<br />To create the dark centre of the daisy, I took 2 tablespoons of the composition and mixed it with cocoa powder. Then I poured this one into the centre of the pan before filling in with the rest of the batter.</li><li>Bake in the air fryer at 160ºC for 50 minutes or until a stick inserted in the middle of the cake turns out clean.</li><li>Remove the pan from the air fryer drawer and let it cool completely. I really recommend not hurrying up and unmoulding the cake as it will fall down a bit and destroy the beautiful shape.</li></ol><div><br /></div></div><div>Recipe adapted from "The Mediterranean dish" by Suzy Karadesheh, page 268.</div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-20336935963719056862024-02-17T12:03:00.000-08:002024-02-26T13:38:08.962-08:00Soured Cream Chocolate Cake (baked in the air fryer)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxJJ6PQQzKpflyLz5ej9BSk3QKDV12IRHG4LTHXvis3B2rPTMbivq4q6gLLg5NlgEZnXCSGtFUG630CtUn7cIPCMmjev2d1OPBIhTP1s5DMfgXuBIJy1ZbJ1nhpnjoy1pKAEWGpVEK-hEHA_dup9Em1ejIoj8u4dFKsj7fldZ9o5YxnphFLquDJiCcUms" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1200" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxJJ6PQQzKpflyLz5ej9BSk3QKDV12IRHG4LTHXvis3B2rPTMbivq4q6gLLg5NlgEZnXCSGtFUG630CtUn7cIPCMmjev2d1OPBIhTP1s5DMfgXuBIJy1ZbJ1nhpnjoy1pKAEWGpVEK-hEHA_dup9Em1ejIoj8u4dFKsj7fldZ9o5YxnphFLquDJiCcUms=w512-h640" width="512" /></a></div><p></p><p>This year I started a new adventure in cooking dishes into the air fryer. Cakes, of course, were on the list to test and I was surprised to see that they actually turned out very well. There are some parameters to tinkle but I was really surprised with the results.</p><p>This cake recipe is adapted from a new recipe book I bought. I was disappointed that the book had photos for only 1/4 of the recipes. In the era where videos of recipes rule the internet, a cake book without pictures to inspire and motivate you to bake for me is essential. I was at the point of returning the book but decided to test some recipes first. The resulting cakes, even adapted by myself (you know me, I cut the sugar from everywhere) were surprisingly nice. So, I decided finally to keep the book. I still feel like in the times of my mother where you could have just imagined how a cake could turn while reading a recipe because there was no image to show. I give you then my touch and present the final image of the cake here.</p><p>The cake is very moist, not very sweet and not bitter either. I would try even one more change next time, by replacing 20g of cocoa powder with all-purpose flour.</p><p>Enjoy!</p><span><a name='more'></a></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuza18GBjXnizp3ikJSSJAAjx8QzNFcErgz-95E1s3Y7JzJXW3U9Bw0g2cZ-MaFEcH5FoGOhyoCGiu35si5oPNjwf_Mv7lsYkwcyUDFrg7oVhZhxjr0Le2a4wXIGQCkIklB6LqYvXHNjoliAHrAzr5BPVaG8edndS56ZQtw404LwRKNshwA0AD5xYI_4w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1200" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuza18GBjXnizp3ikJSSJAAjx8QzNFcErgz-95E1s3Y7JzJXW3U9Bw0g2cZ-MaFEcH5FoGOhyoCGiu35si5oPNjwf_Mv7lsYkwcyUDFrg7oVhZhxjr0Le2a4wXIGQCkIklB6LqYvXHNjoliAHrAzr5BPVaG8edndS56ZQtw404LwRKNshwA0AD5xYI_4w=w256-h320" width="256" /></a></div><br /><br /><p></p><p><i><u>Ingredients (quantity for a 10-cup pan):</u></i></p><p></p><ul style="text-align: left;"><li>55g cocoa powder</li><li>150g sugar</li><li>50g soft butter</li><li>1 tablespoon rum essence</li><li>230g boiling water</li><li>2 eggs</li><li>175g sour cream</li><li>225g all-purpose flour</li><li>1 tablespoon baking powder</li><li>1 tablespoon sodium bicarbonate</li><li>1 pinch of salt</li></ul><div><br /></div><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Season the bundt pan with butter and cocoa powder.</li><li>Mix cocoa with sugar, butter, vanilla essence and boiling water until the composition is smooth.</li><li>Add eggs one by one and the sour cream and mix.</li><li>Incorporate the flour, baking powder, sodium bicarbonate and salt.</li><li>Pour the composition into the pan and put it in the air fryer drawer.</li><li>Bake it in the air fryer at 160ºC for 45 minutes or longer, until a stick comes out clean. In the first half of the baking, I put on top of the cake a round bottom of a tart pan to avoid burning it from the top heating element. It went well, and this is a trick worth remembering when baking cakes in the air fryer. Also, keep in mind that the cake rises a lot during baking so the pan should not be full.<br />If the cake is to be baked in a classic oven, I would suggest preheating and baking the cake at 180ºC.</li><li>Let it cool for 15 minutes and reverse the pan on a wire rack.</li><li>For decoration, you can sprinkle sugar but I preferred to have my personal touch and sprinkle beetroot powder.</li></ol><div><br /></div><div>Note: Although the composition is for a 10-cup pan, my only pan that fits into the air fryer drawer is the Charlotte Turban (from Nordic Ware) with a 6-cup size. The rest of the composition went into cupcake moulds and I baked them too in the air fryer for 20 minutes.</div></div><div><br /></div><div>Recipe adapted from "Bundt" by Melanie Johnson, page 58.</div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-51952168605264526752023-10-03T02:17:00.001-07:002023-10-03T12:07:31.394-07:00Nezuko Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxfq_DmP7c8b3Qr5KBp95gh_tBIsH3Uh987AJbUWCe7KE65K49-LzGnSm6hTuoncSKz22SkW1RK0owIDW1RN7bpjQMmu9XbZvxloVb_9egHgjWpYRLkSyXmG5BpDPZ2US90W6zHACuKrrJCwLukmu0Tqu3g0OgddKn6WGsXdisolmBg8oYlDAOf6ySQ4/s1600/20231001_143840.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxfq_DmP7c8b3Qr5KBp95gh_tBIsH3Uh987AJbUWCe7KE65K49-LzGnSm6hTuoncSKz22SkW1RK0owIDW1RN7bpjQMmu9XbZvxloVb_9egHgjWpYRLkSyXmG5BpDPZ2US90W6zHACuKrrJCwLukmu0Tqu3g0OgddKn6WGsXdisolmBg8oYlDAOf6ySQ4/w480-h640/20231001_143840.jpg" width="480" /></a></div><br /><div>I make just a few anniversary cakes yearly, but when I do them, I want to be remembered.</div><br /><br />This weekend we celebrated the 11th anniversary of my daughter. At this age, doll cakes are not in fashion anymore, so I followed her taste. Nezuko is her favourite character, so you can imagine that the cake should have been related.<br /><br /><br />Luckily, her mother bought a plotter recently, so making stencils was a piece of cake (or should have been...). Her mother also added to her tools collection a cake airbrush for this occasion. I can only conclude that, me, as her mother, sometimes I challenge myself maybe too far. But in the end, for my first stencilled cake, it doesn't look that bad. The most important thing was achieved, my daughter was very proud of her anniversary cake and me, in this way I achieved my goal, to make a cake to be remembered.<br /><div data-block="true" data-editor="b6q1d" data-offset-key="6tgh9-0-0"><span><a name='more'></a></span><i><u><br /><br />Ingredients:<br /></u></i><div class="_1mf _1mj" data-offset-key="6tgh9-0-0" style="direction: ltr; position: relative;">Cocoa sponge cake:<br /><ul style="text-align: left;"><li>400g eggs (about 8 pieces)</li><li>223g flour (sifted)</li><li>30g cocoa powder (sifted)</li><li>200g sugar (divided into 150g + 50g)</li><li>1 tablespoon rum essence</li><li>half a lemon juice</li><li>6g baking powder (optional)</li><li>1 tablespoon baking soda</li></ul><div><div><br /></div><div>Filling (Swiss buttercream):<br /><ul style="text-align: left;"><li>5 egg whites</li><li>400g lactose free butter (at least 80% fat)</li><li>250g sugar</li></ul>+ 300g frozen raspberryries</div><div><br /><br /></div><div>Syrup:<ul style="text-align: left;"><li>200g water</li><li>1 tablespoon of rum essence</li></ul><br />Decoration:<br /><ul style="text-align: left;"><li>250g sugar paste </li><li>food colourants to be used for stencilling</li><li>edible flowers (optional)</li></ul></div><div style="background-color: white; color: black; font-family: "Times New Roman"; font-size: medium; white-space-collapse: collapse;"><br /><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/Cx8jJU0t08R/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/reel/Cx8jJU0t08R/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/reel/Cx8jJU0t08R/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Denisa | HungryShots (@denisav_hungryshots)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script></div><i><u>Directions:</u></i></div><div><br /></div><div>Sponge:<ol style="text-align: left;"><li>Prepare first the sponge cake. Prepare the pans: brush with olive oil and sprinkle flour or cocoa powder over. This step is essential in order to easily get the cake out of the pan after baking (and in one piece). If you prefer, you can use parchment paper to avoid sticking.</li><li>Preheat the oven to 180ºC.</li><li>In a bowl, mix the flour with baking powder. Baking powder is optional but if you want to be sure that your cake will not fail, I suggest using it.</li><li>With the help of a stand/hand mixer beat the egg whites until foam. Add the 150g of sugar in steps and continue to beat until dissolved and the meringue looks glossy and forms peaks. It takes about 7 minutes with the mixer turned on to the maximum speed.<br />One note, measuring the egg weight while separating the yolks from whites can be tricky. Either you use 2 kitchen balances or you break them into a bowl that you weigh and remove the yolks with your fingers (this is a risky version). Alternatively, you measure the eggs with the shell and subtract the empty shells' weight in the end, although it will be tricky to balance back the quantity if you get over. Your choice, however, try to stay in the quantity of eggs with +/- 2%, otherwise, the cake might change its texture.</li><li>In parallel, or after the previous step, beat the egg yolks in another bowl with lemon juice, the vanilla essence and the remaining 50g of sugar. Mix on a high speed for 10 minutes. Sprinkle the cocoa over in several steps and mix at the slowest speed until well combined. You can do this step in parallel with the previous one if you have 2 mixers. I did the egg whites in the standing mixer and the yolks with a hand mixer. This minimises the loss of bubbles from the meringue until you finish the yolks. </li><li>Combine the 2 compositions + the flour mixture in the following way: add 1/3 of the yolks over the meringue, then 1 tablespoon of flour on top. Stir 2-3 times with a spatula using up and down movements. Repeat 2 more times until you finish the egg yolks. Continue with the remaining flour mixture, adding one spoon at a time and stirring maximum 2-3 times with the spatula after. You need to minimise the stirs while ensuring that all ingredients are well combined. The composition will deflate a bit but it should still remain foamy.</li><li>Pour this composition into the pan. On the top, spread it more to the sides as in the middle the cake will raise much more than on the sides.</li><li>Put the pan into the oven and bake it at 180ºC for 45 minutes. In the end, test it with a wooden stick (toothpick) to be sure it gets out of the cake clean.</li><li>Let the cake cool in the pan until you feel comfortable touching it, without feeling burned. That would take about 15-20 minutes. You can prepare this the day before and let it sit in the fridge over night.</li><li>Revert the pan on a rack and let it cool completely.</li></ol><div><br /></div>Filling:<br /><ol style="text-align: left;"><li>Put the egg whites and sugar in a bowl that is heat resistant because you'll need to put them later on a bain-marie. I use the stainless steel bowl of the mixer that I put over a pan on which I added some water. The water in the pan should not touch the bowl with the eggs and sugar.</li><li>Turn on the heating for this bain-marie system and mix the eggs with a whisk. The composition needs to reach 70ºC and in the meantime, the sugar will be already dissolved. Use a food thermometer to measure the temperature of the eggs.</li><li>Then, remove the bowl from the hot pan and put it under the mixer. Turn it on at a high speed and let it make the meringue for a few minutes of mixing. </li><li>When the meringue is stiff, we'll need to add the butter, spoon by spoon, or piece by piece while continuing to mix. During the mixing, the temperature of the eggs is lowering but as I used the same metallic mixing bowl, the meringue will be ready before the egg whites arrive at the room temperature. I use then the butter that was taken out from the fridge just 10-15 minutes before (when I started the cream). But if you use another mixing bowl and your meringue arrived to room temperature when mixed then is better to use the butter at room temperature not cold from the fridge. The butter needs to be added cube by cube (let's say of 2cm size) or spoon by spoon depending on its form. What is happening when you add the butter is that the meringue will lose its nice stiff shape, but just continue to mix as it will come back. If it doesn't (because maybe your butter or meringue was too warm), put your bowl in the fridge for a few minutes, and restart the mixing. Ideally, if both meringue and butter are at room temperature the cream gets very nice.</li><li>When the cream got stiff again, I split it into 2, because on one part I added the raspberry sauce. The one with raspberry was meant to sit between the cake layers while the white one to sit on the borders and top. The point was that the sugar paste may be a bit transparent when put on top of the cake and if you have a pink buttercream under then your cake might not look pure white.</li></ol><div><br /></div>Assembling of the cake:<br /><ol style="text-align: left;"><li>Prepare the syrup by mixing the water with the rum essence. Stir until well combined.</li><li>Layer the cake in the following way:</li><ol><li>Put one layer of sponge cake.</li><li>Add 1/3 of the syrup over, using a spoon.</li><li>Spread 1/4 of the buttercream over</li><li>Place the frozen raspberries in circles over the buttercream and push them inside.</li><li>Repeat the same with the next 2 slices</li></ol><li>The remaining buttercream is spread on the sides. Smooth it with a spatula or a knife until you get a nice shape.</li><li>When finished, place the cake in the fridge and start preparing the decoration. </li></ol><div><br /></div>Decoration:<br /><ol style="text-align: left;"><li>Stretch the sugar paste into a super fine layer. Make a circle for the top and a band for the borders and apply them on the top and sides of the cake. There are also 2 black stripes made from sugar paste.</li><li>Airbrush the sides with pink colourant.</li><li>Put the stencil on top of the cake and airbush with black food paint.</li><li>Apply pansies for a beautiful look.</li></ol><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW_IBfF2v2fEZ9yHZ-GdCZ-ddQxqRev2tYH2shlxKTsVh_o9iTY0hozM6nYdXh_GDechP7ze5Lg6a4z-QTkqe9Ng2wPdigjWKLL0xJWXc8t9oe4lSfz_FWGNnZ4Hd325qNkGs3yOWynNRjWtun4oi-MHXM9klz06MfzS9ECEQEyTCLHPk5ebWTy7v4hs/s1600/20231001_174948.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW_IBfF2v2fEZ9yHZ-GdCZ-ddQxqRev2tYH2shlxKTsVh_o9iTY0hozM6nYdXh_GDechP7ze5Lg6a4z-QTkqe9Ng2wPdigjWKLL0xJWXc8t9oe4lSfz_FWGNnZ4Hd325qNkGs3yOWynNRjWtun4oi-MHXM9klz06MfzS9ECEQEyTCLHPk5ebWTy7v4hs/s320/20231001_174948.jpg" /></a></div><div style="text-align: center;"><br /></div></div></div></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-28368610927049758122023-07-14T07:00:00.001-07:002023-07-14T07:00:00.140-07:0040% Kamut Sourdough Bread<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthcD3nYxrcPPjvoD1Eg0KdqvtLN3TpV46I3UY7gOXH3mP4x3bfDWVldv_yWiYwpJTco0mMkyQjeHCUdquP-9RlSZzms_dWURQHZBNWLhnaAHHTZjLsQeZWj4rqQ1HviyYArj8GI9dULeniuLczVW8CyO8LhQ6KNAOMX3XrAO2DUNg1CuQo-ogSMYfZVg/s1200/20230630-1213-7521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthcD3nYxrcPPjvoD1Eg0KdqvtLN3TpV46I3UY7gOXH3mP4x3bfDWVldv_yWiYwpJTco0mMkyQjeHCUdquP-9RlSZzms_dWURQHZBNWLhnaAHHTZjLsQeZWj4rqQ1HviyYArj8GI9dULeniuLczVW8CyO8LhQ6KNAOMX3XrAO2DUNg1CuQo-ogSMYfZVg/w640-h640/20230630-1213-7521.jpg" width="640" /></a></div><br /><p></p><p>Today, I made a 40% kamut sourdough bread.</p><p>But what is kamut?</p><p>Kamut is an ancient grain thought to be a cousin of durum, with a grain that is at least twice the size of modern wheat. This grain comes with nice stories behind it and has many given names. In 1949, a US airman purchased 36 kernels from a vendor in Cairo who claimed to have taken them from a tomb of an ancient Egyptian king. He brought this grain to his father who had a farm and planted them. They called it King's Tut wheat but they had only small local success with it. It was just later in the 1990 that kamut became a commercial success after being trademarked to protect and guarantee that it would be grown organically and unmodified. Demand started to grow when people found kamut to be more easily digested and more flavoured compared to modern wheat varieties.</p><p>Although the last part of the story is certain, the origin of this grain is debatable as it is highly unlikely that wheat grains could sprout after 2000 years as the seeds' ability to germinate is almost lost during this time.</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/R-z7GPXY7Iw" width="320" youtube-src-id="R-z7GPXY7Iw"></iframe></div><br /><p></p><p>Another legend says that Noah brought this khorasan wheat with him on the ark, from where, another name for kamut is the “Prophet’s Wheat".</p><p>Also, the farmers in Turkey call the grain “Camel’s Tooth” because of its specific shape.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JCMiSKwSA7TB2LPXnCJgZb3BeCl7di2B3IpeoRuvqJmVuQhVNf-njdI8qfpj3Kp6sSwAqlRNnCLe4UxPE9d5OLWUuBy7PbHAmnZQ4txz12SH3OqFF3KmadZtrKVbBJ1xksSBI5jz7mjpQo0C8pd2zCdTT1gzJaDdF4jFeYc6POsyDtpfKxNPHnQJyUs/s2133/20230630-1219-7529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="2133" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JCMiSKwSA7TB2LPXnCJgZb3BeCl7di2B3IpeoRuvqJmVuQhVNf-njdI8qfpj3Kp6sSwAqlRNnCLe4UxPE9d5OLWUuBy7PbHAmnZQ4txz12SH3OqFF3KmadZtrKVbBJ1xksSBI5jz7mjpQo0C8pd2zCdTT1gzJaDdF4jFeYc6POsyDtpfKxNPHnQJyUs/w400-h225/20230630-1219-7529.jpg" width="400" /></a></div><p></p><div><div>Kamut is a good source of protein, containing up to 40% more protein compared to modern wheat and it is lower in gluten. Kamut is also higher in minerals, such as Selenium and zinc. </div></div><p>Kamut flour has a yellowish colour and tends to have higher water absorption. A dough made with it, forms good elasticity but is less well performing in extensibility, resulting in dough with less volume and denser texture.