Ragassuoli Hello!
dolciofilo Weekend at home Friday, I got a new book by Luca Montersino, Peccati di Gola, and I could not wait to test it.
So far I think is the best book pastry I've purchased devotes several pages of theory to different 'bases' of pastry - sponge cake, pastry, croissants, puff pastry, custard, etc. - and then suggests several basic preparation for each application. All this, however, treated in a professional manner, explaining what happens chemically and physically, because it reveals the various, and always using a language capibile who takes the book to get closer to this world. Really, I'm learning a lot reading it!
Saturday so I have tried the donuts or donuts with custard. I've made a score, and end of the evening is left between my family and that of the Monkey one!
After a start like that, I took courage and I threw in what for me are black beasts: the leaven!
I said, come on, let's try! And I put in the yard
Pasta Brioches Luca Montersino
the ingredients I used were these:
1 / 2 kg of flour manitoba
80 g of whole milk 15 g fresh yeast 180
g egg
70 g sugar 15 g honey 10 g of dark rum
2 g of lemon peel 1 vanilla bean
180 g of butter at room temperature (it must have soft texture, pass it to the limit a moment in the microwave, or if like me you have not near a radiator)
8 g of salt and one egg, the equivalent weight of cream Fresh
Prepare the various plates and bowls with all the stuff, go! First you put rum in a cup with honey, vanilla pulp and grated rind of lemon, stir well and let the flavors blend. If prepared by mixing these flavors so even a half hour before you start, even better! The briochine explosion of flavors! Then put in a bowl the flour with the yeast of beer is here part of the revolution ... not dissolved in the milk! Yes, you read right, broken up directly in the dough, scladar without milk, without waiting for the 'Start' or face the rising schiumette ... Then sugar, being careful not to pour it into contact directly with the yeast for too long, because it can damage it (how many things I did not know!) and milk at room temperature, not warm. Indeed, if it is very hot even a little 'cooler environment. Why is this thing but if they always say the opposite? This immediately explains Luca; because the heat ruins the gluten, and as already mixing the desired temperature rise and stress, at least this risparmiamogliela. If you're in a cabin in the mountains and snow out of bad, a little 'milk can heat it. Anyway coming back to us, once you have yeast in bowl flour, sugar and milk started to mix: I used the electric mixer with beaters dough hook, if you have the planetary lucky you! But if you hand the proceedings will be the same, only an increase of enough.
Add the eggs one at a time, and only when the former was well absorbed, then knead for about 8 minutes at medium speed (if you do not apply to hand: in this case will be about 8 minutes instead of 15), after which, combined butter cream a little at a time, by absorbing too well before aggiungerene more. Put the spices first then prepared and finished with salt, finishing knead for 5 minutes. You will see that fabulous mix!
It 's very soft now, so give them a form and put it LIVIT until doubled, then smash it to rise, wrap in cling film and go for a three Oretta in the fridge.
After this time, form the dough into balls (the technique is called Pirlatura just got cool!) And put them on a baking sheet covered with parchment paper to lievitare.In now you can also add some ingredients, such as the I I quickly mixed with the chocolate chips. Then the rise: I have I covered with a damp cloth and have attached little, Luke says to use the DOMOPACK and have attached the same (at least the donuts), the limit a little flour over and try, it is important let rise in warm, wet environment (30 ° approximately). When
doubled, stir the egg yolk with the cream (if the yolk were weigh 30 g usatene many of cream) and then brush the well to bake at 180 C, until golden brown. I
I kept 18 minutes, and they are perfect out of the oven!
I can not tell you in words how soft they were, but even those bought approaching! It was like eating clouds with chocolate chips inside! Then I forgot to cover them, and were out all day until this morning .. thought of being in front of the usual block of porphyry and instead .. they were not soft, ok, but much like the pan ciock mill white. Really, I'd do a statue to this man, managed to make me come two leavened in two days .. Now the next challenge will be the Kranz!
soon ragassuoli, I leave you with pictures!
Hi!
Moreno
Here are the croissants ... but tell me, I'm not a love!?!? 
Then use the yolk is not alone as I always have mixed with cream but gave a beautiful color, but in the picture does not appear to be bought!
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