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Heat the 350 ml of milk a little and dissolve the yeast in it; add 2 tablespoons of flour over and mix until you get a homogeneous composition; put this mayonnaise in a large bowl and leave it to heat for 10 minutes. Sift the rest of the flour, add salt on top and mix. Using a mixer, beat the 3 yolks together with 250 g of sugar, rose water, vanilla sugar and lime peel. When the composition has become whitish, add the whipped milk, preferably at room temperature. Stir until the sugar has completely dissolved; add the milk mayonnaise, yeast and a little flour to the bowl with sifted flour and salt and gradually incorporate it. Gradually add the liquid composition; start kneading while adding oil and melted butter. If you find it very sticky, add a little flour to help you get off to a good start. Put a little flour on the worktop and continue to knead the dough for 30 minutes until absolutely all the oil and butter are incorporated. It must come off the hand and keep your hands clean; sprinkle a little flour on top and on the bottom so that it does not stick to the bowl. Let it rise for an hour in the heat, covered with a towel.
Further prepare the composition: beat the egg whites with a pinch of salt and a little lemon juice to harden better. When it has hardened, add 50 g of sugar. Mix the grated ginger, cardamom and the 4 teaspoons of cocoa and incorporate the egg whites until you get a homogeneous composition. Preheat the oven to 160-170 degrees. After the dough has risen, divide it into 4 because you will have to weave it. Spread each piece, grease it with cocoa and put candied fruit on top. Roll them one by one and knit them 2 by 2. Then cover 2 trays with butter and flour and put the cakes in them. Let them rise in the tray for about 15-20 minutes (enough to exceed the level of the tray). Beat the egg with a whisk. Crush the saffron and add it over. Mix well and grease the cakes. Sprinkle with almond flakes and brown sugar on top and put in the oven. Bake at 180 degrees for 45 minutes until nicely browned on top.
Take them out on a chopping board and let them cool covered with a towel. Do not cut them immediately because they will cross. Good appetite!
Caramelize 6 tablespoons of sugar and quench it with 250 ml of water. Bring to the boil until the sugar melts and add the vial of rum essence. Set this syrup aside to cool.
Pudding powder together with 5 tablespoons of sugar mix well then gradually add 500 ml of cold milk. We put it on the fire where we boil it until it thickens. Do the same with the other pudding.
In a detachable cake form, lined with wrapping foil, we put a row of sliced cake and greased with apricot jam. Sprinkle the slices of cake with the burnt sugar syrup (I syruped it well), then I poured over the cake one of the hot puddings. Cover with other slices of cake greased with jam and syrup, and pour the other hot pudding on top.
Cover with slices of cake greased with jam (the jam should be in a thin layer), then pour the lemon-flavored icing on top (but it can also be chocolate or caramel.) From Dr. Oetker and leave to cool for at least 3- 4 hours.
After it has cooled, cut it into slices and it can be served with a topping of chocolate, fruit, whipped cream.
I present the ingredients for 2 cakes (panettone) of 700gr. The ideal shape would be ∅15x12cm
Ingredients for mayonnaise.
240 ml of warm milk (at 30-35ºC)
500 gr flour (13% protein in my case)
3 whole eggs (at room temperature)
4 gr dry yeast (or 10 gr fresh)
1 teaspoon grated orange peel
1 teaspoon vanilla essence (or a vanilla pod)
130 gr butter without salt (82% fat in my case)
1 teaspoon grated lemon peel
75 gr chocolate (candies)
- The mayonnaise is prepared as I explain in the video recipe
- Knead the dough, taking care to add the butter at the end, as I explain in the video recipe.
- mix the dough with the chocolate and leave it to rise until it doubles in volume.
- Put it in the shape of a panettone and let it grow.
Video recipe of Cozonac Italian (panettone)
- You can fill it with raisins, chocolate or confined fruit. Do not abuse these ingredients.
- In the future I will present you the original mayonnaise recipe for panettone.
- Bake in a preheated oven at 155ºC-170ºC (depending on the oven), top and bottom temperature without ventilation. Approx. 50-60 minutes.
I honestly prefer the traditional Romanian cake recipe to the panettone recipe. What I admire about the Italian is that they knew how to make him famous all over the world. Just like they did with the pizza recipe.
It is a pity that we Romanians do not manage to make our gastronomy known in the world as they do.
A secret for the best fasting cake:
Turn on the oven for 2-3 minutes, until it warms up a little, turn off the heat and put the bowl of dough in the oven. It will grow very fast and beautiful, because it stays warm and in a closed environment.
After 30 minutes check the dough, but it has certainly already risen. It is a light dough, without animal fats or eggs, so it will grow quickly.