</p><div>Bread with kamut flour is slightly sweeter and has a rich, buttery and nutty flavour. It is firm and holds easily anything you want to spread on it. It is easy to digest due to its low gluten content while having high proteins, fibres, vitamins and minerals. Therefore, it might be a good alternative for those with gluten sensitivities.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpORyqah9h7Qzaau7MP_puHFYJQBWTDi-fTWY1mLsWem2UmOc3wAMrccDWQSARwWi3CXbtcECiMAqhhM6OONH1E2vzLPW37nDq2F5vRo7fSyWHgylYsEqnObvmJ3HzfIFetlAHegAp5RCtqO5Ipf5hnMZgJwsB9UAImHeJE1yrp5xkO4p51UkwK92XA4/s2133/20230630-1056-7501.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="2133" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpORyqah9h7Qzaau7MP_puHFYJQBWTDi-fTWY1mLsWem2UmOc3wAMrccDWQSARwWi3CXbtcECiMAqhhM6OONH1E2vzLPW37nDq2F5vRo7fSyWHgylYsEqnObvmJ3HzfIFetlAHegAp5RCtqO5Ipf5hnMZgJwsB9UAImHeJE1yrp5xkO4p51UkwK92XA4/w400-h225/20230630-1056-7501.jpg" width="400" /></a></div></div><div><br /></div><div>Now, let's see the recipe:</div><div><br /></div><span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients (1920g, 65.2% hydration)</u></i>:</p><ul><li>400g kamut flour (or any favourite flour)</li><li>600g strong bread flour</li><li>600g water</li><li>300g sourdough starter</li><li>20g salt</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWigPsR4eKAyBB3UgcW_4kCX9QHnVaJT4l6En4ozhc9RS1EFa7rN5GVPXVcC0RTsn4pkvLEvOHYdWOZNuyDARwgbQCZSmf6L9baGeROQuwdrkxya-D5q-ZUfmnpaveXxk0RzaLIPIQZw8W3nVWLhHXsBSsot23KmKdXpJ_ukC14p7zYcpOS11EJzTRgcI/s3840/12.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWigPsR4eKAyBB3UgcW_4kCX9QHnVaJT4l6En4ozhc9RS1EFa7rN5GVPXVcC0RTsn4pkvLEvOHYdWOZNuyDARwgbQCZSmf6L9baGeROQuwdrkxya-D5q-ZUfmnpaveXxk0RzaLIPIQZw8W3nVWLhHXsBSsot23KmKdXpJ_ukC14p7zYcpOS11EJzTRgcI/w640-h360/12.png" width="640" /></a></div><br /><div><br /></div><div><div><i><u>Directions</u></i>:</div><div><ol><li>[Day 1, Saturday, 8:00] <b>Scaling</b>. I started by scaling the ingredients using a balance and put them on the table to ensure that nothing is forgotten.</li><li>[Day 1 Saturday, 8:00] <b>Mix water + flours</b>. I mixed only the flour with water (slightly warmed up for 90 seconds in the microwave) until well combined. Do not knead at this stage, just ensure there is no unincorporated dry flour resting in the bowl and that's it. My kitchen is warm during the summer, I easily have 26ºC over the day. I then let it sit for 2 hours for the autolyse.</li><li>[Day 1 Saturday, 10:00] <b>Sourdough starter</b>. I added the starter over the dough and mixed with a standing mixer for 10 minutes. After mixing, I let the dough relax for 1 hour. </li><li>[Day 1 Saturday, 11:00] <b>Salt</b>. I added the salt and mix again for 5 minutes. Then, I let the dough relax again for 1 hour. </li><li>[Day 1, Saturday, 12:00] <b>Divide and Stretch and Fold</b>. I took the dough out of the bowl put it on the slightly wet table board and divide it into 2. I did a few stretch and folds for each piece on the board and placed them in squared glass bowls. I let them sit covered for 1 hour. </li><li>[Day 1, Saturday, 13:00] <b>Lamination</b>. I took each piece out of the bowl and did the lamination. I let the dough rest for 2 hours.</li><li>[Day 1, Saturday, 15:00] <b>Coil fold</b>. I did half of a coil fold. Then I let them sit for 2 hours.</li><li><b>[</b>Day 1, Saturday, 17:00] <b>Shape </b>the loaves on the lightly floured board. I placed the dough face down into bannetons. Repeated the process for the second piece of dough. I covered the dough and let it sit at room temperature for another 2 hours. When well bumped, I placed them in the fridge overnight.</li><li>[Day 2, Sunday, 9:00] <b>Score</b>. Before scoring, I preheated the oven to reach 270ºC. I reversed the bannetons on a peel and I did some decoration before scoring the,. Immediately after, I slid the loaves into the oven. Added some hot water to a tray under the baking stone to create steam. </li><li><b>Baked </b>at 270ºC for 15 minutes then reduced to 220ºC and continue for 20 minutes more. </li><li>[Day 2, Sunday, 9:35] <b>Cool</b>. The bread needed to cool for at least 2 hours until it reaches room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.</li><li>[Day 2, Sunday, 11:35] <b>Cut</b>. Time to enjoy a slice of bread... </li></ol></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwApu68RQ4BZyzFdItEoSuvyVLRPgStNO2_jXvnWEZJeyxXiuDvVvzgQkp7cxW1PX17KEjOX8_kgDOmxFpLn87Wo0IIg1l66sdUkGltTbHSMpJWRGyXG2TGKIj6olRjUKkNPU4nZtbxfj6-uTidbPtSxeCuS_wyFd1axZeaRY8K26wcfMp6-y15urahxE/s1200/20230630-1214-7524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwApu68RQ4BZyzFdItEoSuvyVLRPgStNO2_jXvnWEZJeyxXiuDvVvzgQkp7cxW1PX17KEjOX8_kgDOmxFpLn87Wo0IIg1l66sdUkGltTbHSMpJWRGyXG2TGKIj6olRjUKkNPU4nZtbxfj6-uTidbPtSxeCuS_wyFd1axZeaRY8K26wcfMp6-y15urahxE/w288-h288/20230630-1214-7524.jpg" width="288" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzL_Npqh2_-ED7Q70Whzrufu7MNBjkcD6qgVq74Pva3bBEMqqAt2HOLlYCUUEdJeI2RJINl5W_1FciPdCM03WEhJGAHnEyUtMbLx5MN7yRlOezKG9xOUnBkOQlXEWm9dAzWdRdoXYpeon3vHJa-0rTHUKmSjTFR5Jh3t7fE_4bOBz9fUimw4zArBhHsY/s1200/20230630-1215-7527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzL_Npqh2_-ED7Q70Whzrufu7MNBjkcD6qgVq74Pva3bBEMqqAt2HOLlYCUUEdJeI2RJINl5W_1FciPdCM03WEhJGAHnEyUtMbLx5MN7yRlOezKG9xOUnBkOQlXEWm9dAzWdRdoXYpeon3vHJa-0rTHUKmSjTFR5Jh3t7fE_4bOBz9fUimw4zArBhHsY/w286-h286/20230630-1215-7527.jpg" width="286" /></a></div><br />HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-68170796958912474062023-06-29T14:34:00.000-07:002023-06-29T14:34:31.126-07:00Chicken Soup in Instant Pot<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVvf7cnylauHvicbHOxkXIkXkmpdlAxxr9CCmH0-DJwR7IgL1vexiAA7h6tb0EDxaOrifgPRwxLyjB7PP6jBTG89jTnnwYopgV1saIQHpijyJY86JXm0kVCY25BxwVMvYGDd-GmF0sLyZXCmfRWnpsELjb9zHC79lazgGWBL1EyHcVuHeW88NFXKrlRQ/s1800/20230625-1402-7395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVvf7cnylauHvicbHOxkXIkXkmpdlAxxr9CCmH0-DJwR7IgL1vexiAA7h6tb0EDxaOrifgPRwxLyjB7PP6jBTG89jTnnwYopgV1saIQHpijyJY86JXm0kVCY25BxwVMvYGDd-GmF0sLyZXCmfRWnpsELjb9zHC79lazgGWBL1EyHcVuHeW88NFXKrlRQ/w426-h640/20230625-1402-7395.jpg" width="426" /></a></div><p></p><p>I make this soup at least 2 times a month for years. It became my classic recipe for soup. </p><p>The initial recipe I posted here: <a href="http://www.hungryshots.com/2013/10/traditional-chicken-soup.html">Traditional chicken soup</a>. I made this soup in all sorts of ways: in a traditional pressure cooker, in a regular big pot but since I've got my Instant Pot, it is the only way I do it.</p><p>The soup is so versatile, it can accept all types of vegetables that are left over in the fridge like an eggplant, a zucchini or more tomatoes/bell peppers. </p><p>The advantage of the Instant Pot is that I can cook the chicken straight from the freezer, skipping the time to defrost them. I do not even need to cut them because, in the end, the meat simply falls out of the bones and you can break them with just a simple spatula.</p><p>There is a secret ingredient that for me is a must: the lovage. You might not be familiar with this herb but its flavour fits amazingly with the soup. During the summer I enjoy the fresh lovage leaves but during the winter I use the dried version of it. In case you do not have it available, use parsley.</p><p>I am not sure if I can "advertise" more this soup.</p><p>Below is the adapted recipe for the Instant Pot.</p><span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients</u></i>:<br /></p><ul><li>3 chicken legs (frozen or not)</li><li>1/4 of a big celery root (diced)</li><li>3 carrots (diced)</li><li>2 onions (diced)</li><li>2 tomatoes (diced)</li><li>1 bell pepper (diced)</li><li>6 potatoes (diced)</li><li>150g frozen or fresh peas (optional)</li><li>2 tablespoons of dried herbs ( can be thyme, parsley, lovage, oregano or whatever you have)</li><li>1 teaspoon salt</li><li>pepper</li><li>1 tablespoon of dried organic chicken stock (optional)</li><li>fresh lovage, lemon and fresh chilly for serving</li></ul><p><i><u><br /></u></i><i><u>Directions</u>:</i><br /></p><ol><li><span id="result_box" lang="en">Put the chicken legs on the bottom of the Instant Pot pan (I use the 8qt size) and cover with 1 litre of water.</span></li><li><span lang="en">Start the Saute function of the Instant Pot and dice the vegetables.</span></li><li>By the time you finished dicing, the water should be boiling in the pot.</li><li><span id="result_box" lang="en"><span title="Cand carnea a fiert (au trecut cele 15 min) scot presiunea din oala si desfac oala.">Add the </span><span title="Pun taiteii, cuburile de condimente si toate legumele taiate, inclusiv mazarea.">vegetables and the rest of the ingredients, fill in the pot with water to its maximum capacity sign and close the pot.</span></span></li><li>Start the high pressure cooking programme for 10 minutes and do the natural release at the end (the natural release might about 30 minutes)</li><li>Open the lid, put it on a serving plate or bowl, add some lemon juice, a few slices of fresh chilli pepper and a lot of lovage.</li></ol><p><br /><span title="Nu e nevoie neaparat de oala cu presiune pentru aceasta ciorba.">It is not necessary to have a pressure cooker for this soup but the process is simplified and the resulting soup is healthier.</span></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-55239316551373564612023-06-27T14:15:00.000-07:002023-06-27T14:15:19.762-07:00Cherry pound cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRIOYJ1s91KMX31-mhCJIBEnTKIkEu96aFkPmD7RBiGcVyxfM5hCjrY5L8XwnqQad5vd6q1IOYF_M4yFQugu5LQ_MWYpC7C0aJprTBkjkDyNFkx-sHcnHc1eJ_IOScbqDzfRHRGqWKcJRApcowBaphDRP4c90wGN4x3t4aPMm6gaeU5aU1_mp_D3EnKo/s1800/20230627-1005-7416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRIOYJ1s91KMX31-mhCJIBEnTKIkEu96aFkPmD7RBiGcVyxfM5hCjrY5L8XwnqQad5vd6q1IOYF_M4yFQugu5LQ_MWYpC7C0aJprTBkjkDyNFkx-sHcnHc1eJ_IOScbqDzfRHRGqWKcJRApcowBaphDRP4c90wGN4x3t4aPMm6gaeU5aU1_mp_D3EnKo/w426-h640/20230627-1005-7416.jpg" width="426" /></a></div><p>A pound cake usually is a simple recipe with 1:1:1:1 ratio of ingredients. This means that you put inside the same quantity of butter, sugar, flour and eggs. Well, that's the theory. Practically, adding that much sugar for me is a bit too much considering that these black fresh cherries are also super sweet. I then cut the sugar in 2. Sweetness turned out just perfect for me. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQo6lyv2KPNPQMPSI2oMiC7tDLEc4c3ogYEN0clDxZAfzoYlThKhtjUmrZ9Y4icn5lCDlvYzxjwKdJvLUoT-MF8DBN2HearF3GqN8qNDKxPxjHfysaemWznNsuKJle4FodBJycq0Cz3kWKcaJ0pRWIDQEkXhJX0qMPW7knvnlnc7F8O2Cdv3FzPif6lo/s1800/20230627-1031-7429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQo6lyv2KPNPQMPSI2oMiC7tDLEc4c3ogYEN0clDxZAfzoYlThKhtjUmrZ9Y4icn5lCDlvYzxjwKdJvLUoT-MF8DBN2HearF3GqN8qNDKxPxjHfysaemWznNsuKJle4FodBJycq0Cz3kWKcaJ0pRWIDQEkXhJX0qMPW7knvnlnc7F8O2Cdv3FzPif6lo/w266-h400/20230627-1031-7429.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Even if I love this recipe, I am tempted to play with some of the quantities to adjust to the height of the glass pan that I have.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl699WmhCyoVhJrYZALG2Yx4L1sfbR9gGwBEbDhdbaCWDmpL7Sfch1OWq8w_lqKbt6RMh17Vnfga6A1TPc8bcc6BvkN-2f5zF-AeusEprx6_iEDMNLJE32Y2fTEGY_2bIN4DRQ4yk6HcOW6SFUzTSzm4GdKLwhQL0DS7eu3pUfqIco5rOmoKF425PnMg/s1800/20230627-1031-7428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl699WmhCyoVhJrYZALG2Yx4L1sfbR9gGwBEbDhdbaCWDmpL7Sfch1OWq8w_lqKbt6RMh17Vnfga6A1TPc8bcc6BvkN-2f5zF-AeusEprx6_iEDMNLJE32Y2fTEGY_2bIN4DRQ4yk6HcOW6SFUzTSzm4GdKLwhQL0DS7eu3pUfqIco5rOmoKF425PnMg/w266-h400/20230627-1031-7428.jpg" width="266" /></a></div>I made many cherry cakes over the years, and most of the time I used another method, first foaming the egg whites, then the yolks and gently mixing in the flour. <a href="http://www.hungryshots.com/2015/09/sour-cherry-cake.html">That recipe </a>has no added fats and tastes drier even the cherries add moisture inside. This recipe starts by beating the butter with sugar that will create bubbles and just then, adding the eggs. The taste and texture are on the other side of the scale: creamy, soft, wetter. <div>The 2 recipes might look the same, however, they will be different in your mouth.</div><div>Testing somewhere an addition of fat somewhere in the middle makes me curious about the taste and consistency. But for now, here is the recipe...<span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>250g unsalted butter (room temperature, diced)</li><li>125g sugar</li><li>250g flour (sifted)</li><li>6 eggs</li><li>700g fresh cherries (pits removed, cut in half)</li><li>1 tablespoon baking powder</li><li>3 tablespoons almond meal (optional)</li><li>1 pinch of salt</li></ul><div><br /></div><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>In the mixer bowl, put the butter and sugar and mix on high speed for 10 minutes or until the colour of the butter gets lighter. This is the sign that air bubbles were incorporated into the butter and you'll need them to have a fluffy and risen cake.</li><li>Add eggs, one by one, mixing in between, until fully incorporated.</li><li>In a separate bowl, combine the flour, salt and baking powder and add it to the mixer bowl, tablespoon by tablespoon, while continuing to mix at a slow speed.</li><li>Prepare the pan (I used a glass large pan 30x24cm), butter it and sprinkle flour on the bottom and sides.</li><li>Preheat the oven to 180ºC.</li><li>Pour the mixture into the pan and level it with a spatula.</li><li>Add cherries by pushing them slowly into the mixture.</li><li>Sprinkle almond powder on top. This step is entirely optional but I find it improves the taste.</li><li>Bake for 30 minutes covered with aluminium foil at 180ºC, remove the foil and continue to bake for 15-30 minutes until it gets a light brown colour on top. The foil should not touch the cake, it serves only to prevent the top to get a dark brown colour. The cake is ready when a stick inserted into the cake comes out clean.</li><li>Let it cool and cut it.</li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjplq4JoNQNnxrDuLHjqYgO4mXyl-JO2BrhWbgoEA_89ebTIHYA6ivMeaNxLWTqyQMsgbYdHXIULegyAztyzfNtZ3jopP5cvZZvjSTBVGm1H1-JzWaSTWqlWa4OuS8o5oFDkafe9nBi1cJ29iMs7Jv9wljeFIeBjh24qCT1keB3u3C1VdyL_6R3JYKIHs/s1800/20230627-1030-7425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjplq4JoNQNnxrDuLHjqYgO4mXyl-JO2BrhWbgoEA_89ebTIHYA6ivMeaNxLWTqyQMsgbYdHXIULegyAztyzfNtZ3jopP5cvZZvjSTBVGm1H1-JzWaSTWqlWa4OuS8o5oFDkafe9nBi1cJ29iMs7Jv9wljeFIeBjh24qCT1keB3u3C1VdyL_6R3JYKIHs/w266-h400/20230627-1030-7425.jpg" width="266" /></a></div><br /><div>Recipe inspired from <a href="https://www.thebossykitchen.com/pound-cake-fruits-almond-flakes/">here</a>. </div><p></p></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-37513750836733848522023-06-21T13:59:00.000-07:002023-06-21T13:59:13.037-07:00Asparagus and Mushroom Tart<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnUaDGMdOsPdnnP41POH4EuuoaPGTrcniqo2ZEmK7iKkchv-ByDF-oJvXY8tuvxUQDGpC09oS9dVfxc_3VcFMjb4dwe6-rY7oO3eS2Q-UElgsMsK0CTn6LZlPceeAgrBasloVqM0Xiuh3LMproix9qozCBDNY1vynkANiEawUKTK_cjVV5Yju8whDEVE/s1620/20230616-1944-7172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnUaDGMdOsPdnnP41POH4EuuoaPGTrcniqo2ZEmK7iKkchv-ByDF-oJvXY8tuvxUQDGpC09oS9dVfxc_3VcFMjb4dwe6-rY7oO3eS2Q-UElgsMsK0CTn6LZlPceeAgrBasloVqM0Xiuh3LMproix9qozCBDNY1vynkANiEawUKTK_cjVV5Yju8whDEVE/w426-h640/20230616-1944-7172.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It was for the first time in my life to bake a tart with asparagus. I have eaten this vegetable before but I never used it in a tart. One day, I saw it at the market and challenged myself to do something new with it.</div><div class="separator" style="clear: both; text-align: left;">I wanted something simple, delicious and good looking.</div><div class="separator" style="clear: both; text-align: left;">I served this tart to my family and it was incredibly well received.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Little did I know last week when I baked this tart for the first time that I will do it again today for a dear friend unfortunately for a very sad occasion. One of my ex-colleague and a close family friend lost his life unexpectedly after a heart attack. The pain to lose him is unmeasurable for his wife and his 2 little girls, one of them being a colleague with my son at school also. I have no words to describe this shocking news but I know that I baked this tart with all my heart. I wished I would have shared it with him alive but the faith decided otherwise. If you are up there my dear friend, this tart is for you.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEW7XvJUzUv7NB2-8LQasWpI_6c3r6k978O6Dr2VvNnfhXlNRaQtqF0pXBynprYCjkbzzxMsyxD31Wx5KWWBLRdv6p7nWH9-tXRaIgdRUzd6nbReaAm6nwr0YQUjT6dzDdOL1z9Azk-ui_6AAEA297Z582WBZLo8MQhCy7JlnAdcu-1ZxUS4WEC_CaEHc/s1620/20230616-2018-7181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEW7XvJUzUv7NB2-8LQasWpI_6c3r6k978O6Dr2VvNnfhXlNRaQtqF0pXBynprYCjkbzzxMsyxD31Wx5KWWBLRdv6p7nWH9-tXRaIgdRUzd6nbReaAm6nwr0YQUjT6dzDdOL1z9Azk-ui_6AAEA297Z582WBZLo8MQhCy7JlnAdcu-1ZxUS4WEC_CaEHc/w266-h400/20230616-2018-7181.jpg" width="266" /></a></div><br /><br /><p></p><span><a name='more'></a></span><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>500g shortcrust pastry. I used the recipe of <a href="http://www.hungryshots.com/2021/03/shortcrust-pastry-with-discarded.html">Shortcrust pastry with discarded sourdough</a>.</li><li>500g green asparagus (cut in 2 or to the size of your pan)</li><li>about 10 big mushrooms (sliced)</li><li>500g sour cream</li><li>4 eggs</li><li>1 teaspoon nutmeg</li><li>2 tablespoons fresh or dry thyme</li><li>1/2 teaspoon pepper</li><li>200g feta (grated)</li></ul><p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BqY_3-sxCuqO7dfzA65OWXMcmcwpDYWmeqjIPMp8gQGFKyc9Qfk3CawqJVIBv6uMFpzFhf85UTB-tbhoQzE7dMG9UC6swsyhNxYqcL0cjde69h6Om_HxftX_LxfhLumMhVOQyE85wNuFipTsqlAigt-ZSiu1QScTVOiH8Bc7cDyEA8t9-jw7GTv36Y8/s1620/20230611-1643-7060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BqY_3-sxCuqO7dfzA65OWXMcmcwpDYWmeqjIPMp8gQGFKyc9Qfk3CawqJVIBv6uMFpzFhf85UTB-tbhoQzE7dMG9UC6swsyhNxYqcL0cjde69h6Om_HxftX_LxfhLumMhVOQyE85wNuFipTsqlAigt-ZSiu1QScTVOiH8Bc7cDyEA8t9-jw7GTv36Y8/w266-h400/20230611-1643-7060.jpg" width="266" /></a></div><i><u>Directions</u></i>:<p></p><p></p><ol style="text-align: left;"><li>Stretch the shortcrust to the size of the pan and lay it on the bottom. Use a fork to sting it to avoid bumping later in the oven.</li><li>Prepare the filling by mixing the cream with eggs, adding the thyme, nutmeg, pepper and the grated feta.</li><li>Lay the slices of mushroom on the bottom of the crust.</li><li>Cover them with the filling prepared earlier.</li><li>Garnish with pieces of asparagus.</li><li>With this quantity I did 2 long tart pans, so if you have the same, repeat the steps for the second pan.</li><li>Bake it in the preheated oven at 180ºC for 30-45 minutes or until the top browns and the crust gets a darker colour indicating its readiness.</li><li>Let it cool in the pan and remove it gently. I used pans with removable bottoms so this task was very easy for me.</li><li>Serve it warm as a main dish or cool as an aperitive.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvg-Z_qo0KCh0pbvt_HcIIMcD1PWZILT5pI0A_3fKkJZuvUQHsx3YzNrgJe45tA2z9c0D1FOpC9a-URofJot9cOgtkvVmFZ-pdiGs8XYa7KY0oyYQuAibBhg4pT5jF6xEcHHYEpvU-vTA7qI5aA26kiYxHfF2uJNr26OL0dMoRFEoJC7ySJq-rn176y8/s1620/20230616-2020-7182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvg-Z_qo0KCh0pbvt_HcIIMcD1PWZILT5pI0A_3fKkJZuvUQHsx3YzNrgJe45tA2z9c0D1FOpC9a-URofJot9cOgtkvVmFZ-pdiGs8XYa7KY0oyYQuAibBhg4pT5jF6xEcHHYEpvU-vTA7qI5aA26kiYxHfF2uJNr26OL0dMoRFEoJC7ySJq-rn176y8/w266-h400/20230616-2020-7182.jpg" width="266" /></a></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-38167279182572839972023-06-18T13:56:00.001-07:002023-06-18T14:13:04.124-07:00Summer Soup in Instant Pot<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsk8xmkmQxNPK_t8Bns6bvDSd5Ldb2640cuWbxX_h9YE7UvXb9ox8J7mBYzDM2v9HZNBwp9p8dP9DXLs5yBS9gqnfpA-c2YlQNV9xtoo7-2EeynzkHh8rGX9y8l8ogx6kJfMPwGARhLQjya2Fz7LrTIXb4I3WM2W8IVecxK4K_shay0hLDW5R17Oe/s1620/20230614-1919-7158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsk8xmkmQxNPK_t8Bns6bvDSd5Ldb2640cuWbxX_h9YE7UvXb9ox8J7mBYzDM2v9HZNBwp9p8dP9DXLs5yBS9gqnfpA-c2YlQNV9xtoo7-2EeynzkHh8rGX9y8l8ogx6kJfMPwGARhLQjya2Fz7LrTIXb4I3WM2W8IVecxK4K_shay0hLDW5R17Oe/w426-h640/20230614-1919-7158.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">What can be more refreshing for dinner than a summer soup?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is an enhanced tomato soup with some amazing extra vegetables. I will be honest and say that initially, I wanted tomato soup. But looking into the fridge, I found other leftover fresh vegetables that I bought originally for grilling. I hate throwing away food and hiding them in soup seemed a good idea. Actually, it was not a good idea, it was a brilliant idea. Even my husband made the comment that this soup was incredibly delicious and he loved it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Another aspect is that since I've got my Instant Pot, all my soups are made inside. The thing that captivated me is the easiness and the speed the soup comes out from the IP. Of course, you can do it in a normal pot, just that you'll need to be around and stir from time to time while your kitchen would be full of steam.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I can only recommend this soup to be made with fresh vegetables. If you have your own garden to grow these vegetables, that would be the ideal situation. I have a garden but I cannot grow all these amazing vegetables there, so I can only rely on the Saturday market or super market. Vegetables grown in your own garden would be much more delicious, no doubt about that.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Check the recipe below. </div><p></p><span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>1 garlic clove (diced)</li><li>2 onions (diced)</li><li>3 tablespoons of olive oil</li><li>2kg ripe tomatoes (diced)</li><li>1 can peel tomatoes</li><li>2 bell peppers (diced)</li><li>1 quarter celery root</li><li>1 zucchini ( diced)</li><li>1 eggplant (diced)</li><li>1/2 fennel (diced)</li><li>1 hand of fresh thyme, oregano, basil</li><li>2 branches of fresh celery</li><li>2 branches of lovage</li><li>1 teaspoon concentrated vegetable stock (optional)</li><li>salt, pepper</li></ul><p></p><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0s9SuYZdFaHombo5GQDV70f8BlkkoQ2Kkm3Rcf7J1hqAEkRU33LEL8Av459rpZm_TVTiZJl2MYbRewqvuozknClLpFQPrvPBIp8UZdtV1X35_A-OrF2aejyVskVznM9ZGZ3JpQ_F5j9Zbunhaf0_r8gkNg5egKOopSmRK8MDpEMwIUS_E_EvzVt6/s1620/20230614-1904-7148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0s9SuYZdFaHombo5GQDV70f8BlkkoQ2Kkm3Rcf7J1hqAEkRU33LEL8Av459rpZm_TVTiZJl2MYbRewqvuozknClLpFQPrvPBIp8UZdtV1X35_A-OrF2aejyVskVznM9ZGZ3JpQ_F5j9Zbunhaf0_r8gkNg5egKOopSmRK8MDpEMwIUS_E_EvzVt6/w266-h400/20230614-1904-7148.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Dice all the vegetables and herbs.</li><li>In a big pot (I used the 8qt Instant Pot), heat the oil and add the onions. Fry them (using Saute function) for 1 minute or until they start to soften.</li><li>Add the garlic and stir.</li><li>Add the tomatoes, canned tomatoes and peppers and mix. Let it reach boiling temperature.</li><li>Add celery root, zucchini, eggplant and fennel, mix and wait until start to boil.</li><li>Add the remaining ingredients (herbs, vegetable stock, salt and pepper) and stir.</li><li>Complete with water up until the maximum level of the pot, close the lid and programme the Instant Pot to 10 minutes on high pressure. Then, leave the pot to cool using the natural release.</li><li>When ready, open the lid and blend the soup to give it a smooth texture.</li><li>Serve it with basil or lovage.<br /></li></ol></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-33393996614059497142023-06-15T14:01:00.001-07:002023-06-15T14:01:57.883-07:00Apricot Cake Hearts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6GsCoirba2rrJY2aw_YHh957OGVWO2Y3z-cxSV2wfofC2TB8cK-EU1llGVfqpqzOmDNCKsPkG7h4Gfp0vucpu_ucQRtaGzg8-erwiWba7MRWth260jA3HH5xVmTkRv23LKZaJlNUZqk31rCQb4ftRuZ_Bu6GlG5jXbitoJH6DYQXznD8hi9WAf3UY" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6GsCoirba2rrJY2aw_YHh957OGVWO2Y3z-cxSV2wfofC2TB8cK-EU1llGVfqpqzOmDNCKsPkG7h4Gfp0vucpu_ucQRtaGzg8-erwiWba7MRWth260jA3HH5xVmTkRv23LKZaJlNUZqk31rCQb4ftRuZ_Bu6GlG5jXbitoJH6DYQXznD8hi9WAf3UY=w427-h640" width="427" /></a></div><br /><p></p><div>For this recipe, I used the same batter as for the <a href="http://www.hungryshots.com/2022/02/simple-bundt-cake.html">Simple Bundt Cake</a>. </div><div>To make it an apricot cake, I've added 500g of diced (or sliced) apricots, just before scooping it into moulds.</div><span><a name='more'></a></span><div><br /></div><div>The quantity indicated was bigger than the heart shape moulds I had so I made in addition, a mini bundt, and 3 more tartlets with the same batter.</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgex3pOSd1199az0MW-nKUVKq0Lw7rWhgJ7i2aLxki8rBfWb0yfBHnQ4LeHqemiP78tDQJjskSDdbwTH_7yp3VM-RlftYErXcZb4pHra9eW8c3YoAvIO-mqsrP_eS34v5yikBUnCqbigc39o_ELmls_1cAaSjo-zemmgwznWIIEGzL6CpG4LZJMTbAn" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgex3pOSd1199az0MW-nKUVKq0Lw7rWhgJ7i2aLxki8rBfWb0yfBHnQ4LeHqemiP78tDQJjskSDdbwTH_7yp3VM-RlftYErXcZb4pHra9eW8c3YoAvIO-mqsrP_eS34v5yikBUnCqbigc39o_ELmls_1cAaSjo-zemmgwznWIIEGzL6CpG4LZJMTbAn=w267-h400" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The result was beautiful and motivated me to invest the time, photograph them and share them with you.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjL1EcfOA0qK7g1nhhLYHayqrO2liI10i3UdLTaMAM6Vs7fxUorO6DpdTqyU-kGgMZKWyaBPL6xlReEbJcQGnocgYH_p8ifIXpjZWGy4Wga-DJDGGyZw9EYeekNm60E27ubQD9LPYcc4DxYkGqHiHLo22gRfCo4BLM3LCgTiDIAPG1QGvrw7aA65_Uc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjL1EcfOA0qK7g1nhhLYHayqrO2liI10i3UdLTaMAM6Vs7fxUorO6DpdTqyU-kGgMZKWyaBPL6xlReEbJcQGnocgYH_p8ifIXpjZWGy4Wga-DJDGGyZw9EYeekNm60E27ubQD9LPYcc4DxYkGqHiHLo22gRfCo4BLM3LCgTiDIAPG1QGvrw7aA65_Uc=w267-h400" width="267" /></a></div><br /></div>Aren't they lovely?</div><div><br /></div><div>Enjoy!<br /></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-88574527297232502912023-06-13T22:32:00.000-07:002023-06-13T22:32:28.441-07:00Apricot Mint Ice Cream<p style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/a/AVvXsEjWcvHbDXx5czDjiNxJet_dh69GFLjtJa5nSAS3I0qDnjbl8KDj2kY5uMGUd_UZBwYhW4S757GvBRBnWnbNHA87T5uMfuVSCHsycSG6wE3GnwQh-hSwvMGIH6K34aO-3oApAilPk1YmsmLGBgZ4gSai0IlJLbNDWdhVGlxxAmbq210DkG6tvLFjYCIS=w427-h640" /></p><p>When summer comes, I tend to switch from baking cakes to making ice cream. Why? Because is so delicious, healthy and easier to make. My kids love everything that is frozen (especially if it comes on a stick) and tastes fruity.</p><p>This recipe is so versatile. You can use whatever fruits you have available, fresh or frozen. You can replace sour cream with coconut milk, whipped cream or any kind of cream that has some fat consistency. The maple syrup could be replaced by powdered sugar, brown sugar or a healthier option like honey. I let your imagination compose this recipe with any fruits or ingredients you have at hand.</p><p><i><span></span></i></p><a name='more'></a><i><u><br /></u></i><p></p><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>500g of apricots (cores removed)</li><li>500g sour cream</li><li>2 tablespoons of maple syrup</li><li>10-15 big fresh mint leaves</li></ul><div>for decoration, you may use some diced apricots as a bed + some fresh mint leaves.</div><div><br /></div><div><i><u>Directions</u></i>:</div><p></p><p></p><ol style="text-align: left;"><li>Cut the apricots in 2, remove the core and largely dice them.</li><li>Put them in a food processor with the sour cream and turn it on for 1 minute. </li><li>Add the mint and blend until the consistency is nice and smooth.</li><li>Pour it into a plastic container and place it in the freezer. </li><li>As there is no ice cream maker involved in the process, take the container out after one hour, mix it with a spatula and place it back in the freezer. You might want to repeat the process 2-3 more times at every hour to create a more aerated consistency of the ice cream. At the limit, if you do not have time for it, you can skip these steps but the ice cream will be more compact. After 4 hours in the freezer, the ice cream starts to harden and you can already taste it or leave it in the freezer for when you need it to serve it as a dessert.</li></ol><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbNuzb_1Cp6IILIqMzYawMLLdZHq9PGRCcACx5AwGgQb3nm8gA7x_Ke_FoWVWjlB5byCF6dWvXt-qnfF78OJtbSV6DUlH80pdmX1OeHPA8iXoPVZ8Wl049FRJqYElhVUtS8AqGmMtwjSFSbvUjW-R8ojZc2A1ZANwCRsM7hTNqMUq-IcSWTZGSCjCk" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbNuzb_1Cp6IILIqMzYawMLLdZHq9PGRCcACx5AwGgQb3nm8gA7x_Ke_FoWVWjlB5byCF6dWvXt-qnfF78OJtbSV6DUlH80pdmX1OeHPA8iXoPVZ8Wl049FRJqYElhVUtS8AqGmMtwjSFSbvUjW-R8ojZc2A1ZANwCRsM7hTNqMUq-IcSWTZGSCjCk=w267-h400" width="267" /></a></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-10045531033495393502023-06-09T11:57:00.000-07:002023-06-09T11:57:14.954-07:00Sunflower Seeds Sourdough Bread<p style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/a/AVvXsEggyhhQqhJYRFFwLWLIETEUHxP4q5CipTbGY7hez6kZ5zC6L1982mhttVWQbGi_0BstoCRLwLkozcNHBT79f2wSyCaHSW_rZHXY5n2j_sNOMpYmKycHejCNjvdFs6FpMu5MhMev4rJgsRxQLP1HzKWztOR4R88e2pD4caepOmo2YiKUNa1b8YxUSlK3=w427-h640" /></p><p>I baked on purpose the same dough with different seed additions. This is the 3rd one of the series. The speciality of this bread is the sunflower seeds. Compared to the previous ones (<a href="http://www.hungryshots.com/2023/06/chia-seeds-sourdough-bread.html">chia </a>and <a href="http://www.hungryshots.com/2023/06/poppy-seeds-sourdough-bread.html">poppy seeds</a>), the sunflower seeds are bigger in size. Its tip is very stiff and acts like a needle when touches a bubble. </p><p>I did not hydrate the seeds before because I still wanted them on the crunchy side. Therefore, no wonder that from all, this was the less bumpy loaf.</p><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Cs7DgM4K3KV/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/p/Cs7DgM4K3KV/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/p/Cs7DgM4K3KV/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Denisa | HungryShots (@denisav_hungryshots)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p></p><p>In terms of taste and flavour, the <a href="http://www.hungryshots.com/2023/06/poppy-seeds-sourdough-bread.html">poppy seeds version</a> had the most pronounced nutty version. Which one do I prefer the most....hmmm difficult to choose from these fantastic loaves. Each is different and each is gorgeous. Maybe I should continue the experiment with other types of seeds. But until then, here is the recipe...</p><span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients: (2020g, 67.4% hydration)</u></i></p><p></p><p><i></i></p><ul><li>400g whole spelt flour</li><li>600g strong bread flour (Manitoba )</li><li>625ml water</li><li>300g sourdough starter (100% hydration) [built the night before from 30g of mother starter+ 135g Manitoba flour + 135g water]</li><li>20g salt</li><li>75g sunflower seeds</li></ul><div><i><u>Directions</u></i>:</div><div class="separator" style="clear: both; text-align: center;"><ol><li><div style="text-align: left;">[Day 1, Saturday, 8:00] <b>Scaling</b>. Start by scaling the ingredients using a balance and putting them on the table to ensure that nothing is forgotten.</div><div style="text-align: left;">[Day 1 Saturday, 8:00] <b>Mix water + flours</b>. Mix only the flour with water (slightly warmed up for 1 minute in the microwave) until well combined. I generally use a standing mixer for this but it can be done manually as well. Do not knead at this stage, just ensure that there is no unincorporated dry flour resting in the bowl and that's it. Put the dough in a bread proofer set at 29ºC. No bread proofer? Find a warm place in your house or use the oven with the light on. The dough temperature is generally 3-4ºC lower (during the cold seasons) than the setting on the bread proofer. Then let it sit for 2 hours for the autolyse.</div><div style="text-align: left;">[Day 1 Saturday, 10:00] <b>Sourdough starter</b>. Add the starter over the dough and mix it with a standing mixer for 10 minutes. After mixing, let the dough relax for 1 hour.</div></li><li style="text-align: left;">[Day 1 Saturday, 11:00] <b>Salt</b>. Add the salt and mix again for 5 minutes. Then, let the dough relax again for 1 hour. </li><li style="text-align: left;">[Day 1, Saturday, 12:00] <b>Divide and Stretch and Fold</b>. Take the dough out of the bowl, put it on the slightly wet table board and divide it into 2. Do a few stretch and folds for each piece on the board and place them in squared glass bowls. Let them sit covered for 1 hour. </li><li style="text-align: left;">[Day 1, Saturday, 13:00] <b>Lamination</b>. Take each piece out of the bowl and do the lamination. Spread the sunflower seeds over the dough when completely stretched and fold the dough after. Repeat for the second piece of dough. Let the dough rest for 1 hour and 30 minutes. </li><li style="text-align: left;">[Day 1, Saturday, 14:30] <b>Coil fold 1</b>. Do a set of 2 coil folds straight in the bowls. Do the first one and let them sit for 1 hour and 30 minutes.</li><li style="text-align: left;"><b>[</b>Day 1, Saturday, 16:00] <b>Coil fold 2. </b> Do a second set of coil folds<b> </b>in the glass bowls. Let them sit for 1 hour.</li><li style="text-align: left;"><b>[</b>Day 1, Saturday, 17:00] <b>Shape </b>the loaves on a lightly floured board. Place the dough face down into bannetons. Repeated the process for the second piece of dough. Place back the bannetons in a warmer place (in the bread proofer) and let them sit again. How much? Well, it depends. I left them for extra 2 hours but other times I reduced the time to 1 hour as the dough had a very nice rise. Then, put the bannetons in the fridge overnight.</li><li><div style="text-align: left;">[Day 2, Sunday, 9:00] <b>Score</b>. Before scoring, preheat the oven to reach 270ºC. </div><div style="text-align: left;">Reverse the bannetons on a peel and score them. Immediately after, slide the loaves into the oven. Add some hot water to a tray under the baking stone to create steam. When I baked this bread I actually made it in a wood-fired oven as my kitchen oven died when preparing this dough. I was then forced to use my outside oven where baking is a bit more complex.</div></li><li style="text-align: left;"><b>Bake </b>at 270ºC for 20 minutes then reduce to 220ºC and continue for 20 minutes more. </li><li style="text-align: left;">[Day 2, Sunday, 9:40] <b>Cool</b>. The loaves need to cool for at least 2 hours until they reach room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.</li><li style="text-align: left;">[Day 2, Sunday, 11:40] <b>Cut</b>. Time to enjoy a slice of bread... </li></ol></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1059d0POVr81ZNKJLikf45_dij_yL4mNU7B3CxeG8NuOI9xEsy2BZDGynouL6Dg0bgkty6qeSsffoQk3UsZpvfTiMIsUJqaiN8aiidypX9Dv9EUS3rcVH127KU1UUDiEIax9IDS7NaYg_-EWuGvuGZxysRJbAAJWp8GKVroxLPt5qttbVmcXe-6AW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1059d0POVr81ZNKJLikf45_dij_yL4mNU7B3CxeG8NuOI9xEsy2BZDGynouL6Dg0bgkty6qeSsffoQk3UsZpvfTiMIsUJqaiN8aiidypX9Dv9EUS3rcVH127KU1UUDiEIax9IDS7NaYg_-EWuGvuGZxysRJbAAJWp8GKVroxLPt5qttbVmcXe-6AW=w267-h400" width="267" /></a></div></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-74003660552849411462023-06-02T10:43:00.000-07:002023-06-02T10:43:42.268-07:00Poppy Seeds Sourdough Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZeGjPfpD2ggqbtvdnfqemFCwONzv_nsqJPKsWR7CMG1-u7B4Y__PDgBySS74_XwyrlvTuPGi4gKbwVFBzRWphaTExR700vhjBtDwBUEb2IqxzS3QDvKx4T9TlX-DH3HiwWEKolb18kdFJtyQiVlhVgzxvFRnAOLh34Duqya3KazH8rCG_GqCnd2iH" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZeGjPfpD2ggqbtvdnfqemFCwONzv_nsqJPKsWR7CMG1-u7B4Y__PDgBySS74_XwyrlvTuPGi4gKbwVFBzRWphaTExR700vhjBtDwBUEb2IqxzS3QDvKx4T9TlX-DH3HiwWEKolb18kdFJtyQiVlhVgzxvFRnAOLh34Duqya3KazH8rCG_GqCnd2iH=w427-h640" width="427" /></a></div>Should I call this Poppy Seeds Sourdough Bread or Poppy Seeds with Sourdough Bread?<div><br /></div><div>When baking for yourself you can be generous with the fancy ingredients you add. Bakeries would first calculate the costs and then add them to the dough. To be honest with you I did not measure the quantity of poppy seeds I added at the lamination phase. I added a lot (maybe a bit too much) but I do not regret it at all because the specific poppy seed flavour was predominant in this bread.</div><div><br /></div><div>Unlike the previous bake, the seeds were not soaked in water. I just sprinkled them over the dough straight from the container. </div><div><br /></div><div>Let's see the recipe...<br /><p></p><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><i>