Break the dough into 2 pieces, spread and fill as desired, with any kind of filling. Roll or braid and place in trays. Leave to rise for about 30 minutes.
Variant of cake with walnuts and cocoa& ndash I added over the cream and candied fruit cut into small cubes and I made the rolled cake simple, I didn't weave it.
Variant of cake with dried and candied fruit and pieces of shit. I used a mixture of candied fruit, raisins, cherries and dried cranberries and pieces of shit. You can also put dates, figs, apricots - any kind of dried or candied fruits, pieces of walnuts, hazelnuts, almonds & hellip anything & # 128578. The filling can be made with walnuts, hazelnuts, poppy seeds (ground and boiled in milk), almonds, sesame, coconut & hellipetc.
You can make a more effective cake by knitting a piece filled with fruit, shit and another piece with walnuts and cocoa. The effect will be extremely beautiful, half will have fruit, the other half will be brindled with walnuts and cocoa & # 128578.
Leave the cozonacs to rise (they can also be put in the warm oven) until they double in volume - about 30 minutes and then put them in the oven. They can be anointed with water or not. Bake on low heat at first (160 degrees) for 15 minutes, then increase the heat to 180 degrees. In another 30 minutes, check the dough, test with a toothpick.
If they are ready, take them out, place them on a grill, without the tray in which they were baked and immediately grease them with honey diluted with a little water or with sugar and water. They will have a very nice sheen, and the shell on top will soften very nicely. Now you can sprinkle with caster sugar, candies, poppy seeds, sesame seeds, ground walnuts & hellipetc.
Rabbit with candied fruit sauce
Put the rice to boil with half the whole onion and cinnamon and leave it according to the instructions on the package. Portion the rabbit and fry it in a pan with butter, olive oil, half a finely chopped onion and grated peel from an organic lemon but also with chopped dried fruit (figs, raisins and dates).
When the rabbit starts to brown, add wine until it is covered, then let it simmer until we get a consistent reduction like a sauce, evaporating the alcohol. Then add the finely chopped parsley and cooking cream, stir until the sauce thus obtained comes to a boil.
The plating is made in a deep plate, where we first prepare the base - a bed of rice in which we make a hole in the center, thus leaving room for the rabbit.
Place the rabbit pieces in the intended place, with the bones up, then pour over the sauce and decorate with a few parsley leaves.
It is served with a glass of dry white wine and in the company of loved ones! We wish you good appetite!
Cozonac woven with cheese, raisins and candied fruit. An unlimited flavor!
The cozonac woven with sweet cow's cheese, raisins and candied fruit is leavened and layered. It maintains its freshness for a long time and does not leave anyone indifferent. The minimum of ingredients, but a wonderful result! I'm cooking!
INGREDIENTS (for a cake measuring 30 x 11 cm):
For the dough:
-3 g of dry yeast or 10 g of fresh yeast
For the composition of the cheese:
-250 g of sweet cottage cheese (pasty, with moderate humidity and high fat content)
-20 g of candied orange peels.
-an egg + a teaspoon of milk - to grease the cake
-sugar powder - for decoration.
METHOD OF PREPARATION:
1.Prepare the dough: mix the yeast with a teaspoon of sugar and warm milk. Set them aside for 10 minutes for the yeast to activate.
2. Melt the butter and let it cool.
3. Beat the yolk, remaining sugar and a pinch of salt with a fork until smooth. Add the active yeast composition and mix well.
4.Put the sifted flour in a deep bowl. Make a hole in the middle of it and pour the liquid composition into it. First mix with a spoon and then with your hands.
5. When the dough will incorporate all the flour, add the melted and cooled butter. Knead the dough for 10 minutes, until it becomes smooth, homogeneous and non-sticky. It must be soft and fine.
6.Put the dough in a deep bowl, greased with oil. Cover with cling film and leave to rise in a warm place for 1.5 hours.
7.Prepare the cheese composition: cover the raisins with boiling water and let them simmer for 10 minutes. Then wash them thoroughly and dry them with a paper towel.
8. Chop the candied raisins and orange peels (if you don't have candied fruit, you can replace them with grated lemon or orange peel). Put them in a bowl.
9. Grind the cheese with a fork. Add the sugar and egg yolk. Stir.
10.Add raisins and candied fruit. Stir.
11. If the cheese composition is too liquid, you can thicken it with a little starch.
12.Model the cake: transfer the leavened dough to the table sprinkled with flour and knead it a little. Then spread it with the twister in a rectangular top, about 5 mm thick, the length of which must correspond to the length of the tray.