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CsuIsacKsp8/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/p/CsuIsacKsp8/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; 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height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/p/CsuIsacKsp8/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Denisa | HungryShots (@denisav_hungryshots)</a></p></div></blockquote><p> </p><p><br /></p><p><i><u>Ingredients: (2045g, 67.4% hydration)</u></i></p><p></p><ul><li>400g whole spelt flour</li><li>600g strong bread flour (Manitoba )</li><li>625ml water</li><li>300g sourdough starter (100% hydration) [built the night before from 30g of mother starter+ 135g Manitoba flour + 135g water]</li><li>20g salt</li><li>100g poppy seeds</li></ul><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; 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<u>Directions</u></i>:</div><div class="separator" style="clear: both; text-align: center;"><div><ol><li><div style="text-align: left;">[Day 1, Saturday, 8:00] <b>Scaling</b>. Start by scaling the ingredients using a balance and putting them on the table to ensure that nothing is forgotten.</div><div style="text-align: left;">[Day 1 Saturday, 8:00] <b>Mix water + flours</b>. Mix only the flour with water (slightly warmed up for 1 minute in the microwave) until well combined. I generally use a standing mixer for this but it can be done manually as well. Do not knead at this stage, just ensure that there is no unincorporated dry flour resting in the bowl and that's it. Put the dough in a bread proofer set at 29ºC. No bread proofer? Find a warm place in your house or use the oven with the light on. The dough temperature is generally 3-4ºC lower than the setting on the bread proofer. Then let it sit for 2 hours for the autolyse.</div><div style="text-align: left;">[Day 1 Saturday, 10:00] <b>Sourdough starter</b>. Add the starter over the dough and mix it with a standing mixer for 10 minutes. After mixing, let the dough relax for 1 hour.</div></li><li style="text-align: left;">[Day 1 Saturday, 11:00] <b>Salt</b>. Add the salt and mix again for 5 minutes. Then, let the dough relax again for 1 hour. </li><li style="text-align: left;">[Day 1, Saturday, 12:00] <b>Divide and Stretch and Fold</b>. Take the dough out of the bowl, put it on the slightly wet table board and divide it into 2. Do a few stretch and folds for each piece on the board and place them in squared glass bowls. Let them sit covered for 1 hour. </li><li style="text-align: left;">[Day 1, Saturday, 13:00] <b>Lamination</b>. Take each piece out of the bowl and do the lamination. Spread the poppy seeds over the dough when completely stretched and fold the dough after. Repeat for the second piece of dough. Let the dough rest for 1 hour and 30 minutes. </li><li style="text-align: left;">[Day 1, Saturday, 14:30] <b>Coil fold 1</b>. Do a set of 2 coil folds straight in the bowls. Do the first one and let them sit for 1 hour and 30 minutes.</li><li style="text-align: left;"><b>[</b>Day 1, Saturday, 16:00] <b>Coil fold 2. </b> Do a second set of coil folds<b> </b>in the glass bowls. Let them sit for 1 hour.</li><li style="text-align: left;"><b>[</b>Day 1, Saturday, 17:00] <b>Shape </b>the loaves on a lightly floured board. Place the dough face down into bannetons. Repeated the process for the second piece of dough. Place back the bannetons in a warmer place (in the bread proofer) and let them sit again. How much? Well, it depends. I left them for extra 2 hours but other times I reduced the time to 1 hour as the dough had a very nice rise. Then, put the bannetons in the fridge overnight.</li><li><div style="text-align: left;">[Day 2, Sunday, 9:00] <b>Score</b>. Before scoring, preheat the oven to reach 270ºC. </div><div style="text-align: left;">Reverse the bannetons on a peel and score them. Immediately after, slide the loaves into the oven. Add some hot water to a tray under the baking stone to create steam. When I baked this bread I actually made it in a wood-fired oven as my kitchen oven died when preparing this dough. I was then forced to use my outside oven where baking is a bit more complex.</div></li><li style="text-align: left;"><b>Bake </b>at 270ºC for 20 minutes then reduce to 220ºC and continue for 20 minutes more. </li><li style="text-align: left;">[Day 2, Sunday, 9:40] <b>Cool</b>. The loaves need to cool for at least 2 hours until they reach room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.</li><li style="text-align: left;">[Day 2, Sunday, 11:40] <b>Cut</b>. Time to enjoy a slice of bread... </li></ol></div><div><p style="text-align: left;"></p></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_iJB03d4gtqbZmLul1clNHYfk3CfbzLpaVRZ2RYYDGu5jQb6a2TPqaYIwzJjNCA4L7227-29zQ-DNUC2rE17l1kS-p4eOqQBWfIf0IPjfVRDItobEcyOjtEEefStwXySyABJsDtQJ9eWU9e7UAqpgixhFJp6ElKsAxmwNLKS0sF8b2hFNn4rf99lN" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_iJB03d4gtqbZmLul1clNHYfk3CfbzLpaVRZ2RYYDGu5jQb6a2TPqaYIwzJjNCA4L7227-29zQ-DNUC2rE17l1kS-p4eOqQBWfIf0IPjfVRDItobEcyOjtEEefStwXySyABJsDtQJ9eWU9e7UAqpgixhFJp6ElKsAxmwNLKS0sF8b2hFNn4rf99lN=w267-h400" width="267" /></a></div></div><p></p></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-6899877646786203902023-06-01T13:55:00.002-07:002023-06-02T10:42:41.202-07:00Chia Seeds Sourdough Bread<p style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/a/AVvXsEgZVYJSYcQJsZNmx2uOcwR-OBpe4SBQJ7M1h7sSQN6CqnIP1Z30C4-CBNqUjA3PXeX64KBcsNX_J33c2-C2A5_Uu0KtcRNHPVhvcOnQM0_gktjxCmH5_bevMAtMW6Y8VtqEwmEHLC1GcwUfp2flo_WakcdondREPXX-Ph9v2fdoMSak2otJpROxFaHK=w427-h640" /></p><p style="text-align: left;">When I put myself on autopilot because I just need bread for our family I go for a recipe that I know it works. This doesn't mean that it has to be boring. Adding seeds at the lamination step may change the game. Depending on the type of seeds you add, the flavour is enriched with a nutty-specific taste from the seeds.</p><p style="text-align: left;">My next 3 posts will be about the same recipe but each time I change the seeds. This first one is with chia seeds. Chia seeds are super thirsty, you do not want to add them as such in your bread. You'll need then to keep them in water to become moist. Do this the evening before or at least when your mixer combines the flour with water, in the morning.</p><p style="text-align: left;">Adding seeds to bread not only enriches the taste but also adds nutritional value to the loaves. As you might already know, chia seeds are a very healthy ingredient, so I can only see advantages in adding them to the dough.</p><p style="text-align: left;">What do you think? Does it worth a try? </p><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/CsmMfU8MY3w/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/reel/CsmMfU8MY3w/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div></div></div><div style="padding: 19% 0px;"></div> <div style="display: block; height: 50px; margin: 0px auto 12px; width: 50px;"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns:xlink="https://www.w3.org/1999/xlink" xmlns="https://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none" stroke-width="1" stroke="none"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/reel/CsmMfU8MY3w/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Denisa | HungryShots (@denisav_hungryshots)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script><p></p><p style="text-align: left;"><br /></p><span><a name='more'></a></span><p style="text-align: left;"><i><u>Ingredients: (2170g, 67.4% hydration)</u></i></p><p></p><ul><li>400g whole spelt flour</li><li>600g strong bread flour (Manitoba )</li><li>625ml water</li><li>300g sourdough starter (100% hydration) [built the night before from 30g of mother starter+ 135g Manitoba flour + 135g water]</li><li>20g salt</li><li>75g chia seeds + 150g water to moist them</li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieQRNyT3uN3AT3q6CiCuNoW3DU4QmdBmBO-B8pr9tia98BYMcAZahpA15lCVfLg0dVtDbzDvOx8GEwpZytWJzqS3euoHa9LFMPuRPdcbvj75-u5A6EvEYc9HfSXSEHKHMN4A8KwiEh29nEby0R3kKiOclKZmXj3mi6sv6h-TXzBtS6XkIlSBFZzOEw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEieQRNyT3uN3AT3q6CiCuNoW3DU4QmdBmBO-B8pr9tia98BYMcAZahpA15lCVfLg0dVtDbzDvOx8GEwpZytWJzqS3euoHa9LFMPuRPdcbvj75-u5A6EvEYc9HfSXSEHKHMN4A8KwiEh29nEby0R3kKiOclKZmXj3mi6sv6h-TXzBtS6XkIlSBFZzOEw=w267-h400" width="267" /></a></div><i><u><br /></u></i></div><div><i><u>Directions</u></i>:</div><div><ol><li>[Day 1, Saturday, 8:00] <b>Scaling</b>. Start by scaling the ingredients using a balance and putting them on the table to ensure that nothing is forgotten.<br />[Day 1 Saturday, 8:00] <b>Mix water + flours</b>. Mix only the flour with water (slightly warmed up for 1 minute in the microwave) until well combined. I generally use a standing mixer for this but it can be done manually as well. Do not knead at this stage, just ensure that there is no unincorporated dry flour resting in the bowl and that's it. Put the dough in a bread proofer set at 29ºC. No bread proofer? Find a warm place in your house or use the oven with the light on. The dough temperature is generally 3-4ºC lower than the setting on the bread proofer. Then let it sit for 2 hours for the autolyse.<br />While mixing, I suggest adding 150g of water over the chia seeds in a bowl, covering them and letting them swell, up until the lamination time comes.</li><li>[Day 1 Saturday, 10:00] <b>Sourdough starter</b>. Add the starter over the dough and mix it with a standing mixer for 10 minutes. After mixing, let the dough relax for 1 hour.</li><li>[Day 1 Saturday, 11:00] <b>Salt</b>. Add the salt and mix again for 5 minutes. Then, let the dough relax again for 1 hour. </li><li>[Day 1, Saturday, 12:00] <b>Divide and Stretch and Fold</b>. Take the dough out of the bowl, put it on the slightly wet table board and divide it into 2. Do a few stretch and folds for each piece on the board and place them in squared glass bowls. Let them sit covered for 1 hour. </li><li>[Day 1, Saturday, 13:00] <b>Lamination</b>. Take each piece out of the bowl and do the lamination. Spread the wet chia seeds over the dough when completely stretched and fold the dough after. Repeat for the second piece of dough. Let the dough rest for 1 hour and 30 minutes. </li><li>[Day 1, Saturday, 14:30] <b>Coil fold 1</b>. Do a set of 2 coil folds straight in the bowls. Do the first one and let them sit for 1 hour and 30 minutes.</li><li><b>[</b>Day 1, Saturday, 16:00] <b>Coil fold 2. </b> Do a second set of coil folds<b> </b>in the glass bowls. Let them sit for 1 hour.</li><li><b>[</b>Day 1, Saturday, 17:00] <b>Shape </b>the loaves on a lightly floured board. Place the dough face down into bannetons. Repeated the process for the second piece of dough. Place back the bannetons in a warmer place (in the bread proofer) and let them sit again. How much? Well, it depends. I left them for extra 2 hours but other times I reduced the time to 1 hour as the dough had a very nice rise. Then, put the bannetons in the fridge overnight.</li><li>[Day 2, Sunday, 9:00] <b>Score</b>. Before scoring, preheat the oven to reach 270ºC. <br />Reverse the bannetons on a peel and score them. Immediately after, slide the loaves into the oven. Add some hot water to a tray under the baking stone to create steam. When I baked this bread I actually made it in a wood-fired oven as my kitchen oven died when preparing this dough. I was then forced to use my outside oven where baking is a bit more complex.</li><li><b>Bake </b>at 270ºC for 20 minutes then reduce to 220ºC and continue for 20 minutes more. </li><li>[Day 2, Sunday, 9:40] <b>Cool</b>. The loaves need to cool for at least 2 hours until they reach room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.</li><li>[Day 2, Sunday, 11:40] <b>Cut</b>. Time to enjoy a slice of bread... </li></ol></div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0oaBLWoznFGuVODc8Kl_jJDO_bX0Ec7T_Tf3xUg2PN0ucEoFSJYPTKIXR2OlH8eBM1DbyoSbPAeOQGBbPf1bWlBYDt3IGvMTVdXwrV_5Br3nWNHiY6eC1fqxDUfDxwPDEw1KQ6dPER6UizvrPAqQM3E0l2Rjc6DCl0u54gLqiIblkuNb5lHhh-kJM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0oaBLWoznFGuVODc8Kl_jJDO_bX0Ec7T_Tf3xUg2PN0ucEoFSJYPTKIXR2OlH8eBM1DbyoSbPAeOQGBbPf1bWlBYDt3IGvMTVdXwrV_5Br3nWNHiY6eC1fqxDUfDxwPDEw1KQ6dPER6UizvrPAqQM3E0l2Rjc6DCl0u54gLqiIblkuNb5lHhh-kJM=w267-h400" width="267" /></a></div><p></p></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-65275939534529596242023-02-19T13:34:00.002-08:002023-02-19T13:52:35.410-08:00Low Effort Sourdough Bread<p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdTc-Kq2idEMsJeP0P-r3tyzzAqclEBdNftvo9-xjkbCcrqFaSZ1pMMeFZyrcIJkjtAxYp_Ieb6GbcBJiAFPhWmUZXDKf4RI2YzLhba3uncGxu8WNp5AxAvKSHKf4meK5UCBQl0Z8Zx0iTWGzWxALjXOexeNAmRr9Zo1WQSrieX00B98TWy0AGcky3" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdTc-Kq2idEMsJeP0P-r3tyzzAqclEBdNftvo9-xjkbCcrqFaSZ1pMMeFZyrcIJkjtAxYp_Ieb6GbcBJiAFPhWmUZXDKf4RI2YzLhba3uncGxu8WNp5AxAvKSHKf4meK5UCBQl0Z8Zx0iTWGzWxALjXOexeNAmRr9Zo1WQSrieX00B98TWy0AGcky3=w640-h426" width="640" /></a></p><p>Making artisan sourdough bread is not simple and I recognise it. It took me years to experiment, learn, note, understand and progress. The pandemic time made sourdough a star... it became so popular that everybody wanted to do it. Many made their own starter, others borrowed starter. Many launched themself into baking, some got the sourdough "virus" and continued to bake, and others slowly slowly dropped making it due to less time or they were not very satisfied with the results and finally, their starter died somewhere in the fridge.</p>
<p>But there is a huge mass of people hearing about sourdough who never tried or, tried once, failed and easily gave up. Do you recognise yourself in one of the categories above?</p><p>I find myself in the category of people starting to bake bread with sourdough years before the pandemic, intensifying and learning much more during those 2 years and continuing to experiment nowadays. Learning about sourdough is a subject that I'll probably do my whole life as you never feel you know enough.</p><p>But for those newbies and for those busy persons who never have time to make 15 steps to put a loaf on the table I made a recipe that simplifies the entire process:</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/79iErz1G0IQ" width="320" youtube-src-id="79iErz1G0IQ"></iframe></div>Simplifying is a complex process in itself when you talk about sourdough. You can take out a step if you know what is the impact. Would you be able to still get an acceptable result? I've run maybe a dozen of bakes for this recipe to get it right. But I've learned even more about the importance of each step.<div><br /></div><div>This recipe is for busy people and for newbies. But even for an experienced baker, there are times in our lives when other priorities take over our time and we still want to put sourdough bread on the table. It happened to me too. Did I miss my fancy chewy crumb? I definitely did but I used my time for more urgent or important things and still enjoyed sourdough.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFsYacysE-9uEW5RHGCHYC9v6gvODr01IgTfHGSUlFx7qrn2sZb3IenI06LD7Q60WLhvXRuknnaQzx3fEJaqyCfL4KObmDZUzHSEtY2TN21lu_ccTDYaBvALgcE4FkwaO72qUEf3UR8UuolrNiLWyRqM0hZFqdklWN1qX4z1BWB_5AqsT-MqGAU1Ex" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1080" data-original-width="1620" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFsYacysE-9uEW5RHGCHYC9v6gvODr01IgTfHGSUlFx7qrn2sZb3IenI06LD7Q60WLhvXRuknnaQzx3fEJaqyCfL4KObmDZUzHSEtY2TN21lu_ccTDYaBvALgcE4FkwaO72qUEf3UR8UuolrNiLWyRqM0hZFqdklWN1qX4z1BWB_5AqsT-MqGAU1Ex" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">In the video, I compare bread made in a simple way with one made in a complex way. When time and experience are not at stake, I know the winner recipe. But if you do not have time, to buy bread with 22 ingredients inside that were industrially risen in an hour, compared to putting 15-20 minutes of effort to make this bread, I would personally advise trying the second option. It is much healthy and at least you know what you are eating.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfc0aSyIAiaCT35nLfcXrR-c7J3OGDmr49xN5wh8RH5Uq1v5SYWJE7ncHdu3gW_Oh--PYdcHXIqwRiJ3_YRWOohobF4dENK61lPwyjkaDN810xWKAi7VYHpCPfEtWaP92Gw9PqvSoAXaW9XXy-_QLEAnpedgWJqZgRcS1O9yOyImdJ00QlF_pJMXcj" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfc0aSyIAiaCT35nLfcXrR-c7J3OGDmr49xN5wh8RH5Uq1v5SYWJE7ncHdu3gW_Oh--PYdcHXIqwRiJ3_YRWOohobF4dENK61lPwyjkaDN810xWKAi7VYHpCPfEtWaP92Gw9PqvSoAXaW9XXy-_QLEAnpedgWJqZgRcS1O9yOyImdJ00QlF_pJMXcj" width="160" /></a></div><div class="separator" style="clear: both; text-align: left;">Needless to say that this is not my favourite bread recipe but becomes my favourite one when I am absorbed by other activities.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgckswtTcGms8NC-wkERojOdmuCdXa9-lSmcoAr28CIthv_deMOtHq8VmU5kZ0gBDpnlK7ir5hm78P328zK8ZqoRUHxfYEWWm9VdbRFLGdMlnc24bQyMg6OQeHEHhme4t4nwBwQEavMzlx-7B5EXzsGv-Bc6wECFGxB_DVka5xGgRKfpCfIzgHCmdSs" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1080" data-original-width="1620" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgckswtTcGms8NC-wkERojOdmuCdXa9-lSmcoAr28CIthv_deMOtHq8VmU5kZ0gBDpnlK7ir5hm78P328zK8ZqoRUHxfYEWWm9VdbRFLGdMlnc24bQyMg6OQeHEHhme4t4nwBwQEavMzlx-7B5EXzsGv-Bc6wECFGxB_DVka5xGgRKfpCfIzgHCmdSs" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">What about you? What do you think? Would you like to try it?</div></div><span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients (1920g, 65.2% hydration)</u></i>:</p><ul style="text-align: left;"><li>400g kamut flour (or any favourite flour)</li><li>600g strong bread flour</li><li>600g water</li><li>300g sourdough starter</li><li>20g salt</li></ul><p><i><u></u></i></p><div class="separator" style="clear: both; text-align: center;"><i><u><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDECTIrnl6wiYm3wWlt2AuIOHrdqQjjGujDqYD0lz44N7oEfQIA2gjnRJVpBhTTMed-y2YnXHu5rmP_N8KaNacyusv2HOq4YCitjiyPGo567OrpY8a34jw5LBQ8Ey39IAVagUOMjzxH3YkyDuVMDWvWE5zrFLYRqCoQ3PtlBEGBicObOPlL5xJafmW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDECTIrnl6wiYm3wWlt2AuIOHrdqQjjGujDqYD0lz44N7oEfQIA2gjnRJVpBhTTMed-y2YnXHu5rmP_N8KaNacyusv2HOq4YCitjiyPGo567OrpY8a34jw5LBQ8Ey39IAVagUOMjzxH3YkyDuVMDWvWE5zrFLYRqCoQ3PtlBEGBicObOPlL5xJafmW=w640-h360" width="640" /></a></u></i></div><i><u><br /></u></i><i><u>Directions:</u></i><p></p><p></p><div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></div><p></p><ol style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="font-weight: 400;">[Day 1, Saturday, 19:00] <b>Scaling</b>. I started by scaling the ingredients using a balance and putting them on the table to ensure that nothing is forgotten.</li><li style="font-weight: 400;"><b>Mix water + flours + starter</b>. I mixed the flour, water and starter with a mixer for 15 minutes. Then, I let the dough at room temperature (20ºC) for 2 hours.</li><li style="font-weight: 400;">[Day 1 Saturday, 21:00] <b>Salt</b>. I added the salt and mixed it again for 5 minutes. Then, I let the dough relax again for 1 hour at room temperature. </li><li><b style="font-weight: 400;">[</b>Day 1, Saturday, 22:00] <b>Divide </b>and <b>shape</b><b style="font-weight: 400;"> </b>the loaves on the lightly floured board. Stretch the dough into a rectangle, then fold it in 3 and roll it. Place the dough with the seam down into pans seasoned with oil and flour to avoid sticking. Repeated the process for the second piece of dough. Let the dough in a warm place (25ºC) overnight covered with plastic bags or shower caps.</li><li style="font-weight: 400;"><b><span style="font-weight: 400;">[</span><span style="font-weight: 400;">Day 2, Sunday, 8:00] </span>Bake </b>at 220ºC for 40 minutes with steam.</li><li style="font-weight: 400;">[Day 2, Sunday, 8:40] <b>Cool</b>. The bread needed to cool for at least 2 hours until it reaches room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early. You can remove the loaves from the pans soon as you can touch the pans with your hands,</li><li style="font-weight: 400;">[Day 2, Sunday, 11:40] <b>Cut</b>. Time to enjoy a slice of bread... </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjy3CPIvgQlHQu0x_UZmKngYixhJTIamnFRwsh_UhH1rd9FuInOwR78nhdimDBn-FYHTPBob2p2xG3S0jnH_7wD7Jh8KgSSiTYGE6Us2cV_trEzrRYfDa-9aR9O_Of_bzaUvVbOBnIqsxe2Fq24YILYjnln9kFsS2OFBDj8g2eGc7FSPtr9ZmgMFuJ5" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1080" data-original-width="1620" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEjy3CPIvgQlHQu0x_UZmKngYixhJTIamnFRwsh_UhH1rd9FuInOwR78nhdimDBn-FYHTPBob2p2xG3S0jnH_7wD7Jh8KgSSiTYGE6Us2cV_trEzrRYfDa-9aR9O_Of_bzaUvVbOBnIqsxe2Fq24YILYjnln9kFsS2OFBDj8g2eGc7FSPtr9ZmgMFuJ5" width="320" /></a></p></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-33730580710394826642023-01-02T04:37:00.000-08:002023-01-02T04:37:45.265-08:00Stuffed or Mimosa Eggs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmamN3vd_EnLsbGXJk8San-NreQ6E6HVTMv2SUMPDkpTuoY__RvTPkFLz4-uLnoqd731r7P-_rw--YfU6cZF6ZoDHRcSH_84yEdlwXQGX0VCJgw_GKcr-tHve8fuiM8ed_LnQ9AQCSOuwKgLVWv0KBhx1CNlFYfvUV0wYnFVIFWfQnDKEAKXXPhDTM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmamN3vd_EnLsbGXJk8San-NreQ6E6HVTMv2SUMPDkpTuoY__RvTPkFLz4-uLnoqd731r7P-_rw--YfU6cZF6ZoDHRcSH_84yEdlwXQGX0VCJgw_GKcr-tHve8fuiM8ed_LnQ9AQCSOuwKgLVWv0KBhx1CNlFYfvUV0wYnFVIFWfQnDKEAKXXPhDTM=w427-h640" width="427" /></a></div>This is another childhood memory that I keep with me. My mother used to make "oua umplute" or staffed eggs with the New Year's celebration with regularity. Although I loved them, being probably my favourite dish for the New Year, I did not make them since moving to Belgium.<br /><p></p><p>This holiday season was the perfect occasion to make them again. I was excited for my daughter to taste them for the first time. At least this is what I thought. When she saw them she said... mommy, you made the Mimosa Eggs! I had no clue that they were called like that as I always knew them as staffed eggs. But we learn every day something new, as well as I learned that my daughter also prepared them when being in a scouts camp.</p><p>That creamy yolk-mustard-mayonnaise combination is dropped from heaven. Some like to add herbs to this cream but I like them better without. It is such a simple and delicious aperitive for the New Year's celebration!</p><p>Happy New Year!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVvAazrA57SrxEv4YABDIM0DMHMi666jir8mpJuIZaZhFtYdlov3TgCVcuHIxKJ_dgi-uyUdP_4HqIM5OvvPzcdiBpKSR6Yct7FzEIAQXj6FqS2wflZ1UIRM0G1iKZ3FsIvRI-rC_HtoELsW8wELTZ4_QM4F2f5KfdnyWcz7Th0CUz5ydAHK_Cge4C" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVvAazrA57SrxEv4YABDIM0DMHMi666jir8mpJuIZaZhFtYdlov3TgCVcuHIxKJ_dgi-uyUdP_4HqIM5OvvPzcdiBpKSR6Yct7FzEIAQXj6FqS2wflZ1UIRM0G1iKZ3FsIvRI-rC_HtoELsW8wELTZ4_QM4F2f5KfdnyWcz7Th0CUz5ydAHK_Cge4C=w267-h400" width="267" /></a></div><p></p><span><a name='more'></a></span><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>12 eggs</li><li>4 tablespoons of mayonnaise</li><li>1 tablespoon mustard</li><li>salt</li><li>pepper</li><li>decoration (parsley, pickled or fresh bell peppers, olives, etc)</li><li>(optional) herbs, like parsley, dill, thyme etc (finely chopped)</li></ul><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Boil the eggs by putting them in boiling water for 13 minutes. (hard boil)</li><li>Emerge them immediately after in cold (even icy) water.</li><li>Peel the eggs and cut them in 2.</li><li>Remove the yolks into a bowl.</li><li>Add the mustard, mayonnaise, salt and pepper over the boiled yolks and mix them until you obtain a paste. To your taste, you may add more mustard or mayonnaise if you wish.</li><li>Put back a spoon (or use a posh) of yolk cream into the egg whites.</li><li>Decorate the top as you feel.</li></ol><div><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj97jYCJwt6p5lAteLxU_XZhvcwfMP-Z60DFj1zHU6yUGFl4033Wx6YUvOt86TBMLWSZn46lUeXkiKPWgvakn-_DBhfvW303xnmRAYzGfuGFyGfjqAmOIGmbEtssGT09mkUvh6zmBJa_NYB8LBk36ydvhAQGLyz_7ZmvIjQTY2XKNID5h8RWspO2xgY" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj97jYCJwt6p5lAteLxU_XZhvcwfMP-Z60DFj1zHU6yUGFl4033Wx6YUvOt86TBMLWSZn46lUeXkiKPWgvakn-_DBhfvW303xnmRAYzGfuGFyGfjqAmOIGmbEtssGT09mkUvh6zmBJa_NYB8LBk36ydvhAQGLyz_7ZmvIjQTY2XKNID5h8RWspO2xgY=w267-h400" width="267" /></a></div></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-74608674425022916562023-01-01T07:50:00.002-08:002023-01-01T07:58:21.021-08:002023 New Year's Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxgMKXNkDWHYXDilkKsypBQ0l2rPpdSz4rkQjvYDNYn7PGSo47PFPFGpmiTO-FQ0ZEwTPTC2NJxnZL94iJ0ATqWdp5ors568XtO1a-NEVjU-dgFaX4yLylyki4ZYPDt6VgZgvO3ojHgvVK_nUuClKNgrh_eITkAVAcqICUVH0FdEn216CysdzLiX3k" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxgMKXNkDWHYXDilkKsypBQ0l2rPpdSz4rkQjvYDNYn7PGSo47PFPFGpmiTO-FQ0ZEwTPTC2NJxnZL94iJ0ATqWdp5ors568XtO1a-NEVjU-dgFaX4yLylyki4ZYPDt6VgZgvO3ojHgvVK_nUuClKNgrh_eITkAVAcqICUVH0FdEn216CysdzLiX3k=w427-h640" width="427" /></a></div><div><br /></div>Happy New Year! and welcome to 2023!<p></p><p>I was so not in the mood of baking a cake yesterday but my daughter asked for one and I simply couldn't refuse her. Being tired, I didn't want to go for a super fancy recipe so I picked a combination of my previous cakes that I was sure would work and be quick. Festive cakes usually take a lot of time to prepare and decorate, I love to launch myself into discovering them but when my mood is not there I pick something simple.</p><p>This cake although looks fancy is not difficult to make. It is a classic sponge cake (takes max 30 mins of preparation) with white chocolate ganache (takes 10mins to melt and 5mins to whisk) and covered in whipped cream (30 min to assemble and decorate).</p><p>I made the sponge cake and the ganache in the morning and late evening I assembled the New Year's cake with my daughter's assistance.</p><p>Here it is... </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGT91omGx5THVB9iqS9kOVNevPGcJFZkTyXAr2-3lhSIk6t_nxF5OHBLQwGlBNQH62Aow7ffHcBAALIRmvFLdgqZQDAjLgG_02JWrhmcD0lDWpi_ACL8x0IDjT1FaZtGhC7Re5W4eKodvHjn3DPvoJqhHselqLKfv8CMkPOoUNZoU2-sWqYikunATM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGT91omGx5THVB9iqS9kOVNevPGcJFZkTyXAr2-3lhSIk6t_nxF5OHBLQwGlBNQH62Aow7ffHcBAALIRmvFLdgqZQDAjLgG_02JWrhmcD0lDWpi_ACL8x0IDjT1FaZtGhC7Re5W4eKodvHjn3DPvoJqhHselqLKfv8CMkPOoUNZoU2-sWqYikunATM=w267-h400" width="267" /></a></div><br /><span></span><p></p><a name='more'></a><p></p><p><i><u>Ingredients</u></i>:</p><p>Sponge for 1 cake (18cm diameter):</p><p></p><ul><li>6 eggs (whites and yolks separated)</li><li>200g flour</li><li>125g sugar</li><li>1 tablespoon baking powder</li><li>4 tablespoons of milk</li></ul><div><div>White chocolate ganache:</div><div><ul><li>600g white chocolate </li><li>200g heavy cream/whipping cream (40% fat content)</li><li>100g butter (cold from the fridge)</li></ul></div></div><p>+ 1 tablespoons rum essence to moist the sponge cake layers</p><p>+ 800ml whipped cream for decoration.</p><p><i><u><br /></u></i></p><p><i><u>Directions</u></i>:</p><p></p><p>Prepare first the sponge cake:<br /></p><ol><li>Prepare the baking pan by buttering it on all the sides or use parchment paper so the cake does not stick to it. I used a silicone one of 18cm, so I skipped this part. Put the pan aside, turn on the oven at 180ºC to preheat, and let's start the composition. </li><li>Beat the egg whites until the foam is raised. I use a standing mixer on a high speed but a hand mixer is fine as well.</li><li>Add the sugar and continue to beat the egg whites. It takes some minutes of beating until the foam is glossy and has stiff peaks.</li><li>In another bowl, mix the egg yolks with milk until foaming.</li><li>Go back to your beaten egg whites and pour the yolks over them. </li><li>Mix gently with a spatula with up and down rotating movements. </li><li>Sift the flour and baking powder.</li><li>Add these dry ingredients, one spoon at a time over the egg composition, and incorporate them using a spatula. To preserve the bubbles, make minimum movements when combining these ingredients.</li><li>Pour the composition into the baking pan and level it with the spatula on top. The composition was just a bit too much for my pan so I put 2 full tablespoons in 2 cupcake silicone moulds and baked together with the cake.</li><li>Bake it at 180ºC for 40 minutes. Every oven is different so do not take this timing by the letter. Test your cake with a wooden stick in the center, and if it gets out dried then it is baked. </li><li>Let the sponge cake out to cool for min. 20 minutes in the pan, and just after, remove it from the pan to cool completely on a wire rack.</li></ol>Prepare the ganache: <br /><ol style="text-align: left;"><li>Break the chocolate into small pieces (unless you are already using chocolate chips) and put the chocolate into a microwave safe bowl. </li><li>Add the heavy cream and put everything into the microwave for 1 minutes. Take it out, stir with a spatula and put it back in the microwave for one minute. Stir, and repeat until the chocolate is completely melted.</li><li>Add the cold butter cut into cubes and mix until fully melted.</li><li>Put a plastic foil over the composition to avoid making a crust.</li><li>When cooled, place it in the fridge for at least 5 hours. By then, the composition should harden and not look liquid anymore. <br />Note that before using it, remove it from the fridge in advance to arrive at room temperature. If you do not have time for this, put it in the microwave no more than 20 seconds. If you prefer, you can whisk the ganache to aerate it or use it as it is.</li></ol><div><div>Assembling of the cake:</div></div><div><ol><li>Cut the sponge cake into horizontal layers. I cut mine into 4 layers. </li><li>Prepare now a liquid made from 300ml of water and rum essence. As the white chocolate ganache was sweet enough I did not add extra sugar into this liquid that is used to moist the sponge cake layers.</li><li>Take now the first sponge cake layer and put it on a flat plate. I assembled the layers on top of a lazy Susan so I do not have to turn myself around the cake.</li><li>On top of the first layer, pour 5 tablespoons of water with rum to get your cake moist.</li><li>Cover the sponge cake layer with ganache with the help of a cake knife.</li><li>Take another layer from the sponge cake, put it on top, and repeat the same steps as you did for the first layer: moist, then cover with ganache. You'll do this until you finished all the layers. </li><li>When the layering is done, the outside look needs to be done as well. Using a special spatula for leveling, or a big knife or a dough knife, level the cake on the sides and on top. The idea is to cover the sponge cake layers completely and shape the cake nicely and smoothly. </li><li>Put the cake in the fridge to get settle and prepare for decorations. </li><li>I decorated the cake by covering it completely in whipped cream and using some dark chocolate chips to write 2023 on top of it. Of course you can use water decoration you prefer.</li></ol></div><div><br /></div>Bon Appétit! and Happy New Year 2023!<br /><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-81820994035977811232022-12-26T11:38:00.001-08:002022-12-26T11:54:11.128-08:00Pork-turkey jelly / aspic (Piftie sau racituri de porc si curcan) in Instant Pot<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiP8KOczDBt-VmkpbxLma2okDlMXbL0AaBz-cOh9cFdTb-Vg3dnnSQeqq1kH2Rb5eLgXp7LJ1PpUxlF2nimmeEoaAhArrXcdjiJVdona-yqRPbzJFY9lpNMXTW-5ZOAB1vnjakz7cv7NJq3aov0n2YenWIwLYjCAaMTXoo6Xg-c6GdrMRoRjESQJysm" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiP8KOczDBt-VmkpbxLma2okDlMXbL0AaBz-cOh9cFdTb-Vg3dnnSQeqq1kH2Rb5eLgXp7LJ1PpUxlF2nimmeEoaAhArrXcdjiJVdona-yqRPbzJFY9lpNMXTW-5ZOAB1vnjakz7cv7NJq3aov0n2YenWIwLYjCAaMTXoo6Xg-c6GdrMRoRjESQJysm=w512-h640" width="512" /></a></div>I have to recognise that this year I made "piftie" for the first time in my life although it is a very popular and traditional dish for Christmas and New Year in my birth country. My mother is making this dish for the New Year with regularity and I used to eat it with pleasure.<p></p><p>I almost forgot about this dish since last year when a good friend of mine (who is a fantastic chef) offered me a bowl of this traditional dish and it was so good that it imprinted well in my mind and triggered a desire to try to make it myself. Throughout the year I brainstormed about where I should buy the right ingredients for it. Recently, when visiting a Romanian shop, I saw what I needed: pork ears. You can imagine that I bought and bring them home with great motivation to launch myself in making this dish.</p><p>Pork ears and pork legs are perfect but I only had pork ears for my test. It worked very well with only pork ears too. There is a reason why this dish can be made from ears, legs or skin of pork: the natural gelatin. This is the key to create the jelly aspect that transforms it from a normal soup. The turkey is added only for having a meat addition inside the jelly. It exists a version exclusively made from turkey or chicken but you need to add extra gelatin as these birds do not have enough to solidify the soup.</p><p>There is a lot of garlic in this recipe (2 heads) as it is one of its main tastes. You can play with how strong you want the garlic taste to be by leaving the garlic in or straining it out. It is a personal choice. I chose to strain it but I feel that keeping the garlic inside could have been a better choice.</p><p>This dish is served cold, that's why the original name "racituri" means "cold things".</p><p>The Instant Pot helps a great deal with this recipe because it cooks the meat in 45 minutes so well that it detaches itself from the bones. Without an Instant Pot, the second boil takes 2-3 hours on low heat.</p><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2gMf_4ecwpcL75j3DLtyuyYxEb2daqJA1RrH5pAlsbhL9MsX4j4VHIrhKYM2rqbEqpYG-BUDFVZzl_PbxrXI_7dd37nOzEsxbBAxkbcUXfBF2ZmBs-hWJ4ie6tde9AWB48XguCYsYS5e_G7pAHsOSixYoaqFNy1Z-gmoCGYupYxHY3l91x2shyouG" style="margin-left: 1em; margin-right: 1em;"><br /><img alt="" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2gMf_4ecwpcL75j3DLtyuyYxEb2daqJA1RrH5pAlsbhL9MsX4j4VHIrhKYM2rqbEqpYG-BUDFVZzl_PbxrXI_7dd37nOzEsxbBAxkbcUXfBF2ZmBs-hWJ4ie6tde9AWB48XguCYsYS5e_G7pAHsOSixYoaqFNy1Z-gmoCGYupYxHY3l91x2shyouG=w320-h400" width="320" /></a></div><br /><i><u>Ingredients </u></i>(for an 8qt Instant Pot):<p></p><p></p><ul style="text-align: left;"><li>1.2kg pork ears (preferably to be combined with lower pork legs)</li><li>1 kg turkey leg</li><li>4 carrots</li><li>2 big onions</li><li>200g celery roots</li><li>1 tablespoon pepper (whole seeds not ground)</li><li>2 heads of garlic</li><li>3 leaves of laurel</li><li>100g peas - optional, for decoration</li></ul><p></p><p><br /></p><p><i><u>Directions</u></i>:</p><p></p><ol style="text-align: left;"><li>Let the pork parts in water with 2 tablespoons of salt in the fridge. This step is optional but helps a lot in well cleaning the ears.