13. Spread the cheese composition evenly on the counter, leaving 1.5 cm free at each edge.
14. Roll the worktop into a compact roll, starting from a longitudinal edge. Glue the ends and the "seam".
15.Cut the roll obtained in half (in the longitudinal direction), leaving an intact end. Knit it by pointing the sections upwards.
16. Carefully transfer the cake to the oiled pan. Cover it with cling film and let it rest for 30-40 minutes.
17. Beat the egg with a teaspoon of milk. Grease the surface of the cake with the mixture obtained, using the silicone brush.
18.Insert the tray into the preheated oven to 180 ° C, placing it on the middle shelf. Bake the cake for 35-40 minutes.
19. Allow it to cool for a few minutes in the pan. Then transfer it to the grill.
20.While it is still warm, sprinkle it with powdered sugar.
21.Portion and serve the cake after it has cooled completely.
The cake with sweet cottage cheese, raisins and candied fruit is sweet, soft and airy. It is the ideal cake!
This is the recipe of the week: the famous PANETTONE cake with candied fruit
Maybe you're bored of the traditional cozonac and want to try the Italian dessert, panettone. That is, "luxury bread," as it translates. What keeps you going? Especially since we show you how to prepare the delicious panettone with candied fruit. The famous PANETTONE cake with candied fruit:
We don't want you to have illusions and think that 'you get away cheaper'. We also refer to the time allotted for the preparation & # 8230. It takes almost eight hours from the time you start and until you take it brown out of the oven. It's true, leavening consumes the most time. But once a year it's worth the effort!
You need: half a kilogram of flour, 200 g of sugar, 4 eggs, 3 egg yolks, 180 g of butter, 100 g of candied fruit (orange or lemon peel, apricots, cherries), 150 g of raisins, grated lemon peel, vanilla extract, 15 g of yeast, 200 ml of water.
The famous PANETTONE cake with candied fruit
How is it prepared
Dissolve 10 g of yeast in a little hot water, add 150 g of flour and mix until you get a homogeneous dough. Form a ball out of it, put it in a bowl and cut it into a cross shape. Cover the bowl with foil and let the dough rise for about an hour. When it has doubled in volume, add another 150 g of flour, two eggs and the rest of the yeast. Start kneading (with your hands or on the robot). When the dough is no longer sticky, add 100 g of sugar and let it penetrate the dough. Incorporate 60 g of butter, cover and leave to rise for two hours. After the "rest" time of the dough expires, add the other two eggs, the yolks, the rest of the flour, the remaining sugar and a teaspoon of salt. Mix well, vigorously, for about ten minutes, gradually adding the remaining butter.
Separately, rehydrate the raisins in hot water with a little brandy or rum. When they are swollen, drain them and remove the excess water with a paper towel. Candied fruits are cut into small pieces. Add the raisins and the candied fruit pieces, the lemon peel and the vanilla extract to the dough, mix for an even distribution and leave to rise for another two hours. Until it doubles in volume.
For baking use either the shape of a cake top or a tall pot. That's if you want the panettone to look like the one in the trade, thinner and taller. In both cases, put baking paper to cover the walls of the pot up to the top. Remember that panettone will also grow during baking. After you have shaped the dough, grease the surface with melted butter and then put it in the oven. Allow to cool in the mold for another 6-8 hours.
Cozonac with candied fruit, video recipe - Recipes
Chef Cătălin Scărlătescu known from the shows "Chefs with knives" and "MasterChef Romania" revealed for okmagazine.ro, his own recipe for the Easter cake with a taste "like at home".
- 250 g sugar
- 1 kg of flour
- 450 g of milk
- 60 g of yeast
- 5 eggs
- 300 g of Belgian butter
- 500 g walnuts
- 150 g Belgian chocolate
- 200 g of shit
- 30 g lemon peel
- 30 g candied orange
Mix 100 ml of milk with the yeast, together with three tablespoons of flour. The composition is allowed to rise until the volume doubles. Then boil the milk and sugar until everything becomes a homogeneous composition.
Rub the yolks with salt. In another bowl, put the flour and pour, little by little, the following: the yolks, the milk with the sugar and butter, the candied oranges, but also the mayonnaise, ie the yeast and the flour that you let grow. Knead everything until the composition is elastic.
Leave the composition to rise for 60 minutes, then proceed to the next step.
Take a piece of dough, spread it very well, and put the walnuts and Belgian chocolate, raisins, shit on top, and then roll. The roll obtained must be cut in half lengthwise. The halves are braided and greased with egg.
Line a form with flour and butter, place the dough and leave to rise for two hours. After the dough rises, place the tray in an oven heated to 160 degrees Celsius for 45 to 60 minutes.
And the fluffy chocolate cake is ready to be served with pleasure.