</li><li>Clean well the pork, cut it into large chunks and put it in the Instant Pot together with the turkey leg.</li><li>Peel the vegetables and cut them into big chunks. For example, cut the carrots only in 2 and the onions can be left uncut for easier later removal.</li><li>Add also 3 peeled cloves without cutting them.</li><li>Cover with 2.5l of water, close the Instant Pot and programme it for 15 minutes at high pressure. Make a quick release of the pressure at the end.</li><li>Open the lid and remove the vegetables from the pot. I cook it in 2 steps simply because the vegetables need less time than meat to be cooked. Part of these vegetables, can go back into the final dish or they can be kept in the freezer for a future soup.</li><li>Add extra 0.5 litres of water into the pot, close the lid and programme it for 45 minutes at high pressure to continue the cooking of the meat. This time, go for the natural release for 30 minutes when the programme is over.</li><li>Open the lid and take all the meet out to a plate. Leave it for 15 minutes to cool so you can touch it.</li><li>Chop the remaining garlic and add it to the soup from the Instant Pot liner. Leave it there until you perform the next steps.</li><li>Remove the meat from the bones with your fingers and break it into small pieces. Some parts, like cartilage from the ears, will require more chopping with a knife, Discard the bones.</li><li>Prepare approximately 15 bowls if you want to divide them into portions. Of course, you can use bigger bowls or plastic lunch boxes that can hold about 5 litres of liquid in total. Cut the carrots into slices and decorate the bottom of the bowls. Add peas for decoration if you prefer. Do not forget, this decoration is useful only if you return the bowls otherwise, if you eat them straight from the bowls, you can skip the decoration part. Putting back the vegetables into the bowls is optional as some prefer a pure jelly.</li><li> Add the meat in equal portions in each bowl.</li><li>If you do not like the strong garlic scent, strain the soup remaining into the Instant pot liner and pour it over the meat into the little bowls. But if you do like the strong garlic taste, do not strain the soup and leave the garlic inside.</li><li>Let the bowls into a cold place until it is OK to place them into the fridge. Then, you need at least 2-3 hours for the soup to fully solidify to become like jelly. It might happen that on the top of the bowls you'll see a white layer. That is fat, you can remove it gently with a spoon or eat it if you prefer.</li></ol><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-63535174059546934262022-12-02T15:00:00.001-08:002022-12-02T15:00:06.277-08:00Greek-style chicken and rice in Instant Pot<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirFonglf6GgqIFHE4aO9NSEeDAiWkdHUFaLO5FlFwsMxbP7kFPt7TMZE25Ra5q_6FWiyroBuoUf6bqlGPUDVGOIOGUUljEheWag7BSU4YouLKokGyRjh1Gl2ZclGSgqi-ghUwdU8JnsSfN1pl2eoXWnZ8sXu80lB05EM_hwyvQsc_ioyKVO5TE8uqR" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEirFonglf6GgqIFHE4aO9NSEeDAiWkdHUFaLO5FlFwsMxbP7kFPt7TMZE25Ra5q_6FWiyroBuoUf6bqlGPUDVGOIOGUUljEheWag7BSU4YouLKokGyRjh1Gl2ZclGSgqi-ghUwdU8JnsSfN1pl2eoXWnZ8sXu80lB05EM_hwyvQsc_ioyKVO5TE8uqR=w427-h640" width="427" /></a></div>Before knowing the Instant Pot, I thought there would be nothing to impress me in terms of cooking devices. I am not too keen to fill in my kitchen with appliances that I use once a year. This is actually a reason why I hesitated so much in buying it. I had an old pressure cooker that I used rarely and mainly for soups. The strongest point that actually convinced me to buy it was the simplicity of using it. One pot to make all inside, reduce the number of dishes to clean and the time invested in cooking.<div>Since then, Instant Pot was my main way of cooking soups, stews, side dishes, meat and even some cakes.</div><div><br /></div><div>This is a Mediterranean-style dish and I arrived to make it a couple of times already. Both the meat and the rice are cooked in stages and the result is absolutely delicious. The "cherry on the cake" is the yoghurt sauce that cuts any heaviness of the dish. <br /><div><br /></div></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p></p><p><i><u>Ingredients (for the 8qt size pot)</u></i>:</p><p></p><ul><li>1kg chicken breast (cut into 2 cm slices)</li><li>3 tablespoons olive oil</li><li>salt, pepper</li><li>1 big onion (diced)</li><li>3 celery ribs + leaves (chopped)</li><li>1 garlic head (minced)</li><li>1200ml chicken stock (or water + 1 tablespoon of chicken stock powder)</li><li>600g Thai rice (washed)</li><li>4-5 bay leaves</li><li>400g frozen peas</li><li>3 tablespoons dried herbes de Provence (oregano + thyme +rosemary+basil mainly) - can be substituted with any of its ingredients</li></ul><div>Yoghurt sauce:</div><div><ul><li>1 cup yoghurt</li><li>1 garlic clove (minced)</li><li>juice and zest of 1 lemon</li><li>1 teaspoon dried herbes de Provence</li></ul><div><br /></div></div><div><i><u>Directions</u></i>:</div><div><ol><li>The sauce can be prepared in advance or during the cooking time of the rice. Just mix all the ingredients together in a bowl or a jar.</li><li>Season the chicken breast with salt and pepper.</li><li>Put the olive oil in the Instant pot and heat it with Saute option.</li><li>Fry the chicken breast slices for a few minutes until they get a light brown layer. Stir them from time to time.</li><li>Remove the chicken breast to a plate.</li><li>Add the onion, celery and garlic to the remaining oil from frying the chicken and use the Saute option to lightly soften them.</li><li>Add then the chicken stock, bay leaves, rice and Province herbs. Stir.</li><li>On top, add the chicken breast back into the pot without stirring.</li><li>Close the lid and set the Instant Pot to High Pressure and 4 minutes. At the end do a Quick release.</li><li>Open the lid, remove the chicken from the top and place it on a plate. Remove also the bay leaves.</li><li>Add in the frozen peas stir and put a lid on. I usually do not put the original lid but a glass lid. Leave it for 5-10 mins for the peas to cook.</li><li>Serve with the yoghurt sauce.</li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcaXNBnEqbq9fYV0DN_1SJOfNyYoMiJZANUnhNgkqPyTOp-G_h2jyzOuK3l2KIi0O4EXIWwo3lWb6qtUh8nwQEOI6nPGYL8xaUn3iizWDoPQIRp62SLS9fsScr6oMNAQXiktNhOtsYwoRTMU8HDT6kiNeoWoGabOHOadF4I1vjLxXkRitdi-5zVNEe" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcaXNBnEqbq9fYV0DN_1SJOfNyYoMiJZANUnhNgkqPyTOp-G_h2jyzOuK3l2KIi0O4EXIWwo3lWb6qtUh8nwQEOI6nPGYL8xaUn3iizWDoPQIRp62SLS9fsScr6oMNAQXiktNhOtsYwoRTMU8HDT6kiNeoWoGabOHOadF4I1vjLxXkRitdi-5zVNEe=w267-h400" width="267" /></a></div></div></div></div><div class="separator" style="clear: both; text-align: left;">Recipe inspired from "Mediterranean Instant Pot", page 120.</div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-32075382347726722372022-11-23T11:26:00.000-08:002022-11-23T11:26:59.176-08:00Baked doughnuts with discarded sourdough<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLb5c0chnYZl-QXhR_LPDwLIClKIc6yKqTFJEnAARm-5SnaUmb541AlDl2PorrUct_NeSmjeCDse4LnlCh6yO_PbLfNaEJaNbHwdTCpSOEzuGJd5IMs4oFJ5gh-7DtiC1be1XMijMxRPtGVmL6tQpxEquvjM8ZHdnjGrbPf2anMBM_2fXGJeByy6Ae/s1620/20221120-1414-4562-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLb5c0chnYZl-QXhR_LPDwLIClKIc6yKqTFJEnAARm-5SnaUmb541AlDl2PorrUct_NeSmjeCDse4LnlCh6yO_PbLfNaEJaNbHwdTCpSOEzuGJd5IMs4oFJ5gh-7DtiC1be1XMijMxRPtGVmL6tQpxEquvjM8ZHdnjGrbPf2anMBM_2fXGJeByy6Ae/w426-h640/20221120-1414-4562-2.jpg" width="426" /></a></div>This was the first time I tried doughnuts with sourdough. I had the idea in mind for a while but never had the initiative to actually put it into practice. My previous recipe of doughnuts turned out fantastic when baking them but after cooling they reduced their size and this was a bit disappointing (for me at least). So the motivation to try the version with sourdough went high. Not classic sourdough, because that requires a bit of preparation upfront but discarded sourdough. I always have a jar of discarded sourdough in my fridge and when is filled I know I have to bake something with it. <div>I have 3 sourdoughs that I feed regularly but not all of them stay out of my fridge at the same time. The first one is my normal 100% hydration white wheat sourdough (Maya). The second is a rye sourdough at 100% hydration that I built starting from Maya 2-3 years ago and the last one is a stiff sourdough (50% hydration) that I normally use for sweet doughs. Normally only one of them is fed at room temperature and the others lay inside the fridge I feed them once a month. This time I did the opposite, I put Maya to sleep and revived my other 2 at room temperature. This is how I arrived having a jar of discarded sourdough based on a stiff starter and rye. You can understand now that my discarded sourdough is not at 100% hydration so if yours is, keep in mind to add more flour to adjust the hydration of the final dough.</div><div>These doughnuts turned out great! No deflation after baking, they kept the shape exactly as they were after baking. No sour taste either even if it came from discarded sourdough! I mentioned in the recipe the ph before baking especially to prove the lack of sourness.</div><div>I love them and my kids too. For sure, it will not be the first and the last time I do them with or without glazing.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNopDgknMNFwBCrpNjSi7VKigcW54T5vv8khWfrArfmSrcknXQOtttLNTj0RIPIoavpnapfcXQeu2Z10HiSdrE7_8PbZezHDTZDpXJA6FP5XNRus-EsW-dPpmgzp-JDLvhWfOZtj1IaCpVaK7dspwfeDixq8EEAuU5GBKv0ai8RM5h2JfIdIm7Ikn1/s1620/20221120-1429-4575-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNopDgknMNFwBCrpNjSi7VKigcW54T5vv8khWfrArfmSrcknXQOtttLNTj0RIPIoavpnapfcXQeu2Z10HiSdrE7_8PbZezHDTZDpXJA6FP5XNRus-EsW-dPpmgzp-JDLvhWfOZtj1IaCpVaK7dspwfeDixq8EEAuU5GBKv0ai8RM5h2JfIdIm7Ikn1/w266-h400/20221120-1429-4575-2.jpg" width="266" /></a></div></div><span><a name='more'></a></span><div><p><br /></p><p><i><u>Ingredients (for 35 mini doughnuts)</u></i>:</p><p></p><ul style="text-align: left;"><li>400g discarded sourdough (mine was straight out of the fridge)</li><li>4 eggs</li><li>80g sugar</li><li>330g flour (you may adjust this quantity in + or - depending on your discarded sourdough hydration)</li><li>170g butter (soft or even completely melted)</li><li>1 teaspoon of salt</li></ul><div>For decoration (optional):</div><div><ul style="text-align: left;"><li>200g milk chocolate</li><li>100g butter</li><li>sugar pearls for cake decoration</li></ul></div><div><br /></div><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Pour the discarded sourdough into the mixer bowl and add the eggs one by one while mixing after each one to well incorporate. I used a pallet tool to mix this dough, not the dough hook.</li><li>Add the sugar and mix.</li><li>Add the flour in steps. As my discarded sourdough was less than 100% hydration the quantity of flour matched perfectly, but for a 100% hydration discarded sourdough, you may want to increase the quantity of flour added at this step.</li><li>When all four is well incorporated add the soft butter and the salt and mix just until well combined. You should obtain a dough that looks more like batter rather than dough. I measured the ph of the composition, and it was 4.96.</li><li>Cover the mixer bowl with a lid and let it rest in a warm place for 4-5 hours. It should show a visible dough increase. At the end of the rising time, the ph of the doughnut dough lowered to 4.53.</li><li>Heat the doughnut iron and pour one small scoop of dough into the moulds. I use the Tefal snack collection iron with plate no. 11 which has 6 mini-doughnut moulds. Scooping the dough is a bit difficult as the composition is sticky but you can use another spoon or mini-spatula and the task will be easier.</li><li>Bake the doughnuts for 4 minutes and repeat refilling the iron doughnut moulds until you finish up the composition.</li><li>Let them cool on a wire rack or if you cannot resist, taste some.</li><li>The decoration is optional and I usually do not decorate but this time I launched myself into doing it. When the doughnuts are completely cooled, melt the chocolate and butter and mix them with a spatula. Submerge the doughnuts one by one into the warm chocolate mixture and sprinkle immediately the sugar pearls on top. Needless to say that the glaze and the sugar pearls were the number one attraction for my kids although they enjoyed the full doughnut.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3q6zVhmxFO2u7jyoykZJLP6sGYrDn9bzXxthJ6CdY8LRsIQPNlIdiABLvNNTzC0NNuJRA2lXDPo5bczbLDiuGbcuRKxMhaPmWEis9nBqIXs01orinOAAOiKphLFxCobKkxs_gFyvD3GXNVI43tOHCLK7vF8j5KxeLGymbKcLjdGLps9zsPYqHiho/s1620/20221120-1442-4584-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3q6zVhmxFO2u7jyoykZJLP6sGYrDn9bzXxthJ6CdY8LRsIQPNlIdiABLvNNTzC0NNuJRA2lXDPo5bczbLDiuGbcuRKxMhaPmWEis9nBqIXs01orinOAAOiKphLFxCobKkxs_gFyvD3GXNVI43tOHCLK7vF8j5KxeLGymbKcLjdGLps9zsPYqHiho/s320/20221120-1442-4584-2.jpg" width="213" /></a></div></div><p></p></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-89734829674232102982022-11-22T12:39:00.000-08:002022-11-22T12:39:02.901-08:00Baked doughnuts (version 3)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhY3hCl7RXtHbEDfiCIRMLu0UQ8yBTt3IEDkFaoJL2pD3ufpIAFhcSDkTBzt1ANqXgg7a2KfnrYfcNW9QDZqM2UQe4f3hjVDS1vsdhBrbRVmCL_BI95c3pnLPeGDZuIVRyl6AkUpzt5QfSB87VDTQnCKU55gr1WJAU8SRPMRhkmZljl4JqIGwzdmyZ_" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhY3hCl7RXtHbEDfiCIRMLu0UQ8yBTt3IEDkFaoJL2pD3ufpIAFhcSDkTBzt1ANqXgg7a2KfnrYfcNW9QDZqM2UQe4f3hjVDS1vsdhBrbRVmCL_BI95c3pnLPeGDZuIVRyl6AkUpzt5QfSB87VDTQnCKU55gr1WJAU8SRPMRhkmZljl4JqIGwzdmyZ_=w427-h640" width="427" /></a></div> I love doughnuts but the idea of frying them makes me stay away from preparing them. I know they are tastier when fried, however, it does not compensate for the healthy aspects. That's why I almost always bake the doughnuts.<p></p><p>This is a version of dough where the rising agent is the baking powder. There is nothing wrong with baking powder, I do many cakes based on baking powder. The only thing that I do not like is that after baking, most of these cakes/sweets shrink a bit. It is the case for these doughnuts too.</p><p>Making doughnuts with this recipe has a big advantage: it is very quick! The baking takes time but the way I manage is to set an alarm every 3 minutes and 45 seconds and I take out the doughnuts and scoop another batch. During the baking, I do plenty of other things, like cleaning the kitchen or putting dishes on the cupboard so I do not waste too much time.</p><p>I like this version better than the ones I baked and published on my blog so far. (see <a href="http://www.hungryshots.com/2017/12/baked-doughnuts.html">Baked doughnuts</a> and <a href="http://www.hungryshots.com/2018/07/baked-doughnuts-version-2.html">Baked doughnuts (version 2)</a> )</p><p>There is however a version that I never tried before and tempts me so much.... wait for my next post.</p><span><a name='more'></a></span><p><br /></p><p><i><u>Ingredients (for 14 big doughnuts)</u></i>:</p><p></p><ul style="text-align: left;"><li>250g butter (soft)</li><li>4 eggs</li><li>450g all-purpose flour</li><li>125g sugar</li><li>160g milk*</li><li>12g baking powder</li><li>1 teaspoon vanilla extract </li></ul><div><br /></div><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Mix the butter with sugar until it becomes fluffy and gets a light colour.</li><li>Add eggs one by one and mix until well combined.</li><li>Mix the flour with baking powder and add it slowly while continuing to mix.</li><li>In the end, add the vanilla extract.</li><li>Heat the doughnut iron (I use Tefal Snack Collection with plates no. 16).</li><li>Using an icecream scoop take a heaping scoop and place it in the middle of the doughnut hot mould. Repeat for the second mould on the iron.</li><li>Bake the doughnuts for 3 minutes and 45 seconds. If you have a different iron, you'll need to test the exact baking time.</li><li>Leave the doughnuts to cool or you can serve them hot.<br /></li></ol><div>* you might want to increase the milk quantity if you prefer a more runny dough. (something like 40ml more)</div></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-49774885901783972802022-11-21T12:49:00.004-08:002023-10-14T00:50:59.385-07:00Sourdough kougelhopf<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyPpeGY81iA9VaRVgvv_YU-SaRP5vmD9_s0gd0omwQLfO2rvugXdJQ2qhhOhi0xiDayDYd2TDg_-K1cF2wF8wXFWT6FDLro8UIi1YBPpcsJd9knzpqQKyg3jIM6xqzdrQyF8f4ZF5qki7NX1IhVbSPQC8Le-XMdvCPdSX8i44nCH-hz_hoqYp2kmxq" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyPpeGY81iA9VaRVgvv_YU-SaRP5vmD9_s0gd0omwQLfO2rvugXdJQ2qhhOhi0xiDayDYd2TDg_-K1cF2wF8wXFWT6FDLro8UIi1YBPpcsJd9knzpqQKyg3jIM6xqzdrQyF8f4ZF5qki7NX1IhVbSPQC8Le-XMdvCPdSX8i44nCH-hz_hoqYp2kmxq=w512-h640" width="512" /></a></div><div>Mommy, you made a google loaf! These were the words of my daughter when she saw this cake followed by a nice laugh together.</div><div><br /></div>I've done sweet dough with sourdough before by transforming recipes based on baking powder into sourdough-based ones. Nothing new here but it is the first time I have followed a professional recipe. This actually comes to add pieces of knowledge to my quest to understand more about these mysterious creatures generically called sourdough.<p></p><p>I've also had a quest in perfecting recipes based on baking powder but I found a few disadvantages that almost made me give up. </p><p>The first is the fact that all rely on the chemical reaction in the oven. There is no way to guess its behaviour in the oven only by looking at the dough before. Will it rise enough? Will it crack? Will it be soft inside? With sourdough, the dough is already well-risen when the dough is put into the oven and this gives a good prediction about what you'll gonna get.</p><p>The second thing that I do not like is that the baking powder-based cakes deflate slightly when taken out from the oven. This never happens visibly when the dough is based on sourdough.</p><p>There are disadvantages to baking with sourdough too: it takes time and you may get it sour! Unlike bread dough, where you need to perform a series of steps, this dough is mixed, let to rest for 30 minutes, and then left alone to rise overnight in a warm place. The used starter is not a liquid one but a stiff one. Although you can quickly transform a liquid starter into a stiff starter in only one step this is not enough. There is a reason why pasta made is used for sweet dough: it reduces acidity. Pasta made has its own preparation steps in order to get it right for the dough and this actually takes one day: start with a sourdough bath, to reduce the acids, then feed it 3 times at shorter intervals (kept at warm temperature) to get it very active.</p><p>This was my first trial to get it properly done (in line with the indications) and I did my best to align. The ph of the starter I did not get it right during the feeds, I'll need to tinker with some methods/temperatures to get it perfect next time.</p><p>Analysing the cake, here are my thoughts: the rise was good but I believe there is a place for better; the taste was interesting and nice but I detected a bit of sourness that shouldn't be there. The cause is still related to the power of the starter to rise the dough and temperature.</p><p>If you want to know the original recipe, I invite you to check the book "Coffret Traité de boulangerie au levain" by Thomas Teffri-Chambelland. I have the French version but I understood there is an English version too. Please note that this book is not for beginners... it's about the science of baking and there are a few recipes presented too. But if you are a sourdough geek, I can only recommend this book(s). No hidden publicity here, just my honest opinion as a homemaker with a passion.</p><p>I will test more recipes with sweet sourdough in the future although clearly not as often as I'll do for bread. For this recipe, I'd make a few more adjustments to make it perfect but I have to tell you that my kids loved it as such. Here is the recipe:</p><span><a name='more'></a></span><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>500g strong bread flour (Manitoba)</li><li>150g sugar</li><li>190g hot milk</li><li>225g eggs (that is about 4-5 eggs depending on the size)</li><li>225g pasta made / stiff levain (ph 4.47, 32.4ºC when added) - see how to refresh it bellow</li><li>180g soft butter</li><li>9g salt</li><li>250g dried fruits</li></ul><div><i><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXg4TLOzuYtJbM-Ga9SzV-8ygO0kBVO3Pmv5DuEkUom2chXku8t4RS2h4QMx7t1WoFWQx-Pmspr5h_UTnCQ2gdrq3nNBM7nfZsVJHCDM5eKKon1cBB0fFlG8qqVzlFeMT-Cje8epecXmdpIvtiwkMCC9oVwhAR2wPClLoZYVcqMC8HwS1fUpRPcI_Z" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXg4TLOzuYtJbM-Ga9SzV-8ygO0kBVO3Pmv5DuEkUom2chXku8t4RS2h4QMx7t1WoFWQx-Pmspr5h_UTnCQ2gdrq3nNBM7nfZsVJHCDM5eKKon1cBB0fFlG8qqVzlFeMT-Cje8epecXmdpIvtiwkMCC9oVwhAR2wPClLoZYVcqMC8HwS1fUpRPcI_Z=w320-h400" width="320" /></a></div><br /></u></i></div><div><i><u>Directions</u></i>:</div><div><br /></div><div>Preparation of the pasta made / stiff levain:</div><p></p><div><ol style="text-align: left;"><li>[Day 1, 10:00] Give a bath to the mother sourdough to remove its acidity. This is done in the following way: take 1 litre of water at ~25ºC and add 2g of sugar inside. Stir the sugar to dissolve. Add 60g of starter (it could be even stiff levain from the fridge) cut in pieces and let it there for 30 minutes. I measured the ph of the water before (7.6ph/24.6ºC) and after (pH 7.1/22.1ºC).</li><li>[Day 1, 10:30] Remove the starter from the water and pick only 12g out of it. With the rest of the starter remember to prepare another mother starter and discard the rest. Put the 12g in a little bowl, and add 16g of water and 32g of strong flour. Mix by hand, laminate with a rolling pin, roll it, make a cross on top with a knife, put a tight lid on the bowl and leave it in the bread proofer set at 30ºC. The levain was at ph5.5/17.3ºC before the rest. This was the first refresh.</li><li>[Day 1, 13:30] Repeat the feeding with the following quantities: 24g of previous levain + 32g water + 64g flour. Discard the remaining levain. Levain before the feeding at 4.97ph/25.2ºC and after 5.63/19.4ºC.</li><li>[Day 1, 18:00] The third and last feeding with 48g of previous levain + 64g water + 128g flour. Discard the remaining levain. Levain before the feeding at 4.54ph/25.7ºC and after 5.4/21.8ºC.</li></ol></div><p></p><div><br /></div><div>Preparation of the kougelhopf dough:</div><div><ol style="text-align: left;"><li>[Day 1, 22:00] In a mixer bowl with a palette attachment, add the hot milk and sugar and mix it.</li><li>Add half of the flour and levain cut into small pieces and mix slowly.</li><li>Add the rest of the flour and mix. If the composition is too thick for the mixer you might want to add one of the eggs before adding all the flour.</li><li>Add all the eggs, one by one, and mix until a smooth composition.</li><li>Add the butter and mix until well combined.</li><li>In the end, add the dried fruits and mix slowly just until incorporated.</li><li>Let the dough rest at a warm temperature for 30 minutes,</li><li>Prepare a kugel or bundt pan (10 cups size) by brushing butter on the inside and sprinkling flour.</li><li>[Day 1, 22:30] Put the dough in and let it in a warm place, like a bread proofer set at 30ºC. The dough at this step was at 5.92ph and had 23.9ºC.</li><li>[Day 2, 11:00] The next day, after 12-16 hours of proofing the dough should be up, above the borders of the pan. I checked the dough, it had 4.09ph and 26.6ºC.</li><li>Preheat the oven to 170ºC and bake it for 45 minutes. Check the inside temperature by sticking a pin thermometer. If it reached 93ºC, the kugel is ready.</li><li>After baking, you can return the pan to a rack no matter if it is hot or not. Leave it cool before cutting it.</li></ol></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1rYT1q2Fc4w4j1S3QWR1wLFBR9QMRo0jlZA4mAagovifgzbUCx8zJ9Ki_onHbVkUUi7sL8_1PRp_VrPlZhg5g3huNEV5g_oKtUCPqvakWj7aksNIYMiM2CYZGX4neN9rju3XlxhjtOdEoo7yOe62fi1tE8e7jaoEm1Pz5JguSm7smp--VQYDkJJrI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1rYT1q2Fc4w4j1S3QWR1wLFBR9QMRo0jlZA4mAagovifgzbUCx8zJ9Ki_onHbVkUUi7sL8_1PRp_VrPlZhg5g3huNEV5g_oKtUCPqvakWj7aksNIYMiM2CYZGX4neN9rju3XlxhjtOdEoo7yOe62fi1tE8e7jaoEm1Pz5JguSm7smp--VQYDkJJrI=w320-h400" width="320" /></a></div></div><p></p>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-39825046618736660662022-11-18T10:44:00.001-08:002023-05-28T14:21:41.675-07:00Whole Spelt Sourdough<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiivhggxtWyjd9JqxpmYH5vZLnwgprQQHIymP2xNB_gXGnhoHBTb-fnNszCGLG3RBm56eMVim0joniW1YkTIXCapjDVxMK9l9LWwEL--uFSPvduboNZCAZ0qMH4ZGJnplkOyZqDuzQ99mn5ZhyDsqW8H0jdfUIdYI9j1T2cJg2ktbXF2fGTpwFHRZXu" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiivhggxtWyjd9JqxpmYH5vZLnwgprQQHIymP2xNB_gXGnhoHBTb-fnNszCGLG3RBm56eMVim0joniW1YkTIXCapjDVxMK9l9LWwEL--uFSPvduboNZCAZ0qMH4ZGJnplkOyZqDuzQ99mn5ZhyDsqW8H0jdfUIdYI9j1T2cJg2ktbXF2fGTpwFHRZXu=w512-h640" width="512" /></a></div><br />I need to confess that I have a love-and-hate relationship with open-crumb sourdough bread. While I am super excited when I cut it and see these lovely big alveoli and feel proud that I managed to catch the fermentation just at the right moment, my excitement goes lower when I agree with my daughter saying "mommy, there are too many big holes in this slice for the butter to stay!" To this practicality issue, no argument that "it is the best fermented bread" and that "I mastered the process" does not stay up.<div>Bread is not only about the size of the holes inside. There are many aspects to consider like health, taste flavours or the purpose for which it was made.</div><div>To be honest, I did not plan for an open crumb. What I was up to was to track the ph and make the correlation with the degree of fermentation. I used to believe that the best time to shape the loaves was between 4.2 to 4, with higher chances for open crumb on the lower side. The type of flour is a variable that intervenes in the process too and I was fully aware of that.</div><div><br /></div><div>I made 3 changes in my classic process for this bake and now I do not know which one had the major impact. Therefore, with my next bakes, I will need to isolate the changes, one by one, to identify the major one.</div><div>First, I proofed the dough at a higher temperature. Or at least this is what I thought when I set my bread proofer at 32ºC. This was tricky because my kitchen was cool (~17ºC) and every step influenced the temperature of the dough which fluctuated between 19-27ºC.</div><div>Second, I changed the starter. I have a second starter derived from my classic wheat starter but fed with rye. I usually keep this one in the fridge and take it out once or every 2 months to feed it. I recently read a book where the baker was saying that in his bakery he uses only rye starter regardless of what bread he was targeting. I was intrigued and wanted to give it a try.</div><div>The third was the ph value at shaping. While I was waiting for the dough to pass the 4.2 ph mark before shaping, I had the feeling I needed to shape it earlier as my eye on the dough was rushing me for the shaping step. Without a ph meter I think I would have shaped the dough somewhere between the coil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhxHsPY4j5Oqgwnc-n9QDRDgK6-2ZD-Yhsgka6yW3xwc6JZ8fKX9Jv3Orb_PhvebZHZWz7QgXUhjdE0lv7CHDN7KdG8PNcTC-ixQefPvvTPAaXCBgq54NrOoiSdrS-U9wIUHBtSi8D1K6AuonwGNny4mX54iY4zDiYZQP3U5j5beMMSE-jGS_Xn6CN" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1082" data-original-width="1478" height="293" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhxHsPY4j5Oqgwnc-n9QDRDgK6-2ZD-Yhsgka6yW3xwc6JZ8fKX9Jv3Orb_PhvebZHZWz7QgXUhjdE0lv7CHDN7KdG8PNcTC-ixQefPvvTPAaXCBgq54NrOoiSdrS-U9wIUHBtSi8D1K6AuonwGNny4mX54iY4zDiYZQP3U5j5beMMSE-jGS_Xn6CN=w400-h293" width="400" /></a></div><br /> fold set 2 and 3. But I resisted, thinking... scientific measurement might be more precise than my eye. Even more, after shaping I kept the loaves in bannetons until reached the 4.2 level and just after, I put them in the fridge. </div><div>The next day, before the bake, I measured again the ph and I had a significant drop to 4.09. Interesting that too, because most of my loaves were going into the oven between 3.9-3.8.</div><div><br /></div><div>What an adventure! And I am so keen to test more on this recipe. There are very few adjustments I would make to it. For example, I would put it in the fridge just a bit earlier hoping to get taller bread and maybe a more uniform distribution of the alveoli. And maybe keep it more in the fridge?</div><div>I feel that the rye starter gave tremendous power to the yeasts and bacteria and they produced an impressive amount of CO2 to pump up the bubbles early. I will use again this starter, I have a good feeling about it now.</div><div>As for the temperature, I'll test keeping it high to see the influence on behaviour and taste. Now, during the cooler time of the year is also justified to keep those microorganisms happy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxAWV4-e8UlPp3YOoCoA-R6-kPHkCmFmRc3M_Zvo-rJCozPUPz9X10_reabFrPOUpHHd1C4gvEPFoyaIDLwmxHx4WcMESMvMP74QvOYAaiAUyMHyr2IzAjJw2ftAlimGIbi0fO0RZWk9HUhWvRnJLq0DCDrr0O1_KfF4lKdR2bE_4369OWnBA0iG7i" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxAWV4-e8UlPp3YOoCoA-R6-kPHkCmFmRc3M_Zvo-rJCozPUPz9X10_reabFrPOUpHHd1C4gvEPFoyaIDLwmxHx4WcMESMvMP74QvOYAaiAUyMHyr2IzAjJw2ftAlimGIbi0fO0RZWk9HUhWvRnJLq0DCDrr0O1_KfF4lKdR2bE_4369OWnBA0iG7i" width="192" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXI8IZ_jvs_w4tWaBsHlgMABM6k7kBP9h4r4pBuyHERwF0heGlzSJHGZ3xQNrjTa_gkwmRYffXwFk3CJj5zadzEcq6RLTBXSKQDf2PYvU4xWgOGpC51Hzm2B6AFl3Ie8Z8q9nkBRD0CWEasATj84uEDS2q7GEiWuMCaSxzaSyD30XpLAduUonMHiQu" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXI8IZ_jvs_w4tWaBsHlgMABM6k7kBP9h4r4pBuyHERwF0heGlzSJHGZ3xQNrjTa_gkwmRYffXwFk3CJj5zadzEcq6RLTBXSKQDf2PYvU4xWgOGpC51Hzm2B6AFl3Ie8Z8q9nkBRD0CWEasATj84uEDS2q7GEiWuMCaSxzaSyD30XpLAduUonMHiQu" width="192" /></a></div><div><div><i><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div></i></div><p><i><u>Ingredients: (1900g, 72.5% hydration)</u></i></p><p></p><ul><li>300g whole spelt flour</li><li>700g strong bread flour (Manitoba )</li><li>700ml water</li><li>180g rye sourdough starter (100% hydration)</li><li>20g salt</li></ul><div><i><u><br /></u></i></div><div><i><u>Directions</u></i>:</div><div><ol><li>[Day 1, Saturday, 8:00] <b>Scaling</b>. I started by scaling the ingredients using a balance and put them on the table to ensure that nothing is forgotten.</li><li>[Day 1 Saturday, 8:00] <b>Mix water + flours</b>. I mixed only the flour with water (slightly warmed up for 1 minute in the microwave) until well combined. Do not knead at this stage, just ensure there is no unincorporated dry flour resting in the bowl and that's it. I put the dough in the bread proofer set at 32ºC. My kitchen is cold these days and the dough temperature is lower than the setting on the bread proofer. Dough temperature after mixing 26.6ºC, ph 5.89. I then let it sit for 1 hour for the autolyse.</li><li>[Day 1 Saturday, 9:00] <b>Sourdough starter</b>. I added the starter over the dough and mixed with a standing mixer for 10 minutes. Ph of the starter before being added to the dough was 4.22 at 20ºC. After mixing, I let the dough relax for 1 hour and 30 minutes. Dough after mixing at 5.64ph / 25.1ºCThen, let the dough relax again for 1 hour. </li><li>[Day 1 Saturday, 10:30] <b>Salt</b>. I added the salt and mix again for 5 minutes. Dough after mixing at 5.49ph / 23.4ºC. Then, I let the dough relax again for 2 hours. </li><li>[Day 1, Saturday, 12:30] <b>Divide and Stretch and Fold</b>. I took the dough out of the bowl put it on the slightly wet table board and divide it into 2. I did a few stretch and folds for each piece on the board and placed them in squared glass bowls. I let them sit covered for 45 minutes. Dough after this step: ph5.12 / 22.9ºC.</li><li>[Day 1, Saturday, 13:15] <b>Lamination</b>. I took each piece out of the bowl and did the lamination. I let the dough rest for 45 minutes. Dough after this step: ph5.05 / 19.6ºC. As you can note, at the lamination on my cold board, the dough lost some temperature.</li><li>[Day 1, Saturday, 14:00] <b>Coil fold 1</b>. I did a set of 3 coil folds straight in the bowls. Dough after this step ph4.92/21.5ºC. Then I let them sit for 45 minutes.</li><li><b>[</b>Day 1, Saturday, 14:45] <b>Coil fold 2. </b> I did a second set of coil folds<b> </b>in the glass bowls. Dough after this step ph4.74/24ºC. I let them sit for 45 minutes.</li><li><b>[</b>Day 1, Saturday, 15:30] <b>Coil fold 3. </b> I did a third set of coil folds<b> </b>in the glass bowls. Dough after this step ph4.57/24.1ºC. I let them sit for 45 minutes.</li><li><b>[</b>Day 1, Saturday, 16:15] <b>Shaped </b>the loaves on the lightly floured board. Placed the dough face down into well-floured bannetons. Repeated the process for the second piece of dough. Dough after this step ph4.42/23.7ºC. Let the bannetons in the bread proofer until 18:00 (1 hour later) until ph 4.17/24.5ºC then I put them in the fridge overnight.</li><li>[Day 2, Sunday, 11:00] <b>Score</b>. Before scoring, I preheated the oven to reach 270ºC. Checked the dough: ph 4.09/6.9ºC for one loaf and ph4.09/8.7ºC for the second one.<br />Reversed the bannetons on a peel and I scored them directly with no decoration. Immediately after, I slided the loaves into the oven. Added some hot water to a tray under the baking stone to create steam. </li><li><b>Baked </b>at 270ºC for 20 minutes then reduced to 220ºC and continue for 15 minutes more. A bit burned on top so I suggest reducing the baking at 270ºC to 15 minutes.</li><li>[Day 2, Sunday, 11:40] <b>Cool</b>. The bread needed to cool for at least 2 hours until it reaches room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.</li><li>[Day 2, Sunday, 13:40] <b>Cut</b>. Time to enjoy a slice of bread... </li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJ5k3-nP70fMUeN6YehOuco9NnvSiK7NKEr0QQvPuOlCnXIJhZ-dJb71XhzvrRwxQc8_LQvLaeARU8oNSD5sTekCo3NzPbPGd5tlyONc-UeG-Bkei2QiSxIcgg4H3KnjI3F-UYVq5GxV4j7TQGtjnq81nw-ORvgWu9fxG7-xG-oTX7YPxI7aCJVolD" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1350" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJ5k3-nP70fMUeN6YehOuco9NnvSiK7NKEr0QQvPuOlCnXIJhZ-dJb71XhzvrRwxQc8_LQvLaeARU8oNSD5sTekCo3NzPbPGd5tlyONc-UeG-Bkei2QiSxIcgg4H3KnjI3F-UYVq5GxV4j7TQGtjnq81nw-ORvgWu9fxG7-xG-oTX7YPxI7aCJVolD" width="192" /></a></div></div></div></div></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-50520193821407925922022-11-12T05:00:00.001-08:002022-11-12T14:52:26.624-08:00100% Semolina Sourdough Bread<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBK4jM1Gs9pUtJL5W7FqYyESmIwh_jWEZd3KPolanDwPf9e8XG0BAev1CqanQDAMG8zFapva6JKtuIB3z-Lod1_W5z0jCMa4W5QL9XW5DtDW3kug3od1hMrkj1wpE0ErqkEBIFft7S20vb9EjVhuFZXFRZiR1d1fTILdht3viWF_Y1PWOQoUf8-DmF/s1620/20220903-1839-3188.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBK4jM1Gs9pUtJL5W7FqYyESmIwh_jWEZd3KPolanDwPf9e8XG0BAev1CqanQDAMG8zFapva6JKtuIB3z-Lod1_W5z0jCMa4W5QL9XW5DtDW3kug3od1hMrkj1wpE0ErqkEBIFft7S20vb9EjVhuFZXFRZiR1d1fTILdht3viWF_Y1PWOQoUf8-DmF/w640-h426/20220903-1839-3188.jpg" width="640" /></a></p>I've played so much lately with semolina flour for making bread because I like its taste and because I find it such a fantastic type o flour. <div>Semolina flour though does not behaves the same as wheat flour. It has its advantages and disadvantages and, I always underline, you do not know well a flour until you bake bread made 100% from that specific flour.</div><div>It is yellow in colour, and it has more gluten but with a lower quality and this means that you need to treat it with care when preparing the dough. I would suggest lower hydration than normally used for strong bread flour. I went for 70% hydration for this recipe and found it the perfect match for my flour.</div><div><br /></div><div>Because I like personally lean more from a video than from a photo with text, I present you this recipe in a structured video.</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/XhYB656Rvpg" width="320" youtube-src-id="XhYB656Rvpg"></iframe></div><div><br /></div><div>I suggest you also watch the previous video from the recipe <a href="http://www.hungryshots.com/2022/08/50-semolina-sourdough-bread.html">50% Semolina Sourdough Bread </a>as there I go into even more details about the semolina flour.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_5_7NRPWqzv8uGCwXDivdm-14G8bQpAx0hkEQtEkqKl6XKhZ3BbdEp9trIFYZfEsbVbB829XMK91tMxZGmpG127B86IwWzTysbBYeZzi0Oc3sVceIIEMfHJ9Uzm9RRNsZOXTnS3v344pFN6X3oJVDHNFFvToFa0l5iDZMWJNQyizFdvFd-8wYRwe/s1620/20220903-1922-3208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_5_7NRPWqzv8uGCwXDivdm-14G8bQpAx0hkEQtEkqKl6XKhZ3BbdEp9trIFYZfEsbVbB829XMK91tMxZGmpG127B86IwWzTysbBYeZzi0Oc3sVceIIEMfHJ9Uzm9RRNsZOXTnS3v344pFN6X3oJVDHNFFvToFa0l5iDZMWJNQyizFdvFd-8wYRwe/s320/20220903-1922-3208.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBto3kuh9LWn1rb09vV-fZWWr3vK3lYp9aptFSm59Z4T_iyz09v6ND2ZtyxtB2yHSmVk8P_9Hb_J4RNHWo_JnHsj8NSuuI8ObD7aygJF-VmsUjyeaSoSsEJMZt_GZIsjFc5zAOAMgbFHoD5DsyhXVrmZsVPWAmky91eDzf21D5rwXk9Y2jdfB-7Za2/s1620/20220903-1923-3209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBto3kuh9LWn1rb09vV-fZWWr3vK3lYp9aptFSm59Z4T_iyz09v6ND2ZtyxtB2yHSmVk8P_9Hb_J4RNHWo_JnHsj8NSuuI8ObD7aygJF-VmsUjyeaSoSsEJMZt_GZIsjFc5zAOAMgbFHoD5DsyhXVrmZsVPWAmky91eDzf21D5rwXk9Y2jdfB-7Za2/s320/20220903-1923-3209.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOMbCa_4bwtI_-iVZpR1Ib7JTqMLYNl-e7slVxq1bMcLIozJbiR8fqdKLe04rXaPGzLSQxsCO78V6H2ApEzjqkSoD1PN5MS-55S-P94ozjRaPrzsPTlH4AFsVeEq2hsnbNX2M-MndbKd-C0lzLDbhB6gA6tCzA1i2b7dq536-n4kKzWIl5Ll0BP7Q/s1620/20220903-1855-3199.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOMbCa_4bwtI_-iVZpR1Ib7JTqMLYNl-e7slVxq1bMcLIozJbiR8fqdKLe04rXaPGzLSQxsCO78V6H2ApEzjqkSoD1PN5MS-55S-P94ozjRaPrzsPTlH4AFsVeEq2hsnbNX2M-MndbKd-C0lzLDbhB6gA6tCzA1i2b7dq536-n4kKzWIl5Ll0BP7Q/s320/20220903-1855-3199.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6s9yj7Z3IysGeaZwYm9NkJWrTD8VeRmqJdDPLoTYcIJwQiDBAY8Jc4bLid4u8GL2rsghLx3qfmWwQi7GL5iNUPLVH7yeA_HY9ultZlGZm7vYqwieXtJFIs5MwCsZPMsaDFH9kB4jAIOMxia417XcWE4vsw3BcBu3CtKJ5VWWD-CwcKxHbpKbYKKJ/s1620/20220903-1853-3195.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6s9yj7Z3IysGeaZwYm9NkJWrTD8VeRmqJdDPLoTYcIJwQiDBAY8Jc4bLid4u8GL2rsghLx3qfmWwQi7GL5iNUPLVH7yeA_HY9ultZlGZm7vYqwieXtJFIs5MwCsZPMsaDFH9kB4jAIOMxia417XcWE4vsw3BcBu3CtKJ5VWWD-CwcKxHbpKbYKKJ/s320/20220903-1853-3195.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><span><a name='more'></a></span><p><i><u>Ingredients: (1718g, 70% hydration)</u></i></p><p></p><ul><li>910g semolina flour</li><li>610ml water</li><li>180g semolina sourdough starter</li><li>18g salt</li></ul><div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFQn6SizyQrftiE9dpFe5p2N6WhINgE9lt_e2OS9TOXPY3rjIofWFAqPEJcbxarjlFtXUFMjVcHt-Zs4DcOuTQhjZ4kCBa_tBvC0OLWAOw3gUa8i7bGzhMOjLMk12COnGlDqXTiJD2D3Og8gtysUj9JreE9Td4Y4OGAJYSA-i2KwmiuP9cCYq4t9M/s3840/13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFQn6SizyQrftiE9dpFe5p2N6WhINgE9lt_e2OS9TOXPY3rjIofWFAqPEJcbxarjlFtXUFMjVcHt-Zs4DcOuTQhjZ4kCBa_tBvC0OLWAOw3gUa8i7bGzhMOjLMk12COnGlDqXTiJD2D3Og8gtysUj9JreE9Td4Y4OGAJYSA-i2KwmiuP9cCYq4t9M/w640-h360/13.jpg" width="640" /></a></div></i></div><div><i><u>Directions</u></i>:</div><div><ol><li>[Day 1, Saturday, 8:00] <b>Scaling</b>. Start by scaling your ingredients using a balance and put them on the table to ensure that nothing is forgotten.</li><li>[Day 1 Saturday, 8:00] <b>Mix water + semolina flour</b>. Mix only the flour with water (slightly warmed up for 1 minute in the microwave) until well combined. Do not knead at this stage, just ensure there is no unincorporated dry flour resting in the bowl and that's it. I put the dough in the bread proofer set at 27ºC. Please note that even if the bread proofer is set at 27ºC, the dough temperature barely reaches 24-25ºC. I then let it sit for 2 hours for the autolyse.</li><li>[Day 1 Saturday, 10:00] <b>Sourdough starter</b>. Add the starter over the dough and mix by hand or with a standing mixer for 10 minutes. After mixing, let the dough relax for 1 hour.</li><li>[Day 1 Saturday, 11:00] <b>Salt</b>. Add the salt and mix again for 5 minutes. Then, let the dough relax again for 1 hour.</li><li>[Day 1, Saturday, 12:00] <b>Divide and Stretch and Fold</b>. Take the dough out of the bowl put it on the slightly wet table board and divide it into 2. Stretch and fold each piece on the board and place them in squared glass bowls. Let them sit covered for 1 hour and 30 minutes. </li><li>[Day 1, Saturday, 13:30] <b>Lamination</b>. Take each piece out of the bowl and do the lamination. Let the dough rests for 1 hour and a half. </li><li>[Day 1, Saturday, 15:00] <b>Coil fold 1</b>. Start now with a set of 2 coil folds performed straight in the bowls. Do the first coil fold set in each glass bowl and let them sit for 1 hour.</li><li><b>[</b>Day 1, Saturday, 16:00] <b>Coil fold 2. </b> Do a second set of coil folds<b> </b>in the glass bowls and let them sit for 45 minutes.</li><li><b>[</b>Day 1, Saturday, 18:00] <b>Shape </b>the loaves on the lightly floured board. Place the dough face down into well-floured bannetons. Repeat the process for the second piece of dough. [PH 4.2]. Place the bannetons in the fridge overnight.</li><li>[Day 2, Sunday, 9:00] <b>Score</b>. Before scoring, you need to preheat the oven to reach 250ºC.<br />Reverse the banneton on a peel sprinkled decorate and score the bread as you like. Immediately after, slide the loaves into the oven. Add some hot water to a tray inside to create steam. </li><li><b>Bake </b>at 250ºC for 20 minutes then reduce to 220ºC and continue for 20 minutes more. </li><li>[Day 2, Sunday, 9:40] <b>Cool</b>. The bread needs to cool for at least 2 hours until it reaches room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early. If you can, of course...</li><li>[Day 2, Sunday, 11:40] <b>Cut</b>. Now is the big moment to enjoy a slice of bread... </li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhevl1Ybpk4Lc4dXPdsyzqyPpyxI2AD6pMyNCVxpeuaEYKmMvzZznG2pFi3VuJPqvW604x5Xo6hmS9DxvyAztd8J4WaQDmqqrnpdCrZ6MIDT_gF-KwN_KgWKPIEU4tCFfiieoMTLCQgvX4xtFJ-jTU93YNHGf1i8jWVmogktETRrYB9HmF2LMNwDh/s1620/20220904-0841-3215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhevl1Ybpk4Lc4dXPdsyzqyPpyxI2AD6pMyNCVxpeuaEYKmMvzZznG2pFi3VuJPqvW604x5Xo6hmS9DxvyAztd8J4WaQDmqqrnpdCrZ6MIDT_gF-KwN_KgWKPIEU4tCFfiieoMTLCQgvX4xtFJ-jTU93YNHGf1i8jWVmogktETRrYB9HmF2LMNwDh/s320/20220904-0841-3215.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN1RfaOYAQATgp80quy1r3yyvsXqG8QT3O25j2h9bR0nkhhm1mSHWCXxs6D9kKGA3z6eMGkvK1tslSKs5O-gRq7FnjEWcQFxZrOTFH83Qpbr9Wj-wv8hb4rRiP0c2tQfeOjjNxLhnmqw2LMFjb1HfnjcO2ol8NZmBijQeFRx1bxgZHifrbgkl4t03/s1620/20220904-0842-3216.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN1RfaOYAQATgp80quy1r3yyvsXqG8QT3O25j2h9bR0nkhhm1mSHWCXxs6D9kKGA3z6eMGkvK1tslSKs5O-gRq7FnjEWcQFxZrOTFH83Qpbr9Wj-wv8hb4rRiP0c2tQfeOjjNxLhnmqw2LMFjb1HfnjcO2ol8NZmBijQeFRx1bxgZHifrbgkl4t03/s320/20220904-0842-3216.jpg" width="213" /></a></div></div></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-87482435674890492062022-10-17T14:48:00.000-07:002022-10-17T14:48:16.614-07:00Blueberry muffins (version 2)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKgPlm3jOx3yvj0M81q-FJRK8Oblukpl3_i2n6_q7ivR2P7OfQSnrJdjM3ZRDD__dl_LwkqelrRMSBiGhPEqDzBBwJrZTGjJ3qP0DaBh-AktgNVAydsKUSIsFeTbzJiSWZ4fSraNhrfsyD5qJUFUEphIjeprtqf2S4MG6WlGmWSpG6APXw_nJbNmgr"><img src="https://blogger.googleusercontent.com/img/a/AVvXsEjKgPlm3jOx3yvj0M81q-FJRK8Oblukpl3_i2n6_q7ivR2P7OfQSnrJdjM3ZRDD__dl_LwkqelrRMSBiGhPEqDzBBwJrZTGjJ3qP0DaBh-AktgNVAydsKUSIsFeTbzJiSWZ4fSraNhrfsyD5qJUFUEphIjeprtqf2S4MG6WlGmWSpG6APXw_nJbNmgr=w427-h640" /></a></div>I asked my son what he would like to make the muffins with. I offered different options but he was firm that his preference was blueberries. He then assisted me and helping with some steps in the preparation of these beautiful muffins. <div><br /><div>This is a super simple and quick recipe with ingredients that you usually keep in your fridge, with the exception of blueberries of course. You do not have blueberries? No problem, pick another fruit.<br /><br /><div>It is not the first time that I do blueberry muffins, <a href="http://www.hungryshots.com/2015/09/blueberry-muffins.html">here</a> you can find my first version. I use these muffins as a snack for my kids during the school day, so keeping the sugar at a low quantity is important for my kid's general health.</div><span><a name='more'></a></span><div><br /></div><div><p><i><u>Ingredients (for 22 pieces)</u></i>:</p><p></p><ul style="text-align: left;"><li>400g all-purpose flour</li><li>1 tablespoon of baking powder</li><li>4 eggs</li><li>100g sugar</li><li>1 teaspoon vanilla extract</li><li>160g butter (melted)</li><li>160ml milk</li><li>a pinch of salt</li><li>500g blueberries</li></ul><p></p><p></p><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Preheat the oven to 200ºC.</li><li>Mix the flour with baking powder and salt in a bowl and set it aside.</li><li>In a mixer bowl, beat the eggs with sugar.</li><li>Add the vanilla extract and the melted butter while continuing to mix.</li><li>Add the flour mixture gradually and combine with parts of the milk when to composition becomes stiff and difficult to mix. Use the mixer at a slow speed to avoid clouds of flour around you.</li><li>When the composition has a uniform look, stop the mixer and incorporate the blueberries. Use a spatula for this step, not the mixer to preserve the blueberry's integrity.</li><li>Pour one ice cream scoop of composition into silicone/paper muffin shells. I used silicone moulds and I think it is the best option as the blueberries will spread in the oven and will make the muffin sticky. I ended up with 22muffins spread in 2 trays.</li><li>Bake the 2 trays of muffins for 35-40 minutes at 200ºC or until they become brown on top.</li></ol></div><p></p></div><span><!--more--></span><span><!--more--></span><span><!--more--></span></div></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0tag:blogger.com,1999:blog-1931052556470793932.post-770409420214894092022-10-03T13:34:00.002-07:002022-10-05T11:39:55.720-07:00Coconut Bundt<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrPd_Fi1PFx9nveF404R9gQ-FRoLPxqfWy6Pbqa3vOpItvDNkCJFatIks7LQc-gTHaeWxgGt2PNL9-MqLFgXDgjQ99NUcyNuv3Enl-Rqdb1zlbFZC-hkGgO3HaRQbttwYHxtI2zOU6rn9rBxN572g5tEIYwGI3V2ojDYVo1GLkDzLKT-_RbZmRSwJ/s1620/20220928-1153-3370.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrPd_Fi1PFx9nveF404R9gQ-FRoLPxqfWy6Pbqa3vOpItvDNkCJFatIks7LQc-gTHaeWxgGt2PNL9-MqLFgXDgjQ99NUcyNuv3Enl-Rqdb1zlbFZC-hkGgO3HaRQbttwYHxtI2zOU6rn9rBxN572g5tEIYwGI3V2ojDYVo1GLkDzLKT-_RbZmRSwJ/w426-h640/20220928-1153-3370.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>There are times I wish I lived in another century, but then I remember that I wouldn't enjoy all the remarkable progress the humans made since then. But I can close my eyes and dream that I was leaving in a countryside castle and enjoyed the style of those times. Then I can just open my eyes and I am back to our times. So convenient right?<p></p><p>I leave you to imagine the same and and a bit more... a bundt cake made with coconut.</p><p></p><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlTblsREllIO-9V5iRSa-3-v97tUvK1bkFt7zgwhMBwJAlfhETKfZZT7RajQ4osGcUE57lsXsWq1dQvJDRryDlGW4n2LZ3xEDG-uV-TdFrABIQlx1b9FpN74ulS7O-LYguP4DTFVs8upU596SAX96obd3KOymy7CN-_8zfg45RqVQbfKIykkDPkN-/s1620/20220928-1215-3381.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlTblsREllIO-9V5iRSa-3-v97tUvK1bkFt7zgwhMBwJAlfhETKfZZT7RajQ4osGcUE57lsXsWq1dQvJDRryDlGW4n2LZ3xEDG-uV-TdFrABIQlx1b9FpN74ulS7O-LYguP4DTFVs8upU596SAX96obd3KOymy7CN-_8zfg45RqVQbfKIykkDPkN-/s320/20220928-1215-3381.jpg" width="213" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEnadLw5X7btjT3p5lRa5bGWpAaXHFz1cMRfsI3Yzk9MnzQR4eLSJ0j9lV9DXID5oU6tb7-_jzMrgrLAfMHo21o3s5_0hbcRbimn10Lbl0RCQn6FVjq797SxM3feuVWBYBKzmlx8Oy216u0EzxfIPew-QIVFHAPFHnOUON7m0Lorum_NKYH4_sJHM/s1620/20220928-1628-3400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEnadLw5X7btjT3p5lRa5bGWpAaXHFz1cMRfsI3Yzk9MnzQR4eLSJ0j9lV9DXID5oU6tb7-_jzMrgrLAfMHo21o3s5_0hbcRbimn10Lbl0RCQn6FVjq797SxM3feuVWBYBKzmlx8Oy216u0EzxfIPew-QIVFHAPFHnOUON7m0Lorum_NKYH4_sJHM/s320/20220928-1628-3400.jpg" width="213" /></a></div><br /><br /></div><span><a name='more'></a></span><p></p><p><i><u>Ingredients</u></i>:</p><p></p><ul style="text-align: left;"><li>350g all-purpose flour</li><li>2 teaspoons baking powder</li><li>a pinch of salt</li><li>175g sugar</li><li>200g butter (room temperature)</li><li>5 eggs (room temperature)</li><li>250g coconut cream (room temperature)</li><li>1 teaspoon vanilla essence</li><li>120ml milk</li><li>1 tablespoon lemon juice</li><li>90g coconut flakes</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvfvTono4xDITcmncJLtJVcIHr50f3fXtjv7bdq9FbHeAqGF4VdpyqobN8ef2AZ82I-p6ubJYeJ509sba2Wzx5hjv19rCDVMWzL5ZXUccF8QALswDVYF6rbbc5CAOKBr0VIsD0sOJAjaNpnq0h_ekUX5__XLR-URY_LtY-Nk7USQ_8ropBsacMxF2/s1620/20220928-1150-3368.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvfvTono4xDITcmncJLtJVcIHr50f3fXtjv7bdq9FbHeAqGF4VdpyqobN8ef2AZ82I-p6ubJYeJ509sba2Wzx5hjv19rCDVMWzL5ZXUccF8QALswDVYF6rbbc5CAOKBr0VIsD0sOJAjaNpnq0h_ekUX5__XLR-URY_LtY-Nk7USQ_8ropBsacMxF2/s320/20220928-1150-3368.jpg" width="213" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCFsezt9S_bnsEYuiIe8ONHodnyZUeplMloVC8p1MMF2fbKvxdIKfCumqbtKMLAISWsVxL7trOBFf0wy9qyLmFlaal4oXaSShNSEio0FN1eg920oTjY6wflTM3sI7kFwlWMQKKeLafIDL7dE_9xMR9PvQl2vs7g-GGCoPJMC9c46YhJ74DyEnuZZe/s1620/20220928-1703-3445.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCFsezt9S_bnsEYuiIe8ONHodnyZUeplMloVC8p1MMF2fbKvxdIKfCumqbtKMLAISWsVxL7trOBFf0wy9qyLmFlaal4oXaSShNSEio0FN1eg920oTjY6wflTM3sI7kFwlWMQKKeLafIDL7dE_9xMR9PvQl2vs7g-GGCoPJMC9c46YhJ74DyEnuZZe/s320/20220928-1703-3445.jpg" width="213" /></a></div><div><br /></div><div><br /></div><div><i><u>Directions</u></i>:</div><div><ol style="text-align: left;"><li>Preheat the oven to 160ºC.</li><li>Prepare a 10 cups bundt pan, butter it and lightly flour it.</li><li>In a bowl, mix the flour, baking powder and salt and put it aside.</li><li>Whisk the butter with sugar using a mixer until it becomes light and fluffy. It is essential that the butter is at room temperature.</li><li>While whisking, add the eggs one by one.</li><li>Add the vanilla and coconut cream continuing to mix.</li><li>Then add the milk and lemon and mix.</li><li>Add the flour spoon by spoon allowing good incorporation by the mixer in between the additions. You may need to stop the mixer once or twice in order to scrape the mixer bowl's borders.</li><li>Finally, add the coconut flakes and mix until well incorporated.</li><li>Put the composition in the bundt pan and slide it into the oven.</li><li>Bake for approximately 75 minutes or until a wooden stick would come out clean from the cake.</li><li>Remove the pan from the oven and let it cool on a rack until it feels ok to touch it without burning your hands. That should take about 15-20 minutes.</li><li>Revert the pan on the rack and let it cool completely.</li><li>Optionally, you can prepare a glaze from a tablespoon of coconut cream and 1/4 cup of powdered sugar.</li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zk-bGOwFOV-gDfEllqGILxPo6pNwYeQPzqIAQ3cu_m9cPKr0eibbz9_Vog7KlFGinEcIwYy0TnJEOA3kx7Q0ZnFoM8bF577HdPKRPMlU3cstS9V2yzBEs2vOkYXNbBsEjqVvB8xFHtYekAJ9veCqMZ-h_gF0ULFgWUs2O4EprOyunJSIRACdJaCq/s1620/20220928-1754-3457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zk-bGOwFOV-gDfEllqGILxPo6pNwYeQPzqIAQ3cu_m9cPKr0eibbz9_Vog7KlFGinEcIwYy0TnJEOA3kx7Q0ZnFoM8bF577HdPKRPMlU3cstS9V2yzBEs2vOkYXNbBsEjqVvB8xFHtYekAJ9veCqMZ-h_gF0ULFgWUs2O4EprOyunJSIRACdJaCq/w266-h400/20220928-1754-3457.jpg" width="266" /></a></div><br /></div><div>Recipe inspired from Beautiful Bundts by Julie Anne Hession, page 44.</div></div><div><br /></div><div><br /></div><div>I made another version changing just a bit the ingredients but keeping the same method:</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjK5MQVixjcOTx4M0tpcK52Pa0ZSKHWBQU47DjOLXZIph5JgB2yL5PhohQ1bmhVQclD2jM2i0jqHlwT_pcTPJGWXequnSVJUil6hko8oA60GaPdCQKNejKU7Y0EMEuq_6X1KeSmRHLqn0s_cVQ4DVYY4tSr7bnkIVd9Tr6fJMTw-2g7whxveKWIKVSc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1440" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjK5MQVixjcOTx4M0tpcK52Pa0ZSKHWBQU47DjOLXZIph5JgB2yL5PhohQ1bmhVQclD2jM2i0jqHlwT_pcTPJGWXequnSVJUil6hko8oA60GaPdCQKNejKU7Y0EMEuq_6X1KeSmRHLqn0s_cVQ4DVYY4tSr7bnkIVd9Tr6fJMTw-2g7whxveKWIKVSc=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_rrtJdytgtI2HY5IFKVK9CX9UT6lniqTPG9-8OSmoFD86XI7WwzHToRQeyyy5IAqyUjauETvciye91YaGhcTczrULWbKyizcwnxYxO2mz-_WrqeSaRJvxNwq2JFdgAugrrVxc5DlPZbETb-6C1m2JaTAMz0PFlJQO4QyWrk1vJ4Am0CJnLekZTp1G" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1620" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_rrtJdytgtI2HY5IFKVK9CX9UT6lniqTPG9-8OSmoFD86XI7WwzHToRQeyyy5IAqyUjauETvciye91YaGhcTczrULWbKyizcwnxYxO2mz-_WrqeSaRJvxNwq2JFdgAugrrVxc5DlPZbETb-6C1m2JaTAMz0PFlJQO4QyWrk1vJ4Am0CJnLekZTp1G=w267-h400" width="267" /></a></div></div><div><ul><li>375g all-purpose flour</li><li>2 teaspoons baking powder</li><li>a pinch of salt</li><li>175g sugar</li><li>200g butter (room temperature)</li><li>5 eggs (room temperature)</li><li>290g coconut cream (room temperature)</li><li>1 teaspoon vanilla essence</li><li>100ml milk</li><li>1 tablespoon lemon juice</li><li>85g coconut flakes</li></ul><div>I actually preferred this method and baking in bantlettes moulds as the crumb was less moist.</div></div><div><br /></div>HungryShotshttp://www.blogger.com/profile/03051526682043766590noreply@blogger.com0